October 24, 2008 at 12:45 pm (Cooking tips)
Use a potato with a high starch content …it makes for a puffier baked potato. Good starchy potatoes are: russet and Idaho.
Look for potatoes that have a smooth skin and no sprouts. Stay away from those with wrinkly skin or soft spots.
Store your potatoes in a cool dark spot away from your onions.
And don’t store them for months on end. A couple of weeks is what you should plan for
October 18, 2008 at 12:42 pm (Cooking tips)
Prepare what you need before you start. It’s how the pros do it and it simplifies the process when you are scrambling to put it all together.
Never cook with any wine you wouldn’t drink! You can substitute 1 tablespoon of fresh rosemary leaves with 1 teaspoon. of dried, but fresh is better. Try using a spray olive oil to coat your roasting pan.
To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.
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