Caramelized Onion and Potato Flan

By popular request, here is my recipe for a Caramelized Onion and Potato Flan. OK, really, in a comment on the article "Substitute for Gruyère Cheese", Cindy asked if I would post it. The recipe is based on one published in A Year of the Best: Seasonal Recipes From The Best of Bridge with Chef Vincent Parkinson. The KitchenSavvy version... Read more →

A quick and easy spread from my summer kitchen to yours: Tomato Tapenade ¾ c Sun Dried Tomatoes, packed in oil 1 pint Cherry or Grape Tomatoes (about 12 oz) 10-12 lg Basil Leaves, or more to taste 2 cloves Fresh Garlic 2 tbsp Extra Virgin Olive Oil ⅛ tsp Salt ¼ tsp Fresh Ground Black Pepper... Read more →

Cream of Tartar vs Tartar Sauce

Are Cream of Tartar and Tartar Sauce the same thing?--Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical name is... Read more →

Mirepoix Ratios

Hi, Can you tell me if the 2 : 1 : 1 ratio of onions to carrots to celery in a mirepoix is by weight or volume? Thank You.--Pat C Interesting question! The Culinary Institute of America gives a ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic Mirepoix, so they are using a 2 : 1 : 1... Read more →