How do you feel about the news? Would you watch Padma star in a sitcom?
I went to dinner the other night with the ruggedly down-to-earth Nick (Michael Chiarello's sous chef!) who cooks restaurant style meals in his tiny kitchen at home. He gave me a great tip that I just had to share with all of you. If you live alone, or are only cooking for two, make a large batch of sauce like a red-wine lamb reduction (that was his total cheffie example, but you could do the same with tomato sauces, pesto, etc.) and freeze it in ice cube trays. Once frozen, pop the sauce cubes into a ziplock for easy storage. When you are cooking for one or two, you can pull out a couple of cubes and not have to defrost your whole quart or more of sauce. This is the easiest way to freeze/defrost alot of sauces and reductions.
Like asparagus, artichoke is a vegetable that is best eaten fresh and alone during springtime. Sure canned artichokes are one of my pantry staples, but there is nothing like pulling the petals off of a warmed artichoke and scraping the flesh off into your mouth. This flower like veggie is an ideal side with grilled meats and roasted poultry. Pair them with a delicious basil mayonnaise dipping sauce to add a touch of elegance to a simple side (I LOVE this sauce and if there is leftovers use it on sandwiches and in salads). Unless you get a hold of jumbo size, serve one artichoke per person. Make it now, read more