Quick Hollandaise
When a craving or fresh produce calls and you haven't the time to prepare the classic Hollandaise, this quick version will satisfy and...
Demi-Glace, classic sauce primer part 4 & why it's worth it
Let's start with why it's worth the effort: you can make this ahead, it delivers unparalleled flavor, you can garner unprecedented oohs...
Espagnole Sauce - the Primer continues...
In the most simplest terms, Espagnole is a brown sauce made from brown stock, thickened with a brown roux with the addition of tomatoes,...
New flavors for Overnight Bread
I hope you are making and enjoying my Overnight Bread! I make a loaf every two or three days. Me being me, I play around with flavors...
Bechamel - Sauce Primer Part Deux
Bechamel is simply milk thickened with a roux and seasoned. You've heard of roux, right? It's just equal parts of butter/fat and flour...
Sauce Primer - Oh the places you'll go!
Among the many fun classes at culinary school: knife skills, butchery, ice carving, mixology, garde manger - stocks and sauces class was...
Currants & Caraway - Field Notes on Overnight Bread
I make Overnight Bread every three or four days and I'm always trying new flavor combinations: dried cherries, cranberries, yellow...
Easter Menu & Durham Glen Farm
I stumbled upon Durham Glen Farm on Facebook and was happily surprised to find that they are located 2 miles from my house. Ha, my time...
Grits & Greens, another way
I have already given a recipe (posted on the What's for Dinner page) for grits with sauteed greens served on top. I love this recipe too....
Cookbook Review: Mastering Pasta by Marc Vetri
I had the priviledge to meet Marc Vetri the other day. I brought my copy of his book along and asked him to sign it, which he graciously...
