Learn a new word!


Lindsay, February 27, 2012, 1:08 pm | Ingredients

The French know what they are doing when it comes to cooking. One of the staples in French stocks, soups and stews is a combination of ingredients known as "mirepoix". Mirepoix is a mixture of onions, celery and carrot, roughly chopped or diced, depending on your use. These ingredients are also commonly referred to as "aromatics".

Try using mirepoix to create our favorite chicken stock recipe [add link once recipe is entered]. For this recipe, we suggest roughly chopping the ingredients. Peel the onion and cut into large pieces; leave the leaves on the celery and cut into chunks; wash but do not peel the carrot and cut into chunks. A rough guideline is 50% onion, 25% celery and 25% carrot (try 1 1/2 onions, 1 celery stalk and 1 large carrot).

Choosing a Whole Fish

Heading out to the fish market?


Lindsay, February 27, 2012, 1:00 pm | Ingredients

I wanted to share a few quick tips on choosing the perfect fresh, whole fish. Don't be intimidated - whole fish can be fresher than fileted fish, and allow for a great presentation - whether you filet the fish yourself or cook it whole.

1. The most important thing to watch out for when picking out a fish is the smell. Does it smell like the sea? Good - that's what we want fish to smell like. Does it smell fishy or rotten? You can guess this is not what we are looking for.

2. Avoid fish with cloudy eyes, particularly if the eyes are sunken and cloudy white.

3. The flesh of the fish should be fairly firm to the touch (not soft). Your finger should not leave an imprint.

4. The gills should be clean and bright red.

5. Ideally, the fish is "gutted" or "dressed", e.g., its entrails have been removed. Fish spoil much faster with their entrails intact. If you buy a fish that has not been gutted, remove the entrails yourself before putting the fish in the refrigerator.

6. Don't be shy. Ask the person behind the seafood counter which fish is the most fresh.