Latest news with #TammyAlgood
Yahoo
22-04-2025
- General
- Yahoo
This cheese is the GOAT; even if you don't think you like it, you probably do
For decades, my husband has believed he doesn't like goat cheese. Shhhh! Little does he know that I have incorporated it into dishes galore that he craves. I think it's the consumption of it alone with crackers that he doesn't like, but I'm not investigating any further. That seems to be the case for a few people I know, but it certainly isn't true for me. I have loved goat cheese from the moment I first tried it. My refrigerator is rarely without it and inspires me when I am ingredient-bored. Chèvre is the French word for goat, and it refers to goat's milk cheese, which has a unique tang that helps it stand apart. For eons, I purchased goat cheese unflavored, but every now and then, I like to enjoy it with a mixture of herbs added. Although it doesn't require much aging, aging can take the earthy flavor to a whole new level. More often than not, you'll see it goat cheese served in its soft yet still crumbly form in the supermarket. 'Pur chevre' is made from 100% goat milk. 'Mi chevre' cheeses are made from a mixture of both cow and goat milk. Honestly, I like them both. Proper storage is essential for maintaining the best taste, and of course, it needs refrigeration. I have found that chevre doesn't seem to prefer plastic after opening. I wrap it tightly in aluminum foil. Bring it to room temperature for 20 minutes or so before serving for optimum flavor. If you purchase goat cheese in a cylinder or log, your best tool for cutting it into discs is a piece of dental floss. Make sure the cheese is cut as soon as it is removed from the refrigerator. Ronny asks, 'What is parboiling? How is it different from boiling? Is it the same as a rapid boil?' Ronny, Think of the 'par' in parboiling as partial. Because that's what it is. Parboiling is when you partially cook a food in boiling water. It is frequently done with dense items such as potatoes and carrots before adding them to a dish. This makes sure that everything in the recipe is sufficiently cooked at the same time. Tammy Algood is the author of five cookbooks and can be seen on 'Volunteer Gardener' on PBS stations in Tennessee. Follow her at This article originally appeared on Southern Kitchen: You probably like goat cheese even if you don't realize it
Yahoo
31-03-2025
- General
- Yahoo
Split peas: A budget-friendly solution for a quick and delicious soup
I have always kept a variety of dried beans in the pantry. These are not just for emergencies but a ridiculously economical meal option. My problem is that occasionally, I don't plan ahead. Even the quick soak method takes some forethought. Split peas, however, can be made reasonably quickly. They're a wonderful and frequent go-to item, and they're delicious. While I more often than not use them in soups, they are also a fast side dish. Split peas are perfectly named because they are specifically grown to be dried and halved. By splitting them in two, you have a nearly instant dried pea that can be soaked if you want, but it isn't necessary. Rondo is the variety of pea routinely grown for split peas. Just like regular peas, they are harvested during the summer months and then stripped clean of the cellulose skins that surround them. After stripping, they are cut in half along the natural seam of the pea and then dried. Green is the most common and least expensive color of split peas. There are also yellow split peas available. Both are energy powerhouses and have a nice, long shelf life due to the lack of moisture. I transfer mine to a canning jar so the bag doesn't get lost in the pantry, plus I can see the amount I have at a glance. When serving as a side dish, I add a peeled carrot and either an onion or leek to the cooking liquid, typically stock. I discard the flavoring agents when the peas are drained, then just add butter, salt and pepper before serving. And even with spring arriving, I still enjoy making split pea soup to knock off the chill of the evening. Roger of Chattanooga asks, 'My mother has several notations in her meal planning book referring to moscovites. Can you help me with this?' Roger, These are molded desserts that are creamy and contain fruit. Think of Bavarian cream. It is sometimes served on top of chilled sponge cake that has been soaked in cherry brandy. Tammy Algood is the author of five cookbooks and can be seen on 'Volunteer Gardener' on PBS stations in Tennessee. Follow her at This article originally appeared on Southern Kitchen: Split peas: A budget-friendly solution for a quick and delicious soup
Yahoo
19-03-2025
- General
- Yahoo
Croutons: They're simple to make and add amazing texture to salads
One year I gave up bread for Lent and was doing great until I realized my salads would suffer. No croutons on the top left me with no crunchy texture, especially when it came to my beloved Caesar salad. It was remarkable how the elimination of that one thing can change a dish so much. Croutons are cubes of bread, dried by toasting or frying until crisp. The word comes from the French word 'croute' which means crust. The exact origin appears to date back to medieval times. Stale bread, naturally hardened by drying out, was recycled, so to speak. The French popularized croutons in the 17th century by speeding the process over a griddle. These cubes of bread were adornments for dishes leading up to the main course. Since these meals were typically drawn out, the pieces of bread helped satiate those who would prefer to rush the process. Even though there are packaged croutons widely available, I like making my own. I have used a variety of breads over the years but my preference is a baguette with the crusts removed. Half inch cubes are just the right size. They aren't too big to eat in one bite, or so small that they get lost in the other ingredients. You can saute the cubes on the stovetop but I find it's much easier (and I achieve more uniform results) when the process is done in the oven. Place the cubes in a shallow baking pan and drizzle with some melted butter followed by a light sprinkling of salt. Then into a preheated 350-degree oven they go for around 12 minutes. I stir them a couple of times so they brown evenly. That's it! You can use them right away or store in an airtight container for later use. Devon of Louisville asks, 'Why are bay leaves always discarded after using in recipes?' Devon, Even though the leaves add flavor to long cooking soups and stews, they do not tenderize. They are quite tough and the edges of the leaves can almost be sharp. The flavor is pulled from the leaves over time, but due to the fibrous texture, they are removed and discarded before the dish is served. Tammy Algood is the author of five cookbooks and can be seen on 'Volunteer Gardener' on PBS stations in Tennessee. Follow her at This article originally appeared on Southern Kitchen: Easy crouton method: How to make texturally rich, delicious salads
Yahoo
12-02-2025
- General
- Yahoo
Market basket: Canned milk can come in handy in emergency
Pantry staples are items that should be readily available in any kitchen, not just for emergencies but for regular cooking. While many have a good supply of dried or canned beans, rice, flour and sugar, perhaps they are lacking when it comes to canned milk. Evaporated milk is one of the handiest items you can keep in stock. I use it in custards, sauces and gravies, as a coating holder when dipping meat or fish in crumbs and as a binder in meatloaf. It has as many uses as fresh milk but is always there thanks to being shelf-stable. What is it? As the name suggests, canned milk is simply regular fluid milk with around 60% of the water removed to create a more concentrated form of milk. It doesn't have sugar added like sweetened condensed milk, so don't get them confused because they are not interchangeable in recipes. Instead, evaporated milk is heated to stabilize the proteins it contains and homogenized. Homogenization happens when all the particles in a substance are broken down to be the same size. This allows emulsion to take place so that it is blended evenly with no bits and pieces floating around. The same process takes place when making creamy salad dressings. The beauty of evaporated milk is that when it is mixed with equal amounts of water, it is instantly a worthy substitute for refrigerated milk. You can find it in whole or low-fat versions at the supermarket. The shelf life is extremely long, which is why it's considered a pantry staple. Room temperature storage is fine. Once the can is opened, any leftovers should be transferred to a tightly sealed container like a small canning jar. Refrigerate it and use it within a week. Carlton of Savannah asks, 'Can I freeze leftover evaporated milk that I have opened?' Carlton, You most certainly can but only for short periods of time. Less than 2 months is recommended. You will notice some separation as it thaws, so use it in casseroles or soups. When nearly thawed, it can be beaten until peaks form and used as you would whipped cream. The addition of powdered sugar will give it flavor. Tammy Algood is the author of five cookbooks and can be seen on 'Volunteer Gardener' on PBS stations in Tennessee. Follow her at This article originally appeared on Southern Kitchen: Market basket: Canned milk can come in handy in emergency
