How to/ Basics

Steak au Poivre

July 12, 2014
Thumbnail image for Steak au Poivre

Like most classic dishes, steak au poivre has as many versions as there are colors in a jumbo box of crayons. Food historians think that the dish originated in the Normandy region of France in the 19th century. Lore has it that it was a favorite late night meal in bistros and bordellos due to the reported […]

Read the full article →

All About Pepper

July 7, 2014
Thumbnail image for All About Pepper

A little bit about pepper…. You might be surprised, but pepper is the most traded and most popular spice in the world. Peppercorns are the fruit (aka drupes) of the tropical vine, Piper Nigrum. When the fruit is ripe, it turns red, but sometimes it’s picked and processed before it’s ripe which then changes the […]

Read the full article →

How To Make Vegetable Stock

June 17, 2014
Thumbnail image for How To Make Vegetable Stock

In previous posts we’ve talked about the basics of making any kind of homemade stock, learned how to make chicken stock and veal/beef stock and now it’s time to look at making a vegetable stock. While vegetable stock may not have some of the “body” of a stock made with bones, it can still add […]

Read the full article →

Soft Shell Crab Piccata Plus How To Clean Soft Shell Crabs

May 17, 2014
Thumbnail image for Soft Shell Crab Piccata Plus How To Clean Soft Shell Crabs

Friends, we’re now in soft shell crab season, which typically runs late April through September. The season seems to have started late this year, but with the weird weather all over the country, that’s not surprising. Soft Shell Crab Primer: Just what are soft shell crabs you ask? Soft shells are Blue Crabs which have molted […]

Read the full article →

How To Make Veal Stock

May 3, 2014
Thumbnail image for How To Make Veal Stock

In a previous post featured Stocks 101, all about the ease, affordability and impact of making a great stock from scratch. Since we’ve already covered making a chicken stock, the next stock in your repertoire should be a beef or veal stock. Everyone should make a true veal stock at least once to experience the wonder […]

Read the full article →

Stocks 101-All About Home Made Meat, Fish and Vegetable Stocks and Broth

April 27, 2014
Thumbnail image for Stocks 101-All About Home Made Meat, Fish and Vegetable Stocks and Broth

Bones. Vegetables. Herbs. Water. Combine them all, add fire, and you have a magic elixir which can breathe life into a sauce, become the base for a delicate soup or hearty stew, or poach a fish filet to perfection. Many people don’t realize how easy it is to make a flavorful stock. Once you make […]

Read the full article →