Jill's Buzz: Tips
Jill had a great time filming her first web video earlier this month. Adam Caplan of the London firm Webisodes was in the store to film Jill making the easy-to-prepare Mushroom Risotto. Jill made the recipe five times that night so we could capture Jill preparing the risotto from different angles. We used three different Emile Henry Flame Risotto Pots, three pounds of various mushrooms, two bags of arborio rice and one bottle of wine!
Tuesday, December 20, 2011 - 12:49
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This autumn has been really kind with the warm weather and, consequently, the longer availability of local produce. As I write this, I just finished serving a salad of local organic spinach from Dolway Farms, topped with strawberries from Heeman’s. I dressed the salad with a vinaigrette made with mango vinegar and Italian olive oil. Fresh and colourful. This is the last week for the “everbearing” berries that have helped us extend our typically “summer” fruit, and in my Latin cooking class, I served some of the season's last corn from Thomas Bros. farms. So savour what's left, and enjoy!There's so much still to look forward to, though, including the many root vegetables that will take us...
Thursday, October 13, 2011 - 22:14
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Herbs are such a wonderful ingredient to use in all kinds of recipes.We’re busy with our herb classes at Jill’s Table and have lots of fun gadgets and supplies to help you with your herb growing and storage.For the beginner I recommend the following perennial herbs: flat leaf parsley, thyme, mint, sage and chives. These will be some of the first things up in the garden every spring and will give you years of enjoyment.I use parsley constantly in cooking. Thyme is another herb I use when making chicken stock, and also for roasting chicken. Mint is a must-have garnish for desserts and I use it in making my Vietnamese springrolls and a number of salads. Sage is...
Monday, May 10, 2010 - 10:29
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