Super Scalloped Potatoes
A classic accompaniment to roasted Ham, Scalloped Potatoes / Potatoes Au Gratin (hereinafter referred to as SP/PAG) is a classic comfort food most of us remember from our childhood Sunday dinners.Read More →
Cabbage makes the world go ’round
Aside, perhaps, from the Peerless Potato and the Omnipresent Onion, no vegetable can claim to be a staple of more and more-varied cuisines than the Clever Cabbage! From Korea to Krakow, the Cabbage is central to a cornucopia of exciting mains and side dishes.Read More →
Mustard: “Fifty Shades of Yellow”?
When you come across the word “Mustard”, do you still think automatically of the bright yellow saucy condiment that’s primarily used on Hot Dogs? Read on. I’ll open your eyes and tantalize your taste buds!Read More →
Sauces Part IX – Hollandaise and Béarnaise
Like their Cousin, Mayonnaise, Hollandaise and Bernaise are more about mastering a technique than following a recipe. Like Mayo, they are made by whipping egg yolks with fat. Unlike Mayo, they are prepared hot and may be served hot or cold.Read More →
Tempest in a Sub(way) bun
Who among us can truly say they have not been touched, in some way, by the week’s most scandalous food story? I refer to the post by a Subway fan “down under” showing that his “footlong” sandwich came in at only 11 inches.Read More →
Hail Caesar! King of Salads!
Okay, now. Before we get into the intricacies of making a genuine Caesar Salad, let’s clarify the origins of this ubiquitous dish. It is not an ancient Italian classic, reputed by some to have been Emperor Julius’ last meal…Read More →
Kitchen Safety I – Common Sense!
We’re talking mufti-dimensional safety, here: Sanitation, sharps safety, food handling and storage safety, cooking techniques safety, and more. This is stuff everybody who cooks should know. And Practice. Every day.Read More →
Sauces Part VIII – Mayonnaise
Mayonnaise, Hollandaise, Bearnaise and a select group of derivative sauces are unique in that they are based on whipping oil or butter with egg yolks. Mayo differs from the other two in that it is made cold and served cold.Read More →