GIFT OF THE DAY: Sturia Caviar, Farmed In France

[1] While chefs use the caviar to add glamour to a wide variety of dishes, for us the most glamorous is to eat the caviar from the tin, with a glass of Champagne. [2] Caviar must be refrigerated, but we love the idea of a gift bag full of tins. [3] Three expressions of Sturia…
Continue reading “GIFT OF THE DAY: Sturia Caviar, Farmed In France”

TIP OF THE DAY: Have A Malbec

A glass of Malbec in the specially designed Riedel Malbec glass. Photo courtesy Riedel.   Celebrated on April 17th, World Malbec Day is the perfect opportunity to open up a bottle of the wine that is Argentina’s claim to varietal fame. Malbec is a black grape that produces red wine—a deep purple-red in color and…
Continue reading “TIP OF THE DAY: Have A Malbec”

TIP OF THE DAY: Secondary Sauces, Part 2, Cheddar Cheese Sauce & Sauce Suprême

Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Béarnaise and Creole   BÉCHAMEL SAUCE BECOMES CHEDDAR CHEESE SAUCE It’s easy to make a robust Cheddar cheese sauce from a base of creamy, delicate béchamel (BAY-sha-mell) sauce.…
Continue reading “TIP OF THE DAY: Secondary Sauces, Part 2, Cheddar Cheese Sauce & Sauce Suprême”

TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces

Turn plain tomato sauce into Creole sauce. Photo by Andrew Bossi | Wikimedia.   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 sauces are made. Email Chef Johnny with questions or suggestions for other cooking…
Continue reading “TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces”