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One of the quick and easy shrimp dishes to prepare is cognac shrimp with beurre blanc sauce. The beurre blanc, shallots, white wine, and the lemon juice are to be simmered in a small saucepan on low-medium heat from 5-10 minutes. Add the cream after it is reduced to about two tablespoons. Then, the 12 tablespoons of butter are added, one at a time, letting each one melt before adding the next one. Continue to whisk constantly. The beurre blanc sauce then is seasoned with white peppers and set aside after the butter is fully incorporated.Then, the five tablespoons of butter are melted in a skillet on high heat, and then the saute shrimp are turned a few times for about 3-4 minutes until cooked. The shrimp is seasoned with salt. Reduce the heat to low. The cognac is added and stirred thoroughly.After that, the warm beurre blanc sauce can be spooned over the hot shrimp. This only takes about 15 minutes to prepare and 25 minutes to cook. Also, it could be served with red pepper bean salad and couscous. This makes two servings. For some people, it is impossible to go out for a romantic dinner after a late night at the office. People light the candles and saute a batch of Cognac shrimp with beurre blanc sauce. Give it that special touch by adding chopped, fresh parsley and a petite spoonful of caviar.In the 1920s, the creation of the French food dishes became fine dinning for the rich. In that time, those recipes were from the poor. So, the food of the poor became fine dinning for the rich!
                         

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Well it can make any meal complete or it can make a really great mid-afternoon pie and coffee treat. You can do a low fat recipe for your favorite Chiffon pie if you are watching your calories.

This recipe

is at a website called www.bakerscommunity.com and you can find a variety of information of a variety of topics if you are into food as I am.

Some of the other articles of interest are Pumpkin Pie, Cinnamon Rolls, Going Bananas: Banana or Apple Sauce Bread just to name a few. This is a well done website and you should definitely give it a look over.

 

Many of us are looking to make healthier lifestyle choices and one way to do that is in the kitchen. By making simple variations in our cooking, we can help to reduce calories and lower fat. We can do this, while preserving flavor by baking instead of frying our favorite foods. Try basting with broth instead of butter and removing the skin from chicken prior to cooking. Add extra flavor by adding your favorite seasonings or spices and stay away from pan frying foods, which adds extra fat. This helps lower your risk of metabolic syndrome that leads to heart disease, stroke and type II diabetes and increases the overall healthfulness of your diet.

A great recipe for baked chicken starts with eight chicken pieces. Prepare the dipping mixture by combining an egg, 2-3 tablespoons of Cajun mustard, 1/4 cup of buttermilk, and salt and pepper in a small dish. On a flat plate combine 1/2 cup whole wheat flour, 1/4 cup of oatmeal, 1/4 cup sliced almonds, 1 tablespoon powered garlic, 1 teaspoon crushed pepper, 1 teaspoon Cajun spice, 1 teaspoon basil flakes, 1 teaspoon Italian herbs and 1 teaspoon parsley flakes. Coat the chicken in the egg mixture and then coat with the flour mixture and place on a baking sheet sprayed with canola oil. To help the flour on the chicken cook, spray the chicken pieces with canola oil before placing in a preheated oven at 425° and bake for 25-30 minutes until it’s golden brown. This chicken is much healthier than the fried version, and can also be made with boneless chicken.

 

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Creating an authentic Italian dish is quite easy if you have "on hand" five staple ingredients.First and foremost, it's all about the pasta. Both fresh and dried pasta are easily available to the consumer cook. Rather than buying huge amounts of any one type, you're best to purchase small amounts of the most common types, such as spaghetti, linguine, lasagna and elbow. Store your fresh pasta in the refrigerator and you're dried in a the pantry.

Though "special" Italian recipes call for white 'bechamel' sauce, it's still the red tomato sauce that takes center stage in Italian cuisine. Tomato sauce is easy to prepare from scratch. Nevertheless, you wise to stock your pantry with your favorite bottled brand as most are very favorable substitutes.

Olive oil is used abundantly in Italian cuisine. While extra-virgin olive oil is used for raw dressings over pasta salads and vegetable side-dishes, regular olive oil is used for frying and sauteing. By respecting this rule, you preserve the health benefits of this precious oil.

Italians love their garlic. So, it's little wonder that this humble bulb is found in virtually all Italian recipes. You can purchase garlic fresh, dried, powdered or jarred. Fresh garlic, being the premier alternative, is easily stored in a cool, dry place such as a root cellar or refrigerator.

Mushrooms are loved by Italians. Porcini mushrooms, in particular, are renowned in Italian cooking. Fresh or dried, these gems lend a subtle earthy flavor to Italian dishes.If you love Italian cuisine, keep these five staples stocked in your pantry. In minutes, you'll be able to wipe-up an authentic Italian dish worthy to serve at the authentic Italian table.

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Quiche originally came from Germany, from the medieval kingdom of Lothringen. The French later renamed it Lorraine. The word quiche is German from Kuchen meaning cake. The original quiche Lorraine did not contain cheese or onions; these ingredients were added later.

Quiche Lorraine
Pastry
1-Cup Flour
1/4 teaspoon salt
1/3 cup shortening
2 to 3 Tablespoons cold water

Filling
8 slices of bacon, crispy cooked, then crumbled
4 large eggs
2 cups half and half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Optional ingredients
1 cup shredded Swiss cheese or 1/2 cup Gruyere Cheese
1/3 cup finely chopped onions

In a medium bowl, mix together flour salt. Cut shortening in with pastry knife until pieces are about pea size. Sprinkle in cold water one tablespoon at a time until pastry comes together, more water can be used if needed. Shape pastry into a ball. On a lightly floured surface roll dough out to fit a 9-inch quiche dish or a pie plate may also be used.

Sprinkle bacon, cheese and onions (optional) on the piecrust. In a medium bowl beat eggs slightly, and remaining ingredients and mix well pour into piecrust. Bake at 325 degrees for 45 minutes of until a knife inserted into the center comes out clean. Let stand for five minutes before serving.

For Spinach Quiche frozen of fresh may be used. Make sure to squeeze all the water out of frozen spinach. Use a 1/2 if using frozen of 1 cup if using fresh chopped spinach