in the beginning
After my last cooking class and then barbequing some nice New Yorks for dinner tonight , I thought a few tips might be in order. So here we go:
1. Always choose an appropriate cut of beef to grill- the more tender,well-marbled cuts such as striploin( New York) or Rib Steak work very [...]
Here’ s a re-posted article from Slowfood USA – Nicely thought out and I love the name.
Posted on Thu, January 08, 2009 by Jerusha Klemperer7 Comments | Categories: Bread,
Our newest team member at Slow Food USA is Nathan Leamy. Nathan came to us from San Francisco where he was working to help organize for, and subsequently, clean up from Slow Food [...]
So I made all those green tomatoes into Chutney. It took about 15 min to chop up things. I did some in the food processor and then sum by hand just to mix up the texture a bit. I based the whole thing on that recipe from Instructables but changed it a bit to account for what [...]
The other day Mark was giving me a bad time that I had so few recipes on the blog. So in an effort to make him happy I decided to post some of my favorite breakfast dishes. One of the B’s in B&B does stand for breakfast!
A Frittata is an Italian omelette that is baked in the oven. Some [...]
On March 18 and 19 Mark and I going to launch our new sourced local menu -”Taste the Local Difference”This menu has been many months in the making. We have reached out to regional suppliers for ingredients with a local flair to come up with some unique dishes. Producers like Rose Creek Ranch and Sunset Colony have [...]
We were serving a banquet last night. Our standard roast beef buffet, nothing outrageous, in fact pretty easy in the scheme of things. I was carving on the buffet line and a lady comes up and asks for a piece of “prime beef” or something like that. The first thing I thought was uggg another one that really doesn’t [...]
For the first time in many years I taught a Con-Ed class last week. It was as much fun as I remembered. The ladies that joined me gathered around the bar that separates the kitchen from the rest of the house and we chatted and I cooked. The topic of the class was Hors d’œuvre. You know, those [...]
Every so often I talk about my kids, usually the one that chose to go into my trade. Well these days the little darling is at the Lethbridge Lodge. What a great place for her to apprentice. She gets lots of exposure to all kinds of cooking and the Chef there is treating her very [...]
my answer is to cook. I had to make cabbage rolls for a couple of clients …. so I made cabbage rolls- 35 lbs of them. Anyone want some? Besides that I did up a batch of Fougasse – an olive and herb bread. Nice stuff.
2 tsp dry yeast1 tsp sugar1/2 cup warm water
dissolve yeast and [...]
It must be true. People are tired of the same old offerings.
I had an interesting tie in to an article I read regarding restaurant trends happen today. One of my repeat customers is having a retreat coming up soon and when the front desk clerk contacted her to find out how many people would be [...]