Serve this blender hollandaise over grilled or roasted asparagus or with Crab Cakes on a bed of Asparagus & Red Bell Pepper Slaw for a Mother’s Day meal Mom won’t soon forget. Blender Hollandaise Sauce […]
According to the American Egg Board (and who would know better, right?) boiled eggs should be called “hard cooked eggs” because boiling makes them tough, rubbery and can make the yolks turn green. For me, […]
Risotto is all about deglazing. Warm stock/broth is added – one ladleful at a time – to simmering Arborio rice until each chubby grain softens into creamy bliss. Arborio rice has a higher starch content […]
Melting chocolate sounds simple enough but it’s easy to botch if not done properly. Get the temperature too high and you’ll end up with a dull, grainy, scorched mass. If even a drop of water […]
Stuffing a chicken breast is a wonderful way to add flavor to an otherwise bland — if not properly seasoned — piece of poultry. Cheeses, nuts and sautéed veggies are just a few flavorful stuffing […]
Trimming fresh asparagus is snap! Pun, intended. Before you enjoy this delicious spring vegetable (though you can find it in your grocer’s produce section just about year-round), it’s important to get rid of the tough, […]
Learning how to temper eggs is a culinary skill everyone needs to know. Tempering is a method of combining two ingredients that are at two different temperatures, one hot and one room temperature or cold. […]
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