Well it looks as though everything has made it.  We may have broken a piece of stemware and the movers may have dropped a link or two, and I am not sure if I will ever find all of my formatting, but I am here …

Tired overworked wooden kitchen tools much in need of a day off. Cutting boards, wooden bowls, and spoons are some of the first items we reach for in the kitchen. Sliced, cut, scraped, stabbed, and pounded they are also some of the most abused hardest …

Velouté sauce is made by thickening white stock with roux and then simmering it for a period of time. While chicken velouté, made with chicken stock, is the most common, there are actually three versions ~ chicken velouté, veal velouté, and fish velouté. Cooks note: Velouté is not …

1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup (c) = 1 tablespoon 1/8 cup = 2 tablespoons 1/6 cup = 2 tablespoons + 2 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons + 1 teaspoon 3/8 cup = 6 tablespoons 1/2 …

Cooks Note: This video shows how to truss a turkey.  I also use the same technique for a chicken or duck.

  Easy recipe for basic pizza dough.  Recipe makes enough dough for two 14″ – 15″ pizzas.  Make ahead and freeze so you always have some on hand.

Recipe for single or double basic pie crust.

   Béchamel is one of the four “mother sauces” which is used to make the following: Crème Sauce Mornay Sauce Soubise Sauce Nantua Sauce Cheddar Cheese Sauce Mustard Sauce