In this video Chef Susan explains the characteristics of herbs, how to chop them, and the best way to store them. Basil, cilantro, rosemary, oregano and mint - where to start with all of these herbs?
I'm Chef Susan Odell, founder of foodell.com - your online cooking school - and a professional cooking instructor. I've been teaching home cooks how to make great food for over 13 years, ever since I left the hallowed kitchens of Le Cordon Bleu with my grand diploma. Follow my blog and get great cooking tips, seasonal notes, fabulous recipes and fun food facts, and go to foodell.com to learn to be a better cook. Bon appetit!
Monday, July 29, 2013
(Video) Herb Basics
Labels:
basil,
herbs,
how to cut herbs,
how to store herbs,
mint,
oregano,
rosemary
Saturday, July 27, 2013
What Does “Meritage” Mean on a Wine Label?
by Kirsten Fox
You see them popping up a lot now… “White Meritage”, “Red Meritage”. You’ve never heard of it before. So, just what does Meritage mean? Meritage is a proprietary name for New World wines made of blends of Bordeaux-designated grapes.
We found a great write up from the Meritage Alliance, which is the association that was formed to take care of this new name, titled “What is Meritage?” “Meritage wines are provocative red or white wines crafted solely from specific “noble” Bordeaux grape varieties and are considered to be the very best wines of the vintage.” They go on to say, “Meritage wines are growing in popularity and are currently the second fastest growing wine category in the industry.
They are highly regarded for their aging potential, yet are completely approachable in their youth.” Next time you’re eyeing a wine label, see if you notice this term! By the way, the name came from a blend of the words “merit” and “heritage”, hence you could say, “Meritage rhymes with heritage.” It does not rhyme with “garage” no matter how many times you hear it that way.
You see them popping up a lot now… “White Meritage”, “Red Meritage”. You’ve never heard of it before. So, just what does Meritage mean? Meritage is a proprietary name for New World wines made of blends of Bordeaux-designated grapes.
We found a great write up from the Meritage Alliance, which is the association that was formed to take care of this new name, titled “What is Meritage?” “Meritage wines are provocative red or white wines crafted solely from specific “noble” Bordeaux grape varieties and are considered to be the very best wines of the vintage.” They go on to say, “Meritage wines are growing in popularity and are currently the second fastest growing wine category in the industry.
They are highly regarded for their aging potential, yet are completely approachable in their youth.” Next time you’re eyeing a wine label, see if you notice this term! By the way, the name came from a blend of the words “merit” and “heritage”, hence you could say, “Meritage rhymes with heritage.” It does not rhyme with “garage” no matter how many times you hear it that way.
Wednesday, July 24, 2013
Chocolate Cake Recipe
Chocolate Cake with Chocolate Pecan Icing
Chocolate cake for any occasion! That's because it's quick and easy. This is based on the recipe for 1886 Chocolate Sheet Cake which refers to the restaurant (1886 Room) in the iconic Driskill Hotel in Austin, Texas. See the recipe on our website: Foodell.com
Monday, July 22, 2013
(Video): Slicing and Dicing
Learning how to cut and chop is integral to having fun and being efficient in the kitchen. Chef Susan teaches you all of the basic cuts, including the slice, dice, baton, match stick, julienne and chiffonade.
Labels:
and chiffonade,
baton,
cooking video,
dice,
dicing,
food,
food training,
julienne,
match stick,
online cooking school,
slice,
slicing
Friday, July 19, 2013
Thursday, July 18, 2013
Cooking Tips for Summer Corn
I love sweet summer corn, but separating those juicy kernels from the cob often leaves corn all over the kitchen. One of the best ways to capture the kernels is by inserting the stem end of the shucked cob in the center of a Bundt pan. Using a sharp knife, start at the tip of the corn and slice downwards towards the stem. The Bundt pan catches most of the kernels, and having the stem firmly held by the pan makes the whole process easy.
Now that you can effortlessly remove the corn from the cob, try these great recipes:
Summer Corn Saute |
Salmon with Sweet Corn Succotash |
Creamy Corn Soup |
Labels:
cooking tips,
corn,
food,
summer corn,
summer food
Wednesday, July 17, 2013
Farm to Table Dinner
Slow Food Park City
is teaming with Silver Restaurant to host a Farm To Table dinner on
Wednesday, July 31. Enjoy a three course meal with optional wine
pairings that will feature local, organic, and sustainably grown foods! Yum! -
Chef Susan
Follow the dinner on Facebook: https://www.facebook.com/events/621813924515904/
Follow the dinner on Facebook: https://www.facebook.com/events/621813924515904/
Labels:
farm to table,
foodell,
park city,
silver restaurant,
slow food park city,
utah
Sunday, July 14, 2013
Pan Frying Fish
Learn how to pan fry fish with Chef Susan as she uses a delicious lemon and butter sauce and shows how to present the fish beautifully: Video
Thursday, July 11, 2013
In-Home Cooking Parties!
If you live in or will be visiting the Park City Area, let us help you arrange a truly memorable and delicious evening.
Gather your friends and host a party where everyone cooks! You’ll enjoy a 3-course meal and expert instruction, all in the comfort of your own kitchen. If your kitchen isn’t up to the task, we can arrange other cooking venues in Park City that offer fun and festive settings.
Special requests are welcome and we’ll do our best to accommodate you. We can provide embroidered aprons for your guests to keep, party favors such as boxes of cookies or handmade chocolates, gadget kits for each guest and more.
More detailed information is provided below. Please call or send an email to Chef Susan with questions and for pricing information. Host a party that really cooks with Chef Susan and foodell.com!
Contact information:
Susan Odell
susanodell@foodell.com
For more information, please check out our website: Link
Gather your friends and host a party where everyone cooks! You’ll enjoy a 3-course meal and expert instruction, all in the comfort of your own kitchen. If your kitchen isn’t up to the task, we can arrange other cooking venues in Park City that offer fun and festive settings.
Special requests are welcome and we’ll do our best to accommodate you. We can provide embroidered aprons for your guests to keep, party favors such as boxes of cookies or handmade chocolates, gadget kits for each guest and more.
More detailed information is provided below. Please call or send an email to Chef Susan with questions and for pricing information. Host a party that really cooks with Chef Susan and foodell.com!
Contact information:
Susan Odell
susanodell@foodell.com
For more information, please check out our website: Link
Monday, July 8, 2013
Baltic Culinary Cruise
Chef Susan and husband Dave will be hosting a culinary cruise through the Baltic sea that you don't want to miss!
August 24, 2013 - September 3, 2013
Once again, Chef Susan and the Gourmet Travel Club have partnered to host a fabulous culinary adventure. This cruise takes us through the Baltic Sea, with these stunning ports of call:
* Stockholm, Sweden (2 nights)
* Helsinki, Finland
* St. Petersburg, Russia (3 nights!)
* Tallinn, Estonia
* Gdansk, Poland
* Berlin (Warnemunde), Germany
* Copenhagen, Denmark
This 10-day adventure sets sail on August 24, 2013. Our accommodations will be aboard Oceania's sophisticated and elegant Marina , the same ship we enjoyed on our 2011 cruise through the Mediterranean.
The Marina was launched in 2011 and includes the Bon Appetit Culinary Center, the only hands-on cooking school at sea. Other epicurean gems include La Reserve, a Wine Spectator 24-seat restaurant pairing fine wines and food, Jacques, the eponymous restaurant of the ship's Culinary Director, Jacque Pepin, Polo Grill steakhouse, Red Ginger Asian-inspired cuisine and Toscana, a classic Italian restaurant (and also a favorite among guests on the last cruise!).
Traveling with Chef Susan and photographer husband Dave has its perks! We are offering a Gourmet Travel Club package exclusively for our group that includes:
* Booklet describing the culinary delights and culture of each country
* Walking tour of the food hall in Stockholm with Chef Susan
* Walking tour of The Market Square in Helsinki with Chef Susan
* 2 full-day tours with a private guide in St. Petersburg: Day one includes a before-hours tour of the Hermitage, lunch at the museum, vodka tasting, tour of food markets and the historic Yeliseevsky food store; Day two includes a VIP tour of the Catherine Palace, lunch at the Russian House restaurant, and a tour of St. Isaac's Cathedral
* Private hands-on cooking class in the Bon Appetit Culinary Center taught by Chef Susan
* Embroidered personalized apron
* Get-to-know-you hosted cocktail party with hors d'oeuvres
* End of cruise private reception to taste various foods from our ports of call
* Non-hosted group dinners in La Reserve and The Grand Dining Room
* Custom hardback photo book, created by photographer David Odell, commemorating the trip
The addition of the Gourmet Travel Club package makes a great cruise spectacular! It's not only a good way to meet people, it's a way to see the sights with a small group rather than a busload of other tourists. It's a more personal, rewarding and memorable experience. The Gourmet Travel Club Package is $795 per person and includes all of the excursions, activities and goodies mentioned above.
Prices for the cruise portion of the trip start at $3804 per person, double occupancy. This price includes airfare from gateway cities and all food on board the Marina.
Details on pricing for all classes of staterooms and specifics on the Gourmet Travel Club Package, including the private St. Petersburg tours, are available from our travel coordinator, Cindy Cromwell. Her contact information is as follows:
Cindy Cromwell - cindy@countrytravel.com - 1-800-869-0593
Cindy can also help with your specific travel arrangements, pre- and post-cruise adventures and more. You'll love working with her!
Please also feel free to send an email to me, susanodell@foodell.com, and let me know that you're interested. I'd be happy to chat with you about the prior cruise and give you some great culinary details about this one.
Come and cruise the Baltic with us!
Labels:
Baltic sea,
chef susan,
cruise,
food cruise,
foodell,
stockholm,
sweden
Wednesday, July 3, 2013
Happy 4th of July! Let's Eat!
Barbecue grills aren't the only things that are hot right now! With temperatures soaring into the triple digits in many parts of the country it's time to sit back and enjoy the hot summer the best way we can - with good food, good friends and cool beverages.
Independence Day is a great excuse to do just that. Invite some friends over or invite yourself to someone else's house - as long as you make a few of our suggested Independence Day menu items, you'll be welcome anywhere.
Hamburgers and hot dogs are the most commonly served food on the 4th of July, so we couldn't help but include our favorite Bison Burger. (If you plan to serve hot dogs, read the foodell article about the history of dogs and find a healthy choice for your dog lovers!)
Also on the menu are some new uber-American favorites such as Oven Fried Pickles and Melon Ice Cream. It's going to be a great day!
Happy Independence Day to you and your loved ones. Bon appetit!
- Chef Susan
Independence Day is a great excuse to do just that. Invite some friends over or invite yourself to someone else's house - as long as you make a few of our suggested Independence Day menu items, you'll be welcome anywhere.
Hamburgers and hot dogs are the most commonly served food on the 4th of July, so we couldn't help but include our favorite Bison Burger. (If you plan to serve hot dogs, read the foodell article about the history of dogs and find a healthy choice for your dog lovers!)
Also on the menu are some new uber-American favorites such as Oven Fried Pickles and Melon Ice Cream. It's going to be a great day!
Here are some delicious recipes for your Independence Day Menu:
Sangria
Bison Burgers with Caramelized Onions and Blue Cheese
Pesto Potato Salad
Deviled Eggs
Corn on the Cob with Lime Chive Butter
Oven Fried Pickles
Fruit Salad with Poppy Seed Dressing
Oatmeal Chocolate Chip Cookies
Melon Ice Cream
Bison Burgers with Caramelized Onions and Blue Cheese
Pesto Potato Salad
Deviled Eggs
Corn on the Cob with Lime Chive Butter
Oven Fried Pickles
Fruit Salad with Poppy Seed Dressing
Oatmeal Chocolate Chip Cookies
Melon Ice Cream
Happy Independence Day to you and your loved ones. Bon appetit!
- Chef Susan
Labels:
4th of July,
chef susan,
food,
foodell,
Independence Day
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