Pressure When Your Cooking!
October 30 2012 - 08:13 pm
Pressure is Sometimes a Good Thing -When Your Cooking!
When I was a kid my mom was a pretty good cook. She was always trying new recipes and creating new and exciting dishes for the family to try. Some good, some, well, not so good, but at least she was daring.
One of the greatest inducers of fear was the dreaded pressure cooker! We were always warned to stay clear of the pressure cooker; it could explode at any minute. It was actually a pretty mid evil looking devise with its heavy iron lid, and metal steam release valves, it looked like it could have come from Dr. Frankenstein's laboratory. We were always fascinated because my mom would put all of her meat and veggies and some liquid into the pot and seal the lid and off we'd go...
Stress Free Thanksgiving
October 30 2012 - 08:11 pm
Roasting the Perfect Bird – Stress Free ThanksgivingEvery year millions of people undertake the task of preparing a feast to be shared with family and friends during the holidays. Most of the time they get so stressed out that they don't get to enjoy their meal or guests. This year I'm going to give you some great tips on how to roast the perfect bird and what you can do to get ready days before so you can relax and enjoy your holiday.
I think the place to begin is the turkey. So many people end up over cooking their bird making it dry, stringy and tough. Here is a simple and delicious way to prepare and cook the perfect turkey.
The Miracle of Cucumbers
October 29 2012 - 08:00 pm
The Miracle of CucumbersI recently got sent this article emailed over to me about some great uses for cucumbers other than eating and cooking with them so I thought it would be fun to share especially since it's coming up on their season. Who would have thought that this little vegetable was so versatile??
October 29 2012 - 07:52 pm
When should you use the best and when can you use something less…?
In teaching people how to cook, I get a lot of the same questions and this one I get all of the time: "When should I use the highest quality and when can I get away with using something that isn't as expensive??"
It's a great question, because of course you always want to use the best quality ingredients, but that doesn't necessarily mean you have to spend a fortune on them.
Well, after answering this question time and time again, I decided it would be a good question to address, so here is a list of some of the most used ingredients in cooking and when you should use the highest quality and when you don't have to.
Pear Cranberry Crisp
October 25 2012 - 03:35 pm
Pears are in season this time of year and they are sweet, crisp and wonderful. Here is a recipe that is easy to make and simply delicious served warm with a little vanilla ice cream.
It's a great dish for the holiday season!
October 25 2012 - 03:33 pm
Fall is my favorite time of year, especially being a chef. The weather starts to get cooler, the leaves are brilliant with color, and of course, it's time for pumpkins, squash and gourds. Most people are usually accustom to the pumpkins we use to carve for Halloween, however, they come in a wide variety of shapes, colors and textures, each of them unique in their own special way.
How to Spice Things Up
October 23 2012 - 03:27 pm
How to spice things up! A beginner's guide to your spice rack
A friend of mine suggested that I should write an article about what spices you should have in your kitchen and what they are best used for, which I thought it was a great idea. I think most people limit themselves when they are cooking because they don't know which spices are best to use and compliment the dish. So here is a basic guide that will help you be more adventurous when purchasing and cooking with spices and herbs.
October 22 2012 - 03:21 pm
Today is the first installment for my new blog page which will be full of great food ideas, recipes, restaurant reviews, fun food facts, food photos, special events and more.
For my first article I would like to turn everyone on to a new restaurant/ bar called Freddy Smalls. It's on the west side of Los Angeles on Pico Blvd just below gateway... The place is a small bar with just a few tables and a couple of booths... it has a very New York feel with its brick and black walls and lots of metal.