Archive for the ‘Meat Dishes’ Category

• Bourbon peach and pork salad: Toigo orchards bourbon peaches are ready when you are!

  Wednesday, June 30th, 2010

  I’m lazy. A lazy cook that is. Not that I would ever succumb to using pre-chopped garlic or ginger: pre-packaged convenience foods have little place in my pantry. But I’m not a full out let’s make everything from scratch kind of gal. And as a culinary instructor, I give realistic ways to prepare food that [...]

• Strung out? A messy culinary technique just got clean ~ Recipe: Arista de Maiale

  Wednesday, May 26th, 2010

  I’ve stuck my hands up chickens and down garbage disposals. As a culinary instructor, you take a credo to touch and feel your way through everything in the kitchen no matter how gross it may seem. But I’m well aware that my own students may like to keep things a bit more pristine.
  Take trussing for [...]

• Some like it hot, some like it… ~ Recipe: Filet Mignon with red wine shallot sauce

  Monday, April 26th, 2010

  Ever try cooking steaks for many different tastes? This one wants it bloody red, this one wants it like hockey puck gray, and, well, these two don’t know how they want their steak cooked. Oy.
  For the cook it’s enough to give you two headaches. But end the guessing game of whose steak is done when, [...]

• No soy for you? No problem ~ Recipe: Stir fried pork with snow peas and ginger

  Wednesday, April 7th, 2010

  So in addition to diagnosing my nutrition clients with wheat allergies, as of late, I have at least a half dozen clients who cannot tolerate soy either. This may not be problematic if you don’t care for tofu, tempeh, soy milk, soy nuts, edamame or any of the other forms of soy. But when it comes [...]

• Plunge in flavor ~ Recipe: Grilled dates with mascarpone and pancetta

  Wednesday, March 24th, 2010

  You’ve heard of the Terminator; well now comes the Olivator. Not quite as scary as Arnold Schwarzenegger, it’s an easy to operate plunger that delivers great flavor to your favorite pitted olives. But it’s also a fabulous tool to stuff ripe juicy figs, sweet cherries or succulent dates.
  Spooning soft cheeses, chocolate, and other messy foods [...]

• Go deeply into the world of vinegars ~ Recipe: Wilted spinach salad with Cassis vinaigrette

  Wednesday, March 17th, 2010

  In many cookbooks a handy dandy pantry list is usually provided (I know, I just completed yet another one myself for my next book), listing all the staples that most cooks will need to stock to larder. Vinegars are almost always listed with the usual suspects: red, white, balsamic. Sometimes, authors get more creative and [...]

• The best sauce starts with the best tomatoes ~ Recipe: Tomato basil ragu

  Wednesday, February 3rd, 2010

  When you are in a circle of chef friends, it’s like your own special supermarket. Each one swapping with the other the great food we discover. A few weeks ago, my chef friend Matt Finarelli of Open Kitchen where I teach, hauled out a food service size of canned tomatoes while prepping for [...]

• The secret to perfect paella: not what you think. ~ Recipe: Shrimp & clam paella

  Monday, January 4th, 2010

  Some say the right rice is essential to the perfect paella. Agreed. Some say the right paella pan makes all the difference. Again, a nod of yes. But to me what really makes paella shine is using the perfect Spanish smoked paprika to give the paella not only authenticity, but extraordinary out of this world [...]

• The perfect cup of tea ~ Recipe: Braised lamb stew

  Monday, December 28th, 2009

  THE PERFECT CUP OF TEA:  IT’S ALL IN THE BREWING
  I consider myself somewhat of a tea connoisseur , having drunk the stuff all over the world–rooibos in South Africa, green in Japan, and the perfect Earl Grey in London. What they all had in common was the lack of the ubiquitous tea bag in favor [...]