Blog Archives
The holidays are upon us, and it’s time to start cooking. My family usually eats the same thing- caviar (domestic of course!), shrimp, French bread, and other snacks… there’s also always plenty of good chocolate and chilled champagne to go around.
It’s a busy time of year. In addition to cooking, there are presents to wrap, relatives to accommodate, and other work to be done.
These simple tips can reduce the amount of time you spend in the kitchen, and increase time spent with guests and family.
A lot of people are going to be having barbecues this summer- burgers and dogs will be thrown over hot coals, as will fresh fish, different cuts of meats, and there’s nothing like fresh grilled vegetables. It’s easy to get into a rut when cooking on the grill- the same old chicken and steaks can become boring, and if you have guests, you may want to spice things up a bit.
There are plenty of family-oriented restaurants in Regent Square; all types of food can be had. Unfortunately, very seldom do we see fresh fish on local restaurant’s menus. I’m sure the patrons that live in Regent Square would enjoy a good piece of fresh salmon, tuna, or halibut. Hopefully, the chefs at Regent Square’s soon-to-open restaurants, Cibo, and Root 174, will embrace the inner-fishes, and provide residents with an adequate sampling of fresh sea fare. Until that happens, here are a few suggestions on finding, and cooking fish.
Cooking fish can be difficult. It’s not like meat; if you grill a strip steak, and forget about it, it’s still going to be edible- not so with fish. If seafood is overcooked, even by a few minutes, it can become dry, tasteless, and unpalatable. Here are a few suggestions for cooking fish so that it turns out succulent, flavorful, and delicious.
Well, winter is officially over, and it’s time to get into shape, and shed the extra pounds that you might be carrying around. If you’ve had the opportunity to check your local grocery store’s produce section lately, you may have noticed that the veggies and fruit are just beginning to look more appealing.
When you work in a commercial kitchen, wasting food is frowned upon. Unused or wasted product increases your food cost, making bosses and owners unhappy. Here are a few things that you can implement in your own home to help stretch the almighty dollar.
Every year when winter rolls around, it’s time to make soup at work. Frigid from plummeting temperatures, clients and staff want warm, flavorful liquids to defrost their bones.
