I have been on a complete Chinese food kick over this past weekend! I haven’t had any dinner guests over since the holiday and made a few Chinese meals in a weekend for different people…family, friends….etc! I was looking for a tasty appetizer….and looking for a way to make it as simple as possible. WhenContinue reading Simple Spicy Pork Dumplings
The mix and chop is a nylon kitchen tool that chops any ingredient into small pieces. What are the perks of this little baby? It can withstand 428 degrees F chops tomatoes ground beef, turkey, pork, chicken, etc vegetables in soup mashed potatoes makes pinwheel cuts in pastries makes guacamole muddles water infusers like ginger,Continue reading Mix & Chop – Pampered Chef
So…I’m going to skip around a bit as to the timeline of our culinary boot camp at The Culinary Institute of America in California. Let’s fast forward to my last day. After a crazy previous four days of learning, rushing, saying “BEHIND” and “CORNER” announcing every move we made…so not to bash into any hotContinue reading Pork Loin Wrapped in Prosciutto with Sage Sausage Stuffing & Parsley Potatoes
One of the things I loved so much about cooking in California is that so many things were in season….that simply aren’t in season back home in Pennsylvania! What was the hottest thing in season in California that month…FIGS! They were everywhere. Wrapped in salty goodness, cooked down into flavorings and syrups, in salads, inContinue reading Honey Roasted Figs, Arugula,Parma Prosciutto Salad & Fig Syrup
I left San Francisco to head to wine country. A close friend and I hit some wineries on our way up north, and found ourselves at a beautifully, quaint inn, called Inn at St. Helena http://innsthelena.com/index.html The leaves were starting to turn and fall and the mornings were crisp and chilly. I had a 1/2 mileContinue reading Model Bakery – St. Helena, CA – Oprah Recommended!
I had the pleasure of traveling to NAPA Valley and spent the week at The Culinary Institute of America at a bootcamp to learn everything I need to know about farm to table cooking in northern California. I traveled to wineries, through unfamiliar cities, saw the sites, toured farms and learned their practices…went through theirContinue reading The Culinary Institute of America – Farm to Table Bootcamp/Northern California
Blogging in the Boroughs: Brooklyn Pizza Tour I decided to take the plunge and start a process of blogging my way through the five boroughs of New York. The fun part about this process is that NYC is constantly changing….the vibe is completely different from neighborhood to neighborhood…even in the same borough. IContinue reading Blogging in the Boroughs – Brooklyn Pizza Tour
Why all the garlic you ask? Oh there’s a story behind that. I’ve made an effort to be mostly meatless throughout my meals…but I still eat all meat once in awhile. Tonight….I just felt like a snack instead of dinner. I love spicy peppers, but I had large sweet peppers in the house…so I thought I’dContinue reading Midweek Meatless Snack – Blistered Sweet Peppers w/Rosemary Garlic
I was asked to participate in one of the most rewarding programs. In Dallas, PA, The Lands at Hillside Farms is a farm that takes animals that have been abused or neglected and rehabilitates them. They have horses, sheep, cows, etc. Many families go there to visit them and the children learn a little somethingContinue reading Cooking with Children: Teaching Kids in a Grief Camp How to Cook
So, I was at one of my favorite cooking classes at Sur La Table (I drive 2 hours south to go here) and the staff loves when I arrive. They make a big deal and call me a legend for driving so far to cook with them. Every time they have a new product…they knowContinue reading Demeyere Cookware for the Serious Chef!