Hand Method:
If julienning a long vegetable such as a carrot or a zucchini, begin by cutting off and discarding tips. Cut the veggie into thirds or fourths. Each piece should ...
Thursday, May 20, 2010
Kitchen Trick – How to Julienne Veggies
Tuesday, May 18, 2010
Jiffy Soup for May and June Weather in LA
Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, "Where is all the sunshine?" Somebody answered, "Here in ...
Monday, May 17, 2010
Kitchen Trick – Oops, I forgot to bring the butter to room temperature!
If you don't have a microwave to soften the butter, just cut it into 1/2-inch thick squares and, using a fork, cream the butter with the sugar.
The friction of breaking ...
Thursday, May 13, 2010
Pate Brisee
This is a basic Pate Brisee recipe that I created for savory pies, tarts and quiches. It will make top and bottom pastries for a double-crusted pie. Alternatively, you can ...
Thursday, May 13, 2010
Emilian Spinach Pie (Erbazzone)
Popularized in the Middle Ages, the culinary tradition of making savory pies continued throughout the Renaissance (1400's to 1500's). Nobility would be served pies filled with meats, poultry and fish ...
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
