Until I entered culinary school, bass was a musical instrument, not food for consumption. But as it turns out, bass can create music for the ear and harmony on a ...
Edibles
‘Tis the season for strawberry & lemon macarons
When I wrote a few months ago about partaking in March macaron ...
Strawberry-banana bread, and a month’s worth of edible discoveries
Have you ever committed to a personal goal that left you scared ...
Beet salad with blue cheese & hazelnuts
I used to hate beets. I refused to eat them because they ...
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Help, I have to make hollandaise!
Okay, I really don’t need any help (just prayers). But I do have to pass one final cooking practical to graduate, and hollandaise sauce is on the menu. So I thought I’d share the finer points of making it for those special occasions that warrant crafting it at home. Because I never order it at a restaurant for one reason, and one reason only.
I’m sorry, a ‘Choco Taco’?
It’s too darn hot. And don’t mistake me, this is not a complaint. It’s just too nice and warm and sunny here in upstate New York for me to even contemplate cooking inside. But the temperature is quite ripe enough for frozen treats, and of all the ice cream goodies my husband could bring home, he brings home this one.
The keys to great wine pairing: Disaster, Switzerland, solo act & magic
What could this random collection of words have to do with one another? Yes, like the title says, wine (I promise, the last one). I can’t report that I came up with it myself – a Master Sommelier did – but I do find it very helpful when it comes to pairing wine and food. And while the practice is entirely subjective, these four theories can lead you to wonderful, personalized food and wine experiences.
Expectorate!
Wait, what? I know what you’re thinking. What the heck does that mean? I asked myself that same question just this morning when I was required to perform it. I actually think this action verb sounds magical, like a spell you might learn at say, Hogwart’s School of Witchcraft and Wizardry. But the answer involves wine (also magical, but not in a wizarding sense).
Sustainable Seafood Fridays: Mussels ‘a la minute’
In a professional kitchen, the French saying a la minute (pronounced ma-newt), means “to the minute”. It refers to dishes that are cooked quickly for the guest once they are ordered – and not a moment sooner. This approach also comes in handy when your family is pacing about waiting for dinner. But the trick to cooking fresh food real quick like is having a plan. And with mussels, this boils down to three musts.
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