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We’ve all made a pot of oversalted soup or stew. A classic kitchen trick is to add a thinly-sliced raw potato and let it sit to absorb some of the salt, until the slices become translucent. If that doesn’t work for you, here are four more ideas, courtesy of the newest edition of the kitchen…
Continue reading “TIP OF THE DAY: Fixing Salty Soup”
Ganache-filled Halloween pavés. Photocourtesy iGourmet.com. If you didn’t find what you liked in our recent Halloween Candy feature, here’s more: The scary images on these dark chocolate pavés (flat-topped squares) from Christopher Norman won’t frighten away chocoholics. The luscious, creamy fillings will banish all fears: The ghost contains wild berry dark chocolate ganache The…
Continue reading “HALLOWEEN: Good & Scary Chocolate”
Excellent chocolate truffles from Cacao Cuvée. Photo by Katharine Pollak | THE NIBBLE. Most chocolate lovers can’t resist chocolate truffles, balls of ganache (chocolate mixed with heavy cream) that melt in your mouth. Many chocolate truffles are pure chocolate-on-chocolate—ganache enrobed in cocoa or a hard chocolate shell. That’s fine for some people, but we need…
Continue reading “TOP PICK OF THE WEEK: Cacao Cuvée Chocolate Truffles”
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