Combine one package (12 oz/340 g) cranberries with 1 cup (250 mL) water and 1 cup (250 mL) sugar in a medium saucepan. Bring to a boil; reduce heat and cook over medium heat until cranberries pop and mixture thickens, about 10 - 15 minutes. Refrigerate for up to 7 days.

Bread Crumbs

There are fine dry bread crumbs and soft fresh bread crumbs; however, the two are not interchangeable in recipes. They absorb moisture differently and have different textures. Fine dry bread crumbs can be purchased in grocery stores. To make homemade fine dry bread crumbs, place a single layer of bread slices on a baking sheet and bake at 300°F (150°C) until completely dry and lightly browned. Cool, then process in a food processor or blender until very fine.
To make soft fresh bread crumbs, place bread slices (with or without crusts) in a food processor or blender and process until desired size of crumb is reached.

Buttered Bread Crumbs: To make buttered bread crumbs, either fine dry or soft fresh bread crumbs may be used. Combine 1/4 cup (50 mL) fine dry bread crumbs and 1 tbsp (15 mL) melted butter. If using soft fresh bread crumbs, combine 1 cup (250 mL) soft fresh bread crumbs and 1 - 2 tbsp (15 - 25 mL) melted butter.

Curried Bread Crumbs: Melt 1/4 cup (50 mL) butter in a frypan. Stir in 1/2 tsp
(2 mL) each dry mustard and curry powder and a dash cayenne pepper. Cook for
1 minute. Add 2 1/2 cups (625 mL) soft fresh bread crumbs. Cook, stirring frequently, until bread crumbs are crisp and golden. The following recipe uses
Curried Bread Crumbs.

Curried Pasta and Cheese

Checking Baking Powder Freshness

To check if baking powder still works, combine 1 tsp (5 mL) baking powder with 1/3 cup (75 mL) hot water. This mixture should produce enthusiastic bubbling. To test baking soda, use the same amounts but add 1 tsp (5 mL) vinegar to the water.

Chocolate

When melting chocolate, melt slowly in a heavy saucepan over very low heat or in top of a double boiler over hot, not simmering, water. Moisture or overheating chocolate will cause it to "seize" or become thick. Remove chocolate from heat before all chocolate is melted. Stir to melt remaining chocolate.
If chocolate is stored at too low or high a temperature, a streaking of grey or "bloom" can appear on its surface. This is caused by sugar crystals forming or cocoa butter rising to the surface. It does not indicate spoilage.

Chocolate Martinis

For each martini, 1 1/2 oz each vodka and white creme de cacao with ice cubes in a cocktail shaker. Shake thoroughly. Strain into a martini glass. Garnish with a milk chocolate Hershey Kiss skewered on a cocktail pick.

Choosing Cookie Sheets

Purchase heavy-duty cookie sheets with very low or no sides; aluminum ones are the best.
Nonstick cookie sheets do not require greasing and are easy to clean. Because sheets are dark in colour, baking times may be shorter and the cookies will likely brown more.
Insulated cookie sheets take longer to heat than standard cookie sheets so baking times may be increased. While they give very even results (tops and bottoms come out the same colour), the crispy edges and browned bottoms of the cookies are lacking.

Cooking in a Bain-Marie

Bain-marie is a French term for water bath. To cook in a bain-marie means to cook food in a dish which is standing in a vessel of water. Mixtures for delicate foods, such as custards, are first placed in a heatproof dish. The dish is then set into a large shallow pan and enough hot or boiling water is poured into the pan to come two-thirds up the sides of the dish. During baking, the surrounding water provides a gentle heat which helps these delicate foods to cook without cracking or curdling.

Cooking Pumpkin for Use in Baking

Cut pumpkin into large pieces; remove seeds and stringy fibers. Cover cut surfaces with foil and place on a baking sheet. Bake at 375° F (190° C) for 45 - 90 minutes or until pulp is tender. Remove pulp from rind; mash or puree pulp in a food processor or blender. If puree is runny, cook, stirring frequently, over low heat until puree is the consistency of canned pumpkin. Refrigerate puree for up to 3 days or freeze for up to 6 months.

High Altitude Baking

High altitudes of 3000 feet (914 metres) or over affect the baking of cakes and yeast breads. The leavening agent (yeast, baking powder or soda) releases larger and more gas bubbles that expand quickly and collapse easily, causing cakes and breads to fall. Moisture vaporizes at a lower temperature causing a drier texture. There is no magic formula for adapting recipes for baking at high altitudes. These tips will minimize some of the guesswork.

Line baking pans with wax paper or grease well and dust with flour to prevent baked goods from sticking to the pan.
Let yeast dough rise only until doubled in bulk or bread will develop large air cells and will collapse during baking.
Increase baking time a few minutes for most baked goods but do not change the temperature.
Store baked goods in an airtight container to prevent them from drying out.
For more specific information on high altitude baking, contact the ATCO Blue Flame Kitchen.

How to Eat a Mango

Do not peel mango before cutting. Using a sharp knife, slice mango lengthwise on each side of pit. Score flesh of each half into squares cutting down to, but not through, the skin. From bottom, gently push each mango half inside out, pushing mango cubes up and apart. Cut cubes from the skin and serve.

How to Shuck an Oyster

An oyster knife and a thick kitchen towel or pot holder are essential pieces of equipment for shucking oysters.
Keep oysters refrigerated until ready to shuck as they will open more readily when they are cold.
Scrub shells clean under cold running water. Discard any oysters that are not tightly closed.
Hold oyster, flat side up, with a folded towel. Place tip of oyster knife near hinge at pointed end of the shell. Twist and push the knife to bore into shell until it pops open. If shell crumbles, move the knife a little further along the side of the shell and try again. Brush off any crumbled bits of shell.
Using a sharp knife, carefully loosen oyster meat from top and bottom shell.

Leeks

Leeks are a vegetable belonging to the same family as onions. Before using leeks, remove the tough outer leaves add trim off the root ends. Cut leek in half from top to bottom and wash thoroughly under cool running water to remove any dirt or sand trapped between the leaf layers.

Leftover Juice Concentrate

After using part of a can of frozen juice concentrate in a recipe, reconstitute the remainder to use as a beverage. In general, combine 1 part juice concentrate to 3 parts water. Use the following proportions to reconstitute.

	Juice Concentrate	Water
	1/3 cup (75 mL)	1 cup (250 mL)
	1/2 cup (125 mL)	1 1/2 cups (375 mL)
	3/4 cup (175 mL)	2 1/4 cups (550 mL)

Making a Bread Basket

Using a bread basket as a serving container adds an interesting dimension to food presentation. Bread baskets can be filled with salads, dips, vegetables, rolls or anything else you may choose. To make a bread basket, cut 1 inch (2.5 cm) off the top of a loaf of French bread. Hollow out bread, leaving a 1/2 inch (1.25 cm) shell. Reserve bread pieces for another use. Whisk together 2 tbsp (25 mL) olive oil and 1 tbsp (15 mL) balsamic vinegar; brush over inside of loaf. Bake at 375°F (190°C) for 8 - 10 minutes or until golden brown. Cool completely before filling.

Making a Good Pot of Tea

If you prefer to use loose tea leaves instead of tea bags, follow the steps below to ensure a good pot of tea.

Preheat teapot by filling with boiling water; discard water.
Use one teaspoon loose tea leaves for every cup of water. Tea leaves may be placed loose in the teapot or put into a teaball.
Heat fresh water just to boiling and pour over tea. Allow to steep for 3 - 5 minutes.
Pour tea into cup to serve. If leaves were loose in pot, pour tea through a wire mesh strainer into cup.

Making a Smooth Sauce

When making an egg-based sauce where the eggs are being added to a hot liquid, special care must be taken to prevent the sauce from curdling. Gradually whisk a small amount of the hot liquid into the beaten eggs, then gradually whisk the warmed egg mixture back into the remaining hot liquid. This process, known as tempering, ensures a perfectly smooth sauce.

Making Spritz

Spritz are buttery cookies that have been formed into a variety of shapes when dough has been forced through a cookie press. They are often referred to as pressed cookies. Using a cookie press takes practise and requires patience. To achieve good results when making spritz, keep the following in mind.

Ensure the butter is very soft in order to obtain the right dough consistency.
Dough should be at room temperature before filling the cookie press.
Press cookies onto ungreased cookie sheets. this allow the dough to release cleanly form the press to give perfect shapes.
Work slowly. If at first you don't succeed, try again!
Holiday Spritz

Parchment Paper and Nonstick Foil

Parchment paper and nonstick foil are useful for lining baking pans. These products keep foods from sticking to the pan, allowing foods to be lifted off easily. Using either product makes for easy cleanup.

Parchment paper is a specially treated, heavy, nonstick paper that is both grease and moisture resistant. It is able to withstand high oven temperatures. Nonstick foil has been coated on one side with a special, food-safe, nonstick surface. As well as being used in the oven, it can be used on the grill and for wrapping foods for the freezer.

Pastry

Making pastry for a pie crust is easier than you think, although it does take a bit of
practice. Here are some pastry basics to get you started. Pastry

Pitting an Avocado

To pit an avocado, first cut the avocado lengthwise in half around the pit. Twist the halves in opposite directions to separate. The pit will stay in one of the halves. Cut each half in half again to make quarters; separate. The pit can then be easily removed from its section.

Pomegranate Juice

An easy way to extract the juice from pomegranate seeds is to use a potato ricer. Place the pomegranate seeds in a potato ricer and press to extract the juice. Depending on their size, three pomegranates will yield about 4 cups (1 L) seeds. Three cups (759 mL) seeds will yield 1 cup (250 mL) juice.

Pomegranate Seeds

To release pomegranate seeds from a pomegranate, first cut off the blossom end of the fruit without piercing the seeds. Using a sharp knife, lightly score the skin into quarters. Holding the pomegranate over a bowl, break the pomegranate open on the score lines. Bend back the rind, peel off the cream-coloured membranes and gently push the seeds into the bowl. Pomegranate seeds may be refigerated for up to 2 days or frozen for up to 3 months.

Roasted Garlic

When garlic is slowly roasted, the cloves steam inside their skins until the centers become creamy soft and deliciously sweet.

Use the following method for preparing roasted garlic:

Cut the top 1/4 inch (6 mm) off each garlic head. Place each garlic head on a piece of foil. Drizzle each head with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose completely.
Bake at 350° F (180° C) until soft, about 30 - 45 minutes. Squeeze softened garlic out of skins and puree.
Roasted garlic puree may be frozen for up to 1 month.

Serving roasted garlic . . .

Serve as an appetizer by squeezing cloves and spreading softened garlic onto toasted French bread slices.
Use in recipes calling for roasted garlic, such as roasted garlic mashed potatoes.

Use roasted garlic in the following recipes:

Roasting Peppers

Place whole bell peppers on a broiler pan. Broil peppers 5 inches (12.5 cm) from heat, turning occasionally, until blackened on all sides. Alternatively, hold peppers, one at a time, with a long-handled fork over the flame of a natural gas range burner. Cook peppers until blackened on all sides, turning frequently. Place hot peppers in a bowl; cover with plastic wrap. Allow peppers to steam for 5 minutes. Peel peppers under cold running water. Remove stems, seeds and ribs of peppers. Use as directed in recipe.

Roasting Vegetables

Roasting transforms the flavour of ordinary vegetables into the extraordinary! The use of high heat caramelizes the natural sugar in vegetables giving them a sweet flavour. This depth of flavour cannot be achieved with any other method of cooking. The technique for roasting vegetables is simple. Toss cut vegetables with oil and seasonings. Roast at 425° - 450° F (220° - 230° C) until tender and browned. Great choices of vegetables for roasting include potatoes, sweet potatoes, onions, carrots, parsnips, winter squash, turnips, beets, cauliflower and zucchini. The following suggestions will help guarantee delicious results when roasting vegetables.

Use a heavy baking pan for roasting as a thin one may warp under high heat. Select a pan with sides and one that is large enough to accommodate vegetables in a single layer without crowding. Pans may be lightly greased or lined with greased aluminum foil to prevent sticking.
Cut vegetables into uniform thin slices, 1 inch (2.5 cm) chunks or leave whole if small. The size of the vegetable will determine the length of cooking time.
Vegetables should be thoroughly coated with oil to ensure even browning and keep them from sticking together. Use olive oil or a blend of vegetable and olive oil, but be sure it is very fresh.
Use herbs, such as oregano, thyme, sage, rosemary or Italian seasoning blends, which will retain most of their flavour during roasting.
Place vegetables in a single layer on baking pan. Make sure vegetables are not crowded. Roast uncovered or vegetables will be steamed and will not develop the characteristic brown colour and caramelized flavour. If desired, vegetables may be turned part way through roasting for more even browning.

Leftover roasted vegetables . . .

Toss roasted vegetables with a vinagrette for a delicious salad.
Combine roasted vegetables with cooked couscous, rice or barley and additional seasonings for a quick pilaf.
Heat beef or chicken broth with cooked rice and roasted vegetables, such as parsnips, carrots, onions and turnips for an easy, hearty soup.

Saving Cilantro

Cilantro can be refrigerated for up to 2 weeks using this ATCO Blue Flame Kitchen tested method. Trim off the ends of stems of an unwashed bunch of cilantro. Remove and discard any withered or yellow leaves. Place the bunch, stems down, in a jar or glass filled with 1 - 2 inches (2.5 - 5 cm) of water. Cover jar loosely with a plastic bag, preferably a vegetable storage bag; refrigerate. Change the water every 2 - 3 days.

Sieve Jam

When a recipe calls for sieved jam, it is best to first heat the jam in a microwave oven for about a minute before pouring it through a sieve. This makes it easier to remove any seeds, skins or large pieces of fruit from the jam.

Softening Almond Paste

If necessary to soften almond paste, try this tested method from the ATCO Blue Flame Kitchen. Place almond paste, sandwiched between two sliced of fresh bread, in a small zip-lock plastic bag. Let stand at room temperature until almond paste is softened, about 2 - 4 days.

Storing Cookies

Cookies should be completely cooled before storing.
Use airtight containers or tins for storing cookies. Soft cookies should be stored separately from crisp cookies. Decorated or frosted cookies should be stored in layers separated with wax paper.
Hard dry cookies may be softened by placing a slice of apple or piece of bread in the cookie container. Remove apple or bread after one or two days.
If cookies have become soggy, they may be restored by heating them at 300° F (150° C) for several minutes before serving.

Thaw Food Safely

Never thaw food at room temperature.
The safest way to thaw food is in the refrigerator. Leave food in its original wrapping and place on a plate before refrigerating to prevent any juices from dripping onto other foods.
Thawing food in cold water is also safe. Leave food in its original wrapping and place in a leak-proof bag. Keep food submerged in cold water, changing water frequently to ensure it remains cold.
It is also acceptable to thaw food in a microwave oven; however, food thawed in a microwave oven must be cooked immediately upon thawing.

Toasting Nuts

Toasting brings out the flavour in any type of nut. Heating helps release flavour compounds that give a richer, more intense nut taste. To toast nuts, place nuts on a cookie sheet and bake at 350° F (180° C), stirring frequently, until a light golden colour. Time will vary with type of nut. Watch carefully to prevent burning. Toasting does not improve the flavour of stale or rancid nuts.

When a recipe calls for chopped toasted nuts, the nuts should always be toasted prior to chopping. If nuts are chopped first and then toasted, the small particles of nuts are more likely to burn, resulting in a burnt flavour.

Toasting Hazelnuts

Place whole hazelnuts in a baking pan. Bake at 350°F (180°C), stirring frequently, for 15 - 17 minutes or until lightly toasted. Remove from pan; immediately wrap in a double thickness of paper toweling. Place wrapped nuts in a resealable plastic bag. Seal bag and allow nuts to steam for 5 minutes. Roll enclosed nuts back and forth on a hard surface to remove skins. Remove nuts from bag and toweling; discard skins.

Toasting Pumpkin or Sunflower Seeds

Wash seeds to remove stringy fibers before toasting by one of the following methods.

Simmer seeds in salted water (1 tbsp/15 mL salt per quart/litre of water) for 20 minutes. Drain; spread seeds on a baking sheet. Bake at
275° F (140° C) for 35 - 45 minutes or until crisp.
Toss seeds with a small amount of oil. Spread seeds on a baking sheet and bake at 350° F (180° C) for 10 - 15 minutes or until crisp. Salt lightly, if desired.

Using Parmesan Cheese Rind

After grating Parmesan cheese, there will be rind left with some of the cheese still attached. Rather than throwing it out, the rind may be added at the beginning of cooking a spaghetti sauce or minestrone soup. The rind will impart a lovely cheesy flavour to the finished dish. Remember to remove the rind before serving.

Using the Slow Cooker

Use fresh or thawed (not frozen) meat or poultry in the slow cooker.
If browning is called for in recipe, brown meat or poultry just prior to cooking in the slow cooker. Ground meat must always be fully cooked before adding to other ingredients in the slow cooker.
Layer the ingredients. Vegetables do not cook as quickly as meat and poultry in the slow cooker. Vegetables should be placed in the bottom and up the sides of the slow cooker. Layer the meat on top.
Fill the slow cooker at least one-half but no more than three-quarters full.
Keep the lid on! Each time the lid is removed, the cooking time may increase by 15 - 25 minutes.
Ingredients such as pasta, seafood, milk, cream and sour cream should be added to the slow cooker in the last hour of cooking.
Cooking times may vary with makes and models of slow cookers.

Whipping Cream

Before using whipping cream, read the recipe carefully. One cup (250 mL) "whipping" cream is measured before whipping. One cup (250 mL) "whipped" cream is measured after whipping.
Whipping cream will whip faster if both bowl and beaters are chilled in freezer for 15 minutes before whipping.
One cup (250 mL) whipping cream equals 2 cups (500 mL) whipped cream.
Whipping cream may be frozen for later use in cooking but it will not be suitable for whipping.
Whipped cream garnishes may be frozen by whipping cream before freezing. Place dollops of whipped cream on baking sheet and freeze. Store in freezer container and use frozen.
Whipped cream may be flavoured with any of the following: a few drops of flavouring extract, liqueur, grated lemon or orange peel, cinnamon or cocoa.

Yogurt Cheese

Yogurt cheese is creamy, thick and tangy and can be used as a spreadable cheese for crackers or as a low fat substitute for sour cream or mayonnaise. Mix it with chopped fresh herbs for a dip or combine it with vanilla or sugar to use as a topping for fruit or cake. To make yogurt cheese, first line a sieve with cheesecloth or a coffee filter. Set sieve over a bowl; spoon in plain yogurt. Do not use yogurt with stabilizers or preservatives. Cover with plastic wrap and refrigerate. Allow yogurt to drain for 3 - 24 hours, depending on desired consistency. Remove cheese from cloth and transfer to a container. Cover and refrigerate for up to 3 days.