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Tellicherry, the “Champagne” of black peppersorns. Photo by B.A. Van Sise | THE NIBBLE. There’s no question that freshly-ground pepper delivers exciting flavor, while pre-ground pepper tends to be flat. That’s because the grinding process releases aromatic and palate-pleasing qualities that begin to dry out after they’re released. The spicy heat derives largely from the…
Continue reading “TIP OF THE DAY: Filling A Peppermill”
Black truffles are among the costliest foods in the world. The finest can cost more than $2,500 a pound. Fortunately, you don’t need a pound to enjoy their unique musky aroma and distinctive flavor. Even the chips and flakes that fall off the whole truffles are costly. They‘re used to make truffle oil and truffle…
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A saucier has rounded edges, eliminating corners where food can burn. This saucier is available at Amazon.com. Here’s advice from the book, 101 Things I Learned In Culinary School, by Louis Eguaras, a former White House staff chef now a professor at the California School of Culinary Arts: A griddle is not a grill, a…
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Yesterday was all about cheeseburgers. But what if you don’t eat red meat and cheese, or simply want a change? Our solution is smokin’: a smokey chicken burger topped with smoked Gouda and smokey barbecue sauce. To make it even more special, a ciabatta roll replaces the burger bun. Get the recipe. Find more chicken…
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Photo courtesy Wholesome Junk Food Cookbook. Apple pie and Cheddar cheese are a time-honored pairing. To make this great match even better, add 1 cup of coarsely grated Cheddar to your apple pie crust dough. You can still serve the pie with a wedge of Cheddar. And you can also wow the crowd with…
Continue reading “TIP OF THE DAY: Apple Pie Cheddar Crust Recipe”
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