Larry Ervin's Blog
Posted by Larry Ervin
Appetizing Recipes:
- Cool as a Cucumber Salmon Canapés
- Cranberry-Apricot Cream Cheese Porcupine
- Chile Relleno Party Pick-Ups
- Tortilla Soup (Sopa Azteca) - President Obama's favorite starter
- Thai Tuna Roll-Ups
- Tuna-Stuffed Eggs
- Quick Tuna Tapenade
- Hot & Cheesy Artichoke Dip
- Deviled Eggs:
- The Basics & Garnish Ideas
- Classic Deviled Eggs
- Lemon-Peppered Deviled Eggs
- Crunchy Veggie Deviled Eggs
- Deviled Eggs with Fresh Garden Herbs
- Curried Deviled Eggs with Chutney
- Avocado Deviled Eggs – Southwest Style
- Deviled Eggs with Asparagus
- Deviled Eggs Hamming it Up
- Spicy Roasted Pepper Deviled Eggs
- Tokyo Deviled Eggs
- Sesame-Ginger Deviled Eggs
- Deviled Eggs with Smoked Salmon
- Deviled Eggs with Crab, Lobster or Shrimp
- Quiches:
- Crustless Turkey Quiche
- Crustless Spinach Quiche
- Provencal Tapenade
- Baked Brie
- Baked Brie with Shallots and Toasted Hazelnuts
- Baked Brie with Roasted Garlic and Nicoise Olives
- Camembert en Boite (Baked it its own Box)
- Pates:
- Brandied Chicken Liver
- Rustic Chicken Liver Pâté with Pistachios
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Posted by Larry Ervin
President Obama's recent trip to Europe gave me hope and it seems to be bearing fruit.
Good news for blue-cheese fans. Washington has held off implementing a 300% tariff on Roquefort (along with 100% tariffs on a score of other items) for two weeks. The tariffs were scheduled to take effect April 23rd.
There appears to be positive signs that an agreement might be reached in the long-running feud over EU's ban on US beef because of growth hormones.
"We have agreed today that our senior officials will hold further talks with a view to finding a negotiated solution to the long-running dispute," EU trade chief Catherine Ashton said after a phone call with US counterpart Ron Kirk.
"We are both aware that this is a difficult issue that affects businesses and consumers in both the European Union and the United States," she said in a statement.
"We want to overcome those difficulties, and we believe that a solution is within reach that will benefit both sides."
For more background on this parting shot across Frances bow by the Bush administration, read my articles:
Can Roquefort Survive a 300% Tariff? and Response to the 300% Tariff on Roquefort.
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Posted by Larry Ervin
Beverages:
- Champagne Cocktail Normande
- Bosun's Bloody Mary
- Five Keys to Making Great Coffee
- Make Great Coffee with a French Press
- Flaming Cafe Brulot
Sweet Tooth / Pastries:
- Michelle Obama's Apple Cobbler
- Refrigerator Bran Muffins
- How to Make Basic French Toast
- The World's Best French Toast (with Peaches)
- Caramel Apple French Toast
- French Toast in a Hurry
- How to Make Crepes
- Crepes Normande
Breakfast or Brunch Entrees:
- Basic French Omelette How to
- Cheese Omelette
- How to Boil Eggs: Soft or Hard Boiled
- Camembert and Apple Omelette
- Ham and Potato Fritata
- Ham and Cheese Quiche
- Crustless Turkey Quiche
- Crustless Spinach Quiche
- Asparagus Cordon Bleu Crepes
- Asparagus Crepes with Mushrooms
- Ham Steak with Redeye Gravy
- Eggs Benedict with Ham
- Seafood Eggs Benedict with Shrimp, Nova Scotia Lox and Asparagus
- Ham Scramble
- Ham Omelette
- Ham Hash
- Sweet Potato Hash with Smoked Salmon and Fennel
- Sweet Potato Chicken Hash Benedict
- Easy Cheesy Eggs "Benedict"
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Posted by Larry Ervin
Stock by stock and sauce by sauce, you can build confidence in your cooking just like they do in the best culinary schools. Grab your whisk and belly up to the counter while contributing writer Brian Smith addresses the class.
The Stocks
As Brian says, "Storage is often the main reason home chefs do not make their own stock. Fresh stocks have very short shelf lives. Even when they are refrigerated properly, they tend to sour in 4-5 days. However, they can be frozen, without affecting the quality, for several months. A clever tip is to fill plastic ice cube trays with the stock and freeze. This way a chef can use only the amount he/she needs without defrosting the entire batch."
The Sauces
- Beurre Blanc - White Butter Sauce
- Tomato Sauce
- Hollandaise Sauce - a Lemony Butter Sauce
- Béchamel Sauce - a Creamy White Sauce
- Velouté Sauce - a Velvety Cream Sauce
- Espagnole Sauce - a Thick Meaty Brown Sauce
Don't let French terms used in recipes, cookbooks or TV chefs slow you down. Get a quick definition from the Glossary of French Culinary Terms.
Posted by Larry Ervin
Love leftovers because:
- You save money by getting one or more additional meals.
- Meals from leftovers can be easier to fix.
- Many dishes taste better the next day.
Here are some tasty possibilities:
Leftover Safety Tips:
Chicken or Turkey Leftovers (interchangeable in most recipes):
- Mulligatawny Chicken Stew
- Tomatillo Chicken Chili with Southwestern Spice
- Quick and Easy Turkey Florentine
- Crustless Turkey Quiche
- Sweet Potato Chicken or Turkey Hash Benedict
- Cream of Chicken and Wild Mushroom Soup
- Turkey Minestra
- Turkey and Stuffing Strata
- Avocado Stuffed with Turkey Salad (also works for Turkey Salad Sandwiches)
- Turkey & Bean Salad with Fresh Cranberry Dressing
- Presto Pasta Salad with Turkey & Goat Cheese
- African Chicken & Peanut Soup
Leftover Cooked Fish:
- Pasta with Salmon & Gorgonzola (works with either cooked salmon or smoked salmon)
- Smoked Sturgeon (or Salmon) Stuffed Mushrooms
- Cucumber Salmon Canapes
- Sweet Potato Hash with Smoked Salmon & Fennel
- Tuna Salade Nicoise with Asparagus & Goats Cheese
Leftover Beef or Lamb:
- Taco Salad (Use leftover chili, fajita or beef enchilada filling)
Leftover Ham
Leftover Vegetables:
- Sweet Potatoes: Sweet Potato Cheesecake
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