If you'd like a traditional look paired with some of the modern upgrades in a stove, the Viking is a strong contender. The basics of hassle-free maintenance are included. For example, the cooking surface is porcelainized to make cleaning easy, and the ignition system promises a consistent, reliable light for your burners every time.

The large capacity oven boasts a number of clever features to enhance cooking. The two-speed convection system has a reversible direction fan and a convection element located in the rear of the oven, so only heated air, no direct heat from the floor or top of the oven, is used to prepare your food. The restaurant-quality infrared broiler will provide a nice sear and lock in juices vital to flavor. The unit offers a quick preheat, and the baking element is concealed to make cleanup easier.

Additional elements, including a backguard and a high shelf, can be chosen to round out the look and function. Racks, pans, stones, and griddles are available for expanding the uses of the oven. Viking has prepared an impressive color palette of finish options. The range has precision heating, quick response, and many possibilities for customization. If you're looking for a stove you can make your own, this is one to consider.

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Meet Ben Hewitt. He wears quite a few hats:  journalist, small-town farmer, student of organic foods and sustainable agriculture... and now, author (as of next month).

Hewitt's first book, titled "The Town That Food Saved: How One Community Found Vitality in Local Food," describes his thoughts surrounding the 3,000-person town of Hardwick, Vermont. In its past, Hardwick was known as an industrial-driven locale with more bars per capita than any other town in the nation. But recent economic woes led to many layoffs within the region -- hard for any community's recovery, especially when the median income was 25% below the state average. Fortunately, through these hardships, a shift towards sustainable agriculture evolved, and eco-friendly farming procedures and natural-foods restaurants became more common. Now, the town is practically a mecca for all things organically-grown, even earning a spotlight in The New York Times as well as on celebrity chef Emeril Lagasse's new TV series "Emeril Green."

Readers of Hewitt's new book will be taken on a slow ride through this agricultural community, enjoying the down-to-earth stories of the people who make the town what it is. However, they'll also discover that the hardest thing for the town to deal with is, in fact, what it's so famous for. Due to the current unemployment rates, Hewitt surmises that many of the town's residents cannot even afford to take part in the organic food movement that has led to its fame and fortune.

Says Hewitt, "How many Hardwick residents actually eat soy products? A few, no doubt, but certainly not the majority. And how many of them can afford to buy cheese that costs upward of $20 a pound? These people are not lining up for organic milk lattes and tofu smoothies."

So why did he move away from his freelancing gigs at Popular Mechanics and Men's Journal to write this rural memoir?

"Ultimately, it's my hope that people will feel empowered by this book. Maybe that empowerment is in the shape of the garden they turn over in their back yard, or maybe it comes in the form of resolve to support the local farmers, businesses, and citizens of their community. If this book can in any way inspire people to become more engaged in their food and community, I'll be really, really happy."

Ben Hewitt's "The Town That Food Saved" is available for pre-order on Amazon.com and will be released on March 16, 2010.

Source: Rutland Herald

Imagine having the ability to host your own wine tasting event. Can you picture yourself producing bottle after bottle of perfectly chilled delights for your guests? If not, maybe you prefer to keep your budding collection for your sole enjoyment. Wouldn't it be nice to have a variety of selections at the ready, well-kept and waiting for your yen for a glass to kick in?

This unit is silent and eco-friendly. It has a cooling system with no moving parts and operates without harmful CFCs. The refrigerator is freestanding and offers a temperature range to accommodate both reds and whites. While mainly for bottles 750 ml. in size, some larger bottles will fit, but may decrease the overall storage capacity.

People are pleased with the unit's ability to maintain a proper temperature. There have been a few complaints, small issues, but reported by a number of people and potentially irksome to new owners, so be aware that filling the cooler to capacity reduces the ability of the interior lighting to reach the bottom shelves and that recorked bottles must still be stored on their sides, which may allow them to leak. Otherwise, this cooler is a great way to store a small collection without having to deal with the hassle of a built-in.

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These Nestled Eggs bake similar to a poached egg due to the “wells” formed inside the Dutch oven.  Use whole grain bread, sprouted grain bread, or bread with sunflower seeds to give this dish a little texture.

Ingredients:

• 1 tsp. ground cumin
• 6 garlic cloves, sliced thin
• 1 red onion, sliced thin
• 1 orange bell pepper, cored, seeded, and sliced
• 2 russet potatoes, cut into small cubes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 small head of cabbage, shredded
• 4 large eggs
• 4 thick slices of whole grain bread

Directions:

Preheat oven to 450 degrees. Lightly spray the inside and the lid of a cast iron Dutch oven. Spread the cumin seeds over the entire bottom of the pan. Scatter the garlic over the cumin seeds. Add the onion, bell pepper, and potatoes. Sprinkle the salt and pepper over the top.

Place the cabbage into the pan and make 4 wells to hold each egg. Carefully break the eggs into the well, leaving the yolk intact. It’s perfectly fine if part of the eggs leak out of the wells -- they will still be nestled inside. Lay a slice of bread over the top of each well. Cover and bake 32 minutes or until cooked through. Makes 4 servings.

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 32 minutes
Total Time:  approximately 47 minutes

Nutritional Information:  (approximate values per serving)
Calories 420; Fat 12g; Carbohydrates 57g; Cholesterol 426 mg; Sodium 462 mg; Protein 23g; Fiber 6g.

Ahh, I remember our little dorm fridge. Every time we opened the door, which didn't hold much, whatever was stored there would spill out onto the floor of our room. We could barely fit some plastic reusable ice cubes in the tiny freezer. We had a dorm cafeteria, so the bother wasn't much and wasn't a big deal. Still, as an adult, I'm not sure I'd put up with that.

The Danby Compact refrigerator packs a lot of potential in a small size. When you open the door, your items stay in place. The door is capable of holding both a two-liter bottle (held in place by a simple but effective bar) and several cans (which slide neatly into a handy dispenser). The main compartment can hold several individual containers and includes a dual-level, half-shelf system. The freezer is full width and includes an ice cube tray.

The defrost operates with the push of a button. A reversible hinge allows you to hang the door to open from either side. Choose from a crisp white or sleek black color. This would be a great addition to any office or dorm, garage or playroom, even the master bedroom.

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Celebrity chef Gordon Ramsay's appearance on the Ellen DeGeneres Show was, as Ellen herself put it, "an unexpected 'Kitchen Nightmare' of his own."

Ramsay is well known for his drama-filled reality series, one of which is "Kitchen Nightmares." In this particular series, Chef Gordon visits a failing restaurant and attempts to help turn it into a success in just one week. It's a huge hit in the UK and has moved on to the U.S. airwaves in the past couple of years. The show's BAFTA and Emmy awards speak for themselves -- although it's usually Ramsay's flared tempers and blatant impatience for cooking mishaps which leave viewers shocked and utterly transfixed, craving more drama.

So is it Gordon Ramsay's comeuppance that he sliced his own finger on the Ellen Show this afternoon? (We're not talking about any mediocre slice, either. The mishap ended up removing one of his fingernails. Ouch!)

That's what some might infer. But Ramsay laughed off the situation, saying, "I wasn't concentrating. I haven't cut myself this big in 10 years!"

Ramsay's featured recipe was a Spicy Vegetable Stir Fry -- although it's that "pinch of dried chili flakes" at the bottom of the list that adds the most spiciness to it, and it's an optional ingredient. Click here for a link to the recipe that's safe for all those who would rather steer clear of witnessing Ramsay's own Kitchen Nightmare.

Sources: PR Inside
The Ellen DeGeneres Show

Frequently referred to as one of the best coffee makers on the market by people who have enjoyed owning one, this tall drink of water (err, coffee? hot water??) comes from the Zojirushi company, makers of exceptional hot water pots and rice cookers. That fact alone is enough to pique my interest.

The market is positively saturated with coffee makers and very little truly sets any one apart from a competitor, yet those small details can mean the difference between a cup of coffee you can live with and one you can't, one you love and one you merely tolerate because you don't feel like boxing the machine up and filling out the paperwork to return it.

This pot works better in part by utilizing superior insulation to keep the hot water at an optimal temperature for improved results. The carafe keeps the coffee hot, has an excellent spout for pouring without spills, and eliminates the burned flavor that can come with hot plate models. It doesn't have the touchy positioning problems which plague some carafe/maker pairings.

People have found that #4 filters can be adapted to work well with the machine if locating #3 filters becomes a hassle. One aspect worth noting: you may need a special brush to clean the interior of the carafe unless you're comfortable with a rinse-only method for cleaning.

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Dutch oven recipes are my go-to for a stay-at-home, wintry day (as many of you across the nation are still experiencing as well.)  So instead of making those steak & pepper kabobs that you were saving for a weekend barbeque, now’s your chance to turn them into satisfying comfort food. And at my house, steak is always comfort food.

If your piece of steak is thick, you may need to cook this meal up to 6 minutes longer.  Check the steak after 45 minutes and if it is not cooked the way you like it, continue to bake an additional 6 minutes and check it again.

Ingredients:

• 2 C white rice
• 2 C + 2 Tbsp. beef broth
• 1/2 C lime juice
• 1 tsp. cilantro
• 1 tsp. oregano
• 1 t ground cumin
• 1 1/2 lbs. round steak
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 garlic cloves, chopped
• 1 onion, halved and sliced thin
• 1 yellow bell pepper, cored, seeded and cut into strips
• 1 green bell pepper, cored, seeded and cut into strips
• 1 red bell pepper, cored, seeded and cut into strips

Directions:

Allow the oven to preheat to 450 degrees. Generously grease the bottom and sides of a cast iron Dutch oven with olive oil. Place the rice and broth into the pan and stir to coat the rice well.

Pour the lime juice into a mixing bowl. Stir in the cilantro, oregano, and cumin until blended in well.

Place the steak into the Dutch oven and season with the salt and pepper. Pour half of the lime juice mixture over the steak. Place the garlic and onions onto the steak. Scatter the bell peppers over the top. Pour the remaining lime juice mixture over the top. Cover and bake 45 minutes or until the steak is cooked the way you like. Makes 4 servings.

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 45 minutes
Total Time:  approximately 1 hour

Nutritional Information:  (approximate values per serving)
Calories 611; Fat 17g; Carbohydrates 81g; Cholesterol 81 mg; Sodium 87 mg; Protein 39g; Fiber 4g.

I like this device because it feels like having an extension of my body with the ability to blend. The movement is far more natural than the awkward way I have to hold a regular mixer. I can maneuver it with simple rotations of my wrist, with no strain, my hands nowhere near the blades. I can mix right in the container -- if I want my ingredients pureed, I can lower it into the can, blend, and pour.

The pros are many. The blender is portability paired with power. I save dishes by mixing my creations in place, right in the pan. The device stores in a drawer. It comes with a nice variety of attachments. One-handed use is always appreciated because I'm adding items or adjusting with the other. It does the job fast. And it is ready to go; you just grab it and start blending.

With the design of the Braun, you're protected from the blades and the blades are protected from their tendency to splatter. Braun has even designed storage potential into the accessories. The set can be used as a blender (for smoothies and ice cream drinks) and as a food processor (for chopping smaller batches). This makes it an excellent all-around choice to save space and maximize function.

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This homemade Apple Pear Crumb Pie is unbelievably good.  The walnuts can be left out, or pecans can be substituted in their place if you like. I personally prefer walnuts to complement the cranberries in this recipe.

Ingredients:

• 1 refrigerated pie crust, brought to room temperature
• 3/4 C sugar
• 2 Tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3 C tart apples, peeled and thinly sliced
• 3 C pears, peeled and thinly sliced
• 1/2 C sweetened dried cranberries
• 1/2 C all purpose flour
• 1/4 C brown sugar, firmly packed
• 1/4 C cold butter
• 1/2 C walnuts, chopped

Directions:

In a large mixing bowl combine the sugar and cornstarch. Add the cinnamon and nutmeg and toss to combine. Gently fold in the apple and pear slices. Add the dried cranberries and gently mix together.

Place the pie crust in a 9-inch pie plate. Heat the oven temperature to 400 degrees.

In a small bowl, combine the flour and brown sugar. Cut in the butter with a pastry blender until mixture becomes a crumbly texture. Add the nuts and toss to combine. Place the fruit mixture into the pie crust. Add the crumble topping to completely cover the pie. Cover the pie loosely with a piece of aluminum foil. Bake 55 minutes. Remove the foil and continue baking an additional 10 minutes or until top is golden brown. Serves 8.