Category Archives: Basics

Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

Spicy Roasted Pumpkin Seeds

Day 16 of 31 days of pumpkin and we arrive at the roasted pumpkin seed. I love how seasonal these are. I mean, on what other day of the year do you roast your own pumpkin seeds but on about October 29? This year, I’ve decided to coat my pumpkin seeds with savory spices, but believe me, pumpkin seeds are divine when roasted with just a little bit of olive oil and a LOT of salt.

Getting the seeds out of the pumpkin wasn’t as hard as I thought it was going to be. If you paw through them while you rinse them, the remaining pieces of pulp come right off.

Rinsing the Seeds

Rinsing the Seeds

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Getting ready to use Celery Root

Next week, I’m going to do a recipe using celery root. In the meantime, here’s a video from Gourmet’s test kitchen to get the gnarled ball rolling.

How to Get the Arils Out of A Pomegranate

Getting the seeds (arils) out of a pomegranate is not as difficult as it may seem. I got more than a cup of arils out of just one large pomegranate, pictured here.

Pomegranate

Pomegranate

Start by cutting off the top of the pomegranate about 1/2 inch down from the top (the crown).

Cut off the top of the pomegranate

Cut off the top of the pomegranate

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Hard-Boiled Disaster

Hard Boiled Egg Exploded in the Boiling Water

Hard Boiled Egg Exploded in the Boiling Water

Last night, I decided to make some hard-boiled eggs for a chef’s salad. Well this chef is embarrassed to admit that I had it in my head that 20 minutes are required to hard boil an egg. I also couldn’t remember if I was supposed to bring the eggs and the water to a boil together or boil the water first and drop in the eggs. I second guessed myself a couple of times and then decided to boil the water first.

I think I did everything wrong. The photo above demonstrates that. The eggs were overcooked. It turns out that 20 minutes completely overdo it. Also, some of the eggs exploded in the water, indicating that perhaps they should have heated up along with the water rather than being tossed in and shocked.

I found this video about boiling the perfect egg and posted it to StreamingGourmet. Next time, I’ll follow the instructions in the video, which include bringing the eggs and the water to boil together and boiling the eggs for only 7 minutes!

Pork Chop with Marsala Sauce (Creamy Version)

Pork Marsala with Noodles

Pork Marsala with Noodles

I’m a huge fan of chicken Marsala and veal Marsala, but I’ve got a craving for a pork chop, so I figure “why not try pork Marsala?” At the store, a double thick pork chop catches my eye and once again I think, “Why not?” (read on to find out why not). I’ve never made Marsala sauce before, but I figure it’s a variation on the Fig Sauce I did in September, just with mushrooms and Marsala wine instead of figs and Balsamic vinegar. Let’s see how this one turns out. An ingredients list (of sorts) is at the end of this post.

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