Articles

  1. Serving iced tea with lemon.....

    This is a tutorial for all you servers and cook out there that serve a lemon garnish with iced tea. I have a problem understanding the mind set here. Most all places serve iced tea with a lemon twist or a lemon sliced into a wheel, hanging on the side of the glass or in a small ramekin.  While this may be pretty to look at, it is not functional. In a mixed drink, lemon adds flavor but only if its' juice is released. Other than that, it is a simple garnish.So here I am trying to use this...
  2. Pastitsio-Greek "Lasagna"

    It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by...
  3. Corn Fritters with Peach Salsa

    It's August and that means that 2 of my favorite things are in season; corn and peaches.  Both peak at this time of year, but you rarely find recipes that use both of them, which I feel is a shame.  So I set out to remedy that situation.  Personally, I'd eat enough of these to make a full meal-they would probably make a great breakfast-but for most people, this would make a great side dish to any grilled chicken or pork that you might be doing. Peach Salsa 2 peaches 1/4 cup onion, finely...
  4. Watermelon Limeade

    Like most of the country, August has come to Wisconsin with a vengeance. While I am not overly bothered by the heat-you can’t be if you’ve spent most of your life in professional kitchens-this heatwave has caught me off guard and I find myself seeking cooling refreshments as often as possible. My usual goto’s, in summer-apart from the plethora of alcoholic beverages I’ve been known to consume-are often sun tea and, a personal favorite, Iced Lemon Balm Tea. This heatwave called for something...
  5. Tomato Basil Pasta

    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 has also been proven by the the shear abundance of produce at our local farmer’s market. Not only is there more of it, but everything is looking absolutely beautiful, from the large, sweet...
  6. Melon & Feta Salad

    It seems we have finally gotten some typical August weather. Our summer, as a whole, has been rather cool with most nights dropping down into the 60’s and days rarely surpassing 80-85°F. In fact, we turned the air conditioner off sometime in July and haven’t turned back on since. But with the warmer weather, we like to eat lighter and try not to do much cooking in the house. That often means lots of salads, and while I like salads I find they can get boring rather quickly, meat lover that I...
  7. Bacon & Corn Relish

    It won’t be long before another corn season is behind us, here in Wisconsin. Then we will have to rely on frozen corn or corn that was picked thousands of miles away and shipped to us. I won’t even mention the canned stuff. The frozen stuff isn’t bad, in fact it often is a better choice than the “fresh” stuff in winter. At least the frozen stuff is picked at its peak of ripeness and processed within days of picking. The ears of corn you see at stores, in winter, were shipped thousands of...
  8. How To Make Old Fashioned NY Sour Corn Rye Bread

    I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good.  This is the real deal, tight crumb, chewy crust, big flavor!  First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.  Here's a little departure from Izzy's NY Rye, which is now a close...
  9. Want to customize your uniform? Know your options.

    Many people outfit themselves or their employees in uniforms because they want to look, well, uniform. But nobody wants to look completely identical to their coworkers.  One of key ways to make yourself or your brand stand out is by adding some decoration elements to a uniform. There are a variety of options available out there for you to choose from. Below we outline the three most popular types of garment decoration and their respective pros and cons. Embroidery Embroidery is one of the...
  10. Elotes-Corn on the Cob, Mexican Style

    I first discovered Elote when I was living in Chicago. There were all these Mexican street vendors in my neighborhood pushing carts and selling, what I discovered, was corn on the cob. But this wasn’t ordinary corn on the cob has I had known it. Instead of slathering it with butter, salt and pepper they slathered it in mayonnaise, dipped it in grated cheese and sprinkled it with ground chile and a squeeze of fresh lime. I have to admit, at first I was kind of disgusted. Mayo on corn on the...
  11. The BLT-A Case for Food Snobbery

    I don’t consider myself to be a food snob. Sure, after years of cooking in high end restaurants I can extol the virtues of foie gras, debate whether American or New Zealand lamb is superior, or lose myself in discussions of the world’s greatest cheeses, but I also love to debate the best fat to meat ratio of a properly made burger, lose myself to the comfort of great diner food, and swap secrets to making the best chili. I think yellow mustard has its rightful place as a condiment of choice,...
  12. How Culinary Arts Teachers Decide What to Teach

    How do Culinary Arts teachers decide what to teach? What we teach and how we teach are delineated by several factors: Who is your employer?The availability of tools and equipmentTime available for hands-on instructionYour budgetYour skillsClass compositionFood allergies Who is your employer? Many schools particularly at the post-secondary level (especially if they’re part of a chain of schools like the Culinary Institute of America) will have a preexisting curriculum. What is a curriculum? A...
  13. A Tale of Two Crepes - The Delectable Okonomiyaki

    Okonomiyaki is the epitome of Japanese comfort food, a dish that’s readily available throughout Japan. At first glance, it looks like an example of fusion cuisine where the western technique of making crepes was incorporated into the yaki culinary technique of cooking on a hot iron grill. In this video link to YouTube that features the production of various types of Japanese street food at various yatai or food stalls, at the 8 minute and 27 second mark, you can watch the production of a...
  14. Trends in Kitchen shirts

    The old standard in kitchen shirts is facing some new competition. Gone are the days where the cooks all wear white cook shirts. With more and more restaurants designing open kitchens and other elements that allow diners to see the people who make their food, restaurants have become more mindful of the image their cooks present and are expanding their options. Don’t get us wrong, the standard cook shirt is a great option.  Kitchen whites will forever be a classic uniform, and nothing...
  15. Hot Fudge Sauce

    One of my favorite memories, from growing up, was making homemade ice cream.  We didn't have one of those electric types.  No, we had an old-fashioned ice cream churn.  You know the type; wooden barrel, metal container and wooden dasher to churn the ice cream.  You would fill the metal container with your ice cream mix, place it in the barrel, attach the dasher to the crank. then fill the barrel with a mixture of rock salt and ice.  Then the cranking would begin.  It seemed to take forever...
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