I asked my husband the other night what he wanted for dinner.  The only thing that sounded good to him was a salad.  He didn’t want a salad so he could watch his waistline.  He wanted a manly salad that filled his belly.  It had to be chock full of meats, veggies and cheeses.  The description he gave me was a classic chef salad (hard boiled egg, turkey, ham, cheese, tomatoes, and greens). Once I served him (Okay, I really don’t serve him but I thought it made me sound more domestic), he wanted additional items like black and green olives and salami.  At firstRead More →

So it is officially summer and you know what that means?  BBQ’s, picnics, parties and any excuse to get together and eat! I love a good gathering of my people but I get nervous when I see food sitting out especially in the warmer weather.  It is hard to enjoy yourself if you are wondering how long the potato salad has been sitting in the sun.   Unless you want to poison your guests (like in-laws or noisy neighbors), it is best to use some pre-cautions when serving food outside. Have wet wipes or hand sanitizer near the food table so people wash off their cooties.Read More →

Hollandaise.  Celebrate.  If we took some hollandaise, took some time to celebrate.  Just one day out of life, it would be so nice.  Sorry, Madonna circa 1983 just temporarily possessed me.  When I make hollandaise sauce, I have a tendency to put on too much jewelry and sing my rendition of her Holiday song. Hollandaise is one of the infamous Mother Sauces.  Like Madonna, it is also has a bad reputation.  Maybe bad reputation is too harsh; let’s just say it isn’t easy….to make. I’ve made hollandaise many times.  In my early days of cooking, I will admit that my sauce got clumpy because IRead More →

There are foods out in the world that I had convinced myself that I would never eat due to my past years of being a picky eater.  The beet had the distinction of being one of those foods. I had only really seen them on a salad bar glistening like slices of overcooked Jell-O.  I knew that in this form they were pickled but I still was never convinced to put that gelatinous looking muck in my mouth. In one of my cooking classes, I was urged to try a piece of roasted beet.  I was guaranteed that this would taste so unique that IRead More →

Of all the Mother Sauces, Tomato sauce is the one people are most familiar with eating or cooking.  I could even dare to say it is the mother of all Mother Sauces.  I have never met a person who doesn’t like tomato sauce. The tomato sauce is probably the only mother sauce that can be made with a minimum of 3 ingredients.  You can cook a tomato (skinned and seeded) in some olive oil and add some salt, and create the most basic of tomato sauces!  It is almost like the tomato is magic! A good tomato is juicy and has a rich flavor makingRead More →

To continue my discussion about sauces, I thought that I should talk about emulsified sauces.  There is debate if mayonnaise is an official mother sauce or is it a Sister Sauce. A Sister Sauce you ask? Yep, it is like a Mother Sauce but cuter and wittier.  (I just made that up to annoy my siblings).  Seriously, mayonnaise is made in a similar manner as the Mother Sauce Hollandaise but it never got recognition from the French to be considered a Mother Sauce. I’m really not sure why it wasn’t recognized because it really is the essence of what a Mother sauce is all about. Read More →