Category Archives: Chef’s notes

A BAKERS DOZEN OF EASY THINGS TO DO WITH A MEYER LEMON

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  Now is the perfect time to revel in the fragrant fruit and sweet flavor of Meyer lemons. Meyers have a sweeter juice,  a more floral scent and taste, and a thinner peel than other lemons.   You can put slices … Continue reading

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GARLIC … THE CATSUP OF INTELLECTUALS!

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    Of all the ingredients I always have on hand in my kitchen garlic is near the top of the list. Garlic has a reputation for being too strong a flavor and the culprit of bad breath. I am … Continue reading

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TEN THINGS TO DO WITH ROASTED GARLIC

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  Slow roasting whole heads of garlic with a drizzle of oil concentrates the flavors and adds a caramelized note that enhances garlic’s natural sweetness.  The flavor of the garlic becomes mellow and delicate.  The cloves soften and are easy … Continue reading

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NO MORE SOGGY PIE CRUST

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    When my father retired from a lifetime of cooking  he returned to his first love – pastry.  He was a  patisserie extraordinary.    He started me pastry making at a very early age.  One might say I learned baking … Continue reading

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HOLIDAY SPICES AND FLAVORINGS

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The quartet of spices and flavorings you want for holiday baking are nutmeg, cinnamon, chocolate and vanilla. Tall ships sail into far flung harbors. The air warm and heavy with the fragrance of spices.  In Sri Lanka and South India … Continue reading

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HOW CHEFS GIVE FOOD A FLAVOR BOOST

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  To give food an extra boost of flavor borrow a few tricks from the professionals.   Your recipe may not call for these flavor boosters but chefs know they can make a difference.   Hoisin Sauce is a common ingredient … Continue reading

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Is this Turkey done?.. most asked question on Thanksgiving

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Everyone has their way of roasting turkey.  I’ve been using the guide from The Fannie Farmer Cookbook for more turkeys than I care to remember. Preheat the oven to 325°F.   Fill your sink with hot soapy water with a … Continue reading

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HOW TO MAKE A GREAT TOMATO SAUCE …EVERYTIME!

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A few days ago I received this query from Erika. Hi – thank you for these helpful post. I didn’t realize there were that many angles to a sauce and ways to correct problems. One thing I’ve had trouble with … Continue reading

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HOW TO BE A GREAT COOK, NOT JUST A GOOD COOK … it’s all in the details

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We have people who tell us they want to cook like a chef.    By definition a chef runs a kitchen,  hires staff,  orders food, costs and creates  dishes,  writes menu’s,  cooks on the line – you get the picture.   You … Continue reading

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HOW TO COOK WITH HERBS

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I’m not sure what I enjoy most about herbs.  Growing them, cooking with them, or gently brushing their fragrant leaves for the sheer enjoyment of their fragrance.  I use fresh herbs when ever I can.  With dried herbs you don’t … Continue reading

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