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Hops are one of the four components of beer, along with malted barley, yeast and water. They are used primarily as bittering, flavoring, and stability agents. In addition to bitterness, they impart floral, fruity, or citrus flavors and aromas, based on the particular strain and the terroir*. Without hops, beer would be a sticky-sweet fermented…
Continue reading “Beer 101: What Are Hops, For National Beer Day”
[1] Serve croissants or any bread products with lemon curd—including a raisin bagel (all photos © Bonne Maman). [2] A yogurt parfait with layers of lemon curd. [3] Mini cheesecakes topped with lemon curd. [4] Cake-in-a-jar: Layer strawberry preserves, cake, lemon curd, cake, and lemon curd. [5] Lemon curd is a great cake filling.
April 2nd is National Peanut Butter & Jelly Day. Sure, you could have a sandwich; but how about a PB & J pizza? Peanut butter was considered a delicacy in the early 1900s. It was only served in New York City’s finest tea room, to an elite clientele. A recipe in the May 1896 issue…
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We love this idea from Ardor Restaurant, located in the West Hollywood Edition hotel in Los Angeles. This vegetable-forward restaurant uses organic ingredients, prepared simply but (as you can tell from the photo), impressively. We’d also like to give a shout out to Chef John Fraser, a California native whose cuisine enthralled us when he…
Continue reading “FOOD FUN: Roasted Beet Rose Salad”
[1] Mirepoix, the basis of much French cooking. In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs). [2] In addition to carrots, celery and onions, other aromatics, including garlic, herbs and spices, can be added (photo © Good Eggs). [3] Stocks and broths…
Continue reading “TIP OF THE DAY: Dice & Freeze Your Vegetables For A Mirepoix”
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