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Recipes and Techniques

Potato Leek Soup

I love to make a rich hearty potato leek soup on cold winter days. It’s a simple soup to make and its richness gives it a very homey and lovely feeling.  Of course, you don’t need to restrict yourself to winter, or even to having the soup hot.  A chilled potato leek soup is the classic French dish vichyssoise, and is a great alternative to try.

Here’s my version of potato leek soup.

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Twice Baked Potatoes

Potatoes are sooo good.  But they are also so common, that I’m always looking for new ways to make them.  This recipe brings me back to my East Coast days, and great pub food.  The dish is pretty easy to make, despite having to “bake twice”.  Really we’re just adding about 10 minutes of prep and mixing, and a few more minutes of cook time, to a standard baked potato. 

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Fettucini Pasta with Pork Sugo

Fettucini and Pork Sugo is one of my favorite pasta dishes.  I tend to make large batches of the pork sugo and store it in the freezer.  In this video, I’ll pulled some out and use it to dress some Fettucini.  I think this sauce goes awesome with long strand wide pastas like this.  You can either make your own, or obviously buy some

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Pork Sugo

I’m actually not sure where the word “sugo” comes from, or if there’s an official definition, but in my book a sugo is a pasta sauce that contains braised meat, and relatively little tomato.  Also in my book, is that it’s one of my all time favorite pasta sauces.  Here I’m making a Pork Sugo. 

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Sautéed Rosemary Apples

Apple and pork is one of those food combinations that is just a natural…remember that old Brady Bunch line “Pork Chops and apple sauce”…well you don’t just make that up, it comes from hundreds, if not thousands, of years of food history.

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How to Separate Garlic Cloves

How to Separate Garlic Cloves

Garlic bulbs are tough little guys.  The ones you want to buy (the freshest) are tightly packed together, with good strong skins.  The only problem is once you get the bulb home, pulling off a few cloves put’s breaking a finger at risk, or grabbing a knife to cut into the whole thing and risk wasting some cloves.

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How to Stabilize a Mixing Bowl

Here’s a short video showing a trick I use whenever I need to stabilize a mixing bowl. You may ask, what do I need to stabilize a mixing bowl? And that’s a legit question. The most common time I use this technique is when I’m making a vinaigrette – a process that really requires three hands.

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Balsamic Vinaigrette

Everyone should have a simple balsamic vinaigrette into their repertoire.  Sure, it’s pretty easy to grab a store bought dressing, but sometimes you run out, sometimes you don’t have the right kind, and sometimes (most of the time for me) homemade just tastes better.

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How to Shred a Carrot

Shredding a carrot is a great way to get all the flavor of a carrot into a dish without having large pieces in your finished dish. By shredding it finely and cooking it down, the small pieces of carrot essentially “melt” into whatever you’re cooking.

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Five Rules for the Perfect Steak

I get a lot of questions about how to cook steaks and other red meat.  And while there are certainly some challenges, with the right game plan, it’s not difficult to cook the perfect steak everytime.

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