Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do. The process of deglazing uses a liquid to “free-up” or pull off crystallized bits of protein, called fond, from the bottom of the pan.
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Recipes and Techniques
Sage brown butter sauce is an easy, classic preparation for pasta, and one of my gotos, especially in autumn. It goes great with stuffed pastas like ravioli or tortellini filled with fall vegetables like squash or pumpkin. It's also really easy to make, with just a few ingredients and less than 15 minutes of cook time.
I probably have pork chops at least once a month, and I love them, but similar to chicken, I’m always looking for new twists to make them a bit more exciting. In this recipe video I make a maple glazed pork chop, that takes me back to my New England days. With a rich maple flavor, this sauce lends a sweet and tangy spin to the standard chop.
Come fall, butternut squash seem to be falling the sky, they’re everywhere. And with good reason. There’s a lot of great things you can do with them, but first you need to get through that tough skin. There are a couple options, both of which I’m demonstrate here. You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick
The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!! Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that. Carrots and celery are pretty similar though, and yo
Fresh herbs bring a lot to the table. They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do. However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep. With a little practice though, you can make the process super simple.
Soups are great in and of themselves, and French Onion may be the king of all soups. It’s like having an awesome grilled cheese sandwich and bowl of delicious sweet savory onion goodness all at once. I’ve spoken with a few people who have cringed at the idea of French onion soup – worries about how complicated, intricate and intense the process is, seemed to scare them away. But in reality,
So, a basic tomato sauce is one of the five mother sauces of French cooking. The mother sauces are called such, because they are the core, or start, to so many other sauces. And true to form, there’s dozens, if not hundreds of different directions you can take this sauce in by adding various meats, vegetables, herbs and spices.
There's nothing like a fresh tomato, especially right off the vine in season. They are sweet and juicy, and frankly you don't have to do much to them to make them taste great. I'll frequently just put a quick dice on a tomato and toss it with some pasta and basil for a simple quick meal. This kind of dice is also great to fresh salsa's and salads..
Traditional bruscheta is fresh tomato and basil on a crostini, and I love them. But there is no reason not to take that same technique and apply it to hundreds of different toppings. This recipe is a simple appetizer or h’ordeauvs that can be made ahead of time and assembled at the last minute. It’s also great to make this with a traditional tomato bruschetta as a counter point.