Jerk Seasoning

Jerk_Seasoning

This is actually a great rub if you’re smoking meat or making bbq. It’s not as spicy as some jerk rubs so you can add more cayenne if you like a little heat.

Salted Caramel Sauce

Salted_Caramel_Sauce1

This sweet and savory Salted Caramel Sauce is great for cheesecakes, chocolate, ice cream and any other dessert you can think of!

Homemade Taco Seasoning

This is just a basic taco seasoning mix that is great in a pinch and can keep in the spice cabinet for up to 6 months. Much cheaper than the store-bought packets too.

Pate Brisee

mb_1002_pate_brisee_l

Pate Brisee is a basic dough recipe for pie or quiche crusts as well as other pastry foods like tarts. Pate is French for dough and Brisee is French for shortcrust, so in English this is Shortcrust Dough. See those years studying voice & opera in foreign languages paid off!

Chocolate Glaze

Chocolate Glaze Recipe type: Basics This is a great glaze recipe for ice cream sundaes or Boston Cream Pie! Ingredients ½ cup(s) heavy cream 4 ounce(s) chopped dark chocolate 1 tablespoon(s) unsalted butter 3 tablespoon(s) corn syrup Instructions Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, […]

Ingredient Substitutions

ingredientsb

Who has ever been in the middle of a cake and realized they were out of buttermilk?? I HAVE! Don’t throw that batter out and don’t panic because you can use this easy Ingredient Substitution guide to help you figure out what to do!

How to Stock Your Pantry

Stocked pantry

I had some people ask me to compile a guide for stocking your pantry and this is the best I can come up with.  I looked at my own pantry and a few sites and even checked out Martha Stewart’s guide to stocking.  (BTW Martha, who in the world are you stocking your pantry for??) […]

Honey Mustard

So basic honey mustard is 1 part honey and 1 part mustard.  I like to use half dijon mustard and half regular prepared (like French’s) mustard. Another variation is to make Honey Mustard Dressing.  Take 1 part of your Honey Mustard and 2 parts Mayonnaise.  Add a splash of lemon juice and salt and pepper […]

Brown Gravy

Brown Gravy This is traditional and the most basic brown gravy. You can add seasonings and other ingredients to make it even better. See the variations below. Ingredients ⅓ cup meat drippings (meat grease from roast, pork chops,ham, or other meat) 3 cups meat broth ¼ cup flour Salt and pepper to taste Instructions Heat […]

Cream Gravy

Cream Gravy Cream Gravy is one of those basics every cook should know. It’s really easy and can set up in no time. Ingredients 3 tablespoons drippings 3 tablespoons flour 2 cup milk ½ cup heavy cream salt and pepper to taste Instructions Pour all drippings from skillet into a small bowl; measure and return […]

Perfect Boiled Egg

These are the “standards” for getting a perfect boiled egg.  Directions are for Hard-Boiled eggs, if you want soft boiled just take the eggs out sooner (about the 6-7 minute mark) HOW TO MAKE PERFECT HARD-BOILED EGGS: Eggs that are too fresh are difficult to peel, so always keep eggs in the refrigerator for a week […]

Simple Syrup

Simple syrup is just one of those basics everyone should know.  It can be used for anything from cocktails to being the base for a bundt cake glaze. 1 cup water 1 cup sugar Heat in a saucepan until the sugar is completely dissolved.