Here’s my way, to open a pomegranate. T’is the easiest way I’ve found to remove the seeds. Please share with us — in the comments below — the way you have found to be easiest. Links to recipes, below. 1. Make several cuts through the skin of the pomegranate, just deep enough to score the […]
You’ll find me at local appliance stores showing you how to use the WOLF Convection Steam Oven. I’m one of 8 chefs in Northern California who are trained by Riggs Distributing (WOLF Subzero products) to do the demos. I recently bought a Convection Steam Oven and use it daily! I LOVE IT!
Good news! Monta Vista Market is offering a discount price on Red and Green Butter Lettuce this week. When I saw this week’s specials the Butter Lettuce jumped out at me …. ooooh, aaaah, my fav… yum, Butter Lettuce. And at that moment I knew I would write about it and proclaim to you, convince […]
Collard greens make great wraps, stuffed with any thing from a fruit chutney to lentils and beans to bacon and beef.
This post is a result of a comment I just posted on the website: http://www.thekitchn.com. Here’s the direct link to the comment page: http://www.thekitchn.com/why-are-my-vegetables-turning-browningredient-questions-167906 I answered this question: “Q: I read your post on vegetables turning brown if blanched with the cover on. But why would my vegetables turn brown even when I leave the pot uncovered? […]
We are starting to see the first pickings of our summer fruits yet they lack the complex flavors, juiciness and sweetness that we soooo enjoy of tree-ripened fruits. I urge you not to pass them up, they have plenty of nutrients for us. Here are 7 ways to bring in some complexity, draw out their juices and give’m a bit of sweet boost.
Got odors? Use mustard powder to get rid of pesky stale odors when you want to reuse a jar or plastic container … lids, too. Includes ideas for uses, even armpits.
My refrigerator is organized, I’m happy to announce, with all the vinegars in one area, all the sweet condiments in another area, and all the other miscellaneous condiments in another area. YES – I keep the vinegars in the fridge, the temperature in the kitchen changes often, 20 degrees sometimes, so, the more stable temperature of the fridge will give’m a longer life span, maintaining their flavor.
Modifying recipes to match your standard of eating can be overwhelming, here are a few questions answered, post your question, I’ll find a solution …
Essential kitchen equipment for the healthful efficient chef. Tooling up in the kitchen with the necessities.