or Connect
ChefTalk.com › Articles
737 article submissions by the ChefTalk.com community.

Blackberry Peach Cobbler

  • by PeteModerator

  A few weeks ago I made my first trip to the Little Farmer, one of my favorite places here in Wisconsin, and they start their season the beginning of August with early season apples and peaches that they get from a farmer over in Michigan. The peaches were superb and I had to pick up a bunch, both for eating and for cooking. I really like this year’s crop, sweet and super juicy, yet they seem to have a nice tart kick to them, even when fully ripe.   Normally, if I am going to pair peaches with any fruit it is usually raspberries, but since we are between raspberry... read more

Grease: No Longer the Enemy

  Being a Working Hero can sometimes mean working dirty. The men and women wearing our uniforms often encounter grease, oil, and grime on a daily basis while on the job. From splattered bacon grease on your chef coat to engine oil on your utility pants, these pesky stains can sometimes mean the end of the road for your precious uniform. But, with proper care of these stains, you can save yourself the headache and keep your clothes looking sharp every day of the week.   Here are some simple tips to help you get the grease out of your work uniform: Pre-treat,... read more

Refrigerator Pickles

  • by PeteModerator

  I have a weakness for pickles. It doesn’t matter what kind: sweet, sour, dill, garlic, spicy, it doesn’t matter to me. Nor am I picky about what vegetables to pickle though I am most partial to cucumbers, the “traditional” pickle, green beans and mushrooms. The only think I demand from a good pickle, especially a cucumber pickle is that it be crispy.   A few weekends ago we headed down to the Bristol Renaissance Faire, one of my favorite summer time activities. We have a great time each time we go and spend a lot of time eating and drinking our way through the... read more

Thai Spiced Grilled Chicken

  • by PeteModerator

  While I prefer mostly burgers and pork products gracing my grill, my wife loves chicken (not that she doesn’t love the other stuff also) and since I am supposed to be trying to eat healthier, on a more regular basis, I have been trying to cook chicken more often. I tend to find chicken to be on the bland side and, honestly, rather boring, so I am always looking for ways to add some flavor and excitement to it. My most recent experiment has been with Asian flavors, especially those of Thailand.   This recipe calls for a few less mainstream items, but most of the... read more

Shrimp and Heirloom Tomato Pasta

  • by PeteModerator

  The other day I received, from one of the supervisors who works for me, a bunch of fresh herbs from her garden. She gave me some sweet Basil, cinnamon basil, and fresh oregano. I was thrilled, as just that morning I had been out in our flower beds, at home, picking a few tomatoes. We don’t have room for a full garden we my wife usually plants a few tomato plants in among the flowers and my herbs. That morning I had picked a rainbow’s worth of tomatoes.     My mind wandered all day, at work, thinking of what I could do with the tomatoes I harvested. There... read more

Serving iced tea with lemon.....

This is a tutorial for all you servers and cook out there that serve a lemon garnish with iced tea. I have a problem understanding the mind set here. Most all places serve iced tea with a lemon twist or a lemon sliced into a wheel, hanging on the side of the glass or in a small ramekin.  While this may be pretty to look at, it is not functional. In a mixed drink, lemon adds flavor but only if its' juice is released. Other than that, it is a simple garnish.So here I am trying to use this slice to add lemon juice to my tea and I get the juice all over my hands and half... read more

Pastitsio-Greek "Lasagna"

  • by PeteModerator

  It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by another layer of pasta, and finally topped with with a rich bechemel, often... read more

Corn Fritters with Peach Salsa

  • by PeteModerator

  It's August and that means that 2 of my favorite things are in season; corn and peaches.  Both peak at this time of year, but you rarely find recipes that use both of them, which I feel is a shame.  So I set out to remedy that situation.  Personally, I'd eat enough of these to make a full meal-they would probably make a great breakfast-but for most people, this would make a great side dish to any grilled chicken or pork that you might be doing.   Peach Salsa   2 peaches 1/4 cup onion, finely diced 1 jalapeno, seeded and finely diced 2 Tbl. cilantro, minced 1/2... read more

Watermelon Limeade

  • by PeteModerator

  Like most of the country, August has come to Wisconsin with a vengeance. While I am not overly bothered by the heat-you can’t be if you’ve spent most of your life in professional kitchens-this heatwave has caught me off guard and I find myself seeking cooling refreshments as often as possible. My usual goto’s, in summer-apart from the plethora of alcoholic beverages I’ve been known to consume-are often sun tea and, a personal favorite, Iced Lemon Balm Tea. This heatwave called for something different though.     Luckily, my wife, Wanda, had just picked up a... read more

Tomato Basil Pasta

  • by PeteModerator

  This has been a great summer, here in Wisconsin,for a lot of farmers. We have had a relatively mild summer, with plenty of rain. It’s been years since I’ve seen corn and soy bean fields look as lush and green in the middle of August, and the corn is taller than I remember seeing it in ages. This has also been proven by the the shear abundance of produce at our local farmer’s market. Not only is there more of it, but everything is looking absolutely beautiful, from the large, sweet muskmelons, to the beautifully fragrant herbs, to the ripe, juicy peaches, it’s hard... read more

ChefTalk.com › Articles