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[1] While chefs use the caviar to add glamour to a wide variety of dishes, for us the most glamorous is to eat the caviar from the tin, with a glass of Champagne. [2] Caviar must be refrigerated, but we love the idea of a gift bag full of tins. [3] Three expressions of Sturia…
Continue reading “GIFT OF THE DAY: Sturia Caviar, Farmed In France”
[1] A glass of Malbec in the specially designed Riedel Malbec glass. Photo courtesy Riedel. [2] Malbec often has notes of blackberries, blueberries and plums (photo © Alex 9500 | Panther Media). [3] Look for Altos Las Hormigas Malbecs, a favorite of our wine editor (photo © Altos Las Hormigas). [4] The quirky label of…
Continue reading “What Is Malbec? Check It Out For Malbec World Day”
Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces, featuring Mornay Sauce and Sauce Suprême. Start at the beginning of the article with: Part 1: The Five Mother Sauces Part 2a: Secondary Sauces, Creole & Suprême BÉCHAMEL SAUCE BECOMES MORNAY SAUCE It’s easy to make a…
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[1] Turn plain tomato sauce into Creole sauce (photo © Andrew Bossi | Wikipedia). [2] Shrimp with Creole sauce. Here’s the recipe (photo © Eating Well). Earlier this week we introduced the five mother sauces, noting that each was the base for many other secondary sauces. Today, chef Johnny Gnall explains how the secondary…
Continue reading “Mother Sauces Part 2a: The Secondary Sauces, Creole & Béarnaise”
