Posts by logose

Papa, Lovely article! I have alot of admiration for the way you are approaching this business. Your obvious respect for the olive farmers and bringing the best products for a reasonable price to boot to your clientele. I have been...

I stuff the inside with a quartered whole onion, several chunks of celery, bay leaf,couple of sprigs of tarragon and several cloves of garlic that has been crushed. Then I make a mixture of salt, pepper, garlic, tarragon, and parsley and...

Svadhisthana, I am sorry you have a cold, just when the weather is getting nice too. I look at it as a real comfort food because it is similar to the Japanese Rice Porridge (Okayu) that I used to get as a child when I was sick. Here is...

Grapefruit and Avacado Salsa with lime juice. Peach and mango salsa is also an interesting twist depending on what you are having. Corn and three pepper salsa is tasty with Lime and Tequila marinade grilled chicken.

But don't pull the spinach apart at all.Just rinse it then blanch it for a minute or two. Then I plunge it into ice water. I then gather several bunches of spinach and roll it in a sushi mat to squeeze the water right out of it. I cut it...

I am not sure if you want to go through the expense,but quite a few years ago, I worked for a catering firm that after washing their lettuce(just drained but not necessary to dry it for the moisture helps keep it nice) would spread it...

This is similar to another thread about favorite on FTV Network. My favorite is Jaque Pepin (my Hero!). As I stated before, he is the consummate professional chef with the most understanding and knowledge about what he presents to you....

Emeril saga continues... Success in business doesn't always equate to being the best in that field. People like energetic personalities and showmanship. In that case Emeril truely delivers. But for others more concerned about talent,...

I have tried a few of her recipes and I really enjoy them. The beauty of this book is the explanation of the science behind the cooking process. It is a must have book in any kitchen. She really goes into detail to explain why things...

I have a recipe from Preserving by Oded Schwartz. It can be used for toast and such, but also for filling pastries and cakes. Grapefruit Curd For 2 pints Grated rind and juice of 1 grapefruit Segmented flesh of 1 grapefruit juice of 2...