Ok, time for one more “late season” post… One of the challenges in writing recipes is the fact that you have to assume some sort of knowledge on the part of the reader or every recipe turns into a five page dissertation. My previous post on peach pie could have easily been such an example by the time I explained … Read More
Peach Pie
Ode to Summer’s End… I have just enjoyed one last unexpected taste of summer. October is normally quite late for peaches but my friends Jerry & Diane Polk of Polk’s Market in Savannah, GA always manage to wrangle up something delicious when you least expect it! Last week I was totally surprised to still find a display of aromatic juicy … Read More
Peeling and Using Pomegranates
Pomegranate seeds with their sweet-tart flavor, garnet color, and crunch make a nice garnish on autumn salads, entrees, and desserts. Unfortunately they are messy to retrieve from the interior of the fruit without ending up with little red stains all over your clothing from squirting juice. To easily remove pomegranate seeds, follow these simple steps: Fill a large bowl with … Read More
Here’s What’s Shakin’…
We’re Bakin’ Bacon! You betcha…no fakin’! Ah, bacon…. delicious, glorious, beautiful, crispy, crunchy pork flesh! Just thinking of it make my mouth begin to water. The smell of it could drive a dog to get it himself…if only he had thumbs! The mess it can make when cooking is another story…not so pleasant. If you’re still cooking bacon in a pan on … Read More
Smoked Tomatoes
Red Ripe Tomatoes…Get ‘em while you can! This time of year I love tomatoes on and in everything. The deep intense red of a plump bulging tomato simply screams “summer” to me! Unfortunately my early spring challenge of trying to keep deer from dining on my roses made me realize that the effort put into a vegetable garden would likely … Read More
Perfect Flaky Pastry
One of the most common frustrations I hear in regards to baking is how people can’t seem to make a nice flaky pie crust. This is exactly what happened with Jason, a recent guest of mine earlier this spring. He and his fiance had joined me earlier in the year and we had started trading emails about cooking questions. When … Read More
Browned Butter
My earliest experience with browned butter (beurre noisette in french culinary terms) was as a kid when we would visit The Old Spaghetti Factory. My absolute favorite item on their menu was (and still is to this day) their spaghetti with browned butter and Mizithra cheese. The saltiness of the dry Greek Mizithra cheese was perfectly paired with the nutty … Read More
Mmm…mmm…TOASTIE!
Recipes will often call for nuts or coconut to be toasted. Even if they don’t, flavor and texture is usually improved if they are toasted. Why You Should Toast Your Nuts: Why?: Toasting helps to concentrate natural oils to improve flavor as well as drive off excess moisture that would otherwise dilute the flavor. It also improves the textural aspects … Read More
Reviving Wilted Vegetables, Greens & Herbs
If you’re having problems keeping greens plump and crisp, or have wilted herbs, you can revive them by simply soaking in cold water.
A Chef, a Nun, and a Pianist…
Several chefs, nuns, and a jazz pianist walk into a hotel…Kinda sounds like the beginning of a bad joke, doesn’t it? Actually it’s not… The better question would be: What do 14 chefs, a seaside resort, and a healthcare system have in common? Thankfully NOT a massive case of food poisoning! It does however sound like “Delicious Destinations” an amazing … Read More