Every bite of food should be a sweet bite
Did you know that all eggs are not alike?
Case in point – Weight.
Eggs are size by minimum weight. While size does not make a bit of a difference when you are cooking eggs to serve in individual portions such as when frying or poaching, when baking, it makes ALL the difference in the world. Some baking cookbooks will give you the metric weight, which at this point you may rejoice and kiss that author - they just made your life easier
A couple of tips about the vegetables I been using on the last post…
Did you know that Leeks were prized for centuries for everything from strength-giving qualities to magical properties. They are related to both garlic and onion, with a flavor milder than either. In other words - yummylicious. The best way to choose when purchasing them is to make sure they have crisp, brightly colored leaves and unblemished white sections. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. They store well in a plastic bag in the refrigerator up to 5 days. Save the tough green leek ends you trim off, you can put them in a cheesecloth bag and use to flavor soups.
And since we talked about leeks.. let’s talk also about carrots.
This is a cool neat trick to get those distinct ridges on gnocchi. It’s customary to give each little morsel their ridges by using a butter paddle or the tines of a fork. But you can achieve the same thing using a whisk. Line up the gnocchi pieces on a work surface, and then roll the whisk over them to create deep, even ridges.
And if you are making the sauce for those gnocchi’s or a yummy