Archive for April, 2008

Work Work Work Sushi Work Work

I know last week I made promises of beautiful pictures of sushi…

well never call me a liar cause here they are!

Its been insane at work this week, and I have a wedding to fly out to later in the week but I WILL be posting the menu for this sushi as well as more pics soon!

until then, Drool away!



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Well my plan today was to knock out another Recipe Test, but no sooner did I finish running some errands and get ready to shop for it then I got the dreaded call…

“Its Chef, we had a call out, can you come in?”

Whats a cook to say? “No”, “Die in a fire!”, “Please Leave a Message After the Beep… *BEEEP*” would normaly be acceptable answers. Unfortantly not in my world of paychecks mean I eat and sleep with a roof over my head.

Tomorrow seems promising with an added bonus. A master Sushi chef is coming by to do some consulting on the new sushi bar and hes doing a demo… Its may day off but Im so there and with camera in tow!

Hopefully tomorrow I will have a recipe test done as well as a nice set of photos from the demo!

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All Work, No Play

I must apologize for the lack of posting this week, work has kept me rather busy as my schedule is jumping around a little bit. There has also been a visitor in the house which has kept me from cooking my recipe test this week, but later this week looks very promising.

On the way out the door today I saw someone getting ready to throw away a copy of the Winter ’08 issue of Flavor & The Menu, which I rescued. I was just poking through and found an article on Thomas Keller and the French Laundry, written by Steve Schimoler.


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A friend of mine took a wonderful picture of some old English oatmeal bread she made the other day and I asked her to send me the recipe. She told me its actualy an old Williams-Sonoma recipe, but yields beautiful looking bread so I thought Id share with you.

Photo by Elise English (No relation to bread)


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After tweeking and playing with the recipe some over the last week Ive settled on a finalized version to be shared. It should be pretty straight forward and easy to follow, any questions feel free to ask.

As with all Recipes I suggest reading through it fully first, to ensure you understand each section and direction.

Pork Medallions with “Empanada Deconstructed


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I got home from work the other day, exhausted from day 1 of Orientation at the new job, and was greeted by a steaming pile of Pigeon Peas that one of my roommates had prepared.

At first glace I thought they were lentils, same appearance and almost the same mouth feel. Pleasantly salty and with a taste that can be best described as a mix of English peas and lentils, I found myself motivated to find out more.

Doing some digging I found that Pigeon Peas are most common grown in arid regions such as South Asia, Australia, and the Dominican Republic. The peas are very high in Nitrogen making it an ideal crop for nitrogen fixation.

Pigeon peas are a variable meat market of nutrients, containing high levels of protein , amino acids methionine, lysine, and everyone’s favorite turkey component; tryptophan.

To go with the Pigeon peas he has thrown together some chicken with a tomato and cranberry sauce, simple and very delicious.

Treat pigeon peas as you would a lentil, cooking them in heavily salted boiling water.

**Worth a read: Eggbeater: Chef Owners Who Work The Line.. Enjoy!**

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Normally I don’t like to use the quotations and descriptive vocabulary that is common place for Chefs like Thomas Keller, but bare with me because I don’t know quite what to call it yet.

I was at work the other day when someone made empanada filling and I’ve had a craving for them ever since. The issue with empanadas is the pouches take a lot of time to make and there’s a gross amount of oil required to fry them.

Not to be outdone I set off to the store with plans of cooking for my roommates today. It hit me as I was walking through that maybe I didn’t have to make actual empanadas to enjoy the flavors.

Instead I opted for a variation of a Scaloppini recipe I worked with at school.

I got to work this afternoon working with this spread of ingredients:

The Usual Suspects


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