Today we deviated from our recipe blogs as we found this great infograph from infographicsite.com showcasing the history of cooking shows down the years. Food TV has evolved immensely during the last few decades. The cooking shows on TV feature various culinary styles, and are unique to the chefs associated. The infograph features some very popular TV shows, and pioneering channels in the area of food TV.
We hope you enjoy this journey into the American cooking shows on TV.
Today’s video features an easy crockpot recipe: Vegetarian 4 Bean Chili. Chili is essentially a thick stew which usually includes beans and meat. However, this video features a vegetarian version of the chili, with no meat. Sauteed onions and peppers add more flavor to the beans, and you can make it spicy or mild depending upon your taste buds.
Find more recipes for vegetarian chili on Recipebridge.
You may never have tried the papaya fruit, it might just be an ingredient you have noticed in your shampoo, but it truly is a beautiful and delicious fruit. A native fruit to South America and Mexico, it wasn’t until the 1500s that this gorgeous tropical fruit travelled with Spanish explorers across the Atlantic to Europe.
September is National Papaya Month, so if you’ve never sunk your teeth into this juicy fruit then you might want to try it due to its many health benefits:
Either try the fruit on its own or get stuck into making one of these delicious recipes:
And of course, enjoy papaya just as is cut fruit with a unique enough flavor and numerous health benefits. Find more papaya recipes on Recipebridge.
Going into the fall season, we are coming across winter squash. Melanie Teliska of A Fresh Start – At Home Cooking Class Parties joins us here to explain some delectable squash recipes. She shows recipes from three different types of squashes, the spaghetti squash, the butternut squash and acorn squash. These different types of squashes present wonderful flavors to devour this fall season.
Find more squash recipes on Recipebridge.
We are continuing our mushroom season with chef Steve Topple; he shows us how to make a delicious risotto with wild mushrooms! He compliments his mushroom risotto dinner with a mushroom soup as well.
Find more recipes for mushroom risotto on Recipebridge.
Chef Steve Topple shows here how to make Mushroom Carpaccio! Mushrooms are in season right now, and with September being the National Mushroom month, enjoy this delicious recipe with portabella mushroom.
Find more portabella mushroom recipes on Recipebridge.
Larry Pfarr from St Paul’s Farmer’s Market shows here cool and refreshing cucumber recipes. He starts off with simple cucumber water, which is nothing more than tap water, ice, and water with some cucumber slices in there. It’s very cool and refreshing. Nest, he shows a cucumber, mint, and vodka cocktail. He follows with a chilled cucumber soup, and couple of cucumber salads and finally finishes off with pickling cucumber slices.
Find more cucumber recipes on Recipebridge.
Apple picking season is upon us, and with so many apple festivals all over the US, we have this delectable saucy apple pork recipe.
Find more apple and pork recipes on Recipebridge.
The video showcases recipes to get you going during those tailgate gatherings. Julie Feldman uses a few quick tips and easy rules to follow, so you can really sort of make the tailgate fun and helpful. She shows us easy cheese dip recipe, ans cheese and smoked salmon recipe and more for a fun tailgate gathering.
Find more tailgate recipes on Recipebridge.
Also checkout Recipebridge’s Pinterest page featuring tailgate recipes for many recipes for game nights.
Freezing summer fruit is a great way of preserving the flavors of the summer season and bringing them out again in the middle of winter. The summer goes by quickly and with the warm weather comes the delicious summer fruits such as peaches, nectarines, berries and plums etc.
All these fruits freeze well and by freezing them now, you can still relive that gorgeous summer feeling by having them at the ready in winter too! Here’s how to freeze them and the best way of locking in their flavour so they still great taste when you defrost them:
Peaches and Nectarines – The stones dry when they freeze so they effectively rot the fruit from the inside out. Use your knife to cut at the half way point all the way around the fruit and twist the flesh from the stone.
Cut the peach or nectarine into quarters, get rid of the stones, and cover the fruit in lemon juice and sugar to preserve. Lay the quarters out into a single layer on a tray with greaseproof paper – pre-freezing will keep them separate for longer storage until the winter. Leave overnight to freeze and then place all fruit in a airtight plastic bag ready to place in the freezer.
Melons – Rather than trying to freeze and thaw a whole melon, scoop out the seeds and discard them. You will then need to either cut the flesh into cubes or balls. Throw away the skin, and spread the fruit in a single layer on greaseproof paper as above and repeat the same process.
Berries – Make sure any kind of berries you freeze are well washed before you store them away. If you see any ‘bad’ fruit, pick it out and throw it away. Once they have been cleaned, let them dry on some paper towel before you spread them on a tray for freezing and again repeat the freezing process as above.
Freezing these fruits (plus many other varieties) means that you can look forward to adding them to your baking list when it comes to the holidays. Use frozen fruits to make cocktails such as:
Or you might like to do a little festive baking with the fruit:
Whatever you decide to do, you’ll be grateful of the refreshing summer flavors in the middle of winter time. So get organised and get freezing those fruits before the fall season starts next week!
Find many recipes for summer fruit on Recipebridge, which you can enjoy during winter season too.