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Why Aging Tenderizes Beef

Posted by & filed under Cooking Techniques.

Meat is aged to develop its flavor and improve its texture.  This process depends on certain enzymes, whose function while the animal is alive is to digest proteins.  After the animal is slaughtered, the cells that contain these enzymes start too break down, releasing the enzymes into the meat, where they attack the cell proteins…
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Prime Rib

Posted by & filed under Beef.

If you purchase the roast several days ahead of time, you might want to try aging the meat in the refrigerator to improve its flavor and texture.  See why aging tenderized beef HERE For detailed prime rib cooking techniques, please click HERE Ingredients: 1 (3 or 4 rib) standing rib roast (about 7 pounds), aged…
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Prime Rib Cooking Technique

Posted by & filed under Cooking Techniques.

A prime rib is a little like a turkey:  you probably cook only one a year, usually for an important occasion such as Christmas.  Although you know there are alternative cooking methods that might deliver a better roast, they’re too risky.  You don’t want to be remembered as the cook who carved slices of almost-raw standing…
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De-Calorized Cheesecake

Posted by & filed under Cakes.

Here`s my recipe for a low calorie cheesecake.  Never feel guilty about eating cheesecake again.  The cheesecake contains 100 calories per serving versus 400 calories per traditional recipe. Start  by chilling 6 ounces of evaporated milk. Step 1:  Soften 2 envelops unflavored gelatine in 1/4 cup cold water. Step 2: Fill another cup with cold water.  In…
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Pumpkin Pie

Posted by & filed under Pies and Tarts.

One of the most traditional sweet desert is the Pumpkin pie.  This delicious pie is often eaten during fall and early winter and is often served at holidays such as Thanksgiving and Christmas in the United States and Canada.  The pumpkin is also symbolic of harvest time and Halloween.   I prepare the following recipe every year for Halloween.  I…
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Steamed Clams or Mussels

Posted by & filed under Fish and Seafood.

The basic flavorings in this recipe work with all kinds of mussels and with either littlenecks or cherrystone clams. Really large cherrystones may require 9 to 10 minutes of steaming to open. Variations below may be better suited to the particular flavors or mussels or clams, as indicated. For tips and techniques on how to…
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Techniques for Preparing Steamed Clams and Mussels

Posted by & filed under Cooking Techniques.

Clams and mussels are both bivavles, and they can be prepared in the same fashion.  The main challenge when preparing clams and mussels is getting rid of the grit.  These two-shelled creatures are easy to cook:  when they open, they are done.  However, perfectly cooked clams and mussels can be made inedible by lingering sand. …
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Butternut Squash Soup

Posted by & filed under Soups.

If you don’t own a collapsible metal steaming basket, substitute the removable insert from a pasta pot.  Other squash varieties that work well in this soup are delicata and carnival.  Delicata is shaped like a zucchini and can be yellow or white with long green stripes.  Carnival is shaped like an acorn squash but has…
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Butternut Squash Soup Cooking Technique

Posted by & filed under Cooking Techniques.

Many squash soups do not live up to their potential.  Rather than being lustrous, slightly creamy, and intensely “squashy” in flavor, they are vegetal or porridge-like, and sometimes taste more like a squash pie than a squash soup. Knowing that my basic method would be to cook the squash and then puree it with a…
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Apple Pork Chops

Posted by & filed under Pork.

Growing up, I remember sitting at the dinner table on Sundays and enjoying my mother’s applesauce and pork chops dish.   I wanted to draw on those memories and reinvent the pork and apple flavor in a new dish.  While I was at the supermarket, I spotted some delicious apple cider and decided it would make a wonderful marinate for…
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