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Make your own citrus salt: You’ll want to use it on everything! Photo courtesy CookingSF.com. Yesterday we presented the first five recipes, mixing common condiments—balsamic vinegar, honey, maple syrup, mayonnaise and mustard—to create gourmet condiments. When you combine two condiments, the whole is greater (and more delicious) than the sum of its parts. Today…
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Kids will discover that healthful foods are exciting. Image courtesy Kids Food Festival. Last November, Hurricane Sandy caused the cancellation of the Kids’ Food Festival in New York City. But if you’ve been wondering what to do with the kids this weekend, put it on the calendar! It’s tough to get kids to establish…
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Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny. You’re about to discover how to take your favorite condiments—ketchup,…
Continue reading “TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1”
Pretty much every specialty dish, from “shrimp cocktail” coupes to Champagne flutes, can be used to serve something else. Take espresso cups: Use them to serve mini portions of soup, frozen desserts, or custards and mousse. For fun, make it espresso mousse. We came across a similar concept some 20 years ago, at the famed…
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Chef Johnny Gnall ventured beyond sesame seed oil to try other oils pressed from seeds. He discovered several lines from Austria and Slovenia, and his suggestions follow. If you have questions or suggestions for tips, email Chef Johnny. Among the various trending food products at a recent trade show, seeds and oils seemed to be…
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