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Recipes and Techniques

Bacon Lardons

I’m not sure there’s a dish around that isn’t made better with a bit of bacon.  I’m even seeing bacon ice cream pop-up in restaurants every now and then.  And while I personally am not ready to throw a few slices of bacon on my breakfast cereal, I do find myself cooking with bacon a fair amount.  Bacon lardons, are essentially homemade bacon bits that taste a whole lot better than anything you

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How to Peel Garlic

Said very simply, I cook with a lot of garlic.  While I don’t put it in every dish I make (or think I have a heavy hand), garlic is pretty close to universal, and I probably go through a full bulb about every week.  For such a small item, garlic packs quite a punch and there’s a whole lot of lessons and tricks to learn. Here, I only show you one.

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How to Mince Garlic

I use garlic pretty frequently, and chances are you do to.  And given how much we use garlic, it pays to get good at prepping it…breaking up the blubs, removing the skin, and mincing it. In this cooking video, I show you my technique for mincing a garlic clove. 

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How to Roast a Red Pepper

Roasted red peppers are great as an ingredient in dishes and sauces, but also on their own.  As part of anti-pasta plate, on a sandwich, or just a bit of cheese and cracker, they are very versatile.  The best thing is that you can do it at home in about ten minutes, and without any special equipment.  In this cooking video, I show you had to roast a red pepper directly on a gas burner, and then

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How to Roast Garlic

Most of us recognize that garlic is great in all shapes and forms.  Today I want to give you another shape/form - Roasted Garlic.  Garlic that has been roasted off in a low (under 300 degree) oven for about 45 minutes changes its taste and texture dramatically.

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Corn and Tomato Salsa

Here is a quick recipe for a delicious corn and tomato salsa that I use frequently with tacos (both steak and chicken), but also goes great with fish and chicken as a side dish, or sauce.  During late summer with both the corn and tomatoes are at their peak this is perfect cool accompaniment to so many things. 

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How to Chop Mushrooms

I use mushrooms all the time in so many different ways - both raw and cooked.  And frequently I use a lot of mushrooms.  They are bit oddly shaped, and can take a while to cut if you don't have the right technique.  And no one wants to spend more time than they have to on prep work.  Ideally, you get quick enough with your knife skills, and can send more time cooking and less time chopping.

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How to Make Roasted Tomatoes

Oven roasting is a great way to evaporate water and concentrate flavors. It can add depth and complexity to an otherwise simple ingredient, and vegetables offer great opportunities to experiment.  In this cooking video, I show you a technique I use to make oven roasted tomatoes - which end up being similar to sundried tomatoes.  The process is very simple.

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Roasted Tomato Vinaigrette

If you're looking for ways to spruce up a salad, try different vinaigrette's.  Even with the same greens and vegetables, you can dramatically change the flavor, texture and appearance of a salad with a different salad dressing.

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How to Deseed a Tomato

I use tomatoes in a lot of my cooking, and much of the time, I simply chop ‘em up and throw them in.  However, there are times when my recipe works best without the tomato seeds.  So I do a bit more work to remove the seeds from the tomatoes. 

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