Salt, No salt, and Umeboshi Corn on the Cob
How do you get straight A’s in Culinary School? Salt your dish perfectly. This is easier said than done and is a source of great frustration to culinary students. In my school days, each time I started a new course, with a new instructor, I paid very close attention to his/her comments on salt. One instructor […]
Metal – Precious and Refined
[pinterest] In one of Barbara Kingsolver’s books, she proposes the idea of requiring all culinary students to make colorful cut-outs of asparagus in the spring, and apples in the fall, just as school children create paper snowflakes in January. The purpose would be to teach the value of eating produce in its season, when it […]
Cranberry Chutney with Goat Cheese and Apples
Recently, the fine chefs at Eat It and Say Yum! decided to begin a new feature for their blog. I am honored to get to be the first, of no doubt very many, chefs to be featured. Here is a link to their post… Cranberry Chutney feature. Karissa asked me for a seasonal recipe and […]
Patty’s Mama’s Albondigas Soup
When I hear a great cook say, “This is my Mama’s recipe,” this person gets my undivided attention. My friend Patty can probably cook anything and make it delicious, but she grew up with the flavors of Mexican cuisine. Patty has three big guys to feed, one husband plus two handsome sons, and also a […]
Parky’s Southern Braised Kale with Sweet Potatoes
This dish was introduced to me by my friend and vegan cuisine mentor, Chef Ken Immer. Chef Ken is a rock star in the kitchen. He belongs on Food Network. Don’t be surprised if you tune in one day to find his charismatic personality inviting you to try vegan cuisine, simply because it is delicious. […]
Banana Sorbet with Beurre Noisette-Date Sauce
What do you do with a freezer full of frozen bananas? Sorbet, of course. At least, that is the absolute easiest thing… that or dipping them straight into melted chocolate, which works well too. Plain sorbet is fine. Adding layers of flavors is even better! What goes with bananas? Chocolate is a no-brainer. But other […]
Beurre Noisette and Ghee
Beurre Noisette… Or in Italian, burro nocciola Or in English, hazelnut butter or brown butter In any language, intensely rich and decadent toasted nutty butter that is divine in sauces, and a vital component – along with crushed almonds, egg whites, flour and powdered sugar – of that delightful cake known as financier. I am […]
Cauliflower Pizza Crust
I have jumped on the bandwagon and have made a cauliflower pizza crust. There are lots of great recipes for this dish on brilliant blog sites, so it may seam redundant, but I put my own special-diets-everyone-deserves-delicious-foods-and-options twist on it. Check it out! When you try out a new combination of foods and hear an […]
Lowcountry Steamed Oysters
What is best about months with an “r”? Arguably, it is oysters in season and a Lowcountry oyster roast is on the schedule! Salty, briny, sweet, succulent, juicy oysters… with hidden little treasures in clusters of shells… yay!!! Oyster eating at a Lowcountry roast goes beyond being merely a satisfying of taste buds; it is […]
Baked Corn Dogs
… or millet dogs … or gluten-free corn dogs … or dairy-free corn dogs … or all of the above! Once every year, at fair time, I give myself, and my kids, carte blanche to eat anything we want! Just one caveat, I get one bite of everything! I share my bites too, that way […]