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Author Archives: Christine

Frittatas

Frittatas are essentially open-faced omelets of Spanish-Italian heritage. They may be cooked in small pans as individual portions or in large pans, then cut into wedges for service. A relatively large amount of hearty ingredients are mixed directly into the … Continue reading

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Breakfast & Brunch!

Breakfast and Brunch Mom always said breakfast was the most important meal of the day, and she was probably right.  Breakfast (from the expression “to break fast”) gives you the energy to get going after a long night’s sleep. It … Continue reading

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CRÈPES AND BLINTZES

One of our favorite things is to make crèpes for Brunch.  Crèpes are thin, delicate, unleavened in a small, very hot sauté pan.  Crèpe batter can be flavored with buckwheat flour, cornmeal or other grains.  Crèpes are not eaten as … Continue reading

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January Newsletter – At Your Service Catering

Enjoy our January 2012 Newsletter

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ONIONS

Onions are strongly flavored, aromatic members of the lily family. Most have edible grasslike or tubular leaves. Almost every culture  incorporates them into its cuisine as a vegetable and for flavoring. Common or bulb onions (Fr. Oignons) may be white, … Continue reading

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The Spice Series – Coriander

Coriander is a wonderful spice used in both sweet and savory dishes.  It can be applied in both the whole seed or in ground form.  The whole seeds almost hold the appearance of a Chinese lantern with beautiful ridges running down … Continue reading

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The Spice Series – Ginger

Ginger comes from a tropical perennial plant and the part that we actually use is the root!   Ginger holds a very powerful aroma that is sweet and soothing. Dried ginger or ginger  powder lacks the strong aroma but maintains the wonderful … Continue reading

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Spice Series: Cumin

This is the first of a series of 5 in the Spice Series by Chef Jean-Philippe.  We hope you  enjoy it.  Read on for a bit of culinary trivia. Personally, I was not the biggest fan of cumin based on … Continue reading

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BOOK REVIEW – THE FRENCH LAUNDRY COOKBOOK

Thomas Keller, the author of this book and owner of The French Laundry restaurant in Napa Valley, is a true believer that a meal is an emotional experience. He applies that philosophy to his restaurant and also to this cookbook. This cookbook provides … Continue reading

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BOOK REVIEW – THE COMPLETE ROBUCHON

We thought it would be nice to provide our readers with some insight into some of the inspirations behind AYS. Here we are featuring an amazing cookbook written by Joel Robuchon.  Since THE COMPLETE ROBUCHON was originally written in French, … Continue reading

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