Seasonal Cooking

 

Easy Asparagus Recipes

 

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Shakespeare didn’t have asparagus in mind when he wrote,

Now is the winter of our discontent


 

Eating In Season – Spring Sides and Salads

 

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Pineapple is great eaten fresh, added to fruit platters or salads, grilled on its own, or cut into tiny chunks with hot pepper for salsa.  Peel pineapple by cutting off both tops. Stand the pineapple on a cutting board. Run your knife along the sides of the pineapple to remove peel completely. You can use a melon baller or edge of potato peeler to remove any remaining parts of the peel.

 


 

Passover Recipes From Down Under

 

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An Aussie Passover.  There is not much difference between American and an Australian Passover recipes, but I am The Aussie Gourmet and these are my favorite Passover recipes.

Passover is a busy holiday for me.  Enjoy some of the most requested Passover dishes from my home to yours.


 

Homemade Chutney For Your Friends

 

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When I grill a perfect (and perfectly expensive) steak and I see my husband pouring ketchup onto his plate so he can dip that perfectly grilled steak into it, I am absolutely horrified.

Ditto A-1 Sauce.


 

10 Winter Comfort Food Meals

 

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In the cold of the winter nothing is better then coming home to a warm, hearty and mouthwatering meal. The smell and taste of the various recipes listed are enough to make everyone forget the chill and gloom associated with winter.

Mocha Brownie with Mocah Caramel Center

Mocha Brownie with Mocah Caramel Center


 

Eating in Season – Cauliflower and Sunchokes

 

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Cauliflower is in season right now and we want to help you get more of it. Here are our tips on choosing, cooking and getting the most of this versatile vegetable.

How to select cauliflower: Select cauliflower that is firm and tightly packed and make sure that the heads are purely white with no brown spots.


 

Crisp Winter Salads

 

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Make-your-own-salad bars have sprouted up almost everywhere and introduced the idea that almost anything goes when creating a salad. Vibrant fresh produce doesn’t always come to mind during the winter months. However, surprisingly enough there are amazing seasonal winter produce that can be combined to create crisp, fresh, crowd-pleasing salads.


 

Haute Chocolate – DIY Hot Cocoa

 

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What can be better than a cup of hot cocoa on a cold winter’s day?
A mug of hot chocolate—and make that the haute kind.

Not to be confused with cocoa powder mixed with milk, real hot chocolate is made by melting solid bars of chocolate, preferably a dark variety containing a high percentage of cacao, with cream and milk.


 

The Story of The Killer Cheese

 

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The tradition of eating cheese on Hanukah pre-dates latkes, sufganiyot and other more modern traditions.

The story is the stuff of a Hollywood drama. Judith, a beautiful Jewish woman fed salty cheese to Nebuchadnezzar, king of the Assyrians general Holofernes. The cheese made him thirsty and he drank too much wine which caused him to fall into a drunken sleep. Judith cut off his head and the Israelis rallied and attacked the Assyrian armies who then fled.


 

Out of Your Gourd – 3 Gourmet Pumpkin...

 

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Pumpkins are not only generous in size, but are laden with vitamins and minerals. Most parts of the pumpkin are edible,
including the shell, flesh, seeds, leaves, flowers, and the delicious oil that is produced when the seeds are ground.
The best pumpkins for culinary uses are small (about 5 pounds). Pumpkins are a cold weather fruit (yes, fruit!) and can be stored for long periods in a cool, dark place. I like to remove the seeds and toast them for snacks and garnishes. I also peel the flesh from the shell and either freeze it or cook it until the water cooks out and I am left with a delicious and healthy puree. I also purchase cans of pumpkin puree and use it in everything from breads, pastas, gnocchi, and pastry items.

crispy pumpkin purses

Crispy Pumpkin Purses


 

Stuffed Baked Potatoes

 

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Stuffed baked potatoes are a warm, comforting and inexpensive way to get dinner or brunch on the table.  Stuffed baked potatoes can be simple with butter and cheese or as complex as caviar and truffles. They can be served as the DISH or as a side.

How to choose your potato:


 

Grilled Chicken Panini with Olive Pesto Tapenade

 

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The famous steakhouse in LA Shiloh’s, serves an Olive Tapenade with their warm, crusty baguette as soon as you sit down for a meal. This combination almost definitely means you’re mostly full by the time you get the menu. I’ve slightly adapted the recipe from a tradition tapenade to create a pesto fusion. It’s the perfect condiment for any sandwich; especially this grilled chicken panini sandwich.

I like to keep my paninis simple, as they’re more like a convenience food when I prepare them at home. It’s a great way to repurpose leftover chicken into a new meal. Or, you can make your own from scratch using an interesting mix of spices, with paprika and cumin being my favorite. Don’t feel limited, grilled chicken is like a blank canvas, use whatever you’d like to infuse flavor to it.


 

Pressure Cooker Stews for Succot

 

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I usually spend Succot in Seattle with my family and the weather is always really cold! I know I should be talking about how much I love spending time with everyone when I return to my hometown (and I really do), but all I can think about is putting on layers and layers of clothes to eat in the succah every night. We put on our heavy coats, enter the succah and hope the soup will warm us very quickly.

As a kid, my Succot memories in chilly Seattle always existed around my Savtah’s incredible cooking and her recipes are still in full-swing today. For years, I’ve been making her cous cous, tongue, meringues, ice cream and more! But until this year, I never tackled two of my favorite recipes that my Savtah made every Succot: Cabbage Borscht and Oxtail Soup. Making these recipes in my own home has brought back so many sweet memories I know you will love these hearty stews as much as I always have.


 

In Season – Concord Grapes

 

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For many of us, Concord grapes are associated with either peanut butter and jelly sandwiches or Kiddush wine. I never really thought about eating the inky-colored, fragrant fresh table grapes until they started appearing in markets over the last few years.

Concord grapes are a dark blue/purple slip-skin (the skin separates easily from the fruit) variety of grape that is highly aromatic—yet largely ignored by consumers who prefer the seedless varieties.


 

Southern Peach Streusel Bars (Vegan)

 

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Love biting into a ripe, juicy peach at the height of summer?

These delightfully soft cookie bars give you another way to enjoy one of this season’s favorite fruits.  Toasted pecans and fresh peaches, the star of the show, lend this treat their Southern flavor. These sweet squares caramelize lightly through the baking process and end with a subtle, toffee-like flavor, Southern Peach Streusel Bars.   Packed with fruit and nuts, ths is a better-for-you bar!  For something more decadent…