January 15, 1987 |
When you say "cassoulet," beans immediately come to mind. And, of course, they should, because the classical cassoulet, a French stew cooked in a casserole, is made with shelled haricot beans as well a meat. Well, cassoulets are not only confined to beans. We discovered, for instance, at La Palm D'ore at the Hotel Martinez in Cannes this summer, a lovely lobster cassoulet with tiny melon balls, prepared in the manner of the cassoulet.
June 21, 1999
Lighten Up You want flavor in your pasta without a whole lot of cheese? Two words: bread crumbs.
September 14, 1990 |
Bread Crumbs Recalled: Carnation Co. has completed the voluntary withdrawal from all retail stores in part of the West all Contadina Seasoned Bread Crumbs after two 9-ounce containers were found to each contain a single fragment of glass. The bread crumbs, produced by Detroit-based Quality Bakery Products Inc., have the first five characters of the production code--LD013--on the bottom of the container. Distribution was limited to Southern California, Nevada, Arizona, New Mexico and Texas.
March 10, 1988 |
Question: I recently purchased a beef melt. Can you give me instructions for basic preparation? Also, I remember my mother forming a pocket and stuffing this cut. Would you have such a recipe? Answer: For those unfamiliar with the cut, beef melt is the steer's spleen. According to information from the National Live Stock & Meat Board, spleen may be cut into small pieces, dredged in seasoned flour and fried with onion in hot oil.
January 16, 1997 |
I've been expecting the neighborhood birds to show up any time with picket signs. I regularly turn bread remnants into croutons and bread crumbs, but until recently, the crusts went to the birds. Some experimenting in the kitchen, however, proved to me that crusts don't need to be removed--even when making soft bread crumbs. The only exception: the few times you might want a pure white appearance. Otherwise, crusts add a golden brown color to the finished product.
April 15, 2009 |
A friend and I were talking the other day about -- brace yourself -- what we were going to make for dinner. I said, "Nothing special, just some schnitzel." Her eyes got big and she said almost in a whisper: "I love schnitzel." We then spent five minutes reviewing our favorite schnitzel variations. So far no surprises, I mean, what's not to love about schnitzel? Take a pork cutlet, pound it thin, roll it in bread crumbs and quickly fry it.