Posts Currently viewing the category: "Learn"

While our son was growing up, we worked crazy long hours. I’m not complaining, just stating a fact. One other fact of our life is that we always ate dinner together. Even if it meant me riding my bike home from Gleason’s Boxing Gym like a mad woman to get to Gourmet Garage…(Read More)

In the News

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It’s been a roller coaster week for Aroma Cucina! On top of crazy festa doings, we’ve had some other good stuff going on…(Read More)

The results of our Kitchen Confidence survey are in! There are some surprising food and cooking trends: 23% of you use your microwave as a butter melting device, and no one buys bottled salad dressing. Oh, really now…. ? Here are the delicious details…(Read More)

What kind of cook are you? Do you cook a little? Do you cook a lot? I’ve set up a quick, fun Kitchen Confidence survey to get an idea of what goes on in our kitchens. We’re working on our second cookbook and I’d love to hear what you think about cooking…(Read More)

Kitchen Magic What is the emergency, go-to, secret weapon that I try to keep in my fridge at all times? And it’s not ketchup, although mustard takes second place. First place goes to:….Veal Stock! If Merlin the Magician waved his wand in your kitchen, he would give you this Secret Weapon…(Read More)

High Atlitude Chopped I’ve got at least 20 years of experience under my belt, or in my ski boots, whatever the case may be, but I still think high altitude cooking is a royal pain. It’s like playing an endless game of Chopped. Fresh food ebbs and flows depending on if anyone has…(Read More)

For centuries, for millennium, olives were picked the same way: grasp a branch and lightly running your fingers downward, gently pluck and pull the olive away from the branch. Let the olives drop into a basket or a well placed net. At the end of the day, your hands feel soft and supple from handling…(Read More)

Even the most casual wine drinker probably knows the difference between a chardonnay and a white zinfandel. If this is the case, why don’t the most passionate chefs or home cooks know more about their olive oil? Maybe the chefs know a brand name, but do they know what variety of olive is used…(Read More)

Mysterious because there are more variations on this classic cocktail than I’ve seen for any other cocktail. It’s odd that this cocktail has no ‘definitive’ version, although it is alleged to be the precursor to the Martini. Marvelous because it is very delicious in an aromatic way. Mythical because every cocktail historian has…(Read More)

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