Category Archives: Food
Slow-cooked pork makes the perfect meal for busy families
Slow cookers can help busy families enjoy homecooked meals without 
hurrying to get those meals on the table each night. A surefire hit for even the pickiest of eaters, the following recipe for “Braised Pork Buns with Quick Pickled Cucumbers & Bean Sprouts” from Michelle Dudash’s “Clean Eating for Busy Families” (Fair Winds
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Sweet treats from the east
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I have a friend who introduced me to Charleston Chewies. I’d been 
eating them for some time at covered dish events before finding out what they’re called, and I must say they’re unforgettable.
All these desserts have place names, although I’m not sure they originated in the places whose names they bear.
Anyway, they’re all good, not too time-consuming to make and well
Bake amazing treats with egg whites
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
All four of this week’s desserts have something in common. There’s not 
a yolk among them.
Occasionally there’ll be a recipe that calls for egg yolks without the whites. For example, if you bake an egg custard pie, according to which recipe you choose to follow, it’s possible to have as many as a dozen egg whites left over. Don’t throw them away. There’s a recipe out there calling for the very thing you have extra of.
These four dessert recipes vary in difficulty and the time it takes to prepare. The lengthiest prep time will go into making the almond raspberry white layer cake. It really isn’t hard to do — just time-consuming, but worth the effort.
I hope you enjoy trying at least one of these. There’s always room for dessert.
Take advantage of versatile Vidalias
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There’s only one place in the whole world that grows authentic Vidalia onions, and that’s Vidalia, Ga.
They have the perfect soil to produce this sweet, flavorful onion. The only drawback is the onions only come into the market once a year. And now is the time.
So, don’t let the grass grow under your feet. Buy some and use them as much as possible while they’re available. Even people who say they don’t like onions have been known to change their minds when they taste Vidalias.
I hope you’ll like them, too.
Chicken salad can be a springtime delight
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
One the ways I decide whether or not a new restaurant is any good is to sample their chicken salad. If the chicken salad is no good, chances are nothing else on the menu is either.
I don’t like chicken salad that’s cut up into huge chunks, unsalted or drowning in mayonnaise. It needs to have enough dressing in it to
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Lamb always a favorite at spring holiday dinner table
Versatile and flavorful, lamb is enjoyed across the globe and is especially popular come springtime holidays. Throughout the Middle East and parts of Eastern Europe, lamb has 
traditionally been enjoyed once the weather warms and the season of fertility renews.
Christians, who refer to Jesus Christ as the “Lamb of God” pay homage to the Easter miracle and often dine on lamb as part of their celebrations. Depending on how they interpret Jewish law, Jews may or may not include lamb at their traditional Passover seder.
Lamb is a tender and tasty meat that can be prepared in various ways. Lamb can be roasted, braised, stewed, broiled, and even grilled.
To prepare lamb well, it is extremely important to follow safety guidelines concerning food cross-contamination. Undercooked and raw meats may contain E. coli bacteria; therefore, lamb should not come in contact with other foods that will be
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Coming soon, new potatoes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
It’s March, and new potatoes are soon going to be plentiful. It’s up to us to take advantage of them.
New potatoes are special. They have thin, delicate skins. When they’re first dug from the earth, the skins can come off when they’re washed.
For most of these recipes, we recommend using small new potatoes. Their unique flavor is slightly different from that of larger, older potatoes, and you only have the opportunity to experience that in spring.
If you have a good source for local produce, buy from there. If not, look around in your grocery store. Ideally, you can grow your own, but unless they’re already growing in your garden, it’s a little late to be thinking of that.
So hurry and get your potatoes. There’s nothing like them.
Fresh herbs kick it up a notch
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Cooking with fresh herbs makes such a difference in flavor.
In warm weather, I have access to herbs grown in the yard. It was a great discovery to learn I could buy a bay plant and keep it year-round by bringing it in during cold weather.
If you place a couple of bay leaves under a roasting hen or chicken breasts while they bake, the flavor is absorbed by the meat.
None of these recipes are difficult, and all will throw some fresh flavors into
Recipes stuffed full of goodness
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There are times when the clock gets close to 6 p.m. I rack my 
brain for something different to cook for supper. We’ve all been there, and it’s an uncomfortable place to be.
So, at regular intervals, I force myself to try new recipes. Not all experiments in new food are successful, but the following four
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Better, healthier baking
Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sauteing, stir- 
frying, dressing, marinating and grilling. It can also earn your trust when it comes to baking.
With seven olive oil varieties to fit almost any need, each Filippo Berio olive oil has its own distinct color, aroma and flavor characteristics. Among those seven, the Extra Light Olive Oil offers a delicate aroma and subtle flavor that can complement your favorite baked goods. Its high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through.
Additionally, it provides high levels of mono-unsaturated fat (“good” fat) and low levels of saturated fat (“bad” fat), making it a more nutritional choice when compared to butter or margarine. Because you need less olive oil than butter in baking, you’ll save calories as well.
One easy way to incorporate olive oil in your baked goods is during the prep work: where recipes call for buttering or flouring pans, instead brush the pan with olive oil and dust with flour for the same effect as butter.
Explore more tips and recipes using olive oil at filippoberio.com.
k Chocolate Souffle
Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2
1/2 tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan
1/4 cup granulated sugar, plus additional for coating pan
4 ounces 70 percent cocoa dark chocolate
1 ounce 30 percent heavy cream
3 egg whites
2 egg yolks
Pinch of cream of tartar
Heat oven to 375 F. Grease two 6-ounce ramekins with olive oil and dust with sugar.
In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.
Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.
Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.
Double Chocolate Biscotti
Prep time: 30 minutes
Cook time: 25 minutes
Servings: 40
3 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup Filippo Berio Extra Light Olive Oil, plus 1 tablespoon for coating pans
1 cup packed light brown sugar
2 eggs, plus 1 egg yolk
1/3 cup milk
1 tablespoon balsamic vinegar
1 cup semisweet or bittersweet chocolate morsels
On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.
Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.
Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.
Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.
