Halloween Revisited

Posted Tue, 10/15/19

Seven years ago, Food Fare celebrated Halloween with a special, ghoulishly-themed issue of Food Notes. However, some things never change - such as our love of the season and its spooky holiday.


Food Fare Food Notes, October 2012


Everything about the newsletter is still relevant today, including the recipes, age-old lore, pumpkin bits and hints of the macabre. Not to mention our second most popular book in the Culinary Collection, known as Halloween Cuisine (second only to Medieval Cuisine).


Food Fare Culinary Collection: Halloween Cuisine


Happy Halloween to one and all! It is perhaps the most unofficial "holiday" during the year, but certainly the most enjoyable.

 

Blog Tags: Halloween

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Egg Essentials

Posted Mon, 10/14/19

I was "iffy" about eggs for a long period of time during the early 2000s. My repulsion lasted for quite awhile, mainly brought on by undercooked eggs or the runny substance that was the result thereof. The yolk was the focal point of avoidance, and remained thus for many years.


However, since 2018 I've gradually stepped back into a consumption of eggs. I recently began using the Egg Essentials Poached Egg Maker, which has made all the difference in the world. I don't normally hawk kitchen appliances, but the egg poacher is easy to use, and even easier to clean. I often make a variety of plain poached eggs (cooked hard as it's my preference), and a scrambled mixture with chopped mushrooms, onions, fresh baby spinach, cubed ham and topped with cheddar cheese. The scrambled mix puffs-up similar to a soufflé. It's truly divine.



Poached Scramble - (Recipe for use in Egg Essentials Poached Egg Maker)

4 large eggs

1/4 C milk

1/4 C fresh button mushrooms, finely chopped

1/4 C onion, finely chopped

1/4 C ham, cubed small

1/4 C baby spinach leaves, finely chopped

Cheddar cheese, finely shredded

Lawry's Seasoned Salt, to taste

Black pepper to taste

Nonstick cooking spray

 

In a bowl, beat eggs together with milk, Lawry's Seasoned Salt and black pepper. Stir in mushrooms, onion, ham and spinach. Mix well. Pour by 3/4 cup measurement into poaching cups lightly coated with nonstick cooking spray. Place about 1/4-inch water on the bottom of a round cooking skillet. Place cooking rack in water, and then place poaching cups into fitted slots. Cover skillet and place skillet over medium heat on stovetop. Steam gently for about four to six minutes, or until eggs are set. Mixture may rise during cooking process. A minute before the end of cooking time, sprinkle tops of egg cups with finely shredded cheddar cheese. Slide cooked eggs from poaching cups onto a large plate or platter; serve.

Egg Essentials Poached Egg Maker. Click on image to view larger size in a new window.


The possibilities are endless, quite literally.


I would highly recommend the Egg Essentials Poached Egg Maker. The little poaching cups contain nonstick surfaces, and the cooked eggs slide right out when cooked. It makes for a quick, easy meal that is enjoyable to boot.

 

Blog Tags: Kitchen Gadgets & Appliances

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Cooking in the Wild

Posted Wed, 07/17/19

It's been more than seven months since I've posted a blog entry, and for that I apologize. Life became very busy at the end of last year, and I've literally been burning the candle at both ends. However, life is a bit more settled now - and I'm happier on a personal level.


A few weeks ago, I made my first trip to Soapstone Basin in Utah. The place is gorgeous, and best of all, completely out of cell phone range. We stayed in a trailer - more like a real home on wheels - and did several hours of ATV riding on the trails. One day, we managed to make it to Lightening Ridge (see photos below).


Lightening Ridge, Soapstone, Utah, June 2019. Click on image to view larger size in a new window.     Lightening Ridge, Soapstone, Utah, June 2019. Click on image to view larger size in a new window.


Shenanchie O'Toole, Soapstone, Utah, June 2019. Click on image to view larger size in a new window.      Shenanchie O'Toole, Soapstone, Utah, June 2019. Click on image to view larger size in a new window.


There was only one mishap during the three-day jaunt. One a rockier part of the trail to Lightening Ridge, my rig went over a deep mud hole. Before I could maneuver out of it, I went out of the vehicle and landed flat on my back on the rocks and mud. Aside from a few bruises and gobs of mud covering my entire body, I was unhurt.


We had a variety of meals during our trip, some make-ahead meals (pasta with hamburger and tomato sauce), granola bars and several egg dishes. One morning I cooked scrambled eggs with ham cubes, Potatoes O'Brien, onion and cheddar cheese. It was quite tasty, and actually served as two meals.


Camping Breakfast. Click on image to view larger size in a new window.


I would recommend pre-cooking meals prior to a camping trip, whether you're taking a well-equipped trailer or not. It saves time, and energy. Cooking over a campfire or on a grill is also preferable, which can be accompanied by prepare-ahead cold foods such as potato or macaroni salads.


Our next trip is tentatively scheduled for near the end of July, this time in the central Uinta Mountains area.

 

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Japanese Culture & Cuisine Online

Posted Sat, 12/01/18

Just prior to Thanksgiving this year, I decided to make one of the books in the Food Fare Culinary Collection freely available online in "article" format.


Japanese Culture & Cuisine is now online for free, containing all the details and graphics that came with the book version.


Japanese Culture & Cuisine Online


Japanese Culture & Cuisine Online


Japanese Culture & Cuisine contains information about the food and culture of Japan, including a brief history, common food, mealtime and dining, sushi, rice variations, eating with chopsticks, table settings and etiquette, tea, sake, Japanese snacks, more than 40 authentic recipes, food terms, words and phrases, and resources for further study. Click here for more >


Tanoshī (Enjoy!).

 

Blog Tags: Japan


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Appetizing Muse Archives (2019)