When a recipe is handed down from person to person to person, you know it’s a keeper. This recipe came from a neighbor, to my dad, to me, then to my husband, who then used them in his restaurants on… Continue Reading
When making cherries jubilee for multiple guests, I want to be able to provide the same amount of cherries in each serving. The question then becomes, how many cherries do I have on hand to be divided between the guests?… Continue Reading
How many times have we purchased herbs only to lose them to a pile of slime in a plastic bag at the bottom of the veggie drawer? With a little bit of effort and attention, those same herbs can last… Continue Reading
Chef Husband: “I picked up some corned beef to make Reubens. Do we have any sauerkraut in the fridge?” Mrs. Chef: “No, but we have cabbage and I can make a quick kraut!” After a year of learning at the… Continue Reading
Well, we did it! Dinner for 8 is in the books. If you’re a local reader, you are all too aware of the Carr Fire that raged through the west side of our city six months ago. That never ending night of… Continue Reading
Part of my apprenticeship, has been learning how to run the lunch program for our son’s school. During the previous school year, I shadowed Chef Husband in the kitchen. That experience is what precisely prompted me to start learning more… Continue Reading
Suddenly, I noticed the scent of garlic and clams were filling the air. Could it be? Is Chef Husband making chowder? It has been a really long time since I’ve had clam chowder. Back when we owned our last restaurant,… Continue Reading
I simply couldn’t believe it, it was exactly two weeks to the day. This last Thursday, Chef Husband and I were on our way to Fall River to cater a four-day weekend retreat for a small group, about an hour… Continue Reading
On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents itself…how to peel a carrot.… Continue Reading
Part 1 – Chicken and Sausage Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six –Â known to ourselves… Continue Reading
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