Norwitz Notions

Episode three of the Next Food Network Star focused on presentation.
Challenge #1: Feature one special ingredient (the potato) in a single dish (45 minutes to make it…if I remember correctly).  Full use of the pantry for other ingredients.  Then hold the dish, face the camera, and speak about it for exactly one minute, telling a […]

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When I watch competition shows I do sometimes get caught up in rooting for the people I like but I usually end up wondering what I would do if it were me up there. The Next Food Network Star does include home cooks (though most are professional caterers, chefs, or restaurant owners, nearly all […]

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Although I adore basil, I usually make my pesto from other herbs, simply due to availability and cost.  My favorite combo is half cilantro and half parsley.  If I don’t have cilantro, or I don’t have enough of it, I will use spearmint to make up the difference.  All the herbs must be fresh.
Your classic […]

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Success with horseradish has been extremely variable, both due to variation in the flavor of the unprocessed horseradish roots, and the fact that it is too strong to sniff or taste during preparation to make small modifications. The ones I made for Passover this year were pretty good.
I started with two horseradish roots. […]

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A rich alfredo sauce you’ll swear has eggs or dairy…but it doesn’t…
Sauce Ingredients:
1 lb tofu (silken (I like Nasoya) is best but even firm is okay–it must be completely bland tasting)
1 cup raw cashews (unsalted–I store them in the freezer and use them without defrosting)
1/2-2/3 cup lemon juice (fresh or in bottle)
Fresh basil leaves (optional–use […]

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