Today I attended a cooking class at a well-known upscale kitchen tools store. The class was entitled "Tough to Tender", and was billed as presenting helpful was to make the best use of cheaper cuts of meat. The instructor spent…
The Zojirushi bread machine arrived Wednesday afternoon. Within 15 minutes of unpacking it, I put it to work.I've made a total of three loaves so far. The first was the white bread formula in the Zojirushi manual. It came out…
Two winters. Thats how long it's been since I made bread. It's hot here in Arizona in the summer and so I've customarily limited my breadmaking to winter. I woke up the other morning to the scent of Fall…
My soldier-son is home on weekends. He spends the week in the field (which means either MREs or military chow - my son says he prefers the MREs) so I try to make sure he's well-fed when he's here.I also…
I have a confession to make: I've never made Hollandaise or Béarnaise sauce the conventional old-fashioned way. With the Vita-Mix blender here, it's just too fast, easy, and fool-proof not to make it in the blender.Tomorrow begins a 2-3 week…
I subscribe to Fine Cooking and Bon Appetit. IMHO Fine Cooking wins hands down.Why? Because Bon Appetit recipes usually seem to call for some oddball ingredient that can't be found in the local supermarket. Either than or the recipe requires…
After living in this house for two years I finally have a suitable spice rack.The spices have been living on a shelf in the pantry. Which meant sequentially picking up jars one-after-another to read the labels every time I needed…
Oh So Good. The recipe was out of Julia Child's Mastering the Art of French Cooking so I won't repeat it here. The beef: oh so tender. Though it was just stew meat bought at Safeway, it was heavenly. In…