Don’t you hate it when you order a slice of pie that is soggy rather than dry and crispy? Well, I do so I thought I would share some tart making techniques with you. One such technique is called Blind baking and it is a very simple and effective way to prep a pastry shell.
For those of you that don’t know much about Mendoza, Argentina try to imagine putting Napa Valley in Denver with the Rocky Mountains surrounding the vineyards. This is the view that comes to mind when I think of Mendoza, except it is the Andes Mountains instead of the Rockies, its Malbec instead of Cabernet, and the price points are much more reasonable for good quality wine.
Many students have recently asked me about how to cook a proper steak, whether on the grill or a sauté pan. My answer is to just keep it simple, both in terms of ingredients and technique. A nice cut of beef requires nothing more than salt, pepper, and a hot grill or pan…
Many students have recently asked me about how to cook a proper steak, whether on the grill or a sauté pan. My answer is to just keep it simple, both in terms of ingredients and technique. A nice cut of beef requires nothing more than salt, pepper, and a hot grill or pan…
I recently held a cooking demonstration at Con’ Olio, a local olive oil and balsamic vinegar retail store. Most people, I found, see oil and vinegar as fixed in terms of use and versatility. However, true extra virgin olive oil and Italian balsamic vinegar (from Modena) are each unique in their own rights and can be extremely resourceful both in taste and in cooking applicability.