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.

Cooking Tips for Gas Grills to make Grilling Quicker, Easier and Tastier

Grilling, like any basic cooking method, can be mastered. These cooking tips for gas grills will get you started on the road to expert grilling any time of year. Although most people see it as easy, grilling is actually one of the most challenging basic cooking methods. If cooking is like driving a car, grilling is like being strapped to a rocket ship! Since grilling is an intense form of direct heat cooking, controlling the heat can be tricky. This presents the greatest challenge to home cooks. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking - and gas barbeque grills can't be beat for simplicity and convenience. Now more than ever, smart home cooks are looking for the best cooking tips for gas grills to make their work faster and easier - and their results better. But grilling only becomes EASY when you know these simple cooking tips for gas grills that are guaranteed to improve your results.

For Filling:3/4 C Unsalted Butter, roomThe dressing for this salad can be made up to one week ahead and stored in an airtight container in the refrigerator. Bring to room temperature and stir well before using.1/4 tsp SaltAlthough GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one - more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking - particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It's actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill - right on top of the heat elements. Keep in mind that this "water" can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine - anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process - cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit "early" to allow for the carry-over cooking that occurs. And that's it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.Jambalaya3/4 C All-Purpose Flour

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.

Author: Chef Todd Mohr

Choosing Kitchen Utensils For Enameled Cast Iron Cookware

When choosing kitchen implements for enameled cast iron cookware, it is important to understand the nature of the enamel that makes it different from ordinary cast iron pots and pans. Standard cast iron can be given nonstick properties and rendered easier to clean by seasoning with hot oil or grease. Baking oil into the pan at high temperature forms a bond that reduces the likelihood of rusting and iron getting into the food, and also makes it relatively nonstick and easier to clean.

10 Indel Ave., Rancocas, NJ 08073Since the contest is sponsored by Martha White, which makes baking mixes, and Lodge, the makers of cast-iron cookware, the dish calls for a Martha White corn bread mix and is cooked in a cast-iron skillet.E-mail: sales@inductotherm.comIn a 10-inch skillet, brown sausage. Remove sausage to a medium bowl. Place 2 tablespoons olive oil in skillet. Over medium-high heat, cook onion, stirring constantly until translucent. Stir in peppers and mushrooms. Cook and stir about 2 minutes, or until vegetables are crisp-tender. Place mixture in bowl with sausage. Wipe out skillet with paper towels and place remaining tablespoon of olive oil in warm skillet and swirl to coat bottom. Place skillet over low heat while cornbread mixture is combined.Carefully place the hot skillet in the preheated oven and bake for 20-25 minutes, or until corn bread is cooked, sprinkling with remaining mozzarella the last 5 minutes. Remove from oven and garnish with remaining slivered basil and fresh basil leaves. Cut into wedges and serve with warm marinara sauce. Serves 5-6. -- Ruth KendrickNevertheless, although you can use stainless steel and other metal kitchen implements with enameled cast iron cookware, you are advised not to, and to try to use wood, plastic or silicone. Silicone is a form of plastic that has been cured and cross-linked to render it heat resistant, a property that ordinary plastic kitchen implements lack.2 cup grated mozzarella cheese, divided

Taking an overall view, when choosing kitchen utensils for enameled cast iron cookware you are likely best advised to use wood or silicone where you can, particularly for stirring spoons and the like, and stainless steel where you must. That is a reasonable compromise, but if you prefer to have a battery of tools hanging from racks on your kitchen wall, then stainless steel looks great but be very careful when using them.

Author: Peter Nisbet

Visipour® technology enhances casting quality and reduces costs

USER--Lodge Manufacturing, South Pittsburg, TN, is a foundry specializing in producing cast iron cookware.

PROBLEMS--With manual pouring, it was difficult to control temperature and achieve pouring accuracy to produce high quality castings. The high production rate associated with the new vertical molding machines required high speed automatic pouring. The high cost associated with remelting rejections was also a serious issue.1/2 cup sliced mushrooms, freshWeb site: www.inductothenn.comThis worked fine. I also tried it with regular breakfast sausage instead of hot Italian sausage. It was still flavorful, but the hot sausage gives it a more spicy kick.In a medium bowl, combine Martha White self-rising cornmeal mix, Parmesan Reggiano, cayenne pepper, garlic and 2 tablespoons slivered basil. In a small bowl, combine oil, egg and buttermilk. Pour this mixture over the dry ingredients and stir until moistened. Remove skillet from heat.DOUBLE CHEESE ITALIAN STUFFED CORN BREAD WITH MARINARA SAUCE3 tablespoons olive oil, divided1/4 cup oilINDUCTOTHERM CORP.1/2 pound hot Italian sausage, crumbled (Hillshire Farms or Johnsonville)

Inductotherm Corp., based in Rancocas, New Jersey, is the world's leading manufacturer of induction melting systems offering complete melting, holding and pouring solutions for virtually all metals.

Corn bread has spicy Italian flair

Here's a skillet dinner with an Italian twist. Created by Ruth Kendrick of South Ogden, it won her a trip to Tennessee as a finalist in the National Cornbread Festival April 23.

1/3 cup coarsely chopped sun-dried tomatoes, packed in oil2 cups marinara sauce, purchased1/2 onion, slicedOPERATION--The plant has coreless melting furnaces feeding two vertically parted molding lines producing skillets, dutch ovens, fajita pans, charcoal grills, and a variety of bakeware.2 cups Martha White self-rising cornmeal mix1/4 cup fresh slivered basil, dividedSilicone kitchen implements are heat-rated, and some are rated as high as 900 degrees, so they will not soften or melt in the same way as normal plastic. There is also a good range of silicone implements, such as turkey lifters, fish slices, spatulas and cooking spoons, but still not as many as are available in stainless steel.In a medium saucepan, heat marinara sauce and keep warm. Preheat oven to 375 degrees.Enamel is not baked on paint, as many think it to be, but is silica, or glass, that is mixed with pigments and then melted onto the iron surface. The process creates a bond that, while strong enough for normal handling, can chip if given hard knocks. If you drop enameled cookware onto a hard floor, for example, it is liable to chip, but not if you stir the contents with a metal spoon.SOLUTION--Two 5 ton automatic pressure pour systems with Visipour[R] control supplying the iron for two vertically parted molding lines.2 eggsPlastic is excellent in respect of protecting your cookware, but it can be soft and can get even softer when hot. Not only that, but forget to take it off the pot when cooking and you will have given a new meaning to plastic food! The same is true of a plastic spatula or fish slice: these kitchen tools rarely last long without showing signs of a few burns. Which takes us to silicone kitchen tools.BENEFITS--The Visipour[R] automatic pouring system consistently provides a precise pouring profile at the correct metal temperature for the highest casting quality. It also eliminates quality-robbing under-pours and wasteful over-pours while significantly reducing labor costs.2 cloves garlic, minced2 cups buttermilkThe problem with stainless steel is not that it scratches enamel, because it doesn't as long as you are not trying hard to do so, but that if you hit the pan with a heavy stainless implement it might chip. Nevertheless, it is possible to use stainless kitchen utensils for enameled cast iron cookware as long as you are careful, and make sure that you don't knock or drop any implements onto the pan.Fresh basil leaves1/2 cup grated Parmesan Reggiano cheeseMartha White mixes are available locally at Wal-Mart. But, in the Deseret News test kitchen, I used a different brand of corn bread mix and mixed it according to package directions instead of adding the oil, eggs and buttermilk called for in the recipe.Pour one-half of the corn bread mixture in bottom of skillet. Spread with back of spoon to level batter. Spoon meat mixture over top of batter, being careful to avoid the edges. Cover the meat mixture with sun-dried tomatoes and 1 cup mozzarella cheese. Pour remaining batter over the cheese and smooth batter with back of spoon.Tel: 1-800-257-9527 * Fax: 609-267-3537Taking an overall view, when choosing kitchen utensils for enameled cast iron cookware you are likely best advised to use wood or silicone where you can, particularly for stirring spoons and the like, and stainless steel where you must. That is a reasonable compromise, but if you prefer to have a battery of tools hanging from racks on your kitchen wall, then stainless steel looks great but be very careful when using them.1/4 cup chopped red bell pepper1/4 cup chopped green bell pepperEnameling is also a way of creating a barrier between the food and the iron base, and enameled cookware is fairly easy to clean and possesses an acceptable degree of nonstick properties, though you should try to avoid burning food onto the bottom or sides of the pan. If you do, however, enamel is fairly resistant to scratching - much more so that straight cast iron, stainless steel or nonstick Teflon surfaces. It can therefore tolerate scouring better than these other surfaces, but is very sensitive to knocks and bangs that can chip the enamel off the base.Contact: Joe Belsh

Carefully place the hot skillet in the preheated oven and bake for 20-25 minutes, or until corn bread is cooked, sprinkling with remaining mozzarella the last 5 minutes. Remove from oven and garnish with remaining slivered basil and fresh basil leaves. Cut into wedges and serve with warm marinara sauce. Serves 5-6. -- Ruth Kendrick

Author: Valerie Phillips Deseret Morning News

Maine Lobster Rolls are a Summer Delight

Did you ever take a trip to Maine and stop off at a small roadside restaurant to enjoy a world famous Maine lobster roll? If you haven't then you should consider taking a trip there one summer.

CookwareKitchen GadgetsA 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.The benefits of cast iron woks are that it adds a smoky flavour to your dish when cooked at the right temperature. It is also easy to clean. Cast iron works can last for years if you look after it properly.For people who are right handed it will be your left hand which tosses the wok while the right hand uses the wok stirrer.Put each of the rolls on a plate, add potato chips and pickles, and enjoy.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.*Eggs and other easy to cook vegetables should be cooked last.*Asian greens - slice into thin slices because the wok cooks food so fast, you will want the vegetables cut into 5mm pieces to allow through cooking.I recommend a cast iron wok with 1 extended handle for ease of use and application. There's also less chance of burring yourself especially when unloading food onto plates. Traditional 2 handle woks require strength in the forearms to use it with skill and dexterity.Now, take � of a medium sized cucumber. Peel it, seed it, and finely dice it. Add � cup of mayonnaise and � tablespoon of fresh tarragon to the diced cucumbers and combine it with the lobster. Thinly slice 2 small scallions and add them to the mix along with either sea salt or Kosher salt and freshly ground pepper to taste.

Put each of the rolls on a plate, add potato chips and pickles, and enjoy.

Author: Wendy Moyer

Cast Iron Wok Cooking Tips

A cast iron wok is thinner than a normal fry pan. It allows the heat to be transferred and distributed faster. This is the uniqueness of a cast iron wok in that it can quickly heat up and cook your food at higher temperatures. It may be easier to purchase a cast iron wok with a longer handle. Traditional cast iron works have 2 handles but require you to have skill and technique before being able to use it.

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.While the lobster salad's chilling you will want to prepare the buns. You can either toast them under a broiler or in a skillet.Next, take a cleaver and remove the lobster meat from the tail, claws and knuckles. Then remove all of the meat from the cartilage. Once the meat is prepared cut it into � to � inch pieces. You can pick the rest of the meat from the shell and add it to the mix.The important thing with cast iron woks is that you need to maintain and clean it well to prevent rusting. After cleaning it, apply a little oil and wipe with a tissue to spread the oils along the wok's surface to prevent it from rusting.Tips on cooking:*Ensure the wok is sufficiently heated before cooking or else the food will stick to the wok.Here's a recipe that you can use to make two of these delicious delights to enjoy any time of the year.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.If you have a 12" to 14" cast iron pan you can preheat it before placing lightly buttered New England style hot dog buns in it. Cook the rolls until they are golden brown. This should take about two minutes. Then turn them over and cook the other side.But you don't even have to be anywhere near the northeastern part of the United States if you want to enjoy one of these tempting tarragon seasoned taste treats.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.Cast iron woks are really great for stir fired Asian greens because with a little oil and at the right temperature, you can have a slightly smoky flavour to your vegetables.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.

If you have a Chinese friend then you can certainly ask them for tips on how to use cast iron woks. Good luck and enjoy cooking you cast iron wok.

Author: Lam Bong

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.

Although a traditional cast iron wok requires more skill and experience to cook with, but you will be rewarded with dishes with great taste and texture.If you're using live lobsters you'll have to boil them or steam them until they are fully cooked. Then let them cool to room temperature.Cover the lobster salad with plastic wrap and chill it in the refrigerator for a half hour to an hour.When the buns are done take the lobster salad out of the fridge and stuff it into the hot dog buns.Have a look on YouTube at various wok techniques you can apply when cooking with your cast iron woks. It's not rocket science but requires patience and practice, but you will be rewarded with delicious healthy Asian dishes at home.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.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!If you have a Chinese friend then you can certainly ask them for tips on how to use cast iron woks. Good luck and enjoy cooking you cast iron wok.Uses for a cast iron wok: *Boiling vegetables *Steaming fish or dim sim *Stir fry *Deep fryingIf you can procure one or two live lobsters or a half pound of fully cooked lobster meat then you will be good to go.In order to make these delicious morsels you will have to first prepare the lobster salad. Here's an easy recipe that will get you out of the kitchen and into your backyard to enjoy this symbol of summer in no time at all.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.*Meats should be cooked before the vegetables because they take longer.

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!

Author: Lisa Parker

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?

3 large eggsYou can fill your aebleskivers with jam, cream cheese, marshmallow cream, whipped cream, or savory fillings like cheese and sausage.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.filling of your choiceOne 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.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.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.For a start off, you should keep silver away from anything involving sulphur, which means that you should never eat eggs with a silver teaspoon. To get tarnished or dull silver sparkling again, coat the metal in a paste of baking soda and water, and then wrap it in aluminium foil. Dip the wrapped object into a bowl or bath of warm water and leave for about five minutes. Rinse the residue off and dry the silver thoroughly by hand with a soft cloth.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.1 teaspoon saltHow to Make AebleskiverDanish 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.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.

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.

Author: Nick Vassilev

How to Make Aebleskiver (Danish Puff Pastries)

What's an Aebleskiver?

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.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.What do I fill my aebleskivers with?Directions3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.Cleaning silver:An Aebleskiver Pan Makes it Easy!The easiest way to learn how to make aebleskiver is to do it so let's turn to a recipe:Cleaning brass:What do I fill my aebleskivers with?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.How to Make AebleskiverAlmost 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.

Author: Dennis Weaver

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

What's an Aebleskiver?

Cleaning cast ironGrease 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.powdered sugar2 cups all-purpose or cake flour2 cups buttermilk1 teaspoon baking sodaWe 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.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.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.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.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.An Aebleskiver Pan Makes it Easy!Ingredients4. 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.2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.Cleaning copper:Aebleskiver 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.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.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.Spoon the batter into the cavities in the pan and turn them with a toothpick or skewer. We'll tell you how below.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.They 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.Cleaning pewter: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 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.1. Mix together the flour, salt, and baking soda.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.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.

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.

Author: Dennis Weaver

Richard's sweet potato and caramelized onion salad

This recipe is one that almost didn't happen. Richard, our lead cook, thought he'd burned the sweet potatoes one day. He was headed for the trash with the tray of singed slices when he decided to just taste one. Finding them interesting and sweetly intriguing he decided that instead of tossing them out he'd try adding a bit of this and that. A classic was born! This delicious salad won first prize by the members of The Southern Foodways Alliance, garnering the Lodge Cast Iron Skillet award.

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.This is a great and unusually delicious salad that features North Carolina Sweet Potatoes. (Did you know that North Carolina supplies forty percent of the sweet potatoes consumed in the entire United States?) It works best when cooked in a convection oven, but it can be made in a conventional oven or, as you see, on the stove top. Here's the recipe for 4 servings. Feel free to multiply!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.Ingredients:

Laurey's Catering has been operating in Asheville since 1987. Owned by Laurey Masterton, who grew up at Blueberry Hill Farm in Vermont, Laurey's is proud to serve locally-grown produce as much as possible and to have well-established relationship with many local farmers and producers. Come for lunch or have us cater your meeting or special event: 828-252-1500, info@laureysyum.com

A sticky situation for Teflon

Zut alors! Can it be that the French and their high-maintenance cast-iron skillets are going to have the last laugh over American Teflon-lined cookware? Sure, nonstick pans don't require seasoning between uses, unlike cast-iron pans, and everyone knows that Teflon is easy to clean, Indeed, the ease with which messes slide off Teflon has become so famous that the word long ago became synonymous with politicians who remain untainted by the scandals that swirl around them (see Ronald Reagan, 1981-1989; William J.

Clinton, 1993-2001). Here's one mess, however, that may stick to Teflon: The Environmental Protection Agency has revised an earlier draft report to upgrade the cancer risk associated with the chemical used to make Teflon, according to an online AP report. EPA has revised its earlier finding of evidence being "suggestive" that perfluorooctanoic acid and its salts cause cancer in animal studies to the chemical is "likely" to cause cancer in humans. Listen.... Do you hear that? It's the sound of grandma's cast-iron skillet replacing Teflon pans on stovetops all over the United States.

Author: Sally Koch Kubetin

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.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM.Sweet Potato SaladThe 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.Peel the Sweet Potatoes, quarter and then cut into 1/4" slices. Toss in olive oil to coat and season to taste with kosher salt, ground pepper, and granulated garlic. Peel and slice the Bermuda onions into wedges. Toss in with sweet potatoes. At this point, you can spread the whole mixture on a baking sheet and roast on high (375 or 400) degree temperature in a convection oven until the potatoes are beginning to burn along the edges. Transfer hot potatoes to a large bowl and toss with lemon juice, sourwood honey, and chopped parsley. Allow to cool, and serve!

If you are using a conventional, oven you may not get-the crispness that comes with a convection oven, but the result will certainly be edible. And if you are using a stovetop method in a cast iron skillet, simply toss potatoes and onions in well-oiled skillet until the potatoes are done and starting to crisp up, as you would with home fries. The time in this method will depend on the heat of the burner, the thickness of the potatoes, and other highly variable factors. This salad is terrific as an accompaniment to fried chicken; ribs, and any picnic fare. It will last a day or so, but not much longer than that!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.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.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.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.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.Laurey's Catering has been operating in Asheville since 1987. Owned by Laurey Masterton, who grew up at Blueberry Hill Farm in Vermont, Laurey's is proud to serve locally-grown produce as much as possible and to have well-established relationship with many local farmers and producers. Come for lunch or have us cater your meeting or special event: 828-252-1500, info@laureysyum.comI've prepared the recipe a couple of times and find it gets the job done of having a tasty scallop appetizer.And that was our biggest regret when the eatery shuttered its windows - we would never again get to eat this amazing dish.-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.

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

Author: TERESA FARNEY