blog.oregonfruit.com
Free Stuff | Oregon Fruit presents The Queen of Tarts
http://blog.oregonfruit.com/free-stuff
Oregon Fruit presents The Queen of Tarts. 8230;a fresh conversation about fruit, health and fun. My name is Erin Johansen, aka the Queen of Tarts. I have been working for Oregon Fruit for 14 years and my suburban neighborhood serves as test kitchen and my neighbors, the focus group. read more. What do you think? Battle of the fruit! What's your favorite Oregon Fruit Products fruit? All things new again! Family Traditions Old and New. Royal Anne Cherry Galette. You Meet the Nicest People.
blog.oregonfruit.com
Healthy Eating | Oregon Fruit presents The Queen of Tarts
http://blog.oregonfruit.com/healthy-eating
Oregon Fruit presents The Queen of Tarts. 8230;a fresh conversation about fruit, health and fun. Oregon Fruit Makes You Happy. Posted November 30th, 2012 in Healthy Eating. A Colorful Salad for a Warm Autumn Day. Posted November 2nd, 2012 in Healthy Eating. Frozen vs. Canned Food. Posted September 15th, 2012 in Healthy Tips. Portland Tribune writer, Nate Ford, tackled this issue from a sustainability perspective in a recent issue of Sutainable Life (July 26, 2012). As he stated, “we all know we...While t...
foodwishes.blogspot.com
Food Wishes Video Recipes: Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup
http://foodwishes.blogspot.com/2013/04/celebrating-national-garlic-day-with.html
Thursday, April 18, 2013. Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup. As a very, very small percentage of you may know, tomorrow is National Garlic Day, and what better way to celebrate than with a big bowl of Spanish garlic soup? Is a wonderfully rustic bread soup, spiked with sliced garlic, paprika, and ham. Plus, having the olive oil baked into the cubes makes for a better texture in m y. Ingredients for 4 portions:. About 6 cups of cubed French or Italian bread.
chefs-notebook.com
Chef's Notebook: March 2013
http://www.chefs-notebook.com/2013_03_01_archive.html
Tuesday, March 26, 2013. 65279;. Herbs, Rosemary, Thyme and Sage. One of the best things to plant at anytime (excluding outdoors in winter) has been herbs. You can't go wrong with chives or thyme fresh from your garden to bring life to often bland dishes. And where would we be without basil for pesto? Some of my favorites tend to be the top five herbs you should always have on hand. 4 ROSEMARY - Most commonly recognized as the herb in rosemary chicken, rosemary is more versatile than most home cooks ...
chefs-notebook.com
Chef's Notebook: A taste of the irish
http://www.chefs-notebook.com/2015/03/a-taste-of-irish.html
Monday, March 9, 2015. A taste of the irish. The taste of Ireland can be summed up into two words. Corned Beef! Corned beef was a inexpensive source of meat and often made into pastrami thanks to another neighbor.the Jewish deli. Most pre-packaged cuts come already brined and with a spice packet to sprinkle on during cooking. While corned beef may not be the most authentic Irish dish, it sure will add flavor to almost any side. Including a pint of Guinness! Subscribe to: Post Comments (Atom).
chefs-notebook.com
Chef's Notebook: National Doughnut Day..!
http://www.chefs-notebook.com/2014/06/national-doughnut-day.html
Friday, June 6, 2014. Cronuts are the latest dessert craze to hit the world. A cross between croissants and donuts = cronuts, they are wonderfully flaky and delicious. Yield: Makes 12 cronuts. 1 1/4 cups milk. 1 teaspoon vanilla extract. 4 cups all-purpose flour. 1 1/2 teaspoons salt. 1 1/2 tablespoons softened butter. 1 tablespoon dry active yeast. 1 cup (2 sticks) unsalted butter, room temperature. 5 cups peanut or vegetable oil. 2 tablespoons ground cinnamon. 1 cup vanilla cream. 1 cup powdered sugar.
chefs-notebook.com
Chef's Notebook: Easter Deviled Eggs
http://www.chefs-notebook.com/2014/04/easter-deviled-eggs.html
Monday, April 14, 2014. This time of year Easter is upon us and we get colorful and creative. What better why then with colorful eggs. These simple and bright Easter Deviled eggs can turn not only the outside but the inside into a Easter palette. But first, we need to create the canvas for our creations. Cooking eggs has been a constant battle. Do you use fresh? Do you cover the eggs with water? Do you slow cook them? Well the same thing happens when you boil the eggs over a high temp for a long time.
chefs-notebook.com
Chef's Notebook: April 2014
http://www.chefs-notebook.com/2014_04_01_archive.html
Monday, April 14, 2014. This time of year Easter is upon us and we get colorful and creative. What better why then with colorful eggs. These simple and bright Easter Deviled eggs can turn not only the outside but the inside into a Easter palette. But first, we need to create the canvas for our creations. Cooking eggs has been a constant battle. Do you use fresh? Do you cover the eggs with water? Do you slow cook them? Well the same thing happens when you boil the eggs over a high temp for a long time.
debbieandharryskitchen.blogspot.com
Debbie & Harry's Kitchen: Brookside Dark Chocolate Crunchy Clusters - Product Review
http://debbieandharryskitchen.blogspot.com/2015/01/brookside-dark-chocolate-crunchy.html
Debbie and Harrys Kitchen. We're just a couple who loves to play with our food. Come play in our kitchen with us! Brookside Dark Chocolate Crunchy Clusters - Product Review. OK, not gonna lie - I'm totally the passive-aggressive Gramma making sure there's something he doesn't eat very often in a low enough space he can see it.). Concerns alleviated, I sampled a few clusters with gusto! When you open the bag, you get a beautiful aroma of fruit with just a hint of chocolate in the air. The dark chocola...
debbieandharryskitchen.blogspot.com
Debbie & Harry's Kitchen: Cleveland's West Side Market - A Midwest Food-Lover's Fantasy Road Trip
http://debbieandharryskitchen.blogspot.com/2015/04/clevelands-west-side-market-midwest.html
Debbie and Harrys Kitchen. We're just a couple who loves to play with our food. Come play in our kitchen with us! Cleveland's West Side Market - A Midwest Food-Lover's Fantasy Road Trip. A gorgeous April sky behind the Clock Tower of the West Side Market. It was pure pleasure! Yes, it was busy, but once we ate our brunch, I never felt like I needed to rush my selections. OK, Harry had hot dogs, but I hit up Crepes de Luxe. Tub butter was on our must list. For general cooking and baking, I keep standa...
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