These exerps are from a cooking demonstration presented at the Peabody Institute Library, Danvers, Mass. Watch and enjoy!
Click on ► above to start video
We were thrilled with your program-we have received nothing but positive and enthusiastic feedback from our patrons[and a good deal of regret from those on staff who have copies of the recipes but were unable to attend!].I made your linguine & broccoli for dinner on Friday at home-really delicious!
D. Maturi, Peabody Institute Library, Danvers Massachusetts
Thursday, April 2, 2009
Wednesday, April 1, 2009
Although on occasion I have purchased lettuce in a bag, I prefer buying heads of red leaf, green leaf, Romaine or Boston lettuce and washing and storing it myself. The secret to keeping the lettuce fresh and crisp is to remove the core, wash the leaves and dry them thoroughly. I find that using a salad spinner dries the leaves the best. After the leaves have been spun dry, I wrap them in a piece of paper towel, place in a plastic bag and refrigerate. Lettuce and baby spinach cared for in this manner will remain fresh for several days and often for up to a week.