2007 June | Three Angels Gourmet Co. - Gourmet Food, Recipes and Podcast

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

Ireland Reynolds, Daisy Benson, and Delphine Gray

Get Eggcited about Breakfast!

By admin at 6:56 am on June 19, 2007 | No comments

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For many people, breakfast just wouldn’t be breakfast without an egg and a cup of coffee. I have to agree, although the egg doesn’t always have to be such an obvious part of my morning meal. That’s not very exciting day after day. Sometimes an egg is just part of the batter for pancakes or muffins. Other times, I’ll use eggs for a fluffy omelette or french toast.

Fine Bed & Breakfast Inns across the country are known for serving up some of the most exciting morning meals that include eggs, and many of these inns are happy to share their recipes.

Try this Cinnamon-Raisin Breakfast Strata from the Cora Needham House in Wales, Massachusetts.

Whip up some tasty Egg Trufles with this recipe from the Mountain Creek Bed & Breakfast in Waynesville, North Carolina.

Or make this easy Eggs Benedict Arnold with this recipe from Maple Hill Farm Bed and Breakfast. This inn uses its own eggs, so get the freshest farm eggs possible to recreate this luxurious treat in your own kitchen.

farmeggs
Add some fresh veggies to your morning meal with a recipe for Veggie Frittata from the Wine Country Inn in St. Helena, California.

Check out over 160 delicious egg recipes from B&Bs across the land. You’re sure to find at least one reason to get excited about breakfast.

Ireland
More Favorite Recipes from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds, egg recipes — Leave A Comment »

Make Friends with Broccoli

By admin at 6:08 am on June 18, 2007 | No comments

If you haven’t made friends with broccoli yet, now’s the time to do so. Invite broccoli to dinner at least once a week and you’ll be providing yourself and your family with important vitamins and antioxidants that can help ward off cancer and heart disease.

Broccoli is packed with nutrients. Just look at what 1/2 cup of cooked fresh broccoli has to offer:

Calories 23
Dietary fiber 2.4 grams
Protein 2.3 grams
Carbohydrates 4.3 mg
Beta carotene
Vitamin C 49 mg
Folic Acid 53.3 nanograms
Calcium 89 mg
Iron 0.9 mg

And broccoli is the perfect ingredient for everything from soups and salads to casseroles. Try this recipe for Broccoli Cauliflower Salad or this one for Broccoli with Garlic. If your family enjoys casseroles, then make this yummy Broccoli Bake for dinner tonight.

When you’re in a hurry and don’t have much time to get a satisfying and nourishing meal on the table, steam some fresh broccoli, then top it with prepared Mild Chilies and Cheese Dip from the Three Angels Gourmet Co. for a simple and nutritious dish your whole family will love.

So, go ahead. Make friends with broccoli. You’ll enjoy a very healthy relationship.

Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Food Tips, Delphine Gray, Broccoli — Leave A Comment »

Mortar and Pestle - The Perfect Father’s Day Gift for a Dad Who Cooks!

By admin at 8:28 am on June 17, 2007 | No comments

With all the fancy food processors, blenders, and coffee grinders on the market today, it’s easy to assume something as basic as a mortar and pestle set is no longer needed in the kitchen.

But find out more about this handy little “gadget” and you probably won’t make that assumption.

This is the perfect Father’s Day gift for dads who cook. For some reason, men seem to love pounding and grinding things into a fine pulp! Go figure.

A mortar is a sturdy bowl and a pestle is a club-shaped tool with a rounded bottom. Together, this dynamic duo is still the ideal kitchen tool when you want to pulverize spices, herbs, nuts, or other foods, reducing them to a thick paste.

Read a short history of the mortar and pestle, and learn how to use this tool, here.

Find recipes that use ingredients pulverized with a mortar and pestle here.

Learn how to make French pistou or pesto (Did you know the word “pistou” means “to pound”?) here.

Read about the 5 top mortars and pestles here.

Look for this “gotta have” gadget at fine department stores and kitchenware stores everywhere.

Another Kitchen Gadget You Just “Gotta Have” - from Daisy Benson

Filed under: Daisy Benson, "Gotta Have" gadgets, Mortar and pestle — Leave A Comment »

Help Us Win a Blogger’s Choice Award!

By admin at 9:14 am on June 16, 2007 | No comments

If you enjoy our daily food tips, recipes, and recommendations for kitchen gadgets good cooks just “gotta have” - please vote for the Three Angels Gourmet Co. as the Best Food Blog and help us win a Blogger’s Choice Award.

Click on the banner above to vote for the Three Angels Gourmet Co. as the Best Food Blog!

Thanks so much!

Ireland, Daisy, and Delphine

Filed under: Blogger's Choice Award — Leave A Comment »

Switch to Herbal Seasonings

By admin at 5:41 am on | No comments

Tired of seasoning your food with the same old salt and pepper? Then switch to some herbal seasonings and see how they boost the flavor of meats, veggies, pastas, and casseroles.

The following salt substitutes are from the book, BRILLIANT FOOD TIPS AND COOKING TRICKS, by David Joachim.

Simply combine the following ingredients for each blend.

MIXED HERB BLEND

2 Tbsp. dried parsley

1 Tbsp. dried tarragon

2 tsp. dried oregano

2 tsp. dried celery flakes

LEMON-PEPPER BLEND

1 Tbsp. store-bought dried lemon peel

1 Tbsp. garlic powder

2 tsp. dried oregano

1/2 tsp. ground white pepper

ITALIAN BLEND

1 Tbsp. dried basil

1 Tbsp. dried marjoram

2 tsp. garlic powder

2 tsp. oregano

1 tsp. crushed dried rosemary

1/4 tsp. dried thyme

1/4 tsp. ground red pepper

Enjoy!

Fabulous Food Tips from Delphine Gray

Filed under: easy recipes, Food Tips, Delphine Gray, Herbal Seasonings — Leave A Comment »

The Perfect Cheesecake

By admin at 5:58 am on June 15, 2007 | No comments

Cheesecake has become one of the most popular desserts in the United States. Nothing is quite as rich and delicious, and as impressive to serve, as a firm creamy cheesecake with a glorious topping of fruit, sour cream, or chocolate.

But don’t be intimidated by this fancy dessert. You don’t have to BUY the perfect cheesecake from a pastry shop or bakery. Bake the perfect cheesecake yourself at home. You just need a good, easy-to-follow recipe, and a few tips for success before you get started.

First, learn some Cheesecake tips and read these additional hints for baking the perfect cheesecake.

Next, pick out the perfect recipe (see below).

Now, gather your ingredients and get started. You should be well on your way to baking the perfect cheesecake!

Here’s my favorite recipe. Be sure to follow the tips and hints (in the above link) when making this dish.

CHEESECAKE

Make a graham cracker crust according to the recipe on the graham cracker crumb box. Press the crust into the bottom of a 9 inch spring form pan and go up at least 1/2 inch on the sides.

Combine the following in a large mixing bowl:

2 (8 oz.) cream cheese (softened)

1 1/2 c. sugar

3 eggs

1 tsp. vanilla

Beat until smooth. Pour into the crust and bake for 30 minutes at 375 degrees.

Cool and refrigerate. When cake has completely cooled, and just before serving, remove from spring form pan and place on a footed cake plate or other large plate. Spoon a can of prepared cherry (or strawberry) pie filling evenly over the top of the cake. Refrigerate any leftovers.

Bon appetit!

Another Favorite Recipe from Ireland Reynolds

Filed under: desserts, easy recipes, Ireland Reynolds, Cheesecake — Leave A Comment »

Making the Most of a Cheese Plane

By admin at 6:15 am on June 14, 2007 | No comments

A cheese plane is so convenient when serving hard cheeses. But, are you making the most of this handy kitchen tool you just “gotta have”?

Here are a few other ways to make the most of your cheese plane:

1) Use it to create thin slices of potatoes for potato chips (see recipe, below).

2) Pull it across the top of a cold, hard, solid stick of butter when you need a small piece that won’t tear a slice of bread or toast.

3) Use it to zest a lemon, lime, or other citrus fruit.

QUICK AND EASY POTATO CHIPS

A few baking potatoes

Olive oil

Spices (try rosemary and sage, or barbeque seasoning mix)

Salt

Pepper

Wash the potatoes thoroughly (scrub the skins with a vegetable brush). Pull the cheese plane across each potato, cutting it into thin slices. Put the slices into a bowl and toss with the spices, olive oil, salt and pepper.

Line a baking sheet with a baking mat or parchment paper. Arrange potato slices on the baking sheet in a single layer. Bake for about 30 minutes at 375 degrees.

NOTE: Sweet potatoes also make delicious chips.

Another Kitchen Gadget You Just “Gotta Have” - from Daisy Benson

Filed under: easy recipes, Daisy Benson, "Gotta Have" gadgets, Cheese Plane, Sweet potato chips — Leave A Comment »

Serving Summer Fruit

By admin at 7:22 am on June 13, 2007 | No comments

If you’ve been reading this blog regularly, by now you know that one of the things I love most about summer is going to the City Market to buy fresh fruit. I guess lugging home bags of juicy strawberries and blueberries and fragrant lemons and limes is one of the healthiest things a shopaholic can do! Plus it’s a fairly cheap indulgence, as far shopping goes. I mean…it’s not like I’m spending hundreds of dollars on designer shoes (well, at least not at the City Market).

In previous food tips, I’ve also given serving suggestions for fresh fruit. And now here’s one more delicious way to serve fresh fruit for breakfast. This recipe comes from the Barefoot Contessa Family Style cookbook by Ina Garten. You’ve probably seen Garten’s cooking show on the Food Network. Her recipes are surprisingly easy to follow and they ALWAYS taste fresh, fresh, fresh!

FRESH FRUIT WITH HONEY VANILLA YOGURT
From Barefoot Contessa Family Style by Ina Garten

2 c. plain yogurt
2 Tbsp. good honey
1/2 tsp. pure vanilla extract
Seeds scraped from 1/2 vanilla bean (optional)
1/2 pt. fresh blueberries
1/2 pt. fresh raspberries
1 pt. fresh strawberries, hulled and cut in half
1 papaya, peeled, seeded, and diced

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds, if using. Gently mix the berries and papaya together. Spoon the fruit into serving bowls and top with the yogurt.

Tip: Be sure to use the seeds from the vanilla bean (even though the recipe says this is optional). The fresh vanilla flavor from the seeds is just incredible!

Variation: Mix this “jazzed up” vanilla yogurt (minus the fresh fruit) with homemade granola for another tasty breakfast treat.

Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Food Tips, Delphine Gray, cookbooks, Ina Garten, Serving Summer Fruit, Barefoot Contessa Family Style — Leave A Comment »

Get Ready for Father’s Day with This Basic Steak Rub!

By admin at 6:02 am on June 12, 2007 | No comments

You may have noticed a wide variety of “dry rubs” available at grocery stores and specialty food stores lately. These fragrant combinations of herbs and spices add texture, color, and, of course, flavor to everything from steaks to chicken. Sometimes though, the commercial rubs are very salty and many contain MSG, which may give some people a headache. So why not try to make your own dry rubs with whatever herbs and spices you have in your pantry or spice rack?

Get ready for Father’s Day with this basic steak rub. Won’t Dad be surprised when YOU grill the perfect steaks this Sunday?

The following combination of ingredients for a basic rub is enough for about 10 steaks - plenty for a Father’s Day family get-together.

Basic Steak Rub

1 tsp. chili powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. paprika
3 tsp. cinnamon
4 tsp. brown sugar
2 tsp. oregano
3 tsp. ground cumin

Combine the ingredients in a large, shallow baking dish. Place one steak in the dish and gently pat it down to coat the bottom side of the meat with the rub. Flip the steak over to coat the other side. Gently rub the mixture into both sides of the meat.

Repeat the process for each steak. Let the steak rest for about an hour or so, coated with the rub, then grill as usual once the steaks are at room temperature. NOTE: Throw away any of the leftover rub that came into contact with the raw meat.

Serving the Steaks: Serve steaks without steak sauce since it will overpower the rub and you will only taste the steak sauce.

OTHER HERBS & SPICES TO TRY IN RUBS:

Marjoram, basil, thyme, rosemary, oregano, lemon pepper, dry mustard, celery salt, red pepper flakes, Chipotle powder, etc. - experiment until you get just the right combination of ingredients for your version of the perfect rub.

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds, Meat Rubs, Grilling tip, steak rub — Leave A Comment »

Lemon Minted Sugar Cookies

By admin at 4:57 am on June 11, 2007 | No comments

If you like sugar cookies, you’ll love this simple variation that turns plain sugar cookies into Lemon Minted Sugar Cookies.

Prepare your favorite sugar cookie dough as usual, then stir in 1 tablespoon of grated lemon peel and 1 tablespoon of finely chopped fresh mint leaves, lemon balm or lemon verbena. Shape rounded teaspoons of dough into 1-inch balls, then roll in sugar. Place on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until ends are very lightly browned.

Note: Try this recipe using a package of Sugar Cookie Mix from the Three Angels Gourmet Co. Yum.

Filed under: easy recipes, Ireland Reynolds, Sugar Cookie Mix, Lemon Minted Sugar Cookies — Leave A Comment »
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