Archive for April 2008
Ingredient of the Day: Saffron
I have this brilliant Swede that works with me. She is sweet and bubbly and loves to cook. We work very hard to bridge the gaps between her cooking and…
Read MoreNew Webisodes!
Webisodes coming soon! Also, starting May 12, tune in to watch as I backpack through Spain, France, Greece and Italy. I’ll give you tips on how to take on the…
Read MoreAsk Mary: Beet Sizes
Dear Mary, Are baby beets the same as big beets?Thanks, Paloma Beets come in all colors and sizes, and their tastes vary slightly. My favorite flavor comes from the small…
Read MoreBeet Red! Beet Yellow!
Here is a fun fact!You can actually use beet juice to dye things because the color is so strong and lasting. People have been doing this for hundreds of years.
Read MoreWhat I Cooked Today… Beet Salad with Balsamic Vinaigrette
Beet and goat cheese fall salad Salad:1 bag or box of mixed baby greens1 bunch of beets6 oz goat cheese chevre is a good choice¼ cup toasted walnuts Dressing:¼ cup…
Read MoreIngredient of the Day: Beets
When preparing beets, your mind can play tricks on you. Beets (unfortunately) turn everything red after they’ve been cooked. But never fret, this is not an episode of the Twilight…
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Ask Mary: Broken Egg Emulsion Mary,Can you fix an egg emulsion that has been broken?Val Absolutely. It takes a little time and practice, but it can be done. For those…
Read MoreGlass is Good for Whipping!
When you are using a whisk and a metal bowl, you can sometimes turn whatever you are whipping (like cream, whipped cream, egg yolks or frosting) grey. To prevent this…
Read MoreWhat I Cooked Today… Aioli!
Aioli – a fresher version of mayonnaise! Ingredients: 3 egg yolks1 cup canola oil1 lemon1 tsp cayenne peppersalt to taste Directions: In a large bowl place three egg yolks, and…
Read MoreIngredient of the Day: Mayonnaise
Ingredient of the Day: Mayonnaise I once believed that mayonnaise and Crisco were the same thing, and I shunned it as such. Over the years, however, I’ve learned to appreciate…
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