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Events in DuPage Forest Preserves: Feb. 13 – 19TribLocalCast-Iron Cooking — Help prepare a hearty meal over an open campfire, and learn tips for cooking with cast iron. 1 – 3:30 pm at Herrick Lake Forest Preserve in Wheaton on Butterfield Road two miles west of Naperville Road. Ages 5 and up; under 18 with ...and more » |
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'Around the Campfire' column from Dave ForemanFly Rod & Reel Magazine (blog)In the United States, we Cannots have come up with the best tools in the world for keeping other Earthlings hale and hearty. They are National Parks, the National Wilderness Preservation System, and the Endangered Species Act. We should never back off ... |
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Henry: Outdoors provides an invaluable educationChippewa HeraldTrees and stones ... and the woods are all great learning tools. And to really put the frosting on the cake, I would quickly add rivers and streams. To me, that's the whole smear when it comes to my journey on earth. I got energized earlier this month ...and more » |
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'Education a vital tool in fire prevention'Jerusalem PostAccording to Bar-On, perhaps the most important tool for disaster prevention is educating the public that makes use of the land – area inhabitants, army units conducting firing exercises, and tourists making campfires – on how to take part in ...and more » |
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Super Bowl hype? Some say 'pass'Berkshire EagleBrian Carney of New Ashford, a moldmaker at Hi-Tech Mold and Tool in Pittsfield, is an outdoorsman who prefers to spend Sundays in the woods. "I don't much care about football," he said, though he acknowledged that he may peek in briefly on the ... |
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10 uses for dry cleaning hangersFox NewsSure, it's not going to be as effective as a professional tool like a plumber's snake, but it might just do the trick in a pinch and spare you an expensive visit from your local plumber. Roasting Marshmallows: Who doesn't love a good campfire? |
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Dog alerts family to fire on North WalnutCleburne Times-ReviewFirefighters responded to an unauthorized campfire at 1:44 am Sunday near Lakeshore Drive. Firefighters found an abandoned campfire near the old boat ramp several feet from the lake. They used about five gallons of water to extinguish it.and more » |
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Cooking Tips Featured Article
Refined American Cuisine
02/05/12
by Irene D. Hope
The second "cookbook" written by Patrick O'Connell, Refined American Cuisine: The Inn at Little Washington is a marvel to behold. The word cookbook was placed in quotes because this book could easily pass for a coffee table book. Visually stunning, the book is filled with gorgeous photos of every dish and of the local areas.
With his partner, Reinhardt Lynch, Patrick O'Connell has been running The Inn at Little Washington since the late seventies. A self-taught chef O'Connell is an award winning chef with a number of credits under his belt including a Five Star rating for dining and lodging. It is not difficult to believe the aclaim O'Connell has received after viewing the recipes in this book. The detail, the innovation and combinations of tastes and textures make it easy to understand why these elegant dishes have garnered such attention.
Along with recipes for every need, from breakfast to dessert, Refined American Cuisine also includes a brief history of the inn and interesting annecdotes and remembrances from the chef. Sprinkled throughout the book, the photos of the chef, his staff and the Inn help you feel as if you have actually visited The Inn at Little Washington and certainly make you wish you were there right now.
Throughout this magnificent book, the detail demonstrates that even the simplest thing can be elegant. It may seem to be a strange choice but below is the recipe for Bar Nuts found in the Snacks and Canapes section. With so many holiday get-togethers this month, I thought it be nice to put out an elegant little snack instead of just opening a can of nuts, or you could even put them into an attractive container to give as a gift.
Bar Nuts
Here is a simple way to transform an ordinary bowl of nuts into something your guests will find tantalizing. The nuts are sauteed with aromatic spices and combined with cubed, dried pineapple. They can be made in large batches well in advance and make a wonderful gift. - 4 tablespoons butter
- 1/2 teaspoon cayenne pepper
- 2 teaspoons cajun seasoning
- 2 teaspoons ground cumin
- 3 tablespoons sugar
- 1/2 pound whole pecans
- 1/2 pound whole almonds
- 1/2 pound whole cashews
- 3 dried pineapple rings, cut into 1 inch pieces
- salt and sugar to taste
In a large skillet over medium-high heat, melt the butter. Add the cayenne, cajun seasoning, cumin and sugar and stir until the butter begins to foam.
Immediately add the pecans, almonds and cashews, stirring or tossing constantly for about 3 minutes or until the nuts are well toasted and lightly coloured.
Pour the nuts into a wire rack placed over a baking sheet. Let cool to room temperature.
Transfer the nuts to a mixing bowl and toss them with the dried pineapple pieces. Season to taste with salt and sugar.
Store in an airtight container until ready to serve.
Don't miss Patrick O'Connell's first cookbook, The Inn at Little Washington Cookbook: A Consuming Passion.
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