Here's knife skills part 2...when you need to cut an onion
Wednesday, August 29, 2012
Tuesday, August 28, 2012
A good knife and a little technique can go a long way in the kitchen. I came across this great site with illustrated recipes and cooking techniques, and I thought I'd pass along a little inspiration!
There's More! Part 2 tomorrow.....
Friday, August 24, 2012
Tuesday, August 21, 2012
This easy side was demolished during my last BBQ, so I'd recommend making extra. If you have any leftovers, these are great diced up in an omelet the next morning.
I used Mexican squash, but zucchini or any other variety will do.
Thursday, August 16, 2012
It would have been Julia Child's 100th birthday this week, and if you've never seen her make (and ruin!) and omelette, you should take a little trip to YouTube. What I loved about Julia Child was her fallibility... she loved food, loved to eat and then loved to cook, and when something went wrong in the kitchen you just moved on! Her Mastering the Art of French Cooking is a staple in my kitchen when I need to look up a technique or tradition, and I use her recipe for mayo.
Now, back in culinary school in France Julia would do this by hand with a whisk and a stainless steel mixing bowl (warmed with water of course), can you imagine the forearms she must have had??? I use my food processor, which is a little more fool-proof and less stressful on the wrist.
Tuesday, August 14, 2012
It's been downright tropical here at the beach these last few weeks - hot sunny days, warm clear water, tourists by the thousands! But after a cool dip in the ocean the last thing you want to do is head into the kitchen and turn on the stove/oven, so here's a quick fresh dish that you can grill while you're outside imbibing in your favorite frosty adult beverage.
We're lucky enough to have a friend who recently went fishing up in Alaska and was kind enough to share in his riches - so we have some gorgeous halibut and salmon filets in our freezer! You can really use any fish for this recipe - and the salsa is even delicious on it's own.
Wednesday, August 1, 2012
Oh man. I rarely bake for a couple reasons. One: You have to be so exact. I consider myself more a free spirit in the kitchen - I don't actually own measuring spoons. Two: I have very little self control when it comes to things with a soft, sweet texture so I just don't stock the offenders.
Every now and then you need a dessert - and these will come in handy for birthdays and bake sales. I ate one, was tempted to eat another so I quickly gave them away to my neighbors before we had an incident. Thanks to Livin Paleo for the recipe!