My tremendously versatile artSAVOR 21 for meat sauce is packed with flavor and can be used in many different ways, including braising different cuts of meat on- or off-bone. I love using artSavor 21 for a beautiful slow braise of Lamb Shanks. Aside from making the meat so incredibly tender it falls from the bone, it also gives this dish a divine aroma, which is uncharacteristic of lamb.
Read MoreI love doing a braise, as there is hardly another cookinbg technique that asks so little yet gives so much. Anyone can become a kitchen hero with this method, as long as you remember four simple steps: Sear, Sauté, Deglaze and Braise. Then you must be patient and wait as the braise fills your house with the most enticing aromas! Here I’m using artSAVOR 21 and dried limes with beef sirloin, to achieve a very different but robustly delicious flavor.
Read MoreSweet potatoes are a Thanksgiving and holiday table tradition. Their sweet and nutty notes when served with savory turkey are a flavorful symphony, especially with the addition of walnuts or pecans. My son, Joshua, loves sweet potatoes however I prepare them. His first question, “Are you making sweet potatoes?” Naturally this follows, “Please make pumpkin cheesecake, but with raw, organic cream cheese, please?” What can I say, kids keep you on your toes!
Read MoreThis tremendously versatile base sauce is packed with flavor and can be used in many different ways in rice, pasta, vegetables, casseroles, shepherd pies and sandwiches. It freezes very well for later use.
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