A few years ago I hosted vegetarians for Thanksgiving, and I considered it a delightful challenge to serve veggie Gravy. Everyone preferred it over the turkey gravy. This gravy gets beautiful flavor from fresh herbs (dried works in a pinch) and good vegetable stock. Build out the gravy texture early with shallots, butter and flour,…
Category: Seasoning Food
Chef’s Tuesday Tip – Smoke Point And Cooking With Oil
Recently my mother-in-law asked me why she had an issue with roasting a big batch of garden tomatoes that her neighbor had given to her. After asking a few basic questions, I knew the problem. She had followed a recipe/method online that advised her to use olive oil and roast at 450 degrees. The smoke…
Chef’s Tuesday Tip – Acidity
If you want to check out a new and simple way of seasoning your favorite dishes, try adding a little acidity to your cooking. Lemon, lime, and vinegars can do some magic when added to your tried and trues. Experiment with this and don’t be afraid of a touch of salt in combination.
Heat
It is Hatch chili season because the peppers dictate that it is now. Which is usually right around this time of year, but it can vary. I learned recently that one of my good friends from highschool, Tom Sluzalis, has entered the ring with selling hot sauce. Made with Hatch peppers. I’m from Colorado (as…
M Delish Boutique 