Oh My Darlin' Clementine...

One of my Family's favorite treat this time of year or these juicy little treats. Fabulously delicious eaten fresh, and famous enough to have a song with the same name... We give you an easy one this week! 

What is it?.........................

Clementines ( hybrid of a variety of mandarin orange)

Where does it grow?......... 

Clementines, usually grown in Morocco and Spain, have been available in Europe for many years. A market for them in the United States was created recently, when the harsh 1997 winter in Florida devastated domestic orange production, increasing prices and decreasing availability. California clementines are available from mid-November through January; this availability has them referred to in some areas as "Christmas Oranges".

How do you prepare it?....  

You peel them like you would an orange. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are, thus, also known as seedless tangerines. After you peel them you can cook with them just like you would most citrus fruits.

What does it taste like?.....  

Much the same as an orange, only sweeter and with out the hassles of seeds.

Have you ever tried it?......

Yes... We start eating them around Christmas time and then switch back to oranges around Easter.

What recipe would you suggest using this mystery Ingredient?..... 

  

Clementine Cranberry Sauce

Ingredients

1 Package fresh cranberries
3 clementines (peeled and broken into segments)
½ c. brown sugar
½ c. pecans, coarsely chopped (optional)
½ tsp. ground clove
1 tsp. ground cinnamon
½ tsp. salt

Directions: Combine all ingredients and cook all over low to medium heat until the cranberries clementines have become soft and smashable, approximately 15 -20 minutes. Excellent served as a side or as a topping for a roasted turkey or roasted pork.

"Tuesday's with Dorie" - Vanilla Chiffon Roll

I am excited for today's challenge. The Vanilla Chiffon Roll is one of my favorite desserts. I grew up calling it "Jelly Roll", my mother use it make it and fill it with some of her fresh homemade jelly and jams, topped with fresh whipped cream from our jersey cow. It was rolled up heaven!


Traditionally, Chef Julia Childs filled hers with chocolate mousse and candied walnuts, but we decided to fill ours with our new Mayhaw Berry Jelly from a couple of weeks ago. You can fill it with so many yummy things. I hope everyone joins us today and gives it a try.



You can find the recipe here... http://www.alacartetv.com/baking/recipes/vanilla_chiffon_choc_mousse.htm

Make-Over Monday .... Enjoy the Club!!!

Between getting ready for the Superbowl and getting over the heavy Holiday foods, I am in a snack mood, so for today I made over one of my favorite Party Snacks!

Triscuit Turkey "Club"

Prep Time:15 min Total Time:15 min Makes:2 doz.

24 TRISCUIT or Low Fat Crackers

3/4 cup chopped lettuce

1 cup chopped cooked turkey breast

3/4 cup 2% Milk Shredded Reduced Fat Swiss Cheese, divided

1 Tbsp. Mustard

2 Tbsp. Light Mayonnaise

1/3 cup chopped tomatoes
1/2 cup chopped cucumber or celery
1/4 cup chopped green onions

ARRANGE crackers in single layer on large serving platter; top evenly with lettuce.
MIX turkey, 1/2 cup of the cheese, the mustard, mayo & cucumbers or celery; spoon over lettuce. Sprinkle with the remaining 1/4 cup cheese and the tomatoes & onions.
For a little different twist you can mircowave on high 10 to 15 sec. or until cheese is melted and serve warm.

(This recipe is 45 calories per serving and it is from Kraft Foods at Kraft.com, I added cucumbers and green onions for more flavor and fashion)

Super Saturday - "Getting to know your Kitchen"

After all the Pantry talk last week... Let's move on into the Kitchen! If you want to be a successful cook, you need to get to know your kitchen. Today for class we would like you to just spend 30 minutes in your kitchen... looking around, seeing what you have, making a list of what you may need or want to get. Make sure you get yourself organized so that you feel comfortable in your surroundings. When we were putting our thoughts together for the section of our blog, we become acquainted with the new show on the Food Network called "The Worst Cooks in America". Little did we know that there were truly people out there that knew so little about their kitchen. So whether you are a seasoned chef, new beginner or somewhere in between, just relax and have some fun as we travel through a cooking school worth of experiences. Below you will see a list of the things that I recommend everyone having in there kitchens... (remember it is only a suggestion list)

If I were only allowed to have twenty five things in my kitchen....

1. Chef’s knife: Used very frequently.
2. Paring knife: Used less frequently, but often enough to need it.
3. Serrated knife: Used very frequently
4. Two plastic cutting boards: One for meat, one for vegetables. Both medium sized.
5. 12″ cast iron skillet: Because I can use it for stove top, grilling and baking.
6. 10″ non stick skillet: Having two skillets is good, this one is good for eggs and other things that require a completely non stick surface.
   
7. Large Stock pot: Something inexpensive that can I could boil pasta, shell fish and soup.
   
8. Medium Sauce Pan: For tomato sauces, gravies and anything else that doesn’t need a big pot, maybe 3 or 4 quarts.
9. Colander or Strainer: Do I really need to explain....
10. Tongs: They come in handy pretty frequently, whether for flipping a steak or serving salad.
11. Two or three wooden spoons: I use these all the time. Cheap and useful.
12. Baking Spatula: Sometimes things need scraping and I can't live without mine
13. Cooking spatula: The big flat wide ones that will flip pancakes and eggs.
14. Cooking ladle: For dishing liquids
    
15. Large slotted spoon: Again, one of those items I just gotta have.
16. Whisk: Also can't live with out mine
17. Blender: You can do anything in your blender that a food processor will do... plus some.
    
18. Cheese grater: Only choose the box style since it has a variety of grating sides and it is more durable and sturdy.
    
19. Baking / Cookie Sheet: With a rim, jelly roll style.
20. Springform Pan: Can't make cheesecakes with out it!
    
21. Pyrex baking dish: 9 x 13 with handles
22. Mixing bowls: Large & Medium
23. Measuring cups: 1/4, 1/3, 1/2 and 1 cup sizes. I am bad but I measure both my dry and liquid ingredients in my dry cups. And I don't need measuring spoons, because I was taught to measure from my grandmother and she always used the palm of her hand. 
24. Storage Containers: I prefer Tupperware but anything will work
25. Large Serving Platter: So that I can serve what I make....
    

Philly Steak & Swiss Soup

Now that we have our pantry all planned and stocked, lets be fruitful and make something using pantry items only.

4 lbs. Flank Steak shredded or browned hamburger
 1/4 cup olive oil
1/4 stick butter
1 tablespoon Steak seasoning (we like Montreal seasoning)
2  Large Onions - sliced
2  Large Green Bell Peppers - sliced
2 tablespoons fresh chopped parsley
2 cups heavy whipping cream
2 cups regular milk
2 1/2 cups beef stock
2 cups cream cheese
4 cups elbow macaroni
4 cups grated swiss cheese 
1 cup chopped green onion

DIRECTIONS:

In a large sauce pan on medium high heat, melt butter and olive oil, add steak, onions, bell peppers, steak seasoning and salt, saute until meat is browned and onions and peppers are tender.

Add 2 cups beef stock, reserving 1/2 cup for later. Simmer for 20 minutes, reduce heat to medium-low, and add heavy cream, milk, cream cheese. 

Simmer for about 20 - 25 minutes, stir every 5 minutes until macaroni is tender. Add 3 cups Swiss cheese, reserving 1 cup for topping.

Simmer on low for 10 minutes. Mix 1/2 cup beef stock, stir and serve. Top with Swiss cheese and chopped onions when served.

Wordless Wednesday .... "Saffron"

Have you ever wondered what it would be like to use the spices of the  Asian Kings?

What is it?.........................

Saffron 

Where does it grow?......... 

Saffron, the world's most expensive spice by weight, is native to Southwest Asia.

How do you prepare it?....

It is a spice derived from the three stigmas from the flower of the saffron crocus, together with the style (stalks connecting stigmas to their host plant) are dried and used in cooking as a seasoning and colouring agent.

What does it taste like?.....  

Its taste has also been noted as hay-like and somewhat bitter...

What recipe would you suggest using this mystery Ingredient?..... 

The most common recipe where saffron is found is Saffron Rice.

TTT's - Scallop & Bacon Alfredo

I had this wild idea to take my favorite dish of Bacon Wrapped Scallops & my favorite recipe of Pasta Alfredo and combine them together for a new found friend, AND this is what I came up with...

Scallop & Bacon Alfredo

serves 2-4

1/4 cup butter
1 cup heavy cream
1/2 onion (diced)
1 clove garlic, (crushed)
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
10-15 large Scallops
1/2 lb. of bacon (diced)
2-4 cups of Favorite Pasta (cooked)

In a medium sauce pan over medium heat add butter, Bacon and onion. Cook until bacon is done and onion is tender. Add Cream, Garlic, cheese, stir and reduce until it will coat and stick to a spoon when stirred. Add Scallops to sauce and turn slowly every two minutes until scallops are done. (about 4-6 minutes on each side depending on how large the scallops are) Drain Pasta and place in serving bowl, Pour Scallop Alfredo mixture over warm Pasta, Sprinkle with fresh parsley and serve...

Make-Over Monday: Eggs Benedict

Oo.... Eggs..... Easter.... Monday..... Morning...... Eggs.... Easter..... Monday.... Morning....Why not BREAKFAST?

This is a great recipe that we found a BH&G... It was surprisingly really good!

"LOWER-FAT EGGS BENEDICT"

Ingredients for four people:

1/4 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
2 teaspoons skim milk
1/4 teaspoon dry mustard

Dash ground red pepper

Nonstick spray coating

4 eggs

4 ounces Canadian-style bacon (4 slices)

2 English muffins, split and toasted

Directions

For sauce, in a small saucepan combine yogurt, mayonnaise, milk, dry mustard, and ground red pepper; set aside.
Spray an 8-inch skillet with nonstick spray coating. Fill the skillet halfway with water. Bring to boiling; reduce heat so water is simmering. To poach eggs, break 1 egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until eggs are just soft-cooked.
Meanwhile, in a large skillet cook bacon over medium heat for 3 minutes on each side. Cover; keep warm.
Cook and stir sauce over low heat just until heated through, but do not boil.
To serve, top each muffin half with 1 slice bacon, 1 egg, and one-fourth of the sauce. Makes 4 servings.

Nutrition Facts: Calories 254, Total Fat (g) 12, Cholesterol (mg) 296, Sodium (mg) 563,Carbohydrate (g) 18, Protein (g) 16, Percent Daily Values are based on a 2,000 calorie diet

Fruitful Friday.... "Pantry Planning!"

At the beginning of every year we take inventory of what we have in storage in our Pantry and create our rotating shopping list. We work on a "Three Month" Food Supply Basis and we like to eat according to the ancient Chinese 5-Element theory that you find in the book entitled "Staying Healthy with the Seasons" by Elson M. Haas. Which means that a lot of our Pantry items are used up and/or rotated with in a three month period. Does that mean we only eat from and empty our pantry every three months? No... that just means that you will find many different items in our pantry during each season of the year.

So we thought that we would start the year off here by giving you all a hint at how we build and use our pantry... There are three basic guidelines that we follow, which are:

~ Know your Pantry ~
Make a list of what you need to purchase to get your Pantry started. Base your pantry around full meals and things you know your family likes to eat. Include things like extra water and juices. We have provided you with a suggested three month pantry list for the upcoming Spring Season. It is based on a family of four...

 

~ Shop Smart ~
Set a monthly budget for your long and short term food storage. Don't get overwhelmed or feel like you have to buy everything at once. Along with our monthly food budget, we set aside $25.00 dollars a month to buy and restock our long term storage items, (like flour, sugar, salt, yeast, spices, seeds,) Don't forget the extra things like soaps, toilet paper, toothpaste, shampoo, diapers, or medicine. Watch for sales and buy in case lots. We often go in together with other families and buy in bulk then split things up.

~ Date & Rotate ~
Keep track of what you have in your pantry so you “eat what you buy, and buy what you eat!” We write the date on everything we buy for the pantry and we rotate from the old to the new.  Also, don't store the things that your family will not eat, they will go to waste.... (the example that is often used is, don't store two years of "Hard Red Wheat" unless you know how and plan to use it occasionally, because if you wait until it is the only thing you have left to eat, it can make you very sick if you eat lots of it because your body is not use to it.)

There are many benefits to have a full pantry: 

1.Knowing that if something happened to you financially, you would have a reserve of food for your family.

2.You will have less pressure because you will be better prepared and more organized. 
   
3.You will save money because you won’t have to run to the grocery store all the time and you might not be as tempted to go out to eat as often, because you already have a meal planed and available to cook.

4.You have more control over the nutritional stability of your family by having control over your pantry. 

Wordless Wednesday... Mayhaw Berries

What is it?........................
MAYHAW BERRIES

Where does it grow?.........

the tart red berry that grows in the swamps and bogs of Southwest Georgia. Colquitt, in Miller County, Georgia, is the center of the Mayhaw growing area. The season is only three weeks long.  The Wild Mayhaw berries resemble a pink cranberry.their delicate flavor is fruity like apple (mayhaw is in the apple family) but with a ‘zing’ left on the tip of your tongue. 

How do you prepare it?...
MOST PEOPLE MAKE JELLY WITH THEM: In May the red berries are gathered by hand or scooped out of the water in fishnets. The berries are boiled, then squeezed, to get clear coral colored juice that is made into “the best jelly in the world

What does it taste like?..... 

SIMILAR TO A SMALL TART CRAB APPLE

Have you ever tried it?......
NO! NOT YET... :)


What recipe would you suggest using this mystery Ingredient?.....

The Mayhaw Jelly recipe dates from the Civil War era arid has been a traditional Southern treat. Wild Mayhaw jelly is great with toast, bagels, and hot buttered biscuits. This jelly also makes a great condiment served with roasted chicken, turkey, wild game, and as an alternative to mint jelly when served with lamb.

Ingredients

4 c mayhaw juice

1 box pectin

5 c sugar

Directions

1. TO PREPARE JUICE: Sort and wash fully ripe Mayhaw berries (about one gallon). Crush fruit and add some water (about one cup, cover and bring to a boil on high.) Reduce heat and simmer for 10 minutes. Cool. Extract juice by straining through a juicer wrapped with cheese cloth. Set aside.

2. TO MAKE JELLY: Measure 4 cups of juice in a large, heavy sauce pan. Bring to a boil, add pectin and stir well. Bring back to a full rolling boil that cannot be stirred down. Add sugar and continue stirring. Heat again to a full rolling boil, boil hard for one minute.

3. Remove from heat; skim off foam quickly. Pour jelly immediately into hot, sterile canning 1/2 pint jars to 1/4 th inch from top. Seal with hot lids and process 5 minutes in a boiling water bath. Makes 6 (1/2 pint) jars.

"Tuesday's with Dorie" - Country Bread

The challenge for today was to make Country Bread and when I think of country bread I think of good old fashioned white bread. In doing some research of Colonial Days, trying to see if we can tie today's recipe in with our theme, we discovered that white bread was not really the bread of that era. And after making the recipe the goes with our challenge from Dori, it too is not white bread. And we discovered that the recipes are very simlar. This is a really good recipe, but we felt like this recipe needed a bit more salt and flavor. 

Martha Washington Devil's Food Cake

It just wouldn't be a good Colonial week, if we didn't finish up with a delicious   Martha Washington Devil's Food Cake Ingredients

• 4 squares (1 ounce) of unsweetened chocolate
• 2 Cups sugar
• 1 1/2 Cups buttermilk
• 2 Cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 Cup butter
• 3 eggs
• 1 teaspoon vanilla

Prepare the Recipe

1. Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mix half the flour with the baking powder, soda and salt. Cream butter, and gradually beat in the remaining 1 1/2 cups sugar.
2. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate and vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth.
3. Pour into two 9 inch greased and floured pans, and bake at 350 for about 40 minutes.

Colonial Pork Chops

While reading and studying fun facts about Benjamin Franklin, we found out one of his favorite dishes was Pork Chops with succotash and biscuits.

Maple Glazed Pork Chops

6 apples
1 lg. onion, sliced
2 tbsp. butter
Salt and pepper
2 tbsp. flour
1 c. any beer
1 c. real maple syrup
4 pork chops

Pare, core, and slice apples; add onion, salt and pepper. Place in greased casserole. Melt butter; blend in flour; add beer all at once. Stir constantly until thickened. Trim fat from pork chops; place on apples and onions. Pour beer sauce over all. Bake in moderate 350 degree oven for 1 1/2 hours. Yield: 4 servings.

 SUCCOTASH

• 1 quart large white Navy beans
• 1 pint yellow corn     
• 1 pound. Salt Pork both fat and lean.
• 1 large turnip
• 1 pint green beans
• 1 medium red pepper diced 
• 1 quart chicken stock
• salt and pepper to season.

1. Soak beans overnight
2. In the morning simmer until soft, and mash to a pulp.
3. Place pork  in cold water to cover, gradually bring to a slow boil: continue until tender, about 3 hours
4. Boil the chicken in another kettle about 1 and 1/2 hours, or until tender.
5. Place the mashed beans and hulled corn in a kettle with some fat and stock from the cooked meats.   
6. Simmer to the consistency of a thick soup. The beans should absorb the liquid but not become too dry.
7. Remove the meats to a warm platter to be served with succotash.
8. cut in small pieces the turnip and green beans, now add the rest of stock and cook until tender.
9. Now the hulled corn and navy bean mixture to the cooked vegetables  and simmer a few minutes to blend the flavors.
10. Serve the succotash in bowls and pass the meats to be added or to be eaten on the side as desired.

Wordless Wednesday's - RED FLANNEL HASH

Hint: All you Irish already should know what this is!

What is it?.........................

That's right! Red Flannel Hash 

• 2 cups cold cooked, meat     
• 2 1/2 cups potatoes (cooked)   
• 3/4 cup turnip (cooked)
• 3/4 cup cooked carrots     
• 1 cup cooked cabbage        
• 1 cup cooked beets 1/2 cup raw onions warmed in 2 tbs butter
• 1/4 tsp pepper,
• 1/2 tsp. salt
• 1/4 cup water
• 4 teaspoons garlic vinegar

1. Dice vegetables and combine all ingredients in a black oven frying pan;
2. pour over all the 1/4 cup of water.
3. Cover and let cook slowly
4. Stir occasionally until thoroughly heated and flavors are blended.
5. Serve hot

Where does it grow?......... 

Does not grow... but is usually made from left-overs, yes I posted that correctly, from leftovers of Irish potatoes, cooked meats, mixed vegetables and a little salt and pepper.

How do you prepare it?....  

It is usually served with poached eggs and rye toast...

What does it taste like?.....  

Very Tasty.... if you like that sort of stuff.  Me, I have never quite acquired a liking for it. Maybe I am just not Irish enough... :)

Have you ever tried it?......

Yes... Many times two or three days after a great St. Patty's day party

What recipe would you suggest using this mystery Ingredient?.....

Because we like to use Corned Beef in ours, here is another really good recipe you can try.

1/2 lb. cooked corned beef, finely chopped
1 lb. cold boiled potatoes, finely chopped

1/2 cup cooked carrots chopped

1/4 cup green bell pepper chopped

1/2 cup sweet onion chopped

2 cloves garlic diced
3 drops Tabasco sauce
1/2 cup water
4 tbsp. butter
sea salt, to taste
cracked black pepper, to taste

Melt the butter in the water, add the other ingredients, and cook until thoroughly heated through, then put into a baking pan and place in the oven until brown on top.Serve with a white sauce or two poached eggs, if preferred.

Boston Brown Bread

It is no coincidence that the method used to bake this bread, known as steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and yellow corn flours is suitable for our diets today as it was 300 years ago.

1 - 2 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins (sometimes they used dried cranberries)

Preheat the oven to 325 degrees. Next generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.   Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow cooling for 1 hour before unmolding.

*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and yellow cornmeal.

Colonial Corn Chowder

On Saturday I came a crossed this really neat new Facebook page entitled The Founders, Religion and Government. And we decided that we wanted to be part of the Benjamin Franklin Project, so this week since the Virtue was Temperance and it deals with food, we thought it would be fun to research, study and make some colonial style dishes this week.

Today we are featuring Colonial Corn Chowder.

COLONY CORN CHOWDER

• 6 large soda crackers or biscuits       
  
• 1 cup milk   
• ¼ lb salt pork
• 1 good large onion, sliced
• 4 large potatoes, pared, sliced
• 2 cups water
• 2 cups of corn cut whole from the cob
• 1 ¼ tsps salt    
• ¼ teaspoon paprika

1. Soak crackers or biscuits in sweet milk.
2. Cut salt pork into cubes and brown over medium fire
3. Add onion and cook until soft.
4. Add potatoes and water, then cook until potatoes are soft but not all broken
5. Stir in the cracker-milk mixture, corn, salt, and paprika
6. Heat all through
7. Serve piping hot
8. Serves 8 people

---

Feelin' Saucy.... (Homemade Ragu/Bolognese Sauce)

The good old fashion kind that calls for three kinds of meat and you cook it all day.

Ingredients
1/4 cup extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
2 medium onion, diced
2 celery stocks, finely diced
6 clove garlic, sliced
12 oz. beef stock
1 pound turkey, ground or shredded
1 pound pork, ground or shredded
1 pound beef, ground or shredded 
1/4 pound pancetta or slab bacon, ground 
1 large can tomato sauce
1 large can whole tomatoes
1 med. can tomato paste
2 tablespoons of Italian seasoning blend
1 cup milk
1 cup red wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating
Directions
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the beef stock, ground meats and pancetta and stir into the vegetables, stirring to keep the meat from sticking together until browned. Add all tomato ingredients, milk, spices and wine and simmer over medium-low heat for 1 to 3 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. Serve over fresh pasta.

Feelin' Moussey....

Feeling very lucky and creative, so I made homemade chocolate mousse as a New Years surprise for my hubby today.

Ingredients

4

egg yolks

1/4

cup sugar

1

cup whipping (heavy) cream

1

package (6 ounces) semisweet chocolate chips (1 cup)

1 1/2

cups whipping (heavy) cream

Directions

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• 3Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Wordless Wednesday .... Burdock Root!

I love learning about new foods and to see what creative things people do with them, so we thought it would be fun to play a little game called "Wordless Wednesday's". Where we post a picture of a new ingredient that we have came acrossed during the past week. The challenge to everyone will be.... The first person to comment and tell us the correct name of the ingredient and answer the following questions below will win a "Pantry Prize"! (I will post the winner and answers by 10:00 pm)

(Here is your first photo...  Hint: It was one of the ingredients that was featured on "Chopped" )

What is it?.........................

Burdock Root

Where does it grow?......... 

North America (except in the deep south)

How do you prepare it?....  

Scrub with a scrub brush, do not peel. Slice and then boil like Artichokes

What does it taste like?.....  

Tastes a like like Artichokes

Have you ever tried it?......

No, We have not yet!

What recipe would you suggest using this mystery Ingredient?.....

Most often it is suggested that it be boiled and eaten like cooked carrots or artichokes. I think I would prepare it just like I would  mashed potatoes and enjoy it with a little butter or gravy.

As a side note: Traditionally, burdock has been used as a remedy for measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic. Historically, the seeds of the burdock plants were compressed to make a mixture that was effective in cleansing the bloodstream, easing pain from arthritis, and treating gout, rheumatism, ulcers, acne, eczema, and psoriasis.