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Preparing Your Holiday Roast

If you were lucky enough to get a holiday roast then you are one step ahead of some of the shoppers I met at the market yesterday. Our grocer ran out of premium roasts so I am making do with a cheaper cut. Regardless of whether you are preparing a choice cut or a more economical cut such as round tip, top sirloin or eye round there are a few tips you should keep in mind. When seasoning your roast add the salt after cooking. Every cook knows it’s easier to add more than to eliminate excess. It’s also a … Continue reading →

Holiday Roasts 101

Are you preparing a roast for the holidays? If you live in the state of Wisconsin then there is a good (make that great) chance that you will be eating a roast of some sort in the next few days given the run on beef at the markets around here. Which brings me to my first roast-related tip: Order in advance. During the holiday season it’s a good idea to order the type and size roast you’ll need to feed the family in advance. Otherwise, you end up facing the predicament I found myself in yesterday—picking through the scraps. Premium … Continue reading →

How To Serve Buffet Food

It has always been said about food that first it is eaten by the eyes and then passes through our mouths. Nowhere is this idea better illustrated than on a large buffet table. Use your best bowls of crystal and finest runners of lace to adorn ordinary chafing dishes and mounds of ice, which work well for chilled shrimp. While things should be enticing, they should not be mysterious. If you are serving something a bit uncommon, label it so your guests will not think that odd people or things are doubling as appetizers on your table. Use a computer … Continue reading →