This is not a novel idea, but is contemporary to certain extent. The idea of baking fish fillets the Italian way with herbs, white wine, olive oil, salad plants, pepper and other such zesty stuff, tastes better than the traditional fried fish. It secures.
River Cobbler: A sting to fried fish Read More »
Nothing can replace a tangy trout in the fast approaching ‘barbecue season’. It is all about grilling the trout and topping it with that wonderful salsa made up of snappy lime, chili, avocados, pineapple and red pepper, and loads of apricot to give the…
The trenchant trout Read More »
You can try a whole lot of dishes with that complex seafood. Now, as it is made easy for you, just go for a catfish casserole, catfish in Italian white sauce or have it just as a snack. You can
Catfish cut down to create cooking wonders Read More »
Every time you look at a dark chocolate, you don’t think, do you? Bet on it, it’s the sensuous feeling that ruthlessly ignores all that goes into a chocolate to make it worth the feeling.
This is not a different perspective, but being a cook, I can give.
Let chocolate stay a Choc-late, for now! Read More »
Health bars claim to be healthy with all the preservatives, additives, refined sugar and saturated fats. If all that is healthy has to be in a bar, then one has to think in terms of whole food substitutes. The Hammer Bar has completely analyzed the…
Hammer away preservative with hammer bar Read More »
Haute cuisine is a different ball game altogether. It engages a chef to go beyond cooking, and style the food in a way that it can be presentable enough for pinups.
In the first place, a food stylist should be aware of color composition that could be.
Is your food haute? Read More »
It is all in the packaging that sells the wines. No, it is not on the labels. It is replacing corks with screw caps which make it easy to open . Jon Fredrikson, an industry consultant based in the San Francisco Bay area, finds that Americans don’t want…
Boxed wines: Unscrewing and not uncorking the wine bottle Read More »
I always had a belief that seafood tasted great with white wine, as both are acidic in nature. I still believe in that pairing.
This time it is preparing the sauce with white wine,shallots, onions and parsley in before pouring it over sauteed scallops…
Seeing the scallops through the wine Read More »
Beth knows what to do with herbs. Instead of keeping them to seasoning or dressing, she stuffs fresh thymes, sage and rosemary along with oranges into the roasting chicken. Herbs would permeate into the meat and enhance the flavor and aroma of the…
Andrew Barrow the food blogger writes about it as he sips the same from his wine glass. And as he ‘types’ about this ale he credits Royal Botanic Gardens at Kew, London, on their efforts of conservation of plant species under the threat of extinction….
