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Over the last 30 years, the Meyer lemon has evolved from an ornamental garden lemon found in California farmers’ markets to a popular commercial lemon. The two major lemons in America, Eureka, and Lisbon, have a bracing tartness. The Meyer Lemon, which is a hybrid between a lemon and a mandarin or possibly another sweet…
Continue reading “RECIPE: Hummus With Meyer Lemons”
[1] The lime liqueur used in recipe #1 is also a delicious for sipping straight (photo © Patron). [2] The pineapple juice in recipe #2 is also delicious on the rocks (photo © Denys Gromov | Pexels). As you watch the Green Bay Packers and the Pittsburgh Steelers go head-to-head on Sunday, what will…
Continue reading “SUPER BOWL 2011: Team Drink Recipes”
Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts. Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can…
Continue reading “TIP OF THE DAY: Beurre Manié & Roux”
This could be the hit of the party. Photoby Carlos Andrés Varela Photography. Wow the crowd with a do-it-yourself Macaroni And Cheese Bar. It takes the concept of macaroni and cheese to a new level: individual customization. Guests start with a bowl of basic mac and cheese and add their favorite toppings: bacon, chilies,…
Continue reading “SUPER BOWL: Custom Macaroni And Cheese Bar”
Are you making your famous spinach dip for the Super Bowl? Most recipes call for thawed frozen spinach. The least favorite part of the preparation is squeezing out all the water. Most people just take the cold, wet spinach in their hands and squeeze it, bit by bit. There’s a neater way: Use your potato…
Continue reading “TIP OF THE DAY: Making Spinach Dip”
