Archive for February 2008
Ask Mary: Chicken Stock vs. Broth
Mary,What is the difference between chicken stock and chicken broth?Thanks, Greg I was teaching a tappas party the other night and this question came up while I was making paella…
Read MoreQuick Tip…
Quick Tip A great way to keep wine on hand for all cooking is to buy boxed red and white wine. Store it above your stove so the spicket hangs…
Read MoreWhat I Made Today… Mushroom Risotto
Delicious! A great way to use mushrooms. ½ cup arborio rice½ cup yellow onion diced½ cup white wine (and a glass for you while you cook!)2 cups chicken stock½ stick…
Read MoreIngredient of the Day: Shiitake Mushrooms
Shiitake mushrooms are a beautiful thing. They are a little more exciting than your regular button mushroom and so wonderfully delicious to eat. It’s thrilling to come into mushroom season,…
Read MoreAsk Mary: Butter or Margarine?
Dear Mary,Which is better in cooking? Butter? Or margarine?Thanks, Jack I’m so glad that you asked! I recently visited my girlfriend’s house and reached for the butter while cooking, but…
Read MoreCooking with Mary: How to Cut and Sauté Mushrooms
The Cast Iron Curse
One night, after entertaining for many hours and sending the last guest home, I tackled the dreaded mess in the kitchen. At the party I had served a beautiful on-the-go…
Read MoreWhat I Cooked Today… Roasted Garlic in Olive Oil
a. Take a head of regular garlic, and cut off the top.b. Add a little salt, pepper, and olive oil.c. Seal it off in aluminum foil or a roasting dish…
Read MoreIngredient of the Day: Elephant Garlic
When I first saw this alarmingly large head of garlic, I was taken aback. Elephant, or “great headed” garlic is closed related to the leek and produces very large bulbs…
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