Year: 2012

WEEKEND COCKTAIL: Rum Spiced Cider

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Serve something different this weekend. We’re inviting friends over for rum spiced cider, a popular winter warmer. This recipe, Orange Spiced Cider, was created by tea expert James Labe for Ron Abuelo rum. It blends añejo (aged) rum with orange spice tea and apple cider. ORANGE SPICED CIDER RECIPE Ingredients Per Serving 1 orange spice…
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TIP OF THE DAY: Vacu Vin Instant Marinating Container

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The Vacu Vin Instant Marinating Container is a handy aid for anyone who cooks.   We’ve had a Vacu Vin for some 20 years—the Vacu Vin Wine Saver. It removes air from an open bottle of wine, to preserve the wine quality until you get around to finishing the bottle. Then Chef Johnny Gnall introduced…
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TIP OF THE DAY: Daikon Radish Recipes – How To Use Daikon Radish

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[1] Daikon, a long white radish variety (photo © Umami Information Center). [2] Low in calories, high in flavor: daikon slaw with crab, black sesame seeds and radish sprouts. Here’s the recipe (photo © Williams Sonoma). [3] Shredded daikon atop cold soba noodles, along with shredded basil, shredded ginger and sesame seeds (photo © Soba…
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EVENT: We Meet Iron Chef Hiroyuki Sakai At Benihana

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The original Iron Chef cooking show, devised by Fuji TV in Japan, ran from 1992 through 1999. We were mesmerized each week, as two Iron Chefs had less than an hour to cook a multi-course gourmet meal based on the ingredient of the week (which remained a surprise until the filming began). What emerged in…
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TIP OF THE DAY: Home Dehydrating

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Chef Johnny Gnall hasn’t made kale chips yet (see the review), but he does dehydrate. Dehydrated foods are used in a myriad of applications, says Chef Johnny. From Michelin-star kitchens to backwoods cabins full of deer jerky, people have long been removing the moisture from their food in a variety of ways. The technique began…
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