4 Tips for Making Perfect Mashed Potatoes
November 11, 2019
Mashed potatoes are one of those dishes that are easy to prepare, but can be difficult to do well. So, I thought I would share my top tips on making creamy, smooth and flavorful mashed potatoes: Use Yukon Gold potatoes. They produce the creamier texture I prefer. For a fluffier texture, use a mix of … Read more »
Easy Flaky Pie Crust
Who doesn’t like a delicious Flaky Pie Crust, especially one that’s easy to prepare? I love pie, probably even more than I love cake for dessert. I’ve spent numerous hours in my kitchen, experimenting with various ingredient combinations and methods to create the “perfect” pie crust. And for me, the perfect pie crust is one… Read more »
Fresh corn for a crowd
August 12, 2017
There’s nothing like a fresh ear of corn during the summer. It’s the perfect complement to any BBQ, and everyone loves it, even kids! My go-to preparations for fresh corn are boiling, grilling or sautéing. However, I have never been able to serve fresh corn to a crowd. Even my largest stock pot will hold… Read more »
14 tips on making fresh, flavorful salads
July 7, 2017
I often get requests to share my tips on making fresh and flavorful salads – in fact, my recommendations were featured in an article on salad making in the Colorado Springs Gazette. I have 14 tips to share that ensure you will have delicious, beautiful salads every time! My tips are divided into four sections:… Read more »
Making a Souffle Collar
February 21, 2017
What is a Souffle? A soufflé is a baked, puffy, flavored egg dish. Traditionally, a soufflé starts with a roux (melted butter and flour), liquid (often milk), egg yolks and flavoring (e.g., grated cheese, chopped or puréed vegetables, flaked fish, etc.). Beaten egg whites are then folded into this base, and the whole thing is… Read more »
How to Poach an Egg
November 23, 2016
I love poached eggs, but was always frustrated when they didn’t come out nicely shaped – I didn’t like the trailing pieces or rough edges on the whites. After experimenting with around a half dozen different tips on making “the perfect” poached egg, I created an approach that consistently works for me, and isn’t difficult…. Read more »
Perfect Pasta, Every Time
June 6, 2016
In my cooking classes, I am often asked for my secrets on how to cook pasta correctly – to ensure that it comes out flavorful, just al dente (not too chewy nor soft), not stuck together, and not slippery. So, here are my top 10 tips for cooking pasta perfectly, every time: Use enough water… Read more »
Roasting Fresh Tomatoes
Delicious tomatoes in the dead of winter? Why, yes – roasting fresh ones is the key. Do you love fresh tomatoes in your salads, but are frustrated by the lack of flavor and bland color of out-of-season (or store-bought) tomatoes? Well, look no further! I have found that roasting Italian (or Roma or plum) tomatoes… Read more »
Best Way to Grill Shrimp
August 27, 2015
The best way to grill shrimp is on skewers, on an oiled grill rack. First, soak 12-inch long skewers in water for a least 30 minutes. Preheat grill to high. Put vegetable oil or olive oil in a small bowl. Soak an old dishcloth or paper towel in the oil, draining off excess. When the… Read more »
How to Butterfly a Chicken Breast
March 18, 2015
Butterfly Chicken Breast Butterflying a boneless chicken breast can be quick and easy – just follow my step by step instructions! I love to cook chicken because it’s so versatile, and always have a few breasts in the freezer. Now, is it just me, or are chicken breast halves getting larger and larger these days?… Read more »
