Preparing Your New England Clam Bake

Written Saturday, August 6th, 2011 by Theresa H Hall

New England in the summertime is known for its clam bakes. Tourists and locals love this warm season and open their towns and beaches with welcoming arms. Seaside ports and quaint family-owned businesses are waiting for the summer to begin and the vacationers to arrive. One of the many good times to be had on the beaches is traditional clam bakes, which usually consist of lobster, mussels, soft clams, hard clams and crabs. Once a pit is dug and the fire is started, large round stones, seaweed and seawater are gathered. The stones are heated and the fresh seaweed is used to help keep the heat of the fire and stones at the perfect temperature. The baking is really a steaming process. Embellishing this seafood is a variety of potatoes, Andouille sausage, onions, carrots and corn on the cob. Clam bakes are usually prepared for most festive occasions along the coast of New England and up the Atlantic seaboard.

Here is a lovely photograph of a typical clam bake.

New England is also know for their famous clam chowders.

Some people like to call their beach fare a crab pot.

What an original way to present bacon-wrapped sardines.

Summertime by the seashore is a fabulous place for sunbathing, relaxing and cooking. If you are in an area where cooking is not permitted, there are usually caterers who can provide you and family and friends with an elaborate clam bake buffet. Either way ... sink your toes into the cool sand and enjoy your summer feast!

Fabulous Food Find ... A New Ice Cream Flavor!

Written Tuesday, August 2nd, 2011 by Theresa H Hall

I have been enjoying a lovely food site called Love To Eat. Naturally, most of us can easily fit into this category so you can understand why I was attracted to her food site. I've found a new friend who has a great personality, combined with her career as an Attorney, dog lover, and she is a lady who loves to cook for her family, friends and canine kids. She shares with us her incredible ice cream flavored with the pulp of the Mamey. Until a few days ago, I had never heard of this fruit. Living in Florida has many benefits and Mamey seems to be one of them.

Lauren shows us what the fruit of the Mamey looks like.

She scoops out the pulp of two Mamey.

And she produced this wonderful Mamey Ice Cream!

Lauren said it was cool to share this with you. Please visit her blog to see the entire

process and to read her recipe. Thank you Lauren we're glad you Love To Eat!

Four Fabulous Foods Facts And Finds

Written Sunday, July 31st, 2011 by Theresa H Hall

Researching foods has become a daily way of life for many food enthusiasts, because educating oneself about the foods to choose when shopping for our families is very important. Learning about their nutritive information is a very popular pastime as well. We have provided this information here in order to save you valuable search time.

Widely used asparagus is perfect eaten raw, cooked, steamed or grilled.

Increasingly in demand are lemons and all of their benefits.

Cooking with turmeric can be achieved by using their leaves, as told by Pick Me Yard.

Learn about all of the varieties of Peaches which are in season.

These are foods most of us love to use when preparing our meals.

Be sure to check back often for more updates.

Jelly Shot Cocktails Craze!

Written Friday, July 29th, 2011 by Theresa H Hall

What is a Jelly Shot? They are all the rage. These splendid concoctions are gelatinous shots of alcohol designed to delight and refresh us. Let author and founder Michelle Palm, of Jelly Shot Test Kitchen, show you how to turn your next event into a sophisticated gathering where everyone will ooh and ah over this special treatment.

Stun your guests with this structurally gorgeous jelly shot The Bramble

Refresh poolside with Blow Pop Martini Shots

Brilliantly skewered Mimosa with Orange Flower Water

Visit their site to learn how they do what they do best, and to find their new book.

National Milk Chocolate Day

Written Thursday, July 28th, 2011 by Theresa H Hall

Today is National Milk Chocolate Day and it's celebrated in every bite of Hershey's Chocolates. Hershey's was started by Milton S. Hershey in 1894 when he started using chocolate to cover his caramels. By 1905, he was using a large supply of milk from the local dairies, to make his famous milk chocolate. His company is located in Hershey, Pennsylvania where it is visited by millions of chocolate lovers every year. There is a factory with tours and a world famous amusement park. At Hershey's Park you and your kids can have a good time, relax, eat plenty of delicious chocolates and learn how they do what they do best. Make chocolates.

Here is Hershey Park.

They say theirs is the Perfect Chocolate Chip Cookie Recipe.

Try these Pure Milk Chocolate Baking Pieces.

Cake lovers read their Chocolate Celebration Cake Recipe.

And for those of us who cannot go to Hershey Park, they made a video for us!

This is very informative and all cooks and kids should watch it!

Are You Considering Culinary School?

Written Sunday, July 24th, 2011 by Theresa H Hall

July is national Culinary School Month and while many of you might be seriously considering attending professional cooking school, a lot of you might simply want to take a few recreational courses offered by Chef Instructors, on weekdays, evenings and weekends. Learning to cook using time-tested professional techniques can increase your level of competence in the kitchen.

Top Ten Schools in no particular order:

The Culinary School of America

The French Culinary Institute NYC

Ottawa Culinary Arts Institute

L'Academie de Cuisine

Johnson & Wales University

New England Culinary Institute

California Culinary Academy

Tante Marie's Cooking School

Kendall College

George Brown Chef School

The number one ranking culinary school is CIA located on the Hudson River, Hyde Park, New York.

You can also get a culinary degree in the U.S. Armed Forces as evidenced here in this amazing chocolate sculpture.

Culinary school takes a person who will be dedicated to arriving ahead of time, being prepared to do whatever is asked of them and showing of deference to their Chefs. It is in a way a bit like boot camp and you will work and learn faster than in any other class you have taken previously. Hard work pays off ... eventually ... for in this food career you always start employment at the bottom of the pay scale. You must be prepared to work long hours, apply yourself and work your way up. There are grants offered to assist you to help make your culinary dreams a reality.

You'll learn to make delicious sweets as I did at L'Academie de Cuisine.

Here is the editor's list of compared culinary schools and more financial information.

Authentic Italian Home Delivery

Written Friday, July 22nd, 2011 by Theresa H Hall

Half Hour Meals has many members and friends on Twitter, where this new HHM Follower found us!  I have to share this very savvy culinary site I've discovered. It is called Alma Gourmet and they have a gorgeous selection of authentic Italian products you may purchase online then have shipped directly to your home.

They have a variety of Italian Cheeses.

There are all kinds of Olive Oils from which to choose.

Here are their Summer Truffles.

You don't have to fly to Italy to have the freshness and choices. Find some of those products you've always wanted to use when preparing Italian cuisine in your own home.

Grilling Blackened Red Snapper

Written Tuesday, July 19th, 2011 by Theresa H Hall

America's Test Kitchen has always been a favorite of mine and I just watched one of their best videos yet, "Rethinking Blackened Red Snapper".

Because of the blackening spices and high temperature, which causes a lot of smoking problems by cooking it indoors, ATK  show us precisely how to get the flavor and the outdoor cooking experience, on the grill. Take a look to understand the process and learn how easy it is to prepare. Surprise your friends and family this weekend. ATK chefs explain everything, and provide you the recipes for the blackening seasonings, plus another recipe for their creamy sauce to accompany this tasty fish. The Video is only ten-minutes long and do suggest having a pen and paper handy, in order to jot down a few notes. this fish is so delicious and now we can all try making it on the grill!

They used a special fish turning spatula and I found a link on 4 The Grill so you can see if you could use one of them.

Perfect Lasagna Every Time

Written Monday, July 18th, 2011 by Theresa H Hall

Wegman's is a wonderful place to shop and I will be so happy when they finally build one near my home! In the meantime, I'd like to share a great find for all of you out there who have wanted to make lasagna, but have never tried. You can put this together in about ten minutes and bake it when you get home. Prepare a salad and cut some Italian bread and you are ready to wow your family and guests. Here is their fresh lasagna noodle along with a description.

Here is a recipe they have for you, too!

And finally, their perfect eight minute video demonstration that I found to be extremely helpful. Watch it and you'll feel completely confident in preparing this traditional Italian dish. The chef will tell you all about Wegman's time-saving products that will help you get in and out of your kitchen in no time at all!

10 French Things To Try On Bastille Day

Written Thursday, July 14th, 2011 by Theresa H Hall

Today marks the Two-Hundred-Twenty-Second Anniversary of the Storming of The Bastille in 1789 (French pronunciation [bastij]), which marked the start of the French Revolution. In this photograph is a replication in miniature, carved from one of the remaining stones of the fortress. It may be viewed in Paris at the Carnavalet Museum.

Here is some Champagne and delicious French recipes to help you celebrate in style:

Vegetable Quiche by member McTasty

Tomato and Goat Cheese Tart by member SugarPies

Oven Baked Orange French Toast by member BnBFinder

French Dressing by member Sarah

Filet Mignon Au Beurre Provencal by member Buck

Savory French Onion Soup by member KarenB 

French Lemon Curd (sliding demo) by member Theresa111

French Mini Pastry Buffet French Cooking School by Theresa111

Today is also Grand Marnier Day. They have drinks and recipes for us on their website. I love the beautiful bouquet of this liquor. I drink it at room temperature, and use a splash here and there when I am cooking. Be sure to buy the large bottle.

You need not be French to celebrate with the French people of the world on Bastille Day. Vivent longtemps les Français!