There are a few different ways to utilize the zest of our favorite citrus fruits – which one you use depends upon the end result you’re going for – long strips, thinly minced, or somewhere in between.
Of course, what dish you’re incorporating the zest into should be considered.
Continue reading Proper zesting techniques
I haven’t had much time for cooking lately, but I made my fiance’s favorite tonight: spaghetti and meatballs. This meatball recipe was adapted slightly from Cooking with Beer, a cookbook that just came out this year.
- 1 1/2 pounds ground beef
- 3/4 cup Italian-seasoned breadcrumbs
- 3/4 cup grated Parmesan cheese
- 2 eggs
- 1/3 cup diced onion
- 2 garlic cloves, minced
- salt and pepper
- butter or cooking spray for greasing
- 1 (12 oz) bottle light beer
- 1 (15 oz) can tomato sauce
- 1/2 cup packed light brown sugar
- 2 tbsp tomato paste
You only need one beer – the second one pictured here was just for me.
Continue reading Beer-braised meatballs
Hot sauce definitely holds a special, flaming place in my heart as one of my favorite condiments of all time.
Continue reading Difference between: Tabasco sauce and hot sauce
I am branching out here with this Difference Between: now I’m looking at more than just the difference between two food items, but cooking techniques as well.
I had been
running out of ideas looking to expand my Difference Between posts, anyway, and came across this one by accident.
Continue reading Difference between: juicing and blending
I adapted this recipe from BakeAtMidnight.com. It can be tweaked to your preference fairly easily.
- 2 medium boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup halved button mushrooms
- 1 garlic clove, minced
- 1/2 cup lemon juice mixed with half cup water (to dilute)
- 4 sprigs fresh thyme
- 1/2 cup heavy cream
- 1/2 cup freshly grated Asiago cheese, plus more for garnish if desired
- cooked long-grain white rice
Continue reading Lemony chicken with Asiago and mushrooms
Not unlike with different olive oils, I’ve often wondered when looking at a recipe, “Do I really need to use sea salt, or will simple table salt do?”
Continue reading Difference between: table salt and sea salt (with thoughts on kosher and pickling salts)
I have been thinking about reporting on this topic ever since I heard about it for the first time several weeks ago in Steve Barnes’ food writing class.
The Ortolan is a small songbird that you eat whole – bones and all – while a large dinner napkin is placed over your head like a shroud.
But it gets better. Or worse, depending on your point of view.
Continue reading Ortolan: the endangered songbird with the barbaric eating ritual