The truth is that many people in the late 80’s and the early part of the 90’s had claimed allergic reactions to food prepared with Monosodium Glutamate (MSG). Reactions included nausea, headaches and general feelings of discomfort. Although there is proof that a small segment of the population does suffer from an adverse reaction to MSG, it is also a little known fact that mushrooms are filled with natural MSG, and most people do not have any problems with them. MSG is a salt alternative that is used commercially as well as in a lot of Chinese cooking. It’s a lure that you can use to accent other flavors, without making them seem too salty.

Storing purchased bread in the refrigerator will prolong the life of it. So, if you plan on using it at a later date then storing it in the fridge would be a good idea. However, this really just prevents molding and does not preserve “fresh” quality. So, it’s best to using bread as soon as possible after purchasing or baking it.

You can call it sole, turbot, fluke or flounder—they’re all flatfish and are good eating. The flesh is delicate, sweet, flaky, and usually firm (halibut is an exception). Halibut usually appears in choweders in the Northeast. Down South, flounders stuffed with crabmeat is a local favorite. Use sole for amandine or Veronique presentations. Most flatfish can be easily prepared—baked or broiled with lemon butter sauce.

It’s summertime and there’s a whole lotta grillin’ going on! Here are a few tips that may help your grilling experience. Have the basic grilling tools, such as long-handled forks and spatulas, spring-loaded tongs, a clean paint brush for brushing items to be grilled with marinades or olive oil, and a wire brush for cleaning the grill.

Use strong metal skewers on which to thread chunks of beef, pork or chicken. If using bamboo or other wooden skewers, soak them in water for an hour or so to prevent them from burning. Thread whole mushrooms, chunks of vegetables, and cherry tomatoes on double skewers to make handling easier. Be sure to lightly oil fish before placing on the grill to prevent sticking. Toss vegetables in olive oil and chopped fresh herbs before grilling. Enjoy!

For pasta sauce to spread evenly, the pasta must be moist. Add up to one-third of reserved pasta cooking water if the pasta is dry or sticky.

Most kitchens at vacation condominiums or cottages usually lack kitchen gadgets. Sometimes one just has to improvise. For instance, if you need a biscuit/cookie cutter, remove the top and bottom of a six-ounce tomato paste can and use it to cut out biscuits or cookies. In a pinch, a wine bottle can serve as a rolling pin. Empty (and clean) yogurt containers can be used as measuring cups.

This morning I came home to find a sack of just-picked corn waiting for me on my kitchen steps. I had an idea of who had brought it and I also knew I had to work quickly so the corn wouldn’t spoil. For several hours I shucked, cleaned and made a huge batch of maque choux.
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Althought I have planted nasturtiums in my window boxes for years, I had not idea, until recently, that they are edible. The flowers can be shredded and added to risotto or mixed with olive oil and sprinkled on hot pasta. The leaves have a slightly peppery flavor and can be added to green salads. Nasturtium seeds and immature flower buds can be pickled and used like capers! And now you know!

A friend brought me a bouquet of fresh lemon balm and I’ve had a grand time experimenting with it. The scent and flavor is delightful. I sprinkled chopped lemon balm over an omelet, crushed some in my glass of ice tea, and added a few leaves to my green salad. Tomorrow, I’ll try it with my garden tomatoes!

When cleaning delicate crystal or glassware, line your sink with a clean towel before filling it with lukewarm water, mild dish detergent and a splash of vinegar. Wash one glass at a time to prevent chipping. After rinsing with lukewarm water, invert the glasses on a rack and let them drip dry.