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Asparagus is one of my favorite spring vegetables. I love the nice, clean, grassy taste, and it’s really versatile to cook with. You can grill, steam, sauté it…asparagus also makes a great addition to pasta’s and salads. In this recipe, I show you how to clean it, so that you can get rid of the tough/woody part while keeping that beautify tender stalk.
I’ll admit that making your own pasta is a bit time consuming. But, I’ll also contend that homemade pasta is one of the best things you can make at home. While it does take some time, it’s not super hard, and there is a high level of satisfaction you’ll get from making your own. And it’s sooo tasty. In this recipe video, I show you how to make a homemade fettucini pasta – one of
Here is a short cooking video where I show you how to slice an onion. One of people’s chief complaints about slicing onions, is doing so makes them cry. Well, the best way to reduce the tears is to move quickly. And to move quickly, you need to have solid knife skills. Unlike julienne onions, when I refer to slicing,
Fruit is probably under-used in savory recipes and apples are one fruit that shouldn’t be. In this cooking technique video, I show you how to chop up an apple, which, in this particular case, I used an apple and black bean salsa. But no matter what recipe you’re making, savory or sweet, knowing the right knife techniques will help you in a number of ways.
I would guess more than 50% of the dishes I cook call for onions, and many of those for diced onions. Getting proficient at cutting an onion (along with other knife skills) is absolutely essentially, if you want to cut down (pun intended) on your prep work, and spend more time eating. In this cooking video I show you a technique for dicing an onion that is far quicker than what yo
In this cooking video, I show you how to chop a jalapeño pepper. As I’ve said before, knife skills are a very important part of cooking. As a cook, you can easily spend half (or more) of your time on prep work, so getting fast is important. Wouldn’t we all rather be eating than chopping?
There are few issues you should be aware of when you’re chopping jalapeño peppers:
As I've mentioned several times, developing great knife skills saves you a ton of time and effort in the kitchen. Here’s a quick cooking video showing you how to chop lemongrass. Lemongrass, as its name would suggest has a fragrant lemony sent to it, and can be a great addition to a lot of dishes. I use it in a lot of my Asian cooking, as well as lot of soups.
Need to julienne an onion? Well fortunately I’ve got this cooking video that shows you just how to do it. As I’ve said, before, prep can be the longest part of making any dish, and I want you to get the knife skills needed to get through it as quickly as possible.
It took me a long time to learn to like Brussel sprouts. Memories of over-cooked, limp spouts linger in my head. But they don’t have to be that way. Cooked right, Brussels sprouts make a great addition to so many meals. I love to pan roast them so they get nice and caramelized.
Said very simply, I cook with a lot of garlic. While I don’t put it in every dish I make (or think I have a heavy hand), garlic is pretty close to universal, and I probably go through a full bulb about every week. For such a small item, garlic packs quite a punch and there’s a whole lot of lessons and tricks to learn. Here, I only show you one.
