Some chefs have those “hanging out in the kitchen” moments with a grandparent or a mother. I did not. The style of food I grew up with was a budgeted one. The house bank account was structured that X amount of money went here or there, and that was that. So, when it came time for a purchase at the grocery …
As I write this, today is my last day of cooking in 2016. Soon after I type these words, I am off to the store to pick out flowers and some last-minute items to prepare a four-course meal for members of the Grand Forks Country Club. While many others will be celebrating the old and thinking of what needs to change …
I am not a big dessert guy. I rarely order them when I go out to dine, and putting a nice cake together isn’t a bug I get too often. Baking in general has never been my strong suit. I blame that only on myself. I have never spent as much time working on it as I do perfecting other …
I love old school technique in cookery. We as humans have come a long way from fire. Imagine the lessons learned along the way. Those lessons that later have become techniques — or rules — in cookery. Why are the rules of a proper sauté important to follow? Hot pan, little oil/fat, ingredients cut very fine for fast finishing. You simply cannot …
“When the stars make you drool just like pasta fazool, that’s amore.” I heard this Dean Martin lyric a little differently one day while preparing for a day at work. I asked myself “What is this dish he croons over?” After a little research, I stumbled upon a few recipes. My first reaction was not one of positive impression. My …
Manchamantel is one of the many types of Mole sauces. (France has Mother sauces, Mexico has Moles!) This sauce is one of my favorites because it’s neither too spicy nor too sweet. It really has a great balance of flavor that perks up all of your taste buds. Before we get started, here is a little background. A Mole sauce …
I am happy with the warmth of the sunshine that has caressed me lately. It reminds me that once again, gardening season is just around the corner. I am very excited to put my shovel into the earth, plant seeds, and let Mother Nature take care of the rest, with little help from me. The world below us is an …
Boeuf bourguignon is one of my favorite dishes in the world. This French stew was the first recipe (pilot) on the cooking show, “The French Chef,” starring the great Julia Child. Julia was incredibly informative as she explained the procedures of each recipe. The show, which was partly done in black and white, didn’t bring justice to the beautiful color …