Italian test kitchens in the heart of Tuscany. I SO wanna go back....

Cornstarch: The Anti-Food

OK 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.....

I don't feel so good.....

On Making Stocks

OK 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!

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.

The point is, think about your end product. Don't make a veal stock and modify it for  Grilled Venison....

More on stocks coming up

Fun with Fire and Heat

One of this Cook's Favorite Snacks--Spicy Red Sauce Rigatoni

Brown Butter with Amaretto and Sage(for Butternut Squash Ravioli)

Old Apples headed for the composter...

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Originally uploaded by 1WheelDrive

Gumbo

It's time to make Gumbo. Shrimp, crab, okra, file, sausage, black roux, onions, bell peppers, garlic, dried cayenne peppers.....(recipe coming soon)

Soup is good food

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.

Some recent soups:

Ribolitta

Beef and Mushroom

Vegetable Minestrone with lentils and cannelini(very similar to my Ribolitta recipe)

Southwest Indian-style Chicken(with the three sisters, 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)

Clam Chowder with Yucca and Yukon

Ham and Lentil