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712 article submissions by the ChefTalk.com community.

Pastitsio-Greek "Lasagna"

  • by PeteModerator

  It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by another layer of pasta, and finally topped with with a rich bechemel, often... read more

Corn Fritters with Peach Salsa

  • by PeteModerator

  It's August and that means that 2 of my favorite things are in season; corn and peaches.  Both peak at this time of year, but you rarely find recipes that use both of them, which I feel is a shame.  So I set out to remedy that situation.  Personally, I'd eat enough of these to make a full meal-they would probably make a great breakfast-but for most people, this would make a great side dish to any grilled chicken or pork that you might be doing.   Peach Salsa   2 peaches 1/4 cup onion, finely diced 1 jalapeno, seeded and finely diced 2 Tbl. cilantro, minced 1/2... read more

Watermelon Limeade

  • by PeteModerator

  Like most of the country, August has come to Wisconsin with a vengeance. While I am not overly bothered by the heat-you can’t be if you’ve spent most of your life in professional kitchens-this heatwave has caught me off guard and I find myself seeking cooling refreshments as often as possible. My usual goto’s, in summer-apart from the plethora of alcoholic beverages I’ve been known to consume-are often sun tea and, a personal favorite, Iced Lemon Balm Tea. This heatwave called for something different though.     Luckily, my wife, Wanda, had just picked up a... read more

Tomato Basil Pasta

  • by PeteModerator

  This has been a great summer, here in Wisconsin,for a lot of farmers. We have had a relatively mild summer, with plenty of rain. It’s been years since I’ve seen corn and soy bean fields look as lush and green in the middle of August, and the corn is taller than I remember seeing it in ages. This has also been proven by the the shear abundance of produce at our local farmer’s market. Not only is there more of it, but everything is looking absolutely beautiful, from the large, sweet muskmelons, to the beautifully fragrant herbs, to the ripe, juicy peaches, it’s hard... read more

Melon & Feta Salad

  • by PeteModerator

  It seems we have finally gotten some typical August weather. Our summer, as a whole, has been rather cool with most nights dropping down into the 60’s and days rarely surpassing 80-85°F. In fact, we turned the air conditioner off sometime in July and haven’t turned back on since. But with the warmer weather, we like to eat lighter and try not to do much cooking in the house. That often means lots of salads, and while I like salads I find they can get boring rather quickly, meat lover that I am, so we try to change it up every so often.   This salad is a slight... read more

Bacon & Corn Relish

  • by PeteModerator

  It won’t be long before another corn season is behind us, here in Wisconsin. Then we will have to rely on frozen corn or corn that was picked thousands of miles away and shipped to us. I won’t even mention the canned stuff. The frozen stuff isn’t bad, in fact it often is a better choice than the “fresh” stuff in winter. At least the frozen stuff is picked at its peak of ripeness and processed within days of picking. The ears of corn you see at stores, in winter, were shipped thousands of miles to make it to the local megamart, and who knows how long ago it was... read more

How To Make Old Fashioned NY Sour Corn Rye Bread

I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good.     This is the real deal, tight crumb, chewy crust, big flavor!       First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.     Here's a little departure from Izzy's NY Rye, which is now a close second in my heart. The "ferments" for only 15-20... read more

Want to customize your uniform? Know your options.

Many people outfit themselves or their employees in uniforms because they want to look, well, uniform. But nobody wants to look completely identical to their coworkers.  One of key ways to make yourself or your brand stand out is by adding some decoration elements to a uniform. There are a variety of options available out there for you to choose from. Below we outline the three most popular types of garment decoration and their respective pros and cons.   Embroidery Embroidery is one of the most common decoration techniques used on uniforms. For example, it is... read more

Elotes-Corn on the Cob, Mexican Style

  • by PeteModerator

  I first discovered Elote when I was living in Chicago. There were all these Mexican street vendors in my neighborhood pushing carts and selling, what I discovered, was corn on the cob. But this wasn’t ordinary corn on the cob has I had known it. Instead of slathering it with butter, salt and pepper they slathered it in mayonnaise, dipped it in grated cheese and sprinkled it with ground chile and a squeeze of fresh lime. I have to admit, at first I was kind of disgusted. Mayo on corn on the cob?! But being a chef and a rather adventurous sort I had to give it a try.... read more

The BLT-A Case for Food Snobbery

  • by PeteModerator

  I don’t consider myself to be a food snob. Sure, after years of cooking in high end restaurants I can extol the virtues of foie gras, debate whether American or New Zealand lamb is superior, or lose myself in discussions of the world’s greatest cheeses, but I also love to debate the best fat to meat ratio of a properly made burger, lose myself to the comfort of great diner food, and swap secrets to making the best chili. I think yellow mustard has its rightful place as a condiment of choice, I like salads made of iceberg lettuce, but worst of all, late at night I... read more

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