Basics

Tips for Cooking With Wine and Spirits

August 22, 2015
Thumbnail image for Tips for Cooking With Wine and Spirits

For as long as people have been making wine, they have been using it in cooking to enhance the flavor of their food. Ancient Romans used wine in their cooking and its use spread along with the empire. Today, all types of alcohol are used in cooking worldwide. Beer is often used in stews and […]

Read the full article →

How to Make Fish Fumet (Fish Stock) and Seafood Stock

September 30, 2014
Thumbnail image for How to Make Fish Fumet (Fish Stock) and Seafood Stock

This post is the last in a series on home made stocks. Make sure you check out the posts on chicken stock, veal stock and vegetable stock for more on the basics of making stock.  Fish fumet (pronounced foo-may) is a fish stock made from fish bones (and sometimes the head) of white fish such […]

Read the full article →

Emulsified Sauces and How to make Hollandaise

August 10, 2014
Thumbnail image for Emulsified Sauces and How to make Hollandaise

Emulsified sauces are one part chemistry, one part culinary magic. Take two ingredients which, “like oil and water”, should not blend together, and with a little effort, they become one delicious whole. An emulsified sauce is literally the blending of fat (butter or oil) and water (wine, vinegar or egg yolk- which is more than […]

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 →