What to Do with Zucchini Blossoms

  In the northeast, zucchini blossoms are plentiful right now. Each morning for the last few weeks, I went to my garden and picked the zucchini blossoms, in their open state, before they closed themselves to the sun’s hottest rays. I fried them in a light tempura batter, stuffed them with various cheeses, added them […]

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Food and Philanthropy

  A Note from the Chef The Food Channel.com names food and philanthropy as one of the top 10 trends in 2009. Food—a daily essential for each and every one of us—is a natural link for philanthropic efforts. From the $1 donation at the supermarket checkout line to more and more charities tied to food […]

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Making Bread

  Making bread is easy. People just think it’s hard. Growing up, we made bread every week. In my restaurant, we made it every day and we had a very busy, really small kitchen. Making bread is organic, soothing and creative. It can be a baguette or a bun, a pizza or a pretzel, or […]

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Risotto Stuffed Pork Chops

I made (or should I say my students made) this in a recent cooking class. I wanted to demonstrate various cooking techniques and this was a good one for pan searing, sautéing and roasting. They stuffed pork chops with a risotto, crimini mushroom and spinach.mixture. It was delicious with the risotto picking up the juices […]

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tomato sauce for WP

Perfect Tomato Sauce

It’s almost as easy as opening a jar, but infinitely better tasting – and cheaper too! Recipe for tomato or marinara sauce. On this site I use both names interchangeably.  1 can crushed tomatoes (one with no added garlic or herbs) * 2 tablespoons olive oil (or enough to just cover the bottom of the pan […]

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Profiteroles

I don’t make many desserts, but the ones I make, I make a lot. I love using this recipe in my cooking classes because it’s impressive but so easy to make and it’s perfect when you need to make a dessert for a lot of people that they can make themselves and be wowed by. […]

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