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The gourmet version of Raisinets, from Lake Champlain Chocolates (certified kosher). Today is National Chocolate Covered Raisins Day. In the form of Raisinets, the dried-fruit-in-a-candy-shell is a movie theater staple and the third-largest selling candy in U.S. history. To make the candy, raisins are coated with oil and spun in a hot drum with…
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Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces, featuring Mornay Sauce and Sauce Suprême. Start at the beginning of the article with: Part 1: The Five Mother Sauces Part 2a: Secondary Sauces, Creole & Suprême BÉCHAMEL SAUCE BECOMES MORNAY SAUCE It’s easy to make a…
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Pacific Beach Peanut Butter Spreads, made in sunny San Diego, tempt the palate with “mix-ins” in three popular flavor profiles: Butterscotch: Butterscotch, Caramel and Toffee spreads Cinnamon: CinnaYum spread Chocolate: Child’s Play (M&Ms), Chocolate, Chocolate Raspberry, Dark Chocolate and White Chocolate spreads The sweet ingredients are ground along with the peanuts, creating a whipped…
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[1] Turn plain tomato sauce into Creole sauce (photo © Andrew Bossi | Wikipedia). [2] Shrimp with Creole sauce. Here’s the recipe (photo © Eating Well). Earlier this week we introduced the five mother sauces, noting that each was the base for many other secondary sauces. Today, chef Johnny Gnall explains how the secondary…
Continue reading “Mother Sauces Part 2a: The Secondary Sauces, Creole & Béarnaise”
SORRY: THIS VIDEO WAS DELETED BY THE VIDEO SERVICE This recipe converts America’s favorite cookie, the chocolate chip cookie, into a gluten-free version. More and more Americans are discovering they have a sensitivity to gluten, a protein in wheat and other popular grains such as barley and rye. A more serious manifestation is celiac…
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