Articles from pete

  1. When Things Go Wrong A Guide To Fixing Kitchen Disasters

    Written By Chef Peter Martin

    Let's face facts; we have all had our fair share of kitchen disasters, even us “professionals”, though we might not admit it.  From food being too salty, to scorched soups, to broken hollandaise, disasters do, and will, happen.  The good news is that many of these so-called “disasters” can be fixed relatively easily, with only a few that are beyond salvaging.  Below is a list of some of the most common kitchen disasters and how to fix them.

    Too Salty
    From...
  2. How To Make Roux Making Sense Of Food Thickeners Part II

    Written By Chef Peter Martin
    In Part I of this series on food thickeners we looked at a variety of different items that can be used for thickening. In this part we will be focusing exclusively on flour, as a thickener, as that is what most people turn to when something needs thickening. As stated in Part I, flour is not the thickener of choice for everything. Fruit sauces, clear soups, certain meat glazes, and many pie fillings are just a few examples of items that do not do well being...
  3. A Duo of Beef Jerky Recipes

    A few years ago I received a food dehydrator that I wrote a review for, here on Chef Talk.  While it isn't a piece of equipment that I pull out often I do pull it out occasionally, usually to make fruit leather for my daughter, but has my wife is a big fan of jerky I do occasionally pull it out to make something for her.

    This weekend I got a chance to play around, again, with making jerky, and I have to say, I was rather pleased with the results. It sure beats out most of the big name brand...
  4. Pork Tenderloin Sandwich

    On a number of the cooking sites and forums I belong to, the topic often comes up about great local and regional sandwiches. Sandwiches that always get mentioned are Muffulettas (New Orleans), Philly Cheesesteaks, Kentucky Hot Browns, Chicago style Hot Dogs, Italian Beefs, Brats, along with some lesser known sandwiches. But there always seems to be one missing from this list, and that is the Pork Tenderloin Sandwich. Found sporadically around the Midwest, this sandwich reaches its apex in...
  5. Stuffing: The Thanksgiving Side Dish

    Everyone has their favorite part of Thanksgiving dinner; some look forward to the turkey, others can’t wait to dig into the pumpkin pie and other various desserts, while others yet look forward to Grandma’s Sweet Potato casserole, or Aunt Sue’s famous pickles and relishes.  While I love it all, I most look forward to the dressing, aka, stuffing.  It’s my favorite part of the meal, even more so than my Mom’s buttery, rich mashed potatoes, for which I have a great fondness.  There’s something...
  6. Tomato Concasse - How to Peel and Seed a Tomato

    Tomato Concasse - How to Peel and Seed a Tomato

    The first in a series examining the foods of the New World and its vast influence on cuisines around the globe.

    by Peter Martin

    "In 1492 Columbus sailed the ocean blue..." and the culinary world was forever changed.  It's hard to imagine Italian cuisine without tomatoes, Indian and Thai food without the kick of chile peppers, or the numerous cuisines that rely heavily on the potato, but before Columbus's voyage the rest of the world, except...
  7. A Guide To Substitutions For Herbs And Spices

    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 smallest of towns you can find at least 1 or 2 of these more common ethnic cuisines.  In major metropolitan areas, the choices are even vaster, with choices ranging from Thai, Ethiopian and Peruvian to...
  8. Forgotten Christmas Candy - Divinity and Angel Food Candy

    I love Christmastime!  I is one of my favorite times of the year.  I love the sights, the sounds, the smells, and just about everything that comes with the holiday....and yes....even the snow.  For me, it's not really Christmas if it isn't a White Christmas.  And, of course, I love the foods of Christmas!  You know the ones, those cookies and candies that only get made once a year, no matter how much you love them and crave them.  Those treats that just don't seem right when made in the...
  9. Top Ten Cooking Myths

    Myths and misinformation abound in the cooking world. From old wives tales to supposed anecdotes, much of what we have been taught is just downright wrong. Many myths just lead to added steps and time to your food preparation, and in the long run, an inferior product.

    Although most of this information can be found all over the internet, it bears repeating as these myths just don’t seem to go away. Not only do I hear this misinformation repeated back to me time and again from novices and...
  10. Making Sense Of Food Thickeners Part I

    How Do I Thicken My Soup?

    Slurry-finished by nicko posted Dec 29, 2018 at 9:42 AMWe rarely think when it comes to thickening soups and sauces. We usually just reach for that box of cornstarch are whip up a quick batch of roux, never really thinking of what we are doing. But do you really understand when to use one thickening agent over another? Why do most gravies use flour or a roux and why do many fruit desserts use cornstarch, arrowroot or tapioca?

    In part I of this series we will...
  11. 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...
  12. 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...
  13. Grapefruit Sorbet

    Years ago, while working as a sous chef, one of the restaurants I worked at lost their pastry chef. It fell on me to cover pastries until the owners decided if they wanted to hire a new pastry chef or do without. Now, I can hold my own in a pastry shop, but I have to admit it is not one of my favorite things to do. Sure, I love playing around and baking every now and then, but to do it for 8-10 hours a day, day after day is not something I really enjoy all that much. There was one exception...
  14. 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...
  15. Lime Marmalade

    I have no idea why I decided to make Lime Marmalade today. The idea popped into my mind yesterday though I don’t know why. I think the idea first took seed last Friday as we were sitting at our regular breakfast place, waiting for our food to arrive. On the table were those little packets of jelly, one of the flavors being Orange Marmalade. I’ve seen it there many, many times but that day for some reason it caught my eye and stuck with me. The funny thing is, I don’t even really care for...
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