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Miscellaneous

Hand-Dyed Eggs

April 11, 2010 by Charles 6 Comments

One of the things I most admire about man, is his ability to create art – his penchant for creativity.  Art is, of course, a loose term, as anyone who has visited a modern gallery knows.  One man’s junk will always be another man’s treasure.  A piece of art will always be undervalued to one and overpriced to another.  But that’s not really the point, at least as I see it.

For me, the point is to discover what I consider to be art, to stumble upon a work and to declare it, by my fiat alone, some thing of genius.  In the world of architecture, I throw that label on Santiago Calatrava, whose sweeping shapes and arcs on the Milwaukee Art Museum take the viewer from one work of art into another.

In the world of literature, I favor From Paris to the Moon, a work of non-fiction that captures …

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Filed Under: Miscellaneous Tagged With: Eggs, Holidays

Tzatziki Sauce

September 28, 2009 by Charles 2 Comments

This yogurt and cucumber sauce is a staple of Mediterranean cuisine.  It can be served with pita bread, as an appetizer, or accompany falafel or meat, as part of hearty meal.  To reduce the water content, tzatziki sauce is traditionally made with strained yogurt.  Fortunately, most grocery stores now sell Greek-style yogurt, which is already strained, meaning you can prepare homemade tzatziki sauce…

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Filed Under: Miscellaneous Tagged With: Greek, Mediterranean, Sauces, Yogurt

Vanilla Sugar

August 20, 2009 by Charles 1 Comment

Adding some vanilla-sugar is one of my favorite ways to spice up a recipe.  Where ordinary sugar might seem dull and uninspired, the simple addition of vanilla-sugar gives any dish an extra sense of wow!  Best of all, …

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Filed Under: Miscellaneous Tagged With: Vanilla

Homemade Vinaigrette

July 26, 2009 by Charles 2 Comments

Vinaigrette

A simple vinaigrette requires no more than four ingredients and can be whisked up in a matter of seconds.  The simple rule for a vinaigrette is vinegar, salt, pepper, and olive oil, with the olive oil to vinegar ratio at 2:1.  A little Dijon mustard helps emulsify the combination.

But since you’re making this at home, there’s no reason to settle for simplicity.  You can add diced shallots, roasted garlic, grated ginger, dried oregano, or wild honey to your vinaigrette, tailoring it to the tastes and dishes before you.  A homemade vinaigrette will typically …

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Filed Under: Miscellaneous, Salad Tagged With: Dressing, Quick and Easy

Mornay Sauce

May 30, 2009 by Charles Leave a Comment

Mornay Sauce

To make a croque monsieur – or in this case – a croque norvegien, you need to make a mornay sauce.  And to make a mornay sauce, you need to trace through two of the most basic sauces: the roux and the béchamel.

Together with hollandaise, velouté, tomato sauce, and espagnole, béchamel is considered one of the five “mother sauces,” – so named, because these five sauces form…

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Filed Under: Miscellaneous Tagged With: Sauces

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