Sep 27, 2010 -
Oftentimes I find myself cooking in other people's kitchens. Last night I was making dinner for my sister and her roommates and ran into some technical difficulties. I needed homemade breadcrumbs, but the kitchen did not have a food processor.
- 2 Comments
Sep 20, 2010 -
I learned something new at a recent cocktail hour as I watched a skilled expert prepare my egg white cocktail. When he finished straining it into the glass, my mixologist added a delicate and attractive flourish that simply made the presentation of his drink.
Here's how he did it: After straining the frothy liquid into the glass, he used a dropper to strategically dab three dots of dark bitters (such as Angostura) in a row.
- 0 Comments
Sep 13, 2010 -
I hate the nagging feeling that I get when I open my fridge to discover far too many random odds and ends: nubs of cheese, leftover scrambled eggs, chopped herbs, bits of sausage or ham. After all, there's nothing worse than watching food go to waste. Find out what I do to solve this problem after the jump.
- 4 Comments
Sep 06, 2010 -
When I make guacamole, I prefer to use green onions instead of red or white onions because the green have a milder flavor. However, I recently tested a recipe where the raw white onions were soaked in water for a few minutes before being added to the avocado. The resulting minced onions were noticeably less strong with a somewhat sweeter, more mellow flavor.
- 5 Comments
Aug 30, 2010 -
Perhaps it's due to the sheer number of Italian, French, and Spanish restaurants in San Francisco, but lately, I've been spotting salt cod on menus everywhere. Salt cod was found to be a well-preserving ingredient more than 500 years ago, and it long held a place in Western European cuisines, largely due to the region's need for sustenance during Catholic days on which meat is verboten. The fish is known as bacalao in Spain, where it's baked with potatoes; bacalhau in Portugal and Brazil, where it's pulverized into a popular fritter; baccalà among Italians, who simmer it in milk; and morue in France, where it's known to be whipped with potatoes as a brandade.
- 2 Comments
Aug 23, 2010 -
The other day when I was cooking with a friend, she reached for the Dijon mustard. Since mustard is my favorite condiment, I use it often. This jar was almost empty except for about a tablespoon of mustard that was spread on the sides.
- 2 Comments
Aug 16, 2010 -
Whenever I go to a Mexican restaurant, I can't help but order too much food. Since I enjoy leftovers, I love to bring the extra tortillas, rice, beans, meat, and salsa home to eat later. However, what I don't love is soggy anything.
- 4 Comments