Today I thought I’d share with you some of the videos I found on YouTube and a new feature to my blog which I am excited about. But first, today has been a cold, gray and rainy day here so my thoughts immediately went to soup. Thick, hearty, piping hot soup. And I decided to make a pot of my Roasted Butternut Squash soup which is just right for a nasty day like today. I’ve posted the recipe and pictures of making it awhile ago. So, click here for the recipe.
Now onto the videos.
Melissa Clark, the author of In the Kitchen with a Good Appetite. This video was filmed as a part of the Know Your Food series from The Good Cook Book Club.
Next up is Bethenny Frankel, the author of Naturally Thin and The Skinny Girl Dish. She’s also my favorite housewife and her new show airs this coming Monday. Yay!
To wrap up this Tasting of videos, I gotta add some Barefoot Contessa action.
Ina Garten is the Barefoot Contessa, author of several books and host of the Food Network’s show of the same name.
Now, for my new feature. Word of the Day. I thought I’d add this to my blog because I want to learn. I don’t believe we should ever stop learning and since this blog is focused on food I’ve decided to brush up on some food terminology. Now, as a cook yourself you may already know these words and their meanings. But there are some people out there who are novices, who are just beginning their cooking journey or people like myself who have been cooking for awhile and still need refreshing and/or further education. 🙂
I guess what inspired me was French Food at Home this afternoon. The dessert Laura Calder made required a Bain Marie. Now, all serious bakers know what a Bain Marie is but if a beginner baker was reading a recipe that required a Bain Marie she/he wouldn’t know what that was. Most of my friends don’t because they aren’t bakers. So the word of the day today is can you guess? Bain Marie.
Bain Marie – A hot-water bath used to protect delicate foods from heat that is too intense. A bain-marie is used in three ways:
a. A double-boiler on the stove
b. To keep cooked food warm until serving
c. A container holding food is immersed into water to bake custards or other desserts in the oven, this provides constant and even heat which protects the food from overcooking.
Now, just one more thing before I sign off. I’d like to take a moment to thank all of you for visiting my blog. This was an idea I had a few months ago and I was really excited about it. But I had no idea of how much I would enjoy writing this blog. Your visits, your comments and your subscribing to my little piece of the blogosphere means so much to me. Thank you!
The Cookbook Diva