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  1. Articles
    As I stated in my previous post, work has been keeping me pretty busy the last few weeks. Not only am I working 6 to 7 days a week, but I am also working 10-12 hours each day. That has left precious little time to do much serious cooking, though I have occasionally found the time. Where it...
  2. Articles
    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...
  3. Articles
    With all the hustle and bustle of holiday meal preparations, it's nice to make a dessert that doesn't require an oven. For Christmas dinner, I made a spice ice box cake to bring to my sister-in-law's. With two babes in the house, this low maintenance dessert was just the ticket. But don't...
  4. Articles
    This is the first post in a while, I know. A few things have happened since the last time I wrote. Welcoming a new baby into the family has definitely kept us very busy! I'm definitely feeling like we are getting into a rhythm as a family. So much so that I was able to do a make ahead cranberry...
  5. Articles
    My friend, S, has the cutest, chubbiest baby. Seriously, he's got more rolls than a bakery. Baby E, D, and I went for a visit today and as is customary at Christmastime (or at any other time if you're me) I brought a few goodies for her and her husband to enjoy. In the past, I've had quite a...
  6. Articles
    By Chef Peter Martin As a young chef, I read countless cookbooks to expand my knowledge and help me develop my own style of cooking. While I have many favorites there are probably only a few that really helped to truly define me as a chef. One of those books was Steven Raichlen's "The...
  7. Articles
    Written By Chef Peter Martin As foodies, we are very lucky that we live in today's world. Never in the history of mankind have we had access to so many foods and cuisines. It's not uncommon to eat Chinese food one night, Italian the next, and Mexican the following night. Even in the...
  8. Articles
    Nutmeg is the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas, or Spice Islands, of Indonesia. Nutmeg has a distinctive, pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, meats...
  9. Articles
    Also called LAUREL LEAF, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. They have a woody, astringent flavor with a pleasant, slightly minty aroma. Bay leaves are imported primarily from Turkey. A popular...
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