In wine there is truth. We’re here for the beer. Mankind’s fondness for alcohol has led to the coining of many truisms. Truth is, alcohol adds zip to many dishes. Send us your favorite recipes using beer and wine for the Recipe Box of May 10. Post recipes on the Recipe Box blog at http:
blog.timesunion.com/recipebox or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.
Include your name, address and phone number and don’t forget the number of servings. Remember sausage recipes for the Recipe Box of May 3. And it’s not too early to think about recipes using peas for May 17.
Archive for April 26th, 2012
Savor and share: Beer and wine recipes
Savor and share: Sausage
Due to technical issues we are somewhat late getting this to the Recipe Box, but: Help us celebrate the versatility and variety of sausage by sending us your recipes using it for the May 3 Recipe Box. Post recipes using the comment link below.
Include your name, address and phone number and don’t forget the number of servings. And it’s not too early to think about recipes using beer and wine for May 10.
Chef-Tested: Salted butter
Butter is more than a staple in Paul Krebs’ kitchen. It’s the stuff on which his career was made. A baking professor at Schenectady County Community College since 1985, Krebs was named pastry chef of the year by the local chapter of the American Culinary Federation last year.
Krebs volunteered to taste four brands of butter for this month’s Chef-Tested, a feature in which a food professional does blind taste tests and rates brands commonly available at the supermarket.
He only uses unsalted butter when he bakes, but because salted is more popular at the table, we asked him to taste salted butters and choose the one he would most like to eat on a roll.
He was surprised by his own results.
Chef-Tested: Butter
