Chef de Cuisine Frederick Carl (Fritz) Blank Jr
Easter, April 2010
For the first time in about almost 16 years, this spring I have not made “Easter Pitz” (as my Sicilian mentor “Old Man Tony Amato” back in the late-1950’s/early-1960’s called these wonderful seasonal Italian culinary hallmarks). The recipe I use today (when I do make them) is the same one that he taught me way back then. I have never forgotten his instructions and techniques, and it stands as one of the very best renditions I’ve ever sampled (of course I am prejudiced).
Filed under Holiday, Pizza
Ask Nina Rose:
How do I store fresh herbs so they keep as long as possible?
There’s nothing like the flavor of fresh herbs to really make a dish special, and with the summer months ahead, fresh herbs are abundant and inexpensive. But how many times have you bought a bunch of cilantro, only to have it wilt and rot in two days?
By using these methods to help extend the life of your herbs, you can enjoy fresh flavors well into the winter months when these plants go out of season, without resorting to using dried herbs from the pantry.
Filed under Garnish, Spice
Last week we asked our staff what is the perfect item they would give or want to receive this holiday season, no price limit. From beautiful ceramic tagines to jam preserving pans, these gifts are sure to make an impression. If you missed this article, you can still find it on our Toque Tips blog.
This week, for part 2 of our Holiday Gift Staff Picks, we asked what our staff would choose if they only had $50 to spend. Read what they said: