Slicing Meat for Stir-Fries

By Zoe McLaughlin
A new video for Video Friday

These few simple steps will facilitate slicing thin pieces of meat for any stir-fry dish and result in tender bites. This technique works best with flank, skirt and blade steaks, as well as pork tenderloin and thick fish steaks, such as halibut or salmon.

First, place the protein in the freezer for a minimum of 15 minutes but not more than 30 minutes. Allowing the meat or fish to sit in the freezer firms up the flesh and makes it much easier to slice thinly.

While the meat or fish is in the freezer, hone your knife of choice. It is very important to have a sharp blade in order to get a clean, thin slice.

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Mother’s Day Breakfast

By Marilyn Hunter
For The Family Table, a blog for busy families

I remember the first time I delivered a breakfast tray to my mom on Mother’s Day morning. I couldn’t have been more than eight years old. I don’t recall what I made, though I’m sure it was something simple. It certainly wasn’t a fancy tray of food, nor a gourmet one, but what I lacked in skill, I made up for in effort. I couldn’t remember ever seeing mom so happy.

Many years later, now a mom myself, I must admit I’m overjoyed to see my boys go out of their way to do the same.

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Fruit Fools

By Lori Powell
For One or Two Bites, a blog for singles and couples

Fruit, in all of their glorious colors and flavors, are showing up in the market right now, including the first of the season’s strawberries and blueberries.

One of the easiest and quickest desserts that I know of is a fool, an English dessert that is usually made by pureeing fruit and folding it into freshly whipped cream. A fool is simple and quick enough to make for one, or if company is coming, it can be made at the last minute with just three ingredients on hand.

I happened to have an overripe mango, which is perfect for pureeing, so I was inspired to make the recipe below. Instead of the whipped cream I decided to healthy it up and use Greek yogurt which will give you a rich, thick mouthfeel as cream would have, plus the added nutritional benefits of yogurt.

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Shortbread – the Best Cookie in the World

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

I’ve been on a cookie tear recently, and it’s reminded me just how much I love shortbread. It’s arguably the best cookie in the world, especially when made with the very best ingredients. Butter, sugar and flour, that’s it, and each has to be of the highest quality to shine.

The way I like to jazz up shortbread is by simply adding spices to it and treating it like an eating utensil for ice cream. Cardamom Shortbread Cookies is inspired by ginger crunch cookies from New Zealand, one my favorites. I add cardamom and ginger to the basic shortbread dough and then add a touch of sea salt on top. This headily spiced cookie is the perfect foil for vanilla ice cream, but would also pair well with chocolate, strawberry or any classic, mellow ice cream flavor.

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Try this Hot and Hearty Sandwich for Dinner

Enter to win a collection of food items from France, selected by Sandy, along with Around my French Table cookbook by Dorie Greenspan. To enter the sweepstakes, go to http://bit.ly/YGrDyy. Follow Sandy in France on Twitter to keep updated on new goodies for the prize package.

By David Hu
A new video for Video Friday

Much as I try to cook dinner most weekday evenings, sometimes I’m too tired or there’s not quite enough time. In these instances, sandwiches tend to be one of my go-to meals: quick and usually made with pantry-stocked ingredients.

I try to make a hot sandwich because it seems a little more dinner-like and more satisfying. Today’s video recipe is a take on the classic French Croque Monsieur. Some Croque Monsieurs require broilers but this one’s made easily on stovetop. From start to finish you’ll be eating in under 10 minutes. It goes great with a green salad.

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