Coffee: the get-up-and-go juice of men and women around the world; the elixir every insomniac worships; and the drinkable oil that greases the cogs of our restless mind. Whatever coffee means to you, no one will argue that coffee has deep roots in the culture of our society. Coffee can bring two distinctively opposite individuals together in a ranting, super-charged explosion of camaraderie only describable as totally remarkable and inspiring. No one would dare deny that a good cup of gourmet coffee is one rung higher on that latter of inspired preeminence than an average blend of coffee.

What makes an average coffee better than average or gourmet coffee? This simple question is not so simple to answer. The process starts with a single, little, dark bean. However, that bean has an awe-inspiring story itself. The quality of a coffee bean depends vastly on where and how that particular coffee bean is grown. The cultivation process is as important as the elevation, temperature, and weather of the surrounding area of the coffee bean. Of course, the temperature and weather of the surrounding area is subject to continuous change; therefore, the quality of a coffee bean is going to change from year to year.

Not surprisingly, coffee beans are handpicked and handled with extreme care to produce the highest quality possible. After the coffee bean has reached the processor’s plant, the coffee bean is separated, then is prepared for immediate roasting. The roasting process heats the coffee bean to an extremely high temperature. The longer the coffee bean is kept in the extreme heat, the darker the roast of the coffee beans. The darker the coffee bean, the less caffeine the coffee bean generates in that everyday cup of java. In addition, the darker the coffee bean is in the end, the less weight that coffee bean actually weighs. Surprisingly, Europeans enjoy a darker coffee blend than the American consumers.

Immediately after being removed from the extreme temperature of the roasting process, coffee beans are exceptionally absorbent. This is the most popular time to add additional flavorings and additives that make a good gourmet coffee. Of course, there are enormous optional factors to any gourmet coffee. Now we are going to explore these options and discuss in detail the enormous possibilities associated with gourmet coffees. Grab yourself a cup of java, relax, and let’s walk, hop, or skip down this explorative path of truth as we explore the phenomenon of gourmet coffee!

Tana has been an avid coffee and tea drinker her whole life. She has tried more than 100 different varieties of coffee and tea. At her site, Tana reveals to you her delicious secret blends of coffee and tea that she has experienced through her years. To learn more about thelittleteahouse.com premium gourmet coffee visit thelittleteahouse.com thelittleteahouse.com

Fresh asparagus is available year-round, but it’s most plentiful and cheapest in springtime. Snap of the tough lower part of each stalk then steam them until just tender (a few minutes in a countertop steamer or on the stovetop in about 1/2 inch of water.) Squeeze on a little lemon juice and enjoy! Add them to any salad, or try one of these easy, healthful recipes.

By the way, don’t be surprised if your urine smells of asparagus after you eat it. Many foods affect the odor of urine, and asparagus is notorious for this.

Asparagus - Shrimp Salad
For the dressing:
1/4 cup rice vinegar
2 cloves garlic, minced in a garlic press
1 tablespoon grated fresh gingerroot
1/2 teaspoon bottled hot pepper sauce, or to taste

For the salad:
1 pound thin asparagus
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup canned baby corns, drained
1 pound steamed, peeled shrimp

Combine the dressing ingredients.

Break the tough ends off the asparagus and cut the stalks into 1″ pieces. (Diagonal cuts look attractive.) Steam the asparagus for 8 minutes, or until just crisp-tender. (Alternatively, cook in boiling water for 3-4 minutes.) Rinse the cooked asparagus in cold water and drain.

Combine the asparagus with the remaining salad ingredients and stir in the dressing.

4-6 servings

Seafood “Stir Fry”
Use any combination of vegetables and any seafood that appeals to you. This basic recipe can be varied to use whatever you have on hand.

1 red bell pepper, cut in 1/4″ x 1″ strips
1/2 pound thin asparagus, cut on the diagonal into 1″ pieces
1/2 pound mushrooms, sliced
1/2 cup baby corn
1/2 pound shrimp, peeled
1/2 pound scallops
1 pound flounder or other firm white fish, cut in 2″ pieces
1 cup bouillon
1 tablespoon minced fresh gingerroot
2 cloves garlic, minced
1 teaspoon freshly ground black pepper
3 tablespoons oyster sauce or soy sauce
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2 cup chopped basil leaves or flat parsley
Cooked brown rice, barley or other whole grains

Prepare all the vegetables and seafood and have everything ready by the stovetop.

Pour 1/2 cup of the bouillon into a large pot or deep frying pan. Add the gingerroot, garlic and black pepper and bring to a boil. Quickly add the shrimp, scallops and fish; cover, reduce the heat and cook until the fish is opaque, 3-5 minutes. Remove the seafood with a spatula or slotted spoon and set aside. Return the liquid to a boil and add the drained mushrooms, red pepper and asparagus. Add a little more of the bouillon if needed. Cook, stirring constantly, until the asparagus is just tender but still bright green. Stir in the oyster sauce and the cornstarch mixed with water; cook until the sauce is slightly thickened, 1-2 minutes. Return the seafood to the pot and stir in the leaves. Serve over cooked whole grains.

4-6 servings.

Creamy Asparagus Soup
2 pounds asparagus
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 broccoli stems, sliced (save the florets for another use)
6 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1 cup quick-cooking or rolled oats
Juice of one lemon
Lemon wedges
Freshly ground black pepper

Break the tough ends off the asparagus and discard. Cut the stalks in 2″ pieces and set the tips aside. Put the asparagus stalks and the remaining ingredients except the lemon in a large pot and bring to a boil. Reduce the heat and simmer 45-60 minutes, until the vegetables are very soft. Puree with a hand blender until smooth. Return the soup to a gentle boil, stir in the asparagus tips and cook 3-5 minutes or until they are just tender. Stir in the lemon juice and pass the wedges along with the pepper mill.

4-6 servings

Read my drmirkin.com/goodfood/index.html Good Food Book FREE, with 100 healthful recipes.

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at drmirkin.com DrMirkin.com

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Buying an espresso machine is an important decision – choose a wrong one and you’ve wasted a few hundred dollars; choose a good one and you will be rewarded for years to come.

Picking the correct machine for your needs is a matter of prioritizing the features that are most important to you. There may not be a machine that is exactly in your budget and has all of the features that you want. For that matter, there may not be a machine for sale at any price that has all of the features you want. You may have to compromise a bit.

The following are some factors to consider:

Price

Price is definitely a consideration for most people. As a general rule, you do get more for the extra money - more metal, less plastic, higher-quality workmanship, better support, more controls. On the other hand, if you just want an occasional cappuccino, or if you rather buy other things with your money, most cheap machines can make a pretty decent drink.

Espresso machines are definitely not cheap, but, compared to going to Starbuck’s every day, it may not take long at all for a good machine to pay for itself. Spending $3 every weekday at the local coffee house translates to $750 over the course of a year. You could buy a great machine for that amount that will last for years to come.

Type

Moka or Steam - Steam provides pressure to push water through a bed of coffee grounds. No real controls on pressure or temperature. Length of brewing time is controlled by operator.

Semi-Automatic - Pump provides pressure. Operator grinds, doses and tamps coffee into a portafilter. Brewing pressure and temperature are set and controlled by machine. Length of brewing time (and, therefore, volume) is controlled by operator.

Automatic - Pump provides pressure. Operator grinds, doses and tamps coffee into a portafilter. Brewing pressure and temperature are set and controlled by machine. Machine automatically brews to a predetermined volume.

Super-Automatic - Pump provides pressure. Machine automatically grinds, doses, tamps, brews to a predetermined volume, and ejects the spent puck, all with the push of a button. Some commercial super automatics can also steam milk automatically, depending on your brew selection. Bosch, Saeco and Solis are a few of the brands that offer super-automatics.

Lever - Lever pushes down a piston to provide pressure. Lever pushed down manually by operator. Lever espresso machines are harder to operate, but provide greater control over shot. For those who enjoy the art of making espressos. Lever machines are still offered by the original manufacturer - La Pavoni.

Design

The traditional espresso machine is somewhat square and boxy. If this is OK - great - there’s plenty from which to choose. If you would rather have a machine with a more modern design, you might consider the Espressione Cafe Retro, the La Pavoni Cellini or the La Pavoni Pisa. For an old world design, you could consider a La Pavoni Lever Machine.

Boiler

The boiler heats the water for the espresso. Usually, it’s made of aluminum, brass, copper or stainless steel. Aluminum heats the fastest, but brass and stainless steel retain heat longer. If you just want one quick cup in the morning, aluminum may work best. If you brew repeated shots, consider brass, copper or stainless. Over the years, aluminum may tend to corrode more then brass, copper and stainless.
Another consideration is boiler size. Smaller boilers (3-5 oz.) heat up faster and are great for 1 or 2 cups, but they generally require more recovery time and may not maintain temperature as consistently as a larger (7-12 oz.) boiler. As a general rule, the more expensive machine, the larger the boiler.

Bar Pressure

The amount of pressure the machine can produce for forcing the steam through the coffee grounds and making the espresso. Technically, only 9 bars are needed, so it doesn’t make much difference if the machine produces 15, 16 or 18 bars.

Housing

Espresso machines are made with either ABS shock-resistant plastic or metal housing. If plastic bothers you, make sure you look for a machine with a metal housing. As expected, these cost more, and options in the lower prices ranges are limited.
Size
Remember to consider your counter space and how your espresso machine will fit on it and in your kitchen before buying. Don’t buy a machine that’s too big and unwieldy.

Pods

Coffee pods contain enough coffee for one shot and are pre-packaged inside of a filter membrane. The advantage of using pods is that they are easy to use – just open a pod package and put the pod into the pod filter holder. The clean-up is easy since the grounds are inside of the filter membrane, and the grind of the coffee is always correct. Pods are great for convenience and cleanliness.

Disadvantages of using pods are the cost – they are more expensive than grinding your own coffee, and flexibility – you can only do single shots with pods. Some machines accept pods; some don’t. If you want to have the option of using pods, make sure the machine you are interested in can accept them.

Paul Ballenger has been selling coffee makers and espresso machines for over 5 years. Yes, he loves coffee. He has created an coffeemakersetc.com/espresso-machine.html Espresso Machine Comparison Chart which separates many espresso machines according to the factors listed above.

There is nothing more highly regarded in Spain than its dry-cured hams. Although it is, quite rightly, regarded as one of life’s rare delicacies, jamón serrano is a normal part of everyday life in most Spanish homes.

There you will find it in a prominent place, with its knife conveniently placed, just asking to be carved and eaten. The idea being that you take a few small slices as you pass by for a tasty tapas treat as and when the fancy takes you.

But how many of us know what goes into the production of these hams and what the main differences are?

Like all meat foods, the quality of Serrano and Ibérico hams depends entirely on the type of pig it comes from, how it’s reared, what it’s fed on and how it’s cured.

The other difference, of course, is which leg you choose. The back legs are heavier, the better quality and are called the jamón. The front legs are called the paleta.

So let’s have a look at our lovely Spanish pigs and see what influences the quality and flavour of the hams that come from them.

The Iberian hams.

Far-and-away the best of the Spanish pigs is the Iberian hog. Only the hams that come from these pigs can be called Jamon Ibérico.

These give us the highest quality hams and are descendents of the wild boar. They only account for about 5-10% of all Serrano hams because of their expensive rearing and feeding requirements.

Originating from and still reared in the south-west regions of Spain, Iberian hogs have longer legs and more pointed snouts.

Their grey skin and almost black hoofs gives them their famous Serrano name of Pata Negra which, literally translated, means ‘black foot (or hoof)’.

This wonderful breed has the ability to store larger fatty deposits which creates the yellow fat that gives Iberian ham its beautifully marbled texture and distinctive aroma.

Of the Iberian pigs, the finest quality hams come from those that have been reared free-range in the mountains and fed exclusively on acorns (bellota).

These live a life of luxury rooting about in oak forests until the day of their demise and it is the acorns which gives them their unique flavour.

From these pigs comes the highly-celebrated, and most expensive, Jamón Ibérico de Bellota. (Also known as Jamón Iberico de Montanera.)

Next in quality still comes from the Iberian pig but one that has been fed on a mixture of acorns, pasture and authorised commercial feeds.

This ham is called Jamón Iberico de Recebo and is a good compromise for those who don’t want to break the bank on a Bellota ham but still want to experience the superb taste and texture.

Finally, we have the plain Jamón Iberico, also known as Jamón de Pata Negra. Let me assure you though, there is nothing ‘plain’ about this superb Ibérico ham.

It still comes from the Iberian pig, but one that has been fed and reared on commercial compound feeds. Nevertheless, it is still a delicious and special taste experience.

The Serrano hams.

After the hams of the Iberian pig we have the hams of the ‘white pigs’.

The white pig can be a mixture of different breeds, such as Duroc, Landrace, Large White and Jersey. From these come the Serrano hams which are by far the commonest hams produced in Spain.

They account for around 90% of all Spanish hams sold and are known by various names. The main ones being ‘Jamón Serrano’, ‘Jamón Reserva’, ‘Jamón Curado’ and ‘Jamón Extra’.

No special feeding methods here, just authorized commercial compound feed. But, yet again, they are outstanding hams.

It’s worth noting that the words Serrano, Reserva, Curado and Extra don’t really tell us much about the quality of the ham.

This is down to individual brands and producers and can be hard to differentiate. But if you want a fair-ish indication as to the quality of Serrano ham, you can’t go far wrong by looking at the price tag!

That’s about covered our lovely porkers while they’re alive, let’s find out what happens after they’ve made the ultimate sacrifice.

(By the way, the Spanish breeders of these noble animals do actually still refer to their slaughter as ‘sacrifice’. Seems like a much more respectable term, don’t you think?)

After the ’sacrifice’.

To get our Serrano ham, the pigs are ’sacrificed’ in the winter and the hams are packed in piles of salt to help dry and preserve them.

The length of this salting process depends on temperature and the weight of the ham but is usually around one to two weeks.

The minimum amount of salt is used because a Serrano ham which is over-salted becomes heavy and tough over time.

The salt is then cleaned off and the hams are hung up to dry, for between 1 to 2 months, at a temperature of between 5º to 10ºC and a high humidity of 75-80%.

This period is called ‘asentamiento’ and concentrates the flavour by drying out the moisture and infusing the ham with the remaining salt.

Next comes the real curing process which turns the white fat to yellow, transforms the meat into its deep ruby colour, and gives Serrano ham its characteristic aroma.

This lasts between 6 to 12 months with the meat adapting to the temperature and humidity of spring and summer. After the first month or so of this, the hams are covered with a blue-grey mould.

It doesn’t look very appetising but this is what gives it its aroma because in the summer, as the hams sweat off the fat, the odour of the mould infuses into the meat.

During the last month or so of the curing period the hams will go through ‘maduracion’.

This is when the temperature and humidity is dramatically increased to spread the fats throughout the ham and increase the flavour.

After this carefully controlled process the hams will have lost 20% to 40% of their weight and will be considered ready for sale.

At this point most of the hams will indeed be shipped out.

However, the finest Ibérico hams will now be transferred to caves or ‘bodegas’ for another 12 to 18 months.

This extra curing period is called ‘añejado’ and gives these hams their celebrated complex flavours.

The end result is Jamón Ibérico de Bellota. A sweet, dark red meat marbled with rich golden fat and infused with the nutty flavour of its staple diet: the humble acorn.

You can’t get better than this, my friend. Try it and see if you don’t agree.

Steve Lean is a writer, photographer and Spanish food nut. He lives in Andalucia, southern Spain and is the webmaster of proper-spanish-tapas.com Proper Spanish Tapas where you can find recipes, ingredients and ‘everything you ever wanted to know about tapas - the small plate with the BIG flavour!’

When discussing whisky the first thing that needs to be know is that there are two legitimate spellings. The Scotts and Canadians spell whisky without the “e”, while the Irish and Americans spell it with an “e” as in whiskey. This should be the first indication that the world of whisky is a very complicated one and has many regional differences in taste and production. This is part of what makes whisky such an interesting and enjoyable spirit.

Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky producers. The Irish used the term “uisce beatha” (”Water of Life” in Gaelic) to describe whiskey, so it must have been important.

Both the Scottish and Irish make whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is roasted over open peat fires to dry, this results in the grain picking up the peat flavour. In Ireland, the malted barely is dried in closed ovens, and is never exposed to the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, most of the time, distill their product three times, which results in a very pure distillate which makes Irish whiskey exceptionally smooth. The Scottish distill their product twice and this results in more flavour in the spirit.

In North America there is Canadian whisky and American whiskey, which has a number of regional classifications including Bourbon and Tennessee whiskey. Each product in North America is unique and is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.

American whiskey has a number of regulation depending on the definition of the product. Bourbon must be made from fermented mash of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It cannot be distilled at a proof higher than 160 and must be stored in new oak barrels at a proof of 125 or less. Blended American whiskey must be made from at least 20% whiskey aged two or more years with the remainder made from unaged neutral grain spirit. American corn whiskey must be made from a minimum mash of 80% corn. Tennessee whiskey follows the same regulations as Bourbon, but is charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.

Canadian whisky must be ages for at least three years, but for the most part the Canadian government allows the expertise of the distiller to define the characteristics of the final product so there are no limits on distillation proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat and rye distillates that have been aged in selected used or new oak barrels. Some Canadian producers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and age each distillate separately and then blend a final product from a mixture of spirits. Most Canadian whisky is distilled twice.

This article has only scratched the surface of the whisk(e)y world. There are many regional characteristics of whisky and many other counties are producing this fine spirit. It would take a lifetime to explore the complete world of whisky, but it would be a worthy attempt.

Darcy O’Neil is a bartender with a formal education in chemistry. His motive for becoming a bartender was part by chance and partially to fulfill his culinary desires. Darcy feels that in life, food and drink are too important to take short cuts, so he quickly became an advocate for making great cocktails. Darcy currently works as a bartender in London, Ontario and spends his time writing about his theartofdrink.com/blog/ mixology, cocktail and bartending experiences.

Every wine-producing nation has a specialty. From nations good at producing Cabernet to those who excel in Chardonnay, from those who are excellent makers of Semillon to those who know the quality of their Shiraz is a sure thing, many nations have a wine that they make best. For New Zealand, two wines can be considered the “special:” Pinot Noir and Sauvignon Blanc. Putting many grapes in the baskets of these two wines, New Zealand relies on their excellence to keep the wine industry continually prospering.

Pinot Noir is a light-colored red wine with hints of berries, plums, cherries, and tomato flavors. On occasion, the taste of earth or wood may sometimes seep in. While it goes well with the typical food fitted for red wines - including red meat, creamy sauces, and spicy seasonings - Pinot Noir is more adaptable than other red wines and also compliments both chicken and pork.

Pinot Noir is a bit of a high maintenance wine, relying on a grape that rolls its eyes and huffs sarcastically whenever its asked to ripen. It quite simply is hard to cultivate. Many nations, however, believe that the difficulty in planting is trumped by the finished product.

Pinot Noir is most famous for being French; the wineries of France are particularly gifted in this type of wine. But, New Zealand is close behind, frightening the French bottles of Pinot Noir and causing them to wee wee unexpectedly in their bottles.

Red wine and New Zealand, because New Zealand does not have a high amount of sunshine, initially seemed like a poor pairing. But, after a successful run with Cabernet Sauvignon and Merlot in the Auckland region, the two entities proved to be an adequate combo. Once Pinot Noir entered, the combination went from adequate to wonderful.

A type of Pinot Noir soon flourished in the Canterbury region, making Canterbury the province where it found its first New Zealand home. Martinborough, located on the south end of the North Island, was the next place Pinot Noir took off. For a decade, the vineyards of this region produced Pinot Noir laden with flavor and complexity.

Central Otago was eventually given a trial run at producing Pinot Noir. This trial run was offered in part because of Central Otago’s reputation of producing great fruit. While Central Otago was originally overlooked as a region because of its very southern location, the surrounding mountain range helped increase the temperature variations among seasons. This benefited production of the grape. The latest area to adopt Pinot Noir is Waitaki, located on the border between Otago and Canterbury

On the other end of the color spectrum is New Zealand’s most famous white wine, Sauvignon Blanc. This wine is responsible for the wine glasses of the world turning towards New Zealand and asking for a sample. A green skin grape, Sauvignon Blanc is typically described as crisp, dry and fresh with flavors that can vary from leafy to fruity. It goes well with fish, cheese and even sushi. It also doesn’t benefit much from aging and is typically drank young.

New Zealand is thought to be the ideal home for Sauvignon Blanc, a virtual headquarters in a globe of possibilities. This is particularly true of the Marlborough region. Montana Wines first laid claim to this region by producing Sauvignon Blanc in 1979. Located in the north tip of the South Island, the Marlborough region proved to be an area where Sauvignon Blanc absolutely flourished.

The decade of the 1990’s saw Sauvignon Blanc make a name for itself in New Zealand. Not only did the lands of Marlborough evolve into vineyards at an expedited rate, but New Zealand finally found a wine they were proud to label theirs. Producing bottles high in quality and low in expense, many wineries of New Zealand - Montana, Hunters, and Cloudy Bay Vineyards - began producing what many people assert are the greatest Sauvignon Blanc’s in the world.

It is the flavors of New Zealand’s Sauvignon Blanc that leaves it superior. Filled with the taste of green vegetables - green beans, teas, limes, and herbs - as well as sweet flavors - mango, and passion fruit - this wine tastes like, and is rivaled by, no other.

New Zealand is a country with wine that will only get better as time goes on. These two types are just the beginning of a culture that could soon be known more for wine than for kiwi. Pinot Noir and Sauvignon Blanc aren’t the only wines in New Zealand’s cellar, but they are the wines inside the trophy case.

Jennifer Jordan is the senior editor at savoreachglass.com savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

Don’t you love it when your kids are getting ready for bed and you hear, “By the way Mom – our class party is tomorrow, and I signed up for three dozen chocolate chip cookies!”

Cookies are America’s most popular dessert, and for all those late night, emergency cookie baking sessions, or almost any cookie occasion, about half the cookies baked are chocolate chip.

Did you ever wonder what chocolate chip cookies and President John F. Kennedy have in common? Perhaps not, but here are some historical chocolate chip cookie tidbits.

There are an estimated 2,000 varieties of this popular cookie, from chocolate chip banana to white chocolate chip raspberry, but the most popular is the Toll House cookie recipe seen on the back of every Nestlé chocolate chip package.

In 1930, Ruth Wakefield and her husband, Kenneth, established the Toll House Inn, near Boston, Massachusetts. Their tourist lodge was housed in a building (circa 1709) where, at one time, travelers paid their tolls, changed horses and enjoyed home-cooked meals.

The Toll House Inn was well-known for Ruth’s cooking, especially her desserts. She often sent travelers on their way with a plate of her delicious cookies. One otherwise uneventful day in 1937, Ruth added small chunks of a Nestlé’s Semisweet Yellow Label Chocolate bar to her butter cookie dough.

Results? Instant success!

The story goes that Ruth received a lifetime supply of chocolate in exchange for her recipe, which Nestle’ printed on the back of their semisweet chocolate bar packages. The cookie recipe was so popular that Nestlé began marketing chocolate chips to be used especially for cookies.

Over the years, the popular Toll House Inn included many well-known guests, including - guess who? – President John F. Kennedy.

Almost a century after Ruth dropped that first piece of chocolate into her cookies, every bag of Nestle chocolate chips in North America continues to have Wakefield’s original, Toll House recipe printed on the back.

Just like Ruth’s recipe, all basic chocolate chip recipes call for flour, sugar, butter or margarine, baking powder and/or baking soda, eggs, vanilla, and chocolate chips. The taste and texture varies with recipe. Some chocolate chip cookies bake puffy and others flat. The easiest to decorate are flat.

Decorate chocolate chip cookies? Yes, these are especially unique for Jenny and Jeff’s school parties – that is, if you aren’t too tired after your all night baking session! Chocolate chip cookies are tasty enough without icing, but a little decoration will make you the most popular mom in the class!

Decorated Chocolate Chip Pan Cookie

Instead of the more time-consuming individual cookies, the chocolate chip pan cookie can be a life-saver when you’ve awakened at midnight, realizing you forgot to bake those cookies for tomorrow’s first grade celebration of “National Play Doh Day.”

After you bake the cookie, pipe on a balloon (royal icing border filled in with gel icings) and message like “Happy Imagining!”

Chocolate Chip Cookie Bouquets

While chocolate chip cookies don’t lend themselves to the fancier, polished cookie bouquets, they can be very cute and cheerful – exactly the thing for 85-year-old Aunt Myrna, who married her yoga instructor, or Cousin Jim who just graduated from bungee-jumping class – with flying colors!

Here’s one idea:

Cookies and Milk Bouquet

1 batch of Toll House chocolate chip cookie dough

Lollipop sticks (rolled paper, not plastic) of varying heights

Royal icing

Preheat oven to 375° F. Roll cookie dough into 2-inch balls. Arrange four balls on an ungreased cookie sheet. Insert a lollipop stick into each ball. Press dough down slightly.

Bake for 13 to 15 minutes or until the edges of the cookies are crisp. Cool on baking sheet for 1 minute; remove to wire racks to cool completely.

Once cooled (about 20 minutes), decorate your cookies with a decorating bag and royal icing. Use icing sparingly so as not to detract from the wholesome cookie taste. For the “cookies and milk” theme, you might want to add white icing milk moustaches.

After the icing hardens, wrap each cookie in cellophane and tie with a ribbon. Arrange in a mug (for the milk!) that matches your theme.

If you’re interested in creating the beautiful cookie bouquets made from sugar cookies you see selling for $40 to $80, you can learn how from classes, books and videos, such as the “Cookie Decorating Made Easy” Video Books that this reader used:

“Hi Michael! I bought your cookie video books on Friday and made cookies with my kids on Saturday. It was the funnest time and the cookies turned out beautifully.”

Chris B.

Las Vegas, NV

One last tip. If you want to be the mom with the most original cookies, bake your chocolate chip cookies in various shapes. Just fit a large decorating tip to a pastry bag, fill with your dough, and pipe out drop flowers or other shapes onto your cookie sheet.

Samantha Mitchell, Co-Author Cookie Decorating Made Easy! Vol. 1 & 2 The World’s First Cookie Decorating Video Books. For more cookie decorating tips along with online videos from our “Cookie Decorating Made Easy” Video Books, sign up for our free newsletter at CookiesMadeEasy.com CookiesMadeEasy.com

Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury snacks from traditional Hindu cuisine - which may be served in a banana leaf bowl.

One item might be Aloo Chaat which is fried, golden-brown potato cubes tossed with chilli powder, roasted cumin powder and chaat masala**.

Another, Dhai Baras which are split-pea patties. They will be already fried and softened in warm water. To complete the dish the Khomcha-Wallah may add beaten, creamy plain yoghurt with salt on top, and a choice of spice mixes. One mixture will be aromatic and probably contain roasted cumin, black pepper and dried mango powder, another will be hot a fiery with chillies, another sweet and sour like tamarind chutney.

Some Indian cities have become renowned for a certain sort of chaat - Jaipur for Paapri Chaat (similar to Dhai Baras but served with cubed potatoes chick peas) and Mumbai for Pau Bahji (spicy potato and vegetable curry served in a bun) but it is Delhi which is the chaat capital of India.

Some other chaats are:

Aloo Samosa - little pastry triangles filled with a spicy mixture of small diced potatoes and peas with chillies, chilli powder, fresh coriander, cumin and garam masala.

Keema Samosa - similar to above but including minced beef or lamb.

Aloo Tikki - mashed potato mixed with peas, cumin powder, corn flour, chilli powder and salt, formed into patties and fried until crisp and golden.

Tandoori Chicken Chaat - Tandoori chicken, shredded and mixed with diced green mango, onions, green chillies, coriander leaves and chaat masala**, dressed with lemon juice, oil and chilli powder.

**Chaat Masala is a spice mix made by combining the following ingredients.

4 tsp powdered dried mango

3 tsp cumin seeds, roasted and ground

3 tsp salt

½ tsp ground black pepper

1 tsp garam masala

1 tsp coriander seeds, roasted and ground

½ tsp ground ginger

½ tsp fennel seeds, roasted and ground (optional)

¼ tsp cayenne pepper

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Candies are prepared by dissolving sugar in water or milk to form
a syrup, and boiling it until it starts to caramelize. Depending
on the solvent and the end result of the process, the product may
be called candy, caramel, toffee, fudge, praline, tablet or
taffy.

Milk is extensively used in the making of candy, both to obtain a
certain flavor and to secure a particular consistency. Skim milk
may be used for this purpose, but the richer the milk, the better
will be the flavor of the finished candy. Cream, of course, makes
the most delicious candy, but as it is usually expensive, which
greatly increases the cost of the candy.

In the making of candy and confections, cocoa and chocolate are
used extensively for both flavoring and coating. Either of them
may be used for flavoring purposes, but chocolate is always
preferable, because it has a richer, deeper flavor than cocoa.
Bitter chocolate should be used in preference to any kind of
sweet chocolate.

Many varieties of candied or crystallized fruits and flowers find
a place in the making of confections. Sometimes they are used as
an ingredient, while other times they are added to bonbons and
chocolates merely for decorative purposes. Again, they are often
used in boxes of fancy candies that are packed to sell at some
special event or to give away. They are somewhat expensive to
purchase, but if they are properly used they add such an
appetizing touch and produce such gratifying and delightful
results that the expenditure for them is well justified.

Colorings are used in the making of candy, for two purposes: to
make them attractive and to indicate certain flavors. For
instance, candies flavored with wintergreen are usually colored
pink, while those containing peppermint are colored pale green or
are left white. Strawberry and rose flavors are also colored
pink; orange and lemon, their respective shades of yellow;
violet, lavender; and pistachio and almond, green.

A lot of time and preparation goes into making the delicious,
mouth watering candies that are loved by all generations.

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If you love coconut shrimp, here are several different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning Mix

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

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