Archive for the ‘Pepper Mills’ Category
Every summer my grandkids come to stay with me while their parents go on a much-deserved vacation. I relish the opportunity to spoil the kids, letting them stay up late and going on fun outings everyday. But like most grandmas, my favorite indulgence for the little ones is cooking up some of their favorites.
I create all of the classic items—cookies, cakes and pies—but my grandkids also love my savory cuisine. Most of the time I’m cooking in the oven, but since it’s been so hot lately we’ve actually been utilizing the grill for the majority of the cooking. Last night I decided to cook some ribs, starting them off in the smoker with just a dash from the pepper mill and a few other basic spices. The ribs were fall-off-the-bone good, and they paired perfectly with my famous mac ’n’ cheese.
When my son left for college last fall, I didn’t want him to be one of those stereotypical college males who are incapable of taking care of themselves. My friends tell me horror stories of how their sons are constantly calling them for advice on how to do laundry, go grocery shopping and complete other tasks which should be menial by this point of their lives. Much to the chagrin of my son, we carved out a couple of hours a week to go through some basic training.
Each day I would make him do a chore or task that I typically do but he takes for granted. Some nights I would make him cook dinner, while on others I would make him do the laundry for the entire family. Although he vehemently opposed my training regimen, he admits that it helped him a lot during the first year. Before he left, I made sure he had everything he needed—from salt and pepper mills, to laundry detergent and a wet mop.
It would certainly be a stretch to say Americans have refined palettes. The vast majority are more than willing to consume fast food, prepackaged meals and artificial ingredients. And while these foods may be convenient, they certainly aren’t the tastiest or healthiest of choices. Many people assume that having a “refined palette” is analogous to being snooty and only dining out at ritzy restaurants, which certainly isn’t the case; it is simply the appreciation of good food and quality ingredients.
You would find few people who would argue that a Big Mac is superior to a prime sirloin burger, but not all food discrepancies are this blatant. If you are looking to improve your cuisine, you don’t have to blow your budget on Kobe beef, lobster tails and caviar—simply using high quality, fresh ingredients is enough. And remember: the small changes count to. Something as simple as trading out your pepper shaker for a Cilio pepper mill and freshly cracking whole peppercorns can make a huge difference.
Ever since my children were old enough to talk I’ve tried to instill in them the desire to maintain an active, healthy lifestyle. Many of their friends live on fast food and spend hours on end playing video games and watching TV, rarely venturing outside to see the light of day. I’ve learned that it’s crucial to encourage healthy habits without being overbearing; otherwise, you run the risk of promoting rebellion.
When my children were little, I encouraged them to assist me in the kitchen—whether they were helping me measure out ingredients for recipes or using the pepper mill to season a dish. I also made sure to make time for some hands-on activity during the day, no matter how busy our schedules were. Making a concerted effort to educate your children on a healthy lifestyle and incorporate the habits into their daily lives will pay huge dividends in the end. Now that my kids have reached adolescence, I’ve noticed that they live healthier than most of their friends—but I do see them splurging now and again, of course.
Many people drink their morning cup of coffee with pious regularity but neglect to eat breakfast, which is even more essential to sustaining high energy levels throughout the morning. And when people do take the time to eat breakfast, it is typically processed foods, which are chockfull of artificial ingredients and preservatives. One common misconception about breakfast is that it is difficult, which doesn’t have to be the case.
While your automatic espresso machine is brewing your coffee, you can quickly scramble some eggs with a few cracks from your Cilio pepper mill and make yourself some toast with peanut butter. Even just eating a piece of fruit with a glass of milk is better than nothing. And for those that think breakfast is just additional calories, eating a meal in the morning actually kickstarts your metabolism and helps you burn more calories throughout the day.
Reliable References for a Culinary Apprentice
My mother is a living museum of great Italian recipes. Although she’s well into her 80s and occasionally forgets the names of her many nieces and nephews, she has a mind like a steel trap when it comes to cooking. A conservative estimate would be that she has memorized hundreds of pasta recipes in minute detail—from how many cups of flour to the ideal number of twists from one of her pepper mills. And it seems that every time I bring my family to her house we are treated to something new.
While I definitely inherited my mother’s passion for all things culinary, my memory is nowhere near as impeccable. A missed ingredient or two won’t always spoil the dish, but it can affect the outcome so dramatically as to prove shocking at times. With this in mind, I’ve started a vast collection of Italian cookbooks and loaded each one with bookmarks for my favorite recipes. That way I can refer back to them as often as necessary and treat my family to a consistently delicious dinner experience.
As its name suggests, prime rib is one of the most flavorful and popular cuts of meat. Here is a simple and delicious recipe for preparing classic roast prime rib.
12 lb. prime rib roast
2 tablespoon House Seasoning
Pan Sauce:
2 cups beef stock
sprig of fresh thyme or 1/2 teaspoon dried
2 tablespoon Merlot Wine Steak Sauce
salt and pepper to taste
Directions:
Preheat oven to 450 degrees F. Rub the roast with the House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours or until the internal temperature measured by a meat thermometer registers your desired doneness. Transfer to platter and let rest for 15 minutes.
While roast is resting, prepare pan sauce. Skim off the fat from the pan drippings. Place the roasting pan over medium heat and add the stock and thyme. Bring to a boil and simmer for 5 minutes. Whisk in the Merlot Wine Steak Sauce. Add salt and pepper from one of your pepper mills to taste. Serve warm alongside the prime rib roast.
NOTE: Medium Rare 140 degrees F, Medium 150 degrees F, Well Done 160 degr
Losing weight doesn’t have to be a tortuous experience. It can be hard to give up our favorite fatty foods, but the process is made easier by developing a regular routine. The first step is to sever all ties with fast-food addiction. When you get out of work, just keep on driving past that beckoning neon sign. Make a stop at the grocery store and pick up some fresh ingredients.
Healthy dieting gives you the chance to reconnect with quality home cooking. Feel free to explore a number of exotic recipes; let your imagination guide you in your culinary endeavors. Most people assume that healthy food has to be bland and flavorless, but most herbs and spices have few, if any, calories. Explore a variety of new spices to discover flavor profiles for yourself—and if worse comes to worse; you can always breakout the traditional pepper mill.
When my in-laws invited my wife and me over for dinner last week, I was a bit apprehensive. Not that I don’t like her parents, it’s just that they have never invited us over for a meal they had prepared themselves. I致e heard horror stories from my wife about how horrible their cuisine was; so on the way there, I was already devising ways to conceal my contempt for the meal.
As it turned out, the food wasn’t horrible, but it certainly wasn’t something to write home about either. Everything was cooked adequately, but it was all rather bland and lacked basic seasoning. Of course, I raved about the meal and showered praise upon the chefs. However, I would like to help my in-laws improve their cooking while still being tactful. I think that for one of their birthdays I will buy them a Cilio pepper mill and salt mill, which will hopefully encourage them to be a bit more liberal with their spices.
Here is a recipe for a delicious toasted sandwich with a little bit of Italian inspiration. In addition to the ingredients, you will need a sandwich toaster or toaster oven.
Ingredients:
~2 slices of Italian bread
~Mozzarella Cheese
~Sliced Tomatoes
~Prosciutto
~Basil
~Sliced Red Pepper
~E.V.O.O. (extra virgin olive oil)
Directions:
First make the sandwich as you would any sandwich. Spreading a little butter on the inside of each slice of bread will make it a bit moister. Once you’ve created your sandwich, brush the outside of each piece of bread with the extra virgin olive oil. I like to add some salt and a few cracks from one of my pepper mills as well. Then, using your sandwich toaster, press the sandwich between the hot plates. Experiment with different ingredients for a taste best suited to your liking!