I use garlic pretty frequently, and chances are you do to. And given how much we use garlic, it pays to get good at prepping it…breaking up the blubs, removing the skin, and mincing it. In this cooking video, I show you my technique for mincing a garlic clove.
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Recipes and Techniques
Roasted red peppers are great as an ingredient in dishes and sauces, but also on their own. As part of anti-pasta plate, on a sandwich, or just a bit of cheese and cracker, they are very versatile. The best thing is that you can do it at home in about ten minutes, and without any special equipment. In this cooking video, I show you had to roast a red pepper directly on a gas burner, and then
Most of us recognize that garlic is great in all shapes and forms. Today I want to give you another shape/form - Roasted Garlic. Garlic that has been roasted off in a low (under 300 degree) oven for about 45 minutes changes its taste and texture dramatically.
Here is a quick recipe for a delicious corn and tomato salsa that I use frequently with tacos (both steak and chicken), but also goes great with fish and chicken as a side dish, or sauce. During late summer with both the corn and tomatoes are at their peak this is perfect cool accompaniment to so many things.
I use mushrooms all the time in so many different ways - both raw and cooked. And frequently I use a lot of mushrooms. They are bit oddly shaped, and can take a while to cut if you don't have the right technique. And no one wants to spend more time than they have to on prep work. Ideally, you get quick enough with your knife skills, and can send more time cooking and less time chopping.
Oven roasting is a great way to evaporate water and concentrate flavors. It can add depth and complexity to an otherwise simple ingredient, and vegetables offer great opportunities to experiment. In this cooking video, I show you a technique I use to make oven roasted tomatoes - which end up being similar to sundried tomatoes. The process is very simple.
If you're looking for ways to spruce up a salad, try different vinaigrette's. Even with the same greens and vegetables, you can dramatically change the flavor, texture and appearance of a salad with a different salad dressing.
I use tomatoes in a lot of my cooking, and much of the time, I simply chop ‘em up and throw them in. However, there are times when my recipe works best without the tomato seeds. So I do a bit more work to remove the seeds from the tomatoes.
Peppercorn sauces are a classic accompaniment to steaks…the Steak au Poivre is one of my favorites. But you don’t have to limit this great sauce to steaks. Obviously a peppercorn cream sauce would go great with most other red meats, but I like also like it with chicken and even some fish dishes.
There’s nothing quite like a great steak. Just thinking about them conjures up images of backyard grilling and dark, wood paneled steakhouses. In this recipe video, I make a pepper steak, actually a couple pepper steaks – both a New York Strip and a filet. I also use a pan roasting technique, rather than grilling outdoors. To be honest, I probably use this technique more often than grilling, because it’s so great to use the pan drippings to make a sauce.