Category: Cooking & Baking

TIP OF THE DAY: Make Compound Butter (Flavored Butter )

Posted on by thenibble

Beurre à la maître d’hotel, lemon parsley butter; crayfish compound butter for seafood; pasta tossed with truffle butter; roasted sea bass with herb butter; herb, bourbon-pecan, and gorgonzola butters, ready to spread on bread; last but not least, sweet compound butter for dessert or pancakes. Photos: Brown-Eyed Baker, Chef Michael O’Boyle, WKNOfm.org, Land O’Lakes, Feastie.com.…
Continue reading “TIP OF THE DAY: Make Compound Butter (Flavored Butter )” →

TIP OF THE DAY: Sauté Your Greens

Posted on by thenibble

TOP: You can sauté greens in 2-4 minutes, with some onion, garlic and olive oil. What looks like red-tipped green onions are red spring onions, a close relative (see the differences below). The green garlic tops and bottoms have been minced. BOTTOM: Green garlic, available in the spring, looks like scallions (but you won’t be…
Continue reading “TIP OF THE DAY: Sauté Your Greens” →

TIP OF THE DAY: 20 Ways To Use Leftover Wine

Posted on by thenibble

You may need no arm twisting to have a glass of wine on February 18th, National Drink Wine Day. But don’t feel obligated to finish the bottle. Instead, retain some of the wine in your cooking.   TIPS You can use any wine, including dessert wine, Port and sparkling wine, whether flat or still bubbly.…
Continue reading “TIP OF THE DAY: 20 Ways To Use Leftover Wine” →

The Best Cooking Oils: Healthy Oils To Use & Oils Not To Use

Posted on by thenibble

What oils are in your pantry? Are they the best cooking oils to use? Here’s what you should know from Chef Gerard Viverito, a culinary instructor and Director of Culinary Education for Passionfish, an NGO non-profit organization dedicated to educating people around the globe on issues of sustainability in the seas. National Healthy Fats Day…
Continue reading “The Best Cooking Oils: Healthy Oils To Use & Oils Not To Use” →

TIP OF THE DAY: How To Chop Herbs

Posted on by thenibble

Top: Be sure that herbs are absolutely dry before you chop them. Photo courtesy Williams-Sonoma. Bottom: Remove the woody stems but keep the green portions. Photo of cilantro courtesy Good Eggs | San Francisco.   Fresh herbs are the avenue to adding a big punch of flavor with few calories to most dishes. The emphasis…
Continue reading “TIP OF THE DAY: How To Chop Herbs” →