Posts by moulton
Look for me at the Boston Wine Expo on February 15th!
On Sunday, February 15 from 11 am to 3 pm I will be greeting visitors in the Maple Leaf Farms booth (Maple Leaf Farms is a sponsor of my show) at the 2015 Boston Wine Expo. At 3:45 pm you’ll find me demonstrating my Bistro Duck Breast recipe on Maple Leaf Farms Stage I.…
It's not too late to enter my locavore challenge!
The deadline is June 21st. The prize? I will come cook with you and we will video tape it. Watch this video for the details.
Sara's Kitchen Revelations: The Ultimate Drink Enhancer – Flavored Ice Cubes
You can freeze anything in an ice cube tray and then float it in a drink. Fruit is an excellent candidate, any kind, pureed and strained (optional – I don’t mind seeds) will make a lovely addition to a summer drink. Or herbal or regular tea. They can be added…
Sara's Kitchen Revelations – Don't throw out that leftover coffee, freeze it.
After my morning cup (well, cups) of coffee all I want on a hot summer afternoon is iced coffee and what better way to ice it then with coffee ice cubes – double whammy! or you can take it even further and throw the cubes into a blender with…
Sara's Kitchen Revelations – Oversalted it? There is one solution.
I’m sure it’s happened to you – you forgot to taste one more time and added more salt anyway and then realized that suddenly your stew/soup/sauce was so salty it was inedible. For years I thought the answer was to add one of these three starchy foods: …
Sara’s Kitchen Revelations – Tomatoes Need Salt
There is absolutely nothing better in the summer than a ripe tomato. We have a garden in the back field of my parents old farmhouse and some years I can’t keep up with the crop: Even though this kind of harvest makes me feel slightly like Lucy trying to wrap…
Sara's Kitchen Revelations – Mise En Place is a Waste of Time for the Home Cook.
I take my life into my own hands by saying this. I’m sure all my chef instructors from my alma mater, the Culinary Institute of America, will want to shoot me at dawn. But here is what I have discovered from cooking dinner at home 5 or 6 nights a…
Sara Kitchen Revelations – Fresh Corn: Cook It, Chill It, or Lose It
I bet many of you, like me today, are picking up corn at the farm stand or farmer’s market, which is a good thing, because corn close to the source (as opposed to trucked miles from the farm) is fresher. But there is a problem with corn – the second…
Sara's Kitchen Revelations – Small People Need Big Knives
This is not about my Napoleon complex. I really mean it -we little people work better with a bigger knife. Actually, mostly, big people chop more efficiently with a bigger knife too. Why? Well, Here are two chef’s knives, side by side, an 8-inch and a 10-inch: The 10-inch knife…
Sara's Kitchen Revelations – You can bake a cake at 10,000 feet
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…