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  1. Articles
    This past Saturday my brother and his wife came up to spend the weekend. The plan was for them to arrive in time for dinner on Saturday and then they and I would head out and hit one of the local haunted houses for a good scare. The wife opted to stay home and take care of our daughter. She may...
  2. Articles
    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...
  3. Articles
    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...
  4. Articles
    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...
  5. Articles
    This past September my wife and I bought 1/2 a hog and I had promised to write about some of the things I did with the meat. Well, as usual for me, I did a few things, like make bacon, but then didn't write much about it after that. It's not that we haven't used any of the pork we got, it's more...
  6. Articles
    The first day is the building of pate fermentee. To minimize browsing boredom, I'll spare you those pics. This is the final dough, built with pate fermentee, bread flour and durum flour. Here's the unfermented dough. 2 1/2 hours later it has more than doubled in size. You can see the 2...
  7. Articles
    Sometimes, I'm not so smart. This is sometimes true even when I haven't been drinking. Take this post, for example. I was planning on posting this recipe last night, but in my excitement I made up my sandwich and ate it before I remembered to shoot a picture of it. Luckily I had plenty of beef...
  8. Articles
    America has a passion for grilled cheese sandwiches. From the standard home fare of American cheese stuffed between white bread to the exotic creations dreamt up in fine dining establishments across this country, we can't seem to get enough of this humble sandwich. Of course, in finer dining...
  9. Articles
    Meatloaf just doesn't get any respect. It has never been able to rise above the ranks of "home cooked meal." While other comfort foods such as mashed potatoes and mac and cheese have found their ways onto all but the most snobbish of menus, meatloaf hasn't made many inroads. Sure, it has seen...
  10. Articles
    It's been cold up here in Wisconsin the last week or so. I thought I was ready for winter, but this cold snap has taken me by surprise and I've found myself taking more time than usual to acclimate to the weather. I hate to think that it is because I am getting older. Whatever the reason, I...
  11. Articles
    Oh yeah, show off those sexy cooking skills by whipping up a nice alfredo sauce that is not watery, very flavorful, and sticks to the pasta. For home cooks the easiest means to make an alfredo sauce has always been to buy it bottled... SHAME ON YOU! It's not hard to do and buying the ingredients...
  12. Articles
    Hi ho, TheBEEF! here with a simple Eyetalian style dish that is not as oily as standard pesto sauce. The number one complaint I get from a lot of people involving pesto is that it is too oily and it is messy etc... This is mostly true and many restaurants have removed Pesto from their menus...
  13. Articles
    D and I recently had an amazing (awe-invoking, happy-dance-inspiring, we-are-still-talking-about-it-it-was-that-good) dinner at La Quercia in Vancouver to celebrate our wedding anniversary. It's been three years already?! Crazy. We had the 7 course family-style menu, which runs $50 per person...
  14. Articles
    Story and photos by Becky Billingsley Long ago somewhere in Italy's southern coastal instep it became tradition to celebrate Christmas Eve with a long multi-course dinner to symbolize waiting for the birth of Baby Jesus. Today the Feast of Seven Fishes is enthusiastically continued by...
  15. Articles
    by: Chef Jim Berman When I pondered this article, this tackling of creating fresh pasta, I was as nervous as a school boy on prom night; So many questions, so much anticipation for a fulfilling experience. Everyone does it, Would I live up to the expectations that, undoubtedly, were had of me...
  16. Articles
    Some of the best culinary literature does not always stem from the prodigious chef or food authority. Quite the contrary, in that the most learned of food merely live their passion for creating and recreating great food, time and time again. Frankly speaking, as this curmudgeon often does, it...
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