Entries in Food and Eating (85)
I’m a huge fan of organic food – I try to buy as much produce as I can that’s marked with the organic label. But now that my husband and I are watching our wallets a little closer, I’m finding organic is sometimes out of our price range. Why would something that uses no pesticides be so expensive?
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I’m a huge sushi fan so until I became a chef, I rarely ate raw fish at home. I guess I was a bit nervous about how to store, prepare and serve it so that it would not only taste good but also be safe to eat.
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I would argue that eggs are a perfect food. They’re packed with protein, supply essential amino acids, contain lots of vitamins and even come in their own handy carrying case – the shell. They’re one of the most inexpensive forms of protein in the grocery store today.
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Just like cheeses made from cow’s milk, goat cheese comes in a variety of forms: soft and spreadable, aged and semi-firm, marinated in olive oil, or even wrapped in grape leaves. Its subtle tangy flavor makes a unique accompaniment to salads, hors d’oeuvres, side dishes and even desserts.
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Back to Basics - Cooking 101
Posted by
Tselani
in Food and Eating, Portland, cooking classes, culinary classes
According to a recent study, 48% of Americans are eating out less than they did six months ago. Since people are looking for new ways to stretch their dollar, we are returning to the kitchen and cooking our own meals. For some, this may come as a welcome responsibility – a new chance to sharpen knife skills, try new recipes, and practice new techniques. But for others, this idea sounds far from tempting.
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