Tis the season for Rainier Cherries

Rainier cherries have the highest sugar content in the cherry family. I buy them every season for breakfast cereal, smoothies and to make ice cream. However, pitting cherries one at a time is a slow process, with hits, misses and pits flying everywhere. I hate doing it. So here’s the solution: Can’t say this is …

Seared Potato Footballs or Pommes de Terre Rissolees

When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee.  The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners. The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes …

Food Vacuum And A Well-Stocked Freezer, In These Troubled Times . . .

I’ve used a food vacuum machine for 15 years. Wore out the first one, an “external” vacuum machine by FoodSaver (still available at Costco’s). Then upgraded big time to this “internal” chamber vacuum. I buy, then portion, vacuum package and freeze individual servings of salmon, halibut, large uncooked shrimp (four to a pack), boneless pork …

What’s all the Buzz About Kitchen Knives?

Josh Donald has written an excellent tutorial on kitchen knives. Their lure, their history, their designs, their popularity, their steel types, their preferred uses and sharpening. Whew … that’s a lot in one small book but he pulls it off quite well–well enough to read it you’re into fine kitchen knives. First off, kitchen knifes …

Always A Nice Starter for a Holiday Dinner . . .

I stock shrimp–buy the 11-15/lb size from Costco, bring ’em home, vacuum seal them in bags of 4 to 6–then freeze them for posterity. They’re easy to prepare with the only caution not to over cook them. Here’s how: thaw the shrimp, set a timer for two minutes, bring a small pot of beer or …