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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 – 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'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 – 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…
This week on the show, I’m cooking poultry with guest chef Dale Talde.
This week’s show, Episode 419: The Bird is the Word, is all about poultry. Who doesn’t like chicken and it’s feathered companions, turkey and duck? In a salute to our favorite birds, I prepare Duck Confit with Braised Leeks and Sauerkraut and Angry Chicken, cooked with special guest, Top Chef’s…
Buffalo Rice
Makes 4 Servings Hands-On Time 25 Minutes Total Preparation Time: 25 Minutes Suggested accompaniment: Tossed green salad Ingredients 1 c long-grain white rice 8 oz boneless skinless chicken breast halves 3 T unsalted butter Kosher Salt 2 T hot sauce 4 oz blue cheese 1 c celery leaves, for garnish…
Equipment: All about my bench scraper
Each time I use my special extra-large bench scraper on the show I get many e-mails from viewers who would like to have one. My search for a source was unsuccessful until I found out that I was looking for it by the wrong name. So here’s the scoop. My giant…
Roasted Whole Branzino
For the fish and marinade: 2 whole Branzino, about 1 ½ pounds each, gills removed, patted dry The zest of 2 lemons 2 tablespoons fresh thyme 1/4 cup chopped parsley 6 garlic cloves, chopped 1 tablespoon sea salt 1 teaspoon paprika 1/4 cup extra-virgin olive oil For the glaze: 1…
Grilled Shrimp and Lettuce Wraps
For the shrimp: 1 lb. shrimp, 16-20 size or bigger, peeled and deveined 4 garlic cloves, minced 1/4 cup extra-virgin olive oil salt and black pepper 1 tablespoon sriracha BBQ sauce, optional 3 tablespoons thinly sliced scallions For the salad: 1 cup thinly sliced English cucumber 1 cup finely diced…