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Deconstructed guacamole. Photo courtesy Wholly Guacamole. First of all: What’s a canapé (can-uh-PAY)? It’s a type of hors d’oeuvre: a small, savory bite on a base of bread, toast or pastry. It is a finger food, eaten in one or two bites. Canapés are often served at cocktail parties, and in the hands of…
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These are a real treat with a cold beer. Photo courtesy Cooking Planit. One of our favorite Top Picks Of The Week is Deano’s Jalapeno Chips, crunchy nuggets of chile heat. They are terrific with a beer and as a garnish on anything from hors d’oeuvre to mashed potatoes. Alas, as with so many…
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New Year’s Resolution Kale Salad. The recipe is below. Photo courtesy Just Salad. You may be sautéeing or stir frying more kale these days, based on their terrific nutritional profile. But how about kale salad? Here are three recipes from Laura Pensiero, executive chef of Just Salad and a Certified Dietician. For salads, young,…
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How to chiffonade. Photo courtesy Marichelle | Lifeflix | Flickr. We so often recommend a chiffonade (shif-oh-NOD) garnish that we’re devoting an article to it. Chiffonade is a chopping technique in which leafy herbs or greens (basil, sage and spinach, for example) are cut into long, thin strips. Large, stackable leaves are needed—the technique…
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Horseradish root, grated root and prepared horseradish (in dish). Photo courtesy Microplane. While Americans are piling on the hot sauce, they’re overlooking horseradish—a different kind of hot and spicy. Horseradish, Amoriacia rusticana, is a pungent root vegetable with a long history of culinary and medicinal uses. Popular among ancient Greeks and Romans, this Old…
Continue reading “TIP OF THE DAY: How To Use Horseradish”
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