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Kamis, 24 April 2014

Citronette A Classic Lemon Dressing Video Recipe as performed by an Over Emoting Chef

This citronette video recipe was filmed last fall, and was one of the first clips I produced for About.com. It just went live a few days ago, so Im posting it today with a couple of warnings. When I filmed this, cherry tomatoes were at their peak of sweet deliciousness. They made a fine garnish for my asparagus with lemon dressing. Right now that probably isnt the case.

The other thing I will give you a heads-up about is my presentation. Since this was one of the first video recipes where I had to introduce the topic in front of the camera, I was pretty unsure of myself, and compensated by completely overacting.

It was like Emeril Lagasse had swallowed William Shattner. Its very funny to watch a clip this old, and realize how far I have come in regard to talking in front of a camera. As some of you know, it was a long time before anyone even saw my face. If you remember the old George Clooney bio photo, then youve been visiting this blog for a while. Anyway, the asparagus is piled high this time of year, so make some citronette, and enjoy!

Click here for ingredients and transcript

Senin, 17 Februari 2014

Classic Sole “Dore”

If you are afraid to cook fish, this is this demo for you! This has to be the easiest “gourmet” method for fish I’ve ever seen. This will work for any thin, flaky white fish fillets, but Sole is the traditional choice.

We topped the fish with is a simple lemon, caper butter sauce. I will also demo this on the site and you would be well-served to learn this classic and versatile sauce.

Kamis, 09 Januari 2014

CLASSIC FRENCH TOAST

Today is our 41st Anniversary; actually, weve been together 46 years (we were high school sweethearts). If you follow my recipe blog, you know that I call him "Picky-picky husband" (because he is very timid when it comes to trying ANY new recipes); but he is a GREAT guy and we are more in love today than ever.

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This is a recipe for basic French toast. Everyone seems to have their own recipe and there are a million variations, but this is a post for the beginning cook, complete with a few tips Ive learned over the years.

First of all, a tip about the kind of bread you need.
1. ANY bread will work, but SOME breads make a much better French toast than others.

2. Fresh, soft bread makes the worst French toast; day old (or even week old) bread works better.

3. Thicker bread makes better French toast than thinner bread.

4. Sweet bread like Texas toast works well, as do semi-stale cinnamon rolls (sliced) and of course raisin bread, (so keep an open mind when thinking about bread choices)!!

4 large eggs
1/4 cup heavy cream
1 teaspoon vanilla
¼ teaspoon cinnamon
dash nutmeg (optional)

Whisk all of the above until very well mixed. I like to use my immersion blender to do this. Dip the bread into the mixture and let it sit for 10 or 15 seconds (longer if the bread is extra dry) then lift out and cook on preheated (and buttered) frying pan (I get the best results from my electric frying pan). Cook until the French toast is golden brown on both sides.

Serve immediately with butter and HOT maple syrup.

NOTE: You can use milk instead of cream, but the cream gives a richer taste and helps the French toast get that golden "crust".