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689 article submissions by the ChefTalk.com community.

Homemade Soft Pretzels

  • by PeteModerator

  One of the things I remember most about living in NYC were the pretzel carts that dotted the corners throughout Greenwich Village. Sure I remember the hot dog carts, but to be honest, I’m more of a fan of Chicago dogs than New York dogs (sorry NYC!). But I loved those pretzel carts, serving up hot, soft pretzels drizzled with American style, yellow mustard, none of that dijon or whole grain stuff!!! My mouth is watering just thinking about them. But my love of pretzels goes much farther back to when I was a little kid. In fact, I don’t remember a time when I didn’t... read more

Moroccan Inspired Grilled Chicken Wings

  • by PeteModerator

  Chicken wings are a staple in our house. The kid loves the mini “drumsticks” that are just her size and my wife and I love the crispy skin to meat ratio that wings provide. Generally, at home, we don’t bother frying them. It’s just too much hassle without an actual deep fat fryer. I’ve often thought about purchasing one, for all the great things that I could make in them, but our kitchen is quite small and filled with so many gadgets and toys already. Besides, I don’t really need another excuse for eating fried foods yet again. While I will sometimes bake the wings... read more

Shrimp Risotto

  • by PeteModerator

  In the last few weeks, we’ve been ordering in pizza quite a bit, eating leftovers and reheating homemade soup. I felt it was time I make a special dinner for my wife. She tends to eat a lot of pasta and noodles so I wanted to stay away from those, but I was craving carbs so I figured I do a rich, creamy risotto, and since my wife loves shrimp I would make a shrimp risotto.   This version of risotto is not for the weak of heart. It’s got plenty of butter, cheese and cream to stop a horse, but as long as you aren’t eating like this regularly, then this is worth... read more

Volunteer at a Community Meal Program

Among the many who undertake the rigors of professional cooking, there are those who do it simply for a paycheck, learning only enough to do the job. But many of us see it as a career, spending years accumulating experience and knowledge in the hope of becoming an influential member of our profession.  If you consider yourself a true culinary professional, working in community meal centers can provide you with opportunities you may have never considered.   We gather our culinary skills by providing quality meals for paying customers. Feedback is immediate and... read more

An Explanation of Mise-en-place.

When you discover you have an interest in cooking and begin conversations with those who cook professionally, the term mise-en-place often comes up quickly and can be said almost automatically, as if it is a term as universally understood as any other. If you press for a more complete explanation, the response can be as simple as “everything in its place” or “having everything ready before you begin cooking”.  These replies don’t really convey the all encompassing nature and importance of the meaning behind the phrase.     Whether you cook for no one other than... read more

English Muffins

  • by PeteModerator

  This may sound strange, but I can remember the first time I ate an English muffin. I was rather young, but I remember that I had decided, like so many kids do, that I did not like English muffins though I had never tasted one before. Why I decided I didn’t like them I’ll never know. Then, when I was around 5 or 6, I believe, we had a family get together. For one of the breakfasts, someone had toasted up a whole platter full of them. I refused to eat them, but was told that it was the English muffins or nothing as the general rule with our family was that the kids... read more

Soup in 20 Minutes-Thai Coconut Chicken Soup

  • by PeteModerator

  In general, I am a fan of cooking from scratch, though occasionally some of the recipes on here do use, and even benefit from, premade products or shortcuts. I try not to make it a habit when cooking, but every cook should have an arsenal of shortcuts at their disposal for those “last minute” meals, or when you just don’t feel like cooking and take out doesn’t sound appetizing.   Recently, my family has been eating a lot of this Chicken Coconut Soup that I’ve been making. It’s based on the Thai soup, Tom Ka Gai. I hesitate to call it authentic Tom Ka Gai, as I... read more

Cinnamon Rolls

  • by PeteModerator

  I know I’ve said it before, but I’ll say it again, “My wife rocks!!!!” I woke up this morning to the smell of cinnamon rolls baking, and there is no better smell in the world! I love the fact that my wife can cook so well, which, in this day and age, is saying something. I am constantly amazed by the number of people I meet that “can’t cook.” I know I’ve said it here before, but it never ceases to amaze me. Luckily, I think we are starting to see that trend change. Just look at all the good food blogs out there today. It seems that people have finally awakened and... read more

Homemade Grenadine and a Gin Cocktail

  • by PeteModerator

  In my long career, in the restaurant world, I’ve held most every position there is, from dishwasher and busboy to chef and manager and pretty much every job in between. While I have enjoyed cooking the most, my second favorite job has always been bartender. I love the interaction with the patrons and enjoyed the showy aspect of creating a good cocktail. I took pride in the drinks I poured and would handcraft each one.   While this country may be experiencing a “cocktail revolution” or “re-awakening” I still am disappointed by the number of bartenders that really... read more

Izzy's NY Rye Bread

On The Baking Circle recently, there has been much discussion of rye bread. This is a subject near and dear to my heart. I thought I would take another run at Izzy's NY Rye from  ​ . This is the dough before fermentation.       I took some liberties. I didn't use a true rye starter. I refreshed some wheat barm with a massive dose of pumpernickel flour. To build the dough I used white rye flour and first clear flour. Having built the starter with dark rye, I was happy to read that Silverton and Izzy settled on the same approach. I'd rather be lucky than... read more

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