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Says chef Johnny Gnall: “One of the most important roles a chef can play in a restaurant is that of dumpster diver. Sometimes the scraps you throw away are potential ingredients in other foods. Making use of of them, instead of throwing them into the compost pile, can mean added revenue—as well as some tasty…
Continue reading “TIP OF THE DAY: Use Those Carrot Peelings To Make Carrot Oil & Carrot Stock”
Focaccia (foe-KAH-cha) is a thick Italian snack bread that is served with meals, used as a base for pizza and as sandwich bread. Basic focaccia is simple, sprinkled with salt; it can be topped with fresh herbs and ingredients as elaborate as any pizza. Popular toppings include sautéed onions and mushrooms, diced tomatoes, prosciutto and…
Continue reading “TIP OF THE DAY: Try Different Focaccia Toppings”
Bánh-mi, a Vietnamese submarine sandwich on a baguette. Photo © Ppy2010ha | Dreamstime. A BRIEF HISTORY OF BANH MI SANDWICHES When Europeans colonized Asia, they brought Western bread to the table. In French Indochina, Vietnam, that emblem of French cuisine, the baguette, was introduced; as were sandwiches. Baguette-based sandwiches were called bánh mì (pronounced…
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Chef Johnny Gnall shares a professional tip for making the best salad dressings: Emulsify them! The oil and vinegar won’t separate—at least, not for a while. “A velvety, fully emulsified dressing can really make a big difference when it comes to presenting a salad,” says Chef Johnny. “Its creamy texture and body cling better to…
Continue reading “TIP OF THE DAY: How To Emulsify Salad Dressing & Champagne Vinaigrette Recipe”
In the course of our New Year’s resolution to eat a low-calorie, fiber-packed salad twice a day, we’ve been scouring produce departments for variety. As an alternative to red cabbage, we’ve been buying napa cabbage, originally from China and a common ingredient in Chinese recipes. Even if you don’t like cabbage, try it: Napa cabbage…
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