Cool Tip: Make your own Blanched Almonds...
- Jun 23, 2015
It's easy to make your own blanched almonds.
It's easy to make your own blanched almonds.
How to get the most out of your pump sprayer.
How to make a Better Lemon Wedge.
How to make candied citrus zest.
How to get more juice out of a lemon.
Actually there are two questions when it comes to wine breathing: the first is "whether" and the second is "how".
One of the most luxurious and impressive meats you can prepare, share and enjoy is fresh magret, the breast of a fattened duck. The texture is like velvet, the flavor is like heaven, and the preparation is like child's play!
I have salad envy; specifically French salad envy. You can go into any little bistro in Paris and get a salad that is simple, beautiful, light and delicate. And try as I might, I couldn't reproduce that at home. Now of course the greens are an issue, but you should be able to get good greens from a good green grocer, a farmer's market or your own garden. The elusive element has always been the dressing. Even with the best olive oil and vinegar, mine never tasted the same.
Preserved lemons, salt-cured lemon rinds, are a key ingredient in many Moroccan dishes, but they also provide a wonderful hit of flavor in many other dishes as well. We sometimes take a few preserved lemon quarters, some confited garlic (future Cool Tip) and some chipotle in adobo, pulverize them together in a food processor, and use that as a wet rub on a pork loin roast that we finish on the grill.
Preserved lemons are available in speciality food stores, but with a little planning (they take a while to get to cure) you can easily make them yourself. Here's how...
Salmon skin can be a bother, but it can also be a bonus! Here are a few tricks: