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Today Special
28 Jan 2010

Candlemas Pancakes

Kristina Seleshanko 0 Comments Tags: crepes, pancakes

February 2nd is Candlemas – a holiday not everyone celebrates these days, but which is a great excuse for great food. During the 19th century, Candlemas was the to take a household inventory of how many candles needed to be purchased to get the family through winter. And for centuries before, Candlemas was also the   Read More…

25 Jan 2010

Oysters: More than an aphrodisiac

Kristina Seleshanko 0 Comments Tags: aphrodisiacs, oysters

Although oysters were once the food of the poor, today you’re more likely to find oysters at the world’s great restaurants. Considered an aphrodisiac since ancient times, oysters add a touch of romance and class to any table. Oysters are easy to cook, too – not to mention healthy. Oysters are much lower in calories,   Read More…

22 Jan 2010

Types of Butter

Kristina Seleshanko 0 Comments Tags: butter

Butter is a vital ingredient in many foods, but are you using the right butter for the right dish? Check out a Gourmandia search for butter recipes on video. If you use the wrong type of butter, will your dish be ruined?Even at run-of-the-mill, chain grocery stores you’ll usually find a good selection of butters.   Read More…

18 Jan 2010

Cooking Elegant Eel

Kristina Seleshanko 0 Comments Tags: eel, Seafood

Eel is a dish sure to please seafood lovers. With it’s sweet, firm meat, eel is widely considered a delectable dish well worth learning to cook at home. It’s not difficult to prepare, and can be used in place of mackerel in many recipes. Be sure to check out Gourmandia’s eel recipes on video, too.   Read More…

15 Jan 2010

How to Make Perfect Bacon

Kristina Seleshanko 0 Comments Tags: bacon, pork

Bacon is one of those American staples that’s a lot more tricky to prepare than the average cook suspects. Bacon shouldn’t be black and crumbly, nor should it be limp and fatty. If you have trouble cooking bacon to perfection, here are some tips to make any slice of bacon truly delicious.   When purchasing   Read More…

11 Jan 2010

Making Home Made Stock

Kristina Seleshanko 0 Comments Tags: beef stock, chicken stock, fish stock, vegetable sauce

Just as a store bought tomato can’t compare to a garden fresh tomato, so store bought stock can’t compare to home made stock. The good news is, stock is easy to make, uses up leftover food, and can be frozen for about four months. (You may also can stock using a pressure canner.)   How   Read More…

08 Jan 2010

Exploring Root Vegetables

Kristina Seleshanko 0 Comments Tags: beets, carrots, parsnips, turnips, vegetables

Although exotic produce from warmer climes can add fun and interest to winter meals, there is something comforting and natural about clinging to winter produce during the cold, grey days at this time of year. The fresh produce you’ll find locally is almost all root crops: Carrots, parsnips, beets, rutabagas, and turnips, being some of   Read More…

04 Jan 2010

Wake Up Winter with Pineapples

Kristina Seleshanko 0 Comments Tags: pineapple

In the dark days of winter, adding some bold flavor to your cooking can really wake up the senses. Pineapple, with it’s rich aroma and tropical flavor, is a versatile fruit that can be used in a huge variety of dishes, from desserts to appetizers and main courses. It works equally well in savory and   Read More…

01 Jan 2010

How to Cook Snails

Kristina Seleshanko 4 Comments Tags: escargot, snail

Escargot, the famous French delicacy, isn’t something most Americans have tried. But mastering the art of serving truly delicious escargot isn’t difficult. It’s just a matter of know-how.   Purchasing Escargot Purchase live snails that have been well fed and kept watered every day. Do not buy packages of live snails that contain some dead   Read More…


Kristina Seleshanko

Kristina Seleshanko is our most popular blogger in the month of July. Congratulations Kristina for making Gourmet Heartbeat stronger with fun blog posts. Would you like to see all the results? Click here



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