| Jul 7, 2011
One of the judges on "Extreme Chef" Madison Cowan was here live to show us his culinary skill and talk about the show.
Food Network takes chefs out of their kitchen comfort zone in new primetime series Extreme Chef premiering Thursday, June 30th at...
| Jul 14, 2011
Vichyssoise Recipe from Chef Jean Claude Cavalera, Executive Chef, Warwick Denver Hotel
Prep time: 15 minutes
Cook time: 1 hour
4 Tbsp butter
4-5 cups sliced leeks, white and pale green parts only (from about 4 large leeks)
| Dec 31, 2011
2 leeks, washed, peeled and minced
1 medium onion, peeled and minced
1/2 cup raisins
1 Tbsp. ground thyme
Salt and pepper to taste
6 Tbsps. olive oil, divided
1/2 cup fish broth
1/2 cup dry white wine
4 Tbsps. unsalted butter
| Oct 14, 2011
| 10:42 AM
Aside from baking and pastry, I have no idea how long anything really takes to cook.
Whenever friends or relatives ask me, "How long should I roast/cook/simmer/bake this for?" My answer is always very simply -- "'til it's done."
This frustrates some,...
| Sep 16, 2011
| 7:55 AM
It happened this week -- a time of year I both look forward to and dread -- the arrival of colder weather.
On the one hand, it's a sad sign that the end of summer is near. But it's also a signal I can once again dive into soup making, something I turn...
| Sep 6, 2011
| 9:18 AM
My vegetable garden is a miracle of neglect. Most of the plants are self-sown from the compost pile. To pull a bountiful harvest of potatoes from the soil, as I did recently, seemed like an undeserved gift. There was only one thing to do: call up...
| Sep 5, 2011
| 9:30 AM
Labor Day Steak “Anita”
Grilled flatiron steak, with farmers market fresh grilled and raw veggies, saba, pine nuts and chives
2 each Italian Eggplant
1 each zucchini
4 each leeks
3 each heirloom tomatoes of choice (most ripe)
| Nov 7, 2011
| 8:12 AM
From Tulalip Resort Casino Executive Chef Perry Mascitti
2 tablespoons olive oil
3 each red bell peppers, roasted, peeled and roughly chopped
2 cups leeks, roughly chop 1” size, white portion only
5 garlic cloves, finely...
| Dec 22, 2011
Dear SOS: We recently dined at Ciopinot in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you.
Dear Brian: It may take a little...
| Mar 13, 2012
| 3:24 PM
You could argue about Irish stew all day. Folks have been for centuries. Or you could get on with it and make one for St. Patrick's Day. But which one?
At its most basic, an Irish stew slow-cooks together meat, potatoes, onions and water. Dig into a...
| Feb 9, 2012
| 6:04 PM
Pan-Seared Salmon, Braised Leeks with Prosuitto, Parmesan Spaghetti w/ Breadcrumbs Braised Leeks3 large leeks (cleaned, halved, chopped)1 large shallot(diced)3 tablespoons butter1 tablespoon olive oil1 package, prosuitto sliced1 cup white wine,...