2009 October

31 Oct 2009

Pomegranates – Fruit of the Gods

Kristina Seleshanko 0 Comments Tags: pomegranate

Tangy and sweet pomegranates are one of the most delicious, versatile, and healthy fruits available. They are an excellent source of vitamin C and potassium, and a great source of fiber and cancer-fighting antioxidants. In fact, while many fruits contain one or two antioxidants, pomegranates contain three (tannins, anthocyanins, and ellagic acid) in high amounts. Read More…

25 Oct 2009

Wild for Walnuts

Kristina Seleshanko 0 Comments

Autumn is nut time, and walnuts provide a rich, earthy flavor to a wide variety of dishes, from desserts to main courses. Walnuts are also part of a good diet; they are plentiful in omega-3 fatty acids. Studies show that eating a handful of walnuts every day can even lower cholesterol. Walnuts are also a Read More…

23 Oct 2009

Perfectly Baked Pumpkins

Kristina Seleshanko 0 Comments Tags: pumpkin, squash

As I blogged about earlier in the week, it’s easy to make your own pumpkin puree for pumpkin pies, soups, and so on. But while you’re browsing Gourmandia’s great pumpkin recipes on videos, be sure to also consider baking pumpkin. Not only is pumpkin rich in vitamin A, omega-3 fatty acids, vitamin C, fiber, and Read More…

23 Oct 2009

Making Your Own Pumpkin Puree

Kristina Seleshanko 0 Comments Tags: butternut squash, pumpkin

When making pumpkin pie, pumpkin soup, or one of Gourmandia’s delicious pumpkin recipes on videos, you could use canned pumpkin and end up with a tasty dish. But as all good chefs know, fresh is best. So why not make your next pumpkin recipe with fresh pumpkin? Here’s how. Choosing Pumpkins This time of Read More…

23 Oct 2009

An Apple a Day…

Kristina Seleshanko 0 Comments Tags: apple

Johnny Appleseed is an American legend, and at least one reason apple (and apple pie) are considered “All American.” Appleseed’s real name was John Chapman, and in the 18th and early 19th century, he longed for a land where apple trees were so plentiful nobody would go hungry. For almost fifty years, Appleseed wandered the Read More…

23 Oct 2009

Cook Your Goose

Kristina Seleshanko 0 Comments Tags: goose

Goose, which was enjoyed at meals at least as far back as the ancient Egyptian times, has a unique flavor few modern Americans have tasted. Although roast goose was a staple among early American settlers, somewhere along the way, goose became passé. However, goose is making a comeback, in part because it’s almost always sold Read More…

23 Oct 2009

Game for Venison?

Kristina Seleshanko 0 Comments Tags: deer, venison

Fall equals venison for millions of Americans. And while once venison (deer and elk meat) was considered indulgent or even ‘backwoods,” today venison is a treat in the nation’s finest restaurants. The reasons for this are two-fold. First, venison tastes great, with a woody, slightly fruity flavor. Second, venison is healthy. Low in fat, cholesterol, Read More…

23 Oct 2009

Fat Facts

Kristina Seleshanko 0 Comments Tags: butter, fats, oil

Great chefs know fat adds flavor. That’s why French cooking is so full of pure, delicious butter. But if you’re like most people, you want to cut down on your “unhealthy” consumption of fat. Here’s what you need to know to make your food both flavorful and more healthy. What is Unhealthy Fat? Unlike Read More…

23 Oct 2009

Harvesting & Storing Herbs & Spices

Kristina Seleshanko 0 Comments Tags: herbs, pantry, spices, storage

Cooking without spices would make life boring, indeed. Spices and herbs, in the hands of the artful cook, can make a dull dish scrumptious – but understanding how to harvest and store spices and herbs is vital. In fact, every cook should understand the basics of storing and using these important ingredients. Here’s what you Read More…