The first time I ever had panna cotta, I fell in love. While reminiscent of custard (think crème brûlée), panna cotta is thickened with gelatin rather than eggs, which allows the flavor of the other ingredients to really come through. … Continue reading
Working as a personal chef can be awfully lonely. I typically cook at home in my own kitchen with the anesthetizing voice of Ira Glass in the background, but this week I am cooking at the home of my longtime … Continue reading
Braising is, in my opinion, the most rewarding of all cooking techniques. It provides a large quantity of tasty, tender meat for relatively little effort, which can be used to serve a large group or divided and frozen to provide … Continue reading
I find that it can be difficult to get enough fish in my diet. Since fish is typically best purchased and prepared on the same day, it can be incredibly disappointing to arrive at the seafood counter and see fish … Continue reading
Holy Moses I love a beet salad. Beets are wonderfully sweet and pair well with both vinegar and cheese, two of my favorite things. There are also many other ingredients that work wonderfully with beets, and a I think a … Continue reading
I embarked on my first Morel Mushroom hunting expedition today, but had no luck. Every time I thought I had found the world’s most habitable mushroom environment (creekside, slight slope, dead log, winking squirrel), my leaf-poking stick turned up nothing … Continue reading
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