Ingredients

Perciatelli Pasta

January 14, 2007 20 Comments
Perciatelli Pasta

A Pasta That Looks Like A Straw I thought I have heard about most types of pasta but this was a new one to me. I’m not even sure how it ended up in our pantry except I must of grabbed it when purchasing a bunch of what I thought were boxes of spaghetti. We […]

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Mascarpone Cheese

November 13, 2006 5 Comments
Mascarpone Cheese

What is Mascarpone? First of all, mascarpone is a fresh cow’s milk cheese that is classified as triple cream.  It’s very rich because of its 60% to 75% milk fat content. Mascarpone has a soft texture like cream cheese making it spreadable. It is whitish to straw yellow in color and when fresh smells like […]

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How to Roast Pumpkin Seeds

October 30, 2006 6 Comments
How to Roast Pumpkin Seeds

Roasting Pumpkin Seeds It’s that time of year again and yesterday we carved up three pumpkins. One for each of my girls and the other to mysteriously place on our neighbor’s doorstep. We did this last year and they were very excited by the gesture. The girls were rewarded with homemade cookies. Roasting pumpkin seeds is […]

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Demi-Glace For Great Steak Sauce

October 25, 2006 2 Comments
Demi-Glace For Great Steak Sauce

How to Make the Very Best Sauce for Steak My youngest daughter who is just 6 years old has to do a report at school on what her favorite food is. Most of the kids are reporting on macaroni and cheese, pizza, pasta with butter but Maddie is going to talk about filet mignon with […]

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Lime Zest and How to Best Zest It

August 30, 2006 2 Comments
Lime Zest and How to Best Zest It

What is Lime Zest and How Do I Zest A Lime? I received an email from a visitor asking about “lime zest” – what it is and do I mean, “pulp”? Lime zest is the outermost part of a lime that is used to add intense citrus flavor to recipes. It is not pulp but […]

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Salt is Salt – The Rest is Hype

March 25, 2006 36 Comments
Salt is Salt – The Rest is Hype

Did you know that there is no difference between sea salt, kosher salt and regular table salt? Well, that is except for size, shape, texture, added ingredients and PRICE. Yesterday I was listening to Radio Times with Marty Moss-Coane while in the car driving to the supermarket to find something for dinner. She was interviewing […]

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