tag:blogger.com,1999:blog-88587382139962510772024-03-05T07:14:54.669-08:00Thoughts on FoodSustenance-inspired reflections and assumptions based on a lifetime of tasting, tweaking, and trials both by errors and successesSteve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8858738213996251077.post-32549828721551291112024-03-05T05:49:00.000-08:002024-03-05T05:49:39.175-08:00<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Q4P55zqsGW-h5A1DzfSwBdmBrhXryVa1ZRm2OQQtat01IdSkr_sqsgRLzTjkiwXDT21rvFTDtccn3dBPvo7adnOC_xsiCOx1OYhuLN-BXv0tAFHaqi4AKUVMTbGyPRQcz5lGJkZ8zioNHolyMe3QWSx66uDBcdHJppFYpk-ahyphenhyphenWR9vxrAkPYOtsdnWI/s1600/IMG_9595.jpeg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Q4P55zqsGW-h5A1DzfSwBdmBrhXryVa1ZRm2OQQtat01IdSkr_sqsgRLzTjkiwXDT21rvFTDtccn3dBPvo7adnOC_xsiCOx1OYhuLN-BXv0tAFHaqi4AKUVMTbGyPRQcz5lGJkZ8zioNHolyMe3QWSx66uDBcdHJppFYpk-ahyphenhyphenWR9vxrAkPYOtsdnWI/s1600/IMG_9595.jpeg"/></a></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-58782814966289255282013-12-30T06:16:00.000-08:002013-12-30T06:16:58.961-08:00<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc_9eyiNATAIrewrPwy7aCjNj4-5CUoMOF3pnsTgO0pfGKnfZunDGtprflRe-vCB3sARNUSy8ILr_o1UNd2N6Ip5sPsDeI9-Ky0SPzM6QhD3la0ukj3R5Ccmj8kCMQTQmZbdCAi1uBRk/s1600/1112132043-700202.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5963176836495426258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNc_9eyiNATAIrewrPwy7aCjNj4-5CUoMOF3pnsTgO0pfGKnfZunDGtprflRe-vCB3sARNUSy8ILr_o1UNd2N6Ip5sPsDeI9-Ky0SPzM6QhD3la0ukj3R5Ccmj8kCMQTQmZbdCAi1uBRk/s320/1112132043-700202.jpg" /></a></div>
Bookstore IronySteve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-82654869862560972212013-11-21T10:26:00.001-08:002013-11-21T10:26:33.081-08:00Today's lunch<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbhpozgYarhJGipVB3fxZx3_w7MOYBtt7wKKhiHR_qPyiDypkUgc4LDdnGZXvSda9_3dOcnL50vKYOATl22uRPTa1J1sFZ4nEWoldIjnmKsme0xjvZ6n5d3ODk5fV9Lbg5Wt4TqZLbZ8/s1600/image-793082.jpeg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbhpozgYarhJGipVB3fxZx3_w7MOYBtt7wKKhiHR_qPyiDypkUgc4LDdnGZXvSda9_3dOcnL50vKYOATl22uRPTa1J1sFZ4nEWoldIjnmKsme0xjvZ6n5d3ODk5fV9Lbg5Wt4TqZLbZ8/s320/image-793082.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5948780501465183458" /></a></p>Swiss Cauliflower Soup with Gruyere Crostini
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<br>Grilled Lemon Lamb Loin Chops with Harissa, Hummus, Port Wine Demi, Wilted Spinach, and Grilled EggplantSteve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-14950152492666707202013-11-20T10:51:00.001-08:002013-11-20T10:55:57.936-08:00JC lunch<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNdsQoekDcrdXUHstGHx8u62dxmyJG1e2Iqt755X62z_1rExUAq79-RwLbOxdEpA0goT_SsUz1HW7dTCO85QdLo7nG9V8RmwYeTEf_zb1efGcH3MN8klov68Vms5DOcSWntTL_qpyVMw/s1600/photo-788970.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5948415843526624210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNdsQoekDcrdXUHstGHx8u62dxmyJG1e2Iqt755X62z_1rExUAq79-RwLbOxdEpA0goT_SsUz1HW7dTCO85QdLo7nG9V8RmwYeTEf_zb1efGcH3MN8klov68Vms5DOcSWntTL_qpyVMw/s320/photo-788970.JPG" /></a> Farro Salad with Macoun Apples, pine nuts, dried cranberries, watercress pesto and feta cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymJEq7h6vZYYiu525ikuMw-dSWEfMaJuq12xRabIW1MIIViCtUUq4W1baqAvnmpJZW6WLXJ6ozKrDN2vEW5g2QNiFXFvfdiuXOiULawOqd2-Ix1_pHBnenlFscl3QzZj9it8MPofVpNY/s1600/image-791748.jpeg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5948415853093095618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymJEq7h6vZYYiu525ikuMw-dSWEfMaJuq12xRabIW1MIIViCtUUq4W1baqAvnmpJZW6WLXJ6ozKrDN2vEW5g2QNiFXFvfdiuXOiULawOqd2-Ix1_pHBnenlFscl3QzZj9it8MPofVpNY/s320/image-791748.jpeg" /></a>Haddock Baked in Savoy Cabbage with Lemon, Olives, Tomatoes, Roasted Garlic, Fingerling Potatoes......A Portugeuse idea I've been trying to mimic since that meal at Portugalia on Cambridge Street 18 years ago.....I think I finally got how I want it. Not Bacalao but pretty close to the real thing</div>
<br />Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-48881522663168212432011-02-07T08:20:00.000-08:002011-02-07T08:20:43.772-08:00Too much time on my hands...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTwEoPiiSVmqKlFq5OSVz-Sa_elAq8N04SZoYkNBcjupIfb4mn-1nh70AIBZOQLXVQnz0HpNQn3S0AyxlXolyCl5eq842m8uYphLuZkwrVu8m9DNlkSaKnf5khey8sczA5LoIRkc6idw/s1600/IMG00018-20110206-2038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTwEoPiiSVmqKlFq5OSVz-Sa_elAq8N04SZoYkNBcjupIfb4mn-1nh70AIBZOQLXVQnz0HpNQn3S0AyxlXolyCl5eq842m8uYphLuZkwrVu8m9DNlkSaKnf5khey8sczA5LoIRkc6idw/s320/IMG00018-20110206-2038.jpg" width="240" /></a></div>Super Bowl mascotSteve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-8178414032018974462010-10-26T20:34:00.001-07:002010-10-26T20:35:44.574-07:00Things that make me giggle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYU7vQCrTOFVQqMXCJwbR7yDYsi02EqKYpl7Bs1vtLHH9kfVyfdmocqdMN8bzZrlQMeywdJ7G19RgNplWFYUWMIzW19CoGrwFgmgYbpzosz2jUA0nav-9rMNOKWFuXvP5mhYQ8PjMkd8/s1600/1025101318.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYU7vQCrTOFVQqMXCJwbR7yDYsi02EqKYpl7Bs1vtLHH9kfVyfdmocqdMN8bzZrlQMeywdJ7G19RgNplWFYUWMIzW19CoGrwFgmgYbpzosz2jUA0nav-9rMNOKWFuXvP5mhYQ8PjMkd8/s320/1025101318.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532564411948984338" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhczsmI22vp6ZbDW_cJQB4otLlYxMKJlbFkwaLLF0iZ2P4ken2_do9AHIp8txf4Wlu8W18tBOZHPRGPIf3_QznllF8rdn-mLRw8bj2RIrR9lu8ZaWUJvs_W3AIGLJb8VtCvv_8fs2tf18/s1600/1025101357.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhczsmI22vp6ZbDW_cJQB4otLlYxMKJlbFkwaLLF0iZ2P4ken2_do9AHIp8txf4Wlu8W18tBOZHPRGPIf3_QznllF8rdn-mLRw8bj2RIrR9lu8ZaWUJvs_W3AIGLJb8VtCvv_8fs2tf18/s320/1025101357.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532564409799085730" /></a>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-16962264302092589282010-07-01T19:28:00.001-07:002010-07-01T19:28:30.637-07:00happy cheesegrater...<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQz9zo6UPB1x0fPaMfQMmI3IPB_rSe6SOQaCqWvrfqMpwXsnmJ6SY3Hhm-Ijq99RzZa6tMvJqtqSQ4Hd08xtWdPfGHFw3MzLHZh-IAd9f0kZDez83iZb4HY6tedfspyjFTEz9fEDFc6I/s1600/0701101336-710638.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQz9zo6UPB1x0fPaMfQMmI3IPB_rSe6SOQaCqWvrfqMpwXsnmJ6SY3Hhm-Ijq99RzZa6tMvJqtqSQ4Hd08xtWdPfGHFw3MzLHZh-IAd9f0kZDez83iZb4HY6tedfspyjFTEz9fEDFc6I/s320/0701101336-710638.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5489130170672690338" /></a></p>as usual, highlighting some of the reasons we laugh all day in the pro kitchen... Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-68145251241400911422010-06-29T06:28:00.001-07:002010-06-29T06:28:53.776-07:00Meez<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4r88Q0_ajGtT_JnAColiSqrX1zT_LfYxqReqpQ7Q8jb85l6IfTfe0zrGd6n79pp_9MSpD0m1YsXhkh0tYi2KWuMbIoT9eGSpTxRMo2IZNEu_ivFN2O8a8a5msm9xJVrmr_1FARMhaXf0/s1600/0409101708-733777.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4r88Q0_ajGtT_JnAColiSqrX1zT_LfYxqReqpQ7Q8jb85l6IfTfe0zrGd6n79pp_9MSpD0m1YsXhkh0tYi2KWuMbIoT9eGSpTxRMo2IZNEu_ivFN2O8a8a5msm9xJVrmr_1FARMhaXf0/s320/0409101708-733777.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5488187092530274690" /></a></p><div class="gmail_quote"><br></div><br> Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-83966819467058455532010-05-27T20:01:00.001-07:002010-05-27T20:01:18.269-07:00My dinner tonight<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6Brslwp8k48y6jNs7Q_jNKKRy0Gu_xYm5ZP8FcLGqvD3K6eDmhNwfv3XNrGAld0W3GyGA9RueIzLO1Wc50SphxuK4PRLJFE4St97C25D-h5ntRMrAc3CIHdJEKlarmU8dzkTQg_Irsk/s1600/0527102144-778270.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6Brslwp8k48y6jNs7Q_jNKKRy0Gu_xYm5ZP8FcLGqvD3K6eDmhNwfv3XNrGAld0W3GyGA9RueIzLO1Wc50SphxuK4PRLJFE4St97C25D-h5ntRMrAc3CIHdJEKlarmU8dzkTQg_Irsk/s320/0527102144-778270.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5476150639153318642" /></a></p>NY Sirloin, crusted with cracked black pepper and seared under a brick. with garlicky baby (not teen)spinach and Hannaford fiddleheads.<div><br></div> Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-33431745593666830742010-05-26T06:18:00.001-07:002010-06-11T05:56:57.886-07:00One root, many names<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.anapsid.org/images/yuca.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 283px; height: 126px;" src="http://www.anapsid.org/images/yuca.jpg" border="0" alt="" /></a><br />Yuca, Yucca, Manioca, Cassava, Taro, Aipim <div><span class="Apple-style-span" style="font-family:Helvetica, serif;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Helvetica, serif;"><span class="Apple-style-span" style="font-size:medium;">I've had this fascination with the vegetable since I was introduced to it by a Caribbean cook. Really like it fried, but cook it like a potato for a really starchy, well, starch. It has almost an herbal after-flavor.</span></span></div><div><span class="Apple-style-span" style="font-family:Helvetica, serif;"><span class="Apple-style-span" style="font-size:medium;">To fry it, you have to first peel it well, cut into 3 inch pieces, then halve longways. Boil until tender. Cool to the point you can handle, then cut long wedges, taking care to remove the fibrous core. Drop into hot olive oil and fry until light brown. I like to make a paste with garlic, chipotle or other chiles, parsley and kosher salt, then whisk in evoo to make an unemulsified dipping sauce that really goes well with the fried yucca.</span></span></div><div><span class="Apple-style-span" style="font-family:Helvetica, serif;">Tonight one cook was inspired to make soup with it, diced up and boiled with tomato and corn in a simple broth I think was fortified with chicken stock. Real hearty and nourishing.</span></div><div><span class="Apple-style-span" style="font-family:Helvetica, serif;"><span class="Apple-style-span" style="font-size:medium;">In the professional kitchen it is always fun to have cassava around to play with--the big phallic shape always brings out great sexual references and boasting all around.</span></span></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com1tag:blogger.com,1999:blog-8858738213996251077.post-80898139979103499032010-05-24T19:11:00.000-07:002010-05-24T19:12:15.012-07:00LaLa No MoI have been notified that the music service 'LaLa' will be shut down May 31st. I'm sad about this, since I really liked the way I could embed a song here for free, and you could go to their site and listen to a whole album once for free. And the mp3 prices are much better than iTunes...<div>I'm sure that those three features themselves contributed much to the early demise of LaLa, though I really don't know the details.</div><div>So the face of this blog (and my other blog, 'mountain bike church' )will change slightly without the music players to entertain while you read. Oh well, thats progress...<br /></div><div><br /></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-63866571022419733132010-05-24T19:09:00.001-07:002010-05-24T19:10:38.535-07:00Not baby, not adult...<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhw1FoZRnDae6oSmSs5ROhUvD6IWKqIwIHrHPh1vBiL5ovIilhx8LmSbRjdLLpNZvHa3A3iPltjkZ3bXvA8MnnOZU9H8u_sGvWEozXCmkjXrRlUSSrQdYfXGLhPrO7l1DGr_QDwfFBU7k/s1600/0524100941-793068.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhw1FoZRnDae6oSmSs5ROhUvD6IWKqIwIHrHPh1vBiL5ovIilhx8LmSbRjdLLpNZvHa3A3iPltjkZ3bXvA8MnnOZU9H8u_sGvWEozXCmkjXrRlUSSrQdYfXGLhPrO7l1DGr_QDwfFBU7k/s320/0524100941-793068.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475024137276126834" /></a></p><br /><br /><div class="gmail_quote"><br /></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-59338151983425365722010-05-13T20:02:00.001-07:002010-05-24T19:13:19.464-07:00ever seen this before?<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vC0QAEYw-Bw8WNcRSDx_BE44J5OiZd2kGxxHNI2tHiKdFdKCTC4u4WpP1Ng849kaeewAAdDRx01kQWe4UjwP5J8nm37smnUItimtClGMxEkBu8J1V2RmfUsxjO9t2wDqrBMd9rwbZx8/s1600/0507101525-746198.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vC0QAEYw-Bw8WNcRSDx_BE44J5OiZd2kGxxHNI2tHiKdFdKCTC4u4WpP1Ng849kaeewAAdDRx01kQWe4UjwP5J8nm37smnUItimtClGMxEkBu8J1V2RmfUsxjO9t2wDqrBMd9rwbZx8/s320/0507101525-746198.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5470955740898778866" /></a></p>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-88411298521456336102010-04-28T04:53:00.000-07:002010-04-28T05:11:28.033-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFRAExyQCh61ORlezEJYKWb9NhDjwPzMfrpJhibHOzbhWjycFvjME1I7W07VymuAKRJsjblfrkQrrzYOl7QY88A0oexd8cjgzrlMhh-ad0O7pKtHNh8-kD2jcGcRjZDenRUQQu5_gRfQ/s1600/07.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFRAExyQCh61ORlezEJYKWb9NhDjwPzMfrpJhibHOzbhWjycFvjME1I7W07VymuAKRJsjblfrkQrrzYOl7QY88A0oexd8cjgzrlMhh-ad0O7pKtHNh8-kD2jcGcRjZDenRUQQu5_gRfQ/s200/07.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5465156096453320866" /></a><br />Italian test kitchens in the heart of Tuscany. I SO wanna go back....<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJPz2VO9afPp4i7t4MeSAicsnHLT7PthXt8u1acJTd2I7BalzzCVrF5isUjaQIzzxth-qaE8Z8MOwPA1_iDu4R1mBOi2I9S1XVtTd-HNXf0f8FsYb2Gh3ubzHv7ME1-3Ob8zeCADTIzc/s1600/22.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJPz2VO9afPp4i7t4MeSAicsnHLT7PthXt8u1acJTd2I7BalzzCVrF5isUjaQIzzxth-qaE8Z8MOwPA1_iDu4R1mBOi2I9S1XVtTd-HNXf0f8FsYb2Gh3ubzHv7ME1-3Ob8zeCADTIzc/s200/22.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5465155469470732258" /></a></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-27228013939186724882010-04-28T04:44:00.000-07:002010-04-28T04:53:12.431-07:00Cornstarch: The Anti-FoodOK maybe that's not entirely the case, but there's one chef I know who uses it so much, you'd think he was a corn farmer. I had NEVER seen anyone use CS to thicken clam chowder until two years ago. Disgusting. AND it loses it's thickening power when you hold product hot. So then you have to add more.....and more.....<div>I don't feel so good.....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf4wzawneTGvkqusEOWal2qa37iUivxy7s8PV4hLbZCCWT4A-Wc52DpMPkz8_oUs3qKuWQ6DEp7PpPmkQh4cPmFyUy3zcJ8yfX3fl3XnaxLGbcjfJXXMRQGwLIhQlP0zYPv4gKcj-nMQ/s1600/mail.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlf4wzawneTGvkqusEOWal2qa37iUivxy7s8PV4hLbZCCWT4A-Wc52DpMPkz8_oUs3qKuWQ6DEp7PpPmkQh4cPmFyUy3zcJ8yfX3fl3XnaxLGbcjfJXXMRQGwLIhQlP0zYPv4gKcj-nMQ/s200/mail.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5465153399357078178" /></a><br /></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-52419999333367655242010-02-09T05:51:00.001-08:002010-02-09T05:51:33.626-08:00On Making StocksOK here's the deal. You make stocks with a purpose. You don't JUST make veal stock or chicken stock. Stock is a flavor base, it's what gives your end product the dynamic flavors that you want. Extreme Example: You want to make Vegetarian Broccoli Soup. You make a veg stock heavy on the broccoli stems, with maybe some rabe and broccolini stems to emphasize, YEAH! this is Broccoli Soup!<div> Or, you're making a roasted chicken jus. Don't just make frozen chicken-back stock. Roast the backs first. Roast the mirepoix, too. Roast the black pepperporns. If it's a jamaican-jerk style roast, add some pan-roasted allspice twigs or berries.</div> <div>The point is, think about your end product. Don't make a veal stock and modify it for Grilled Venison....</div><div>More on stocks coming up</div> Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com1tag:blogger.com,1999:blog-8858738213996251077.post-27455838796676314132010-01-30T15:13:00.000-08:002010-01-30T15:20:22.215-08:00Fun with Fire and Heat<div style="text-align: center;">One of this Cook's Favorite Snacks--Spicy Red Sauce Rigatoni</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEASnXW1_j-fUUrjtQxd35XTJbzU_xC_KA9AXvIgTS8X8AU2tv6T8wYzlJvmTWZdKtdk77byF5UjUeQQIliFJ3O__goF8YHzF1WpjABjolz6uDl_373kFxr3mH_fhvuqXCQi2v8RUosYw/s1600-h/DSCN5803.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEASnXW1_j-fUUrjtQxd35XTJbzU_xC_KA9AXvIgTS8X8AU2tv6T8wYzlJvmTWZdKtdk77byF5UjUeQQIliFJ3O__goF8YHzF1WpjABjolz6uDl_373kFxr3mH_fhvuqXCQi2v8RUosYw/s200/DSCN5803.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432675981112887202" /></a><br /><div style="text-align: center;">Brown Butter with Amaretto and Sage(for Butternut Squash Ravioli)</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbmjBZkESO3txQdyb_Lyw-KcnFl1s95HYYccBm9bkiNUEWN8I-bV087IamVKv-DDzR-eXWP2I71y_cpZzZdkuAIkn1xVH2pgyJSrpyb4aHNdrTrzOc1n-AnibB9PEpaQ0c7TeUeAN1P0/s1600-h/DSCN5801.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 200px; height: 150px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbmjBZkESO3txQdyb_Lyw-KcnFl1s95HYYccBm9bkiNUEWN8I-bV087IamVKv-DDzR-eXWP2I71y_cpZzZdkuAIkn1xVH2pgyJSrpyb4aHNdrTrzOc1n-AnibB9PEpaQ0c7TeUeAN1P0/s200/DSCN5801.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5432675099435939570" /></a>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-85021009158815446122010-01-24T16:20:00.001-08:002010-01-30T15:13:06.186-08:00Old Apples headed for the composter...<a href="http://www.flickr.com/photos/20687952@N03/4300838338/" title="photo sharing"><img src="http://farm3.static.flickr.com/2700/4300838338_bc8106b42a_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style=" margin-top: 0px;font-size:0.9em;"><a href="http://www.flickr.com/photos/20687952@N03/4300838338/">DSCN5738</a><br />Originally uploaded by <a href="http://www.flickr.com/people/20687952@N03/">1WheelDrive</a></span> <p></p>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-32451375068767249112010-01-15T06:53:00.001-08:002010-01-15T09:39:24.326-08:00GumboIt's time to make Gumbo. Shrimp, crab, okra, file, sausage, black roux, onions, bell peppers, garlic, dried cayenne peppers.....(recipe coming soon)Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-47001922228813173672010-01-13T06:27:00.001-08:002010-01-15T06:25:31.998-08:00Soup is good food<span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Lately I've been making and eating alot of soup. A good cup of soup at or around noontime really warms up the soul, the attitude, and I'm all set. Broth soups are best, but a good pureed vegetable like squash or tomato is just as good. All natural or as natural as possible, fresh ingredients. Chicken broth, veg broth, beef....Swanson's I believe makes the best in terms of flavor, value and naturalness... just make sure you don't get the one that includes msg. As I've mentioned before, cooking with salt is important, but don't overdo it with soup. </span></span><div> <span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Some recent soups:</span></span></div> <div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Ribolitta</span></span></div> <div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Beef and Mushroom</span></span></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Vegetable Minestrone with lentils and cannelini(very similar to my Ribolitta recipe)</span></span></div> <div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Southwest Indian-style Chicken(with <a href="http://www.reneesgarden.com/articles/3sisters.html">the three sisters</a>, among other colorful and flavorful ingredients)'Southwest' meaning the flavors and heat. The Three Sisters is a more widespread planting/culinary practice dating back to at least the Mayans(read the link and google some more it's interesting stuff)</span></span></div> <div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Clam Chowder with Yucca and Yukon</span></span></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;">Ham and Lentil</span></span></div> <div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:14px;"><br /></span></span></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-38551178374322743042010-01-05T20:54:00.001-08:002010-01-05T20:54:41.731-08:00kitchen personalities #1I've met many people over the years working in the kitchen. Many GOOD people. Not really many scumbags, believe it. And every situation I've been in, I've found someone who has schooled me in some quotable way.... <div> <br><div>A manager at the muffin place I started cooking at, when I customarily greeted him with "How ya doing?", he'd ALWAYS respond, "Excellent!!" As a teenager I just couldnt fathom why he always said that.</div> <div>The owner's kid at the same place, showing me for the first time how to clean and cut a head of iceberg lettuce, peeled off the outer layers of brown and wilty leaves, referring to them as 'shit lettuce'. I always remembered that, and have used that one ever since, that is, when I get the opportunity to train a new guy who speaks english...</div> <div> </div><div>Joe Zazz, a manager at TGIF--his motto was "One Stop Shopping", meaning, make a list and go get everything you need in one trip. Never come back without both hands full.</div><div><br></div><div> Chef Bundy at <a href="http://www.neci.edu">NECI</a> always wondered out loud about the trendy menu descriptions of vegetables being cooked "crisp tender". He really amused himself with that.</div><div><br></div> <div>Chef Patrick at NECI could hear a stock at a rolling boil from across the kitchen and would come stomping over the wooden floor in his wooden clogs, 12" knife in hand, red-faced and screaming, "THAT STOCK IS BOILING!!!"</div> <div><br></div><div>Chef Michel, drilled into us that, following our graduation from culinary school, we would NOT be chefs, but would likely have to work like dogs as sous-chefs for many years, before being able to refer to ourselves as chefs. </div> <div><br></div><div>Steve H, a fellow sous at St Cloud, would always say, "Chicken is poison!", referring to the potential for sickness with mishandled poultry...he had many more sayings, which I can't remember, but upon his last day in the kitchen, chef Murcko unrolled about 12 feet of butcher paper and wrote, in black marker, every one of his quotes and hung it on the wall next to his station, just to remind him how sadly he'd be missed, I guess....</div> <div><br></div><div>I guess this would be installment #1, as there are many more, but I'm fading.....</div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div></div> Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-29390974404564282152009-12-27T20:44:00.001-08:002009-12-27T20:44:55.840-08:00Our Christmas Eve Dinner<b><span class="Apple-style-span" style="font-size: large;">Before</span></b><div><br></div><div>Spiced Panko-Fried Calamari with Hellman's mayo</div><div>3-way Gnocchi--Ricotta Gnocchi with Tomato Sauce, Basil Pesto, and Butter & Romano</div> <div>Sopressatta, Gruyere, Country Olives, and crackers</div><div>Meatballs and Sausage Marinara</div><div><br></div><div><b><span class="Apple-style-span" style="font-size: large;">During</span></b></div><div><br></div><div> <b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: small; font-weight: normal; ">Meat and Spinach Lasagne </span></span></b></div><div>Pork Loin Stuffed with Prosciutto, Spinach, Pignolia, and Wisconsin Fontina, with Roasted Fuji Apples and Shallots, Cran-Apple Glaze</div> <div>Potato-Gruyere Gratin</div><div>Brown Sugar Sweet Potatoes</div><div>Caesar Salad</div><div>Villa Fassini Toscana Sangiovese-Cabernet Sauvignon 2008</div><div><span class="Apple-style-span" style="font-size: large;"><b>After</b></span></div> <div><br></div><div>Pecan Pie</div><div>Apple Pie</div><div>Ice Cream Pie</div><div>Fresh Whipped Cream for all...</div><div><br></div><div>Cappuccino and American Coffees</div><div>Frangelico</div><div><br></div><div><br> </div><div>the Gnocchi are Isabella's holiday specialty.. She also made the Caesar Salad, Whipped Cream, and Pecan Pie.</div><div>Stephen made the Apple Pie!</div><div>Auntie Diane brought the fabulous Lasagne, Meatballs and Sausage</div> <div>Mimi of course sweetened up the sweet potatoes...and brought me the Calamari tubes...</div><div>Amanda made the Ice Cream Pie</div><div>My lovely wife made the Antipasto and made the tables happen.</div><div><br></div> <div><br></div> Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-233953415703491132009-12-03T19:32:00.000-08:002009-12-03T20:00:25.580-08:00Salt your vegetablesI started with onions because I almost always start with onions, whether making a stock, sauce, stew, chili, soup, mojo, vinaigrette, aioli, remoulade, salsa, soffritto.....<div>Alot of the same rules of using salt when cooking onions apply to most vegetables as well. Notsomuch to kill the pungency as to bring out ALL POSSIBLE FLAVOR. Salt plays a key role in our enjoyment of food, as it is wakes up our taste buds quickly. One theory that I have is that the human body is very receptive to changes in salt levels, and your mouth is the main point of entry.....</div><div>Salt plays <a href="http://curezone.com/foods/salt/vital_functions_of_salt_in_the_b.htm">vital functions</a> within the body....</div><div>There have been theories and opinions about where on the tongue salt is received first, with the <a href="http://www.livescience.com/health/060829_bad_tongue.html">bogus tongue map</a> being the most popular.</div><div><br /></div><div>No matter how you slice it, salt=flavor.</div><div><br /></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0tag:blogger.com,1999:blog-8858738213996251077.post-80184627263100671162009-12-03T06:50:00.000-08:002009-12-03T20:01:03.830-08:00Salt your onions<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KJlvtIyCHW9e3O5FS2OIXKAJ5UN5P0-KNFpU1ZS7j1Nud5FLT1m6ahATYTqtaHKuxBleftT5E-EcjvfKA4IGqjBvXfzyhFYTJSLSz9beaH4hebwuX33FsrMUoLy0IhjC0orm8KfBESQf/s1600-h/DSCN5098.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KJlvtIyCHW9e3O5FS2OIXKAJ5UN5P0-KNFpU1ZS7j1Nud5FLT1m6ahATYTqtaHKuxBleftT5E-EcjvfKA4IGqjBvXfzyhFYTJSLSz9beaH4hebwuX33FsrMUoLy0IhjC0orm8KfBESQf/s200/DSCN5098.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410867503134282402" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></a><br />OK here's the thing--you gotta salt your onions, ANY onions, garlic included, when you begin cooking them. You gotta lubricate them. too, with alittle oil in the pan. Actually this applies also to when you're not actually HEATING them, but when you want to soften them and take the edge off--i.e. when starting to make a vinaigrette...In that case, you don't add the oil until later. Salt the onions, and let them sit for a few minutes, then add your acid, and let it steep a few more minutes before adding the oil and other flavors. If you are making an emulisified vinaigrette with egg yolk, the yolk would be added just before the oil.<div>Not to say you need so much salt as to be offensive, just enough to start bringing out the moisture from the onion. Be especially careful not to use too much salt when making caramelized onions...</div><div>One exception to this rule is when using shallots in a wine reduction(beurre blanc), add the wine directly to the cold sliced or minced shallots then turn on the heat to reduce. Add salt later on as needed. This only applies to shallots, as they are sweet and not so pungent as other onions.</div><div>DO NOT put raw onions on a pizza. Always cook at least alittle first! (with salt of course)</div><div>The smaller that you mince or slice the onion, the faster the salt will bring out the moisture and soften the onion's flavor...</div><div>Other exceptions to the rule:</div><div><ul><li> I was taught to make fish fumet or consomme with finely robot-couped mirepoix, no salt needed.</li><li>Chicken, Veal, Duck, Lamb stocks, larger diced mirepoix straight into the pot</li><li>'Pot Roast'-type braises where the meat will be cooked to death, the onion will have plenty time to soften</li></ul>note: most of the time, when I refer to salt, I mean coarse Kosher Salt...</div><div>IF you're one of those people who LIKES raw onion, then disregard all of this!</div></div>Steve Chttp://www.blogger.com/profile/07253394311881162050noreply@blogger.com0