 Buying lettuce in pre-washed bags makes my life easier as I rush home from a long day at the office to prepare a home-cooked meal. However, the concern over E-coli continues with all growers and the debate about re-washing is confusing. There are safety scholars who insist that leafy greens in sealed bags with the pre-washed label from a properly inspected facility do not need to be re-washed unless the label directs it. Food testers at Consumer Reports have urged consumers to be wary, "Even if the bag says 'pre-washed' or "triple-washed', wash it yourself!" Some bags say "Triple washed. Rinse with cool water to refresh".
Leafy greens get contaminated with bacteria from the soil and irrigation water. They cannot be scrubbed like you would a piece of fruit, and you certainly can't remove the bacteria with heat like you would a piece of meat. So the "perfect wash" is high on the agenda for food companies and scientists - from using high power ultrasound to gas washes. Fresh Express developed a Fresh Rinse that is a chlorine alternative. Earthbound is testing a chlorine-free cleanser with a citrus base. There are definitely people in the industry interested and commited to food safety while others simple don't want to spend the money. If we have more incidents like the one with Jack in the Box in 1993 and the more recent spinach outbreak in 2006, where in both cases several people died and hundreds became very ill, suppliers will not have a choice.
Honestly, I think I am going to grow my own lettuce and tomatoes in the backyard.
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_ Frankie’s Paella
My brother and I were born in Madrid, Spain and traditionally ate many Spanish foods prepared by our mother. One of which is a famous dish called “Paella”. The name “Paella” actually comes from the pan that it is cooked in. Another story is that the name came from the inventor of the dish naming it after his lover and calling it “para ella” or “for her” which turned to the shorter version “paella”.
There are many possible ingredients in the traditional paella: Lobster, Shrimp, Clams, Mussels, Squid, Chorizo Sausage, Chicken, Rabbit, String Beans, Peas and Red Peppers. Only Olive Oil, Rice and Saffron are always used which provides the yellow glow. You may omit the Lobster and include Shrimp instead. For those allergic to shellfish, you can omit the clams and mussels and shrimp altogether.
The first paella was cooked outdoors in open fires that were actually an outside picnic. Spanish picnickers would plan a “paella cookout” as the main feature of their outings by building a fire and setting up their pan on a tripod. Finally they would wield their spoons traditionally directly from the pan.
The beauty of Paella is that you can use a variety of ingredients (not necessarily the same each time) and still come up with a wonderful meal that feeds a large family and visitors as well.
Ingredients:
2 Large Chopped Fresh Tomatoes
1 Red/Yellow (sweeter) Peppers
Thinly sliced Pork
Italian Sausage
1 Onion
7-8 cloves of Garlic
Chorizo
1 Whole Chicken
1 ½ Pounds of Large Shrimp with shells
Pinch of Saffron
3 Cups of Long Grain Enriched Rice
6 Cups of Water
1 package of Frozen peas
1 can of Black Olives
Several Lemons
Cooking Instructions:
1) Boil Italian sausage in water for 5 minutes. Drain, pat dry and slice.
2) In large skillet, season with salt and pepper and cook Chicken pieces in oil. Remove from the skillet and set aside.
3) Chop finely together peeled large tomatoes, onion, peppers and pork. Pull chorizo out of casing and mix in. – this is called the “Sofrido”.
4) In the same pan as you cooked the chicken, place the “Sofrido” - tomatoes, onion, pork and peppers. Cook down the “Sofrido” until all the juices are reduced. This becomes your base for the “paella” flavor.
5) Clean and devein the shrimp. (You can also leave the shells on; it gives the Paella more flavor.)
6) Place oil in the paella pan and add 6 cups of water. Add the Sofrido, rice and add a pinch of saffron. Bring to a boil over the stove.
7) Before putting the paella pan in the oven, place your chicken, sausage, shrimp, peas, and some black olives into pan decoratively.
8) Pre-heat oven 400 degrees and cook for 30 minutes.
If adding clams and mussels – just clean them well and add in last when putting paella into the oven.
Serve in pasta-type bowls with slices of lemon and a roll of bread.
Paired with a simple Rioja wine as you close your eyes and dream of Spain.
This is a wonderful time to have many holiday gatherings and reconnect with friends and family. It doesn't have to be a chore making a home-made meal and enjoying your company in the comfort of your home and fireplace. Here are some quick tips on how to make your dinner party a success.
1. Begin with choosing a recipe that is easy to make and can be prepared prior to your guests arriving so that you aren't cooking over the stove while they are there.
2. Write down the ingredients needed_ and check the fridge and cupboards for anything you are missing to make the entire meal. Make a grocery list.
3. If entertaining for large groups or on special occasions, set the table the night before; otherwise, set it when food is cooking.
4. Wash / dry vegetables and meats properly. Keep them out of the fridge at least an hour prior to cooking. Season and marinate the day before or at least 1 hour prior, if possible.
5. Chop, dice, slice all ingredients and keep separately in bowls ready to be used for cooking.
6. Get all the cookware and utensils out and ready for use.
7. Use timers and write down the necessary cooking time for everything. Determine the length of time needed for each aspect of your meal so that your course is ready to serve and there isn't too much time in between all other courses.
8. Keep dinnerware warm in the oven or heat in a microwave briefly before plating food.
9. Serve 2 plates at once as quickly as you can to avoid cold food. Plate your food decoratively and keep portions balanced. Food on a plate always looks better when not overloaded.
10. Remove plates and quickly rinse and store in sink or dishwasher to make your clean-up faster.
11. Attend to your guests with more water, wine, and of course, seconds.
12. Start the coffee/tea pot after you serve the main course.
13. Allow a few extra minutes after the main course to allow people to finish their wine and digest a bit; then, serve dessert & coffee together
14. Offer an after dinner drink with dessert, and don't forget the chocolates.
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Brining can guarantee that your turkey will be moist and tasty. The easiest way is to buy the brining mixture at your grocery store. Otherwise you mix: juniper berries, brown sugar, kosher salt, black peppercorns, garlic, chopped up candied ginger and chicken stock with a gallon of water. Bring all this to a boil, set it aside until at room temperature and then chill in the refrigerator. Wash your turkey inside/out with cold water. Take a stock pot large enough to submerge your turkey or use a brining bag. Pour brining ingredients over the turkey and place in the refrigerator for 1 hour per pound of turkey. Before cooking - wash in cold water removing all brine from turkey. Pat dry with paper towels and proceed to stuff with aromatics: 1 green apple, 1 onion, 1 lemon quartered, sage, rosemary, garlic, salt and pepper. Outside of turkey: pour melted butter, make small slits and insert some minced garlic and add a little paprika to make it golden brown. Place turkey in a baking sheet or roasting pan and cover with foil. Remove the foil the last 40 minutes of cooking. (Place a can of chicken stock at the bottom of pan to use later with flour for the gravy.) Cook turkey at 325 degrees (20 minutes per pound.)
Stuffing can be made anyway that you like; however, the main ingredients are: 1 cup of chopped celery, 1 cup of chopped onions, 1 cup of garlic, chicken stock and stuffing bread mixture. Begin by sauteing the onions, celery and garlic in some olive oil. Add pepper, dried cranberries and Italian Sausage (optional). Mix in the chicken stock and pour over the stuffing in a mixing bowl. Let it sit for 5 minutes and then place in a buttered baking dish. Bake for 30 minutes at 375 degrees.
Yams can be made chunky or mashed. Peel your fresh yams and chop before placing them in a stock pot to boil. When soft, drain them and place in a mixing bowl. Add: orange juice and zest, 1/2 cup of brown sugar, 3 tablespoons of melted butter, chopped walnuts (optional) and 1 cup of pineapple juice (optional). Lay rows of mini marshmallows over the top. Bake for 30 minutes before serving at 325 degrees.
Happy Thanksgiving 2011
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 It is always fascinating to discover how a particular useful product is invented. The All-Clad cookware came about in 1965 when a metallurgist, John Ulam, was responding to The Coinage Act due to a silver scarcity. By finding a way to bond different metals, he helped the U.S. Mint switch from silver coins to layered metal ones. Realizing that this process would be applicable to other items, All-Clad Metalcrafters began wrapping easy-to-clean stainless steel around heat conducting aluminum to make pans.
It is not only recommended for home cooks, many famous chefs, such as Thomas Keller, Daniel Boulud and David Chang insist on using All-Clad in restaurant kitchens because it doesn’t warp or develop hot spots.
Here is a list of the types of pots and pans that you may find useful to make a variety of meals:
2 qt. Saucier – easy to scorch sauces
4 qt. Casserole – stove-oven style braising
14” Fry Pan – good for searing steaks and fish
8 qt. Stock Pot – Stocks and Soups
2 qt. Sauce Pan – emulsifying butter into a sauce or steaming vegetables
3 qt. Sauté Pan – deep straight sides to hold moisture
5.5 qt. Dutch Oven – stews, chili
Clients are always asking about what are the best pots and pans to purchase for cooking; there are a few other brands like Crueset and Calphalon that I personally like to use. If you choose to use Calphalon – it is recommended to purchase the Hard Anodized One lines.
Whichever style strikes your fancy, it is important that the cookware is hard anodized so that you can put it from the stove into the oven and that the cookware conducts heat evenly. Copper does that best. There are other lines such as Mauviel, Demeyre and Bourgeat whose copper core is in line with All-Clad.
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 Summertime brings us the great hot weather that in some areas can be overwhelming, but it also brings other delights such as "plums, cherries, peaches, nectarines, and apricots. You may not like the heat, but I doubt you don't love the fruit. In this day and age, we just can't seem to leave things alone as people are always attempting to "create" a more efficient car "Prius", a more adorable pet "Labradoodle, Maltepoo, Schnug" and a myriad of other dog mixtures. Now, we have the Pluerry, Peacharine and Pluot. Although, apparently this isn't so new. The Zaiger Family "Zaiger's Inc. in Modesto, California for 50 years has been striving to have "the perfect piece of fruit". They are the country's few commercial fruit breeders specializing in hybrid fruits. It actually takes 10 years from the time a fruit is crossed to its appearance in the grocery store By the way, these fruits are not only delicious, they are quite lucrative for farmers in that they command premium prices from $.50 to $1.00 more per pound.
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 This weekend we went down to San Diego to visit my mother.
She wanted to make brunch for some friends who had stayed over for the weekend to attend her Summer Bash.
Having brunch in a restaurant can be costly. Personally, there is always more food than I can (or should) eat. I always end up feeling like a beached whale afterwards.
We decided to do it ourselves and quickly helped mom put it together.
Here was our menu:
Scrambled eggs: adding some scallions gives the eggs a nice look and flavor
Fresh Lox: to decorate the plate, add sliced lemons and capers
Bagels: sliced and toasted and placed in a bread basket with a napkin
Cole Slaw: put it in a bowl last minute with a nice slotted spoon
Condiments: slice up tomatoes, cucumbers, red onion and some cheese
Fruit: use any fruit you like; but watermelon, cantaloupe, and strawberries are a good colorful choice
Cream Cheese: if you use the creamy style, put it in a nice glass bowl with a butter knife
Beverage: Water, Coffee and get a bottle of Champagne (doesn't have to be the top brand) with Orange Juice for mimosas
We set the table outside in the patio and it was a delightful morning.
My son visited us last night for dinner and requested one of his favorite dishes. Not having made it in a while, as I was preparing it I realized how easy it is to put together. Risotto is one of those dishes that you can virtually add anything that you want to eat. Once you saute the initial ingredients, you just add the rice and water and cook it for 20-25 minutes. This can be a side dish or a main dish served with salad.
Ingredients:
2 Cups of Aborio Rice
1/2 pound Bay Scallops
1/2 pound Bay Shrimp
1 cup of Shitake Mushrooms (chopped)
2 cups of frozen peas/carrots
2 scallions (chopped)
4 cloves of garlic (minced)
1/2 white cooking wine
salt/pepper
butter
Parmesan Cheese
In a round casserole (must have a lid) - melt 2 tablespoons of butter.
Mix in your minced garlic and scallions - cook in medium heat for 5 minutes
Throw in your shitake mushrooms and cook for 3 minutes
Put in Bay Scallops and Bay Shrimp - cook for 3 minutes
Add Frozen peas/carros
Add White Wine
Add Aborio Rice
Add 4 cups of water.
Cover and cook for 25 minutes
You may add more butter mixing it in for a creamery risotto
You may add Parmesan Cheese into entire casserole OR simply sprinkle it over each serving
Lemon squeezed on top gives it that zest
Serve with a green salad
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 Chefs and restauranteurs are getting rid of High-Fructose Corn Syrup from the menus and substituting it with "sugar". They believe that HFCS is less healthy than sugar, though scientists believe that both HFCS and Sugar have the same impact on health. Chefs want to use other products that provide sweetness such as: apple cider vinegar, brown sugar, and agave because they believe that fructose is a sweetener that can affect the body in a more negative way than glucose. However, apparently both HFCS and sugar contain half fructose and half glucose. Agave nectar may seem healthier, but it actually is high in fructose. The Sugar Association (yes, there is a sugar association) says that both are most definitely NOT the same because they are absorbed by the body differently.
If you are wondering why fructose is so bad for you; a diet high in fructose has been shown to raise lipids and reduce insulin sensitivity.
Now that you are thoroughly confused as I am about which is better for you. It appears that restaurants are using their healthy choices as a marketing ploy to get more customers: NO-MSG, NO-TRANS FAT and now NO-HFCS.
Fire risks increase during the summer. It can happen easily when lighting a barbeque grill to falling victim of something far graver. The outcome is no less tragic and traumatic. The Children's Burn Foundation help children recover physically, socially and emotionally from the burn injury. Here are some "Summer Fire Safety Tips" they put together:
Grill Safety
*Propane and charcoal BBQ grills must be used only outdoors. If in enclosed spaces such as tents, they pose both a fire hazard and risk of exposing occupants to toxic gases.
*Position the grill well away from siding, deck railing, and out from under eaves and overhanging branches.
*Place the grill a safe distance from lawn games, play areas and foot traffic.
*Keep children and pets from the grill area.
*Put out several long-handled grilling tools to give the chef plenty of clearance from heat and flames
*Periodically remove grease or fat buildup in trays below the grill so it cannot be ignited by a hot grill.
Charcoal Grills
*Purchase the proper starter fluid and store it out of reach of children and away from heat sources
*Never add charcoal starter fluid when coals or kindling have already been ignited
*Never use any flammable or combustible liquid other than charcoal starter fluid to get fire going.
Propane Grills
*check the propane cylinder hose for leaks before using
*If you determined the grill has a gas leak by smell or soapy bubble test and there is no flame:
1) Turn off the propane tank and grill.
2) If the leak stops, get the grill serviced
3) If the lead does not stop, call the fire department.
*If you smell gas while cooking, immediately get away from the grill and call the fire department.
*All propane cylinders manufactured after April 2022 must have overfill protection devices (OPD).
*Use only equipment bearing the mark of an independent testing laboratory.
*Never store propane cylinders in buildings or garages. If you store a gas grill inside during winter, disconnect the cylinder and leave it outside.
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