Food, Travel, and Cooking!
Being able to turn out a decent pie crust is not that difficult, really! Follow these steps and I think you’ll like the results whether you’re a newbie or an old hand at pastry making. My Mom’s Pastry For Pie’s – For 2 or 3 Double Crust Pies, depending on the size of the pie pan. I […]
So simple to make but adds so much oomph to a piece of grilled fish, meats or poultry. Citrus & Mint Compound Butter for Fish 8 oz. unsalted butter, room temperature 1-2 tsp. each finely grated lemon, Meyer lemon if you can & orange peel Finely chopped mint, minced, to your taste Mix ingredients together. […]
I seem to use a lot of nuts in my cooking and baking so I thought I should include my methods for toasting them. Hazelnuts: Preheat oven to 275 F. Spread shelled nuts in a shallow baking pan and roast for 20 – 30 minutes, until the skins crack and the meat turns light gold. […]
Chicken, turkey, beef, veal, lamb and vegetetable stocks are like having gold in your freezer (well, not really, but you get my meaning I hope.) Normally I try to have a fair bit of chicken stock as I use that the most. And in the fall I will often pick up a large bag of […]
T Being able to enjoy a perfectly grilled/barbecued piece of meat, chicken or fish is the best! To test steaks and chops for doneness with an instant read thermometer, try inserting it sideways instead of from the top for a more accurate reading. Please, please, please don’t be tempted to cut into the meat to […]
You’ll find that Tuscan home cooks and chefs make an aromatic salt such as this one. It’s terrific on pork, chicken for starters. But experimentation is half the fun… You can reduce the recipe by half but it does store well in an airtight container in the fridge or you might want to share some […]