Cooking With Cast Iron

Cast iron has several advantages over other cookware. Cast iron pans have excellent heat conduction and retention, so you get even heating over the whole surface of the pan. If there are no wooden handles on your cast iron cookware, you can use it either on the stove, or in the oven. Properly seasoned and cared for, cast iron is just as non stick as any fancy non-stick pans. Cast iron is very durable. Some of you may have cast iron pans from your grandmother's kitchen that are still in excellent condition. Cast iron pans are very inexpensive compared to the fancy copper pans.
On the other side of the coin, there are some disadvantages to cast iron. Cast iron pans are very heavy. If not properly treated, cast iron pans can be prone to rust. Cast iron pans must be hand washed, they are not dishwasher safe. Cast iron pans require a bit more maintenance than regular pans (but not too much more).

If you properly care for your cast iron, it will give you many years of use. Some cast iron comes pre-seasoned, so you don't need to season it yourself. If you need to season it, simply rub it with oil, shortening, or lard, and heat for an hour in a 300 degree oven. Then remove the pan and let it cool. You can repeat this process a couple more times to strengthen the bond of the seasoning. What seasoning does is it fills in the pores in the iron with the oil, helping to prevent food from sticking and to create a protective coating.

Tips For -hosting A Dinner Party

First off set the mood! A good dinner party is all about ambiance. Consider going to your local dollar store or discount store to purchase some inexpensive tapers and candles. They are an easy way to brighten up a room, and encourage conversation. Don’t be afraid to try something fun, either. Try a themed party like a Hawaiian theme, or an 80’s theme. The possibilities are endless, and it will help break the ice among your guests. Encourage your guests to dress up, for instant glamour.

Once you have the mood set, it’s time to think about food. Contrary to popular belief, you don’t have to serve a seven course meal. Stick with cheap appetizers and fingers foods. Fondue parties are a blast to throw, and cost very little to pull off. Encourage your guests to bring their favorite dippers, to save you even more. A wine tasting party is also a fun event, and can cost you almost nothing to throw. Ask each guest to bring a bottle of their favorite wine. All you have to do is supply the wine glasses! If you choose to go a more traditional route, try buying your food online. There are many websites that sell discount goodies, and you can save even more by using an e-coupon site. If you go through one of these coupon sites you can purchase lobsters, wine, chocolate, steaks, appetizers, and just about anything else you can think of. It only takes a few minutes to shop, and many vendors offer free shipping. It couldn’t be easier!

Pay special attention to the dinner party invitations. A good invitation will help convey the theme of the party, and instruct the guests on any food or items that they need to bring to the event. You can create cheap, one-of-a-kind invitations, by using supplies available at your local craft supply store. Each invitation shouldn’t cost more a few cents apiece. Don’t forget to address the envelope in your own handwriting; it gives it a personal touch. Good luck!

The Italian Pantry

Traditional Italian regional cuisines were perfected in home kitchens and have been shared among family and friends over generations. Italian cuisine offers an abundance of ingredients--fresh seafood, seasonal veggies, cured meats, beautiful cheeses, savory herbs--prepared in ways from simple to elaborate.

Oregano: Used liberally in Italian cuisine (particularly pizza, spaghetti sauces and other tomato-based sauces), oregano is strongly aromatic and slightly bitter. Its pungent flavor is composed of earthy/musty, green, hay and minty notes. Mediterranean oregano gained popularity in the U.S. after American soldiers returned home from World War II.

Flat-leaf parsley: Parsley's flavor and aroma profile is green and vegetative. It is popular in egg dishes, soups, stews, stocks and with other herbs to bring out their flavor. Parsley also adds visual appeal to many dishes.

Basil: Used in tomato sauces, pestos, pizzas, cheeses, and Italian seasonings, basil is slightly bitter and musty--tea-like, with green/grassy, hay and minty notes. Early Romans made basil a symbol of love and fertility; young Italian suitors wore sprigs of it as a sign of their marital intentions.

Fennel: Used to flavor fish, sausages, baked goods and liqueurs, fennel has a sweet, licorice-like flavor similar to anise but less intense, with slight menthol and musty/green flavor notes. It is also one of the few plants where the roots, stalk, seeds, fronds and pollen are all used. Originating in the Mediterranean, fennel was carried north from Italy by monks, and today it is used in nearly every cuisine.

Rosemary: Popular in seasoning blends for meats and Mediterranean cuisines, rosemary has a distinctive pine-woody aroma and a fresh, bittersweet flavor.

Sage: Highly aromatic, with piney, woody notes, sage is ideal for flavoring pork, beef, poultry, lamb, tomatoes, squash, potatoes, rice, pasta and much more. Traditionally, sage was used for its antioxidant and antimicrobial properties.