Giant Musselburgh leeks from our garden. Though the few nights of just dipping down to a frost have demolished most of the delicate summer produce in our gardens, this time of year signals that our leeks are starting to reach their sweetest. Cousins of the onion, leeks too are many-layered, and because almost… Continue reading Technique Tuesday: How to Clean Leeks
Tag: technique
Chicken Stock 101
Of all of the amazing things I learned in culinary school, by far the most valuable was how to make great stock. I clearly remember the lightbulb moment when it was demonstrated to us. I clearly remember rushing home that weekend with a bag of carrots, celery, and onions, dying to practice it on my… Continue reading Chicken Stock 101
Technique Tuesday: How to Supreme Citrus
As committed to a locavore diet as I am, for sanity’s sake, a little citrus is a welcome addition at this seemingly endless point in the winter season. Lemons, oranges, limes, tangerines and just recently, blood oranges, have made their way into salads, dressings, marinades and desserts, and brought some desperately needed sunshine to my… Continue reading Technique Tuesday: How to Supreme Citrus
Bittersweet Chocolate Souffle
This little love letter in a ramekin is the perfect way to say “I love you enough to learn what stiff peaks are” on Valentine’s Day. And in actuality, the ratio of difficulty to wow-factor is absolutely in your favor. Have you had a chocolate souffle? Have you made your own chocolate souffle? Have you… Continue reading Bittersweet Chocolate Souffle
Pie Crust 101
Bleached flour, partially hydrogenated lard with BHA and BHT, wheat starch, water, xanthan gum, potassium sorbate and sodium propionate (preservatives), Yellow 5, and Red 40. Butter, Flour, Salt, Water, and sometimes an egg. The first is a list of just some of the ingredients of a popular, store-bought, ready-to-unroll, pie crust. The second is what… Continue reading Pie Crust 101