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Sauce of the Gods: Hollandaise

Now that you know how to make a poached egg, the only other thing you need to know is how to make Hollandaise and you can make Eggs Benedict.  Impress Your Friends! Amaze Your Family!  Give a Brunch!  What seems intimidating is actually fairly simple if you know a few dos and don’ts along with […]

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How to Cook Poached Eggs Eggactly Right

Poaching an egg can be very intimidating.  If you have followed my blog from the beginning, you have read how difficult I found egg cooking during culinary school (April 18, 2011 “Still Doing Breakfast”), so you are not alone, if you fear poaching eggs.  I will not tell you how easy it is-because I’d be […]

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Roasting Garlic Takes Your Cooking to the Next Level

My organic farm-Hill Creek Farm-neighbor loves to grow garlic, so I have tasted MANY different varieties-German Extra Hardy, German Red, Georgia Red, Georgia Fire, Metechi, Music, Kettle River Giant, Italian Artic, and Belarus to name just a few. All have slightly different tastes and some produce garlic scapes or have different weather tolerances.  Who knew […]

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Good Gravy!

I cooked a de-boned turkey breast on the rotisserie in my grill last night.  Around this time I crave turkey, after not wanting to look at it for a while post Thanksgiving.   As I was being mesmerized by the rotation of the nicely bundled meat, I started to think about all the gravies I have […]

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DIY Croutons

I really have a hard time throwing food away.  However, my husband will not eat leftovers.  I think it comes from never having any food left over as a kid (there were at least nine people around the table every night and you had to be fast).  Any paltry spoonful of peas or potatoes were […]

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New Toy Alert!!

  It’s not exactly a new toy, but it’s one I had tucked away and hadn’t gotten around to using yet.  I was buying a pasta stamp (more on that later) for a friend and this Cavetelli machine caught my eye.  At around $40, it was not a huge investment.  I make all my own pasta, so […]

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Crispy Cheese Technique

I love tips and techniques used to increase food quality, especially things that take little time, don’t cost a lot of money, and don’t expand your food prep time much.  It can be tiny things like a napkin folded into an unusual shape, butter in a little crock or precise knife cuts in a salsa.  […]

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Stir-Fried Beef with Vegetables

People who know me, know I like Costco for meat. Especially the Prime NY Strip steaks in the blue Styrofoam trays that come in a 4 pack.  They also know that I am not a huge red meat eater, and that if I am going to eat red meat, it is in the form of […]

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Gee, It’s Ghee – A Recipe for Ghee

I taught an Indian Class over the weekend and the stovetop Naan was a huge hit.  But before I post that recipe-you can use a cast iron pan or a pizza stone, if you don’t have a tandoor sitting around- I thought a brief tutorial on how to make ghee was in order.  Ghee is […]

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Bread from The Master Baker

I was MIA from blogging last week because I got out of my comfort zone and went to bread baking school in Vermont, home of King Arthur Flour.  This was a professional class for 8 hours a day for 5 days…and we never touched on sourdough, rye, and dark breads.  That’s for another week long […]

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