Food

Thanksgiving Dinner

The menu:2 10-12 pound turkeysChicken stock (for gravy, stuffings and carrots) Day ahead gravy (your recipe, my stock)Cranberries with roasted jalapenosTwo stuffingsMashed potatoes (your recipe)Glazed CarrotsBrussels sprouts with bacon lardons or Spicy sproutsPies and Gelatos CHICKEN STOCK If you worked for French or Italian chefs in high-end kitchens, they had you made stocks a couple …

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Potterer Mia Rhee, a local Treasure

Located in Silver Spring, Maryland, Mia Rhee makes beautiful pottery. The pottery I like is functional everyday stuff in the kitchen, pantry and fridge, on the dining table and even the coffee table–holding all manner of products with grace, style and artful delight. My latest acquisition is a set of Mia’s rice bowls featuring a …

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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 …

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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 …

Spices, Technique

The Best Spice-featured Cookbook in 56 Years

The Spice Cookbook, by Avanelle Day and Lillie Stuckley has been my library reference since it was published in 1964. Not for the recipes or the authors’ innovations, which were not impressive then or now, but for the 75 page opening treatise on the spice trade and spices. Ah, time marches on and in this …

Fish Recipes, Food, uncategorized

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 …