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737 article submissions by the ChefTalk.com community.

An Orange Is An Orange Is An Orange

Imagine this: it's the middle of winter and something as sun drenched and vibrant as citrus fruits are in peak season. In a time when everything always seems to be in season, this may not sound that strange but it's true. Even foods that are as perpetually present in supermarkets as oranges indeed have an optimum period. Though as I write this column it's 8 degrees Fahrenheit outside and hard to imagine anything is actually in season.     Oranges are a near-perfect food. One medium sized navel orange has just 80 calories, is cholesterol and sodium free and contains... read more

ChefTalk Monthly Cooking Challenges

2016 - ChefTalk.com Cooking Challenges                                                                2015 - ChefTalk.com Cooking Challenges                                                         2014 - ChefTalk.com Cooking Challenges                                                     2013 - ChefTalk.com Cooking Challenges   Starting back in April 2013 the ChefTalk.com community began picking monthly food items to cook. Everyone who participates in the challenge elects someone who... read more

Inebriated Fruitcakes

  "Fruitcake is a geological homemade cake," Charles Dickens     When I was a kid I hated fruitcake. Ok, hate is a pretty strong word, an intense dislike is probably more appropriate, and this is coming from someone who's had a sweet tooth since the day they were born. But to be honest I didn't really gave it a chance.   One of the sticky little blocks always seemed to appear around holiday time, I'd spot it stashed in the back of the refrigerator. I wouldn't eat it even when there were no other sweets in the house. The way its plastic wrapping stuck to it kind... read more

Cooking Pumpkins

  According to an Irish myth, one day a man known as "Stingy Jack" for his miserly inclinations had a drink with the devil.  True to his name, Jack convinced the devil to transform himself into a coin in order to pay for the drinks. The devil did so but Jack kept the coin for himself.  He placed it in his pocket next to a cross so the devil could not change back.  Jack then freed the devil under the conditions that he would not bother him for a year and could not claim his soul upon his death.  The following year, Jack trapped the devil in a tree by carving a cross on... read more

Thanksgiving Turkey

Let's Talk Turkey   Thanksgiving is approaching and households across America will be preparing the traditional turkey.  About 46 million turkeys will be "gobbled" up according to the National Turkey Federation.  Most people want to know how to cook a juicy bird.  Simple.  Make duck instead.     I don't care what anybody says.  Turkey meat, particularly the breast, is not juicy.  Of course this depends on your definition of "juicy."  For me, juicy is the moisture level in a medium-rare rib-eye steak, braised veal shanks or duck leg confit.  Turkey breast, to me,... read more

Caramel Filled Apple Dumplings

  • by PeteModerator

  If you haven’t realized by now that Fall is my favorite season and that apples are one of my favorite foods then either: 1. you haven’t been paying attention, or 2. you are new to this blog and haven’t yet read many of my previous posts. Either way I am not going to bore you today with a rehashing of my previous sentiments. Read a few earlier posts from the last few weeks and you’ll get the picture.   The only thing I will say, before moving on to the recipe for today is that this recipe rocks!!! I know I should be more humble but really, I really liked these when... read more

Chorizo Empanadas with Avocado Cream

  • by PeteModerator

  So we finally had a beautiful weekend, and just in time. This weekend was the first farm event, of the season, for our new CSA. After not joining a CSA for the last few years we decided to get involved again and chose Good Earth Farm, in Oakfield, WI as our new CSA. The event, this past weekend, gave us a chance to meet Nicole, one of the owners, along with a couple of people working for a share. While not much is happening in the fields yet, except for garlic, the greenhouse was in full swing, and by the looks of things, there were plenty of plants just waiting for... read more

Crabcake Benedicts with Bacon Hollandaise

  • by PeteModerator

  Once again we are just a few weeks from the Holidays, here in the US.  With both Thanksgiving and Christmas just around the corner many of us will be hosting family, sometimes for multiple day stays.  Usually I like to keep breakfast an easy affair when hosting family, whether it is bagels from the local bagel shop, overnight breakfast casseroles, or quick, and simple, breakfast breads such as coffeecake or muffins.  But occasionally, I like to pull out all the stops and do something that will "wow" them, and this recipe fits the bill perfectly.   This dish is a... read more

A "No Turkey" Thanksgiving-Roast Pork

  • by PeteModerator

  It’s the beginning of  November and we are just a few weeks away from Thanksgiving, which means the foodie blogosphere is abuzz with all things Thanksgiving related. There are hundreds of recipes for turkey, stuffing, cranberry sauce, sides, and all manner of desserts, but you don’t see a whole lot about alternatives for turkey. Sure they are out there, but they are certainly overshadowed by the number of turkey recipes available.   I know that there are people out there that won’t be eating turkey for Thanksgiving. Maybe you have a dislike for turkey, which I,... read more

Caramelized Cauliflower

  • by PeteModerator

  Tonight we picked up our last box, of the season, from our CSA. Well, technically the last regular season box was delivered a few weeks ago, but we had also opted for the late season storage share. I can’t wait to eat my way through all the killer produce that was delivered. But, before I go on, I really should thank Nicole and Joe, and family, of Good Earth Farm. Through their hard work and tremendous efforts my family was supplied with a bounty of produce all summer and fall long. It was truly a pleasure to get to meet some of the people that supply us with our... read more

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