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689 article submissions by the ChefTalk.com community.

Roast Chicken

  • by PeteModerator

  Roast chicken, a dish so simple yet so difficult to master. When I was in the restaurant business roasting a simple chicken was often used as a test when hiring a new chef. At a glance roasting a chicken is one of simplest things in the world, but really think about it. How often have you had a truly great roasted chicken? So often the breast is dry or the thighs are undercooked, the skin never takes on that great crispness, or the whole thing just tastes rather bland. Yes, it’s simple to roast a chicken and yet so difficult to make it great. Roasting a chicken... read more

Cheese and Bacon Souffle

  • by PeteModerator

  Souffles have fallen out of fashion, at least in regards to home cooks. I have hundreds of cookbooks spanning back over 120 years. In many of those books, dated from the 50’s through the 70’s and even 80’s, you’d find recipes for all sorts of souffles from sweet to savory. In the 80’s their popularity started to wane and now it is rare to find a new cookbook with a souffle recipe in it. That’s too bad as I think every decent home cook should know how to make a soufflé.   There seems to be a mystique surrounding souffles and how difficult they are to make. Most of... read more

Beef & Guinness Stew

  • by PeteModerator

  I love stews and usually make them often during the cold, winter months, but I’ve been slacking in that department this year, it seems. There’s just something so comforting about a big pot of stew cooking away on the stove top when the wind is howling, the snow is blowing and the temperatures plummet. While I like all types of stews, I have to admit that I am partial to simple beef stews chock full of hunks of meat, carrots, onions, potatoes and other root vegetables.   Like so many of the recipes I offer up here, stews can easily be modified to suit your tastes.... read more

Tostones-Fried Plantain Chips

  • by PeteModerator

  I’ve kind of been on a Caribbean kick the last week or so and the other day I can across some really nice looking plantains at my local grocery store. My wife loves plantain chips so I decided that I would whip up a batch of tostones for her to try. Like plantain chips, tostones are fried, but they tend to be thicker and often are just a bit soft in the center. Personally, I prefer tostones over plantain chips any time.   You will find lots of recipes that say that the plantains must be completely green to make authentic tostones. That may be the case, but I’ve... read more

Sauteed Chicken with Fettucine and Fennel

  • by PeteModerator

  You’ve heard me say it before and I’m sure you will it again, many times, from me, but great food does not always have to be complicated. Oftentimes all that great food requires is starting with a great product and using good technique. A perfect example of this is a very simple and straightforward roast chicken. With just a few, simple ingredients and good technique one can turn the ordinary into something sublime. Just ask most chefs and they will tell you that a perfectly roasted chicken is a thing of beauty and one of their favorite dishes.   This recipe kind... read more

Every Day Chili

  • by PeteModerator

  It may be the beginning of March, but Wisconsin is scheduled to get hit again with another decent storm.  While my area is only supposed to get 2-3 inches, some parts of the state are expecting upwards of 8-10.  Ultimately, that means we could see anything from 0-12 inches.  That's Wisconsin for you.  And since we are supposed to get a good snow, I figured I'd make another batch of Chili to get us through.   I have a number of recipes for chili, each distinct from the others in various ways. Some contain beer, others contain whiskey, while others do without any... read more

Apple Butter

  • by PeteModerator

  Apple butter is one of those foods that seem so daunting to those not in the know, but really apple butter is very easy to make. Nor does it take a lot of “special” ingredients. I’ve even made passable apple butter using store bought applesauce as the base, though starting from fresh apples will give you a much better product.   While apple butter is time consuming to make-it cooks for a couple of hours over low heat and needs to be stirred regularly or else it will burn-it also is very easy. So easy, in fact, that you don’t even need to peel or core the apples.... read more

Mushroom Mac & Cheese

  • by PeteModerator

  I love Mac and Cheese and can’t believe that in all my posts I have never given out a Mac and Cheese recipe. Today I remedy that. It started earlier today when my wife requested something grilled for dinner. I had been craving pasta but seeing as she wanted something grilled I decided that I had a taste for steak. I originally thought I would do a Blue Cheese Mac and Cheese to go along with the steaks, but soon decided against it. Instead I decided that I wanted mushrooms and thought that they would make a great addition to a Mac and Cheese and so, while at the... read more

Beet Sauerkraut

  • by PeteModerator

    But I’m back, and back with a new fermentation recipe. If you’ve been reading my recipes for awhile you’ll know that I love sauerkraut, pickles and all sorts of fermented foods, and thanks to Cheftalk, not long ago I received a fermentation crock, which I have been keeping full.  You can find my review for that crock at  ​    With my most recent batch of sauerkraut I wanted to try something a little different. In my mind, I have always associated cabbage and beets with each other. I’m not sure why, other than the fact that they are both stereotypical Eastern... read more

Indian Cuisine-A Couple of Basic Recipes and Saag Paneer (Spinach with Homemade Cheese)

  • by PeteModerator

  For the last couple of weeks I’ve had a craving for Indian food. Unfortunately for me, the closest Indian restaurant is about 45-60 minutes away. Luckily, during my last trip to Penzey’s Spices, I stocked up on a lot of Indian spices so I was ready to do what was necessary to saitate that craving. The first dish I made was Saag Paneer, a wonderfully spicy, yet subtle dish of cooked spinach with chunks of fresh, homemade cheese. This is a great dish that is perfect for introducing people to the joys of Indian cuisine. I find the end product to be very similar to that... read more

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