~^~^~^~ Happy Halloween ~^~^~^~

~ Chef Wilkinson ~

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~ Chef Wilkinson ~

-_-_-_- What's your Favorite? -_-_-_-

COOKIE

Recently, I blogged about cupcakes and how expensive they have become. They are not alone ... have you priced gourmet cookies lately? They range from $1.75 up to $3.00 ... for a single cookie. WOW! They better be more than just delicious! ~ Chef Wilkinson ~

~*~*~*~* Ithaa Restaurant ~*~*~*~*

If you ever just happen to be in the vicinity of Rangali Island, an island in the Maldives, just SW of India in the Arabian Sea make sure you check out this restaurant.

It is the first underwater restaurant of its kind in the world. It sits 15 feet below the waves of the Indian Ocean, surrounded by a coral reef and encased in clear acrylic, offering diners 270-degrees of panoramic underwater views. It seats just 14 people. So the next time you are going to be in the area make sure you call for reservations. One can only hope the food is as spectacular as the view! ~ Chef Wilkinson ~

~ Pumpkin Seed Oil ~

The culinary and medicinal value of pumpkin seed oil dates back hundreds of years. Pumpkin seed oil was a staple in the diet of ancient Aztecs, while Native Americans used the oil to treat kidney maladies and to eliminate intestinal parasites. In addition to providing the antioxidants vitamin A and E, pumpkin seed oil is a good source of magnesium, manganese, phosphorus and zinc. Fatty acids in pumpkin seed oil also provide lubrication to joints, thereby protecting against inflammatory conditions such as joint disease and arthritis. Pumpkin seed oil is also rich in phytosterols, which have been shown to reduce cholesterol levels. The nutty-flavored, dark green cold-pressed oil isn't widely available, but may be found in health food stores or where gourmet food products are sold. The oil is best used raw, however, as the nutritional value is lost through heating and cooking. Raw cold-pressed oil is a healthy addition to salad dressings or for dipping breads. ~ Chef Wilkinson ~

- - - Cast Iron - - -

Amazingly, some of the first cast iron skillets, griddles and dutch ovens made over 100 years ago are still being put to good use. When Joseph Lodge began making cast iron in 1896, he began a legacy. I am sure most of you great cooks already know the Do's and Don'ts of Cast Iron ... but in case you've forgotten.
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* Rinse with hot water (do not use soap) and dry thoroughly.
* Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat increasing the temperature slowly).
* Once the utensil is properly pre-heated you are ready to cook.
TIP: Avoid cooking very cold food in the pan, as this can promote sticking.
* After cooking, clean utensil with a stiff nylon brush and hot water.
* Using soap is not recommended and harsh detergents should never be used.
* Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack.
TIP: If you are having trouble removing stuck-on food boil some water in your pan for a few minutes to loosen the residue. Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.
TIP: Do not let your cast iron air dry as this can promote rust.
* Store in a cool, dry place. If you have a cover, or lid, for your utensil place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.
TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.
* NEVER wash in the dishwasher.
* If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots appear simply scour off the rust using a very fine grade of sandpaper or steel wool and re-season.
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Re-Seasoning your Cast Iron
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* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
* Rinse and dry completely.
* Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
* Place aluminum foil on the bottom rack of the oven to catch any drippings.
* Set oven temperature to 350 – 400 degrees F.
* Place cookware upside down on the top rack of the oven.
* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
* Store the cookware uncovered, in a dry place when cooled.

~ Chef Wilkinson ~

-^-^-^-^-^-^- JELL-O -^-^-^-^-^-^-

As this marker points out Jell-O has been around for 110 years. The Jell-O plant in Mason City, Iowa produces America's entire supply of ready to eat Jell-O gelatin. As I am sure most of you know there are many ways in which Jello-O can be used in the kitchen. Below is a dessert, which is great for any occasion.

Ready in: 2-5 hours
Serves: 8

Ingredients:
1 package (3 oz. size) lime JELL-O
1 cup boiling water
1 can (9 oz. size) crushed pineapple, drain juice and reserve
1 (8 oz.) package of Philadelphia cream cheese, softened
1/2 cup whipping cream or evaporated milk, whipped
1/2 cup chopped nuts (optional)

Directions:
Dissolve gelatin in boiling water. Add pineapple juice. Fold in remaining ingredients. Chill until firm in a 1-quart or 1 1/2 quart Pyrex bowl, rectangular baking dish or a gelatin mold. ~ Chef Wilkinson ~