Basic Cooking Skills

How To Know When Shrimp Are Done Cooking

How To Know When Shrimp Are Done Cooking

How Do I Know When Shrimp Are Perfectly Cooked & Ready to Eat? There are many ways to cook and serve shrimp. Do you remember Pvt. Benjamin Buford’s line in Forest Gump? “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté […]

Basic Roast Beef Recipe

Basic Roast Beef Recipe

Simple Rump Roast Beef Recipe I was in our local organic supermarket called Mom’s for the best blueberry muffins in the township and noticed they had some organic meats on sale for 50% off. I don’t typically purchase organic meats for several reasons, all of which probably don’t make any sense and I’ll revisit this […]

Rice and Grain Dishes

Yellow Rice Recipe

Yellow Rice Recipe

How to Make Yellow Rice at Home Yellow rice is exactly what it sounds like – rice that has a yellow color. It is a traditional rice used in Afghan, Caribbean, Cuban, Indonesian and Spanish cuisines. What kind of rice you use and the ingredients used to give it a yellow color depends on where […]

Valencia Paella Recipe

Valencia Paella Recipe

Aunt Judy is really my wife’s sister but we’ve been calling her Aunt Judy to our kids for as long as I can remember so it has become an affectionate nickname in our home.  Judy is an incredible cook who loves to learn everything she can about cuisine around the globe. She and her husband […]

How to Sous Vide Cook

How to Sous Vide Perfect Hard Boiled Eggs

How to Sous Vide Perfect Hard Boiled Eggs

How to Make a Great Hard Boiled Egg That Peels Easily If you like hard boiled eggs made the classic way, you are going to love the results you’ll get by preparing them sous vide.  Sous vide means “under vacuum” in French and is a cooking technique in which you vacuum-seal ingredients in plastic bags, […]

Sous Vide Tilapia in Spicy Seafood Broth

Sous Vide Tilapia in Spicy Seafood Broth

How to Sous Vide Tilapia This recipe comes from my friend Chef David Nelson. He shared his version on my Facebook group, What I Cooked 4 Dinner Last Night.  We are talking about two recipes here, one for the sous vide tilapia and the other for the spicy seafood broth. I say that because the […]

Thinking of Culinary School?

First Steps In Finding a Culinary School

First Steps In Finding a Culinary School

Finding the Right Culinary School: What to Do First Once you’ve decided that you’re ready to take the plunge and go to culinary school, there is still quite a bit of work to be done—especially finding the right school. Unless you’ve received a culinary scholarship tied to one particular school, you’ll need to consider everything […]

The Difference Between Baking School and Pastry School

The Difference Between Baking School and Pastry School

How Do Baking School and Pastry School Differ From One Another? Most of the time, “baking school” is an umbrella term used to describe everything related to the act of baking, including both baking and the pastry arts. After all, pastry and baking are really two sides of the same coin; each one includes a […]

Recent Posts

How to Roast Garlic

February 21, 2017 2 Comments
How to Roast Garlic

You can never have enough garlic. We cook with a lot of garlic in our house. Next to onions, garlic is the second most used ingredient excluding salt and pepper. Garlic is used in so many of the recipes we prepare, we always have two or three heads on hand. From pasta sauces to stews […]

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A New Look at Fish Sauce

February 16, 2017 0 Comments
A New Look at Fish Sauce

My wife’s friend Laura from Chicago shared these thoughts that I wanted to pass along, especially since we recently wrote that a good substitute for Golden Mountain Sauce, which we included in our recipe for Roasted Cauliflower Steaks, is fish sauce. Fish Sauce – A Not-So-New Go-To for Chefs and Home Cooks by Contributing Writer […]

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Fleur d’Aunis Washed Rind Cheese

February 14, 2017 0 Comments
Fleur d’Aunis Washed Rind Cheese

A Great Value Washed Rind Cheese – Fleur d”Aunis I really like this cheese because it is a “value” cheese” however it is still an imported cheese from France so it’s not going to be that inexpensive. It’s also a “washed rind” cheese that is first bathed in Pineau des Charentes, a Cognac-fortified aperitif wine […]

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Marinated Radishes and Greens Salad Recipe

February 9, 2017 0 Comments
Marinated Radishes and Greens Salad Recipe

Delicious Salad Greens Served with Marinated Radishes Basically, this is a salad dressing recipe featuring marinated radishes that can be added to any type of greens or used as a condiment for other dishes that work well with the peppery taste of a radish.  I can see myself combining this dressing with chickpeas sometime soon. […]

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Culinary Careers and Hollywood Fame

February 6, 2017 0 Comments
Culinary Careers and Hollywood Fame

Who Wants To Become a Famous Chef The popularity of culinary school has been on the rise in recent years, and celebrity chefs have a lot to do with it. In the past, the only way to achieve true “fame” as a chef was to become noted in your city for great cuisine and a […]

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Mornay Sauce Recipe

February 2, 2017 0 Comments
Mornay Sauce Recipe

How to Make a Easy Mornay Sauce at Home I think of a Mornay sauce as the older cousin of Bechamel sauce which is confusing because Mornay is basically Bechamel with cheese added to it. This would make you think Bechamel must have come before Mornay but most people suspect Bechamel was created around the […]

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Roasted Cauliflower Steaks With Curried Bok Choy Recipe

January 30, 2017 1 Comment
Roasted Cauliflower Steaks With Curried Bok Choy Recipe

Cauliflower Steaks Are Hot Now & It’s Not Just the Curry Sauce At the beginning of August, when our oldest daughter was packing for college, I announced that once we were down to three at the dinner table, I’d be serving more cauliflower steaks.  This declaration occurred at a roadside farm stand on the North […]

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Spinach Kale Smoothie Recipe

January 23, 2017 0 Comments
Spinach Kale Smoothie Recipe

How to Make a Simple Spinach Kale Smoothie There are about as many ways to make a smoothie as there are cooking sites on the Internet.  The number’s not infinite of course but close to it. Just think of all the different ingredient combinations you can throw into a blender to make a tasty (sometimes […]

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