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689 article submissions by the ChefTalk.com community.

Sauerkraut Soup and how to make Kohlrabi "Sauerkraut"

  • by PeteModerator

  It’s Monday afternoon, and a cool, overcast, rainy, Autumn day. I worked all weekend so worked a couple of hours early this morning and am taking the rest of the day off. I’m not, normally, a huge soup fan, but when the weather gets like this I find myself, occasionally, craving a bowl of soup. I’m more of a stew, or chili, kind of guy. The last few days, though, I’ve been craving soup, specifically Sauerkraut soup, which is strange as I’ve never made any such thing, or even eaten something like it. All I know is that a few days ago I got the idea, in my head, that... read more

French Toast with Bourbon Peach Sauce

  • by PeteModerator

  I don’t often eat breakfast. On days that I work I leave the house too early to even think about eating. It’s not that I dislike breakfast fare, it’s just that I’d much rather spend the extra few minutes in bed than take the time to eat breakfast, besides, if I eat too early I just feel sick to my stomach. That’s not the case on weekends though, when I can get up at a decent hour and slowly adjust to being awake. Then I’m ready for breakfast….well brunch, considering the time, but let’s not split hairs here!   To me, peaches and bourbon are a great combination.... read more

Grilled Shrimp Ceviche

  • by PeteModerator

  I remember 15 years ago when hardly anyone knew what ceviche was. Unless you were well versed in Latin American cuisine or were following the pioneers of Nuevo Latino cuisine in the US then it was not a word or a dish that you came across. Nowadays, the dish is everywhere and on the verge of being passe. Just look at the last few episodes of “Top Chef.” There have been numerous ceviches offered up. It’s too bad that the dish is in danger of becoming a cliche because it is a wonderful, light dish, full of vibrant, fresh flavors.     At its heart ceviche is... read more

Making Hot Smoked Salmon

  • by PeteModerator

  I don’t make salmon often since my wife can’t stand it, but when I got my new smoker I knew I had to do a batch of hot smoked salmon, as it is one of my favorite things in the world. I also really like the more traditional cured/cold smoked salmon that often accompanies bagels, but hot smoked salmon just can’t be beat, in my opinion.   As luck would have it, as I was shopping, last weekend, for things to try out in my new smoker, I came across some wild sockeye salmon at my local grocery store. Despite its having been previously frozen (not necessarily a bad thing... read more

Spinach and Ramp Strata

  • by PeteModerator

  Last weekend my parents came up from Indiana to celebrate my Mom’s 70th birthday. Neither of them were very familiar with ramps so I figured I could make a few things that showcased them. On the night of my Mom’s birthday I created the Grilled Ramp Salad that I wrote about for the Chef Talk article, while the following morning, Sunday, I baked off this wonderful Strata, aka, Egg Casserole. My Dad also expressed some interest in how to hunt for ramps so I took him to my favorite foraging spot and gave him a quick lesson in ramp gathering. It was nice as we also got... read more

Steak-Tuscan Style

  • by PeteModerator

  I can’t believe how beautiful it was today, up here in Wisconsin. The sun was shining, the temperature hovered in the mid 60’s and the neighborhood was inundated with the aromas of people cooking out and enjoying the day. Not what I usually think of as a normal day in mid March. Not that I’m complaining. It was great! The best part is renewing old friendships that kind of go by the wayside during the winter months was most of us seem to hibernate as much as possible. Friends that we spend almost every weekend with, during summer, become strangers in those long, cold... read more

Wilted Mustard Greens Salad

  • by PeteModerator

  This past weekend we made it down to Madison to visit my brother, his wife and their newborn baby. As part of the trip we made sure to stop by the Dane County Farmer’s Market. As usual we picked up more veggies than we really should have, but I guess that’s a good thing as I am trying to eat a little better than I used to. Included in our haul this time were, golden beets, fava beans, red spring onions, baby potatoes, most of which were just larger than a peanut M&M, a number of different lettuces, a couple loaves of bread and, my favorite find of the day, mustard... read more

Cinnamon Roll Pancakes

  • by PeteModerator

  You would think that after years of having the Internet (yes, younger generation, there was a time before the Internet) I'd get tired of surfing the web.  But I still love to surf the web, fall down a rabbit hole and discover new things.  During one of my late night surfing sessions I came across a recipe for Cinnamon Roll Pancakes from Recipegirl.com. Now I have come across recipes for these tasty, sugar packed pancakes before, but seeing Lori’s post and beautiful pictures reminded me that I had wanted to try them for myself. After checking out Lori’s recipe I did... read more

Udon Noodle Soup

  • by PeteModerator

  This is a recipe that I’ve had around for a few weeks and I just haven’t had the chance to post yet. As you’ve probably noticed over the last few months, I’ve been exploring and playing around with Asian foods. One of the problems with making Asian dishes is the fact that they often require special ingredients that one can’t find in many local supermarkets. The up side is that, all across this country, Asian communities have been on the rise and you can probably find an Asian market relatively close by. The other up side is that many of these products, are extremely... read more

White Bread-Baking an Every Day Loaf

  • by PeteModerator

  With all the hype, in recent years, about artisan breads, sourdoughs, and preferments, you might get the idea that baking regular, old white has become a dying art. But if you look a little deeper at many baking sites you’ll see that the standard loaf of white bread still reigns supreme when it comes to home baking. With all the knowledge out there, why does this humble loaf still get so much attention, while at the same time often being maligned? The answer is pretty simple; it’s convenient and pretty easy. Many recipes call for standard all purpose flour, so there... read more

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