or Connect
ChefTalk.com › Articles
689 article submissions by the ChefTalk.com community.

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

Going Electronic in the Kitchen

Bringing Technology to the Kitchen     A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well. But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables. Now with smartphones and tablets, you have some options to help you out smoothly and seamlessly.   It would be nice to have a stand to angle the tablet or phone... read more

Volunteer at a Community Meal Program

Among the many who undertake the rigors of professional cooking, there are those who do it simply for a paycheck, learning only enough to do the job. But many of us see it as a career, spending years accumulating experience and knowledge in the hope of becoming an influential member of our profession.  If you consider yourself a true culinary professional, working in community meal centers can provide you with opportunities you may have never considered.   We gather our culinary skills by providing quality meals for paying customers. Feedback is immediate and... read more

English Muffins

  • by PeteModerator

  This may sound strange, but I can remember the first time I ate an English muffin. I was rather young, but I remember that I had decided, like so many kids do, that I did not like English muffins though I had never tasted one before. Why I decided I didn’t like them I’ll never know. Then, when I was around 5 or 6, I believe, we had a family get together. For one of the breakfasts, someone had toasted up a whole platter full of them. I refused to eat them, but was told that it was the English muffins or nothing as the general rule with our family was that the kids... read more

Soup in 20 Minutes-Thai Coconut Chicken Soup

  • by PeteModerator

  In general, I am a fan of cooking from scratch, though occasionally some of the recipes on here do use, and even benefit from, premade products or shortcuts. I try not to make it a habit when cooking, but every cook should have an arsenal of shortcuts at their disposal for those “last minute” meals, or when you just don’t feel like cooking and take out doesn’t sound appetizing.   Recently, my family has been eating a lot of this Chicken Coconut Soup that I’ve been making. It’s based on the Thai soup, Tom Ka Gai. I hesitate to call it authentic Tom Ka Gai, as I... read more

ChefTalk.com › Articles