MARKET REPORT 2/8/10
Berries:
Not a whole lot of change in the bush berry markets this week. Strawberry packers are still recovering from last weeks rains and assessing losses. This weeks’ high demand due to Valentines Day should push this market higher, especially on stemberries. Cold nights and heavy rains have slowed down maturity on stems and [...]

Braising
Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants.
As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids like wine, stock or even cider or Armagnac, cover, and [...]

Clams in foil with Wine and Herbs
1/2 dz. – Clams ( cherrystone or littleneck clams work best), the larger the clam the more time it will take to cook.
splash – White wine (dry)
pinch – Oregano (fresh,chopped)
pinch – Basil (fresh,chopped)
pinch – Parsley (fresh,chopped)
pinch ea. – Salt and Black Pepper
2 to 3 [...]

Salsa Fresca – Simple, quick and easy! Takes a little knife work but well worth the fresh flavor.
(Fresh salsa)
2ea. – large ripe tomatoes, seeded, and diced
1/4cup – Red onion finely chopped
1ea. – Jalapeno seeded and chopped fine (wash your hands after handling chili)
2tbls. – Fresh lime juice(about 2 limes)
1tbls. – Cilantro chopped
1/2tsp. – Salt
1/8tsp. – [...]

Salsa is the Spanish word for sauce, and in Mexico it refers to sauces that are used as an ingredient for a variety of dishes and as a condiment. Salsas have been known for a thousand years in Mexico, most of the ingredients can be attributed to Spain’s influence on Mexico. In the United States, [...]

Up to this point you may have found it perfectly acceptable to eat off paper plates, or out of the pot you cooked in, this can’t last forever. When your parents come for dinner (and they will), they’re going to want to see that you can put a table together. The best way to do [...]

My wife has been craving bread pudding lately, so I took a look at what we had in the frig. and pantry, noticed we did not have all the ingredients for the recipe I was using.
So using what you have on hand you can improvise and the recipe can still come out great. So I [...]

Chef’s Knife:
Also known as the French Chef’s Knife.It has a very broad blade (called the Flat) and can range in length from six to twelve inches; the eight inch size being the most popular. The Chef’s Knife is used for all the chopping, mincing and dicing tasks and is essential for vegetables. This knife is [...]