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Search Results: Honing A Knife

5 results of 5 Recipes

Annika's healthy energy booster breakfast

Rating:
Prep Time:	5 Minutes
Cook Time:	0 Minutes

whole wheat bread, protein rich peanut butter, and a good dose of fruit to kick off your day to a great start!

Chicken Milanese

Rating:
Prep Time:	10 Minutes
Cook Time:	10 Minutes

Quick, easy and light, this is a recipe for two, but can easily be multiplied. Crispy chicken cutlets meet up with a fresh, cool salad and create the perfect dinner...even when you're short on time! Be sure to check out more at www.chewnibblenosh.com !

Green Beans with Cherry Tomatoes and Lemon

Rating:
Prep Time:	10 Minutes
Cook Time:	10 Minutes

I was trying to re-create a recipe from Terence Stamp, the Stamp Collection, published originally in 1997. His recipes are all gluten free and dairy free, and I was looking for a hot side dish that had a fresh taste. Although I could not locate the origi…

Tigelle Modenesi

Rating:
Prep Time:	30 Minutes
Cook Time:	5 Minutes

Modena is located in Emilia Romagna, known as the culinary bread basket of Italy. Tigelle are the quintessential food of Modena, a symbol of pride. So, what are tigelle? Simply put, they are a disc shaped bread, about the size and shape of an English muff…

Pomelo spicy salad

Rating:
Prep Time:	15 Minutes
Cook Time:	10 Minutes

This refreshing salad combines three nutrient-rich ingredients: sweet pomelos (for potassium and vitamin C), smoked salmon (a source of omega-3 fatty acids) and chiles (full of beta-carotene). And in Thai called “Yam Som-O”

2 results of 2 Blog Posts

How To Use A Kitchen Knife – A Video Course On Knife Skills

posted July 01, 2010 in Chef Keem\'s Kitchen

Before we take a closer look at how to use a kitchen knife in the following mini video course from the Rouxbe Online Cooking School, let’s discuss a few essential points about the second-most important tool (next to the hands) of a chef. Keep (read full article)

No preamble

posted March 13, 2010 in A Foodie's Quest

No long winded-story today, just a quick introduction and a recipe...The non-winter we've been having over here has got my brain all addled, and I have found myself craving raw and cold dishes. Like this root slaw: It's nothing revolutionary, just an (read full article)