-
Fish en Papillote – al Cartoccio
Easy, classic, baked presentation for most any filet of fish. Fish en Papillote – or Fish in Parchment Paper, is a simply wonderful, flavorful way to enjoy seafood.
-
Parties on the Cheap
Keeping costs down while entertaining – from the chef’s point of view. There are several ways to keep costs down and control how much you spend on a catered party. Our goal, our job in fact, is to work with you throughout the entire process – from planning – to when the rentals are gone…
-
Eggplant Masala – Bagara Baingan – Curry
Economical, flavorful, intense vegetarian eggplant preparations inspired by those of various regions in India, Afghanistan, Pakistan, Southern India and Sri Lanka.
-
Braised Chuck Tender in Reduction
Making a classic braised beef with a less common cut, such as Braised Chuck Tender – can be tricky. Here are some of the pros and cons of cooking a rich, enjoyable beef stew that is leaner than a braised beef dish made with full chuck. Yeah – I know – where’s the fun in…
-
Multi-Birthday Celebration – Gainesville, VA – In-Home Chef Dinner
It’s the small things – that make big memories – and great times… Memories. It’s all about memories. Memories of the smiles, the laughter, the gracious hospitality, the feelings of being family, the wonderfully polite, curious children drawing with crayons just a few feet away – keeping eyes on what you’re doing. Memories of the…
-
Maldive Fish Sambal – I’ve been looking for you!
Maldive Fish Sambal – gently fried in gingelly oil with red onion and garlic – reconstituted slightly with boiling water at the end of the fry. I’ve wanted to make this dish for well over 2 decades – after tasting the Chinese version which is much more salty and tossed with a fair amount of…
-
Wood-Fired Outdoor Cooking, Smoking, Grilling and Primitive Events
It’s time to start booking your wood-fired outdoor events for early spring! If you’ve got oak or hickory firewood – we’ll bring the grub! Have an open fire pit? Then think about hosting a primitive cooking event with our custom made asado crosses and grills!!!
-
Interactive Cooking Classes and Lessons in Burke, VA.
Creative, custom learning opportunities in the privacy of your home.I was so happy to lead a wonderful interactive cooking class last night at a private home in Burke… I’m completely in my element as a trainer, instructor and coach. This time – a 15th birthday party with 10 little assistant cooks learning about knife skills,…
-
Beet Napoleon with Roasted Garlic-Shallot Chevre Goat Cheese
Beet Napoleon with roasted garlic-shallot chevre goat cheese – lentil-red pepper puree – cherry tomatoes – Parmesan tuile – topped with roasted red and yellow peppers and Pecorino Romano crumble. The spirit of the season. I really do love me some beets!
-
Tools of the Trade – Professional Chef knives
My knives – what they’re for and how I use them – and some thoughts… From left to right: A slicer I rescued from a closing restaurant. A mixture of Sabatier chef knives – many of which I’ve had for near 30 years. A Wustof Santoku and a Henkel pairing knife. The cleaver is Kiwi…
-
Reduction Sauces – Meat Glaze – Glace – Part 4
Stock to demi-glace to glace de Viande. Reducing and further refining your reductions to make glaze. The good news is – the hardest part is behind you. At this point the liquid, bones and vegetables are run through a china-cap for their initial strain and the stocks are moved into smaller pots. China-caps are great…
-
Reduction Sauces – Meat Glaze – Glace – Part 3
Stock to demi-glace to glace de Viande. Reducing, skimming and fortifying your stock… Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the surface, you’re pretty much on your way. (In this example there are two batches going at the same time. One…