Favorite Ingredients
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…
I share my love of corn and tomatoes in this summer’s U of M Alumnus magazine.
Corn and Tomatoes!!! my two favorite vegetable/fruits. Here is my latest U of M Alumnus magazine article sharing everything I know about these two stars of summer. You’ll find the article here.
Sara's Kitchen's Revelations – You Can Cook Beets in 3 Minutes
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…
Sara's Kitchen Revelations – Raw Beets are Very Tasty
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.…
Sara's Kitchen Revelations – Watch out Beluga, there are some new caviars in town
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…
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: 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…
Wonton Skins
One of my favorite “secret” ingredients is prepared wonton skins. They are found in the freezer section of the supermarket and occasionally in the refrigerated section. They come in a variety of sizes and shapes and cook up just like fresh Italian pasta. I keep them in my freezer to make…
Wondra Flour
When I am sautéing a piece of fish, chicken or other protein and I want to dip it in flour, I now reach for Wondra flour. Wondra is the kind of flour my grandmother used to use to thicken gravies. According to The Nutrition Bible by Jean Anderson and Barbara Deskins…
Rick's Picks
The memory of pickling dilly beans in Vermont with his parents in the 1970s inspired Rick Field to begin making pickles in his Brooklyn apartment in 1997. After lots of research, he began turning vegetables from the local farmers’ market into a creative collection of award-winning pickles with names you…
Rick’s Picks
The memory of pickling dilly beans in Vermont with his parents in the 1970s inspired Rick Field to begin making pickles in his Brooklyn apartment in 1997. After lots of research, he began turning vegetables from the local farmers’ market into a creative collection of award-winning pickles with names you…
Kenyon's Johnny Cake Corn Meal
Kenyon’s Grist Mill in South Kingston, Rhode Island has been producing stone-ground cornmeal for traditional New England Johnny cakes since 1886. In a site that has been a Grist Mill since the early 1700s, they slowly grind all their whole-grain meals and flours with the original granite millstones to produce…
Kenyon’s Johnny Cake Corn Meal
Kenyon’s Grist Mill in South Kingston, Rhode Island has been producing stone-ground cornmeal for traditional New England Johnny cakes since 1886. In a site that has been a Grist Mill since the early 1700s, they slowly grind all their whole-grain meals and flours with the original granite millstones to produce…
Jamison Farms
Thinking about lamb? Take a look at the first choice of chefs and food writers. In rural Pennsylvania, the Jamisons raise about 5,000 lambs a year on a 100% natural diet. A variety of cuts of fresh lamb as well as stews, soups, sausages, pies and other prepared foods are…
Smoked Paprika
A few years ago American chefs and food writers started using smoked paprika in their recipes and you’ll be surprised how much flavor a little of this special seasoning can bring to a dish. Available in sweet, bittersweet, or hot, smoked paprika is made in Spain from peppers that are…
Les Lavandes Pumpkin Seed Oil
Pumpkin Seed Oil makes a welcome gift for food lovers any time of the year. Arnabal International is the importer of a selection of essential oils, flavored oils, balsamic vinegars, and flavored vinegars that are created in Provence by a chef-owned company, Trois Etoiles. The nutty, roasted flavor and spicy…