Archive for April, 2007
how to cook tuna
how to cook tenderloin
Delicious food
glorious potatoes
What is sweet butter? Cultured butter? What makes butter better?
A brand-new tool is now available at Kitchen Conservatory that is perfect for mincing ginger. This ingeniously-designed, triangle-shaped grater easily grates fresh ginger root (no need to peel the ginger). Then, push the lever — the grating tines disappear — and the ginger is ready to be used. This grater is even better than the […]
Tonight, the Riverfront Times hosted an “Iron Fork” competition among four great St. Louis chefs. The secret ingredient was Grand Marnier orange liqueur, a surprising choice and a difficult ingredient to use in savory dishes because it is so sweet. Flames were shooting up as the chefs liberally added Grand Marnier to their saute pans […]
Chef Mike Johnson has a number of successful restaurants (Roxane, BARcelona, Cyrano, Boogaloo, and more), because he has a magic touch in the kitchen and cooks extraordinary food. Johnson has taught many, many cooking classes at Kitchen Conservatory and has graciously shared the secrets of his memorable dishes: lemon mashed potatoes, crispy chicken quarters, coconut […]
Be good to your pooch
favorite cookware