Articles

  1. Some Myths About Beef and Cattle

    I have read a few comments made by pro chefs and home cooks alike about beef and cattle that has encouraged my to write this article about the myths associated with cattle grown in the US.  Please bear with me as I am not a professional writer nor am I experienced in writing articles.  Before I begin, it is relevant to point out that I live in Kansas, which is located in the heart of cattle production here in the US.  Texas and Oklahoma are ranked 1 and 2 respectively in cattle production...
  2. Food Safety As Kitchen Culture

          So, you can filet 150lbs of chicken breasts in an hour. You can slice a clove of garlic into 50 transparent tiles with the tip of a 12-inch blade. You can even flip a loaded 24-inch wok without dropping a single broccoli floret! You may be impressive at a prep station or on the line, but are you equally impressive with your food safety and sanitation practices?      It can be as long as five years between renewals of our food handlers’/food safety manager licenses and certificates....
  3. Cranberry/Orange Parfait with Chocolate Sauce and Toasted Almonds

         With the Holiday season now long over and spring on its' way, this is a good time to clear the pantry of any left over foodstuffs and make room for all the fresh vegetables and fruits soon arriving. One item most of us serve at holiday dinners is cranberry jelly but we rarely find use for it  any other time of year. This dessert idea makes use of any cans or jars of cranberry jelly you may have hiding in your cupboard and you can make it with however much jelly you have on hand,...
  4. Vegan Cuisine - It's Not Just Bean Curd and Sprouts

    "Ewwwww!" groaned the students. "Vegan cuisine? CHEF! Why can't we eat real food?" begged my Culinary II students.  "Vegan cuisine IS real food," I replied. "It's just as real as a Chinese beef with broccoli or a strawberry cream cheese pie." "I'd rather have the beef with broccoli," grumbled Edgar (not the student's real name).  "I'd rather have the strawberry cream cheese pie," sighed Maria (also not this student's real name). "Well surprise-surprise," I announced with a smile, "Over...
  5. Stuffed Potato Appetizers

     In the rush of the holiday season, bringing an offering to a party can be problematic and time consuming. Getting yourself ready for the party after work doesn't leave much time for putting together a creative, tasty appetizer and with all the options available at so many supermarkets, pre made, store bought platters are often the easy way out for many.       Here is a relatively quick appetizer you can make the next time you find yourself wanting to impress without devoting hours to the...
  6. Featured

    Caramel Filled Apple Dumplings

    If you haven’t realized by now that Fall is my favorite season and that apples are one of my favorite foods then either: 1. you haven’t been paying attention, or 2. you are new to this blog and haven’t yet read many of my previous posts. Either way I am not going to bore you today with a rehashing of my previous sentiments. Read a few earlier posts from the last few weeks and you’ll get the picture. The only thing I will say, before moving on to the recipe for today is that this recipe...
  7. Chorizo Empanadas with Avocado Cream

    So we finally had a beautiful weekend, and just in time. This weekend was the first farm event, of the season, for our new CSA. After not joining a CSA for the last few years we decided to get involved again and chose Good Earth Farm, in Oakfield, WI as our new CSA. The event, this past weekend, gave us a chance to meet Nicole, one of the owners, along with a couple of people working for a share. While not much is happening in the fields yet, except for garlic, the greenhouse was in full...
  8. Crabcake Benedicts with Bacon Hollandaise

    Once again we are just a few weeks from the Holidays, here in the US.  With both Thanksgiving and Christmas just around the corner many of us will be hosting family, sometimes for multiple day stays.  Usually I like to keep breakfast an easy affair when hosting family, whether it is bagels from the local bagel shop, overnight breakfast casseroles, or quick, and simple, breakfast breads such as coffeecake or muffins.  But occasionally, I like to pull out all the stops and do something that...
  9. A "No Turkey" Thanksgiving-Roast Pork

    It’s the beginning of  November and we are just a few weeks away from Thanksgiving, which means the foodie blogosphere is abuzz with all things Thanksgiving related. There are hundreds of recipes for turkey, stuffing, cranberry sauce, sides, and all manner of desserts, but you don’t see a whole lot about alternatives for turkey. Sure they are out there, but they are certainly overshadowed by the number of turkey recipes available. I know that there are people out there that won’t be eating...
  10. Caramelized Cauliflower

    Tonight we picked up our last box, of the season, from our CSA. Well, technically the last regular season box was delivered a few weeks ago, but we had also opted for the late season storage share. I can’t wait to eat my way through all the killer produce that was delivered. But, before I go on, I really should thank Nicole and Joe, and family, of Good Earth Farm. Through their hard work and tremendous efforts my family was supplied with a bounty of produce all summer and fall long. It was...
  11. Holiday Entertaining-Cocktails

    The holidays are just around the corner and with the holidays usually comes lots of socializing.  Maybe you are will be heading out to a party or 2 or, just as likely, you will be hosting a party, or get together, or maybe just having some family over, either for an evening of eating and drinking, or for an extended period.  No matter what the occasion, you will probably be offering up a few drinks.  Of course, you can always stick with the classics.  There is nothing wrong with Rum and...
  12. Spinach and Arugula Salad with Grapefruit

    It’s a typical March week here in Wisconsin. One day it’s up to 40°F (short sleeve shirt weather up here) and the next it’s cloudy, gray, foggy and snowy. But what do you expect, it’s Springtime in Wisconsin and that means the weather can change in a heartbeat. I’m just praying for more nice weather. I usually enjoy winter but it’s been a long, cold one and I’m ready for Spring, and not just the occasional teaser. I’m ready for some sustained nice weather. Late winter-early spring can be a...
  13. Summer Vegetable Pasta

    Here, in the US, we have a tendency to, usually, serve pastas with heavy tomato sauces or white, creamy cheese sauces, but some of the best pasta dishes are simply pasta tossed with a good amount of olive oil (or butter) and some fresh or sautéed vegetables, especially come summertime when those vegetables are at their peak of ripeness.  I absolutely love the subtle anise (licorice) flavor of fennel and the fresh flavor it can bring to so many dishes. I will often shave it paper thin and...
  14. Apple Cranberry Leather

    I’ve recently be playing around with dehydrating as a form of preserving food, and making tasty treats thanks to my new dehydrator from Chef Talk. You can find the review of that dehydrator here  Nesco Fd 1018 Gardenmaster Food Dehydrator​ In the past, dehydrating hasn’t held a lot of allure for me, but I am the curious sort (for both better and for worse) and am always looking to try new things and experiment with new, at least to me, techniques. Of course, one of the first things I’ve...
  15. Mushroom Risotto

    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 love a good scary movie, but haunted houses, with all the loud noises and people jumping out, at her, just isn’t her idea of a fun time. The weather was cool, bordering on cold and just a little rainy...
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