To make 1 lb. (.45 kg) of finished strawberries, you’ll need 6 oz. of chocolate. Select the best strawberries you can find. They should be firm, but deep red. There should be no soft areas, nor green areas (except, of course, for the stem, which should be green). Wash the berries in warm, running water. Do not soak them, or they will loose flavor. Do not hull the berries or remove their green tops. Pat the berries until they are completely dry.

Any type of chocolate may be used. However, the chocolate should either be in pre-made chips, or you should chop it coarsely. (For more about types of chocolate, visit Chocolarious.)

Step 1: Pour the chocolate into a heat proof medium-sized bowl. Line a baking sheet with parchment or waxed paper.

Step 2: Fill a medium-sized saucepan with two inches of water and bring to a simmer over medium heat.

Step 3: Turn off the stove and set the bowl of chocolate over the saucepan. The chocolate will melt. Stir until it’s completely smooth. Remove the bowl from the stove.

Step 4: Hold one strawberry by its green top and dip one half of it into the melted chocolate. Give the berry a small shake as you remove it from the chocolate. Then immediately give the berry a quick clockwise turn; this finishes the tip of the strawberry neatly. Lay the strawberry down on the prepared baking sheet. Repeat this step with the remaining strawberries.

Step 5: To help the chocolate set, place the baking tray of dipped strawberries on a shelf in the refrigerator. Don’t leave the strawberries in for longer than half an hour, or the chocolate will “sweat.”

For a fancier look, melt chocolate in a contrasting color, scoop a small amount into a spoon, and drizzle it over the already-dipped strawberries. You might also finely chop some nuts for the berries; after the initial dipping, wait about 20 to 30 seconds, then roll the berry in the chopped nuts. Pecans or almonds are good choices.

If desired, stick toothpicks or tiny popsicle sticks into the strawberries where the stems would normally be; this can make dipping and eating easier.

Store the strawberries in an airtight container in a cool room.

To present the strawberries, neatly line them along the edge of a platter, plate, or cake stand. Then either carefully pile strawberries in the center of the plate, or continue making circles with them until the plate is full.

Participating is easy. Just apply to be a guest blogger, over on this page. You’ll then receive notification of where you can publish a blog post at Gourmet Recipe. The post must include your own original recipe and at least one photograph of that recipe. You may also link back to your own blog.

For more details, visit the Gourmet Recipe Blog Festival page. Good luck!

Boiling

Store bought eggs aren’t usually difficult to peel once they are boiled. This is because older eggs have more air between the egg and the shell. Fresher eggs, however, can have very little air between the shell and the egg, making peeling almost impossible. The good news is there’s a simple fix. Before boiling fresh eggs, just prick the larger end of the egg with a clean pin. A tiny hole is all that’s needed. Then boil, allow to cool, and peel as usual.

Frying

Older eggs, when fried, have a rounder or puffier look. Again, this is due to added amounts of air in the egg. Fresher eggs look more flat when fried. Happily, however, truly fresh eggs – especially if from free ranging hens – are far tastier.

Separating

The fresher the egg, the easier it is to separate the yolk from the white.

Baking

Many people believe fresher eggs don’t let baked goods rise as easily. They theorize older eggs have weaker proteins which are, essentially, more stretchy. However, in practice the difference between baking with fresh eggs and older eggs is very slight; in fact, most people won’t even notice a difference.

Quantity

Store bought eggs are sold in standard sizes. Fresh eggs, however, come in many different sizes. Size variances can occur because a hen is young, or has recently molted (renewed her feathers), or because she is simply of a breed that produces smaller eggs. In the case of eggs, size does not affect taste or safety. However, size can ruin a recipe. For example, if a cake calls for 4 “extra large” eggs and you use 4 small eggs, the cake won’t be as light and fluffy. Therefore, it’s smart to save smaller eggs for such things as fried or scrambled eggs. When using fresh eggs for baking, or for recipes where the quantity of egg is vital, choose only fresh eggs that are very close in size compared to store bought eggs.

Favorite Egg Recipes

Curried Eggs Maryland

Green Lentil Ragout and Smoked Egg

Mousseline de Genepri with Chocolate Fondue

Burgundy Eggs

Truffle Omelet

Eggs with Fresh Mushrooms

Mash ‘em!

You’ve undoubtedly had mashed potatoes, and maybe even mashed sweet potatoes – but have you ever tried mashed parsnips or turnips? Or how about mashed combined root veggies? For the latter, choose 3 lbs. of root vegetables (like parsnips, rutabagas, turnips, or carrots) and chop them coarsely. Throw them in a large pot with 4 cloves of garlic. Bring to a boil, then simmer for half an hour, or until the vegetables are quite tender. In the meantime, combine 2 cups heavy cream, ½ cup of butter, 1 handful of fresh thyme, another of fresh rosemary, and 2 bay leaves in another pot. Set over low heat and don’t allow the liquid to boil. Cover; when the butter melts, remove from the stove. Drain the boiled veggies and remove the herbs from the cream mixture. Place the vegetables back in the pot and mash them. Gradually stir in the cream mixture. Season with salt and pepper.

Roast ‘em!

I once read that cooking star Julia Child detested roasted vegetables – but I confess it’s one of my favorite ways to eat root veggies. Just chop the veggies, pour into a roasting pan, add a little oil and some seasonings and in less than an hour you have drool-worthy vegetables. For complete instructions, visit Gourmanda’s sister site, GourmetRecipe.com.

Stew ‘em!

When making your favorite stews, instead of reaching for the same old vegetables, go for what’s in season. This time of year, that certainly includes root vegetables. Try parsnips, turnips, beets, and rutabagas. Chop them coarsely into pieces about twice as big as bite sized. This ensures relatively quick, even cooking.

Braise ‘em!

Cut into coarse chunks. Pour oil into the bottom of a heavy pot and heat over medium-high heat. Once the oil is warm, add the vegetables. Season with salt and add (per serving) ½ cup or so of chicken, vegetable, or beef stock. Cover and reduce heat so the liquid simmers. Once the vegetables are tender and slightly browned, serve. For additional flavor, sprinkle with fresh herbs before serving.

Grill ‘em!

If you have a covered location for grilling, this is a unique and excellent way to serve root vegetables. Small vegetables can go on the grill whole. Slice larger veggies. Brush with oil, season with salt, and grill on medium until tender.

Chip ‘em!

For a healthier snack, make your own chips from root veggies. Slice them thinly (a mandoline helps here) and drop them in a large plastic g. Add about a tablespoon of oil. Seal the bag and toss to coat the veggies with oil. Lay a piece of parchment paper in the microwave and place the veggie slices on it in a single layer, not touching. Microwave for a few minutes, until slightly browned. Remove the chips and sprinkle with salt; allow to cool before serving.

For more ideas on cooking with root vegetables, see “Exploring Root Vegetables.”

Crock Pot Chicken

In today’s hectic world, many of us are trying to find time to cook nutritious meals at home. We all know processed foods are bad for us, and that restaurant food can be less than healthy, too. This has lead to many creative approaches to home cooking, including freezer meals and cooking with a crock pot.

For those who may not be familiar with freezer meals, this entails setting aside a day or two to prepare and cook meals for a whole month or a few weeks. It can eat up an entire day, but its followers say they love the freedom it offers every other day of the month: Just choose a meal from the freezer and reheat it. (Less ambitious home chefs double or triple meals, freezing the extra. This may not provide a month’s worth of food, but it does offer a great way to eat at home when time and energy are low.)

More people are familiar with crock pot cooking. At it’s simplest, cooks dump a bunch of ingredients into a crock pot or slow cooker in the morning and have a warm meal by evening.

But recently, a friend told me about her adventures with freezer crock pot meals. She takes a few hours to prep all the ingredients for a week (or several weeks) worth of dinners. Then she places all the ingredients for a single meal into a gallon-sized freezer bag. She seals the bag, pushing out as much air as possible, writes the date and contents on the bag, then pop it into the freezer. (You could make the meals last longer in the freezer by sealing the bags almost shut, then sticking a straw into the small, remaining opening. Suck the air out of the bag using the straw, then seal completely. If you have a vacuum sealer, using it will make the meals last the longest possible time without risk of freezer burn.)

My friend says there is no need to blanch any of the ingredients before freezing.

Then, whenever she wants a delicious home cooked meal, she simply removes a bag from the freezer an extra half hour ahead of time. She lets it lie on the counter and thaw for 30 minutes, then dumps the contents into the crock pot. She then cooks the meal according to the timing and temperature of the original recipe.

I’m going to have to try this method myself. How about you? For a variety of tasty crock pot recipes, be sure to visit Gourmandia’s sister site, Gourmet Recipe.

A simple potager garden.

Since nearly the beginning of time, cooks have been gardeners, too. And whether you have one pot of fresh salad greens or a large jardin potage, you can be part of that tradition in 2012. Take the plunge, and not only will you learn the sweet sensation of absolutely fresh food in your mouth (Hint: It tastes nothing like store bought – and even farmer’s market food has a hard time comparing), and your body will get better nutrition, too. As Dr. Donald Davis of the University of Texas at Austin has learned, commercially grown food is not only bland – it has less in the way of vitamins and nutrients, too.

If you’re new to gardening, it’s important to start small. It’s tempting to suggest you start with a tomato plant, since this fruit, when home grown, so greatly outshines the stuff sold in grocery stores. But tomatoes need lots of sun, soil, water, and nutrients. So maybe it’s better to start with a pot of salad greens. As long as they get at least 4 to 5 hours of sun each day, and a little water, they are a cinch to grow. Other easy to grow foods include cress, radishes, green beans, carrots, spinach, onions, beets, peas, and almost all herbs. (Just be sure to keep herbs in pots, or they may overtake your yard.)

Whatever you grow, consider choosing non-hybridized varieties. It’s hybrids Dr. Davis believes accounts for the lacking nutrition in our fruits and vegetables. Heirloom varieties are more likely to be rich with both flavor and nutrition. Then savor the flavor! I often say that everyone would eat far more fruits and vegetables if only they could eat them as they are meant to be eaten: Fresh from the garden. Your tomatoes will be packed with robust, juicy flavor – and they will never be mealy. Your peas will be crisp and sweet. Your carrots will have a sweet, almost juicy flavor.

Whenever possible, pick food from your garden just before cooking or eating it. This helps preserves both the flavor and the nutrients in the produce. If you have an abundant harvest, learn how to freeze it. Some things, like herbs, onions, and sweet peppers, can be chopped, tossed into freezer bags, and then tossed into whatever you’re cooking. Tomatoes are easy to freeze by placing them on a baking tray until they are solid. Then pop them into freezer bags. When you’re ready to cook with them, run the fruits under warm water; their skins will fall right off. Chop them up in your cooking, as they thaw. Other foods require blanching before freezing. The National Center for Home Food Preservation offers complete information on how to do this.

Share your harvest, too. It’s likely your neighbors and friends have never tasted veggies as delicious as those you grow, and many shelters accept garden fresh produce, too.

Here’s to better eating – and gardening – in 2012!

Bacon Wrapped Scallops

Looking for ideas for a great New Year’s Eve party? Here are some delicious, crowd pleasing dishes to try.

10. Beer and Cheese Dip. Put a tasty twist on ordinary cheese dip by adding beer and red pepper flakes. You can’t buy this in a store!

9. Kale Chips. Offer something different – and healthier – by making a batch of crispy kale chips. They are both easy to make and scrumptious.

8. Soft Cake with Walnuts. Take advantage of in-season walnuts to make this delicious, gourmet cake.

7. Cheese Sticks. Turn ordinary cheese into a dish so popular there won’t be any leftovers.

6. Chocolate Beignets. Worthy of a gourmet restaurant, but easy enough to make at home, this treat will please the chocolate lovers at your party.

5. Spicy Herb Breadsticks. Make the dough for these bread sticks one day ahead. The finished sticks are skinny, crispy, and spicy.

Spicy Herb Breadsticks

4. Newburg Frog Legs. Frog legs aren’t just for the South anymore. Look for them in high end butcher shops or gourmet grocery stores.

3. Buttermilk Sausage Pinwheels. Ideal for breakfast, lunch, dinner, or something in-between, this easy to prepare treat is a crowd pleaser.

2. Chole Bhature. Give your guests a hearty, serve-yourself dish with this classic Indian food.

1. Bacon Wrapped Scallops. Serve it as an appetizer or as a side dish – it’s sure to be a huge hit with your friends or family.

Better Than Fruitcake

1 ½ cups all purpose flour (or 1 cup all purpose flour and ½ cup whole wheat flour)

¾ cup packed light brown sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup halved fresh cranberries

½ cup golden raisins

1 tablespoon freshly grated orange peel

2 eggs

¾ cup milk

3 tablespoons butter, melted

1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F (176 degrees C). Grease a loaf pan (approximately 8.5 in. x 4.5 in.).

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg. Fold in the cranberries, raisins, and grated orange peel.

In a separate bowl, combine the eggs, milk, butter, and vanilla.

Make a well in the flour mixture and pour the egg mixture into it. Stir until just moistened.

Spoon the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn the pan upside down onto a wire cooling rack and cool the loaf completely.

• Make Christmas favorites healthier. For example, most Christmas cookies can be made with a little whole wheat flour to replace some of the white flour. And butter is an easy – and healthier – substitute for vegetable shortening.
• Eat something before parties. Make it healthy and filling, and preferably a protein. Then expect to nibble or eat dessert at the party.
• Take healthy snacks with you. Whether you’re running around Christmas shopping, visiting friends, or some other holiday activity, think ahead and pack filling, protein-rich snacks like a handful of nuts, string cheese, or cottage cheese. This simple step will help you avoid eating a quick-to-buy cinnamon roll or other fattening treat.
• Eat slowly, savoring every bite. You’ll be less likely to over-indulge.
• Take it easy on the alcohol. Not only does it pack it’s own calories, but it will lesson your self control when it comes to food.
• When filling your plate, be sure to include generous helpings of vegetables and plenty of protein. Then fill in with other foods – without stacking them onto your plate.
• Choose light versions of traditional holiday drinks, like eggnog and hot chocolate. Or fill up on cider instead.
• When eating at your own house, use smaller plates. When eating elsewhere, leave a generous “margin” all along the edge of your plate.
• Don’t stand and talk near the buffet table. Choose a location that’s much less convenient for eating.
• When you do your holiday baking, give away all but a small amount. Wrapping the goodies as soon as they are cool will help prevent you from sneaking extras.
• Be realistic. Don’t try to loose weight over the holidays – but do make a real effort not to gain weight.

1. Always preheat the oven to the specified temperature. Do not place the cookies in the oven until that temperature is reached.

2. Check the cookies at the minimum cooking time listed on the recipe. A properly cooked cookie should leave almost no imprint when you touch it with a finger. To help prevent over cooking, don’t use dark colored pans.

3. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack with a spatula. This will help prevent the cookies from breaking.

4. To prevent cookies that are too thin and spread out, place cookie dough on a cool baking sheet that’s not over-greased. (If you’re not sure how much to grease the sheet, use a sheet of parchment paper instead.) In addition, don’t use melted butter or margarine.

5. Store soft cookies in an air tight container, using waxed paper between layers of cookies. If the cookies are frosted, store them in a single layer.

6. Store firmer cookies in a container with a lid – that need not be air tight unless the house is humid. Firm cookies may also be placed in freezer containers and stored in the freeze for up to 1 year.

7. For best results, use real butter. Margarine is an acceptable substitute, but may make the cookies spread more.

8. For more delicate cookies, reduce the amount of flour by 1/4 cup. Refrigerate the dough for at least 30 minutes.

9. The best way to soften butter is simply to allow it to sit at room temperature for a couple of hours. In a pinch, many people microwave the butter for a few seconds, but this may result in melting some of the butter, which can make for not-as-good cookies. If you want butter to soften more quickly, try instead to grate the amount of butter required. It will soften in just a few minutes.

10. For the best cookies, make sure all the ingredients are at room temperature before you begin making the dough.

What are YOUR favorite cookie making tips?