Jenny asks…
What is wrong if a clam shell doesnt open when cooked?
I was just watching Food Network and they were making a pasta with clams in it. They started to say that if a clam isn’t open, then you shouldn’t open it.
Michelle answers:
Hello
If you put the clams into cold fresh water and leave for an hour discard any that do not open
It means that it is dead, You should only cook live ones. So any that do not open when cooked discard as well.
Upset stomachs otherwise.
Andy C
Chris asks…
What company or companies can mold sorbet into a fruit shape?
I saw on a food network show a company that molded sorbet into the fruit that it came from, they froze it and could ship it out as well. What was the company’s name?
Michelle answers:
I don’t know, but I have seen sorbet that came in pineapple/coconut/lemon shell at Costco and some grocers
John asks…
Anyone have a great recipe for peach bread?
I was watching Jamie and Bobby Deen (Love them!) on the food network tonight and they were in Atlanta, Ga. They went to a place that makes great peach bread….
I’m going peach picking this Saturday, and was wondering if any one had a good recipe or knew a website with one on it.
Thanks!
Michelle answers:
How about one of these?
Georgia Peach Bread
3 cups fresh peaches, sliced
6 TBsp. Sugar
2 cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1/4 tsp. Salt
1 tsp. Cinnamon
1-1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup pecans, finely chopped
1 tsp. Vanilla
Place peaches and 6 tablespoons sugar in container of
blender or food processor. Process until pureed.
Mixture should yield about 2-1/4 cups. Combine flour,
baking powder, soda, salt, and cinnamon; set aside.
Combine 1-1/2 cups sugar and shortening. Cream well.
Add eggs and mix well. Add peach puree and dry
ingredients; mix until dry ingredients are moistened.
Stir in nuts and vanilla. Spoon batter into 2 well
greased 9x5x3 inch loaf pans. Bake at 350 degrees or
until done. Cool for 10 minutes in pan. Turn out on
rack and let cool completely.
Peach Cobbler Bread
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs
1/3 cup water
1 tsp vanilla
1/8 tsp almond extract
1 cup diced peeled peaches
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped pecans
Topping:
2 Tbls chopped pecans
2 Tbls brown sugar
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9x5x3 inch loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Peach Monkey Bread
1/3 cup peach jam
1 tube refrigerated biscuits
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted
In mixing bowl combine the peach jam, honey and nuts. Stir in the melted butter and set aside.
Separate the 10 biscuits and cut each in quarters. Using half of the pieces, layer them in an 8-inch pie tin. Spread half of the peach jam mixture over the biscuits. Place the remaining biscuit pieces on top and spread with the remaining jam mixture. Bake at 350 degrees to 375 degrees for 25 to 30 minutes, or until a deep golden brown. Invert onto a serving dish. Pull apart to serve.
NOTE: Just about any flavor jam or preserves may be used. A ready-made frosting may be used as an icing, if desired.
Donald asks…
How do I cook well on a crappy stove?
I live in an apartment so I have no control over the appliances in my kitchen. The stove is a cruddy electric range abomination with slanted, uneven, gunky burners (yes, I do clean them but there’s alway something on the left one that makes it smoke) that don’t respond exactly to the heating controls. I love cooking and am so jealous watching the Food Network stars creating food masterpieces with their expensive cookware, kooky gadgets, and amazing appliances. I suppose the cookware is part of the problem, but I just don’t have the money for the gourmet quality stuff. How do I adjust my cooking practices on my crappy stove with my hand-me-down pots and pans to replicate their perfectly clarified butter, precisely medium pan-seared filet minion, flawless balsamic-wine glaze reduction, and pristine not-curdled hollandaise?
Michelle answers:
Cooking on crappy appliances and cookware is a true test of a cook’s patience. Before I completely remodeled my kitchen I found that I had to spend a lot more time watching the stove and the food. You have to really get to know your electric range so you know what to watch for – turning itself off, one burner hotter than the rest, etc. Your oven will need the same patience and you can test it with an oven thermometer so you’ll have an idea of how to adjust when baking in it. You may also find that sauces are easier on an electric pan (I had a giant one that I used “on the side” because I could better control the heat of that electric pan).
Pass the word to friends and family that you’d really appreciate cookware or kitchen stuff as gifts.
I wish you MUCH culinary luck!
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