Aug 12

On my first day of work as a line cook I was paired with the lead cook on a station prepping cold appetizers and salads. Wet behind the ears, and fresh out of culinary school, I was practically shaking in my kitchen clogs with fear of how I would get through the frantic pace of [...]

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Mar 21

To say sorbet can be superior to ice cream in its ability to satisfy a sweet tooth is a huge feat.  When made well, and with fruit in its prime, its water base exudes flavor in a way that its creamier cousin can’t compete with. The milk and cream base of ice cream, while lusciously [...]

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Jan 18

Some people think that all there is to cooking is the ability to follow a recipe. If this were true than I truly think people would be a lot less intimidated by the prospect of making dinner every night, let alone cooking for guests. The reality is that it takes some organization to successfully cook [...]

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Nov 17

A recipe and method for making baby food from scratch was never a “fundamental” one for me until about two months ago.  A new mother of a five month old son I never had the need or desire to delve into single ingredient purees until recently. But with this little guy peering down into my [...]

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Sep 24

The Big Night Italian blood runs strong in our family. Signs of it have always been there, but being married to someone not from Italian lineage makes the difference stand out even more so. And while my husband may not quite understand my abnormal obsession with the perfect shot of espresso, heaping piles of broccoli [...]

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Jun 06

In the first part of this series I focused on vinaigrettes, which are usually my go-to choice for dressing a salad. I can’t resist a properly made Caesar salad, though, and once I learned how to make an exceptional one from scratch it was hard to have it any other way. Creamy emulsifications have their [...]

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Apr 22

Part I: Vinaigrettes It has been many years since I have counted a store bought salad dressing among my pantry staples. In my opinion, it is pointless to prepare a fresh homemade salad only to offer a selection of prefabricated bottled concoctions along side it. The veggies quickly become muted by an overbearing blend of [...]

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Mar 04

I have had a lot of people ask me to include a post on basic knife skills. Like anything else, the more hands on practice you have, the more natural and comfortable a skill can become. Most home cooks don’t spend enough time repetiitvely chopping, slicing and dicing ingredients to have it become second nature, [...]

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Jan 12

Investing in a personal ice cream machine may seem like a frivolous expense, but when you compare the cost and quality of making your own against what’s available from the store, it’s worth another thought. That is, if you’re serious about good ice cream. I’m guessing that most people who attempt to make the homemade [...]

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Jan 05

When I was in culinary school, in order to pass Basic Cuisine, the entry level course in savory food, every student needed to perfect the art of making an omelette. I say “art” because according to my French instructor, there is a very precise way of cooking this egg concoction so that it turns out [...]

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