Category: Sel Gris de Guerande’
Sonoran Living Live – April 1, 2013
It was our pleasure to share three, five minute segments with the ABC 15 viewing audience on the morning of Monday, April 1, 2013. Below are each of the clips in order exactly as they appeared. The recipes are also included below! Part 1 (Brining… Continue reading
Potato Leek Soup (or Vichyssoise) – You Choose!
It was a Saturday afternoon in early January, the snow was falling and a chicken was boiling in the pot on the stove. The voiceover on PBS promised the secret of vichyssoise would be revealed next. Vichyssoise could have been a more formal name… Continue reading
Cream of Broccoli Soup
As the weather cools we turn to foods we know will warm the soul. Warm drinks like spiced cider and soups frequently top the list. Even the book ‘Chicken Soup for the Soul’ is a best seller for a reason – it speaks to… Continue reading
Flavored Salts – How To Make Them Yourself!
(basil salt pictured above) This weekend on our way home from the Gilbert Farmers Market we decided to make an unscheduled stop at a new Italian grocer we had learned about. (yes, the same grocer that prompted our guanciale and spaghetti alla carbonara post… Continue reading
Homemade Ice Cream w/ AZ Bitters Lab
You might remember our earlier recipe post for vanilla ice cream that shared some of the secrets to great, simple homemade ice cream, including the addition of bitters and booze. For the sake of clarity and convenience we’ve split that post into two parts… Continue reading
Cooking with Saltware™ – Winner Winner Chicken Dinner
(video via youtube.com/golbsalt) Chicken is one of the most commonly cooked dinner proteins and chicken recipes are most sought in web searches. It’s rare to see new and unique approaches to a simple chicken dinner without making the entire process overly complex. Two weeks ago… Continue reading
Brining (How To: Chicken) – Give Your Meat a Salty Wet Kiss!
Brining. It’s used to make pickles, olives, giardiniera, sauerkraut and a whole host of other delicious foodstuffs. But today we’re going to discuss the benefits of brining your proteins, specifically chicken. (and we show you how easy it is in the video above) We’ve… Continue reading
Gluten-free Green Chile Corn Fritters – Simple. Quick. Easy.
In the words of Jeffery Steingarten, author of the best-selling books The Man Who Ate Everything and It Must Have Been Something I Ate – “if you fry anything and put it on a plate it’s better!” While we aren’t sure that we agree… Continue reading
Succulent Seasoning Secrets – How (or when) to salt your proteins!
One of the most basic tenets in the kitchen is that of “salting (often referred to as seasoning) your proteins”. We’ve already broached that subject in a previous blog post – “What’s at steak?” From beef to pork to chicken to lamb, every chef worth… Continue reading
