tom-griffiths

Beyond Sweet Basil: An Herb with History, Health, and Global Range

Thu, 23 Apr 2026 15:28:23 GMT

Beyond Sweet Basil: An Herb with History, Health, and Global Range

A Lesson in Stress and Flavor

Last year, I noticed a batch of basil used for pesto had become unexpectedly bitter. The cause: environmental stress—specifically heat and sun exposure. Under stress, basil shifts chemically:

Bitterness increases

Aromatic oils diminish

Leaf texture toughens

This led me to expand the research.

This season, I’m growing multiple basil plants under controlled variations:

Same cultivar, different environments (pot, ground, greenhouse)

Pruned vs. unpruned plants

Wintered-over basil vs. new growth

The goal is simple: understand how environment and handling impact flavor at a practical level.

A Brief Global History

Basil (Ocimum basilicum and related species) originates in India and Southeast Asia, where it held both culinary and spiritual importance. Through trade, it moved into the Mediterranean and became foundational in Italian cuisine.

In Southeast Asia, different cultivars evolved—more robust, heat-tolerant, and structurally suited for high-temperature cooking. Today, basil is global, but its regional expressions remain distinct and purposeful.

Nutritional and Functional Value

While used in small quantities, basil offers meaningful benefits:

Vitamin K (bone health)

Vitamin A (beta carotene)

Antioxidant and antimicrobial compounds

Polyphenols with anti-inflammatory effects

Holy basil (Tulsi) is particularly valued in Ayurvedic practice as an adaptogen, supporting stress response, immunity, and metabolic balance.

Final Thought

Understanding an ingredient like basil at this level isn’t just about flavor—it’s about consistency, yield, and performance in real kitchens.

As a chef and consultant, I work with operators, producers, and brands to translate culinary fundamentals into scalable, profitable solutions.

If you’re looking to elevate your products or menus, let’s connect.

Book a free consultation with TWG Consulting

Few ingredients are as familiar—and as misunderstood—as basil.

Like most cooks, I approached basil as a supporting ingredient—something visually appealing (and Italian) to finish a dish, add to my tomato sauce, or decorate a Caprese salad. That changed when I began consulting with dairy-free cheeses and chose pizza as my blank canvas. Fresh basil quickly became essential—for flavor, authenticity and visual appeal.

But my connection to basil goes back much further. I remember my mother frying large basil leaves with garlic and olive oil for Sunday tomato sauce—the aroma is still one of the clearest food memories I have. We’d also tear fresh basil into simple salads with tomatoes, iceberg lettuce, olives, and red onion, finished with red wine vinegar and olive oil. I remember putting the canned olives on our little fingers, bowls of fried meatballs and the smell of basil on Sundays … childhood memories.

Basil Is Not Just “Sweet Basil”

What most people consider a single ingredient is, in reality, a diverse global family. Through research and market visits, I found a wide range of basil varieties: Genovese, Thai, Red and Dark Opal, Lemon basil, Greek Globe, Cinnamon basil, and more specialized varieties like Everleaf Emerald Towers and Bonsai basil.

Each offers distinct characteristics—aroma, structure, heat tolerance, and culinary application. Understanding these differences isn’t academic—it directly impacts flavor, yield, and how the ingredient performs on the plate.

To approach this seriously, I built a structured evaluation:

Visual and leaf structure

Aroma (crushed and whole)

Flavor (raw, steeped as tea, and applied to pizza)

This mirrors how we evaluate ingredients in professional R&D environments.

Dessert; Italian Wheat Pie

Sat, 11 Apr 2026 14:58:32 GMT

Our Easter and Christmas meals were feasts... my mother's family all met at Aunt Flora's home in Jersey City to enjoy and celebrate the holidays. Dinner began with platters of fresh mozzarella, roasted peppers, olives, Italian bread, then a pasta course (manicotti or lasagna for the religious holidays), a roast or sausages with plenty of vegetables and traditional Italian desserts with dark coffee.We ate Italian Easter Wheat Pie one day each year—and it was never store-bought.

My Aunts brought Easter cookies and baked goods-the wheat pie was my favorite. I loved the slight 'bite' of the wheat and flavors of cinnamon, vanilla and citrus. My father sometimes let me have a sip of his espresso with the dessert.

I'm not sure if my mother used lard for the pie crust-she was a fan of butter and Crisco but the crust was always flaky.

Italian Easter Wheat Pie- (Pastiera Napoletana)

In Southern Italy—particularly in Naples—the Easter meal isn't complete without Pastiera Napoletana. This is not simply a dessert; it is one of the many ritual food preparations which are an important part of the Holy Week .

My mother's family was from Calabria in southern Italy and we enjoyed a similar wheat pie for Easter each year.

Historically, the ingredients themselves carry symbolism: wheat for rebirth, eggs for life, ricotta cheese for abundance, and orange blossom water for the arrival of spring. Traditionally, pastiera is prepared a few days in advance and refrigerated to allow the flavors to develop-it becomes extra special.

I don't think my mother knew about rose water or orange blossom water but I remember the wonderful citrus aroma when she zested the oranges.

Prep Time: 45 min

Cooking Time: 60 min

Yield: 1 pie

Ingredients

1 C Wheat berries cooked (about 1/4 Cup uncooked)

3 Tbsp Milk

3 ea Whole eggs

2 ea Egg yolks

1/2 C Granulated Sugar

1 lb Whole milk ricotta, well-drained

1 tsp Vanilla extract

1–2 tsp Orange blossom water

1 ea Zest of 1 lemon

½ tsp Ground cinnamon

4 Tbsp Citron

1 ea Pie crust recipe (rolled and placed into a buttered pie pan

AP flour to dust when rolling out the dough

How to Prepare Easter Wheat Pie

Step 1

Preheat the oven to 350° F. Collect mise en place.

Put 1/4 lb wheat berries into one qt of water and simmer for about an hour until tender. Strain and discard the water.

Combine cooked wheat berries and milk in a saucepan.
Cook gently until the mixture becomes creamy and slightly thickened, about 4 minutes. Add a pinch of salt to taste.

Be careful not to scorch the wheat berries while cooking with the milk.

Step 2

Crack the eggs into a large bowl, add sugar and whisk so that the whites blend homogeneously into the yolks.

Place the ricotta into a different bowl, add the flavorings and zests to the ricotta and blend.

Add the citron to the ricotta and blend until the mixture is homogeneous. Add the cooled, cooked farro and blend.

Add the whisked eggs to the ricotta mixture, blend and then add the cold wheat berries and blend until the mixture is a homogenous batter.

Pour into the pie crust. Using a paring knife, trim the excess dough and cut 7 strips to place on top of the pie as lattice.

Step 3

Bake in a pre heated oven at 350°F. for about 1 hour until the filling has set and the pie is golden brown on top. Turn off the oven and let the pie cool.

Place into the refrigerator uncovered for about an hour, then cover with plastic. (the plastic will stick if the pie isn't cold)

Best to enjoy the following day-

Roast Leg of Lamb

Wed, 08 Apr 2026 14:20:16 GMT

There are certain dishes that stay with you—not just for their flavor, but for what they represent. For me, roasting a leg of lamb over Pommes boulangère is one of those meals. I don't recall having lamb at any occasions growing up so this was a dish that I proudly introduced to our family.

As a young cook, it was something I could prepare with limited experience, and it provided deeply satisfying results. The lamb roasts in the oven over a bed of potatoes, onions, and garlic, allowing its natural juices and fat to baste the vegetables below. It's actually a simple preparation but becomes a complete, delicious meal—the potatoes absorbing flavor and becoming just as important as the roast itself. These days I'm developing delicious recipes using spice blends such as Ras el hanout, Baharat, Za'atar, Togarashi and even Harissa.

I also love roasting leg of lamb outdoors on a grill or rotisserie. I like the subtle smokiness from applewood or dried herbs when I'm roasting lamb outdoors.

Roast Leg of Lamb, pommes b oulangère

Roasting is a fundamental dry-heat cooking method. I generally roast large pieces of beef, pork lamb or whole chickens and ducks when we have family or friends for dinner.

Proper roasting begins with heat. A hot oven is essential to achieve the deep caramelization associated with the Maillard reaction , which drives both flavor and visual appeal. When roasting a leg of lamb , I prefer to cook it so the center remains rare, allowing for a range of doneness from edge to edge—something for every guest at the table. It's very important to let the roasted lamb rest for 20-30 minutes (depending on size) so that the juices redistribute back into the the meat. If you slice the roast when it's just out of the oven, the juices seep out the meat will be dry.

I roast over a bed of carrots, celery, parsnips, onions, garlic and leeks or boulangère style- the baker’s potatoes,” the classic French preparation of thinly sliced potatoes, onions, and garlic baked with a small amount of stock until tender and golden.

I season lamb with freshly cracked black pepper, thyme and rosemary from my garden and marinate it overnight-no salt until just before roasting.

Paired with a seasonal vegetable or salad, it is simple, complete, and delicious!

Meatloaf

Prep Time: 30 min

Cooking Time: 90 min (depending on the size of the leg of lamb)

Yield: 8 portions

Ingredients

1 ea Leg of lamb (5–6 lbs)-boneless and tied/netted

4 cloves Garlic, peeled and sliced in half

3 oz. Olive oil

1 Cup. Spanish onion, peeled and chopped

1/2 Cup. Carrot, peeled and chopped

1/2 Cup. Celery, chopped

1 Tbsp Kosher Salt

2 Tbsp Black pepper

3 Tbsp. Fresh herbs (rosemary, thyme, Italian parsley)

How to Prepare Roast Leg of Lamb

Step 1

Gather the mise en place for the Roast Leg of Lamb.

Preheat the oven to 400°F

Score the surface of the lamb by poking small slits with a paring knife. Insert garlic into the small slits (top, bottom and sides). .

Step 2

Rub with olive oil, pepper, and herbs. Marinate in the refrigerator for 12-24 hours or at room temperature for 30–45 minutes before roasting.

note-if refrigerating, season allow to sit at room temperature for an hour before roasting.

Season with salt an hour before roasting-if you put salt in the marinade, it will draw out moisture from the lamb.

Step 3

In a roasting pan, layer carrots, celery and onions or potatoes, onions, and garlic for boulangère style. Drizzle with olive oil.

Place the roast into a preheated oven at 400°F

Roast for 30 minutes to get a nice brown sear on the lamb.
Reduce heat to 350°F and continue roasting for 60–75 minutes, or until desired doneness (130–135°F for medium-rare).

Baste the lamb with the natural juices at the bottom of the pan occasionally -every 30 minutes.

Take the roasted lamb out of the oven and rest 20-30 minutes. Using a sharp, slicing knife, cut the lamb and enjoy.

Potatoes Boulangère

Wed, 08 Apr 2026 13:14:58 GMT

There are certain dishes that stay with you—not just for their flavor, but for what they represent. For me, Pommes boulangère is one of those dishes. As a young cook, it was a delicious meal I could prepare for my family with my limited culinary experience.

I often return to this preparation when roasting whole chicken, pork, or lamb—letting the potatoes, onions, and garlic absorb the natural juices from the protein as it cooks. The potatoes becomes more than a side dish; it’s the foundation of the meal.

Potatoes Boulangère

“the baker’s potatoes”—is a classic French dish of thinly sliced potatoes layered with garlic and onions, then baked with a small amount of stock until tender and golden. As a young culinary student, I remember learning that the tradition came from village bakers, who would use the residual heat of their ovens after bread baking to cook the dish. It became a Sunday meal—practical, communal, and rooted in their culture- when no work was done for religious reasons.

The lamb roast often had herbs such as fresh thyme or rosemary added for amazing flavor. All of the flavor from the meat juices and fat and herbs baste into the potatoes during baking creating an amazing meal.

Paired with fresh vegetables or a seasonal salad, it’s simple, complete, and deeply satisfying.

Prep Time: 20 min

Cooking Time: 60 min (depends if being roasted with meat, poultry or alone)

6 portions

Ingredients

2 bs Russet or Yukon Gold potatoes, peeled (it has to be a high starch potato)

2 C Onions, peeled and sliced-I use Spanish onions but sweet onions are also great

2 cloves Garlic, peeled, smashed & minced (not the pre sliced garlic-yuk)

1 tsp Kosher Salt (the cheese is salty so you don’t need much salt)

½ tsp Crushed Black Pepper

¼ tsp Fresh Herbs (rosemary, thyme, oregano, Italian parsley)

4 Tbsp Olive oil or butter

1 Cup Beef stock

How to prepare Potatoes Boulangère

Step 1

1. Preheat the oven to 350°F. Place a rack in the center of the oven.

2. Wash, peel and thinly slice potatoes and onions (a mandoline is helpful). Toss the potatoes with the seasonings and herbs.

Do not rinse or put the sliced potatoes into water or you’ll wash off the starch.

3. Peel and chop fresh garlic.

4. Layer the potatoes and onions in a casserole dish, and cover with the stock or a seasoned roast.

Pictured-potatoes and onions in a cast iron plancha baking dish uncooked and then roasted. (no lamb, chicken etc.. roasted on top)

5. Bake in a hot oven at 350°F. for 45-60 minutes, until the liquid is absorbed and the top is golden and crisp. You can simply insert a sharp paring knife into the potatoes to see if they are tender.

If you are cooking with a roast, cook to the desired temperature of the roast.

note-the potatoes under the roast may not cook as quickly as the potatoes around the roast-so you want to be sure to have all of the potatoes under the roast.

If the roast is very large, the potatoes may cook faster than the roast so you would transfer the roast to a new pan if the potatoes are done so as to avoid overcooking.

Holiday Au Graten Potatoes

Tue, 07 Apr 2026 20:20:28 GMT

There are countless versions of Potatoes au gratin , many of them heavy with cheese. I prefer a more restrained approach—using little or no cheese—so the flavor of the potatoes remains the focus rather than being masked.

Milk produces a lighter, more delicate gratin, while light or heavy cream creates a richer, more structured dish. Both are valid—it simply depends on the desired outcome. One constant, however, is nutmeg. Used sparingly, it acts as a quiet “secret weapon,” adding depth without calling attention to itself.

This recipe is inspired by Xavier LeRoux, one of the finest chefs I’ve had the privilege to work with. His method includes an extra step—gently simmering the potatoes in cream before baking—which yields a noticeably superior result. The potatoes begin to release their starch into the cream early, ensuring a more uniform texture and a fully integrated dish from the first bite to the last.

Au Gratin Potatoes

Potatoes Dauphinoise and au gratin are both creamy, baked potato dishes, but Dauphinoise (from the French region of Dauphiné) relies strictly on cream, garlic, and sliced raw potatoes for a rich, silky texture. Conversely, au gratin is a broader term for any dish with a browned crust, usually achieved by adding grated cheese and/or breadcrumbs between layers and on top.

In professional kitchens, gratin preparations are often adapted for scale. Large pans may be baked, then pressed and chilled to set the structure before being portioned into clean shapes for banquets or plated service. This approach allows for consistency, efficiency, and refined presentation under volume.

I sometimes like developing thoughtful variations by incorporating thin slices of parsnips, eggplant, or other vegetables to add depth of flavor and contrast in texture.

This remains one of my go-to preparations—simple, indulgent, and based on technique. I favor high-starch potatoes such as russet or Yukon Gold, which help the layers bind naturally, creating that signature cohesive texture without unnecessary additions.

Prep Time: 30 min

Cooking Time: 60 min

6 portions

Ingredients

2 bs Russet or Yukon Gold potatoes, peeled (it has to be a high starch potato)

2 C Heavy cream

1 C Light cream/half and half

2 cloves Garlic, peeled, smashed & minced (not the pre sliced garlic-yuk)

1 tsp Kosher Salt (the cheese is salty so you don’t need much salt)

½ tsp Crushed Black Pepper

¼ tsp Nutmeg

1½ C Gruyère cheese, (optional) shredded (you could use cheddar/ Monterey Jack)

2 Tbsp Parmesan cheese, (optional) (this gives umami and salt flavor)

Topping (optional)

½ C Gruyère cheese, shredded

1 Tbsp Parmesan cheese, grated

2 Tbsp Butter, room temperature for the casserole

How to prepare Au Gratin Potatoes

Step 1

1. Preheat the oven to 350°F. Place a rack in the center of the oven. Butter a shallow casserole dish to avoid the potatoes sticking after baking.

2. Peel and chop fresh garlic.

3. Peel, wash and slice the potatoes thinly (⅛ inch) using a knife or mandoline. Keep the slices uniform for even cooking.

Do not rinse or put the sliced potatoes into water or you’ll wash off the starch. Put directly into the pot of cream and stir with a wooden spoon.

4. Put the heavy cream, half and half, garlic, salt, pepper and nutmeg into a heavy pot. Stir to incorporate.Heat the potatoes and cream mixture, stirring with a wooden spoon, to a gentle simmer for 5 minutes to develop flavor and release the potato starch into the cream base—do not boil. Be careful not to scald or burn the bottom-it’s very dense.

5. Add the cheeses (optional) to the potato mixture and fold together so that the cheeses are blended into the potatoes. Taste and add salt or pepper if needed. Pour out the potatoes into the casserole dish and spread the potatoes down evenly. There may be a little too much cream but it will be absorbed into the potatoes during cooking.

Optional: Top with Gruyère and Parmesan. Place the casserole onto a half sheet pan in case any of the cream boils over the side during baking.

6. Bake at 350°F for 30–45 minutes, until the potatoes are tender-you can simply insert a sharp paring knife into the potatoes to see if they are tender.

My favorite Brownies

Thu, 19 Mar 2026 16:07:55 GMT

There are plenty of brownie recipes—and then there is the one that lives in memory.

This is the only brownie recipe I bake, from Julia Child, whose influence reached far beyond French cuisine and into the home kitchens of passionate bakers like my mother. A devoted admirer, she baked these brownies often—usually for the dessert trolley at my restaurant. We featured a brownie freeze... brownie cubes with homemade vanilla ice cream, warm melted chocolate and freshly whipped cream-amazing!

For me, this recipe is more than a classic—it’s a reflection of how great cooking is passed down: through admiration, repetition, and a deep love of craft.

The Best Brownies

Recently I've noticed cupcakes and brownies being made as single-serve, microwave mug cakes and brownies. These quick versions have become popular for their convenience—offering a warm, chocolate dessert in minutes with minimal equipment and cleanup. While they differ from traditional baked brownies in texture and depth, they remind me of the enduring appeal of chocolate and the modern desire for convenient, on-demand indulgence.

Brownies are a relatively modern addition to the pastries and baked goods. One of the earliest documented versions appeared in the 1896 Boston Cooking-School Cook Book by Fannie Farmer—though notably, it did not yet include chocolate.

As the story goes, brownies were possibly the result of a happy accident—forgetting to add baking powder to a chocolate cake.

By the 1920s, brownies had firmly established themselves in American baking, evolving into two distinct styles: fudgy and cake-like.

B rownie recipe s have a short list of ingredients—chocolate, butter, sugar, eggs, vanilla and flour—each having a precise chemical role in the final texture. The ratio of fat to flour determines whether the result is dense and fudgy or lighter and cake-like, while eggs provide structure. Sugar contributes not only sweetness but also moisture and that characteristic glossy crust, and the quality and type of chocolate ultimately defines the depth and complexity of flavor.

“Best-Ever Brownies”

taken from Baking with Julia

Time: 25 min

Cooking Time: 25 min

Yield: 4 small breads

Ingredients

1 ¼ cups sifted all-purpose flour

1 teaspoon salt

2 sticks (8 ounces) unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

2 cups sugar

1 teaspoon pure vanilla extract

4 large eggs

How to Prepare Brownies

Step 1

Place a rack in the center of the oven and preheat the oven to 350° F.

Collect the mise en place for the recipe.

Sift the flour and salt together and set aside in a bowl.

Melt the butter & chocolate together in the microwave, with 15 second heating times, if the scraper is wet, the chocolate may 'seize' or harden. You would need to discard and start over.

You can also melt the ingredients in a double boiler-place the chocolate & butter into a dry, metal bowl sitting over a pot of simmering water.

note: I see people melting chocolate in a pot, directly over the heat-this is very challenging and usually the chocolate scorches!

Add 1 cup of sugar to the melted chocolate, stir for half a minute, then stir in the vanilla. Pour the mixture into a large bowl.

Step 2

Place the remaining 1 cup sugar and the eggs into the bowl of a mixer (or a mixing bowl if you’re using a hand-held mixer) and whisk until doubled in volume and thick-about 3 minutes.

Slowly pour the chocolate in to the sugar and eggs, stirring gently but constantly with a rubber spatula so that the eggs don’t scramble from the heat.

When the eggs are almost completely incorporated, gently fold in the dry ingredients.

Pour and scrape the batter into an unbuttered 9-inch square pan-a heavy ceramic or glass pan is ideal.

Step 3

Bake the brownies for 25 to 30 minutes; the brownies will rise a little and the top will turn darker and slightly crack.

You can insert a wooden skewer or tip of a paring knife into the center at about 20 minutes of baking to check if the brownies are baked.

This recipe is best when the brownies are barely set and a little gooey. The brownies will continue to cook as they cool in the pan on a rack on the counter.

Enjoy warm or room temperature-I like to drizzle with melted chocolate for a fancier presentation.

Curing Salmon fillet

Thu, 19 Mar 2026 14:30:04 GMT

I taught garde manager for many years at the CIA and this is one of my favorite recipes from class. I actually developed this recipe with one of my students, inspired by a recipe he had learned on his externship.

Miso Cured Salmon Fillet

One of the most enjoyable parts of being an instructor at the CIA was the opportunity for learning. There is an abundance of experience and expertise at the institute and I was very fortunate to learn so many things about our craft from instructors, visiting chefs, CMC’s and especially from the amazing students. I’ve always been a student at heart.

This is a recipe my Garde Manger students prepared weekly for class & when we served hot & cold hors d' oeuvres at the President's reception each block. I still prepare this for special occasions... it's so good.

Prep Time: 3o min

Cooking Time: 2 days to cure

Ingredients

1 ea Salmon fillet

2 lbs Kosher salt

1 lb Sugar

2 lb Brown miso paste

2 Tbsp Ginger root, minced

4 Tbsp Onion powder

4 cups Green onion, sliced thinly

1 Tbsp Garlic powder

1 cup Cilantro, fresh, chopped fine

How to prepare Miso Cured Salmon

Step 1

Mix all of the curing ingredients together in a bowl. Basically it is sugar, salt and flavorings (spices or herbs). I like miso and salt together with fresh herbs and sugar.

Make shallow slits in the skin of the salmon; lay a sheet of plastic wrap or cheesecloth on a flat surface. Place 1/2 of the cure onto the plastic (in a long row to rest the salmon fillet onto). Cover the salmon fillet with the remaining 1/2 of the cure and wrap with the plastic or cheesecloth. Place onto a 1/2 sheet pan and press with a very light weigh.

I also like to season individual sized portions of salmon fillet with a cure for about an hour and then baking or sauteing. The added flavor is amazing!

Step 2

Cure in the refrigerator for 3 days, inverting daily.

Step 3

Wash off the cure and slice very thinly-enjoy… it’s delicious! I like to slice the miso salmon at buffets and serve on fried, lotus root chips or in Malaysian Pie Tee ‘cups’ with pickled vegetables. (Pie Tee cups are on the right)

Dessert; Irish Soda Breadd

Tue, 17 Mar 2026 17:55:03 GMT

We ate Irish soda bread one day each year—and it was never store-bought. Soda bread wasn’t part of our cultural lineage, but it earned its place through something more universal: respect for tradition.

My mother was not an occasional baker— growing up, her baking centered on Italian traditions: special Christmas cookies, the Vigna family birthday cake, and beautifully braided Easter breads that reflected heritage.

Later, like many serious home bakers of her generation, she was influenced by Julia Child . That influence expanded her repertoire into classic European pastry—Paris-Brest, pound cakes, even German chocolate cake.

The iconic cross cut into the top of the loaf is often said to “let the fairies out,” though in professional kitchens we recognize its functional role: allowing heat to penetrate and the loaf to expand evenly during baking.

Irish Soda Bread

Irish soda bread, as we know it today started in Ireland in the early 19th century, following the introduction of baking soda (sodium bicarbonate) as a leavening agent. Unlike yeast-based breads, soda bread relies on a simple chemical reaction between baking soda and the natural acidity of buttermilk to create lift. This method eliminated the need for fermentation, making bread production faster, more reliable, and accessible to rural households.

Equally important were the ingredients themselves. Ireland’s climate favored soft wheat varieties, lower in gluten strength than those used for traditional European hearth breads. The result was a dough better suited to quick bread methods—mixed briefly, shaped simply, and baked immediately. Buttermilk, a byproduct of butter churning, was widely available, further reinforcing the practicality of the formula.

Over time, regional and household variations developed. The addition of raisins or currants—often referred to as “spotted dog”—introduced a touch of sweetness, particularly for tea service.

soda bread stands as a reminder that great food does not require complexity—only an understanding of ingredients, technique, and purpose.

Prep Time: 25 min

Cooking Time: 30 min

Yield: 4 small breads

Ingredients

4 Cups (500 g) All-purpose flour, sifted

3 Tbsp Granulated sugar

1 tsp Kosher salt

1 tsp Baking soda

1 Tbsp Baking powder

4 Tbsp (60 g) Unsalted butter, cold

1/2 cup ( Raisins or currants

1 Cup Yogurt

Caraway seeds, optional

How to Prepare Irish Soda Bread

Step 1

Preheat the oven to 400°F (205°C). Collect mise en place.

Line a sheet tray with parchment or lightly butter to avoid the soda bread from sticking.

In a large bowl, whisk together the sifted flour, sugar, salt, baking soda and baking powder. I use a fork for this small recipe.

Cut the cold butter into thin slices and the
butter into the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs-the butter should be smaller than the size of a pea.

This is similar to making a pie crust.

Add t he yogurt and mix gently to incorporate and form a ball. Don't overwork the dough or it will begin to get tough.

Fold in the raisins and caraway seeds at this point-gently.

Step 2

Cut the dough into 4 separate pieces and gently form into balls. Place each ball onto the buttered sheet tray-about 2 inches apart. The soda bread doesn't spread too muc h.

Score a criss cross indentation into the center of the top to help steam escape...—this is traditional.

Bake for 30 minutes , until the crust is deep golden, turn off the oven and let the soda bread cool in the oven.

Enjoy with butter-and coffee or tea!

Authentic Guacamole, Hospitality, and the Responsibility of Feeding People

Thu, 26 Feb 2026 20:48:50 GMT

Authentic Guacamole,

Hospitality, and the Responsibility of Feeding People

I’ve been thinking a great deal about real food lately. As a Certified Master Chef and consultant, I remain deeply committed to protecting what I believe food should be: delicious, nourishing, safe, affordable—and real. By “real,” I mean food prepared with minimal, purposeful ingredients and genuine culinary intent.

For me, preparing food for others is more than a job or earning a profit—it is an act of respect. Across cultures and faith traditions, sharing food is considered sacred. There are countless biblical references to breaking bread and welcoming the stranger, and similar teachings exist throughout many religions. In my travels across the Middle East, the Caribbean, the Mediterranean, Europe, and Asia, I have experienced this hospitality firsthand. Feeding someone is not transactional; it is generous, relational, and rooted in care. You give the best you have!

Recently, I spent time in Mexico researching regional cuisine for a Home Meal Delivery project. I visited markets, spoke with farmers, chefs, and manufacturers, and experienced the kind of food that reminds you why this work matters. One of the most memorable moments was also the simplest: enjoying freshly prepared guacamole with warm, grilled tortillas right off the comal. Ripe Hass avocados traditionally prepared by mashing in a mortar (molcajete) with salt, pepper, and lime juice. That was it—pure, vibrant, and perfectly balanced. No fillers. No unnecessary ingredients. Just traditional food, prepared with integrity and respect. After tasting that gold standard, I couldn’t help but think: why would anyone choose a highly processed version? Convenience could be the answer, but in some cases, certain foods are simply best enjoyed fresh—either at home or in restaurants. And yes, I purchased a molcajete & tejolote that day to add to my collection of over 100 mortar and pestles from around the world.

It made me reflect on the growing conversation around processed foods. I’m not opposed to processing—many classic culinary techniques are, in fact, forms of processing. Nor am I naïve to the realities of cost, scale, and profitability. Businesses must make money. I respect that completely.

But profit cannot be the only driver.

When food becomes merely a “product,” we risk losing the reverence that should accompany feeding people. We begin to justify unnecessary fillers, excessive stabilizers, and trend-driven formulations that prioritize margin over nourishment and flavor. I support clean label—but only when it represents intelligent formulation and genuine culinary integrity, not just marketing language. I’m deeply convinced that skilled Chefs are essential to creating food that is both delicious and healthy.
With decades of culinary leadership and experience in both culinary expertise and product development, I offer clients a rare combination of technical mastery, practical execution, and strategic insight. When culinary craftsmanship and food science work in partnership, that’s where true innovation happens.

Convenience foods absolutely have a role in modern life. However, they should aspire to the same integrity and flavor as the foods that inspired them. As Chefs—especially in R&D—we must balance taste with nutrition, food safety, sustainability, accessibility, packaging, and cost. These realities don’t excuse mediocrity; they demand higher standards.

My philosophy is simple: prepare food for people with respect. Respect for their health. Respect for their intelligence. Respect for their cultures and traditions. Yes, companies must be profitable—but the deeper mission should always be to feed people delicious, healthy food that we would proudly serve in our own homes.

My experience at the highest levels of culinary certification and consulting allows me to guide clients with a balance of culinary integrity, scientific understanding, and real-world business discipline.

At TWG Consulting LLC, we help organizations bring great ideas to life—from the kitchen to the consumer. If you’re innovating delicious, new recipes or wish to improve your formulas and want advisory support, I would welcome the conversation.

Chef Tom

Beginners recipe: Vegetable Stock

Fri, 16 Jan 2026 17:09:27 GMT

I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks.

A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.

Vegetable Stock

As a former instructor at the Culinary Institute of America and a Certified Master Chef, I am a firm believer—and unapologetic stickler—for proper culinary technique. Technique is the foundation of learning, consistency, and flavor clarity. Which is why I was genuinely horrified reading some of the so-called “delicious vegetable stock” recipes circulating online. Many are muddy, aggressively flavored or short cuts, and fundamentally disconnected from the dishes they’re meant to support.

C lassic vegetable stock formulations are rooted in Western European and French traditions: carrots, celery, onion or leek, garlic, tomato, cabbage, mushrooms, bay leaf, peppercorns, thyme. These ingredients are quality ingredients, sometimes vegetable trim but still quality ingredients. There are important ratios so that one ingredient doesn’t overpower the other ingredients-it is a recipe for delicious stock-not a garbage can stock.

The vegetables need to be cut to the appropriate size for quick simmering and vegetable stock is not boiled. Vegetable stock is cooked briefly, 45 to 60 minutes works well. When these simple cooking instructions are not respected the result is bitter or old tasting vegetable stock. This becomes bitter or old tasting food for the customers.

Stocks require a formula for standardization and yield!

Vegetable Stock (basic European style)

Prep Time: 20 min

Cooking Time: 45 minutes

Yield: 1 qt

Ingredients

1 Tbsp Olive oil

1 Cup Spanish Onion, peeled and small dice

1/2 Cup Carrots, peeled and small dice

1/2 Cup Celery stalks, rinsed and small dice

2 ea Garlic cloves, whole

1 Tbsp. Tomato paste

1 ea Sachet d' epices (1 bay leaf, 5 peppercorns, 1 thyme spring)

1 1/2 qt Cold water

tt Kosher Salt

How to Prepare Vegetable Stock

Step 1

Add oil to a small stock pot, add the mirepoix and tomato paste and stir with a wooden spoon for 4 minutes-this is called 'sweetening the pot'.

There will be more flavor than simply boiling vegetables.

Traditional mirepoix (50% onion/ 25% carrot/ 25% celery)

White mirepoix (50% onion/ leek whites 25% parnsip/ 25% celery)

I use white mirepoix instead of the classic carrot-based mirepoix to add flavor and aroma to dishes without discoloring them, keeping stocks, sauces, and soups clear.

Beta- carotene is the orange pigment in carrots which adds the orange hue to stocks with carrots.

Step 2

Add water to the sweated vegetables-if you wish to simmer longer than 45 minutes, leave the carrots, celery and onions larger as shown in this picture.

Add the sachet d' epices and simmer for 45 mintutes.

Step 3

When the vegetables begin to sink, it's a good indicator that the stock is done-the vegetables will begin to become bitter if you continue to cook for too much longer.

Take out the sachet d' epices and discard.

Step 3

To strain the stock, simply ladle the liquid and vegetables through a sieve or colander and use the vegetable stock for your recipe.

.When I leave the vegetables as larger cuts, I enjoy eating them-plenty of flavor and very soft-great with a little salt.

Beginners recipe: Breakfast Burritos

Fri, 16 Jan 2026 16:07:49 GMT

I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative.

Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence.

We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed.

Every burrito was warm, fresh, and full of flavor.

When food is made with love, even the most straightforward breakfast is memorable.

Burritos for Beginners

Burritos are a perfect example of how thoughtful layering and balanced seasoning can transform simple ingredients into a complete, satisfying meal. Originating in northern Mexico and popularized across the American Southwest, the burrito has evolved into a versatile format that accommodates countless fillings—rice, beans, vegetables, eggs, meats, and sauces—all wrapped in a warm flour tortilla. The key is in the construction: each component should be well-seasoned, properly cooked, and proportioned so the burrito eats neatly and delivers flavor in every bite.

Whether served for breakfast, lunch, or dinner, a well-made burrito showcases both culinary technique and comfort.

This recipe is outstanding, and one of the best parts is how easily you can adapt the fillings to suit your preferences. Whether you lean toward classic beans and rice, roasted vegetables, braised meats, or breakfast favorites, the burrito becomes a blank canvas for creativity and flavor.

Breakfast Burritos

Prep Time: 60 min

Assembly Time: 15 min

Yield: 4 portions

Ingredients

4 ea Flour tortilla; 8 or 10 inch

1/2 Cup Bell peppers, cleaned and diced

1/2 Cup Vidalia onions, peeled and diced

1 Tbsp Olive oil

3 ea Eggs, scrambled (see beginner's recipes on eggs)

1 Cup Tomato salsa/ chopped tomatoes

1 Cup Breakfast meat, cooked (bacon, smoked ham, chorizo, etc...)

6 Tbsp Cheddar Cheese, shredded (cheddar, jalapeno Jack, queso etc...)

4 Tbsp Sour cream, salsa, hot sauce etc...

How to Prepare Burritos

Step 1

Set up mise en place of the fillings you plan to roll into your burrito.

Step 2

Sweat the peppers and onions in olive oil, seasong with salt and pepper.

Step 3

Warm a tortilla to soften for rolling, place the tortilla onto a clean surface.

Spoon scrambled eggs, shredded cheese onto tortilla and add bacon stips in the center being careful to leave room to roll the tortilla.

If you like, add salsa or diced tomatoes, avocado, etc... again, being careful not to overstuff or the burrito will crack/split.

You can also serve these on the side!

Step 4

Roll the tortilla halfway; fold the left & right side in, then roll completely. Cut in half or quarters and enjoy.

Beginners recipe: Stuffed Peppers

Thu, 15 Jan 2026 17:50:23 GMT

Chefs often share a bond that transcends politics, religion, and borders. While working in Saudi Arabia with a diverse group of chefs, I experienced this firsthand on my final day. To mark the occasion, they prepared special dishes representing their home countries—a generous feast rooted in tradition and pride.

At the center of the table was a beautiful tray of stuffed peppers, zucchini, cabbages, squash, and other vegetables, each prepared with care and respect. As we shared the meal, the chefs beamed with pride, and the room filled with a sense of genuine camaraderie. It was a powerful reminder that food remains one of the most universal languages we have.

Stuffed Peppers

Stuffed peppers have deep roots in Mediterranean and Middle Eastern cooking, where hollowed vegetables filled with grains, vegetables, meats, and aromatics were practical and delicious ways to stretch ingredients while creating satisfying meals. The dish likely evolved from ancient techniques of stuffing vegetables—grape leaves, squash, onions, and peppers—common in regions with long growing seasons.

Today, stuffed peppers appear in countless regional variations. In Italy, peperoni ripieni may feature breadcrumbs, herbs, cheese, or seafood; in the Middle Eastern versions lean toward spiced lamb, rice, and fresh herbs, while Mexican interpretations incorporate chiles, beans, corn, and queso. In the United States, stuffed peppers have become a comfort-food staple, typically filled with beef, rice, tomato, and cheese, reflecting both immigrant traditions and local tastes.

Stuffed Peppers

Prep Time: 60 min

Cooking Time: 60 min

Yield: 2 portions

Ingredients

3 oz. Olive oil

2 ea Bell peppers, split with core and seeds removed (see photos below)

1/2 Cup. Spanish onion, chopped

1/2 Cup Zucchini, diced

3 cloves Garlic, peeled

1 Tbsp Kosher Salt

t.t. Black pepper

1 lb. Ground Meat (beef, veal, lamb, bison, pork)

1/2 Cup Rice (or other grain such as quinoa, barley, etc...) cooked

3 Tbsp. Tomato paste

3 Tbsp Breadcrumbs (I like Progresso Italian style

3 Tbsp Fresh Herbs (Italian parsley, chopped)

1 Tbsp Spices (Ras el hanout etc)

1/4 Cup. Cheese, grated or shredded

Ketchup, optional (to spread over the top of the meat before cooking)

How to Prepare Stuffed Peppers

Step 1

Clean and core the peppers (see beginner's peppers recipe). See the two different options below. Place the peppers to be filled into a casserole dish with a few Tbsp water on the bottom; reserve

Step 2

Dice the leftover pepper trim.

Heat the olive oil in a pan, add the diced peppers, onions, zucchini and garlic and cook until tender, about 4 minutes; cool.

Step 3

Place the ground meat into a mixing bowl. Add the cold, cooked pepper blend, shredded cheese, rice/barley, bread crumbs, herbs and seasoning to the meat and blend in a mixing bowl until incorporated. Take one spoonful & fry it in oil to taste. Add more seasoning if desired.

Step 4

Stuff the peppers, coat with tomato paste (I like to use low sodium ketchup) and bake in a preheated oven (350 ) for 40 minutes until the meat filling reaches an internal temperature of 165 F.

The peppers should be nicely browned on top. Serve with your favorite vegetables.

Beginners recipe: Cutting Zuchini

Thu, 15 Jan 2026 17:46:26 GMT

I remember a chef teaching me to carefully slice the center seeds from a zucchini and then prepare beautiful dices for a ratatouilli. The seeds and center area get soft and mushy before the outer 'meaty' section of the squash cooks.

Zucchini and Yellow Squash

I love growing zucchini & various squashes in my vegetable garden, primarily for the yellow flowers. We collect the open flowers (blossoms) early in the morning, make sure there are no bees or bugs inside & carefully store them in the refrigerator to prepare 'fritters' at dinner. I make a savory batter with eggs, flour, parmesan cheese, torn blossoms & fresh basil leaves.

Zucchini is a versatile summer squash prized for its mild flavor, tender texture, and adaptability in cooking. Zucchini is great raw, grilled, roasted, sautéed, or incorporated into baked goods and fritters. Its high water content and neutral profile make it an ideal carrier for herbs, spices, and sauces, while its skin adds color and subtle bitterness when left intact.

Cutting Zucchini and Yellow Squash

Prep Time: 10 min

Yield:

Ingredients

1 ea Zucchini

How to Prepare Zucchini and Yellow Squash for cooking

Step 1

Rinse the squashes and dry-cut off each end with a sharp knife. Discard.

Carefully cut the squashes in half, the long way; then cut each in half again the long way.

Step 2

With a sharp knife, slice the center seed area out of each squash, slicing parallel and reserving the 'meaty' part of the squash (with the skin on).

Step 3

I pre fer a diagonal or oblique type of cut for better utilization of the squashes. But nicely diced squashes are great for ratatouille or simply sauteed with tomatoes and basil.

You may save the centers/seeds for a lightly flavored vegetable

Macaroni and Cheese

Thu, 15 Jan 2026 17:06:19 GMT

Lobster macaroni and cheese is my all time favorite version of Mac and Cheese... I make it by preparing a classic lobster sauce, (flambé and all) and blending it with Béchamel sauce, macaroni and sweet, tender chunks of freshly poached lobster.

Macaroni and cheese with pancetta

Macaroni and Cheese

Macaroni and cheese may be the most popular children's dish of all!

It has long been woven into the fabric of American food history, with its earliest high-profile appearance often credited to Thomas Jefferson. After encountering pasta dishes while traveling in Europe, Jefferson became an enthusiastic proponent, even importing a pasta machine and serving a delicious, baked macaroni-and-cheese-style dish at a state dinner in the early 19th century. I've prepared this dish several times... amazing.

Though versions of baked pasta with cheese already existed in Europe, Jefferson’s influence helped introduce and popularize the dish in the United States, where it gradually evolved into an American comfort food.

Today, mac and cheese is one of the most enduring and adaptable dishes in American cuisine. From boxed pantry staples to chef-driven interpretations featuring aged cheddars, Gruyère, or regional cheeses, the appeal lies in its simplicity and nostalgia, balanced by endless opportunities for variation—add-ins, toppings, and global flavor influences continue to keep it relevant.

Macaroni and Cheese

Prep Time: 20 min

Cooking Time: 30 min

Yield: 2 portions

Ingredients

1 Cup Macaroni, elbow

1 Tbsp Kosher salt (for the water to cook the pasta)

1/2 Cup Cheddar cheese, shredded (I like a sharp, yellow cheddar)

1/4 tsp Cayenne pepper

1/4 tsp. Nutmeg, grated

1/2 C. Parmesan cheese, grated (optional)

3 Tbsp Cream cheese

How to Prepare Macaroni and Cheese

Step 1

Bring a pot of salted water to the boil, place the macaroni into the salted water.

Simmer the macaroni until tender (about 8 minutes) and strain, reserving about 1 cup of the cooking water.

Reserve the macaroni in a bowl (not rinsing with water or cooling).

I use 1 Tbsp Kosher salt per gallon of water.

Step 2

Add 1/2 cup of the starchy, water used to cook the macaroni, into the pot; add the cooked macaroni, cheddar cheese, spices and parmesan cheese into the hot water and stir to melt at low heat-about 3 minutes. The starch from the macaroni will help to thicken the sauce. Add a little more water if needed.

Step 3

Add the cream cheese and fold into the macaroni and cheese.

Adjust seasoning.

Note: Enjoy or pour into a casserole dish and top with breadcrumbs, croutons, potato chips... and bake until toasted.

Culinary Basics; The Art of Stocks-Vegetable Stock

Tue, 13 Jan 2026 22:55:21 GMT

Culinary Basics: The Art of preparing Stocks

Vegetable Stock: The Backbone of my Vegetarian Paella

I recently volunteered to prepare vegetable paella for a church Bible group potluck. I was very excited to develop a delicious, new paella recipe and spent time preparing fresh vegetable stock with flavors of the Mediterranean. I always prepare vegetable and fish stocks fresh, as I intend to use them. I’m not a fan of bases or frozen stocks but I sometimes add a small amount of quality base to my stocks.

During my career, I’ve studied paella extensively, in preparation for the CMC exam, as innovation for Campbell’s and Home meal delivery companies I worked with. I’ve also been fortunate to have traveled throughout Spain researching trends, gastronomy and regional recipes. I’ve enjoyed learning about the variety of ingredients used in different chef’s local paella recipes. I’m always surprised with the variances in food quality… I naively assume every cook in Spain is a paella expert. I find it’s the same all over the world, there are great cooks, average cooks and cobblers!

I've only prepared vegetable paella a hand full of times. I make traditional paella recipes often for clients with chicken, shrimp, chorizo, various seafood, peppers, onions, peas, Bomba rice and saffron. At home, I prefer seafood paella. I wish chorizo was a type of seafood or vegetable!

One thing I am absolutely clear on: ingredients and technique matter—especially the stock.

Classic vegetable stock formulations are rooted in Western European and French traditions: carrots, celery, onion or leek, garlic, tomato, cabbage, mushrooms, bay leaf, peppercorns, thyme. These ingredients are quality ingredients, sometimes vegetable trim but still quality ingredients. There are important ratios so that one ingredient doesn’t overpower the other ingredients-it is a recipe for delicious stock-not a garbage can stock.

The vegetables need to be cut to the appropriate size for quick simmering and vegetable stock is not boiled. Vegetable stock is cooked briefly, 45 to 60 minutes works well. When these simple cooking instructions are not respected the result is bitter or old tasting vegetable stock. This becomes bitter or old tasting food for the customers.

A vegetable stock with mirepoix, cabbage, mushrooms makes sense in certain applications, for certain recipes—but why would we use a mushroom or cabbage-forward stock in a paella? It doesn’t make culinary sense. Paella is a Mediterranean dish originating in the Valencia region of Spain as a humble meal cooked on an open fire. I’ve enjoyed wonderful paella meals in Valencia prepared with water-not stock, prepared with rabbit, snails and local beans. While traveling through Spain this spring I researched and sampled many styles of paella… no mushrooms, no carrots, no celery and no cabbage.

I’ve always been a fan of delicious vegetarian food and especially celebrating vegetables in their own right. During my time instructing at St. Andrew’s Café at the CIA, I frequently featured vegetable soups like spicy black bean and curried butternut squash. It quickly became clear that preparing vegetarian black bean soup with a traditional European vegetable stock simply didn’t make sense—the flavors were disconnected and unfocused.

I also noticed my students often struggled to cut perfect diced peppers for garnish, which meant we had an abundance of beautiful pepper trim. Rather than discard it, I began developing a pepper-and-onion stock using that trim specifically for the black bean soup. The results were excellent. It became obvious to me that preparing quick, targeted vegetable stocks designed for specific menu items was not only practical, but far more functional and respectful of the ingredients.

It’s also worth noting that many cultures rely simply on water to cook soups and rice dishes, allowing seasoning, technique, and the primary ingredients to define the final flavor. Stock is not mandatory—it is a tool in the Chef’s toolkit and like any tool, it must be used intentionally and with respect and understanding.

Over the years, I’ve read blogs encouraging home cooks to save and freeze assorted vegetable scraps, eventually turning them into stock. Basically, when the container of frozen scraps begins to overflow… it’s time to make stock. As a consultant, I’ve also walked into professional kitchens where a stockpot sits on the back burner with unmeasured peels and scraps of wildly inappropriate trim tossed in randomly. Quite honestly, this gives me nightmares. Random scraps do not equa l thoughtful stock. Stocks require a formula for standardization and yield!

Making stock—vegetable or otherwise—requires intent, restraint, and respect for the craft . A stock should support the dish, not overpower or lessen the dish. Whether you choose a carefully composed vegetable stock or plain water, the goal remains the same: clean flavor, proper technique, and a deep respect for tradition and purpose.

At TWG Consulting LLC, we help organizations bring great ideas to life—from the kitchen to the consumer. If your operation wants to rethink how to profitably prepare delicious food at scale, I can help you get there

Paella

Tue, 13 Jan 2026 19:28:38 GMT

Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans.

Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra , prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat.

Paella is all about the rice!

Paella
I volunteered to prepare vegetarian paella for a church Bible group potluck. I've only prepared vegetable paella a handful of times and was excited for the challenge...

I prepare traditional paella recipes often. For clients I prepare paella with chicken, shrimp, chorizo, Bomba rice, saffron, various seafood, peppers and onions. At home, I prefer seafood and chorizo... I wish chorizo was a vegetable hahahaha

I was very thoughtful in preparing a vegetable stock with flavors of the Mediterranean, stocks are the backbone of the professional kitchen.

I studied paella extensively in preparation for the CMC exam, traveled throughout Spain researching regional methods, and developed multiple paella recipes over the years for home meal delivery clients. One thing I am absolutely clear on: ingredients and technique matter—especially the stock .

Vegetable Paella

Prep Time: 4o min

Cooking Time: 25min

Yield: 4 portions

Ingredients

4 Tbsp Olive oil

3 ea Garlic, whole cloves (peeled) minced

1 Cup Spanish Onions, small dice

1 Cup Red Bell Peppers, small dice

1 Cup Green Bell Peppers, small dice

1 Cup Zucchini, small dice

1 Cup Yellow Squash, small dice

1 Cup. Bomba Rice

1 Tbsp Tomato paste

t.t. Kosher Salt & Crushed Black pepper

4 Cups Vegetable stock hot

1 Tbsp Saffron

1 tsp Smoked Paprika

4 Tbsp Artichoke hearts, in Olive Oil

3 Tbsp Calamata olives

Lemon slic es or wedges

How to Prepare Vegetable Paella

Step 1

Heat olive oil in a sauce pot, when hot add the garlic, peppers and onions, lightly sweat for 5 minutes until softened...

Step 2

Add the rice to the onions and pepper blend and toast it (parch it) stirring with a wooden spoon to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper.

Add the tomato paste and stir well into the rice and peppers-cooking out some of the acidity of the tomato.

Step 3

Add the spices and 1/3 of the hot vegetable stock, stirring with a wooden spoon to mix with the rice. Bring the water to a simmer & cook slowly on top of the stove for 5 minutes.

Add the zucchini and yellow squash and 1/3 more hot vegetable stock and continue to simmer. Cook for 5 or 6 minutes.

Add half of the remaining hot stock and simmer, when this stock has cooked into the rice, taste the rice for doneness to determine if you need more liquid for the rice to be tender. Begin toasting the rice on the bottom of the pan.

This final stage is creating a crust on the bottom of the pan. This bottom layer is called the socarrat.

Paella is all about the rice!

Season to taste.

Garnish with delicious artichoke hearts, calamata olives and lemon slices.

Copy of Beginners Recipe: Breakfast Burrito

Wed, 07 Jan 2026 18:17:15 GMT

Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence.

We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed.

Every burrito was warm, fresh, and full of flavor.

When food is made with love, even the most straightforward breakfast is memorable.

Burritos for beginners

Whether served for breakfast, lunch, or dinner, a well-made burrito showcases both culinary technique and comfort.

This recipe is outstanding, and one of the best parts is how easily you can adapt the fillings to suit your preferences. Whether you lean toward classic beans and rice, roasted vegetables, braised meats, or breakfast favorites, the burrito becomes a blank canvas for creativity and flavor.

Burritos

Prep Time: 60 min

Cooking Time: 15 min

Yield: 4 portions

Ingredients

4 ea Flour tortilla; 8 or 10 inch

1 C Cheese, shredded (cheddar, jalapeno Jack, quest etc...)

1. C Tomato salsa/ chopped tomatoes

1 C. Breakfast meat, cooked (bacon, smoked ham, chorizo, etc...)

1 C Ground beef, chili spices

4 Tbsp Cheddar, shredded

4 Tbsp Sour cream, salsa, hot sauce etc...

How to Prepare Burritos

Step 1

Set up mise en place of the fillings you plan to roll into your burrito.

Warm a tortilla to soften for rolling, place the tortilla onto a clean surface.

Spoon scrambled eggs, shredded cheese onto tortilla and add bacon stips in the center being careful to leave room to roll the tortilla.

Step 2

If you like, add salsa or diced tomatoes, shredded cheese, avocado, etc... again, being careful not to overstuff or the burrito will crack/split.

You can also serve these on the side!

Step 3

Roll the tortilla halfway; fold the left & right side in, then roll completely. Cut in half or quarters and enjoy.

Tenderloin Steak

Tue, 06 Jan 2026 14:57:29 GMT

Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons.

Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.

Tenderloin (Beef Steak)

Beef tenderloin is prized for its tenderness and mild flavor. Tenderloin comes from the inside of the loin area (a muscle that is not exercised so it has very little connective tissue or collagen).

As the flavor is mild, tenderloin is often served with delicious Bearnaise or Madeira sauce.

Tenderloin is fabricated into a variety of cuts, defined by location on the tenderloin, size & cooking method.

The Chateaubriand is cut at the large end-generally roasted for two people & served tableside. Moving to the center, portions are cut into individual steaks known as filet mignon steaks and slightly smaller tournedos , round cuts often wrapped with bacon to add richness. Smaller, neatly trimmed slices from the same area are commonly referred to as medallions , (2 per portion) mignonettes (3 per portion) and tenderloin tips. There is also a 'chain' of fatty meat along the tenderloin, usually trimmed or ground.

Prep Time: 2o min

Cooking Time: 20 min (cooking/ resting)

Yield: 4 portions

Ingredients

1 1/2-2 lbs. Filet Mignon (cut into eight, 2.5 -3 oz medallions)

note-the beef should be at room temperature-not cold from the refrigerator.

4 oz. Olive oil

1 Tbsp Black pepper

1 Tbsp Spices, optional (such as garlic, mushroom powder, herbes de Provence etc..)

2 Tbsp Herbs, thyme or rosemary

tt Kosher Salt

How to saute Beef Tenderloin

Step 1

Place the medallions onto a tray and season with salt, pepper and any dry spices you may prefer.

Step 2

Heat the pan to high heat. You can use a saute pan (sloped sides) or a cast iron pan-Be sure not to crowd the pan with too many medallions at one time. Add the oil and allow to heat (about 1 minute only).

This is the same cooking method with a black pan-

Place the medallions into the hot oil and let the beef get a nice brown crust-do not move the beef medallions or poke them. Cook until the sides begin to brown (about 3 minutes). Carefully invert and cook for 2 additional minutes.

The medallions (cut into this size) are medium rare when brown on both sides-if you want the meat to be more cooked, simply lower the heat and cook for an additional minute

or two-use a probe thermometer to test for doneness.

This is the same cooking method with three mignonettes of beef.

Mushrooms cooking with rosemary in the pan the beef was cooked in.

Step 3

It's important to let the meat rest for a few minutes so the juices redistribute into the muscles.... place the cooked medallions onto a plate or tray, tented loosely with foil to rest.

If you are preparing a sauce in the pan you cooked the medallions in, simply add a little butter or oil to heat, then add the ingredients (such as mushrooms, shallots, herbs, stock, cream etc...)

After the steak has rested for a few minutes, place onto plates with sauce.

Zesting and cutting Orange Supremes

Sun, 04 Jan 2026 16:01:21 GMT

Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors!

Types of Oranges:

There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange , recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges , which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges , characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges , known for their bitterness, are mainly used in making marmalade and flavoring liqueurs.

Oranges 101

Oranges and Citrus Fruits : Oranges, one of the most popular citrus fruits worldwide, are cultivated in various regions, including the United States, Brazil, Spain, and China. They are celebrated not only for their sweet and tangy flavor but also for their versatility. Many types of oranges are eaten fresh or juiced and also used as an ingredient in a range of culinary applications.

Bitter oranges are often used for sauces and condiments such as marmalade—a delicious spread made from the fruit's pulp, juice, and zest. In my travels in Spain and Asia, bitter oranges grew on the streets and were enjoyed as a jam on toast, cocktails and baked goods.

Additionally, the zest and juice from oranges are frequently used to enhance salad dressings, marinades, and desserts, highlighting their ability to elevate flavors in both savory and sweet dishes.

Oranges are a nutrient-rich fruit that provides numerous health benefits. They are an excellent source of vitamin C, which supports the immune system and promotes skin health. In addition to vitamin C, oranges contain dietary fiber, which aids in digestive health, and various antioxidants that help combat oxidative stress in the body. Due to their low calorie content and high hydration level, oranges contribute to overall wellness while satisfying sweet cravings.

Prep Time: 6 min

Cooking Time:

Yield: 1 Cup

3 ea Oranges, rinsed and dried

How to zest and peel an Orange.

Oranges

It makes sense to zest an orange, peel it and cut out supremes and finally, squeeze the orange juice out-great utilization!

Step 1 Zesting

To zest an orange, peel with a vegetable peeler, then slice off the bitter, white pith with a sharp, chef's knife.

or

Use a zester-you get a much thinner, finer zest. It's a matter of preference.

Step 2 After zesting, peeling an Orange

Slice the top and then the bottom of the orange; place the orange on one of the flat sides (top or bottom) and carefully slice from top to bottom, on a curved arch, slicing the skin and pith away but leaving the orange interior.

Then hold the peeled orange in your hand and slice out each supreme/segment by carefully cutting into the side of the orange in a V cut. You cut out the orange supremes between the white, orange membranes and the supremes fall out. Place into a bowl and reserve. Step 3 Juicing the Orange

Step 3 Juicing the Orange

Lastly, place the remaining membrane into a juicer and squeeze out the juice. I usually squeeze out the juice in the orange peels also.

Fruit Crêpes, flambê

Sat, 03 Jan 2026 22:24:49 GMT

Flambéed fruits are often used as an accompaniment or variation in desserts like Crêpe Suzette. Common choices for flambéing include bananas, apples, or berries, sautéed in butter and sugar before being doused in a spirit, such as rum or brandy, and set alight. The flambé technique adds excitement to the dining experience!

Years ago I was dining at Paul Bocuse with some colleagues and one ordered a f lambé served over rum raisin ice cream. He let me taste and it was amazing.

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Crêpe Suzette is a classic French dessert made of delicate crepes with a rich orange-based sauce, often flambéed for an added flair. Traditionally, the c rêpe are made from a batter of flour, eggs, milk, butter and a touch of sugar. (see 'Beginner's Crêpe recipe). The dish is said to have originated in the early 20th century, attributed to a young chef, Henri Charpentier, who prepared it for the Prince of Wales. The dish was named after a young woman, Suzette, who was present during the meal.

The signature sauce for Crepes Suzette typically includes orange juice, orange supremes, orange zest, sugar, butter, and sometimes liqueurs such as Grand Marnier or Triple Sec. Once cooked, the crepes are folded into quarters and plated, then generously drizzled with the flavorful sauce. For a dramatic presentation, the dish is often flambéed at the table, where the liqueur is ignited, creating a beautiful burst of flames that enhances both the visual appeal and the flavor profile of the dish.

Prep Time: 2o min

Cooking Time: 20 min

Yield: 2 portions

Ingredients for Crêpes

8 ea Crêpes

1/2 stick Butter, lightly salted

3 Tbsp Granulated Sugar

1 Tbsp Orange zest

1 1/2 C Grand Marner

3 Tbsp Butter, lightly salted

1/2 Cup Fruit (Berries, Bananas, Orange supremes, etc...)

garnish Powdered Sugar/Whipped Cream

How to Prepare Crêpes

Step 1

Heat your pan;

Add butter, sugar and orange zest, stir with a wooden spoon at medium heat until sugar melts into the butter. (about 3 minutes)

Move the pan off of the flame, add the Gran Marnier and slowly move the pan back above the flame-it will flame up for a few minutes as the alcohol burns. Be careful...

Step 3

Add a little more butter to the crêpes pan. Taste and adjust to the sweetness you prefer.

Place one crêpe into the delicious sauce, flip and fold in half.

Fold in half again (quartered) and place onto a plate. Repeat, serving 4 quarters per

Add the fruit and heat for a minute to warm, spoon over the crêpes and enjoy.

Beginners recipe: Bell Peppers

Fri, 02 Jan 2026 18:29:31 GMT

Bell peppers are the sweet, non-pungent members of the Capsicum annuum family, prized for their crisp texture, juiciness, and vibrant colors. Green, red, yellow, and orange peppers are the same fruit at different stages of ripeness, with sweetness increasing as they mature. In the kitchen, bell peppers are valued for their versatility—equally at home raw in salads, roasted for depth and sweetness, or sautéed as a foundational aromatic in countless cuisines.

Cooking with Peppers

Pepper Varieties
Peppers are remarkably versatile and can be enjoyed raw in salads and on sandwiches, or cooked in countless ways. They’re commonly stuffed, roasted, grilled, or sautéed, and play an essential role in breakfast dishes, stews, soups, and sauces across many cuisines.

I enjoy preparing sofritos in the summer with our garden peppers. Junnie loves to pickle hot peppers and give these as gifts to our friends.

Whether used for sweetness, aroma, or heat, peppers adapt easily to both simple preparations and more complex dishes, making them a foundational ingredient in kitchens worldwide.

Beyond bell peppers, the world of peppers spans a remarkable range of heat, flavor, and regional identity. Mild varieties like Anaheim and poblano offer earthy depth, while jalapeño and serrano bring fresh, bright heat. Hotter peppers such as habanero and Scotch bonnet contribute fruitiness alongside intense spice, and dried chilies—like ancho or guajillo—add complexity and smokiness. Each variety brings its own balance of heat, aroma, and character, allowing cooks to fine-tune both flavor and intensity.

Paring & Cutting Bell Peppers

Prep Time: 5 min

Cooking Time: 0 min

Yield: 1 portion

Ingredients

1 ea Bell Pepper

New Title

How to Prepare Sliced & Diced Peppers
Wash the peppers in cool water; there are several ways to pare a pepper...

Many cooks simply slice the top (area where the stem is) off about an inch from the top-and discard this whole piece. This seems very wasteful to me!

A better method is to place the pepper on it's side, on a clean cutting board. Split the pepper in half and then quarters the long way with a small chef's knife. Then simply pare out the seeds and veins from the pepper. These are eaten in some countries-so consider using these in salads, soups etc...

I like to use a paring knife and cut down from the top area where the stem is to the bottom (on four sides and then simply peel the pepper quarters down from the vine stem. This could be dangerous for beginners until you get very comfortable using a paring knife.

There are a variety of delicious meals with peppers. I like to stuff pepper halves or quarters with ground meat and bake, dice or slice the peppers and use in salads or soups-Sausage & Peppers is a classic!

Roasted pepper halves is also fantastic... Simply drizzle with olive oil, salt and pepper and bake or roast.

Beginner's recipe: Sausage and Peppers (sandwich)

Fri, 02 Jan 2026 17:31:36 GMT

Years ago I was competing in Erfuft, Germany with a CIA Culinary Olympic team. When the competition was over, we had time to walk around Erfurt (home of the famous poet Goethe).

There was a man grilling German sausages on a small grill in the center of the town square. I joined the long line of locals purchasing delicious, grilled German sausage with onions-amazing!

Sausage and Peppers

Sausage and peppers is a classic, many cultures have their own version. I love preparing my own sausages these days- plump and juicy, well-seasoned sausages—typically pork—paired with vegetables like hot or sweet bell peppers and onions, slowly cooked until the vegetables soften and caramelize, absorbing the rendered fat and spices from the sausage.

I owned a restaurant for years and had a small catering room for local events. Almost every party had sausage on peppers on the menu!

Culturally, sausage and peppers reflects immigrant cooking at its best: economical, adaptable, and deeply satisfying. It can be served piled onto a crusty roll, spooned over polenta, or plated simply with bread to soak up the juices. Variations appear across regions and households—some add tomatoes, hot peppers, potatoes...

Prep Time: 1 hour

Cooking Time: 30 minutes

Ingredients

Yield: 4 portions

Sweet Italian Sausage

2 Tbsp Olive oil

4 ea Italian sausages

2 Cups Onion, peeled and sliced

3 Cups Bell Peppers, deseeded, sliced

2 tsp Garlic cloves, minced

4 ea Hero roll

2 Tbsp Parmesan, Mozzarella, Provolone, shredded (optional)

tt Kosher Salt & Crushed Black Pepper

How to prepare Sausages

Step 1 Cooking the Sausages

Heat a heavy pan, add olive oil and gently place the sausages into the hot oil. Cook for 5 minutes at medium heat to brown the sauces, invert and cook for 4 more minutes. Take the sausages out of the pan and reserve on a sheet tray.

Note-you can also bake or broil the sausages in the oven; I usually prick the sausages to avoid splitting.

To cook, simply bake, saute or broil until the sausages reach an internal temperature of 165° F.

Step 2 Preparing the Peppers
See beginner's onion and bell pepper recipes to learn to cut peppers.

Add the sliced onions and garlic into the pan that the sausages were cooked in, with the remaining fat. Cook for 4 minutes, stirring occasionally-it's ok for the onions to caramelize.

Add the peppers and continue to cook until the peppers are soft-about 10 minutes. Season with salt and pepper.

Step 3 Assembling

Simply spoon the cooked onions and peppers into a casserole and top with whole, cooked sausages or cut the sausages and toss into the peppers and onions-place in the oven for 30 minutes to cook together.

Sausage and Pepper Sandwich

Pick your favorite bread for the sandwich-I like a cruncy, Italian hero roll the best.

Split the hero roll carefully and toast-you can drizzle olive oil or garlic butter onto the roll for an amazing flavor.

(See beginner's garlic bread recipe)

Spoon the hot sausage and peppers into the toasted roll and enjoy! Optional-top with shredded cheese.

Caesar Salad

Fri, 02 Jan 2026 16:16:44 GMT

When I was a student studying culinary arts at the CIA, preparing Caesar salad and fambéed desserts were competencies we were tested on when we were studying in the school restaurants.

Caesar salad is delicious for a variety of reasons... croutons fried or toasted with olive oil provides great texture and is delicious, Caesar salad dressing is an 'umami bomb' of flavor... savory and deeply satisfying notes from anchovies, Worcester sauce, aged parmesan cheese and rich, creamy mouthfeel from the fat from egg yolks.. absolutely delicious.

Caesar Salad

Caesar salad continues to be one of the most popular salads on restaurant menus. In many restaurants I've worked at, Caesar salad was prepared tableside and was a very theatrical presentation. There was always a very tall pepper mill!

When I was a student studying culinary arts at the CIA, preparing Caesar salad and fambéed desserts were competencies we were tested on when we were studying in the school restaurants.

The salad is widely credited to Caesar Cardini, an Italian-born restaurateur who operated restaurants in San Diego and Tijuana during the 1920s. According to the most accepted account, the salad was created on July 4, 1924, when a rush of guests depleted the kitchen inventory. Cardini assembled what he had on hand—romaine lettuce, eggs, olive oil, lemon, Worcestershire sauce, garlic, Parmesan, and croutons—turning necessity into a delicious, signature classic.

Notably, anchovies were not part of Cardini’s original version; instead, the subtle umami flavor came from Worcestershire sauce. Over time, anchovies became a common—and now expected—addition, along with Dijon mustard and other refinements as the recipe spread and evolved.

Prep Time: 30 min

Cooking Time: 10 min for croutons

Yield: 4 portions

Ingredients Dressing

4 Tbsp Anchovy fillets

4 ea Garlic cloves

1 tsp Kosher Salt

2 Tbsp Egg yolks (pasteurized) or Mayonnaise

1 Tbsp Worcestershire sauce

1 Cup. Extra Virgin Olive oil

2 Tbsp Lemon Juice, freshly squeezed

t.t. Kosher Salt

t.t. Black Pepper, freshly ground

t.t. Parmesan cheese, grated (about 5 Tbsp)

4 Cups Romaine lettuce, torn (or cut) and rinsed in cold water-spun dry

2 Cups Croutons (see recipe in cookbook blogs)

How to Prepare the Salad

Step 1

Assemble mise en place; prepare the croutons and reserve.

Rinse the romaine lettuce leaves so that each leaf is bitesize-you may choose to cut the leaves as well-I prefer torn lettuce leaves. Spin dry and reserve.

Put the anchovy, garlic and salt into a bowl-the salt will help to keep the garlic from sliding around the bowl. Smash with a wooden spoon until this forms a paste. Add the Worcestershire sauce.

Add the egg yolks or mayonnaise at this time and blend.

Slowly drizzle in the olive oil, stiffing to create an emulsion.

Add the lemon and seasonings while continuing to whisk.

Step 2

Place the lettuce, grated cheese and half of the croutons into a bowl, season with salt and pepper, toss until the dressing nicely coats the lettuce leaves. Serve on plates and garnish with additional grated cheese, freshly ground black pepper and croutons-you may also lay an anchovy fillet over each salad if you like.

Arrugula Salad

Fri, 02 Jan 2026 14:37:02 GMT

Arugula is spicy! It's one of my favorite lettuces to make salads with. I like adding toasted nuts, cheeses and sometimes fruits and berries to arugula for great salads.

I prefer an emulsified vinaigrette with honey, olive oil, mustard, lemon & herbs... these days I use a little mayonnaise instead of raw egg yolk for the emulsion.

Arrugula Salad with Pine Nuts

Spring is my favorite time to garden. After a long winter, it’s incredibly satisfying to watch spring lettuces flourish in my cold frames and greenhouse. This is when I direct-sow arugula, spinach, chard, peas, and other cool-season crops into the soil. Once spring truly arrives, dandelion and purslane begin popping up wild—welcome reminders that the garden is waking up.

Arugula is a nutrient-dense leafy green known for its peppery flavor and impressive health benefits. It’s rich in vitamins A, C, and K, and provides antioxidants.

I grow a wide range of lettuces and have started documenting how their flavors shift with temperature and terroir—whether grown directly in the ground, in raised beds, or under solar panels.

Prep Time: 20 min

Cooking Time: 0 min

Yield: 4 portions

Ingredients Dressing

1 Tbsp Mayonnaise

1 Tbsp. Honey

1/2 Tbsp Grain Mustard

6 Tbsp Olive oil

2 Tbsp Lemon Juice or Cider Vinegar

t.t. Kosher Salt

t.t. Black Pepper, freshly ground

4 Cups. Arugula rinsed and spun dry

t.t. Kosher Salt

t.t. Black Pepper, freshly ground

2 Tbsp Pine nuts, toasted

tt Cheese, grated (Pecorino, Romano, Parmigiano etc.._

How to Prepare the Salad

Step 1

Wash the arugula in cold water several times, being sure to pick out yellow or old leaves, strain.

Step 2

Put the mayonnaise, honey and mustard in a bowl, slowly whisk the oil into the honey- mustard, creating an emulsion. Add the lemon and seasonings while continuing to whisk.

Step 3

Toss the arugula in the dressing, add half of the toasted pine nuts and cheese and toss-season with kosher salt and freshly ground black pepper. Place onto a plate and garnish with the remaining pine nuts and cheese.

Roasted Whole Duck

Thu, 01 Jan 2026 15:47:14 GMT

One of my most memorable roast duck meals with in Lyon, France. I was in France with two other CIA instructors, cooking a dinner for expats with the local, French chefs. We dined at Paul Bocuse's restaurant one night and Chef Bocuse came to our table to greet us.

He announced he would be roasting a duck for us in the hearth that evening! Can you imagine-the room fell silent and all of the diners looked at us (rather jealousy)...

Three of my favorite duck preparations, each showcasing a different culinary tradition are:

Peking Duck (China)
A highly refined preparation where the duck is air-dried, roasted until the skin is exceptionally crisp, and traditionally served with thin pancakes, scallions, cucumber, and hoisin sauce. The focus is on lacquered skin and precise carving. I had this meal several times in Beijing with some of the amazing Campbell Soup leadership team.

Duck à l’Orange (France)
A hallmark of French cuisine, this dish pairs roasted duck with a bittersweet orange sauce made from a gastrique (bitter, caramelized sugar), vinegar, citrus, and stock—highlighting the balance of richness and acidity.

Confit de Canard (France)
Duck legs are salt-cured, slowly cooked in their own fat, and then crisped before serving. Originally a preservation method, confit delivers deeply savory flavor and meltingly tender meat. I enjoyed duck confit many times with Beaujolais while in France.

Roasted Duck

Roasted duck is global classic. To me, the objective is preparing a delicious, crispy skin with tender, moist meat.

Proper roasting allows the generous layer of fat beneath the skin to slowly render, basting the bird as it cooks and creating exceptional depth and moisture. Traditionally seasoned simply with salt and aromatics, roasted duck pairs beautifully with both savory and sweet accompaniments—roasted yams, root vegetables, cabbages and greens to fruit-based sauces—making it a timeless centerpiece in both rustic and refined cuisines.

Roast ducks, Pekin style are served as street food in many SE Asian cities

Duck necks, giblets and parts are very popular in Asian stores.

Prep Time: 3o min

Cooking Time: 60 min

Ingredients

Yield: 2 portions

I ngredient Amount

1 ea. Whole Duck (leave in the refrigerator for one day, uncovered, to dry the skin)

1 ea Spanish Onions, halved or quartered

2 ea Carrots, peeled and bcut into large pieces

2 ea Celery stalks, washed and cut into large pieces

2 Tbsp Lemon, halved

1 ea Bay leaf

3 ea Fresh Herbs (thyme, parsley, rosemary)

2 Cups Chicken veloute

tt Kosher Salt and Black Pepper

Step 1

Preparing the Duck

Place the vegetables into a large casserole pan, season with salt and pepper.

Take any giblets, neck etc.. from the cavity of the duck. Place in the pan with the vegetables.

Season the inside of the duck with salt and pepper; place the lemon and herbs into the cavity of the duck, season the skin with salt and pepper.

Optional-truss the duck with butchers twine

(trussed chicken on the left; twine goes across front, legs and under frame to protect the breast)

Place the duck onto the vegetables or onto a rack, above the vegetables.

Place into a preheated oven (350° F) and roast for one hour. Check to be sure the skin isn't browning too quickly-you can tent a small square of foil over the skin to protect it-but you want the skin brown and crispy.

Step 2

When the duck reaches an internal temperature of 165° F and is golden brown, take the duck from the oven and let rest for 20 minutes, tented with foil to keep it warm. (you can simply place the rack with the duck on it, onto a sheet pan)

Place the vegetables into a bowl and hold warm. These are healthy and delicious!

Add chicken veloute to the roasting pan and stir the fond with the veloute to create a delicious pan gravy. (with the roasted neck and giblets); season and strain the gravy.

Step 4

To serve the duck, Remove the legs first. Move one leg gently away from the body and cut through the skin between the breast and thigh. Bend the leg outward to expose the hip joint, then 'pop' the hip out and cut cleanly through the joint to remove the thigh. Repeat on the other side. The legs don't have a lot of meat so I serve one leg, one thigh and half a breast per person.

To remove the breasts, run your finger over the top of the breast in the center, cut the breast with the knife slicing down either side of the center breast bone.

(from top down to wing)

Next, move the breast away from the rib cage, and slide the knife blade alon the rib bones, pulling/ peeling the cooked breast from the frame.

Repeat on the opposite side.

Slice the breasts into three pieces and serve the breast skin-side up, the skin should be crispy and brown.

Roasted duck is excellent with fruit such as berries, citrus, peaches, pineapple and even watermelon .

Beginners recipe: Shrimp Cocktail with Cocktail Sauce

Wed, 31 Dec 2025 17:14:47 GMT

My favorite shrimp are 16/20 tiger shrimp!

I love the crunchy bite and visual appearance. I always get 'shell on' so I can use the shells for stocks and sauces.

Shrimp are classified primarily by size, typically expressed as a count per pound (for example, 16/20 or 26/30), with smaller numbers indicating larger shrimp. For shrimp cocktail, larger sizes—such as U10, 16/20, or 21/25—are preferred for their dramatic presentation and juicy bite.

Shrimp can be purchased fresh or frozen, head on or off, raw, cooked, peeled...

Common types include white shrimp (mild and tender), brown shrimp (slightly firmer with a deeper, iodine-rich flavor), pink shrimp (sweet and delicate), and tiger shrimp or prawns (large, meaty, and visually striking).

Shrimp Cocktail with Cocktail Sauce

Shrimp cocktail, a classic of American steakhouses and holiday tables, has a surprisingly layered history. While chilled shellfish with sauces dates back centuries in Europe, the modern shrimp cocktail emerged in the early 20th century, gaining popularity in the United States during the Prohibition era, when briny seafood and bold sauces paired well with clandestine cocktails.

At the same time, coastal regions of Mexico developed their own, cóctel de camarón —a vibrant, salsa-like appetizer served cold or warm with citrus, chile, avocado, and onion. I often prepare something similar with shrimp, clams and scallops-amazing.

The trick to poaching shrimp is to simmer in a delicious court bouillon just until the shrimp curls into a 'C' shape-then quickly strain and cool on a sheet tray. It doesn't make sense to shock the shrimp in iced water and rinse off all of the poaching flavors. I cool the court bouillon and store the shrimp in it-adding a little vinegar and salt to increase the crunch!

Shrimp Cocktail

Prep Time: 30 min

Yield: 4 people

Ingredients

1 lb. Shrimp, shell-on (16/20 size)

2 qts Water

1 Cup. Cider Vinegar (red or rice vinegar work great too)

3 ea. Bay leaves

1 eacc Lemon, sliced thinly

2 Tbsp Bouquet garni (carrot, celery, leek white, parsley, thyme)

1 tsp Kosher Salt

How to Prepare Shrimp Cocktail

Step 1 Court Bouillon

Assemble all of the ingredients;

Add to a pot and bring to a simmer. Simmer for about 6 minutes -if you cook the ingredients for too long, it becomes bitter.

Season to taste. I like to add the shrimp into the court bouillon-you can strain out the vegetables, aromatics etc... if you like.

Simmer for about 6 minutes, until the shrimp begin to curl into a 'C' shape and are bright red.

Scoop out with a perforated spoon and lay on a sheet pan to cool. If you cool in cold water, you rinse off the delicious flavor of the court bouillon.

I like to strain and cool the court bouillon to store the shrimp cocktail in-I usually add a little salt and vinegar to make the shrimp nice and crunchy!

To peel shrimp, simply loosen the shell along the underside of the shrimp where the feelers are and peel off section by section. I like to leave the tail shell on for shrimp cocktail.

To devein the shrimp, use a paring knife and make a very shallow cut/ slit along the back, pare out the vein (it can be pink, black or red) and run under cold water to clean it out-you can peel off the shrimp trim from where you cut the vein or leave it on.

Beginners recipe: Cocktail Sauce

Wed, 31 Dec 2025 16:46:19 GMT

My first professional cooking job was in a continental restaurant built on a large, docked ship. I was hired as the garde manger cook for my culinary school externship.

During my externship I must have cooked and peeled hundreds of pounds of shrimp, opened thousands of clams and oysters and prepared gallons of tangy, cocktail sauce during that five month period.

I can still remember the aroma of the chili sauce when I opened the number 10 cans...

Cocktail Sauce

Condiments have become very popular as sauces in modern cooking. One of my favorite condiments is Cocktail sauce, as it’s known today.

Cocktail sauce emerged in the late 19th to early 20th century, with the growing popularity of chilled seafood in the United States. Early versions were influenced by European sauces served with shellfish—particularly horseradish-based accompaniments common in Britain and northern Europe.

In America, these sauces evolved into a standardized blend of ketchup, chili sauce, prepared horseradish, lemon juice, worcestershire and seasonings, creating the familiar sweet and tangy cocktail sauce we enjoy with shrimp, clams and oysters.

Cocktail sauce pairs well with seafood because it provides contrast. The acidity brightens mild, briny shellfish, the sweetness balances salinity, and the sharp heat of horseradish cuts through richness while stimulating the palate.

Cocktail Sauce

Prep Time: 30 min

Yield: 1 Qt

Ingredients

2 Cups Chili sauce

1 1/2 Cups Ketchup

3 Tbsp. Cider Vinegar (I like homemade vinegar with sliced peppers for flavor)

1 tsp. Worcestershire Sauce

tt t Prepared Horseradish (I like it tangy & add 3 Tbsp)

2 tsp Lemon juice

t.t. Hot sauce (I like Sriracha)

tt Kosher Salt & Black Pepper

How to Prepare Cocktail Sauce

Step 1

Assemble all of the ingredients;

Add all of the ingredients into a bowl and blend together with a whisk to incorperate.

Season to taste.

Vegetables; Braised Red Cabbage

Sat, 27 Dec 2025 17:23:52 GMT

One of the first thing students at the CIA learn to cook is vegetables. I suspect cabbages are not the most popular veggies in the United States but I'm certainly a fan!

I actually prepared braised red cabbage with a poached, sliced stuffing roll and roasted goose on the 10th and final day of the CMC exam. The CMC proctor made me julienne the core of the cabbage...

Chefs know all about adding vinegar to keep red cabbage from turning blue!

Cabbage preparations

Cabbage is one of the most widely used and nutritionally valuable vegetables in global cuisines, valued for its versatility, affordability, and long storage life. Cabbage belongs to the Brassica family.

Across cultures, different varieties are selected not only for taste and cooking properties, but also for their nutritional and health-promoting benefits.

Green cabbage is the most common variety and a staple in slaws, soups and a classic with corned beef!

Its tightly packed leaves are ideal for stuffed cabbage, stews, and sautés.

Red (purple) cabbage offers a slightly firmer texture and a more assertive flavor than green cabbage, along with striking color that deepens when raw and shifts when cooked. Its deep purple hue comes from anthocyanins, powerful antioxidants associated with reduced inflammation and improved heart health.

Savoy & Napa cabbage s are easily recognized by its crinkled, tender leaves and mild flavor. Because the leaves are thinner and more delicate, these cabbages cooks quickly and work especially well in preparations such as sautés and stir fries.

Across all varieties, cabbage supports digestive health, immune function, and cardiovascular wellness. Its high fiber content aids gut health, while naturally occurring compounds support detoxification pathways in the body. Whether eaten raw, cooked, or fermented, cabbage remains one of the most nutritionally dense and culturally significant vegetables in the global pantry.

Prep Time: 3o min

Cooking Time: 60 min

Ingredients

Yield: 10 portions

I ngredient Amount

1 Cup Onions, small dice .

2 Tbsp Bacon fat

3 Cups Red cabbage, julienne

1/2 Cup Chicken stock

2 Tbsp Red wine

2 Tbsp Red wine vinegar

2 Tbsp Sugar

3 Cups Granny Smith apples, peeled, cored and diced

3 Tbsp Red currant jelly

Sachet ingredients: (1 Cinnamon stick, 1 Bay leaf, 3 Juniper berries, crushed, 3 Peppercorns, cracked)

Salt and black pepper

Step 1

Preparing Braised Red Cabbage

Cut the cabbage in half with a large, chef's knife. Be careful, since the cabbage is round, it rolls easily. Cut the halves into quarters and then slice the core off of the head.

Place the cabbage quarter flatly onto the cutting board and slice as thinly as possible. Place the sliced cabbage into a bowl.

Step 2

Sweat the onions in the bacon fat until tender. (about 4 minutes); add the red cabbage and continue cooking, stirring with a wooden spoon occasionally. (about 8 minutes)

Step 3

Add the liquid ingredients to the cabbage blend, add the sugar and the diced apples; bring to a simmer.

Add the sachet, toss the ingredients well to coat the cabbage.

Return to a simmer, cover and place in a 300° F oven to braise. Stir the cabbage every 20 minutes until tender. (about 30 minutes)

Step 4

Drain the cabbage, remove the sachet, and reduce the remaining liquid until it is very syrupy, add the red currant jelly and blend, add the thickened liquid back to the cabbage.

Adjust the seasoning.

Bread Stuffing Roll recipes

Sat, 27 Dec 2025 15:52:53 GMT

I would consider stuffing poached in a napkin as a roullade or torchon (like a foie gras torchon).

It is a European technique where seasoned bread stuffing is formed into logs, wrapped tightly in a damp linen napkin or cheesecloth (or plastic wrap), and then gently poached to create moist, cohesive, flavorful stuffing 'log', perfect for slicing and serving with gravy. I like to slice and gently toast in butter to serve with pork or poultry.

I learned to prepare stuffing, rolled in a cloth napkin and poached in chicken broth at the CIA. I actually prepared this and served this stuffing roll sliced with roasted goose and braised red cabbage on the 10th and final day of the CMC exam.

European style poached Stuffing

Growing up, our Thanksgiving stuffing was always a simple but deeply satisfying Italian tradition: chopped, sweet Italian sausage, onions, celery and day-old, toasted, Italian bread with eggs packed into the cavity of the turkey. The aroma was incredible, and the juices from the roasted turkey gave the stuffing an unmatched richness and moisture. I especially loved the 'cavity' stuffing the following day.

Today, best practices have shifted. To ensure food safety—and to prevent undercooking the turkey—most people prepare stuffing outside the bird.

Cooking the stuffing separately allows the turkey to reach 165°F safely (and quickly) while giving chefs more control over texture, seasoning, and browning. I always add rich, delicious turkey broth to my stuffing. It’s every bit as flavorful, with improved consistency and far fewer risks.

Prep Time: 3o min

Cooking Time: 30 min

Ingredients

Yield: 10 portions

3 Tbsp Butter, melted

2 Cups Bread, small dice, toasted (crusts optional) (bagels are great to use)

Seasoning

3 Tbsp Butter, melted

1/2 Cup. Onions, minced & sweated

1/2 Cup Celery, minced & sweated

1 Cup Apple, granny smith, peeled/cored & diced (optional)

1 sprig Thyme, fresh, picked

1/4 tsp. Poultry seasoning

1 Cup Turkey or chicken stock

2 ea Eggs

1/2 Cup. Bacon, Breakfast Sausage, Sweet Italian Sausage, cooked-chopped (optional)

t.t. Salt

t.t. Black pepper

How to prepare Stuffing

Step 1

Chop the bacon and render in a warm pan-no butter or oil needed. Brown lightly and coat the croutons in the bacon and rendered fat, season and bake until lightly browned.

Step 2

Sweat the onions and celery in the pan you rendered the bacon-(you may need to add a little butter) for 3-4 minutes, add the seasonings and turkey stock and reduce by half.

Mix the egg with the stock with a whisk, add the cooked onion and celery mixture.

Toss the egg and onions blend with seasonings and croutons, together in a bowl.

If adding cooked sausage, nuts, diced apples, etc... add now and cool with the onions/celery mix.

Step 3

Place some of the stuffing onto a clean, damp cloth napkin or plastic wrap;

Roll the napkin tightly around the stuffing, forming a log. Try to avoid gaps or holes in the stuffing. It should resemble a sausage.

Roll each end several times, twisting to create a small 'knot' and tie the ends with string tightly, with the knots as anchors. This will stop the stuffing from coming out of the ends.

Transfer to a pot of simmering water if using plastic wrap, chicken broth if using a napkin, cover with a clean napkin and then place a plate on top to submerge the stuffing rolls; poach gently for 30 minutes to cook. Turn off the heat and let the stuffing cool in the water.

Cookies: Italian Ginetti Cookie

Wed, 17 Dec 2025 18:56:37 GMT

Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. This is a cookie my mother baked at Easter time.

The lemon sugar crust is delicious... perfect with coffee or tea.

Italian Genetti Cookies

Italian Genetti cookies are a traditional Easter celebration cookie, known for their light, cake-like crumb and simple anise-forward flavor.

We make these cookies with eggs, butter, and baking powder rather than heavy creaming, they reflect classic Italian home baking—delicious, simple, and for sharing at holidays, weddings, and family gatherings.

Often finished with a thin sugar glaze and festive sprinkles, Genetti cookies are more about texture and aroma from the wonderful, local lemons than richness.

The subtle licorice notes from anise (or anise extract) give them their distinctive character, while the soft interior makes them ideal for serving with espresso or after-dinner coffee.

Genetti Cookies

Prep Time: 20 min

Cooking Time: 30 min

How to Prepare Genetti Cookies

Yield: 30 cookies (depends on the size)

Ingredients

6 ea Eggs

1 Cup Sugar

1 Cup Butter, lightly salted; melted

1 Tbsp Lemon zest

1 Tbsp Orange zest

Anise extract can be used instead of citrus for flavor

4 1/2 Cups AP Flour, sifted

8 tsp. Baking Powder

Frosting

1 Cup Powdered Sugar

1 tso. Water

Simply blend together the sugar and water to make a sweet frosting to drizzle over the genetti after baking

Step 1 Making the dough

Place the sugar and eggs into the mixing bowl with the paddle attachment, paddle at low speed and blend to incorporate (about 3 minutes)

Add the melted butter and zest of lemon and orange; mix for 2 minutes to incorporate.

See Beginner's Blog: Zesting Citrus if necessary.

Add the sifted flour and baking powder together in a bowl and whisk to blend together.

Add to the sugar, eggs and butter a little at a time; blend at low speed to create a soft cookie dough-be careful not to overwork. (about 2 minutes at low speed). Scrape several times during this process with the mixer turned off.

Place into the refrigerate to cool for 20 minutes.

Step 2 Portioning

Place the bowl of dough onto the counter and carefully spoon/scoop small balls of the dough onto a sheet pan, lined with parchment.

I use a tablespoon as the scoop size but slightly larger works well also- personal preference.

Step 3 Baking

Bake in a preheated oven at 375 °F for 8--10 minutes, when cookies begin to brown on the bottom, take them out to cool.

As soon as the cookies are warm to the touch, spoon the sugar glaze onto each genetti; add sprinkles if you like.

Enjoy.

Cookies: Snowball Nut Cookie

Wed, 17 Dec 2025 17:39:26 GMT

Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season.

I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives.

It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee.
My mother and aunts began baking cookies the day after Thanksgiving. They filled the freezer with shoe boxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!

Snowball Cookies

Snowball Cookies, a delicious, melt in your mouth, nut cookie to bake and enjoy.

Mexican wedding cookies are a classic nut-based shortbread, prized for the tender texture and rich butter flavor. Finely chopped or ground, toasted pecans give these cookies their characteristic crumb, while a generous coating of powdered sugar adds sweetness without masking the nutty depth.

This cookie appears in many culinary traditions, each with its own name and subtle variations. In the United States and Mexico they’re commonly called Mexican wedding cookies; in Spain and much of Latin America, polvorones; in Austria, Vanillekipferl; ; and in parts of Eastern Europe, snowball cookies or tea cakes. Despite regional differences, the core technique remains the same: a delicate butter dough enriched with nuts and finished simply, letting texture and balance take center stage.

Snowball Cookies

Prep Time: 20 min

Cooking Time: 30 min

How to Prepare Snowball Cookies

Yield: 30 cookies (depends on the size)

Ingredients

1 Cup Butter, lightly salted; room temperature

1/2 Cup Powdered Sugar

pinch Kosher Salt

2 tsp Vanilla Extract

1 3/4 Cups AP Flour, sifted

1 Cup Toasted Pecans, chopped

Step 1 Making the dough

Place the sugar and butter into the mixing bowl with the paddle attachment, paddle at low speed and cream to a light, fluffy texture. (about 3 minutes) You will periodically turn off the machine and wipe the paddle, sides and bottom for a smooth consistency.

note-if the butter is too cold, grate or microwave for a few seconds to soften.

Add the salt and vanilla; mix for 2 minutes to incorporate.

Add the sifted flour to the creamed sugar and butter and blend at low speed to create a soft cookie dough-be careful not to overwork. (about 2 minutes at low speed). Scrape several times during this process with the mixer turned off.

Add the pecans and gently fold to incorporate. Place into the refrigerate to cool for 20 minutes.

Step 2 Portioning

Place the bowl of dough onto the counter and carefully spoon/scoop small balls of the dough onto a sheet pan, lined with parchment.

I use a teaspoon as the scoop size but slightly larger works well also- personal preference.

Step 3 Baking

Bake in a preheated oven at 350°F for 8--10 minutes, when cookies begin to brown on the bottom, take them out to cool.

As soon as the cookies are warm to the touch, place onto a sheet pan with powdered sugar sprinkled on the bottom-sprinkle additional powdered sugar on top.

Enjoy.

Cookies: Pignoli

Mon, 15 Dec 2025 19:54:48 GMT

Years ago I traveled to Santa Fe and Alburque with my son Ciro. We enjoyed fantastic Southwest cuisine at local shops and cafes.

A highlight was purchasing fresh pine nuts in the shell- a little challenging to get the nuts out of the shells but the flavor was fantastic.

Pignoli Nut Cookies

Pignoli cookies are a classic example of Italian baking at its most elegant—the recipe has only a few, simple (expensive) ingredients and isn't very challenging to prepare.

The result is delicious, unmistakable almond and toasted pine nut flavor, Pignoli cookies are crisp on the outside, tender and chewy within.

I've enjoyed many local cookies while traveling in Italy and this recipe reminds me of being there...

I always associate pignoli cookies with the Christmas holidays but bake this recipe with walnuts, pecans and hazelnuts throughout the year.

Prep Time: 20 min

Cooking Time: 20 min

How to Prepare Pignoli Nut Cookies

Yield: 12 portions

Ingredients

16 oz Almond paste

1 Cup Granulated sugar

3 Tbsp AP Flour, sifted

1/2 tsp. Kosher salt

1 Tb Vanilla extract

2 ea Egg whites, whisked

2 Cups Pine nuts

Step 1 Making the dough

Place the almond paste and sugar into a mixing bowl and cream; blending until the almond paste is smooth.

Add the flour, salt and vanilla and blend for 30 seconds, wipe the bowl. Add the egg whites and mix just to incorporate.

Do not overmix.

Step 2 Forming

Form the dough into small balls using a teaspoon or measuring spoon.

Carefully dip each ball into the pine nuts and coat-it's sticky so you can periodically rinse your fingers in cold water to help with the sticking. Place onto a sheet pan with parchment about 2 inches apart-the cookies spread.

Step 3 Baking

Bake in a preheated oven at 350ºF. Bake until golden brown and firm. (about 15 minutes).

Step 4 Storing/ eating

Store in a covered container, you can freeze if you like.

Sausages

Mon, 15 Dec 2025 18:34:36 GMT

I taught garde manger for years at the CIA... it was one of my favorite classes. I love caviar, foie gras, preparing hors d' oeuvres, decorative platters and especially forcemeats. And yes... I love making watermelon carvings too!

Sausages

Winter is the perfect season for practicing—and enjoying—garde manger and charcuterie. I especially love preparing gravlax for the holidays, along with terrines, pâtés, and galantines for friends and family gatherings.

After finally purchasing a meat grinder, I was reminded just how much juicier and more flavorful homemade sausages can be.

The first batches I made—sweet Italian, chorizo, and breakfast sausage patties—were a revelation: deeply seasoned, succulent, and far superior to anything store-bought.

Note: always poach off a sample of the forcemeat and evaluate for flavor and texture before assembling!

Prep Time: 1 hour

Cooking Time: 30 minutes

Ingredients

Yield: 4 portions

2 lb. usable, Pork butt; cubed

(I like 75% pork meat to 25% pork fat) pork butt is very close to that percentage.

I like to take out the bone and cut the pork myself,

trimming pieces of bone, connective tissue and the outer skin.

Breakfast Sausage

1/8 oz White pepper, ground

2 Tbsp Kosher salt

1 Tbsp Poultry seasoning

1/4 tsp Sage, ground

2 oz Cold water

Sweet Italian Sausage

1/8 oz BlackWhite pepper, ground

2 Tbsp Kosher salt

1 Tbsp Paprika, sweet Spanish

3 Tbsp Fennel seeds, whole

2 tsp Garlic powder

2 oz Cold water

2 Tbsp Parmesan cheese, grated (optional)

Hot Italian Sausage

1/8 oz Cayenne pepper, ground

2 Tbsp Kosher salt

1 Tbsp Paprika, sweet Spanish

1 Tbsp Pimenton powder

2 Tbsp Red pepper flakes

2 Tbsp Fennel seeds, whole

2 tsp Garlic powder

2 oz Cold water

2 Tbsp Parmesan cheese, grated (optional)

Chorizo Sausage

1/8 oz White pepper, ground

2 Tbsp Cumin, ground

3 Tbsp Coriander seeds

1 tsp Paprika, sweet Spanish

2 Tbsp Kosher salt

1 Tbsp Garlic powder

2 oz Cold water

How to prepare Sausages

Step 1 Fabricating & Marinating

Always chill the ingredients and equipment you will be working with!

Cold! Cold! Cold!

Mix the salt and seasonings for the sausage style you plan to prepare with pork butt cubes and refrigerate for 2 hour.

Step 2 Preparing the forcemeat
Grind the meat seasoned meat one time through through 3/8" coarse plate on meat grinder. Cool the meat and clean the coarse plate to avoid clogging or fat smears. Chill the grinding equipment if necessary. Repeat or grind through a smaller die (8" fine plate).

Add additional seasonings or garnishes (whole seeds, macerated & dried fruit, cold, sauteed mushrooms, etc..). Place ground meat in mixer, add cold water and mix on speed #1, pulsing for 1 minute.

Step 3 Assembling the Sausages

Make a taste test, poach in water; taste, adjust seasonings if necessary.

Rinse sausage casings in cold water, soak for 20 minutes and place the casing onto the sausage stuffer.

Place a sheet pan with cool water under the area the sausages will come out of the grinder, add the seasoned, ground meat into stuffer without air pockets and plunge into grinder (no blade) steadily to fill the sausage casings.

Stuff into prepared sheep casings, measure and pinch into 5-inch lengths, twist links and cut apart at twists.

If making patties, use a scale and portioning tools to quickly prepare the patties.

Refrigerate and store until use

To cook, simply bake, saute or broil until the sausages reach an internal temperature of 165° F.

Mother Sauces: Sauce Tomat

Mon, 08 Dec 2025 19:42:51 GMT

I was amazed to learn of a French Tomato sauce (Sauce Tomat) as a young, CIA students many years ago. It's very different than the Italian sauce my mother made each week for Sunday dinner.

I enjoy purchasing cases of inexpensive, local tomatoes in late summer called 'seconds'. These tomatoes are generally ripe, bruised tomatoes which I wash, chop and freeze to invite a taste of summer in my kitchen during the cold, winter months.

Tomato Sauce

I'm a fan of proper culinary technique. I believe stocks are the backbone of a kitchen and the Mother Sauces are important for braises, soups, stews and small sauces.

In classical French cuisine, the mother sauces form the foundation of countless preparations, and tomato sauce—rich, aromatic, and deeply satisfying—is one of the most versatile.

Long before contemporary interpretations, Escoffier’s version emphasized gently sweating aromatics (carrots and onions) in pork fat, adding roux and then tomatoes and stock to build depth of flavor.

This sauce is delicious but generally used as an ingredient for other sauces, soups and dishes. It showcases how classical methods continue to shape modern kitchens. It’s a staple every chef should master—straightforward, adaptable, and consistently delicious.

Chefs in the past would prepare large batches of Sauce Tomat and then conveniently use these sauces for small sauces, soups, braises etc...

Sauce Tomat

Prep Time: 30 min

Cooking Time: 90 min

Yield: 4 portions

Ingredients

3 oz. Olive oil

1/4 Cup Carrots, small dice

1/4 Cup Celery, small dice

1/2 Cup Onions, small dice

1 clove Garlic, peeled , optional

2 sprigs. sachet d'epices leaf

2 pints San Marzano tomatoes, fresh/canned

4 Tbsp. Tomato paste

1 Cup Homemade veal or beef stock

1/2 tsp Kosher Salt

t.t. Black pepper

Water

How to Prepare Tomato Sauce

Step 1

Heat the olive oil or render the pork fat in a heavy pot, add the vegetables and cook, stirring with a wooden spoon, until tender, about 2 minutes; do not caramelize.

Step 2

Heat fat and flour (equal parts) in a separate pot, whisking to develop a smooth, light colored (blond) roux. As you become more comfortable cooking with roux, you can simply add the extra fat to the vegetables, then add the uncooked flour to the vegetables (with fat) and build the roux into the vegetables.

This is helpful to eliminate using a second pot, not necessarily better.

Add the sachet d'epices of bay leaf, peppercorns, thyme and parsley.

Step 3

Add one can of tomatoes & break up with a spoon while cooking in the oil. You can certainly use chopped tomatoes or put the tomatoes in a blender before adding to the oil.

If you use fresh tomatoes, you may choose to blanch the tomatoes in hot water & peel the skin off; cut in half & deseed.

Add the tomato paste, stock, salt & pepper.

Cook at low temperature for one hour or until the sauce has thickened.

Step 4
It seems like a family tradition to use the empty tomato can to hold your spoon as the sauce cooks...

At home I often place a heavy, grill pan on the burner and put the pot onto the grill pan. This helps to stop scorching or burning the roux.

This sauce is great on macaroni, although generally used as an ingredient for other dishes.

Beginners Recipe: Garlic Bread

Wed, 03 Dec 2025 17:33:28 GMT

Choosing Garlic:
For the best flavor, select firm, heavy heads with tight skins. Hardneck garlic varieties (such as Music or German Red) offer more complexity and a cleaner heat than most supermarket softneck varieties.

Preventing Bitterness:
Garlic burns quickly. Add minced garlic to warm—not scorching—fat, and cook just until fragrant. Overcooking turns it harsh and metallic.

Balancing Butter & Olive Oil:
A blend of butter for richness and extra-virgin olive oil for aroma delivers a more nuanced flavor and prevents the butter from over-browning under the broiler.

their color and freshness.

Garlic bread is basically bread topped with a blend of garlic and olive oil or butter, toasted or grilled.

Although sliced, Italian bread is most common, it's fun to pre slice a hoagie/hero roll about 3/4 through and pour lightly toasted garlic and olive oil over the loaf-then bake in the oven. Add fresh Italian parsley or even top with fresh mozzarella and bake. People can 'tear' off pieces and enjoy with their meal.

It's important to use a great bread (you can choose your favorite) and good quality garlic and olive oil. I prefer Italian bread or baguette, an imported, Italian olive oil and always use fresh garlic rather than the pre-peeled or chopped available in markets. I actually grow my own garlic these days!

Garlic itself is a remarkable ingredient: pungent when raw, mellow and sweet when roasted, and transformative in most savory dishes. I plant garlic in the fall, covered in a cold frame to overwinter, and harvest in spring and summer; this slow development provides great flavor.

Garlic Bread

Prep Time: 20 min

Cooking Time: 15 min

Yield: 4 portions

Ingredients

8 ea Baguette slices

1/2 C Olive oil or melted butter

1/2 C Fresh Garlic, peeled and minced

3 Tbsp Italian parsley, rinsed and chopped

tt Crushed, black pepper

4 Tbsp Mozzarella cheese shredded; optional

How to Prepare Garlic Bread

Step 1

Slice the bread. 350° F

Peel the garlic by gently smashing the whole clove to loosen the skin and then peeling with your fingers or a paring knife.

Step 2

Split the whole cloves and pick out the thin stem in the center-it's bitter; discard. Slice or mince the garlic.

Step 3

Heat the butter or oil, add the garlic and cook gently at low temperature until lightly browned.

A chopped herbs and crushed, black pepper,

Step 4

Place the baguettes slices, dipped in garlic butter, onto a sheet tray and bake at 350° F until golden brown on top and bottom- enjoy.

Peeling and cutting Pears

Wed, 03 Dec 2025 17:21:10 GMT

There is a large variety of Pears available to cook with. I remember peeling and poaching tiny, Seckel pears for garde manger presentations-challenging!

Pears, like apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development.

Bartlett are juicy and great to eat ripe or for purees and sauces.

Bosc are a little more dense and good for cooking. Red and green Anjou are more versatile and can be eaten fresh in salads as well as cooked in baked goods or savory dishes.

Paring an Pear

Fresh pears are delicious!

Preparing and dicing apples and pears with precision ensures even cooking, nice presentation, and the best texture—whether you’re building a classic tart, a savory chutney, or a simple fruit garnish.

Pears are sweet and one of the highest-fiber fruits, especially when eaten with the skin. Insoluble and soluble fibers support healthy digestion, regulate blood sugar absorption, and promote satiety.

A medium pear delivers vitamins C and K, potassium, and small amounts of copper—all with relatively low caloric density. This makes pears ideal for balanced, nutrient-forward diets.

Prep Time: 6 min

Cooking Time:

Yield: 1 Cup

3 ea Pears rinsed and dried

How to peel a pear.

Paring Pears

When I peel and cut pears, I always use a sharp, paring knife. I prefer not to use a vegetable peeler since the fruit is soft and bruises.

I quarter the pear, and then pare out the pits and core.

Then peel the skin off. Pears tend to break easily if I peel first and then cut the core out.

Next slice the pear into batons and finally dice or slice the long way as pictured below in the tart.

Squeeze a little lemon onto the pears so they don't brown if you aren't cooking them in a recipe.

Cookies: Sugar Cookie

Tue, 02 Dec 2025 17:16:45 GMT

Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season.

I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives.

It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee.
My mother and aunts began baking cookies the day after Thanksgiving. They filled the freezer with shoe boxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!

Sugar Cookies

I like to begin the holiday cookie baking season with sugar cookies. Cookies may appear simple for bakers, but cooks and savory chefs respect that baking requires measuring and technique.

The charm of sugar cookies lies in precision—properly creamed, fluffy sugar and butter, balanced sweetness, and a tender dough.

What makes sugar cookies special is the versatility and simplicity; rolling, cutting, and decorating has become a cherished (messy) seasonal ritual for cooks of every level.

These cookies are a holiday essential, whether you prefer your cookies lightly dusted with colored sugar or finished with royal icing and decorative piping.

And please try the chocolate flavored sugar cookies... reminds me of Oreos!

Sugar Cookies

Prep Time: 20 min

Cooking Time: 30 min

Yield: 30 cookies (depends on the size)

Ingredients

4 Tbsp Butter, lightly salted; room temperature

3/4 Cup Powdered Sugar

2 ea Eggs

2 tsp Vanilla Extract

1/2 tsp. Almond Extract

1 Tbsp. Baking Powder

2 Cups AP Flour

Chocolate Sugar Cookies

Yield: 20 cookies (depends on the size)

Ingredients

1 Cup Butter, lightly salted; room temperature

1 Cup Sugar

1 ea Egg

1 tsp Vanilla Extract

1 tsp. Espresso

2 Tbsp. Corn Starch, sifted

2 Cups AP Flour, sifted

3/4 Cup Cocoa powder

How to Prepare Sugar Cookie cutouts

Left: creaming butter and sugar for vanilla Sugar cookies

Above: adding cocoa to the creamed butter and sugar for Chocolate Sugar Cookies-always add at low speed to avoid the cocoa powder from getting into the air!

Step 1 Making the dough

Put the sugar and butter into the mixing bowl with the paddle attachment, paddle at low speed and cream to a light, fluffy texture. (about 3 minutes) You will periodically turn off the machine and wipe the paddle, sides and bottom for a smooth consistency.

note-if the butter is too cold, grate or microwave for a few seconds to soften.

Crack the eggs into a small bowl. (So you can be sure to avoid getting shells in your cookies).
Add the vanilla, almond and egg, mix for 2-3 minutes to incorporate. The dough should become homogeneous.

* you would add espresso instead of almond extract for chocolate cookies.

Add the sifted, dry ingredients together in a bowl, whisk to incorporate. Slowly add the flour mixture to the eggs and blend at low speed to create a soft cookie dough-be careful not to overwork. (about 3 minutes at low speed). Scrape several times during this process with the mixer turned off. Place onto parchment, flatten slightly; refrigerate to firm up for 1 hour.

Step 2 Rolling out and cutting

Place 1/4 of the dough onto a floured counter (or on a cookie sheet or marble), gently to flatten.

Roll out to about 1/8th inch thick and cut out shapes-I like to have a small pile of flour to dip the cutter into and avoid sticking. Keep dough cold, it will be much easier to work with.

Place shapes onto a sheet pan lined with parchment paper. If the dough begins to stick, place in a cool spot and continue when the dough hardens again.

You can reroll dough the trim and cut more cookies; the cookies are a little less delicate but delicious!

Step 3 Baking

Bake in a preheated oven at 375°F for 8--10 minutes, when cookies begin to brown on the edges, take them out to cool.

Cool and enjoy- or frost if you like.

Beginners Recipe: Grilled Mozzarella

Tue, 02 Dec 2025 17:00:52 GMT

With just a few delicious ingredients and a little attention, you can turn an everyday sandwich into something crisp, gooey, and deeply satisfying... delicious. Try topping the melted cheese sandwich with fresh basil or sun-dried tomato or prosciutto as you take it from the oven-amazing.

A Beginner’s Guide to Melted Mozzarella Sandwich

Grilled cheese may be thought of as one of the simplest sandwiches to make, but mastering it is a challenge. Melting a cheese sandwich under the broiler is another method-very simple and delicious!

It's a cooking lesson in heat control, texture, and balance.

When I teach beginners, I start with grilled cheese because it demonstrates key cooking principles: how to properly use heat, browning reaction, bread choices and how cheese melts.

Melted Cheese Sandwich

Prep Time: 10 min

Cooking Time: 15 min

Yield: 1 portion

Ingredients

2 ea Bread slices (you can choose ciabatta, sourdough, etc... pick your favorite)

2 slices Cheese (American, Cheddar, Mozzarella, etc...)

3 Tbsp Butter, lightly salted or olive oil

Step 1

Set up mise en place of the bread, cheese and butter or olive oil.

Warm a small pan and add butter to melt.

Step 2

Dip the slices of bread into the hot butter on both sides or simply drizzle the hot butter over the bread.

Place into a toaster oven and lightly brown on both sides.

Step 3

Top the toasted bread slices with slices or shredded cheese-mozzarella, Swiss, cheddar etc... and place into the toaster oven and broil until melted.

Be careful to let the grilled cheese cool a little before enjoying.

Beginners Recipe: Scrambled Eggs

Mon, 01 Dec 2025 16:44:15 GMT

Chefs aspiring to become CIA Instructors are often tested on a variety of egg dishes. Omelettes and poached eggs are a little tricky unless you are using your own pan and have practiced and practiced and practiced!

Scrambled eggs are more civilized; Escoffier writes about scrambling eggs with a clove of garlic stuck on the end of a paring knife-I do this sometimes for the amazing flavor...

Try flavoring scrambled eggs with shredded cheese, shaved truffles, smoked ham, veggies or herbs, scrambled eggs with buttered toast is the perfect comfort food.

Scrambled Eggs with Buttered Toast

Scrambled eggs are a simple but revealing test of a cook’s skill. This delicious breakfast is a classic yet the difference between merely acceptable and exceptional scrambled eggs comes down to technique and attention.

Some people prefer runny eggs while others prefer very dry eggs, so it's very important to prepare the eggs 'a la minute' and serve hot! (and ask your customer how they like their eggs...)

Proper whisking, the correct pan and controlled heat to melt the butter and scramble the eggs transform simple eggs into a creamy, tender, custard-like dish that sets the tone for the morning.

Scrambled Eggs

Prep Time: 5 min

Cooking Time: 15 min

Yield: 2 portions

Ingredients

4 ea Eggs

2 Tbsp Milk or Cream (or water)

1 Tbsp Butter or Oil

4 Tbsp optional: Cheddar, shredded

tt Salt & Pepper

How to Scramble Eggs

Step 1

Crack one egg at a time in a small bowl (in case a piece of shell gets in the egg, it's easier to pick it out). I like to hold the egg the long way and simply tap it on the counter (on the side of the egg); then crack in half.

Whisk the eggs with a fork until fluffy-about 4 minutes.

Add the water, milk or cream. Whisk the eggs with a fork or whisk lightly so that the eggs and cream are homogeneous. Season with salt and pepper.

Step 2

Add the butter or oil to a warm pan to heat. The pan should be low heat-teflon is good for scrambling eggs.

Step 3

Add the egg mixture and begin to gently move the eggs around the pan, sides also. You'll begin to see lumps.

If you like smaller lumps, stir more-less stirring gives you larger lumps.

You don't want any browning so monitor the heat and be sure to keep moving the eggs around. The eggs will be scrambled in 2-3 minutes and ready to enjoy.

You can add cheese, cooked vegetables, herbs at the beginning but I like to add at this point to heat them up but not overcook the garnish.

If you like the eggs wet, serve when there is a little uncooked egg still in the pan, the eggs will carry over.

Peeling and cutting Apples

Fri, 28 Nov 2025 15:39:28 GMT

Nowadays there is a large variety of Apples available to cook with.

Apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development.

Firm, tart apples like Granny Smith or Northern Spy hold their structure during baking and bring bright acidity to pies and tarts.

Honeycrisp, Pink Lady, and Jazz offer a balance of sweetness and crunch, ideal for salads, slaws, and fresh applications.

Softer, aromatic varieties such as McIntosh or Cortland break down more readily, making them perfect for sauces, compotes, and purées.

Paring an Apple

I like to eat an apple a day...

and prefer to quarter the apple and take the pits/core out.

Preparing and dicing apples and pears with precision ensures even cooking, nice presentation, and the best texture—whether you’re building a classic tart, a savory chutney, or a simple fruit garnish.

Apples are delicious and naturally rich in fiber—especially pectin—which supports digestion and helps create a pleasant sense of satiety. They provide vitamin C, potassium, and a range of antioxidants that contribute to overall metabolic and cardiovascular health. Many of the phytonutrients are concentrated in the skin, making whole, unpeeled apples a nutrient-dense food.

Prep Time: 6 min

Cooking Time:

Yield: 1 Cup

3 ea Apple, rinsed and dried

How to pare an apple.

Paring Apples

When I dice apples, I always use a sharp, paring knife.

I quarter the apple, and then pare out the pits and core.

Then peel the skin off. Apples tend to break if I peel first and then cut the core out.

Next slice the apple into batons and finally dice.

Squeeze a little lemon onto the apples so they don't brown if you aren't using them in a recipe.

Juicing Citrus Fruits

Fri, 28 Nov 2025 15:38:18 GMT

Fresh citrus juice delivers more than bright flavor and acidity—it’s a concentrated source of vitamin C, folate, potassium, and a range of phytonutrients that help support immune function and overall health. Unlike shelf-stable juice, which loses volatile aromatics and some heat-sensitive vitamins during processing, freshly juiced citrus retains its natural enzymes and vibrant flavor compounds.

Juicing Citrus Fruits

Fresh citrus juice delivers flavor, acidity, sweetness, and balance—important elements Chefs use for savory, garde manger, desserts and pastry recipes.

Hand-juicing preserves delicate oils and gives a cleaner, brighter taste. Whether you’re marinating, finishing a sauce, building a vinaigrette, or preparing a cocktail component, understanding how to select ripe fruit and extract the maximum amount of juice with minimal bitterness is a simple skill that pays dividends across the menu.

Prep Time: 5 min

Cooking Time: 5 min

Yield: 1 Tbsp (depends on citrus fruit being juiced)

1 ea. Orange, lemons or limes (room temperature)

How to juice citrus fruit

Juicing an orange, lemon or lime is fairly simple-Always wash and dry the citrus fruit.

Cut the orange in 1/2 and then quarters with a sharp knife.

Place one of the quarters into the juicer and simply squeeze-I invert and squeeze a second time to get out all of the juices.

Beginner Recipe; Zesting Citrus Fruits

Fri, 28 Nov 2025 15:25:15 GMT

Microplanes—or any fine rasp-style grater—has become the tool of choice for Chefs to remove the outer, aromatic layer of the peel without dragging in the bitter white pith. With the right technique and a sharp Microplane, zesting becomes a quick, precise way to layer in fresh, volatile citrus oils and bring refinement to any dish.

Microplanes are much more efficient than graters or peelers and save time.

Zesting Citrus Fruit

Citrus zest is a simple ingredient used to add brightness, depth and complexity to a dish. The citrus zest is very different than the juice.

In professional kitchens, I like to use the zest to lift vinaigrettes, flavor marinades for meat, enrich pastry creams, and add a clean top note to seafood and vegetable preparations. The key is understanding how to remove just the outer, aromatic layer while avoiding the bitter pith beneath. This technique is straightforward, but when done with intention, it brings a level of finesse and flavor that separates a good dish from a great one.

Prep Time: 5 min

Cooking Time: 5 min

Yield: 1 Tbsp

1 ea. Orange, lemon, lime etc...

How to zest

Zesting an orange, lemon or lime is fairly simple-be careful not to rub/zest too deeply into the skin. Always wash and dry the citrus fruit, zest (scrape) the outer skin only, the wight pithe under the skin is bitter.

I saw Martha Stewart juicing lemons for a preserved lemon recipe and purchased two juicers... green and yellow. Very fun to use.

The zest can be used in recipes, relishes, marinades uncooked or blanched in hot water and then shocked in cool water.

Zests can be cooked in recipes like this compote as well.

Holiday Bread Stuffing recipes

Wed, 26 Nov 2025 20:43:42 GMT

Although I probably enjoy my Thanksgiving gravy a little more than the stuffing or the turkey itself— together, they’re the perfect partnership. For added depth, I often fold in diced, sautéed apples, fresh herbs and toasted walnuts or Italian sweet sausage to the homemade croutons.

I especially love making corn bread stuffing for the holidays. I remember one year my father requested oyster stuffing (he read about it in the NY Times)... hmmm... we tried it but not a family favorite!

I learned to prepare stuffing, rolled in a cloth napkin and poached in chicken broth at the CIA. I actually prepared this and served this stuffing roll sliced with roasted goose and braised red cabbage on the 10th and final day of the CMC exam.

Holiday Stuffings

Growing up, our Thanksgiving stuffing was always a simple but deeply satisfying Italian tradition: chopped, sweet Italian sausage, onions, celery and day-old, toasted, Italian bread with eggs packed into the cavity of the turkey. The aroma was incredible, and the juices from the roasted turkey gave the stuffing an unmatched richness and moisture. I especially loved the 'cavity' stuffing the following day.

Today, best practices have shifted. To ensure food safety—and to prevent undercooking the turkey—most people prepare stuffing outside the bird.

Cooking the stuffing separately allows the turkey to reach 165°F safely (and quickly) while giving chefs more control over texture, seasoning, and browning. I always add rich, delicious turkey broth to my stuffing. It’s every bit as flavorful, with improved consistency and far fewer risks.

Prep Time: 3o min

Cooking Time: 30 min

Ingredients

Yield: 10 portions

3 Tbsp Butter, melted

2 Cups Bread, small dice, toasted (crusts optional)

Seasoning

3 Tbsp Butter, melted

1/2 Cup. Onions, minced & sweated

1/2 Cup Celery, minced & sweated

1 Cup Apple, granny smith, peeled/cored & diced (optional)

1 sprig Thyme, fresh, picked

1/4 tsp. Poultry seasoning

1 Cup Turkey or chicken stock

2 ea Eggs

1/2 Cup. Sweet Italian Sausage, cooked-chopped (optional)

t.t. Salt

t.t. Black pepper

How to prepare Stuffing

Step 1

Coat the croutons in melted butter or oil, season and bake until lightly browned.

Step 2

Cut the onions and celery into very small dice.

Sweat the onions and celery in butter for 3-4 minutes, add the seasonings and turkey stock and reduce by half.

If adding cooked sausage, nuts, diced apples, etc... add now and cool with the onions/celery mix.

Step 3

Mix the egg with the cooked onion and celery mixture.

Toss the celery, onions, apples, thyme, seasonings and croutons together in a bowl.

Transfer to a buttered casserole dish.

(Two different sized casseroles are shown)

Step 4

Bake uncovered at 350°F until lightly browned. (about 20 minutes)

Delicious suffings can also be prepared with croutons made with bagels, brioche, ciabatta, cornbread etc...

This is a photo of cornbread stuffing with carrots, celery, leeks & rosemary.

Sweet Corn Bread

Wed, 26 Nov 2025 20:41:59 GMT

Holiday Corn Bread

This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu.

The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes.

Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.

Prep Time: 15 min

Cooking Time: 30 min

Ingredients

Yield: 10 portions

½ Cup. All purpose Flour

1 Cup Yellow Cornmeal

1/4 Cup Sugar

3/4 Cup Corn flour

2 Tbsp Baking powder

3/4 tsp Salt

2 Cups Milk

1/4 lb Butter, melted

1 ea Eggs, whisked

How to bake Corn Bread

Step 1

Mix the dry ingredients together, stir with a fork to blend evenly.

Step 2

Crack the eggs into a bowl, whisk the eggs, melted butter and milk together so that it is evenly blended. Slowly add the wet ingredients in to the dry ingredients, gently whisking, until it is a smooth batter. do not overmix.

Step 3

Pour the batter into a buttered, preheated cast iron mold, muffin or brownie pan; bake at 370°F until lightly browned. Cool & serve warm with rich, creamy butter

Cranberry Sauce

Wed, 26 Nov 2025 19:10:37 GMT

There are countless styles of cranberry sauce to enjoy during the holidays, each with its own family history. Growing up, I remember using a can opener on both ends of a can of jellied cranberry sauce, then gently sliding the jellied, ridged cylinder onto a platter before slicing and shingling it—an iconic presentation in many American households.

Today, cranberry condiments take many forms. Some cooks prefer using fresh, uncooked cranberries for a bright, tart relish, while others simmer berries with spices, citrus, or fruits for deeper complexity. There are endless homemade variations, each reflecting regional flavors, family traditions, and a bit of personal creativity.

Cranberry Compote

I look forward to preparing this cranberry sauce recipe every year for Thanksgiving. It’s bright, delicious, and wonderfully simple to make—and because it improves after a day or two in the refrigerator, it’s an ideal make-ahead holiday condiment.

Cranberries are naturally rich in antioxidants, vitamin C, and fiber, making this one of the healthiest dishes on the Thanksgiving table. I often purchase fresh cranberries and freeze them to use throughout the year.

Cranberry compote has become a staple condiment far beyond the holidays. Its balance of sweetness and acidity pairs beautifully with roasted meats, foie gras, charcuterie, and desserts. When I taught Garde Manger, I often served this compote alongside galantines and terrines. It’s a timeless classic that brings freshness, color, and versatility to any menu..

Prep Time: 30 min

Cooking Time: 30 min

Yield: 10 portions

1 lb Fresh cranberries

1 Cup Orange juice

4 ea Apple; peeled & diced

1 Cup Sugar

1 ea Cinnamon stick

1 Cup. Apple cider

How to prepare Cranberry Compote

Step 1

Combine all ingredients together in a heavy, sauce pot; simmer until the berries pop (about one hour)

Remove the cinnamon stick and cool.

Zesting an orange, lemon or lime is fairly simple-be careful not to rub/zest too deeply into the skin. Always wash and dry the citrus fruit, zest the outer skin only, the wight pithe under the skin is bitter.

I saw Martha Stewart juicing lemons for a preserved lemon recipe and purchased two juicers... green and yellow. Very fun to use.

Paring Apples

When I dice apples, I always use a sharp, paring knife. I quarter the apple, pare out core and then peel the skin off. Apples tend to break if I peel first and then cut the core out.

Beginners Recipe: Home fries

Sat, 22 Nov 2025 16:14:51 GMT

My first job was as a dishwasher in a local diner. It was hard work, but a lot of fun; the owners encouraged me to finish my cleaning quickly so I could learn to prep and cook. That early exposure shaped the way I think about simple, well-prepared food — especially diner classics.

Despite their simplicity, exceptional home fries are surprising hard to find. Truly great home fries should be hot, crisp, and deeply flavorful, not deep fried or those soft, pre-made versions that too often appear on the plate. Once you’ve experienced the real thing — potatoes cooked with care and attention — you never settle for anything less.

Homefries for beginners

Home fries are a true staple of American diner cooking — a humble side dish with a long history on breakfast plates across the country. Their roots trace back to early American cooking, when leftover potatoes were repurposed into hearty skillet dishes. Chefs love 'total utilization'!

As diners and lunch counters became part of everyday life in the early 20th century, delicious, rustic home fries evolved into the crisp, griddled potatoes we now associate with as part of proper American 'eggs anyway' breakfast. Marketing at it's best!

Perfecting home fries requires an understanding of potato starches, moisture control, seasoning, heat and browning — the same fundamentals chefs practice daily.

It's all about respect for one of the great classics of diner cuisine.

Home Fries

Prep Time: 60 min

Cooking Time: 10 min

Yield: 4 portions

Ingredients

4 ea Idaho (Russet) potatoes, baked and cool

4 Tbsp Onion, minced; Sweet or Spanish

4 Tbsp Clarified butter

1/4 tsp Paprika Sweet

t.t. Kosher Salt, Black pepper

4 Tbsp Sour cream, salsa, hot sauce etc...

How to Prepare Home Fries

Step 1

Set up mise en place of the ingredients for the home fries. Some additions are shredded cheese, ham, bacon, veggies...

Peel the baked potato, slice the potato into 1/3 inch slices (not cubes). I like to bake the skins with sharp cheddar-yum.

Step 2

Heat a cast iron pan and add a small amount of fat (butter, oil, lard etc..) and add the onions immediately.

Move the onions around with a wooden spoon to avoid burning.

Step 3

Add the potatoes, season with salt and pepper. I like to add a little paprika for spice and color. Add a little more fat if it looks dry.

Cook until the potatoes are golden brown, about 6 minutes as medium heat. Serve immediately.

Step 4

Enjoy with eggs; I like to add a little ketchup or hot sauce...

Beginners Recipe: Grilled Cheese

Sat, 22 Nov 2025 16:13:20 GMT

This recipe is simple and has flavor, visual appeal and craveability.

After making this a few times, try different types of breads and cheeses.

Try adding slices of prosciutto or smoked ham or grilled vegetables.

I like to serve bitesize squares of grilled cheese as croutons to dunk into cream of tomato or cream of mushroom soup... amazing!

A Beginner’s Guide to Grilled Cheese

Grilled cheese may be thought of as one of the simplest sandwiches to make, but mastering it is a challenge. I've practiced this recipe to offer an almost foolproof recipe...

It's a cooking lesson in heat control, texture, and balance.

When I teach beginners, I start with grilled cheese because it demonstrates key cooking principles: how to properly heat a pan, how fat adds flavor and conducts heat, browning reaction, and how cheese melts.

With just a few delicious ingredients and a little attention, you can turn an everyday sandwich into something crisp, gooey, and deeply satisfying... delicious.

In this post, we’ll look at the fundamentals — choosing the right bread, selecting a good melting cheese, and cooking at the proper temperature — so even a first-time cook can create a grilled cheese worth remembering.

Grilled Cheese

Prep Time: 10 min

Cooking Time: 15 min

Yield: 1 portion

Ingredients

2 ea Bread slices (you can choose ciabatta, sourdough, etc... pick your favorite)

2 slices Cheese (American, Cheddar, Mozzarella, etc...) try using two cheeses in the same sandwich

3 Tbsp Butter, lightly salted

Step 1

Set up mise en place of the bread, cheese and butter. Place the cheese onto one slice of bread and place the second slice of bread on top to make a sandwich.

Note-you can add a slice of ham or tomato or bacon etc... if you like.

Warm a small pan (I like teflon for grilled cheese) and add butter to melt.

Step 2

Add the cheese 'sandwich' to the pan, into the melted butter. Let the bottom slice of bread absorb the butter for one minute and invert the sandwich so there is butter on both sides. Be careful, it will be warm to hot.

Note-you could butter the bread before adding to the pan but I find the bread tears too easily.

Step 3

Use a rubber spatula to flip the grilled cheese sandwich, you can peek to see how quickly the bread is browning. (it will brown in about 1 minute so peeking is advised). Carefully flip the sandwich and move the pan from the heat. The pan is hot enough to brown the other side.

Note-cook at medium heat so there is time for the cheese to melt. If you have the heat too hot, the cheese will not melt.

Step 4

Split the sandwich and enjoy.

Seafood; Grilled Swordfish Steak

Fri, 21 Nov 2025 13:58:54 GMT

Years ago, while working as a chef in a busy continental restaurant, we featured grilled, fresh swordfish on the menu—finished with a generous spoonful of herbed compound butter and capers. It was popular and delicious.

One afternoon, a seafood purveyor stopped by with a sample of frozen swordfish steaks, fully thawed and ready for evaluation. Curious, we grilled it side by side with the “fresh” swordfish we had been serving—fish we believed to be of high quality.

The result was surprising. The frozen swordfish was superior—firmer, cleaner in flavor, and more consistent in texture. In contrast, our “fresh” fish, likely several days out of the water, lacked the same integrity.

It was a defining moment and an important reminder: in many cases, properly handled and quickly frozen seafood can offer better quality than fish labeled as fresh. For chefs, understanding sourcing and handling is just as critical as technique—especially with a product as prized as swordfish.

Cooking Swordfish

Swordfish is one of the ocean’s most distinctive and versatile fish, prized for its firm, steak-like texture and clean, mildly sweet flavor. Unlike more delicate species, swordfish holds up beautifully to high-heat cooking, making it an ideal choice for grilling. Its dense flesh develops a satisfying crust over the fire while remaining moist and meaty within—qualities that have earned it a place on menus from coastal Mediterranean kitchens to modern American grills.

Grilled meats and seafood should always be allowed to rest for a few minutes, giving the juices time to redistribute and settle back into the protein. This brief pause is also the ideal moment to introduce compound butter, placed directly on top so it slowly melts as the protein rests.

A simple finish of compound butter is one of the most effective ways to elevate grilled seafood and meats. As it melts, the butter adds moisture, richness and flavor—herbs, citrus, garlic, and spices—onto the crust.

It bridges the intensity of the grill with the natural character of the protein, creating balance without masking flavor.

Swordfish pairs especially well with bold yet balanced wines such as chardonnay and dry wines such as sauvignon blanc.

Grilling Swordfish Steaks

Prep Time: 30 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 Tbsp Olive Oil

1 lb Swordfish steaks (4 four oz steaks)

1/2 tsp Kosher Salt

t.t. Black pepper

1 tsp Lime juice

1 Tbsp Fresh Herbs (the same herb you use for the compound butter)

Compound Butter

8 Tbsp Butter, lightly salted

2 Tbsp Red Bell Peppers, deseeded and minced

1 Tbsp Jalapeno Pepper, deseeded and minced

3 Tbsp Green Onions, sliced very thinly

2 Tbsp Cilantro, minced (Dill, Italian Parsley or Tarragon also work well)

1 Tbsp Lime juice

2 Tbsp Capers

How to Prepare Swordfish

Step 1

Preheat the grill for 20 minutes.

Place the swordfish steak into a dish, season with salt, pepper, lime juice and herbs; let sit at room temperature for 20 minutes. We always grill proteins at room temperature (about 60-70 F)

Step 2 Grilling the Fish

Wipe or brush the preheated grill with a small amount of oil to avoid sticking.

Place the seasoned fish steak on to a preheated grill (grill plate shown in this picture). Do not move, let the steak grill for 3 minutes, lift carefully with a spatula and rotate 45 degrees to obtain cross-hatch marks. Cook for 2 minutes more.

Invert the swordfish steak and cook for 3 minutes, rotate and cook for 3 additional minutes. Place onto a plate to rest, top with compound butter.

Senate Bean Soup

Wed, 19 Nov 2025 20:16:00 GMT

Senate Bean Soup is one of those enduring American classics — simple, hearty, and steeped in tradition. Served daily in the U.S. Senate dining room for more than a century, it’s a dish that reflects the straightforward, honest cooking of its era: navy beans, onions, potatoes, and the unmistakable depth of smoked pork.

Add croutons and it becomes classic!

Senate Bean Soup

When I taught this recipe to students at the Culinary Institute of America, I always emphasized its value as a foundational soup. It’s a masterclass in building flavor from humble ingredients and understanding how time, heat, and technique transform a few basic components into something deeply satisfying.

For me, the smoked ham hock is the soul of this soup. As it simmers, the collagen slowly melts, enriching the broth with body and texture, while the smoky aroma infuses every spoonful. It’s a perfect example of how traditional cuts — often overlooked today — can deliver exceptional flavor when treated with care. Of course I dice the ham and add it to the soup for extra flavor!

Senate Bean Soup is comfort food in its purest form: nourishing, approachable, and rooted in American culinary history. Below is my version, shaped by years of teaching, tasting, and respecting the craft behind great soup making.

Prep Time: 30 min

Cooking Time: 60 min

Yield: 6 portions

Ingredients

1 lb Navy beans, cleaned, rinsed and soaked

3 qts Pork stock (you can sub water)

1 ea Smoked Ham hocks

2 Cups Russet Potatoes, peeled and sliced

1 Cup Mirepoix, 1/4” dice

2 Tbsp Butter

1 clove Garlic, chopped fine

1 ea Sachet: (1 sprig of thyme, 1 bay leaf, parsley stems)

tt Salt and Pepper

How to prepare Senate Bean Soup

Step 1

If using dried beans, sort through the beans and pick out any debris, rinse in cool water and soak for 3 hours, strain.

Step 2

Place into a stock pot, Add the smoked ham hock, potatoes and stock.

Add the sachet d' epices. (bay leaf, peppercorns, thyme, parsley)

If using canned beans, simply add to the stock pot with the potatoes, stock and sachet e' epices.

Step 3

Sweat the mirepoix and garlic in butter until translucent/ tender. Add to the pot of beans.

Simmer until the beans are tender. (about an hour).

Step 4

Take out the the sachet d’epices and discard. Spoon about half of the beans into a bowl for garnish; try to get only beans.

Take out the ham hocks, reserve and cool.

Blend the remaining beans and vegetable mixture in a food processor/bullet etc... to puree.

I believe the texture of pureed soup should be rustic and course. If you prefer a smoother consistency, simply puree further or pass through a sieve, possibly add cream.

Dice the ham hocks into a small dice and add back to the soup along with the reserved beans. Season to taste.

Beginners recipe: Croutons

Wed, 19 Nov 2025 16:53:14 GMT

Years ago I shared a food stand with close friends at a large fairground. Our families worked the booth on the weekends and it was a lot of fun.

I often came in early to prepare five or six soups... Spicy Vegetarian Black Bean, Chicken & Macaroni, Beef Barley, Tomato etc...

We served salads and sandwiches as well; the most popular sandwich was sliced roast beef on a toasted roll with gravy, onion rings, and provolone, we frequently ended up with extra rolls at the end of a shift. Naturally… croutons.

At the time, I typically served croutons only with certain soups—styles that truly benefited from that added texture and richness. But the rest of the team had a different idea. They started offering croutons on every soup, no matter the style, and the customers absolutely loved it. It became one of those small, unexpected touches that kept people coming back .

Croutons for Beginner's

The Craft of Croutons: Elevating Soups & Salad

Croutons are undeniably delicious—after all, delicious bread fried in flavorful fat is one of life’s simple pleasures. Yet what often gets overlooked is the various global styles of croutons which exist, each shaped by regional ingredients preferences and culinary traditions. Thoughtfully prepared, a crouton does far more than add crunch; it enhances the character of the dish it accompanies.

For hearty, split pea soup, I gravitate toward crustless cubes of white bread gently fried in lard or butter—rich, tender, and deeply traditional. In Mediterranean cooking, I take a different approach, tossing rustic chunks of Italian bread with olive oil and baking it until crisp, keeping the crust on for texture and flavor. Sometimes I go even further and grill slices of bread for a crostini-style crouton, perfect for hearty broths (Onion Soup, Gratinee) or vibrant vegetable dishes.

Croutons may be simple, but when prepared with intention, they become an expression of culinary technique—and a small but meaningful way to elevate any bowl or plate.

Croutons

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 ea

Ingredients

1 Cup Bread cubed-(crust on or off )

1 Cup Clarified Butter or Oil (I love Olive Oil)

tt Salt and Pepper

Spices and/or grated cheese (optional)

How to prepare Croutons

Step 1 Mise en place

Dice the bread; you can save the trim for breadcrumbs.

Gather a skimmer; set up a plate with napkin to place the fried croutons onto.

Heat the clarified butter or oil in a small pot.

Step 2 Frying the Croutons (350° F oil)

Place some of the croutons carefully into the hot fat, the croutons will float and the fat should bubble immediately. If you are unsure of how to determine if the fat is the correct temperature for frying, you may choose to use a thermometer or simply place one crouton in the fat to see if it's bubbling and hot.

Baking the Croutons (350° F oven)

Place the croutons into a bowl and toss with fat (or place croutons onto a sheet tray and drizzle the fat) and bake at 350° F until golden brown).

I like to add fresh herbs and garlic to infuse delicious flavors when preparing croutons for salads.

Croutons continue to brown after you've taken them from the hot fat so I scoop them out with a slotted spoon when the croutons are golden brown and sprinkle salt and pepper on for flavor. You can sprinkle grated cheese or spices on at this time as well.

Chicken Noodle Soup

Mon, 17 Nov 2025 17:28:33 GMT

As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef.

For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.

Chicken Noodle Soup

The Timeless Comfort of Chicken Noodle Soup
Few dishes evoke comfort and nostalgia quite like chicken noodle soup. Over the years, I’ve developed and tasted countless variations—from family recipes to large-scale formulations during my time as VP of Culinary at Campbell Soup. What makes this dish enduring isn’t just its simplicity—it’s the balance of flavor, texture, and the deep satisfaction it brings. As a chef consultant, I often revisit classics like this to explore how thoughtful technique and ingredient quality elevate even the most familiar foods. This recipe reflects that philosophy: simple, honest, and deeply rooted in culinary craft.

Prep Time: 30 min

Cooking Time: 90 min

Yield: 6 portions

Ingredients

2 qts Chicken stock

1 ea Chicken, fowl (or 4 legs)

1 Cup Mirepoix

1 ea. Sachet d' epices: (1 sprig of Thyme, 1 bay leaf, 1 Garlic clove, smashed)

2 Tbsp Olive oil

1 Cup Carrots, peeled, small dice or paysanne cut

1 Cup Leek whites or Spanish Onions, small dice or paysanne cut

1 Cup Celery, small dice or paysanne cut

2 'nests' Egg noodles

t.t. Salt & Pepper

How to prepare Chicken Noodle Soup

Step 1

To prepare a broth, I prefer to fabricate a chicken into legs, thighs, wings, breast and frame. If I use all of the chicken pieces, I can pick out the breas earlier than the other parts so it isn't dry (and dice for garnish).

Combine chicken stock, chicken parts, mirepoix and sachet in a pot, bring to a simmer. Simmer the chicken in the stock and seasonings until tender - about 2 1/2 hours.

Step 2

Dice or cut the carrots, onions, celery; reserve.

Step 3

Heat a heavy sauce pot, add olive oil to heat, add the carrots, leeks and celery, sweat until translucent, do not brown. Stir with a wooden spoon. (about five minutes) This is 'sweetening the pot'.

Strain the broth into the vegetables.

Remove the chicken and cool, cut the meat into dice or strips, add to the soup.

Step 4

Add the noodles and simmer for 20 minutes until the noodles are tender. The starch in the noodles will slightly thicken the soup.

Chili con Carne

Thu, 13 Nov 2025 13:34:49 GMT

A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better.

Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table.

It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.

Chili con Carne

Few dishes capture the spirit of American cuisine like chili. It’s a recipe (or recipes) rooted in tradition and culinary evolution .

I remember researching chili con carne when preparing to teach American Regional kitchen at the CIA. It was interesting to learn how different recipes are in various regions of the Southwest.

Historically, chili con carne originated in the American Southwest, influenced by Mexican cooking traditions and the resourcefulness of frontier cooks. Early versions combined dried chilies, spices, and meat preserved with fat — a practical meal designed to nourish and sustain. I wonder if the meat used was beef or bison?

Over time, chili evolved into a regional specialty, from Texas-style with no beans to the tomato-rich variations of the Midwest and beyond.

From a Chef's perspective, chili is a remarkable example of balance and chemistry. The heat of capsaicin — the active compound in chili peppers — stimulates the palate and releases endorphins, I like to add chipotle to my chili for a little depth of flavor.

This recipe represents my version of chili: deeply flavored, balanced, and satisfying. Whether you’re serving it for friends, family, or a neighborhood cook-off, it’s a dish that celebrates both tradition and taste.

Prep Time: 30 min

Cooking Time: 90 min

Yield: 10 portions

Ingredients

3 Tbsp Olive Oil

2 Cups Onions, small dice

8 ea Garlic cloves, minced

1 Cup Red bell pepper, small dice

1/2 Cup Red jalapeno pepper, minced

1 Cup Tomato paste)

3 lbs Ground meat (beef, bison, or lamb) 80/20 mix

3 Cups Plum Tomatoes, small diced

1 Tbsp Oregano dried/ I prefer fresh oregano leaves

1/2 Cup Spanish Paprika

4 Tbsp. Chili Powder

2 Tbsp Cumin, ground

1 tsp Cayenne Pepper

1 qt Brown Veal Sauce (Espagnole Sauce)

2 Cups Pinto beans canned product (optional)

t.t. Salt & Pepper

How to prepare Chili con Carne

Step 1

Assemble the ingredients; place all of the spices into a small, teflon pan and toast at medium heat, stirring with a wooden spoon. This will improve the flavor greatly. (especially if some of the spices have been in the cupboard for a long while)

Step 2

Dice the onions, peppers and tomatoes; mince the garlic. Reserve.

Step 3

Heat a heavy sauce pot, add the olive oil; when the oil is hot add the onions, peppers and garlic; cook until translucent; it's fine if the vegetables begin to brown. Stir with a wooden spoon. (about five minutes)

Add the tomato paste to the onions and continue to brown for three minutes.

Step 4

Add the ground meat and mix into the tomato/ onion mixture with a wooden spoon. Cook for 10 minutes at low heat, stirring and breaking up the meat as it cooks/clumps into small 'meatball' shapes.

Step 5

Slowly add the veal sauce, diced tomatoes and toasted spices to the chili, stirring into a smooth, homogeneous mixture.

Put on low heat and cook for 30 minutes, stirring occasionally.

Be careful not to scorch.

Top with sour cream, shredded cheddar, diced tomatoes, avocado, tortilla chips etc...

Soup; Pasta e Fagioli

Tue, 11 Nov 2025 19:42:22 GMT

At the beginning of my career, I commuted into New York City to work in some of the finest restaurants in the country. One winter night, during a raging snowstorm, the bus got stuck, and a few of us decided to walk home — a few miles for me.

The highway was quiet, the snow falling heavy under a bright full moon. By the time I reached home, cold and very hungry, my parents were sitting at the dining room table with a steaming pot of pasta e fagioli, crusty Italian bread and a bottle of Italian red wine. Simple, humble, and absolutely perfect — the kind of meal that reminds you why food matters.

Pasta e Fagioli

I’ve always found comfort in cooking soup. During my time as an instructor at the Culinary Institute of America, I spent years researching the many styles and classifications of soup. While preparing for the Certified Master Chef exam, I immersed myself in the precision of classic consommé, and later in my career, I explored global soup traditions to understand how culture shapes flavor.

I've enjoyed pasta e fagioli many times while traveling and researching in Italy. I would categorize this as a dish, (hearty soup or stew) similar to a Mexican chili or mole rather than a soup. I especially like versions with bitter greens added for flavor and nutritional value.

My personal favorites remain the humble Italian comfort foods I grew up with — escarole and bean soup and pasta e fagioli, finished with plenty of grated Parmesan. This recipe is inspired by my mother’s cooking

Prep Time: 30 min

Cooking Time: 60 min

Yield: 6 portions

Ingredients

2 oz Pork fatback, chopped fine or Olive oil .

1 Cup Spanish Onions, small diced

1 Cup Celery, small diced

1 Cup Peppers, diced (I like spicy, long peppers)

3 Tbsp. Garlic, peeled and minced

2 Cups Plum tomatoes, chopped

2 1/2 qts Water or chicken broth

1 ea Bay leaf

2 ea. Oregano leaves

2 qts. Water

2 Tbsp Red pepper flakes

2 Cups Macaroni (ditalini or small shells)

2 Cups Leafy green such as escarole, chiffonade (optional)

2 Cups Bortlotti beans (or cannellini) (canned)

t.t. Salt & Pepper

t.t. Parmesan cheese, freshly grated

How to prepare Pasta e Fagioli

Step 1

Rinse the celery, tomatoes, escarole in cold water and strain off excess water.

Step 2

Dice the onions, celery, peppers and tomatoes; mince the garlic. Reserve.

Step 3

Heat a heavy sauce pot, add the olive oil or pork fat back and render, add the onions, celery, peppers and garlic; sweat until translucent, do not brown. Stir with a wooden spoon. (about five minutes)

Add the tomatoes and cook for three additional minutes. This 'sweetening of the pot' adds tremendous flavor-it's a soffritto and an important step in preparing delicious food.

Add the water or broth, herbs and spices, bring to a simmer.

Step 4

Add the macaroni and escarole simmer for 10 minutes until the macaroni is tender.

Add the beans and cook for a few additional minutes for all of the flavors to develop together. Season to taste-the beans are salty so be careful adding salt.

This dish should be thick, but if you like, add a little additional water or stock.

Enjoy with shredded Parmesan cheese and crusty Italian bread.

Beyond Garnish: The Culinary Science of Sage, Rosemary & Thyme

Thu, 06 Nov 2025 17:58:33 GMT

Beyond Garnish: The Culinary Science of Sage, Rosemary & Thyme

How three Mediterranean herbs—sage, rosemary, and thyme—bring depth, balance, and wellness to modern cuisine, from the garden to the kitchen.

As chefs, we often reach instinctively for familiar herbs such as parsley, basil, oregano, cilantro… Sage, rosemary, and thyme are foundational herbs of the Mediterranean pantry, traditionally used in savory cooking.

Rosemary is excellent with lamb, beef, potatoes, and breads. Sage pairs beautifully with poultry and pork—think breakfast sausage or Thanksgiving stuffing—and is a key component of classic poultry seasoning. Thyme, the most versatile of the three, complements poultry, meat, seafood, and vegetables alike.

Behind their familiar aromas lies an intriguing story of terroir, cultivation, and culinary chemistry. These woody perennials are remarkably resilient, thriving where many others struggle. Understanding how they grow, how to work with them, and when to use them fresh or dried can elevate both the flavor and consistency of your menu.

Food Pairing with Sage, Rosemary & Thyme

Early in my career, I worked as saucier in a French restaurant in New York City. I loved the classical French menu, but one contemporary entrée stood out— scallops sautéed in brown butter- finished with minced, fresh rosemary. As a young cook, I sometimes was restless and experimental; I found the sweet scallops and pine-like rosemary combination contrasting and exciting.

These days, I’m more likely to stuff garlic, rosemary and thyme sprigs into the cavity of a chicken before roasting—a different kind of satisfaction that comes from precision and restraint. I love frying a chop or steak in clarified butter with herbs and basting the meat with the delicious, herb infused butter. It looks and tastes amazing!

Rosemary and Thyme are essential components for cooking poultry and meat. Thyme is excellent with seafood, vegetables, rice, stocks and sauces. I like to strip the tender leaves from the stem and add them to vegetables just before serving for a burst of bright, savory flavor—especially with root vegetables like buttered, diced turnips.

Sage has a distinct, peppery earthiness that lingers on the palate. It’s most recognizable in breakfast sausages and poultry seasonings, but I love frying lightly floured sage leaves in olive oil or brown butter as an amuse-bouche or a sauce accent for vegetables or chicken.

Sage is great with:

Rabbit, pork, chicken, and game birds

Autumn vegetables such as butternut squash, turnips, and mushrooms

Brown butter sauces for pasta

Holiday stuffing

(And beyond the kitchen, sage is even used in traditional smudging rituals.)

Rosemary pairs beautifully with:

Lamb, beef, game, and poultry

Roasted root vegetables and potatoes

Focaccia, breads, and infused oils-rosemary focaccia is amazing!

Citrus and honey (especially in savory desserts or cocktails)

Thyme is delicious with:

Stocks and sauces

Chicken, fish, and shellfish

Rice and grains

Roasted tomatoes, garlic, and mushrooms

Cream-based sauces and soups

Eggs, custards, and slow-braised dishes

Fresh vs. Dried

Fresh rosemary delivers intense volatile oils with piney, citrusy aromas. I often tell students that “eating rosemary is like eating a Christmas tree” to stress the importance of thoughtful food pairing. Many cooks use rosemary purely as a garnish, which makes no sense—it’s decorative but inedible. The flavor mellows with heat, making rosemary ideal for infusing stews, sauces, and marinades.

Dried rosemary offers convenience and stability. Its flavor becomes deeper and more resinous when handled correctly. Always crush the dried needles before using to release their oils.

Thyme behaves differently—its delicate leaves dry beautifully and retain their character. This makes thyme an excellent component in dried herb blends like herbes de Provence or a sachet d’épices for stocks.

Dried sage is earthy and slightly bitter; it should be used thoughtfully, preferably as part of a spice blend or in forcemeats.

Culinary tip: When substituting dried herbs for fresh, use one-third the amount (1 tsp dried = 1 Tbsp fresh).

Storing Fresh Herbs Properly

As a consultant, I’m often surprised by how ingredients are stored in kitchens. Even in large, professional operations, delicate ingredients like herbs, lettuces and microgreens are sometimes mishandled. Proper storage ensures freshness, flavor, and cost control.

Order wisely: Purchase smaller quantities to minimize waste.
Train staff: Receiving and inspecting herbs for freshness is critical.
Store smartly: Refrigerators have microclimates—know where the temperature and humidity best suit delicate herbs.
Hydrate and protect: Store herbs upright in a container of water or with a damp paper towel wrapped around the stems, covered loosely in a plastic bag. For woody herbs, bundle stems in a damp towel and seal in a labeled container.
FIFO: Always rotate inventory (First In, First Out).

Drying, freezing, or infusing herbs in oil or vinegar are excellent preservation methods.

Growing and Propagating Fresh Sage, Rosemary & Thyme

These herbs thrive in well-drained, sandy soil and full sun. All are native to the Mediterranean coast, where rocky soils and sea air contribute to their resinous, pine-like flavor.

To propagate:

Take softwood cuttings in early summer (3–4 inches long).

Strip lower leaves, dip the stem in rooting hormone, and plant in a sand–potting soil mix.

Keep the cuttings shaded and lightly covered with a plastic bag to create a mini greenhouse.

Maintain light moisture until roots form (3–4 weeks).

Once established, these perennials prefer slightly dry conditions—overwatering is a common mistake. In colder regions like New Jersey, rosemary should be grown in pots and moved indoors or into a greenhouse during winter. Sage, Rosemary and Thyme can easily be grown in pots and are both functional decorative herbs.

Culinary Discipline: Respect the Ingredients

Indoors or in a Greenhouse

Sage, rosemary, and thyme can survive winter if kept in bright light, moderate temperatures, and low humidity. I bring mine into the greenhouse in late November, maintaining gentle warmth with a small heater and using bricks and water containers to retain daytime heat through the night.

Ideal conditions:

Daytime temperatures: 60–70°F

Nighttime temperatures: 45–55°F

Air circulation: good airflow to prevent mildew

Light: at least 6–8 hours daily, supplemented with grow lights as needed

Health Benefits of Hearty Herbs

These herbs are rich in antioxidants and bioactive compounds.

Rosemary and sage: May support memory, digestion, and cardiovascular health while offering anti-inflammatory and antimicrobial properties.

Thyme : Contains thymol, a natural antiseptic and preservative; supports respiratory and digestive health.

Sage : Long used in traditional medicine for improving concentration and cognitive function.

While chefs rely on these herbs for flavor, their functional benefits add an appealing layer of story for today’s diners—connecting culinary excellence with wellness.

Respect the Herbs

As with all ingredients, herbs deserve thoughtful handling and respect. Their flavors can be bold or subtle, depending on how and when they’re used.

If your operation or culinary program seeks to refine its approach to sourcing, recipe development, cooking, TWG Consulting LLC offers expert guidance in developing sustainable, flavor-driven systems that connect the garden to the plate.

Passion for Food

Soup; Pumpkin Soup

Fri, 31 Oct 2025 13:44:35 GMT

Every culture seems to have its own way of celebrating squash. Years ago, when I was invited to assist the amazing Puerto Rican Chef Alfredo Ayala at Worlds of Flavor at the CIA San Antonio campus.

I spent the morning carefully preparing diced pumpkin and other mise en place for Puerto Rican Sofrito, Adobo & Habichuelas Guisadas (Bean Soup) Chef Ayala arrived in the kitchen with a paper bag of Ají dulce, (Rocotillo peppers) from Puerto Rico and the other Latin chefs went wild! When he came to greet me he tossed all of my pumpkin dice into the garbage, poured a few cups of rice onto the table and discussed how to peel garlic. He explained he had eaten this same, exact rice dish every day of his life and shared the pumpkin I had prepared was for Halloween; he needed butternut squash. I had told the procurement chef the same thing earlier but decided to keep that to myself… an absolutely amazing experience learning to cook pumpkin and rice with Chef Ayala, a true master!

Pumpkin Soup w Ras el Hanout

'I was born to cook... soup'... when I joined Campbell's, soup became a very important part of my culinary repertoire. It was a fascinating experience to work collaboratively with experts in marketing, consumer insights, food science, procurement and product development to cook millions of portions of soup regularly. This pumpkin soup recipe wasn't on the menu when I was with Campbell's, but it was a very popular choice at the St Andrew's Cafe when I was an instructor.at the CIA.

I often served curried pumpkin soup as one of the three soups in the soup sampler and the customers loved it!

I've become a fan of ras el hanout, a North African spice blend. I usually season lamb with ras el hanout and find the flavor delicious and interesting with pumpkin.

Prep Time: 30 min

Cooking Time: 60 min

Yield: 10 portions

Ingredients

3 Tbsp. Clarified Butter or canola oil

4 Tbsp Shallots sliced

1 Cup. Carrots, peeled and sliced

4 Cups Pumpkin or butternut squash, peeled and sliced

4 Tbsp Ras el Hanout

1/4 tsp Ginger powder

3 qts Water

2 cups Apples, peeled and chopped

1 tsp Jalapeno, deseeded and slice thinly

t.t. Salt

t.t. Cayenne Pepper

1 Cup Coconut milk or Heavy cream

For the Garnish:

4 Tbsp Pumpkin seeds, sauteed or toasted

Red chili slices (pickled), optional

4 Tbsp. Yogurt

Cilantro pluches to garnish (r insed)

How to prepare the Pumpkin Soup

Step 1

Gather the mise en place.

Step 2

Sweat the shallots in clarified butter, being careful not to brown the shallots. (about 3 minutes). Add the carrots and pumpkin and continue to sweat for an additional 5 minutes. Add the spices and toast with the vegetables for 3 more minutes, stirring with a wooden spoon to avoid scorching.

Peel and deseed the apples, dice the apples.

Add the water, apples and jalapeno pepper to the soup, simmer for 30 minutes, or until the ingredients are tender.

Step 3

Strain the soup, reserving the liquid to adjust the viscosity.

Add the strained pumpkin and vegetable blend to a blender and pulse until velvety smooth-you will need to add the cooking liquid to achieve the correct texture. Season to taste and serve in bowls with a teaspoon of yogurt on top and garnish of sliced, pickled jalapeno and cilantro pluche. (toasted pumpkin seeds on the side)

Step 4 optional

Add the coconut milk or cream and bring to a simmer; puree as noted in Step 3.

'Fines Herbs': Freshness, Balance & Cooking

Thu, 30 Oct 2025 17:31:05 GMT

Fines Herbes: Freshness, Balance, and History Art and Science of Growing & Cooking with 'Fines Herbs'

Years ago, I visited a chef for lunch in France. It was a beautiful autumn day, we picked fresh lettuces, vegetables, and herbs from the garden for our meal. The chef proudly showed me bundles of ‘fines herbes’ recently harvested for the winter—parsley, thyme, rosemary, sage—tied to dry. I thought fines herbes referred to delicate herbs, but it’s difficult to tell a French chef they’re using the wrong ones! Hmmm... perhaps we were actually gathering ‘Herbes de Provence’ that day—bolder herbs like thyme, rosemary, and marjoram (more on that in my next blog). Either way, our local, seasonal lunch was spectacular.

Much of my consulting work involves research and development (R&D) for start-ups and large companies—developing or improving recipes and products. But I also spend a lot of time in kitchens, from small operations to facilities producing millions of meals. Regardless of scale, kitchens share common challenges: food safety lapses, costly ingredient waste, and poor handling practices. In this blog, I’m focusing on how to work with fresh herbs—from the garden to the plate.

At the Culinary Institute of America (CIA), I learned that fines herbes are composed of chervil, chives, parsley, and tarragon . In classical French cuisine, they represent a delicate expression of herbal flavor—added fresh at the end of cooking to brighten omelets, salads, sauces, and seafood. Unlike robust herbs such as rosemary or thyme, fines herbes bring freshness, lift, and a little spice. They’re not about boldness; they’re about balance. I’d argue fines herbs is unique to French cooking. I wouldn’t add cilantro, ginger, cardamom etc…

Some of my favorite dishes feature fines herbes: Omelet fines herbes with smoked salmon, Parson’s Salad (spring lettuces, haricot verts, baby carrots) with Vinaigrette Gourmand, or Sautéed Chicken fines herbes in a creamy velouté. When I taught at the CIA, these recipes were always a joy to share—lessons in restraint and refinement. I still enjoy these dishes at home. Herbs, spices, and acids also help reduce sodium in cooking while amplifying flavor naturally.

Fines herbes pair beautifully with delicate foods where freshness is paramount:

Eggs : Omelets, quiches, scrambled eggs, or Hollandaise derivatives
Seafood : Poached fish, shellfish, beurre blanc, and mousselines
Poultry and veal : Cream sauces, sauce velouté, or light reductions
Vegetables : Finishing accents for asparagus, green beans, carrots, or potatoes
Salads : Mixed into vinaigrettes or used as a garnish

Growing Your Own Fines Herbes

Each of these four herbs thrives in moderate climates with well-drained soil and consistent moisture. In my New Jersey garden, chives grow as perennials—bordering my herb garden and thriving year after year. I pot several plants for winter use in the greenhouse. Flat-leaf parsley and French tarragon are my cooking favorites; I grow both in cold frames to extend the season. Chervil, a delicate annual, doesn’t survive winter here, but I’m experimenting with growing it in the greenhouse this year.

While not every chef has access to a garden or rooftop apiary, growing herbs in pots or vertical planters near the kitchen allows chefs to harvest just before service, preserving volatile aromatics—the essence of freshness. Beyond their aroma and flavor, fresh herb pots are visually inviting and connect the cook and customers directly to the ingredient.

Storing Fresh Herbs Properly

Order wisely: Purchase smaller quantities to minimize waste.
Train staff: Receiving and inspecting herbs for freshness is critical.
Store smartly: Refrigerators have microclimates—know where the temperature and humidity best suit delicate herbs.
Hydrate and protect: Store herbs upright in a container of water or with a damp paper towel wrapped around the stems, covered loosely in a plastic bag. For woody herbs, bundle stems in a damp towel and seal in a labeled container.
FIFO: Always rotate inventory (First In, First Out).

Drying, freezing, or infusing herbs in oil or vinegar are excellent preservation methods—a topic I’ll explore in a future post.

Fresh vs. Dried: Why Fines Herbes Should Stay Fresh

As a professional chef, I don’t advocate cooking with dried fines herbes. Their delicate, volatile oils dissipate quickly during drying, leaving a flat, generic flavor. Unlike hearty rosemary or oregano, fines herbes lose their identity when dried. For year-round use, I recommend infusing fresh fines herbes in champagne vinegar for dressings and cuisson (reduction) for a sauce base.

Fresh fines herbes provide a soft, aromatic lift—grassy parsley, onion-like chives, sweet anise tarragon, and chervil’s subtle spice combine to enhance without overpowering. Chop them with a sharp knife just before service and add off the heat to preserve their brightness.

Health and Nutritional Benefits

Each herb brings unique nutritional advantages due to antioxidants and anti-inflammatory properties. Each of the fines herbes contributes more than flavor:

Parsley: Rich in vitamins A, C, and K; supports detoxification.
Chives: Contains sulfur compounds that support cardiovascular health.
Tarragon: Aids digestion and stimulates appetite.
Chervil: Provides antioxidants and anti-inflammatory properties.

When used fresh, these herbs deliver amazing flavor and wellness in perfect harmony.

Culinary Discipline: Respect the Ingredients

Technique Meets Simplicity

In modern cuisine, fines herbes embody what chefs value most: freshness, restraint, and authenticity. Whether folded into an omelet, whisked into a sauce, or sprinkled over fish at the pass, they remind us that the lightest touch can have the greatest impact.

I f your operation or culinary program seeks to refine its approach to sourcing, recipe development, cooking, TWG Consulting LLC offers expert guidance in developing sustainable, flavor-driven systems that connect the garden to the plate.

Passion for Food

Seafood; Salmon Fillet

Tue, 21 Oct 2025 20:00:03 GMT

I was very fortunate to spend several months on a cruise ship traveling around Alaska and Canada. I was able to learn how fisherman caught salmon and the native Alaskan people canned salmon.

There are five types of salmon, the guides loved to share the 'salmon fingers trick'. King salmon is considered the most flavorful salmon with a fatty, buttery flavor. (This is the longer, middle finger) Coho or Silver salmon is firmer with a milder flavor (ring finger for silver); Sockeye salmon (pointer finger) is lean and has a darker red color. Pink salmon (pinky finger) is most common and used by Alaskan people for canning and Chum (thumb) salmon is mild and seems to be the least popular.

I prefer farm raised, Atlantic salmon for forcemeats due to the milder flavor and fatty texture.

I spent a week fishing for halibut in Alaska and we rigged up the belly of a chum salmon for bait... it worked really well!

Cooking Salmon Fillet

Salmon is a very popular fish and extremely versatile to cook. I like poaching portions of salmon in court bouillon and serving cold with herbed mayonnaise or hot with Hollandaise sauce.

It's also great sautéed and grilled.

Salmon can be purchased in steaks, fillets, diced and even ground... and of course whole or in full sides.

Salmon is considered an oily fish, in the category with mackerel and bluefish. It's known for having omega 3 fatty acids which are good for our health.

Cooking Salmon

Prep Time: 20 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 qts. Olive Oil or Butter

1 lb Salmon fillet portions

1/2 tsp Kosher Salt

t.t. Black pepper

Serve with fresh lemon or your favorite condiment. I like salsa with salmon fillet.

How to Prepare Salmon fillet

Step 1

Clean the fish fillets of all blood line.

Be careful to take out all pin bones using a fish tweezer. Discard the bones or blood line; pat dry with paper towels.

The tail end has very little or no pin bones.

Salmon fillet is naturally the perfect thickness for grilling and sauteing. When it is nicely caramelized, it is also perfectly cooked.

It's important to have the fish at room temperature when sautéing or grilling.

Season the with salt and pepper. I like to season with a little ginger, paprika and olive oil for a nice flavor compliment.

Step 2

Heat a saute pan or cast iron pan. Add oil or clarified butter and carefully place the seasoned fish fillet into the hot pan. Do not shake the pan or move the fish around, simply let the fish brown for 3-4 minutes.

Step 3

Invert the salmon and continue to cook for 3 additional minutes. The salmon will be perfectly cooked; use a thermometer to take a reading-some people like salmon rare or medium rare; I suggest cooking to 140° F so it is moist and fully cooked.

Corn Fritters

Fri, 17 Oct 2025 14:35:47 GMT

My mother liked to cook a variety of fritters, with leftover holiday ham or turkey but

in the summer she prepared delicious squash flower or corn fritters which were more like savory pancakes and inspired this recipe.

Corn Fritters

I'm a fan of seasonal foods. In New Jersey we love local tomatoes, squashes and corn in the summer.

My favorite way to cook corn is simply boiling in water and enjoying the corn on the cob with salt and butter while the corn is still hot!.

But... corn fritters are special! It's a simple recipe and elevates the eating experience greatly. I like to have corn fritters with local honey or a little hot sauce.

Some recipes call for shredded cheese, bacon etc... all are optional considerations.

Corn Fritters

Prep Time: 30 min

Cooking Time: 10 min

Yield: 4 ea

Ingredients

4 ea Corn on the Cob, corn scraped into a bowl (about 2 cups)

4 Tbsp AP Flour

1/2 tsp. Baking Powder

1 ea Egg, whisked

Water

1/2 tsp Salt

1/4 tsp Cayenne pepper

How to prepare Corn Fritters

Step 1 Mise en place

Husk the corn, being careful to remove all of the silk from the corn.

Step 2 Simmering the Corn

Shave the corn from the cob and place into a bowl. You can rib the back of the knife along the shaved corn to extract additional starchy liquid for the corn fritters.

Be sure to discard the corn hairs.

Add the egg and fold into the corn; add the flour, baking powder and seasonings and using a fork, stir to form a batter-add a splash of water. The corn will have wet, starchy liquid when you scrape it from the cob so you'll have to determine how much water to add depending on how much liquid the corn produced. You want to form a batter like for pancakes.

Heat oil or clarified butter in a pan, when the oil is hot add one spoonful of the corn batter and fry until golden brown. (about 3 minutes at medium heat).

Use this as a tester and adjust the seasoning.

Carefully invert using a spatula and cook until brown on both sides. (about 3 additional minutes)

Continue to pan fry, placing the cooked fritters onto a towel to absorb the fat.

Enjoy

Beyond Pesto: The Art and Science of Growing & Cooking with Herbs

Fri, 17 Oct 2025 13:28:36 GMT

Beyond Pesto: The Art and Science of Growing & Cooking with Herbs

As a professional chef, I cook with herbs and seasonings daily. As a consultant, I research gastronomy to better understand cultures and how ingredients are used. I study how herbs and spices are grown, handled, blended, and used in authentic global dishes. Recently, I spent several months in the Mediterranean learning about herbs and spices of Turkey, Spain, Italy, France, Greece, and Portugal.

I understand how many herbs and spices are used and which ingredients pair well with which herbs. For example, dill goes with salmon or cucumbers, and rosemary is delicious with lamb. I’ve learned there is quite a bit more to understand when cooking with herbs and spices and wish to share these findings.

I plan to publish several blogs on herbs and spices over the next few weeks, beginning with growing and cooking with fresh basil.

Basil: A Herb That Demands Respect

Basil is a popular herb used in many recipes—one that demands respect. It’s delicate yet aromatic, familiar yet nuanced. There are more than 50 varieties of basil with different flavors, colors, and leaf sizes.

Basil is often treated like a garnish, but when grown and handled with purpose, it can define a dish (good or bad!). Basil is so much more than an earthy spice in tomato sauce or an appealing garnish on a Caprese salad.

As chefs, we use fresh or dry basil almost reflexively—in pestos, salads, marinades, garnishes, and sauces—but how often do we really think about where it comes from and how its cultivation impacts its flavor, aroma, and texture?

In my research, I’ve grown basil in nearly every way imaginable: in-ground beds, my greenhouse, cold frames, pots, and vertical systems. And I’ve learned something important along the way—how basil is grown matters as much as how it’s handled in the kitchen.

Terroir Matters: How and Where Basil Grows Shapes Its Flavor

In-ground basil develops the most complex flavor. The mineral-rich soil, sun, and coastal breezes of Liguria, Italy—famously showcased in Stanley Tucci: Searching for Italy—create the benchmark in basil.

Here in New Jersey, I prepare a soil mix with compost, potting soil, perlite, and sand for a loamy, well-draining soil. I also use black netting to avoid full sun in the summer. When I prepare my favorite pesto recipe the traditional way with a mortar and pestle, using Genovese basil from my garden, I understand why terroir matters. It is life-changing.

Other growing methods:

Greenhouse basil offers consistency and tender leaves and is a little milder. I move the plants around to find microclimates in the greenhouse to avoid stressing the plants and stay diligent with pests such as aphids.

Potted basil is similar to greenhouse basil—it’s perfect for small kitchens, easy to manage, and fresh, but generally less intense. Ideal for restaurants with gardens.

Vertical farm basil is efficient and clean but tends to have the mildest flavor of all due to lack of natural stress. Vertical farming shows great potential to support sustainability and feed people.

Heat, Sun, and the Bitter Truth

Recently, I harvested Genovese basil from my garden for pesto—something I’ve done for years. But this time, the leaves were very bitter and dark in color. After some research and testing, I traced it back to excessive heat and sun exposure. Under these conditions, basil becomes stressed, loses volatile oils, and can develop bitterness and tougher textures. It becomes inedible.

Older, flowering basil begins to lose flavor. The seeds are edible and are sometimes used to prepare teas or tonics, infuse oils or vinegars, or garnish salads and appetizers.

I extend the life of these plants by deadheading the seeds and pruning the leaves for pesto to encourage new, tender leaf growth. I often repot and collect the seeds for new plants. I have several thriving basil plants that are three years old.

Key takeaway: Basil thrives in warmth, but too much direct sun—especially in mid-summer—can be its enemy. A bit of afternoon shade can make the difference between delicious, tender leaves and a bitter pesto disappointment.

I now create mini climates in my garden, cold frames, and greenhouse, moving the basil to different spots depending on the season—and my basil is thriving and delicious.

Fresh vs. Dried Basil

Fresh basil delivers brightness, fragrance, and pleasant volatile oils that hit the palate (and nostrils) immediately. It’s ideal for finishing dishes like pizzas and tomato salads, for pestos, and for any application where aroma matters.

Dried basil, on the other hand, offers stability and convenience—but at a cost. Its flavor is muted, earthier, and less complex. It’s best for long-simmered dishes like tomato-based sauces, soups, or stews so the flavor can slowly develop.

For kitchens that rely on dried herbs, how you dry basil matters:

Air drying or low-temp dehydrators preserve more aroma than high heat.

Once dried, store away from light and air to protect its character.

I prefer freezing whole leaves and crumbling them at the time of use to keep more of the aromatic compounds intact.

Technique Matters: Mortar vs. Food Processor

Years ago, the Gourmet Society at The Culinary Institute of America held a side-by-side pesto demonstration: one batch with a traditional mortar and pestle, another in a food processor.

The results were clear. The mortar-and-pestle pesto was brighter, more aromatic, with a layered flavor and rustic texture. Crushing basil gently releases its essential oils without overheating them. In contrast, the food processor introduced heat and air, dulling both flavor and color.

Pro tip: For chefs looking to showcase basil at its best, traditional technique still wins.

Bringing It Back to Culinary Discipline

Culinary Discipline: Respect the Ingredients

Basil deserves more than a quick chop for a salad or a sprinkle in tomato sauce. Its terroir and technique determine its flavor. Delicate basil leaves oxidize quickly in the refrigerator.

Best storage practices:

Keep at room temperature with the stems in a jar of water.

If refrigerating, wrap stems in a moist towel and place in a zip-lock bag in the least cold part of the fridge.

Better yet, grow basil in pots and harvest as needed.

Like all ingredients, by handling basil thoughtfully and preparing it with care, we give basil the respect it’s earned—and elevate every plate it touches.

If your operation wants to rethink how it sources and uses fresh herbs to improve flavor, consistency, and cost control, I can help you get there.

Let’s start with the basil.

Dessert; Fresh Fruit Crostata

Wed, 08 Oct 2025 15:09:40 GMT

I've been growing figs for more than 50 years! In fact, I have about a dozen fig trees in my yard. Several are from cuttings propagated from trees at my parent's home and one fig tree is from a cutting of a fig tree in Monticello! I like to think Thomas Jefferson and I enjoy delicious figs from the same tree...

Crostatas

I'm a fan of 'fruit' desserts... peaches, apples, berries, figs etc.. baked in tarts, crisps and cobblers. I've recently traveled to Italy and learned about crostatas.

I've been preparing amazing crostatas with a variety of summer fruits from my garden.

A crostata is a tart-like pastry, assembled in more of a freeform style. There is no tart or pie pan used.

Crostata literally means 'to encrust' and is a traditional Italian tart generally filled with fresh, seasonal fruits.

Crostatas can be sweet or savory; the crust is simply rolled out, then the center if filled with fruit and the dough is folded up and loosely crimped around the fruit to hold the filling in the center.

I remember baking something very similar to a crostata with artichokes and herbs while practicing to take the CMC exam. (inspired by an Alice Waters recipe)

Fruit crostatas are delicious with coffee and sprinkled with powdered sugar. I also love warm fruit crostata topped with a scoop of vanilla ice cream.

Prep Time: 30 min

Cooking Time: 25 min

Yield: 4 portions

Ingredients

Pastry Dough

6 Tbsp. Butter

2 Tbsp Sugar

1 Cup AP Flour, sifted

1/2 tsp Cinnamon, ground

1/4 tsp Ginger, ground

1 Tbsp. Almonds, ground

3 Tbsp Cold water if needed

Filling

2 Cups Figs, peeled & halved

4 Tbsp Sugar

1 tsp Bourbon or Gran Marnier (optional)

2 Tbsp. AP Flour

1 tsp. Orange zest

1 tsp Vanilla

How to Prepare the Crostata

Step 1

To prepare the filling, place the fruit into a bowl. Add the sugar, orange zest and spices; stir gently to blend.

Add the flour and incorporate using a rubber spatula. The flour helps to bind the juices which purge from the fresh fruits.

Fruits such as berries or figs do not need to be cooked but fruits with more texture such as apples, rhubarb, pears etc... need to be peeled, cut and cooked in butter to soften.

You can also add a tsp of Bourbon or Grande Marnier if you like.

Step 2

Grate the cold butter into a mixing bowl, add the sugar, flour, spices and ground almond; blend together with a fork to create a dough-add a little water if needed.

Roll the dough to about 1/8" thick, I like to roll the dough on a cutting board sprinkled with a little sugar, cinnamon, ginger and nutmeg to add flavor and avoid sticking.

Step 3

Place the dough onto a buttered sheet pan, spoon the fruit filling into the center of the dough and fold/ crimp the dough around the fillin g.

Place the crostata into a preheated, 350°F oven.

Bake for 20-25 minutes until nicely browned on top.

You can enjoy warm with ice cream, yogurt, whipped cream-but I love having fruit crostatas with coffee for breakfast.

Beginners recipe: Corn

Wed, 08 Oct 2025 14:55:00 GMT

I liked to begin each class day of Skills Development class at the CIA with a quote. One of my favorites went something like this, 'You can walk to the corn fields but you must run back to the kitchen'. Basically it speaks to the sugars in sweet quickly converting to starch when it's harvested.

We Chefs know a thing or two about food chemistry...

Corn on the Cobb for Beginner's

I'm a fan of enjoying seasonal foods. In New Jersey, we love our fresh fruits and vegetables, especially our local tomatoes and corn.

A simple way to cook corn is boiling in water. I've tried adding sugar to the water and feel it's not necessary (if you have fresh, local corn!). I've tried starting the corn in cold water and hot water-no big difference.

It's important to cook the corn until it is tender so that the starches have converted to sugars. You can simply test a few kernels of corn throughout the cooking process and note how starchy it is after simmering for 3 minutes and how much sweeter the corn becomes in 5 or 6 minutes.

Serve hot with melted butter, salt and optional spices.

Roasting in the oven or on a grill is always a great option.

Beginner's Corn on the Cob

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 ea

Ingredients

4 ea Corn on the Cob

Water to cover

1/4 tsp Salt

4 Tbsp Unsalted Butter, melted over the corn

How to Corn on the Cob

Step 1 Mise en place

Husk the corn, being careful to remove all of the silk from the corn. Corn husks are great for composting...

When I choose corn at the market, I always try to get fatter cobs which have the corn kernels all the way to the top. Most markets do not allow you to peel back the husks so you have to feel to see how far the kernels go-you don't want a cob which isn't full

I would never purchase corn with the husk removed.... it just doesn't seem 'chef-like'!

I like both white and yellow, local corn.

Step 2 Simmering the Corn

Place the corn in a pot of water (salt optional) and bring to a simmer. Simmer for 5 minutes and carefully take a kernel or two off to taste. Careful-it's HOT!

I like to break the cobs in half as it is a little easier to cook and handle.

When the corn is tender, strain and enjoy. I like whole butter and kosher salt.

How Our Kitchens Have Lost Their Soul-What We’re Losing and Why It Matters

Wed, 13 Aug 2025 01:32:05 GMT

How Our Kitchens Have Lost Their Soul-What We’re Losing and Why It Matters

Are cooks and chefs unable or unwilling to prepare delicious, nutritious food anymore?

Years ago, I taught an advanced cooking class for Bachelor students at the Culinary Institute of America . The ten day class class is challenging, designed to improve culinary and baking skills by exploring ingredients, methods and principals. Each weekly challenges required robust research to improve understanding and application of culinary and baking. Students had graduated from the AOS culinary program so proper technique was expected… it was the price of admission!

One segment (my favorite) was titled ‘Childhood Memories’. Each student prepared a small portion of something special from their childhood for the class to taste. The students introduced what they prepared and explained what inspired them to share it with the class.

Many students hadn’t been home in years, so the presentations were often emotional. Naturally, every tasting was outstanding! Each student had passion and respect of their dish. I believe that same passion, respect and emotional attachment and understanding of food are often missing in kitchens today. To many, it’s just a job or a venue to experiment or play with food!

I’m saddened that cooks are not following proper cooking techniques, nor respecting or understanding global ingredients. I believe in proper culinary technique and that “respect runs the kitchen.” Respect for the ingredients, respect for gastronomy, respect for the customer.

I’m not talking about line cooks who lack sufficient training or those working under poor management. I’m speaking of a lack of interest some chefs have in cooking properly, following established disciplines, techniques, and respecting the traditions of our food. It’s really about the lack of passion for food. These chefs seem to thrive on creating food (bad food) which simply doesn’t make sense. I imagine there’s probably a little laziness and a lot of arrogance!

I’m a fan of innovation and experimentation, much of my consulting work is based upon finding new ingredients, equipment, cooking methods globally for my clients. I believe cooks need to build a culinary foundation, learn from great chefs and build a solid foundation. Maybe when the cooks have built years of experience, a little experimentation makes more sense... maybe!

I noted whether the croquettes were crisped correctly and seasoned properly. I found the most noticeable (organoleptic) factor was the texture. Every croquette, regardless of price, was prepared with a delicious, very thick Béchamel sauce as the binder. And thankfully… no Panko! I’m ‘Panko’d out’. It feels like every cook or chef only uses Panko and gallons of heavy cream these days. Heavy cream and Béchamel sauce are very different. Béchamel sauce is one of the five, ‘mother sauces’ prepared and used as the base for sauces, soups, stews, sautés, etc… The ‘saucier’ prepares these mother sauces and stocks as the backbone of the kitchen. Preparing food with heavy cream rather than Béchamel sauce is a very expensive short cut and the final result is totally different than the intended classic recipe!

My intent with this blog is not intended to be an old chef complaining about “those young cooks today”. I simply want to express my concern for what we are losing, why it matters, and how we can get it back before it’s too late.

This isn’t just about croquettes. It’s about the quiet vanishing of skill, respect, and passion for the food. Technique replaced with shortcuts. Craft overlooked for speed. Many of the chefs who once set the standard have stepped away, retired or possibly passed on to ‘Chef Heaven’, and what’s left behind is often a guess at how things used to be done or worse, arrogant, inexperienced chefs who make their own style of food.

We are losing something. Not only recipes, but the purpose behind them. The discipline, the art, the technique, the patience that once defined the profession.

I think it might also be that the new chefs want to leapfrog ahead, make the big bucks as Executive Chef. Let’s face it, the kitchens are hot and the weeks are long. We used to thrive on ‘paying our dues’ and building a rock-solid foundation in challenging restaurant environments. I’m certainly not advocating abuse-I suffered through that in many restaurants, and it’s not fun. I’m simply suggesting that cooks need to work in kitchens with professional chefs and learn the proper culinary techniques post-culinary school (if they choose to attend culinary school at all). That’s the necessary journey. It’s difficult, but if you love what you do, you never work a day in your life. We used to call this, ‘paying your dues’.

And owners need to pay chefs and cooks an appropriate salary so they can live with dignity. Probably five-day work weeks with benefits, so cooks and chefs can be healthy mentally and physically.

The Slow Erosion of Culinary Craftsmanship

I’ve heard bad cooks called ‘shoemakers’ for years. In the great movie, ‘King George’ Chef Perrier used the term ‘cobblers’! I love that word–it’s so perfect. So, this problem isn’t new; it’s been around for 30 or 40 years—maybe longer?

Apprenticeship used to be the standard path. You worked beside someone who showed you not just how to cook, but how to think for years. Today, kitchens often skip or shorten that step. Technique takes a back seat to speed and money.

As a result, many don’t understand global flavors and traditional techniques so they are bastardizing delicious, classic dishes from around the world. Many customers don’t know what it’s supposed to be, so they get away with it. But I’m confident that when a consumer tastes food prepared properly, they understand it is superior, they will crave it, and no longer be ignorant of what delicious food is.

There are still places doing it right—but they're difficult to find and many times very expensive. I guess you get what you pay for.

Without professional chefs, experts and mentors, the chain weakens. Break that link enough times, and the memory of how things were done fades. That’s how traditions vanish. Not in one loud moment, but in silence. I believe this is the same in professional kitchens as it is in home kitchens.

Technique Replaced by Trendiness

I see it often. Dishes that try to impress with presentation or obscure ingredients but fall apart where it counts. What’s missing isn’t creativity, it’s control. Foundational skills have been pushed aside in favor of shortcuts and surface-level innovation. I can’t imagine when covering hot food with delicate, micro greens became so prevalent. It often makes no sense!

Somewhere along the line, discipline became optional.

This isn’t innovation. It’s skipping steps. The great chefs who are true innovators— Ferran Adrià, Grant Achatz, and those like them—earned that right by first learning how to build flavor with nothing but a pan, heat, and time. Their work has structure and is based on years of solid foundation. Without it, the rest collapses.

I’m not against change. In fact, much of my consulting work involves guiding innovation. But real innovation stands on something. When chefs take time to learn classic techniques, they are building on a strong and proven foundation instead of guessing.

Talent Gap, Tuition Burdens, and the Rise of Hubris

Culinary schools still teach the basics. The issue isn’t the curriculum. It’s what happens after graduation.

Many young chefs finish school and head straight for a title. They want to sprint before they’ve learned how to walk. They skip the challenging kitchens, avoid the tough mentors, and search for a shortcut to relevance. I’ve seen talented students fade out not because they lacked potential, but because they didn’t have the patience or desire to do the hard work.

I don’t blame them entirely. The money doesn’t add up. Graduates leave school with six-figure debt and walk into kitchens offering $50,000 a year. That kind of math doesn’t encourage long apprenticeships or humility. It breeds frustration and burnout.

At the same time, the culture has shifted. Recognition comes faster than it used to. Technique no longer earns respect on its own. Personality drives opportunity. Style often speaks louder than skill.

But the kitchens that still prize discipline? Those are the ones producing cooks with staying power. The rest are chasing moments instead of building careers.

When I trained to take the CMC exam, I studied the cuisine of amazing chefs such as Alice Waters, Eric Ripert, Thomas Keller, Daniel Boulud etc… these chefs spent time learning about global ingredients, cooking methods and perfecting their craft. I encourage cooks and chefs to do the same.

Recipes, Culture, and Respect for the Craft

We’re not just losing recipes. We’re losing the meaning behind them. I read a lot about the term ‘real food’. This isn’t really a restaurant or club thing; this is from savvy marketers in the CPG world who understand consumers are confused and searching for delicious, healthy food for themselves and their families. As present chefs disregard classic recipes, we are losing authenticity.

I see dishes prepared with the names of classics, but none of the method or care that gave them their place in the first place. Sauces stripped down to one-note versions, heavy cream, hot sauce or truffle oil in every recipe. Proper techniques cut for speed. At another stop in the Mediterranean region, I ordered a restaurant’s “authentic paella València”. This chef didn't create the special soccarat required ... he said he ran out of time as the ingredients had arrived late. I couldn’t respond, what chef would do that?

This goes beyond execution. It’s about respect. I’ve watched fusion menus misrepresent everything from Korean stews to Moroccan tagines. French traditions get treated the same way. Instead of reduction, balance, and layering, we get a swirl of something sharp on the plate and a nod to inspiration.

It’s easy to make food that looks clever. It’s harder to cook with meaning.

Food is a story. But today, we’re skipping chapters. Without patience and depth, the result might fill a seat, but it won’t leave a mark. It won’t be remembered. Because when we stop honoring where recipes come from, we stop understanding why they matter.

That’s not how cuisine evolves. That’s how it disappears.

Hope for a More Disciplined, Delicious Future

I’ve been tough on the state of cooking today, but I don’t believe the story ends here. There are chefs who still care deeply, and I’ve mentioned many of them in my writing. Some are just getting started. Others have been doing the work for decades. I meet them in kitchens, at events, and through my consulting and research. They ask smart questions. They push themselves. They want to learn the right way.

If there’s a way forward, it begins with patience. With cooks who take time to revisit the basics. Who ask not just how something is made, but why it matters. With mentors who are willing to share what they have earned over years.

I believe the next generation can bring back what’s been lost, but they can’t do it alone. They need guidance. They need real feedback. They need to stand next to chefs who understand both technique and taste.

That’s where the work begins. Not in chasing trends, but in building kitchens that prize focus, curiosity, and real skill and focus on the fundamentals.

Reignite Your Kitchen’s Purpose

I started this conversation because I believe in the craft. I’ve spent my life in kitchens where precision mattered, where flavor came from repetition and skill, not guesswork. Today, I work with chefs, teams, and brands to connect that discipline to something new. Innovation has value, but not without roots.

Authenticity isn’t old-fashioned. It’s the foundation and future of great food. It’s what makes a dish memorable, a kitchen consistent, and a menu worth returning to.

If you’re ready to take your kitchen, your team, or your product to that level, let’s work together. Whether you need to refocus your culinary approach, rework your menu, or launch something with real depth, TWG Consulting can help. Book a free consultation today.

Beginners recipe: Pesto

Thu, 17 Jul 2025 21:32:49 GMT

I agreed to be the Chef Advisor for the Gourmet Society at the CIA, an amazing honor to work with some of the best and brightest students.

We planned to demonstrate preparing pesto with a mortar and pestle and also with a food processor-then evaluate them both side by side.

We all suspected that the food processor would aerate the pesto, possibly the heat generated would be a problem-

One student brought in a molcajete, the traditional mortar from Mexico, made from volcanic rock used for grinding spices, making salsas, moles, etc... I'm not sure this was the preferred mortar and pestle to use, these days I often use a marble mortar and pestle and make small batches.

The 'mortar and pestle' pesto was much more delicious than the food processor version at the CIA that day.

Pesto

There are many varieties of basil throughout the world. I like to grow Genovese basil for pesto and San Marzano tomatoes for sauce. I prefer the flavors.

In my garden we grow Thai basil, sweet basil, dark opal as well as smaller leaf varieties. I like basil in salads and of course with warm, fresh mozzarella and EVOO.

I've had great success growing basil plants for several years, wintering them in my greenhouse.

I have to be careful of the aphids and of course watch the temperature but in the late spring I place the plants in a sunny spot in my garden and they quickly produce delicious basil leaves.

I'm beginning research on environmental issues which cause my basil to become bitter. I believe the hot sun and heat is the cause... more to come in future updates on this blog.

This is the pesto recipe we made at the CIA so many years ago.

Pesto

Prep Time: 30 min

Yield: 1 Cup

Ingredients

4 Cups Basil leaves, rinsed in cool water (I like Genovese basil)

3 Tbsp Garlic, freshly peeled (rough chop)

4 Tbsp. Pine nuts, toasted (toasted, peeled walnuts are a good substitution)

6-8 oz Extra Virgin Olive Oil

4 Tbsp Parmesan Cheese, freshly grated (or to taste)

t.t. Kosher Salt and Freshly Milled Black Pepper

How to Prepare Pesto

Step 1

Assemble all of the ingredients; I like to pick the smaller, tender basil leaves and always cut off any extra stem.

If you are using a food processor, you can simply add all of the ingredients, pulse and wipe the sides with a rubber spatula-repeat until the ingredients are a smooth paste.

Begin by adding garlic to the mortar. Add a little salt and 1/3 of the basil; begin to slowly crush the basil with the pestle in a grinding method.

Add some of the pine nuts and parmesan cheese and a little more basil and continue to grind. The basil may spill out a little so simple add it back into the mortar.

Continue adding pine nuts, parmesan cheese and basil, slowly drizzling in the EVOO as needed to help with the blending.

When all of ingredients have been ground to a beautiful, green, smooth paste, season to taste with salt and pepper.

It's best not to heat the pesto, just toss onto warm, freshly cooked macaroni or on tomatoes, mozzarella etc...

You can store pesto in the refrigerator or freezer in an air tight container with a little EVOO on the top to stop oxidation.

I sometimes add fresh herbs such as mint, tarragon or parsley, to add a different flavor to the pesto.

Rigatoni tossed with freshly prepared pesto-delicious!

Beginners Recipe: Chicken Sauté

Thu, 17 Jul 2025 15:38:24 GMT

I was born to sauté...

I remember thinking this and smiling when I finally made my way up in the kitchen brigade to the Saucier spot.

I loved the pulse of the kitchen, working the saute station with a dozen sauté pans on the flat top, delicious stocks and mother sauces held hot in the steam table and carefully prepared mise en place so I could make delicious meals for the customers... one order or two at the time. Everything was cooked with love and respect.

Chicken Sauté for beginners

The Culinary Institute of America is arguably the finest culinary school in the world! Students spend 6 weeks learning and practicing basic culinary fundamentals in Skills I and II-one of my favorite classes to teach.

I'm a big fan of proper technique. One of my mentors, CMC Tom Peer used to say, "Practice doesn't make Perfect... Perfect Practice makes Perfect". I truly believe this.

Sauté is a dry heat method of cooking-it's important to choose tender cuts of protein such as chicken breast, pork cutlets, scallops etc... sauté translates to 'jump in the pan'. When we sauté, we cook something quickly in a very hot pan. It's important to develop caramelization (light or dark depending on the recipe) and prepare a delicious sauce in the same pan you cooked the protein in.

Sometimes the sauce compliments the protein such as chicken with a cream sauce and sometimes the sauce counters the protein such as a spicy mustard sauce with pork.

Basis Chicken Sauté

Prep Time: 30 min

Cooking Time: 15 min

Yield: 2 portions

Ingredients

2 ea Chicken Breast, (skin removed) cut into two even pieces

tt Salt and Black pepper

4 Tbsp AP Flour

3 Tbsp Olive Oil or Clarified Butter

2 Tbsp White Wine, dry, optional

6 Tbsp Chicken Stock

2 Tbsp Shallots, minced

6 oz Heavy Cream

4 Tbsp Fresh Herbs, minced (tarragon, Italian parsley, chives)

How to Sauté Chicken

Step 1

Set up an area to season the chicken, in this photo I'm using a chicken breast I've cut into two similar sized pieces. I lightly pound the chicken with a mallet to flatten the chicken breast for even cooking. (trying to have the protein the same thickness)

I would work the same way with a whole chicken breast or boneless chicken thighs. I would use the same method if I left the skin on the chicken.

Season the chicken (I prefer to simply use kosher salt and freshly ground black pepper), and dust with AP Flour. Pat the chicken so the flour sticks to the flesh.

Step 2

Add oil to a warm, sauté pan. It's important to use a pan which is the correct size for the amount of chicken being sautéed. If the pan is too small, the chicken won't get a nice, golden brown sear and moisture will purge out of the chicken, basically boiling in chicken 'purge'... liquid can only get to a boil but we want to sauté in oil that is approximately 400° F.

Also, if the pan is too large, the areas with no chicken cooking will burn!

Carefully place the seasoned, floured chicken breast into the hot oil and let the chicken brown for 2-3 minutes. You should hear a sizzle when placing the chicken into the hot oil. I like to gently 'jiggle' the pan so the chicken doesn't stick and browns evenly. Try not to peek... let the chicken brown. When you see browning on the sides, carefully invert the chicken with tongs, be careful not to splatter the hot oil.

When the chicken is golden brown on both sides, place the chicken onto a sizzle plate to rest.

Step 3

Add minced shallots into the fond (the nice brown bits of chicken and flour in the oil) and sweat for one minute; add white wine and reduce until 'sec'-almost dry so the sauce has a mild wine flavor but not overpowering.

Add chicken stock and reduce to 'sec' (about 3 minutes), then add the cream and simmer for 2 minutes.

Add the herbs, place the chicken (and juices in the sizzle plate from the resting chicken) into the sauce and bathe the chicken with the sauce,

serve

Beginners recipe: Breakfast Muffins

Tue, 15 Jul 2025 22:25:44 GMT

I remember my days working as chef/manager for food service cafeterias. People loved muffins for breakfast! We used dry muffin mixes or large tubs of various, premade muffin batters; scooped the batter into muffin tins and made dozens of mini, regular and large sizes daily. I love topping the muffins with garnishes like oats, chocolate chips, streusel, nuts etc... Morning Glory was my favorite, I bet I baked thousands of muffins in my five years at Gardner Merchant!

I think my 'go to' muffin is a delicious, corn muffin grilled with butter on a plancha-New Jersey diner style!

Muffins for Beginner's

I crave homemade, baked goods, especially in the afternoon with coffee. My wife is a pastry chef so I don't bake too often but I wanted to create a delicious, easy muffin recipe to share.

I spent weeks preparing muffin recipes to better understand how sour cream, creme fraiche, butter, yogurt, coconut milk, olive oil, etc... taste in muffins.

It turned out to be very challenging to develop a great, 'beginner's' muffin recipe.

The recipe I chose was given to me by my daughter Faith-a school teacher/ artist/ baker. It's a winner!

A good, basic muffin recipe calls for the dry ingredients and wet ingredients to be measured separately, then gently mixed together. It's very important not to overwork the batter so it doesn't get chewy. I found that baking the muffins at 400° F gave a good rise (a little dark color though).

Sugar seemed to be the best ingredient for flavor; AP and Cake flour both worked well.

I like using Baking Powder and Baking Soda but leaving out the Cream of Tartar.

Yogurt adds moisture and tenderness, it helps to cut back on the fat in the recipe. There is also the benefit of protein, that's important for some people.

Beginner's Muffins

Prep Time: 30 min

Yield: 12 ea

Ingredients

1 ea Lemon zest and juice

2/3 C Sugar

2 C AP Flour

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

3/4 C Yogurt

2 ea Eggs, room temperature

1 tsp Vanilla

8 Tbsp Unsalted Butter, melted and cooled to room temperature

4 Tbsp Poppy Seeds (optional)

How to Prepare Muffins

Step 1 Mise en place

Preheat the oven to 400 °F;

Line the muffin pan with 12 paper muffin cups.

Gather the ingredients for the muffins.

This photo has ingredients for blackberry muffins.

Blend the sugar and lemon zest together with a fork until evenly mixed-it will smell amazing!

Step 2 Mixing the Batter

Mix/sift the flour, baking powder, baking soda and salt together in a bowl.

In a separate bowl, whisk the yogurt, eggs, vanilla, lemon juice and butter together, until well mixed.

Slowly pour the liquid ingredients into the dry ingredients, whisking gently to combine; do not overmix!

Stir in garnish (poppy seeds).

Step 3: Baking the Muffins

Scoop the batter into the prepared muffin tins, filling each cup (leave about 1/2 inch from the top); gently tap the pan so that the batter gets under and around the berries. (gently!) Lower the oven to 350 °F. Place the muffin tin onto a sheet tray (to catch drippings) into the center of oven (middle rack).

Bake the muffins until lightly browned and firm to the touch-about 18 minutes, turn off the oven, leaving the door closed.

Let the muffins cool in the oven for 10 minutes.

In this photo, I experiemented with herbed, berry muffins:

3 with dill, 3 with basil and 3 with mint-it added a nice flavor. The top 4 have toasted nuts with blackberries.

Beginners recipe: Tartar Sauce

Tue, 08 Jul 2025 21:43:03 GMT

I remember learning to make an emulsion sauce called Rouille at Le Cirque. It's one of my favorites! Rouille is a delicious, French emulsion sauce with garlic, egg yolks, olive oil, tomato and herbs traditionally served with Bouillabaisse, the famous, French fish soup. I was taught to use EVOO, saffron, garlic etc... and cooked potato in the recipe.

Other famous emulsion sauces include aioli, vinaigrettes, dressings, etc...

Tartar Sauce

Tartar Sauce is a condiment, most often served with fried seafood. It's great with fried flounder, oysters, clam strips and shrimp! It is one of many, global emulsion sauces made with egg yolks, oil, acid (lemon/vinegar), seasonings and garnish.

I prefer to use delicious mayonnaise such as Dukes, Hellman's or Kewpie as the base but you can prepare (homemade) mayonnaise with pasteurized egg yolks if you prefer.

Mayonnaise is commonly used as a binder for crab cakes, salad dressings and works great to coat the bread for paninis!

Basically, I prepare tartar sauce by adding relish or chopped cornichons, capers, hard boiled eggs, Worcestershire sauce, fresh herbs, lemon juice, mustard and a touch of hot sauce or cayenne to mayonnaise and seasoning to taste.

Tartar Sauce

Prep Time: 30 min

Yield: 1 Pint

Ingredients

3 Cups Mayonnaise

2 Tbsp Relish or Cornichons, chopped

1 Tbsp. Capers

1 ea. Hard boiled Eggs, chopped

1 tsp Dijon Mustard

1 tsp Lemon juice

2 Tbsp Fresh Herbs, chopped (I like dill, tarragon, basil, Italian parsley)

1 tsp Worcestershire sauce

t.t. Hot sauce (optional)

How to Prepare Tartar Sauce

Step 1

Assemble all of the ingredients;

begin by adding the mayonnaise to a bowl.

Add all of the remaining ingredients into the mayonnaise and blend together with a rubber spatula, being careful not to crush the hard boiled eggs.

Season to taste.

For the fresh herbs, rinse the herbs in cold water, spin dry and chop. Add to taste.

Emulsion sauces are fantastic on sandwiches also!

Dessert; Almond Biscotti Ends

Wed, 02 Jul 2025 14:45:15 GMT

Biscotti translates to 'twice baked' and apparently was a popular snack for Roman soldiers since the biscotti lasted for days without getting stale.

I read Christopher Columbus had biscotti stored away on his voyage to America...

In Tuscany, biscotti and vin santo is considered by many to be a perfect pairing. I enjoyed this combination at a cafe in Florence years ago...

I love dipping crunchy biscotti into a cup of strong black coffee.

Almond Biscotti

We baked a large variety of Italian cookies at Christmas time but I don't recall biscotti being in the mix. Now it's one of my favorite cookies.

Growing up, my mother always had Stella D'oro anisette toast coffee treats (our version of biscotti) for a snack when friends came over. They played scrabble or Yahtzee in the evenings and liked to dip the anise flavored biscotti in tea.

I've researched and baked dozens of biscotti recipes with varied results. I prefer very crunchy biscotti with seeds or nuts. I'm not a fan of adding dried fruits but that is certainly an option.

I also prefer biscotti with less baking powder to avoid the sodium bicarbonate flavor.

This is an easy recipe I've worked on, various flavors or particulates can be folded into the dough. The recipe can also be doubled easily.

Prep Time: 15 min

Cooking Time: 60 min

Yield: 20 small biscotti

Ingredients

2 cups AP flour
1/2 cup granulated sugar
1/4 cup almond meal
3 Tbsp cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
2 ea eggs
1/2 tsp vanilla (I like Tahitian)
2 Tbsp. melted butter (I use lightly salted butter)
2 Tbsp olive oil
3/4 cup almonds

How to Prepare Biscotti

Step 1

Blend the flour, sugar, almond meal, cornmeal, baking powder and salt together in a bowl.

Whisk the eggs in a separate bowl, add the vanilla, melted butter and oil. Add the wet ingredients to the dry and blend until homogenous-don't overmix.

Fold in the almonds.

Form the dough into balls and place onto a sheetpan with parchment. I like to sprinkle cornmeal for texture-optional.

Mold the dough balls into logs-I make more, smaller logs so I get more crunchy ends-you can simply make two, longer logs as well.

Bake in a preheated oven at 350°F until firm (not hard) (about 20 minutes) and then place on a counter to cool. (30 minutes is fine but sometimes I let set overnight and I think it's a little easier to slice)

Step 2

Carefully slice the biscotti (a serrated knife works well) and lay them on their sides in rows. Bake in the oven at 350°F until crunchy, approximately 10-12 minutes.

I like to store the biscotti in a tupperware type container.

Slices

Crunchy Ends

How to Earn a Michelin Star in the USA

Mon, 30 Jun 2025 21:10:56 GMT

How to Earn a Michelin Star in the USA

Why the Michelin Star Still Matters

I’ve never earned a Michelin Star and haven’t been impressed with the rating until lately.. I’ve dined at ‘Michelin star’ restaurants around the world and been disappointed. The cuisine is sometimes spotty, service often snooty… not my type of experience. Of course, I’ve also dined at Michelin star restaurants which were outstanding.

Re cently, an entrepreneur reached out, asking my help earning a star and I became fascinated with the idea. While researchi ng, I decided to share my learnings

I’ve spent years working in professional kitchens and leading culinary teams, and I am now certain that earning a Michelin star is one of the most difficult yet rewarding accomplishments in this business. It carries weight. It sends a message to the world that your cuisine, your staff, and your standards are at the highest level.

For restaurant owners seeking to make their mark, such recognition can be transformative. It draws in diners, builds loyalty, and creates buzz far beyond your neighborhood. But getting there isn't about flash. It's about passion, precision, and focus—day after day.

Serving well-executed food is one thing. Reaching Michelin’s level means your menu reflects the personality of the chef. Your kitchen runs with discipline, your dishes are innovative, well thought out and deliberate, and every part of the guest experience reflects your values. That’s what I admire most. It rewards mastery, diligence, hard work, and identity.

What Is the Michelin Guide and How Does It Work?

The Michelin Guide began over a hundred years ago in France—not as a restaurant directory but as a way to encourage road travel. Over time, it evolved into one of the most respected tools for identifying top-tier dining. When it arrived in the U.S., it initially began in New York City, then expanded to Chicago, the Bay Area, Los Angeles, Washington, D.C., and more recently, Miami and Orlando.

What makes the guide unique is how it keeps evaluations discreet. Inspectors eat like regular guests, pay their own bill, and make multiple visits before any decision is made. They don’t ask for special treatment or announce themselves. That’s why consistency matters so much.

The stars themselves break down like this:

one means the food is strong for its category;
two suggests it’s worth going out of your way for; and
three means it’s worth planning an entire trip around.

In addition to stars, there are other nods worth mentioning. Bib Gourmand honors places that serve great meals at reasonable prices. The Michelin Plate signals food that’s well-made, even if not at the star level.

What few people know: inspections tend to happen in certain parts of the year. Smart operators pay attention to those windows.

What Michelin Inspectors Really Look For

Over the years, I’ve learned that the path to a Michelin star isn’t built on flash or hype—it’s built on core principles that inspectors rely on when deciding which restaurants rise above the rest.

To prepare delicious cuisine, the ingredients have to be exceptional. Not necessarily expensive, but fresh, thoughtful, and suited to the dish. Then there’s what you do with those ingredients, we must respect the ingredients. You need tight control over your technique—how you mise en place, cook, and season the food, how you plate the food. Everything is important.

Consider the difference in flavor and texture of preparing a salad with fresh, seasonal lettuces instead of prewashed, gassed salad blends. It’s like day and night.

Next is something I care deeply about: the voice of the chef. Your food should reflect more than skill—it should say something about who you are. That might come from your upbringing, a cultural influence, professional training and your philosophy on food. I’ve learned that the magic happens when passion for food and disciplined technique come together. I wonder if there are certain menu items which should be on a menu to earn a star. When I’ve prepared for culinary competitions I often include ingredients which are naturally delicious like lamb chops, crab, truffles, wild mushrooms, toasted nuts, risotto, miso, avocados, etc.

I also wonder if ‘chef desserts’ like crème brulee, cheesecake, tarts suffice or is it necessary to emply a pastry chef to prepare the desserts. I’ve read the menus of many restaurants with stars and I suspect the menu choices are extremely important-but not sure yet.

Inspectors also consider value. That doesn’t mean cheap, it means that the experience feels fair based on what you’re offering. Imagine an inexpensive ripe, heirloom tomato in the summer compared to a hot house tomato in the winter.

And finally, consistency. One great plate won’t carry you. Everything needs to hold up, day in, day out.

That’s how you build a system that allows your style to shine without breaking under pressure. That’s where the star lives.

What Sets Starred Restaurants Apart

There’s no single formula for earning a Michelin star, but if you look closely at the best in the country, you’ll notice certain habits and mindsets that run through them all.

Take Alinea in Chicago. This isn't just a meal—it's an experience of the senses built on invention, precision, and diligence. Each course surprises the senses, but behind the genius is a team that works and tests relentlessly. Every detail is planned, measured, and rehearsed. That kind of focus doesn't happen by accident. They've built time for this development into their schedule, just as most kitchens prepare mise en place. I had lunch with Chef Achatz at the CIA years ago and later dined at Alinea, listening to Chef Achatz passion as he talks about food is incredible. It’s easy to understand his success understanding his work ethic and innovative spirit.

Then there’s Le Bernardin in New York City. Chef Eric Ripert doesn’t try to impress with trends or fads. His strength lies in restraint. Exceptional ingredients, clean flavors, seafood handled with care, and an approach that avoids anything unnecessary. They don’t try to be loud—they just get everything right. I think Le Bernardin is one of my favorite restaurants in the world-it’s simply great all of the time!

Then there’s Chez Panisse in Berkeley. Alice Waters showed the world how powerful ingredient-first cooking could be. What she brought to the table was a deep relationship with growers and a belief that food could reflect the land, not just the cook.

Melissa Kelly at Primo in Maine brings that idea into a more rural, seasonal frame. She grows much of what she uses and treats her property like a working ecosystem. Her plates aren’t about complexity, they’re about integrity. What I respect most is how her kitchen blends farm, flavor, and people into something grounded but thoughtful.

What do all these kitchens have in common? The Chefs are experienced, professionals with a passion for food, their teams are well trained, they invest time for development, there is great respect for the food and the cooking techniques are flawless.

And often, a connection to regional suppliers that gives their food an unmistakable sense of place. They build trust—with farmers, with their team, and with the people who sit down to eat.

That’s how you get from good to standout.

Behind the Curtain: Is a Michelin Star Right for You?

Let me be honest—it’s not for everyone.

Pursuing a Michelin star demands more than talent. It takes long hours, steady hands, and a team that’s willing to push, even when it’s tough. It’s expensive to operate at that level. From sourcing to staffing to equipment, the bar is high. And keeping good people? That’s a full-time challenge of its own.

Your location also has to make sense for this kind of work. Are you located in a city where Michelin operates? Do you have the support systems in place such as professional cooks and staff? Are your diners looking for this kind of meal or something else entirely?

And while technique matters, service is just as important. The best teams don’t just follow scripts, they read the room. They know when to step in and when to step back. That kind of awareness can’t be taught overnight. No matter how wonderful the food is, the front of the house must also be exceptional.

If that sounds like you, then yes—it might be worth it.

Final Thoughts: The Pursuit of Culinary Mastery

In my experience, chasing a Michelin star only works if it’s not the reason you cook. Stars come when the foundation is solid—when your kitchen runs tight, your food reflects who you are, and your crew moves with purpose. When I reflect on my journey to become a CMC, I’m reminded of an evaluator asking why I wanted to become a Master Chef.

Hopefully the journey makes you a better cook, a better leader and a better person.

Even if the star never arrives, aiming for that level sharpens everything. It pushes you to stay focused, stay honest, and build something that lasts. And to me, that’s the real reward.

Technique matters, yes. But so does your point of view. So does how you lead, how your team thinks, and how your guests feel when they leave.

If you’re serious about sharpening your food, strengthening your team, or refining your systems, let’s talk. Whether you’re chasing a star or building something personal, I’d be glad to hear your goals and help you shape a plan that fits your kitchen and your vision. Book a free consultation to get started on your Michelin Star journey

Soup; Consommé Florial

Mon, 23 Jun 2025 16:48:37 GMT

The Classical French cooking segment during the CMC exam was extremely difficult for me! Although the format changes slightly from exam to exam, I was required to prepare C onsommé Florial; a baked, Dover Sole course and Roasted Lamb chops with pistachio forcemeat for 10 people-with appropriate sides and sauces.

It was probably the hardest day of the 10 day exam for me.

I sourced frozen peas (fresh peas were not in season) for the consommé and completely forgot to use them as garnish for my soup!

I barely passed that day and managed to totally annoy one of the nicest CMC evaluators... never a smart thing to do!

But I still love preparing and eating delicious consommé-great satisfaction when it comes out crystal clear.

Consommé

Consommé is delicious!

I fondly remember teaching my CIA students how to prepare this challenging soup in Skills class. I loved describing how to achieve the delicate flavor and talking about the stickiness from the gelatin on your lips when you enjoy a properly prepared cup of c onsommé.

It's a very sophisticated soup so the garnishes are also sophisticated... and often challenging.

Consider Consommé garnished with pluches of chervil, carrots and turnips cut into daisy shaped pieces and then glazed in bouillon, asparagus tips, peas and fine chicken forcemeat with pistachio puree, piped into the shape of leaves...

I remember practicing consommé for the CMC exam with amazing CIA students like Michelle, Lon, Alex, Kong, Meghan and many more who actually taught me techniques to master such as cutting perfectly julienned chicken, preparing fresh delicious, pea custard, forcemeats, pastry etc...

I was teaching and always learning.

If you have the chance to enjoy a cup of properly preparedconsommé,-go for it. You'll become a fan... and also try this recipe-it's actually not as hard as it looks.

Prep Time: 4 hours

Cooking Time: 60 min

Yield: 10 portions

Ingredients

1 ea. Sachet (Thyme stem, bay leaf, parsley, 10 peppercorns)

1 ea. Onion, half

4 ea Egg whites

3 Lb. Chicken, ground (I like using breast and thigh together)

1 Cup Mirepoix (carrot, celery, leek whites, tomato) finely chopped

1 Tbsp Cider vinegar

3 qts Chicken stock, homemade and flavorful

t.t. Salt & Pepper

Garnish of choice

How to prepare Consomm é

Step 1

Prepare a sachet d'épices by placing 1 bay leaf, a few sprigs of parsley and thyme, 10 peppercorns onto cheesecloth, wrap and tie with butcher twine. You can use a varity of herbs, depending on your preference.

A sachet d'épices adds flavor to stocks, soups, stews, rice and sauces.

Always use herbs compatible to the Consommé being prepared, such as dill, thyme, parsley or tarragon for chicken or fish Consommés.

Prepare an onion brûlée by heavily caramelizing/ charring an onion half (peeled) on a griddle to add flavor and color.

Onion brûlée adds depth and color to stocks, soups, stews etc...

Step 2

Whisk the egg whites until frothy, add the ground chicken and mirepoix; blend until homogenous. Slowly add the cold, chicken stock to the ground meat mixture.

Place the mixture into a pot-the best pot would be a taller, narrow pot to help the ground chicken form a thick, strong raft floating on top of the simmering chicken stock.

Egg whites make the raft stronger but take away flavor; I prefer more ground chicken and less egg whites! It's a little more challenging but more flavorful.

Step 3

Heat the stock and clarification ingredients (ground chicken, egg white and mirepoix mixture) at low to medium temperature, stirring gently with a wooden spoon to keep any of the ground chicken from sticking to the bottom. The objective is to create a 'raft' of the chicken, egg white, vegetables, floating on top to clarify the stock. You can chop up the Onion brûlée and add it to the mirepoix or simply place it into the pot at the beginning.

The sachet d'épices goes on top, I like to tie the string to the handle of the pot so I can fish out the sachet if I find the consomme getting to much herb flavor.

Simmer for 60-90 minutes, carefully ladeling the simmering stock over the raft periodically. I slide the pot over to the side to help create a 'perculating' type set up which moves the raft a little to the side so it's easier for me to ladel stock over the raft. The raft will begin to sink when it's done. Season to taste.

Step 4

Prepare the garnish while the Consommé is cooking. There are dozens of classical Consommé with a variety of garnishes.

Julienne and brunoise cuts of vegetables are common garnishes.

Place the garnish into clean, warm cups or bowls and heat; ladel the seasoned, clear Consommé though a fine sieve into the cup of garnish and enjoy immediately. .

If the Consommé is greasy, carefully spoon off any grease floating on top.

Dessert; Spring Rhubarb & Blueberry Crisp

Thu, 12 Jun 2025 15:18:58 GMT

I think my favorite cobbler was a recipe I developed with Chef Joshua Mackintosh for an ACF student chef competition. We used raspberries, blueberries, strawberries & dark chocolate chips for the filling. It was delicious. Josh came in second place... hmmm \I'm not sure I agreed with that evaluation! hahaha

Cobblers & Crisps

I'm a fan of warm fruit cobbler with vanilla ice cream on top! It's a perfect, dessert!

St Andrew's Cafe at the CIA, often served a seasonal, fruit crisp on the menu with low fat ice cream or yogurt on top. The crisp generally had less butter and additional, toasted walnuts and seeds in the topping. We served a smaller size portion to reduce calories. The guests loved the crisps!

I think apple crisp was the most popular; the apples were sautéed in a very small amount of butter and sugar, then flavored with cinnamon and vanilla.

I grow blueberries, strawberries, gooseberries, currants, rhubarb etc.. in my yard. I use the fruit wood for smoking in my Big Green Egg.

I enjoy baking crips, cobblers, etc.. with the ripe fruit.

When I cook with rhubarb, I try to pick younger, thinner stalks so I don't need to peel them. If I wait and pick the fat, juicy stalks, I carefully peel the outer layer, slice the stalks thinly and always add something sweet-rhubarb is quite sour.

Apparantly the leaves are poisonous so I simply let them compost into the soil.

Prep Time: 30 min

Cooking Time: 25 min

Yield: 4 portions

Ingredients

Topping

4 Tbsp. Butter

2 Tbsp Sugar

4 Tbsp AP Flour, sifted

1/2 tsp Cinnamon

1 Cup Granola

3 Tbsp. Almonds, sliced

Filling

1 Cup Rhubarb, rinsed, sliced thin

1 Cup Blueberries, rinsed & no stems

4 Tbsp Sugar

1 Tbsp. AP Flour

1/2 tsp. Orange zest

1 tsp Vanilla

How to Prepare the Crisp

Step 1

Rinse and then slice the rhubarb thinly.

Place the rhubarb, blueberries, sugar, flour, orange zest and vanilla into a bowl, whisk together.

You can also add a tsp of Grande Marnier if you like as well.

Step 2

Grate the cold butter into a mixing bowl, add the sugar, flour and cinnamon and blend together with a fork.

Add the granola and toasted almonds, blend evenly.

Step 3

Place the fruit filling into a ceramic dish, you can butter the dish but I don't find that it's necessary.

Top with the granola crips and place into a 350°F oven.

Bake for 20 minutes until nicely browned on top.

You can enjoy warm with ice cream, yogurt, whipped cream-but I love having this crisp for breakfast.

Hiring and Managing a High-Performing Team

Mon, 19 May 2025 10:30:00 GMT

Hiring and Managing a High-Performing Team

The success of any business—kitchen, restaurant, club, Research and Development lab—begins with the people. You can have the best equipment, an ambitious vision, and well-planned processes, but if your team isn’t solid, everything else eventually breaks down. I’ve seen that happen more than once.

I’ve led teams under intense pressure, and I’ve coached some amazing professionals in the kitchen. What I’ve learned is simple: building a strong, high performing team doesn’t happen by accident. And leadership is a lot of hard work, immensely rewarding but hard work!

Whether you’re launching your first concept or managing a complex product portfolio, success comes from assembling the right people—and then providing them with structure, leadership, and support to thrive. It takes real thought, clear communication, and most of all, respect. In this article, I’ll share the lessons that helped me build teams that work hard, work together, and inspire each other to do great things.

What Does a High-Performing Team Look Like?

Over the years, I’ve learned that technical skill alone doesn’t build a great team. You need diversity; people who think differently, who come from different places, and who bring their own strengths to the table. I’m not looking for ten versions of me—I’m looking for individuals who see the work through a different lens but care just as much about getting it right. I find really special people and do my best to listen. And in my mind, they need to be NICE! Let’s face it, we often spend more time with our work family than we do with our actual family so why not make it enjoyable.

The best teams I’ve led were built around a shared purpose. We took time to talk about why we do the work—not just what we make or how we make it, but what drives us. That’s what pulls people together when things get difficult.

But purpose alone isn’t enough. Late in my career, working in larger companies I often heard the phrase, ‘embrace ambiguity’. Chefs don’t really like ambiguity; we like our kitchens very organized and structured. A high-performing team works together, checks ego at the door, and knows how to listen as well as speak. There’s no room for “that’s not my job” thinking in a kitchen or in R&D. Everyone contributes, and everyone is accountable for the final product. Collaboration isn’t a bonus—it’s the baseline. I’ve learned that embracing ambiguity is extremely important and often a challenge for chefs.

That’s why I say: Respect runs the kitchen. I want people who show up early, help each other without being asked, and treat every role with the same seriousness—whether they’re plating the dish or scrubbing the floor. I always discuss this when interviewing people. I want to people to understand this is my expectation. When people feel seen and valued, they work harder, they work smarter, and they take pride in what they do. That’s what drives results. I believe this mentality begins with the leader.

Hiring the Right People

I’ve made great hires with average résumés, and I’ve passed on impressive credentials when the fit wasn’t right. A strong team doesn’t come from stacking titles—it comes from bringing in people who are fully engaged, curious, and willing to grow.

I remember hiring virtually for several very important roles during the pandemic. Generally, there is a cooking component for most kitchen interviews. I was confident I could get a sense of potential candidates by observing them preparing a meal. I chose risotto for the virtual cooking interviews. I observed their demeanor, interaction with me while cooking, their attire, mise en place, choice of kitchen tools as well as the recipe they chose. This was a great success and I was able to hire several amazing, new people for my team.

A. Hiring for Attitude, Not Just Skill

Early in my professional career, I thought I had to find the most technically trained person for every role. I’ve since learned that mindset, work ethic, and personality matter as much or more. I look for people who are open to feedback, excited to solve problems, and willing to do what’s needed.

Temperament is key. I want team members who take pride in their work and support the people around them. If someone’s brilliant but they drain the energy of the room, they’re not the right fit. The best people I’ve worked with had a quiet drive—you could feel they were all in, even if they didn’t talk much. I’ve never liked having people on my team who are self-serving. I remember discussing this with a colleague who felt it was appropriate to be self-serving. After all, he suggested, that was how you rose up the ranks. I don’t necessarily agree, I’m a fan of Adam Grant and subscribe to his writings about being a giver and not a taker in one’s career. When you work hard and do a good job, people notice and success follows.

B. Don’t Hire for “Culture Fit”—Hire for Value Add

I’ve heard “culture fit” used as a reason to hire people who all look, sound, and think the same way. That’s a mistake. You don’t need clones of you—you need balance. Some of the most valuable team members I’ve worked with weren’t loud or outspoken, but they asked great questions, caught things others missed, and brought completely different life experiences to the table.

Disagreement can be useful when it’s productive. I want people who challenge ideas—not for the sake of being difficult, but to make the work better. That kind of tension, when handled with care, is where real creativity comes from.

C. Build the Team Around the Strategy

Every team I’ve built has been based on the needs of the business. It’s important to meet with the leadership and understand future strategies, then build your team to support these strategies. At one company we were focused on adding variety, especially healthy, scalable meals. That meant we needed culinary nutrition experts and innovation-driven chefs—different minds working toward the same objective. At another company, I recruited chefs with strong communication skills who could work across departments and understand what it took to bring an idea from bench to production.

I also think about budget and working to be fiscally minded. Sometimes it feels like you’re trying to stretch five people’s workload across four salaries. But if you don’t hire for where you’re headed, you’ll always be catching up. A strong foundation lets you scale without burning people out.

Onboarding and Setting Expectations

Bringing someone onto the team isn’t just about paperwork and a day one, welcome lunch. Onboarding is much more than taking your new hire to lunch on day one. It sets the tone so the team member feels respected and appreciated. It’s your first chance to show them what kind of environment they’ve joined—and what you expect from them in return. If you miss that moment, it’s hard to get it back.

Doug Conant, Founder of Conant Leadership is one of the greatest leaders I’ve met. Recently he posted, ‘It is unrealistic to expect extraordinary effort and performance without creating an environment where people are extraordinarily valued.’ This is so incredibly inspiring from a leader who really lives what he teaches.

I’ve seen too many teams treat onboarding like a formality. Here’s your locker, here’s your uniform, now get to work. That sends the wrong message. Instead, I try to make new hires feel seen right away. I want them to know their role matters, their voice matters, and we’re going to treat them like a professional from day one. This took me years to understand and develop, in fact I was pretty bad at onboarding, we’re all too busy but this is really important!

This is also the time to be clear. If you’re in a corporate food setting like R&D or CPG, you can’t assume people will just “figure it out.” Kitchens have natural pecking orders. But when you’re working in cross-functional teams—chefs, marketers, scientists, operations—you need org charts, written goals, and open conversations about who does what. Without that, confusion turns into friction.

When people know what’s expected—and that their work is valued—they’re more likely to stay, more likely to care, and a lot more likely to go above and beyond when it matters.

Developing Your Team

Hiring the right people is only the beginning. If you want a team to grow, you have to keep feeding their curiosity and giving them new challenges. That doesn’t just keep people engaged—it raises the level of work across the board.

A. Stretch Objectives and Passion Project

One thing I’ve always pushed for is setting aside budget and time for professional development. Not just the usual conferences or online courses—though those have value—but projects that tap into someone’s personal interests and connect them to the bigger picture. I would consider these to be ‘stretch objectives’. Often the professional development is extra, unpaid time to support an individual’s passion. It should be something that really excites the person to learn.

One very enjoyable passion project was facilitating a weekly food tasting done by my culinary externs. The tasting involved an 8-foot, butcher block table on wheels being set up in different locations around the building. One of the senior chefs worked with the externs to choose a seasonal, delicious snack to serve at the table. The externs researched the food item, then practiced preparing the amuse sized tasting until it was perfect. Then the externs would roll the table to different parts of the building, playing Bruce Springsteen music (we are from NJ after all) and serve 50 snacks. It was about creating a culinary voice; inspiring and educating.

They prepared mini lobster rolls, local tomato soup shooters, mini paninis, and more. It was extremely popular and I believe inspired employees to think more about delicious food when making decisions in their daily work. Seeing the pride and satisfaction the externs enjoyed from the compliments of the workers was special

I remember a chef on my team who wanted to study sushi. At first glance, it didn’t feel like a direct fit for what we were doing. But we worked out a plan: she’d take classes, and in return, she’d bring her learnings back to the team. She ended up applying what she learned to improve the rice in our formulas. That’s the win. Give people a little room to explore, and it often circles back in ways you didn’t expect.

These kinds of projects also build trust. When your team knows you’re invested in their growth, they bring more of themselves to the job. And over time, that kind of growth mindset becomes part of the culture.

B. Celebrate Cultural and Culinary Diversity

Some of the most meaningful team moments I’ve been a part of had nothing to do with hitting deadlines or presenting to executives. They came from sitting down together and sharing a meal.

At Campbell’s, I started a gastronomy program, managed by my team, where any employee could host a cultural lunch inspired by their background. The objective was educational and also to develop a passion for food at Campbell’s. We gave them support from one of our chefs, and they’d present a meal to a small group of cross-functional employees, sharing why the dishes mattered to them. I remember a wonderful Egyptian lunch that left the room speechless—not just because of the food, but because of the beautiful story behind it. It was magical!

These meals created more than just great memories. They helped people from different departments understand each other better. And when people connect through food, it becomes easier to collaborate across functions—whether you’re in R&D, marketing, or operations. These shared experiences build respect, and that respect carries into the work.

Conclusion: Building for the Long Term

There’s no shortcut to building a high-performing team. It takes real effort—starting with who you bring on board, how you support them, and the standards you hold yourself to as a leader. If you’re not paying attention to those pieces, no amount of vision or process will save you.

I’ve been lucky to work with some incredible teams over the years. Not because we were perfect, but because we kept showing up, learning from each other, and staying focused on what mattered. We cared about the food, we cared about the mission, and we cared about each other.

None of this happens by accident. It comes from consistency. From being clear about your expectations. From hiring people who bring something real to the table—and giving them the space to thrive.

If you're serious about growing your food business—whether you're launching new products or refining operations—you need more than talent. You need people who believe in what you're building, and leaders who know how to bring out their best.

That’s where the real progress happens. And that’s what I’ve spent my career trying to build.

Mastering Food Cost Management Without Compromising Quality

Mon, 14 Apr 2025 12:00:00 GMT

Mastering Food Cost Management Without Compromising Quality

Food costs are rising. Margins are tight. And still, we’re expected to prepare delicious food, oh and by the way… make a profit*. It’s a tough spot—and if you’re feeling that pressure, you’re not alone.

I’ve spent decades inside kitchens and alongside entrepreneurs who pour everything they’ve got into their food. I've seen the pride in a well-executed dish, and I’ve also seen what happens when financials don’t keep pace with flavor. For many operators, this tension between creativity and control becomes a daily tug-of-war.

Here’s the truth: Whether you're running a kitchen or building a food brand from scratch , managing food costs isn't optional—it’s foundational. Get it wrong, and profitability slips through your fingers. Get it right, and you unlock the freedom to invest in what really matters: better ingredients, better equipment, better people.

In this article, I’ll share the strategies I’ve used to help restaurants and food businesses keep food costs in check—without taking the soul out of the plate.

Understanding Your True Food Costs

You Can’t Fix What You Don’t Measure

If you’re not tracking your food costs with precision, you’re leaving money on the table. The numbers don’t lie—but they only speak if you’re looking at the right ones.

Every operation should know their target food cost percentage. For most restaurants, that sweet spot falls somewhere between 28% and 35%, but it depends on your concept. A fast-casual kitchen and a high-end tasting menu are playing two different games. What matters most is knowing what percentage works for your model—and building your pricing and portions around it.

To get there, you need a clean, basic formula:

(Beginning Inventory + Purchases – Ending Inventory) ÷ Food Sales = Food Cost %

It sounds simple enough, but the details trip people up. One of the most common problems I see is recipe costing sheets that haven’t been touched in months—or never existed at all. Many people I consult for contact me when they realize they are losing money, regularly! They simply never found the time to document their costs. Some felt they had the experience to a create pricing without knowing cost or simply guessed what the market would support.

Without these, you're flying blind. A well-built sheet includes the current price of every ingredient, accurate yields, and exact portion sizes. It's not a one-time setup—it’s a living document.

Another blind spot? Ignoring yield loss. That gorgeous brisket doesn’t deliver 100% after trimming and cooking. If you’re pricing based on raw weight, you’re undercutting your margins before the dish even leaves the pass.

And let’s talk about portions. If you haven’t dialed in consistency, your math means nothing. Whether it’s a line cook in a rush or someone eyeballing instead of using a scoop or a scale, those little overages add up fast. One extra ounce of protein per plate might not sound like much, but multiply that by every order, every shift, every week—and it becomes a problem. I remember studying food cost at the CIA and one thing really resonated, you can’t take a percent to the bank. Let’s say you have a popular chicken breast entrée that has a 30% food cost. The chicken meal costs $4.00 to prepare and you sell it for $14.00 so it’s a $10.00 profit each time you sell a chicken dinner. You have a strip loin steak meal which has a 34% food cost and this meal costs $6.00 to prepare. But… you sell the steak dinner for $18.00 and the profit is $12.00. The food cost for the steak is higher but you make more money selling the steak dinner. I imagine the labor is also lower, especially if you purchase portioned steaks.

Pro tip: Focus on your top sellers. These dishes move the most volume, so even small inaccuracies can have an outsized impact. Audit them regularly. Make it part of your monthly rhythm.

Design Your Menu to Work Smarter, Not Just Look Pretty

Too often, I see menus built for ego, not for performance. Dishes that sound good but don’t sell. Items that sell well but drain the kitchen or kill the margin. Menu engineering is about cutting through all of that. It’s not about being flashy—it’s about being focused.

I remember cross training to instruct at one of the CIA restaurants years ago. The chef instructor served a delicious, Asian spring roll, filled with poached lobster, mango, avocado, mint, cilantro and noodles-it was fantastic! It was labor intensive but when I took over I put it on the regular menu… ‘that ego thing I just mentioned’. We prepared mise en place for a dozen spring rolls on the first day and then scrambled to mise en place twenty more! This meant having to poach and clean lobsters, cut mango and avocado, etc. putting my kitchen in the weeds! I quickly learned my lesson about working smarter.

Every dish should pull its weight. That means it needs to be evaluated for two things: profitability and popularity . Years ago, I learned to sort menu items into four buckets:

Stars : High-profit, high-appeal. Feature them prominently.
Plow Horses : They sell well, but don’t earn much. Look for portion or pricing tweaks.
Puzzles : Great margins but low demand. These need marketing love or a rework.
Dogs : They don’t perform and they don’t pay. Time to cut them loose.

Another trap I see often is building a menu the kitchen can’t handle. If your grill is already maxed out on Friday nights, adding another grilled item only slows everything down. Instead, design the menu around the kitchen’s capabilities. An example is preparing a popular braised meal such as braised veal shanks or short ribs. It’s much easier to braise twenty or thirty portions of a protein hours before the busy ‘customer rush’ than to cook the same amount to order. And braised foods are delicious, popular and very forgiving!

The hope is that customers will order food from different stations and not bog down one station. For example, if a table of 10 all ordered hot soup from the soup station or salad from the garde manger/pantry station, it would slow service down.

And remember: your menu isn’t fixed. It should evolve with what’s working, what’s selling, and what your team can execute reliably. I always recommend a regular review—at least quarterly—to assess item performance, ingredient costs, and team feedback. Your line cooks and servers often know what’s dragging or what’s getting sent back. Use that intel.

Smarter Sourcing & Inventory Management

You can’t control food costs if you don’t control what comes through the back door. Many cost issues start before a single dish is prepped—at delivery, receiving, and inventory. That’s where small leaks turn into real losses.

First, let’s talk about supplier relationships. If you're only ordering out of habit, you’re missing opportunities. Build real connections with your reps. Compare prices across vendors. Ask about off-cuts, house brands, and seasonal deals. The more you know, the more leverage you have.

Don’t be afraid to negotiate. Suppliers understand the pressures operators face, especially now. If you can commit to consistent volume or flexible delivery windows, there’s often room for cost breaks or extras that help your numbers.

One of the most underused cost controls? Buying what’s in season. When product is at its peak, it’s more abundant, better priced, and tastes the way it should. If you’re using asparagus or strawberries in winter, you’re paying too much and getting too little. Align your menu with the calendar, and you’ll not only cut costs—you’ll offer something guests value: freshness.

Consistency is the Unsung Hero of Profitability

It doesn’t matter how well you’ve priced a meal if your team changes the recipe or portion size on different shifts. Inconsistent portions are one of the fastest ways to chip away at your profit—quietly and constantly.

The fix? Tools, discipline, training, and clarity.

Let’s start with the tools. Every station should have the right scoops, ladles, scales, and containers for the job. Not suggestions—standards. A four-ounce scoop means four ounces, every time. A digital scale beats eyeballing portions.

And yes, the guest experience matters here too. If a regular customer comes in and sees a different portion than they had last week, it creates doubt. They might not say anything—but they notice.

That brings us to training. Most kitchens do a good job at onboarding. But what about two months later? Six months? People forget. Staff turns over. Bad habits creep in. It’s not enough to show someone once and hope it sticks.

Retraining should be part of your rhythm. Quick refreshers before service. A five-minute focus during pre-shift. Keep expectations visible and current.

Here’s where visuals help. In addition to recipes, laminated photos of what the finished plate should look like or a step-by-step videos of preparing each meal takes the guesswork out of the process.

Consistency in the kitchen is one of those quiet advantages that separates strong operators from the rest. It’s not flashy—but it works.

Creativity in the Kitchen Isn’t Just for Plating

Reducing waste doesn’t mean cutting corners. It means making the most of what you’ve already paid for.

Start with trim. Onion, celery, carrot trim are ingredients for stocks. Chicken and beef bones get used in stocks and broths. These aren’t scraps—they’re ingredients, as long as you’re thinking ahead. But let’s agree, these ingredients also need to be measured as you would measure any ingredient for a recipe. I am not suggesting setting up a stock pot and the cooks simply toss trim into it. And I’ve seen this too frequently.

Years ago I served a popular, vegetarian black bean soup for lunch at the CIA. It was garnished with small, perfectly cut dices of cooked red and yellow peppers. I noticed there was usually more pepper trim than garnish. It made sense to me to use the trim from the peppers, onions, garlic to create a vegetable stock to cook the black beans for the soup. I wouldn’t consider using a basic vegetable stock (possibly carrot, celery, onion, cabbage, mushroom) for a Latin American inspired flavor. That was a creative way to minimize waste and deliver a delicious dining experience for my customers.

Cross-utilization is another strong move. A single ingredient like cauliflower can be used in a variety of ways:

Roasted cauliflower steak as a main course
Smooth cauliflower puree or Cream of Cauliflower Soup from the cauliflower trim
Pickled cauliflower florets as a garnish
Cauliflower rice for a low-carb side
Crispy cauliflower fritters as an appetizer

It’s Not Just About Math—It’s About Mindset

There’s a shift happening in how we talk about food cost. It’s no longer just a number you review after the fact. It’s a way of thinking—one that touches every part of how you manage your business.

Managing cost properly gives you the room to invest in quality where it counts—whether it’s better cuts of meat or house baked breads. Customers may not see your numbers, but they notice quality.

There’s also something to be said for planned margin trade-offs. Maybe your signature burger runs a little lean on profit, but it pulls in more traffic and opens the door for high-margin add-ons like cocktails or desserts. It simply may make sense to have a few, amazing signature items to attract loyal customers.

For delivery-focused brands , cost control looks a bit different. Packaging is extremely important and now plays a bigger role in the overall cost of goods as well as customer perception. That compostable clamshell might look sharp, but it needs to be accounted for just like the sauce inside it. The goal is to find that balance—presentation that travels well without eating into your earnings.

Profitability Without Compromise

Controlling food cost is not about optimization and it certainly is not about lowering quality. It’s about sharpening your process. It’s about knowing where the waste lives, where the margin hides, and where your operation can work cleaner and leaner—without losing what makes your food delicious and special.

Many businesses hire me to improve their food. Often times, while improving the recipe I find large, unintended cost savings simply by auditing recipes and limiting unnecessary or excessive ingredients. It goes back to my earlier comments about ego… many food developers, cooks and chefs simply have the need to put their own, special twist on a recipe. The recipe is already great but they have to add that special touch, which cuts in to profit and does not add value.

I’ve helped teams find money in their menus, clarity in their systems, and confidence in their pricing. And the results stick—because they’re built on real-world logic and a shared goal of serving better food, more sustainably.

If you’re ready to take a closer look at your margins and your menu, I’d love to help.

Book a free consultation with TWG Consulting

Maximizing Kitchen Efficiency: Tips from a Certified Master Chef

Thu, 27 Mar 2025 14:00:38 GMT

Maximizing Kitchen Efficiency: Tips from a Certified Master Chef

Running a successful, efficient kitchen comes down to organization and execution. But what is a successful kitchen? You may define success differently than someone else.

For me, a successful kitchen is a professional, organized, well-managed kitchen. The kitchen brigade prepares delicious, nutritious cuisine, keeps costs appropriate, ensures consistency, and creates a better work environment.

On the other hand, a kitchen that struggles with workflow, menu execution, and communication will face higher labor costs, wasted ingredients, and frustrated staff, which often leads to turnover. The difference between success and failure often comes down to efficiency, which, in turn, comes from having a well-thought-out plan before you start and then the flexibility to make changes when needed.

As leaders, our role is to provide our staff with the tools they need to succeed and create career paths. I’ll write more about my thoughts and experiences regarding ‘servant leadership’ in a future blog.

I’ve spent years working in kitchens of all sizes, including restaurant kitchens, catering kitchen facilities, innovation incubators, R&D kitchens, huge operations plants, and a few of the finest restaurant kitchens in North America.

In that time, I’ve learned that every kitchen runs on the same basic principles.

Kitchen efficiency is never about cutting corners—it’s about setting up systems that allow a kitchen to operate at its best. Although each kitchen has slightly different ingredients, recipes, equipment, and staff, success always comes down to well-planned strategies. This means designing a menu that fits the kitchen’s capabilities (or building a kitchen based on the menu), placing equipment where it’s most useful, hiring and training the right staff to work together in sync.

In this post, I’ll break down the key areas that make the biggest impact:

Building a strategic plan and staying true to it
Developing a menu to properly impact kitchen efficiency and why simplicity matters
Budgeting to hire the experience level you need for success
Optimizing kitchen layout to reduce wasted steps and time
Proper procurement/sourcing
Workflow improvements that speed up service and improve consistency
The role of training and cross-training in keeping a team strong

Let’s get started.

Menu Engineering for Maximum Efficiency & Profitability

When planning for kitchen efficiency, you either build your kitchen to support your menu concept or build your menu based on your kitchen layout and equipment.

Let me tell you a quick story. My son is an excellent chef; years ago, he worked for an entrepreneur who had a food truck in Philadelphia. This guy understood efficiency. He built the menu around a simple concept: delicious Filipino rice bowls. Each day they prepared steamed rice with popular proteins (chicken adobo, Filipino-style pork, beef, and a vegetarian option), authentic condiments and one key topping—a fried egg which was cooked to order. Every order got one perfectly fried egg, cooked on a propane griddle! That was it. Every order followed the same format.

I visited the food truck on occasion and was always impressed that the food was so freshly prepared, piping hot, and absolutely delicious. There was always a long line of loyal customers, and they always sold out. I was so proud of my son. He was cooked in the food truck serving every meal and frying all of those perfectly cooked eggs! Amazing.

So, this kitchen was extremely efficient. The owner knew his customers, understood value, and understood what foods they could produce with the equipment and pricing strategy they had. It was a totally well-thought-out plan and execution. I imagine it was very profitable, as he now has a popular, thriving restaurant. The food truck succeeded not because the food was better (though it was great) but because he designed the operation for speed, profit, and execution.

Too many restaurants struggle because their menus are too complex, labor-intensive, or poorly balanced. A smart approach ensures that every dish serves a purpose, both from a profitability and operational efficiency standpoint. Early in my career, I was guilty of building challenging menus that simply did not make sense and were not profitable. I think it's a 'pride' thing; we chefs have our artistic side.

Why Limiting Menu Items Improves Execution and Consistency

Too many restaurants or businesses overload their menus, trying to appeal to every customer. A bloated menu is confusing; it increases prep time, slows service, and leads to inconsistency. The best kitchens focus on a smaller number of well-executed dishes; I would consider these to be 'signature dishes.'

A streamlined menu improves efficiency by:

Reducing the number of ingredients needed to be sourced, which simplifies purchasing, prep, and inventory management.
Allowing cooks to master a smaller set of dishes, improving speed and consistency.
Cutting down on waste by ensuring ingredients are used across multiple dishes.
Lowering food costs because you are purchasing more of the same ingredients.
Providing your customers with choice that doesn’t overwhelm.

The Power of Specials: Engaging Customers While Controlling Inventory

Daily or weekly specials give chefs flexibility while keeping the menu focused. Specials allow a restaurant to:

Test new dishes without committing to a full menu change. This provides robust, immediate customer feedback.
Take advantage of seasonal ingredients when they are at peak quality and low cost.
Benefit from upcycled and/or inexpensive 'ugli’ produce for recipes.
Move excess inventory by featuring dishes that use ingredients already on hand, bringing in revenue. To be clear, this is never about serving old food. This is proactively understanding ingredient utilization!
Work with your purveyors; they know what is trending and sometimes can offer deals on ingredients they need to sell.

Menu engineering isn’t just about choosing popular dishes —it’s about designing a menu that supports smooth kitchen operations, controls costs, and maximizes profitability.

Smart Kitchen Layout & Equipment Placement

In my consulting business, I travel to many countries to research trends, ingredients, equipment, cooking techniques, etc. for my clients. Recently, I visited a brunch spot in Malaysia that featured Kaya toast, a popular toast and coconut jam breakfast. It’s often served with gently, poached eggs, and in this busy restaurant, the eggs were held in a large Lexan of water heated with a circulator holding dozens of eggs at the ‘soft, runny yolk’ stage of cooking. There was a large toaster station where young cooks patiently sliced loaves of white bread and toasted the slices of bread to order. This Kaya toast station was a focal point for the restaurant, and the cooks prepared hundreds of orders of this popular breakfast snack perfectly! No one likes burnt or soggy toast!

Recently, I visited a huge, local, Sunday outdoor market in Japan. It was extremely crowded. The market was about a mile long with vendors selling beautiful fruits, vegetables, baked good, Japanese knives and tools, plants. And plenty of stalls with local street food. There was a taco stand which continually had a small line of about 8 or 10 people waiting. There were two workers, one person took the orders, helped with plating and condiments and took the money while the other person toasted corn tortillas on a propane plancha, adding shredded cheese, cooked chicken or pork (offals), sweet potato mash and onions. The queue was always moving; they prepared about six or eight soft tacos every two minutes. All delicious and craveable. These two entrepreneurs understood their customers and kept things very simple, it was extremely impressive. I had the pork offals-really delicious with the famous, Japanese baked sweet potato mash and local hot sauce!

An efficient kitchen starts with design. A poorly planned layout leads to wasted movement, slow ticket times, and increased stress during service. A well-thought-out kitchen allows the team to work quickly, safely, and with minimal wasted effort. This becomes increasingly obvious as volume increases.

Designing for Speed and Safety

The best kitchens are built to keep movement controlled and efficient. Stations should be arranged so that cooks don’t have to take unnecessary steps between prep, cooking, and plating. If a layout forces staff to cross paths too often, collisions happen, slowing everything down. A kitchen should be designed to keep hot, cold, and dry storage close to the areas where they’re needed most.

Another major factor is safety. Slippery floors, crowded spaces, and awkwardly placed equipment create hazards that can lead to accidents. There should be enough space for staff to move freely, but not so much that they waste steps getting from one area to another.

The Work Triangle: Keeping Movement Efficient

I have a few simple rules: If you use it all the time, it should be within arm’s reach, and you should use the correct tool for the job.

One of the simplest ways to increase efficiency is to use the work triangle concept. This principle, originally developed for home kitchens, also applies to restaurants. The idea is that the three most important areas— storage (refrigeration and dry goods), preparation, and cooking—should be positioned to minimize movement.

In a well-designed kitchen, a cook should be able to reach everything they need with just a few steps. If they’re constantly walking back and forth between the fridge, cutting board, and stove, valuable time is lost. A properly planned kitchen places these areas close together, reducing unnecessary movement and keeping service running smoothly.

Multi-Functional Equipment: The Secret to Kitchen Efficiency

Space is always at a premium in a kitchen. The more versatile a piece of equipment is, the better. Investing in multi-functional equipment can reduce the need for extra appliances while keeping operations streamlined.

Combi ovens can bake, steam, roast, and even ‘sauté,' replacing multiple pieces of equipment.
Griddles or Planchas allow for a variety of cooking techniques, from searing steaks to making pancakes, without the need for multiple burners.
Sous vide circulators let chefs cook proteins in advance and finish them quickly on the line, reducing last-minute stress.

Using equipment that can handle multiple tasks saves space , reduces labor, and simplifies workflow.

Optimizing Workflow: How a Kitchen Should Operate Like a Machine

A restaurant kitchen runs best when every station moves in sync . Without a structured workflow, service slows down, staff gets overwhelmed, and mistakes happen. A well-planned system allows multiple tasks to occur at once, ensuring that orders move from prep to plate without unnecessary delays. The best-run kitchens are quiet; no talking is necessary, as the team is so well-managed and experienced that they are in total sync.

Parallel Processing: Cooking and Plating Should Happen Simultaneously

One of the most common mistakes in restaurant kitchens is treating cooking and plating as separate steps. In an efficient operation, these tasks happen simultaneously.

Let's say an order comes in for steak with mashed potatoes and roasted vegetables. If the grill cook waits until the steak is done before plating starts, the ticket time increases. Instead, the plating station should prepare sides while the protein is still cooking. The moment the steak is ready, it goes directly onto the plate, followed by a final garnish, and out to the customer.

This kind of coordination requires clear communication between stations. A well-trained team calls out orders, works in rhythm and knows exactly when each component should be ready. And let’s remember, this is nothing new. The great Auguste Escoffier created this system. In Escoffier's brigade system, each cook has specific responsibilities, which helps the kitchen run efficiently and minimizes confusion.

Staff Training & Cross-Training: The Key to a Resilient Kitchen

A well-run kitchen depends on a team that knows exactly what to do, when to do it, and how to adjust when things don’t go as planned. No matter how strong the workflow or menu is , efficiency will fall apart if the staff isn't trained properly.

The Importance of Consistent Training and Onboarding

A strong training program doesn’t just teach cooks how to follow recipes—it builds consistency, organization, and confidence.

When new staff start, they should have clear instructions on executing every dish correctly. One of the most effective methods I’ve used is a combination of:

Recipe books with step-by-step instructions and photos —this ensures every dish is made the same way every time.
Training videos of cooking menu items —visual learning helps new cooks understand techniques faster.
Station mise en place & kitchen maps —a simple guide that shows where everything is kept, so new hires don’t waste time searching for tools or ingredients.

Too many kitchens throw new employees into service with minimal guidance and expect them to pick things up along the way. That leads to mistakes, slow ticket times, and unnecessary stress. A well-trained cook is faster, more confident, and less likely to leave due to frustration.

Cross-Training: Why Every Kitchen Needs Flexible Staff

In any kitchen, people call in sick, get injured, or quit unexpectedly. If only one person knows how to handle a critical task, the entire operation can slow down or stop. That’s why cross-training is essential.

My first job was as a dishwasher/pot washer in a busy, family-owned diner. It was one of those jobs where I had many bosses (the chef, his parents, and his wife). I was encouraged to work quickly and efficiently. The pitch was that if I finished my work, I could learn to cook, fabricate fresh flounder, make milkshakes, cook macaroni, and make lasagna. It was not a well-managed experience, but as a young, aspiring cook, it was probably one of the best jobs of my career!

Cross-training doesn’t just help during emergencies—it also creates better career paths for staff who want to grow. A dishwasher who learns prep skills might become a line cook. A line cook who understands every station becomes a natural choice for sous chef, helping to minimize turnover.

How Pre-Shift Meetings Improve Kitchen Communication

A quick pre-shift meeting helps set expectations and eliminate confusion before the first ticket prints.

Review menu changes and specials so no one is caught off guard.
Go over expected volume so prep levels can be adjusted if needed.
Discuss potential issues from the night before and make adjustments.
Discuss staff changes in case of absences, cross-training, etc.

When everyone knows what’s coming, service runs smoother. No surprises, no confusion, just execution.

A strong, flexible team doesn’t just make a kitchen more efficient—it makes it more reliable.

Reducing Waste & Inventory Mismanagement

Food waste is one of the biggest threats to a restaurant’s profitability. Ingredients that spoil before they’re used, excessive portions that end up in the trash, and poor inventory management can drain margins without most owners realizing it. A well-run kitchen controls waste through organization, tracking, and smart purchasing.

FIFO: The Key to Preventing Spoilage

FIFO (First In, First Out) is a simple but effective system for managing inventory. It ensures that older ingredients are used before newer ones, reducing spoilage and unnecessary waste.

When new ingredients arrive, store them behind older stock so that the oldest items are used first.
Label everything with arrival dates to track freshness.
Regularly check perishable items to catch anything approaching its expiration before it goes bad.

Without FIFO, kitchens often throw out food simply because it wasn’t used in time. A structured system helps prevent that loss.

Tracking Waste and Proper Receiving to Identify Problems.

Many kitchens don’t realize how much food is wasted because they aren’t tracking it. Waste tracking helps identify patterns and adjust processes to fix the problem. In some kitchens, food received is not inspected or weighed and is potentially food waste before it enters the kitchen.

Document/maintain receiving logs to list the quality of produce, weights of proteins, etc.
Keep a waste log to record which ingredients are thrown away and why.
Monitor portion sizes. If portions are too large , customers may not finish their meals. If appropriate, adjust portion sizes to reduce waste without sacrificing value.
If a certain ingredient is always left over at night's end , it may be over-ordered or underutilized in the menu.

When waste is measured, it can be reduced.

Ingredient Cross-Total Utilization: Maximizing Every Component

A well-designed menu ensures that ingredients serve multiple purposes. This prevents unused stock from going to waste and reduces the number of items a kitchen needs to keep on hand.

One sauce, multiple dishes: Grand sauces such as bechamel, velouté, brown sauce, and tomato sauce can be used for sauces, stews, braises, pasta and pizza, etc.
Shared proteins: Proteins from dinner service can be repurposed into delicious salads or soups.
Vegetable scraps: Instead of discarding trimmings, use them for recipes for stocks, sauces, or purées.

The more a kitchen can cross-utilize ingredients, the less likely food will be wasted.

Conclusion

Efficiency in a restaurant kitchen isn’t about taking shortcuts—it’s about setting up the right systems so everything runs smoothly.

Small adjustments can have a major impact on profitability and performance. A simplified menu improves execution and lowers labor costs. Cross-trained staff ensure that service continues even when someone calls out. A well-planned layout minimizes wasted movement and speeds up prep. Smart inventory management reduces food waste and prevents shortages.

Ready to optimize your kitchen’s efficiency? Book a consultation today and take the first step toward a more profitable, stress-free kitchen.

Sustainable Sourcing Strategies for Restaurants and Food Companies

Tue, 11 Mar 2025 10:00:00 GMT

Sustainable Sourcing Strategies for Restaurants and Food Companies

Why Sustainable Sourcing is No Longer Optional

There was a time when “farm-to-table” or “farm-to-fork” were trendy buzzwords some restaurants advertised, presumably to impress diners. Sure, there were chefs, farmers, restauranteurs and entrepreneurs who were the pioneers of farm to table, and in my mind, heroes, preparing food sustainably. They should be celebrated for introducing sustainability to the hospitality industry.

I think most people understand the compelling recommendation of consuming less red meat, pork, chicken, etc. for health and sustainability. Most similarly understand the benefits of avoiding highly-processed foods and consuming more seafood, seaweed, vegetables, pulses, and seeds.

But today, sustainable sourcing is no longer just a marketing tool or counterculture rallying cry—it’s becoming a business necessity and presents an incredible business opportunity for those willing to embrace it.

With food production responsible for 25% of global greenhouse gas emissions, restaurants are under pressure to rethink how they source ingredients. At the same time, consumer preferences are shifting rapidly. A 2024 survey found that 62% of diners prioritize restaurants that embrace sustainability, and a growing number are willing to pay more for ethically sourced meals. Many consumers use their purchasing power to support businesses that have a strong sustainability story

But it’s not just about consumer demand. Sustainable sourcing can also improve operational efficiency , reduce costs, and even safeguard your restaurant against supply chain disruptions. By partnering with local farms, adopting waste-reducing technology, and leveraging new procurement strategies, restaurants can create a more resilient business model while reducing their environmental impact.

So, how can restaurant owners transition to sustainable sourcing in a way that makes sense for their bottom line? Let’s break it down.

Emerging Strategies for Sustainable Ingredient Sourcing

1. Local Sourcing: Beyond the Farmers’ Market

Buying local is one of the most effective ways to cut down on carbon emissions from transportation while ensuring peak ingredient freshness. But today, local sourcing goes beyond just farmer partnerships. Many Chefs are embracing hyperlocal production systems like popular rooftop gardens, hydroponic towers, and even urban beekeeping to bring ingredients even closer to the plate. Locally grown, seasonal foods are simply fresher and, to me, taste better. I especially support purchasing delicious, ‘very’ ripe fruits and vegetables which are less expensive as these foods are not ‘beautiful’! And as a former beekeeper, I understand eating local honey, propolis and other hive products are great for allergies, healing wounds, fighting infections … and I love seeing a small, square of the honeycomb served on restaurant plates-delicious!

Great Chefs such as Thomas Keller, Dan Barber, Melissa Kelly have some of the finest restaurants in America with amazing gardens. They grow herbs, lettuces, vegetables, fruit and produce honey for their menu.

Case Study: Gather in Omaha grows 400 pounds of produce per month using 61 aeroponic towers inside their restaurant, dramatically reducing their reliance on external suppliers.

Actionable Tip: Explore partnerships with community-supported agriculture (CSA) programs or form a collective with other restaurants to support a local regenerative farm.

2. Vertical Farming and Controlled Environment Agriculture

The future of local sourcing may not be in traditional soil farming at all. Vertical farming and aquaponics systems allow restaurants to grow fresh produce indoors, regardless of climate or season. I’ve visited several vertical farms and evaluated many herbs, lettuces, and greens grown ‘vertically’and find this to be very impressive. Although I do not believe the flavors are as good as produce grown in soil, I am a big fan of vertical farming, especially since there are so many people in areas (food deserts) who need fresh produce. I think the cost needs to be figured out so more of this innovation can happen and more people can enjoy fresh produce.

These systems:

Use 95% less water than traditional farming.
Yield 390 times more produce per square foot than soil-based farms.
Ensure year-round availability of high-demand herbs, leafy greens, and microgreens.

Example: Dubai’s Teible restaurant sources 40% of its produce from on-site vertical farming towers, reducing spoilage losses by 60%.

Actionable Tip: Restaurants with limited space can invest in modular hydroponic units that integrate directly into kitchen operations.

3. Regenerative Agriculture Partnerships

Throughout my career I’ve enjoyed visiting large and small farms and speaking with farming experts who are growing food for our country. For years these experts have been sharing their concerns that our vegetables may be lacking healthy nutrients due to poor soil.

Organic has long been positive signal to consumers, but regenerative farming or agriculture is a newer term gaining popularity with many saying it is better. This approach actively restores soil health, increases biodiversity, and sequesters carbon, making it one of the most impactful sustainability investments a restaurant can make. In many instances, improving the soil practices are based upon the practices of farmers from hundreds of years ago.

Example: Stissing House, a fine-dining restaurant in Pine Plains, New York, has built regenerative practices into their operations. According to an article from Restaurant Business magazine, the restaurant buys pork from a local farm that uses pigs to till and regenerate the soil. The farm also grows grain as a cover crop and has a mill that stone grinds the grain, and Stissing House uses it in baked goods.

Actionable Tip: Restaurants can speak to their distributors to ask about products from regenerative agriculture farms. The Regenerative Organic Alliance also has a directory on their website of certified farms and products.

I’ve worked with many large companies where vegetables were literally ordered/purchased a year in advance. The farmers then plant and grow the vegetables requested to satisfy preorders.

4. Circular Economy Strategies: Waste as a Resource

Restaurants generate 11 million tons of food waste annually in the U.S. alone. Upcycling waste into valuable ingredients can reduce disposal costs and boost sustainability efforts. This innovative approach transforms potential food waste into valuable ingredients and products, aligning with growing consumer demand for eco-conscious dining experiences.

As I did my research for this article I happened across an excellent podcast I would recommend everyone listen to. The show is called Six Inches of Soil and the episode called “Uncultivated: Veggie Vibes” discussed many of the topics I explore in this blog.

Mastering Food Product Development: Insights from a Former CPG Global Research & Development Leader

Wed, 19 Feb 2025 14:25:42 GMT

Mastering Food Product Development: Insights from a Former CPG Global Research & Development Leader

Developing winning products in the food industry is more than a creative endeavor or throwing together a bunch of trending ingredients to create a product—it's a disciplined, collaborative process that combines sensory science, consumer and trends research, FSQA and sourcing expertise, and a deep understanding of culinary techniques and operations. As someone who has spent decades leading Culinary and R&D for global giants like Campbell and innovative startups like Freshly and Simply Good Jars, I know firsthand what it takes to launch a successful food product. Establishing and maintain disciplines, collaboration and communication are key.

Whether you're an entrepreneur with a brilliant idea or a CEO aiming to expand your brand’s offerings, this article will walk you through the critical stages of food product development .

Start with a Strong Concept

Every great product begins with an idea. But it’s not enough to have an idea—you need to validate it. This is where sensory science comes into play.

My first experience with ‘best in class’ food product development was with Campbell. I built a strong, R&D foundation learning to develop food the correct way with one of the finest CPG companies in business. Campbell invests significant resources to testing what people like and why they like it. Was the aroma or mouthfeel of a soup or sauce comforting? Was it too thin or too thick? Did the flavors meet expectations? Were the spices and sodium appropriate? Did consumers prefer seeing visible fat in a bone broth, or did they find it unappealing? These insights are critical for shaping a product that consumers will actually buy over and over again.

When coming up with or reefing your concept, ask yourself:

Who is this product for?
When will the product be enjoyed?
What makes it unique?
How will it fit into their daily lives?

I also believe creating a culinary voice so that we no longer call the food being produced, ‘products’ will greatly improve quality. Try using the word ‘delicious’, after all, we are talking about food! We are producing delicious bars, delicious beverages, delicious veggie burgers.

Consumer insights can guide everything from flavor profiles to packaging. In his book, ' Salt, Sugar, Fat; How the Food Giants Hooked Us ’ author Michael Moss wrote about Howard Moskowitz, a leading sensory scientist who ‘consulted for Campbell on the Prego brand in the 1980s. At the time Prego had one sauce variation, the “perfect sauce”. Moskowitz’s research suggested there was no one perfect sauce. He identified three categories: those who liked plain sauce, those who liked spicy sauce, and those who liked chunky sauce.

He developed and tested something like 45 varieties for Prego and that insight led to multiple successful Prego SKUs instead of a single “best” version, which has added millions of dollars in revenue. I enjoyed the privilege of meeting Moskowitz a few years ago, he generously shared stories about his amazing career. He is one of my many ‘food heroes’! After meeting with him I had a much greater respect for the value of consumer insights.

Using market research and consumer insights will help refine your idea before you invest heavily in development.

Test, Test, Test

Testing isn’t just a step—it’s an ongoing process. It starts before you even build a prototype. It’s very much the same for chefs developing new recipes for restaurants .

Investing in product testing early in the process prevents costly mistakes down the road. It helps you:

Identify what consumers like and dislike before full-scale production
Ensure consistency in taste, texture, and appearance across batches
Have/obtain more precise nutritional information
Understand the ingredients and formulas at scale
Validate pricing strategies to ensure profitability
Refine ingredient choices to enhance shelf life and reduce costs

Skipping this step can lead to expensive misfires. I’ve seen brands rush to market only to find that their “healthy” food was too bland for consumers or the texture wasn’t correct, or their “gourmet” product didn’t justify its premium price point.

The Food Product Testing Process

Concept Testing: Before developing a prototype, surveys and focus groups help validate whether a product idea has potential. Questions like, “Would you buy a high-protein, dairy-free yogurt?” provide early insights into demand.
Sensory Testing: Once a prototype is created, sensory panels evaluate factors like taste, aroma, mouthfeel, and visual appeal. This stage helps fine-tune recipes and ensure the product aligns with consumer expectations.
Consumer Trials: Small-scale consumer testing (such as in-store samplings or beta releases) provides real-world feedback on everything from flavor balance to packaging functionality.
Shelf Life & Stability Testing: It’s not enough for a product to taste great on day one—it needs to maintain quality over time. Testing for microbial growth, ingredient separation, and texture degradation ensures a product’s viability.
Iterate & Improve: Testing is an ongoing process. The best brands often refine their formulas based on consumer insights and sales data.

Through careful testing at each stage, you not only reduce risk but also increase your product’s chances of long-term success.

Build a Prototype That Shines

Once your concept is validated, it’s time to bring it to life. This stage is all about collaboration between chefs, food scientists, and quality experts. This is where the magic is!

A chef ensures your product tastes amazing, while food scientists and the operations team ensure it’s safe and scalable.

A common pitfall? Assuming a small-batch recipe will work the same in mass production. Creating 1,000 portions of a recipe with ingredients such as jalapeños, bay leaves, or rosemary sprigs, etc. doesn’t require adding 1000 jalapenos etc. Flavor profiles shift, cost and nutritional content can change dramatically with time.

It’s very important that the ‘gold standard recipe’ the chef produces is prepared correctly. Food scientists generally will prepare formulas which are exactly what the chef’s recipe is, so if a chef’s recipe is substandard (not delicious) then the formula will not be delicious. This seems obvious but it happens too frequently.

This is where expertise in scaling is invaluable. Working with a R&D Chef consultant can prevent costly mistakes and ensure your recipe is delicious and consistent at every production level.

Perfect Your Sensory Game

Sensory evaluation doesn’t stop once the prototype is made. It’s a tool to refine and perfect.

I’ve worked on projects to produce beverages, bars, bone broths, snacks, meals, and more, and I always use descriptive sensory analysis to ensure the taste aligns with the vision of the company I am consulting with. Consumers don’t simply purchase flavors–they purchase experiences. The food must evoke an emotion like comfort, indulgence, excitement, etc.

This is where concepts like the "bliss factor" come in. Research shows that consumers have a threshold for sugar, salt, and fat—the point where the food is most enjoyable. Companies producing fast-food, cereal, snacks, etc. have perfected this to keep consumers coming back. I also use the ‘bliss factor’ as a tool because I focus on supporting brands interested in producing food which is delicious and healthy so the ‘bliss factor’ is an especially important tool for my consulting work.

The Role of Food Incubators in Launching New Products

For entrepreneurs looking to scale their product, food incubators can be game-changers.

Food incubators provide:

Commercial kitchens with high-quality equipment
Regulatory guidance on food safety and labeling
Culinary expertise to insure your food tastes delicious
Food scientists to work with the chef converting the gold standard recipe to the formula for production
Mentorship and networking opportunities with industry experts
Access to funding and investors

Incubators like Rutgers Food Innovation Center , where I am an advisor, provide hands-on support for startups that need help moving from homemade recipes to scalable production. Many successful food brands today started in incubators, using their resources to refine recipes and meet industry regulations.

If you’re launching a food product, working with an incubator or a culinary innovation consultant can significantly improve your chances of success.

The Strategic Role of Packaging in Food Product Development

Packaging isn’t just a container—it’s a selling point. It affects consumer perception, functionality, and brand identity.

Consider these key aspects of food packaging:

Functionality: Can consumers open and use the product easily? Does it fit standard appliances (e.g., microwaves, refrigerators, cupboards)?
Visual Appeal: Does the design make the product look fresh, premium, or natural?
Sustainability: Is it eco-friendly? Consumers are increasingly choosing brands that use sustainable packaging.

Packaging influences first impressions and can even justify a higher price point. If your product looks cheap, consumers will assume it tastes cheap.

For startups, investing in the right packaging design can differentiate your product in a crowded market.

Launch with Confidence

By the time your product reaches shelves, it should be backed by thorough testing, a strong sensory profile, and a clear understanding of your target audience. Even then, be ready to adapt based on feedback.

Many successful brands use an iterative approach, making adjustments based on customer reactions and sales data.

Closing Thoughts

Food product development is as much about discipline as it is about creativity. From ideation to commercialization, every step requires thoughtful execution and expert insights.

If you’re developing a food product, consider working with an expert consultant or incubator, refining your sensory strategy, and investing in packaging that enhances your brand’s appeal.

Many entrepreneurs are inspired to produce snacks, sauces, soups, sweets, etc. which hold great sentimental value for them. Friends and family encourage them to produce their special, family recipes to sell to the masses. This innovation is inspiring but most entrepreneurs are not aware of critical stages of product development. Many startups don’t have a chef, sourcing, or quality experts. As a result they produce products that are simply not delicious or safe. I’ve seen this over and over again at conferences such as Expo East, Expo West, Anuga, Food Shows, etc. Fiscally and practically, it makes sense to bring in an experienced consultant to provide this necessary expertise.

Want to learn more about refining your process? Book a free consultation to explore how our product development process can make a difference in your journey.

The Art of Menu Engineering: Boosting Profitability Without Sacrificing Quality

Wed, 05 Feb 2025 14:48:57 GMT

The Art of Menu Engineering: Boosting Profitability Without Sacrificing Quality

When you’re running a restaurant, developing your menu is extremely important; it’s the core of your business strategy. Done right, menu engineering can enhance customer satisfaction, attract new, loyal customers, streamline operations, and most importantly, boost profitability.

Today, I’m sharing actionable insights to help you make your menu a powerful tool for success.

What is Menu Engineering?

Menu engineering is a strategic approach to designing your menu with profitability and customer satisfaction in mind. It’s about balancing creativity, cost, and operational efficiency to craft a menu that works for your business and your guests. This begins long before your chefs prepare the first meal.

At its heart, menu engineering considers three main pillars:

Understanding who your customers are.
Balancing profitability with labor intensity, equipment limitations, hubris & culinary artistry .
Ensuring operational alignment.

Let’s walk through how to bring these principles to life.

1. Start with Your Customer

Understanding your customers is step one. Who are they, and what do they want from their dining experience? Do you wish to attract different types of customers in addition to your loyal customer base?

For instance, if your restaurant serves a mix of families on Sunday and sports fans on Monday night, your menu should reflect both needs. Avoid trying to be everything to everyone. A menu that’s clear and focused builds trust and loyalty. Consistency is key here—whether it’s a signature burger or an artisan pasta, customers should know they can count on the same great dining experience every time.

When I worked at Campbell’s , we created a soup line based on a variety of different, named personas. One of my favorites was a busy mom looking for quick, healthy meals for her family. Every decision—ingredients, nutritionals, price point, even packaging—was made with her in mind. The result? One of the all-time most successful launches.

We can apply the same principle to your menu. Create a persona for your ideal diner or diners and design your offerings around their needs and preferences.

2. Create for Your Kitchen, Not Against It

An ambitious menu is only as good as your team’s ability to execute it. I’ve seen restaurant teams struggle with dishes that require equipment or expertise they simply don’t have. Instead of adding stress and grind, let your chefs, cooks, equipment, seating capacity, etc. dictate the boundaries of your menu.

For example:

Don’t have al forno ‘wood-fired’ style appetizers, entrees or pizzas on your menu if you lack a wood-fired oven.
Balance dishes with varied labor demands; pair high-effort entrées with other, simpler entrees as well as appetizers, sides and desserts.

This approach saves time, minimizes errors, and ensures every dish leaving the kitchen meets your standards.

3. Balance Profitability and Creativity

Every menu item needs a purpose. That’s where a profitability analysis comes in. I remember learning this important concept years ago as a student studying restaurant menu design, divide your menu into four categories:

Stars : Popular and profitable. Keep them prominent.
Plow Horses: Popular but low-profit. Consider adjusting pricing or portion sizes.
Puzzles : High-profit but low popularity. Promote these strategically.
Dogs: Low-profit, low-popularity items that may need to be retired.

This data-driven strategy allows you to make smart, well thought out decisions about your menu selection and ensures your menu serves your bottom line without sacrificing quality or creativity.

4. Standardization is Non-Negotiable

The discipline of consistency keeps customers coming back. It’s essential that every dish is prepared the same way every time, every time. Standardized recipes with precise ingredient lists, portion sizes, and cooking techniques ensure quality and streamline training for your kitchen team.

Here’s an example: if your signature soup relies on a deep caramelization of onions, every chef must understand what that looks and tastes like. Skipping steps compromises the experience, and guests notice and may not come back.

Another example is that everything should look and taste the same regardless of who is cooking on the line that day. Some cooks take the liberty of adding their own personal touch, changing the cost, flavor and appearance of a component.

5. Leverage the Power of Customization

Today’s diners expect options, from plant-based swaps to gluten-free alternatives.

A menu that offers customization can cater to diverse preferences without overcomplicating operations. Think of customizable bowls, mix-and-match proteins, or different sauces for a classic entrée. This is challenging and sometimes simply not possible, but having the mind-set that you are a restaurant that is willing to customize components for special diets, allergies, etc. gets you appreciative, loyal customers. And often you can upcharge. It has to make sense.

Additionally, your front-of-house staff plays a critical role. Hold regular tastings so servers understand your menu and know which items to recommend.

6. Include Specials Strategically

Specials offer your chefs their outlet for creativity and keep your menu interesting. It’s very important that the ‘specials’ are in fact special! These menu choices should be seasonally relevant, operationally feasible, and profitable.

Too often, specials are leftovers, or inspired concepts thrown together without a strategy, leading to unnecessary stress in the kitchen and the dining room. Plan these with the same care as your core menu items to add variety and enjoyment for your customers and staff .

7. Emphasize Freshness, Safety, and Training

Guests now expect food that’s not just delicious but also fresh and safe. This means training your team in proper food receiving and storage, preparation, and handling. Adding and following disciplined, systematic guidelines to food safely to reduce the risk of foodborne illness such as rotating stock (FIFO—first in, first out) and (HACCP-Hazard Analysis and Critical Control Points) keeping ingredients out of the “danger zone” ensure both quality and safety.

One of the most effective tools for ensuring food safety is an HACCP plan (Hazard Analysis and Critical Control Points). This systematic approach focuses on identifying, evaluating, and controlling food safety hazards throughout every step of the food production process.

Incorporating an HACCP plan into your restaurant operations isn’t just a back-of-house responsibility—it can influence menu design itself. For example:

Avoid dishes with high-risk ingredients (e.g., raw shellfish) if you lack the infrastructure to handle them safely.
Streamline your menu to focus on items that are easier to control and store.
Consider purchasing proteins such as raw chicken, as ‘sous vide’ to minimize cross contamination or salmonella.
Highlight food safety on your menu subtly—words like “fresh,” “clean,” or “locally sourced” instill confidence in guests.
Consider using colored cutting boards to decrease bacteria in food and potentially dangerous cross contamination. The colors of the cutting boards match the foods you should use them for:
red boards are for preparing red meat
green for fruit and vegetables
yellow for raw poultry
blue for fish
Provide HACCP training as a part of food safety for your staff.

8. Menu Presentation: More Than Just Words

The layout of your menu impacts what guests choose. Use visual cues to guide diners to your most profitable items. Highlighting dishes using descriptions that tell a story, or including a chef’s note can help draw attention where it matters most. Many restaurants list the farms where fruits, vegetables, honey, proteins etc.. are sourced from on their menu!

A detailed discussion of menu design is beyond the scope of this article, but there is a lot of great information online for diving into this topic.

9. Periodic Evaluation is Key

Your menu isn’t static. Schedule regular reviews and audits to ensure it remains aligned with customer preferences and operational realities. Analyze sales data, monitor customer feedback, and adjust accordingly.

And don’t forget to ask your staff; employees generally have a lot of first-hand experience of customer’s feedback. They are your most valuable resource.

Final Thoughts

Menu engineering is more than a cost-cutting exercise or an aesthetic overhaul—it’s about creating a seamless experience that delights your guests while driving profitability. And it’s an ongoing process, not a one-time event.

At TWG Consulting, we specialize in helping restaurant owners like you refine their menus for success. By focusing on the details that matter, from standardization to strategic presentation, you can turn your menu into your most valuable asset.

Ready to transform your menu? Let’s start with understanding your unique needs and building something exceptional together.

Seafood; Bluefish

Thu, 30 Jan 2025 08:27:01 GMT

Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day.

I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!

Cooking Bluefish

I've always loved catching bluefish. A lot of people tell me they don't like the taste of bluefish. I think they don't clean the fish properly or simply don't understand how to cook bluefish.

I've actually begun to freeze bluefish, and defrost and cook later in the year. I was pleasantly surprised to learn how good it is after freezing!

All sizes of bluefish are aggressive, give a nice fight and taste great. I remember catching small 'snapper blues' in Maine on crocodile lures-you can deep fry the whole fish- absolutely delicious.

I love to fish on the surf for fluke, when the bluefish come in to the surf, the baitfish cover the beach as they try to swim away from the bluefish. It's wild to fish in this fracas.

Cooking Bluefish

Prep Time: 30 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 qts. Olive Oil or Butter

1 lb Bluefish; scaled, cleaned and thoroughly rinsed

1/2 tsp Kosher Salt

t.t. Black pepper

1 Cup. AP flour

If breading and frying:

2 ea Eggs, cracked-whisked

2 Cups Breadcrumbs, seasoned if you like

2 ea Lemon, quartered

Spicy Bluefish with Peppers 'Warm Salad'

3 Tbsp Olive oil

4 Tbsp Red Bell Peppers

4 Tbsp Bell Peppers

4 Tbsp Onions

2 Tbsp Scallions, sliced thinly

2 Tbsp Cider Vinegar

2 Tbsp Capers

How to Prepare Bluefish

Step 1

Clean the fish fillets of all blood line, discard; pat dry with paper towels. You can leave whole to pan fry or deep fry, cut in to fillets or cut into 2 inch squares.

Season the with salt and pepper.

Step 2 Fried Breaded Fish

Place the seasoned fish squares in to a bowl and pour the flour over it, toss to evenly coat.

Pour the eggs over the floured fish and evenly coat, using a rubber spatula (or your fingers).

Finally pour the breadcrumbs over the fish and toss, covering each piece with breadcrumbs. You should lightly squeeze each finger so it's covered tightly with the breadcrumbs-add more breadcrumbs if needed. Fry in hot oil until golden brown.

Step 3 Sweating the Peppers and Onions

Heat the oil in a sauté pan, add the peppeprs, onions and garlic, cook for about 5 minutes until lightly browning and softened. Add the vinegar and herbs; season to taste and toss with the fried bluefish pieces. Serve immediately with pluches of cilantro to garnish.

Meunière style

This is a picture of bluefish fillets simply seasoned and dredged in flour, then sautéed in butter.

Pan fried Bluefish

This is a picture of cleaned, whole bluefish seasoned and dredged in flour, then pan frie in oil and butter.

Seafood; Goujons

Thu, 30 Jan 2025 07:51:29 GMT

My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.

Fried 'Goujons' of Bluefish

I've always loved catching bluefish. They're aggressive, give a nice fight and taste great. I remember catching small 'snapper blues' in Maine on crocodile lures-you can deep fry the whole fish- absolutely delicious.

I love to fish on the surf for fluke, when the bluefish come in to the surf, the baitfish cover the beach as they try to swim away from the bluefish. It's wild to fish in this fracas.

Recently, Captain Greg brought me fishing for sea bass over an amazing wreck off of Long Beach Island.

On the way we ran into a large school of bluefish chasing mullet. The ocean literally erupted with sea gulls, mullet & bluefish… It's so fun to catch bluefish!

Fried Goujons

Prep Time: 30 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 qts. Oil fro frying (peanut oil works well)

1 lb Fluke, Flounder, Bluefish etc... scaled, cleaned and thoroughly rinsed

1/2 tsp Kosher Salt

t.t. Black pepper

1 Cup. AP flour

2 ea Eggs, cracked-whisked

2 Cups Breadcrumbs, seasoned if you like

2 ea Lemon, quartered

Spicy Tartar Sauce

1 Cup Mayonnaise

2 Tbsp Scallions, sliced thinly

2 Tbsp Sweet Relish

2 Tbsp Capers

1 tsp Sriracha

Add all of the ingredients; mix to incorporate, serve with fried fish & lemon wedges

How to Prepare Deep fried Whole Fluke

Step 1

Clean the fish fillets of all blood line, discard; pat dry with paper towels. Cut into 2 inch 'fingers'.

Season the with salt and pepper.

Step 2

Place the seasoned fish 'fingers' in to a bowl and pour the flour over it, toss to evenly coat.

Pour the eggs over the floured fish and evenly coat, using a rubber spatula (or your fingers).

This is a picture of the normal, standard breading set up. We're eliminating this and doing it all in one bowl.

Place each finger of breaded fish onto a sheet tray lined with parchment-let dry for a few minutes and pan fry or deep fry in hot oil. The fingers must be submerged.

When the fingers are golden browns, scoop out of the oil using a slotted spoon or spider on to a tray with paper towels to drain the excess oil.

Serve with tartar sauce and lemon.

Seafood; Striped Bass Frittata

Thu, 30 Jan 2025 05:14:23 GMT

I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get.

I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata.

The first time I ate this frittata, I actually thought it was crabmeat!

Striped Bass Frittata

I've heard that one of the ways to know if a chef is any good at their craft is to watch them prepare an omelette. I have to admit, I practice preparing omelettes often as it's very challenging-I'm talking about the beautiful, French 'rolled' omelette! This omelette is more rustic, like a frittata actually and the fun part is flipping it when it's almost done.

It's very important to have a pan which you are used to and accustomed to cooking foods in which 'don't stick'!

I try to avoid preparing an omelette in a pan which I haven't used...

Whether you use a seasoned, omelette pan or one of the thin, non stick pans-it's important to invest in this important kitchen tool.

Prep Time: 45 min

Cooking Time: 20 min

Ingredients

Yield: 4 portions

1 lb Striped Bass, cooked and shredded (I bake the head and frame, cool it and scrape all of the tender meat for this recipe)

4 oz Olive oil

1 C Onion, sliced thin

4 ea Eggs

2 Tbsp Soy Sauce

2 Tbsp Herbs, chopped (I like chives, Italian parsley, cilantro)

t.t. Salt & Pepper

How to prepare a Frittata

Step 1
Gather your ingredients, this will be a very quick recipe to prepare.

Heat the pan, I like a 'non-stick' omelette pan. Place the onions in the pan and sweat to wilt, about 5 minutes at low temperature. Avoid browning the onions.

Step 2

While the onions are sweating, whisk the soy sauce into the eggs. I like to use chop sticks but a fork or whisk is fine.

It must be fully whisked or you will have egg whites and yolks separately cooking, they have different cooking times so it won't work very well.

Step 3

Add the shredded seafood to the onions, season with salt and pepper to taste, heat for about 3 minutes, stirring with a rubber scraper.

You could use ham, bacon, cheese, chicken, crab, shrimp etc... if you prefer.

Pour the scrambled egg mixture over the seafood, sprinkle the fresh herbs on top and let it cook to set, this will take about 4 minutes at low heat. I cover the pan so the top gets firm as well. It's much easier to flip when the top is partially cooked.

When the eggs are firm, carefully run the rubber spatula around the perimeter to make sure it's loose (for flipping). I jiggle the pan gently to be sure it's not sticking.

If it's not quite firm, cook a little longer.

If it sticks, very gently run the rubber spatula underneath to 'unstick'.

Step 4

To flip, hold the handle with both hands, jiggle the pan, tilting down so the omelette slides forward as much as possible without the omelette spilling out.

Give a gentle but firm flip-you really have to just do it-if you are too cautious, you generally get only a partial flip mess... You can also try using a rubber spatula and make 4 smaller omelettes-that's a great way to start and build your confidence.

Cook for about 3 minutes, slide onto a plate and enjoy immediately.

Seafood; Darne of Striped Bass

Fri, 24 Jan 2025 23:17:51 GMT

One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon.

While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!

Darne; Striped Bass

Fabricating seafood is a tremendous amount of work, requiring experience, proper technique, patience & the correct tools. One of my responsibilites at my first professional cooking jobs was 'fish butcher'. I loved it and remember the fins, bones, gills etc... constantly pricking my fingers when I fabricated a large variety of seafood. Cuts from fish are no fun, they get infected and take a very long time to heal!

These days I wear thick gloves for protection & use strong shears, tweezers, boning knives and a small cleaver to make the job more manageable.

I believe most consumers refer to the thick, cross cut (skin on and with bones) of whole fish as a steak. Chefs call this cut a darne! I rarely see darnes of seafood at national grocery stores but often see this cut at Asian markets.

There is a small portion of the back bone in the cut which holds he fish together nicely but trussing with b utcher's twine is the best way to hold the darne together.

I like to poach the darnes although it's perfectly delicious sautéed or grilled.

Baked Striped Bass Darnes/Steak

Prep Time: 10 min

Marinating Time: 20 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

4 ea. Seafood 'steaks'/darnes (salmon, striped bass, cod)

1/2 Cup Olive oil

2 cloves Garlic, minced

1 tsp Kosher Salt

t.t. Black pepper

1 ea Lemon, sliced thinly

3 Tbsp Green onions, sliced thinly

3 Tbsp Italian parsley, chopped

1 Tbsp Spice blend (I like the Goya sazon blends)

How to Prepare Baked Striped Bass Darnes/ Steak

Step 1

Have your seafood butcher fabricate the seafood carefully to eliminate all scales, grills, fins and blood.

Also request the portions are all the same in size, weight and appearance. Since fish have much different thickness at the tail end than in the middle, the portions may be dramatically different. (and will cook differently).

If you are preparing a meal for guests, it's best if each portion looks the same, in my opinion.

Step 2

Place the oil, lemons, garlic, herbs, seasonings into a bowl and blend with a whisk. Place the darnes into the marinade and toss so that all of the darnes are marinated. Allow the fish to marinate about 20 minutes.

If you are planning to marinate longer, do not add the salt at this time, it will draw moisture out of the fish.

Step 3

Place the darnes on to a sheet pan & bake at 350° F in a preheated oven until the seafood reaches an internal temperature of 145° F.

If you are grilling, simply place onto a preheated grill which has been cleaned and rubbed with oil to avoid sticking. Grill for about 4 minutes on each side.

Seafood; Darne of Salmon with Court Bouillon

Fri, 24 Jan 2025 08:30:45 GMT

One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon.

While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!

Darne of Salmon

These days I wear thick gloves for protection & use strong shears, tweezers, boning knives and a small cleaver to make the job more manageable.

There is a small portion of the back bone in the cut which holds he fish together nicely but trussing with butcher's twine is the best way to hold the darne together.

I like to poach the darnes although it's perfectly delicious sautéed or grilled.

These pictures are taken at an outdoor food market in Malaysia. There are many different types of seafood of all shapes and sizes-freshly caught daily.

Poached Darne of Salmon; Court Bouillon

Prep Time: 50 min

Cooking Time: 40 min

Yield: 4 portions

Ingredients

4 ea. Seafood 'steaks'/darnes (salmon, striped bass, cod)

4 Cups Water

1 Cup Vinegar (red wine/cider)

1 Cup Mirepoix, sliced thin

1 Tbsp Kosher Salt

12 ea Black peppercorns

1 ea Lemon, sliced thinly

3 ea. Green onions, sliced thinly

3 Tbsp Bay leaves

How to Prepare Poached Darne of Salmon

Step 1

Have your seafood butcher fabricate the seafood carefully to eliminate all scales, grills, fins and blood.

Step 2 Preparing Court Bouillon

Place the water, mirepoix, lemon slices, vinegar, bay leaves, herbs, seasonings into the pan you will poach the fish in and bring to a boil; simmer for 5 minutes. You can strain if you like.

Place the darnes into the hot court bouillon, making certain the darnes are fully submerged. Allow the fish to poach gently for about 10 minutes at 165 ° F, until the darnes reach an internal temperature of 145° F. Do not boil!

Step 3

Place the cooked darnes on to a plate, cut the strings off-discard. Carefully trim the skin, blood line and bones from the darnes. You may choose to return the salmon in to the hot court bouillon for a minute or so to reheat after trimming-be careful and use a perforated spatula to avoid breaking the fish.

The Science of Flavor Pairing: Cooking for the Senses

Tue, 21 Jan 2025 11:30:00 GMT

The Science of Flavor Pairing: Cooking for the Senses

Crafting a memorable dining experience starts with one essential ingredient: flavor. The science of flavor pairing is a crucial aspect of restaurant menu development, combining culinary artistry with scientific principles to create memorable dining experiences.

I’ve seen how mastering flavor pairing can transform a restaurant’s menu and elevate its reputation.

This guide will walk you through the principles of flavor pairing, the techniques to apply them, and how to integrate these insights into menu development—even common mistakes you should avoid.

By focusing on the science and art behind the perfect combinations, you’ll have the tools to create innovative, memorable dishes that keep your customers coming back.

The Physiology of Taste

It’s impossible to discuss flavor pairing without a discussion of the broader theme of cooking for the senses and the organoleptic aspects of cooking.

“Much of taste I smell,” – Julia Child

In his seminal book, “ The Physiology of Taste ", published in France in 1825, author Jean Anthelme Brillat-Savarin made many observations and pronouncements that remain relevant today. Indeed, this book has remained one of the most popular books on food ever written.

Brillat-Savarin's famous aphorism, "Tell me what you eat, and I will tell you what you are," underscores the enduring connection between food and identity.

The author emphasized the social aspect of dining , which is still embedded in restaurant culture today. He made a strong connection between diet and health, advocating for restraint in eating. His observations about the link between digestion and mental state foreshadowed today’s research on the gut-brain connection.

But perhaps his most enduring contribution is his discussion of the multisensory nature of taste. His insights into how smell, sight, texture, and even sound contribute to our perception of food remain wholly relevant today.

The author recognized that flavor perception goes beyond the basic tastes (sweet, sour, salty, bitter, and umami). This understanding encourages chefs to consider the complex interplay of flavors when creating dishes. And that is what I also encourage and what we’ll explore today.

What is Flavor Pairing?

Flavor pairing is the practice of combining ingredients that either complement or contrast each other to create a balanced, exciting, and harmonious dish. It involves understanding taste, texture, and aroma at a molecular level, as well as leveraging cultural and historical knowledge about food combinations.

I first learned about flavor pairing as a Skills Instructor at the Culinary Institute of America (CIA). I enjoy preparing stocks and sauces very much. When teaching students about sauces, I explained complimentary sauces, using delicious, creamy Sauce Suprême with sauteed chicken as the example. When I explained contrasting sauces, I talked about pairing a fatty protein like a pork chop with Sauce Charcutière, a tangy mustard sauce with cornichons which cuts through the richness, creating a satisfying contrast. Similarly, sweet and tart flavors—like those in cranberries and turkey—work together to enhance the overall experience. The objective is to design dishes that not only taste great but also create a sense of discovery for your guests.

Why Flavor Pairing is Essential for Menu Development

Incorporating flavor pairing into your menu development process is more than a creative exercise; it’s a strategic advantage. Thoughtful and correct flavor combinations will:

Enhance Creativity: Unlock unique and unexpected pairings that set your menu apart.
Drive Customer Loyalty: Memorable dishes create loyal customers, encourages repeat visits and word-of-mouth recommendations.
Ensure Consistency: A deeper understanding of flavors helps maintain quality across dishes.
Boost Profitability: Innovative and well-paired dishes often command premium pricing.

The cuisine your restaurant serves simply tastes better!

As a restaurant owner, you know how competitive the industry is. Thoughtfully paired flavors can become your signature and differentiate your establishment from the rest.

The Building Blocks of Flavor Pairing

Understanding Basic Tastes

Every dish begins with the five basic tastes: sweet, sour, salty, bitter, and umami and sometimes kokumi*. Mastering how these elements interact is crucial to creating balance.

(*Kokumi is a Japanese word that means "rich taste" or "delicious". It's a flavor sensation that enhances the other five tastes and prolongs their flavor. Kokumi is different from umami, which has a savory, salty, brothy taste.)

For example:

Sweetness can offset or punctuate bitterness, as seen in caramelized onions paired with bitter greens.
Umami amplifies depth, making it a key component in dishes like Caesar salad, mushroom & truffle risotto, and meat beef broths. It affects aroma as well as flavor! Try brewing a cup of dried mushroom steeped in hot water (mushroom tea); pinch your nostrils and smell. Then unpinch and you’ll experience an umami bomb of aroma.

Complement and Contrast

Complementary flavors share similar molecular compounds, such as vanilla and chocolate, which blend seamlessly. Contrasting flavors, like spicy chili and creamy coconut milk, add excitement and complexity to the palate. Close your eyes and remember how amazing Asian curries taste on your palette.

Aromas Matter

Aroma plays a critical role in flavor perception. Ingredients that share aromatic compounds often work well together, such as basil and tomatoes. Layering herbs and spices can also create a more dynamic eating experience.

Techniques to Apply Flavor Pairing

Sadly, many cooks and chefs do not respect or understand the cuisines of the world. They choose to not follow disciplined cooking and flavor pairing techniques. As cooks, we are artists and enjoy creating new, exciting dishes to share with our customers but before one can innovate successfully, a solid expertise of proper cooking techniques paired with understanding the classic flavors and dishes of different regions of the world is necessary.

1. Balance Tastes

Strive for harmony by combining opposing tastes. For instance, a tangy vinaigrette on a salad balances the creaminess of a Brie cheese. Always adjust the intensity of flavors to avoid overwhelming the dish. You may also choose to serve a tangy vinaigrette with tangy ingredients such as olives and feta as in a delicious, classic Greek salad.

2. Experiment with Textures

Texture is as vital as taste. Contrast a crispy and crunchy toppings with creamy soups such as grilled cheese croutons with creamy tomato soup!

Texture variations engage diners and add intrigue to each bite.

3. Incorporate Seasonality

Seasonal ingredients naturally pair well, as their flavors align with the time of year. Summer tomatoes with fresh mozzarella and basil is a classic example of seasonal harmony.

4. Use Cultural Context

When fusing cuisines, it’s important to respect the origins of ingredients. Authenticity ensures that the flavors remain harmonious, rather than clashing in a way that confuses diners.

I’ve heard it said, “fusion causes confusion” and I wholeheartedly agree!

Avoiding Common Flavor Pairing Pitfalls

Even experienced chefs can stumble when experimenting with flavor pairing. Here are some common mistakes to avoid:

Overcomplicating Dishes: Simplicity is key. Chefs are notorious for wanting to add their own personal footprint on food and sometimes put in too many ingredients. It's important to audit every ingredient. Each ingredient has to earn a place on the menu. It's not about what you can add to a meal, it's what you can take away from a meal.

Forgetting Consumer Preferences: Always consider your target audience. While bold, unconventional flavors may excite chefs, they might alienate customers.

Relying Too Heavily on Trends: Use trends as inspiration but balance them with timeless techniques to create lasting menu appeal.

Beginning a meal with overpowering or spicy ingredients: A meal should flow from milder flavors to bolder flavors to avoid overly taxing the palette.

Integrating Flavor Pairing into Your Menu Development Process

Step 1: Analyze Ingredients

Start by identifying the ingredients you want to showcase. Use tools like flavor pairing databases to explore potential combinations or rely on traditional pairings for inspiration.

I'll start just by thinking about what's in season. I also like to use classic meals as a tool for staying with classic pairings. One of my favorite books is “Culinary Artistry”, by Andrew Dornenburg and Karen Page. It features ingredients and recipe pairings of some of the finest chefs.

Step 2: Plan Menu Structure

Balance your menu by including a variety of appropriate flavors and textures across courses. Avoid starting with overpowering ingredients or cooking methods which create flavors that could dominate the dining experience.

I try to make the different courses marry well together and put them in the right sequence so that you don't overpower your palate.

It’s also very important to consider flavor pairings with beverages being offered during the meal. We will cover this in future articles.

Step 3: Test and Refine

Taste-test each pairing and adjust as needed. Include staff and loyal customers in tastings to ensure your pairings appeal to a broader audience. This is also very important as professional development and training your staff in marketing your food.

Step 4: Educate Your Team

Train your chefs and servers on the principles of flavor pairing. This ensures consistent execution and empowers them to communicate the menu’s story to diners.

Step 5: Highlight Pairings on Your Menu

Use descriptive language to emphasize the thought behind your flavor pairings. For example, “Herb-Crusted Lamb with a Zesty Mint Sauce” tells diners what to expect and sparks curiosity.

Conclusion

Flavor pairing is about more than taste. As Jean Anthelme Brillat-Savarin told us in 1825, flavor is about the whole experience: sight, smell, texture, and even sound. It is both a science and an art, offering endless opportunities for creativity and innovation. And it requires discipline.

By understanding the principles of taste, texture, and aroma, and applying them thoughtfully to your menu, you can elevate your restaurant’s offerings and delight your guests.

At TWG Consulting, we’re passionate about helping restaurants harness the power of flavor pairing in our menu development process to achieve success and create a memorable dining experience.

Are you ready to transform your menu with the science of flavor pairing? Book a free consultation to get started.

Sofrito

Fri, 10 Jan 2025 18:00:13 GMT

My culantro plant has gotten full & bushy in the warm, sunny greenhouse. I couldn't wait to make a batch of culantro sofrito for beans, rice, eggs and just spooning onto everything to give winter a little 'summer' spice! Sofrito is a very flavorful blend of garlic, onions, peppers, tomato, culantro, cilantro, oregano and a little vinegar chopped or pureed and seasoned to taste. I think every chef has their own recipe for sofrito. It's simply heated in oil and added to a variety of dishes to add amazing flavor.

Culantro Sofrito

I was excited to purchase some exotic herbs at a Vietnamese plant stand near Philly one summer day. It turned out that one was a beefsteak plant (turned out to be shiso), another thai baby eggplant, floating enhydra, minari (a spicy, leafy green parsley/celery like herb) and Vietnamese culantro! I'd only used culantro a few times in my career, it's challenging to find but I had researched and was a fan! My sofrito recipe is inspired by the famous Puerto Rican chef Alfredo Ayala. I met and assisted him in preparing for his demo at the CIA San Antonio many years ago. To this day I remember his passion and respect for ingredients such as the sweet peppers of Puerto Rico, simple garlic, rice and culantro when he taught me to prepare sofrito. I like to keep my recipe simple and flexible so I can use it for a variety of dishes, if you like extra garlic or more spice... just add a little more garlic or add some hot peppers, etc...

Sofrito

Prep Time: 20 min

Blending Time: 15 min

Yield: 4 portions

Ingredients

8 ea Garlic, peeled

2 Cups Spanish onions, peeled and rough chopped

1 Cup Tomatoes, seeded and rough chopped

1 Cup Red bell peppers, split, seeded and rough chopped

1 Cup Green bell peppers, split, seeded and rough chopped

1 Cup Culantro, fresh leaves, washed

2 Cups Cilantro, fresh leaves and stems, washed

4 Tbsp Oregano, fresh leaves

2 oz Vinegar, white

tt Kosher Salt

tt Crushed Black Pepper

How to Prepare Sofrito

Step 1

Simply blend or chop all of the ingredients in a food processor or blender, season to taste.

Scrape down the sides to avoid chunks.

Step 2

Scrape down the sides to avoid large chunks.

Step 3

Season to taste, label and store in tightly sealed containers/ freeze for future use.

7 Restaurant Trends to Watch in 2025

Thu, 09 Jan 2025 14:37:52 GMT

7 Restaurant Trends to Watch in 2025

The restaurant and hospitality industries are constantly changing & advancing, with new and evolving trends shaping everything from menu design to customer expectations. Tracking the ebb and flow of global trends can be expensive and time consuming. For restaurant and business owners like you, staying ahead of these trends isn’t just a competitive advantage—it’s essential for growth and success.

My team and I literally travel the world researching new and exciting ingredients, equipment, and recipes. In addition, we analyze data, read magazines and blogs, attend conferences, view social media, speak with cooks, chefs, and industry leaders to bring you top restaurant trends for 2025. Let’s explore how these innovations can drive your business forward.

I first became aware of trends research while preparing to attend a Research Chefs Association (RCA) Conference in 2014. As VP of the Campbell’s Culinary & Baking Institute (CCBI), my team had begun researching trends to provide a culinary voice of innovation. At the suggestion of one of my chefs, we created the first ‘Trendscape’ report for the Campbell leadership and marketing teams. Since that first trends report in 2014, I have continued researching and charting the acceptance (or rejection) of exciting, new trends to inspire and influence future innovation for my clients.

Following that, each year I hosted a cross functional team of food scientists, marketers, chefs and product developers to attend global conferences and study the gastronomy of the region we were visiting. We understood that conferences had large concentrations of inspiration and innovation! I’ve continued this practice over the past 15 years and document the trends from inception to recognized, to know when a trend is the right fit for a business.

We are not necessarily looking for trends at exclusive restaurants or venues, but searching for trends where the people are eating - food trucks, QSR’s, markets, food halls, pop up’s, restaurants, etc. - to really understand what’s happening in the food world.

Some recognized trends like sustainability are evolving to include newer trends such as upcycling. I am very interested in supporting sustainability and now enjoy working with several start-up companies which prepare upcycled foods that would work very well for chefs in busy restaurants.

These are a few of the trends I’m happy to present in 2025. As chefs, we should have a passion for sharing information equal to our passion for food. Sharing culinary information and innovation so that we can all improve the food we prepare for our customers is what chefs are about.

My Top 7 Restaurant Food Trends for 2025

1. Sustainability and Local Sourcing

In 2025, sustainability is more than a buzzword—it’s a demand. Many customers expect restaurants to adopt eco-friendly practices such as reducing food waste, using local ingredients, and opting for biodegradable packaging. Farms are coming closer to the table, with some establishments even growing their own produce.

How to Apply This:

Partner with local farmers to source seasonal ingredients
Use digital menus to communicate your sustainability practices
Explore certifications like LEED for eco-conscious restaurant design

TWG Consulting can guide you in implementing sustainable solutions that align with your brand values and improve profitability through efficient operations.

2. Upcycling

Upcycled foods are foods that are made from ingredients that would otherwise be thrown away, and are produced using sustainable supply chains. Upcycling is a way to reduce food waste and create new, high-quality products.

Upcycling can reduce waste and waste disposal costs, lead to creative menu inspirations, and improve brand image by telling your upcycling story.

Here are some examples of upcycled foods:

Vegetable products: Companies like Matriark Foods upcycle farm surplus and fresh-cut remnants into vegetable products, soups, and sauces
Croutons: Stale bread can be turned into croutons and bread crumbs
Smoothies: Overripe bananas can be frozen and added to smoothies

Other ways to upcycle food include:

Using vegetable scraps like carrot tops, kale stems, and broccoli stems in soups, stocks, or as a garnish in salads
Visit farmers markets or work with local farmers to purchase bruised or 'seconds' fruits and vegetables for soups, stews, condiments, preserving, etc. Often the cost is much less expensive for 'seconds' than for the more attractive fruits and vegetables
Pickling watermelon rinds
Making bone broth
Sautéing the stems of leafy greens
Regrowing your veggies in water
Saving the leaves of beets, carrots, and radishes
Making vegetable stock
Using coffee grounds as fertilizer

3. Ingredients as Trends

Sometimes a food trend can be based on a single ingredient and there are several poised to make a big impact in 2025.

A few years back, I chose pandan leaves as an ingredient trend to study, having fallen in love with pandan ice cream while studying gastronomy in SE Asia. It’s very popular now and I think the fig leaves have many of the same uses. I like to blanch the fig leaves and wrap chicken or shrimp when grilling, in fact I did a culinary demo for the RCA on a similar recipe.

Fig leaves are great with rice, infusing a delicious, earthy taste and aroma.

4. Consumer Convenience

Economic pressures mean customers are redefining value. Instead of simply looking for discounts, diners are attracted to experiences that justify their spending.

Convenience is an important part of value due to the busy lifestyles people have these days. Customers are looking for delicious, global foods fit into their lifestyles and their budget.

Ideas to Implement:

Develop a signature take home/delivery menu. Prepackage signature menu items for takeout and consider displaying them in refrigerators and/or freezers in the restaurant
Create limited-time offers (LTOs) that showcase premium seasonal ingredients
Introduce combo meals or smaller portions of high-quality dishes.
Create grazing menus
Develop loyalty programs using customer data for tailored rewards

Our restaurant consulting services can help you strike the right balance between affordability and profitability, keeping customers coming back for more.

5. Big sharing dishes & upscaling

Big sharing dishes are supplanting small plates as a consumer favorite. This trend, often referred to as "shared dining" or "family-style dining," is characterized by large, communal portions meant to be enjoyed by a group of people at the table.

Promotes social interaction and a sense of community among diners and allows diners to try multiple flavors and dishes in one meal.

A related trend called upscaling is growing amongst Gen Z and Alpha, who are seeking more sophisticated dining experiences that they can share on social media.

Some examples of this include:

Tomos Parry's Mountain restaurant offers a lobster caldera stew for three or five to share.
Llama Inn serves lomo saltado, a large plate of Peruvian beef stew topped with fries
Restaurants like Dovetale, Story Cellar, and Bébé Bob feature whole roast chicken as a shareable centerpiece dish

How to Apply This:

Create a dedicated section for shareable dishes or redesign the entire menu around the concept
Develop signature large format dishes like whole roasted meats or seafood platters
Incorporate diverse flavors and ingredients to cater to different preferences
Arrange tables to accommodate larger groups and provide ample space for multiple dishes
Plate dishes for visual appeal and Instagramability

6. Plant-Based and Vegetables

The plant-based movement continues to evolve. Customers are often confused with the various, innovative plant-based options available. New choices such as lab-grown meats and seafood, meat and seafood analogues, highly processed ‘burgers’ with confusing ingredient labels etc., are available and often quite expensive.

Many chefs, myself included, respect the trend of moderation. Eating meats or seafood in smaller portions and less frequently. ‘Celebrating Vegetables’ and adding more vegetables, grains, legumes and fruits to our diets. Featuring these food groups as the center of the plate such as cauliflower steaks, vegetable risottos, homemade veggie burgers etc.

Mushrooms are enjoying renewed popularity as a food trend, especially due to mushroom’s umami mouthfeel and meat texture. Lion’s mane and Reishi mushrooms have great health benefits, the texture of Shiitake and King oyster mushrooms make these mushrooms great choices to create delicious, savory meals.

How to Stay Ahead:

Create‘scratch’ cooked signature veggie burgers, meatballs, chili recipes, etc. to attract loyal customers as well as for customers who wish for a healthy alternative
Feature trending vegetarian, customizable bowls with vegetables, grains, seeds, and fruits
Highlight the health and environmental benefits of plant-based dishes on your menu with profitable ‘specials’ such as vegetarian lasagna, tacos, risotto etc.

Our culinary consulting services can help you develop creative, delicious and on trend vegetarian menu items that cater to diverse dietary preferences.

7. Southeast Asian Cuisine & Sweets

I first began exploring Southeast Asian cuisine while researching snacking in Malaysia, Thailand and Indonesia. I was amazed at the authentic flavors of street food, especially the ‘wok’ flavor of pad thai being cooked in an old, cast iron wok in Thailand, the smoky, savory flavors of lamb and chicken sate in Malaysia, whole pigs barbecued in Kuala Lumpur, and the aromatic and spicy Peranakan foods in Singapore. But this year we’re focusing on the big trend of Southeast Asia sweets!

The popularity of Asian-inspired sweets is expected to continue in 2025 blending traditional flavors with modern culinary techniques to create unique and exciting treats. This includes viral treats like mango and banana gummy candies, as well as desserts with flavors like matcha and yuzu.

The trend extends beyond traditional desserts, with chefs and food manufacturers creating innovative fusion treats including:

Matcha Tiramisu: Combining the Italian classic with Japanese green tea flavors.
Bubble Tea Pancakes: Incorporating boba pearls into fluffy pancakes.
Sesame Creme Brulee: A twist on the French dessert using black sesame.
Mochi Donuts: A creative take on traditional mochi, popularized by brands like Mochinut

Actionable Ideas:

Incorporate Southeast Asian ingredients and techniques into fusion cuisine
Partner with chefs or consultants with expertise in the cuisine to ensure dishes honor traditional techniques and flavors
Use menu descriptions, staff training, or even events like cooking classes to share the cultural stories behind the food

Chef Junnie Lai from TWG Consulting is a renowned expert in Asian cuisine. If you’re like to learn more about how to tap into this trend, book a free consultation.

Conclusion

The trends shaping 2025 are more than fleeting ideas—they represent a shift in how restaurants operate and connect with their customers. By embracing sustainability, bold flavors, wellness, and Asian cuisine, you’re not just keeping up—you’re leading the way.

At TWG Consulting, we’re here to help you navigate these changes with tailored strategies that transform challenges into opportunities. Let’s work together to create a thriving, future-ready restaurant. Book a free consultation today to learn how our expertise can fuel your growth.

Want to position your restaurant ahead of the curve? Check out our Restaurant Rescue program .

Hoppin' John

Wed, 01 Jan 2025 19:30:17 GMT

Instructors generally start at the CIA teaching Skills 1 & 2-arguably the most enjoyable & rewarding classes in the curriculum. When you finally get moved to another class you get a sense that you're doing ok... I went to Cuisines of the America's in the CE building and enjoyed researching the history of our great country. That's where I learned about hoppin' John, pot likker, hoe cakes and grits!

Hoppin' John
One of my favorite places to go for amazing food is Charleston. Low country cuisine is filled with interesting history. On my last visit I learned about growing corn, rice, local seafood & fried chicken (maybe bourbon too!)

I visited plenty of great restaurants, toured a few gardens and enjoyed some of the wonderful cuisine of the Gullah people.

It's possible that hoppin' John originated as a recipe created by the Gullah people. The Gullah people are descended from enslaved African people from the rice-growing region of West Africa.

Like many original recipes, over time different people add an ingredient or make a substitution. My recipe is inspired by my many visits down to Charleston, tasting many, many delicious versions. Eating hoppin' John on New Year's Day is considered good luck, usually served with collards in pot likker & sweet corn bread.

Hoppin' John

Prep Time: 2o min

Cooking Time: 18 min

Yield: 4 portions

Ingredients

1/2 Cup Black-eyed peas

1 ea Bouquet garni

Smoked Ham Hock, optional

1 oz. Olive oil

2 Tbsp Bacon, minced

2 Tbsp Celery, minced

2 Tbsp Onion, minced

1 ea Garlic, whole cloves (peeled) minced

1/2 Cup Long grain Rice

t.t. Kosher Salt & Crushed Black pepper

Sachet d' Epices (bay leaf, thyme) not wrapped in cheesecloth

1 1/2 Cups Water, hot

4 Tbsp Herbs, freshly chopped (parsley/ green onions)

How to Prepare Hoppin' John

Step 1 Black-eyed Peas

Place the black-eyed peas onto a clean cutting board, pick through any broken pieces, stones etc.. and discard.

Rinse black-eyed peas in cool water, put into a pot of cool water and soak for 2 hours; strain.

Place in a sauce pot, cover with cool water and simmer with a ham hock until tender-about 40-50 minutes. Check for doneness by tasting. Reserve.

Step 1 Rice pilaf

While the black eyed peas are cooking, prepare the rice.

Heat olive oil in a sauce pot, when hot add the bacon, garlic, celery and onions; lightly cook until soft/ translucent.

Step 2

Add the rice and toast it (parch it) to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper.

Step 3

Add the liquid, bay leaf and thyme. Bring to a simmer. Cover and place in the oven at 350° F for 17 minutes to cook. Take the pot out of the oven.

Step 3

Fluff the cooked rice with a fork and fold in the black-eyed peas. You can add chopped parsley or green onions as an option.

Season to taste.

Seafood; Salted Cod 'Baccala'

Wed, 25 Dec 2024 19:49:26 GMT

One of my most memorable Christmas Eve dinners was at La Peche in NYC, eating the Feast of Seven Fishes prepared by the amazing Chef Tien Ho of Momofuku fame. We sat family style & enjoyed Chef Tien's fantastic menu, unlike anything I had ever had at our Italian family feasts...

It's easily one of the top 10 best meals of my life!

We had lunch earlier at Marea (absolutely fantastic)... I was Culinary VP at Campbells at the time & presenting a short demo on the Today Show on Christmas morning... so my family & I were treated to a few, very special days in NYC before the Christmas show.

Christmas Eve Baccala

I grew up in a Calabrese family, my mother's maiden name was Vigna, celebrating the Feast of the Seven Fishes on Christmas Eve with all of our extended family in Jersey City, NJ ...

The feast is a celebration of the Christmas Eve vigil; it's a fasting day, so no meat. It's ironic that seafood is considered 'fasting' but that abstinence of meat until Christmas Day is the tradition my family has always followed.

In the Roman Catholic Church, we abstain from meat on the eve of feast days and Fridays during Lent.

Dinner always was at my Aunt Flora's home. It always began with fried dough, the Seven Fishes were fried smelts, fried jumbo shrimp, baccala, linguini w clams, fried calamari, lobster tails & baked fillet of flounder. We had beautiful, stuffed artichokes, broccoli rabe, etc... it was always a feast.

Making Baccala

Prep Time: 90 min

Cooking Time: 30 min

Yield: 6 portions

Ingredients

12 oz. Olive oil

3 lbs Salted Cod, soaked in cold water for 3 days (changing the water twice per day)

3 ea. AP Flour

1 Tbsp Kosher Salt

1/2 tsp Black pepper

1/2 tsp. Onions, Spanish, peeled & sliced thinly

2 pints San Marzano tomato sauce (see recipe in blog)

1 lb. Russet Potatoes, peeled & sliced thinly

note: I like to precook the potatoes by partially baking-cooling and then peeling & slicing so the potatoes cook a little more quickly & absorb the oil, tomato etc... it's optional.

How to Prepare Christmas Eve Baccala

Step 1

Heat a few tablespoons of olive oil in a sauté pan, add the onions to the oil and sweat until tender & lightly colored (not brown). Transfer the onions to a bowl.

Step 2

Rinse the soaked, salted cod in fresh water, drain and pat the salted cod dry, clean any parts which are not white flesh. Cut into 3 or 4 inch slices/ portions.

Season the cod with pepper, dredge in flour (shake off excess).

Heat the olive oil in a sauté pan. Place the floured cod into the hot oil and fry until lightly browned on both sides, reserve on a plate. Repeat until all of the cod is browned.

When the cod is cool enough to touch, shred into large pieces.

Step 3

Ladle a few ounces of tomato sauce in the bottom of the casserole or tray you will bake the baccala in.

Place 1/3 of the sliced potatoes along the bottom of the casserole (on the tomato sauce).

Place 1/3 of the onions on top and then 1/3 of the shredded cod.

Repeat until all of the ingredients are used.

Add a little sprinkly of breadcrumbs over the top of the baccala casserole and bake in the oven (on a sheet pan to catch any drippings) for 45 minutes at 350°F until bubbling hot and golden brown on top.

Beginners recipe: Sweating onion slices

Wed, 25 Dec 2024 18:13:49 GMT

During my time at the CIA, I was fortunate to compete on a Culinary Olympic team. We competed in Weimer, Germany and were very successful. Although there was very little time for seeing sights, I did get to visit the museum of Johann Wolfgang von Goethe, enjoy amazing local sausages & get a wreath of onions during the Weimar Onion Festival. My godmother proudly hung the wreath in her home for years...

Cooking with Onions

I recently saw a video of a guy planting a the top of a 'used' onion... after about 5 months the onion scrap had grown into a beautiful, whole onion. I'm not sure I'll be growing onions in my garden but I'm very aware of the popularity of onions in so many dishes.

When CIA students begin the curriculum, they spend weeks becoming competent in peeling and slicing onions, chopping onions, mincing shallots etc... and find the sliced and chopped onions are used in many, many global recipes.

When I worked in R&D for Campbell, I visited onion farms in different parts of the country to learn about sweet onions, different sizes of onions, etc... to improve some of the soups.

I hear a variety of stories about how to cut an onion without your eyes tearing... goggles is one of the funniest!

Any chef knows the importance of keeping your knives sharp, and that seems to solve the 'onion eyes' problems.

Paring & Cutting Onions

Prep Time: 5 min

Cooking Time: 0 min

Yield: 1 portion

Ingredients

1 ea Onion

How to Prepare Sliced & Diced Onions

Place the onion on it's side, on a clean cutting board.

Using a sharp chef's knife, cut each end off (about 1/4 of an inch) and discard.

Using a paring knife, peel all of the skin off and discard. Wipe the cutting board of any soil, skin etc.. (onions grow under the ground and are sometimes dirty)

Using a sharp chef's knife, cut the onion in half, the core and ends should be on the top and bottom when you cut.

If you want onion rings, cut the onion in half with the core and top on left and right.

To slice the onion, lay one half down flat and slice with the grain from end to end, slightly having the blade of your knife at an angle so each slice is the same. Repeat.

To dice the onion, lay one half down, make 2 or 4 slices parallel to the top and bottom-you will hold the onion flat by putting the palm of your (non cutting) hand on top to hold the onion flat and making the slices with your other hand.

Next make even cuts down from the stem side to the core side but do not cut all of the way-the core holds the onion together so make the cuts about 80% of the way, but cutting down through the onion to the bottom.

Now make even cuts down, across the grain where the previous cuts are, to get diced, onion pieces. Cut carefully to the end.

If the onions look uneven, make several chops with the knife to get the size you need.

Holiday Stuffed Mushrooms

Mon, 23 Dec 2024 22:33:24 GMT

One of the many recipes new culinary students learn to prepare is duxelle. It's a delicious mixture of sweated shallots, garlic, minced mushrooms/stems, herbs, seasoning and often cream. It's cooked to almost a paste like consistency.

Duxelle can be used to stuff chicken breasts or veal chops, vegetables and I especially like shiitake duxelle stuffed mushroom caps.

Christmas Eve Stuffed Mushrooms

There are many different types of mushrooms! They come in different shapes, sizes and colors. Mushrooms also are fresh, dried, frozen, pickled, canned and even in salsas!

I like different mushrooms for different applications. For stuffing, cremini and large button can't be beat... usually the stuffing mushrooms are packaged for stuffing and a little larger in size. This recipe is perfect as a vegetarian hors d' oeuvres-you can simply omit the cheese if you don't want dairy.

Making Stuffed Mushrooms

Prep Time: 30 min

Cooking Time: 20 min

Yield: 6 portions

Ingredients

18 ea Button or Cremini stuffing mushrooms

10 oz Shiitake mushrooms, cleaned and chopped

3 oz. Olive oil

2 Tbsp Shallots, peeled and minced finely

1 Tbsp Garlic, minced

3 Tbsp Italian parsley, fresh- cleaned and chopped fine

1 Tbsp Tarragon leaves, fresh-chopped

1 tsp. Kosher Salt

1/2 tsp Black pepper

4 Tbsp. Parmesan cheese, shredded (half for filling and half for topping)

8 Tbsp Italian breadcrumbs (half for filling and half for topping)

How to Prepare Stuffed Mushrooms

Step 1

Brush all of the dirt/debris off of the mushrooms, using a pastry brush. Gently pop the stems out of the mushrooms and chop by hand or in a food processor. Repeat with the sliced shiitake mushrooms.

Heat a few tablespoons of olive oil in a sauté pan, add the shallots & garlic to the oil and sweat until tender & lightly colored (not brown). Add the chopped mushrooms and sweat until all of the moisture has evaporated, seasoning as you cook.

Transfer to a bowl. Add the parsley & tarragon, mix.

Step 2

Place the mushroom caps onto a sheet pan, season and bake at 350 F until tender, about 15 minutes, cool.

Add the mushroom liquid in the mushroom caps to the mushroom mixture.

Step 3

Add the breadcrumbs & parmesan cheese, mix & taste-adjust seasoning & cool.

Note-you can add crabmeat, cooked bacon, cooked sausage etc... at this time if you like.

Place 1 Tbsp of filling into each mushroom cap.

Repeat until all of the ingredients are used.

Sprinkle grated cheese & breadcrumbs on top and bake at 350°F until warmed through and golden brown. You can also decoratively top each mushroom with a slice of bacon or a slice of cheese such as brie or Swiss etc...

Beginners recipe: Chopping Garlic

Mon, 23 Dec 2024 22:27:43 GMT

I don't know many chefs who don't use fresh garlic! The flavor of pre minced garlic in oil or peeled garlic is totally different than freshly peeled garlic. It's simply not the same.

Many chefs actually grow different types of garlic, elephant garlic etc... and enjoy cooking with the garlic ends, called scapes, it's a 'chef thing'.

Chopping Garlic

There are many types of garlics and I believe there is a terroir flavor factor with garlic. I'm sure garlic tastes very different in different parts of France, Italy, Greece, Spain... there are thin skinned, hard skinned, small & large types of garlic. Each has a slightly different flavor and texture. I like to plant hardneck variety of spring garlic in my garden; we put them into the ground in late November and look forward to picking the scapes and flowers for Spring dishes.

Minced Garlic

Prep Time: 30 min

Cooking Time: 60 min

Yield:

Ingredients

3 cloves Garlic

How to Prepare Minced Garlic

Step 1

Break the garlic in to cloves, using a paring knife or your fingers. If the garlic is very tightly clumped, lightly smash with a mallet or the side of a heavy knife to loosen the cloves.

Separate the cloves and smash gently to loosen the garlic skins. Take all of the garlic peels and discard. Be diligent, the peels are sticky and very light-challenging to get them all!

Step 2

Smash the peeled garlic with the side of the clean knife to flatten, chop all of the garlic in one direction and then chop a second time in the opposite direction, mincing the garlic to very small pieces.

Do not over chop and turn the garlic to 'mush'... the oils will come out and change the flavor.

The objection is that all of the garlic is the same size so cooks evenly.

For some dishes, it's fine to keep the garlic cloves whole or slice thinly, it really depends on the dish.

Scaling Your Meal Delivery Business for Topline Growth

Thu, 19 Dec 2024 02:48:41 GMT

Scaling Your Meal Delivery Business for Topline Growth

Scaling a meal delivery business for topline growth is an exciting yet complex process. Whether your goal is building for an exit or creating a brand with longevity, there are key steps you must take to build the right foundation. Strategic planning , operational refinement, building focused, collaborative team, a commitment to quality, improving profitability, and customer ratings. These come before scaling.

In this guide, we’ll explore the challenges and opportunities of scaling, key steps for success, and real-world examples to inspire your journey.

The Journey: Challenges and Opportunities

I’ve had the privilege of helping extremely large businesses like Freshly scale up to over one million meals per week to become an industry leader. I work with home meal deliver companies around the world to collaboratively add variety, improve customer satisfaction (ratings), source ingredients, and optimize operations.

I understand, firsthand how exciting—and overwhelming—it can be to grow your meal delivery business and improve customer satisfaction simultaneously. Whether you’re managing tight budgets, trying to perfect recipes , or navigating operational chaos, I can relate and I’m here to share what I’ve learned.

Why Accountability Is Non-Negotiable

In the early days of a business, it’s easy to get by on passion, hard work, and grit. But as you build scale, those same traits can lead to inefficiencies if they’re not paired with discipline. I saw this clearly in several of the home meal delivery companies I worked with. The R&D team was talented but unstructured, creating average recipes that were often challenging—and sometimes nearly impossible—for operations to scale effectively.

As you build scale, ensuring consistency across meals becomes a top priority. Variations in recipes, sourcing, ‘substitution’ ingredients or preparation methods can lead to quality issues that impact customer satisfaction and brand reputation. For example, adding strong spices such as a bay leaf at the bench is not simply multiplied by 1000 (adding 1000 bay leaves) in operations for a formula.

To solve this, I implemented disciplined systems that added clarity and accountability. For example, I collaborated to create a process where marketing, R&D, procurement, and operations met bi-monthly to align on new meal requests. Each department had to confirm they could meet the requirements before moving forward. This structure ensured that everyone was on the same page and avoided last-minute surprises.

I added the discipline of detailed, new meal requests with photos, desired ingredients, nutritional requests, costing so R&D and Operations could prepare prototypes much more quickly. These proactive disciplines save time and money and eliminate frustration and guesswork.

Properly integrating operations and assigning accountability are essential to meet increasing demand without sacrificing efficiency.

Building a Team That Matches Your Vision

Scaling isn’t just about systems—it’s also about people. You need the right people in the right seats. Sometimes this means hiring, sometimes it means shifting responsibilities.

When adding nutritional meals is a strategy you need to add nutritional expertise and recruit culinarians with a background in nutrition. When better collaboration with operations was needed, I have brought in people who understood both the R&D innovation kitchen and the Operations in the plant.

It is also extremely important to mentor the existing team and help them adapt to new expectations. At Freshly, when I made changes, initially, there was resistance. People didn’t like the perceived extra work, and some were skeptical of the changes I was making. But when their recipes started breaking records for customer ratings, everything changed. They felt pride in their work and ownership of their success.

To succeed, you need to get the right people in the right seats and then trust them to do their jobs. But trusting them to perform doesn’t mean ignoring them. You have to equip them to succeed with the right systems, support, clarity, and leadership.

There is an expression that I think is very important, “respect runs the kitchen.”

A high performing team is expected to question and debate but when the leader makes the decision, they all follow as a team. I learned this from a great leader who I reported to at the CIA .

For you, this might mean investing in the right hires, taking time to train your team on new processes, or cross training. It’s about creating a culture where everyone is aligned and working toward the same vision.

Operational Overload

Growth often strains existing systems. One of the biggest challenges meal delivery companies face is balancing innovation with operational efficiency. Your customers want variety.

Marketing teams constantly request new ingredients and recipes, while other functions such as Procurement, Quality and Operations may struggle to keep up and execution can suffer.

Try to leverage external experts as resources. Vendors and co-packers have expert knowledge of new global trends and can be very helpful with adding variety. There are also many pre-cooked components which may be superior to the ‘scratch’ cooking your business is doing.

For example, instead of creating bottleneck on certain equipment, such as steam kettles or ovens, consider purchasing proteins, sauces, condiments, etc. This approach allows expanding offerings without adding strain on the team or equipment. Let the experts do what they do best.

If you’re feeling stuck trying to balance creativity with scalability, look for opportunities to streamline your operations. Sometimes the answer isn’t doing more—it’s doing things differently.

Communication is Everything

When I speak with entrepreneurs in the food world, one common pain point they mention is silos—teams not communicating and projects falling apart at the last minute.

Tell me if this sounds familiar: the Product Development team requests a new recipe, but the R&D team doesn’t have enough details to execute it properly, Procurement struggles to source the ingredients, the Operation team struggles to produce the meal, the cost is too high, too many calories, etc. leading to delays and frustration.

The fix is to break down silos and get these groups talking to each other and trusting each other. Schedule regular check-ins with all departments to keep everyone aligned.

The other thing to remember here is communication bottom to top.

Remember to tap your team for inspiration and innovation. Most people working for a company feel a loyalty for that organization and want it to succeed They also want to play a role in that success. And great ideas can come from everywhere.

I make it a habit of asking people for ideas and input. This have two benefits. It provides you with an untapped source of innovative ideas and if gives them a sense that you are listening.

Build a Strong Brand

Your brand is the foundation of your business’s identity. As you scale, ensure that everything you do is aligned with your values consistently across all touchpoints.

As a food entrepreneur, your product is your passion. But scaling that passion into a business that serves thousands—or millions—requires focus and discipline or you will lose your way. One of the best pieces of advice I can offer is to double down on what makes your product unique.

For you, this might mean refining your recipes, exploring emerging food trends, or even tapping into a niche market. Whatever it is, keep your product’s uniqueness front and center as you grow.

A Final Word

Building scale is not just about increasing capacity—it’s about doing so thoughtfully, preserving what makes your brand special. From branding to operations, every decision should align with your overarching strategy.

If you’re ready to take the next step, TWG Consulting is here to guide you. My team and I understand the complexities of building scale for topline growth in a meal delivery business. We’ve done it before and we can help you do it now.

Book a free consultation and let’s talk about how.

Cookies: Biscotti

Sun, 15 Dec 2024 20:38:54 GMT

Burnt Ends... my absolute favorite biscotti memory is crunching on hard, biscotti ends, perfect for dipping into black coffee. There was a fantastic biscotti bakery in upstate NY. The wonderful owners prepared a variety of biscotti, shipping to all parts of the country... and I loved the ends!

My children worked there a few days weekly so it was always fun to pick them up at the end of the shift & pick up some biscotti.

Biscotti

Biscotti are delicious, crunchy cookies, great to dunk in a cup espresso. The cookies are very hard as they are 'twice baked'.

Personally I love anise flavored biscotti (like the Stella Dora cookies I grew up eating) but especially the biscotti with nuts inside. For some reason my Aunt Flora was the biscotti baker while my mother focused on other cookies.

Probably the most interesting biscotti experiences I've enjoyed were in Florence, Italy and Barcelona, Spain. In Florence I enjoyed cantucci (small almond biscotti) with Vin Santo wine... a classic pairing! Chef Joseba Encabo took me to a small bar in Barcelona, directly across from a church, that served a variety of fortified wines from spigots in the wall with Spanish biscotti. Two young woman bought the bar -after church dozens of people would stop in for wine and biscotti; at night it was a popular, crowded tapas style bar with loud music.

Cornmeal Biscotti

Prep Time: 30 min

Cooking Time: 40 min

Yield: 12 portions

Ingredients

2 Cups AP Flour, sifted

8 Tb. Cornmeal

1 Cup Sugar

1/2 tsp. Kosher salt

1 1/2 tsp Baking powder

1 Tb Vanilla extract

4 ea Eggs, whisked

2 Tb Butter, melted

Toasted Walnut Biscotti

Yield: 12 portions

Ingredients

2 Cups AP Flour, sifted

3/4 Cup Sugar

1/4 Cup Honey

1/4 tsp. Kosher salt

1 1/2 tsp Baking powder

1 tsp Vanilla extract

3 ea Eggs, whisked

3 Tb Butter, melted

4 Tb. Walnuts, toasted & peeled (place in a clean towel and rub after toasting to get the peels off)

1 Tb Cinnamon

Almond Paste Biscotti

Yield: 12 portions

Ingredients

2 Cup AP Flour, sifted

1/2 Cup Sugar

1/2 tsp. Kosher salt

1 tsp. Baking powder

7 oz Almond Paste

1 Tb Vanilla extract

4 ea Eggs, whisked

8 Tbsp Butter, cold

for this recipe, mix the almond paste, butter, flour, sugar, aking powder and salt together in a bowl and blend with a whisk so that the butter and almond paste are very small (pea size) similar to a pie crust. Add the remaining ingredients and blend-continue steps 2-4 below. This dough is softer and spreads but delicious!

How to Prepare Biscotti

Step 1 Making the dough

Combine all of the dry ingredients & place into a bowl.

Slowly whisk the vanilla & eggs (honey if applicable) into the dry ingredients, then add the melted butter and whisk to form a dough. Do not overmix.

Fold in a garnish if you choose, such as toasted nuts, citrus zest, dried fruits etc...

Step 2 Forming

Form the dough into a ball, then separate into 2 parts, let the dough rest for 20 minutes, then form into 2 logs.

Roll/ form the logs into loaves. Place the loaves onto a lightly oiled sheet tray.

These are two cornmeal biscotti loaves.

Step 3 Baking

Bake the loaves on the sheet tray in a preheated oven at 350ºF. Bake until golden brown and firm. (about 20 minutes).

Place the sheet pan of baked biscotti onto a cooling rack and let set until cool (or overnight).

This is a cornmeal biscotti log (left) and toasted walnut log (right).

Using a thin, sharp knife, cut into 1/4 inch slices.

I use the thinnest, sharpest knife I have to avoid breaking the biscotti. Ceramic knives work great.

Place the sliced biscotti back on to the sheet pan and bake at 250ºF a second time until golden brown and dry/hard. (about 20 minutes).

Step 4 Storing/ eating

Store in a covered container, you can freeze the biscotti if you like. I always save the hard, crunchy ends for myself-amazing dunked into black coffee!

Cookies: Strufoli

Sun, 15 Dec 2024 16:29:58 GMT

Struffoli are tender, bite-sized balls or logs of fried dough coated in sweet, luscious honey. In our home, they were always on hand during the Christmas holidays. My mother kept a large brown crock filled with struffoli tucked away in a cool, dark spot—likely a closet—covered with a plate.

Whenever company stopped by, she would spoon the struffoli onto a plate, finish them with a shower of colorful sprinkles, and serve them with other cookies and tea. It was a simple ritual, but one that made guests feel instantly welcome.

And there was no shortage of visitors. My mother’s house was a gathering place—friends dropped in to play Yahtzee or Scrabble, or simply to sit, talk, and enjoy something sweet. Struffoli weren’t just a dessert; they were part of the rhythm of hospitality, conversation, and connection that defined our holidays.

Struffoli (honey balls)

I was curious about the origins of struffoli—often referred to as “honey balls.” While I always assumed they were distinctly Italian, I didn’t realize that versions of these deep-fried, marble-sized dough pieces may date back thousands of years.

Across Italy, there are numerous regional variations, each with subtle differences in shape, texture, and preparation. Some recipes have wine or vanilla or almond flavors.

Honey-coated, fried dough also appears in the baking traditions of other countries, suggesting an ancient lineage tied to celebration and preservation.

In Calabria, where my mother’s family is from, struffoli are also known as scalilli. Traditionally, struffoli should be crunchy on the outside, yet very light and airy within—generously coated in honey and finished with colorful sprinkles.

Making Struffoli

Prep Time: 20 min

Cooking Time: 20 min

Yield: 6 portions

Ingredients

2 Cups AP Flour, sifted

1 tsp Orange, zest

1 tsp Lemon, zest

2 Tbsp Sugar

1/2 tsp. Kosher salt

1 Tbs Baking powder

1 Tb Pinot grigio, optional

1 tsp Vanilla extract

3 ea. Eggs, whisked

4 Tbsp Butter, melted

How to Prepare Struffoli

Step 1 Making the dough

Place the flour, orange and lemon zest, sugar, salt and baking powder into a bowl & mix to incorporate. Be careful not to zest the white, bitter pithe into the bowl, just the orange/yellow outer skin of the citrus fruits.

Add the wine, vanilla, eggs and melted butter to the flour blend and whisk to incorperate.

Knead the dough for 6 minutes, this helps to create balls without cracks! Form a dough ball and refrigerate for 30 minutes.

When the dough has rested, cut off pieces and roll into logs. Cut the logs into the desired shape and form into marbles or logs by hand. It takes time to roll the balls so that they are round and without cracks, but the fried balls will be much nicer.

If your hands are sticking, dust a little flour onto the cutting board.

Step 2 Frying

Set up a heavy pot (I like to use a sauteuse) with oil, heat to 350°F and carefully fry the struffoli in batches. They will float & get a nice golden color when cooked.

Strain with a slotted spoon onto a sheet pan with paper toweling, when the oil gets hot again, repeat until all of the struffoli are fried.

Step 3 Storing/ eating

Store in a covered container, covered with good honey and serve, topped with colorful sprinkles.

Cookies: Butterhorn

Sat, 14 Dec 2024 15:40:38 GMT

I remember my mother would begin to bake Christmas cookies the day after Thanksgiving. She would fill shoeboxes with tissue paper, then fill the shoeboxes with her assortment of Italian cookies (to fiercely compete with her sisters!). I loved to sneak frozen butterhorns for a snack and she always made plenty!

Butterhorn Cookies

Butterhorn cookies are a timeless holiday classic, rooted in European baking traditions and beloved for their delicate, crescent shape, tender texture and fillings or fruit jam or toasted nuts with sugar.

My family recipe is made with butter, sour cream and egg yolks-lots of yummy fat-so these cookies are tender.

Often finished with a light coating of powdered sugar, butterhorns are understated yet elegant and a staple on any holiday cookie tray.

Making Butterhorn Cookies

Prep Time: 60 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

1 Cup Butter, room temperature

2 Cups AP Flour, sifted

1 Cup Sour cream

1 ea. Egg yolk

Filling

2 Tbsp. Cinnamon

1 Cup Walnuts, toasted and peeled (in a clean side towel); chopped

1 Cup Sugar

How to Prepare Butterhorn cookies

Step 1 Making the butterhorn dough

Place the butter, flour and sour cream into the mixing bowl. Using the paddle, blend to a coarse mixture. It will resemble a pie dough, it's important to keep the dough cold but the butter should be very small.

Add the egg yolk, incorporate gently to avoid developing gluten (a chewy dough). Let the dough rest, covered for 30 minutes.

Step 2 Rolling out and cutting

Roll the dough into 4 even balls. Flatten with a rolling pin into a disk and let rest for 10 minutes. If the kitchen is warm, place in the refrigerator for 10 minutes.

To toast walnuts, place onto a sheet pan, toast and then place into a clean towel. Rub vigorously to loosen the skins. Separate the nuts away from the skin; discard the skin.

While the dough is resting, mix the chopped, toasted walnuts, cinnamon and sugar together in a bowl, reserve.

There are several ways to roll and cut the triangles:
Roll the disk to a 1/8th inch thick circle or 3 inch by 8 inch rectangle; cut into 8 wedges like cutting a pizza pie. You'll need to keep the surface lightly floured to avoid sticking and be sure the dough is cool.

It's not a problem if the edges are a little uneven, when you roll inwards the edges are no longer seen.

When the disks are cut, sprinkle with the sugar-walnut blend.

Roll the disks firmly from the wider, outside of the circle, into the center, making a croissant shape.

Step 3 Baking
Curl slightly and place on a sheet pan with parchment. Sprinkle with remaining cinnamon, walnut sugar.

note: I like to double the sheet trays to help avoid the bottom of the butterhorn cookies from getting too brown.

Bake at 350° F for about 20 minutes until nicely browned and tender.

Enjoy

Cookies: Gingerbread

Sat, 14 Dec 2024 15:40:29 GMT

The absolute best gingerbread cookie I've had was made by a young student in the American Regional class at the CIA. He was sous chef one day and asked if he could bake his grandmother's gingerbread recipe as a treat for the class if time permitted... I believe it was a German recipe... the absolute best! Crunchy, spicy, sweet... so good.

Ginger Bread

Gingerbread is my passion!

I experiment with several recipes each year, searching for the perfect, spicy/crunchy/ sweet ginger cookie.

Gingerbread cookies, to me, are defined by the warm spices and deep molasses flavor. Ginger, cinnamon, nutmeg and cloves create a spice profile that reflects the historic spice trade-I also like to add Chinese five spice or Japanese Togarashi spices for an interesting, global twist.

I prefer crisp, spicy ginger cookies cut into decorative shapes to the softer, cake-like versions.

This recipe is a combination of several recipes I've researched and developed into my favorite. I hope you enjoy it (with milk).

There are a lot of ingredients in this recipe... mostly spices. I noticed there are now Gingerbread spice blends on the market but I haven't tried any yet.

Making Gingerbread

Prep Time: 30 min

Cooking Time: 20 min

Yield: 10 portions

Ingredients

1 C Butter, room temperature

3/4 C. Brown Sugar

1/2 tsp Salt

3tsp Cinnamon

3 tsp Ginger

1/4 tsp Allspice

1/2 tsp. Nutmeg

1/2 tsp. Clove

1 C Molasses

1/2 tsp Vinegar, cider

2 tsp. Baking Soda

1 ea. Egg

4 C. AP Flour

How to Prepare Gingerbread cutouts

Step 1 Making the gingerbread dough

I prefer a spicy gingerbread dough, which is a little on the darker side and doesn't rise as much. The spices help with the spicy flavor and color.

Place the butter, brown sugar and spices into the mixing bowl. Using the paddle, blend to a coarse mixture.

Add the molasses and vinegar, incorporate.

Add the baking soda and the egg, incorporate.

Finally add the flour, blend to a paste but do not overwork the dough.

Step 2 Rolling out and cutting

Place 1/2 of the dough onto a floured counter (on parchment), gently flatten and refrigerate for 30 minutes.

Repeat with the second remaining dough.

Roll out the cold dough to 1/8th inch thick and cool again if needed. Repeat with the other portion.

Cold dough is much easier to work with.

Dip the cookie cutter into flour periodically before cutting out shapes (to avoid sticking). Cut out shapes and gently place onto a sheet pan lined with parchment paper. If the dough begins to stick, place in a cool spot and continue when the dough is firm.

You can reroll dough trim and cut shapes.

3 Baking the Gingerbread

Bake in a preheated oven at 350°F for about 8--10 minutes, when the cookies have puffed a bit and you can see the surface is no longer wet and sticky.

Cool and enjoy-

or frost if you like.

Seafood; Sautéed Scallops

Wed, 11 Dec 2024 18:54:46 GMT

My favorite seafood is probably 'dry' sea scallops. I love to sauté scallops in butter, or bread them to pan fry or poach and serve in a velouté style sauce similar to Coquille St Jacque. I love to prepare a delicious scallop mousseline forcemeat... and even paella!

Try the plancha recipe-it's delicious and a little heart healthier without the butter sauce.

Sautéed Sea Scallops

I love Scallops! I find it challenging to get delicious, tender scallops at restaurants or grocery stores since so often the scallops are soaked in phosphates, nitrates etc... to retain moisture. These scallops let out a lot of moisture so it's very hard to get nice caramelization and flavor.

I only use the natural scallops, called 'dry scallops' or 'diver scallops'. These are expensive but absolutely delicious.

Scallops can be purchased in a variety of sizes; fresh or frozen and of different qualities and in different price ranges.

I prefer fresh scallops and cooking scallops very gently with mild seasoning so the natural sweetness is not overpowered.

Sautéed Sea Scallops

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

3 oz. Butter, room temperature

12 ea. Sea Scallops

3 cloves AP Flour, sifted

1/2 tsp Kosher Salt

t.t. Black pepper

1 ea Lemon, quartered

3 Tbsp Italian parsley, chopped

Seared Sea Scallops on la Plancha

Prep Time: 10 min

Cooking Time: 10 min

Yield: 4 portions

Ingredients

2 oz. Olive Oil

12 ea. Sea Scallops

1/2 tsp Kosher Salt

t.t. Black pepper

1 Tbsp. Thyme (fresh), picked

3 Tbsp Italian parsley, chopped

1 ea Lemon, quartered

How to Prepare Sautéed Sea Scallops

Step 1

Clean the scallops by paring the connector muscle (if there is one); pat dry.

Season with salt and pepper.

Dredge the sifted flour lightly and pat the excess flour from the scallops.

Step 2

Melt the butter and when it begins to lightly brown, add 5 or 6 scallops, browning on the bottom. (medium temperature.)

Jiggle the pan lightly so the scallops brown evenly.

As the scallops brown, invery them carefully with tongs and brown on the other side. You can peek if you're not able to tell when to flip.

Step 3

When all of the scallops are browned, place onto a platter. Squeeze the lemons into the sauce, add the chopped parsley and pour the butter sauce over the scallops.

Enjoy immediately.

Plancha is a popular cooking method that originated in Spain. It is a metal flat top or grill pan used so sear meat, poultry, seafood, vegetables etc... providing a deep, flavorful sear on the outside. There are many planchas available on the market for home cooking.

How to Sear Scallops on the Plancha
Step 1

Heat the plancha on the stove top.

Clean the scallops by paring the connector muscle (if there is one); pat dry.
Season with salt and pepper.

Step 2

Add the olive oil to the plancha, add 5 or 6 scallops, browning on the bottom. (medium temperature.

Do not move the scallops or the pan so the scallops brown evenly.

Cook for 3 minutes, invert them carefully with tongs and brown on the other side. Add the herbs and lemon and serve immediately (in the plancha pan).

I like to add a little hot sauce!

Holiday Lasagna

Mon, 09 Dec 2024 19:11:45 GMT

One of my first jobs in the restaurant industry was as a dishwasher/pot washer at a local diner. I worked hard to get my cleaning done quickly because the owners were generous enough to teach me how to prep—and eventually cook. I was eager to learn, and they were happy to share their knowledge.

The chef–owner’s father, a former Army cook, took particular interest in teaching me to prepare lasagna, and it’s the same foundational recipe I still use today. That early mentorship shaped my approach to cooking and sparked a lifelong appreciation for authentic, classic dishes.

Holiday Lasagna

Lasagna is one of the oldest and most beloved pasta dishes in Italian cuisine. While some versions rely on a classic Sauce Béchamel, I prefer a rich ricotta filling layered with zesty, homemade tomato sauce, plenty of shredded fresh mozzarella, grated Parmesan cheese and chopped fresh parsley. I always add a pinch of nutmeg to the ricotta mixture—just enough to enhance the flavor without overpowering it.

Years ago, I featured a seafood lasagna as a special at my restaurant, and it quickly became a guest favorite. Using this same base recipe (without the meatballs), I folded in poached lobster, crab, shrimp, and other seafood. The result was luxurious, comforting, and unforgettable.

Delicious.

Making Lasagna

Prep Time: 60 min

Cooking Time: 30 min

Yield: 6 portions

Ingredients

16 oz. Lasagna sheets

1 Tbsp Kosher salt (for the water to cook the pasta)

3 lbs Ricotta cheese

3 ea. Eggs, cracked/whisked

1 Tbsp Kosher Salt

1/4 tsp Black pepper

1/4 tsp. Nutmeg, grated

2 pints San Marzano tomato sauce (see recipe in cook book)

1 lb. Fresh Mozzarella, shredded

1/2 C. Parmesan cheese, grated

3 Tbsp Fresh Italian Parsley

optional-cooked meatballs, sausage, vegetables, seafood etc...

How to Prepare Holiday Lasagna

Step 1

Bring a large pot of salted water to the boil, place the lasagna pasta sheets into the water, one at a time to avoid sticking.

Simmer until tender (about 8 minutes) and strain, cool in cold water, strain and reserve on a half sheet tray; I spread the sheets out so they don't stick together.

I use 1 Tbsp Kosher salt per gallon of water.

Step 2

Put the ricotta cheese, eggs, salt, pepper, nutmeg, 1/2 lb shredded mozzarella, 1/2 the grated parmesan cheese and chopped parsley into a bowl. Whisk together.

(I add one egg for each pound of ricotta cheese).

Step 3

Ladle a few ounces of tomato sauce in the bottom of the casserole or tray you will make the lasagna in.

Place 3 or 4 cooked, lasagna noodles onto the sauce slightly overlapping-depending on how wide your pan is. Ladle a few more ounces of sauce over the noodles. Spoon 1/3 of the ricotta mixture over the sauce and spread it out evenly.

Add some sliced meatballs (optional) and 1/3 of the shredded mozzarella and 1/3 of the grated parmesan cheese onto the meatballs, then repeat 2 more times building the lasagna.

Note: Lay each layer of lasagna sheets in the opposite direction. This will make the lasagna firm and slice well.

Ladle the remaining sauce on top and sprinkle a little mozzarella for decoration. Bake in a preheated oven for one hour at 300 F. Let the lasagna cool for 15 minutes to set before slicing.

Place a sheet of foil over the top if the lasagna is browning or drying too quickly.

You can add cooked sausages, mushrooms, eggplants, seafood etc... in between the layers to create a vegetable lasagna or seafood lasagna etc...

Beginners recipe: Tomato Sauce

Mon, 09 Dec 2024 17:15:32 GMT

There are many different types of tomato sauce. This recipe is an Italian style sauce from the Vigna family. (my mother's maiden name) and my childhood memory of what tomato sauce or 'Sunday gravy' is. This is a great sauce for macaroni.

A classic French Tomato sauce is quite different with a mirepoix, bay leaf & flour-delicious as well.

An Italian marinara sauce has anchovies... all are different.

Tomato Sauce

Someone once told me that everyone has a favorite apple pie recipe or favorite tomato sauce recipe... it's all based upon what they grew up eating, it's their comfort food. It's so true.

I have friends who make tomato sauce with cans of tomato soup! I see people add wine or chocolate or sugar to balance the acidy of the tomatoes when they make sauce. So many different recipes!

I believe San Marzano tomatoes make the best sauce & I grow these in my garden each year to make my tomato sauce.

My Aunt Flora used to fry a little fresh basil with garlic for her sauce. I adopted this method in my recipe for sentimental reasons.

This is the recipe I use and I hope you enjoy it.

Tomato Sauce

Prep Time: 30 min

Cooking Time: 60 min

Yield: 4 portions

Ingredients

3 oz. Olive oil

3 cloves Garlic, peeled

2 sprigs. Basil, fresh

2 pints San Marzano tomatoes, fresh/canned

4 Tbsp. Tomato paste

1/2 tsp Kosher Salt

t.t. Black pepper

Water

How to Prepare Tomato Sauce

Step 1

Heat the olive oil in a heavy pot, add the garlic and cook until tender, about 2 minutes; add the basil.

Be careful not to get the garlic too brown or it will have a bitter taste.

Step 2

Add one can of tomatoes & break up with a spoon while cooking in the oil. You can certainly use chopped tomatoes or put the tomatoes in a blender before adding to the oil.

If you use fresh tomatoes, you may choose to blanch the tomatoes in hot water & peel the skin off; cut in half & deseed.

I leave the seeds in for this tomato sauce recipe.

Add the tomato paste, salt & pepper.

After you've broken up the tomatoes, fill the empty tomato can with water and add. Cook at low temperature for one hour or until the sauce has thickened.

Step 3
It seems like a tradition to use the empty tomato can to hold your spoon as the sauce cooks...

This sauce is great on macaroni, toasted Italian bread, meatballs etc...

Beginners recipe: Meatballs

Sun, 08 Dec 2024 17:47:35 GMT

I love preparing meatballs using a blend of ground pork, ground beef and ground veal when I prepare meatballs and polpette. I also prefer frying the meatballs to baking-it's a totally different product when you fry the meatballs!

I'll usually add a little extra beef to the ratio and I love a lot of grated parmesan cheese and Italian parsley in my meatballs and polpette.

Meatballs & Polpette

My uncle Peanie used to tell us a great story about when he and my Uncle Vic were kids, they would sneak into Grandma's kitchen and fill their pockets with warm, greasy polpette to snack on ... polpette are football shaped, fried meatballs with no sauce.

There would usually be a plate stacked with polpette on the counter and the round meatballs would be simmering in the tomato sauce for lunch.

Nowadays, people make baked, 'meatballs' with ground turkey, bison, lamb, chicken and even ground salmon.

Obviously salmon or chicken is healthier than beef.

I like all of these proteins but it's simply not the same as a fried, Italian meatball with beef, veal and pork.

Meatloaf

Prep Time: 30 min

Cooking Time: 40 min

Yield: 8 portions

Ingredients

3 oz. Olive oil

1/2 Cup. Spanish onion, chopped

3 cloves Garlic, peeled

1/2 tsp Kosher Salt

t.t. Black pepper

1/4 Cup. Breadcrumbs (I like Progresso Italian style)

2 ea Eggs

3 Tbsp. Tomato paste

2 lbs Meatloaf blend (ground beef, veal, pork)

3 Tbsp Italian parsley, chopped

1/4 Cup. Parmesan cheese, grated

How to Prepare Meatballs

Step 1

Heat the olive oil in a pan, add the onions and garlic and cook until tender, about 4 minutes; cool.

Place the blend of ground veal, beef and pork into a mixing bowl.

Step 2

Add all of the ingredients into the mixing bowl, mix until incorporated. Take one spoonful & fry it in oil to taste. Add more seasoning if desired. Form small balls with meat mixture & place onto a sheet pan lined with parchment.

Step 3

Heat a sauce pot of oil to 350°F and place the meatballs into the hot oil (4 or 5 at a time to retain the heat of the oil).

Fry the meatballs in batches, taking the browned meatballs out with a slotted spoon and placing onto a plate with paper towel to absorb extra oil.

notes:

Allow the oil to reheat for a minute after each batch.

You may need to add oil, depending on how many meatball recipes you are preparing.

If the oil seems too hot, lower the temperature to avoid the oil from boiling over.

Be careful, the oil is very hot so work cautiously.

You can enjoy as is or add to tomato sauce.

Cauliflower Polonaise

Sun, 08 Dec 2024 17:19:27 GMT

I taught skills classes at the CIA for years and always looked forward to preparing Cauliflower Polonaise with the students... cauliflower cooked in a 'blanc', strained and then served with a buttery breadcrumb sauce of brown butter, Italian parsley, lemon zest, and chopped hard-boiled egg-absolutely delicious.

Cooking Cauliflower

My daughter Faith studied Baking and Pastry at the CIA for a year. She enjoyed learning recipes and methods for preparing cookies, cakes, pies, breads etc... Faith fell in love with cauliflower polonaise after learning the recipe in her 'cooking for baker's' class .

I remember how proud I was when Faith prepared it for dinner one night.

Prep Time: 30 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

1 head Cauliflower, boiled (see recipe in blog)

4 oz. Olive oil or butter

1 C Italian breadcrumbs

2 ea Eggs, hard boiled, chopped to 1/3 inch dice (see recipe in blog)

2 Tbsp. Italian parsley, chopped

1/2 tsp Lemon zest

1/2 tsp Kosher Salt

t.t. Black pepper

How to cook Cauliflower

Step 1

To boil the cauliflower, simply place into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, about 6-8 minutes.

To keep cauliflower very white, add a tsp of lemon juice to the boiling water.

Some chefs make a thin 'blanc' of flour, lemon and water to cook the cauliflower, I don't believe this is necessary.

I use a perforated strainer to pass the cold, hard boiled eggs through-like a food mill for pureed soups-so the yolks & whites resemble a brunoise size.

Heat butter until lightly browned, add breadcrumbs and mix with a wooden paddle so that it resembles wet sand, season & add the eggs, parsley and lemon. Blend and serve immediately.

Toss or top with the cauliflower with the warm polonaise sauce, enjoy

Beginners: Soft & Hard Boiled Egg

Sun, 08 Dec 2024 17:02:09 GMT

Buttered toast cut into small pieces with a runny soft boiled egg is total comfort food! Or possibly hard boiled eggs with osetra caviar on buttered toast or blinis... amazing!

This is the easy and foolproof recipe to make a perfect, hard boiled egg every time.

Boiling Eggs

This is the exact method I was taught for cooking perfect, hard boiled eggs when I was a student at the CIA in 1980. I've used this method with great success ever since-if it ain't broken, don't fix it!

love to collect things!

I have a very large collection of mortar and pestles given to me by wonderful students from when I was an instructor, more than a dozen cuckoo clocks from Germany, bird houses... and the usual, 'Chef room' filled with awards, medals, photos-great memories of the amazing people I've worked with over the years.

I think it all started with soft boiled egg holders! I found out these are called egg cups

My parents gave me an egg cup in the shape of a yellow duck when I was very young and I used to eat a soft boiled egg on occasion.

Prep Time: 10 min

Cooking Time: 6-12 min

Yield: 4 portions

Ingredients

4 ea. Eggs, large

1 pt Water, room temperature

Toasted bread/bagel-buttered & diced

1/2 tsp Kosher Salt

t.t. Black pepper

How to cook Eggs

Step 1

Place eggs into a small pot of water at room temperature.

Bring the eggs to a simmer...

Step 2

Simmer exactly for 6 minutes for a soft, boiled egg-run under cold water, cracking and peeling.

It's a little tricky peeling an egg this 'soft'.

Simmer exactly for 9 minutes for a soft, boiled egg-run under cold water, cracking and peeling.

Step 3

Simmer exactly for 12 minutes for a perfect, hard boiled egg-run under cold water, cracking and peeling. The shells literally pop off of the egg-

I like using the same method, but simmering for only 6 minutes when I cook quail eggs.

Roasted Turnips & Mashed Rutabegas

Thu, 05 Dec 2024 14:33:13 GMT

I learned to butter -roast root vegetables while practing for the CMC exam. Sweet, caramelized root vegetables folded into mashed yukon gold potatoes is amazing!

The key is to cover a heavy, roasting pan with foil to achieve a delicious, golden caramelization of the roasted parsnips... and a lot of butter!

Root Vegetables; Turnips & Rutabegas

Turnips, parsnips, carrots, rutabagas, and onions were my dad’s favorite Thanksgiving sides. He loved mashed rutabagas with sweet butter, roasted, caramelized turnips and small onions finished in a simple cream sauce.

While the rest of us thought root vegetables had a “funny smell,” he appreciated the rustic flavor, reminding him of the depression meals he grew up with as a boy.

Root vegetables—such as turnips, parsnips, rutabagas, carrots, and beets—are nutrient-dense ingredients that deliver fiber, complex carbohydrates, and steady, sustained energy.

Today, with so many beautiful, traditional sides to choose from at a holiday feast, I always make turnips as a quiet tribute to him—a reminder of where my cooking began and the flavors that shaped our table.

Prep Time: 30 min

Cooking Time: 60 min

Ingredients

Yield: 4 portions

6 ea. Turnips, Rutabagas, Parsnips, etc... peeled

4 oz Butter, diced

t.t. Salt & Pepper

How to prepare Roasted Root Vegetables

Turnip

Rutabaga

Step 1

Peel the root vegetable, using a vegetable peeler or chef's knife for the rutabega (tougher skin).

Depending on the size, it may be easier to peel first and then cut with a large knife or quarter the turnip and peel with a paring knife.

Be careful...

Step 2

Cut into wedges or dice-as long as you make all of the cuts the same and approximately 1 inch so the vegetables cook quickly and evenly.

Step 3

Place the cut root vegetables into a heavy, roasting pan and season with salt & pepper, add butter, cover with foil and roast in the oven until tender and golden brown. (about 30 minutes)

To Mash a Root Vegetable

Simply simmer peeled and diced turnips, rutabagas, carrots etc...

in salted water until tender. (about 20 minutes)

Strain the vegetables and mash, adding butter, salt and pepper.

If you add cream, be sure to heat it up first.

Try adding a little honey or maple syrup for a nice Autumn flavor.

I like to add a pinch of nutmeg, cinnamon or Chinese Five Spice for flavor.

Culinary Innovation on a Budget: Creative Solutions for Restaurants

Thu, 05 Dec 2024 14:10:54 GMT

Culinary Innovation on a Budget: Creative Solutions for Restaurants

With rising food costs, staffing challenges, and long hours, restaurant owners have a lot to deal with. Sometimes innovating to stay current and attract new customers can seem financially out of reach. Not to mention the fact that staying on top of emerging consumer food trends is nearly impossible.

As a restaurant owner, you're constantly balancing creativity with cost constraints. The good news? Culinary innovation doesn't have to break the bank.

Why Culinary Innovation Matters

Staying abreast of food trends can directly impact customer attraction, retention, and revenue. Consumer expectations evolve rapidly, and being aware and using these expectations to fuel innovation can provide you with a competitive advantage.

David Chang's Momofuku restaurant group has been at the forefront of the global fusion trend, blending Asian flavors with Western techniques and ingredients. By incorporating this trend, Momofuku has attracted a diverse customer base interested in exploring new flavor combinations.

Several years ago, the renowned New York City restaurant Eleven Madison Park made headlines by completely revamping its menu to focus on plant-based cuisine. This bold move aligned with the growing trend of plant-based dining and sustainability in the restaurant industry.

Ultimately, trends are not fleeting distractions but essential signals of market evolution, critical to sustainable restaurant success. But it can be hard for a restaurant Owner/Chef to stay abreast of trends. That’s where my team can help. Book a free consultation to find out how.

The Real Cost of Standing Still

The risks of trend ignorance and lack of innovation are substantial: declining customer interest, outdated brand perception, and lost market share. McDonald’s learned this lesson the hard way when they were slow to adapt to the growing trend of health-conscious diners.

Stagnant menus lead to a cascading series of challenges that can slowly erode your restaurant's success and have a direct impact on the loyalty of your customers:

Decreased customer interest occurs when diners perceive your menu as predictable and uninspired
Reduced repeat business happens as customers seek more exciting dining experiences elsewhere
Lower profit margins result from decreased customer traffic and reduced excitement
Difficulty attracting new customers becomes increasingly problematic
Potential loss of market relevance can threaten your restaurant's long-term sustainability

Failure to adapt and innovate is a contributing factor to why 50% of restaurants fail within three years.

But being aware of trends doesn’t help you if you can’t afford to react to them. So, now let’s explore how you can innovate on a budget.

Strategic Approaches to Affordable Culinary Innovation

1. Seasonal Ingredient Utilization

Leveraging seasonal ingredients is a game-changing strategy for budget-conscious restaurants. This approach transcends simple cost-cutting and becomes a holistic approach to menu development.

Benefits extend far beyond financial considerations:

Lower ingredient costs through local and timely sourcing
Fresh, exciting menu options that capture the essence of each season
Powerful marketing opportunities highlighting local and seasonal produce
Reduced transportation and storage expenses
Enhanced menu flexibility and creativity
Stronger connections with local suppliers and farmers

Seasonal Strategy Deep Dive

Each season offers a unique palette of ingredients that can inspire creative menu innovations:

Spring: Asparagus offers delicate flavors, morel mushrooms provide earthy richness, spring peas bring sweet freshness
Summer: Heirloom tomatoes burst with color and flavor, sweet corn provides versatility, stone fruits add natural sweetness
Fall: Butternut squash creates comforting dishes, apples offer both sweet and savory potential, brussels sprouts bring robust nutrition
Winter: Root vegetables provide hearty foundations, citrus adds bright notes, hearty greens offer nutritional density
Also consider utilizing end-of-season “ugli” vegetables. Because they are past their “prime” they are affordable and also ripe and delicious.

Pro Tip from Chef Tom

"Seasonal ingredients are not just cost-effective—they're a storytelling opportunity. Customers love understanding the origin and seasonality of their food. Each ingredient carries a narrative that can enhance the dining experience, creating emotional connections that transcend mere sustenance. In addition, sustainability and upcycling are popular trends.”

2. Simplified Plating Techniques

Innovative presentation doesn't require expensive equipment or elaborate techniques. The key is understanding that visual appeal can be achieved through thoughtful, minimalist approaches.

Focus on fundamental principles:

Clean, minimalist plating that highlights ingredient quality
Creative use of existing kitchen tools
Leveraging negative space to create visual impact
Understanding color theory and plate composition
Creating height and depth with simple techniques

3. Cross-Total-Utilization of Ingredients

Maximizing ingredient investment requires strategic thinking and creative menu engineering. Cross-utilization is about seeing potential beyond a single dish. To create delicious, healthy meals while eliminating costly waste.

Strategic benefits include:

Creating multiple dishes from similar base ingredients, such as utilizing trim for soups, stocks, and broths
Dramatically reducing kitchen waste
Lowering overall food costs
Increasing menu versatility
Streamlining inventory management
Improving kitchen efficiency and thereby improving your labor efficiency and costs

Cross-Utilization Example

A single ingredient like cauliflower demonstrates incredible versatility:

Roasted cauliflower steak as a main course
Smooth cauliflower puree as a base
Pickled cauliflower florets as a garnish
Cauliflower rice for a low-carb side
Crispy cauliflower fritters as an appetizer

4. Improving Cooking Techniques

This will be a big one for keeping your innovation budget-conscious. You should consider:

Enforcing proper cooking disciplines
Standardization so that the components are the same every time
Simplifying recipes to minimize human error
Introducing time- and cost-saving, delicious, convenient ingredients such as spice blends, sauces, IQF potatoes, etc. when appropriate

Another critical element in not keeping costs down while also improving your operational efficiency and food safety is to ensure proper receiving, storage, preparation, cooking, cooling etc. and to implement a HACCP plan.

Practical Implementation Strategies

Wondering where to get started? Here’s a step-by-step innovation approach you can follow:

Conduct a current menu audit
Identify potential cost-saving modifications
Experiment with small-scale changes
Gather customer feedback
Scale successful innovations

Common Misconceptions About Culinary Innovation

Myth: Innovation requires expensive ingredients

Reality: Creativity trumps costly components. Focus on technique, presentation, and flavor combinations.

Myth: Only high-end restaurants can innovate

Reality: Innovation is about mindset, not budget size.

Conclusion

Culinary innovation isn't about spending more—it's about thinking differently. With strategic approaches and the right mindset, your restaurant can stay competitive and exciting without financial strain.

Ready to Transform Your Culinary Strategy?

Book a free consultation with me and my team today for personalized guidance and let our culinary expertise help you unlock your restaurant's full potential.

Shepherd's Pie

Wed, 04 Dec 2024 21:32:23 GMT

Leftover Thanksgiving turkey sandwiches are amazing but preparing delicious turkey soup & pot pies take it up a notch to the next level. I really love using leftover mashed potato as the crust for a hearty, post Thanksgiving, Shepherd's pie.

Turkey Shepherd's Pie

Chefs enjoy innovating new, delicious meals but we also look forward to traditional favorites. My mother made delicious devilled ham or turkey croquettes, turkey & vegetable soup, turkey/cranberry sandwiches of course and various pot pies with delicious, holiday leftovers.

Prep Time: 3o min

Cooking Time: 30 minutes

Ingredients

Yield: 4 portions

1 lb Turkey cooked white & dark meat, diced

1 oz. Olive oil or butter

1/2 C Carrot, peeled cubed or sliced

1/2 C Celery, peeled, small dice

1/2 C Leek whites, small dice

1 qt Turkey gravy

1 C Heavy cream

Salt & Pepper

Herbs, chopped (optional)

3 C Mashed potatoes

How to prepare Roasted Turkey Shepherd's Pie

Step 1

Heat a sautiour, add the butter/oil and sweat carrots, celery and onions. Season with kosher salt and black pepper.

Step 2

Add the turkey gravy to the vegetables; add the diced turkey meat and simmer for 20 minutes to develop flavors. Spoon into a casserole dish.

Top with mashed potatoes and place onto a sheet pan to catch any overflow of the gravy.

Step 3

Bake in a preheated oven at 350° F until the mashed potatoes are golden brown. Enjoy.

Green Vegetables, Snow Peas, Sugar Snap Peas, Green Beans

Wed, 04 Dec 2024 19:30:59 GMT

My mother loved serving this delicious salad of tender green beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans.

A great childhood memory!

Snow Peas, Sugar Snap Peas, Green Beans

It's simple to purchase a variety of fresh beans and peas at local markets. I look forward to growing my own, especially some of the more difficult types to find such as roma and fava beans.

Homegrown or farmer's market beans are noticeably fresher and more flavorful so I simply boil & serve with butter.

Prep Time: 2o min to assemble

Cooking Time: 30 min to marinate

Yield: 4 portions

Ingredients

1 lb. Green beans, stem end snipped off

6 oz. Olive oil

1 oz. Garlic, sliced thinly

1/2 tsp Kosher Salt

t.t. Black pepper

How to prepare Beans, Snow Peas, Sugar Snap peas

Step 1 Cooking the beans or beans

Using a paring knife, peel the ends of the beans/peas on each side. There is a 'string' you cut into and gently pull from one end to the other. Discard the strings.

If you're cleaning peas or fava beans, the pea/bean is inside the pod and you need to split the pod and scoop out the peas.

You can simply cook the beans or peas from the raws state or blanch in salted, boiling water, when the beans are tender (about 2-6 minutes), shock in ice water and drain. Reserve.

Step 2

Sweat shallots, garlic, ginger, scallions etc... (your favorite aromatics) to develop flavor, add the raw or blanched beans/ peas and season with salt and pepper.

I like soy sauce, sesame oil etc... as well.

Beginners Recipe: Burrito

Wed, 04 Dec 2024 18:39:36 GMT

This recipe is dedicated to my friend Sam, a young entrepreneur who is passionate about learning to cook (and eat). He asked me to teach him how to prepare Burritos... so I had to learn how first!

Burritos for beginners

Whether served for breakfast, lunch, or dinner, a well-made burrito showcases both culinary technique and comfort.

This recipe is outstanding, and one of the best parts is how easily you can adapt the fillings to suit your preferences. Whether you lean toward classic beans and rice, roasted vegetables, braised meats, or breakfast favorites, the burrito becomes a blank canvas for creativity and flavor.

Burritos

Prep Time: 60 min

Cooking Time: 15 min

Yield: 4 portions

Ingredients

4 ea Flour tortilla; 8 or 10 inch

1 C Cilantro Rice pilaf

1. C Tomato salsa/ chopped tomatoes

1 C. Black beans, stewed

1 C Ground beef, chili spices

4 Tbsp Cheddar, shredded

4 Tbsp Sour cream, salsa, hot sauce etc...

How to Prepare Burritos

Step 1

Set up mise en place of the fillings you plan to roll into your burrito.

Warm a tortilla to soften for rolling, place the tortilla onto a clean surface.

Spread with cilantro rice, in the center being careful to leave room to roll the tortilla. Top with black beans, spicy cooked meat, etc...

Step 2

Add diced tomatoes, shredded cheese, avocado, etc... again, being careful not to overstuff or the burrito will crack/split.

Step 3

Roll the tortilla halfway; fold the left & right side in, then roll completely.

Step 4

Split the burrito and place onto a plate with your favorite condiments, enjoy.

Cilantro Rice

Wed, 04 Dec 2024 18:02:31 GMT

As a young CIA student, my day one job was to prepare rice pilaf in Skills One with Chef Aldo Bagna... I've always been 'math challenged' & totally messed up the ratio-my pilaf was a disaster. Fortunately I'm an overachiever & had volunteered to prepare lentils, I brought my delicious lentils up for a final grade of A & ditched the pilaf. I've been a pilaf fan ever since.

Rice cooking
I learned to prepare rice from Puerto Rican chef Alfredo Ayala at a CIA Worlds of Flavor conference. He discarded all of my carefully prepared mise en place-poured a bag of rice on the counter and showed me how to pick out the bad grains... he told me he had eaten this rice dish every day of his life (about 65 years or so at that time); showed me to lightly toast whole cloves of garlic, toast the rice and prepare a delicious pilaf with water!

Cilantro Rice

Prep Time: 2o min

Cooking Time: 18 min

Yield: 4 portions

Ingredients

2 oz. Olive oil

3 ea Garlic, whole cloves (peeled)

1 Cup. Long grain Rice

t.t. Kosher Salt & Crushed Black pepper

1 3/4 Cups Water, hot

4 Tbsp Herbs, freshly chopped (cilantro)

How to Prepare Rice

Step 1

Heat olive oil in a sauce pot, when hot add the garlic and lightly cook until golden brown... add the rice and toast it (parch it) to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper.

Step 2

Add the hot water, stirring with a wooden spoon to mix with the rice. Bring the water to a simmer & cover-simmer slowly on top of the stove or place into a preheated oven at 350 F.

Cook until tender, about 18 minutes.

Step 3

Fluff the cooked rice with a fork and fold in the cilantro.

Season to taste.

Cauliflower

Mon, 02 Dec 2024 21:53:44 GMT

I taught skills classes at the CIA for years and always looked forward to preparing Cauliflower Polonaise with the students... cauliflower cooked in a 'blanc', strained and then served with a buttery breadcrumb sauce of brown butter, Italian parsley, lemon zest, and chopped hard-boiled egg-absolutely delicious.

Cooking Cauliflower

I remember my son Daniel never liking cauliflower... until he came home from his buddy's house asking us to cook him white broccoli!

Years ago I was asked to represent Campbell's at a dinner in NYC.

Dan Barber spoke about sustainability, upcycled foods etc.. and served a salad of cauliflower 'tendrils'. It was inspiring & quite delicious.

Although I love cauliflower boiled, in salads, roasted, grilled... I think my favorite is Cauliflower Polonaise.

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

1 head Cauliflower, fresh -cut into florets

2 oz. Olive oil or butter

1/2 tsp Kosher Salt

t.t. Black pepper

How to cook Cauliflower

Asian cauliflower

Step 1

Rinse the cauliflower in cool water and then cut the florets to similar size so they all cook evenly. Slice about 1/2 inch from the stem and peel the stem, discarding the peels.

Step 2

To boil the cauliflower, simply place into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, about 6-8 minutes.

To keep cauliflower very white, add a tsp of lemon juice to the boiling water.

Some chefs make a thin 'blanc' of flour, lemon and water to cook the cauliflower, I don't believe this is necessary.

Strain and season with salt, pepper and olive oil/butter.

Step 3

To roast the cauliflower simply place into bowl and season with salt, pepper and olive oil. Place into a preheated, oiled pan and into the preheated oven. (about 350F) Roast until tender, about 8 minutes.

To grill, you may precook the whole head of cauliflower, cook and slice into 1 inch 'steaks'-then season, oil and grill.

Baked Egg with Ratatouilli

Mon, 02 Dec 2024 21:13:14 GMT

I've enjoyed poached and baked eggs with deliciopus, vegetables such as this all over Europe. This recipe is a wonderful brunch menu item which takes a little time to mise en place but will impress your friends and family.

Baked Egg with Ratatouille

I have a variety of tapas casserole dishes which I enjoy using when friends come to visit. Perfect for Italian antipasti, Spanish tapas and baking eggs with vegetables like this ratatouille dish or shakshuka.

Prep Time: 60 min

Cooking Time: 20 min

Ingredients

Yield: 4 portions

Ingredients

4 ea Eggs

2 Cups Ratatouille

1/2 tsp Kosher Salt

t.t. Black pepper

How to make Baked Egg with Ratatouille

Step 1

Preheat the oven, place 1/2 cup of ratatouille into each casserole , making an indentation in the center for the egg to sit.

Crack an egg into a bowl.

Place the raw egg into the center of the ratatouille.

Place a small rondeau on the flame to heat, when the rondeau is heated, add olive oil & place the onions, red bell peppers & garlic to the rondeau and begin sweating the vegetables. (seasoning as you cook)

When the vegetables are softened, add the diced zucchini to the sweated vegetable and cook for about 3 or 4 minutes, then add the eggplant, continue cooking.

(seasoning as you cooked) and finally boil, shock and concasse 8 plum tomatoes, add.

Breakfast French Toast

Mon, 02 Dec 2024 20:47:39 GMT

I’d forgotten just how simple—and delicious—French toast can be. Years ago I served 'Pound cake French toast' at Sunday brunch at my restaurant and it quickly became a guest favorite. These days, I prefer thick slices of white bread cut from an unsliced Pullman loaf; the tight crumb absorbs the custard beautifully while holding its shape, delivering a rich, tender interior with a perfectly crisp exterior.

I was inspired to develop this recipe based upon a breakfast I enjoyed at a new breakfast spot I was consulting with.

The restaurant is very busy, fun and the portions are enormous!

Junnie ordered French Toast ... the portion was practically the size of a birthday cake, delicious and decadent

Homemade French Toast
French toast has a long, practical history rooted in frugality rather than indulgence. I love the idea of 'total utilization'... bread crumbs, croutons, French toast...

The earliest known versions appear in ancient Rome, where bread was soaked in a mixture of milk and egg, then fried—an approach documented in Apicius, a collection of Roman recipes attributed to Marcus Gavius Apicius. The intent was simple: revive stale bread and avoid waste, a theme that would persist across cultures and centuries.

Throughout medieval Europe, this preparation appeared under many names, reflecting both language and local ingredients. In France it became known as pain perdu—“lost bread”.

When French toast arrived in America, it shifted from a necessity to a comfort food, enriched with sugar, spices, and syrup.

I developed this recipe with a healthier, artisan bread and sliced breads such as Brioche, Challah, Baguette and Texas Toast. All are simple and outstanding so it really depends on what your favorite style of bread is for French Toast!

It's nice to have variety.

Preparing Breakfast French Toast

Prep Time: 15 min

Cooking Time: 15 min

Y ield: 4 portions

Ingredients

1 ea Egg whisked
1/2 tsp Granulated Sugar
1/2 C Milk

1/4 tsp Vanilla

1 tsp Butter, lightly salted, melted

1 C Chocolate chips, blueberries, walnuts, bananas, etc...

Step 1

Crack the egg into a bowl, add the sugar, milk & vanilla; whisk gently to incorporate.

Step 2

Heat the pan to medium heat, add butter to melt.

Dredge one slice of bread in the egg batter, invert so the batter is on both sides.

Place into the hot pan and cook the French toast until it is golden brown on the bottom, about 3 minutes.

Step 3
Place the French toast onto a plate and sprinkle with powdered sugar.

with white, sliced bread

with Artisan bread

Best serve fresh and hot with maple syrup, butter, fresh fruit etc...

Breakfast Waffles

Mon, 02 Dec 2024 20:23:00 GMT

Homemade waffles are a snap if you have a waffle maker and this simple recipe! It takes a little practice but soon you'll be making fancy waffle breakfasts in minutes!

I remember sampling some truly outstanding waffles on a “Trends Walk” trip in Brooklyn, NY, years ago. We explored a variety of waffle styles and, of course, made a stop at the legendary Waffles & Dinges food truck—still a benchmark for texture and flavor in my mind.

I find it surprisingly difficult to get the right texture when ordering waffles out—too often they’re soft, pale, or steamed rather than crisp. My children, however, love breakfast at several local spots in Philadelphia. I’m admittedly picky, so I’m rarely impressed.

On our most recent visit, I ordered waffles myself. I could see one of the two cooks working the waffle iron through the kitchen pass, so I assumed mine would arrive fresh, hot, and crunchy. My daughter also ordered waffles—and as anyone in the business knows, when there’s only one waffle maker and two orders…

Homemade Waffles

Waffles trace their origins to medieval Europe, where flat cakes were cooked between two metal plates over an open fire. These early irons, often decorated with religious symbols or heraldic designs, produced wafers—thin, crisp cakes that were more about portability and ritual than indulgence.

Waffles evolved into a leavened batter, enriched with eggs and dairy, particularly in Belgium, the Netherlands, and northern France. As sugar became more accessible through trade, waffles went from simple sustenance to delicious snacks at street markets and festivals.

The waffle continued to evolve as it traveled, taking on regional identities—from yeast-raised, deeply pocketed Belgian styles to thinner, crisper versions found across Europe. In the United States, waffles gained popularity in the 19th century with the introduction of cast-iron waffle makers and later electric irons, becoming a breakfast staple rather than a street food. Today waffles are enjoyed throughout the day, often served with fried chicken for lunch or dinner and even as an ice cream sandwich dessert.

Preparing Breakfast Waffles

Prep Time: 20 min

Cooking Time: 15 min

Yield: 4 portions

Ingredients

1 ea Egg whisked
1/2 C AP flour
1/2 tsp Baking powder
1/2 tsp Granulated Sugar
1 tsp Butter, lightly salted, melted
1/2 C Milk

1/4 tsp Vanilla

(optional)

1 C Chocolate chips, blueberries, walnuts, bananas, etc...

How to Prepare Breakfast Waffles

Step 1

Crack the egg into a bowl, add the flour & whisk gently until there are no lumps. Add the remaining ingredients, lightly whisk to incorporate.

Step 2

Heat a waffle maker or waffle griddle pan, add a very small amount of butter or spray and ladle batter into the pan-the amount you ladle will dictate the size of the waffle-be careful not to overfill!

It's ok to use a little less batter-

When there are bubbles in the waffles, carefully flip using a plastic spatula. Repeat, keeping the waffles warm to enjoy.

If you are using a waffle maker, there is usually a light which goes on when the waffles are perfectly cooked.

Best serve fresh and hot with maple syrup, butter, fresh fruit etc...

Breakfast Pancakes

Mon, 02 Dec 2024 20:03:01 GMT

I have very fond memories of an annual Church breakfast I prepared with the help of amazing CIA students, teens from the church who wanted to learn to cook and my own children.

We made a variety of egg dishes, homefries, bacon, homemade sausages and pancakes... all made to order for about 200 people; it was very gratifying

I remember one of the dads telling me he enjoyed preparing pancakes on Sunday mornings for his large family. He was a busy doctor, I was impressed that he made time to personally prepare this special Sunday breakfast.

Homemade pancakes are a treat, usually reserved for the weekends but this simple recipe makes it quick and easy to prepare a short stack in minutes!

Homemade Pancakes

Pancakes are among the oldest prepared foods in human history, with versions appearing wherever grains could be ground and cooked. In ancient civilizations—including Ancient Greece and Rome—simple batters of wheat flour and water were cooked on hot stones or griddles and sweetened with honey.

Similar preparations emerged independently across cultures, from popular crepe varieties in France and Belgium to buckwheat cakes in northern Europe to rice-based pancakes in Asia to corn-based 'hoe cakes' and Johnny cakes in the American south, underscoring how universal the technique became.

As milling improved and ingredients like eggs, milk, and leavening became more accessible, pancakes evolved from flat, dense cakes into lighter, fluffier versions.

Today’s pancakes—whether thin and crêpe-like or thick and airy—reflect this long evolution, balancing simplicity with technique, and tradition with personal expression.

Preparing Breakfast Pancakes

Prep Time: 20 min

Cooking Time: 15 min

Yield: 4 portions

Ingredients

1 ea Egg whisked
1/2 C AP flour
1/2 tsp Baking powder
1/2 tsp Granulated Sugar
1 tsp Butter, lightly salted, melted
1/2 C Milk

1/4 tsp Vanilla

(optional)

1 C Chocolate chips, blueberries, walnuts, bananas, etc...

How to Prepare Breakfast Pancakes

Step 1

Crack the egg into a bowl, add the flour & whisk gently until there are no lumps. Add the remaining ingredients, lightly whisk to incorporate.

Strain to be sure there are no egg shells or lumps of flour-

Step 2

Heat a griddle or non stick pan, add a very small amount of butter or spray and ladle batter into the pan-the amount you ladle will dictate the size of the pancake.

Try to make an even, round pancake.

When there are bubbles in the pancake, carefully flip the pancake using a plastic spatula. Check to see if the pancakes are golden brown. If too dark, lower the heat and if too light, leave on a little longer (or raise the heat slightly).

Repeat, keeping the pancakes warm to enjoy.

As you practice, begin to make 2 or 3 pancakes at a time.

Best served fresh and hot with maple syrup, honey, butter, fresh fruit etc...

Dessert; Claire's Carrot Cake

Sun, 01 Dec 2024 17:18:22 GMT

To me, Carrot Cake is a vegetable!

There aren't too many childhood food memories I have of which weren't Italian...

My mother 'Claire's Carrot Cake' is one of the best!

Prep Time: 20 min

Cooking Time: 30 min

Yield: 6 portions

Ingredients

2 Cups AP Flour

2 Cups Sugar

2 tsp Baking powder

1 1/2 tsp Baking soda

2 tsp Cinnamon

1 Cup Oil

4 ea. Eggs, cracked & whisked (no shells)

3/4 Cups Crushed Pineapple, drained

2 Cups Carrots, shredded (from your garden)

3/4 Cups Golden raisins

3/4 Cups Walnuts, toasted, chopped

(rub the walnut skins off w a towl)

Cream Cheese Frosting

6 oz Cream cheese

2 Tbsp Milk

2 tsp Vanilla extract

41/2 C Confectioners' sugar

How to Prepare Carrot Cake

Step 1

Blend the flour, sugar, baking powder, baking soda, cinnamon, oil and eggs together in a mixing bowl.

Step 2

Add the pineapple, shredded carrots and blend. Fold in the golden raisins & toasted walnuts.

Step 3

Pour the batter into an oiled/buttered cake mold (I use my brownie pan) and bake at 350 F (preheated oven) for 35 minutes or until the cake is cooked.

Cool at room temperature.

Step 4

To prepare the cream cheese frosting, simply blend the cream cheese, vanilla and sugar together (slow speed at first so the powdered sugar doesn't fly all over the kitchen) until smooth.

I enjoy carrot cake with powdered sugar shaken on top like a spice cake but you can frost the top and/or split and frost middle and top with cream cheese frosting as well.

For special occasions I usually color some of the frosting green and orange and pipe carrot decorations on top of the cake.

Claire's Carrot Cake

At some point my mother learned about Julia Child & began baking Paris Brest, strudels, chocolate cakes & Carrot cake.

I remember she actually won a baking contest with this Carrot Cake recipe.

I owned a little restaurant & we had a nice, dessert trolley at dinner every night. I made simple 'chef desserts' such as floating islands, mousses, tarts & my mother baked fantasic pound cakes, cookies, pies, cream puffs, etc... & her famous carrot cake! This is us at the restaurant, TW Griffy's on Mother's Day.

Now, I actually grow a few varieties of carrots in the garden at home. I like growing sweet carrots like danvers, dantes and especially the small, round, Thumbelina. The carrots actually get sweeter after being in the ground over the winter.

I'm experimenting with carrot ketchup, bbq and sriracha recipes as well as carrot top pesto and soup recipes.

I did a good amount of carrot research with Ronnie Abrams, an amazing, local carrot farmer in my area. He actually grows acres and acres of carrots for large soup companies & taught me a lot about different varieties of carrots.

Wild Mushroom Strudel

Sat, 30 Nov 2024 14:36:51 GMT

My absolute favorite phyllo dish is Pastilla, a rustic, pastry type dish of shredded chicken, almonds, Ras El Hanout etc.. wrapped in a very simple, flaky phyllo dough made with flour and water.

Wild Mushroom Strudel

Strudels are one of my favorite hors d' oeuvres! I like strudel filled with seafood, mushrooms, vegetables etc.. and delicious condiments like pickled vegetables on the side.

Strudel can be cut into triangles, 'mini shaped' strudel or large strudel, sliced & served as an appetizer.

Prep Time: 30 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

Filling

2 Tbsp Canola oil

1 lb Wild Mushrooms, brushed and sliced thinly

3 Tbsp Shallots, peeled & minced

1 Tbsp. Garlic, minced

1/2 Cup Swiss Cheese, shredded

4 Tbsp. Goat Cheese, optional

1/4 tsp Tarragon, fresh; chopped

1 tsp Kosher Salt

1/4 tsp Cayenne Pepper

1/4 lb Olive oil or Whole butter, melted

24 ea. Phyllo dough sheets

1 Cup Panko Breadcrumbs

How to Prepare the Strudel

Step 1

Heat the oil in a saute pan, add the shallots and garlic, cook until tender, about 4 minutes-cool.

Add the wild mushrooms and season with salt and pepper. Cook for 4 minutes, spoon into a bowl and let cool.

Place the remaining ingredients for the filling into the bowl with the cooked mushrooms and blend evenly. Taste and adjust seasonings if necessary.

Step 2

Lay out one sheet of phyllo dough (on to a sheet of parchment paper, brush with melted butter and sprinkle with 1 Tbsp panko, repeat laying out 3 more consecutive sheets of phyllo dough with the melted whole butter evenly on top of each other.

Step 3

Place 6 spoonfuls of the filling on to the phyllo and cut the dough in to 4 long rows. Fold each row from bottom to top, as you would fold a flag-place onto a sheet pan (parchment optional)

Step 4

Bake at 350°F until golden brown.

Note: these strudel can be rolled as one large strudel, in triangles or into small, mini strudels depending on how you cut the phyllo dough.

Escarole, Kale & Chard

Sat, 30 Nov 2024 14:14:26 GMT

I like growing kale, chard, escarole etc.. in my garden. I cover the leafy vegetables with cloth row covers in the hot summer or cold winter so that these plants last for over a year, reproducing & I can prepare healthy, delicious salads, soups, etc...

Escarole, Kale, Chard ...

Bok Choi and Asian Cabbages are slightly sweet, Escarole is a little more bitter, Kales and Chards have a slightly earthy flavor and are great with bacon; all of these leafy vegetables are absolutely delicious raw in salads, sauteed as a side vegetable with garlic & olive oil and especially great for soup recipes.

I grow these in my garden all year long & simply cut and wash as needed. I garden organically so I'm especially careful to watch for small bugs on the leaves.

I generally slice the stem out and cut it very thinly, then tear or chiffonade the leaves depending how tender they are.

Prep Time: 20 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 heads Escarole, chard etc- fresh

3 oz. Olive oil

3 Tbsp. Spanish Onion, peeled and chopped fine

3 cloves Garlic, peeled and sliced

1 ea Chili pepper, sliced thinly (optional)

1/2 tsp Kosher Salt

t.t. Black pepper

1/4 Cup. Chicken broth (optional)

tt. Red pepper flakes

How to cook Escarole, Chard, Kale ...

Step 1

Rinse the greens in cool water, tearing or cutting the leaves off at the core area. Place the leaves in a colander to get rid of some of the excess water. I like to chop up the stems and separate them from the more delicate torn, chiffonade cut leaves. I cook them both but cook the denser stems first and add the leaves after 2-3 minutes so they are finished cooking at the same time.

this is raw, Greek escarole from my garden. It's very bitter and very delicious!

Step 2

Optional: Blanch the escarole by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, only about 2 minutes. Strain

Step 3

Heat a saute pan, add the olive oil (bacon optional) garlic, onions and hot peppers (optional) to heat and soften the vegetables. If cooking bacon, crisp that before adding the garlic.

Add the blanched or raw escarole, heat until tender (about 4 minutes) stirring with a wooden spoon, add salt & pepper and then the chicken broth or a splash of water. Heat for an additional minute and taste, adjust seasoning and serve.

I especially like heating up bacon and onions, adding chard, olive oil and vinegar and tomatoes as a salad or top pizza.

Green Vegetables; Brussel Sprouts

Wed, 27 Nov 2024 17:47:55 GMT

Cooked Brussel sprouts are delicious with a sweet & horseradish taste-almost like wasabi.

I use an abundance of boiling, salted water so that the sprouts are tender & still have a nice green color.

Various Brussel Sprout preparations

Cooking Brussel sprouts takes a little longer than other green veggies as they are dense and compact. I like to half them and even pare off individual leaves to quickly cook and toss with butter & herbs.

When I cook the Brussel sprouts whole, I pare off the stem and cut an X into the stem to speed up cooking (keeping them green and tender)

Roasted Brussel sprouts has become very popular- Sadly most restaurants deep fry the Brussel sprouts creating a greasy, fattening mess quite different than delicious, properly roasted sprouts.

Prep Time: 3o min

Cooking Time: 30 min

Ingredients

Yield: 10 portions

1 lb. Fresh Brussel sprouts

Kosher salt

Black pepper

3 oz. Butter

How to prepare Brussel sprouts

Step 1 Preparing the Brussel sprouts

Trim the bottom of the stem and half or cut an X into the stem if whole. I like to trim the leaves off & simply boil in salted water.

Step 2 Preparing the Brussel sprouts

Boil the Brussel sprouts in salted, boiling water, when tender (about 6 minutes), strain and place into a bowl, season and add butter or olilve oil as desired

or shock in ice water and drain.

I like to add sweated leeks, shallots, carrots etc... and create a vegetable medley.

Step 3 Roasting

Pare and blanch as in steps 1 & 2, drain and dry well. Place into a hot, lightly oiled cast iron pan & brown on the stove top or in the oven until nicely caramelized. Enjoy

Holiday Roast Turkey Gravy

Tue, 26 Nov 2024 22:37:13 GMT

I've made a lot of stocks, sauces and gravies in my career. I always enjoyed roasting bones and mirepoix, deglazing the fond in the roasting pan, simmering the stocks for hours to develop amazing flavor. I especially enjoyed teaching these fundamental basics to my students in Skills classes at the CIA.

Each year my Campbell’s Soup chefs and bakers prepared a holiday meal for about 400 people at the Salvation Army in Camden. The team was amazing and the guests were appreciative to be treated so kindly...

My job? The gravy — roughly 20 gallons of the very same delicious gravy you’ll find in this recipe.

Thanksgiving Turkey Gravy

Thanksgiving dinner is a highlight of the year for me. I actually love roasted turkey but the sides & especially the gravy are my favorite part. I usually purchase turkey thighs or wings & bones to make stock the day before Thanksgiving. I use the stock for the stuffing and the gravy, adding the roasted goodies (fond) under the roast turkey & mirepoix for amazing flavor. Gravy probably evolved from medieval & early-modern European meat sauces—the pan juices thickened with flour or other starches—that colonists brought to North America and adapted to turkey and the bounty of Thanksgiving.

Gravy is basically fat & starches to thicken and flavorful drippings or stock. The meat drippings are delicious but caloric! To keep gravy lighter without sacrificing taste, skim the fat from pan juices, minimize sodium in your broth & thicken with cornstarch or less roux; thicken with puréed roasted vegetables for more fiber & micronutrients; enjoy in moderation at the holiday meal.

Prep Time: 60 min

Cooking Time: 3 hours

Ingredients

Yield: 10 portions

Turkey Stock

2 lbs. Turkey bones

1 C Olive oil or butter

1 lb. Mirepoix (carrot, celery, onion)

Bay leaf, thyme

Salt & Pepper

2 qts Water

Turkey Gravy

2 oz Olive oil

4 oz AP flour

1.5 qt Turkey stock

4 oz Heavy cream (0ptional)

Giblets, roasted & chopped (optional)

How to prepare Turkey Gravy

Step 1

Remove the giblets and neck from the cavity of the turkey. Add a little olive oil to a roasting pan & heat in the oven, add the turkey, giblets & mirepoix into the hot oil, roast in a preheated oven (350°F) until nicely browned-about 20 minutes.

Step 2

Put the roasted turkey pieces & mirepoix into a sauce pot, deglaze the brown fond on the bottom of the roasting pan, scrape it up and add to the pot; add 2 qts of water, bay leaf and thyme-simmer for 2 hours. Strain.

Put olive oil into a small pot, add the AP flour to create a roux. Cook the roux for about 6 minutes so that the color is tan/blonde. Use a wooden spoon to stir the flour from the sides of the pot.

Slowly add turkey stock to the roux, whisking to develop a smooth sauce. Cook at low heat for 30-45 minutes.

When the turkey is finished roasting & resting, scrape up any roasted turkey fond, scraps and mirepoix; add to the gravy to fortify. Add cream at this point. (optional)

Strain the gravy and add the chopped giblets, season to taste.

Try adding fresh herbs or sliced leeks or scallions for amazing flavor.

Soup; Seafood; Clam Chowder

Sun, 24 Nov 2024 19:55:39 GMT

At Campbell's, marketers often asked the chefs to create Rhode Island Clam Chowder. We tried for years to find the true origin of RICC.

Eventually I did find the 'consumer Gold Standard' for Rhode Island chowder at the Jersey shore. The young lady at the counter poured a heaping ladle of NE Clam Chowder into a large, cardboard soup bowl, ladled a large portion of Manhattan clam chowder on top and proudly handed it to me with oyster crackers... Rhode Island Clam Chowder!

Clam Chowder

Chowder is one of those soups enjoyed all year long. In the summer, it's a favorite at the shore and hearty and satisfying on a cold, winter day.

New England Chowder generally has pork, clams, potatoes and cream.

Manhattan Chowder is tomato based. while Rhode Island Chowder is creamy tomato... at least at the Jersey shore.

In my research it seems that the chowders were named for the pot they were cooked in called a chaudière-eventually changed to chowder. It generally is thickened with a roux & has pork fat, onions, celery, clams and potatoes-often finished with cream.

How to steam Clams

Prep Time: 30 min

Cooking Time: 40 min

Yield: 10 portions

Ingredients

30 ea. Top neck Clams

1 ea Bay leaves

2 ea. Thyme stems

1 qt. Water

1 Cup Clam juice

2 oz Pork fatback, chopped fine .

2 Cups Spanish Onions, small diced

1 Cup. Celery, small diced

5 oz. AP Flour

2 Cups Potatoes, Idaho, peeled, small dice

1 pt. Heavy cream

1 pt. Milk

t.t. Salt & Pepper

t.t. L&P, Tabasco

Step 1

Rinse the clams in cold water to get all of the sand off, if the clams are especially sandy, submerge in cold water to purge (not too long or the clams could die-about 20 minutes)

Step 2

Put the clams, bay leaf, thyme, water and clam juice in a pot and cook covered until the clams open. (about 4 minutes) Strain and let the clam juice cool; discard the bay leaf and thyme-pick the clams from the shells and chop. Reserve the clams.

Step 3

Heat a heavy sauce pot, add the minced, pork fat back and render, add the onions and celery. Sweat until the vegetables are translucent, do not brown. (about 3 minutes). Add the flour and using a wooden spoon, mix the flour and fat to create a white roux. (about 3 minutes)

Add the strained clam juice slowly, stirring to create a smooth liquid base. When all of the clam juice has been added, put in the potatoes and simmer until the potatoes are tender and the flour has cooked. (about 20 minutes) stir occasionally with a wooden spoon to be sure the roux is not clumping or sticking to the bottom.

Step 4

Add the cream, milk, seasonings and bring to a simmer; add the clams and enjoy.

Crêpes

Sun, 24 Nov 2024 19:51:57 GMT

We love making sweet crêpes at home for breakfast... folded into half or quarters in a pan of melted butter & caramelized sugar. We like to add apples, oranges, berries or bananas 'Crêpes Suzette' style for very special breakfasts.

I like to prepare savory crêpes filled with seafood, chicken and vegetable fillings. For holidays I prepare manicotti, savory crêpes filled with ricotta, egg, romano & mozzarella cheeses.

I remember learning to make crêpes at the CIA using a small, square of pork fat for the pans. I was able to cook with five pans at a time and I remember being very hot & having very burnt fingers when I was done...

and also feeling very proud.

Crêpes a la Reine was the first crepe recipe I learned as a young, CIA student in 1980's...

We didn't eat many crêpesgrowing up in New Jersey...

Crepes

Crêpes originated in the Brittany region of northwestern France, where thin pancakes made from buckwheat (sarrasin) were a practical staple rather than a luxury. These early crêpes were typically savory, filled with eggs, cheese, or ham, and traditionally paired with hard cider in Brittany.

Years ago, I visited an old castle in Brittany that had been converted into a small restaurant, perched just beyond the shoreline—reachable only by a narrow stone walkway extending into the surf. We enjoyed savory buckwheat crêpes and cider as the tide slowly crept in, and then had to rush back to shore as the rising water began to cover the path, a reminder of how closely gastronomy is tied to geograpy, culture, tradition, and rhythm of the sea.

Wheat flour crêpes became more common and were associated with sweeter preparations, especially as sugar became more accessible. Crêpes eventually spread beyond France, evolving into both street food and refined restaurant fare.

Prep Time: 2o min

Cooking Time: 20 min

Yield: 4 portions

Ingredients for Crêpes

1 Cup AP flour

2 ea Eggs, cracked & whisked

1/2 tsp Kosher Salt

t.t. Black pepper

1 1/2 C Milk

1 Tbsp Butter, lightly salted (melted)

1 Tbsp Fresh Italian parsley, chopped (chives, tarragon etc)

4 Tbsp Butter (melted)

How to Prepare Crêpes

Step 1

Sift the flour into a bowl & add the eggs, salt & pepper. Whisk gently and continue to whisk while slowly drizzling in the milk, creating a smooth batter.

Step 2

Add the melted butter and strain into a container, cover with plastic & rest for an hour. I like to lightly brown the butter for added flavor.

The crêpe batter should be smooth and slightly thicker than cream, add a little milk or water to thin out if too thick. Add the parsley.

Step 3

Heat a crêpes pan or teflon pan to medium heat, it's best to have all of the equipment you'll need near the pan you'll be cooking with

The batter should be thick enough to coat the back of the ladle. You can easily thin out the batter with a splash of milk-if the batter is too thin, place a tbsp of AP flour into a separate bowl and slowly whisk in the batter to avoid lumps-this thickens the batter.

Add a very small amount of butter or oil spray to the pan, making sure to coat all of the bottom and lower side of the pan.

With one hand holding the pan, ladle a portion of the batter into the pan, swirling to cover the entire bottom surface of the pan. It is very helpful to use a 1 oz ladle or the ladle size necessary to coat the size of the pan you are using.

Tilt the pan so the side to get all of the batter to coat the bottom of the pan.

This is a recipe made without straining the batter; note the two spots of flour on the left. This can easily be picked out with a small spoon-but it demonstrates the importance of straining and adjusting the viscosity of the batter.

Cook for about 1 minute and flip with a rubber spatula. You'll see the sides peeling up (as in this picture) when it's time to flip.

(I prefer to flip with my fingers to avoid tearing the delicate crepes). Cook for about 1 more minute and lay out onto a clean towel or parchment.

Repeat until all of the batter is used and cover with a second clean towel to cool the crepes for 20 minutes.

Crepes can be refrigerated or frozen.

Dessert; Clafoute

Wed, 13 Nov 2024 22:46:59 GMT

Cooking and baking with fresh, local fruit is simply amazing! I was inspired to bake three fruit clafoutis using a recipe I learned from acclaimed Pastry Chef, Dieter Schorner. I was a young poissonnier at Le Cirque restaurant in NYC many years ago-Chef Schorner was the Pastry Chef.

Clafoutis

Chef Schorner was at the top of his career & extremely busy at Le Cirque yet always found time to teach and mentor me. After I finished my shift, I sometimes stayed to help Chef and his assistant Francisco (I'm sure I was in their way and not too helpful at all!) It was a great learning environment.

I prepare fruit clafoutis without a pie crust in the summer; it’s lighter. But I prefer clafoutis with a delicious crust & use a cookie dough recipe for Autumn & Winter baking.

When I use denser fruit such as apples or pears, I poach them first so they cook in the same time it takes for the custard to set.

I was very blessed to work with Chef Schorner as an instructor at the CIA late in our careers. This is a photo of our CIA team in Chicago preparing a Master Chef dinner during the National Restaurant Show. Amazing Chefs! We were roomates on this event & it was great to get to spend time together.

Note-Chef Schorner dropped small, pieces of apricot glaze in with the fruit before pouring the custard over it.

Prep Time: 40 min

Cooking Time: 30 min

Yield: 6 portions

Ingredients

4 Tbsp Sugar

4 Tbsp AP Flour, sifted

3 ea Eggs, cracked and whisked (no shells)

1 tsp VanillaI love vanilla!

3 Cups Milk

2 Cups. Fruit (I like blueberries!)

if you use peaches, apples, pears etc... slice very thinly or lightly poach so the fruit is cooked in the same time the clafouti custard cooks.

1/2 Cup. Apricot jam, heated (optional)

How to Prepare the Clafoutis

Step 1

Place the sugar and flour into a bowl, add the eggs slowly whisking the eggs into the dry ingredients; this minimizes lumps. If the batter is not smooth, strain through a sieve. Add the vanilla and milk slowly whisking to create a smooth batter.

Step 2

Place the fruit into the tart pan (with or without crust) and pour the batter over the berries.

Step 3

Place the tart pan onto a sheet pan and place into a preheated oven to bake at 300°F until the custard is set. (about 35 minutes). You can give the clafouti a slight jiggle to see if the batter has set.

You can enjoy warm but I prefer to let the clafouti cool and paint a light coating of melted apricot jam over the top for a beautiful shine.

Squash blossom fritters

Wed, 13 Nov 2024 22:42:44 GMT

I love to pick a few, opened squash blossoms-watch out for bees inside-and tear the tender leaves into a fritter batter for a yummy happy hour hors d' oeuvres with cava on Summer evenings.

Squash Blossom 'fritters'

Early Autumn is a glorious time in my garden…

A large variety of lettuces, berries, beans and herbs are in full force, and I'm beginning to see blossoms from zucchini, yellow squashes, pumpkins...

Lately we've been growing a variety of gourds which I find are delicious when smaller, we saute as we do zucchini. Some of the squashes are 'rogue' growing from seeds the squirrels had scattered last Autumn.

I'm still not quite sure which are the male or female flowers so I'm careful to harvest small amounts so we still get some of the acutal squashes to enjoy.

I generally pick the flowers early. in the morning, when wide open; if the blossom is closed, I'm careful to watch for wasps and bees when I open the flowers.

Prep Time: 20 min

Cooking Time: 10 min

Yield: 4 portions

Ingredients Dressing

5 Tbsp Oil for frying

5 Tbsp AP flour

1 Tbsp Baking powder

1 ea Egg, cracked/whisked (no shells)

1 Cup Squash blossoms, torn

2 sprigs Basil or Sage leaf, torn

1/2 tsp Salt

1/4 tsp Freshly ground black pepper

1 Tbsp Parmesan cheese, grated (optional)

1 Tbsp Honey

How to Prepare the Fritters

Step 1

Place the flour, baking powder, salt and pepper into a bowl. Add the egg and mix gently to form a batter-don't over whisk or it you'll create chewy fritters...

Step 2

Add the squash flower pieces and herbs, fold into the batter. Add the grated cheese at this time as well.

Step 3

Heat a teflon, saute pan to medium hot, add 1 Tbsp of oil and swirl around the bottom of the pan; using a tablespoon, spoon the batter into the hot oil and fry until puffed up and golden brown (about 3 minutes); flip carefully and repeat.

Using a plastic spatula, move the fritters to a plate and serve.

I like to add a little, local honey. Enjoy

Spring Salad

Wed, 13 Nov 2024 14:37:01 GMT

The best salads I've had in my life were at Le Bec Fin in Philly & Mustard's in California. It's all about properly preparing the tender, fresh salad greens & 'old school' French vinaigrette.

Spring Salad

Spring is my favorite time to garden… after a long winter, it’s amazing to see rhubarb, asparagus, chives, parsley, pea shoots, ramps, mint & other plants literally pop out of the frozen ground. I love how tender & delicious fruits and vegetables are when fresh!

I grow a variety of lettuces in my garden, under cloches to protect the tender leaves from freezing so in the Spring there is a nice variety. There is also dandelion and purslane once Spring arrives.

I always have a good harvest of salad greens from the greenhouse from November until the Spring. I pick a variety of Spring lettuces to create different textures, flavors & color.

One of my favorite dressings is a simple, emulsified vinaigrette with honey, olive oil, mustard, lemon & herbs... these days I use a little mayonnaise instead of raw egg yolk for the emulsion.

Prep Time: 20 min

Cooking Time: 0 min

Yield: 4 portions

Ingredients Dressing

1 Tbsp Mayonnaise

1 Tbsp. Honey

1/2 Tbsp Grain Mustard

6 Tbsp Olive oil

2 Tbsp Lemon Juice or Cider Vinegar

t.t. Kosher Salt

t.t. Black Pepper, freshly ground

Salad greens such as arugula, bibb, red leaf, oak etc... rinsed and spun dry

t.t. Kosher Salt

t.t. Black Pepper, freshly ground

How to Prepare the Salad

Step 1

Put the mayonnaise, honey and mustard in a bowl, slowly whisk the oil into the honey- mustard, creating an emulsion. Add the lemon and seasonings while continuing to whisk.

Step 2

Clean the lettuces, rinse/spin dry and place the lettuces and salad ingredients into a bowl, season with salt and pepper, add to the dressing and toss.

Greek Orange Cake

Mon, 11 Nov 2024 02:33:25 GMT

While visiting Greece, Junnie & I took a cooking class and learned to prepare phyllo dough, Greek salad & this delicious cake featuring local oranges.

(while wearing 'chef' bandanas on our heads & listening to Greek music-very fun.

Greek Orange Cake

I didn't know very much about the cuisine of Greece when I visited in 2023... I fell in love with the simplicity of the recipes and delicious salads, lamb, vegetables, olive oils and desserts. This recipe is inspired by a wonderful orange cake I learned to prepare in a cooking class our group participated in. It's very simple and incredibly delicious.

Prep Time: 3o min

Cooking Time: 30 min

Ingredients

Yield: 10 portions

1 Cup olive oil

2 Cups Greek yogurt

1 Cup sugar

2 Tbsp Orange Zest

4 tsp Baking Powder

1 lb filo (dried/baked and finely crumbled)

Simple syrup

1 cup granulated sugar

1 cup water

2 Cups rhubarb, diced and poached in simple syrup (optional)

How to prepare Greek Orange Cake

Step 1

Mix the eggs, olive oil, yogurt, sugar, orange zest and baking powder together to create a smooth batter, add the crumbly filo and fold into the batter.

Step 2

Pour the batter into an oiled brownie pan and bake at 350° F for about 40 minutes until set. While the cake is baking, prepare the simple syrup by simmering 1 cup of granulated sugar in 1 cup of water until the sugar is dissolved-cool.

Step 3

Drizzle 1 cup of cold, simple syrup (I poached rhubarb in my simple syrup) over the warm cake slowly and let sit for about 30 minutes. Cut into portioned sized squares and enjoy with fresh fruit, I like to add fresh rhubarb poached in simply syrup!

Rice & Mashed Potatoes

Mon, 11 Nov 2024 02:33:20 GMT

Rice & Mashed Potatoes

Don't ask... this is an absolutely delicious & unique recipe I innovated with two fantastic favorites.

... it's amazing.

Prep Time: 10 min

Cooking Time: 30 min

Ingredients

1 Cup Mashed Potatoes

1 Cup Long grain rice, cooked

1/4 lb Butter, softened

How to prepare Rice and Mashed Potatoes

Step 1

Simply fold hot, basmati (long grain rice) rice & softened butter into the mashed potatoes.

Green Bean Salad

Mon, 11 Nov 2024 02:33:19 GMT

Like most Italian recipes, the most important thing is to be sure and use the freshest ingredients.

If the green beans are fresh and tender, cooked properly and simply dressed, this simple dish is an absolutely amazing, refreshing salad.

My mother loved serving this delicious salad of tender green beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans.

A great childhood memory!

Green Bean Salad

Green beans come in a range of varieties, each with subtle differences in texture and flavor. Common types include slender French haricots verts, which are tender and dark in color; standard American green beans, slightly firmer and larger with a more pronounced “bean” flavor; and flat Romano beans, prized for their meaty texture and robust taste. Purple and yellow wax beans add visual contrast, though they cook similarly to green varieties.

Nutritionally, green beans are low in calories and high in fiber, supporting digestive health while providing vitamins A, C, and K. They also contain folate and antioxidants that contribute to immune function and overall cellular health, making them a versatile and nutritious addition to the table.

Prep Time: 2o min to assemble

Cooking Time: 30 min to marinate

Yield: 4 portions

Ingredients

1 lb. Green beans, stem end snipped off

Dressing:

2 oz. Red wine vinegar

6 oz. Olive oil

1/2 tsp Kosher Salt

t.t. Black pepper

1 oz. Garlic, sliced thinly

4 oz. Mint, chiffonade

2 Tbsp Breadcrumbs

How to make Summer Heirloom Tomato Salad

Step 1 Cooking the beans

Boil the beans separately in salted, boiling water, when the beans are tender (about 6 minutes), shock in ice water and drain. Reserve.

Step 2

Whisk all of the salad dressing ingredients together, add the green beans and toss so that the beans are all covered with the dressing.

Marinate for 30 minutes and enjoy.

You can prepare a variety of delicious, green bean salads with this vinaigrette recipe-just add wax beans or fava beans or snow peas and your favorite herbs and spices.

Galantine of Chicken

Mon, 11 Nov 2024 02:33:16 GMT

Galantine of Chicken

Winter time is perfect for practicing (and eating) terrines, pates, galantines, etc…

The photo (top left) is prepared by pounding the breast and wrapping it around the forcemeat.

The photo underneath is a galantine with a whole breast.

(the chicken galantine style in this recipe)

Note: always poach off a sample of the forcemeat and evaluate for flavor and texture before assembling!

Prep Time: 3 hours

Cooking Time: 3 hours

Ingredients

Yield: 10 portions

1 ea Fresh Chicken (3 lb with gizzards)

8 oz Chicken leg & thigh meat, cleaned & diced from the whole chicken

1/2 oz Butter

2 each Shallots, sliced

2 clove Bread, small cubes

6 oz Heavy cream

1 Tbsp Chicken glace, made by reducing the chicken stock

1 Tbsp Salt

1 tsp Black pepper

1 each Egg yolk

2 each Egg whites

Garnish:

3 oz Wild Mushrooms, sautéed and cooled

1 oz Truffle peelings

1 Tbsp Herbs, chopped (parsely, chives, tarragon)

3 oz Pistachio Nuts, blanched & peeled; chopped

liver, heart and stomach may be poached, cooled and diced-added to garnish

How to prepare the Chicken Galantine

Step 1 Fabricating the Chicken

Carefully cut a slice down the back of the chicken, using a paring knife and/or fingers, peel the skin off of the chicken on both sides until you reach the wings and legs. Cut the tip of the wing and the tip of the leg off-reserve for stock. Pull the skin over the wings and over the thigh/leg carefully to avoid tearing the skin. Continue over the breast until the entire skin is removed. Place onto a tray over plastic wrap, refrigerate.

Carve off the breasts, take off the tender and reserve for the forcemeat, shape the breasts to about 3 inches wide, save trim for forcemeat.

Season & marinate for several hours in the refrigerator. Fabricate the remaining meat from the carcass, carefully cut out tendons. Place into a bowl with the tenders, season with spices.

Place the cut up carcass into 2 qts chicken stock and simmer for 3 hours, being careful to skim fat and impurities. Strain and reduce to 1/2 cup glace.

Step 2 Preparing the forcemeat

Sweat shallots in butter, add diced bread and cream, reduce, stirring with a wooden spoon to create a 'roux'/ panada; cool.

You can season the panada and also add fresh herbs. I usually do this when I made a seafood mousseline forcemeat with a panada.

Add cooled panada to the diced meats. Add seasonings, grind the marinated meat into a cold bowl over ice, add the egg yolk and egg white slowly, stirring with a rubber spatula to incorporate, add the chicken glace and a few ounces of cream if needed and poach a sample; adjust seasoning.

Fold in the garnish.

Step 3 Assembling the ballotine

To assemble, fill a disposable pastry bag with forcemeat and pipe out a large log (around 2 inches in diameter). Wrap and freeze for about an hour so it’s easier to assemble. During that time slice off as much of the fat from the slightly frozen skin as possible.

Place the skin on a sheet of plastic wrap.

Lay the marinated, flattened chicken breast onto the skin (on plastic wrap); then unwrap the forcemeat log piped earlier and lay that over the chicken breast; gently press down so the forcemeat wraps partially around the breast.

Wrap the skin around the forcemeat/chicken breast 'log' so there is at least an inch overlap.

Wrap tightly with plastic or cheesecloth to create a tightly wrapped galantine.

Poach i n hot water on the stove top or in a water bath in the oven. If the final product is wrapped in cheesecloth, poach in very delicious chicken stock to a final temperature of 160° F and let carry over cook to 165°F; If you wrap in plastic, poach in water.

I prefer poaching in the oven with a rack beneath in a hotel pan at 250°F; covered with a wet towel.

Slice to serve.

Cooking Wild Mushrooms

Mon, 11 Nov 2024 02:33:14 GMT

Sauteéd Mushrooms

I'm a huge fan of mushrooms... and they come in all shapes , colors,sizes and flavors.

Most mushrooms can be purchased fresh, dried, frozen and some come in cans.

Mushrooms also come mixed so you get 3 or 4 types in one package.

Mushrooms add great flavor t0 soups and stews, risotto and pasta dishes as well as stir fried meals.

Dry cooking methods such as roasting, sautéing or grilling work especially well with mushrooms.

Some types of mushrooms are delicious raw in salads or simply added to hot broths for great added flavor.

The various sizes and textures generally dictate the cooking time-larger or denser mushrooms like portobello or shiitake need a little longer to cook while delicate, small types like enoki or beach mushrooms cook very quickly.

I generally like to caramelize mushrooms and add to vegetable medleys, sauces, stuffings etc...

Prep Time: 10 min

Cooking Time: 10 min

Yield: 4 portions

Ingredients

2 lbs. Mushrooms, wiped of soil & stem removed

4 oz. Olive oil

1/2 tsp Kosher Salt

t.t. Black pepper

1 Tbsp Garlic, minced

3 Tbsp Shallots, minced

6 oz. Fresh herbs (Italian parsley, tarragon, sage, etc)

How to Sauté Mushrooms

Step 1

Carefully wipe the mushrooms of hay, soil etc... do not rinse in water as the mushrooms will absorb the water and be difficult to cook. Using a paring knife, slice the woody stem from the mushroom. You may choose to dry mushroom stems and grind for stuffings or simply make a mushroom stock with the stems.

Cut the mushroom into quarters or slices, depending what application you are preparing.

Step 2

Heat olive oil in a sautée pan, when hot add the mushrooms. Do not move the mushrooms or water will come out-let the mushrooms get a nice, golden brown sear and then invert the mushrooms. This will take about 4 minutes, season with salt and pepper.

Step 3

Add the shallots, garlic and heat for another minute or so, add the herbs and taste-adjust seasoning.

Note: if you are using a variety of mushrooms, each has a different cooking time so it may make sense to cook each type of mushroom separately or cut the denser mushrooms (like shittaki) thinner so it cooks in the same time as a more delicate mushroom (like oyster or beech).

Bok Choy & Asian Cabbages

Mon, 11 Nov 2024 02:33:13 GMT

Bok Choi & Asian Cabbages are slightly sweet, Escarole is a little more bitter, Kales & Chards have a slightly earthy flavor and are great with bacon; all of these leafy vegetables are absolutely delicious raw in salads, sauteed as a side vegetable with ginger, garlic, scallions & olive oil.

Bok Choi, Asian Cabbages, ...

I grow these in my garden all year long & simply cut and wash as needed. I garden organically so I'm especially careful to watch for small bugs on the leaves.

I generally slice the stem out and cut it very thinly, then tear or chiffonade the leaves depending how tender they are.

Prep Time: 20 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 heads Bok Choi, Cabbage, etc...fresh

3 oz. Olive oil

1 Tbsp. Ginger root, fresh; peeled, minced

3 cloves Garlic, peeled and sliced

2 ea Scallion, sliced thinly (optional)

1/2 tsp Soy Sauce

t.t. Black pepper

1/4 tsp Sesame Oil (optional)

tt. Sesame Seeds, toasted

How to cook Asian Cabbages, Bok Choi...

Step 1

Rinse the greens in cool water, tearing or cutting the leaves off at the core area. Place in a colander to get rid of some of the excess water. I like to separate the chopped up stems from the more delicate torn, chiffonade cut leaves.

Step 2

Optional: Blanch the bok choi or cabbage by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, only about 2 minutes. Strain

Step 3

Heat a saute pan, add the olive oil; add ginger, garlic, scallions to heat and soften the vegetables.

Add the blanched or raw bok choi or cabbages, heat until tender (about 4 minutes) stirring with a wooden spoon, add soy sauce and a splash of water. Heat for an additional minute and taste, adjust seasoning and serve.

I like to finish with toasted sesame seeds and sesame oil.

Seafood; Steamed Clams

Mon, 11 Nov 2024 02:33:08 GMT

There are many amazing recipes for Steamed Clams from regions all over the world.

I like adding aromatics and herbs such as garlic, ginger, shallots, hot peppers, parsley, oregano, thyme, etc... and usually use a small amount of dry white wine.

Razor clams are my favorite but I'm happy using the freshest clams from the region I'm at when preparing this recipe.

Steamed Clams

There are a few types of clams I use for this recipe... razor clams, the east coast 'piss clams' (Ipswich), cherrystones, etc...

This is great with toasted baguette slices or with linguini.

Prep Time: 20 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

24 ea. Clams

3 oz. Olive oil

3 cloves Garlic, peeled & sliced thinly

2 ea Shallots, peeled & thinly sliced

1 ea Chili pepper, sliced thinly

1/2 tsp Kosher Salt

t.t. Black pepper

1/4 Cup. White wine (could sub Sake, Clam juice etc...)

tt. Red pepper flakes

1/4 lb Butter, lightly salted-diced at room temperature

2 Tbsp. Italian Parsley, washed & chopped (could sub cilantro or thyme)

How to steam Clams

Step 1

Rinse the clams in cold water to get all of the sand off, if the clams are especially sandy, you might submerge in cold, salted water to purge (not too long or the clams could die-about 20 minutes)

Step 2

Heat the oil in a large pan, add the garlic, shallots and chili pepper; sweat briefly to develop flavor. (about 2 minutes)

Step 3

Add the clams, wine (liquid), seasoning and cover, shaking the pan occasionally to help the clams open. When the clams are fully open, add the butter and herbs, toss and serve.

note; you can serve with cooked linguini, toasted Italian bread or as is...

If you are cooking the 'piss' clams, simply steam with a little water (nothing else) and serve with the water on the side to dip the clams in to get the excess sand off-then dip in drawn butter and enjoy.

Seafood; Clams Casino

Mon, 11 Nov 2024 02:33:07 GMT

A classic! One of my earlier cooking jobs was at on a boat serving high end continental cuisine... old school. We made clams oreganata and clams casino. I was the pantry cook & opened a lot of fresh clams in those days!

Clams Casino

Baked clams are always best when the clams are opened freshly and filled.

Prep Time: 40 min

Cooking Time: 10 min

Yield: 4 portions

Ingredients

1/2 Cup Bacon, chopped (about 4-5 slices)

¼ cup Spanish Onion, chopped fine

1/2 cup Green, Red, Yellow Bell Peppers, chopped fine

1 clove Garlic, minced

1 Tbsp Parmesan cheese, grated

2 tsp. Italian Parsley, fresh (washed and chopped)

1 Tbsp. Butter,lightly salted

1/2 tsp Kosher Salt

t.t. Black pepper

tt. Red pepper flakes

16 ea Littleneck clams

1/2 Cup. Italian Breadcrumbs

How to prepare Clams Casino

Step 1

Heat the bacon in a hot pan to begin crisping, add the peppers, onions and garlic; cook until tender. There is plenty of fat in the bacon to cook the vegetables, no need to add oil. Place the butter into a bowl, add the warm bacon and vegetables over the butter and stir to melt the butter. Add grated cheese, chopped parsley, salt and peppers. Taste and adjust seasoning.

Step 2

While the casino filling is cooling, open 16 clams on the half shell, being careful to reserve the clam juice; cut the muscle so the clam meat comes out easily.

You can also open the clams by placing on a sheet tray and baking for 2 minutes until the clams begin to open. Don't cook the clams... just enough so they open a little-then using a clam knife, open them completely to stuff.

Step 3

Top each clam with a generous tbsp of filling and place onto a sheet tray. Sprinkle with breadcrumbs and place in preheated oven (350 F); bake until cooked, about 5 minutes. Enjoy!

note: some cooks chop the clams or use canned clams... it's much better to use the whole clam for this recipe! You'll see.

Seafood; Crab Strudel

Mon, 11 Nov 2024 02:33:05 GMT

I made this crab strudel for a fun, virtual cooking class Junnie & I did for the Research Chefs Association. I love the sweet crab and crunchy water chestnuts in the filling.

Crab Strudel

Strudels are one of my favorite hors d' oeuvres! I like strudel filled with seafood, mushrooms, vegetables etc.. and delicious condiments like pickled vegetables on the side.

Strudel can be cut into triangles, 'mini shaped' strudel or large strudel, sliced & served as an appetizer.

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

Filling

2 Tbsp Canola oil

3 Tbsp Shallots, peeled & minced

1 Tbsp. Garlic, minced

3 Tbsp Water Chestnuts, chopped fine

2 lbs Crabmeat, lump white-picked of shells

4 Tbsp. Cream Cheese

1/4 tsp Tarragon, fresh; chopped

1 tsp Kosher Salt

1/4 tsp Cayenne Pepper

1/4 lb Olive oil or Whole butter, melted

24 ea. Phyllo dough sheets

1 Cup Panko Breadcrumbs

How to Prepare the Strudel

Step 1

Heat the oil in a saute pan, add the shallots and garlic, cook until tender, about 4 minutes-cool.

Step 2

Place the ingredients for the filling into a bowl and blend evenly. Taste and adjust seasonings if necessary.

Step 3

Step 4

To prepare mini 'logs', cut the phyllo in half, the long way. Place 2 Tbsp of filling at the bottom and roll up, tightly to the top. Crimp the edges on the sides and brush with olive oil or melted butter-bake 350°F until golden brown. or to make triangles...

Place 6 spoonfuls of the filling on to the phyllo and cut the dough in to 4 long rows. Fold each row from bottom to top, as you would fold a flag-place onto a sheet pan (parchment optional)

Bake at 350°F until golden brown.

Note: these strudel can be rolled as one large strudel, in triangles or into small, mini strudels depending on how you cut the phyllo dough.

My Mom's Meatloaf & Salisbury Steak

Mon, 11 Nov 2024 02:33:04 GMT

Apparently eggs are a main source of protein in the Calabrian village where my mother's family was from so eggs were used in many recipes. When my mother made this meatloaf recipe the center had a row of hard boiled eggs & the yolks were always green (overcooked) providing a delicious, childhood memory for me. I cook my eggs a little less these days.

My Mom's Italian Meatloaf

Growing up, we primarily ate the cuisine of Calabria, a poor region of southern Italy... peasant food- but I remember everything being delicious.

Most meals had a typical, Italian style salad-for us that was iceberg lettuce with red wine vinegar & olive oil, tomatoes, red onions, olives, cucumbers.

We always had pasta, then lots of vegetables with the main course. I don't remember eating too many meat entrees but my mother's meatloaf is probably my absolute favorite.

Meatloaf

Prep Time: 30 min

Cooking Time: 40 min

Yield: 4 portions

Ingredients

3 oz. Olive oil

1/2 Cup. Spanish onion, chopped

3 cloves Garlic, peeled

1/2 tsp Kosher Salt

t.t. Black pepper

1/4 Cup. Breadcrumbs (I like Progresso Italian style)

2 ea Eggs

3 Tbsp. Tomato paste

2 lbs Meatloaf blend (ground beef, veal, pork)

1/4 Cup. Parmesan cheese, grated

3 ea Hard boiled, peeled (only simmered for 8 minutes)

How to Prepare Meatloaf

Step 1

Heat the olive oil in a pan, add the onions and garlic and cook until tender, about 4 minutes; cool.

I prefer a blend of ground beef, veal and pork for meatballs (shown on the left).

For meatballs, I like ground lamb or ground bison or ground turkey, each has a slightly different flavor and texture so I always cook a little meatball to taste so I can make adjustments before making the meatloaves.

Step 2

Put the ingredients (not the hard boiled eggs) into a mixing bowl, mix until incorporated. Take one spoonful & fry it in oil to taste. Add more seasoning if desired. Place the meatloaf mixture onto a sheetpan lined with parchment, forming a loaf. Make an indentation in the center, the long way to fit the hard boiled eggs into the middle of the meatloaf, place the eggs in the center in a row lengthwise (don't break the eggs), smooth the meatloaf mixture back over the eggs to form the loaf.

Step 3

Place the meatloaf into a preheated oven (350° F) and bake until internal temperature of 165° F. Take the meatloaf out and rest for 20 minutes before eating.

This recipe is great for Salsbury Steaks or individual, mini meatloaves. For Salsibury Steaks, I had additional onions

Salsa

Mon, 11 Nov 2024 02:33:04 GMT

There is a restaurant in Santa Fe, New Mexico called Cafe Pasquale. I was inspired to create salsa recipes after reading their wonderful cookbook. I had the chance to visit Cafe Pasquale with my son Ciro & we enjoyed an amazing meal of delicious, Southwest foods together.

Salsas

I love salsas! Especially homemade salsas with ripe tomatoes, avocado, chilies, etc... at restaurants, store bought, food trucks-I love them all!

I researched salsas & Mexican cuisine to innovate Pace Salsa and Garden Fresh salsa recipes when I was at Campbell's. In my research I learned about the Spanish influence on Mexican cuisine and developed a few salsa recipes with olive oil. The oil carries so much flavor and adds amazing mouthfeel. I make a few different salsa recipes-depending on the occasion. For instance, I don't use garlic for breakfast salsas; I like roasting tomatoes or adding a little chipotle in salsas for grilled meats etc...

Preparing Breakfast Salsa for Eggs

Prep Time: 20 min

Cooking Time: 40 min to marinate and develop flavor

Yield: 4 portions

Ingredients

2 Cups Ripe Tomatoes, chopped to about 1/4 inch

1 oz. Olive oil

2 Tbsp Lime juice, fresh

1/2 tsp Kosher Salt

t.t. Black pepper

1/4 Cup. Cilantro, w stems (washed) and chopped fine

tt. Red Onions, minced

(optional)

1 tsp Garlic, minced

1 tsp Chipotle

1 tsp Jalapenos

How to Prepare Breakfast Salsa

Step 1

Mix all of the ingredients together, place into a bowl & cover with plastic wrap-let marinate to develop flavors for an hour at room temperature or for several hours in the refrigerator.

Step 2

Optional: Add garlic, chipotle, jalapenos etc... for more savory eating occasions.

Ratatouilli

Sun, 03 Nov 2024 18:42:04 GMT

Chef Ehlmer challenged our class to prepare ratatouilli... with confidence!

put a rondeau on the fire, as the rondeau heated, peel/pare and dice 3 onions, 5 red bell peppers & 5 cloves of garlic-add olive oil to the rondeau and begin sweating the vegetables. (seasoning as you cooked) The point was to cook with passion and confidence! And Fast!

Then, in the time it took for the vegetables to soften & develop flavor, we had to wash, pare and dice 4 zucchini, add to the sweated vegetables… then add 2 diced eggplant and then 8 peeled & seeded tomatoes and finally basil...

I naively volunteered for the challenge & was able to accomplish my first ratatouille-got an A!

Ratatouille

When I was a young, CIA student studying International Cuisine, legendary chef Bruno Ehlmer challenged our class to make summer ratatouille. We were instructed that ratatouille is a delicious, healthy, Mediterranean, vegetable stew cooked in one pot. I'd never heard of ratatouille, I'd never heard of orzo, olla podrida, risotto...

This recipe is great as a vegetable side, with macaroni, in quiche and as a salad.

Prep Time: 2o min

Cooking Time: 20 min

Ingredients

Yield: 4 portions

Ingredients

2 oz. Olive oil

1 Cup Spanish onions, diced

1 Cup. Red bell peppers, diced

5 cloves Garlic, sliced

2 Cups. Zucchini, washed & diced

2 Cups. Eggplant, diced

1/2 Cup. Basil, rinsed, chiffonade

3 Cups. Plum tomatoes, concasse (peeled, deseeded, diced)

1/2 tsp Kosher Salt

t.t. Black pepper

How to make Ratatouilli

Step 1

Ratatouilli is a delicious, vegetable stew made popular in the movie of the same name. It's rustic but the vegetables must be fresh, ripe and cut evenly so that everything cooks together deliciously in one pan.

Sometimes the same ingredients are slice, overlapped and baked decoratively... it's delicious but not quite the same.

When the vegetables are softened, add the diced zucchini to the sweated vegetable and cook for about 3 or 4 minutes, then add the eggplant, continue cooking.

(seasoning as you cooked) and finally boil, shock and concasse 8 plum tomatoes, add.

Step 2

Finish with chiffonade of basil and seasoning. This recipe is great as, with poached eggs, in a quiche or the following day as a salad.

Seafood; Crab Cakes

Sun, 03 Nov 2024 18:42:03 GMT

Most chefs make thousands of crab cakes in their career and eventually settle on their own 'secret weapon' crab cake recipe.

I haven't experienced too many exceptional crab cakes at restaurants-most have fillers, cheap crab meat, too much breading etc... so I simply make my own!

Fish cakes prepared with bluefish; mint & basil pesto

Crab Cakes & Fish Cakes

I think of crab or fish cakes in 'garde manger' terms... an exceptional, main ingredient, small amount of binder, garnish & seasoning. I usually prepare delicate crab cakes so I make them small & easy to pan fry and flip AND I serve them immediately upon cooking! Life changing...

New Paragraph

Prep Time: 3o min

Cooking Time: 20 min

Ingredients

Yield: 4 portions

Ingredients

1 1/2 lb Crab meat, picked or (codfish, fluke, bluefish etc…)

1 ea Egg, cracked & whisked

5 Tbsp Mayonnaise

1 Tbsp Dijon mustard

1 Tbsp Old bay

1 tsp Kosher Salt

.5 tsp Cayenne Pepper

3 Tbsp Celery, washed, peeled & minced

3 Tbsp Scallion, sliced very thin (white section only)

4 Tbsp Ritz Crackers, ground fine

3 Tbsp Panko

2 Tbsp Bacon, crumbled and crisp (optional)

2 Tbsp Red bell pepper, minced (optional)

1 qt Canola oil for frying

How to make Crab Cakes

Step 1

Although it's simple to purchase a variety of different crabmeat products, cooking live crabs, cooling & picking the crabmeat produces a more delicious crab cake. I like baking the crabs to avoid extra moisture. If you prefer to use moist heat, simmer about 10 minutes in water w a bay leave and some peppercorns, then cool.

If making fish cakes, season & bake the seafood fillet until firm (145 °F about 8 minutes in 350 °F oven); cool and break or cut into a small dice. The fish in the picture is baked cod fillet.

Step 2

Place the egg into a bowl, add the mayonnaise, mustard and seasonings; whisk to blend. Add the celery, scallion, crab meat, Ritz crackers and panko into the bowl, blend with a rubber spatula.

Use an ice cream scoop to form one small ball and fry as a 'taster'; evaluate seasoning and/or panko based upon the flavor and texture. Some types of crab meat have excess liquid and it purges into the mixture after a few minutes so you may need to add more panko, depending on which crab meat you choose to cook with.

When the crab cake flavor and texture is the way you like, form the remaining filling into 8 or 9 balls, laying each onto a parchment paper, lined tray. Flatten (I use a cookie cutter ring to make the cakes evenly round).

Step 3

Heat oil in an 8 inch sauteuse (this is a saute pan but with straight sides-not sloped sides, used for pan frying) There should be about 1/8th inch of oil in the pan. Pan fry 3 or 4 cakes at a time so you have room to flip the cakes with a spatula-I jiggle the pan so the cakes get evenly light brown.

I tilt the pan so that the hot oil is at one end, then carefully flip the cakes on the side of the pan with no oil so I don't splash hot oil.

I like to serve with a spicy tartar sauce and cole slaw.

Grilling Flank Steak

Sun, 03 Nov 2024 18:42:01 GMT

A popular way to serve tougher cuts of grilled steak is to slice it thinly, against the grain after resting so it's much more convenient for the guest to enjoy their meal.

Flank Steak

There are many cuts of beef which are great for grilling. Several cuts of beef such as filet mignon, rib eye, NY steaks etc... are very tender but very expensive.

Beef cuts such as flank steak (also called London broil), skirt steak, hanger steak, flat iron steak ... are extremely flavorful, more affordable but require a little extra culinary finesse to produce a tender, delicious meal. Flank steak is probably the most popular. Flank steaks can be grilled, broiled or braised.

I generally marinate flank steak for about an hour without salt... and let the meat come to ambient temperature. I add salt just before I begin to grill.

Prep Time: 1 hour

Cooking Time: 20 min (grilling/ resting)

Yield: 4 portions

Ingredients

2 lbs. Flank steak

Marinade:

4 oz. Olive oil

1 Tbsp Black pepper

1 Tbsp Ginger root, fresh, peeled & minced (optional)

3 Tbsp Shallots, minced

1 Tbsp Garlic, chopped

2 Tbsp Green onions, sliced thinly

2 Tbsp Herbs, chopped (parsley or cilantro or rosemary)

tt Kosher Salt

Compound butter:

1 lb Butter, lightly salted, room temperature

1/2 tsp Kosher Salt

1/4 tsp Cracked Black Pepper

1 Tbsp Fresh Herbs, chopped (parsley or cilantro or rosemary)

How to prepare Grilled Flank Steak

Step 1

Place all of the marinade ingredients into a bowl and blend. Place the flank steak into a pan and cover with the marinade, invert so the meat is completely covered.

Let sit at ambient temperature (maybe 60-70 °F) for 20-60 minutes.

While the steak is marinating, prepare the compound butter by blending all of the ingredients together. Place into a bowl or roll into a log (in parchment or plastic wrap) and refrigerate.

Slice off a piece and place onto the steak after cooking to add flavor and moisture.

Step 2

Heat the grill to medium high; scrub the grill and then gently oil to avoid sticking. The coals should not be smoking or have flames when you grill the meat, you should grill on red hot coals. You can add dried herbs or small pieces of wood to create a smoke/grilled flavor if you like.

Step 3

Season the flank steak with salt and place onto the grill (tongs are great for this) in a hot area above the coals. Grill for 3 minutes and then carefully lift the meat and rotate to create cross hatch marks. Place back onto the grill and cook for 2 more minutes. Invert and repeat. Basically continue cooking to reach the desired temperature you enjoy for your meat.

Step 4

It's important to let the meat rest for a few minutes so the juices redistribute into the muscles.... I like to top the steak with seasoned butter (compound butter) to add some additional flavor and mouthfeel. Slice against the grain thinly and enjoy.

Broccoli & Broccolini

Sun, 03 Nov 2024 18:41:59 GMT

I've seen chefs doing a style of cooking which I'm very much against... I believe it's called a 'hard saute' and basically involves getting a cast iron pan piping hot and searing vegetables. The vegetables get too dark and bitter for my taste. There doesn't seem to be a lot of 'cooking with passion' in the hard saute!

worse yet, restaurants are often deep frying broccoli and serving it as roasted...

Cooking Broccoli

Broccoli is a popular, delcious & healthy vegetable which is great boiled, steamed, stir-fried, batter fried or sauteed.

It's important to cook broccoli quickly, at high heat to retain the beautiful, green color.

Also cooking broccoli completely to convert the 'horseradishy' starch taste to more delicious broccoli flavor.

Prep Time: 10 min

Cooking Time: 10 min

Yield: 4 portions

Ingredients

1 head Broccoli, fresh

2 oz. Olive oil

1/2 tsp Kosher Salt

t.t. Black pepper

How to cook Broccoli, Broccolini & roasted Broccoli

Step 1

Rinse the broccoli in cool water and then cut the florets to similar size so they all cook evenly. Slice about 1/2 inch from the stem and peel the stem, discarding the peels. Cut the stem pieces into slices about 1/2 inch thick.

For broccolini, trim about 1/2 inch from the bottom, then peel the stems or cut each at the point where the stem starts to have leaves, separate the stems from the florets/leaves. (stems take a little longer to cook)

Step 2

To boil the broccoli or broccolini, simply place into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, about 6-8 minutes... you'll notice the color is still bright green but the broccoli is tender and sweet (not bitter/spicy).

I always boil the bottom stems of the broccolini for about 2 minutes, then add the florets and leaves and cook for 2 additional minutes.

Strain and season with salt, pepper and olive oil/butter.

Step 3

To roast the broccoli, simply place into bowl and season with salt, pepper and olive oil. Place into a preheated, oiled pan and into the preheated oven. (about 350F) Roast until tender, about 8 minutes, you may want to gently toss the broccoli over so it browns evenly... you'll notice the color is still green but the broccoli is tender and sweet (not bitter/spicy).

Holiday Roast Turkey

Sun, 03 Nov 2024 18:40:00 GMT

One of my favorite, roast turkey experiences was observing a Peruvian man marinate a whole turkey with about 2 cups of crushed garlic in olive oil. Years later I tried this recipe and found it to be exceptional!

Roasted Turkey

To brine or not to brine... I remember sitting at the breakfast table at the CIA, listening to the annual Thanksgiving discussion of the Chef's favorite heritage turkeys or their favorite brining ingredients. No one talked about spatchcock cooking in those days.

Prep Time: 3o min

Cooking Time: 2 hours to roast and rest

Ingredients

Yield: 10 portions

16-20 lbs. Fresh Turkey

1 Cup. Olive oil or butter

1 lb. Mirepoix (carrot, celery, onion)

Bay leaf, rosemary, thyme

Salt & Pepper

How to prepare Roasted Turkey

Step 1

Remove the giblets and neck from the cavity of the turkey. Place one bay leaf, 1 sprig of rosemary and 1 sprig of thyme into the cavity of the turkey. Season the turkey with kosher salt and melted butter/olive oil.

Step 2

Place the turkey onto a rack or a bed of mirepoix, place into a preheated oven at 400° F and bake for 30 minutes to create a beautiful, golden brown skin. Reduce the heat to 350° F and continue cooking until the turkey reaches an internal temperature of 165° F (using a thermometer, measure the temperature at the thigh)-juices should run clear.

you can baste the turkey throughout the cooking process-cover loosely with foil if the turkey is getting too brown.

Step 3

Let the turkey rest, while you prepare the gravy.

Holiday Green Bean Casserole

Sun, 03 Nov 2024 18:39:58 GMT

When I first joined Campbell’s as Director of Global R&D, I had never actually heard of Green Bean Casserole. Like many chefs, I wasn’t accustomed to reaching for canned or frozen beans or cooking with condensed soup.

But after having the privilege of meeting Dorcas Reilly—the creator of the original recipe—and hearing her story of how the dish was developed, I became a genuine fan. Her goal was simple: create a convenient, delicious & affordable casserole using pantry staples.

My version takes a more culinary approach.
I like to use fresh green and wax beans, a homemade mushroom veloute, wild mushrooms, and plenty of crispy fried shallots on top. It’s absolutely delicious… and, admittedly, not the healthiest. But for the holidays, it’s worth every bite.

Green Bean Casserole

Cooking green beans properly can be more challenging than it seems. I start with an abundance of rapidly boiling, well-salted water to ensure the beans become tender while retaining their vibrant green color. The best technique is to taste periodically... especially when we're preparing one of the most iconic holiday dishes in America.

Green bean casserole has been a beloved staple on the Thanksgiving table since the 1950s. I always get a kick seeing shoppers at the grocery store loading up on cans of green beans, cream of mushroom soup, and crispy fried onions—it’s a clear sign that this dish has earned its place as a national favorite.

I think this green bean casserole recipe works well with peas, broccoli, cauliflower, carrots... it's a classic for a reason!

Prep Time: 3o min

Cooking Time: 30 min (grilling/ resting)

Ingredients

Yield: 10 portions

1 lb. Fresh green beans

.5 lb. Fresh wax beans (optional)

.5 lb. Shiitake mushrooms

.5 lb. Oyster mushrooms

3 oz. Butter

2 oz. AP Flour

1 1/2 Cups Chicken stock

1 oz Cepes, dried

1 Cup Heavy cream

1 Cup Shallots

1 Cup AP Flour to fry shallots

1 qt Olive oil to fry shallots

How to prepare Green Bean Casserole

Step 1 Cooking the beans

Boil the beans in salted, boiling water, when the beans are tender (about 6 minutes), shock in ice water and drain. Reserve. You can certainly enjoy the green beans now.

Step 2 Preparing the Mushroom Sauce

Melt the butter in a sauce pan, add the sliced shiitake and oyster mushrooms, lightly brown. Place the mushrooms into a small bowl & reserve.

Whisk the flour into the butter you cooked the mushrooms in to create a blonde roux.

Slowly add the cold chicken stock, whisking to a smooth sauce. Add the mushroom stems and dried cepes, simmer & reduce by half.

Add the cream, simmer for 3 minutes.

Season to taste, fold the mushrooms, blanched beans and mushroom sauce together, transfer to a casserole dish. Bake the casserole for 20 minutes at 300 °F.

Step 3 Crispy Fried Shallots

Place the sliced shallot rings into cold water, strain and shake off the water, then dredge in the AP flour. Shake the flour off and fry in hot olive oil until golden brown and crispy. (about 3 minutes) Strain and top the green bean casserole with fried shallots and enjoy.

Thanksgiving Holiday Mashed Potatoes

Sun, 03 Nov 2024 18:39:57 GMT

Mashed Potatoes

This is a simple, delicious recipe with very few ingredients. I prefer starchy potatoes such as russet or yukon gold for mashed potatoes. I think red potatoes are great for salads-I'm not a fan of 'smashed potatoes' as I find the red skins to be bitter.

Prep Time: 10 min

Cooking Time: 30 min

Ingredients

5 ea. Idaho potatoes

1/4 lb Butter, softened

3-4 tbsp Milk/ Heavy cream, warm

t.t. Kosher Salt & Black pepper

1/4 tsp Nutmeg

How to prepare Mashed Potatoes

Step 1

Peel the potatoes, cut into 2 inch chunks; place into salted, room temperature water and bring to a simmer, cook until tender and strain. To test if the potatoes are cooked, I use a fork to poke and see if the potatoes split.

Dry in the pot or oven to remove all moisture.

I generally add 1/2 tsp salt to a quart of cooking water.

Step 2

Rice or mash the potatoes while hot, add softened butter so that the butter melts into the potatoes, season with salt, pepper and nutmeg and gently fold to incorporate.

Add hot milk or cream and adjust seasoning.

Some people prefer white pepper but I'm a fan of the black pepper for this recipe.

Note: at this time I sometimes add roasted parsnips (pictured), cheese, sour cream, roasted garlic, crispy bacon, chives... depends on the meal.

Corn Bread

Sun, 03 Nov 2024 18:39:54 GMT

Holiday Corn Bread

The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes.

Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.

Prep Time: 15 min

Cooking Time: 30 min

Ingredients

Yield: 10 portions

½ Cup. All purpose Flour

1 Cup Yellow Cornmeal

1/4 Cup Sugar

3/4 Cup Corn flour

2 Tbsp Baking powder

3/4 tsp Salt

2 Cups Milk

1/4 lb Butter, melted

1 ea Eggs, whisked

How to bake Corn Bread

Step 1

Mix the dry ingredients together, stir with a fork to blend evenly.

Step 2

Step 3

Pour the batter into a buttered, preheated cast iron mold, muffin or brownie pan; bake at 370°F until lightly browned. Cool & serve warm with rich, creamy butter

Thanksgiving Holiday Sweet Potatoes

Sun, 03 Nov 2024 18:39:53 GMT

Sweet potatoes and yams come in a variety of shapes and colors. People love to use sweet potatoes as a side dish, in soups and even in delicious desserts. They are very healthy, loaded with antioxidants and many are naturally sweet so no extra ingredients are necessary.

Sweet Potato Puree

This is a wonderful recipe I developed while preparing for the CMC exam. It's great to serve with duck, goose or poultry and can be piped into shapes with a pastry bag or molded for beautiful presentations. The brown butter & reduced poached pear juice are especially delicious.

I serve this for Thanksgiving every year... it's a family favorite.

Prep Time: 45 min

Cooking Time: 40 min

Ingredients

Yield: 10 portions

6 ea. Sweet potatoes, skin on, washed well

3 ea. Pears, peeled and diced

1 pt. Apple cider

2 Tbsp Honey

4 oz Butter, browned

1/4 tsp. Chinese Five Spice

1 Tbsp. Cognac

t.t. Salt & Pepper

How to prepare Sweet Potato Puree

Step 1

Simmer the diced pears in cider until tender, cool and strain; reduce the cider to 1/2 cup & reserve.

Step 2

While the pears are cooking, wash the sweet potatoes, prick each one with a paring knife (about 20 times around the potato) so the potatoes don't explode in the oven!

Bake the sweet potatoes until tender, peel and discard the skin. (I love to eat the skins with a little melted butter).

Pass the sweet potato through a sieve, fold in the remaining ingredients and taste, adjust seasoning to your test.

Place the sweet potato puree into a casserole and heat in the oven. Can be made a day ahead.

If you prefer, simply split the baked, sweet potato and enjoy as is or with butter melted on top. It's also great to simply peel the sweet potatoes, simmer in water until tender and drain. I like to sprinkle some Chinese Five Spice on for flavor-the Japanese yams are exceptionally sweet.

New Title

Ballotine of Duck

Sun, 03 Nov 2024 18:39:50 GMT

This is probably the most advanced recipe in my blog, it's one of my favorites because I made it during the Charcuterie portion of the CMC exam.

Ballotine of Duck

Preparing ballotines is a challenging garde manger technique. It requires a mastery in fabrication, forcemeat preparation, seasoning, garnishing and stock preparation (if poaching a galantine) as well as sanitation.

Cold, Cold, Cold!

This recipe is an advanced preparation; it's challenging & takes practice, & it is a lot of fun.

I actually prepared this during the charcuterie day during the CMC exam. I prepared two-one wrapped in cheesecloth and poached in duck stock & a second wrapped in plastic wrap. When I sliced the ballotine to serve to the evaluators the next day, I served the one in cheesecloth (much of the flavor had infused into the poaching liquid)-I earned an 80; when the evaluators left I sliced & tasted a piece wrapped in plastic & it was exceptional. I had been too intimidated to offer them a second taste from the better ballotine!

The exam is so incredibly physiological...

Prep Time: 3 hours

Cooking Time: 5 hours

Ingredients

Yield: 10 portions

1 ea Whole duck (3 lb Long Island w gizzards)

8 oz Duck leg & thigh meat, cleaned & diced from the whole duck

2 oz Pork fatback, cubed

2 oz Pork butt, cubed

1/8 tsp. TCM, (optional)

2 tsp. Salt

2 Tbsp Herbs, chopped (parsely, chives, tarragon)

1 tsp Poultry seasoning/Pate spice

1 Tbsp Salt

1 tsp Black pepper

1/2 oz Butter

3 Tbsp Onions, minced

1 clove Garlic, minced

3 oz Sherry wine

1 each Egg

2 oz Heavy cream

1 tsp Duck glace (made by simmering stock)

Garnish:

3 oz Smoked ham/smoked tongue, small dice

3 oz Truffle peelings

3 oz CA Bakers Fruit Medley/ dried apricots, quartered & plumped in white wine or brandy

3 oz Pistachio Nuts, blanched & peeled; chopped

Duck liver, heart and stomach may be poached, cooled and diced-added to garnish

How to prepare the duck ballotine

Step 1 Fabricating the duck

Slice down the back of the duck with a boning knife, peel the skin from the duck on both sides until you reach the wings and legs. Don't tear/cut the skin.

Cut off the tip of the wing and leg-reserve for stock. Pull the skin over the wings and over the thigh/leg carefully to avoid tearing the skin. Continue over the breast until the entire skin is removed. Place onto a tray over plastic wrap, place into the freezer to firm the fat on the skin.

Sweat onion and garlic in butter, deglaze with sherry and cool.

Carefully cut off the breasts, take off the tenders, leg and thigh meat; place in a bowl with fat back, pork butt, seasonings-keep cold to grind for forcemeat.

Flatten the breast to about 1/8th inch thick (as even as possible). Season and marinate for several hours in the refrigerator.

Roast the duck bones, then place the browned bones into 2 qts chicken stock with roasted mirepoix and sachet d' eptices; simmer for 3 hours, being careful to skim fat and impurities.

Strain, reduce to a glace (about 1/2 cup) and cool.

Step 2 Preparing the forcemeat

Add cooled sweated shallots and garlic to the diced meats. Grind the marinated meat into a cold bowl, add the egg and cream over ice and incorporate completely. I like this dried, fruit blend called ‘CA Bakers Fruit Medley'. I macerate the fruit in brandy for about 2 hours before adding to the duck and pork forcemeat.Mix well and fold in garnish. Poach a sample and adjust seasoning and consistency.

Step 3 Assembling the ballotine

Place the skin on a sheet of plastic wrap.

Lay the marinated, flattened duck breast onto plastic wrap and then unwrap the forcemeat log piped earlier and lay that in the center of the duck breast. Wrap the duck breast around the forcemeat, overlap so there is at least an inch overlap. Unwrap and place the duck breast wrapped forcemeat onto the skin, wrap the skin around the breast.

The duck skin shrinks!

Wrap the final product in cheesecloth (no plastic) and poach in the duck stock at 150 °F until cooked. I cook duck ballotine to 140 °F since I will cook it again to get the beautiful browned skin. Cool the ballotine, unwrap and wipe off all of the gelatine and moisture, then tie and brown on a rack in the oven at 350 °F until golden brown.

Slice to serve.

Seafood; Miso Cured Salmon Fillet

Sun, 03 Nov 2024 18:39:48 GMT

I taught garde manager for many years at the CIA and this is one of my favorite recipes from class. I actually developed this recipe with one of my students, inspired by a recipe he had learned on his externship.

Miso Cured Salmon Fillet

Prep Time: 3o min

Cooking Time: 2 days to cure

Ingredients

1 ea Salmon fillet

2 lbs Kosher salt

1 lb Sugar

2 lb Brown miso paste

2 Tbsp Ginger root, minced

4 Tbsp Onion powder

4 cups Green onion, sliced thinly

1 Tbsp Garlic powder

1 cup Cilantro, fresh, chopped fine

How to prepare Miso Cured Salmon

Step 1

Mix all of the curing ingredients together in a bowl.

Step 2

Cure in the refrigerator for 3 days, inverting daily.

Step 3

Seafood; Salmon Fillet en Croute

Sun, 03 Nov 2024 17:59:26 GMT

While practicing for the CMC exam, I remember reading about a candidate who developed delicious flavor for her seafood terrine by simmering fresh herbs in heavy cream. I practiced this technique repeatedly & learned this technique for when I prepare mousseline forcemeat.

Salmon Fillet en Croute/ Salmon Terrine

This is an advanced recipe I practiced repeatedly with CMC Stephen Giunta during our years of preparation for the CMC exam. I love that it replicates the shape of a salmon fillet. I’ve made similar terrines with chicken, lobster, scallops etc. for many dinners and events -always a crowd pleaser. And I always simmer fresh herbs in the heavy cream for the delicious, delicate flavor!

This photo is a smoked trout fillet wrapped around the same salmon mousseline. This plate won a gold metal in Erfurt, Germany for the Culinary Olympics. I was a member of the CIA Olympic team.

Prep Time: 6o min

Cooking Time: 30 min

Ingredients

Salmon Mousseline Forcemeat

1 lb. Salmon, cleaned

3 ea Shallots, peeled & minced

2 Tbsp Butter, unsalted

2 slice White bread, no crusts, cubed

8 tbsp. Heavy cream

1 Tbsp Fresh herbs (dill, tarragon, parsley, basil)

1 tbsp Kosher salt

¼ tsp Cayenne pepper

1 tsp Paprika

¼ tsp Nutmeg

1 ea Egg yolk

1 1/2 ea Egg whites

To prepare the Forcemeat

Step 1 Making the mousseline forcemeat

Sweat the shallots and diced bread in butter, add cream and fresh herbs and simmer until it is ‘roux-like’ in texture. Cool completely and grind with the salmon, place into a cold bowl and add the seasonings. Fold in a small amount of egg at a time so the eggs incorporate evently (over ice). Add cream slowly to incorporate, then poach a quenelle to evaluate for seasoning and flavor. Seafood is sometimes different in texture so the cream usually fluctuates by an ounce or so…

Step 2 Wrapping the salmon fillet

I carefully lay rinsed, dried spinach leaves overlapping between two sheets of plastic wrap; roll firmly until the spinach becomes one, flat sheet. You may blanch the spinach if you like but it’s not necessary.

Carefully wrap the spinach around the salmon fillet. I like to get the salmon fillet very cold and I always season the salmon with salt and pepper, the salt helps to make the flesh a little firmer.

Step 3 Rolling the mousseline forcemeat

Spread the salmon forcemeat onto a sheet of plastic wrap (about 1/8th inch thick), cover with a second sheet of plastic wrap. I actually place chop sticks (one on the left side and one on the right side of the wrapped salmon forcemeat) as a guide to roll over the forcemeat until it is evenly flat. Then I unwrap the top sheets of plastic and lay the spinach wrapped salmon fillet gently onto the forcemeat.

Step 4 Assembly and cooking

U sing a palette knife, gently spread the forcemeat so it completely covers the spinach wrapped salmon fillet. Wrap the fillet in plastic and seal on both ends with string. I place the wrapped salmon terrine onto a sheet of acrylic with the side the skin was on, down so the natural shape of the salmon fillet remains.

It’s fine to poach on top of the stove or in the oven (in a water bath) at 250° F until the internal final temperature reaches 145° F.

I find the terrine slices better the next day. Enjoy!

Slicing and presenting

The salmon terrine can be sliced thinly and overlapped or in a thicker slice which can stand up. Since this salmon terrine is assembled to replicate the actual shape of salmon fillet, I chose to serve one, thicker slice.

I like an emulsion style sauce made with pasteurized egg yolks, mustard, vinegar and oil. This sauce has diced pickles, lemon zest, fresh dill and pepper.

Salmon is delicate and pairs well with asparagus, cucumbers and tomatoes, dressed simply with lemon juice and salad oil.

Summer Tomato Salad

Sun, 03 Nov 2024 16:28:14 GMT

Summer vegetables deserve a simple hand... it's really about celebrating the vegetables when they are ripe and delicious!

This salad recipe came together using a variety of vegetables at peak ripeness from my garden, with assorted heirloom tomatoes providing both visual appeal and exceptional flavor. I season them sparingly—kosher salt, freshly cracked black pepper, a drizzle of extra-virgin olive oil, and a splash of red wine vinegar—nothing more is needed. Red onion, fresh basil, and a touch of hot pepper add depth, while freshly baked garlic croutons give the salad substance.

The difference between a warm, ripe New Jersey tomato picked from the garden and one eaten out of season is impossible to ignore. In fact, I’ve never understood how chefs can serve Caprese salads or add tomatoes to sandwiches year-round using those dull, flavorless alternatives. When tomatoes are truly in season, they need no disguise—and when they aren’t, they simply don’t belong on the plate.

.

Summer Tomato Salad

Tomatoes come in a wide range of varieties, each suited to different culinary uses. Cherry and grape tomatoes are prized for their sweetness and thin skins, making them ideal for salads and quick cooking. (also great to snack on when gardening!)

Roma, San Marzano and other plum tomatoes have lower moisture and higher flesh content, which makes them well suited for sauces and roasting. These are still very delicious eaten uncooked.

Heirloom varieties offer exceptional flavor and visual diversity, often with higher acidity or sweetness depending on the cultivar, while beefsteak tomatoes are valued for their size and juiciness in slicing applications.

From a nutritional standpoint, tomatoes are rich in vitamin C, potassium, folate, and vitamin A. They are best known for their high lycopene content, a powerful antioxidant associated with heart health and reduced risk of certain chronic diseases.

Ripening tomatoes in a closed box with an apple-

it works great for salads!

Prep Time: 2o min to assemble and 20 minutes to marinate

Cooking Time: 10 min for the croutons

Yield: 4 portions

Ingredients

1.5 lbs. Heirloom tomatoes, ripe and assorted shapes & colors

Dressing:

2 oz. Red wine vinegar

6 oz. Olive oil

1/2 tsp Kosher Salt

t.t. Black pepper

1 Tbsp Dijon mustard

3 oz. Red onions, sliced thinly

2 oz. Chili peppers, sliced thinly

2 oz. Basil, chiffonade

1 Cup. Baked garlic croutons

How to make Summer Heirloom Tomato Salad

Step 1

Wash and dry the tomatoes, decore and cut into small chunks so that all of the different tomato varieties are similar in size. Season with salt and pepper and all to develop flavor for 15 minutes.

Step 2

Whisk all of the ingredients in the dressing together in a stainless steel bowl.

Step 3

Mix the tomatoes with the dressing, add the garlic croutons and toss.

Sauteed Wild Mushrooms

Sun, 03 Nov 2024 16:28:07 GMT

Sautéed Mushrooms

Mushrooms have incredible flavor & are especially delicious grilled, roasted or sautéed. I like adding shallots, garlic and fresh herbs such as tarragon, sage or Italian parsley. This mushroom recipe is perfect for omelettes, pasta, risotto or with seafood, chicken, steak...

There are many different types of mushrooms available, each has a unique flavor and shape. I'm a fan of white or black oyster mushrooms & beech mushrooms, these get nicely browned and have a delicious aroma & flavor.

Prep Time: 2o min

Cooking Time: 10 min

Yield: 4 portions

Ingredients

2 lbs. Mushrooms, wiped of soil & stem removed

4 oz. Olive oil

1/2 tsp Kosher Salt

t.t. Black pepper

1 Tbsp Garlic, minced

3 Tbsp Shallots, minced

6 oz. Fresh herbs (Italian parsley, tarragon, sage, etc)

How to Sauté Mushrooms

Step 1

Step 2

Step 3

Add the shallots, garlic and heat for another minute or so, add the herbs and taste-adjust seasoning.

Green Vegetable; Broccoli rabe (Rapini)

Sun, 03 Nov 2024 16:27:59 GMT

My mother cooked broccoli rabe with olive oil, lot's of garlic & chicken broth until the stems were very tender & the color was 'khaki' green... we dipped Italian bread into the delicious garlicky broth; my mother often made broccoli rabe sandwiches for my school lunch- garlicy, kind of soggy and so delicious!

Broccoli Rabe (Rapini)

Some people consider rapini to be bitter, especially when undercooked. It's totally a comfort food for me, especially with garlic and olive oil!

Some of the local, Philly restaurants serve amazing sandwiches of roasted pork or veal with broccoli rabe, garlic and melted cheese-amazing!

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

3 heads Broccoli rabe, fresh

3 oz. Olive oil

3 cloves Garlic, peeled

1/2 tsp Kosher Salt

t.t. Black pepper

1 Cup. Chicken broth

tt. Red pepper flakes

How to cook Broccoli Rabe

Step 1

Rinse the broccoli rabe in cool water and then cut the florets to about 3 inch long pieces. Slice about 1/4 inch from the stem and discard the ends; peel the stem, discarding the peels. If the stems are very thick, split in half the long way. Cut the stem pieces into slices about 1 inch thick.

Step 2

Optional: Blanch the broccoli rabe by simply placing it into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil until tender, about 3 minutes... you'll notice the color is still bright green but the broccoli rabe is tender and sweet (not bitter/spicy).

Step 3

Heat a saute pan, add the olive oil to heat. When the oil is hot, add the blanched or raw broccoli rabe and garlic and heat until bright green (about 4 minutes) stirring with a wooden spoon, add the salt & pepper and then the chicken broth. Add the red pepper flakes and simmer until the broccoli rabe is tender (about 5 additional minutes) serve.

Green Vegetables; Asparagus

Sun, 03 Nov 2024 16:27:07 GMT

Each spring, I look forward to seeing colorful tulips, crocuses and hyacinths in my garden, and the first spears of asparagus pushing up through the soil in. I’ve had an asparagus bed for over 15 years now, and it continues to produce the most delicious, juicy asparagus I’ve ever tasted.

I love to slice the asparagus for salads and omelettes or grill them with lamb but my favorite asparagus recipe is fritters! I prepare a simple batter. add fresh herbs from the garden and shaved Italian cheese-then simply prepare like small pancakes. Fantastic with Prosecco or Cava!

Green Asparagus

I love cooking with the seasons-Summer tomatoes and corn, Autumn apples and pumpkins and strawberries and asparagus in the spring.

Asparagus are a vailable in a range of sizes—from thin, pencil-like spears to larger, fat and juicy stalks—and in green, white, and even purple varieties, asparagus offers versatility both in flavor, color and technique.

From a culinary standpoint, the preparation defines the result. Roasting or grilling asparagus concentrates flavor and enhances natural sweetness. Steaming or boiling asparagus give a delicious, juicy flavor which is great with a vinaigrette or Hollandaise sauce.

Asparagus adapts well to a range of applications: shaved raw in salads, gently steamed, sautéed, or incorporated into composed dishes like omelets, fritters, or even pizzas. I especially like serving asparagus with seafood!

Asparagus is also highly nutritious—naturally low in calories and rich in fiber, folate, and vitamins A, C, and K—making it as beneficial as it is flavorful.

Grilled Asparagus

Prep Time: 10 min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

20 ea. Asparagus, fresh

Kosher Salt for boiling

2 qts Water, boiling

1/2 tsp Kosher Salt

t.t. Black pepper

How to cook Asparagus

Step 1

Rinse the asparagus in cool water, snap near the bottom to see where the tender part of the aparagus is. Then cut the harder, bottom inch or so where the asparagus snapped and reserve for fritters or compost.

If the asparagus are thick, peel the stems.

If I'm boiling the asparagus, I tie them gently into a 'bundle' like the photo below.

Step 2

Optional: Blanch the asparagus (bottom section) by simply placing the bundle of tied asparagus into a pot of boiling, salted water. The water should have enough salt so it has a 'sea water' saltiness to the taste. Boil the stems section until tender, about 3 minutes.

Step 3

Plunge the blanched asparagus into a larger pot of boiling salted, water and cook the entire aspargus. The blanched bottom cooks in about the same time as the raw top so it's evenly cooked.

It seems like a lot of work to have two pots of water but the results are amazing!

Cook for about 4 minutes, strain and enjoy as is, with melted butter or Hollandaise Sauce.

You can also plunge the cooked asparagus in ice water and serve cold as a salad.

Homemade Manicotti

Sun, 03 Nov 2024 16:27:04 GMT

Homemade manicotti is extravagant, special and delicious. The ricotta filling is very light so it's a perfect appetizer for holidays. We grew up enjoying homemade manicotti for Easter & Christmas Eve feasts.

Holiday Baked Manicotti

Preparing homemade manicotti isn't too hard but it certainly is a lot of work. I usually prepare the tomato sauce and crepes a day ahead so they have time to cool and it's easier for assembly time.

I believe there are very good, frozen manicotti & stuffed shells available in the market but this homemade recipe simply beats them all! When cooking for your family, adding that extra love makes all of the difference.

Prep Time: 6o min

Cooking Time: 30 min

Yield: 4 portions

Ingredients

3 Cups Tomato sauce

3 lbs Ricotta cheese

1/2 tsp Kosher Salt

t.t. Black pepper

1/4 tsp Nutmeg

3 ea Eggs, cracked & whisked

1 lb Mozzarella cheese, shredded (1/2 for filling & 1/2 for topping)

1/2 Cup Parmesan cheese, grated (1/2 for filling & 1/2 for topping)

Step 1

Blend the ricotta, spices, eggs & cheeses together in a bowl.

Lay the crepes onto a clean working surface and place 2 Tbsp of the cheese mixture into each crepe.

Step 3

Roll tightly.

Step 4

Ladle tomato sauce to cover the bottom of a sheet pan; place the stuffed crepes onto the sauce and top each with additional sauce. Sprinkle shredded mozzarella and grated parmesan cheese on top and bake at 350F until heated through-about 15 minutes. Serve immediately.

Grilling Steak

Sun, 03 Nov 2024 16:26:58 GMT

Grilling Steak

Steaks are generally very tender; strip loin, ribeye and filet mignon steaks are generally grilled in a similar fashion. I especially like ribeye because of the bone-great to nibble on!

I prefer to purchase a large steak for four people, it provides more time to develop a delicious crust on the outside and provides the opportunity to have rare, mid rare to medium slices in one, larger steak. I generally marinate strip loin, ribeye or filet mignon steaks for about thirty minutes without salt... and let the meat come to ambient temperature. I prefer fresh herbs, shallots, garlic, pepper and oil to marinate. I like to add a little compound butter onto the steak while it rests to add moisture and flavor. Ribeye has a good amount of fat so it's important to avoid flare ups which give a terrible flavor to the steak.

Prep Time: 2o min

Cooking Time: 20 min (grilling/ resting)

Yield: 4 portions

Ingredients

2 lbs. NY Strip, Ribeye steak, Filet Mignon...

Marinade:

4 oz. Olive oil

1 Tbsp Black pepper

3 Tbsp Shallots, minced

1 Tbsp Garlic, chopped

2 Tbsp Herbs, chopped rosemary

tt Kosher Salt

How to prepare Grilled Steak

Step 1

Place all of the marinade ingredients into a bowl and blend. Place the steak into a pan and cover with the marinade, invert so the meat is completely covered.

Step 2

Step 3

Season the steak with salt and place onto the grill (tongs are great for this) in a hot area above the coals. Grill for 6-8 minutes and then carefully lift the meat and invert, place back onto the grill and cook for 6 more minutes. Basically continue cooking to reach the desired temperature you enjoy for your meat. Be careful to avoid flames flaring up from the rendering fat.

I love grilling steaks on a cast iron hibachi over fruit wood from my garden. Never grill over flames, let the fire burn down a bit so the steaks don't taste acrid!

Step 4

It's important to let the meat rest for a few minutes so the juices redistribute into the muscles.... top the steak with seasoned butter (compound butter) to add some additional flavor and mouthfeel.

After the steak has rested for a few minutes, slice along the bone to remove, then slice the steak thinly and enjoy.

Seafood Seared Tuna Steak

Sun, 03 Nov 2024 16:26:56 GMT

A quick marinate or spice rub protects the delicate flesh and provides great flavor.

Searing is my preferred cooking method, providing a nice, flavorful crust with a juicy, med rare center! Grilling will work well with this recipe also.

Tuna Steak with Fruit Salsa

Tuna is a very lean fish & if overcooked becomes quite dry! It's often enjoyed med rare, rare & even raw these days! A nice fresh or preserved fruit sauce is delicious with tuna steaks.

I prepare tuna & most seafood 'a la minute'... at the very last minute before serving so it doesn't get overcooked or dry. I prefer a steak but cubes/kabobs will work fine for this recipe.

Prep Time: 2o min

Cooking Time: 20 min (grilling/ resting)

Yield: 4 portions

Ingredients

4 ea. Tuna steaks

Seasoning:

6 oz. Olive oil

1 Tbsp Black pepper

1/2 tsp Ginger powder

2 Tbsp Lemon or lime juice, freshly squeezed

tt Kosher Salt

Salsa:

3 Tbsp Cilantro, rough chopped

2 Tsp. Red chili pepper, chopped

1 Cup Mango, peeled & diced

1 Cup Pineapple, peeled & diced

2 tsp Lime juice, freshly squeezed

tt Kosher salt

How to prepare Grilled Flank Steak

Step 1

Mix the salsa ingredients together and allow to macerate, developing flavor for about an hour. Taste and adjust the seasoning.

Blend all of the seasoning ingredients into a bowl and blend. Place the tuna steaks into a pan and cover with the seasoning; blend & invert so the tuna is completely covered.

Step 2

Heat a cast iron grill pan to medium high; scrub the grill pan and then gently oil to avoid sticking.

Place the tuna steaks onto the grill pan and sear about 3 minutes; Invert and continue cooking to reach the desired temperature you enjoy for your meat. 2-3 minutes should provide a delicious, med rare tuna steak.

Step 3

Serve the tuna steaks with salsa.

Seafood; Seared Skate Wings

Sun, 03 Nov 2024 16:26:53 GMT

I first learned about skate at the beginning of my career at Le Cirque in NYC. We received skate wings weekly & it was my responsibility to clean the wings, then gently poach & cool them in court bouillon.

Cooking Skate Wings

I've always found it challenging to peel or slice the skin off of skate wings.

I enjoy sautéed, 'peeled' skate wings with brown or black butter & capers very much.

I still prepare skate wings in this fashion, but my new, preferred method is a simple curry marinade for an hour, then searing the wings on a cast iron grate with a small amount of oil. I get the curry nice and brown, the skin splits and it's very easy to see when the flesh is cooked through.

This is so much easier than cleaning the wings raw or poaching and provides a nice, flavorful crust & moist, juicy flesh. It's super easy to scrape the skin and meat using a fork or spoon.

Prep Time: 3o min

Cooking Time: 30 min (grilling/ resting)

Yield: 4 portions

Ingredients

4 ea. Skate wings

Seasoning:

6 oz. Olive oil

1 Tbsp Black pepper

1/2 tsp Ginger powder

1/2 Cup Curry powder

tt Kosher Salt

lemons & hot sauce

How to prepare Seared Skate Wings

Step 1

Mix the curry spices and oil together and coat the skate wings well. Let marinate for 30 minutes at room temperature.

Step 2

Heat a cast iron grill pan to medium high; scrub the grill pan and then gently oil to avoid sticking.

Step 3

Place the skate wings onto the grill pan and sear about 6-8 minutes; Invert and continue cooking to reach the desired temperature you enjoy. You'll see the skin splitting and the flesh on the sides to determine doneness-or use a thermometer and cook to 150F.

Step 4

Serve the skate with fresh lemon and hot sauce.

Risotto with Wild Mushrooms

Tue, 22 Oct 2024 19:13:54 GMT

Growing up, I never heard of risotto or rice dishes. We ate macaroni & pasta.

I learned to prepare risotto at the CIA when I became an instructor & have been a huge fan ever since.

Risotto
My two favorite ways to prepare risotto are with chicken broth & saffron or mushrooms & truffles. I always prepare extra so I can make risotto cakes the following day.

Risotto is actually the style of preparation, like steamed rice or rice pilaf. Arborio or Carnaroli are my prefered short grain rices when preparing risotto. Nowadays there are many different types of risotto preparations. Chefs use grains such as barley & farrow and even cauliflower to create risotto style dishes. Risotto has very few ingredients so each should be of the highest quality. I prepare a delicious chicken broth and then infuse it with mushrooms or saffron etc.. depending on what I'm making.

Prep Time: 2o min

Cooking Time: 18 min

Yield: 4 portions

Ingredients

2 oz. Olive oil

1 Tbsp Garlic, minced

4 Tbsp Spanish Onion, minced

1 Cup. Arborio Rice

2 Tbsp White Wine dry, optional

t.t. Kosher Salt & Crushed Black pepper

3 Cups Chicken Broth

t.t. Truffle Salt, (optional)

t.t. Romano cheese, grated (optional)

How to Prepare Risotto

Step 1

Heat olive oil in a sautée pan, when hot add the garlic and onions, lightly cook until translucent;. do not brown... add the rice and toast it (parch it) to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper and add the white wine.

Step 2

Add the hot chicken broth in 3 stages, stirring with a wooden spoon until all of the broth has been absorbed by the rice. When the broth is all used, turn off the risotto and let it sit for a few minutes. Check for texture and seasoning. The rice should have a slight bite and flow 'like a wave'or risotto all'onda in Italian, but hold shape slightly.

Step 3

Sauté the garnish (example: an assortment of mushrooms in hot olive oil, seasoning with salt and pepper.)

Spoon the risotto into a bowl and top with the garnish.

Note: you can add cheese or garnish like cooked mushrooms, asparagus etc... and serve

Stuffed Baked Potatoes

Wed, 16 Oct 2024 01:21:55 GMT

A client asked me to develop a variety of twice baked potatoes recipes for a new restaurant concept. It was incredibly fun preparing different recipes with fillings like pancetta, broccoli, mushrooms, assorted cheeses and herbs...

I liked crispy bacon with gorgonzola the best!

Baked Stuffed Potatoes

It’s challenging to enjoy a really delicious, twice baked potato unless you cook it yourself! It’s such a simple recipe but I've rarely found them to be very good at restaurants... making this recipe at home is spectacular!

Prep Time: 3o min

Cooking Time: 60 min

Yield: 4 portions

Ingredients

4 ea Idaho potatoes

¼ tsp Nutmeg, optional

1 tsp Salt

¼ tsp Black Pepper

2 ea Egg yolks

4 Tbsp Bacon, crispy and crumbled, optional

4 oz Cheese, (I like gorgonzola or gruyere)

How to prepare the Baked Stuffed Potatoes

Step 1

Carefully scrub the potatoes to get rid of any dirt etc.. then prick the potato skin with a sharp paring knife or fork. (about every inch to avoid the potato splitting/bursting).

Step 2

Place the potatoes onto a sheet pan and bake at 350F until tender to the touch (about 1 hour). Let cool (some people place on a bed of salt or drizzle oil onto the potato before baking-I don’t find either necessary). Do not wrap in foil!

Step 3

Slice the potatoes in half, being careful not tk tear the sing. Place each potato half skin side down and scoop out the cooked potato with a spoon. Place into a bowl and season with nutmeg, salt & pepper, add the bacon. Add the egg yolks and fluff/mash together. I like to keep it rustic and a little chunky-you can mash finer but don’t overwork the potato, it will get ‘gummy’.

Step 4

Place an ounce of cheese into each potato half, cover the cheese with the mashed potato filling.

Step 5

Place into the oven at 350F and bake until nicely browned and hot.

Warm Potato Salad

Wed, 16 Oct 2024 01:21:53 GMT

I enjoy traditional potato salad with Kewpie or Duke's mayonnaise but fell in love with this delicious warm, potato salad recipe while practicing for the Master Chef exam. It's a warm potato salad with a vinaigrette-great with russet, all purpose or fingerling potatoes.

Warm Potato Salad

On International Cuisine Day of the CMC exam, a chef is challenged to prepare a German style menu (10 portions)

Split Pea soup with croutons

Wiener Schnitzel with warm potato salad & a bibb lettuce salad with lemon vinaigrette

-it's quite challenging! I practiced the meal as often as possible & now like to prepare this potato salad recipe with fingerling potatoes; but you have to eat it when it's freshly made, no refrigeration...absolutely amazing!

I don't have a large property to grow fruits & vegetables but I always find room to grow some various potatoes. It seems like a miracle to dig into the soil & find beautiful potatoes.

I always make sure to make a special potato recipe with my harvested potatoes. (like this one)

Prep Time: 2o min

Cooking Time: 20 min

Yield: 4 portions

Ingredients

2 lbs. Fingerling potatoes

Dressing:

1 tsp. Sugar

2 oz. Champagne vinegar

2 oz. Olive oil

1/2 tsp Kosher Salt

t.t. Black pepper

1 Tbsp Dijon mustard

3 oz. Shallots, minced

6 oz. Chicken stock, hot

2 oz. Green onions, sliced thinly

How to make Warm Potato Salad

Step 1

Scrub the fingerling potatoes in cool water to get rid of any soil or green spots. Place the potatoes into a pot of ambient water and bring to the simmer. Simmer until the potatoes are tender, strain. While still hot, peel the skins from the potatoes and slice thinly. I wear a double pair of gloves since the potatoes are very hot!

Step 2

While the potatoes are cooking, mix sugar, vinegar, oil, mustard, seasonings and shallots with the hot stock-this gently cooks the shallots. Whisk together and taste-adjust as needed; slice the potatoes into the warm dressing.

Step 3

Allow the warm potato salad to set for about an hour at room temperature, covered with plastic to macerate. The potatoes will soak in the delicious dressing. Top with sliced, green onions before serving.

note; do not refrigerate!

tom-griffiths

Beyond Sweet Basil: An Herb with History, Health, and Global Range

Beyond Sweet Basil: An Herb with History, Health, and Global Range ﻿

A Lesson in Stress and Flavor

A Brief Global History

Nutritional and Functional Value

Holy basil (Tulsi) is particularly valued in Ayurvedic practice as an adaptogen, supporting stress response, immunity, and metabolic balance.

Final Thought

Few ingredients are as familiar—and as misunderstood—as basil.

Basil Is Not Just “Sweet Basil”

Dessert; Italian Wheat Pie

Italian Easter Wheat Pie- (Pastiera Napoletana)

Cooking Time: 60 min

How to Prepare Easter Wheat Pie

Step 1

Step 2

Step 3

Roast Leg of Lamb

Roast Leg of Lamb, pommes b oulangère

Meatloaf

Cooking Time: 90 min (depending on the size of the leg of lamb)

How to Prepare Roast Leg of Lamb

Step 1

Step 2

Step 3

Potatoes Boulangère

Potatoes Boulangère

Cooking Time: 60 min (depends if being roasted with meat, poultry or alone)

6 portions

How to prepare Potatoes Boulangère

Step 1

Holiday Au Graten Potatoes

Au Gratin Potatoes

This remains one of my go-to preparations—simple, indulgent, and based on technique. I favor high-starch potatoes such as russet or Yukon Gold, which help the layers bind naturally, creating that signature cohesive texture without unnecessary additions.

Cooking Time: 60 min

6 portions ﻿

How to prepare Au Gratin Potatoes

Step 1

My favorite Brownies

The Best Brownies

Cooking Time: 25 min

How to Prepare Brownies

Step 1

Step 2

Step 3

Curing Salmon fillet

I taught garde manager for many years at the CIA and this is one of my favorite recipes from class. I actually developed this recipe with one of my students, inspired by a recipe he had learned on his externship.

Cooking Time: 2 days to cure

Ingredients

How to prepare Miso Cured Salmon

Step 1

Step 2

Step 3

Dessert; Irish Soda Breadd

Irish Soda Bread

Cooking Time: 30 min

How to Prepare Irish Soda Bread

Step 1

Step 2

Authentic Guacamole, Hospitality, and the Responsibility of Feeding People

At TWG Consulting LLC, we help organizations bring great ideas to life—from the kitchen to the consumer. If you’re innovating delicious, new recipes or wish to improve your formulas and want advisory support, I would welcome the conversation.

Beginners recipe: Vegetable Stock

Vegetable Stock

Vegetable Stock (basic European style)

How to Prepare Vegetable Stock

Step 1

Step 2

Step 3

Step 3

Beginners recipe: Breakfast Burritos

When food is made with love, even the most straightforward breakfast is memorable.

Burritos for Beginners

Breakfast Burritos

Assembly Time: 15 min

How to Prepare Burritos ﻿

Step 1

Step 2

Step 3

Step 4

Beginners recipe: Stuffed Peppers

Beyond Sweet Basil: An Herb with History, Health, and Global Range

6 portions

How to Prepare Burritos

Stuffed Peppers

When food is made with love, even the most straightforward breakfast is memorable.