As many of you know, I’m in the throes of packing for a move to San Antonio – and for a cookbook-aholic, this is a daunting task! It’s difficult to decide what travels with me, what goes to our retirement home, and what “goes”. Some of these books are like dear friends. After all of these years, I know Helen Corbitt – the grand dame of The Zodiac Room in Neiman-Marcus. I’ve relied on her Poppyseed Dressing, and Emerald Rice for as long as I’ve been cooking! And of course, who could leave Julia … [Read more...]
Best Kept Grilling Secret ~ Brining!
The desired result from grilling a pork chop or piece of chicken is one that is beautifully browned on the outside, and moist, tender, and flavorful on the inside. So often we're disappointed. In order to cook to safe temperatures, the meat (especially pork loin and chicken breast) sometimes dries out and becomes tough and tasteless. The best kept secret to help you deliver a mouth-watering entree to the table is brining. It is so easy, and great results are evident after as little as thirty … [Read more...]
Hands-On Cooking Classes
With the new year comes new revelations! I really enjoy teaching hands-on classes! My hands-on classes encourage stepping out of your comfort zone, experimenting with different ingredients and herbs, and "playing" with supervision, of course! Here's a little recipe and exercise for you to try. To create a basic vinaigrette, you only need to remember a ratio ~ the ratio of acidic components to the oil. That ratio is 1 part acidity to 3 parts oil. What are acidic components? Vinegars (red, … [Read more...]