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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”
SORRY: THIS VIDEO WAS DELETED BY THE VIDEO SERVICE This recipe converts America’s favorite cookie, the chocolate chip cookie, into a gluten-free version. More and more Americans are discovering they have a sensitivity to gluten, a protein in wheat and other popular grains such as barley and rye. A more serious manifestation is celiac…
Continue reading “COOKING VIDEO: Gluten Free Chocolate Chip Cookies Recipe”
On Sunday, March 25th at 9 p.m. (8 p.m. Central Time), millions of Americans will tune in to the 1960s, with the new season of “Mad Men.” The show has inspired (and licensed) a Mad Men clothing line from Banana Republic and a Mad Men cosmetics line from Estée Lauder. But what about Mad Men…
Continue reading “COCKTAILS: Classic Bourbon Recipes For Mad Men”
We were looking for something new and special in a salad and came across this easy recipe from Tom Fraker, corporate chef at Melissas.com. At Melissa’s, Tom has every type of special fruit and vegetable at his disposal. Instead of orange segments, he used seedless Ojai Pixie tangerines in this recipe. You can use whatever…
Continue reading “RECIPE: Orange Fennel Salad”
We became overly fond of Ben & Jerry’s new Banana Greek Frozen Yogurt with Peanut Buttery Swirls. But after we finished the two pints sent to us by Ben & Jerry’s, we couldn’t find the flavor locally. Necessity being the mother of invention, we experimented with making our own PB swirl ice cream. To please…
Continue reading “TIP OF THE DAY: Peanut Butter Swirl Ice Cream”
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