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Monthly Archives: November 2011
Technique: How to prep oranges for candied peel
The OCD-afflicted among us are going to enjoy the organized manner in which it’s best to peel citrus for candying. I have never been one to indulge in the wreckless abandon of tearing off the skin of an orange willy … Continue reading
Ingredient: Oranges
Little did I know how little I know about oranges. Or so I was told when I visited an orange grove recently, located on the aptly named Orange Blossom Drive here in Southwest Florida where I’m visiting family. These are … Continue reading
Postcard from Down South; Happy Thanksgiving
If you want to turn your life around, try thankfulness. It will change your life mightily. ~Gerald Good (I count you among my many blessings this Thanksgiving…thank you for reading, cooking and eating with me. Sending you Thanksgiving blessings from … Continue reading
Lebanese talami bread; ask and you shall receive.
Last Thanksgiving was my first one away from my family. That may sound wacky to some given that I’m not exactly a kid, but for the Lebanese among us it probably sounds about right. Our families tend to stay close, … Continue reading
Technique: How to proof yeast
There was one aspect of culinary school that could, if you wanted, be compared to law school: every week officially, and every day casually, we were asked by our instructor Frances to recite what we knew about the various concepts … Continue reading
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