Monthly Archives: August 2010

Egg Inquiry

As a chef, I find myself frequently fielding inquiries that are vast in their range of subjects.  Anything from which apple is best suited for a particular dish to what type of kitchen utensils are most appropriate for a specific … Continue reading

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Queen Anne’s Lace Flower Jelly

Enjoy Queen Anne’s Lace jelly with toast or spread on biscuits or pound cake, or serve it like I do, as a “spoon sweet” –
Literally eaten from a spoon, spoon sweets are traditionally served from crystal dishes, using small teaspoons, with strong coffee or tea and iced water. They are a brought forth as a gesture of hospitality in the Balkans, Middle East, and Russia. Continue reading

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