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Benson’s Seasonings (GIVEAWAY) - (USA)
I have been trying some seasonings from Benson’s Gourmet Salt Free Sugar Free Seasonings. They Contain: No Salt • No Sugar • No Msg • No Potassium Chloride • Gluten Free • Wheat Free • All Natural • Certified Kosher. They are WONDERFUL. When you first hear salt/sugar free, it is hard to imagine that they have much taste, BUT, these are very tasty and add wonderful flavor to virtually any food. We have used a variety of different Benson Spices on a variety of foods. Chicken, pork, beef, venison,
http://thepost-itplace.com/?p=1416
Evergreen Herbs for Gardens and Cooking - (USA)
On a cold November day, I go out in the garden to cut fresh herbs for the kitchen. Sage, rosemary and thyme are evergreen here in my zone 7 garden. On frozen mornings, I wait until the early afternoon to harvest my herbs. I place the stems of rosemary and sage in a glass of water on my counter until time to prepare the evening meal. I often store these herbs in the water up to a day in advance. Sage leaves are great for poultry, stuffings and dressings for poultry. Sage provides a nice flavor
http://definingyourhome.blogspot.com/2008/11/evergreen-herbs-for-gardens-and-cooking.html
WHB - Vodka Rosemary Lemonade Fizz - (USA)
This is my entry for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. I've missed the past few weeks - being on the road is not conducive to cooking much! This week it is being hosted by Katie from Eat This . Weekend Herb Blogging was created by Kalyn and is now organized by Haalo , WHB is now in its 4th successful year of showcasing every week delicious (and often unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world. More
http://jdeq.typepad.com/jerrys_thoughts_musings_a/2009/06/vodka-rosemary-lemonade-fizz.html
Global Gourmet’s DIY Stuffing: Free-Form and Fabulous - (USA)
Thanksgiving dinner is all about the dressing (or stuffing, if you prefer). Of course, there’s much more to the all-American menu, but aside from the turkey, dressing is arguably the dish that really screams Thanksgiving. In fact, I’ve been to many a turkey-free vegetarian Thanksgiving, but I’ve never been to a dinner that didn’t serve dressing. The best thing about making dressing is that you don’t need a recipe. Ditch the measuring cups and go free-form. All dressings deconstruct into th
http://www.insideamazon.com/index.php/news/global-gourmet%e2%80%99s-diy-stuffing-free-form-and-fabulous/
Caramelized onions & mushroom gravy with crispy polenta - (USA)
Dear foodies, The past few weeks, every time I land on Food network while surfing through channels, all I see is one of the chefs taking apart a turkey or cooking squash or baking a green bean casserole or potato gratin or well, discussing stuffings and dressings these days! Should it be corn bread or sour dough or muffins they ask ? The first few times I watched them to get to know the... [[This is the summary of the post. Visit the blog for rest of the story, images and more. Thank you :) E
http://akshayapaatram.blogspot.com/2008/11/caramelized-onions-mushroom-gravy-with.html
Caramelized onions & mushroom gravy with crispy polenta - (USA)
Dear foodies,The past few weeks, every time I land on Food network while surfing through channels, all I see is one of the chefs taking apart a turkey or cooking squash or baking a green bean casserole or potato gratin or well, discussing stuffings and dressings these days! Should it be corn bread or sour dough or muffins they ask ? The first few times I watched them to get to know the traditional fare, but now I simply change channels, its too boring now. But you guys don't have that option her
http://www.akshayapaatram.com/2008/11/caramelized-onions-mushroom-gravy-with.html
Olive Growing - (USA)
For more on olives in the kitchen, click here. Keep reading for how olive oil is classed, stored, and cooked. Olive oil is described by how the oil is extracted from the fruit as well as additional, if any, processing. "From hand-picked olives" is sometimes the initial description of an olive oil, it implies that the olives were hand selected at the exact ripeness desired and not mechanical harvested--which could allow for the inclusion of over or under ripe fruit. First cold press. Fi
http://www.harvestwizard.com/2008/11/olive_varieties.html
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