Posted in June 12th, 2008
Salt and Pepper is an absolutely amazing cook book. Everything in it is simple, unique, eleguant, and amazing. All of the recipes in the book are based around different Gourmet Salts and Gourmet Peppercorns.
The books offers up so many different ways to use these salts and peppercorns that you will be able to […]
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Posted in March 14th, 2008
This is something that we at Athena Foods have always stressed. People spend far to much money on groceries by buying ready-made or prepackaged food items. The Department of Agriculture has put together a plan that calls for two people to spend $77 a week on food. This is not bad, not bad at all […]
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Posted in February 28th, 2008
Homemade pasta is another one of those things that scare most home cooks. They think that they need some fancy pasta maker or that it requires a lot of skill. Thins is, homemade pasta is extremely easy to make, it’s much cheaper than store bought pasta, and it tastes a million times better. I should […]
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Posted in February 25th, 2008
Truffles. The name just about says it all. The gourmet ingredient of gourmet ingredients. Truffles have a tremendous following and with that following comes much folklore. There are legends that only pigs can sniff out truffles, or that flies will hover above them. Either way, they are one of the most gourmet ingredients a cook […]
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Posted in February 18th, 2008
The use of edible flowers are finally making a comeback in cooking. It’s a shame that it went by the wayside for a little bit, but we are happy that people are starting to discovery the joys of lavender and other edible flowers in their gourmet cooking. Lavender is probably the most versatile and easiest […]
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Posted in February 1st, 2008
What you say? This is possible and affordable? I too was awestruck when I found this out. Not only is it affordable and extremely easy, but you will actually save money and enjoy the best coffee you have ever had. The selection of coffee beans is nearly endless and each offers a distinctly different flavor […]
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Posted in January 30th, 2008
When someone comes across a gourmet olive oil, or a flavored oil or vinegar they are often turned off for a couple of reasons. One (this is usually the case with gourmet olive oils) is the price. Some people just can’t seem to justify a higher price for an olive oil of better quality. What […]
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Posted in January 28th, 2008
Valentines Day is fast approaching, and if you are like most people you are struggling to think of something new to get your significant other. Sure you could go with the usual flowers, chocolates, or teddy bears. Maybe this is year to try something different, something more heartfelt. The best gifts are always the ones […]
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Posted in January 4th, 2008
The other night I was cooking some nice pepper stuffed chicken breast with a nice wine sauce, and realize just how far I have come on my sauce and gravy making. I wanted to share my techniques for making completely lump free sauces and gravies. There are three different techniques that I use depending on […]
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Posted in December 31st, 2007
The maillard reaction is the most underused and often misunderstood part of cooking. The average home cook has never even heard of the term, much less understand it. So what is it? In a nutshell the maillard reaction is the browning of your proteins. Not just your average browning where the color of the meat […]
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