“What exactly is a compound butter?” my husband asked me last week while we were enjoying this specific recipe melted over monkfish. A compound butter is a technical term for butter softened to room temperature then mixed with the seasonings of your choice. A simple classic compound butter could be […]
Chicken salad preferences are polarizing. The favorite Waldorf variety with nuts and grapes makes my stomach turn. I have no interest in seeing a piece of celery in the same location as a grape..and apples? GTFO. That might be something you’re into, but I’ll continue to steer clear. I love […]
There are fewer food items I will get more passionate about than a roast chicken. When I stroll the grocery store and pass the shriveled up rotisserie chickens I ramble to my husband about the ease and money savings of a simple roast chicken at home. When I have a […]
One of the five french mother sauces (bechamel, veloute, hollandaise, espagnole, tomato sauce), bechamel is a versatile base for a variety of dishes. If you’ve ever made a macaroni and cheese casserole, you’ve likely made a bechamel. Flour, butter and milk make the base of this recipe, and it can […]
I’m going to teach you how to boil an egg. No offense, but you probably aren’t doing it right. I didn’t do it right for, oh I don’t know, my entire life. My mom taught me the best way to boil eggs was to put them in a sauce pot […]
Chicken stock is an essential cooking element that needs very little instruction to master. Sure, you can run to the grocery store to pick up a box of stock. In a dark hour you could even add bullion to water, even I have been so desperate. But neither will give […]