Here is what has been getting my eyeball time around the web. Ask Tom – The Post’s food critic, Tom Sietsema, confirms what I have long suspected in his weekely chat; the Food Network is no longer cool. There are some well placed jabs at the skinny Italian chica ( who annoys me greatly by […]
Read more…
Fresh Fruit Friday
I got another hall from the farm stand. Lots of good stuff week including the most excellent blueberries above! Ginger Gold Apples – A cross between a Golden Delicious and a Pippin. It is spicy sweet with a great texture. Sugar Plums! These are so sweet and juicy… They were almost ripe, after ripening they […]
Read more…
Review: OXO Mango Splitter
Mango are delicious! Preparing Mangos is a pain in the ass though. It takes a bit of work to split a mango with out hitting the seed or having a lot of waste. Luckily OXO has released a gadget to solve this pressing problem. The OXO Mango Splitter works by passing an oval shaped knife […]
Read more…
KitchenAid Pro 600 Stand Mixer Review
After much debating we finally got the KitchenAid Pro 600. It is a 6 quart mixer that can supposedly hold 14 cups of flour, and the largest mixer that KitchenAid makes. The decision was between this mixer and the Viking 7 quart mixer. The Viking mixer is the same mixer as the ones from Hamilton […]
Read more…
Sauteed Baby Zucchini
This is a great recipe for baby zucchini, which starts appearing at the very beginning of summer. It is a great way to highlight the flavor of the zucchini. The recipe is very simple, and not really specific to zucchini. Basically you cook it with butter, salt and olive oil. It is done over a […]
Read more…
Sea Salt: Myth, Hype and Truth
Sea Salt has been making it big lately. It is lovingly added to menus as an extra flourish. It is add in recipes to make them seem more sophisticated. This is all because it is being touted by Food Snobs and culinary band wagon wanting to make sure they are part of the latest. This […]
Read more…
The Champange Mango
There is no such thing as a bad mango… or atleast I haven’t found one yet. However some mangos end up being better than others. Champange mangos are of the variety Ataulfo. Like all mangos of that variety they are free from the stringy, fiberglass-like, fibers that other mangos have. The texture of a ripe […]
Read more…
Easy Focaccia
Focaccia is a nice simple bread that is great for sandwiches. There are lots of different recipes out there. This one produces a nice simple loaf that is good for 6-8 sandwiches or some serious snacking! It is also one of the simplest bread recipes out there, what more could you ask for?! There are […]
Read more…
Grafton Village Cheddar Cheese
The Grafton Village Cheese Company produces some of the best cheddars you can find. Their cheddar is so good it makes Cracker Barrel and Cabot seem like Velvetta. Carolyn and I stopped by their factory over Christmas and got to try a number of their cheeses. Vermont is known for its cheese. In the days […]
Read more…
Pan Seared Steaks
Steak is one of the most basic dishes you can make. All you do is lightly oil, season and apply some heat. A good steak has a nice crust to it, that is not charred and should be tender and just done in the center. You would think it would be hard to mess up, […]
Read more…