Monthly Archives: April 2007

De-High Shrooms

Posted on April 5, 2007 by Hot Knives

Our first kitchen mentor, a bear of a man named Joe Parks who instructed us in the college mess hall, used to describe any sub par ingredient from the freezer saying ‘Not bad… for a frozen product.” It’s a mantra … Continue reading →

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Shredded Love

Posted on April 4, 2007 by Hot Knives

In Creole cuisine, Remoulade is the pride of the Po’Boy: a veritable catch-all sauce of ketchup, mayo, mustard, Louisiana Mirepoix, and spices. In France, the sauce is a bit more refined, and its classic accompaniment is celery root. The basic … Continue reading →

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“Onion Rings”

Posted on April 1, 2007 by Hot Knives

Leeks aren’t onions, but they’re in the onion family. Their tough-ass stocks are great for braising. After playing with leek rings, we’ve decided they’re great for frying too. Usually when we cook with much of the green part (further up … Continue reading →

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