~ Last Posting ~

Dear Readers,

Due to internet issues this may be the last posting on the Blog. I sincerely hope each of you have enjoyed the information I have posted here and in some way found it helpful. Always in Good Taste! ~ Chef Wilkinson ~

~ Cucumbers & Peppers ~

Good things from the garden are beginning to arrive. Cucumbers, green bell peppers and banana peppers. They will be great to either eat now or freeze for later use. It never fails we either get too much rain or not enough. Currently the gardens could use some slow rain not a flood like we got back in May and there hasn't been a drop in days. Hopefully tomatoes, okra, squash and other fantastic goodies will be riping very soon. ~ Chef Wilkinson ~

- Too HOT to even cook! -

Even as HOT as it was this weekend I did manage to cook a nice home cooked meal on Saturday consisting of ... Battered and Fried Minute Steaks with a milk gravy, garden fresh green beans with steamed red potatoes, buttered cabbage, along with macaroni and cheese. The minute steaks I have to brag were cooked to PERFECTION! I have been receiving rave reviews concerning my minute steaks lately. ~ Chef Wilkinson ~

* Caramel and Taffy *

Soft, chewy caramels are cooked just a few degrees beyond fudge and left to cool without agitation, preventing any crystallization. The milk solids in the butter and cream brown at a lower temperature than pure sugar, allowing the candy to caramelize by the time it reaches the firm ball stage. Taffy is cooked just a little longer, making it more chewy. Taffy is also pulled, folded and pulled some more until it loses its shine. The pulling process incorporates tiny air bubbles, which gives the candy a light texture despite its chewiness. ~ Chef Wilkinson ~

~~~ Soufflés - Part 3 ~~~

After preparing the dish make sure you chill it before filling it. This will prevent the outside of the souffle from setting before the inside cooks. Bake souffles near the bottom of the oven for best lift. As for dessert souffles ... chocolate souffles fare better than any other dessert souffle. They are so stable that they can be assembled ahead of time, poured into prepared dishes and baked as needed. ~ Chef Wilkinson ~

~~ Soufflés - Part 2 ~~

The base for a dessert souffle is a flour-thickened custard made with egg yolks, much like pastry cream. For a savory souffle, the base is like an egg yolk - enriched white sauce. Souffles are baked in straight-sided ceramic dishes made specifically for this purpose. It is very important to butter the dish very well and to coat them with something for the egg mixture to cling to as it rises. For dessert souffles sugar is used and for savory ones grated cheese or bread crumbs will work. Souffles - Part 3 tomorrow ... ~ Chef Wilkinson ~

~ Soufflés ~

There are two types of souffles ... baked and chilled. Though sweet and savory should be the two types as the baked and chilled are virtually the same methods. Souffles are leavened with beaten egg whites that have been folded in to an egg yolk - rich base. When a souffle falls it is blamed on technique. Overly beaten egg whites are the first suspects. Flour strengthened bases prevent collapse by providing additional support. More on Souffles tomorrow ... ~ Chef Wilkinson ~

~ Busy Weekend ~

To say that it was HOT would be an understatement! I was amazed at how many people came out to walk the HOT streets of Eagleville. I'm not sure there was as many as last year but taking the weather into consideration there was quite a crowd. Imagine how many people might attend if they would plan this event during a cooler time of the year such as Spring or Fall. We had many repeat customers that stopped by to purchase fried pies and many new customers. Everyone was told if they were not to their expectation let us know and we would refund their money. No refund requests were made ... so I assume everyone was pleased! ~ Chef Wilkinson ~

~ Summer Time Fun ~

It's time for the 2nd Annual Eagleville Street Festival June 5th. Last year there was a very large turnout even though it was extremely HOT! Seems like it is going to be another hot event this year. So come and stroll the town and eat to your hearts content of hot dogs, corn dogs, roasted corn, cotton candy ... you know your typical festival food. I am planning on having my signature specialty ... Apple and Peach Fried Pies! ~ Chef Wilkinson ~

- Weekend -

How was everyone's Memorial Day Weekend? Did you spend it relaxing on the lake or around the pool? Did you do any grilling? I spent some time grilling steaks. First grilling I've done this year. Also made a homemade Chicken Cheese Ball. This recipe is outstanding! I have made it before and it is fantastic and simple to make. Thank you Holly! So tell me what you had on the grill this past weekend. ~ Chef Wilkinson ~