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Compound butter is delicious atop a steak; just don’t tell your cardiologist. Above, herb, gorgonzola and hazelnut butters. Photo courtesy AllenBrothers.com. Here’s a treat from Chef Johnny Gnall: hazelnut butter—the compound butter, not the peanut butter spread alternative. He learned it a while back while working at Aziza restaurant in San Francisco, and is…
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A slice of blueberry cheesecake with blueberry purée. Photo © Rohit Seth | Fotolia. We asked Chef Johnny Gnall to discourse on purées—an easy way to add elegance to sweet or savory dishes. A purée is a terrific way to showcase a fruit or vegetable in a different way. This versatile sauce allows you…
Continue reading “TIP OF THE DAY: How To Make A Purée or Coulis”
A cheese plate with honeycomb. Photo courtesy Wisconsin Milk Marketing Board. Some of the most sophisticated diners don’t think of ending a meal with baked goods, ice cream, pudding or other sugary dessert. Instead, they prefer a plate of cheese. Available in every texture from soft and creamy to hard and grainy, an assortment…
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This week we received an email from a reader asking what happened to Bibi Caffe, a line of elegant, imported Italian sodas we reviewed in 2007. She wanted to know why the line was no longer sold in the USA, and asked if there was “any way to get it at all?” If “at all”…
Continue reading “TIP OF THE DAY: Why Your Favorite Food Products Are Discontinued”
If you carry a refillable bottle of water, or reuse disposable water bottles for water, that’s great for the environment. But, says Prevention magazine, you should clean your water bottle daily to wash away the germs that collect. This video shows how. We must admit to using both refillable bottles and disposable bottles several…
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