Tag: Techniques

How to Make Beef Stock

How to Make Beef Stock

Last week, when I posted about homemade French Onion Soup (shown on the left), Cheryl of 5 Second Rule politely asked if I had a recipe for beef stock. Well, Cheryl, I do — only it’s more of a technique than a measure-and-pour recipe. Stock 

Rouxbe and Scrambled Eggs

Rouxbe and Scrambled Eggs

Back in June, I asked you to give me your dinner dilemmas as part of the Dana’s Top Ten Table giveaway. And the cries of frustrations that echoed through the comments section bordered on deafening.  No time, out of ideas, fussy eaters and inconsistent results 

How to Cook Rice — Reader’s Question

How to Cook Rice — Reader’s Question

When I held the contest for Dana’s Top Ten Table giveaway, I asked you to post your dinner dilemmas and promised to answer them all. So far, Dana has answered 10 of your most pressing questions in a podcast (don’t panic, I’m going to be 

Barbecue Roasted Red Peppers

Barbecue Roasted Red Peppers

I’m feeling a tad guilty again. While yesterday’s post about roasted garlic got a lot of you excited, it turns out this dish raised a few issues. First, DivaLisa is extremely allergic to garlic. Although she was too polite to say this, I’m pretty sure 

Barbecue Roasted Garlic

Barbecue Roasted Garlic

Lesson learned. Don’t blog for a few days and family members will phone to check up on you. I’m fine. Really. I haven’t succumbed to swine flu, only the temptations of summer. Truth be told, I’ve been playing hooky with my barbecue — I mean 

Spaghetti Squash

Spaghetti Squash

This shot looks like some form of coral reef species, but it’s actually cooked spaghetti squash. Many of the sources I’ve read promote spaghetti squash as being “just like real spaghetti!” While it’s similar, it won’t fool anyone. Its translucency makes it look more like 

Classic Vanilla Crème Brûlée

Classic Vanilla Crème Brûlée

Until recently, crème brûlée defied me. I followed the instructions meticulously and ended up serving guests a high-fat vanilla liquid with a soggy sugar crust. Then chocoatiers Dominique and Cindy Duby wrote Crème Brûlée: More Than 50 Decadent Recipes and showed me the errors of 

Perfect Chicken Stock

Perfect Chicken Stock

Sorry if you were expecting another art shot. I chose this brightly coloured pottery bowl to illustrate how clear chicken stock should be, not tantalize you with a new soup. I have a confession. Until recently, I didn’t understand the fuss about homemade stock. No 

Toasting Nuts and Seeds

Toasting Nuts and Seeds

This week I posted a couple of recipes that call for toasted nuts or seeds. Janie asked how to do this, so I figured she’s not the only one who might be confused about this technique. No wonder. There are actually three methods, all of