I had some fire roasted canned tomatoes, but it lacked sweet and thick, so out comes the ketchup to replace the paste. You don’t need much, so don’t overdo it. I also could have used barbecue sauce in place of the ketchup to achieve the same goals. Interesting. Next time I’ll be sure to haveContinueContinue reading “Distinct Culinary Purpose”
Tag Archives: food prep
Cutting A Sandwich Without Squishing The Insides Out
Cutting A Sandwich Without Squishing The Insides Out It may not always work, especially if it’s a mile high sandwich, in which case you don’t cut the sandwich. Otherwise… Mayo based salads squish out the most when cutting a sandwich. Second up is the grilled cheese and deli meat or roasted peppers. Third is piledContinueContinue reading “Cutting A Sandwich Without Squishing The Insides Out”
The Perversion Of Food
The Perversity Of Food What’s your lean? Where’s your marble? Why does it always have to be Chicken Parmesan? All you can do is copy? Where’s your imagination? Somebody locked you into their culinary demands that never can be changed? What is this all about? Prey or pray tell? Mamma or government. Spread your culinaryContinueContinue reading “The Perversion Of Food”
Mac And Cheeze Collards @ The Marriott
MAC AND CHEEZE COLLARDS Why serve collard greens as a side dish to mac and cheese? Why not put them together in one dish? Sounded good to me and tasted even better! Boil the collards, make the sauce, boil the macaroni, then mix them together with vegan cheddar and fresh roma tomatoes in one dish.ContinueContinue reading “Mac And Cheeze Collards @ The Marriott”
Anthony Bourdain’s Kitchen Confidential
I’m not trying to increase book sales of a dead person, but everyone who eats and drinks out should read Anthony Bourdain’s KITCHEN CONFIDENTIAL. This guy doesn’t take a breath when he writes. How he could recall all that detail when he was a rabid drug and alcohol addict also addicted to the chaotic repetitiveContinueContinue reading “Anthony Bourdain’s Kitchen Confidential”
SKINNING ALMONDS
SKINNING ALMONDS Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind! Makes 4 cups almonds after soaking 3 c. whole raw, unsalted almonds 6 c. water In large saucepan bring almonds and waterContinueContinue reading “SKINNING ALMONDS”
Discoloration Prevention
This is an easy one. Tired of seeing your apple cubes and banana slices turn brown right before your eyes, before you’ve hardly finished cutting them? Here’s a solution that works. Combine the juice of 1-2 oranges (fresh) in bowl with a strong sprinkling of turmeric. Stir to dissolve. Then as you cut the fruit,ContinueContinue reading “Discoloration Prevention”
PICKLED GINGER STICKS
Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too. Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. MakeContinueContinue reading “PICKLED GINGER STICKS”
STAGES OF CARAMELIZING ONION
There are several ways to saute onions – resulting in different degrees of caramelization. The first is to fry the onion in oil and/or margarine till translucent, over medium-low heat. The onion still has firmness and is essentially a stir-fried onion, like the Chinese do. I often say in a recipe to fry till translucent,ContinueContinue reading “STAGES OF CARAMELIZING ONION”
CARAMELIZED WALNUTS
CARAMELIZED WALNUTS Easy and delicious! Walnuts, extra virgin olive oil, water, brown sugar and baking soda, cooked till caramelized and cooled till crispy! Great for topping salads or side dishes! Makes enough to top 4 salads, or side dishes 1/2 c. walnut halves or pieces 1-2 T. extra virgin olive oil 2 T. water 1/4ContinueContinue reading “CARAMELIZED WALNUTS”
TOASTING SESAME SEEDS
Toasting sesame seeds is much like toasting coconut. It doesn’t take long. Place sesame seeds in dry skillet, without overlapping much. Turn heat to low. Watch carefully for the first signs of browning, then shake skillet till most are lightly browned and the nut aroma in the air is prominent. Remove skillet immediately from heatContinueContinue reading “TOASTING SESAME SEEDS”
SEEDING FRESH TOMATOES
Seeding a tomato actually means removing the seeds with the pulp, leaving the skin and the fleshy part attached to the skin. In other words, you don’t have to pick through the pulp to remove the seeds. The pulp goes out with the seeds. Seeding tomatoes is easy to do once you do it. NoContinueContinue reading “SEEDING FRESH TOMATOES”
MAKING SOY WHIPPED CREAM
SOY WHIPPED CREAM — DELICIOUS! RICH WHIP NON-DAIRY TOPPING is available in the frozen food section of grocery stores. Visit their website for a store locator: www.richwhip.com This miracle soy product comes packaged in 8 ounce cartons and can be found in the frozen food section of the supermarket. I purchase several at once, put themContinueContinue reading “MAKING SOY WHIPPED CREAM”
MAKING NUT CRUMBLES
MAKING NUT CRUMBLES Nut crumbles are a staple in my pantry. Years ago when developing the essence of a BLT (before meatless bacon was invented) I processed whole smoked almonds till mealy, then sprinkled them on a lettuce, tomato and veggie mayonnaise sandwich, followed by fresh cracked pepper to create a delicious BLT alternative. NowContinueContinue reading “MAKING NUT CRUMBLES”
QUICK HOMEMADE BURGER BUNS
QUICK HOMEMADE BURGER BUNS Good burger buns are expensive and you don’t get many in a package. Take two slices of firm deli-size whole grain bread, or French/Italian bread. Use a large biscuit cutter, wide rimmed glass or can, to cut out circles the size of the veggie burger. Lightly toast and use. Or, lightlyContinueContinue reading “QUICK HOMEMADE BURGER BUNS”
ANIMAL-FREE SOUS-CHEF™© 