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689 article submissions by the ChefTalk.com community.

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

Kung Pao Shrimp

  • by PeteModerator

  I have to admit, I’m not a huge fan of Chinese food. Don’t get me wrong, I don’t dislike it, but when given the choice it is usually not my first choice. If going Asian my first choice is always Indian or Japanese. I’d also rather eat Thai if that is a choice. Again, it’s not that I dislike Chinese food, I’m just not that enamored of it. Of course, there are exceptions and with a cuisine as diverse as Chinese can be, one would be very hard pressed, indeed, to not find something one likes. My wife, on the other hand, would probably eat Chinese almost every day, if... read more

Ciabatta-Bing

  Lately there have been discussions of ciabatta on a couple of message boards. They served to give me a strong taste for some. This is Craig Ponsford's Ciabatta as presented in  ​ , by the one & only Maggie Glezer.   A nice dark crust and equal parts hole and bread!   Things start out slowly. The biga uses about 1/364 tsp. of yeast and ferments for 24 hours. How do you measure 1/364 tsp? The ever clever Maggie Glezer is all over it. You take 1/4 tsp yeast and disolve it n 1 cup of water. You then use 1/4 of the yeasted water in the biga.     Ciabatta... read more

Challah - Baloo

Maggie Glezer,  ​  of  fame, is working on a new book. It's all about challah and other traditional Jewish breads. In advance of publication, I tried her challah recipe from this month's Fine Cooking magazine.         A six stranded challah will test my braiding skills. Her diagram helped immeasurably.     Well, I didn't hurt myself.     2 hours later, ready for the oven.         I love this stuff!       Coulda baked a few minutes longer.       Shoulda cooled a bit longer, but very tasty.         read more

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