Olive Oil

Freezing Fresh Herbs

May 14, 2016

Freezing Fresh Herbs Spring is here and it’s time to grow a variety of herbs, but what do you do when you have an abundance that you don’t want to go to waste? The answer is to freeze them. To freeze hardy herbs like thyme or rosemary, chop the leaves...

Weekend Grilling

April 16, 2016

Now That I Have These Beautiful Butcher Shop Steaks I Am About To Put Them On The Grill. Before I Grill Them, However, I Let Them Sit Out For 1 Hour On A Platter So That They Come To Room Temperature. I Drizzle Them With Olive Oil And Sprinkle With...

Black Garlic

April 12, 2016

Black Garlic Black Garlic has been around for quite awhile and is an ingredient that chefs have been using across the country. Think of it as “sweet meets savory.” Black garlic is made when heads of garlic are aged under very specialized conditions until the cloves turn black and have...

Last Night’s Standing Rib Roast

October 26, 2015

Now that the weather has begun to get cooler it’s time for roasts. Standing rib roast is my all-time favorite minus the price tag. So easy to make, too. Turn oven to roast at 350 degrees. Thyme and basil on top along with garlic and olive oil. Place uncovered in...

Watermelon

August 21, 2015

Watermelon Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer. Treat It Like A Steak Cut watermelon into 2 inch slabs...

Tips For Deep-Frying

March 11, 2015

Tips For Deep-Frying Deep-frying is such a guilty pleasure because no cooking technique gives food that irresistible crunchiness. Because it is also one of the least frequently used cooking methods, here are some important tips to help you achieve Deep-frying nirvana. Choose the right pot. To deep-fry properly, the food...

Perplexing Foodstuffs

Perplexing Foodstuffs

February 10, 2015

Perplexing Foodstuffs There are those foods that can be rather difficult to figure out how to eat without looking like you were born in a cave. Here are some useful tips for properly eating perplexing foodstuffs. Artichokes Pluck off artichoke leaves and scrape the tender part (not the prickly point)...

Don’t Forget The Seeds

October 15, 2014

Don’t Forget The Seeds! Just like pumpkins, the seeds of butternut and other hard winter squashes can be tossed with a splash of olive oil and a pinch of kosher salt, then toasted for a crunchy every occasion snack. 

Roasted Leg of Lamb Roman Style

November 10, 2013

  Roasted Leg of Lamb Roman Style This is such an easy Sunday meal.  For this traditional Roman dinner, purchase 1/4 of a nice fat “abbacchio”.  In Rome “abbacchio” is a very young lamb, which has been fed only with milk. I usually purchase my “abbacchio” from a nice butcher...

Lamb Cooked 3 Ways

September 30, 2013

Lamb Cooked 3 Ways Cooked low and slow, lamb shanks become rich with complex flavors.  Lamb shoulder is also a great choice for slow cooking.  Good value cuts are: Shoulder Chops, Stew Meat, Ground Lamb, and Leg Steak. The USDA recommends cooking all whole muscle cuts of lamb to at...

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