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  1. Articles
    Our weather, here in Wisconsin, has been up and down, like much of the nation's. One day it's 85° and the next it's 55° so I decided that I wanted to make a soup that would taste great either hot or cold. That way I had all my bases covered. Heat it up and it would be perfect for a cool, rainy...
  2. Articles
    It's Monday afternoon, and a cool, overcast, rainy, Autumn day. I worked all weekend so worked a couple of hours early this morning and am taking the rest of the day off. I'm not, normally, a huge soup fan, but when the weather gets like this I find myself, occasionally, craving a bowl of soup...
  3. Articles
    This is a recipe that I've had around for a few weeks and I just haven't had the chance to post yet. As you've probably noticed over the last few months, I've been exploring and playing around with Asian foods. One of the problems with making Asian dishes is the fact that they often require...
  4. Articles
    Last Saturday dawned gray and rainy, so my morning plans of fishing were put on hold. Yes, I admit it, I am a fair weather fisherman. To me it is more about the act of fishing than actually catching fish, though catching them is an added plus. Since this is the case, I prefer my fishing days...
  5. Articles
    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"...
  6. Articles
    French Onion Soup is one of those dishes I have pretty much stopped ordering at restaurants unless I am familiar with the place and know they make it properly. It's not that most places have bad French Onion Soup, it's just not that good. That's too bad because good French Onion Soup is not...
  7. Articles
    The cold weather is slowly descending upon Wisconsin. While there have been a few days, so far, where we have seen snow in the air, I imagine that it won't be long before that becomes a regular occurrence. Unlike so many others, I don't mind the winter, and except for the long drive to work, I...
  8. Articles
    It seems that every year I make a New Year's resolution to eat better, lose weight and get healthy, and every year, by about 2 week I've given up and failed. As I was thinking about my New Year's resolutions for this year I wanted to, once again, lose weight, eat better, and get healthy, but I...
  9. Articles
    Not long ago I made up a batch of homemade Italian Sausage. I have to admit, my favorite way of eating Italian sausages is to grill them until about half way done, finish them in a thick tomato sauce bursting with onions and peppers and then stuff them into a chewy sub roll and eat the whole...
  10. Articles
    Well, it's November 1st and I survived another Halloween, which is getting more difficult as my daughter gets older and becomes more of a force to reckon with when she's hopped up on massive quantities of sugar. She turned 5 on Halloween (and yes, sometimes I think she truly is the spawn of the...
  11. Articles
    Miso soup (misoshiru 味噌汁) is one of the fundamental staples of Japanese cuisine. For many older or more traditionally-minded Japanese people, a meal isn't complete without rice and miso soup. Fortunately, miso soup is very easy to make. Ingredients The ingredients are very simple: dashi, miso...
  12. Articles
    Pasta Fagioli Cranberry beans (borlotti beans) - cleaned and soaked over night (or two cans rinsed cannellini beans) 4oz thick cut pancetta diced medium and browned in pan with olive oil Add 1 chopped onion and 1 chopped celery, cook until softened add couple of garlic cloves sliced fine, 2...
  13. Articles
    On a recent hot and humid evening I was standing in my garden with an empty plate in one hand and a small juice-glass of wine in the other; I was looking for dinner. I set down the glass of wine on the edge of the porch and picked a few leaves of basil and a couple small chilies, and put them...
  14. Articles
    The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on Madison Ave in New York City. The Ritz-Carlton was about to open a new restaurant and a party to celebrate the historic event was being thrown. In Diat's repertoire was a potato and leek soup...
  15. Articles
    I completed my doctorate degree at Yeshiva University in the Bronx. One of the things I remember most, (aside from the cost), was not the education, but the extraordinary matzo ball soup in the cafeteria. I never had lunch in the cafeteria without enjoying it. This was years before my...
  16. Articles
    While our early ancestors may have employed hot water to heat foods in natural containers, the cooking technique of boiling was not commonly-used until the invention of waterproof and heatproof containers about five thousand years ago. Boiling was advantageous as a cooking technique. Water turns...
  17. Articles
    Welcome back to ChefTalk's on-line classroom where we have been studying the basics of cooking! Our last 2 class sessions focused on stock-making which is one of the most important culinary building blocks. Now that we know how to make both white and brown stock, what do you do with it once you...
  18. Articles
    by: Chef Jim Berman The seventeenth century was a turning point for soup. Bisque was no longer made entirely of pounded pigeon or boiled game and garnished with crayfish. In fact, the crayfish took center stage. And, not surprisingly, the color of this classic soup turned pink. To get it...
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