Veal Stew with Mushrooms Recipe

November 14, 2006 6 Comments
Veal Stew with Mushrooms Recipe

Hot to Make a Delicious Veal Stew with Mushrooms Sunday was a rainy dreary day, perfect for cooking and watching football. It was one of those days I didn’t mind chopping, mincing and dicing while watching the Eagles beat up on the Washington Redskins. When I asked my wife what kind of stew she’d like me […]

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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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Do You Own a Splatter Screen?

November 3, 2006 3 Comments
Do You Own a Splatter Screen?

Do you use a splatter screen in your kitchen? You know one of those round screens you put on top of your frying or sauté pan to prevent the hot spatters from making a mess of your stove top or jumping up and hitting your face. I’ve owned one for years but hardly used it. […]

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Braised Chicken with Apples and Pears

October 31, 2006 8 Comments
Braised Chicken with Apples and Pears

A Perfect Fall Meal There’s nothing like braised anything when the weather gets cooler and you’re not out firing up the grill. Not that braised meals aren’t perfect any time of the year. They are, but the fall and winter is when I am looking for something more hearty. Nothing satisfies that hunger more than a […]

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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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What To Do With Very Little Leftover Roasted Chicken

October 19, 2006 4 Comments
What To Do With Very Little Leftover Roasted Chicken

What do you do with very little leftover roasted chicken? We had a roasted chicken on Monday night and I thought there was a lot leftover but it turned out there was only one breast and one leg. So my idea of making a curry sauce to serve over the chicken that would be served over couscous […]

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Sauteing Chicken Breasts – How to Keep From Burning

October 17, 2006 3 Comments
Sauteing Chicken Breasts – How to Keep From Burning

How to Keep Chicken Breasts From Burning When Frying I received an email from Jason who tried my recipe for Sautéed Chicken with Garlic and Shallots and was having some problems. He said, “the chicken breasts are taking nearly twice as long to cook through! I’m following the recipe exactly, using a fairly thick pan […]

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I Broke My Butter Bell

October 6, 2006 5 Comments
I Broke My Butter Bell

What is a Butter Bell? Also called a French butter bell crock or butter keeper, a butter bell is a ceramic two-piece dish that stores butter out of the refrigerator. When I first read about it in one of the cooking magazines, I didn’t believe it would keep butter fresh. After thinking about it a […]

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Quick Pasta with Tomato Sausage Sauce

October 3, 2006 23 Comments
Quick Pasta with Tomato Sausage Sauce

We Call It “Sausage Sauce” This is one of the easiest shortcut meals you can make when you just don’t feel like cooking or don’t have a lot of time. Since my wife isn’t eating pasta this month, the sauce by itself is enough for her to eat as a meal. Serve it up with a […]

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