Let’s Make Soup

I’ve been eating this really versatile curried carrot and lentil soup for the last couple of days, and I got inspired to chat about soups in general.  Good soup is a gentle indulgence.  Few plates of food can be as satisfying, and few spoken about with such reverence, passion, and gusto.  I don’t want to [...]

Cooking Vocabulary and Notes (Pan Sauces)

v  Chicken Bits (breast or leg) with Caramelized Onion Pan Sauce Season the chicken (salt and fresh pepper) and sauté (presentation side down) over high heat (remember the oil moving around -shimmering- in the pan is an indication of the right temperature.) Reserve the chicken to another container while you sauté the chopped onions, giving [...]

Cooking Vocabulary and Notes (Brussels Sprouts)

Here’s how to build some charred- garlicy sprouts: v  Brussels Sprouts Start by cleaning the sprouts (removing the discolored core end) You could start the (boiling salted) blanching water at this time as well.  Remember to taste the water for salt level. Cut an ‘x’ into the core of each sprout so that the core [...]

Cooking Vocabulary and Notes (Risotto)-

v  Risotto 101 – Risotto is a method for cooking rice (or other grains / starches) and  there are a few simple steps, with lots of possible variations. Step One:  Sweat the aromatics (onion, garlic, leeks, etc.) until translucent.  I use about half an onion for each cup of rice. Step Two:  Set the cooking [...]

Work your Pantry

Stocking the pantry or ‘larder’ as people used to call it, is an integral part of running a successful kitchen.  Basically, one gets into the habit of keeping a handful of staples around.  Those staples should be items that you find yourself using, or missing when they are absent.  Two example; I love olives, and [...]