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682 article submissions by the ChefTalk.com community.

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

Sunday Brunch-Shirred Eggs and Maple Glazed Bacon

  • by PeteModerator

  I had forgotten how much I like properly shirred (baked) eggs, until this past Sunday, when I was searching for a simple, yet elegant dish for my wife and I to enjoy for Sunday brunch. I wasn’t in the mood for an omelet and we always tend to do a variation on Benedicts when looking for something a little special so I went digging around in my cookbooks and was reminded of shirred eggs. I hadn’t done something like that in years, so it would be a novel dish for my wife, and better yet, Shirred Eggs is one of those dishes that is just ripe for variations.   At its... read more

Making Sausage-Spicy Italian Sausage

  • by PeteModerator

  This past September my wife and I bought 1/2 a hog and I had promised to write about some of the things I did with the meat. Well, as usual for me, I did a few things, like make bacon, but then didn’t write much about it after that. It’s not that we haven’t used any of the pork we got, it’s more the fact that I was too lazy to write about it, or didn’t think that the simple roasts we did were worth writing about. This past week I was determined to change that so Sunday was “Sausage Making Day” at the Martin household. With just under 10 pounds of pork trim, I... read more

Lime Marmalade

  • by PeteModerator

  I have no idea why I decided to make Lime Marmalade today. The idea popped into my mind yesterday though I don’t know why. I think the idea first took seed last Friday as we were sitting at our regular breakfast place, waiting for our food to arrive. On the table were those little packets of jelly, one of the flavors being Orange Marmalade. I’ve seen it there many, many times but that day for some reason it caught my eye and stuck with me. The funny thing is, I don’t even really care for marmalade all that much. I don’t dislike it, it’s just not my first, second, or... read more

Pork Paprikash

  • by PeteModerator

  When my wife and I first started dating the very first meal she made for me was her Chicken Paprikash. Being of Hungarian descent (her Dad’s family escaped Hungary in the 1950’s) this was a dish she was very familiar with and felt confident serving to her chef boyfriend (me). Of course, I loved it (and would have never told her otherwise if I hadn’t) and it has been a staple in our house since then as we both consider this comfort food of the highest order. I mean, what’s not to love; chicken slowly simmered in a sauce of onions and paprika, all finished with a... read more

Two Onion Soups

  • by PeteModerator

  French Onion Soup is one of those dishes I have pretty much stopped ordering at restaurants unless I am familiar with the place and know they make it properly. It’s not that most places have bad French Onion Soup, it’s just not that good. That’s too bad because good French Onion Soup is not difficult to make, it just takes a little time and patience. French Onion soup gets its extraordinary depth of flavor in the long, slow cooking process of caramelizing the onions. Rush this step and that is the difference between a good onion soup and an okay one. Onion soup... read more

Makin' Bacon

  • by PeteModerator

  It’s been quite a long time since I’ve been this excited about a project, but my recent endeavors at making bacon really got me pumped up. I mean, what’s not to love about bacon. It’s sweet, it’s salty, it’s smoky, and it’s got lots of crispy, chewy pork fat, Add to that, the fact that this bacon was made completely at home, from pork that a good friend raised, and you can’t go wrong. I have to admit though, I was also rather nervous. The last thing I wanted to do was to destroy the pork belly I had received with the half pig we had purchased. I’m not one to get... read more

Making the Most of Your Slow Cooker-Sauerbraten

  • by PeteModerator

  In the last few years I’ve become a convert of Crock Pots and slow cookers. In my younger days, as a chef, the mere mention of a slow cooker would elicit derisive chuckles out of me and my cohorts. Slow cookers were tools for those who didn’t know how to cook properly, or for the “happy homemaker” who couldn’t master the art of braising. These were my younger, food snob days. I’ve since then changed my tune quite dramatically. Admittedly, I still prefer to create a braised dish on the stove top or in the oven, but those require that I be home for a considerable... read more

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