|
|
November 23, 2009
Denise Simmons, MG Corporate Executive Chef
With the holidays rapidly approaching, many will see an increase in socializing - and for some this can mean an increase in alcohol consumption. I thought it would be a good reminder to all (but particularly those serving in academic settings) that all alcohol added to recipes is not cooked off. Below is a chart of how much alcohol is retained in a recipe, depending on cooking method.
|
|
Read more...
|
|
October 23, 2009
Denise Simmons, MG Corporate Executive Chef
‘Tis the season for locally grown winter squash! I’ve been cruising through some web sites & come upon a wealth of information on all the different varieties and how best to serve them. Thank you Bon Apetit and
Homestead Farm!
I’ve also included a recipe, which calls for butternut squash, but you can substitute any winter squash.
Winter squash, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. Their shells are hard and difficult to pierce, enabling them to have long storage periods between one and six months. Their flesh is mildly sweet in flavor and finely grained in texture. Additionally, all have seed-containing hollow inner cavities.
Most common varieties of winter squash include:
|
|
Read more...
|
|
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
|
