Monthly Archives: March 2010

Vegetable Sauce

My two favorite food groups are easily fruits and vegetables. But lets take a minute to focus on the veggies. Now, I prefer to have them either raw or steamed. But this dish can be even better with, you said it, a … Continue reading

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German Wines

German wines have been around for centuries upon centuries, dating back to 100 B.C. when the ancient Romans conquered the land and started planting grapes soon thereafter. In 1803, once Napoleon conquered the Rhine region, the land was then divided up … Continue reading

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Bacon Everything

Bacon seems to be the trendy ingredient this quarter.  There seems to bacon everything available – even ice cream.  This is an easy, rich, and flavorful cause that goes well with white and red wines, but I particularly love it … Continue reading

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Onion Tips

At every Cooking Party with the Chef event I learn something new.  In fact, the Chef’s personal tips are the most interesting part of the event.  Recipes are great, but the personal interaction with the chef is the best. At last … Continue reading

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Mayo Based Combinations

Mayonnaise is the base for so many dressings and sauces. It is egg, lemon juice, and oil based and is not cooked. I usually make the easier blender style with whole egg, dry mustard, salt, pepper, lemon juice, and oil. The lemon juice, … Continue reading

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Hollandaise Sauce

Hollandaise Sauce is an egg based sauce that is extremely rich, “high in blood pressure” calories, and not easy to make.  The basic recipe whisked egg yolks cooked over boiling water and a liquid (usually lemon juice, wine, or vinegar) … Continue reading

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Mornay Sauce

A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyere and half Parmesan cheese, but you can create your own unique combinations.  Variations include additions of egg yolk and grated cheese.  … Continue reading

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