Blog

Herbs, Techniques

Herbs are like Flowers

How many times have we purchased herbs only to lose them to a pile of slime in a plastic bag at the bottom of the veggie drawer? With a little bit of effort and attention, those same herbs can last longer and be used more […]

Dessert, Dessert

Oh, The Bunny

Pinch hitting is often the name of the game in cooking. When I determined that I was short on chocolate for my dessert, a baked chocolate mousse, I was faced with a harrowing challenge. We only had on hand a typical bag of chocolate chips, […]

Herbs, Seafood

It’s a Process, Part 4

In our long journey of paella, we are now rounding the bend, to reach our final destination! With the risotto done, everything we have been working on previously, the chicken, the onions, the peppers, the sausage, the mushrooms and all the seasonings, now go back […]

Seafood

It’s a Process, Part 3

Meanwhile, after finishing the aioli, I am on to my next task as sous chef, making a quick chicken stock. When you don’t have hours to make a stock (and who does), what do you do? You grab a bottle of Knorr® Professional Liquid Concentrated Chicken […]

Rice, Seafood

It’s a Process, Part 2

On to our next ingredients. We have some lovely shrimp, that still have their shells ON, but have been deveined (intestinal tract removed). Why are the shells still on? Flavor. Bones and shells have tons of flavor, which is why they are great for making stock. […]

Rice, Rice, Seafood, Seafood

It’s a Process, Part 1

Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six, known to ourselves as “wine group”, have gathered for the evening, but I can no […]