For easy chopping, start with slivered almonds.

To toast

Spread almonds in a small heavy skillet.

Cook, watching, over medium heat, stirring occasionally for 3 to 5 minutes, until golden brown and fragrant.

Try pouring just a little maple syrup over the top shell, before baking.

Drain well before combining.

To cook fresh asparagus, arrange asparagus in a pan, in cold salted water; quickly bring to a boil and simmer slowly until tender; or Cook fresh asparagus into the lower part of a double-boiler, using 1-inch [2.5 cm water; cover the lower part with the upper part of the double-boiler.

To peel fresh asparagus, use a vegetable peeler.

With quite bitter white asparagus, use high quality olive oil instead of vinegared dressings.

Muscat d'Alsace wine is excellent with green asparagus.

Tokay Pinot Gris wine is excellent with white asparagus.

Yeast bread will keep for 4 to 5 days in a cool, dry environment, 2 weeks refrigerated - baking powder bread for 2 to 3 days, 1 week refrigerated.

In a hot and humid environment, which favors mold, it is recommanded to refrigerate bread even though it might change its texture.

Frozen, either bread will keep for 3 months [slice bread before freezing and thaw only what is needed].

To thaw a whole bread, just leave it at room temperature for a few hours or microwave, ususally for 1 to 4 minutes - or, wrap a frozen bread into aluminum foil and thaw in a preheated 400°F [200°C] oven for 15 to 25 minutes.

For a crusty bread, it is essential to reheat it.

2 [8-inch / 20-cm] layer cake pans = 1 [20 or 23-cm / 8 or 9-inch] tube pan

2 [8-inch / 20-cm] layer cake pans = 1 [20-cm / 8-inch] square cake pan

2 [8-inch / 20-cm] layer cake pans = 1 [23 x 33-cm / 9 x 13-inch] cake pan

When using glass or dark cake pans, reduce oven temperature by 25°F [20°C]

Ex: 350 = 325°F [180 = 160°C]

A banana = 108 calories and less thant 1 g fat.

Try blending a frozen banana with 1 tablespoon [15 mL] blueberries and 1/2 cup [125 mL] apple juice [171 calories, less than 1 g of fat].

Add fresh basil to a dish just before serving, as it looses all of its fragrance when heated.

1 cup [250 mL] mix = 1 cup [140 g] flour + 1 1/2 teaspoons [7.5 mL] baking powder + 1/2 teaspoon [2.5 mL] salt + 1 tablespoon [15 mL] oil or melted butter [15 g].

or

Three [3] to 4 parsley sprigs, 1 medium-size bay leaf, 1/4 cup [60 mL] dried thyme or 1 teaspoon [5 mL] fresh thyme, 2 to 3 celery stalks [leaves only]; well tie all ingredients in a cottoncheese cloth or arrange in a tea container before allowing to simmer into soups, stews, sauces...

Always remove before serving.

When the temperature is cool and dry, leavened [fresh yeast] breads will keep for 4 to 5 days, at room temperature; unleaved [baking powder] breads for 2 to 3 days.

When the temperature is hot and humid [favouring mold], it is better to refrigerate breads, even though their texture will not be exactly the same.

Fresh yeast breads will keep for 2 weeks, refrigerated.

Baking powder breads will keep for 1 week, refrigerated.

Frozen breads keep for 3 months; slice breads before freezing to be able to thawed only what is needed at a time.

To thaw bread, simply leave it at room temperature for a few hours or microwave, usually for 1 to 4 minutes.

or

Wrap bread in al foil; reheat for 15 to 25 minutes in a preheated 400°F [200°C] oven.

It is always a good idea to reheat bread in the oven to give it back its original crusty consistency.

Broth from beef or poultry boiled with vegetables is an excellent base for soups such as leek soup, where you can simply thinly slice approximately 3 leeks before boiling those slices in 6 to 8 cups [1.5 to 2 L] into hot broth until soft.

Let it stand in the oven until it melts and the milky substance settles at the bottom.

Strain the clear liquid at the top into a container through a damp cheesecloth.

Or just refrigerate the melted butter to harden and then scrape off the milk residue.

1 tablespoon [15 mL] lemon juice or vinegar

Milk [enough to get 1 cup / 250 mL]

Leave to rest for 5 minutes.

Stir before using.

Edible seeds.

Choose when firm; eat when tender.

Before peeling, scrub with a rough cloth to eliminate its thorns.

Enjoy it plain, as a compote, in a salad or a fruit puree, as a sherbet or with yogurt.

Excellent source of vitamin A and C.

Dip the mouth of the glass in sugar, so the rim is completely coated.

Warm the glass.

Pour a little liqueur into the warmed glass.

Set light to the liquid and rotate the glass to keep the flame alive.

Gently pour some hot coffee onto the flaming mixture.

Add 2 tablespoons [30 mL] of whipped cream.

In a metal laddle, set light to a little more liqueur.

Pour over whipped cream, while still flaming.

They can be divided into two classes: sweet [green pepper] and hot, they vary from mildly warm to extremely hot [pimientos, chilies], sometimes fresh, most often dried [chili powder, red pepper, cayenne, parpika].

Crisp and fresh taste, sweeter than most squash; ideal in various recipes.

Choose when firm and free of spots.

Wrap in plastic wrap to preserve it for many weeks, refrigerated.

Better if peeled.

The pit is edible, but may germinate if consumption is delayed.

Slice, salt and spray fruit with lemon juice.

Add to chicken, vegetable or tuna salad.

Few calories, but good source of vitamins A and C, iron, magnesium and potassium.

Spoon 1 cup [250 mL] cheese spread into a glass measuring cup.

Microwave on MEDIUM for 1 1/2 to 2 minutes, until hot, stirring after 1 minute.

Remove from oven, stir well and serve.

Anyway, GOOD CHOCOLATE is not as fattening as it does not contain as much fat and sugar.

There are not as many calories in GOOD CHOCOLATE.

[Adjust microwaving time according to the number of squares].

Check occasionally as chocolate squares usually keep their shape, even when melted.

Bicolored corn-on-the-cob usually is sweeter.

Eat corn-as-on-the-cob as soon as possible [as fresh as possible]; freshly harvested, it has a sweeter taste and more nutritional values.

It is also possible to keep corn-on-the-cob, refrigerated [with the leaves] in a plastic container, for up to 2 days.

Corn-on-the-cob tends to have an unpleasant taste when frozen as is; it is therefore recommanded to remove the leaves and blanch it, whole or kernels only, beforehand.

Boiled [do not add salt that would toughen the kernels but sugar that will enhance its flavour, to the water], microwaved or barbecued, it is important that it is not overcooked or its kernels will be tougher.

Boil small ears for 4 to 5 minutes - large ears for 6 to 8 minutes, in a covered pot, filled with hot boiling water and a little sugar.

The best Canadian corn-on-the-cob harvest: August.

Choose a fruit or a vegetable that is of a contrasting colour. Ex: raspberry coulis with a slice of white cake or pears halves; carrot, spinach or tomato coulis with skinned, sliced poultry or white fish fillets.

Raspberry coulis: 10 1/2 ounces [300 g] frozen raspberries + 1/4 cup [60 mL] sugar + 1/2 cup [125 mL] apple juice.

Puree and strain raspberries; mix in sugar and apple juice.

Also try using strawberries, blueberries, rhubarb and cheesecake and pie slices.

With the other side of the knife, well grate cobs.

Simmer, covered, kernel halves and grated kernels with a little boiling salted water [or with a little milk and butter] until tender, for 5 to 8 minutes.
If desired, pack seal and freeze creamed corn.

Many preparatory steps are unnecessary when using the crock pot; for example, you do NOT need to brown or saute vegetables.

If you feel unsure about a step, go ahead and follow the recipe's directions as written.

A few hints to remember:

*Allow sufficient cooking time on 'low' setting.

*Do not add as much water as some recipes indicate as liquids do not boil away as in conventional cooking; usually you will have more liquid at the end of cooking instead of less.

*Cook with cover on, except to 'brown off' liquids after cooking.

*It is 'one-step' cooking : many steps in the recipes may be deleted [simply add ingredients to the crock pot at one time and cook for 8 to 10 hours, adding any liquid last.

*Vegetables do not overcook as they do when boiled in your oven or on your range.

*Exceptions: milk, sour cream or cream should be added during the last hour.

Browning meats is seldom necessary, except to remove excess fat; just wipe well and pat dry.

Fats will not bake off in the crock pot as they do in your oven; pork, lamb, bacon... should be browned and drained before adding to the crock pot.

Use less liquid in crock pot cooking, usually about half the recommended amount [1 cup / 250 mL liquid is enough for any recipe unless it contains rice or pasta].

Sauteing vegetables is never necessary; stir in chopped or sliced vegetables with other ingredients [only exception: eggplant should be parboiled or sauteed, due to its strong flavor].

Since vegetables develop their full flavor potential with crock pot cooking, expect delicious results even when you reduce quantities; for example, if a recipe calls for 2 pounds [900 g] sliced onions you may use only 1 pound [454 g] and because vegetables take longer to cook than meat, slice or chop them when possible.

Note: sliced fresh mushrooms, frozen peas or corn should be added during the last hour, if convenient, for better color but if this does not bother you, then toss them in at the beginning.

Time guide, 'high being 300°F [150°C] and 'low' 190°F [88°C]:

If the recipe says 15 to 30 minutes, cook in crock pot for 1 1/2 to 2 1/2 hours on 'high', or 4 to 8 hours on 'low'.

If the recipe says 35 to 45 minutes, cook in crock pot for 3 to 4 hours on 'high', or 6 to 10 hours on 'low'.

If the recipe says 50 minutes to 3 hours, cook in crock pot for 4 to 6 hrs on 'high' or 8 to18 hrs on 'low'.

*Most uncooked meat and vegetable combinations will require at least 8 hours on 'low'.

Crock pot cooks so gently that you do notneed to worry for a few extra hours; any recipe can be cooked on 'high' the first two hours to reduce cooking time, and then turned to 'low'.

Many recipes say 'bring to boil, then turn down to simmer' but in a crock pot this is not necessary; simply set the crock pot to low and forget it [in some recipes the taste might be slightly different, but not enough to truly worry about it].

The quantity of meat, poultry and vegetables may be reduced without affecting the flavor, especially vegetables; if in doubt, cut the recipe in half.

Casserole recipes often suggest a specific size of baking dish; most recipes will fit into any size crock pot, except maybe the tiny dip ones [recipes for a 4-quart [4-L].

Dutch oven will fit the 3 1/2 and 4 1/2-quarts [3 1/2 to 4 1/2-L]. crock pots; for 6-quart [6-L] recipes, cut them in half.

If a recipe calls for cooked pasta noodles or macaroni at the beginning of a recipe, add towards the end of the cooking time, not at the beginning not to overcook and get just slightly tender pasta noodles.

If cooked rice is called for, stir in with other ingredients, add 1 cup [250 mL] extra liquid per cup [250 mL] of raw rice; use long grain converted rice for best results in all-day cooking.

When a crisp topping of crumbs, bacon bits, tomato wedges or grated cheese is called for, add just before serving.

Dumplings may be cooked in broth or gravy on 'high'; the 3 1/2-quart [3 1/2-L] size limits servings to 3 or 4; drop by spoonfuls on simmering stew or liquid, and dook covered for about 30 minutes.

Biscuit, pie crust, or instant mashed potato toppings require baking; transfer to a baking dish and follow recipe.

Processed cheeses or cheese spreads, such as American or Velveeta, are usually more satisfactory than Cheddar cheese.

Leaf herbs and whole spices are preferred, but their flavor power may increase, so use only half the recommended amount; if you use ground herbs and spices, add during the last hour of cooking.

Do not precook seafood or frozen vegetables; just rinse and drain thoroughly before adding to other ingredients but as these foods cook quickly, it is best to add during the last hour of cooking.

To thicken gravies before serving, remove 1/2 cup [125 mL] of liquid from the crock pot and stir in recommended amount of cornstarch; return to crock pot and simmer on 'high' for 15 minutes or stir in 1/4 cup ]60 mL] quick cooking tapioca at start of cooking and gravy will thicken as it cooks.

As milk, sour cream and cheese tend to break down during extended cooking, add during last hour of cooking when possible; condensed soups may be substituted for milk.., and can cook for an extended period of time.

Some soup recipes call for 2 to 3 quarts [2 to 3 L] of water; add other soup ingredients to crock pot, then add water only to cover [if thinner soup is desired, add more liquid 1 hour before serving time].

If milk based recipes have no other liquid for initial cooking, add 1 or 2 cups [250 or 500 mL] of water, then stir in milk or cream as called for, and heat before serving.

Instead of soaking beans overnight, cook them overnight on low with water and 1 teaspoon [5 mL] baing soda added, or parboil [especially important in hard-water areas to properly soften beans]; drain and combine with other ingredients teh cook according to time guide being sure beans are softened before you add any sugar or tomato to mixture.

Brown and drain stew meat if fat is visible; fat or oil for browning may be omitted.

Do not use large quantities of water for stews; usually 1 cup [250 mL] of liquid is enough [you may wish to add 1 tablespoon [15 mL] of beef flavored base at the end of cooking.

Fill paper cupcake cups with remaining batter.

Arrange paper cups in a pie plate; refrigerate until ready to bake.

Remove the base of the cone shell; it is the heart that is bitter.

Boil endives in hot boiling water or chicken broth until tender; make sure to darin them well, pressing out any juices or the juices will thin any sauce that will be served with the endives.

If the shell is cracked but the white and the yolk still 'stick' together, the egg still is very fresh.

The older an egg is, the more the yolk will be 'flat' and the more the white will be runny.

Egg whites will fluff more easily if thawed to room temperature before beating; when out of time to thaw egg whites, simply thaw egg whites, in container, in a bowl filled with hot water.

To beat egg whites, at room temperature, always use a clean, dry bowl and clean, dry beaters: 1 beaten egg white = approximately 1/2 cup [125 mL].

Do not boil a sauce in which egg yolks have been mixed in, except if it already has been thickened with flour, it would curdle.

Dip hard-boiled eggs in solution [eggs must be completely covered].

When eggs are of desired colour, after 2 to 5 minutes, remove eggs, air dry and refrigerate tinted eggs until ready to serve.

Whip milk until firm peaks form and the volume has tripled.

Sugar to taste.

2 - Make colourful ice cubes by adding a few drops of food colouring to the water before freezing.

1 cup [140 g] lard = 1 cup shortening

1 cup margarine = 1 cup shortening + 2 tablespoons [30 mL] water.

It is cut in slices or cubes and packed in brine.

It is mostly used in salad and Greek dishes.

Some fish sauces contain only fish and salt, others add a variety of herbs and spices.

Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, cheesier flavor

You can substitute with soy sauce, although the flavor will not be as robust.

Out of cake and pastry or all-purpose flour?

1 cup [250 mL] sifted cake and pastry flour [nothing added] = 1 cup - 2 tablespoons [220 mL] sifted all-purpose flour.

Brown flour over medium heat, stirring constantly, until just light golden brown.

Be certain jars of food are cool before placing in freezer.

Make sure to follow headspace directions:

Fruits or vegetables packed in juice, syrup or water: 2 inches [5 cm] - pints / 2 cups or quarts / 4 cups [500 mL or 1 L].

Juice, soups, sauces: 2 inches [5 cm] - pints; 2 1/2 inches [6.3 cm] - quarts [1 L].

Fruits or vegetables packed without liquid: 1 inch [2.5 cm] - pints / 2 cups or quarts / 4 cups [500 mL or 1L].

That is why Indian cooks rarely reproduce twice the same flavor in their own standard recipes; the temptation to experiment and the lack of accurate measurement cause huge variation in the taste and pungency.

Commercial brands of masal are consistent.

2 - Pull off excess papery outside skin from garlic heads, without separating the cloves.

3 - Slice 1/2 inch [1.3 cm] off the top of each head; wrap individually in al foil.

4 - Roast in preheated oven for 40 minutes, until garlic is very soft.

5 - Unwrap garlic heads; cool slightly.

6 - Separate the cloves; peel or just squish pulp out by squeezing.

Cover cream cheese with jam or tiny fruit pieces.

2 - Spread fruit flavored cream cheese over graham crackers.

Pour hot boiling water over herb-tea pouch.

Leave to infuse for 4 to 6 minutes.

If desired, add a little honey or to taste.

An herb-tea said to soothe persistent cough:

Boil 1 tablespoon [15 mL] finely cut holly leaves into 4 cups [1 L] water; infuse for 15 minutes.

Well sweeten with honey, as holly leaves are quite bitter.

Use to sprinkle red or white meat, fish and seafood before cooking in the oven or on the barbecue.

Try adding a pinch of 'herbes de Provence' and just a little vermouth to a sauce or a marinade, mild or spicy.

'Herbes de Provence' also are appreciated with tomatoes, mushrooms, sweet peppers, onions, garlic, olive oil...

2 - Slice tomatoes and stoned black olives; arrange on French bread slices; add a little grated Mozzarella cheese; sprinkle with Parmesan cheese and serve.

To get the best head on a float, pour soda into glass first, then top with ice cream.

Ambrosia:

Add toasted coconut and drained canned fruits to vanilla pudding.

Butter Pecan:

Add chopped toasted pecans to butterscotch pudding.

Rocky Road:

Add toasted nuts, miniature chocolate chips and miniature marshmallows to chocolate pudding.

ALWAYS add suggested sugar quantity as it helps to preserve jam or jelly.

JAM AND JELLIES MUST BE COOKED OVER LOW HEAT.

There is pectin in the peel and the core of quite a few fruits; more or less depending on each fruit - that is why you should not replace a fruit by an other one in a given recipe.

To prevent contamination, only use wooden, plastic or stainless-steel utensils.

The golden rule therefore is: always literally follow the recipe to the letter, respecting all hygiene, sterilisation and vacuum-packing rules.

Stir in 2 cups [500 mL] ice cubes until jelly thickens.

Remove unmelted ice.

Chill in individual dishes, 10 minutes to set.

When available, use ordinary limes.

It can be cooked whole or in parts, in cubes, shredded or ground, pink or well done.

It is a versatile meat for all seasons.

Just reheat, do not cook again, already roasted lamb, in a microwave for best results; lamb can also be stir-fried in a minimum of oil, Chinese style.

Ask your butcher to cut the lamb into needed portions.

Carefully clean leeks before using:

Cut each leek, in the center, lengthwise and crosswise, up to approximately 1 inch [2.5 cm] from its root.

To clean leeks: vigourously shake them in cold, salted water.

Leeks can be eaten raw: with mayonnaise or salad dressing; or cooked: added to soups, boiled, added to quiches...

Cooked lobsters should be drained of excess liquid, airtight sealed and eaten withiin 12 to 24 hours.

Live lobsters should be refrigerated in the vegetable drawer lined with a clean, damp cloth and cooked within 6 to 8 hours.

Frozen bought lobster should be stored into the freezer at 0°F [-18°C] in an airtight container as soon as possible.

2 - Garnish a dried tomato roll with many slices of salami and of unpeeled cucumber slices; sprinkle with salt and pepper; garnish with parsley - green salad - vegetable juice - dessert.

3 - Fill a pita bread with cooked chicken or turkey; add some mayonnaise mixed with a little mustard, celery dices and minced green onion - grated carrot salad - apple juice - yogurt.

4 - Half a bagel; spread each half with cream cheese; add prosciutto [Italian ham] and cantaloup slices - raw vegetables - fruit juice - dessert.

5 - Garnish an Italian bread with mustard, sliced smoked meat, sliced Swiss cheese and lettuce - mineral water - apple.

Pita breads are better suited to hold beef and bean mixtures than taco shells, which tend to break into pieces when you bite into them.

For fresher sandwiches at lunch time, garnish a bread, still frozen, the morning just before it will be eaten; wrap it in al foil.

Choose ripe, supple to the touch, with a distinct perfume.

A ripe mango should yield slightly when squeezed and parts of its outer peel should be turning to a yellowish-gold color.

Peel and cut in quarters, avoing the pit.

Enjoy plain, in a fruit or chicken salad, with yogurt, as a sherbet, puree, with some lemon juice, in a pie or sliced with cold ham.

Nutritious fruit, rich in vitamins B, C and A.

Even though it was first made in Yugoslavia, it is now also made in Italy.

A meat thermometer surely is more precise than anything else.

Always insert a meat thermometer into the thickest part of the meat, without touching any bone.

Beef: into the thickest part of the meat, not touching any bone

Rare 130°F [54°C]

Medium 160°F [71°C]

Well done 180°F [82°C]

Lamb: into the thickest part of the meat, not touching any bone

Pink 140°F [60°C]

Medium-rare 145°F [63°C]

Well done 165°F [74°F]

Pork and Veal: into the thickest part of the meat, not touching any bone

Done 160°F [71°C]

2 - 1/4 cup [90 mL] fat is enough for 12 muffins.

3 - Use milk instead of water.

4 - Add nuts or dried fruits.

5 - Add grated cheese to cornmeal or whole wheat muffin mix.

6 - Add 1 [10 1/2-ounce / 300 g] pack frozen blueberries to your favorite muffin mix.

Mix together:

Muffin dough

1/2 cup [125 mL] Quark cheese

1 tablespoon [15 mL] lemon juice

1 tablespoon [15 mL] icing sugar

Lemon zest

Mix together cheese, lemon juice, icing sugar and lemon zest.

Fill muffin tins with half of dough.

Spoon 1 teaspoon [5 mL] of mixture in the center of each muffin.

Cover with remaining dough.

Bake as usual.

To freeze: cooked and shelled, mussels should immediately be frozen at 0°F [-18°C] in an airtight container.

Bought frozen, mussels should be eaten within 2 to 4 months for more freshness.

On the other hand, it is said that nuts help to control the cholesterol level in one's blood and to prevent from heart attacks [5 handfuls of nuts per week would be enough].

Nuts contain lots of fibers, proteins and Vitamin 'E'; almonds would also be a good source of calcium.

2 - For best results, cook pancakes in a non-stick skillet, lightly greased with vegetable oil; if possible, use an electric skillet already heated to 350°F [180°C].

3 - When the edges start to brown and bubbles appear on the surface, turn the pancake over, allowing slightly less cooking time for the other side.

4 - Pancakes are best served as soon as the are cooked, but if you have to keep them warm for a little time, arrange pancakes in a single layer on a wire rack set on a cookie sheet [to prevent them from becoming soggy], in a warm oven.

5 - Any leftover pancakes can be frozen up to 2 weeks; stack the pancakes, interleaved with wax paper, well wrapped; thaw before heating in a toaster.

Ripen before refrigerating.

Serve with ham or in a mixed salad.

Cooks like a vegetable; fry, simmer or brown in butter.

Rich in vitamin C.

It will be ready within 2 to 3 days; longer than in a microwave, but you will be sure that it will not loose any of its taste.

1 cup [250 mL] cooked pasta = 186 calories, 1 g fat.

For more fibres, choose whole wheat pasta - with a light sauce!

Spaghettini: very thin spaghetti

Lunghi: 20-inch [50 cm] long

Bucatini: giant spaghetti, hollowed center

Sauce will coat better a ribbon shaped pasta.

Baking pasta [lasagna, cannelloni] can be bought into two different varieties: to be cooked into boiling water before baking and already cooked [timesaver].

Egg pasta [fettucine noodles...] usually is ribbon shaped so that cream or butter sauces will be absorbed more easily.

To freeze an already cooked pasta noodle dish, reduce pasta noodles boiling time by 1/4th to 1/3rd.

Short pasta must be used in the making of pasta salads.

Tube like pasta [penne, rigatoni, long or elbow macaroni] and special shaped pasta [fusili, butterfly, wheels, shells] usually 'hold' sauces with tiny pieces better.

To serve pasta:

Quickly drain pasta [do not rinse]; add pasta to hot sauce into saucepan, not the other way around [starch will thicken sauce], to blend perfectly.

2 - Add a little chili powder to boiling cooking water, before adding pasta; stir mild salsa and grated Cheddar cheese into hot pasta.

Roses: cut slits, 1 inch [2.5 cm] apart, on a strip of dough; roll dough on itself, pressing on the uncut side; with your fingers, take apart cut dough sections, creating petals.

Leaves: cut leftover dough into 1-inch [2.5 cm] wide strips; cut sideways, creating diamonds; with the tip of a knife, imitate veins.

Ornamental borders:

1 - Cut short slits all around the edge; fold outer ends of each cut towards the inner edge of the next cut, creating triangles.

2 - With your left hand, delicately pinch dough while cutting, with a sharp knife, very small slits, approximately 1 inch [2.5 cm] apart, all around the border, creating 'curves'.

3 - Press one of your thumbs on the inner part of border; with your thumb and forefinger from your other hand, pinch dough all around the outside of the border, creating 'waves'.

Submerge:

a - Tomatoes for 1 minute

b - Almonds for 1 minute

c - Potatoes for 2 minutes

d - Peaches for less than 1 minute

into boiling water before peeling them.

Poached in wine, pears are a simple and delicious dessert.

1 medium-size pear = 98 calories, less than 1 g of fat.

Trim excess fat from meat to avoid flare-ups.

Cook beef over medium heat to ensure even cooking.

Direct grilling can be done with the grill covered or open; foods cooked in a covered grill usually cook faster.

Use long-handled tongs for turning steaks, spatulas for burgers. Do not use a fork as it pierces beef which allows juices to escape.

To test for doneness: make a small slit near the bone and check the color; for boneless cuts, slit near the center; for thicker cuts, use a quick-recovery meat thermometer.

a - Plastic bottled water or juice that have been frozen overnight; they wil thaw slowly, keeping food cool.

b - Plastic throw-away plates, utensils and glasses, wet wipes, paper towels, a woolen blanket [if desired], a bottle and/or a can-opener, insect repellent, sun-screen lotion, hats, a camera, outdoor games and a garbage bag.

c - To eat [ideas]: pasta salad, raw vegetables and dip, cold soup, bagels, cold cuts, mustard, cheese, lettuce, tomatoes, seasonal fruits [cherries, melon, strawberries...], cooled rose wine or cider

Choose according to weight and odout: when it's heavy in your hand with a distinct, yet discreet perfume.

Preserve at room temperature for a few days.

When the center leaves are easily detached, enjoy plain, as a juice, salad, sherbet, with ham, shrimp or chicken.

Contains bromelin, to help digestion.

Rich in fibres.

Not too sweet.

Excellent source of potassium and vitamin C.

Place tortillas on a cookie sheet and bake in a preheated 400°F [200°C] oven for 7 minutes; cool slightly before cutting into wedges.

It is usually served boiled, mashed or even cold in a salad.

Typically, this small potato is quite sweet-tasting.

Unpeeled, it adds color to a traditional potato salad.

Russet Potato:

This brown potato with a white flesh is extremely popular.

An all-purpose potato, it can be used in any recipe; it can be baked, mashed, roasted...

Yukon Gold Potato:

These potatoes are characterized by their creamy flesh and sweet, succulent taste.

They are excellent boiled, mashed, roasted or fried.

1 - Wind a 3 to 4-inch [7.5 to 10 cm] long string around its rump

2 - Crisscross string on top of rump

3 - Wind ends of string around leg ends, criscross string once more around rump before thightening

4 - Take ends of string towards wings, between thighs and breast

5 - Turn bird on its breast

6 - Bring string all over wings - holding wings as near as possible to the bodie

7 - Tie string on the back of the bird - cut off exceeding string.

Usually used as an antipasto or appetizer served cold with melons or figs, it also makes delicious sandwiches.

Boil rice in chicken broth or beef consomme, but do not add any butter or salt.

Basmati, a light long-grain rice with a delicious nutty flavor, comes from North of India and Pakistan.

Quite mild, it leaves a bitter taste in the mouth.

Japanese usually serve 'sake' lukewarm, in tiny cups.

Frozen bought scallops should be store into the freezer at 0°F [-18°C] in an airtight container as soon as possible and should be eaten within 2 to 4 months.

Bought frozen, mussels should be eaten within 2 to 4 months for more freshness.

Drag a fork firmly down sides of zucchini; slice into 3/4 inch [2 cm] pieces and scoop out center of slices to form a cup; stuff.

Add 1 teaspoon [5 mL] instant coffee and a little sugar.

Stir and enjoy!

Stir in 1/2 can minute rice.

Cover - remove from heat - let stand for 5 minutes.

Leave to rest until mixture is at room temperature, for 10 to 15 minutes.

Saute a couple of cloves of minced garlic in light olive oil; pour the oil over the spinach with just a little soy sauce.

Choose when firm and with few spots.

Keep refrigerated.

Eat when its sides start browning.

Enjoy plain, as a juice, in a fruit salad, with fish, to decorate a glass or to leave floating in a punch.

33 calories per l00 g - Rich in vitamin A can C.

3 egg whites

Mix 2 cups [500 mL] of the stock with beaten egg whites; beat well.

Bring remaining 6 cups [1.5 L] stock to a boil.

Slowly pour in stock/egg whites mixture, whisking constantly.

Heat over medium-low heat, whisking slowly until a simmer is reached

Slowly pour into a colander lined with a clean cloth [not cheesecloth].

1 cup [250 mL] fresh strawberries = 43 calories, less than 1 gof fat.

A large strwberry dipped in melted chocolate = 18 calories, less than 1 g of fat.

2 - It takes approximately 1 1/3 cups [330 mL] stuffing for each pound [454 g] of poultry.

[Ex : 9 cups / 2.25 L stuffing for a 12-pound / 5.5 kg bird] .

3 - It takes approximately 30 minutes longer to roast a stuffed bird.

4 - Do not refrigerate a stuffed bird; refrigerate poultry meat and stuffing separately.

5 - Try mixing some boiled wild rice, sesame seeds, chopped almonds or chopped nuts into bread stuffing.

6 - And/or mix in chopped vegetables, fresh fruit pieces or dried fruits.

7 - And/or mix in fine herbs, spices, garlic and /or onion pieces.

8 - Too much stuffing for the bird?

Simply bake remaining stuffing in a buttered, oven-proof dish, besides the bird, sprinkling mixture with cooking juices from time to time.

Bake it covered for a moist stuffing that will be just like the stuffing baked inside the bird, or uncover for the last 30 minutes, approximately, for a dryer stuffing, crunchy on top.

Do not forget that vegetables such as tomatoes, peppers, eggplants, onions, zucchini and mushrooms are all delicious when baked stuffed and there is a number of stuffings that can be used to stuff such vegetables.

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Selecting the right sugar for the job will affect the texture of baked goods.

Sugar: beautiful crystals with smooth faces and crisp angles.

Sugar cane or sugar beets: sucrose [chemical name for common sugar].

Granulated: used in baking, it affects tenderness and volume; in breads, it provides nourishment for growing yeast cells.

Very fine sugar crystals: superfine [also called fruit, berry or castor sugar]; to make very fine sugar, pulverize granulated sugar in a blender to desired fineness.

Confectioner's sugar: sugar ground to powder [also called powdered sugar or icing sugar]; cornstarch is added to keep it from caking in moist air. It is used when smooth texture - no grain - is desired, as in cake frostings.

Brown sugar: crystallized directly from cane syrup. The darker the colour, the more molasses it contains. Baked goods will have a coarse texture, as it does not dissolve quickly - it is not appropriate for fine cakes or baking when the texture must be smooth [in wholesome quick breads and some cookies, differences in crumbs and texture are appealing]. Brown sugar also contributes extra moisture and flavor of molasses to baking; its flavor enhances spices such as cinnamon and nutmeg.

Sweetened condensed milk naturally thickens and turns caramel colour with age, or when shaking it vigourously, without affecting its performance.

Always store the can in a cool dry environment.

Refrigerate after opening.

It is made from whole, cooked soybeans infused in a culture to form a dense, chewy cake.

Eating raw tomatoes more than 3 times a week could significantly diminish the risk of getting stomach and rectum cancers.

Tomatoes are filled with an antioxidant that is said to stop the cancer degeneration of cells.

The benefits coming from tomatoes can be multiplied by cooking; while cooking, tomatoes 'explode' so that cells release even more of their antioxidant.

Even better - cooking tomatoes in olive oil increases the capability of our organism to assimilate the antioxidant.

Its unique sweet taste comes from both the soil and the climate of the 20 Georgia counties where it is produced.

Amazingly, the same seeding grown in other parts of the United States gives a strong onion, irritating to the eyes.

Vidalia onion is easy to find from the beginning of May to the middle of July; in December, it comes from warehouses; at any other time of the year, it is not easy to find.

Choose it dry, firm and shiny, with a thin peel; fresh, the peel is light-gold and the flesh is white; its base is round and its stem is flat, with a narrow 'collar'.

Contrary to a regular onion, a Vidalia onion contains more water than sugar and therefore are easily bruised; keep Vidalia onions separately, in a cool dry environment or store them in a clean old pantyhose, a knot between each of them; just cut on top of a knot to get a sweet onion!

To keep Vidalia onions for a longer period, wrap each onion in al foil and refrigerate for up to 6 months.

One [1] medium-size Vidalia onion = 57 calories, 17% aqr vitamin 'C', 13% aqr folate, 2.4 g fibers, 5 mg sodium, 236 mg potassium and almost no irritating oils, so no more tears.

Sliced or chopped, it can be used in any recipe asking for onion.

Its most delicate taste, even raw, surely is a plus in sandwiches, hamburgers, hot-dogs and with grilled foods; it adds a little zest to relish, salsa, salads, cold cut plates and pizza.

A small dollop of whipped cream surely make jelly and cream desserts more appealing [unsweetened: only 8 calories + 1 g of fat for each tablespoon / 15 mL].

Pour wine into a zip-lock bag; lower bag into a sink filled with cold water - wine will cool within a few minutes.

Unfortunately, wines too often are not paired with the right food; a specific wine is not necessarily good with any food.

Try not to serve any wine with salads, soups, chocolates, coffees, ice creams and any acid or vinegar dishes.

Wine almost never is part of a meal served with rice.

Serve dry white wine or light red wine with poultry, giblets, fish and seafood.

Serve a full-bodied dry red wine with red meats, game birds and game animals.

Liqueur, sweet wines and sparkling wines are perfect with sweet desserts

Serve with: hearty, substantial dishes; good with mint flavors and strong, tomato-based dishes.

Chardonnay: dry with a full range from light and fruity to rich and oaky; often has creamy or buttery accents.

Serve with: pasta dishes [white or light sauce], soft cheeses, mild asian dishes and sweet corn.

Fume Blanc or Sauvignon Blanc: dry, crisp, medium in substance. Can have a smoky, herbal or light fruity notes.

Serve with: pasta, eggplant, asparagus, broccoli, sweet bell peppers, greens and lemony flavors.

Gewurztraminer: somewhat sweet and spicy; medium body with fruit and honey flavors.

Serve with: rich and spicy foods, Asian foods and cream sauces; may overwhelm bland dishes.

Merlot: dry, crisp, medium in substance. Can have a smoky, herbal or light fruity notes. Serve with: pasta, eggplant, asparagus, broccoli, sweet bell peppers, greens and lemony flavors.

Pinot Noir: light to medium bodied; earthy flavors with hints of fruit.

Serve with: mushroom dishes, beets, soft cheeses, roasted and grilled foods.

Riesling: dry, smooth, 'soft' red; medium bodied red with herbal and cherry notes.

Serve with: grilled or roasted vegetables, pizza.

Zinfandel: full bodied and hearty; sweeter than Cabernet and Merlot; contains 'zippy' flavors with strong spice or berry notes.

Serve with: peppery spices, gumbo, jambalaya, veggie burgers, tomato dishes and galicky pasta.

Wine resume:

Always respect taste, flavor and scent of wines versus dishes.

Do not offer red wine to guests who prefer white wine.

A more tasteful meat calls for a full-bodied tasteful wine.

Line a sieve with several layers of cheesecloth; place over a deep bowl.

Pour 1% or skim milk yogurt into the sieve; cover with plastic wrap.

Let sit in the refrigerator for 24 hours.

Discard the liquid.

Store yogurt cheese in an airtight container, in the refrigerator.

A cake made with zucchini is very light and freezes well, covered with plastic wrap, for up to 3 months.