As with most new things these days, I went to the net for more details about this intriguing ingredient. Eventually, I would learn that the sake lees I had in my possession is referred to as sakekasu and is very often used for curing vegetables.
Access to an array of cuts, mainly that of the leaner portions have become our go-to cuts to consume on a regular basis. Gone are the days where the household picks up a whole chicken, breaks it down, makes a pot of stock, and has several days worth of food. The truth is, most of us wouldn't know what to do with a whole chicken besides possibly making a pot of soup or roasting one whole.
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
It's year 2006. I'm running the Spice of Life kitchen inside Foodworks in Guilford, CT. I am deeply devoted to eating raw food, meaning, I have begun a journey where cooking food is not a reality for me. It's a story worth writing a book about, but for now, I'll spare you the details.
Join our very own Chef Frank Giglio and Daniel Vitalis for a 2 week virtual course dedicated to eating acorns. From start to finish, these two will share their go-to techniques for harvesting, processing, and cooking acorns.
There are certain culinary techniques that are just crucial to have in your repertoire, as they can sometimes pull you out of a pinch! The 6-minute egg is one of those recipes that really comes in handy. The soft, runny interior is my absolute favorite topping on a hot bowl of broth. They work great on big hardy salads and can also stand alone when you just want a quick snack.
A few nights ago I cooked dinner for the family and friends. A subtle craving for some Italian home cooking and plenty of ripe tomatoes gave way to a late summer staple, the caprese salad. So incredibly simple, yet good quality ingredients are key to the success of this dish. Maybe just an hour before prepping dinner, I headed over to a nearby farm to pick up some fresh, raw milk.
There's nothing quite like a creamy caesar salad, especially in the height of the summer. The thick dressing coats light and crisp romaine topped with plenty of salty cheese, croutons, and the occasional grilled shrimp or chicken.
Stuffed clams are one of those classic New England dishes that fed me throughout my childhood. You can find them in seafood restaurants, at the bar, or packaged perfectly in the freezer section of your local supermarket.