Think Like a Chef

You never stop learning
HOW TO MAKE A CLASSIC TARTE TATIN

HOW TO MAKE A CLASSIC TARTE TATIN

No matter how perfect or imperfect it looks on the plate, a tarte tatin will still taste like something that came directly from heaven.
HOW TO MAKE CONFIT

HOW TO MAKE CONFIT

Confit, the method of cooking meat in some sort of melted fat, has long been a common practice to preserve meat.
HOW TO MAKE HOMEMADE SIMPLE SYRUPS

HOW TO MAKE HOMEMADE SIMPLE SYRUPS

A well-made cocktail just wouldn’t be complete without a bit of sugar (not to mention, it’s delicious in iced tea and other chilled drinks, too). Sweetness gives any cocktail a well-rounded character, ensuring it’s not too bitter, too sour or too strong. But you can’t just add sugar to a drink by the spoonful, as it doesn’t dissolve properly or incorporate well.
Simple Syrup is a flavorful addition to many great cocktails and mandatory to have in a well-stocked bar. Simple (or sugar) syrup is, as the name implies, is very simple to make and far more economical than buying it in a bottle. You can make as small or as large a batch as you wish and store it in the refrigerator in a well-sealed bottle for about a month. Plus making homemade simple syrups gives you the tasty opportunity to flavor them with almost anything. Think Jalapeno Simple Syrup for a sweet/spicy cocktail, Mint Simple Syrup for iced tea or Ginger Simple Syrup for a killer Gin or Vodka based punch! Here are the recipes and ideas you’ll need to create creative cocktails all year long. Cheers~
HOW TO MASTER HOMEMADE SOFT PRETZELS

HOW TO MASTER HOMEMADE SOFT PRETZELS

There is almost nothing better than a big, hot, soft pretzel from the street vendors in New York City. And they’re reasonably easy to make at home. Practice makes perfect when it comes to pretzels, and we’ve posted a diagram below to help you to master the shaping portion of the recipe.
Homemade soft pretzels are a delectable treat that everyone will enjoy. They’re the perfect after-school snack, Sunday night football treat or the perfect bun or roll for a slider or dinner bread basket. You can use the dough to create pretzel balls or even hot dog buns, if you’re adventurous. Try stuffing the dough with bacon and cheese for a delicious pleasure or make a Honey Mustard Sauce or Cheese Fondue for dipping…Now that sounds good!
HOW TO ROAST A WHOLE FISH

HOW TO ROAST A WHOLE FISH

Simple and sublime; the fresh, clean, citrusy flavor a whole roasted fish can't be beat. We love Branzino, a.k.a. European Sea Bass or Loup de Mer, a medium-sized, light and flaky that has a rich, buttery texture. But you can roast any whole fish. We like the smaller-sized ones, about 1-pound is perfect, since it feeds two nicely. It's almost impossible to end up with dry, overcooked fish when cooking it whole. The bones protect the flesh from the high heat, plus they add flavor and moisture. And the high heat lends a crispiness to the skin that is super delicious. We like to simply stuff the cleaned cavity with fresh herbs and lemon slices, roast it and serve it with roasted asparagus and new potatoes

To cook a whole fish, preheat the oven to 450 F. Rinse the cleaned and gutted fish under cold water and pat it dry. Season the fish generously inside and out with sea salt and white pepper. We seasoned our fish with Fennel Pollen as well, (from Pollen Ranch) our go-to spice of choice. It's aroma and sweet, anise flavor contributes a beautiful essence to the fish. Stuff the inside of the fish with slices of lemon and/or orange (or tangerine) and a few sprigs of fresh thyme and rosemary, or whatever you have in the garden.

HOW TO SET-UP the Best BLOODY MARY BAR Ever

HOW TO SET-UP the Best BLOODY MARY BAR Ever

Bloody Marys are a crucial staple of brunch entertaining…
ICE, ICE BABY

ICE, ICE BABY

Summer screams for cool drinks and backyard barbeques, so how can you elevate your seasonal cocktails? It’s all about staying cool.
IN PRAISE OF MUSHROOMS

IN PRAISE OF MUSHROOMS

For many years, the only commercial mushroom grown in the United States was the round-capped button mushroom. Today exotic mushrooms are easily accessible and their natural savory flavors and textures lend themselves to a wide variety of cuisines and cooking styles.
I love the availability of mushrooms in their dried form too, which are best reconstituted in hot water. (Chef’s Tip: Save the infused-water, after straining it, for use in sauces and soups!) Although each mushroom possesses its own unique flavor, there are some ingredients that create effective flavor matches across the mushroom spectrum. Mushrooms universally pair well with the onion family, especially garlic and shallot, and benefit from the addition of a touch of piquancy as citrus juice or vinegar. A simple sauté with butter, garlic and salt is enough to prepare any variety for an addition to pasta, stir-fried vegetables, Asian noodle dishes or to strew atop grilled meats or fish.
IT’S A LOBSTER FEST!

IT’S A LOBSTER FEST!

Some say that The World's Finest Lobster Comes from Maine...that claw-heavy creature with the snow-white flesh that seems made for melted butter. So tie on a bib and get up close and personal with a whole lobster, grilled or steamed; it’s the epitome of summer feasting. Live lobsters need to be kept alive and fresh until they're cooked to prevent deterioration. You can store them briefly in the fridge or in a lobster tank.
IT’S A RIB FEST

IT’S A RIB FEST

Fire up the grill; it’s summertime! The secret to mastering ribs is really in the preparation and the flavor infusion, so sit back and read on to become a Rib King or Queen.
<<  1 2 3 [45 6 7 8  >>  
  • CIA Napa Valley
  • Court of Sommilier Masters
  • Talk Radio 790 KABC
  • Modern Luxury