Cooking Tip of the Day: Commentary: Flavored Butters

Commentary: Flavored Butters

Flavored butters add a wonderful finishing touch to a basket of warm freshly baked muffins. These butters add a certain wow factor to your brunch that your guests will remember. I have included two recipes that are very easy and delicious. You must try them.

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Featured Herb - Chives

Chives are part of the onion family and are native to Europe, Asia and North America. They appear as thin green straws and impart a wonderfully light onion flavor. They are commonly used in cooking and are one of the “fines herbes” in French cooking, along with tarragon, chervil and parsley.

They are used in many traditional French and Swedish dishes. Chives are in many recipes for fish, potatoes and soups, as well as, other foods. They're frequently used also as a garnish.

Chives readily available in groceries in both the fresh and dried form. I consider it to be one my “must have” herbs for cooking and I prefer the fresh variety to the dried. I snip them with kitchen shears over many dishes.

The Busy Bowl in the picture is part of a set of 4 bowls by RECO International and is available at romertopfonline.com and other fine stores.

Featured Spice - Paprika

Myth Busters

MYTH: Food is safe once it's cooked, no matter how long you leave it out.

FACT: Food - raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours.

Bacteria grow rapidly in the "danger zone" between 40° F and 140° F.

ADVICE: Follow the "two hour rule": toss perishable foods left out for more than 2 hours.

And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour.

Source: Partnership for Food Safety Education

Are You A New Cook or Know One?

Are you a new cook or are you looking for a perfect gift for one? I have a suggestion. The Joy of Cooking. It is by far the best starter cookbook I have ever seen. The Best Man at my wedding gave it to me. I already knew how to cook, but this book covered the basics and answered so many questions over the years. If I was unsure of an ingredient in a recipe, I could look it up and find a wealth of information about it. From cuts of meat, information about all types of fruits and vegetables, how to make gravy, to the many types of salad greens, it gives not only information about the food but also provides valuable tips for cooking and storage. It's invaluable in any kitchen.

Sunday Morning Breakfast Ideas

Sunday morning breakfasts at our house are special. I like to make something different from the ordinary routine.

If it’s pancakes or waffles… I make them different in some way… instead of serving them with just pancake syrup …. I make them with strawberries and a homemade whipped cream on top….

I published a recipe around the holidays called Bananas Foster Waffles…yummmm… how about Peach Melba waffles?… serve waffles with canned or fresh peaches on them …drizzle a little raspberry syrup and put a dollop of ice cream on top…. they are to die for!

Crepes are another Sunday morning breakfast we like…. Crepes can be filled with virtually anything …. From savory to sweet… it’s all good.

Eggs …. Poached… scrambled…omelets… frittatas …fried with grits… you name it… you can do it!

And we can’t forget to include French toast… my Aloha Stuffed French toast is such a treat and very easy.

Warm muffins and fresh fruit… with mini fritattas….also great …. check out the Muffin and Eggs label for a list of wonderful recipes.

Sweet rolls and pastries…. delicious coffeecakes…. and more.

There are many ways you can truly make a Sunday morning breakfast special.

I could go on and on…. And I will!

I’ll do it until I run out of ideas…. So whether you cook a romantic breakfast for two or for a crowd ….put us on your favorites and come back often!

To see a complete listing of wonderful breakfast recipes you can peruse the Breakfast and Brunch label or go to our Recipe and Tip Index and see a listing there.

Notice

While almost all of the photos here are produced by us, occasionally we do use second party sources for stock photos if, at the time of post, a picture of our own is unavailable. We choose photos that are a true representation of the food or subject discussed. This is particularly true of some of our Tips and Commentaries. All artwork/photos are credited to the producer if known. Many of these photos are obtained through photo sharing sites and the artists are unknown. If you are the artist/producer of any works on this site, feel free to email me at cookingtipoftheday@gmail.com and credit will be given.

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Commentary: Flavored Butters

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