Hint: Put a nice coating of olive oil on the brussel sprouts, enough oil to get inside the folds of some of the leaves. Remember: Place them on the baking sheet cut side down. Turn down all those flat sides, and you’ll get the perfect browning. Cooking Preheat oven to 450°F. Wash and dry the […]
Roasted Brussels Sprouts with ZEG Sauces Read More »
Hint: Use freshly grated cheddar cheese, the bagged pre-shredded cheddar cheeses are coated in anti-caking agents and don’t melt as smoothly. Remember: You can freeze mac and cheese and it will be good for up to 3 months. Thaw the macaroni and cheese in the fridge before you reheat it. Cooking Preheat the oven to
ZEG’s Bacon, Mac and Cheese Read More »
Hint: Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case. Remember: Don’t skip the step to boil the cabbage. It really makes all the difference as it is almost impossible to roll a cabbage leaf that has not been boiled and will be stiff
Cabbage Rolls with ZEG Sauce Read More »
Hint: Make sure your pan or skillet is very hot before you add the cream sauce ingredients this will prevent the sauce from clumping or separating. Remember: If your sauce is too thick after adding the cheese, thin out the sauce by slowly adding milk (or half-and-half) while simmering the sauce. Cooking Caramelize three onions
ZEG’s Creamy Bowtie Pasta with Mushrooms, Spinach & Caramelized Onions Read More »
If you ever wanted freshwater fish, one of the tastiest has got to be the prized rainbow trout. Rainbow trout is now bred specifically for both food and sport. It’s called “rainbow” because of the shiny coloured scales on its sides but this happily named fish is more than it seems. Nutritionally, trout are an
No Trout About It! Read More »
The almighty cocktail sauce (aka seafood sauce) is one of several types of cold or room temperature sauces often served as part of a dish or as a condiment with other seafoods. The creation of cocktail sauce is often credited to British celebrity chef Fanny Cradock but cocktail sauces predate her 1967 recipe. For example,
The Art of Saucing is not only knowing what type of sauce to use but also when to use it! Depending on the cooking temperature and type of sauce, it could be the difference between having food that is juicy and succulent or gummy and burnt. As a rule of thumb, sauce should be applied
The Sandwich. The Sammich. The Sangwich. How ever you like to pronounce it, the sandwich is probably one of the greatest and simplest inventions that should have been invented earlier in our culinary cave days. Take any three items, stack them on top of each other and you technically have a sandwich! Voilà! Well not
We all know we should take care of ourselves and take time for a little self TLC. But how many times do we find ourselves at the end of the day exhausted, stressed out, and thinking about taking care of others instead? With so many demands competing for our attention, it’s easy to get lost
T.L.C. (Tender Loin Cooking) Read More »
The practice of cooking meat on a stick or skewer originates in prehistorical times, possibly as long as a million years ago, when early humans began cooking with fire. Excavations in Santorini, Greece, unearthed stone sets of barbecues for skewers used before the 17th century BC. The word kebab is actually derived from the Persian
Me Kebab…You Hungry! Read More »
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