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As we approach this holiday season, I wanted to remind you all that I am available for any culinary or cooking/baking help that you may need. Feel free to email me @ ChefRavenSF@aol.com and I will do my best to answer any questions that you may have.
You can also check out my site at : http://www.sfpnn.com/chef_raven.htm There is a section there containing an archive of my previously published Culinary Tips. (Ignore the photo, I don't look anything like that now!)
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Thanks Kimberly, I bookmarked it, also saw the "Grilled Asparagus Spears" right on!
-------------------- aka:Cisco the "Traveling Millennium Sign Artist" http://www.franciscovargas.com Fresno, CA 93703 559 252-0935 "to live life, is to love life, a sign of no life, is a sign of no love"...Cisco 12'98 Posts: 3576 | From: Fresno, Ca, the great USA | Registered: Dec 1998
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Great site! I love recipe sites. The scallop instructions helped, mine are always tough. Now I know I've been overcooking them (a lot). How come you cook them on high? Is the idea just to sear them and leave the inside "just warmed"?
-------------------- Terry Baird Baird Signs 3484 West Lake Rd. Canandaigua, NY 14424 Posts: 790 | From: Canandaigua, New York | Registered: Dec 2002
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-------------------- Richard Bustamante Signs in the Pines www.signsinthepines.com Posts: 781 | From: Nevada City, California | Registered: Nov 1998
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Kimberly, it's funny you posted this because last week I actually had an email for you all typed up, to ask if you had any killer recipes for cannoli. My grandmother was holding my family's (Sicilian) recipe hostage but typing that email convinced me to call and beg since I won't be seeing the family at Christmas this year.
Naturally Grandma's recipe doesnt include any quantities.. but as Granny always says, "You can never have too much Amaretto!"
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Richard, Thanks for the reminder! I need to make a cheesecake soon. Haven't made one in ages, now that it is cool enough here to bake again I should.
Mike, I have a recipe for great canolli but I haven't made it in so long that I'll need to look it up. I'll email it to you.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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Great site, nice graphics too, thanks for all the email, Kimberly, we love your expertise for our kitchens, you make it enjoyable. It's like having our own personal chef/trainer.
-------------------- Deb Fowler
"It's kind of fun to do the impossible - Walt Disney (1901-1966) Posts: 5373 | From: Loves Park, Illinois | Registered: Aug 1999
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Terry, I assume you are frying your onions in a pan.
Try a chinese wok with pure olive oil, stirring the onions up the sides transfers the heat better. If you haven't got a wok, try a heavy cast iron pan (or BBQ plate) on medium heat. Again better heat transfer than a lightweight skillet. When I cook onions for the BBQ I put a cast iron pan on top of the full heat BBQ plate and they come out perfect every time.
Don't be afraid to add a little moisture if you think they are starting to burn. Chicken stock, or my favourite is a dash of White wine ... gives the cook an excuse to drink while cooking
Kimberley I have bookmarked your site I love cooking! ... want some "Ozzie" recipies and tips?.
Got some awsome seafood recipies, garlic and chilli prawns, baked whole fish stuffed with bananas and coconut.
Tips? Did you know "kiwi Fruit" marinade will tenderise the toughest meat and adds a delightful tang?. Mangoes do too, especially with chicken.
How about a 40,000 year old Oz recipie? Take two sticks, rub together and make a fire. Take one whole kangaroo and turn several times in flames to remove fur and seal skin. Heap it over with hot coals and sand and leave couple hours. Eat with fingers
OR: Take any bird, roll it in a ball of wet clay, throw in fire and cover with coals. Break open the baked clay and the feathers,skin etc go with it leaving succulent meat cooked in its own juices.
Is that "letterheads" Cookbook still available? Came out couple years ago as a download but I never secured a copy:(
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But Terry, burnt onions taste good- I'm famous for burning them at BBQ's here!
-------------------- "Stewey" on chat
"...there are no limits when you aim for perfection..." Jonathan Livingston Seagull Posts: 7014 | From: Highgrove via Toowoomba, Queensland, Australia | Registered: Dec 2002
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Why do I have this mental image of a lobster chasing after a chicken?
Kimberly, thanks I'll be looking forward to it! I do have a pretty strong Italian neighborhood upbringing though, and so far I've never had a cannoli that holds a candle to my family's recipe.. so the pressure is on! Let's see if you East Coast Italians walk as good a game as you talk.
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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My grandmother was holding my family's (Sicilian) recipe hostage but typing that email convinced me to call and beg since I won't be seeing the family at Christmas this year.
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