The Professional Chef |

Lurking beneath the surface of many recipes, however, is disaster more ferocious and inevitable than a hurricane over warm Gulf of Mexico waters. Poorly written or shakily tested recipes can turn a counter full of expensive, high-quality ingredients into a bowl full of meaningless goo unfit for human consumption.

But how can you tell the difference between a great recipe that will earn a spot among your most favorite creations and one that is fit only for the trash heap of culinary failure? How can you justify sinking premium bucks into high quality ingredients when you don’t know if the result will be edible? If you have just a little cooking savvy, it’s not all that hard to do.

First off, what are you trying to make? Is your search for free recipes for Italian desserts after cheesecake? Cannoli? Gelato even? It helps a lot if you’ve eaten what you’re trying to make at least a few times, so you know what the finished product should look like.

The next thing to look at is the list of ingredients. Are you familiar with all of them? If there are any you don’t know, do you have research sources available that will give you sufficient knowledge to let you continue? Then take each ingredient and make sure it appears in the text of the recipe. This is one of the most common failures in recipe writing and editing, especially with free recipe content. Sometimes, your own cooking savvy will tell you where and when to add in a missing ingredient, but don’t proceed unless you are dead sure.

Finally, go over the directions. If it is a baking recipe, does it start with preheating the oven? That should be your first step unless the dough or batters need to be refrigerated. Is there equipment mentioned in the direction the ions, such as an ice cream maker, that you do not own? Are you familiar with all the cooking terms used? If you’ve never made a reduction, for example, you might want to do some additional research.

Once you’ve done your research, you’re ready to set off into the world of free recipes for Italian desserts!

Looking to add a festive touch to your dessert table?  Want to surprise family and friends with something new or just enjoy cranberries?  Here are three delectable recipes for you to choose from or maybe you want to make all three.  The Cranberry Orange Bread is always a tasty treat (and it’s great with coffee).  The Frozen Cranberry Dessert has its preparation divided into the night before and the next day, and the Apple Cranberry Bake just begs to be topped with ice cream and thoroughly enjoyed.

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground

2 cups sugar

1 No. 2 can pineapple, crushed, drained

1 lb marshmallows, cut-up

1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.

3 cups flour

3/4 cup sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup 100% pure orange juice

1/2 cup Squeeze Parkay Margarine

2 eggs

1 1/4 cups cranberries, coarsely chopped

1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

APPLE-CRANBERRY BAKE

2 cups cranberries

2 cups peeled, chopped apples

3 tbsp flour

3/4 cup sugar

1 cup instant oats

1 tbsp cinnamon

1/2 cup chopped pecans

1/2 cup packed brown sugar

1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

Enjoy!

That seems to be a frequent question people keep asking me about Christmas dinner. When even my hair stylist and my husband asked me what I was going to serve for dessert for Christmas dinner, I realized that it is a popular question.

Personally, I like to serve a striking dessert—flambé or flaming. It is so fun and adds to the excitement of the event. For flaming, I think the traditional Cherries Jubilee is hard to beat. It is so simple, with very little advance preparation and has Christmas colors—red and white—and green if you add a mint leaf.

I’m including my favorite preparation, which can be used on bananas for Bananas Foster or on Raspberries, Peaches or any combination of fruits. Making the sauce tableside in a chafing dish is quite spectacular and fun to watch.

Here in New Mexico, Flan is a favorite and very practical too, as it can be made ahead of time—up to one week in advance…great for the busy holiday preparations. The flan can be flamed too.

Just remember the following tips for flambé and you will always be successful.

1) Have warm food. (The cherry sauce or the flan need to be warm.)

2) Have a few Tablespoons of sugar ready in a small bowl to scatter on the food to be flamed just before igniting.

3.) Barely warm 50% alcohol liquor, such as brandy or rum—can be done in a ladle with a long wooden match or lighter held under it. When it catches aflame, pour the liquor over the food to be flamed. Or warm in small pan and when first bubbles come, pour over warm food and ignite.

4.) For safety, have a lid handy for snuffing the flame, if it is needed.

Cherries Jubilee

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This basic recipe can be used to create other fruit for flambéing, such as bananas, raspberries, peaches or any combination. Prior to the meal, place the balls of ice cream in sherbets or small bowls and place in the freezer. The sauce is great made tableside in a chafing dish, if available or it can be made ahead for reheating and flambéing just before serving.

Yield: 4 to 6 servings

1/3 cup unsalted butter 5 Tablespoons sugar or to taste, divided—tart cherries will require up to 6 Tablespoons (light brown sugar is also good) 1 ½ pounds dark sweet cherries, fresh, frozen or canned (pie cherries are all right, just need more sugar)

1. Measure and prepare the ingredients and have each ready for immediate preparation. Using a chafing dish or heavy skillet, melt the butter over medium heat. Add the sugar and stir, then add the fruit. Cook quickly until fruit is cooked—three to five minutes.

2. In the meantime, when the fruit is done, sprinkle 2 Tablespoon sugar over the top. Then heat the liquor over low heat—either in a small pan or in a ladle. When the first bubble forms, add to the fruit. It will flame up. As the flame dies, spoon sauce over the ice cream.

FLAN CARAMELISADO (Custard with Caramel Topping)

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Years ago, my Mexican aunt shared this, her favorite flan recipe. It is fool proof if you carefully follow the instructions and it is so delicious.

Yield: 4 – 6 servings

1 ½ cups sugar, divided 6 eggs 3 ½ cups milk 1 cinnamon stick, preferably canela or Mexican cinnamon 1 teaspoon Mexican vanilla Cold unsalted butter, for buttering custard cups

1. Caramelize ½ cup sugar in a small skillet over medium high heat, stirring constantly until sugar is melted and browned. Pour immediately into the bottoms of 10 to 12 well buttered 4 ounce custard cups.

2. Beat eggs until well mixed with a simple whisk. Gradually add the remaining cup of sugar, beating after each addition to dissolve the sugar. Do not beat until foamy.

3. Heat the milk with the cinnamon stick until warm. Add milk to egg flan mixture, stirring to combine well. Add vanilla and stir to combine.

4. Pour into the caramel-lined custard cups. Set cups on a cloth towel in a 10 x 14 pan(or one large enough to hold the custards) of hot water and bake in a 350 F oven for 35 minutes, or until they are slightly bubbled up and barely jiggle when the water bath pan is shaken a bit. (I prefer to not insert a knife, as it will make a hole. However an inserted knife should come out clean when done.) Overbaking is a popular problem. Do not bake past the point of doneness. Allow to cool for at least three to four hours. To serve, warm slightly in the microwave (about three minutes) or in a moderate oven for about 20 minutes or until the liquid in the bottom has softened and they slide out easily. Then using a table knife, insert it against the side of each bowl and invert onto a small dessert plate.

Notes: One large flan can be made if preferred. It will take longer to cool and must be made one day in advance.

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Jane Butel, the first to write about Southwestern cooking, has published 18 cookbooks, several being best sellers. She operates a full-participation weekend and week long vacation cooking school, an on-line school, a mail-order spice, cookbook, Southwestern product business and conducts culinary tours and team-building classes. http://www.janebutel.com

Barbecuing is a widespread and honored tradition. Three out of four american families own a barbecue grill and use it, on average, four to five times per month. What better way is there to have fun with friends and family than to have a barbecue?

Before putting the meat on the barbecue it is a good idea to set it out of the refrigerator for about an hour to let it warm up. This will make the meat cook quicker and it will be juicier.

Food safety is an important issue so always be sure that you cook the meat thoroughly. Cut the meat in the thickest part to be sure that the juices are clear to be sure that it is completely cooked. Always be sure to keep utensils used to handle the raw meat separate from those you use to handle the cooked meat. Cross contamination of bacteria can be as dangerous as eating raw meat. You want your barbecue to be both fun and safe for everyone so always be careful.

Barbecued Spare Ribs are a classic American barbecue meal, made from pork. This version is cooked in the oven, not on a barbecue, and uses a barbecue sauce with a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Remember to give your barbecue a good cleaning after each use. If you have a gas grill, you can turn the grill on for ten or fifteen minutes to allow it self clean. Charcoal grills need to be cleaned with soap and water using a stiff wire brush.

Here are a couple really good barbecue recipes you can try at your next barbecue

Grilled Stuffed Pork Chops

Ingredients:

4 thick rib pork chops, (1″ to 1 1/4″ thick is best)

3/4 cup dry breadcrumbs

Large pinch dried and crumbled rosemary

Large pinch dried and crumbled marjoram

1 Tbsp. melted butter

1/2 cup minced sweet onion

1 small clove garlic, minced

salt and/or pepper to taste

Make several shallow cuts in each pork chop with a knife.

In a large bowl mix the breadcrumbs, herbs, butter, onion, garlic, and salt.

Stuff the mixture into the cuts you made.

Grill the pork chops at medium to high heat for ten minutes on each side side. To make sure the chops are evenly cooked they should be turned several times. Grill them for five minutes or so then turn them over and let that side cook for 5 minutes. Repeat this process two or three times or until the chops are grilled to your satisfaction.

Barbecued Spare Ribs

Here is a classic American barbecue with a twist. This version uses a barbecue sauce that has a distinct Asian flavor, featuring soy sauce, rice vinegar, and garlic.

Ingredients:

2 pounds pork spare ribs

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons hoisen sauce

2 tablespoons white vinegar

1 tablespoons sake

2 cloves garlic, minced

1 teaspoon sugar

1/4 teaspoon of freshly ground white pepper

2 tablespoons chicken stock

freshly ground black pepper and salt to taste

Put the spare ribs in a large casserole dish in one layer.

Using a large bowl, combine the rest of the ingredients. Pour this mixture over the spare ribs being sure to completely coat the meat. Let this marinate overnight, baste occasionally unless the meat is completely covered.

Throw the ribs on the grill and let them cook to your satisfaction. Turn them several times during the process and baste them with the marinade sauce a few times.

A cooking show has always been basically a television or radio program that features food preparation. Usually, a celebrity chef who cooks in a kitchen inside a studio set hosts the show. Over the course of the program, the chef will prepare various dishes. He or she will also go through the various processes and different stages of cooking with the audience. Cooking shows on television are quite popular. They are often meant to be educational as well as entertaining. Usually, the chef host provides instructions on how to cook various dishes in every episode.

The Modern Cooking Shows on Television

Cooking television shows are intended to create a fictitious reality in an attempt to strengthen network viewer’s base beyond the show itself. This offers a connection between the network through the celebrity chef and the audience.

Although cooking shows on television rarely achieve top ratings, they are still quite popular. In truth, they are likely one of the most watched daytime shows. They have become popular staples of daytime programs. It is not really surprising that many networks feature cooking shows. They can fill an hour of daily programming with these shows and they are assured of good ratings. Cooking shows on television are also easy to produce because they are significantly cheaper to set up as well.

The Hosts of Cooking Shows

Many cooking shows on television have run for several seasons now. Many of these are locally sponsored. The chefs hosting these shows seemingly share one characteristic – they are all interestingly flamboyant. They exhibit unique personalities that effectively drive the ratings. All of them offer something different to their viewing audiences. One of these chefs is Alton Brown of the Food Network who basically explores cooking as a form of science. He also educates the viewers about the history behind various foods. He also teaches the audience about the benefits and drawbacks to purchasing certain kitchen equipments.

There are cooking shows on television that focuses on homemade dishes or meals that can be made easily at home. Some shows features special segments like food recycling. There are segments that offer tips on how to choose the right appliances, tools and equipment. Every show has its own theme. Over the years, watching these shows has become part of people’s daily habits. As a result, Alton Brown among other chefs hosting cooking shows on television became celebrities.

Today’s Top Cooking Shows on Television

Some of today’s cooking shows that are worthy of note include Iron Chef of America, Top Chef, Throw Down with Bobby Flay, Guy’s Big Bite and Dinner Impossible.

Chef Bobby Flay of Chef of America has his own show as well and this is the Throw Down with Bobby Flay. Every week, the show features a specialty chef who usually is led to believe by the show that he or she is shooting an episode for the Food Network. Chef Flay will then show up and give the “victim chef” a surprise challenge.

The Iron Chef of America is a Sunday cooking show. This is basically a reality show where the challenger takes on one of the shows five celebrity chefs which include Bobby Flay. The challenger and one of the chefs will then enter into one-hour cooking competition. The show producers will provide the ingredients. They will then whip up a meal using the ingredients they are provided with. What makes this exciting is that the competitors have no idea what ingredients would be given to them.

Another reality cooking show is Dinner Impossible which is hosted by Chef Michael Symon. Basically, the show features a chef who will cook a gourmet meal for a large crowd at a moment’s notice. The chef is usually given up to six hours to prepare and cook the dishes.

One of the most popular cooking shows on television today is the Top Chef. Every week, the contestants are given 10 minutes to cook a dish. A chef guest will then judge the dishes and proclaim a winner. A contestant is eliminated every week until only one is left. The winner wins the title of Top Chef and the cash prize.

There are actually several reality cooking shows. However, if you want your basic cooking show where an interesting chef teaches you some cooking stuffs, you should watch Guy’s Big Bite. This show is hosted by Chef Guy Fien. His personality certainly makes the whole show interesting.

There are still other interesting cooking shows on television. These daily programs have certainly changed the concept of cooking shows but they are still interesting. You can still learn a lot of things from these shows and you can still expect to be entertained.

Healthy cooking doesn’t mean that you have to pay outrageous amounts of money for a gourmet chef or those overly-priced cooking utensils, or even those expensive cookbooks. Healthy cooking also doesn’t mean that you have to cut out all of the foods that you love to eat.

Essentially, many foods are very healthy. What makes them unhealthy is how people prepare and cook them. Preparing meals healthfully means that you are able to eat all of the food that you like to eat without having to feel like you are ruining your dieting plan or your health.

Cooking healthfully can be done very easily at home. You don’t even need to waste time finding a recipe! Here are some tips that can help you turn your meals into healthy, wholesome food or everyone.

Techniques for Healthy Cooking

Despite what you may think, cooking methods aren’t created equal. A food can be filled with all of the essential vitamins and nutrients before it is cooked, but after it is cooked the wrong way, all of the nutrients disappear. For more details www.tailgating-recipe.com .The question stands, how can you cook delicious food while keeping all of the essential vitamins and nutrients in the food?

There are many ways that you can cook your favorite foods in a healthy manner. These methods will allow you to keep all of the natural nutrients and flavors of the food without adding salt or unnecessary fats.

One way to cook food in a healthy way is Asian stir-fry. With stir-fry, small pieces of food are cooked in a large wok or a non-stick frying pan. If you use a wok, you might need to use a little bit of cooking spray because you will be constantly tossing the food, so you want to make sure that it is not sticking to the pan and causing you any sort of hassle. This works perfectly, especially if you are cooking a meal that includes noodles, rice, vegetables, and small pieces of meat.

Many times when people cook vegetables, especially Americans, they lose the nutrients that they have because salt and butter is added. When a vegetable is cooked the right way, there is hardly any need to cover up the taste with salt and fat.

Another great way to cook healthily is to use a roasting pan when cooking meat. When you use a roasting pan, all of the fat is able to drip off of the food while cooking. For more details www.apples-recipes.com .This way, your meat isn’t soaking in all of its fats and juices while you cook it. If you want to find a way to keep your meat tasty and full of flavor, baste it with wine or lemon juice instead of using its own drippings.

If you use these tips in the kitchen, you are sure to be on your way to a healthy cooking lifestyle that you will enjoy.

The phrase “health freaks” is well known. But a new phrase “cooking freaks” can be coined for those immensely in love with their kitchens! Their conversations center round cooking recipes and they are constantly awaiting opportunities to surprise everyone — family members, friends, relatives — with innovative dishes! The praise that follows the consumption of every mouth-watering dish is enough reward for them!

Cooking recipes are very easy to find and hoard. Just take a look around — book stores, stores supplying health food, grocery stores — all of them have recipes in stock.

For more details go to: www.classic-dessert-collection.com it comes as a boon when you find these recipes in unusual places like gift shops offering special items. But the best place to get cooking recipes is of course, the Internet. There are literally hundreds to be found on different web sites! The one who loves to cook is truly lost for words when being flooded with so many recipes!

If you dislike the idea of having so many loose pages around, just purchase a bound cookbook. Modern cookbooks give illustrations of what a dish will look like after it has been cooked. Generally, the recipes you collect come minus pictures. So there is a certain amount of apprehension when trying out something new, wondering if the dish will really turn out well or not. You need have no such doubts where recipes come with accompanying pictures. You are willing to try anything!

The possibilities of what you can do with all these cooking recipes are endless?

-Imagine a time when you want to make a special occasion even more special with a fabulous cooking creation of your own. Your recipes come in very handy then!

-You could throw a “Let’s exchange cooking recipes” party where each guest brings the recipe as well as the prepared dish.

-A recipe club could be started where members exchange recipes or even demonstrate the preparation of a new dish at a weekly get-together or a monthly get-together.

If you have been collecting cooking recipes over the years, why not think about authoring your own cookbook?

-For can visit to: www.cooking-chinese-style.com collecting a favorite chef’s famous recipes can become a hobby, if nothing else. Not only do you possess recipes for all occasions, you improve your own culinary skills by trying out new dishes all the time.

All said and done, should your inexperience in cooking come in the way of trying out the cooking recipes you have collected so far, well, just turn on the television to watch cooking shows and learn. DVDs about cooking are also available. As a last resort, join cookery classes! The choice of wanting to learn alone or with others rests entirely with you!

Just like working outside of the home, there are many jobs to choose from when contemplating working from home. What work you decide to look for will depend on your education, your past experience, and of course what kind of thing you want to do. This does not aim to be an exhaustive list of all potential at home jobs, but rather a look at the level of control that you may take over your work.

At the most basic level you need to consider whether you have the skill and desire to run your own business, or whether you want to provide services for others instead. All at home work to some degree requires you to be your own boss, but when setting up your own business you have many considerations.

There will be taxes to handle, materials and clients to source, and advertising to manage. You will also need to become a salesman-a varied role indeed, and one that will have no supervisor over you to ensure that you are doing all that you need to. Discipline is a must if you are avoiding procrastination!

You may feel more comfortable working to deadlines, and with a small amount of pressure to keep you motivated. If this is you, then freelance work might suit you better. Still hugely flexible, you would set your own schedule and work as needed until you had completed the project that you had agreed to work on. Bidding only on projects as and when you have time available to complete them, you have a deadline to meet to stop you drifting endlessly.

But what would this involve? Many freelance workers are involved in article writing, web page and web site design, database programming and creation, and Search Engine Optimization (SEO)-even at home computer repair. A good grasp of the language in which you would write, or else skills and potentially a portfolio of work relevant to the projects you wish to work, would be required.

Similar levels of autonomy are offered by sales jobs with companies like Avon, Tupperware and Pampered Chef, each of which allows you to set your own hours, but comes with its own requirements and deadlines.

Lastly there is the most regimented of all at home work. This category of job can be considered the same as an out of the home job as far as your commitment and autonomy are concerned. For jobs like at home call center operators, and medical transcriptionists you may have set working hours each day and each week, with meetings that you have to attend via conference calls. Some even require occasional office visits, and you will have very set deadlines and often even a supervisor to report to and to check up on you. Though the temptation to relax remains because you are in your comfortable home environment, having specific working hours and deadlines to meet can help you to avoid procrastination.

If you haven’t the discipline to keep on top of your own work and maintain regular hours, this last option may be preferable for you.

This is always a tough decision. It’s only the favorite part of the meal for most people, but here are the top 10 best desserts in particular order: 

1) Tiramisu – In Italian, it means pick-me-up. It definitely does that.  With its unique layers and textures, it’s always a treat for those with a sweet tooth.

2) Cheesecake – A classic, and rightfully so.  It both refrigerates and freezes very well.  You can’t really go wrong with it. 

3) Key Lime Pie – The perfect sour, yet smooth taste that fits so perfectly after a big meal.  It almost feels like the meal was the appetizer for the pie.

4) Cannoli – You don’t have to be Italian to enjoy this delicious treat.  This legendary Sicilian pastry has a sweet filling, which normally contains ricotta cheese.

5) Chocolate Mousse – Rich and decadent, the sweet taste explosion of this classic gourmet dessert will be the hit of any party. 

6) Chocolate Croissants – The perfect combination of a flaky French pastry with the sweetness of chocolate.  Just heaven!

7) Brownies – So classic, yet it will never go out of style.  Who didn’t grow up with these treat.  I can even remember as a little kid grabbing a chair to stand on, so I could get to the brownie jar.

Chocolate Chip Cookies – As American as apple pie, chocolate chip cookies are the favorite dessert of both young and old.

9) Baklava – Is there anything sweeter in this world than a nicely sliced piece of Baklava.  Especially, when they put a little honey in it.  It’s just spectacular.

10) Donuts – May not be the flashiest dessert in the world, but I bet you can’t find one single person who will pass down a freshly baked donut.

It used to be that you had to go to some expensive restaurant or bakery to get these kind of treats.  But thanks to the modern age, we live in, these wonderful treats can be delivered to us, right on our doorstep.