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665 article submissions by the ChefTalk.com community.

Chipotle Spiked Chili

  • by PeteModerator

Winter and the holidays are just around the corner. I love the holidays but it dawned on me the other day that they just don’t hold that same feeling, for me, as when I was a kid. There’s that sense of awe and fascination, the giddiness that comes with anticipation, the joy of being so caught up in the moment. I still have many of the same feelings, but they are no longer all-consuming as when I was a child. I watch my daughter, during the holidays, and I see in her all those feelings and emotions and the passion with which she feels them and I miss those days. I miss... read more

Chocolate Crinkle Cookies

  • by PeteModerator

  Okay, it finally happened. I succumbed to the holiday cookie mania sweeping blogs and the web this time of year. I feel guilty… and kind of dirty, like when you fall prey to one of those forbidden pleasures, but these cookies are so good I have to share them with everyone. Rich, chewy, decadently fudgy, with a crisp exterior and a soft, moist crumb, what’s not to love? Just writing about them makes me feel a little sinful.   Seriously, these are great, little cookies, eaten as is or sandwiched together with a little raspberry jam, these little morsels are usually... read more

Game Day Eats-Tamale Casserole

  • by PeteModerator

  It's that time of year again-football playoffs!  And that means Game Day snacks.  When I'm hosting game day I like to make sure that I am offering up more than just the regular old chips and dip, and chili.  I like to change it up regularly, and will often do a food theme based around what teams are playing.  But, I have to admit sometimes I don't have the time or energy to get too creative.   This recipe is one of my favorites when I'm feeling lazy or less than inspired. I love tamales, but they can be time consuming to make so I don’t make them very often. When... read more

Miso Marinated Salmon with Soba Noodles

  • by PeteModerator

  In my effort to try eating healthier meals on a more regular basis, to please my doctor, I’ve rediscovered miso paste. For those of you not familiar with it, miso paste is a fermented soybean product, from Japan. There are many varieties of miso paste, many made from rice or various grains, though the white and red soybean miso is probably the most popular. Most Americans are probably most familiar with miso in miso soup, a dish often served at sushi bars, in this country, as a first course.   Like many fermented products, miso contains live cultures that are said... read more

Italian Meatball and Kale Soup

  • by PeteModerator

  Not long ago I made up a batch of homemade Italian Sausage.  I have to admit, my favorite way of eating Italian sausages is to grill them until about half way done, finish them in a thick tomato sauce bursting with onions and peppers and then stuff them into a chewy sub roll and eat the whole thing accompanied by a root beer. But that is something that most people do anyway so I wanted to come up with something a little different. I remembered coming across a recipe for Portuguese Sausage and Kale Soup, not long ago and with “Italian” food on my mind thought a mash... read more

Homemade Marshmallows

  • by PeteModerator

  It's wintertime, and since I have a 9 year old daughter that means we drink a lot of Hot Cocoa in our house.  I'm not talking the weak, insipid instant mix, but good, old-fashioned, made-from-scratch Hot Chocolate.  And you can't have hot chocolate without marshmallows. Sure some people like to top their cocoa with whipped cream, but for pure comfort factor you can beat marshmallows!   Homemade marshmallows are a thing of beauty. They taste so much better than the store bought ones, can easily be customizable, and aren’t overly difficult to make. While vanilla is... read more

Duck and Butternut Squash Hash

  • by PeteModerator

  I hope that everyone had a wonderful Christmas and a Happy New Year. Ours was fantastic!!! Fun yet mellow. Not quite as relaxing as I had hoped it would be but it never is when you have a 5 year old. She was so wound up for the morning that she expected us to entertain her all day, a theme that has been playing out more often recently. I’m not sure what it is; it isn’t that she doesn’t have an expansive imagination. I’ve watched her carry on 4 way conversations where she plays the part of each one of her dolls. I guess it’s just easier to have Mom and Dad do the... read more

Fermented Veggies

  • by PeteModerator

  Thanks to my wife, we once again, belong to a CSA. It has been a couple of years since we last belonged to one and a few winters ago my wife decided it was time we joined another one, and this time she didn’t want to pay for it so she decided that she would give up 4 hours a week to help at the farm in return for a worker’s share. So thanks to her we have plenty of produce filling up our fridge this summer. THANKS HONEY!!!!!   For a few weeks we were getting salad turnips in every delivery. If you haven’t had salad turnips before, and you probably haven’t, you... read more

A Pair of Peach Preserves

  • by PeteModerator

  This past Fall my wife was out and about and had stopped at this little Amish farm that also runs a bakery out of their house. She loves to stop there to pick up their Bacon-Cheese Bread, Pecan Sticky Buns and their soft Pretzels. This day they had a number of boxes of peaches sitting outside with a sign telling people that they were free. Word was that they had gotten partially frozen and now weren’t any good for what they needed them for. Well Wanda picked up a box and brought them home. They ended up being quite mealy in texture so they weren’t very good for... read more

Baking Bread-Making a Classic Batard

  • by PeteModerator

  Awhile ago I had promised myself to do more baking to regain some of those skills I lost due to not using them much over the last many years. While I have done more baking since I started this blog, I haven’t done nearly the amount I want, so I’ve made that promise to myself again and hopefully will stick with it.   The bread I baked the other day is the first loaf I’ve baked in quite some time, and I realized just how rusty those skills become without use. Don’t get me wrong, it turned out fine, but I do need a little work on my skills to get my breads to the... read more

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