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Hints from Chef Jean-Philippe to help your home kitchen grow.

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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10 Ingredients to Always Have in Your Pantry

When setting up your kitchen there are a few items that should always be at hand. Having the essentials makes it very easy to cook from scratch. With these 10 items you will always have a base to start a … Continue reading

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