Meatball hack

I LOVE  meatballs but I detest rolling them and frying them in small batches.  It takes forever and it spatters.   I picked up this little trick  a while back.  They are every bit as good as pan fried but in a tenth of the time.   Just use a small scoop and scoop them out into…

How to make a pie shield

Every find yourself in need of  a pie shield with none to hand?  Without shielding the edges on some recipes you end up with burt crust.  Here is a quick easy way to craft a shield that won’t slip or gape. Place your pie pan on a piece of tin foil and trace around the…

How to poach an egg

How to poach an egg Poached eggs are often bemoaned but really not difficult.  They require attention.  The runny, glorious yolk is absolutely delicious and worth the 2 minutes of concentrated attention. Vinegar is the secret to success.  It keeps the egg together while it poaches.  These are so easy, you will be amazed that you…

Wine Tasting Party

In preparation for our 25th anniversary party, I thought I would share a party staple… wine and cheese boards.  Multiple wines pair nicely with multiple flavors so much of it comes down to a matter of taste.  I am sure that a Sommelier could find a dozen flaws in my pairings but it passes casual inspection. …

Seafood Stock

Stock is inexpensive to make and far superior to anything that comes from a package.  I save vegetable scraps, bones and seafood shells to make stock as I need it. I store my scraps in the freezer until I have enough to make a good batch of stock.  One made, the stock refreezes beautifully for…