How to Make Brown Butter Okay, so in yesterday’s post How to Melt Butter, I talked about the fact that for the next several weeks, I am going to concentrate on going over culinary fundamentals. I really want to cover the basics of cooking, and in doing so, equip all the home cooks out there with…
Melting Butter Okay, so it’s been a while since I’ve blogged steadily. I apologize. I got wrapped up in a new project that should be really cool and really perfect for local food producers, but it also has eaten into my blogging time. (It’s sort of pre-alpha right now.) Fortunately, I’ve had a lot of…
Charging a Pan “Charging a pan” is another technique and term I throw around on the blog a lot that I wanted to explain further. What is Charging a Pan? In brief, charging a pan is just another name for preheating it. It’s quite simple, all you have to do is put the pan on…
Three Second Fires One of the things you’ve probably seen a few times on the blog is the concept of a three second fire. I use this technique to gauge if a fire is ready to start cooking. (Oh, and I wish I could say I invented the method, but I pretty much stole the…
Gourmet Olive Oils and Vinegars So, by now, you may have heard me mention The Tasteful Olive and you may have noticed that I have been cooking with a lot of fancy balsamic vinegars and olive oils. Well, that is because I met some tremendous foodies here in Overland Park, KS who run The Tasteful…
Happy #MeatlessMonday everyone! Today, Let’s Talk Risotto I don’t know if I have ever gone into the risotto making process, but it was a dish I set out to conqueror when I decided I was going to be a serious home chef. So, it always has that feeling of being really important, even if…
On Monday, I was invited to a United Way dinner at Benton’s Prime Steakhouse. I met some very nice people there who are doing some wonderful things to make the world a better place. This food blogger salutes all of you. The dinner was also the first time I have been back to Benton’s in, well,…
I Never Buy Fish Except on Tuesdays We stopped by the grocery store after lunch to pick up some juice. As trips to the store often go, our quick trip turned into an hour-long buying orgy as we suddently realized how badly we needed asparagus, broccoli, red bell peppers, and chicken. Oddly, enough, all of these…
So on yesterday’s inaugural Foodies’ Night In (#fni) Twitter chat sponsored by @cookingwcaitlin, we were talking all things cheese with @AlouetteCheese. And as things go, we started talking about baked brie because what cheese conversation would be complete without talking about baked brie? There were lots of suggestions about making it with fruit and jam…
Okay, I’m back and it’s #meatlessmonday time! Yeah, I know it’s been a few weeks and I feel real bad about it, but I shall make it up to vegetarians everywhere I promise. But enough of that for now, on to Fried Egg Tostadas! I wanted to do something a bit fancier for tonight’s post. …