Hot chocolate a la ganache.
Enjoy!
Made with real chocolate, our homemade version is just as easy to make as the pre-packaged stuff and tastes infinitely better.
Tag: Food
Guide To Flavoring With Spices
Seasoning with spices can be intimidating if you’re not familiar with it but – like painting – with the right tools and practice, you’ll be cooking up a masterpiece in no time.
We created our ‘Guide to Flavoring with Spices’ infographic to show you some of the most common spices that are hiding in your cupboard and how to use them. This chart gives you an idea of the flavor each spice will add to your meal, what spices go well together, and what foods to add them to. Spices are alphabetized for easy reading.
How To Of The Day: How To Make Onion Flowers
One way you can serve onions is to turn them into flowers. This easy video tutorial shows you how.
Enjoy!
I suggest you find small red onions for this if you intend on putting them on a plate with other food items. Large onions would dress up a a serving platter quite nicely though.
Found the recipe in a LCBO magazine called “Food and Drink” (LCBO = liquor control board of Ontario). Cut onion in half down to about 1/2 inch of the root end but not through. Cut onions in half again and again crosswise to 1/2 inch of the root. Cut each quarter in half again but not through to the root. There should be 8 wedges attached at the bottom like a flower bud.
Place the onions in a bowl and gently toss with olive oil and balsamic vinegar. Season with salt and pepper. Grease a baking dish large enough to hold the onions with plenty of space around them to open up completely.
Cover with foil and bake at 425F for 25 to 30 minutes until onions have opened up and are nearly tender.
Uncover and bake for 10 minutes more, serve with a sprinkling of capers if desired.
How To Of The Day: Smoke Any Kind Of Meat
This chart, from My Best Smoker, covers the cook times and cooking temperatures of 17 of the most mouth-watering meats. You can learn to smoke brisket, salmon, chicken, turkey, ribs, and even hot wings. The outermost ring (light red) on the inside of each meat tells you what temperature to smoke at, then the yellow ring tells you for how long, and the brownish ring on the inside tells you the recommended internal temperature of the meat so you know when it’s done. The graphic is designed for use with electric smokers, but some of these suggestions may still work with charcoal or dry smokers.
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