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A new way to enjoy guacamole! Photo courtesy FronteraFiesta.com. Guacamole is popular party fare. But for a sophisticated cocktail party, you don’t want to dip tortilla chips. Turn that guac into something special with this recipe from Top Chef Masters winner Rick Bayless, owner of Chicago’s Frontera Grill and Topolobampo restaurants. RECIPE: CHERRY TOMATOES WITH…
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One of the first terms a culinary school student learns is mise en place (meez on plahss)—French for “everything in its place.” It means that everything needed to prepare and serve a recipe—the prepped ingredients, utensils, pots, pans and plates—is gathered and ready to use before the cooking begins. This allows the cook to work…
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Photo by Bluestocking | IST. May is National Salsa Month, honoring America’s most popular condiment: Since the early 1991, more salsa has been sold than ketchup! Salsa is the Spanish word for a sauce of finely chopped vegetables, that dates back to the ancient Aztecs. Red salsas are tomato-based, green salsas are tomatillo-based and there…
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Don’t throw away trimmed bread crusts. Save them in the freezer in resealable bags. Then bake them in the oven or toaster oven until dry and toss them into the food processor. Combining different breads just adds to the flavor. Breadcrumbs are used for much more than breading foods. Use them in stuffing, to garish…
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Stewed rhubarb, one of our favorite spring treats. Here’s a recipe (photo © Baltic Maid). Have you been taking advantage of the edible joys of spring? Eat seasonally, not just because the products are fresher and less expensive, but because some of them are only available in spring. Veggies: Steam low-calorie artichokes, asparagus, broccoli…
Continue reading “DINING: Springtime Eating From A To Z”
