Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
Dig out your old best cookbook(s), go to the index and you will find, for sure, an entry for apricot-glazed pork, or ham or something. I haven’t done it in years. Thought of it though and so bought a jar of apricot jam to give it new try. I thawed out a vacuum-sealed piece of …
Kenji Lopez-Alt raves about black vinegar in his book The Wok, where he says that black vinegar is “hands down my favorite vinegar . . . because of its long aging process and the flavor from the gradual addition of rice hulls, it achieves a complex, almost balsamic-like flavor. . . it makes a wonderful …
Dat’l Do-It mild hot sauce–a favorite One serving left of sword fish but a lot of fresh pineapple chunks lead one to the other. Most pineapple sauces go Asian and call for teriyaki sauce, dark sugar and soy sauce. Instead, I started out with Dat’l Do-It, which is made in Florida with datil peppers. I’ve …
Here is a nice glace I really like, on its own merits, and as a substitute for soy sauce based glaces. Works great on pork and chicken. Readers know that I am not a fan of soy sauce but a big fan of balsamic vinegar. I always have a carafe of it on the counter …
There still remains in the culinary world a sauce base called demi-glace. It is made from roasted veal bones, veggies, herbs and water. Last time I made it, I started with 15 pounds of veal bones (which TLW gave me as a Christmas present) and 11 quarts of water. When I was through–some 18 hours …
Rémoulade is a classic French mayonnaise-based sauce that goes great with soft shell crabs and crab cakes. I always serve it as a side in 2 ounce individual sauce boats. However, sauces based on mayo are heavy, almost cloying and loaded with calories (1 ounce of mayo equals 200 calories, all of it fat). My …
I know. You probably have a Cuisinart, a hand mixer, a whisk and maybe even a blender, ricer or food mill. Why then another gadget to puree product? Well, stick blenders (also known as hand or immersion blenders) are compact, portable, quick to use and clean. They work inside a small container to make an …
Here’s a seasoned 7 pound, seven bone veal hotel rack (I completely forgot to french the bones—dah), about to be placed in a 375F oven. Roasting time for veal is about 12 minutes a pound. If you wish to make a pan sauce when roasting something lean like veal, start by oiling the roasting pan …
Pesto, Pesto!! Our parsley and basil pot was county class this summer. By mid-September, however, the basil began to look sun-bleached and a little tired: a reminder for The Little Woman to harvest it all, before the first hard freeze, and have me make a batch of pesto. Pesto is an uncooked sauce that goes …
One day, late in the course at school, the master chef gave out assignments to prep for a large dinner. Most tasks were assigned to groups of four, others to one or two. Some tasks were reserved for chef’s lead—often sauces. On this occasion, Chef Pascal said, “Chic, make the sauce.” Wow, I’d arrived! Or, …
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