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Slice, caramelize and add to salads. Photo courtesy Microplane. Chef Johnny Gnall shares this inspiration for cooking. He calls it “Going Against The Grain: Raw Foods You Should Try Cooking And (Typically) Cooked Foods You Should Try Raw.” Johnny chose 10 common ingredients and switched them from their typical use to “the other side.”…
Continue reading “TIP OF THE DAY: 10 Chef’s Tricks To Change Up Your Foods (Part 1)”
First, the truth about currants: Most products called currants are raisins, in a botanical family unrelated in any way to the current, except at the highest, Kingdom, level (*detail addicts, see the footnote at the bottom of this article). As for why real currants were banned from America for 82 years, read the story, a…
Continue reading “VALENTINE GIFT: Healthy Black Currants”
One of last year’s Tips Of The Day suggested trying a new fruit and vegetable each month. Have you tried uniq fruit? Uniq fruit, which has been sold under the brand name Ugli fruit since 1934, was discovered as an accidental seedling in Jamaica. Ranging in size from a large orange to a large grapefruit,…
Continue reading “PRODUCT: Ugli Fruit, Uniq Fruit”
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…
Continue reading “TIP OF THE DAY: Home Dehydrating”
January 13th is National Peach Melba Day, but why? Peaches aren’t in season until June. It was invented for a summer celebration! But, if you must have one out-of-season, you can forge ahead in the recipe below with frozen peaches. Below you’ll find: > The original Peach Melba recipe. > The year’s 8+ peach holidays…
Continue reading “FOOD HOLIDAY: National Peach Melba Day & Peach Melba Recipe”
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