If planted midsummer red cabbage will mature just about the time of the first frost. As long as it is harvested before the first hard freeze it will last in storage until about the beginning of the year. Depending of … Continue reading
Sure, I know, every chef says you should just wet a kitchen towel and put it under your cutting board, or bowl or whatever you don’t want to slide around. Well that is easy to say when you have an … Continue reading
There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all … Continue reading
Chili is great, and a favorite, but sometimes it is nice to find an alternative. This is a nice change for sure. The sourness of the tomatillos cuts the richness of the pork while still letting the pork taste rich. … Continue reading
I can tell you, with great certainty, how good a restaurant is going to be by the temperature of their plates. If I get a stone cold plate with hot food chances are the dinner will be average. If I … Continue reading
I don’t know why I haven’t made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don’t let it fool you. … Continue reading
