I have a love hate relationship with most Indian restaurants in the United States. They do a pretty good job approximating 10 – 15 dishes that are common to one specific geographic region of India. It’s the culinary equivalent of an American restaurant in Singapore that only serves hamburgers and fries. There is SO [...]
Every so often the Mrs. brings home a magazine filled with beautifully creative recipes and gives me the edict: “Make this.” Whenever this happens, I can’t in good conscience make the recipe as it’s written. It’s almost always missing something, has an unnecessary step, or just doesn’t look like it will work.
There are four factors to consider when cooking a cut of meat: -Location on the animal – generally speaking, the closer the cut of meat is to the horn or hoof, the tougher the cut of meat.
-Relationship of slow twitch muscle vs fast twitch muscle – muscles that are used to perform an [...]
Traditional St Patrick’s Day menu’s call for potatoes, corned beef, and cabbage. Here’s a great recipe to spice up the potato dish!
Be sure to rinse the potatoes after boiling. The sheen on freshly boiled potatoes is a starch called amylose that will cause your spuds to be gluey if left in place.
This is now officially an award winning recipe! It was served as part of the perfect Sunday dinner competition between Chef Woolley and I at the Utah Home and Garden Festival.
2 lbs Brussels Sprouts 2 Tbs Olive Oil 1/4 cup White Champagne Vinegar 2 Tbs White Truffle Oil Salt to Taste 1/2 cup [...]
We’ll be breaking all the rules today.
If you’ve ever worked with chocolate, the two rules most commonly mentioned are don’t EVER add even the tiniest droplet of water, and NEVER heat it directly over the stove. Chocolatiers take great pains to create barriers between their double boilers and chocolate to prevent even the [...]
•1 bunch of Kale •1 Tbs Extra Virgin Olive Oil or Sesame Oil •1 Tbs fine sea salt •1 Tsp Smoked Paprika
Wash kale thoroughly, let dry.
With a knife or kitchen scissors, remove the thick stem in the middle of each Kale leaf. Tear the remaining leaf into chip size pieces.