Volume 12, Issue #2
"The Potato" added to Food Fare Culinary Collection.
Winner of Recipes-on-a-Budget announced.
Avocados, Garlic Galore and Artichokes have been added to Food Fare's exclusive Culinary Collection.
Our new cookbook features more than 150 recipes for inexpensive meals, including breakfast, lunch, dinner, side dishes, beverages and snacks.
New web site launched for Culinary Collection.
MAKE YOUR OWN LEMONADE:
Juice the lemons to make about one cup of juice. In a gallon
pitcher, combine lemon juice, sugar and cold water. Stir. Adjust
water to taste. Chill and serve over ice.
Hint: For easier juicing, roll lemons between hand and
counter top before cutting in half and juicing.
Variation: For less sweetness, reduce sugar to 1/2 cup.
1 C sugar
6 C cold water
Juice the lemons to make about one cup of juice. In a gallon pitcher, combine lemon juice, sugar and cold water. Stir. Adjust water to taste. Chill and serve over ice.
Hint: For easier juicing, roll lemons between hand and counter top before cutting in half and juicing.
Variation: For less sweetness, reduce sugar to 1/2 cup.
Food Fare often receives e-mail from reader's who have something to say about our web site, recipes, cookbooks, food articles and e-books in the Culinary Collection.
Do you want to become a recipe contributor to Food Fare? If so, you can have your own free pop-up page at Food Fare with a photo and links to your web site and blog.
Are you an epicurean who fancies food-related computer diversions? Check our links to time management games that can be downloaded and played at home, some of which include printable recipes.
OUR RECIPE PAGES:
Summertime brings a bounty of fresh foods, along with an endless array of recipes in which to prepare them. What are your favorite dishes during the summer season?
My preferences are fairly simple. Fresh vegetables are always at the top my list, as long as they aren't over-cooked and mushy. For instance, I love fresh baby spinach in a salad but can't abide the same cooked or dumped from a can. Steamed broccoli is my all-time favorite, followed by avocados, artichokes, corn, bell peppers, peas and mushrooms.
Oft-had summer dishes include Avocado Burgers, Baked Artichokes, Cobb Salad, Fried Green Tomatoes, Gyros, Mushroom & Provolone Sandwiches, Pea Pods & Peppers, Shenanchie's Potato Salad, Shrimp Salad, Spinach & Cheddar Salad, Stuffed Bell Peppers and Zucchini Casserole.
While we're on the subject, don't forget to browse our Grilling Tips.
Food photography is not one of my strongest points, despite the fact that I've have authored and edited more than two dozen cookbooks and other culinary titles. Creating book cover designs or recipe button logos is much easier than snapping a plate of food in real time in an attempt to capture it's true essence.
I've tried to improve my skills over the last year or two. It's not for me to judge the quality of the images, but I do hope they work for the purpose intended.
Some of my recent endeavors include:
Food Fare now has multiple image boards at Pinterest, which highlight our cookbooks, culinary titles and food photography. We update boards on a regular basis, so check us out! Food Fare @ Pinterest >
Now on with more of the latest "foody" news...
I never did learn proper measurement conversions as related to cooking, such as deducing metric into standard. Mathematics was my worst subject in school, and to this day I need a calculator for anything more complicated than adding or subtraction.
My lack of math skills is probably the reason I cook without measuring the ingredients. I typically eyeball foodstuff when throwing a recipe together, rarely using measuring cups or spoons. The only time I resort to specified quantities is when I'm baking (breads, cookies, pies). Otherwise, I can't be bothered.
To that end, Food Fare has provided simple conversion tables for those in the same boat as me. The easy-to-read charts display the U.S. to metric conversions, metric to U.S. conversions, metric equivalents by volume, by weight, by length and oven temperatures (both U.S. & British).
*Food Fare welcomed a new recipe contributor in June. Michael Cheung is currently attending Wilfrid Laurier University (Canada), but also blogs and contributes at Expert Notion. His first recipe contribution to Food Fare is the Spicy Yellow Lake Perch Sandwich. Give it a whirl!
*The Culinary Collection Photo Gallery was recently revamped, showing all thirty-four original book designs. The flash Photo Gallery was personally designed by Food Fare with the technical work being undertaken by Webs Divine. Most of the covers are also displayed on our Pinterest boards.
Because of my writing schedule outside the realm of food, I haven't been able to devote much time to anything other than fiction tales for the last several months. With one new book released in June (Bloodfrost written under my pseudonym Deidre Dalton), and another novel due out in July (Enthrallment), I've been literally burning the candle at both ends.
However, another new book in the Culinary Collection is planned before the end of the year. Hint: think about Asian food, other than tasty vittles from Japan or Thailand...I'm not sure how much longer I can divide my time reasonably between the foodstuff and fiction writing, so the next culinary book might be the last one for quite awhile.
Happy Cooking from Food Fare,
Chief Editor, Food Notes
Connect with Shenanchie:
Appetizing Muse (blog)
Don't forget, July is National Hot Dog Month! Here's a dish to get started:
4 hot dogs
4 TBS canned chili
4 TBS salsa con queso
1/2 baguette loaf
Cut half-loaf of baguette bread in half lengthwise; then cut in half again so that you have four pieces. Using a grapefruit spoon or small melon baller, scoop the bread from the middle of each piece. Butter slices and place on a baking sheet; broil lightly for about one minute and then remove from oven. Layer each slice down the center with one tablespoon of chili, and then cheese. Slice each hot dog in half; place on prepared bread. Add more cheese on top if desired. Place under broiler and cook until bread is browned and toppings are hot. Remove from oven and allow to cool slightly before serving.
With the adoption of the Declaration of Independence on 4th July 1776, the USA declared their autonomy from Great Britain. Most Americans have celebrated July 4th ever since with carnivals, fireworks, parades and barbeques.
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FOOD NOTES (C) 2012 Food Fare | Design: Webs Divine
Food Fare Food Notes, Volume 12, Issue #2, July 2012
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