Hollandaise Sauce
I want to share with you my technique for making Hollandaise sauce. The classic method is to whisk together egg yolks and clarified butter, but you need to whisk very vigorously. I want to show you how to cheat by…
Clarified Butter vs Ghee
I love clarified butter and it's simple to make. It's a necessary ingredient for Hollandaise sauce. Drizzle some over hashbrowns while they are frying to give them a flavor boost. It has a higher smoke point than plain butter and…
Pasta Carbonara
Pasta Carbonara for two - including making the fresh homemade pasta - in one hour. Using fresh homemade pasta takes this dish to a whole new level. For the bacon I prefer to use applewood smoked bacon. (Yes, I know that…
Roasted Carrots and Parsnips with Shallot-Rosemary Butter
This recipe falls under the category "Service this to my Sweet Lady Wife and get forgiveness for any transgression." The inspiration for this recipe came from an old issue of Fine Cooking (Issue 70). I've tweaked it a bit, mostly adjusting…
Zero to Fresh Homemade Pasta in 11 Minutes
In this video I show you a way to make fresh homemade pasta that is fast, easy, and with almost no cleanup. THe main points are: 1 egg per serving 2 parts egg 3 parts flour Put an empty mixing…
Veal Merry Ann
What do you do when you make Veal Saltimbocca Alla Romana and your Sweet Lady Wife of 40 years confesses that she does not care for sage? Substitute oregano for the sage and name the dish after your wife. Serve…
Cooking Oils
When I started down this path of learning to cook ten years ago, I used extra virgin olive oil any time I needed a cooking oil. I've learned a thing or two since then (and I'm still learning). The oil…
Marsala Sauce
Marsala Sauce is ridiculously easy to make, and goes well with pork, chicken, or veal. In fact, there is probably no cheaper and easier way to dress up an ordinary chicken breast than by turning it into Chicken Marsala. The…
Mesquite Beef Tenderloin Medallions with Tomato-Onion Salsa over English Cheddar Polenta
There are lots of reasons to like this recipe. First, it's a way to make a small piece of expensive beef go a long way. The second reason I like this recipe is that everybody loves the layering of the…