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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”
We became overly fond of Ben & Jerry’s new Banana Greek Frozen Yogurt with Peanut Buttery Swirls. But after we finished the two pints sent to us by Ben & Jerry’s, we couldn’t find the flavor locally. Necessity being the mother of invention, we experimented with making our own PB swirl ice cream. To please…
Continue reading “TIP OF THE DAY: Peanut Butter Swirl Ice Cream”
What are the “mother sauces?” Today’s tip, from chef Johnny Gnall, explains them and sets you on the path to making each one. This article continues with part 2, the secondary sauces made from the mother sauces. If you have questions or suggestions for tips, contact JohnnyGnall@hotmail.com. When Georges Auguste Escoffier* laid the foundation for…
Continue reading “The Mother Sauces Of French Cuisine: Love Your Mother!”
Properly stored, olive oil will keep longer than other edible oils: up to two years. However, once opened, it is best to use the oil within 60 to 90 days. (Some varietals remain fresh much longer due to their acid structure, but this is a good rule of thumb.) So, buy the size that you…
Continue reading “TIP OF THE DAY: 7 Uses For Flat Olive Oil (Non-Food Uses)”
White and brown eggs are identical in flavor and nutrition. Brown eggs cost more because they come from breeds (red-brown in color) that are larger and require more feed. Photo by Karen Andrews | SXC. Refrigerated eggs can last for weeks in the fridge. But the long shelf life doesn’t mean that the eggs…
Continue reading “TIP OF THE DAY: Why You Should Use Fresh Eggs”
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