Cookware caster lodge wins Design Award for iron, stainless steel skillet

Lodge Manufacturing, South Pittsburg, Tenn., won the Best of the Best Gold for its Signature Series 12-in. seasoned cast iron skillet with stainless steel handle during the Fifth Annual International Housewares Association's Design Award ceremonies in early February.

To avoid water entrapment behind attachment points, high temperature silicon seals and gaskets also were created. The Lodge Logo badge, under the primary handle, floats away from the skillet side to prevent water entrapment, enhancing cleaning accessibility.Held at the Marriott Marquis Hotel, New York, on Feb. 6, the awards banquet honored housewares designs in 13 different categories. The piece of Lodge cookware came out of the Cookware & Bakeware category to beat the 12 other winners and take home the overall award. The contest featured 320 separate consumer items."This is international recognition, as well as national," Lodge said. "Now I know what it's like to win an Oscar."The Signature Series skillet was selected as one of five finalists by a panel of retailers, practicing designers and consumer press journalists. The awards are presented by HomeWorld Business, with educational support from the International Housewares Association and sponsorship by George Little Management and DuPont's Teflon Housewares Group."The folks in the [metalcasting] plant worked with the design, ensured proper radius and researched expansion and contraction," said Henry Lodge, Lodge president. "It's the same old stow; you get the manufacturer involved from the get-go."

"This is international recognition, as well as national," Lodge said. "Now I know what it's like to win an Oscar."

Casting answers & advice

Q In our aluminum permanent mold shop, we have noticed tool steel molds, which we cut from H-13 billet and do not subsequently heat treat, require break-in time (similar to "seasoning" a cast iron skillet). We have had trouble holding x-ray requirements for approximately 300-500 shots, then the tool seems to "line itself out" and failures are reduced. Why would this occur?

Various methods are used to help improve coating adhesion on new molds. A typical process would be to heat up the tool steel to burn off contaminants, blast the cavity to roughen the surface, and then reheat the mold to 400-500F (204-260C) for mold coating.Mold CoatingThe best case scenario would be to cut the mold cavities to about 90% of the desired shape, stress relieve, and then complete the final machining. An H13 mold that is not heat treated after machining would not be in the optimum condition to maximize tooling life and cracking resistance.Some metalcasting facilities austentize their molds, vacuum N-atmosphere quench in a 5-10 bar furnace, then draw back to the desired hardness, which should be relatively soft for permanent molds (double to triple draw to 38-42 Rc).One concern would be potential dimensional movement or growth of the mold during production. Typically, any permanent mold die made from tool steel already has gone through heat treating and drawing before it is received by the metalcasting facility. The mold also should have been through a stress relief process, which would eliminate any potential dimensional concerns. Finally, the mold should be preheated before use in order to apply the mold coating, so additional break-in time should not be necessary.When cutting tooling in-house from H-13 billet, the material generally is annealed and stress relieved prior to delivery to the facility. All steel molds should be stress relieved before entering production to eliminate growth and movement and the potential for dimensional variance in the castings. A good rule of thumb is to bake at 1,000-1,200F (540-650C) for one hour, plus one hour for each inch of thickness at the mold's thickest point. The typical permanent mold metalcasting procedures call for the mold to be pre-baked for eight to 12 hours at 500600F (260-315C) before starting the coating process in order to remove cutting oil residue and assure proper adhesion. This pre-heating may pro vide some stress relief in mold, but for proper stress relieving, the minimum temperature should be at least 100F (38C) above the anticipated operating temperature of the mold.Your metalcasting facility's issue with difficulties during the break-in period for the new mold may be more closely related to mold coating than mold material. While a new steel mold generally would be subjected to an extended pre-heating process prior to production, the intent of this process is to prepare the mold for mold coating, rather than to stress relieve the mold. Pre-heating the mold will remove residual cutting fluids from the machining process that would prevent mold coating adhesion. But even after the mold is properly cleaned of cutting fluid residue, the texture of a newly-machined mold may not be optimal for coating adhesion. Mold coatings provide solidification control for the cast component, so if the mold coating breaks off, it could change the solidification profile and potentially affect casting quality.Recommendations are the opinion of the AFS Technical Dept. based on referenced literature and experience. If you need assistance with a technical issue, fax or email your question to: Casting Answers & Advice c/o MODERNCASTING, at B47/824-7848 or moderncasting@afsinc.org.One way some metalcasting facilities manage this is to blast every new mold with an abrasive to provide a texture that will help the coating stick. Even after cleaning and blasting, it is still common for the coating on a new mold not to last as long as normal. Coating life often will improve the second time it is blasted and re-coated.

Recommendations are the opinion of the AFS Technical Dept. based on referenced literature and experience. If you need assistance with a technical issue, fax or email your question to: Casting Answers & Advice c/o MODERNCASTING, at B47/824-7848 or moderncasting@afsinc.org.

Make Cooking Easier with These Accessories

A well-stocked kitchen is one that contains modern gadgets, accessories, and kitchen tools that help to make cooking pleasurable no matter what the situation may be. For many, cooking is preferred to be quick and painless. With the new products discussed below, you can be in and out of your kitchen quickly, with time to spare and a great meal in hand.

No kitchen is complete without a great set of hard-wearing, long-lasting, durable knives. No matter what you are cooking, it is almost certain that a sharp knife is going to be needed for something. Chopping, slicing, dicing, and peeling, can be so much easier with a set of great quality, forged steel knives that have handles that enable a firm, sturdy grip. Knife sets can be sold for a reasonable price at most retailers, and often include anywhere from five to twenty five knives each. Depending on your interior d�cor, you can also get colorful knives to match any kitchen theme. Store your knives in a clean knife holder for visibility and easy access.An adjustable tiered oven rack is also a great addition to the kitchen of a cooking lover. When added to your oven, an adjustable tiered rack can do a great job of helping you fit in more of the food that needs to be cooked. These products are great for when you are cooking for large family get-togethers, and can make cooking easier by saving baking time. The tiered oven rack with help you to make sure your dishes are ready at the right time without having to reheat your food when the meal is ready to serve.A cherry and olive pitter is a great accessory that is also extremely helpful. Remove cherry and olive pits quickly and easily without making a mess, with the addition of a splatter shield on this die-cast zinc construction tool.If you are not keen on the knife idea, there are many other modern accessories that can replace knives in your cooking regimen. Items such as a handheld mandoline slicer work to deliver five-star restaurant results without ever having to leave your home. This handy and easy to use product allows you to slice anything from vegetables to fruit and more in three different thicknesses. There is also a product entitled the Chop Wizard, which is wonderful for dicing food into the perfect form. In one swift motion you can dice anything from cheese to vegetables in seconds.If you find that you need a product that is going to be able to do more than slice or dice a few vegetables, consider a food processor. Food processors can finely chop anything from nuts to breadcrumbs while also being able to make delicious and smooth dips, salad dressings and smoothies. Also supplying a no-mess cooking area, a food processor is simply one of the best food preparation accessories you will ever own.Make pancakes, waffles, and other delicious breakfast foods with the help of a great batter dispenser. The batter can be mixed in the dispenser, and then squeezed to dispense exactly the right amount of batter to produce perfect breakfast dishes. This products is easy to use, easy to clean, and is even good for creating home-made muffins and cupcakes.A funnel pitches is another great tool for pouring items such as dressings and gravies. The funnel pitches is shaped like an ordinary pitcher but has an extra-long funnel that gives you much better aim for pouring sauces onto any meal. With this product there are no drips or splatters to worry about, which means less cleaning time!A cast iron skillet is an incredibly versatile and extremely heavy piece of cookware that enables the perfect cooking of any delicious meal. They are perfect for use on the stovetop, in the oven, on the grill, and even over a campfire. You can easily cook a steak, make cornbread, scramble eggs, or make grilled sandwiches all on the same item. The heavy cast iron surface makes it easy to cook every type of food evenly, without burning.The Dutch oven is another heavily constructed product that can be a wonderful addition to your kitchen. Most Dutch oven�s are created from cast iron or porcelain-covered iron, and is guaranteed to cook better roasts, stews, soups, casseroles, chili, and more. A Dutch oven can easily go straight from the oven or stovetop to the tabletop without burning any of your furniture.Modern kitchen gadgets can make a world of difference in your kitchen and in your cooking. With items that can slice, dice, and help to create mouth-watering entrees and snacks, you definitely want to consider investing in the handy kitchen gadgets discussed below.Most people who love to cook and be in their kitchen constantly whipping something delicious up, will already own a basic set of pots and pans with which they can cook most meals. However, there are a few more modern cookware products that you and your food can greatly benefit from by adding to your collection such as the cast iron skillet and the Dutch oven.CookwareKitchen Gadgets

A funnel pitches is another great tool for pouring items such as dressings and gravies. The funnel pitches is shaped like an ordinary pitcher but has an extra-long funnel that gives you much better aim for pouring sauces onto any meal. With this product there are no drips or splatters to worry about, which means less cleaning time!

How to Make Aebleskiver (Danish Puff Pastries)

What's an Aebleskiver?

The "aeble" in aebleskiver means "apple." Traditionally for holidays in Denmark, aebleskiver are filled with applesauce or slices of saut�ed apples. At least in this country, we use many fillings. In our test kitchen, we have made chocolate aebleskiver, filled with melted chocolate, drizzled with chocolate sauce, and topped with whipped cream for luscious desserts. (We produce a chocolate aebleskiver mix.) Jam fillings are very common but jam and cream cheese makes a great filling.We have tested both cast iron and nonstick aluminum pans in our test kitchen. The aluminum pans that we tested (and that we sell) are thick and heavy enough to hold their heat well. A nonstick surface on aluminum pans is recommended to make the aebleskiver easier to turn.If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.You can use either a cast iron or aluminum aebleskiver pan. Aebleskiver require pans must hold their heat well to cook properly and cast iron is perfect. Cast iron does have to be seasoned and kept dry to keep from rusting.An Aebleskiver Pan Makes it Easy!What do I fill my aebleskivers with?How to Make AebleskiverYou can fill your aebleskivers with jam, cream cheese, marshmallow cream, whipped cream, or savory fillings like cheese and sausage.Danish aebleskiver (sometimes called "ebleskiver") are one of the few pastries that you can make on the stovetop�that doesn't require baking�and that you don't have to fry. They are made with a simple batter, are often filled, and usually dusted with sugar. They are easy to make and the varieties are endless.Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove your aebleskiver to a plate and sprinkle with powdered sugar. Serve them warm.Grease your aebleskiver pan with a spray dispenser or with butter. (Spray your pan again as needed or put a dab of butter in each cavity occasionally.) Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with an additional one-third batter. A larger cookie scoop works well to cleanly drop the batter into the cups.You can choose either type of pan and it will work well. A cook that works often with cast iron, appreciates it, and knows how to care for cast iron, will be happiest with a cast iron pan. A more casual cook might appreciate the carefree qualities and attractive good looks of an aluminum pan.Almost anything. Fill your aebleskivers with jam or jelly, whipped cream, pastry, cream, applesauce, and much more. Some people fill their aebleskivers with savoring fillings like bacon and cheese or pepperoni, cheese, and marinara. One of our favorites is a corn bread aebleskiver (made with a mix) with a cube of melted cheddar cheese in the center and served with raspberry jalape�o jam. The cornbread and cheese is a great combination and jam packs a little heat.

If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.

Here's 'recipe' to season a skillet

Dear Heloise: Would you please reprint the "recipe" for seasoning cast-iron skillets? -- Phyllis T., via e-mail

Phyllis, many times cast-iron skillets are handed down from generation to generation. In fact, I have my grandmother's and mother's. If yours is an old skillet, wash (no metal brushes or scrubbers, and just a drop of soap) and dry. Rub the inside, outside and lid (if it has one) with a very light coat of shortening, lard or light cooking oil. Aerosol spray should probably not be used due to the additives, which can cause the pan to become sticky.If food is sticking, it is not seasoned correctly. If the food turns black, it's time to re-season.Send a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; fax: 210-435-6473; e-mail: Heloise@Heloise.com [copyright] King Features Syndicate Inc.Dear Heloise: I read where a reader uses rubber bands to close bags, etc., after they have been opened. My daughter-in-law and I use spring-type clothespins to close bags after they have been opened. This works great for frozen foods that are going back into the freezer. -- Barb, Valley, Neb.Dear Heloise: I recently was fixing chicken and noodles and was afraid the broth wasn't rich enough, so I added 2 tablespoons of powdered chicken bouillon to my 4 cups of flour that I was making the noodles out of. They turned out great! My family ate them all! I'll never go back to making them without the bouillon powder. -- Shirley Watkins, Mattoon, Ill.If the skillet is new and has a protective coating on it, use a steel-wool scouring pad, soap and the hottest water possible to scrub it off, but only the first time.Place the clean, oiled skillet in the oven upside down on an aluminum-covered baking sheet to catch oil drips. Bake in the oven at 350 degrees for an hour. Carefully use a dry cloth or paper towel to keep the surface evenly coated with oil. After baking, let the skillet cool in the oven.P.S. Cornbread baked in a cast-iron skillet is simply the best!Dear Heloise: Canning season is here, and it is time to harvest the garden. I've been canning carrots for the past two summers, and I found that a salad-chopper appliance is great for slicing the carrots right into the jars. Saves me lots of time! -- Eileen Scheffer, Belgrade, Mont.When cleaning a cast-iron skillet, be sure it is cool before doing so, and use a nonmetallic scrubber. Many people use salt as a scrubber or use mild dish soap (only before seasoning, not after every use, most professionals agree), rinse well and dry. Do not soak, let water sit in it or put iron cookware in the dishwasher.

Send a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; fax: 210-435-6473; e-mail: Heloise@Heloise.com [copyright] King Features Syndicate Inc.

Baked pancake light and airy

Be sure to serve this light, baked pancake from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash" as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes.

SAUTEED APPLE-PUMPKIN OVEN PANCAKE1/8 teaspoon salt2/3 cup whole milkIn a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and 1/2 teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.4 large eggsSpoon the sauteed apples over the bottom of the cast-iron skillet. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20 to 25 minutes. Dust with powdered sugar and serve immediately.4 tablespoons packed light brown sugar, dividedRemove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.Start to finish: 40 minutes (15 minutes active)1 1/2 teaspoons cinnamon, divided3 tablespoons butter, dividedServings: 6 to 8In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend for a few seconds to just mix the ingredients. Scrape the sides and blend again to incorporate. Set aside.1 teaspoon vanilla extract(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008)2/3 cup canned pumpkin2/3 cup all-purpose flour4 large apples, peeled, cored and cut into 3/8-inch slicesPowdered sugar, for dusting

(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008)

How To Clean Metal Using Natural Methods

Polishing up the silverware used to be one of those cleaning jobs that was left to the butler � and brass was left for the housekeeper. However, these days, we have to clean this sort of thing ourselves (unless we want to hire a professional cleaner). Even if we don�t have masses of family heirlooms in our homes these days, most of us have some metal somewhere that needs to be kept shiny. So how do you clean metalwork without using some ferocious chemical that leaves you with itchy skin?

Cleaning cast ironCleaning pewter:Some people like the darker look of old, slightly tarnished pewter. If you want to clean yours and get it looking a little shinier, then one old tip for cleaning pewter is to rub it with a wet cabbage leaf. Alternatively, dissolve 1 teaspoon of salt in a cup of vinegar, then make a paste by adding flour (plus essential oil, if you like). Rub on (wear gloves � pewter contains lead and you don�t want to risk getting this into your system) and then rinse off thoroughly.Cleaning silver:Water is the enemy of cast iron, so if you wash cast iron to remove gunge (e.g. washing a cast iron skillet or frying pan after use), then dry it very thoroughly as soon as possible. Do not leave it to air dry. After drying, �season� the cast iron by rubbing it lightly with vegetable oil. Do not store cast iron pans with the lids on, as the lids will trap moisture, promoting rust. Hang the pan up, if possible.Chrome needs to be kept free from grease and should never be cleaned with abrasives. Instead, you can apply a natural cleaning product: clean chrome by spraying it with dilute vinegar, then buffing it dry with a soft cloth. This works for cars as well as for cleaning chrome around the home.Cleaning copper:One of the oddest suggestions for cleaning the copper bottoms of saucepans (or any copper that you want bright and shining rather than gathering a patina of verdigris) is to mix tomato sauce (tomato ketchup) and cream of tartar (about � cup sauce to 1 tablespoon cream of tartar). Coat the copper in question with the mixture and stand overnight before rinsing off with soapy water, then with fresh water and drying.To get brass shining, make a paste of salt and vinegar. Coat the brass item with this paste, then leave it to sit on the metal for about five minutes. Then rub the paste off with a damp cloth and dry thoroughly. You may need several damp cloths for this cleaning job.Gold can be cleaned the same way as you clean your teeth: with toothpaste and a soft toothbrush, followed by rinsing. The only difference is that you will then dry the gold item off with a soft cloth, which you don�t do to your teeth. This method works wonderfully for rings.Cleaning brass:Cleaning chrome:Cleaning gold:

Water is the enemy of cast iron, so if you wash cast iron to remove gunge (e.g. washing a cast iron skillet or frying pan after use), then dry it very thoroughly as soon as possible. Do not leave it to air dry. After drying, �season� the cast iron by rubbing it lightly with vegetable oil. Do not store cast iron pans with the lids on, as the lids will trap moisture, promoting rust. Hang the pan up, if possible.

What's cooking

HappyFamily, maker of premium baby foods, offers a baby-food cooking class March 11, 6:30 p.m., Whole Foods Market, 6930 S. Highland Drive, free (801-560-3843 or 801-733-9455).

For Your Kitchen at Newgate Mall, 3651 Wall Ave., Ogden, offers "Incredible Cheesecakes With Disneyland Chef George Geary," March 6, 6:30 p.m., $35 (801-866-1111 or classes@fykitchen.com).Ace Hardware, 1075 N. 500 East, North Salt Lake, offers "Crepe Recipes," March 5, 6:30 p.m., $20; "Whole Wheat Bread," March 7, 10 a.m., free; "Edible Art," March 10, 6:30 p.m., $20 (801-383-3838).Viking Cooking School at Kimball Distributing, 233 S. 300 East, offers numerous classes. For a complete schedule, check Vikingcookingschool.com.E-mail: vphillips@desnews.comMacey's, Sandy, offers "Dutch Oven Cooking," 7 p.m., free; "Everything Green," March 10, 7 p.m., free; "Discover Wheat," March 12, 7 p.m., free (801-255-4888).Thanksgiving Point, Lehi, offers "Classic Sauces" March 5, 6 p.m., $60; "Fish the Market Street Way," March 10, 6:30 p.m., $40; "Popular Chinese Dishes," March 11, 6:30 p.m., $40; "Tiramisu," March 14, 11 a.m., $60 (801-768-2300 or www.thanksgivingpoint.com).Gygi Culinary Institute, 3500 S. 300 West, offers "Easy Gourmet: Cioppino and Artisan Bread," March 7, 6 p.m., $49; "Cater Your Own Event," March 14, 10 a.m., $35; "Delicious Meets Nutritious: Cookbook Signing & Samples," March 14, 1-4 p.m., free; "Feed a Family of 4 for $160 A Month Part 1," March 14, 2 p.m., $45 (801- 268-3316 or www.gygi.com).Sandy Bosch Kitchen Center, 8940 S. 700 East, offers "Pressure Cooking," March 7, 11 a.m., free; "Basic Bread Class," March 11 noon, free; "Healthy Breakfast Class," March 14, 11 a.m., free (801- 562-1212 or www.mykitchencenter.com).Sur La Table at the Gateway offers "Knife Skills," March 7, noon, $69; "Italian Pasta Sauces," March 10, 6:30 p.m., $69; "Back to Basics," March 11, 6:30 p.m., $69; "Learn to Cook II," March 12, 6:30 p.m., $69; "Chef's Table," March 13, 6:30 p.m., $69 (801-456- 0280 or Cooking026@surlatable.com).Lorken Food Finery, Gardner Village, offers "Roll Making Class," March 5, 6 p.m., $20; "The Miracle Pan: Cast Iron Skillet," March 12, 6 p.m., $40; and "Crowd Pleasers," March 23, 6 p.m., $25 (801- 938-1982 to www.lorkenfoodfinery.com).

E-mail: vphillips@desnews.com

Kitchen fire kills man

INDIANA - A 74-year-old man died of smoke inhalation when a pan of grease he had left heating unattended on the stove ignited. The fire spread through the first-floor apartment's kitchen, across the ceiling, and into the dining room before firefighters brought it under control.

The building, which was valued at $500,000, and its contents, valued at $200,000, sustained property damage estimated at $50,000 and $10,000, respectively.The unsprinldered, wood-frame apartment building, which covered 5,000 square feet (465 square meters), had a roof covered with asphalt shingles. Firefighters found a smoke alarm on a night stand in the victim's bedroom, but it was below the smoke line. The fire was detected by a secondfloor occupant who called 911.

The building, which was valued at $500,000, and its contents, valued at $200,000, sustained property damage estimated at $50,000 and $10,000, respectively.

Philly Cheese Steak Sandwich - The Ultimate Summer Treat

Most people who visit Foothills, CA can't leave without trying a Philly Cheese Steak Sandwich at Arnie's Italian Restaurant. Here are some tips so you can make your own at home.

� 1/2 large green bell pepper, thinly slicedNow we are ready to make a delicious dish of Philly Cheese steak sandwich.� 1 white onion, thinly slicedA delicious dish is ready to serve.Now a little garnishing on the food makes it looks pretty and more tempting.� 1/3 pound thinly sliced white American cheese , or Provolone cheese OR 4 ounces melted cheese whiz� 1 teaspoon minced garlic� 1/2 teaspoon saltAt first, heat the oven to almost 95 degree C. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Saut�ed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.� Italian pickled peppers, accompaniment� Ketchup, optional topping� 1/4 teaspoon ground black pepper� 1/2 pound rib-eye steak, very thinly shaved or slicedAre you in the mood of great Philly Cheese Steak Sandwich ?.. then do drop a visit at the best restaurant in town at Arnie's Italian RestaurantAt first you have to ensure that all the ingredients are available in front of you; It is very important so check out the list below:-� 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise

Are you in the mood of great Philly Cheese Steak Sandwich ?.. then do drop a visit at the best restaurant in town at Arnie's Italian Restaurant

Leftover buttermilk needn't be wasted

By Ellen Folkman

1/2 cup grated Parmesan cheese1/2 teaspoon pepperST. PETERSBURG TIMES2 teaspoons baking powderSource: Angela Foushee, Palm Harbor, Fla.Onion Cheese BiscuitsSource: Cindy Shea, Spring Hill, Fla.Fried Green TomatoesFor cooks who find themselves with buttermilk left over from recipes they don't make often, here's one option that also can take care of abundance in the garden: Fried Green Tomatoes.1 teaspoon salt1 teaspoon garlic powderIn a large bowl, combine flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 11/4 cups cheddar-Monterey Jack cheese and the Parmesan cheese. Stir in buttermilk just until moistened.Sprinkle hot tomatoes with salt and serve immediately.Salt to taste1/2 cup all-purpose flour, divided2 cups shredded cheddar-Monterey Jack cheese, divided1 cup buttermilk1/2 cup buttermilk3 medium-sized green tomatoes, cut into 1/3-inch slicesAnother option for using up buttermilk is biscuits.1 tablespoon sugarCombine egg and buttermilk and set aside. Combine 1/4 cup all- purpose flour, cornmeal, salt and pepper in shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture and dredge in cornmeal mixture.1/4 cup cold butter1/2 cup cornmealMakes 1 dozen.1/4 teaspoon salt1/4 teaspoon baking soda1 teaspoon onion powder2 cups all-purpose flourMakes 4 to 6 servings.Vegetable oil1 large egg, lightly beatenPour oil to a depth of 1/4 to 1/2 inch in a large cast iron skillet or heavy-bottomed skillet. Heat to 375 degrees. Drop tomatoes, in batches, into hot oil and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. (A rack will keep them crispy.)The recipe calls for the use of a cast iron skillet. A heavy- bottomed skillet will work, but the cast iron will produce a crunchier crust. The tomatoes are best enjoyed hot.

Source: Angela Foushee, Palm Harbor, Fla.

Recipe of the week: Blackened Tilapia Sandwich with Cilantro Lime

Blackened Tilapia Sandwich with Cilantro Lime Aioli

2 tablespoons thyme1 cup mayonnaise4 kaiser bunsCilantro Lime AioliIngredients:1 teaspoon garlic powderScott Ackley, Head ChefIn a shallow dish, combine paprika, thyme, onion and garlic powder, salt, and ground red pepper. Dip the tilapia fillets in melted butter, and then coat with the seasoning. Heat a cast-iron skillet over medium-high heat. Cook the prepared fish in batches, 3 to 4 minutes per side or until the fish will flake with a fork. Butter and toast the buns, and spread the cilantro lime aioli evenly over the toasted buns. Place the blackened fish on buns and top. Also great topped with coleslaw.In a small bowl, mix all ingredients thoroughly.For information call 801-539-31701 teaspoon salt1/2 cup butter, melted1/4 teaspoon ground red pepper1/4 cup freshly chopped cilantro leaves1/4 cup paprika1 tablespoon lime juice2 teaspoons onion powder-The Garden-Makes 18 half-cup servings

For information call 801-539-3170

SCIENCE OF THE WOK

When you think of a wok, chances are you picture the curve of the wok, with its rounded bottom and sloping sides. What distinguishes it in design also distinguishes it in function. Both the concave shape and material of the wok allow heat to distribute evenly and prevent the formation of "hot spots," which cause food to stick and burn.

When nestled in the flames of a fire, the sloping sides distribute heat evenly among the food being cooked. The technique of pushing food away from the center and up the sloping edges regulates heat distribution and allows cooking to alternate between higher and lower temperatures, which ultimately gives the chef more control.Writer Fumei Lam and Jamie BressonJamie Bresson is a chemical engineer at Calera Corporation. Fumei Lam is a postdoctoral researcher in mathematics at the University of California.

Jamie Bresson is a chemical engineer at Calera Corporation. Fumei Lam is a postdoctoral researcher in mathematics at the University of California.

Utah woman wins top prize for cornbread

Southerners take their cornbread very seriously.

1 1/2 cups shredded pepper jack cheese1/2 cup coarsely crushed small corn chipsFor those who want to try the recipe, you're in luck. In February, Martha White baking mixes expanded into the Salt Lake City market. Check your local grocery store for availability, or you can experiment with another similar-size brand of cornbread mix. All winning recipes will eventually be posted on www.marthawhite.com.1 cup chopped tomatoes1 cup minced cilantro1 (6.5 ounce) package Martha White Yellow Cornbread and Muffin MixCrunchtastic Chicken Chipotle Cornbread1 large egg, beaten1 avocado, mashedCornbread:1 cup small corn chipsSlaw:Heat oven to 400°F. Spray 10 1/4-inch cast-iron skillet (or heavy-duty pan) with no-stick cooking spray. Stir together cornbread mix, egg and salsa in medium bowl until well blended. Stir in chicken, chili powder, green onions, green chiles and 1 cup cheese. Pour into prepared skillet. Sprinkle with remaining cheese and 1/2 cup corn chips. Bake 20 to 25 minutes or until golden brown.3/4 cup green (tomatillo) salsaFor a cooling contrast, the spicy cornbread is topped off with a crisp avocado and cabbage slaw, chopped tomatoes and corn chips. Mylroie was also a finalist in 2009, and she said if she manages to come back next year, she wants to bring the whole family along for a Civil War history trip.e-mail: vphillips@desnews.comJuice and peel of one limeBut coming from Utah's own Dixie might have given Erin Renouf Mylroie a leg up at the 2010 National Cornbread Cook-Off, held in South Pittsburg, Tenn.The National Cornbread Cook-Off is held the last weekend of April, in conjunction with the National Cornbread Festival, and it is sponsored by Martha White baking mixes and Lodge Cast Iron.1/2 cup sour creamHer Crunchtastic Chicken Chipotle Cornbread helped her capture second place at the event. Lori Stephens of Hendersonville, Tenn., was crowned with a coveted cast-iron-skillet crown as the grand prize winner for her Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo recipe.3 cups shredded cabbage1 4-ounce can diced green chiliesServes 6. -- Erin Renouf Mylroie1/2 cup chopped green onionsMylroie, from Santa Clara, won $1,500 for her trouble. She kicked up the cornbread's flavor by adding green salsa, chipotle chili powder, green chiles and pepper jack cheese before topping with cheese and corn chips.1 1/2 cups shredded cooked chickenNon-stick cooking sprayWhile cornbread is baking, combine sour cream, avocado, lime juice and peel. Stir in cabbage and cilantro. Mix well. Salt and pepper to taste. Slice cornbread into six wedges. Top each slice with slaw, tomatoes and corn chips.Salt and pepperToppings:

e-mail: vphillips@desnews.com

How to Season your Cast Iron Cookware

Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It's true that the more you use and season a cast-iron, the more non-stick the surface becomes. Here is how you season a new or used cast-iron utensil:

When the pan is correctly seasoned, the cooking surface should be smooth and shiny. It helps if the first few things you cook with your newly seasoned pan involve oil, try frying or saut�ing something.8. Bake the pan this way for 1 hour. Then turn off the oven and allow it to cool with the pan inside.Over years of use, my cast-iron skillets have become old friends. Although I would never choose to replace them, if I had to (let's say an astute kitchen thief broke in and recognized my skillets for the treasures they are), I could buy new skillets, season them well, and have some new old friends.7. Place your pan upside down on the top oven rack with a rimmed baking sheet or a roasting pan underneath to catch the drippings.2. Wash, rinse and dry the utensil.Perhaps the most difficult thing for a particularly fastidious cook to do is refrain from using soap or detergent in the cleaning process. Seasoned cast-iron utensils may be cleaned very nicely with boiling water and a stiff-bristled brush. (I have a short-handled brush with stiff nylon bristles that I use only for cleaning my cast-iron skillets.) And often, say after making cornbread, I merely brush the skillet vigorously, wipe it with a damp sponge, and dry it with a paper towel. It is important to dry cast-iron utensils well after use; they will rust unless thoroughly dried. Cast-iron utensils will darken with use, turning from a steely gray, when new, to dark gray or black.1. If the pan is new, be sure any adhesive label is completely removed.3. Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.5. Open your windows because there is going to be some smoke.6. Rub a thin layer of shortening (like Crisco) or oil (bacon grease works great, too) all over the inner bottom and sides of the pan with a paper towel.Until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance). The corrosive nature of high-acid foods will not react well to unseasoned cast-iron. Once a pan is well-seasoned, however, you can use it for just about anything. I do believe my mother could have fried plutonium in her big skillet.A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let's say you've just made tortillas and, after all that heat, the surface of your cast iron looks dry. Just season it again before you put it away.To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.

Over years of use, my cast-iron skillets have become old friends. Although I would never choose to replace them, if I had to (let's say an astute kitchen thief broke in and recognized my skillets for the treasures they are), I could buy new skillets, season them well, and have some new old friends.

ON FOOD: Recipe is good start on Akasaka's Butteryaki

When Akasaka Japanese Restaurant, 4737 N. Academy Blvd., closed a few months ago, my monthly lunch bunch moaned our disappointment in unison. Akasaka was one of our regular go-to places for a sizzling skillet of scallop Butteryaki.

The sauce ingredients should be blended in a food processor. Heat a skillet over high heat and add 4 tablespoons of butter. Dredge six sea scallops in flour and saute in the butter. Add 3-4 tablespoons of the sauce to the pan and heat until the sauce starts to caramelize. Serve immediately.My lunch partners, all being reasonably good cooks, had theorized about what might be in the secret sauce. I figured there was mayonnaise in it, but I couldn't put my finger on what the other ingredients might be.Even better, owner Song Brinck was more than happy to give me the recipe on my first request - and she invited me to join her in the kitchen to watch her prepare the dish so I could see all the details and nuances of the recipes. I reached for my Flip Video camera to record the process. Visit gazette.com to see the video.Then, in December, when I dropped by Kura Japanese Restaurant, 3478 Research Parkway, for Wednesday Ladies Night Out, I was shocked to see Sea Scallop Butter Yaki (pan-seared scallops with butter sauce) on the menu. Of course, I ordered the appetizer and was pleasantly surprised to find it tasted almost as good as my gold standard at Akasaka.There is still a missing ingredient that separates this dish from the most memorable Akasaka version. But, what the heck, it's just another reason to dig out the cute cast iron plate and start adding Asian ingredients to the basic sauce until I hit on the right combination.One final note: Use sea scallops that are size 10-20, which means there will be 10 to 20 large scallops per pound. I found the best price at Asian Pacific Market, 615 Wooten Road. Look in the frozen fish area. They were $6.99 for a tray of 14 large scallops.I've prepared the recipe a couple of times and find it gets the job done of having a tasty scallop appetizer.If you have a cast iron plate, heat it as the scallops are being sauteed. When the scallops are browned, place them on the hot plate and add the sauce.Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM.For your reference, the scallop Butteryaki appetizer consisted of six seared sea scallops served on a very hot cast iron plate. The dish is hard to perfect because the scallops continue to cook as they are served, but the kitchen at Akasaka had it down to a science. Coming off the hot iron, the scallops had a salty crust on the outside and a sweet, tender interior.The sauce recipe, as my friends and I had always guessed, was pretty simple: 1 cup mayo, 1/4 cup chopped onion, 2 tablespoons toasted sesame seeds, 2 tablespoons white Karo syrup, a pinch of salt and 1 tablespoon soy sauce.And that was our biggest regret when the eatery shuttered its windows - we would never again get to eat this amazing dish.-Once, on a shopping trip to Asian stores in Denver, I had spotted a stack of the cast iron serving dishes, like the ones they used at Akasaka. I snapped one up for future testing of the recipe. But all my home attempts were doomed to failure.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM.

TTU Store Offers Shoppers an Unmatched Selection of Serveware and Cookware Items That Can Complement Any Kitchen

Kitchen pieces from TTU are sought after for their quality and beauty

SOURCE Table Tops UnlimitedPR submitted by http://www.cyberset.comWith a dedication to durable and functional cookware, TTU Store aims for 100% satisfaction with its customers. TTU's broad selection of cast iron cookware, porcelain dishes, bowls and more has designated it as the go-to provider for all the kitchen accessories that help prepare and serve a great meal.Founded over 26 years ago, TTU Store (Table Tops Unlimited) is a leading manufacturer and distributor of high quality, unique cookware and serveware items. Online shoppers of the TTU Store can browse through an eclectic variety of cast iron skillets, pots, pans, plates, mugs, kitchen utensils and much more. TTU's cast iron cookware items are especially popular because of the many benefits of cast iron, including the ability to provide a lifetime of safe use. In addition, cast iron safely heats to high temperatures and heats up uniformly to better cook meats and vegetables. For those who don't want to deal with "seasoning" their cast iron pots and pans prior to cooking, TTU Store also offers convenient porcelain-enamel coated cast iron pieces that provide non-stick properties, as well as the durability of cast iron. TTU is also the exclusive manufacturer of the distinctively striped Sedona mugs featured on the hit ABC TV show, Two and a Half Men. With these Two and a Half Men mugs, fans of the show can bring a little piece of the show into their lives.To browse through Table Top Unlimited's massive selection of items, including high quality cast iron pans, dinnerware sets, and more, please visit www.ttustore.com

SOURCE Table Tops Unlimited

All About Aebleskiver and How to Make Them (Includes a Recipe)

What's an Aebleskiver?

1 teaspoon baking soda2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.Danish aebleskiver (sometimes called "ebleskiver") are one of the few pastries that you can make on the stovetop�that doesn't require baking�and that you don't have to fry. They are made with a simple batter, are often filled, and usually dusted with sugar. They are easy to make and the varieties are endless.5. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate and sprinkle with powdered sugar. Serve warm.1 teaspoon saltThe "aeble" in aebleskiver means "apple." Traditionally for holidays in Denmark, aebleskiver are filled with applesauce or slices of saut�ed apples. At least in this country, we use many fillings. In our test kitchen, we have made chocolate aebleskiver, filled with melted chocolate, drizzled with chocolate sauce, and topped with whipped cream for luscious desserts. (We produce a chocolate aebleskiver mix.) Jam fillings are very common but jam and cream cheese makes a great filling.2 cups all-purpose or cake flourCook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove your aebleskiver to a plate and sprinkle with powdered sugar. Serve them warm.powdered sugarAebleskiver pans come in two varieties�cast iron and cast aluminum. In order to cook properly, an aebleskiver pan must be heavy to hold heat. Nothing holds the heat better than cast iron. The disadvantage to cast iron is that it has to be seasoned and kept dry to keep from rusting.Spoon the batter into the cavities in the pan and turn them with a toothpick or skewer. We'll tell you how below.3 large eggsHow to Make AebleskiverIngredientsThey can be filled with both sweet and savory fillings. While sweet fillings are most often fruit or jam, marshmallow cream, cream cheese, pastry filings, and whipped cream can be used. Savory fillings include meats like sausage or bacon and cheese.An Aebleskiver Pan Makes it Easy!Classic Aebleskiver RecipeDirectionsWhat do I fill my aebleskivers with?You can choose either type of pan and it will work well. A cook that works often with cast iron, appreciates it, and knows how to care for cast iron, will be happiest with a cast iron pan. A more casual cook might appreciate the carefree qualities and attractive good looks of an aluminum pan.The easiest way to learn how to make aebleskiver is to do it so let's turn to a recipe:2 cups buttermilkAlmost anything. Fill your aebleskivers with jam or jelly, whipped cream, pastry, cream, applesauce, and much more. Some people fill their aebleskivers with savoring fillings like bacon and cheese or pepperoni, cheese, and marinara. One of our favorites is a corn bread aebleskiver (made with a mix) with a cube of melted cheddar cheese in the center and served with raspberry jalape�o jam. The cornbread and cheese is a great combination and jam packs a little heat.3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.filling of your choice1. Mix together the flour, salt, and baking soda.Grease your aebleskiver pan with a spray dispenser or with butter. (Spray your pan again as needed or put a dab of butter in each cavity occasionally.) Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with an additional one-third batter. A larger cookie scoop works well to cleanly drop the batter into the cups.4. Grease your aebleskiver pan with oil or butter and again as needed. Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with additional batter.

If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.

Considering Cookware

The amount of quality cookware in the marketplace has grown immensely over the years. Cast iron was the original quality piece, but over the years we have been introduced to copper bottom pots, aluminum pots and pans, and teflon coated cookware. The non-stick cookware industry has become huge since it was introduced. All of these products, when used and treated properly, can be of very high quality and last a very long time.

There are a many things to consider when comparing different types of cookware, but for the best actual cooking experience there are only three things that need be addressed. Durability, heat distribution, and cleanup. The durability of a piece of cookware is very important to the person that cooks at home. Most people do not want to buy new pots and pans every year. A pot or pan that can last is very desirable. Along with a durable piece of cookware, one that evenly distributes heat throughout the entire piece can make even the weekend cook look good. Even heat means even cooking. Cleanup may be highest on the list of the home cook. Cooking is fun, cleanup is not. A piece of cookware that can be cleaned easily can make a meal a good memory. Spending hours soaking and scraping pots and pans can sour the experience. I would like to compare cast iron and non-stick cookware to see if the modern advances in cookware outweigh the "good old-fashioned" heavy duty stuff.Cast iron cookware can become one of the easiest things to clean. With proper seasoning a cast iron skillet will become as "non-stick" as any non-stick pan. With diligence over a short amount of time, a cast iron skillet becomes virtually non-stick. Cleanup becomes as easy as water and a soft scrubber. No soap. Conversely to non-stick cookware, over time a cast iron skillet becomes easier to clean.Cast iron cookware by nature is very durable. It is strong, solid, and does not bend easily. When properly treated it can last not only one person's lifetime, but it can be handed down through the generations. On a personal note, my wife was bequeathed her grandmother's cast iron skillet that she used solely for corn bread. She still uses it today. Best corn bread ever. Even if a skillet goes unused for a number of years, it can be reconditioned and re-seasoned to be used again.In my mind, heat distribution is the most important aspect of a good piece of cookware. When put on a stove with direct heat, a quality piece of cookware should distribute the heat throughout the entire piece. Cast iron cookware is, again, by nature, built for it. The iron conducts heat throughout, and the thickness makes the heat even. It also holds heat very well. Most non-stick pans are made of lightweight material and are fairly thin. This leads to quick heating, but not evenly. Uneven heating means uneven cooking.Finally, there is cleanup. Nobody likes to "do the dishes". Non-stick cookware has cornered the market on this. A brand new, non-stick piece of cookware is a breeze to cleanup. A little soap, a swish of a dishrag and its clean. As has been discussed, if the piece is taken care of it will be easy to clean for a long time. However, over time and normal use a non-stick pan becomes more difficult to clean. Scratches and flaking can cause problems. Once these scratches have happened there's nothing to do.There is non-stick cookware that distributes heat well but it comes at a price. There are expensive non-stick brands that do conduct heat properly and cook evenly. Cast iron does this naturally so even the "lower grade" brands will perform well.Most cookware in this day and age will satisfy the basic everyday home cook. However, in looking at what I feel are the most important aspects of cooking, cast iron cookware has an edge of the modern non-stick equipment. From a cooking standpoint, cast iron is more durable and holds heat as well as, if not better than, anything else. If properly seasoned, cast iron can be just as easily cleaned as the most expensive non-stick cookware. It seems that the old stuff may be just as good as the modern day equivalent

Most cookware in this day and age will satisfy the basic everyday home cook. However, in looking at what I feel are the most important aspects of cooking, cast iron cookware has an edge of the modern non-stick equipment. From a cooking standpoint, cast iron is more durable and holds heat as well as, if not better than, anything else. If properly seasoned, cast iron can be just as easily cleaned as the most expensive non-stick cookware. It seems that the old stuff may be just as good as the modern day equivalent

Philly Cheese Steak Sandwich - The Ultimate Summer Treat

Most people who visit Foothills, CA can't leave without trying a Philly Cheese Steak Sandwich at Arnie's Italian Restaurant. Here are some tips so you can make your own at home.

At first you have to ensure that all the ingredients are available in front of you; It is very important so check out the list below:-� 1/4 teaspoon ground black pepperNow a little garnishing on the food makes it looks pretty and more tempting.At first, heat the oven to almost 95 degree C. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Saut�ed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.� 1/3 pound thinly sliced white American cheese , or Provolone cheese OR 4 ounces melted cheese whizNow we are ready to make a delicious dish of Philly Cheese steak sandwich.� Italian pickled peppers, accompaniment� 1/2 large green bell pepper, thinly sliced� Ketchup, optional toppingAre you in the mood of great Philly Cheese Steak Sandwich ?.. then do drop a visit at the best restaurant in town at Arnie's Italian Restaurant� 1 teaspoon minced garlicA delicious dish is ready to serve.� 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise� 1 white onion, thinly slicedUsing much less oil, but not substituting any flavor, you can make a delicious version of the famous Philly Cheese steak sandwich at home. See how it's done.� 1/2 pound rib-eye steak, very thinly shaved or sliced

Are you in the mood of great Philly Cheese Steak Sandwich ?.. then do drop a visit at the best restaurant in town at Arnie's Italian Restaurant

Author: Kevin Scott

Not-So-Fat Tuesday

A delicious down-home meal, Cajun-style

Specialties: At nine months pregnant the specialty of the house is anything my husband Sam (who is a fantastic cook himself) prepares. Seriously though, I make great desserts and appetizers. Party foods.For several years now, I haven't eaten ham, sausage, oysters, crabs, shrimp and many of the other ingredients strongly identified with Cajun cooking, But for me, it's not just the ingredients that define the cuisine--it's the flavor, spirit and essence of this cooking, all of which are inextricably tied to my memories.Stacey Warden'sWhat is the most enjoyable aspect of cooking? I love it when friends and family eat and enjoy the dishes I've created that contain ingredients that they insist they do not like, or have been reluctant to try.Preheat oven to 375 F. Butter a 13 x 9-inch baking dish. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix well. Pour filling into prepared dish. Sprinkle topping over apple mixture. Bake until topping is golden, about 40 minutes.30 min. SERVES 4 EGG- & DAIRY-FREEDried Cherry and Gingerripe pears)Seitan has the ideal texture and flavor for this dish. The recipe also includes onion, garlic, celery and green bell pepper, a combination frequently used in Cajun cooking. The recipe can easily be doubled to accommodate more diners.Cored, and Sliced (also try firm but3. Add vegetable-seitan mixture to rice. Stir just to combine ingredients. Bake, covered, until water is completely absorbed, 30 to 45 minutes. Remove from oven and keep jambalaya covered for 5 minutes; stir and then serve.3/4 tsp Ground Cinnamon1 T Fresh Lemon JuicePER SERVING: 153 CAL.; 2G PROT.; 0 TOTAL FAT (0 SAT. FAT); 37G CARB.; 0 CHOL.; 478MG SOD.; 2G FIBERFilling:When I eat out, I like to order: Fresh seafood whenever possible, and I can't resist potstickers when I have Chinese food.temperature1/2 tsp Ground CinnamonWhat is your favorite kitchen gadget? A huge square cast iron skillet handed down from my grandmother.Preparing Recipes for the GrillExcellent served warm with ice cream.SERVES 4 TO 6 EGG-& DAIRY-FREEIn my grandmother's kitchen in Slidell, La., you could always find a simmering pot of greens on the stove--collards, mustard or turnip--and corn bread cooking in a cast-iron skillet. This dark-crusted wonder was used to sop up the liquid from the greens. Cajun food was woven into my everyday life. My Aunt Myrtle took rightful pride in her Crawfish Etouffe, and our neighbor Mrs. Packard made stuffed crabs that were the highlight of Wednesday night church suppers. Good Cajun food even crept into school lunches, where the New Orleans tradition of serving red beans and rice on Monday was faithfully observed. And everywhere there was rice: rice and gravy, rice and beans, rice with gumbo, rice in jambalaya.3. In small bowl, whisk sesame oil, both vinegars and garlic until blended. Toss greens with dressing and garnish with toasted almonds. Serve hot.Caramel Pecan PieOnce you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is the same across the board. First, heat up the grill as hot as it can get. Brush the food item with the oil of your choice and place it on the hot grates - presentation side down. Leave the cover open and let the item cook. After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it. Do not use a fork to flip the item and do not puncture it in any way. This will allow precious juices to escape, drying out your product. The ONLY way to know when your product is finished cooking is with a thermometer - testing internal temperature. Because there will be some carry-over cooking, remove the item 5-10 degrees BEFORE the desired final internal temperature.When preparing recipes for the grill, the most important thing to consider is how the grilling method of cooking acts differently on different types of foods. To begin, careful product selection is extremely important. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking because the grill will not tenderize meats. You must start with a tender product if you want to end with a tender product. You want to also make sure the product you choose will be able to withstand direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Vegetables all cook at different rates, too, depending on their texture and fimness. When cooking different combinations of vegetables together (as in skewering), you will achieve far better results by par-cooking the "harder" items prior to skewering so that all vegetables are the correct done-ness at the same time.SERVES 10 EGG- & DAIRY-FREE1/2 C Chopped Crystallized Ginger1 1/2 C Dried Tart Cherries

Sucanat, the dehydrated juice of sugar cane, is the sweetener in this refrigerator pie. Unlike refined white sugar, it retains all the vitamins and minerals present in raw sugar cane. I usually opt for liquid sweeteners (rice syrup, barley malt or maple syrup) in desserts, but a granulated sweetener works best when making a caramel sauce. I suggest making this pie a day in advance.

Author: Richard Pierce

In the kitchen with the executive chef

Name: Stacey Warden

1 T All-Purpose Flour3. Cover and bake 20 minutes. Remove cover, stir well, and bake until potatoes are soft when pierced with fork or knife, stirring occasionally, about 30 minutes. Serve hot.If you could prepare a fantasy meal for anybody, for whom would it be and what would you cook?Gas Barbeque Grills vs Charcoal GrillsDo you favor a particular ingredient? Crushed red pepper.Topping:Do you have any culinary aspirations? In my dreams, I'm a personal chef to a famous musician, actor or athlete.Mix oats, brown sugar, flour, cinnamon and salt in a large bowl. Add butter and rub or cut in until course crumbs form. Mix in almonds and ginger. (This can be prepared 1 day ahead.)(packed)Southerners tend to simmer greens for a long time with onions and garlic, and the results are quite delicious. But here the collards are steamed for a short time to retain their color and texture. They're tossed with a simple, full-flavored, tangy dressing and topped with toasted almonds, which add a nice crunch.1 C plus 2 T Dark Brown SugarThe natural sweetness of the potatoes is enhanced by maple syrup and aromatic spices and balanced by the heat in a scant pinch of cayenne.Sucanat, the dehydrated juice of sugar cane, is the sweetener in this refrigerator pie. Unlike refined white sugar, it retains all the vitamins and minerals present in raw sugar cane. I usually opt for liquid sweeteners (rice syrup, barley malt or maple syrup) in desserts, but a granulated sweetener works best when making a caramel sauce. I suggest making this pie a day in advance.Apple Crisp1. Make dressing: In food processor or blender, combine all dressing ingredients and 2 tablespoons water. Process until smooth and blended.

2. For each serving, arrange 2 tomato wedges and 3 slices cucumber on lettuce leaf. Drizzle desired amount of dressing over salad just before serving.Candied YamsSERVES 4 EGG- & DAIRY-FREEPER SERVING: 97 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT, FAT); 7G CARB.; 0 CHOL.; 19MG SOD.; 3G FIBER1/2 C SugarCollard Greens with AlmondsOne of the reasons the food of New Orleans tastes so good is the seasoning. But there's a misconception that all Cajun food is hot. "Heat" is just one of the elements used in seasoning the food, but not the most important one. In fact, if the heat isn't balanced with the other flavors, it dominates the dish and makes it less interesting.Company: Kelly Services3/4 C Lightly Toasted, ChoppedWhen I prepare Cajun food, I combine many spices into a seasoning mix. This blend includes ground peppers--white, black and cayenne--and ground cumin, chili powder, dried thyme and dried sage. When all of these spices are balanced and assimilated into a dish, they create a flavor that is rich, full, satisfying and unique. During the years, my culinary vocabulary has changed, but as you'll see from the following recipes, I'm still speaking Cajun.PER SERVING: 379 CAL.; 26G PROT.; 3G TOTAL FAT (1G SAT. FAT); 50G CAR8.; 0 CHOL.; 1,028MG SOD.; 4G FIBERAlmonds4 Lbs. Granny Smith Apples, Peeled,You will hear from many self-proclaimed GRILLMASTERS that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. I will admit that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill, but after that all of the "pros" go into the gas grill's column. For starters, the gas grill is much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. The other nice thing about gas barbeque grills is that they allow for consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further and this takes some practice and experience.For Topping:Culinary pet peeve: People who salt or season food before tasting it.These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.PER SERVING WITH 1 TABLEPSOON DRESSING: 66 CAL,; 1G PROT.; 5G TOTAL FAT (0 SAT. FAT); 5G CARB.; 0 CHOL.; 52MG SOD.; 1G FIBERI would recreate a romantic picnic my husband and I shared in an olive grove while on our honeymoon in Napa Valley. I would bake a crusty baguette and serve it with sausages, cheeses and brine cured olives. Of course we'd have fresh fruit, and I would create truffles flavored with wines from wineries we'd visited. I would also bake a lovely Port bundt cake from a recipe given to me at one of those wineries.Title: Senior Staffing Supervisor1. Preheat oven to 400 [degrees] F. Peel potatoes and cut into 1 1/2-inch chunks. In shallow 13 x 9-inch baking dish lined with aluminum foil, spread potatoes in single layer.

2. In food processor or blender, combine syrups, orange juice, vanilla extract, ginger, tamari, cinnamon, cloves, salt, cayenne and kudzu. Process until smooth. Pour over potatoes; mix well.1. In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.

2. Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add greens, cover and steam 4 minutes.1. Preheat oven to 400 [degrees] F In small bowl, combine seasoning mix ingredients; set aside. Drain tomatoes, reserving liquid, and coarsely chop. Set aside. Place seitan in food processor and pulse on/off 12 times or until seitan is shredded. Set aside.

2. In 4-qt. Dutch oven or flame-proof casserole dish with lid, combine reserved tomato liquid and broth and bring to a boil over medium-high heat. Add rice and 1/4 teaspoon salt. Return to a boil. Cover, reduce heat and simmer 20 minutes. Meanwhile, in deep skillet, heat oil over medium-high heat. Add onion and cook, stirring, until slightly softened, about 2 minutes. Add garlic, red pepper, celery and seasoning mix and stir well. Add tomatoes, then seitan and cook, stirring, about 3 minutes.Quick Cook OatsMost memorable flop: I was experimenting with a new cake recipe for my Goddaughter's baptism. The frosting was a disaster! I wound up having to throw something together at the last minute with a purchased angel food cake, preserves and sliced strawberries.Who taught you to cook? My mom. When I was little, she always let me "help" her in the kitchen, be it baking bread or canning fruits and vegetables.30 min. SERVES 6 EGG- & DAIRY-FREEFavorite Cookbook/ TV Cooking Show: Anything from Southern Living.1 1/4 C Old-Fashioned orCooking Style: One pot cooking

Excellent served warm with ice cream.