Every three or four months, I film a series of cooking videos called Cooking with Tse for Regence BlueCross BlueShield. This week they're featuring my episode on working with goat cheese on their home page.
Click to read more ...
Leave a Comment
I’m a huge sushi fan so until I became a chef, I rarely ate raw fish at home. I guess I was a bit nervous about how to store, prepare and serve it so that it would not only taste good but also be safe to eat.
Click to read more ...
I would argue that eggs are a perfect food. They’re packed with protein, supply essential amino acids, contain lots of vitamins and even come in their own handy carrying case – the shell. They’re one of the most inexpensive forms of protein in the grocery store today.
Click to read more ...
Just like cheeses made from cow’s milk, goat cheese comes in a variety of forms: soft and spreadable, aged and semi-firm, marinated in olive oil, or even wrapped in grape leaves. Its subtle tangy flavor makes a unique accompaniment to salads, hors d’oeuvres, side dishes and even desserts.
Click to read more ...
Back to Basics - Cooking 101
Posted by
Tselani
in Food and Eating, Portland, cooking classes, culinary classes
According to a recent study, 48% of Americans are eating out less than they did six months ago. Since people are looking for new ways to stretch their dollar, we are returning to the kitchen and cooking our own meals. For some, this may come as a welcome responsibility – a new chance to sharpen knife skills, try new recipes, and practice new techniques. But for others, this idea sounds far from tempting.
Click to read more ...