On a recent vacation to Paris, I thought it might be fun to take a cooking class. My wife, Pat, loves to paint so it would also be a chance to get out of her hair while we each did something that interests us. The problem, though, is that I don't need someone to teach me how to make Beef Bourguignon, or Tarte Tatin. Those I make at home... Read more →

If a diet calls for 9 ounces of protein daily, how many grams would that be? - Kitty Nine ounces equals 255 grams, but if a diet calls for nine ounces of protein, the first thing I would recommend is checking out just exactly what the author meant by the word 'protein'. Technically, proteins are organic molecules made up of amino acids... Read more →

A while back, I wrote about the joy of new produce at the local farmer's market. With temperatures warming and snow melting, my mind wanders off to some of my favorite ways to use fresh produce. As I said in Spring Tastes: "... creamy soft new potatoes, so fresh you can taste the earth they were grown in. You hear about the terroir of... Read more →

I like to sear and cook scallops in butter, but I have a hard time getting a great sear on the scallops without the butter really browning too much. The issue isn't the scallops as much as it is the sauce that I attempt to make after the scallops have seared, After the scallops sear I build my sauce by adding more butter, sautéing... Read more →

Do Basa fish fillets have another name and where does this fish come from?-- Ruth Basa is a type of catfish. Other names include Basa Fish, Bocourti, Bocourti Catfish, Bocourti Fish, Sutchi Catfish, and Pangasius. The scientific name for Basa is Pangasius bocourti. A close relative, Pangasius hypophthalmus, or Tra, is also sometimes... Read more →

As an appetizer for entertaining at Easter, I was planning to serve Lox and Caviar on Blini. Now I wonder, "What is the difference between Lox and Gravlox?" Which one was I thinking of? --Ruth Lox is salmon that has been brined and then cold smoked. The brine contains salt and sometimes sugar. Smoking is done at temperatures ranging... Read more →

What does it mean to devein a shrimp? How is this done? --Zack Along the back of a shrimp, on the outside curve, there is a black line running from head to tail. To some people the term deveining may be confusing, as this line is actually the intestinal tract of the shrimp and not a vein at all. On larger shrimp (or prawns) this... Read more →

Q: I am planning a shrimp dish which is basically a casserole of black tiger shrimp layered with thin slices of 2 lemons and 1 onion. Over this is poured a butter and herb mixture and then the casserole is cooked in the oven at 400 degrees for 20 minutes. Some cookbooks say that raw shrimp should be cooked in the shell so as not to dry... Read more →