After almost five years of teaching at a major Culinary School, I eventually decided to leave and follow my dream of teaching a larger audience how...
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These video clips are from my food blog foodwishes.com. By watching these fun to make, and easy to follow recipes, I hope to inspire you to cook more at home. It's fun! Or, if not, just watch and enjoy.
Growing up in upstate New York, any time my family would go out to eat at an Italian restaurant there were always the same two shrimp or prawns dishes on the menu. They were "Shrimp Cocktail" and "Shrimp Scampi." By the way, as you hear me try to explain during the clip, the only difference between shrimp and prawn is size. I use both terms synonymously in my clips, and can't pretend to really care that much about which is the correct term. I believe bigger shrimp are called prawns and smaller prawns are called shrimp. Hurry, someone call Alton Brown!
Butter Bean Prawn Scampi
Check the website, foodwishes.com, for the story, recipe ingredients and more details. Enjoy!
It wouldn't be so annoying if she didnt explain wh more...2 points
It wouldn't be so annoying if she didnt explain what it meant every time. Sorta defeats the purpose. But at least college kids have turned it into a drinking game!2 points
Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it's cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it's packed with nutritional goodness. As you'll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.
Garlic Ginger Bok Choy
Check my new website for story, recipe and more details. Enjoy!
Stuffed and Rolled Pork Tenderloin with Dijon Pan Jus
Sometime you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we're using here is pork "tenderloin" NOT a pork "loin." This is the "filet mignon" of the pork. Yes, it is more expensive, but it's all edible, and as you'll see, it's a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you're not sure ask the butcher.
Stuffed and Rolled Pork Tenderloin
Check my new website, foodwishes.com, for the story, recipe and more details. Enjoy!
This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! We recently had a request for a pumpkin flan. While we love to satisfy our viewers every culinary whim, sometimes we just can't do it. The problem with a pumpkin flan is that the starchy, slightly grainy texture of the pumpkin puree would ruin the smooth, silky mouth-feel which is what makes a flan, a flan. You would basically be left with a crust-less pumpkin pie.
Pumpkin Brulee
Check my new website for story, recipe and more details. Enjoy!
This recipe is a version that Alton Brown did on Good Eats. I've added a few extra ingredients, like mushrooms, which I believe helps make a very moist meatloaf. Do I feel bad stealing Alton's recipe? No, because he stole it from someone, who stole it from someone, and so on and so on. I've tried many recipes and this is my favorite for flavor, texture and it's just plain easy to make.
Classic Meatloaf
Check my new website, foodwishes.com, for the story, recipe ingredients and more details. Enjoy!
Piquillo Peppers stuffed with Orange and Cumin Scented Goat Cheese. Welcome to the Wonderful World of Tapas
I LOVE tapas! Here is the Wikipedia definition: Tapas (pronunciation: TAH-pas) are a variety of Spanish appetizers, such as mixed olives, cheeses, or an elaborate creation like battered and fried baby squid. In Spain, tapas are usually given for free to accompany a drink before dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine where patrons order many different small Spanish dishes and combine them for a full meal.
Well, this clip you're about to watch is my favorite all-time tapas plate. The amazing Piquillo pepper stuffed with cumin and orange scented goat cheese. Words really don't do it justice. By the way, these just aren't any roasted red peppers. They are the world famous piquillo peppers!
Piquillo Peppers stuffed with Orange Cumin Goat Cheese
We went "lean" on Fat Tuesday? Yes, it's Fat Tuesday, but instead of rich and decadent, today's clip is lean and clean; a classic beef pot roast, slowly braised with aromatic winter veggies. As I say in the clip, this dish "makes itself." A nice hunk of chuck, a few seasonings, some veggies and a few hours is all it takes to make something so satisfying and heart warming.
Classic Beef Pot Roast
Check my new website, foodwishes.com, for story, recipe and more details. Enjoy!
My recommendations for some basic "must have" kitchen ware
I get a lot requests on my blog for product recommendations. Here are a few key items that I could'nt do without. Cooking good food is not all talent and great ingredients. The tools you use in the kitchen are just as important.
From Henckels, this is the ultimate knife set that includes various sized knives to handle all of your chopping, slicing and mincing needs. The Pro S... more »
From Henckels, this is the ultimate knife set that includes various sized knives to handle all of your chopping, slicing and mincing needs. The Pro S knives are forged, not stamped, with a blade density that's been improved using the FRIODUR ice-hardening process, providing a sharper initial edge for easier maintenance. The larger knives are crafted using an exclusive Sinternal Component Technology which fuses blade, bolster and tang into a single, seamless piece for precision, easy handling and balance. Included with this set is an instructional knife skills video. This 23-pc. set includes 2.75-in. Peeling Knife, 2.75-in. Paring/Boning Knife, 3-in. Hollow Edge Kudamono Paring Knife, 4-in. Paring/Utility Knife, 5-in. Serrated/Utility Knife, 5.5-in. Boning Knife, 6-in. Utility/Sandwich Knife, 6-in. Meat Cleaver, 7-in. Fillet Knife, 7-in. Hollow Edge Santoku Knife, 8-in. Chef's Knife, 8-in. Bread Knife, Set of 8 Steak Knives, 10-in. Sharpening Steel, Kitchen Shears and an Oak Storage Block.
This 10-pc. knife block set includes: 2.75-in. Trimming Knife, 3-in. Straight Paring Knife, 3.5-in. Paring Knife, 4.5-in. Utility Knife, 6-in. Sandwic... more »
This 10-pc. knife block set includes: 2.75-in. Trimming Knife, 3-in. Straight Paring Knife, 3.5-in. Paring Knife, 4.5-in. Utility Knife, 6-in. Sandwich Knife, 8-in. Bread Knife, 8-in. Cook's Knife, Kitchen Shears, 9-in. Sharpening Steel and a Wood Storage Block. Trusted by professional chefs and cooking enthusiasts worldwide, the Wusthof Classic series features high carbon stainless steel blades with hand-honed and laser tested edges and triple riveted handles with fully visible tangs. The overall balance and heft makes each piece a true pleasure to use.
This 7-pc. Cookware Set is crafted from an 18/10 Stainless Steel exterior and interior and a professional brushed finish for easy maintenance and clea... more »
This 7-pc. Cookware Set is crafted from an 18/10 Stainless Steel exterior and interior and a professional brushed finish for easy maintenance and clean-up. The set includes: 1.5-qt Saucepan with Lid, 3-qt Saucepan with Lid, 8-qt. Stockpot with Lid, 10-in. Open Skillet
This 10-pc. cookware set is a must-have! It includes: 1.5-qt. Saucepan with Lid, 3-qt. Saucepan with Lid, 8-qt. Stockpot with Lid, 8-in. Open French S... more »
This 10-pc. cookware set is a must-have! It includes: 1.5-qt. Saucepan with Lid, 3-qt. Saucepan with Lid, 8-qt. Stockpot with Lid, 8-in. Open French Skillet, 10-in. Open French Skillet, 3-qt. Saute Pan with Helper Handle and Lid. Handwash with mild dish soap.
This 9-qt. cast iron Round Dutch Oven is an excellent choice of cookware for beginning or expert chefs. The cast iron construction has superior heat r... more »
This 9-qt. cast iron Round Dutch Oven is an excellent choice of cookware for beginning or expert chefs. The cast iron construction has superior heat retention, which makes it easier to cook at very low temperatures for extended periods of time. The tight fitting lids help to seal in moisture allowing for tender meat dishes and flavorful soups and stews. About Le Creuset... Since 1925, artisans have been crafting Le Creuset cookware in the French village of Fresnoy Le Grand. Each piece of Le Creuset cast iron cookware is handcast, polished, double enamel-coated and then fired, resulting in some of the finest quality cookware available. Cast iron is one of the best materials for distributing heat gently and thoroughly and is ideal for induction ranges. The strong enamel coating will not absorb odors or flavors, and is easy to clean. Heavy lids securely seal in moisture and flavor. Le Creuset cookware comes in a variety of sizes, colors and styles to match any kitchen and cooking preference. So lasting, you'll pass it on to the next generation of promising cooks.
After almost five years of teaching at a major Culinary School, I eventually decided to leave and follow my dream of teaching a larger audience how to cook and enjoy fine food at Foodwishes.com. BTW, My camera was broken so I photoshop'ed a picture of George Clooney.