I am not much of a baker but I certainly would not bother at all if I lived in Santa Fe, New Mexico or McCall Idaho, that is unless I owned this book: It is written by one of my most trusted baking experts, Susan Purdy, who spent years testing the recipes. Here is a little quote from the dust jacket: “Do your cakes collapse, souffles slump, cookes crumble and fruit pies fail? For those living at high altitude, baking…
Sara’s Kitchen Revelations – You can bake a cake at 10,000 feet
Sara’s Kitchen Revelations – The Secret Ingredient to Juicy Tender Chicken
Posted on June 17th, 2012 by Sara Moulton | Filed under Blog « New Discoveries « Useful Info | Submit Comment
Southerners always soak their chicken in buttermilk before dipping it in flour and deep frying it – that is what I learned on my live call in show on the food network. I thought it was a just a Southern thing, I didn’t realize it was a science thing. I knew that dairy was a tenderizer in baked goods, now I have learned it plays the same role for chicken. Buttermilk is not just a tenderizer, it also adds a…
Sara’s Kitchen Revelations: Milk is the Great Deodorizer
Posted on June 15th, 2012 by Sara Moulton | Filed under Blog « New Discoveries « Useful Info | 3 Comments
Love fish but wish it didn’t smell quite so fishy? And how about gamey venison or livery calves liver? How do you turn that assertive aroma and taste down a tiny notch? Soak that strong tasting ingredient in milk! I learned this years ago when I worked at a 3 star (NY Times awarded) restaurant on 13th street, here in Manhattan called La Tulipe. We routinely soaked fish, shellfish including soft shell crabs and scallops, calves liver and venison tenderloin…
Sara’s Kitchen Revelations – Watch out Beluga, there are some new caviars in town
Posted on June 12th, 2012 by Sara Moulton | Filed under Blog « Favorite Ingredients « New Discoveries « Useful Info | 1 Comment
Last Thursday I had a spectacular dish at INK in LA – Burrata with trout roe, garlic flowers, kataifi and much more Who says that cheese and fish don’t go together? But meanwhile, this trout roe reminded me how many new choices there are in the market in the fish egg department. And then over the weekend the New York Times Publishsed this article: A Roe By Any Other Name…
Sara’s Kitchen Revelations – Raw Beets are Very Tasty
Posted on June 10th, 2012 by Sara Moulton | Filed under Blog « Favorite Ingredients « New Discoveries « Useful Info | 6 Comments
When I was grating my beets for a quick saute for The Husband I happened to taste a little bit of the shredded beets in the raw state shredded gold and red beet salad and discovered that they had a very fresh, mild beet flavor with a lovely crunch. Beets are the new cole slaw!! Because I’d shredded two different colors I had a few styling choices . Either “arranged” in a pattern, or tossed. All…
Sara’s Kitchen’s Revelations – You Can Cook Beets in 3 Minutes
Posted on June 4th, 2012 by Sara Moulton | Filed under Blog « Favorite Ingredients « New Discoveries « Useful Info | 6 Comments
The Husband loves beets. Me, not so much. I think they taste like dirt. They take forever to cook – 45 minutes to boil or to steam, and if you steam them you have to keep adding water. They take a whopping 1 1/2 hours to roast, which is the best way to cook them, but then the whole house smells like dirt. And, when you peel a cooked beet, your hands get stained purple. My hands are already dry,…
Sara’s Kitchen Revelations – That artichoke stem is edible!
Posted on June 1st, 2012 by Sara Moulton | Filed under Blog « New Discoveries « Useful Info | Submit Comment
It is not only edible but also dense and tasty just like the artichoke heart. Last night I was preparing some monster artichokes for my son Sam’s birthday chez us, when I decided to get out the camera and film the process of trimming the stems. I actually learned this many years ago from Jacques Pepin, the great culinary technician and teacher, who I was lucky enough to work with at my last restaurant job. so, you simply cut off…
Kitchen Revelations: Greek Wines Taste Good
The first time I ever got drunk I was fifteen. I was on spring break with my mother and sister and we were sitting on the dock of the bay in Athens Greece. There was quite an interesting assemblage of people sitting around the table put together by my mother – actors, writers, artists, including one rather attractive 20 year old Australian male who told me I looked like Alice in Wonderland. (We found out later he was a pornographic…
Kitchen Revelations – Don’t throw out that rotisserie chicken carcass!
When I was a few years out of cooking school I went to France to do a 3 month apprenticeship at a 1 star restaurant in Chartres France. I certainly expanded my cooking knowledge but most of all I learned how to be thrifty. The French (and most Europeans, and probably all cultures except ours) do not waste one piece of food, raw or cooked. We served an amuse (little freebie hors d’oeuvres) at the restaurant at the start of…
Kitchen Revelations: my favorite pans
When I went on book tour in 2010 with my most recent book, “Sara Moulton’s Everday Family Dinners,” my sponsor was this elegant little cookware company called Chantal. They were relaunching a line called Chantal Copper Fusion, ” and wanted me to use it for my demos on the road. I knew I would not be embarrassed by these pans because they had a copper core and were not nonstick. I am not a fan of nonstick. The trouble with…
Kitchen Revelations – My new blog starting today
I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) – I was going to sit in on the first class to see what it was all about because I might be teaching another media class at the school, but in the two and a half hours I was there I decided, this is it, I must take this blogging thing more seriously, I must learn how to use…
Julia Child, A Legacy of Teaching the Joy of Food
I was recently interviewed by Michele Kayal of the Associated Press for an article honoring the memory of Julia Child on her 100th Birthday. You can read the story on salon.com right here.…
Check out my interview in LSA Magazine
I was recently interviewed for an article in the latest edition of LSA Magazine, the Alumni Publication of my alma mater, The College of Literature, Science, and the Arts at the University of Michigan. You can read the article, Dinner With Sara, at LSA. Here are the featured recipes: Roasted Salmon with Hot Mustard Cracker Topping… Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1/3 cup sour cream, low fat or full fat yogurt
Hope you’ll catch me on the Heritage Radio Network!
I recently had the opportunity to appear on Michael Harlan Turkell’s Heritage Radio Network show, The Food Seen. Michael is a freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines. You can hear the whole thing at The Food Seen… Episode 95.
Nice review of my new iphone app!
On March 20, 2012 Sara’s Kitchen was the subject of Toquemag.com’s Food App Review of the Week. Reviewer Steve Cooper noted, “I’ve reviewed several celebrity food apps in the past . . . and have been generally impressed. So I had some pretty big expectations for Sara’s Kitchen…. Just as her professionalism has been a constant over the years, Moulton’s transition into mobile is as smooth as her moves to celebrity chef and author.” He concludes, “Overall, this app