To get started I microwaved some white and milk chocolate chips (bought from any grocery store) until they were smooth. See the two bowls in the picture? We will use this to dip the donuts in later. I used an electric stove and a non-stick pan (I am sure it can be any pan) on medium heat for about 20 - 30 minutes before I got started.
Relax. Breath deep. Its not…that hard. This will make 1 to 2 pounds of Asparagus. 2 pounds of the ‘pencil’ like Asparagus is what we suggest. If its much thicker than it will be longer to blanch them.First get two pots and a bowl. In the one pot fill it half with water and then add salt to it till it tastes salty (salty like ocean water). Fill the other… Continue reading
*Thanks to Robert @ the Chocolate Guild & Chocolatier Noël TemperingTempering is a crucial step in creating any types of truffles, bon bons, pralines, or any type of chocolates. Tempering is the process of developing “Beta” crystals in chocolate. Below you will find the temperatures to properly temper chocolate. Below that, the process will be described and the supplies needed will be listed… Continue reading
*Thanks to Chef Ira Krizo, Christian Chefs Fellowship (Director), Pinehurst Inn & White Pine Restaurant.Risotto is a rice dish prepared al dente (not crunchy, but firm grains) with a unique smooth and creamy texture and consistency of firm rice grains bound in its velvety sauce, making it far unlike any other rice dish in the world. The major components of this unique Italian dish are a particular kind… Continue reading
Well folks, I know that previously I have talked about one of our (Stephanie and I) favorite meals which is a Black Bean Burger and Sweet Potato Home Fries…of which I left a recipe link in an earlier blog, very easy!
Just a quick lesson on making roasted onion cups…
