Tag: Fundamentals

Kitchen Tips

Chinese Five-Spice Powder

For a printer friendly version of this recipe, click here. Makes approx. ¼ cup 1 Tbsp. Szechewan peppercorns** 8 star anise** 6 whole cloves 1 – 1 ½” piece cinnamon stick, crushed coarse 1 Tbsp. fennel seeds Equipment: electric spice or coffee grinder (used solely for grinding spices) In a jelly-roll pan combine the spices, […]

Barbequing and Grilling, Fall Vegetables and Sides, Kitchen Tips, Spring Vegetables and Sides, Summer Vegetables and Sides, Winter Vegetables and Sides

Charred/Roasted Peppers

There is a very good reason why charred/roasted peppers are so popular; they are utterly delicious & can be used in so many ways! Roast peppers over gas flame if you have a gas stove (use long tongs to hold & turn peppers until the skins are blackened; place in a glass bowl; cover with plastic wrap and […]

Kitchen Tips

How To Make Stock

Chicken, Turkey, Beef, Veal, Lamb & Vegetarian The principles for making a stock are pretty much the same. If you want a dark stock, roast the bones or veggies before continuing to make the stock. Otherwise just begin!  All these stocks freeze really well and are a “good thing” to have on hand, especially for […]