Archive for the ‘food tips’ Category

Got Produce? Tune in to Veggie Guru Bob Corey

Wednesday, July 8, 2015
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Summer is the best time to get your hands on a variety of fresh fruits and vegetables – and local produce guru Bob Corey can offer some great ideas on what to do with it.

The Produce Corner with Bob CoreyThe CEO of local produce supplier Corey Brothers has expanded the reach of his popular televised cooking segment by offering more than 20 years’ worth of the best episodes on a new website.

“The Produce Corner with Bob Corey” – which spanned 23 years as a local news segment on TV stations nationwide and three years on the Food Network – is now available on You Tube and online at www.producecornerwithbobcorey.com.

After taping more than 3,000 segments in his TV career, Corey selected nearly 300 of the most informative to showcase online. These videos guide viewers through and entire year of seasonal produce, offering nutritional information, cooking tips and more along the way. Hundreds of recipes can also be easily printed and forwarded from the site.

In addition to helping inspire home cooks to incorporate more fresh fruits and vegetables into their diets, Corey hopes the new resource will be utilized by restaurants, grocery stores and other food-related businesses as well.

“The Produce Corner with Bob Corey website, its episodes and recipes are available to incorporate into produce personnel training” he said.

“My vision is for the site to be an interesting and entertaining training and education tool to complement existing produce training programs to further educate managers, staff and trainees – as well as chefs, apprentices and culinary students who may not have the knowledge to convey to their customers information about an item or how to prep, fix and prepare it for their enjoyment.”

“Eat a Ridiculous Amount of Food” Sunday is Here!

Sunday, February 1, 2015
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How can the biggest football game in the world be so Super if action on the field is constantly overshadowed by food and commercials?

Beats me, but Super Bowl Sunday is here – so belly up to the buffet!

Taste of Home says Americans spent more than $1 billion on food during last year’s game, making it the second-most popular holiday for eating, trailing only Thanksgiving.

Wow.

Research shows fans will devour about 1.25 billion wings and 11 million pounds of potato chips tonight alone. They also say you could fill a football field almost 12 feet deep with the amount of guacamole that will be consumed during the game – a fact that is both unbelievable and gross.

So whether you watch while dipping into the salsa or diving into a platter of wings or pot of chili, you’re in good company.

Super Bowl Sunday is always a big day for pizza delivery, but you can intercept that looooooong wait for a slice by making your own at home. Here are two recipes from Kontos for inspiration …

 

Ffour-cheese margherita pizzaour-Cheese Margherita Pizza

one ready-made pizza crust

1/8 cup extra virgin olive oil

½ tablespoon fresh minced garlic

dash of sea salt

8-9 slices of small Roma tomatoes

3 oz. shredded whole milk (artisan) mozzarella

2 oz. Fontina cheese

1 oz. freshly grated Parmesan cheese

2 oz. Feta cheese

4 fresh basil leaves washed, dried and julienne sliced (strips)

  1. Preheat oven to 400⁰ F (375⁰ for a convection oven)
  2. Stir together the olive oil, garlic, salt and tomatoes and let stand for 15 minutes.
  3. Brush the crust with the tomato marinade (leave tomatoes in the bowl).
  4. Arrange tomato slices over the top of the crust.
  5. Spread Mozzarella and Fontina shredded cheese evenly over top of tomato slices; top evenly with shredded Parmesan cheese, Feta cheese and sliced basil leaves.
  6. Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust.
  7. Bake for approx. 5 minutes (a few minutes less for convection oven); remove from oven with a baking sheet or pizza spatula.
  8. Let cool for 1-2 minutes. Slice into 4-6 slices and enjoy!

 

veggie lover's pizzaVeggie Lovers Pizza

One ready-made pizza crust

3 oz. tomato pizza sauce

4 oz. whole milk Mozzarella (artisan) cheese

1 ½ oz. sliced red onions

1 ½ oz. sliced black olives

1 ½ oz. total (½ oz of each) diced red, green and yellow bell peppers

  1. Preheat oven to 400⁰ F (375⁰ for a convection oven).
  2. Evenly spread the tomato pizza sauce over crust.
  3. Evenly spread the Mozzarella cheese over the top of the pizza sauce.
  4. Top with the bell pepper mixture, black olives and sliced red onions.
  5. Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust.
  6. Bake for approx. 5 minutes, or a minute or two less in a convection oven; remove from oven with a baking sheet or pizza spatula.
  7. Let cool for 1-2 minutes, slice into 4-6 slices and enjoy!

 

Cooking tip: Oven baking times can vary. Flatbread pizza is ready when the cheese is melted completely and edges are medium to dark brown.

Happy National Cheese Lovers Day!

Tuesday, January 20, 2015
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What, you didn’t know?

There’s a day, week or month to celebrate just about anything these days, and cheese gets it spotlight today. Personally, I feel like cheese deserves MUCH MORE than a mere 24 hours, but I’ll do my best to honor it in this short time we have today.

And in honor of the occasion, I’ll also share these tips from food app SideChef on how to style your own cheese board like a pro. A good cheese board, they say, should consist of three to five different styles of cheeses, plus an assortment of accompaniments that provide a variety of flavors and textures – so no two bites are the same.

When it comes to the cheese itself …

  • Cheese is made of three types of milk: goat, sheep and cow.
  • There are five different textures of cheese: hard, semi-hard, soft, semi-soft and blue.
  • There are two essential types of tastes: mellow that includes citrusy, fruity and herbal tastes; and intense that includes bitter, smoky and sharp ones.
  • For your display, choose cheeses with different textures and flavors (varying from mild to strong) and at least one cheese from each animal.

And about those accompaniments …

  • Cheese needs sidekicks that make it shine, so choose yours carefully.
  • Breads and crackers provide a base for the cheese, but stick to simple or complimentary flavors that don’t overpower your cheeses.
  • Fresh and dried fruits or fruit spreads compliment intense cheeses.
  • Brined vegetables such as olives or peppers provide a salty contrast.
  • Nuts offer a crunchy, nutty flavor.

And if National Cheese Lovers Day snuck up on you, consider this fair warning for the days ahead – Jan. 22 is National Hot Sauce Day and Jan. 25 is National Irish Coffee Day!

Oh, Deer! What To Do With All That Venison?

Wednesday, January 1, 2014
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With another deer-hunting season wrapping up, many of you may find your freezers full of rich venison meat waiting to be put to good use.

Well look no further!

Today’s Charleston Daily Mail offers a variety of suggestions to inspire you, including ideas from some from the area’s finest restaurants. (You can check them out here: http://bit.ly/Juxu5z) And here’s another idea from my own experience …

My mother-in-law has served venison for big family dinners twice in the past week – and the results have been phenomenal. Born and raised in Austria, Louise Wiseman knows her way around the kitchen, and is especially skilled at baking world-class desserts and preparing flavorful, fork-tender meat.

This week’s venison was no exception.

Although she’s hesitant to reveal her precise recipe, I can tell you she braised it in a flavorful broth seasoned with mushrooms and onions until a fork pierced it as if it were soft butter. (You can make your own braising liquid, or use any combination of prepared broths/soups to create the taste you want.)

Pair this awesome venison with some roasted potatoes, Brussels sprouts and a hearty red wine for one heckuva meal!

Vote Now for the Best Fish Sandwich in Town!

Tuesday, February 12, 2013
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Hey Charleston peeps …

Lent season is upon us and we’re looking for the best fish sandwiches in town!

Does your local hangout do it better than the rest? And if so, what makes it so — the fish itself, the bun, the sauce? Inquiring minds want to know.

Vote here for your favorite place for fish: http://bit.ly/WHdIHJ. Then follow the Charleston Daily Mail and this Food Guy blog for all of the tasty results.

The 3 S’s of Fall — Soups, Stews and Side Dishes

Tuesday, November 13, 2012
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When temps start to fall, my taste buds turn to the three S’s of fall – soups, stews and sides.

A creamy potato soup. A chunky beef stew. A filling side dish. The heartier the better!

And soups, especially, are so easy to make at home.

“People are often intimidated when it comes to making tasty soups, but it’s not nearly as challenging as it may seem,” says Ryan Fichter, Executive Chef of Thunder Burger. “Great tasting soups are within reach for everyone to make.”

Here are his 5 tips for making it happen:

  1. STOCK UP. The soup base, or stock, is a big part of the equation. Good tasting stock makes good tasting soup. Homemade is best, but if that’s not an option choose a store-bought kind low in sodium.
  2. MIND THE MACARONI. If you are going to have pasta in your soup, be sure to cook it before adding it in. Many people skip this step, and it can throw off their whole recipe.
  3. FRESH IS BEST. When it comes to any of the ingredients going into your soup, fresh is the best option. If that’s not an option, go for frozen over canned.
  4. USE THE RIGHT EQUIPMENT. Using the right kitchen tools is important. Some people prefer to use a slow cooker, which is fine. If you will be using a pot, choose one that is large and heavy. Also, an immersion blender makes easy work of creaming/pureeing soups.
  5. THE FINISHING TOUCH. Enhance the soup’s presentation by using a garnish. Also, most people prefer to have something with their soup, so choose the right addition, such as crackers, biscuits, muffins, bread or breadsticks.

“One of the great things about soup is that it is so versatile,” Fichter adds. “Soup can be a great appetizer, side dish or even a main course. Leftovers also heat up well for lunch the next day.”

Here here, I say.

And here here is his recipe for a simple Creamy Potato Soup. You can bulk it up with veggies or top it off with fresh herbs or crumbled bacon.

 

Creamy Potato Soup Recipe

2 Tbsp. (1/4 stick) butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
1 ½ pounds of Idaho potatoes, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock
1/4 tsp. ground nutmeg
1/4 tsp. allspice
1 ½ cups heavy cream

1. Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.

2. Add sweet potatoes, chicken stock, allspice, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

3. With an immersion blender puree soup in blender until smooth.

4. Add cream and stir over medium-low heat to heat through. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead).

Yield: Serves 6 to 8.

Ice, Ice, Baby! Chill Out with these Clever Cubes

Friday, August 24, 2012
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I was recently enjoying a couple glasses of wine one night and – in an EXTREMELY rare occurrence – had a few sips left that I didn’t feel like finishing. (Still can’t figure that one out!)

Not enough to save, too much to toss. So I poured it in a small plastic container and popped it in the freezer. A few days later I was making a pan sauce for a beef dish and needed a little something to punch up up.

The wine!

So I dropped my little red wine ice cube into that pan and whisked it in as the sauce reduced. Fantastic.

Then a few days later I see this article in Taste of Home magazine touting “Clever Cubes.”

“Don’t ditch those last dabs and dribbles,” it said. “They’re culinary gold after a spell in the deep freeze.”

Among items the magazine suggested freezing in an ice cube tray to work into recipes later …

  • Chopped onions frozen in water can be quickly thawed to stir into soups, sauces and more.
  • Chipotle peppers in adobo sauce.
  • Yogurt, which can be added to smoothies to thicken and chill.
  • Lemon and lime juice.
  • Tomato paste for savory sauces.
  • Pesto or any other chopped fresh herbs.
  • Chicken broth for sauces, rice dishes and more.
  • Coffee, to add a kick to desserts and gravies.
  • Tomato juice – to chill your Bloody Mary!
  • And, wait for it, wine!

Everything Tastes Better with (Flavored) Butter

Saturday, April 21, 2012
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I was recently flipping through one of the countless food magazines that proliferate around the house when I came across a gorgeous recipe and photo for Tilapia with Garlic-Lime Butter.

I do like tilapia, but it was the glistening butter that caught my eye.

Everything tastes better with butter, even more so when you sauté, drizzle or whisk in a nice flavored butter.

They’re so easy to make, too. Just soften butter and mix in your chosen ingredients, then let it harden back up in the fridge or use as-is. You can also simmer butter with add-ins to create a nice sauce.

No doubt it was the garlic and lime that really made that recipe sing, so here are a few other combos for flavored-butter inspiration:

  • Parsley-Shallot Butter
  • Smoky Paprika Butter
  • Toasted Almond-Cardamom Butter
  • Bacon Bourbon Butter
  • Chipotle-Lime
  • Porcini-Red Wine
  • Tumeric-Mustard Seed
  • Nori-Sesame

On Braising Meats and “Sensory” Wine Tasting

Saturday, March 10, 2012
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After an expansive buffet of hearty breakfast options, fruit and pastries (yum!) and a “Make Your Own Bloody Mary” bar (ingenious!) I enjoyed two great demonstrations at the West Virginia Culinary Classic at Stonewall Resort.

Problem was, there were four sessions to choose from and I wanted to sit in on all!

I opted to bypass “Cooking with Fresh Ingredients,” which I already buy into, and “Sous Vide Home-Style Cooking,” pressurized cooking with liquids, which sounded fascinating. But I had two other callings …

“Braising Meats” and “Wine Sensory Tasting.”

Although I consider myself fairly knowledgeable on both topics, I still thought they were among the best all-around sessions I’ve seen on either subject in years. Both gave basic 101 tips for beginners (and good reminders for more experienced cooks) but also dove into more interesting tips, methods, insight and more.

Be sure to check out my column in Wednesday’s Charleston Daily Mail or on http://charlestondailymail.com/foodandliving/TheFoodGuy for the great tips I picked up from both sections – and for a complete roundup of another awesome Culinary Classic!

Live Online Chat: Eating Right in the New Year

Sunday, January 1, 2012
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Happy New Year, fellow foodies!

And now that 2012 is here, it’s time to get serious (and resolve yet again) to eat better food — not only to look and feel great, but to be healthier too.

Join me and local dietitian Amy Gannon for a live online chat this Monday, Jan. 2, on how to eat right in the new year. We’ll offer tips to help make the transition to a heathier diet easier, plus take your questions too.

We’ll kick things off at 3 p.m. Monday. Just click here to join the chat!