What is better than fresh, ripe, sweet, delicious tomatoes, light dressed in a bit of fruity olive oil and balsamic vinegar and perfumed with fresh basil sitting atop a crunchy garlic laced slice of bread. I know, it almost sounds … Continue reading
Category Archives: Tips & Techniques
I just finished teaching a bread and soup class, but ran out of time (and forgot the buttermilk) to do the biscuits and I told my class I would post it on my website. So here it is, just … Continue reading
If fish smells fishy it is not fresh and will be wasting your time and money. If you are worried that the fish might not be the freshest, since there is some odor from the fish counter, open the package … Continue reading
I have just started this page; way more will follow. Something you want to know? Put it in the comments. I’ll answer very soon. Ingredient List Aleppo Pepper: A Middle Eastern moderately hot fruity pepper Arborio Rice: A short grained … Continue reading
I know it’s obvious, but before you start cooking, read the whole recipe, because nothing is worse than reading the next line of the recipe that says “reserve 1/2 cup of the cooking liquid” after you’ve just poured that liquid down … Continue reading
Mirepoix is a classic French mixture of about 2 parts onion and 1 part each celery and carrot. It is the beginning of many soups, stew and sauces. My version includes leeks and a bit less celery with a bit … Continue reading
If you find a term missing, let me know in the comments and I will add it. AL DENTE: Italian term used to describe pasta that is just cooked through but there is still a slight resistance to the bite. AU … Continue reading