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To Chiffonade (Basil Chiffonade)

To cut basil into a chiffonade,  stack the basil leaves on top of each other. Roll up like a cigarette.  Slice thinly.  Fluff up.  There will be long and short strands of basil.

. . . → Read More: To Chiffonade (Basil Chiffonade)

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Pesto

2 1/2 ounces basil leaves 3 tablespoons toasted pine nuts 2 medium cloves garlic Scant 1/2 cup grated parmesan or asiago cheese 3/4 teaspoon salt 3/4 teaspoon black pepper 2 to 3 tablespoons olive oil

Pull the leaves off the basil stems.  You should have about 1 1/2 cups.

Place all but the oil in . . . → Read More: Pesto

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Breading

Regardless of what meat or other items you are breading, the technique remains the same as seen in this tutorial. Use the ingredients called for in your recipe and proceed as below.

Pecan Crusted Pork

Place the flour in a bowl, the eggs in another bowl and the breadcrumb mixture in a . . . → Read More: Breading

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Quick Tempering Chocolate

As a baking professional, I had a chocolate tempering machine so I didn’t have to worry about my truffles streaking and looking less than attractive.  As a home baker, I don’t have that luxury.  Nor do I have the time to stand around getting the chocolate to 113 degrees, lowering it and then raising it . . . → Read More: Quick Tempering Chocolate

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All About Onions

Cutting Onions

To dice the onion, remove the paper skin and cut them in half from stem end to root end.  Lay them down on the flat side.  Make 4 or 5 horizontal cuts in the onion as big as you want  your dice  from the bottom to the top.  

. . . → Read More: All About Onions

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Cutting a Cake Like a Pro

OK, the celebration was great, the food was a smash and now it is time to serve the cake. Sheer panic sets in as you know you have to cut the beautiful celebration cake in front of you. Well, this is going to be the last time you have to struggle with this. When I . . . → Read More: Cutting a Cake Like a Pro

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Cheesecake Pans

Cheesecake pans are used for, obviously, cheesecakes but have a number of different uses that make them important in your equipment inventory.  They come in different sizes.  We used them extensively at the bakery for assembling cakes that had soft fillings needing to be chilled to set up as the pan kept them straight.  Many . . . → Read More: Cheesecake Pans

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Removing Sides of Cheesecake Pan

Heat the sides of the pan with a blow dryer.

Place the cheesecake on top of a can.

Slide the side off.

Using a straight, metal frosting spatula, loosen the bottom by slipping the spatula between the cake and the bottom of the pan.  Using two pancake . . . → Read More: Removing Sides of Cheesecake Pan

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Shrimp

Shrimp is sold by the number of shrimp in a pound.  Thus 21 to 30 count has approximately that many shrimp in a pound.  I usually buy them in the shell as I think they have more flavor if they are peeled just before using.  I also prefer wild caught as opposed to farm raised . . . → Read More: Shrimp

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Caramelized Onions

Slice a small onion in half from stem end to top.  Place flat on a cutting board and slice into half moons.  Heat about 2 tablespoons of oil in a small sauté pan until hot but not smoking.  Add the onions and toss to coat them with the oil.Lower the heat immediately and slowly caramelize . . . → Read More: Caramelized Onions

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Microplaner

This is one of the most useful tools in a cook’s repertoire.  Far better than a box grater for zesting citrus, the zest or rind remains dry. Microplaner’s come in various sizes (fine, medium and coarse) making it possible to grate cheese and chocolate with them.

. . . → Read More: Microplaner

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Pork Ribs

A Rib Primer

Pigs have 14 ribs.  The ribs are divided into four cuts:  baby back ribs, spare ribs, St. Louis cut ribs and rib tips.  Ribs are referred to as racks or slabs and consist of muscle, fat and cartilage.   Anything other than these cuts are not ribs including, country ribs and boneless baby back . . . → Read More: Pork Ribs

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Bechamel Sauce (White Sauce)

Bechamel Sauce (White Sauce) is one of four mother sauces in French cooking. . . . → Read More: Bechamel Sauce (White Sauce)

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Portobello Mushrooms – de-gilling

Portobello

Really, the only trick to portobellos is to remove the gills on the underside… . . . → Read More: Portobello Mushrooms – de-gilling

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Hard Boiled Eggs

Over time I have heard of many ways of cooking hard boil eggs so the gray-green sulfur ring doesn’t appear… . . . → Read More: Hard Boiled Eggs

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Asparagus

All asparagus is not created equal! . . . → Read More: Asparagus

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