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721 article submissions by the ChefTalk.com community.

Sauteed Chicken with Fettucine and Fennel

  • by PeteModerator

  You’ve heard me say it before and I’m sure you will it again, many times, from me, but great food does not always have to be complicated. Oftentimes all that great food requires is starting with a great product and using good technique. A perfect example of this is a very simple and straightforward roast chicken. With just a few, simple ingredients and good technique one can turn the ordinary into something sublime. Just ask most chefs and they will tell you that a perfectly roasted chicken is a thing of beauty and one of their favorite dishes.   This recipe kind... read more

Every Day Chili

  • by PeteModerator

  It may be the beginning of March, but Wisconsin is scheduled to get hit again with another decent storm.  While my area is only supposed to get 2-3 inches, some parts of the state are expecting upwards of 8-10.  Ultimately, that means we could see anything from 0-12 inches.  That's Wisconsin for you.  And since we are supposed to get a good snow, I figured I'd make another batch of Chili to get us through.   I have a number of recipes for chili, each distinct from the others in various ways. Some contain beer, others contain whiskey, while others do without any... read more

Apple Butter

  • by PeteModerator

  Apple butter is one of those foods that seem so daunting to those not in the know, but really apple butter is very easy to make. Nor does it take a lot of “special” ingredients. I’ve even made passable apple butter using store bought applesauce as the base, though starting from fresh apples will give you a much better product.   While apple butter is time consuming to make-it cooks for a couple of hours over low heat and needs to be stirred regularly or else it will burn-it also is very easy. So easy, in fact, that you don’t even need to peel or core the apples.... read more

Mushroom Mac & Cheese

  • by PeteModerator

  I love Mac and Cheese and can’t believe that in all my posts I have never given out a Mac and Cheese recipe. Today I remedy that. It started earlier today when my wife requested something grilled for dinner. I had been craving pasta but seeing as she wanted something grilled I decided that I had a taste for steak. I originally thought I would do a Blue Cheese Mac and Cheese to go along with the steaks, but soon decided against it. Instead I decided that I wanted mushrooms and thought that they would make a great addition to a Mac and Cheese and so, while at the... read more

Beet Sauerkraut

  • by PeteModerator

    But I’m back, and back with a new fermentation recipe. If you’ve been reading my recipes for awhile you’ll know that I love sauerkraut, pickles and all sorts of fermented foods, and thanks to Cheftalk, not long ago I received a fermentation crock, which I have been keeping full.  You can find my review for that crock at  ​    With my most recent batch of sauerkraut I wanted to try something a little different. In my mind, I have always associated cabbage and beets with each other. I’m not sure why, other than the fact that they are both stereotypical Eastern... read more

Indian Cuisine-A Couple of Basic Recipes and Saag Paneer (Spinach with Homemade Cheese)

  • by PeteModerator

  For the last couple of weeks I’ve had a craving for Indian food. Unfortunately for me, the closest Indian restaurant is about 45-60 minutes away. Luckily, during my last trip to Penzey’s Spices, I stocked up on a lot of Indian spices so I was ready to do what was necessary to saitate that craving. The first dish I made was Saag Paneer, a wonderfully spicy, yet subtle dish of cooked spinach with chunks of fresh, homemade cheese. This is a great dish that is perfect for introducing people to the joys of Indian cuisine. I find the end product to be very similar to that... read more

Homemade Soft Pretzels

  • by PeteModerator

  One of the things I remember most about living in NYC were the pretzel carts that dotted the corners throughout Greenwich Village. Sure I remember the hot dog carts, but to be honest, I’m more of a fan of Chicago dogs than New York dogs (sorry NYC!). But I loved those pretzel carts, serving up hot, soft pretzels drizzled with American style, yellow mustard, none of that dijon or whole grain stuff!!! My mouth is watering just thinking about them. But my love of pretzels goes much farther back to when I was a little kid. In fact, I don’t remember a time when I didn’t... read more

Moroccan Inspired Grilled Chicken Wings

  • by PeteModerator

  Chicken wings are a staple in our house. The kid loves the mini “drumsticks” that are just her size and my wife and I love the crispy skin to meat ratio that wings provide. Generally, at home, we don’t bother frying them. It’s just too much hassle without an actual deep fat fryer. I’ve often thought about purchasing one, for all the great things that I could make in them, but our kitchen is quite small and filled with so many gadgets and toys already. Besides, I don’t really need another excuse for eating fried foods yet again. While I will sometimes bake the wings... read more

Shrimp Risotto

  • by PeteModerator

  In the last few weeks, we’ve been ordering in pizza quite a bit, eating leftovers and reheating homemade soup. I felt it was time I make a special dinner for my wife. She tends to eat a lot of pasta and noodles so I wanted to stay away from those, but I was craving carbs so I figured I do a rich, creamy risotto, and since my wife loves shrimp I would make a shrimp risotto.   This version of risotto is not for the weak of heart. It’s got plenty of butter, cheese and cream to stop a horse, but as long as you aren’t eating like this regularly, then this is worth... read more

An Explanation of Mise-en-place.

When you discover you have an interest in cooking and begin conversations with those who cook professionally, the term mise-en-place often comes up quickly and can be said almost automatically, as if it is a term as universally understood as any other. If you press for a more complete explanation, the response can be as simple as “everything in its place” or “having everything ready before you begin cooking”.  These replies don’t really convey the all encompassing nature and importance of the meaning behind the phrase.     Whether you cook for no one other than... read more

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