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Verjus - Wine's Cooking Cousin

Written By: Alexandra Perez-Urbina on Wednesday, September 3, 2008

It's made from grapes... it's barreled and fermented... but it isn't wine!

"Verjus" or "green juice"... I kind of knew what it was, but not really. In fact, it was relatively unknown to us in the U.S. until very recently, for example, there is nothing in my cooking textbook about verjus - everything I found was on the internet. Verjus is harvested like wine and goes through the similar process of picking, crushing,...read more

Tagged Under: France, Cooking, Verjus

Posted In: WineCHOW

1 Comment

 

Are You Getting Wasted on Steak?

Written By: Alexandra Perez-Urbina on Wednesday, September 17, 2008

But officer, I swear I only had a steak for dinner!

Ecommerce is a global behemoth. Websites like EBay and Amazon are so broad in their scope that the only limit is imagination. Some industries have taken to online shopping with fierce enthusiasm – electronics, cars, books, and music just to name a few. Other industries are more deeply entrenched in the tradition of face-to-face interaction,...read more
 

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Giving Tomatoes a Fond Farewell

Written By: Alexandra Perez-Urbina on Wednesday, September 10, 2008

The changing of the seasons means losing bountiful tomatoes...so celebrate them while you have them!

Oh, no! The end is coming - I can feel it! The weather is growing cooler and drier, and the yellow school buses are rolling about... It's the end - of New Jersey tomatoes, that is. For those not from the Philadelphia/Jersey area, the flavorful, summery New Jersey tomato is juicy and ruby red inside, and a big, somewhat irregularly cool shape...read more
 

Beth Has a VD (A Guide to Sauces)

Written By: Alexandra Perez-Urbina on Wednesday, October 8, 2008

You'll have to read to find out.

When I was but a baby in the kitchen (Freshman 1), we were introduced to culinary techniques. The first few classes were all about knife skills, and we all tried so very hard to make the perfect julienne or brunoise or batonnet. The instructor would walk around and show us what we were doing wrong (my knife was always in an angle, so I couldn't...read more
 

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My Path to the Kitchen

Written By: Alexandra Perez-Urbina on Wednesday, June 11, 2008

The history of a cook in the making.

My road to the culinary world was somewhat indirect -- career wise, anyway. I started out my life wanting to be a musician. I played the violin from the age of ten, and I loved my instrument. Practicing six to eight hours a day was not a big deal to me -- "practice makes perfect" was engraved into my little brain, and I wanted to make it...read more
 

Knives 101 - Learning about Cutlery, Part 2

Written By: Alexandra Perez-Urbina on Wednesday, July 30, 2008

Chef Alex continues her lesson about knives, one of the most valuable tools for successful cooking.

Most knives today are made of high-carbon stainless steel or stainless steel. High-carbon stainless steel is the most popular metal in knife construction; it keeps pretty as it does not rust, but it does not keep its edge well. Stainless steel knives are difficult to sharpen and don't often make the best choice as they are disposable, but...read more
 

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Knives 101 - Knife Safety

Written By: Alexandra Perez-Urbina on Wednesday, August 6, 2008

Common sense says 'be careful with a knife,' but there are some guidelines and suggestions that can enhance your ability to use a knife properly.

While looking back on my first semester of school, I remember how boring the first part of my first Introduction to Culinary Ingredients class was. The instructor had us sit down and write a whole bunch of rules, which I thought were completely along the lines of "no duhh!" But as I progressed in my culinary education, awareness made me...read more
 

Alex's Guide to Exotic Marinades

Written By: Alexandra Perez-Urbina on Wednesday, August 27, 2008

Ever wanted to try yogurt marinade? How about kiwi and pineapple? Spice up your cooking repertoire with Alex's Marinades.

Let's talk about improving your meals with interesting marinades! If you've tried your hand at this before, you may know there are certain common dilemma's that trip people up. Here are a few problems and solutions to enhance your cooking experience - Dilemma number one: You went out to your favorite market and bought some lamb - you...read more
 

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French Onion Soup Recipe

Written By: Alexandra Perez-Urbina on Wednesday, August 20, 2008

The nitty-gritty details of how to make great French onion soup.

This is a classic recipe for French Onion Soup. I got it from my On Cooking textbook and made a few changes from how I've seen chefs treat the soup. It yields approximately four quarts of soup. You'll need: Patience. The onions will have to cook slowly - think of them relaxing at the beach (or your pot) and then coming back with a full...read more
 

At Ease With Onions

Written By: Alexandra Perez-Urbina on Wednesday, August 13, 2008

Struggle with mincing and dicing no longer. Chef Alex shows proper onion cutting technique.

Onions are one very important vegetable in the kitchen. Their sweetness while cooked makes it a must for almost any dish, and their heat and texture while raw make it a crunchy delight in any salad. However, onions are a little tricky to dice, making chopping it a bit of a chore for many. Before going to culinary school, I did not know how...read more
 

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