OK, since I just blogged about guacamole, and I will be making some this weekend for the Superbowl, I came across another technique from Epicurious by Lauren Salkeld in which to prevent browning…
The Guacamole Test: Guacamole Topped with Water
This idea came from The Kitchn and is a little bit of kitchen genius. Here’s how it works: Start by putting your freshly made guacamole in a container with a tight-fitting lid then push the guacamole down into the container to get rid of any air pockets. Next, pour 1/2 inch of lukewarm water on top, seal the container, and pop it in the fridge. When you’re ready to eat the guacamole, pour out the water and stir the guacamole to incorporate any surface moisture. That’s it. The guacamole was still bright and green after a full 24 hours, but the Kitchn reports this method keeps your guac good to go for three days. It’s worth a try!
food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.
Comfort food is traditionally eaten food (which often provides a nostalgic or sentimental feeling to the person eating it), or simply provides the consumer an easy-to-digest meal, soft in consistency, and rich in calories, nutrients, or both. The nostalgic element most comfort food has, may be specific to either the individual or a specific culture. Many comfort foods are flavorful; some may also be easily prepared.
Read about what my “comfort food” was growing up, in my latest blog “Mom’s OJ Chicken” under Sentimental Favorites.
Granted, we are nothing close to being vegetarian, but it’s not a bad practice to eliminate meat from your diet on occasion. There are a lot of compelling reasons to eat less meat these days, but the shift to a totally or even partly vegetarian lifestyle can be easier said than done for many beef, poultry, and fish lovers. So within this past year we instituted “Meatless Mondays,” broadened our culinary horizons, and have come to enjoy the challenge of researching and creating vegetarian meals. Eating a little (or a lot) less meat can be simple, healthy, and totally delicious!
There’s even a Pinterest site called Meatless Mondays for some visual inspiration: Meatless Monday …a non-profit health initiative, encouraging people around the world to go meatless one day a week for their health and the health of the planet! http://www.facebook.com/MeatlessMonday
One recent dish was Creamy, Cheesy, Garlicky Rice with Spinach Stuffed Peppers. We found the recipe in another one of our favorite cookbooks “Around My French Table” by Dorie Greenspan.
A fun piece of avocado trivia: The name of the tropical fruit can be traced all the way back to the ancient Aztec word for “testicle.” Not too appetizing I know, but the recipe is fabulous! Check it out…
Last night we got a call from David, our WCBIL (that would be “West Coast Brother-in-Law” for those not in the know) who called this blog our “Food Blob!” David and his wife Dee, Russ’ sister, both good cooks in their own right, will be visiting this June, so we challenge them to a cook-off. May the odds be ever in our favor!
Slices of blood oranges can provide an essential ingredient to a fruit salsa, garnish vanilla ice cream, and give a distinct color to citrus tarts. Most recipes for these oranges are usually sweet, such as desserts or drinks, but blood oranges also can make excellent garnishes for savory dishes… see my newest blog for some of these savory recipes… under the heading Food Fetish.
This blog “Accounting for Taste,” developed from a desire to share with our family and friends, our love for preparing, sharing and eating fabulous food at home, in dining establishments, hosting BBQs, while on vacation, and basically anywhere we find ourselves!