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665 article submissions by the ChefTalk.com community.

Triple Fruit Oatmeal Souffle

  • by PeteModerator

  A few days ago, I got it into my mind that I wanted to try making an oatmeal souffle for breakfast. I know this is not an original idea, but for the life of me I couldn’t think where I had heard of this concept before. Luckily we have the Internet, that bastion of all knowledge. I figured that the web would be full of recipes and that I’d be able to get the general gist of how to make one and then come up with my own recipe, although I had already pretty much figured out how I would do it.   ***RANT ALERT**** Okay, I’m going to rant a little about something that... read more

Samosas with Tamarind Chutney

  • by PeteModerator

  It wasn’t until later in life that I discovered Indian food. It’s not a surprise as I grew up in rural Vermont and rural Indiana. Neither of them known for their diverse ethnic cuisines, especially back then. It wasn’t until I had moved to NYC that I got my first taste of real Indian food. I was instantly hooked, but it wasn’t until culinary school and my travels aftewards that I really came to truly appreciate the complex flavors and spicing of the dishes. One of the first things I fell in love with are Samosas, those puffy triangles of fried dough filled with an... read more

Individual Beef & Vegetable Pies

  • by PeteModerator

  I think everyone should keep a package or 2 of puff pastry in their freezer, ready to use at a moment's notice. I’m not talking about homemade puff pastry, but the stuff you can find in most grocery store freezers. Sure, the store bought stuff doesn’t compare with the rich, buttery flakiness of homemade, but let’s face it, making puff pastry is a time consuming process. Don’t get me wrong, I think everyone should try their hand at making puff pastry, but let’s face it, going out and buying it is much more convenient.   There seems to be this feeling that puff... read more

Gumbo-A Taste of the Bayou

  • by PeteModerator

  It occurs to me that I write often about the foods and drinks of New Orleans. I’m not sure why the city and its food has left such an indelible mark on me. I only spent about 6 months living there, while doing a culinary internship, but there is something about the food of that city that has made a lasting impression. The city is proud of its culinary heritage, a meld of Old World and New. The cuisine is a true American invention, a blend of cuisines from France, Spain, Africa, and the Caribbean along with the bounty of New World food stuffs. I think this is what... read more

Discovering an Old Favorite-A Pancake Recipe

  • by PeteModerator

  I don’t buy a lot of new cookbooks anymore. There are a couple of reasons for this; I already have hundreds, I have a limited space for my collection, and I occasionally receive new cookbooks for the purpose of reviewing them. That’s not to say that I don’t buy cookbooks. It’s just that my focus has changed. In the past year or so I have been actively collecting vintage cookbooks and cooking pamphlets, you know the ones, pamphlets that come with new appliances, and those put out by various food boards, promoting the use of their products. These pamphlets were quite... read more

Bourbon Barrel Chili

  • by PeteModerator

  I was reminded recently that there can be disadvantages to being a chef. I belong to one of our local Kiwanis groups. The other week, another Kiwanis group, in a town a few miles away, decided to hold a Chili cook-off and invited a number of other Kiwanis groups from around the area. I was asked to represent our group in the cook-off as I was a chef, and should have no problem winning it. Needless to say, I didn’t win, or even come in second. My problem; I am a chef at heart, and I over thought the whole thing. I have cooked in a number of Chili cook-offs, in the... read more

Hoppin' John

  • by PeteModerator

  I was born and raised in the North, but I spent a good portion of my cooking career down South, in New Orleans and Atlanta. While I prefer the North, especially for the 4 distinct seasons it offers, I came away from my time south of the Mason-Dixon Line with a great appreciation of southern culture and of southern foods. Just like in all regions of the US, southern food is a wonderful mix of native foodstuffs, foods brought to this country by colonists, Native American dishes, and a whole lot of ingenuity. What makes a lot of southern cooking so different, and... read more

Apricot, Almond and Pumpkin Seed Granola

  • by PeteModerator

  For far this year it has been a lousy winter.  Yes, I'm one of those people that actually like snow and it's been way too warm for that.  But we've also had more than our fair share of grey days and precipitation, and since it hasn't been that cold, that means rain, and lots of it. It’s been good weather to bundle up with a cup of coffee or spiced cider, spiked with bourbon or rum, of course and to read or watch a movie or two. It has also gotten me in the mood to whip up a big batch of granola. I always associate granola with fall and winter. I’m not sure why as... read more

A Gift that Keeps on Giving

  • by kuanModerator

Cooking stock is a wonderful thing.  If you cannot find the time to roast the bones and hang around to watch a pot simmer you should still do something with the bones. At the very least you can quick boil them or if you have a crock pot you can slow cook your bones for stock in the crock pot.  You can deal with the aromatics later.   If you're reading this article and wondering why I'm starting with stock read http://www.cheftalk.com/a/the-duck-meal here.  :)     Lunch was duck ramen.   A little spinach, a little soy sauce, leftover duck breast, and duck stock... read more

The Duck Meal

  • by kuanModerator

Yesterday http://www.cheftalk.com/a/i-love-duck was preparation for tonight. Tonight we eat.  That mess of stuff Duck Skin Rendering has become wonderful cracklings.  It's hard to resist fresh deep fried duck skin sprinkled with lime salt.  This almost did not make it to dinnertime.       Starters were amazing.  Pickles, some duck pate, Heidi made a fresh Ciabatta for the meal.  Yeah, there is a dirty plate in the picture, some crumbs, a half eaten piece of bread, half a glass of wine.  THIS IS THE LIFE PEOPLE!  ;)         Then we ate the confit with a... read more

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