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743 article submissions by the ChefTalk.com community.

Caramelized Cauliflower

  • by PeteModerator

  Tonight we picked up our last box, of the season, from our CSA. Well, technically the last regular season box was delivered a few weeks ago, but we had also opted for the late season storage share. I can’t wait to eat my way through all the killer produce that was delivered. But, before I go on, I really should thank Nicole and Joe, and family, of Good Earth Farm. Through their hard work and tremendous efforts my family was supplied with a bounty of produce all summer and fall long. It was truly a pleasure to get to meet some of the people that supply us with our... read more

Holiday Entertaining-Cocktails

  • by PeteModerator

  The holidays are just around the corner and with the holidays usually comes lots of socializing.  Maybe you are will be heading out to a party or 2 or, just as likely, you will be hosting a party, or get together, or maybe just having some family over, either for an evening of eating and drinking, or for an extended period.  No matter what the occasion, you will probably be offering up a few drinks.    Of course, you can always stick with the classics.  There is nothing wrong with Rum and Cokes, Gin and Tonics, Whiskey and Gingers, etc. but sometimes you just want... read more

Spinach and Arugula Salad with Grapefruit

  • by PeteModerator

  It’s a typical March week here in Wisconsin. One day it’s up to 40°F (short sleeve shirt weather up here) and the next it’s cloudy, gray, foggy and snowy. But what do you expect, it’s Springtime in Wisconsin and that means the weather can change in a heartbeat. I’m just praying for more nice weather. I usually enjoy winter but it’s been a long, cold one and I’m ready for Spring, and not just the occasional teaser. I’m ready for some sustained nice weather.   Late winter-early spring can be a rough time to find good produce, even in this day and age of rapid... read more

Summer Vegetable Pasta

  • by PeteModerator

  Here, in the US, we have a tendency to, usually, serve pastas with heavy tomato sauces or white, creamy cheese sauces, but some of the best pasta dishes are simply pasta tossed with a good amount of olive oil (or butter) and some fresh or sautéed vegetables, especially come summertime when those vegetables are at their peak of ripeness.    I absolutely love the subtle anise (licorice) flavor of fennel and the fresh flavor it can bring to so many dishes. I will often shave it paper thin and make it into a little salad to accompany seafood or slowly cook it, like... read more

Apple Cranberry Leather

  • by PeteModerator

  I’ve recently be playing around with dehydrating as a form of preserving food, and making tasty treats thanks to my new dehydrator from Chef Talk. You can find the review of that dehydrator here  ​ In the past, dehydrating hasn’t held a lot of allure for me, but I am the curious sort (for both better and for worse) and am always looking to try new things and experiment with new, at least to me, techniques.   Of course, one of the first things I’ve tried is fruit leather (beef jerky will be this weekend) as I have always loved those fruit roll ups. I wanted... read more

Mushroom Risotto

  • by PeteModerator

  This past Saturday my brother and his wife came up to spend the weekend. The plan was for them to arrive in time for dinner on Saturday and then they and I would head out and hit one of the local haunted houses for a good scare. The wife opted to stay home and take care of our daughter. She may love a good scary movie, but haunted houses, with all the loud noises and people jumping out, at her, just isn’t her idea of a fun time. The weather was cool, bordering on cold and just a little rainy so I was looking to make something that was warming, soul satisfying, but... read more

German Apple Pancakes

  • by PeteModerator

  For years I have wanted to travel the Kettle Moraine Scenic Drive in Autumn. It’s a beautiful drive that takes you through the Kettle Moraine State Park as well as a number of cute, little Wisconsin towns. I was determined that this year we would take the drive. With my work schedule about to get crazy again, yesterday was our only opportunity to do it, so, despite the low clouds and almost constant drizzle we loaded up the van and took the drive.   The northern end the drive starts about 45 minutes east of where we live and immediately plunges into the Northern... read more

Pasta with Caramelized Cabbage

  • by PeteModerator

  When it comes to pasta it is easy to get into a rut, making the same sauces over and over.  For most people that means either red, tomato sauce or a white "Alfredo" sauce.  In Autumn I like to serve pasta with caramelized cabbage and bacon.  This is a great late summer, early fall pasta dish. Slightly caramelizing the cabbage brings a wonderful depth of flavor to the dish, but it still is light enough to not slow you down when it is still warm outside. It’s not the quickest pasta to make, but neither will you have to spend lots of time in the kitchen preparing... read more

Onion Sage Focaccia

  • by PeteModerator

  I have to admit, I am not much of a baker. Sure, I took all the required baking classes in culinary school, and as a chef I have done my fair share of baking and pastries, but it is not a skill that I particularly enjoyed and thus didn’t really work on developing. I was always more about the rush and the instant gratification of line work as opposed to the more methodical, slower pace of the bakery. Recently though, I have had a desire to flex those old, rusty baking skills. Some experiments have turned out great, some….well….let’s just say I’m beginning to believe... read more

Drinking History-Fruit Shrubs

  • by PeteModerator

  A couple of weeks ago I posted about how we went grape picking and the numerous jars of jelly my wife made with them. I also mentioned that we had plenty of leftover grapes for pie making and for me to experiment with. For awhile now, I have had a renewed interest in making shrub, a classic colonial American drink with a long history. With all the extra grapes, now was the perfect time to experiment.   Shrubs can be categorized into alcoholic and non-alcoholic. The alcoholic versions are basically fruit and sugar infused brandy or rum. Nowadays, we would probably... read more

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