Articles from chefwriter

  1. 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,...
  2. 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...
  3. Eulogy for a Chef

         Last week a professional colleague of mine passed away at the age of 52 after a very brief fight with cancer. She wanted no memorial or obituary, apparently content to pass into history with no public farewell. For that reason I will only refer to her as Chef B.  I cannot allow her to pass into oblivion without relating to someone the impact she has had on me and I suspect many others.  This forum seems the most appropriate place to do so.

          After thinking of little else for the...
  4. Canning-The Food Lovers Hobby.

    If you love to prepare food but haven’t learned to can yet, now is a great time to begin. Spring is here and with it the arrival of truly fresh fruits and vegetables. With farmers markets popping up everywhere, fresh produce is easier to get than ever. Canning allows you to create your own delicious recipes with all those fresh fruits and vegetables and enjoy them year round. It isn’t very complicated and can be done without a major investment of money.   

          Canning, despite the name,...
  5. Volunteer at a Community Meal Program

    Among the many who undertake the rigors of professional cooking, there are those who do it simply for a paycheck, learning only enough to do the job. But many of us see it as a career, spending years accumulating experience and knowledge in the hope of becoming an influential member of our profession.  If you consider yourself a true culinary professional, working in community meal centers can provide you with opportunities you may have never considered.

    We gather our culinary skills by...
  6. An Explanation of Mise-en-place.

    When you discover you have an interest in cooking and begin conversations with those who cook professionally, the term mise-en-place often comes up quickly and can be said almost automatically, as if it is a term as universally understood as any other. If you press for a more complete explanation, the response can be as simple as “everything in its place” or “having everything ready before you begin cooking”.  These replies don’t really convey the all encompassing nature and importance of...
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