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Garlic Confit and Garlic Oil
I can’t remember if it was Marco Pierre White in The Devil in the Kitchen or Anthony Bourdain in Kitchen Confidential (Or was is Medium Raw?) who said that they like female cooks…
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Black Cod- Removing the Pin Bones
The problem with black cod, and there is only one problem, is that it has a set of bones that are nearly impossible to pull using the typical tweezer method. I discovered this…
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Mustard Oil and Frequency Illusions
It’s been four days since I got home from my Italian adventure and I still haven’t adjusted back into a normal sleeping pattern. I woke up entirely too late for an appointment this…
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The Jerk that put Peas in Carbonara
Who was the man (or woman) that first decided to put the pea in the pasta carbonara? And Why? What could prompt such a thing and how did it become such a seemingly…
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Avgolemono (Greek chicken, lemon & rice soup)
There is a whole skinned chicken sitting in my fridge. Chicken breast was on the menu at last weekend’s dinner party. I wanted to add a crispy skin for garnish. You place chicken…
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Pickle It! No Waste Pickles
My favorite way to prevent wasting produce is to pickle. Mostly because I am obsessed with pickles but also because you can pickle most anything and it…
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Cuban Inspired Black Beans
My “Little Pressure Cooker that Could” finally gave up on me yesterday. The tough part was that she called it quits while cooking black beans at a new client’s. There I was on…
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Cream of Chicken Soup with Ricotta Dumplings
“Chicken and dumplings meets cream of chicken soup” is how I describe this dish. The dumplings, very similar to a gnudi, are lighter than most traditional ones. Also, they are 100% food, unlike…
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Grilled Bacon Wrapped Shrimp
Bacon Crimes Series Edition 1: Flabby Wrapped There is only one texture that bacon should be and that’s CRISPY! It’s one of the reasons I actually prefer thin-cut bacon over thick. When I have…
