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Recipes and Techniques

Making a Bechamel Sauce

Another of the French “mother” sauces, Bachemel is a pretty simple combination of roux and milk (or cream).  The combination forms a thick white sauce that can be taken a number of different ways.  Adding some cheese, I use it for my mac-‘n-cheese, I’ll also put it (sometimes) as a layer in my lasagna recipes, and there are a hundred other uses.

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How to Make Pasta Dough

I’m not going to lie to you and say that making your own pasta is the easiest thing in the world, but it’s also important that you know it’s not hardest.  I generally only do it if I want to make pasta for a special occasion, or want to make my own stuffed pasta like ravioli or anglelotti.  Neither the ingredients, nor the techniques are overly complicated, it just takes a bit of time, and pati

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How to Deglaze a Pan

Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do.  The process of deglazing uses a liquid to “free-up” or pull off crystallized bits of protein, called fond, from the bottom of the pan. 

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Sage Brown Butter Sauce

Sage brown butter sauce is an easy, classic preparation for pasta, and one of my gotos, especially in autumn.  It goes great with stuffed pastas like ravioli or tortellini filled with fall vegetables like squash or pumpkin.  It's also really easy to make, with just a few ingredients and less than 15 minutes of cook time.

Ingredients

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Maple Glazed Pork Chop

I probably have pork chops at least once a month, and I love them, but similar to chicken, I’m always looking for new twists to make them a bit more exciting.  In this recipe video I make a maple glazed pork chop, that takes me back to my New England days.  With a rich maple flavor, this sauce lends a sweet and tangy spin to the standard chop.

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How to Peel Butternut Squash

Come fall, butternut squash seem to be falling the sky, they’re everywhere.  And with good reason.  There’s a lot of great things you can do with them, but first you need to get through that tough skin.  There are a couple options, both of which I’m demonstrate here.  You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick

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How to Chop Carrots & Celery

The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!!  Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that.  Carrots and celery are pretty similar though, and yo

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How to Chop Fresh Oregano

Fresh herbs bring a lot to the table.  They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do.  However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep.  With a little practice though, you can make the process super simple.

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French Onion Soup

Soups are great in and of themselves, and French Onion may be the king of all soups.  It’s like having an awesome grilled cheese sandwich and bowl of delicious sweet savory onion goodness all at once.  I’ve spoken with a few people who have cringed at the idea of French onion soup – worries about how complicated, intricate and intense the process is, seemed to scare them away.  But in reality,

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Basic Tomato Sauce

So, a basic tomato sauce is one of the five mother sauces of French cooking.  The mother sauces are called such, because they are the core, or start, to so many other sauces.  And true to form, there’s dozens, if not hundreds of different directions you can take this sauce in by adding various meats, vegetables, herbs and spices.

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