Leek and Potato Soup Recipe

What do you think with this photo? fell hungry?
yeah it's look tasty, you can make it self at home.





Ingredients

* 3 tablespoon vegetable oil
* 2 (white & light green parts only) leeks, thinly sliced
* 1 celery stalk, diced
* 1 carrot, diced
* 1/2 teaspoon salt
* 1/4 teaspoon dried thyme
* 1/4 teaspoon pepper
* 2 large potatoes, peeled & chopped
* 3 cups chicken stock
* 2 thick slices bacon
* 1/4 cup shredded Cheddar cheese
* 2 tablespoon minced fresh parsley

Directions

1. In Dutch oven, heat oil over medium-high heat; sauté leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
2. Add potatoes, stock and 3 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
3. Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
4. In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.

Article Source: http://thecookingblog.blogspot.com/2011/03/leek-and-potato-soup-recipe.html

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12 Basic Candy Making Tools

If you check around your kitchen and you already own many or even just several of the tools and cooking equipment mentioned below than you are probably all set to begin. You absolutely do not need to go out and purchase all of these. I would recommend purchasing candy making tools as you go along through differing recipes you are interested in. If a specific tool is called out, you don't have the tool, and you really like the recipe than ask a friend, neighbor, or go out and purchase yourself.

I. Candy Thermometer

A candy thermometer is paramount in any candy maker's arsenal. This tool allows chocolate and other ingredients to be cooked to the perfect temperature. A slight increase or decrease in terms of temperature can produce differing results in terms of taste and texture of the finished product. There are two options for of thermometers for you to consider: either a traditional type candy thermometer or a digital type thermometer.

No matter which type of candy thermometer that you would like to use in your kitchen, choose one that can be fastened easily to the perimeter of the pan or kettle. This will ensure that the thermometer will remain relatively plumb and not lean sideways or become submerged into the mixture.

II. Saucepan

Heavy-Duty saucepans are the best for making candy due to their capability to easily handle large amounts of mixture being heated to very high temperatures. Popular sizes include: 1,2,4, and 5 quart capacities.

In respect to materials and how they react to temperature the following are some good recommendations: copper, cast iron, and stainless steel. The heat distribution properties of the material are important due to if the heat is not dispersed evenly, the sugar can burn. Whichever material you select, keep the temperature down to low or medium type temperatures as this will prevent scorching.

III. Scrapers

Scrapers are kitchen tools used to "scrape" out all the remnants from kettles, pots and saucepans. They are perfect for working on ingredients such as heavy whipping cream also. Scrapers often are made with plastic or rubber grips and constructed from stainless steel. Keep safety in mind as some parts of scrapers can have sharp edges. Some candy makers also use scrapers to cut their candies.

IV. Spatulas

I would assume everyone has used a spatula before. Spatulas are very useful in making candy and having several on hand is usually very convenient. Spatulas can be used for mixing and for scraping bowls. There are two kinds of spatulas used for making candy: rubber spatulas and stainless steel spatulas. Rubber spatulas are often used to combine different ingredients together from bowls. Spatulas can also be used to transfer liquids and solids from mixing bowls to saucepans or storage containers.

You want to ensure that any spatula you are purchasing is made of hard rubber. These spatulas are far more durable than the regular rubber variety spatulas. They are hardier and will not wear out as easily with repeated use. Having a variety of sizes is also is helpful. 8-inch, 12-inch, and 16-inch sizes are all easy to find.

Stainless (offset spatulas) are a little different. They are narrow, flat, and usually have wooden handles. This type is termed "offset" because of the slight curve that runs from the base of the wooden handle to the stainless steel blade. They are often used to spread candy out across a flat surface.

V. Baking pans

Baking pans are quite often used as a temporary place to store your candy. They are made of either glass or aluminum, both have their advantages. The problem with glass pans is that of safety due to breakage from falling. They come is square and rectangular sizes and only need to be a few inches deep for making candy. Use butter or a baking liner to prevent sticking.

VI. Cookie sheets

Cookie sheets are also useful in making candy. Because of their flat smooth surface they are excellent for candy making. If you decide on a recipe that requires a baking tray, you can substitute cookie sheets instead.

VII. Knife set

You will need to cut candies in which you did not use molds so having a good set of knives is important. You use the knives to cut the candy into serving size pieces. A common example is homemade chocolates. You should take some measurements and cut the chocolate into individual bars or blocks for serving.

VIII. Microwave-safe bowls

Microwave-safe bowls are handy when you are tempering chocolate. These can be a real time-saver, especially when your range is full of pots cooking the candy, as you can still use the microwave.

IX. Mixing spoons

Mixing is inevitable when making candy. In fact, mixing ingredients is one of the core primary skills that are used. As such, you will need a set of mixing spoons that will not break as you mix. Metal mixing spoons or spoons made of hardened plastic can be used.

X. Whisks

Whisks are made of stainless steel and used rather frequently. Adding dairy ingredients to the recipe usually will require a wire whisk to be involved to combine all of the ingredients.

XI. Rolling pins

Rolling pins are made from differing materials. Heavy aluminum or wood are choices that would be a great selection for candy making, but other types work about equally as well.

XII. Scoops

To transfer ingredients onto baking sheets and such a set of scoops is really useful.

Having these tools at your fingertips will make your next candy making experience a breeze!

Article Source: http://EzineArticles.com/5245546

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Tools For Juicing

Hand Juicer

For the simplest juices this is all that you will need. A small stainless steel manual juicer or a plastic one with collection cup can be found for $15 or less. Combined with a good knife and cutting board, this tool will be all you need for occasional juicing.

Optional Utensils

A citrus squeezer is handy for quickly juicing lemons and limes. A wheat grass juicer is a hand cranked extractor for recipes using wheat grass and other soft leaves. A mango corer is a handy tool to have when using fresh mango in your juices. Oxo makes one that sells in many grocery stores for about $12.

Electric Juice Extractor

When you want to make juicing part of your lifestyle or go on a juice diet, you will more successful if you have an electric juice extractor. Breville, Black & Decker, Hamilton Beach and Jack Lalanne are some of the most popular brands. The heavy duty juicers have a feed tube, much like a food processor, and a mesh filter that separates the pulp from the juice. Most fruits can be fed whole into the extractor, making juice preparation quick and easy. These units yield much more juice than a manual juicer, and the pulp can be composted or used in many recipes.

Blender

A high quality blender is a nice addition because it allows you to expand your recipes to frozen fruit juices, smoothies and blended soups. Black & Decker, Hamilton Beach, Cuisinart, KitchenAid and Oster are the most common brands. Always purchase a professional series blender with the most power you can afford. You really only need two-speeds and preferably a glass or durable polycarbonate container. Vitamix makes one of the best high performance blenders available. They cost more but last much longer than other brands, and they are so powerful you can actually make steaming hot soup in them in just minutes. It's a good investment if you will be using your blender daily.

Article Source: http://EzineArticles.com/?expert=Maruko_Ito

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What to Know About French Cooking

France has a range different geographies and climates which support the local production of all types of ingredients; hence you can find a wide diversity in French food. French cuisine to a great extent is quite simple, relying on high quality fresh ingredients and less complicated recipes. Meals range from the very basic, such as the traditional baguette with cheese and an inexpensive table wine, to very elaborate affairs that can involve a many courses and different special wines. The most common accompaniments with French food are wine and cheese. In France wine is considered a standard part of everyday meals, and is neither expensive nor set aside for special occasions. In addition to its use in cooking, cheese is often served as a course in itself after the main meal but before dessert.

Every region of France has its own cooking traditions in terms of ingredients and preparation. French cooking can be broadly classified into three different traditions. First is the Classical French Haute cuisine, which involves cream based sauces in preparing dishes. Here the meal is correspondingly expensive as the food is elegant and elaborate prepared from the finest ingredients. Presentation of the prepared food is of high importance in Haute cuisine. The Second type in French cooking is the Cuisine Nouvelle; here the food is simpler and lighter, avoiding the heavy cream sauces. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients. Third type of French cooking is the Cuisine du terroir. This cooking focuses on regional specialties and is somewhat more rustic in character. Locally produced ingredients are made use to a great extent in this type of cooking. There are separate and special restaurants for each of these three different French cooking traditions.

Varying seasons have an impact on the type of food consumed by the French people. In summer, salads and fruit dishes are popular because they are refreshing, energizing and more over the produce is inexpensive and abundant. Green grocers rather than seeing fruits and vegetables getting spoiled in the summer heat prefer to sell their fruit and vegetables at lower prices as needed. At the end of summer, People would love eating mushrooms as it is available in plenty. The hunting season begins in September and runs through February. All kinds of animals are eaten. Shellfish and oysters is the major food when winter turns to spring.

There are a great number of French desserts that will make your mouth water. French desserts like Creme Brulee, Chocolate Mousse, Napoleon, Chocolate Eclairs, Apple Tarte Tatin, Lemon Meringue Pie, Cherry Clafoutis are famous across the globe. French cuisine has many interesting dessert recipes, which were invented throughout history, but also French cooks managed to improve, change, and invent varieties of dishes from cuisines of other countries. Like the famous Swiss fondue that got transformed to a French fondue with only small modifications. There are lot more desserts from many countries which have been modified by the French to come out with a new French dessert. There are lot of blogs and web sites specially dedicated for French cuisines which will help you in preparing delicious French food and desserts.

Author:Veronique
Article Source: http://EzineArticles.com/4237664

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What is the Difference Between Stock and Broth?

There are some questions that come up repeatedly … and this is one of them… so just what is the difference between stock and broth?... the short answer is … not much. You really can use them interchangeably in recipes… and in fact… many chefs use the terms interchangeably too.




Meat Stocks and Broths

BUT… there is a slight difference… in a nutshell… for meat stocks and broths…the stock is made with bones and trimmings from meat… where broth is made from the some bones and mostly the actual meat itself. I have to chuckle at some celebrity chefs and some bloggers that emphasize the use of stock and not broth…. broth is actually the richer of the two and is a more finished product… and table ready.

However, stock will thicken a sauce better than broth without using butter or cream. Stock contains gelée… gelatin, if you will… from the bones that are boiled when making the stock. Stock will deglaze a pan differently than broth because of the gelée… it will combine more easily with the pan drippings and thicken the sauce as you reduce it… replacing the butter or cream needed to finish the sauce.

The best chickens to use to make broth are stewing hens. You can also use whole chickens or parts.

Vegetable Stocks and Broths

When it comes to vegetable stock… I wasn't quite sure of the difference … since no meat is used and therefore no bones….so I investigated further… and what I found is..

With vegetable stocks and broths… the difference will lie more in the finished product. If the finished product is really a soup.. then you’d probably call it a broth. If the finished product is more of an ingredient in the finished product, say a sauce or a base for another soup.. then it would be called a stock. Notice I say called a stock…. because ultimately it really doesn’t matter… you can use them interchangeably.

The bottom line here is you can use either… but in the case of meat stocks and broths… stocks are made from mostly bones and trimmings and sometimes some meat…. and broths are mostly made with meat and some bones… it’s the ratio that ultimately decides what to call it… but again… for the most part you can use them interchangeably.

source:
http://cookingtipoftheday.blogspot.com/2011/04/what-is-difference-between-stock-and.html

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