For The Love of Peanut Butter

There are certain food items that bless the memories of our childhood, leaving us chronically blissful because of its existence. For many, one of these food items is peanut butter. Lee Zalben liked this nut butter so much that he opened up shop in the heart of Greenwich Village, Manhattan and devoted his undying love toward an all-things-peanut butter restaurant. In 1998, Lee's admiration for the nutty treat became a reality with "Peanut Butter & Co.," and gourmet sandwiches have never been regarded as dull ever since.

This delicacy has touched the lives of many children, adults, and foodies worldwide. Some enjoy the treat on white bread, while other smother it on a banana. However, Zalben has covered all of his bases, accommodating even the most discriminating of nut butter enthusiasts.

Peanut Butter and Co.

Not only are the sandwiches, shakes, and outrageous desserts made "a la minute," but the various varieties of unique blends are scratch made as well. You can bet that these flavors are anything but the likes of the supermarket brands that we grew up ingesting. Let's take a look at some of these flavors:

Smooth Operator: natural, plain, and original

Crunch Time: a natural blend with crunchy chunks of peanuts

Cinnamon Raisin Swirl: A blend of smooth nut butter and hints of cinnamon and raisin flavors

The Heat Is On: perfect for the heat-seeking individual - a blend with fiery spices

White Chocolate Wonderful: bordering on dessert - bits of white chocolate dot this blend

Dark Chocolate Dreams: Who wouldn't want anything saturated in dark chocolate?

The Bee's Knees: a blend with hints of honey

Mighty Maple: a blend with natural maple syrup

Old Fashioned Smooth: Like Smooth Operator, but creamier

Old Fashioned Crunchy: Like Crunch Time, but crunchier
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This sandwich joint houses a menu packed with nut butter delight. However, there are a few sandwiches that truly take the cake with foodie innovation! Let's take a closer look:

The Elvis: Everyone knows that Elvis Presley was a glutton. One of his favorite delights was actually a nut butter/banana/bacon sandwich. To honor his gluttony and devotion to peanut butter, Lee named a signature "sang" after this legend. Grilled wheat toast smothered in natural nut butter, bananas, bacon, and honey! Delicious!

Pregnant Lady: Yes, the pregnant lady! You know how they say pregnant women get the strangest cravings? Well, this sandwich represents the epitome of that. Think peanut butter and pickles smothered between the bread of your liking. It's an oddly delightful snack.

Fluffernutter: This is "THE" sandwich of childhood! Bordering as a dessert, you can have your favorite delight married with a heaping mound of marshmallow fluff! Does it get any better, and sweeter, than that?

Peanut Butter Cup: Another dessert-inspired sandwich! This one features a kiss of chocolate from, none other than, NUTELLA! All those chocolatey, hazelnut fiends are sure to be pleased with this sugar-ridden snack.

It is clear that this is not only one of the best places to eat in New York, but also has some of the best food ever. If you like peanut butter, it is within your best interest to check out this "nutty" haven!

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

3 Unusual Ways to Use Your Kitchen Mixer-Blender

If you own a mixer-blender (or a mixer and a blender, separately), you may not realize all the ways you can use it.

As I'm describing these sneaky kitchen tricks, I'm referring to the mixer-blender I use. That's the Blendtec Mix n' Blend. It's the most important counter top appliance in my kitchen.

However, if you have a blender - from a $15 special you found at a sale, to a Bosch or Vitamix - and any mixer, such as a Kitchen Aid mixer, these tips can work just as well.

Here are the three unusual uses for your kitchen mixer-blender:

Meatloaf

A lot of people haul out a big bowl or pot and try to hand-stir the ingredients into their meatloaf.

Since a car accident a few years ago, my arms and shoulders aren't very strong. So, I throw the ground meat, the eggs, the bread crumbs, the Worcestershire sauce, the tomato paste, and the seasonings into the bowl of my Blendtec mixer. Then, I use the dough-kneading attachment to mix it thoroughly.

My meatloaf meals are legendary. People don't understand why my meatloaf turns out so differently from theirs. The simple answer is, mine is thoroughly mixed. Consistency makes all the difference!

Pumpkin or Pecan Pie

I use my mixer for pumpkin pies and pecan pies. My pies always attract raves from friends and family.
However, I have another wonderful pie recipe. It's a combination pumpkin and pecan pie. I start with a prepared pie crust and spread the pecan pie mixture over it. That mixture is chopped pecans, brown sugar, and maybe a drizzle of honey.

Over that, I pour the pumpkin pie filling. It's mostly the prepared, mashed pumpkin with a couple of eggs, some cream, sugar and seasonings. Then, I bake it.

The secret is the mixer. Most people mix pie ingredients by hand, in a bowl. That's okay, but it won't transform your pecan pie into a gourmet delight.

I take the pecan pie ingredients, and mix them using the whisk-type attachment for my Blendtec mixer. When that's thoroughly mixed, the finished pie tastes much better. There are no extra-dry bites with just pecan pieces, and no oh-my-goodness bites with too much cinnamon or cloves.

Then, I rinse the bowl (it doesn't have to be pristine for the next step) and whip together the pumpkin pie ingredients. I use a fast setting - around 4 on my Blendtec Mix n' Blend - for about 20 seconds, until the mixture is light and fluffy.

That's what I pour (or spoon) over the pecan pie ingredients, before I bake the pie in the oven.

When I serve this at Thanksgiving or Christmas, I top it with rich vanilla ice cream. My guests rave about this dessert.

Eggnog

My family avoids artificial ingredients and complex sweeteners. However, as much as we love store-bought eggnog, it's almost impossible to find "real" eggnog without those complex sweeteners... and a few artificial flavors and preservatives.

Real eggnog is ridiculously easy to make. It's a mix of whole eggs, milk, and any sweetener. That's the whole recipe, right there.

For healthy eggnog, you can use honey. Otherwise, sugar works well. For something that tastes identical to the not-so-healthy store-bought eggnogs, use confectioners (powdered) sugar. Add a dash of vanilla and nutmeg, and you're all set.

You can even add extra ingredients to match the gourmet eggnogs at the store. A little cooked (or straight from the can) mashed pumpkin and pumpkin pie spice can add richness.

Or, extra vanilla and some heavy cream will give that "French vanilla" flavor. Add some cream and a few drops of peppermint flavor for a "candy cane" eggnog.

You'll notice that I didn't provide an exact recipe. That's because you don't need one. Almost any mix of these ingredients will make a good eggnog. Once you've mixed it up in your mixer (like a Blendtec or Kitchen Aid blender), taste it and adjust the ingredients to suit your family.

However, people always ask me about the safety of raw eggs. If you've seen TV cooks such as Martha Stewart prepare eggnog, you may have seen them use raw eggs, too.

Because we use organic eggs that we buy from a local farmer we trust, we rarely cook our eggnog. It's always been fine. That's a risk we take, but for food safety reasons, we can't recommend it to others.

Especially if you're using store-bought eggs, start with fresh, refrigerated grade A or AA eggs. Be sure the shells are intact and clean, and don't have even a hint of a crack in them. Some people wash the eggs - before cracking them - with anti-bacterial dish soap, and then rinse them thoroughly. After that, be very sure the egg whites and yolks have minimal contact with the shells, and wash your hands well, after cracking them.

Generally, the salmonella is on the outside of the shell, not in the egg itself, until you crack it.

For extra care, it's smart to heat your eggnog in a saucepan. You'll heat it almost to boiling, but not quite. The candy thermometer should reach 160 degrees, and you'll need to stir the eggnog steadily or the eggs will coagulate. (If they do, don't worry. I'll explain that, below.)

Here's a tip if you like rum or bourbon in your eggnog: If you add the liquor before you heat the eggnog, the alcohol may evaporate due to the high temperatures. That keeps the flavor of the liquor, but the missing alcohol means the eggnog is safer for children. On the other hand, if you're serving your eggnog as an alcoholic beverage, add the liquor right before you serve the eggnog.

Once you've heated the eggnog, let it cool. If it's become lumpy - and it usually has - you'll use your Blendtec blender (or any kitchen blender) to whirl it smooth again. Gradually increase the blender speed until you're near the fastest setting. That's what breaks up the bits of egg.

If lumps remain, pour the eggnog through a kitchen sieve, strainer or colander. Press the lumps through, using a spoon. (Wooden or plastic spoons work best.)

Then, refrigerate the eggnog until it's chilled and refreshing. If you've used raw eggs, you'll need to serve it within a few hours. If you've cooked your eggnog, it will usually stay fresh for two or three days. (It won't last that long. Everyone loves homemade eggnog, and it's healthy enough to serve as an alternative to "instant breakfast" products.)

When I serve eggnog to guests, most of them can't tell it's homemade. They're sure I bought some wonderful gourmet eggnog.

One more tip: If you're making "cream of something" soup from scratch and it turns out lumpy, use your blender to whirl it to an even consistency. You may like it even better than overpriced canned soups you used to buy.
So, now you know three unusual ways to use your mixer-blender. In my kitchen, I'm using a Blendtec Mix n' Blend. It's an appliance I've used happily for more than 15 years, and when this one wears out, I'll buy another one.

Once you've tried these three unusual ways to use your mixer-blender, I'm sure you'll find other routine kitchen chores you can make easier with a mixer-blender, too.

For links to free recipes, visit my Blendtec Mixers lens. And, if you're deciding between the top brands of blenders, my Blendtec review may help.

About the author: I'm Sarah Skye, and I'm a freelance researcher and writer. Now that our children are older, my husband and I travel a lot. So, when we're at home, I like cooking my meals from scratch using fresh, regional ingredients. My family approves!

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

What It Takes to Have the Best Fine Dining Experience?

Are you someone who's expecting a special occasion soon? Perhaps a wedding anniversary or it's the birthday of a special someone? Well nothing makes a perfect evening than sharing a wonderful dining experience with the people that matters to you. But for it to be a wonderful night of dining, having good food is not enough. Of course there is the need for atmosphere, the mood, the music, the excellent service and many more. Simply put, to have a truly wonderful dining experience, it has to be a fine dining experience. But not just any other dining experience, it has to be a real fine dining experience. But what exactly is it?

By definition, fine dining refers to the service and cuisine provided by dining establishments where everything is of the highest quality. That includes the food, drinks, services and both the atmosphere and setting are of the formal variety. In other words, everything feels and looks expensive and leisurely. In an establishment that offers this kind of experience, there are almost always a set of proper decorum where all of the guests are expected to follow. The staff of the establishment are highly trained and you will see that they dress formally as well. The meal courses that are offered in a fine dining restaurant are usually dedicated and somehow limited. Food portions are a lot smaller but they are garnished to the point of perfection.

It is a given that fine dining restaurants should offer foods that are not only visually pleasing but they should also taste amazing as well. In other words, the quality should be top notch. In most cases, mediocre service can be compensated if the foods that are served are excellent. But a fine dining establishment should always be exquisite and perfect, so everything should be of the highest level. No aspect of the dining experience should be mediocre or substandard. And since dining is meant to be a social experience, a restaurant should set up the dining area and atmosphere where it encourages conversation. This means that the table arrangement should not be too close to each other or the staff should not interrupt you every now and then.

For the perfect night, choose the best fine dining experience that's available to you. Just keep in mind the various criteria that were mentioned above and match it with your own personal preference. If you live in a major city, chances are there will be many options that are available so choosing the best one can be quite tricky. The best action to take is to conduct your research regarding all the fine dining restaurants in your area beforehand. That's right, if the occasion is indeed special, it won't hurt if you put a little more effort to it right?

The author writes for http://www.vinnies.co.nz which provides information regarding Fine Dining.

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

Cooking For One Person - Simple Tips For Great Tasting Single Meals

In all my years of cooking, recipes most often specify quantities that serve 4-6 people. That's great if you're cooking for a dinner party, but most often we just want meals for ourselves, or meals for two.

There certainly seems to be a shortage of "cooking for one" recipes, or even "cooking for two" recipes. Cooking for singles seems to be low in demand but I think it is something that needs to be catered to.

When using and modifying a recipe, I have found that simply dividing the quantity of all the ingredients by 2 or 4 or whatever didn't always result in a good meal. Sometimes it was overcooked, other times the liquid/sauce boiled away to almost nothing.

It was then I realised that although I had reduced the quantity of ingredients, I either kept the same cooking times or used the wrong sized equipment (or both). As well as that, I found that some ingredients don't need to be reduced in quantity as much as others.

So here are some tips for cooking smaller portion sizes. I hope this will help you cook meals for yourself that taste just as nice as when you make them for 5 other people!

Cooking Equipment Size

The rule of thumb here is: smaller portion size = smaller pan size.

When cooking for 4-6 people, you obviously need larger saucepans and frypans.
Why? Firstly, the pans have to be big enough to hold all the ingredients, and secondly, they have to be the right size to allow even cooking without allowing the juices/liquids to evaporate away. I call this the quantity-of-ingredients: pan-size ratio

So, when cooking for one person, the smaller quantities mean you need to cook in a much smaller pan. That way, the quantity-of-ingredients: pan-size ratio remains more or less the same.

If you cooked in the same larger pan, the ingredients will be spread out through the pan much more thinly and will be more prone to boiling or evaporating away. The end result is you end up with dried out dinners.

Quantity Of Liquids

The rule of thumb here is: don't reduce the liquid ingredients by the same percentage.

The thing about liquids is that they partly evaporate away during cooking. Since you'll be cooking at the same temperatures, the less liquid you start with, the more (proportionally-speaking) will be boiled away during cooking, ultimately leaving you with food that's either too dry or hasn't enough sauce.

The kinds of liquids that are affected by this include:

- Evaporated milk / cream / regular milk
- Liquid stock (eg. Chicken stock, beef stock)
- Juices (such as orange juice, pineapple juice etc.)

This is by no means an exhaustive list, but gives you the idea that thinner liquids (as opposed to thicker sauces) are more prone to evaporation.

What I have found works best is that you should reduce the quantities of these liquids as half as much as you do the other ingredients.

For example, if you're cooking a meal that the recipe says would serve 4 just for yourself, then you would divide the quantities of all ingredients by 4. For any liquid ingredients, you should divide the quantities by just 2.

If you find that there's too much liquid left at the end of the cooking time, then either cook a little longer to boil it off, or use a slotted spoon to remove everything else from the pan leaving as much liquid behind as you want.

Cooking Time

The rule of thumb here is: reduce cooking times when cooking smaller quantities.

Similar to the above section about quantities of ingredients, I have found that cooking times can vary depending on the quantities being cooked. This is especially true for cooking in a frypan.

However, it's difficult to come up with a hard-and-fast rule about this. With experience, I've learned to tell when food is cooked just by looking at it (OK, and occasionally cutting into a piece of chicken to double-check!).

The problem is that although you would be cooking smaller quantities in a smaller pan when cooking for one person, the heat levels remain more or less the same.

By the way I certainly don't recommend reducing heat levels when cooking! Food needs to be cooked at certain temperatures to ensure it's free from bacteria.

That leaves time as the only other variable that can be changed. Again, food needs a minimum amount of time to cook properly but overcooking isn't good either.

I would suggest shaving about 10 to 20 percent of the cooking times off when cooking for one person or two. Of course, you should check first that the food is properly cooked (especially with items like chicken or fish) but by checking early you can avoid overcooking your food. If you think it needs a little longer then let it cook for another minute or so, and check again.

Finally, remember to enjoy your cooking. If at first you don't succeed, just try again!

Nick Daval has been cooking simple and delicious meals for over 15 years. You can learn from his experience and pick up some great cooking tips and tricks by visiting his website's Cooking Technique page at http://www.basic-cooking.com/cooking-technique.html.

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

Top Tips and Tricks to Make Use of Your Food Leftovers

There are many diverse things which you can do when it comes to food leftovers. Therefore, it truly is a pity that some folks toss out uneaten food at the end of a meal. With a little bit of research, you, too, can soon be on the way to converting your own food leftovers into something delicious.

Several great reasons to utilize food leftovers:

• It can save you some cash. As opposed to throwing away uneaten food by throwing it directly into the waste, it's possible to turn it into a delectable meal that should set you back close to nothing.
• It makes cooking the very next meal easy. Many leftovers recipes are fairly simple to cook as it can be as straightforward as including just a few other ingredients plus a sauce/flavoring then cooking it.

Finding ideas for using leftovers:

Among the most helpful places, of help and advice, to obtain wonderful hints about guidelines on how to utilize your leftovers is the Internet. Start out by looking on various good cooking websites or make use of Google. Just key in the words inside the search box. As an example, type "left over roast beef recipes." Take a look at the results and choose one that seems yummy to you.

Here are some helpful hints with regards to what to do with your food leftovers:

• Use the leftovers to prepare a totally yummy dish for the following evening, for example: Bubble and Squeak, Quiche, Lasagna, Spaghetti Bolognese, Omelet, Pasta or Stir-fry.
• Examine through the contents of your fridge once per week and your kitchen pantry once every 3 months or so. Look at the expiration dates and place whatever that's due to reach its expiration date at the front end on the shelf so you know that it requires utilising first. Make sure to incorporate those items into your weekly meals planner as the basis of a handful of your dishes for the following week.
• Have some leftovers to work the following day and reheat them for a tasty lunch. You can't get much simpler than that and you won't have to make yourself anything at all ahead of time or squander extra money on your meal. Talk about simple and easy! (Make certain you don't hold your leftovers for longer than two days after they were cooked, or they may spoil).
• You can actually freeze some of your leftovers for instance cooked rice, and pasta. These foods are able to be utilized in a recipe at a future date.
• The very next time you have leftover meat and vegetables, heat them up, then add a packet of prepared instant noodles (without the flavor sachet). Mix in some soy sauce and there you are!

So now you can be motivated to put those tasty leftovers to excellent use. Either freeze for a later date, create delicious leftovers recipes all while saving some money at the same time!

Click on the link for more ideas for using up your food leftovers and click this next one for loads of family meals ideas plus fantastic articles, great tasting recipes and cooking information.

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

Italian Cooking - Tips and Benefits

If you are aiming to reproduce the most authentic Italian cooking, you need to keep the following in mind.

• Freshness of the ingredients is the first and most important requirement of authentic Italian cooking. Use high quality fresh produce. You will not need to use many ingredients; so do not settle for less than the best for the few which you do have to buy. For ingredients like tomatoes, garlic, lettuce etc always use fresh products and do not put them in refrigerator.
• Pasta is the base of most Italian menus. So you need to be familiar with it. There are more than 120 different varieties of pasta. You should know how and where to use it. The most important trick is to combine the pasta with the right sauce. For example, fine spaghetti has to be combined with light sauce. Thicker the sauce, thicker should be the pasta. Full flavor sauces need to be combined with penne or shell like pasta. If the texture of the sauce is chunky, use pasta with large diameters so that they can be flavored inside out. Heavier pasta like ziti are ideal for baking.
• You have a choice between fresh and dried pasta. If you are really going for the most authentic Italian cooking, you should make your own pasta at home. Otherwise, you can buy from stores where both types are available. However, fresh pasta spoils easily and should be used at once. Frozen pasta can also be used.

If you do not find a particular ingredient, use the nearest substitute. Here are some common examples

• Use chicken broth instead of beer
• Margarine instead of salted butter
• Combination of white sugar and molasses in place of brown sugar
• Bouillon cube in place of broth
• Unsweetened chocolate instead of cocoa
• Cottage cheese in absence of cream cheese
• Agar instead of gelatin
• Macadamia nuts in place of Hazel nuts
• Sour cream instead of mayonnaise
• And many more

Finally, combine your Italian cooking with the correct beverage to round off the experience. Different types of coffees will be highly appreciated. Choose your wine correctly.

Some benefits

• If you want to enjoy the true flavors of Italian meals, you will have to take your time over it. Then only will you be able to appreciate its myriad tastes, textures and flavors. This style of eating is not only conducive to digestion, but also the total quantity eaten will be less if you take time to savor your food.
• The emphasis on fresh ingredients in Italian cooking ensures that you eat food high in nutrient contents.
• In a typical Italian menu, the emphasis is on vegetables. Italian cuisine will open your eyes to the vast number of ways in which veggies can be prepared. This will address the health issue of all members of the family, regardless what their age is.

So, gather your recipes and get the freshest ingredients to start your gastronomic adventure with Italian cooking.

Stewart Alves is semi-retired and spends his increased leisure time researching old time cooking recipes, healthy eating options and re-publishing out of print cookbooks and recipes. Find out more about Italian cooking and recipes at his "Best Italian Recipes" blog http://www.mybestitalianrecipes.com

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

Cooking With Children Is Fun

Cooking with children can be a delicious learning experience for the whole family. From baking cookies to measuring ingredients and printing out recipe cards, there are many activities that will entice your child into trying something new. It is true that cooking with kids requires time and patience, but many experts believe that it is well worth the effort.

Sharing your kitchen with your little ones encourages their interest in cooking and helps them develop healthy eating habits. Kids can learn new words, mathematical concepts, and easy recipes such as fruit salad and pita bread pizza. With toddlers, you can talk about which foods are healthy and why. Children can help set the table, measure ingredients, and serve food. They can also help do the dishes and clean the table.

When cooking with children, focus on kid friendly recipes that encourage them to explore new foods and learn about healthy eating. Invite your kid to choose a recipe, make a list of ingredients, and shop for them. Cooking activities can help children get interested in trying new foods that they would normally refuse. Encouraging them to try healthier foods is not the only benefit of cooking as a family. There are many good reasons for cooking with kids and involving them in food preparation:

- The opportunity for children to develop an appreciation for cooking

- Quality time spent with children and their parents

- Children are more likely to try healthy foods that they've helped prepare

According to the American Heart Association, cooking with children helps reduce the number of meals eaten outside the home and involves kids in food preparation, meal planning, and shopping. Getting your kids in the kitchen has both short-term and long-term payoffs. Teaching your children to prepare kid friendly recipes has many benefits:

- Kids aren't spending time in front of TV while they are cooking

- Kids feel like they are contributing to the family

- Kids who learn to cook may be more likely to eat healthy as adults

- Parents spend quality time with their children

- Cooking activities can help build self confidence

Whenever you have time, consider cooking with your children and teach them kid friendly recipes that they can easily prepare. Show them how to crack and separate eggs, use the electric mixer, and cut vegetables. Always keep in mind that learning to cook is a skill that your kids can use for the rest of their lives.

For more information on cooking with children and kid friendly recipes, visit http://www.cookbooksforchildren.com. Here you will find practical tips on getting your kids in the kitchen, healthy eating for children, and toddler friendly recipes.

My name is Andra Picincu. I am a professional freelance writer, editor and web marketing consultant. I have been offering quality services for over four years. From SEO article writing and blog writing to business writing, social networking and web content development, I am able to write on virtually any subject.

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