How to/ Basics

How To Make Vegetable Stock

June 17, 2014
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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 […]

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Soft Shell Crab Piccata Plus How To Clean Soft Shell Crabs

May 17, 2014
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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 […]

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How To Make Veal Stock

May 3, 2014
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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 […]

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

April 27, 2014
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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 […]

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Mise En Place- A Place For Everything and Everything in Its Place

March 29, 2014
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Mise en place~ A place for everything and everything in its place Have you ever wondered how restaurants do it? How they can serve hundreds of people a night with a menu that has dozens of choices? In the end, it’s all about the mise en place. Every day, cooks arrive hours before the restaurant […]

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How To Cook and Clean A Dungeness Crab

November 30, 2013
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This is part 3 in an ongoing series about crab which includes Crab 101 (all you ever wanted to know about Crabs) and Stone Crab with Traditional Mustard Sauce. More to come… How to Cook: It’s Dungeness Crab season right now, September to June, on the Pacific Coast of North America. Much of the time you will find […]

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