Posts Tagged ‘tomato’
Three Natural Remedies for Minor Kitchen Burns
Posted by Joey Hernandez / Monday, March 12th, 2012
Living life on the edge, I’ve been known to test how hot a pan is with my bare hands. Not the brightest idea, but I got my answer: the pan was hot. While burning my fingers doesn’t happen often, when it does I turn to my grandma’s natural remedy for minor kitchen burns:
Tomato First Aid Kit
1. Cut tomato in half
2. Place tomato directly on burn
3. Hold for a couple of minutes or until burn sensation decreases
It’s said that the acid in the tomato helps sooth the burn area and prevent blisters from forming. Other natural remedies used by kitchen professional—but not necessarily recommended by doctors!— that can be used for minor burns are: honey and toothpaste. They both shield the burn from the air, thereby decreasing the hurt. Wash the injured area and apply honey or toothpaste directly on burn.
Of course, it’s always a good idea not to burn your fingers in the first place…
Photo by: shutterstock/Jiri Hera
[tips for the food desk / follow @JoeyHndz]
Posted by The Editorial Desk / Tuesday, November 25th, 2008
Northern Virginia breakfast
Chris Bifano
Executive chef, Elements on Level One at Dulles Hyatt
Wanna dazzle your loved ones one early morning? Elements toque Chris Bifano swears his regionally inspired repast looks and tastes great, without too much fuss. “This simple recipe can be reproduced in any kitchen and will make you look like a professional chef,” he stated.
Photography by James Kim
PREP TIME: 5 min.
COOK TIME: 25 min.
SERVES: 4
INGREDIENTS
Spinach and egg cup
8 ounces shaved Smithfield ham
4 local organic eggs, scrambled
4 ounces local tomatoes, diced
8 ounces fresh spinach, chopped
4 ounces aged, Virginia white cheddar
1 teaspoon cracked black pepper
Tomato chutney
1 tablespoon olive oil
4 large local tomatoes, diced
4 ounces small white onion, diced
1/2 bunch fresh basil, chopped
1 ounce fresh garlic, chopped
Salt and pepper to taste
PREPARATION
Rub sliced potato with olive oil, sprinkle with salt and pepper. Grill until tender. Set aside.
Saute garlic and onion in olive oil until translucent. Add tomatoes, and cook for 20 minutes. Add salt and pepper to taste; fold in fresh basil before serving.
Meanwhile, grease 2-ounce muffin pan with butter, and arrange ham in pan to create bottom. Place spinach, tomatoes, cheese and pepper in the ham-lined cup. Pour egg on top of other ingredients. Bake for 12 minutes at 350 F.
Place potato slices on platter. After eggs have rested (about 5 minutes), remove from muffin pan, and surround with potatoes. Serve chutney on the side for dipping.
(November 2008)
Posted by The Editorial Desk / Friday, November 21st, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Claire Barrett Photography.com
In honor of sweltering August heat, icy brews are the focus this month! Whether barbecuing in the backyard, or simply cooking up some fun with friends, beer quenches every thirst.
Panache
This is a popular refreshment in Southwestern Europe, where temperatures soar under the Mediterranean sun.
1 small, whole lime
2 parts beer
1 1/2 parts lemon-lime soda
1 lemon wedge
Pour beer, then soda into a tall, chilled glass. Squeeze juice from lemon wedge into the glass, then drop it in.
Mexican Michelada
South of the border, this drink is the ultimate “pelo del perro” or hair of the dog!
2 parts beer
2 shots tomato (or Calamato juice)
Dash of each: soy, Tabasco and Worcestershire sauce
1/2 ounce freshly squeezed lemon
1 shot tequila
Leafy cilantro sprig
Pour beer, juices and condiments into a tall, chilled glass. Garnish with cilantro.
(August 2007)