Simple Roasted Potatoes Recipe

October 13, 2017 2 Comments
Simple Roasted Potatoes Recipe

How to Make Basic Roast Potatoes In our house, my wife is Queen of the All Things Potato. She makes the best mashed potatoes, twice baked potatoes, baked potatoes and my kids can’t get enough of her roasted potatoes. Her method of preparing these roasted tubers is simple and described below. I already have a […]

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Veal Stock Recipe

October 5, 2017 0 Comments
Veal Stock Recipe

How to Prepare Restaurant Quality Veal Stock It’s time to learn one of the fundamental skills in culinary school; the technique and end-product upon which almost every other aspect of French cuisine rests: stock. The French chefs were experts in procuring every bit of flavor from the leftover bones of the pigs, cows and chickens […]

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Couch Potato Explained

October 4, 2017 0 Comments
Couch Potato Explained

What Does “Couch Potato” Mean & Where Does It Come From? It’s football season and for many of us who really enjoy the game or any other sport shown on T.V., we have the potential to turn into “couch potatoes”.  And now there are all these great shows on cable television like Game of Thrones […]

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Simple Green Bean Salad Recipe

September 25, 2017 0 Comments
Simple Green Bean Salad Recipe

Fresh Green Beans Just Right When I think of green beans, my memory takes me back to my childhood and the Green Giant. My mom served most of our vegetables from a can in the 60’s except summer time when we had a garden and the green beans from the Green Giant were one of […]

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My Best Sous Vide Swordfish

September 16, 2017 0 Comments
My Best Sous Vide Swordfish

How to Sous Vide the Best Swordfish Ever Three times this summer I grilled fresh swordfish and only once was I really happy with the outcome. The other two times I was quite disappointed with the results. Was it luck the one time? Could it be the fish itself? Or perhaps my cooking technique? I […]

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Sous Vide Water Balls

September 6, 2017 1 Comment
Sous Vide Water Balls

The Advantages of Using Sous Vide Water Balls I recently purchased a bag of sous vide water balls and love them. They are used to help keep the heat in the container when using the sous vide cooking technique to cook steaks, poultry, seafood and vegetables. Do You Need Sous Vide Water Balls? I suppose […]

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Grain Conversions – Dry To Cooked

August 22, 2017 0 Comments
Grain Conversions – Dry To Cooked

What Is the Dry To Cooked Grain Yield? Have you noticed how many different types of grains there are today?  I’m learning about new varieties regularly especially since I’ve changed my diet because of my heart issues.  Eating more whole grains offer a satisfying way to make sure I’m getting all my nutrients while cutting […]

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Grill Roasted Spicy Corn on the Cob

August 16, 2017 2 Comments
Grill Roasted Spicy Corn on the Cob

How to Roast Corn with Spicy Garlic Butter on the Grill It’s August here in Philadelphia which means great local corn from Pennsylvania and New Jersey is available so we are eating corn on the cob as much as possible. Most of time we husk, boil and serve with butter from our Butter Betty dispenser […]

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Tarragon Red Currant Jelly Sauce Recipe

August 8, 2017 0 Comments
Tarragon Red Currant Jelly Sauce Recipe

How to Make a Tarragon Red Currant Jelly Sauce? Sauce is my thing. I would make sauces for all my meals if I had my preference. No matter how great my wife or I cook something, everyone always comments on the sauce. Or if you just happen to overcook something, a good sauce will help […]

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Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce Recipe

August 4, 2017 0 Comments
Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce Recipe

Pan Fried Nut Encrusted Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce I sometimes think of boneless, skinless chicken breasts as a blank canvas to experiment with different cooking techniques, ingredients to incorporate into the cooking and sauces to serve with them. Here is a great example of this. There are lots of ways to […]

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