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Roasted Turkey For A Crowd

Posted by & filed under Poultry.

SERVES 20 TO 24 For detailed tips and techniques on roasting a “big” bird, please click HERE You can use any roasting pan to roast the turkey, even a disposable one, but make sure to use a V-rack to elevate it.  Be careful to dry the skin thoroughly before brushing the bird with butter; otherwise,…
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Roast Turkey For A Crowd

Posted by & filed under Cooking Techniques.

Most recipes recommend roasting 12 to 14 pound turkeys, a size that is easy to handle and that delivers superior flavor.  But what if you have more than 10 people coming to dinner?  Roasting two turkeys is not an option for most home cooks.  Here is my method for cooking a massive bird, enough to…
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Poached Eggs

Posted by & filed under Eggs and Breakfast.

  For detailed instructions on how to prepare the perfect poached eggs, please click HERE Poached eggs take well to any number of accompaniments.  try serving them on a bed of grated mild cheddar or Monterrey Jack cheese or creamed spinach, in a pool of salsa, on a thick slice of tomato topped with a…
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Poaching Eggs

Posted by & filed under Cooking Techniques.

Poaching is a great way to treat an egg provided you know the best way to poach.  A poached egg should e a lovely, tender white pouch cooked evenly all the way through.  The top of the egg yolk should look slightly pink and, when cut, should run just a little.  The white that surrounds…
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Carbonnade a la Flammande

Posted by & filed under Stews.

To make sue the beef browns well, dry the pieces thoroughly with paper towels.  Don’t bother making this stew with a light-colored beer – both the color and flavor will e insipid.  I particularly liked Newcastle Brown Ale, Anchor Steam, and Chimay.  For those who like a heavier beer, with a slightly bitter flavor, porter…
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How to Make a Great Carbonnade

Posted by & filed under Cooking Techniques.

A basic beef stew can be altered in dozens of ways, usually by adding more ingredients to the pot.  But you can also go to the other way and  strip beef stew down to its bare bones (to its beef).  If you also trade in the carrots and potatoes for a plethora of onions and…
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Creamed Corn

Posted by & filed under Vegetables.

For the best texture and flavor, I like a combination of grated corn, whole kernels (cut away from the cobs with a knife), and corn milk (scraped from all the ears with the back of a knife). For techniques on how to prepare corn the creamed corn, please click here Ingredients: 5 medium ears fresh…
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Technique for Making Creamed Corn

Posted by & filed under Cooking Techniques.

Although creamed corn is available any time of the year out of a can, it doesn’t compare with the clean, sweet flavor of late-summer corn gently simmered with fresh cream.  But if you don’t handle the fresh corn and cream correctly, you wind-up with that overcooked, just-out-of-the-can flavor your were trying to avoid. Many recipes…
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Pizza Dough

Posted by & filed under Pizza.

  MAKES ENOUGH FOR 3 MEDIUM PIZZAS I find that the food processor is the best tool for making pizza dough.  However, only a food processor with a capacity of at least 11 cups can handle this much dough.  You can also knead this dough by hand or in a standing mixer.  Unbleached all-purpose flour…
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Pizza Basic

Posted by & filed under Cooking Techniques.

Unless you build a brick oven in your kitchen, it’s not possible to duplicate pizzeria style pies at home.  Commercial pizza ovens can reach 800 degrees, home ovens just can’t compete.  That said, homemade pizza is delicious even if different from the pies you get when you eat out.  The crust is chewier, crisper, and…
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