Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a Web site for food phobic's or wellness hypochondriacs.
I’ve got more frozen shrimp in stock than Forest Gump. Never tried it before, but why not have some for lunch? The cocktail sauce in the above photo is a seafood remonlade by Braswell and below, the preferred classic of 3 parts ketchup, 1 part horseradish, some fresh lemon juice, pinch of cayenne and 3-4 …
According to Chef Rick Tramonto, in his excellent book amuse -bouche, amuse bouche are today what hors d’oeuvres were to America in the 1950s. They are a bite-sized treat that delights the eye, excites the tongue and whets the appetite. An amuse should be easy to make, boldly seasoned and nicely presented. Inspired by Tramonto, …
Chef Caesar Cardini, with restaurants in San Diego and Tijuana, is credited with inventing this salad on the 4th of July in 1924. All along, many others have laid claim to it. And for good reason: it’s a great salad. Years ago, a foodie extolled that it was possibly the greatest advance in salad fabrication …
Here is another “bed” recipe. As in “serve as a bed for sauteed fish” or, as in the article below, ratatouille as a bed for soft shell crabs. I saw this salsa recipe in the Washington Post and tried it out only to find it a bit bland. So I changed it. This is a …
This recipe appears in Beard’s Treasury of Outdoor Cooking. This is a beautiful, artsy book with wonderful photographs of food art and scenery. The 1960 first edition is recognized by book collectors. This recipe calls for the use of a double boiler to make a roux. Not many references to double boilers these days. But …
Raspberry Gazpacho is one of the more popular recipes in Myhrvold’s Modernist Cuisine at Home. This version is adopted from the book, which in turn comes from a fruit gazpacho by Chef David Kinch of Los Gatos, California. Fresh raspberries are pricey even in season, so frozen raspberries are OK, but buy sugarless if you …
A Classic Shrimp Cocktail Maybe its a 60’s thing, but I still need a shrimp cocktail now and then to stay grounded. The keys to perfection are not to overcook the shrimp and to put some heat into the cocktail sauce. Here’s how: For the shrimp: Get some big ones (11-15 per pound). Peel. Pour …
The custom of greeting diners with a few bites of food before dinner is as rewarding today as when a French chef came up with the idea years ago. It’s a personal give-away, a tease, a display, a show off created by the chef de cuisine for you–meant to be at once a delight and …
Awhile back I ordered a Chile Grill and had this to say about it: “You’ve got to see this Web site, chilegrill.com. These folks have designed a jalapeño holder/rack that they call The Chile Grill. It’s a metal plate, with one-inch holes drilled through it, welded to a stand. The idea is to find big …
Welcome to the most popular page on this Web site (about 5000 hits each Easter week). Here is a better way to hard boil eggs and to cool and peel them: (Excerpted from Chicken, Egg and Tuna Salad Spreads) To hard boil: · Place the eggs in a roomy saucepan and fill the pan with …
