Thursday, January 20, 2011

Cookin' veggies....

Hello out there in kitchen land. Since I just finished a great batch of Vegetable Lasagnas for our customers at I thought I'd give you all a tip or two on how to cook veggies in order to preserve taste, quality, and nutritional value.

For many domestic and commercial chefs, it's simple...turn up the heat, pour in the viscose...(either butter or oil)... dump in the chopped vegetables and cook the old fashioned way.....Burn em'! Well, maybe it doesn't seem like you're burning them but when you think about it, there's only one reason why they put heat controls on a stove you can choose your heat levels.

So, here's my suggestions: First remember that whatever viscose you use, it will expand, like anything else, when it is heated... So use it sparingly.

Second, add a touch of water...or even forgo the oil/butter and use only H2O. This will help steam in the taste. Turn on your range to a very low setting. Roll in whatever herbs and/or spices you want to use as the veggies begin to heat up. Now here's the 'ticket' to flavor and quality....Cook them slooooooowly, turning them as they cook, sweat, and clarify. Don't over heat them or cook them for too long...Taste em, and finish them the way you love them. And remember, if you are adding anything else to them,, meats, sauce, pasta, or using them in something that will keep them cooking longer like casserole or lasagna....par cook them...this means under cook them a bit, keeping in mind the total time needed for cooking perfection.

I once heard that if you'd like to learn to slow your life down a bit...."plant a carrot, watch it grow"...Cooking is a art and a joy to be savored....Slow down and enjoy it.

If you'd like to test this cooking method go to and choose our Vegetable Lasagna... We'll send it right to your door.

Have fun in the kitchen of life...slow down and cook up a great life.

Saturday, January 1, 2011

Happy New Year!

Welcome to 2011! May you have the Peace and Prosperity that we all deserve in this coming year.

Since Lasagna is our crowning dish here at, I thought I'd give you a little back ground on the origin of Lasagna. According to Wikipedia:

Lasagna, (lasagne...plural) is a Italian pasta casserole dish, consisting of layers of pasta, sauce, and various other ingredients. Originally the word lasagna referred to a 'cooking pot'...but now it describes the dish itself. There are two theories as to the origin of lasagna, both are Greek. The main theory is that lasagna comes from the Greek word 'laganon'...a flat pasta cut into strips. lagana is still a flat unleavened bread in Greece. The other theory takes the Greek word 'lasana' or 'lasanon' which means 'trivet or stand for a pot'. The Romans borrow the Latin, 'lasanum' which refers to the dish that the casserole is cooked in.

A recipe for Lasagna was publish in the first cook book ever printed in the United Kingdom, leading to the urban legend that Lasagna is a British dish. With all due respect, I've eaten British food....and I highly doubt that Lasagna is original to English Cuisine.

The best way to test the theories of the origin of Lasagna is to get over to, order our Two Meats, Four Cheese, and/or Vegetable Lasagna. We'll have it delivered to your doorstep and the rest of the testing is up to you.

Hope to hear from you soon. Happy New Year!