In our local newspaper recently was an article titled Italian twist lightens up classic French onion soup1. The author is a well known and respected chef, author and TV personality. The lead in says, "In my quest to slim down this French classic, I turned to Italy. I swapped out Gruyere in favour of Parmigiano-Reggiano and moved the... Read more →
This is someplace where I might be accused of being a bit of a broken record. I find myself constantly amazed by the amount we are charged in the supermarket for labor we could just as well do at home. On previous occasions, I've written about $100 Onions, and Saving Money on Groceries. This time, it's the difference in cost between split... Read more →
Whereas other people might bring back wine, or clothes, or salt and pepper shakers when they travel, chance are good if you look in my suitcase what you will find is olive oil. I love the stuff! A quick count of the number of different olive oils I have right now in my pantry comes in at six. Some are mild, the kind I might use for a... Read more →
As frequent readers will know, I went to the King Arthur Flour "Artisan Baking at Home" class this past fall. Since then I have been working to make the best baguette possible in a home oven. After tweaking the KA method, and adjusting the recipe for Robin Hood unbleached white flour, I think I have gone about as far as possible in the... Read more →
Picture this - a warm sunny Provençal day in the south of France. It's early May. The setting is a table, inlaid with tiles, in the shade of a tree in a vineyard. You and your sweetheart are enjoying a picnic lunch of cheeses, spreads, jams, and meats. To go with the picnic, you have a bottle of wine, a fresh épi and a loaf... Read more →
A colleague and I were recently at a business meeting where lunch was provided. I took a sandwich from the tray, only to be told that one of the lunch wraps was a healthier choice. Is that true? --Greg Since I don't know what was inside the wrap or the sandwich, it's hard to make a complete comparison, but I can comment on the choice... Read more →
I recently learned that all white salt is processed and devoid of some 80 minerals. Is that why iodine is added?--Name Withheld Salt, whether of the table salt variety or harvested by vestal virgins under a full moon in October contains almost no iodine, unless it is added. According to M. G. Venkatesh Mannar, Executive Director The... Read more →
Being an incurable foodie and techie, I of course have been grabbing cooking apps for my iPad. Some apps are little more than shameless money grabs or self promotions. Others are poorly constructed technically or have little quality content. The exception, far and away, is Mark Bittman's How to Cook Everything application. This is... Read more →
If you know my wife, Pat, or even if you don't, click on over to her artist's e-store here: http://pat-katz.artistwebsites.com/ to see some of her beautiful watercolor paintings. "Tucked in my backpack, on a post college trip to Europe over 35 years ago, were a pencil, six small tubes of watercolor, a paintbrush, and a sketchbook.... Read more →
Regular readers of KitchenSavvy will know that one of my quests is to make the perfect loaf of bread. You may have read some of the articles and maybe even tried my Breadmaker Jewish Rye Bread recipe (Hint - you don't need a breadmaker. It is just as easy to make by hand or with a mixer). Well, I just spent four great days at the King... Read more →