Tips & Techniques

How to make Buttermilk - Food Gypsy

Kitchen Basics – How to make Buttermilk

July 21, 2015 | 7 Comments

With a little food science you can conjure buttermilk from thin air. Well, kinda’.  Learn how to make buttermilk with just milk, lemon or vinegar as a substitute for buttermilk in almost any recipe, in...

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Garlic in a Tube - Food Gypsy

Speedy Kitchen, Garlic in a Tube

July 8, 2015 | 5 Comments

The perfect puree for sauces, soups, marinades and vinaigrettes, Garlic in a Tube is a pantry must have in the Gypsy Kitchen. Let’s be honest, peeling garlic is a pain in the ass. Seriously, after...

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Cast Iron Pork Roast - Food Gypsy

Caring for Cast Iron, Now You’re Cookin’!

November 3, 2014 | 0 Comments

Cold weather cooking just screams cast iron, with it’s superior heat retention and iron friendly health benefits, cast iron is a solid kitchen investment.  Caring for cast iron is the key to cooking with it,...

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Lime Cilantro Grilled Corn - Food Gypsy

Grilling 101 – How to Grill Corn

August 26, 2013 | 0 Comments

Fresh corn is only here for a short time, so get it while it’s hot then toss it on the grill for a late summer treat.   If you’ve never dabbled in cobs over the...

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Cutting peppers - Food Gypsy

Kitchen Basics – How to Cut Peppers

July 24, 2013 | 5 Comments

On this (mostly) Wordless Wednesday we shave time off your kitchen prep with a little photo tutorial we call: How to Cut Peppers.  Amazing how a little savvy knife work can save you time and...

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Za’atar is to Middle Eastern cooking what Herbs du Provenance is to Southern French cooking.   A spice blend so versatile and so pungent, it’s used on meats, vegetables, in rice dishes and (my favourite) Za’atar...

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Coddled egg - Food Gypsy

How to Coddle an Egg – Kitchen Basics

May 1, 2013 | 2 Comments

Summer salad season, time for homemade mayo and Caesar salad,  avoid upset tummies with a little food safety know how and a bit of kitchen expertise.  Tip 1: how to coddle an egg. As a brief follow up to our...

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Peeling golden beets - Food Gypsy

Speedy Kitchen – How to Peel Beets

February 18, 2013 | 0 Comments

Gigantic bags of beets continue to show up in the big, shiny kitchen, and what a pain in the patootie!  They stain hands, clothing and kitchen equipment and take hours to cook, but with quick this how-to,...

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Cultured Coconut & Blueberries - Food Gypsy

Cultured Coconut Milk – Kitchen Alternatives

January 31, 2013 | 0 Comments

The things I eat in the name of research – gluten-free breads, tofu, liver and now – cultured coconut milk.  A dairy alternative with a similar texture to yogurt,  cultured coconut milk was a pleasant surprise, and is now among my list...

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The Cocotte – A Gift To Last a Lifetime

December 10, 2012 | 2 Comments

If you’re looking for the perfect gift for the food fanatic in your life, look no further.   ‘Cocotte’ is the French word for Dutch Oven; an enamel finished, cast iron pot with a fit fitting lid,...

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How to cut cherry tomatoes - Food Gypsy

Speedy Kitchen – How To Cut Cherry Tomatoes

December 4, 2012 | 0 Comments

When faced with the task of cutting liters of cherry or grape tomatoes in half, it pays to have a time saving trick, or you will be at it a long, long time.   Here’s a trick...

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Just a pinch - Food Gypsy

Just a Pinch…

November 8, 2012 | 0 Comments

A pinch of this, a dash of that. Did you know that pinch, dash and yes, smidgen are actual measures in culinary terms? So, just how much is a pinch, a dash or...

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