Astounding Asaparagus

Spring is in the air! That means that colorful salads, fresh vegetables, sweet fruit, and refreshing beverages are soon to be donning our tabletops. That is certainly a thing to be excited about!

When it comes to green vegetables, we have had quite the influx of trends. There was the spinach sensation, the kale craze, and of course we can not forget the avocado. It is time to bring asparagus to the stage - although in continental northwest Europe, asparagus is white (due to the way it is grown).

Toss it in a pasta, wrap it in some bacon, grill it for a side, or pickle it. Any way you incorporate it into your food, it adds a long slender elegance. Being made up of 93% water, it is low in calories and sodium, making it a healthy option for those looking to get their summer bodies.

There are so many different options for dressing up your food with some asparagus stocks. Everyone’s favorite is prosciutto wrapped asparagus, but we’re here to give you something even simpler. If you are looking for the perfect spring side dish, consider baked asparagus. We promise you will be making this recipe many times this spring.

Baked Asparagus Recipe






1 bundle of asparagus

1 tsp salt

1 tsp pepper

1 tsp italian seasoning

4 tbsp olive oil

½ cup grated parmesan


  1. Preheat your oven to 400°

  2. Wash asparagus and cut off about ¼ to ½ inches of the bottom of the asparagus

  3. Coat asparagus in olive oil

  4. Evenly distribute salt, pepper, and italian seasoning

  5. Lay flat on a pan and bake for 8 minutes

  6. Sprinkle parmesan on top and bake for another minute


Holiday Gourmet Cooking

The holiday season is upon us, which means it’s time to give everyone a taste of your finest cuisine. No Holiday event is complete without food. One surefire way to make this year’s holiday season one to remember is to have more than just the usual collection of food items on your table. Try making a new food dish to make the occasion more memorable for your family and friends.

You don’t have to enroll in expensive classes to make gourmet quality food. The secret to gourmet cooking is using high quality ingredients and in the proper way. Using the freshest fruits and vegetable that you can get is key.

This holiday season, let go of all the processed or packaged foods for your dining menu. Packaged food lacks the savory taste and nutrition that are otherwise found in fresh ingredients. Start from scratch to make the finest possible dishes. For instance, instead of using packaged ginger or garlic paste, you make your own paste from fresh ingredients.

Even though fresh ingredients may come at a higher price, don’t worry about that if you want your friends and family to have the best. It will be helpful to brush up baking, sautéing, frying and grilling skills. This is the type of food that makes you want to avoid dining out, when you can get simply the best at home. Furthermore, even with the pricey ingredients and quality of home-made food, it will be less expensive than restaurant food. Once you truly polish your cooking skills, delectable food is at your disposal and cooking home-made food will feel better than eating out.

Try a cookbook from a renowned chef to learn the proper way of using kitchen utensils and presenting food. There is a refined way of cutting your fruits and vegetables to make your dishes look presentable.

This season, you can also try out new recipes to make your holidays memorable for everyone. This year, you can make your mashed potatoes even better by trying out the following recipe:

Mashed Potato Bake:

Serving: 8 people

Level: Easy

Preparation time: 25 minutes

Total time taken: 40 minutes


Potatoes, peeled and cut in quarters – 4 pounds

Sour cream – ¾ cup

Butter – 1/3 cup

Heavy cream – 2 tablespoons

Minced garlic cloves – 2

Salt to taste

Black pepper

Cheddar cheese – 1 ¾ cups

Chopped chives for garnishing


Set the oven to 350°. Add potatoes in a large utensil then add a few inches water. Put the pot to boil and check with a fork whether the potatoes have turned soft. This should take about 20 minutes. Drain water from the pot.

Mash potatoes in a bowl, then add 1 ¾ cups of cheddar cheese, sour cream, heavy cream, butter and minced garlic cloves. Season the mixture with salt and pepper to taste.

Add the mashed potato mixture to a baking dish or oven skillet and add the remaining cheddar cheese.

Bake for 15 minutes or until the cheese melts.

Add chives and serve.

The Holidays feel incomplete without mashed potatoes so why not try a different method of refining your potatoes this holiday season?

Your winters become sweeter when you have scrumptious food on the table. Here are some tips that you could follow to make delicious meals.

Plan and prepare one day prior to the occasion. List down all the steps and techniques that you would need to follow to avoid eleventh hour hassle. This will save you a lot of trouble on the day when there is already a lot to be done.
While preparing food, place herbs and spices away from heat or cooking range as they lose their nutrition. Place them on a cool surface.
When you have a large quantity of vegetables, place them in a bag and freeze. Take them out whenever you need to use them.
According to Gerard Craft, if you rub your hands on stainless steel after cutting garlic, it could help remove the unpleasant odor.
David Burke of New York city claims that if there are leftover sauces that you would like to use for the next occasion, you do not need to throw them away. simply, place and freeze them in ice cube trays overnight. When you need to use them, you can re-heat them in a sauté pan.

Gabrielle Hamilton of New York city says, “Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates." You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying!”

Use dry heat when you are baking or roasting food. The oven needs to be preheated to prevent moisture. Furthermore, you baste food with butter or oil after roasting it. When you are frying food, don’t use too much oil as that makes the food lose its nutrition. It would be better if you use a shallow pan so that the food does not retain lot of oil. When you are sautéing food, make sure there is enough space between food in the pan to allow all items to brown evenly.

Remember, the secret to the fine art of cooking involves quality, cutting, dicing, slicing, baking, sautéing and frying properly to get superior results. It is not a tough task to be good at gourmet food. What is takes is time, practice and dedication. You know it’s worth it when others enjoy your food with heartiest praises and when all the food items disappear. Invest in quality kitchen cookware to achieve the best results.



Crab and Caviar on Brioche

Crab and Caviar on Brioche

Serves 12 snacks

For the Potato crouton

Peel and slice the potatoes to half a centimetre in thickness. Cook in boiling water for 2 minutes. Plunge into iced water and then dry. Cook at 180 for 4-5 minutes (there should be no colour) Cook at 155 degrees for 7 minutes. When the croutons are cool they should be hard and crispy. If they are soft, cook them for a further minute or two.

For the Oyster puree

In a blender puree the oyster meat until smooth, add lemon zest and lemon juice. Blend on a low setting and slowly add your oils. Add a pinch of salt.

For the Crab mix

Mix your spider crab meat with 1 half of lemon juiced, chopped dill and pinch of salt. To dress Put a half teaspoon of oyster puree on the potato crouton. Add a tablespoon of crab mix on top.

Garnish with a half teaspoon of caviar a sprig of dill and a thin slice of red onion.


Trout, Nori, Sheep’s Yoghurt

Trout, Nori, Sheep’s Yoghurt

Blend the sugar, salt and nori. Cure the trout for 36 hours, turning occasionally.

Rinse the trout and slice thinly. Roll a slice and fill with sheep's yoghurt.

Dress the sea lettuce with the oil and vinegar and season with the sea salt. Serve.


To Cook? Or Not To Cook?

We all have that one friend who swears by Juicing or only eating veggies in their raw form. Green juice junkies and raw vegetable addicts are constantly debating others who advocate for healthy foods on whether your body receives the most nutritional value from their natural form. Raw vegetable enthusiasts believe that cooking vegetables destroy the crucial vitamins our bodies need to help fight diseases and cancer. Most believe that cooking veggies can damage vital vitamins our bodies need. Including essential enzymes and antioxidants that are necessary for our everyday health.

Are these raw dietary junkies on the upside of the debate?

The British Journal of Nutrition published a study that found that people who religiously followed a raw food diet consistently obtained regular levels of beta-carotene and vitamin A. They also have lower levels of the antioxidant lycopene. High Lycopene levels have been linked with having a decreased risk for heart attacks, help with several types of Cancer and are a huge factor in cutting down systemic inflammation. Lycopene is known as one of the most powerful antioxidants measured in food. It has been helpful in the treatment of the Human Papilloma Virus (HPV). Lycopene also has major benefits for male infertility treatment. Cornell University's professor of food science states that Lycopene maybe more potent than Vitamin C.

Lycopene is a carotenoid. Carotenoids are plant pigments that are responsible for bringing out the color in fruits and vegetables. It brings out the red, orange, and yellow hues in tomatoes. If you eat too many fruits and vegetables containing Lycopene in excess amounts it can leave your liver and skin with a yellow tint to it. Other carotenes are converted into vitamin A Where Lycopene isn’t. This makes Lycopene unlike any other carotenes.

What fruit and vegetables contain the highest amount of Lycopene?

Vietnamese Gac fruit carries the highest concentration of the carotenoid lycopene. This fruits color ranges from pale yellow, bright orange and deep red. Their color is directly linked to their structure. Carrots and tomatoes are also on the higher end of the scale.

Are Cooking Veggies the most beneficial for your health?

Scientists have established that although they have found various significant benefits to vegetables in their natural state, that having a healthy balance of both has the most valuable benefits. Heating your vegetables slightly helps break down most of the plants' vigorous cellular structure. The heating process helps absorb more nutrients by breaking down the plant’s massive cell walls. While heating water is one of the most damaging methods to lose nutrients while cooking. Steaming is the most beneficial method to retain the most nutrients. Grilling, roasting, and stir-fry are found to be great nutrient-rich cooking methods as well.

While cooking some vegetables can enhance the nutrients content, heating other vegetables can destroy and alter the nutrient composition of others. Life always about maintains an even balance to maximize the full benefits.