by Joni | Apr 26, 2019 | Blog, Recipe
The BEST grilled cheese sandwich ever!!!! This first part may sound weird it did to me when I was told about this incredible step. Mix butter and mayonnaise in a small bowl. Equal parts mayo to butter this equals crispy deliciousness Spread it on the outside of the...
by Joni | Apr 26, 2019 | Blog, Recipe
Clams and Mussels Finding fresh clam and mussels can be a daunting task. Make sure that you purchase them from a good fish market where there is plenty of turn over. Your eyes and nose will guide you. Fresh hardshell clams and mussels should look tightly closed or...
by Joni | Apr 26, 2019 | Blog
Spanish paprika or pimenton comes from western Spain’s La Vera valley. It differs from Hungarian paprika in that the chiles are dried over smoldering oak logs, giving them a smoky flavor. It comes in three heat levels, dulce (sweet), agridulce (bittersweet) and...
by Joni | Apr 26, 2019 | Blog
Asparagus is commonly sold in bundles of about 1 lbs standing upright in a tray of water. Choose fresh looking, firm spears with tight tips. Smell them first to make sure that don’t give off any unpleasant oder, if they do they are old. Check the cut of the ends of...
by Joni | Apr 25, 2019 | Blog
White flour can be stored for up to a year at room temperature. Keep it in an airtight container to prevent the flour from becoming susceptible to flour beetles and other kitchen pests. For long term storage, white flour will keep indefinitely in the freezer or...
by Joni | Apr 25, 2019 | Blog
Choose ginger with the smoothest skin. Fresh ginger is hard and breaks cleanly with a snap. If there are wiry protruding fibers at the break, you have old ginger and if the skin is wrinkled your piece of ginger is old. The fresher the ginger the better. When it is...
