Tip of the Day 07/27/13

Cleaning Your Microwave without Chemicals

 

First, fill a microwave-safe bowl with warm water. Then, cut four lemons in half and squeeze the juice into the water. Next, put the lemons skin side up in the container and place it into the microwave. Turn your microwave on and allow the water and lemons to "cook"  for five minutes. Finally, remove the bowl and wipe down the appliance with a damp cloth.  No harmful fumes and a much cheaper alternative to cleaning.

Daily Dish 07/27/13

Peach & Blueberry Cobbler


2 C.       Sliced peaches
1 C.       Blueberries
2 C.       Sugar

1 Stick   Butter
3/4 C.    All-purpose flour
2 tsp.     Baking powder
3/4 C.    Milk
1 Pinch  Salt
1 tsp.     Cinnamon



Simmer sliced peaches and blueberries in a saucepan with 1 cup of sugar for about 5 minutes. Set oven to 350 degrees.  Put butter in a deep oblong casserole dish and set in oven to melt.  Stir up a batter of the other cup of sugar, flour, baking powder, salt and milk.  Pour over the melted butter. DO NOT STIR.  Put the peach and berry mixture on top.  Sprinkle cinnamon on top. Bake for approximately 1 hour. Batter will rise to the top during baking and will be brown and crisp when the cobbler is done.







Makes 6-8 servings

Tip of the Day 07/26/13

 

 

 

To clean wood or bamboo cutting boards, rinse the board with a little warm water.

 Cover the entire board with salt, then scrub down with a lemon cut in half.  The lemon serves as a natural cleaner and kills bacteria, while the salt gets deep into the cracks of the cutting board and removes food debris.

Rinse off with hot water and dry with a clean kitchen towel.

Daily Dish 07/26/13

Traditional Carbonara

Pasta Carbonara

Salt and freshly ground black pepper, to taste
1 pound pasta, such as spaghetti
1/4 cup extra virgin olive oil (EVOO)
1/4 pound pancetta (Or bacon), chopped
1 teaspoon red pepper flakes
5-6 cloves garlic, chopped
1/2 cup dry white wine
3 large egg yolks
Freshly grated Parmesan or Romano cheese
A handful of flat leaf parsley, finely chopped

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil.

Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Cheese.

Serves 4