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Perhaps nothing is better known as a staple of Cajun cuisine than gumbo, a spicy, hearty stew or soup whose name literally means “okra”. Called one of the greatest contributions of Louisiana Cajun kitchens to American cuisine, it came to that state with the first French settlers, who loved bouillabaisse, a highly seasoned French stew. Unable to find their usual ingredients to make bouillabaisse, they substituted local ingredients such as shrimp, fish, and okra. After a century mixing with Spanish, African, and native cuisine in the region, the step was no longer recognizable as its French precursor and was instead something completely new - gumbo.

Still extremely common in Louisiana, gumbo is also found all along the Gulf of Mexico, and is often eaten in the cooler months, when the extended cooking required to make the usually large batches of the dish will not heat up the room to uncomfortable levels.

Gumbo consists of two main components - rice and broth. The two are mixed together only for serving, and while new rice must be prepared daily, broth can be frozen and saved for future consumption.

Rice for gumbo is usually white or parboiled rice steamed or boiled with salt or a touch of white vinegar for flavor. There is some dispute over the proper ratio of rice to gumbo - “damp rice,” for those who like a lot of rice with their broth, and, on the opposite extreme, only a modicum of rice. In some areas, it is also common to add potato salad to the gumbo, either with or without rice.

The broth comes in several varieties. One of the most common is seafood, containing crab, oysters and/or shrimp. Equally common is chicken gumbo with the Cajun sausage called audouille. There is also duck and oyster gumbo, as well as a variety of gumbos made with other fowl, such as quail or turkey. Rabbit can be used for gumbo, as can the Cajun smoked pork known as Tasso. Gumbo z’herbes (from the French gumbo aux herbes), gumbo of smothered greens thickened with roux, also exists, and was commonly eaten during Lent, when meat was traditionally forbidden by the Church.

Gumbo was originally made with okra, and some, especially in Southeast Louisiana would argue that anything made without okra cannot rightly be called gumbo. Okra gumbos usually feature lighter meats, such as chicken or shrimp, and the okra is cut into pieces and simmered in the pot along with the meat and the three spices that form the so-called “Holy Trinity” of Cajun cooking - onion, celery, and bell pepper. Other spices, and rarely processed meats such as sausage, are then added to the mix. Contrary to popular belief, it is frowned upon for a chef to make Cajun cooking overly hot or peppery - these are left to the diners themselves if they wish to add more spices later.

Gumbo can also be made with a roux base, which has a much stronger taste and takes any sort of meat. Roux by itself is often very dark, though it can be combined with okra to make a lighter stock. File, a powder made of dried and ground sassafras, can also be used as a base for gumbo, though it is never, under any circumstances, combined with okra. Originally, it was used as a substitute when okra was not in season. In modern times, it is commonly added as a powder to a roux based gumbo.

Are looking for the quickest pizza recipe, the easiest pizza recipe, and the best tasting pizza recipe? Look no further then last night’s leftovers.

That’s right. Those containers of recently munched on Chinese food, that uneaten slab of beef those leftover stir fry veggies or the vodka sauce from last night’s pasta can all help you harness the power of the pizza gods and bestow upon you a terrific tasting, one of a kind pizza.

Not sold on using leftovers to make pizza? An added bonus of making “leftovers” pizza is that it simplifies the pizza making process; allowing pizza to take its rightful place as the mid-week, after work, after grad-school, after the gym dinner that it was intended to be.

Before you go all willy-nilly-mad-scientist on your pizza, you might consider the following:

• Don’t overtop your pizza

Imagine, if you will, what the bottom of your oven will look like caked with pizza toppings. Or worse, how your pants or shirt will look stained with pizza sauce. Despite my personal beliefs, pizza stained clothes never impress or so I am told. So be sure to use an appropriate amount of toppings. And that goes for calzones too, which tend to leak if overstuffed.

• Don’t mix flavors that taste bad together

Braunsweiger and peanut butter or how about sweet and sour chicken and refried beans? Unless you are under attack by mid-pregnancy flavor cravings,it’s better to stick with the flavor pairings that you already know and love.

• Avoid wet soggy leftovers if possible

While this may seem like a no brainer, cold items can fool you. Even a mildly moist item may leak fluid when heated.

• Experimenting with pizza toppings is always fun

It is always fun to experiment with pizza toppings to create new pizza recipes. Try changing your cheese combinations; who is up for an asiago/fontina blend over beef and broccoli leftovers? Maybe add a little cheddar, brie, or chabichou du poitou to your mozzarella topping to spice things up a bit.

Using leftovers on pizza can be a fun, fast, easy way to enjoy the original meal a second time, not to mention that it will free up room in the fridge. Who knows when you will create the ultimate pizza recipe that will transform pizza forever. Or most likely, you will just have a terrific pizza dinner and a wonderful pizza recipe.

Send your unique pizza recipes or ideas to Webmaster@Pizzathepie.com and I will gladly test them out and let you know what I think. Or check out our other pizza recipes ideas.

The title ‘royal’ was given to royal icing after being used on Queen Victoria’s wedding cake in 1840. Francatelli, the Queen’s famous French chef, published a book in l864 in which he describes how to ice a wedding cake with a mixture of egg whites, sugar and lemon juice beaten together. He wrote ‘use this icing to mask the entire surface of the cake with a coating about a quarter of an inch thick’.

But,long before the above date this type of icing was in use. A cook, wrote in 1789, that she spread it over cakes with the aid of a board or a large feather! And then placed it in front of ‘a great fire’ to dry.

So we can see royal icing has been popular for many years. The simple ingredients, egg white and icing sugar create a dazzling icing, making it the perfect choice for wedding cakes. Dried egg whites can be used instead of fresh. Not only does this save having a surplus of egg yolks, but also the icing is whiter than icing made with fresh whites.

Begin by rinsing out bowls, wooden spoons,and beaters with boiling water. This simple but most important job is done to dissolve any grease which could be lingering on the surface of the tools. Grease and royal icing do not mix well!

Sift the icing sugar. It is a good idea to keep a small sieve especially for this job. Separate the egg whites from the yolks. Discard any whites that contain even a small amount of yolk,as once again the fat in the yolk will prevent the whites from aerating.

If a food mixer is available,use when beating three or more whites. Smaller quantities are best made either with an electric hand whisk,or with a large wooden spoon(again kept especially for that purpose). Begin by beating the whites until they are quite stiff. How long this takes varies according to the tool used,and the number of egg whites.

Now start adding the sifted icing sugar, a tablespoonful at a time, beating well after each addition until the icing stands in peaks. To store, place in an airtight container,and cover with cling film, then place in the refrigerator.This type of icing will keep for weeks, but always remember that it needs re-beating again before use.

The consistency of the icing needs adjusting according to how it is being used. For instance,to ‘flat ice’a wedding cake the icing should be the consistency of beaten double cream. If too stiff, add a few drops of water,too soft,then add icing sugar.

To prevent royal icing setting too hard one teaspoon of glycerine can be added to every pound of icing sugar used. When smooth icing a cake,use icing that is two or three days old. Freshly made icing may cause air bubbles to appear on the surface of the cake. Usually three thin layers of icing are needed,allowing each layer to dry before adding the next.

Icing used for piping decorations should be well beaten,and recently made otherwise it will not hold its shape. Do not use icing which has glycerine in it. Royal icing for Run-Outs (Colour flow) can be softened with either a few drops of water or egg white.

Use Royal icing instead of Glace Icing (icing sugar and water)for flooding over cakes. Softened down with egg white it is denser and whiter than Glace icing and gives better coverage.

Royal icing is also used when making Rock Sugar, which as the name suggests is a way of making lifelike edible rocks. It is made by adding royal icing into hot sugar syrup, the royal icing literally erupts and hardens into a volcanic-like substance.

So as you can see from the above descriptions, this is a very versatile icing. And most importantly, most people love the taste!

Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake Decorating Tips website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.

Article Source: http://EzineArticles.com/?expert=Peter_Lock

This is an emergency message from the Culinary Warning System! If you have children in your home, you may be at risk of being invaded by the Giant Cupcake Cake Pan. This pan has been known to follow mothers home after appearing cute and adorable in kitchen stores across America

The suspect goes by the name of Giant Cupcake Cake pan by Wilton. It has been known to use the alias Dimensions® Large Cupcake Pan.

What are we to do with this thing? First let’s start with the basics.

As an avid baker, I am always looking for new ways to remove the boring cake from my repertoire.

This pan is among the cast aluminum line. In general, I love these types of pans. I have some cast aluminum pans for baking cakes, pound cakes, and quick breads. The most popular are by Nordicware.

In this case, Wilton has created a whimsical shape that is very unique. It of course looks like a large cupcake. It is tapered at the top and somewhat tapered toward the bottom. It is split into two halves - allowing for even baking throughout and for easy construction after it finishes baking. The top half is spiraled - this allows for easy decorating. As you see in the photos available the level of decorating is limited only by your imagination.

The pan performs about as one would expect. The volume amounts are variable. I have seen 10 cups and 6 ½ cups listed on a couple of web sites. The 10 cups is total volume possible and the 6-½ cup is the practical amount to be poured into the pan. This allows for room to rise.

Don’t believe the hype about the nonstick surface making for easy release. Use butter and flour or a spray like Baker’s Joy inside. With these detail design pans, cakes want to stick in the groves. You must use something to ease extraction.

The depth of the pan at 3 ¾ inches will affect the baking time. While this isn’t an outrageous depth, it is larger than normal and requires a “low and slow” approach.

In this case one bakes at 325F for 60 to 70 minutes. It is necessary to adhere to this approach or risk a cake over baked on the outside and under baked on the inside (giant lava cake anyone?).

One method of preparation is to split the batter and cook the whole thing for the same length of time. Some have said they put the batter in the “bottom” half first, bake for about 10 minutes or so and then pour the remaining batter in the “top” half and continue baking until done. Their desire was to even out the cooking process. The “top” half does narrow down at the point and could bake too fast. The results with the split method were good, so try both ways and see which works best for you.

After baking, allow the two halves to cool completely before decorating. To decorate, place the bottom piece small side down and top with your icing of choice. Next, place the top half on and then proceed to decorate as your imagination dictates.

The finished product was indeed attractive, surprisingly so. It was not as big as I had visualized, but nevertheless nice. The “cupcake” will be 7-1/4″ wide by 7-1/2″ tall when you finish.

As to the initial thought that this would be great for young kids, I don’t think so. Why? Well, this is why they invented cupcakes in the first place: to give each child a small manageable serving without the hassle of slicing the cake and serving small children something that requires forks to eat. This cake tapers from the middle at both top and bottom and would not make for easy slicing to serve to small children. Regular cupcakes also allow for more diverse decorating possibilities where children can choose from different colored frostings and sprinkles. It also allows for small hands to help decorate. And again regular cupcakes are truly finger friendly food.

This pan would be great for small groups of friends and family where you don’t want a full size cake. It would also make a great centerpiece, surrounded by traditional cupcakes - regular or mini - size doesn’t matter. Surrounding the large cake size cupcake with concentric circles of smaller cupcakes would make for a cool visual.

You can, of course, do whatever you want.

How does it taste? This will be determined by the type of cake recipe used and how well the cake was baked.

Ultimately, I was skeptical of this pan, at first. I was convinced it was just a gimmick that would fade out of sight quickly as I am always this way with limited use, whimsically shaped pans. In the end, I think it could provide years of good use for children’s birthdays and other functions.

One additional thought is that due to its unusually long shape it could be challenging to store this pan, but if storage space is not an issue for you then buy and use it with joy.

It retails for anywhere from $27 to $32.

To see photos, ask questions or to purchase, please visit my website at www.kitchenboy.net

I am an experienced cook and baker, who works in Culinary sales. I also write product reviews and provide information about the various tools and gadgets available for the consumer on my website http://www.kitchenboy.net

Article Source: http://EzineArticles.com/?expert=Phillip_Fought

Candy is a special treat we all enjoy, particularly during holidays and other special occasions. But, what if you could make your own candy? Of course, you will need to purchase some candy making equipment, but there are a lot of easy recipes that you can try with your family that will help you to create fond memories that you can recreate each time you gather with loved ones. Here are some of the kitchen tools you will need to buy.

Tools That Make It Easier

There are numerous types of candies that are genuinely easy to make, such as peanut brittle. For this recipe, you will need a skillet or saucepan that is big enough for you to gently stir the contents of the brittle so that the sugar can settle and give the dessert its texture.

A wooden spoon is also essential, and you might wish to buy parchment paper as well, so that you can set the brittle on the paper to cool. This candy making equipment can be found at your local grocery store, and you’ll most likely be able to make a batch of the brittle for your family for under $20.

If you are creating pasty-like candies or tarts, you will most likely need a pastry bag. This candy making equipment allows for you to create designs and apply frosting or glaze to your candy. The bags also help to eradicate messy icing spills, and some of the this candy making equipment comes with instructions on ways to create certain designs on your candy, such as polka dots or flowers.

The bag comes with an assortment of tips that will create different designs on your confectionery creations, and you can locate pastry bags at your local grocery store as well. You can also check out places like Target for quality pastry bags that will last a long time.

Caramel, Toffee and Fudge

If your creating toffee, caramel candies, or fudge, you might also want to buy a bench scraper. This candy making equipment looks like a large wide knife, and is used to ‘knead’ candies that are created out of hot sugar. The bench warmer allows the flavors and colors of the candy to be evenly distributed, and will give you better control when you are trying to lay the candy flat on a baking sheet for cooling.

If you would like to know more about how to make some of the best candy you have ever tasted, you can get ideas for recipes from on various sites throughout the internet. Happy candy making!

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Belgian Chocolate advice and at History Of Chocolate.

Article Source: http://EzineArticles.com/?expert=Korbin_Newlyn

During the Y2K scare I was determined to not only be really prepared but to do it in style. Now when I say really I mean really. I didn’t want to just survive. I wanted to do it in a style that I was accustomed to. I went out and purchased a 30 plus foot motor home specifically for Y2K and proceeded to equip it with the finer things in life. I stocked up on bottles of red and white wine (This was really a good excuse I think), cans of crab meat and of course lots of canned shrimp and lobster. It was not until later after Y2K that I discovered exactly how easy and economical it was to can my own lobsters in place of purchasing those cans which were already done.

The procedure involved is really quit simple and I would like to present the some of the information that I learned in this article.

Initially of course you must either catch or purchase your live lobsters. Heat a large lobster pot of water containing 2 tablespoons of salt added to it for every gallon of water you use. Bring this water to a boil and quickly plunge your live lobsters into it. Proceed to cook them for approximately 20 minutes depending upon their size. You will know when they are finished by their red color.

When the cooking of your lobsters has been completed remove them and rapidly dip them into some cold water. Proceed then to remove all the meat from the lobsters and then wash it carefully. Drain the meat well when finished and dip it into a solution consisting of ½ cup of vinegar to two quarts of water.

Take the meat at this stage and drain any excess moisture from it. Next pack the meat into clean sterilized half pint jars. Complete the process by filling the jars with brine to within ½ inch of the top leaving room for expansion.

The brine should be made with 1 ½ tablespoon of salt to two quarts of water. I like to use sea salt for this. Process the jars in your pressure canner at ten pounds of pressure. Half pints should normally be processed for 70 minutes. Don’t forget to properly adjust your pressure according to your altitude and the style of pressure canner you are using.

To reuse open the jars and rinse the lobster meat to remove the brine and salt. Flush it with clear water and you are ready to eat. The most difficult part of this canning procedure is making sure the lobster goes into the jars and not eating it first!

Copyright @2008 Joseph Parish

For more information relating to food visit us at http://www.food-spot.info

Article Source: http://EzineArticles.com/?expert=Joseph_Parish

When you are watching a show about cooking do you know all the cooking terms they use? If you want to learn how to cook those recipes they talk about you should start to learn those cooking terms. Otherwise you won’t get far when you try to replicate the recipes. And learning them is not that hard once you start using them while you cook. The way to learn those cooking terms is to read books about cooking, look them up on the internet or, and that’s maybe the best idea, start taking cooking classes. First thing you should do is, the moment you hear a term that you don’t know, write it down on a piece of paper and find out what it means.

So what are those cooking terms we keep talking about. Let us take a look at a few of them.

. Al Dente is a term for pasta that’s not overcooked, it still has a bite and is firm and chewy.
. Marble is a term mixing one food gently in another.
. Mince is a term for chopped up food.
. Poach is a term for simmering in liquid.
. Sear is a term often used for cooking meat under a high temperature in its own juice.

The terms we have shown above are just a few of the terms used in modern day cooking. Just a few, because there are so many cooking terms that it would fill more then one bookshelf to name and explain them all. You will need to start studying them so you will know the most important ones.

Start taking those classes

Really, the best way to get familiar with those cooking terms is by taking a few cooking classes. Not only will a cooking class teach you what the different terms mean but they will also show how to put them in practice and how the use them. Other then that you will of course learn some new recipes while you are at it.

So now that we have shown you some cooking terms maybe you will know what they mean the next time you watch a cooking show. And if you take some of those cooking classes you won’t be switching channels anymore because you don’t understand a thing the chef on TV is talking about. And if there are a few terms you still don’t know, write them on a piece of paper and look them up on the internet or go to your library. To know the meaning of cooking terms can help you in so many ways. An example would be while reading a new recipe you would see the cooking terms and in your mind the chef who wrote the recipe is cooking away and creating the food and you don’t have to wonder in the middle of the recipe what a certain term would mean. That would ruin the whole recipe reading fun.

Remember, it’s not enough to just know what a cooking term means, you should know how to put them in to practice.

Kenny Vanderburen is the main blogger at http://www.kitchencookings.com. The kitchen might as well be his living room, that’s how much time he spends there.

Article Source: http://EzineArticles.com/?expert=Kenny_Vanderburen

What could be nicer than a summer barbeque? They provide a great way to take advantage of the warm weather, allowing you to surround yourself with family and friends. A safe approach to hygiene is vital if you want to make the most of the day.

Cooking on a barbeque is always great fun. For some reason, even those people who would rarely cook on a regular basis seem to like getting their hands on some BBQ equipment.

Many of us like to make the most of the summer in this way. After all, we have to try and take advantage of the few hot, sunny days that are available to most of us.

To some people it seems like a pretty simple way of preparing a meal. If it’s done properly it certainly can be, but if you take an overly casual approach then you could end up with a disaster on your hands.

Producing food that has not been cooked properly might not just been that it doesn’t taste very nice - it could actually be extremely dangerous.

It’s important to remember this when hosting any event. Many of the problems that arise during the BBQ season are caused by amateur cooks failing to pay enough attention to some simple rules of food hygiene.

That doesn’t mean that you need to be reading a huge health and safety manual before you use the BBQ each time, but it does mean that you need to be aware of a few simple hygiene rules.

Many of us like to BBQ meats, for instance. There’s one golden rule here: never allow raw meat to come into contact with cooked meat.

This is absolutely vital. Allowing one to contaminate the other could lead to serious food poisoning. Just as you would normally be careful with the handling of meats in your kitchen, you should be similarly careful when using them on a barbeque.

It may seem obvious but it’s amazing how many of us lose our common sense once we’re stood next to a barbeque.

Find out about Weber S650 barbeques by reading further articles by Keith Barrett. This article may be used by any website publisher, though this resource box must always be included in full.

Article Source: http://EzineArticles.com/?expert=Keith_Barrett

Crock pots, or slow cookers as they are now called, first appeared on store shelves in 1971. The small appliance was a hit, and then its popularity waned. Now slow cookers are popular again. You may use your slow cooker several times a week. How does it work?

The US Department of Agriculture explains this cooking method in a Web site article, “Slow Cookers and Food Safety.” Slow cookers depend on two things — heat and steam. “The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container make the slow cooker a safe process for cooking foods,” the article says.

You must also follow these guidelines for slow cooking to be safe.

1. Read the manufacturer’s directions. When you have finished reading them, read them again to see if you have missed anything. Follow all of the directions.

2. Check the temperature. This recommendation comes from the University of Minnesota Extension Service Web site and it tells how to do it. Fill the cooker half-way with water. Turn it to low (200 degrees) and heat for eight hours. Measure the water temperature quickly. If the temperature is less than 185 degrees your slow cooker does not heat fast enough and is unsafe.

3. Start out right. Your hands should be clean, your slow cooker should be clean, and your utensils should be clean. Food should be refrigerated until you use it. “Eating Well” magazine gives more tips in a Web site article, “Slow Cooker Food-Safety Tips.” Meat should be thawed completely before you put it in the slow cooker. Food should be cut in small pieces. “Do not attempt to cook a whole chicken or a large roast in a slow cooker,” the article warns.

4. Cook food on high for one hour. This recommendation comes from the US Department of Agriculture, but it may not always be practical. Turning up the heat may interfere with the recipe, so the “Eating Well” site tells cooks to “bring liquids to a simmer before adding them to the slow cooker.” Do not lift the crock lid while food is cooking.

5. Measure the internal temperature of meat. The University of Minnesota Extension Service has posted these temperatures on its Web site. Poultry should be 165 degrees. The temperature for ground meat should be 160 degrees. The temperature for pork roast should be 160-170 degrees. And the temperature for stuffing and soup should be 165 degrees.

6. Throw out food if the power fails. According to the Clemson University Extension Service, you should throw out the food even it it looks done. It is better to be safe than sorry. However, “if the food was completely cooked before the power went out, the food should remain safe for up to two hours.”

You should refrigerate leftovers immediately or within two hours. Do not refrigerate leftovers in the crock. Leftovers shoud never be re-heated in a slow cooker. Your slow cooker may be the handiest appliance you have. Use it wisely.

Copyright 2008 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com. You will find a review of the book on the American Hospice Foundation Web site and the Health Ministries Association Web site.

Please visit Harriet’s Web site and learn more about this busy author and grandmother.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Whether you waited until the last minute and can’t get a reservation at a decent restaurant or you want to surprise your sweetheart with a little (or a lot) of romance, a home-cooked meal will earn you bonus points in the double digits.

Chef Pat Mould (owner Louisiana Culinary Enterprises, a restaurant consulting firm, and executive chef of the Louisiana School of Cooking) knows what it’s like to be a guy in the kitchen. Cooking skills or not, he says he can turn any guy into “her hero” with some cooking tricks and techniques.

Chef Mould’s tricks for guy-style cooking start at home by picking recipes that are easy and taste good (simple enough right?). He loves guy-ready recipes with zesty ingredients and just a few steps. But that doesn’t mean you can “half cook, half talk, and half woo your gal.” There are a few rules to follow for romantic cooking. “Luckily, they’re easy,” he says.

Do your homework. After you pick two to three main recipes, write down your ingredients, and shop accordingly the week before at the grocery store.

Know your batters and sauces. For most dishes, these are the make or break points, and recipes should be followed accordingly. When it says 1/4 cup, measure 1/4 cup. When it says stir constantly, just do it.

Be aware of the way you’ll be cooking. Don’t get distracted — try to get the main recipe prepared before she arrives. Also, follow your appliance’s cooking instructions and make sure there is a fire extinguisher nearby. For a fryer, there are two options. Either use a propane fryer outdoors following the manufacturer’s safety instructions, or use an electric deep fryer inside a covered outdoor building or structure or carefully use one indoors on a sturdy surface or floor. Never leave a fryer unattended-starting a fire isn’t sexy.

When cooking, and especially when you’re counting down to her arrival, wear oven mitts and avoid alcohol, Mould says.

One secret: You can pull off your romantic dinner for two without breaking the bank. Chef Mould can make a three-course spread using his own recipes for around $20.

The other secret is what you used to get this far with her: confidence.

“It never ceases to amaze me when people say they love to eat but can’t cook. Anyone can cook with the right amount of confidence,” says Mould.

Chef Mary Beth Lawton Johnson offers this advice for pulling off a disaster-free dinner for your sweetheart: avoid gassy foods like broccoli. Both of you will feel uncomfortable and a bloated tummy usually means no romance. Instead of looking for the way to the bedroom she’ll be raiding your medicine cabinet for Tums.

TLC’s hottest bachelor Chef Curtis Stone, star of “Take Home Chef”, says wooing the ladies is easier than you think. “There is nothing more personal and intimate than entertaining at home,” he says.

Try his bachelor tips for a totally stress free experience:

Use fresh seasonal ingredients: Stick with what’s in season. Don’t try to get tomatoes in the dead on winter. Instead, use juicy pears, roasted walnuts and dried fruits like cherries or apricots in your dishes. If you use fresh, seasonal ingredients, everything you make will taste of the best quality.

Get some help from the store: The produce section of the supermarket is making things super simple for the home chef. Go for the pre-cut and assembled assorted vegetable trays and buy the pre-washed bags of lettuce and spinach. If you’re making a salad or need a delicious dip for your pre-cut veggies, you can also pick up a high-quality refrigerated salad dressing like Marie’s. In the interest of saving time, Marie’s eliminates the fuss without sacrificing the taste.

Choose a theme: Remember that you don’t have to serve a five course meal. Instead, invite her over for some mulled wine and an assortment of appetizers. If you do want to serve an entire meal limit yourself to three courses; appetizer, entrée and dessert. Doing it this way won’t make the task of entertaining intimidating. If you’re a real beginner in the kitchen, you can even serve up a salad as your main meal by including a simple protein, like steak, shrimp or chicken. Be creative and think outside the box with your menu!

Setting the Mood

It’s easy to get carried away. You want the focus to be on the two of you and not on two dozen heart-shaped balloons. So keep the atmosphere simple. “Lay down a tablecloth with some nice dishware, light a few candles and put on your favorite music,” says Chef Curtis. “If you’re serving up something sultry and romantic, put on some ambient jazz.”

Chef Lawton Johnson also recommends a softer approach. Loud, head-banging music may not have the right effect. On the other hand you don’t want to cheese her out with love ballads from the 80s, so choose wisely.

For beverages, chilled vodka paired with oysters is an alluring way to begin the evening (and are known to be aphrodisiacs when paired). With dinner, serve a nice chilled white wine or rose and set the table with soft candlelight-just make sure the candles aren’t too tall. Tall candles cast eerie shadows.

David Speer, Personal Sommelier, Wine and Chocolate Inc. recommends serving a rose champagne. “The cherry flavors match well and the acid compliments everything,” he says. “Champagne also elevates the mood, and feels sexy to drink. Plus you get the bonus of looking good because you’re drinking something pink, showing off your softer side.” Specific brands Speers suggests: Gruet NV Brut Rose for a budget drinker, otherwise a Brut Rose from Pol Roger, Vueve Cliquot, or Tattinger. If you’re really going all out try Krug NV Brut Rose-it’s guaranteed to impress!

Conversation Starters

So you’ve got the meal under control and the mood is set. But if you say the wrong thing the dinner will tank in ten seconds flat. Can you guess the three words any woman wishes her guy would say to her - even on the first date?

“It’s not ‘I love you’, ‘You look hot’, or even ‘Do that again’,” says Mary Jo Fay, author of The Seven Secrets of Love, When Your Perfect Partner Goes Perfectly Wrong, and Please Dear - Not Tonight: The Truth About Women and Sex . “It’s ‘Tell me more! If a gal isn’t sure that her guy is really listening to her, when he says, ‘Tell me more,’ she’s getting reinforcement from him that not only is he listening, he’s interested!”

One other major consideration before she rings the doorbell is your goal for the evening-is it romance or sex? “Is this romantic dinner a prelude to sex, or is this the great long-term relationship you’ve always wanted?

If sex is the key, then you can allude to sexual messages all throughout the meal … subtle, but suggestive. If the long term match is in mind, stay away from any sexual suggestion, innuendo, and jokes.” Even if the night could have ended with amour, your guest will start to squirm (in a bad way) when you turn everything she says into a sexual innuendo when what she’d rather hear is how much the two of you have in common.

For safe conversation starters, Fay suggests:

• What do you think is the most romantic food/meal?

• What was the most romantic Valentine’s you can remember?

• Who was the first boy you ever wished would give you a Valentine?

Relationship expert Lissa Coffey offers up these conversation ice-breakers (feel free to shamelessly steal them):

• Which reality show would you rather be on and why? “Survivor”, “Amazing Race”, “The Apprentice”, “The Bachelor” (or fill in any other reality show)?

• What is your favorite holiday and why?”

• If you had $100,000 and you had to spend it in 3 days what would you spend it on?

• Which birthday of yours do you remember the most?”

• Who is your favorite author/actor/humanitarian, etc. and why?”

• Your first car/kiss/crush/job, etc?”

• 2 weeks off paid and a round trip ticket anywhere in the world - where do you go?

Some of her answers are big clues as to her priorities and personality. If she says she’s trying out for the next season of The Bachelor, chances are she’s not that serious about you!

What not to say on a date

But there are some topics left off the table (discussion-wise)-for that special night anyway. Recent survey data from OkCupid, a free online dating site, on first date no-no’s and what people wish they could ask when it comes to conversation.

The 2006 survey polled 5,060 OkCupid male and female users on their opinions about what they wish they could ask and what they definitely shouldn’t ask on a first date to start the conversation.

1) Which of these impolite questions would you most like to ask on a first date?

Do you still live with your parents? - 27.41 percent

Are you on the rebound? - 24.49 percent

Do you have an STD? - 21.20 percent

How many people have you slept with? - 15.04 percent

How much money do you have / make? - 6.01 percent

Are you on prescription medication? - 5.84 percent

2) Which of the following are you least likely to discuss on a first date?

Money - 35.61 percent

Sex - 24.39 percent

Politics - 22.14 percent

Religion - 17.86 percent

Overwhelmed yet? Take a deep breath and relax. “What it all boils down to is being bold,” says Paul A. Falzone, CEO of The Right One and Together Dating. “Express yourself, show your feelings, and go out on a limb for that special person in your life. Actions speak louder than words, so find a way to show her you care; you’re interested; you’re there.”

Recipes for Romance

Here are a few easy-to-prepare (but easy to wow) recipes to make for your home-cooked meal. You can also search recipe sites like Epicurious that have search options to filter recipes according to prepation (i.e., easy-to-prepare, saute, bake, etc.).

Chef Mould’s Layered Salad

Salad Ingredients:

5 cups chopped romaine lettuce

2 cups chopped seeded tomato

1 cup chopped celery

¾ cup chopped red onion

1 ¼ cups frozen English peas, thawed

1¾ cups shredded extra sharp cheddar cheese

8 strips applewood smoked bacon, cooked, drained and crumbled

Dressing Ingredients:

1/3 cup fresh lemon juice

2 tablespoons Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup chopped fresh parsley

3 tablespoons chopped fresh chives

2/3 cup LouAna peanut oil

To prepare salad, arrange lettuce in an even layer in the bottom of a large trifle bowl or other clear bowl; top evenly with a layer of tomato. Arrange celery evenly over tomato; top evenly with red onion. Arrange peas evenly over onion; top evenly with cheese. Sprinkle bacon over top.

To prepare dressing, combine juice and next 5 ingredients (through chives) in a medium bowl, stirring well. Gradually add oil, stirring constantly with a whisk. Just before serving, drizzle dressing mixture over salad mixture.

Crawfish Pies

2 ½ gallons plus 2 tablespoons LouAna peanut oil

½ cup chopped onion

1/3 cup chopped green bell pepper

¼ cup chopped celery

2 garlic cloves, minced

½ cup dry white wine

1 (8-oz.) package cream cheese, softened

3 tablespoons all-purpose flour

1 tablespoons fresh lemon juice

1 ½ teaspoons salt

2 teaspoons hot sauce, such as Tabasco

1 (1-lb.) package frozen crawfish tail meat, thawed

1 (15-oz.) package refrigerated 9-inch pie crust

Pour 2 ½ gallons oil in a deep fryer; heat to 375 degrees.

Heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add onion, bell pepper and celery to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates.

Combine vegetable mixture, cream cheese and next 4 ingredients, stirring well. Fold crawfish into cheese mixture; stirring to combine. Cut each (9-inch) pie crust in half to form 4 semicircles. Using a slotted spoon, place about 1 cup crawfish mixture in the center of each crust half; fold edges over, pressing to seal. Crimp edges with a fork.

Fry pies at 375 degrees for 5 minutes or until golden, turning once. Serve immediately.

Bitter Greens Chocolate Salad (Courtesy of David Speer, Personal Sommelier, Wine and Chocolate Inc.)

This salad is all about contrasting flavors and textures.

Salad Ingredients:

2-3 cups torn mixed greens - including plenty of bitter greens like endive and radicchio

4 tablespoons extra virgin olive oil

1-2 teaspoons good quality balsamic vinegar

2 tablespoons shaved milk chocolate with high cocoa mass 40% is great

2 tablespoons shaved pecorino Romano

Kosher salt and black pepper to taste

Combine the oil and vinegar and pour over greens when ready to serve. Salt and pepper to taste. Sprinkle chocolate and cheese over salad once it’s plated

Serves 2

Seared Ahi Tuna with Mango Salsa

2 sushi grade Ahi tuna steaks

Marinade Ingredients:

¼ cup soy sauce

1 teaspoon minced ginger

1 tablespoon honey

Mango Salsa Ingredients:

1 ripe mango or 2 Manila mangos peeled, pitted and diced

¼ cup finely chopped red onion

2 tablespoon finely chopped cilantro

2-3 tablespoon fresh squeezed lime juice

1-2 teaspoon minced jalapeno

kosher salt and black pepper to taste

Prepare Tuna and Marinade:

• Combine all marinade ingredients in a bowl

• Add the tuna to the bowl, cover, and refrigerate for 30 min.

Make your salsa while the tuna is marinating.

Prepare the Salsa:

• Cut up the mango - if you don’t know how, Google it.

• Combine all ingredients

• Season to taste, if its too acidic or hot, add a bit of honey or some avocado

Prepare the tuna:

Grilling the tuna adds great flavor but pan searing also works.

• Get your grill or pan hot, almost smoking

• Place the tuna on the hot surface for 30 seconds

• Turn it on the same side 90 degrees to get diamond grill marks for another 30 seconds

• Flip the fish and cook for a final 30 seconds, or longer if you want it more well done.

Plate the tuna with the grill marks up and the salsa flowing off one side. This is designed to be a light dish so there isn’t a grain component.

Serves 2

Grilled Peach with Chantilly

1 large ripe yellow peach

1 tablespoon butter

1 teaspoon sugar

Chantilly Ingredients:

1⁄2 cup heavy whipping cream

1⁄2 teaspoon vanilla extract

1⁄2 tablespoon sugar

1⁄2 teaspoon cinnamon

Prepare the Chantilly:

• Whip the cream with a mixer

• When its half done add the sugar and vanilla

• Finish whipping until it holds soft peaks

Grilling the peach:

• Melt the butter and combine with sugar

• Cut the peach in quarters and remove the pit

• Brush the peach with the butter mixture

• Place the peach on a medium hot grill

• Grill for about 10 minutes until the peach is soft and has grill marks

• Place two quarters on each plate, one stacked on top of the other perpendicularly.

• Dollop Chantilly on each plate, slightly covering the peach

• Sprinkle a bit of cinnamon over the whole plate

A. Covington is a fashion writer with a sharp eye for men’s fashion. Her men’s fashion Blog covers the essentials on how to dress well, from silk ties and designer cufflinks, to work attire for men. Amy maintains three blogs for Belisi Fashions, a luxury accessories brand based in Palm Beach.

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