This week at Hunter Happens will be Natural Cooking with Chef Michelle Wells. On Thursday Chef Wells of Events with Taste and the Palate Bistro and Cafe will create dishes inspired by nature.

What’s Cooking? Jerk Shrimp

MARION - Meet Taste of Home culinary specialist Karen Scwharck. Schwarck conducts cooking schools throughout the United States. In an average year, Schwarck can put 40,000 miles on her car traveling to towns like Marion to share her passion for cooking with people just like you!

When it comes to cooking Noelle Rist, the current South Dakota State FFA Sentinel, says she loves every kind. I love anything that has to do with being in the kitchen.

Lamb is one of those cuts of meat that is often saved for special occasions like Easter and Passover, or for restaurant visits. With Easter coming soon, it is lamb’s prime time. Cooking lamb at home is simple if you keep in mind one key factor: Don’t overcook it.

Follow your nose and look for smoke. There’s lots of Dutch oven and barbecue cooking going on this weekend during the International Sportsman’s Expo at the South Towne Expo Center in Sandy.

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Learn How to Cook Rice Properly
You may think that the basis behind Chinese Cooking is rice. While this may be true, there are other options to build a meal around. You can substitute rice for noodles. And, just because rice is served at virtually every meal does not mean that you need to ignore other foods.
However, rice is an important staple to the culture. It is important to learn how to cook it properly. The typical method for preparing rice in China is to steam it. Nowadays, there are plenty of options for appliances that will steam rice. But there is a traditional method, too.
You may want to do some research online to find the best way to steam rice. You can use an appliance, a steamer basket, or other methods depending on what you want to do. And remember, each individual person at the table gets their own dish of rice.

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Deciphering Old Recipes
Each family has a special set of recipes that gets passed down through the generations. These are special recipes that mothers teach their daughters and grandparents teach their grandchildren.
But have you ever ended up with a recipe that was barely legible? Not because you couldnt read the instructions, but because the measurements dont make any sense. Well, each new generation has their different quirks when it comes to cooking. And also, languages are continually evolving.
Your best bet is to translate these recipes as soon as you end up with them. Ask the person who gave you the recipe to translate and clarify anything that doesnt make sense. That way you can have the translation for when you need to cook the recipe. You can save the old, handwritten recipe. Just make sure to preserve it so you will have it.

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water may be substituted for part of the eggs, for economy, or when a
less rich paste is needed
The best and most tender paste is made simply of eggs, flour and salt,
water may be substituted for part of the eggs, for economy, or when a
less rich paste is needed. Allow about a cup of flour to an egg. Put the
flour on a bread board, make a hollow in the middle and break in the
egg. Use any extra whites that are on hand. Knead it thoroughly, adding
more flour if necessary, until you have a paste you can roll out. Roll
it as thin as an eighth of an inch. A long rolling pin is necessary, but
any stick, well scrubbed and sand papered, will serve in lieu of the
long Italian rolling pin.

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