Slate countertops are an excellent choice for anyone’s kitchen. They are durable, stain resistant and have a low absorption rate which will help to cut down on the bacterial growth that you usually will find on countertops. Slate has less maintenance than granite or marble; however it is just as durable and has just as much strength as its counterparts. Slate is an excellent choice for countertops and it will also provide that level of style that you are looking for.
Slate is a naturally occurring product that can be found all rather easily. Slate is usually quarried in large slabs which will then be cut down to the size that is needed for the buyer. In the United States, however, typical colors are usually what you will find. If you are looking for more exotic styles and colors of slate, then it will probably have to be shipped in from other countries such as China, Turkey, Pakistan and a number of South American countries.
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Have you been watching Top Chef Masters Wednesday nights on Bravo Tv? If you have then you already know him , and if you haven’t, start watching, you’re missing out! For those not in the know, Rick Bayless has won multiple James Beard awards, is a cookbook author, and is the Chef-Restauraneur behind the wildly popular Frontera Grill and Topolobampo in Chicago. His culinary focus is devoted to modern interpretations of authentic Mexican cuisine, and he was called the “”greatest contribution to the Mexican table imaginable” by The New York Time’s Craig Claiborne.
In this video from our friends at Great Chefs, Rick prepares marinated and grilled catfish steaks with a chipotle tomatillo avocado salsa, garnished with cilantro sprigs. This recipe will involve some prep time, as Bayless recommends marinating the fish for several hours before grilling if possible, or, you may marinade the fish and make the salsa a day ahead of time. If you are not a catfish…
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My wife and I just recently joined a local food co-op. It’s a kind of interesting way to get food, especially stuff grown and produced locally. We got our first share last saturday, and come sunday, I was looking it all over and trying to figure out what I could do with it. One of the meat things that came in our share was two racks of beef ribs, with four bones each. I was surprised just how big beef ribs are, compared to pork ribs (which is what most people barbecue).
Anyway, I dug in and did some research, looking for a good recipe, and a good process. There were all kinds of methods: grilling, braising, baking, roasting. Some were a combination of two or three methods. One thing seemed consistent. The longer it takes to cook them, the more tender and delicious. So, today’s ribs have been brought to you by “Low and Slow” cooking.
Finally, after looking at all the options, my wife said, “Grandma Bev used to make the most delicious ribs with this Barbecue sauce based on… (Read the rest of this article at the following article source link for the full story)
I don’t know if you’re like me in the summer, but I have a hard time leaving any market without fresh vegetables; I can’t pass a stand; and I love Farmer’s Market and the Co-op. Result? Too many veggies to cook and eat. I hate waste. So, I try to monitor the veggie drawer and do something like sauteed summer veggies on the weekend to use in dishes throughout the week. This also freezes reasonably well.
This is a basic sautee that can be added to endless recipes, or simply eaten in its original form. Sometimes simple is best.
Ingredients
1 zuchini, diced
1 yellow squash, diced
1 sweet red bell pepper, diced
1/2 red onion, diced
1 Tbs minced garlic
1/4 c chopped fresh herbs of your choice
4 tbs olive oil
Salt and pepper to taste
Directions
Saute the onion and garlic in the olive oil until onions are translucent.
Stir in the red pepper and saute one minute.
Add remaining ingredients and saute until veggies are cooked but firm, about 2 minutes.
Serve immediately as a side dish or…
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We are Julia Child obsessed this month! With the upcoming movie and reviewing her old shows on Tv, we are consumed with Julia as of late. How can an icon of the past cast a spell on a new generation of foodies and cooks? Easily, with her attitude and encouragement that we can make great food at home, fans of JC of all ages and genres are coming out of the woodwork to appreciate her teaching, even more so now than ever with the upcoming film approaching. Food Network and Bravo Tv are you listening? We love your reality shows, but bring us back the vintage classics. Show us vintage Julia, Galloping Gourmet, the 60’s and 70’s kitchens that our parents cooked in, and help us pass on classic recipes and techniques to newer generations.
We love this simple recipe, and you cannot go wrong with it! It’s a no fail Julia Child omelette and a 30 second technique perfect for home cooks when time is limited. She is a bit rough with the…
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This morning, I got up and decided to make the swirled bread again, but this time to keep it away from the dog. I also decided to take more pictures. The only difference was that I didn’t add any molasses this time, because I couldn’t find it. Other than that, it was the same.
Here’s the bread dough, after it’s been risen, rolled, and proofed. The coals are already on the lid, pre-heating, and it’s almost ready to go. The richness of the two colors were much clearer this time.
Like I’ve said before, I don’t bake based on numbers of coals for a certain length of time. I do the coals for approximately 350-400 degrees, and then I just bake until the internal temperature is about 190-200.
Once it has cooled, then it’s time to slice it up and eat! Here, you can see the multi-color in the swirl. It was yummy, even though it wasn’t as sweet (no molasses). I loved it, and so did my family.
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You have planned a weekend trip to Las Vegas for you and your family. After you have decided where you are going to stay has been decided where you will eat will be your next big decision. Making sure you have great meals is the difference between having a good trip and a great trip. What you eat and where you eat is a up to what type of food you like and how much you want to spend. In this article I would like to give you look in to Las Vegas dining.
Cheese Press: The Grand Tool in Creating Super Tight Cheeses
Cheeses are fundamentally separated into two: Strong cheese and Tender cheese. Tender cheeses like cottage cheese and cream cheese are mostly gentle to produce and most of the equipment and materials can be found in the kitchen. Solid cheeses like cheddar…
home Brewing Kit: For the Optimum Savouring Brewed Booze
base Brewing Kit: brewing serve is virtually corresponding with what is done for commercialized beer brewing. The brewers have the alternative to take the fixings they wish to use accepting those that are lasts used in brewing beer commercially. Now the Unsurpassed…
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