Blog posts for bundles of asparagus wrapped in prosciutto are ubiquitous. Some are roasted until the prosciutto is crispy and some are wrapped at the last minute, after only the asparagus are cooked. I’ve even seen some that have cheese … Continue reading Those Prosciutto Asparagus Bundles—Some Tips
I hope you’re not throwing out that yogurt or sour cream or ricotta, etc. that is only a few days old, just because it seems to have developed a puddle of watery liquid where you last spooned some out. I … Continue reading Weep no More, My . . . Yogurt?
I can’t imagine a day in the kitchen without parchment paper Here’s more than you probably want to know about how parchment paper is made from Wikipedia: Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric … Continue reading My Love Affair with Parchment Paper
Especially when you have to run back and forth to the kitchen to tend to things on the stove—note to self: move the patio door—you can help yourself by having all your grilling items available and organized. I used to … Continue reading Organizing Your Grilling Stuff
If you haven’t run across these videos on your own, check out The Scott Rea Project on YouTube. Whether you want to learn how to butcher a cow—well, that’s too big a job for my kitchen—or how to make a … Continue reading Best Butcher/Chef Videos: The Scott Rea Project
Stevia is finally getting the attention it deserves. Find answers to basic questions about this wonder food here. Why use it? How does it taste? What products are safest? What foods does it work best with? How can you get … Continue reading Re-Blogged: Tips on Using Stevia
I give you sticky, sugary, baked-on blueberries: I’ve heard all the boasts about handed down cast iron that has never touched a drop of water, and frankly, it gives me the willies. I do suppose you could burn residue down … Continue reading For those who brag about never washing their cast iron . . .
Apologies to Dickens. There’s not much in the way of interesting narrative or characterization here, just a single post on the way I treat flank steak to make it edible—unless you need it to re-sole a shoe. Before getting the … Continue reading A Tale of Two Flank Steaks
I don’t know if it was me taking out a frozen vegetable for dinner or my husband getting an ice cream bar later, but the freezer door was ajar all night, enough to half-thaw EVERYTHING—bread, rolls, muffins, the last of … Continue reading Shut the Freezer Door!
I stared at those two boneless, skinless chicken breasts all morning, wondering what to do with them that would be new. That didn’t work. I feel like this winter has sapped me of any food creativity, so I used my … Continue reading Kitchen Tips: Reheating a Leftover Casserole
Egg Rolls get kind of soggy in the refrigerator, but I’ve reheated them in the microwave and eaten them. You just don’t get the crunch of the baked or fried original; it’s more like a noodle surrounding the filling. To … Continue reading Reheating Yesterday’s Egg Rolls