• Last updated 4/7/12 by Jim

How to Make Gnocchi James Berman CCI   Gnocchi (naw’kee, if you are from the city; nyo’kee if you are from Italy; yawn’kee if you are Italo-American) are dumplings most commonly of potato construct, served much like pasta and dubious, at best, to make without practice. The technique to create fool-proof gnocchi is not terribly thorny; rather these little puffs are just a trying bunch. Once the formula is refined, the light shines through and gnocchi success can be had.               I have made a lot of really bad gnocchi; from gummy, sticky,... read more

• Last updated 2/28/12 by JackBlack

  Often when I discuss cooking I try to emphasize how simple it is and that it may sometimes seem overly complicated when in fact it is not. Of course there are certain culinary techniques to follow—rules, if you like—but for the most part good wholesome cooking is pretty easy. And one of the simplest ways to cook—especially heartier foods during the cold months—is a stew. This can be as simple as putting diced food in a pot and simmering it, or as complicated as Julia Child's three-page recipe for Boeuf Bourguignon (which is a delicious classic and also not as... read more

• Last updated 2/29/12 by Nicko

How to Make Green Tea Frozen Custard The second in a series on ice creams, custards and sorbets Jim Berman CCI       Frozen custard is not ice cream. While the terms are often used interchangeably, they are not the same dish. Custard has to have eggs by definition and I am not the one writing the book. The book also says that ice cream, however, is egg-less. The end result is that custard produces a different mouth feel and a richer dessert. There is a bit more time invested in custard, but is well worth the extra umph. Also, custard works well to... read more

• Last updated 2/22/12 by Jim

How to Make Vanilla Ice Cream The first in a series on ice creams, custards and sorbets Jim Berman CCI     Making ice cream is as richly rewarding as baking bread. It may be heresy, but there it is! I said it! There is no kneading, but there is churning. There is no waiting for yeast to do its thing, but there is waiting for the freezer to do its thing. There are no instant results with the two. And both instill guilt for the waist-conscious. There are artisanal approaches for the duo as well and, ultimately, creating the two is edible therapy.   We... read more

• Last updated 1/22/12 by Nicko

This tutorial is to demonstrate how to add a new "Cooking Term" to ChefTalk.com. A cooking term is added to the site to help define,explain and demonstrate a cooking technique or preparation. Some examples of a cooking term that often needs clarification are:   Render Saute Ballentine Sous Chef Brigade Beurre Blanc   When adding a cooking term you must include the name the term and the definition at the very least. Feel free to add a demonstration photo or video along with a recipe if appropriate. Here are the steps to add a cooking... read more

• Last updated 1/14/12 by margcata

  Written By: Margaux Cintrano - Margcata.   At the junction between The Mediterranean and The Atlantic, The Iberian Peninsula enjoys its exquisite variety of fish, shellfish and seafood products. Additionally, The Western Atlantic, The Eastern Atlantic and Southern Atlantic have a diversity of species and uncountable names in English, Spanish, Portuguese, German, Italian, Catalan and French. Here is a Mini Guide to assist in Menu Reading.   1) Herring ( This variety is absent in Iberian waters. )   Spanish: arenque Portuguese: arenque German:... read more

• Last updated 1/7/12 by Nicko

Discovering the Deli: Chapter 6 - How to Make Matzo Balls by Jim Berman     There is mysticism that surrounds that cute, bulbous ball of nearly flavorless matzo in a chickeny swap of carrots, celery and onions. What makes some matzo balls so airy and flavorful while others are rocks of blandness? Okay, mysticism is an overstatement. How about an air of familial superiority? Call it matzo ball envy. Whomever’s home housed the bubbe with the best matzo ball chops, reigned supreme. And more importantly, wasn’t the object of ridicule on the way back home after... read more

• Last updated 1/7/12 by Nicko

  By Becky Billingsley   Nothing goes better with warm fall and winter soups than a hunk of freshly baked bread, and Challah is an often overlooked choice for non-Jewish home bakers.   You don't have to be Jewish to understand the appeal of this soft and slightly sweet pull-apart bread.   Challah (pronounced halla) commemorates the time around the 7th century B.C. when Israelites wandered for 40 years in the desert after their Exodus from Egypt. During the Exodus, bread, or manna, fell from the heavens to feed them. But since no work is done on Saturdays... read more

• Last updated 1/7/12 by Nicko

  Everyone has their favorite part of Thanksgiving dinner; some look forward to the turkey, others can’t wait to dig into the pumpkin pie and other various desserts, while others yet look forward to Grandma’s Sweet Potato casserole, or Aunt Sue’s famous pickles and relishes.  While I love it all, I most look forward to the dressing, aka, stuffing.  It’s my favorite part of the meal, even more so than my Mom’s buttery, rich mashed potatoes, for which I have a great fondness.  There’s something about stuffing though, that for me, makes it rise above all else, to be... read more

• Last updated 1/7/12 by Nicko

Quote:Discovering the Deli Some time ago, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have never been good with... read more