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An overly-enthusiastic purchase of a huge bag of walnut halves at a warehouse club led us to think: What on earth were we thinking? There are just so many walnut pies, salad garnishes, pasta sauces, cookies and brownies we can eat. But we hit the jackpot with what the California Walnut Board calls walnut “cream.”…
Continue reading “RECIPE: Walnut Spread, A Versatile Spread, Filling & Thickener”
[1] Beef tallow. The color will vary based on grass- vs. grain-fed beef, and other factors (photo courtesy Bare Food Provisions). [2] A quality tallow made from grass-feed cows. You can buy it directly from Fatworks Foods. They also sell duck fat, lard and leaf lard, which is the highest grade of lard. [3] Threestone…
Continue reading “TIP OF THE DAY: Beef Tallow For French Fries”
July 9th is National Sugar Cookie Day. Don’t all cookies have sugar? Yes. But look at three basic cookies types. All are made with sugar (or sugar substitute), plus fat (butter, margarine, oil) and flour, and there are distinct differences. It’s the ratio of ingredients and the preparation instructions that determine the cookie’s texture (chewy,…
Continue reading “FOOD 101: Butter Cookies, Sugar Cookies, Shortbread ~ The Difference”
[1] Ceviche in lettuce cups (photo © The Chalk Board Magazine). [2] Want something more substantial? Fill an avocado half: Here’s the recipe (photo © Avocados From Mexico). [3] Want something more elegant? Get out your Martini glasses (photo © Elegant Affairs Caterers). [4] Ceviche with a fried plantain garnish from Chef Todd English (photo…
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All you need is a sharp knife and a peeler or mandoline to decorate goat cheese logs the way John Karangis does. Karangis is the executive chef at Union Square Events, and his job is to present dazzling foods. Yet, this particular dazzler does not require culinary school. Here’s all you need. August is National…
Continue reading “FOOD FUN: Decorated Goat Cheese Logs”
