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Archives for July 2014

gbeansplus

Green Bean Salad with Roasted Red Pepper Dressing

by Jane Wangersky July 31st, 2014| Recipes, Simple Solutions
We get vegetables delivered every week, and unless I remember to check the order online and tweak it, what we get is the company’s selection of what’s in season. It usually works out pretty well even if I don’t remember to make any changes, because the produce is fresh
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What You Need to Caramelize Crème Brûlée

by Elizabeth Skipper July 30th, 2014| Ask the Chef
I don’t own a kitchen torch to make crème brûlée. I have heard that I can use my oven’s broiler. However, I also am worried about putting the glass dishes under the broiler. Won’t the combination of glass and a broiler have bad results?

Putting glass baking dishes like Pyrex
Cold Cherry Soup

Cold Cherry Soup

by BnB Finder July 29th, 2014| Best BnB Bites, Recipes

Sweet soup -- that's meant to be served cold. If you've never cooled off with a dish like that on a hot summer evening, try this sweet and spicy soup made with fresh cherries, quality maple syrup, and a touch of black currant liqueur. Cherries

shrimp avocado cocktail

Shrimp & Avocado Cocktail- An Indulgent Start to Dinner

by Michele Pesula Kuegler July 28th, 2014| Appetizers, Recipes, Salads
July has been the month of cold dishes.  Icy cold from the refrigerator, refreshing on the palate sort of dishes. I will end this month with another delightfully cooling dish, but this one is special.  It isn't an any night of the week dish (at least in my opinion.)  Rather
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BBQ Do’s and Don’ts: Keep It Safe, Make It Tasty

by Jane Wangersky July 25th, 2014| Cooking Basics
Summer means barbecuing, so this week is a good time to review the best way to do that. Where I live, our summers are short and far apart, and I sometimes worry that in between them I forget everything I know about barbecues. Still, some of the things I’ve
potato salad

Lemon Pepper Potato Salad

by Jane Wangersky July 24th, 2014| Recipes, Simple Solutions
It’s too hot to turn on the oven and make my lemon pepper oven fries, which is a shame because they’d go so well with the burgers we’re going to be grilling in the backyard . . . but that doesn’t mean we can’t have potatoes flavored with lemon
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Overwhelmed by Zucchini? Here’s How to Freeze It

by Elizabeth Skipper July 23rd, 2014| Ask the Chef
Zucchini season has begun.  Is there any way to freeze it for use in the winter? I know that I can pickle it, but I would prefer to have plain zucchini, which I can use in an assortment of dishes.

It's that time of year, when if your squash plants
breakfast sorbet

10 Fitch Tropical Breakfast Sorbet

by BnB Finder July 22nd, 2014| Best BnB Bites, Recipes
Where I live, we handle winter a lot better than summer -- we're much more used to winter. Lately, it's been too hot even for coffee or tea at breakfast. That's the kind of day when our thoughts turn to breakfasts like this. Though this sorbet is much like
yogurt blueberries

Yogurt & Blueberries- A Cool & Light Summer Lunch

by Michele Pesula Kuegler July 21st, 2014| Main Dishes, Recipes, Side Dishes
Many of my summer lunches tend to be produce-oriented.  As the options for fruits and vegetables increase in late July and August, I choose my meals based on a couple key questions.  One, do I want a cold or warm dish? Two, how filling do I want the dish to
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Salts You Need, Salts You Don’t Need

by Jane Wangersky July 18th, 2014| Cooking Basics
This week, as I was planning to make my first-ever batch of homemade pickles and thinking about supplies I’d need, I vaguely remembered seeing something called pickling salt in the store. Well, that was obviously the best choice for pickles, right? Even if most pickle recipes I’d seen called
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Make Pickles in Your Refrigerator – It’s Easy

by Jane Wangersky July 17th, 2014| Recipes, Simple Solutions
As I’ve mentioned before, I’m (maybe a little too) wary of trying to can or preserve anything at home, which is why the only jam I make is the freezer kind. I’ve been doing this for years, but until recently I wasn’t really aware that freezer jam had a
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Make Your Own “Jello”, Only Better

by Elizabeth Skipper July 16th, 2014| Ask the Chef
I make most of my desserts from scratch:  cookies, cakes, pies, pudding.  However, I never have made gelatin from scratch. I always buy the flavored box mix.  Is it difficult to make homemade gelatin? I know that I can purchase plain gelatin but wasn’t sure how I would infuse