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596 article submissions by the ChefTalk.com community.

Student Pastry Gold.

  • by kuanModerator

This is one of the two individual student golds awarded at the 2014 ACF National Convention.   Some cooking schools field culinary teams.  If a culinary school doesn't have a culinary team a student can also compete as an individual.  For a team to make it to the National competition they first have to compete in the regional competition.  This is an example of what is possible at a high level cooking school.   Amazingly enough, despite having done well enough to win a gold medal, there were still some elements left off the plate.  Analysis?  Things don't always go as... read more

Dinner With Team USA

  • by kuanModerator

We were fortunate to have Team USA make us dinner.  Yes, there is a Team USA and they compete every four years at the International Kochkunst Austellung, aka the Culinary Olympics, or affectionately, the Kochkunst.     We started with passed appetizers.  There were four types, a yellow tomato gazpacho with lump crab shooter where the tomato juice was separated using a centrifuge, a tuna tartare in a nori wasabi wafer cone, a chevre cheese cake, and a pulled pork corn cake on a spoon.  The yellow tomato gazpacho was beyond amazing.  Yellow tomatoes are only available... read more

Progressive Ideas (A Restaurant Review)

  • by kuanModerator

Do we need more pictures of food from Travail?   Why not? I don't quite remember what everything was as there was just too much to remember.   Oysters and Tapioca Pearl pudding, chive oil.  Lemon gelee garnished with a Nasturtium leaf, cauliflower puree and salmon roe.         Hamachi and lemon "taco."  Panacotta with prune glaze and candied hazelnut.  Summer sausage with deviled eggs.  Tomatoes with parsley oil and soy glaze.  Compressed watermelon.         Does this count as a course or is it an amuse bouche?  Fried chicken skin with more watermelon.... read more

Fabricating a Saddle of Lamb

  • by kuanModerator

This is a saddle of lamb.  This is what appears in the grocery store cut up as lamb chops.  Lambs meant for the grocery store are butchered into thirds and this is the middle.  This is also where the rack of lamb comes from, only this has section of ribs that wraps around removed.  It also has the "tenderloin" section attached which makes it sort of like a small T-bone roast.  In the foreground next to the saddle are new potatoes and in the background are heirloom variety tomatoes, blanched and peeled.         Here I'm boning out the loins.  I boned them so the... read more

Spinach Stuffed Pork Loin

  • by PeteModerator

  When it comes to Thanksgiving, I am very much a “traditionalist.” I like my roasted or grilled turkey, the stuffing, the mashed potatoes, sweet potatoes, pumpkin pie, etc. I don’t have nearly that same feeling about Christmas dinner. Sure, I am happy with a repeat of Thanksgiving, which often happens in my family, but I am also very happy to change it up. My wife’s family often follows a more European tradition and serves goose, with all the trimmings. Since her father is from Hungary that usually means an Eastern European flair to the meal with lots of sweet and... read more

Gingerbread Pancakes

  • by PeteModerator

  Are you burnt out on gingerbread flavored foods this holiday season? Hopefully not as I have a wonderful “gingerbread” bread recipe to share today. I first made these gingerbread pancakes a few years ago and fell in love with them. For pancakes, they are a little on the dense side but it seems appropriate considering the punch of flavor that these offer. I know you are probably already saying to yourself that you’ve had enough “gingerbread” to last you until next Christmas (and we’re still a week away from the big day!) but I would suggest that you give these a try.... read more

Pinwheel Cookie Pops

  • by PeteModerator

  One of my favorite Christmas cookies, from my childhood, were the Candy Cane Cookies my Mom used to make. They are still one of my favorite cookies and my Mom still makes sure that I get some every Christmas whether I make it home or not. My wife has learned to make them also. Not that I’m not capable of making them, but they are a labor of love and can be a pain to make. Just another reason that my wife rocks!   So what is so difficult about making these Candy Cane Cookies? Well, first you need to make 2 batches of the dough. One you leave plain, while the other... read more

Chicken Breast in Puff Pastry

  • by PeteModerator

  Puff pastry should be a staple in everyone’s freezer nowadays. It can be found in virtually every grocery store, in the freezer section so there’s no excuse to not keep some around. Of course, if you are feeling ambitious you can make your own, but it is a time consuming endeavor. Making your own is well worth the time as anything you would make at home will always trump the stuff that you can buy, but in today’s age it can be hard to find the time, and it is certainly something you can’t do “at the last minute.” I encourage everyone to try their hand at making puff... read more

Cooking with, and drinking wine 101

  I write articles for my hometown newspaper. The "Ask the Chef" question for the January issue coming up has to do with cooking with and drinking wine.   Quote: The question was asked what wine should I use to cook with and how do I choose a wine to go with what I am serving?               Here was my answer:   Dear Reader:                                                          Thanks for your question. A very timely subject indeed.   There is much discussion and contradictory information out there on what wine to drink with what food and what... read more

Eggnog Pie

  • by PeteModerator

Christmas is just around the corner,  It's my favorite holiday, and time, of the year. Not only is it Christmas, but my wife and I celebrate our anniversary right around that time (Dec. 30th) along with my parents and grandparents. So, as you can see the holiday is a very special time for me.   I figured I would start the Christmas season off with a simple pie recipe. While it may be simple, it packs quite a punch in the flavor department. I tend to not drink a lot of eggnog. I’m not a big fan of it though I do like Tom & Jerry’s, which at their most basic are a... read more

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