Madrilene (how i spell it) is a chicken consomme with tomato pulp added i thought?...i am clarifying tomato pulp only. The result is a tomato consomme in my opinion sorry. But then again my French culinary terms are not always perfect.
Just wanted to say hello to everyone I've missed very much! I used to participate in cheftalk under a different name, but due to the connection of that name to my former employer it needed to be changed. Don't ask me why i...
Right now we are clarifying straight up Sacramento tomato juice, seasoned, and with a traditional raft(minus the shells). The resulting perfectly clear consomme has all the rich tomato flavor but that beautiful silky broth quality. We...
Out of the thousand or so I've collected and the 25 that are really great, only 3 are "must have" and see regular time in my kitchen. For inspiration.."Culinary Artistry" by Dornenburg and Page. For baking and pastry stuff..."the Joy...
Fresh chopped mint is always the secret for mine...for me a "must have". From there its just a matter of taste and what kind of fruit you have. But I never met a fruit salad that wasn't improved by a little fresh chopped mint.
I made some cannoli cream that blew me away recently. Found the Strega liquor I was missing and.....wow! Such a subtle difference it's almost unnoticeable, but it had this "authentic" quality now...that something you can't put your...
I live across the water in Whitestone Queens, Do yourself a favor and stay away from the shellfish. The fish from those beaches are ok...because they are not planted in the muck there 24/7. I harvested some mussels from Little Neck Bay...
I use pearl barley like risotto sometimes. It can be cooked with the same technique as risotto and has a similar texture. Makes a nice side for lamb navarin or short ribs.
