Category Archives: Reference

• How To Prep and Cut Leeks

  Submitted by Katrina on Sun, 04/03/2012 - 3:30

  Tags:cooking leeks, cutting, cutting leeks, help leeks, how to cook leeks, how to cut leeks, how to leeks, leeks, prep, reference, vegetable, vegetable prep
  

  

  Leeks are a fantastic vegetable to use, but a bit of a pain in the ass. They’re a cousin to garlic, onions, shallots, and scallions (aka green onions), and I think taste like a sweeter shallot. To me the most common dish made with leeks is potato leek soup, a personal favorite, but really you can use them in most recipes where you might use an onion but are looking for a slightly milder / sweeter, and less overpowering flavor. They’re easy to find year round, but are considered in season from fall through early spring.  Read more...

• How To Prep and Cut Fennel

  Submitted by Katrina on Sun, 04/03/2012 - 10:44

  Tags:cooking fennel, cutting, cutting fennel, fennel, help fennel, how to cook fennel, how to cut fennel, how to fennel, prep, reference, vegetable, vegetable prep
  

  

  Fennel is a pretty versatile vegetable. The seeds from the plant are used in a lot of the sausages that we eat, but it’s the bulb we’re interested in today. Fennel’s a crunchy and slightly sweet vegetable with a hint of licorice flavor that’s eaten both raw (mostly in salads), and cooked (mainly in Italian and Mediterranean dishes). It’s considered in season from autumn through early spring.

  When you’re buying fennel in the grocery store you’ll see a white bulb with a bunch of skinny green stalks topped with feathery green leaves. It’s the white bulb part that’s used in most cooking. While the stalks and leaves are edible, they don’t have a great flavor and are really only used for garnish, if at all.  Read more...

• An Explanitation of References

  Submitted by Katrina on Tue, 13/09/2011 - 5:17

  Tags:reference
  

  

  
  First off, this image has absolutely nothing to do with references, but they’re my favorite and I’m hungry so I’m sure you can figure out how they ended up there.

  You know when you’re about to cook something, say steaks or a pot roast, and you just can not remember what temperature medium is?

  What? You do remember those types of things. Well then, this section may not be for you. You can head on back to the recipes and look at the pretty pictures some more (no snarly comments about me flattering myself by calling the pictures pretty, I know that I’m flattering myself).  Read more...