News
Flour: What is the difference between bread and all-purpose flour?
Sharon e-mailed the Kitchen Shrink to ask,” What is the difference between bread flour and all-purpose flour?” The difference is the percentage of protein (gluten) to starch in the flour and that is determined by the type of wheat the flour is made from. Bread flour is made from high-gluten…
Take a look at my story in Who's Hungry Magazine!
The Early Summer issue of the on-line food magazine, whoshungrymagazine.com, just went live and I hope you will check out my story about summer memories from Laurel Farm. You can find it right here.
Sara's Kitchen Revelations: Milk is the Great Deodorizer
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…
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 – 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.…
Stuffed Strawberries
I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…
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…
Cooking on wood: How do you select wooden planks for cooking?
I recently got an e-mail from Coley asking about cooking salmon on cedar planks and adding, “I’ve researched it enough to know there is more than one type of cedar and that means different flavor to the food. Also, there was enough information available I’m confused. Could you point me…
Sara's Kitchen Revelations – That artichoke stem is edible!
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…
Here are my GMA recipes.
Looking for the recipes from the new Gourmet Cookbook, Gourmet Weekday, that I made on Good Morning America? Here are direct links: Korean Flank Steak Chopped Salad Blackberry Peach Cobbler