If you are unaware of the famous vichyssoise soup, you are missing out on one of the best soups, especially because it is so great in the summer. Vichyssoise is a leek potato soup that is mixed with cream and can be served cold.
The French soup was created by Louis Diat, a French chef who [...]
The vanilla bean is an ingredient that is seldom used although many know the taste. Vanilla flavoring comes from the vanilla bean, a thin pod of the Vanilla genus, native to Mesoamerica and spreading to Europe by explorers.
Many attempted to migrate the plant, although pollination was very difficult because the plant requires the Melipona bee [...]
I have recently realized that I have always been at the will of the grocer when I choose ground meat for my burgers. The discolored packs, bulk quantities of 80/20 chuck, and poor selections have spurred enlightenment of a new era of ground beef from home.
This recipe is for a sirloin burger, composed of solely [...]
You will need:
1 lb. sliced ginger root (younger roots work better)
1 lb. granulated sugar
5 cups water
To make candied ginger peel and slice 1 lb. of young ginger root into 1/8” slices. A mandoline works well here. Next, place the slices in a 4 quart saucepan with 5 cups water and set on medium to high [...]
Ginger is the rhizome or root of the plant Zingiber officinale. It is native to South Asia and has spread to other Pacific tropics such as Hawaii. Varieties of the plant can flower and be used in landscaping although the good edible ginger is less appealing and more rugged.
Choosing ginger
The younger ginger rhizomes are usually [...]
