Kitchen Hint of the Day!

February 9, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze Bread for Toast……………….

Take your favorite bakery loaf, slice half of it, and wrap the other half in plastic. Put both in a gallon freezer bag in your freezer. Grab slices and toast straight from frozen as needed, then thaw the second half of the loaf and repeat. Have Toast all the time!

One of America’s Favorites – Bacon, Egg and Cheese Sandwich

December 30, 2019 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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An open bacon, egg, and cheese sandwich

A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United States and Canada. The sandwich is typically made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread. The sandwich is often served as a breakfast item with coffee. BEC is sometimes used as an acronym for the sandwich, as is BE&C.

Bacon, egg, and cheese sandwiches are particularly popular in urban areas such as New York City. Their popularity in such settings may be attributed to their ubiquitous availability from numerous convenience stores, food trucks, and other small businesses, and the rapidity with which they can be produced. In addition to their availability at the above locations, restaurants exist with menus themed around variations upon the dish.

Many variations of the sandwich exist. Common choices for cheese include American, cheddar, provolone, and Swiss. The bacon can be substituted with many other types of preserved or seasoned meat like breakfast sausage, ham, back bacon (Canadian bacon), or pork roll. Various types of bread roll can be used as the bread for the sandwich, such as a croissant, bagel or kaiser roll. Tomato is sometimes used as an addition, and more robust versions include a hash brown. The dish can also be served as a burrito or taco. The eggs are commonly scrambled or prepared as an omelette, but are occasionally fried. Either whole eggs or egg whites may be used.

A typical sandwich with these ingredients has about 20 grams of fat and 350 calories. A version has been adapted to make a low carbohydrate meal. In the United States, the bacon egg and

McDonald’s Egg McMuffin, a bacon, egg and cheese sandwich using Canadian bacon

cheese sandwich has also been modified into a prepackaged food product as a Hot Pocket (170 calories and 7 grams of fat) and a Lean Pocket (150 calories and 4.5 grams of fat).

In the United States, Sonic Drive-In offers a bacon egg and cheese “toaster”. Arby’s offers a “Sourdough Bacon, Egg & Swiss” with 500 calories and 29 grams of fat. Burger King serves up a “Croissan’wich with Bacon, Egg & Cheese” (360 calories and 22 grams of fat) as well as a “Double Croissan’wich with Sausage, Bacon, Egg & Cheese” (610 calories and 46 grams of fat). In New Zealand and some parts of Australia a “Massive McMuffin” is offered with ketchup, bacon, egg, American cheese and two sausage patties. For a time, Burger King offered an “Enormous Omelet Sandwich” with two egg patties, two strips of bacon, two slices of cheese and a sausage patty.

 

One of America’s Favorites – French Toast

November 11, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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French toast served at a restaurant

French toast is a dish made of sliced bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), torrija and Arme Riddere.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply aliter dulcia (“another sweet dish”). The recipe says to “slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover with honey before serving.”

A fourteenth-century German recipe uses the name Arme Ritter (“poor knights”), a name also used in English and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for “tostées dorées”. Italian 15th-century culinary expert Martino da Como offers a recipe.

The usual French name is pain perdu, “lost bread”, reflecting its use of stale or otherwise “lost” bread — which gave birth to the metaphoric term pain perdu for sunk costs. It may also be called pain doré, “golden bread”, in Canada. There are fifteenth-century English recipes for pain perdu

An Austrian and Bavarian term is pafese or pofese, from zuppa pavese, referring to Pavia, Italy. The word “soup” in the dish’s name refers to bread soaked in a liquid, a sop. In Hungary, it is commonly called bundáskenyér (lit. “furry bread”).

French toast topped with fruit, butter and cream, served with maple syrup.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.

The cooked slices may be served with sugar or sweet toppings such as jam, honey, fruit, or maple syrup.

According to the Compleat Cook (1659) as quoted in the OED, the bread was dipped in milk only, with the egg mixture added afterwards.

Alternatively, the bread may be soaked in wine, rosewater, or orange juice, either before or after cooking.

French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially known for its French toast, and most of the railroads provided recipes of these and other dining car offerings to the public as a promotional feature.

 

Kitchen Hint of the Day!

August 10, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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No toaster needed…………..

For a different type of toast, lightly butter a slice of bread on both sides and cook it in a waffle iron. Enjoy!

Kitchen Hint of the Day!

July 4, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze the Bread…………….

Next time your Bread is on sale buy two loaves of bread and freeze one. Bread keeps really good in the freezer. And there are always plenty of uses for it. Just remember, air is the enemy! Wrap the loaf in foil (sliced or unsliced) and put it in a freezer bag before stashing.

Kitchen Hint of the Day!

June 14, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Celery Sticks………

Slide a celery stick into the bread bag if it starts to go off. This is said to restore the freshness for a bit.

26th Annual Dandelion May Fest Dover, Ohio May 3-4, 2019

May 1, 2019 at 8:04 AM | Posted in Festivals | Leave a comment
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26th Annual Dandelion May Fest
Dover, Ohio
May 3-4, 2019

At the New Roadhouse Amphitheater located just 100 yards east of the winery on Old Rt. 39. This festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days. Children will enjoy the dandelion picking contest and making their own dandelion jelly. Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday. Arts and craft vendors dot the hillside. Past vendors have included fine art, blown glass, handmade jewelry, lawn ornaments and much more! http://www.dandelionfestival.com/

http://www.foodreference.com/html/ohio-may-festivals.html

One of America’s Favorites – Panini (sandwich)

April 15, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A typical panini with salami, mortadella, tomatoes and lettuce

A panini (from the Italian panini [paˈniːni], meaning “small bread, bread rolls” ) or panino (meaning “bread roll” ) is a sandwich made with Italian bread (such as ciabatta, and michetta), usually served warmed by grilling or toasting.

However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

Panini is a word of Italian origin. In Italian the noun panino (Italian: [pa’niːno]; plural panini) is a diminutive of pane (“bread”) and refers to a bread roll. Panino imbottito (“stuffed panino”) refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.[citation needed]

In English-speaking countries, panini is widely used as the singular form, with the plural form panini or paninis, though some speakers use singular panino and plural panini as in Italian.

A tri-tip panini with salad

Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants began selling panini, with distinctive variations appearing in various cities.

During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan’s Al Panino and Italy’s first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.

A panini press or grill is a contact grill for heating sandwiches, meat products, vegetables, and specialty menu items, nearly always with electric elements, comprising a heated bottom plate that is fixed, and a heated top plate that closes towards the bottom plate and comes in contact with the food. The function of the panini grill is to heat food to an appropriate internal temperature with desirable external characteristics (i.e. melted cheese, crisp finish, grill marks).

 

Kitchen Hint of the Day!

April 5, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Forget about the toaster…….

If you want to make crispier, more delicious toast, ditch the toaster. Using a skillet can help you keep from burning your bread, and allows you to melt the butter into your bread while cooking it. Also try baking your toast in the oven.

One of America’s Favorites – Grilled Cheese

March 25, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Grilled Cheese Sandwich

A grilled cheese sandwich is a sandwich generally made with one or more varieties of cheese (a cheese sandwich) on any sort of grilled or toasted bread, such as flat bread or wheat bread, that may include spreads such as butter or mayonnaise. Additional ingredients such as pepperoni and ham are also common.

Cheese sandwiches commonly referred to as a grilled cheese sandwich or a cheese toastie, are sandwiches that can be grilled so that the bread toasts and the cheese melts. A grilled cheese is often heated by placing the buttered slices of bread, with the cheese between the slices, on a frying pan or griddle. Grilled cheese is not typically made on a grill.

Another form of cooked cheese sandwich is the cheese toastie or toastie, a dish particularly popular in the United Kingdom that is prepared by either baking or grilling a cheese sandwich in an oven, or toasting bag in an electric toaster, or using a pie iron in order to toast the bread and melt the cheese. Cheddar is the most common cheese used in a toastie. It is usually served as a snack, or as a (usually lunchtime) meal, in most cases with a side of salad.

Cooked bread and cheese is an ancient food according to food historians, popular across the world in many cultures. Evidence indicates that, in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became readily available. The cheese dream, an open-faced grilled cheese sandwich, became popular in the U.S. during the Great Depression.

U.S. government cookbooks describe Navy cooks broiling “American cheese filling sandwiches” during World War II. Many versions of the grilled cheese sandwich can now be found on restaurant menus across the U.S. and internationally.

In the United States, grilled cheese sandwiches are often served with soup (usually tomato soup), and may be served as a whole meal.

A grilled cheese sandwich with American cheese served with tomato soup

A grilled cheese sandwich is assembled by creating a cheese filling between two slices of bread, which is then heated until the bread crisps and the cheese melts. It is sometimes combined with an additional ingredient such as peppers, tomatoes, or onions, though many other ingredients may be used. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster. This last method is more common in the United Kingdom, where the sandwiches are normally called “toasted sandwiches” or “toasties”, and in Australia, where they are called “jaffles”.

Some restaurants, food carts and food trucks in the United States specialize in the grilled cheese sandwich. The Grilled Cheese Grill restaurants are a combination of reclaimed vehicle and food cart restaurants that focus on gourmet grilled cheese sandwiches in Portland, Oregon. The Grilled Cheese Truck is an American food truck company serving gourmet “chef driven” grilled cheese sandwiches. The company started in Los Angeles, California in 2009, and has since expanded throughout Southern California, Phoenix, San Antonio and Austin. The American Grilled Cheese Kitchen is a restaurant in San Francisco, California that specializes in the sandwich.

 

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