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Honey or Not??

It is amazing to me what happens in the manufacture of foods. I read an article in November about Honey sold in the United States. Three fourths of all the product labeled and sold as "Honey" in the US actually isn't honey at all. Officially, honey MUST contain pollen and the manufacturers are filtering out the pollen in that three fourths. Why?

According to the article in Food Safety News by Andrew Schneider it is to hide where the honey actually comes from and in most cases that is China. He interviewed many manufacturers in the US and received a lot of double talk about the excess filtering.

It is great reading and a superior reason to buy your honey from LOCAL honey producers in your area. It should be easy to find them at your local farmers markets. To read the article by Andrew Schneider CLICK HERE.

                               Image: dan / FreeDigitalPhotos.net

Food Borne Illnesses and Sprouts

I love sprouts, but are they worth the risk?? How about making your own??!!
Click this link for the article:
JASONS DELI TO STOP SERVING SPROUTS

                               Image: nuchylee / FreeDigitalPhotos.net

Sprouts are.....NUTRITIOUS..... CHEAP..... EASY..... FRESH AND VARIED!!
You can have lots of fresh sprouts for pennies. Visit Primal Seeds for great information about how to do your own sprouting at home!

Controversial Animal Drug at the Heart of International Trade Dispute

This is very interesting reading and provides another reason to buy fresh, buy local. Thoughts everyone???
Click this link to reach the article:

Huffinton Post Article

                          Photo by Tom Curtis / FreeDigitalPhotos.net

A Well Stocked Spice Pantry

I am often asked about spices and what I use and what I feel are necessary in ones pantry. First, let me say that spices give you the ability to take a trip around the world at any given time. So, the more the better!

It is important to note that in general, spices are good for 1 year from the date you open the inner seal. That being said..... who can remember when you have opened a jar of spices?? I keep a magic marker in my kitchen for a number of reasons. One of those reasons is to mark spice containers at the time of opening. It isn't rocket science, you just need to make it a habit.

Let's discuss storing your very valuable spices. I grew up in a home where my Mother stored them near the stove. BIG MISTAKE! Storing them near heat will shorten their shelf life exponentially. You may have to reach a bit farther to get them out when you are creating that dinner masterpiece, but it is well worth it for the extended quality and shelf life that you will receive.

So, what spices are in my kitchen. The question should probably be what don't I have! Here is a great beginner list that I think every cook should have on hand.

                             Photo (C) Chef Amber DiGiovanni 2012
Granulated Garlic
Sea Salt
Pepper (black or mixed peppercorns)
White Pepper
Crushed Red Pepper
Cajun Seasoning
Basil
Bay Leaves
Tarragon
Oregano
Parsley
Rubbed Sage
Italian Seasoning
Chili Powder
Cilantro
Cumin
Cinnamon
Ginger
Ground Cloves
Allspice

There are some amazing spice blends from Tone's that I cannot live without!
Garlic Herb
Lemon Pepper
Rosemary Garlic
Southwest Chipotle

Just remember that having a variety of spices on hand will allow you to transform even the most basic foods into something wonderful!!

                 Photo (C) Chef Amber DiGiovanni 2012

Soups, Stews and Chowders!

During this month of January 2012 on my talk radio show I have featured a discussion on those hearty Winter foods that tickle your taste-buds and warm your heart. Homemade soups are one of the MOST economical dishes you can create in your own kitchen. They can also be some of the healthiest dishes you will make. If you are trying to watch your weight and you want a cream based soup like a New England Clam Chowder, then use 2% milk instead of half & half or heavy cream. Thicken your soups with corn starch instead of a Roux. There are so many ways to eat what you love and do it in a healthy manner. But, most of all....Cook!

Here is my recipe for my Harvest Potato Soup!

Harvest Potato Soup
(c) Chef Amber DiGiovanni
www.WhatsCookingRadio.com

Photo (C) Chef Amber DiGiovanni 2011

6 Strips Bacon, cooked crispy and crumbled for garnish, RESERVE the bacon renderings
3 Stalks Celery (with leaves), chopped
5 Carrots (peel & dice 3 of them and peel and chunk the other 2)
6 Scallions ( chop the white and pale green sections and add to the celery. Chop the dark green tops for garnish)
2 Tsp minced Garlic
4 Pounds Yukon Gold Potatoes (wash, trim bad spots and dice with skin on into bite size pieces)
5 Cups Chicken Stock
2 Cups Milk
1/4 Tsp White Pepper
1/4 Tsp Black Pepper
3 Bay Leaves
Sea Salt to taste
Sour Cream for garnish
3 Tbl Corn Starch
1/2 Cup Water

I love using a giant cast iron skillet or cast iron dutch oven to make this. Use whatever large pot you have.

1. Cook the bacon crispy and set aside.
2. To the bacon drippings add the celery and portion of scallions for the soup. Cook over a medium heat until starting to caramelize.
3. Add the chicken stock, garlic, white pepper, black pepper, bay leaves, potatoes and the 2 chunked carrots. Cook until the carrots are starting to get tender.
4. Using a blender of food processor puree the chunked carrots and 3 cups of the potatoes and stock. Be sure NOT to puree the Bay Leaves.
5. Return the pureed portion to the pot.
6. Add the milk.
7. Add the diced carrots and simmer until tender.
8. Salt to taste.
9. At this time remove the Bay leaves and discard.
10. Mix the corn starch with the water and whisk into the soup, simmer until thickened.
11. Garnish with the crumbled bacon, scallion tops and sour cream.
12. Serve with crusty bread.