Kiwis have amazing health benefits and yet they’re difficult to incorporate into your normal eating habits, probably because the peel is so tricky to remove. You just end up with a lot of kiwi fur on your knife and no one wants that! Food & Wine has a great trick for peeling kiwi to avoid catching the fur while saving as much of the fruit as possible.
If you haven’t signed up to join ChefSteps.com, I highly recommend it. They also have a great YouTube channel. ChefSteps provides an array of recipes ranging from easy to advanced, and when they say advanced, the complexity is up there with Iron Chef gods.
This chicken noodle soup recipe blew my mind. At first glance, it doesn’t look like anything special. However, the chicken IS the noodles, making this instructional video far from mundane.
Sometimes I forget that vegan cooking can be quite simple. This eggplant dish is a great lazy meal since it only takes a few minutes to prep. The rest of the cooking time is baking in the oven so you can set it and forget it.
Did you know that there are 14 varieties of eggplants? Here, I used the most common one found in American grocery stores – the American or Globe eggplant with its bulbous, pear shape. If you’d like to create this dish with better presentation, try substituting with the Japanese eggplant with its long and thin shape, cutting in half lengthwise. You can also garnish with fresh green onions or chilies.
Most recipes for peanut sauce for satay or dipping sauce for spring rolls call for a handful of ingredients. The big secret is that you only need 3 ingredients!
Chunky Peanut Butter + Hoisin Sauce + Water, that’s it! More specifically, you need 3 parts peanut butter to 1 part hoisin sauce. Add water to yield desired consistency. Microwave for 15 seconds to help the sauce mix. Mix slowly with a spoon or whisk. Add 1 tablespoon of water at a time, mix, then add more water if the sauce is still too thick. Garnish with fresh chopped peanuts.
Oysters don’t have to be reserved for a special occasion or only enjoyed in a fine restaurant. They’re quite easy to prepare at home whether served raw or cooked. I’d also like to share with you a delectable, magical, fantastical sauce made from Hog Island’s hogwash recipe and my own little sumthin sumtthin on top. This preparation is absolutely the best way I’ve had oysters. Recipe and how to shuck video after the jump. I hope I’ve demystified making oysters at home for some 🙂
Here on the West Coast, Dungeness crab season is well under way. The crab season peaks at the start in December and runs through June. Here are more Dungeness Crab Season Facts.
Some people lament on how dry Dungeness crab meat can be, but they may not be doing it right. I’ve experimented with cooking live crab at home and I found the perfect method to yield totally cooked but very juicy meat. I prepared crab for a picnic party of 10 and made dipping sauces. The crab meat was so good on its own that no one used the sauces!
Macheesmo.com posted this method for fail-proof, perfect soft-boiled eggs. This is truly a game changer. No more overcooked or undercooked eggs, ever. The instructions involve boiling eggs in 1/2 inch of water, covered for 6 minutes and 30 seconds. America’s Test Kitchen also validated this method after experimenting with thousands of eggs.
Here is the result of my replication:
Adding a teaspoon of baking soda to the boiling water is supposed to help with separating the egg-shell when peeling.