Good Tidings & Happy Holidays!!!

        Happy Holidays 'Biters'!!! =) It truly is the most wonderful time of the year!! Lots of lights glowing, children excited about the upcoming holidays, Secret Santa, & PARTIES!!! This time of year we are gathering our families & taking extra special care of others that aren't "family", it's what this time of year does to your spirit! Whether you've already celebrated the holiday or getting prepared you can be sure that any guests will be wowed at a dining table with a presentation setup such as the one above. This one to me looks 'winter white', but my table is actually white with gold accents & lots of candles. However you decorate it, make sure your have lots of hors d'evourers, cocktails, and most importantly friends & family to share your holiday with. 

         This holiday season has had a lot of differences this year than I've seen in the past. First of all, the weather has not made me feel like its beginning to 'look a lot like Christmas'.. I mean, I live in Georgia, not a lot of 'white Christmases", but I would like a little chilly weather, so, I can bundle up & perhaps go ice skating with some friends. Second, is it me or did Thanksgiving just happen like two days ago & now we're into the December holidays?!?! I mean, 2013 really flew by me this time. Now, we're donning our trees with garland, hanging stockings by the fireplace, and going to "ugly sweater" parties. (Yes, it's a real party =) ). This holiday will be a great one for me! We're doing a lot of "non-traditional" things this year like not buying gifts (we've chosen to make them on our own and write each member of the family a "love" letter) Also, I will make Christmas lunch instead of Christmas breakfast. I think having a nice lunch with everyone will be a a holiday remix that the children won't expect. Keep everyone around you happy this joyous season & definitely keep them safe. There can be a lot of hazardous accidents that can occur around this time of year, so, let's be cautious & careful. Don't forget to check on your elderly parents/grands. They are the ones that are being targeted the most by the swindlers/thieves/credit card scammers. Be safe, have lots of fun, &  
 GOOD TIDINGS & HAPPY HOLIDAYS TO YOU & YOUR FAMILY FROM US HERE AT TASTY BITES!!!!  =)



-Chef Tara L. Browning

P.S.- Listed below is a link provided to make things a lot 'safer' during the holidays!! Thanks via Los Angeles Police Dept.!! =)


http://www.lapdonline.org/crime_prevention/content_basic_view/1376

Fall Feast, Autumn Harvest!!

      


                      It's the most magical time of the year for me!! It's AUTUMN!! There is some great produce that is harvested this time of year that inspires us to create some amazing fall favorites.This time of year makes you want to bundle up under a blanket, with a nice cup of spiced cider and jump in the leaves. Lots of chefs have tried to incorporate this feeling into dishes that can remind you of the season.
                      One of the foods that are ready this time of year are ROOT VEGETABLES. Squash, potatoes, rutabagas, carrots, radishes, and turnips are perfect this time of year. There are so many ways to prepare these delicious and nutritious foods that you can have a different dish every night for the rest of the year. Vitamin A, B6, Beta-Carotene, Potassium, and better Iron absorption are some of the health benefits and vitamins that you could obtain from eating these vegetables.
                       
                       APPLES are another great produce that is harvested in the fall months. We see a lot of pies, and apple butter this time of year because the crisp autumn air makes you want a warm & nutty apple crisp or apple cobbler topped with homemade ice cream. I know that we see apples all year long, but they are best between September and November months. Picking the firmest, brightest, colored apples without any blemishes, ensures that the produce you've chosen, is the best out of the bunch.

                        Although available all year long, MUSHROOMS are also harvested in the fall/winter months. Their peak months are from September through January and can range from many different varietals. Choose the mushrooms individually for evenness in your cooking, but also for consistency with texture, color, and broken or smelly stems. Dark and soft spots are mushrooms to avoid and soggy, sticky film on the outside usually tells when the mushrooms are not good. Firm tops and secure stems are a sign of good produce.

                         PEARS and QUINCES are two more fruits that are ripe when it's fall. Aside from it's cousin the quince cannot be eaten in it's raw state, but when prepared like apples or pears, they have the texture consistency of a pear, but the slight sweetness of an apple. Quince season is only from October-December, but uncooked, they leave an amazing scent that lingers throughout your house for days. Pear season is from September-January and you can select excellent pears by using the tip of your finger, applying slight pressure at the top, near the stem, if it gives a little and is not as firm, it's good.

                         Produce at any time of year is great for growing young children or adults who continue to want to live a healthy lifestyle. Different seasons gives way to different produce selection because of either climate in the region or elements that only mother nature can explain, but this time of year you want to get all of the fresh produce you can before the prices reflect the selection. Enjoy each and every TASTY BITE this and every season!!

-Chef Tara L. Browning

P.S.- I've provided a link below for some TASTY eats to your favorite Autumn produce!!! ENJOY!!!

http://www.cookinglight.com/food/in-season/fall-recipes-00412000077877/

Many Meals, Many Courses!!

  With each meal, comes the preparation and timing of each course. A course, simply put is part of a meal, in a particular order. In America, certain restaurants provide five or seven course meals, in Italy, it's five, but with many different elements throughout and in France, there are seventeen!!! Yes, 17 different courses to one meal!!! (fancy ones at least) Each item(s) comes at the time, you have a period of time to finish that, then, you're cleared, reset, then, on to the next part of your meal. It's an experience when you're dining with friends and family, so, these courses not only fill your body, but enjoying them in moderation with ones you love fills your soul. 

 First Course: Generally an APPETIZER. The French term we've grown to use in America Hors D'oeuvre, and Italian antipasto. This course is more of a "teaser" rather than a "full" item. Shrimp cocktail, oysters on the half shell, caviar, or a simple dip can be served in this course. 
  Second Course: SOUP or POTAGE'. In Italy, this course is a pasta dish of some sort. Pasta is not the main course in an Italian dinner. 
  Third Course: SALAD in America this course is the course that is served right before your Interim or Amuse', but French courses have three courses between this and the Amuse'. Italians usually have a SECONDO,a main dish composed of either fish, meat, or chicken. This course is usually smaller if there was a heavier, cream-based dish that proceeded this course.
   Fourth Course: AMUSE or a sorbet of some sort to cleanse the palate. 
   Fifth Course: Meat dish (Mainly Poultry) is served
   Sixth Course: Meat Dish (Red Meat or Fish can be served during this time) A CONTORNO is the Italian course that is served after the Secondo, which contains platters of vegetables. During this course you enjoy and savor the vegetables being the highlight of this course. 
   Seventh Course: DESSERT Italian for DOLCE'. Italians and Americans eat their sweets at the end of their meal, along with an espresso or a coffee drink following. Some adults like to partake on an alcoholic after dinner drink. Great alcohol drinks are cognacs (that pair really well with chocolate), scotch (that also pairs well with chocolates and some berry dishes) and  rum (that are the bridge between the sweets and savory desserts such as salty caramels, berry dishes as well as white and dark chocolate).  
    In France, we'd be missing at least ten other courses that includes two more meat courses, a chilled meat course, a bean course, cheese, chilled desserts, hot desserts, then cafe drinks. Dining out or entertaining friends with an elegant dinner party, can require you to set out many courses. Don't stress!! Make what you (and your friends) like and time it the way you would want to eat. Pair the courses with an excellent vintage and always remember to savor each Tasty Bite!! :)

Chef Tara L. Browning


P.S.- Here's a link provided below for fine dining rules/etiquette!!! Enjoy! 



http://listverse.com/2007/08/14/top-10-rules-for-fine-dining/ 

One Tomato, Two Tomato

          Fresh, vine-ripened, wholesome goodness of TOMATOES have wonderful health benefits when prepared the right way. They are low in calories, fat-free, and contain as much Vitamin C as a glass of milk. Tomatoes are so versatile they can be used in almost any style of cooking. The same beta-carotene that's found in carrots are also found in tomatoes, which means they are great for your skin. Plus, beta-carotene helps protect you from the sun's harmful UV rays, so, you don't get wrinkles. Tomatoes also provide you with lycopene which helps you build strong bones, bone mass, and this can help prevent osteoporosis. They keep your blood sugar in check and with the lycopene it's a natural cancer fighter. 

       There are five different types of tomatoes: PEAR, ROMA, GLOBE/BEEFSTEAK, CHERRY, and HEIRLOOM. HEIRLOOM are becoming really popular in restaurants because they have so many different shapes and colors. Their shelf life is the shortest, but their ability to grow in almost any environment and have a resistance to disease and insects,make them  perfect for tomato lovers. PEAR tomatoes (which are part of the HEIRLOOM family) gets its name from the shape. They are slightly larger than CHERRY, but have a lower juice content. For this reason, PEAR tomatoes are eaten raw or used as a garnish or in drinks. CHERRY tomatoes are sweeter in flavor and are found in small clusters on the vine. CHERRY tomatoes are a smaller version of GLOBE. GLOBE tomatoes or BEEFSTEAK   tomatoes are the best to slice. They are large and round (like a globe) and the can grow to be as large as two pounds. Mild in flavor, GLOBE tomatoes are common in salads, burgers, and other recipes, but can be grown to be yellow or green. ROMA tomatoes or Italian tomatoes are used in just that. Italian recipes. Lots and lots of marinara sauce!! Room temperature tomatoes are best because refrigeration can change the flavor complex. ROMA are great when they have a firm skin, bright red in color without any brown spots and are smooth to the touch. 

        Finally, when you get ready to prepare your tomato dishes, make sure to wash them and leave as much of the skin on as possible to not lose the vitamin content. Pizzas, sauces, and salads would be nothing without this amazing fruit!! Enjoy them with a little mozzarella or fried and green for a "southern comfort".  Savor every and all "TASTY BITES"!!

-Chef Tara L. Browning


P.S.- I've found a link provided below that gives you 24 great southern inspired recipes for your tomato bounty!! ENJOY!!  =)



http://www.southernliving.com/food/holidays-occasions/fresh-tomato-recipes-00400000046595/  

Steaks, Steaks, & MORE Steaks!!!!

           Great cuts of prime beef, grilled to perfection, and served with a loaded baked potato.... YES, it's STEAK!!! An amazing steak, whether you enjoy it rare (like me) or well done, requires a lot of love and preparation before you fire up that grill. 

       A great steak begins with the right marbleization. Marbled steaks means the fat content that is distributed throughout the meat. Yes, the less fat, the leaner the steak, but marbled steaks means more flavor. It makes your grill melt the fat into the actual meat and distribute that throughout the steak which causes it to be a juicy and succulent piece of meat.

       

           There are six different zones to cut from that gives us eight different steaks. T-BONE-Which is a combination of a FILET & a STRIP. PORTERHOUSE- Is a larger version of this. FILET- Which is the leanest cut of tenderloin. STRIP- Which yields medium marblelization, can either be called a New York strip (No Bone) or just Strip (With Bone). RIB- Which is where Prime Rib cuts comes from. Also, the Ribeye comes from this part that has the Ribeye Roast. ROUND- Rump Roast, Eye of Round, and Sirloin Tips can be found here. Also, these cuts have the highest marbleization (or fat content) of all steaks. SIRLOIN- Either the Top Sirloin or the Bottom Sirloin comes from the SIRLOIN. FLANK- Hangar, Skirt, and Flank Steaks are part of this family. The most popular cut from this section is the London Broil. Now also, steaks in this section require the most marinating in order to achieve the tenderness that's desired because of the minimal amount of fat contents within.

            You've all been to the grocery stores, butchers or even restaurants and have read the labels with U.S.D.A. Grade SELECT, Grade CHOICE, and Grade PRIME. These grades determine how much marblelization there are in steaks and the quality of beef it is. SELECT- Which is the most common can be found in your local grocers as well as your farmer's markets. Also, it has little or no fat content at all. CHOICE- Can be found in grocery stores as well as some restaurants, a bit on the pricier side, but they have a medium marblelization content and yield a better flavor. PRIME- Which is my all time favorite only produces 2% of the cuts. These steaks are reserved for the BEST of the BEST restaurants, country clubs, etc. Once you've had PRIME, you don't want any other steak in LIFE!! 

            In conclusion whether you're making a great ribeye or an amazing strip, steaks are so versatile and flavorful in ANY dish!! Grill & chill with all of your wonderful Tasty Bites that you create this Summer!!

Chef Tara L. Browning


P.S.- Listed below is a site I found on how to cook the perfect steak!!! ENJOY!!  =)


http://www.heb.com/page/recipes-cooking/cooking-tips/grill-time-temperature-steak

Healthy Habits...Healthy Lifestyle

                          Healthy habits can start at home and will transfer throughout your everyday life that will have amazing affects on your body physically as well as mentally. A few habits that I've incorporated this year to "slowly" transition me into a great healthy lifestyle is by taking a daily walk, drinking more water and cutting back on the fried foods. Even if it's only 15 min. of exercise, that kind of cardio does wonders for your heart, strengthen your lung capacity, tightens those legs, and is heaven to your buttocks!! I've also started to count how many bottles of water I drink. Health officials have always told us to drink about eight bottles a day, but I try to push myself to drink at least ten. (Living in the South can make it so easy to do this because of the extremely humid weather conditions, but consciously I am aware of what I put into my body.) Speaking of "putting something into my body", I limited the amount of fried foods that I have as well. I may have three fried items every other week, this way, I can keep the excessive oils out of my body, off of my face, and NOT clogging my arteries causing me to have an early heart attack. My exercise regime has not vastly improved, but it is a step in the right direction. 

          Close colleagues and family members have gotten on board with this new lifestyle and have immediately began to feel and see results. By having that support system or that group of girlfriends to help you by pushing you in the right direction rather than giving you that fried chicken can keep you looking towards your goal. You don't have to create a number or say"Hey, I'm going to lose 45 lbs." because if you do this, you'll create unwanted stress, drama, and conflict with yourself. You don't want to "set a number" only because if you do not attain your "goal weight/number" and you don't make it, then, you'll begin to feel a certain way about what you're doing. DON'T BE DISCOURAGED.... GET ENCOURAGE-MENT AND KEEP MOVING FORWARD!!! Also, it's best that when starting a new health regime, do it slowly as to where you don't "shock" your body and it crashes. You won't get any results doing that. 

          In conclusion, find ways and workout plans that work for YOU. It doesn't have to be a pricey and expensive package that requires you to do all of these elaborate things, you just have to make the first step in towards wanting a better life and doing the necessary things in order for you to achieve your goals. Remember it's your internal that you want well, then, the physical will follow. Most try to do this the opposite way, and they don't know how to handle the "new them". I know that I had to make my mind stronger in order to stop eating the fried foods, so, I won't feel guilty about having what I love SPARINGLY. Walking is easy and everybody has to do it.... I just take little detours here and there, so my body is now used to using those muscles for a longer time than what I originally could before. Creating these new healthy habits has now helped me gain a new perspective on how I live and who I affect with the choices I make. By being myself and customizing a plan that I would actually follow and including some great recipes along with my water intake, I have lowered my cholesterol by 3 points, toned my muscles, and I have clearer healthier looking complexion. So, savour your HEALTHY "Tasty Bites" with a walk to the playground with the kids! (And they'll gain those healthy habits from YOU) =) 


-Chef Tara L. Browning


P.S.- Listed below is a link provided to you via our friends Kaiser Permanente.




http://thrive.kaiserpermanente.org/be-inspired?WT.srch=1&WT.mc_id=101849&WT.seg_1=PF-4-spRBLX3GP-pcrid-15444483538-healthy%20lifestyle-b#thriving-together    





    

What's That In The Air???? LOVE!!!!!

                    Happy Valentine's Day!!!! Love is in the air and so are gifts of chocolate covered strawberries, truffles, breakfast in bed (or dinner) and lots of holiday treats. I enjoy all of the reds and pink decorations, but getting that Valentine from the one that loves you all year long is my favorite! My gift this year will be homemade. Not because we can't afford it, but I love to cook, so, let's utilize it. I'll make an awesome breakfast, but getting the kids involved this year will be a lot easier than what it has been in previous years because the kids can reach the stove and we can make awesome treats!! Children get the chance to share their handmade cards with us, so, I take pride in showing them how to make some tasty treats to share with their friends at school. Valentine's Day doesn't have to be all about roses and heart-shaped balloons in my family we do other things besides the "traditional" celebration. 

           Getting prepared for the most "coupled-day" of the year can be either stressful or exciting because you don't have a mate or you are trying to do a lot for them. It's all about showing the love and not about what or how many gifts you've received. Those gifts are not the reason to celebrate and I am grateful to have such love in my life for the past 6 yrs. This Valentine's Day my gift to you is the gift of unconditional "friendship-love". I want my friends who share Tasty Bites and those who do not share it to have wonderful love within and surrounding them always. And as always enjoy your love, family, friends, and Valentine's goodies with our friends here at Tasty Bites!!! =)

           
   

P.S.- Below is a helpful link to guide you in the right direction for gift buying this Valentine's Day season!!! :)
         

 http://www.gifts.com/valentines-day/nC0?sid=msn:VDAY_great%20valentine%20day%20ideas:P