Category Archives: Miscellaneous

Red Ace Beets : Infatuated with a Crimson Root

Red Ace Beets : Infatuated with a Crimson Root

It is too often that perception and preconceived ickiness stop people from truly understanding the beauty and full capacity of an ingredient. The Beet, in my opinion, is at the forefront of this dastardly sin. There are lovers and there are haters; It is the haters who are my motivators. The argument, “It tastes likeContinue Reading

Winter Forage: Chaga – Inonotus obliquus

Winter Forage: Chaga – Inonotus obliquus

I was first introduced to “Chaga” at the St. Paul Farmer’s Market, in Lowertown, many years ago on a trip to the cities. A gentleman with a table full of small 2 oz plastic portion cups which were also filling a trashcan next to him (not that it makes a huge difference, but it didContinue Reading

Winter Work: Corzetti Stampae

Winter Work: Corzetti Stampae

Story Time! I first came across this noodle many years ago, while working with an old Italian man that had palms the size of saute pans. His name was Raphael, his hands knew nothing more than how to make dollars. He was an “Old World” chef, turned owner with a heavy influence on his kitchen.Continue Reading

Beef Tongue: Surprise Yourself

Beef Tongue: Surprise Yourself

Shortly after, and well into my ventures into Headcheese; I was left with the realization of how tantalizing the utilization of the tongue of a creature could truly be. In the head cheese, I found that throughout the loaf there was an accentuated richness and succulence in the portions with a high abundance of theContinue Reading

Chicken Stock: Back to the Basics

Chicken Stock: Back to the Basics

It is quite an interesting episode, the interactions between a person who is raised in a kitchen and a person who is not. Everything from their character, their heart, their presence, their look, their stature, their “jargon”, it is all so very distinctive. They are a different breed, those who flood the culinary institutes andContinue Reading

Maple Syrup: The Precarious Production

Maple Syrup: The Precarious Production

It took five minutes of tuning into a Wisconsin Public Access channel to peak my interest. A change of season influences many dynamics in how we conduct our lives while living in junction with a truly uncontrollable world. I walked away from my television confused as to why the price of my locally sourced MapleContinue Reading

Fabrication 101: Boning a Lamb Leg

Fabrication 101: Boning a Lamb Leg

Fabrications of the beast, an absolute must for any line cook in a halfway decent kitchen… set yourself apart! Today, given the swing of seasons and the Rebirth of Spring, we are going to prep a Lamb Leg.  Lamb: Defined by it’s infancy,  a lamb is identified as any sheep under a year of age.Continue Reading

Table Scraps: Oxtail Consommé

Table Scraps: Oxtail Consommé

Much to be said about an Oxtail… A beautiful appendage mimicking what I recognize to be a linked chain; The Tail of a somewhat “praised” bovine has been used traditionally around the world for centuries. The tapered piece of flesh is known characteristically as a tough, fatty, gelatinous cut full of flavor and destined toContinue Reading

Corned Beef & Cabbage : Happy St. Patty’s Day!

Corned Beef & Cabbage : Happy St. Patty’s Day!

Growing up gypsy, there are often customs and traditions observed by a family that, as children raised under such circumstances, simply make sense without hesitation. As long as I can remember, I have been fed black-eyed peas and collard greens on new years eve, I have made an effort to consume fish throughout lent… regardlessContinue Reading

Somewhere over the Rainbow… Trout!

Somewhere over the Rainbow… Trout!

Snow covers the rolling pastures lining an un-shoveled back road as icicles invade the trim of an old farmhouse… Winter is an increasingly difficult time for any chef… To cook under the restraints of a ruthless, often barren season calls for a cook to showcase his talents and creativity in different ways. This time, thisContinue Reading