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Cali Chef Profile
Dec 7th, 2010
I'm a chef from Ohio
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Submitted Recipes (24)
Posted on: Nov 2nd, 2010
Simultaneously homey and special, this ragout has proven to more than one person that Brussels sprouts are good. While the recipe is made easier by using sliced onions, it becomes more special if you include pearl onions, cipollini, or whole shallots, peeled first and cooked in place of the yellow ..
Posted on: Dec 6th, 2010
For the best soups you really need to make your own stock — and for this one, especially, it isn't worth falling back on ready—made versions, as the entire taste of the soup comes from the stock, so it needs to be as flavorsome and clear as possible. You can make the stock in advance and ..
Posted on: Nov 25th, 2010
This is a striking, colorful cake with red strawberries, white cake, and a green marzipan topping. There are lots of steps, and while the marzipan topping is easy to roll out and put on, you can skip it if you like. The top of this cake is finished with a sheet of marzipan-an easy way to make ..
Posted on: Oct 22nd, 2010
In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill.
Posted on: Jan 3rd, 2011
A flourless cake is essentially a mousse thats baked and, like a soufflé, allowed to fall in on itself after baking. Virtually all flourless cakes are made with chocolate, because the chocolate functions somewhat like flour and allows the cake to hold its shape. And like a chocolate mousse, air is ..
Posted on: Nov 25th, 2010
There is a really famous Italian dish from Sicilia that I love, called sardine al beccafico, which is sardines split open and stuffed with broad crumbs, olive oil and tomato, then rolled up and baked for 5 or 6 minutes. Tho story is that the little rolls with their tails sticking out look like the ..
Posted on: Dec 13th, 2010
The process for making these tartlets is almost identical to that for making the puff pastry cases. Here, the pastry is covered with hazelnut cream and raw fruit. As the pastry bakes, the sides puff up to form a border, while the liquid released by the baking fruit is absorbed by the hazelnut cream. ..
Posted on: Oct 27th, 2010
Another consideration for the grill is the amount of natural oils in fish...the more the better, as in salmon, bluefish, and mackerel. Not only are the oils healthy, but they keep fish moist as it cooks, basting it from within.
Posted on: Dec 10th, 2010
This is a typical dish from Puglia, which at first might seem to go against the idea of spaghetti and meatballs not working well together — despite the dish made up in America. However, the halls of tuna are very fragile, so when you spear them with your fork they are crushed and fall apart.
Posted on: Oct 25th, 2010
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. The ..
Posted on: Dec 10th, 2010
Make a white chocolate ganache with 2 ounces white chocolate, finely chopped, and 1/4 cup heavy cream, by stirring the two together in a double boiler. Flavor with a teaspoon of kirsch if you like. Spoon or pipe into prebaked miniature tartlet shells. Decorate with melted dark chocolate.
Posted on: Dec 16th, 2010
If possible, use organic, free-range eggs (we use Italian eggs, the yolks of which are very deep orange-yellow), and try to find really juicy pears. The ones we use are Italian Forelle, which are very beautiful, small and juicy, with a fantastic yellow and crimson skin.
Posted on: Nov 24th, 2010
Puntarelle (Catalogna chicory) is difficult to got in this country, but beautiful, especially raw, rinsed and kept in a bowl of ice cubes to got rid of tho bitterness. It's a real thirst-quencher. When people ask me what puntarelle is like, I usually compare it to fennel, because they share ..
Posted on: Jan 4th, 2011
This almost ubiquitous salad has been upgraded in recent years by the addition of fresh tuna in place of the traditional canned. Either tuna is actually fine; each creates a different effect. You don’t even need to use tuna. Other firm-fleshed fish are also good. Aficionados of salade nicoise are ..
Posted on: Jan 11th, 2011
We never seem to tire of this satisfying classic. This recipe is typical except for the cashews, which add an essential crunch, and the dark sesame ail, which lends a deep complexity. Once you have prepped all the ingredients - which you can do earlier the same day - it only takes 5 minutes or so to ..
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