10 Pasta Cooking Tips

July 17, 2012 6 Comments
10 Pasta Cooking Tips

Tips That Will Leave You With Perfect Pasta Making good pasta is easy, but to make great pasta….. How Much Pasta Per Person If you will be serving pasta as a main course with, say, a salad and some crusty bread, count on 4 ounces of pasta per diner. In other words, a one-pound box […]

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How To Make Bread

July 17, 2012 19 Comments
How To Make Bread

Here’s How To Make Great Bread At its simplest and most straightforward, yeast bread is made up of flour, water, salt and yeast. That’s it. Let me list them again: flour, water, salt, yeast. This page will teach you in detail what you need to know to make great bread at home but if you […]

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How to Blanch Foods

July 17, 2012 10 Comments
How to Blanch Foods

The Blanching Highlights Blanching is a two-step process in which foods are plunged into boiling water, usually for only a minute or two and then put into ice water to rapidly stop the cooking process. You can also blanch in fat, but this technique is not often called for. Reasons to blanch: to loosen thin […]

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Dinner in Avalon New Jersey

July 17, 2012 1 Comment
Dinner in Avalon New Jersey

The Diving Horse Restaurant in Avalon, NJ While we were in Avalon, New Jersey on vacation, I enjoyed a near perfect day at the beach.  It started with a daily 2-mile walk on the beach with my wife Meg, a little grocery shopping and then an afternoon on the beach in Sea Isle with some […]

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Clarified Butter – How to Make Clarified Butter

July 17, 2012 0 Comments
Clarified Butter – How to Make Clarified Butter

What is Clarified Butter? Clarified butter is another one of the many culinary terms that can be intimidating for home cooks to tackle. Let’s take a step back, though, and find out what clarified butter is and how to make it. Most people think of butter as a solid fat. It certainly looks solid enough. […]

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Simple Pecan Crusted Fish with Remoulade Sauce

July 10, 2012 1 Comment
Simple Pecan Crusted Fish with Remoulade Sauce

We are trying to eat more fish in our household and lucky for me, my girls are starting to enjoy seafood too. This is a very simple recipe I adapted from Paula Deen’s version that can be used with any flaky white fish including grouper, flounder, flute, tilapia, Mahi-Mahi, and snapper. You are looking for […]

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Go Ahead – Ask for a Taste

July 3, 2012 0 Comments
Go Ahead – Ask for a Taste

Do You Ask For A Taste When Buying Expensive Cheeses? As a home cook, one of the most frustrating things about buying new ingredients is not to be able to taste them first.  Occasionally, there will be a tray with little pieces of cheese available at the grocery store, but most of us would never […]

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Steamed Clams – Jersey Steamers

June 26, 2012 1 Comment
Steamed Clams – Jersey Steamers

Classic Beach Dinner Traditions are good especially when the traditions are connected to food. Every year we head down to the beach in Avalon, New Jersey and it is our first night tradition to prepare steamed clams, fresh Jersey corn and Caprese Salad with Jersey Beefsteak tomatoes, local basil and fresh mozzarella. My wife Meg […]

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Sliced Steak Sandwich Recipe

June 21, 2012 7 Comments
Sliced Steak Sandwich Recipe

What to Do With Leftover Grilled Steak When I was a kid we didn’t go out for dinner very often. Maybe on our birthdays we’d get to pick our favorite restaurant (about three choices) and usually ended up at our local Chinese restaurant. But there was this one time my dad took us to a […]

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Restaurant Quality Sauces at Home

June 18, 2012 5 Comments
Restaurant Quality Sauces at Home

How to Classic French Sauces at Home How many of you while dining out have been served an incredible sauce, only to wish you could duplicate it at home? I often want to ask the chef (and sometimes do) what’s in his sauce and how did he make it. This section of The Reluctant Gourmet […]

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