Leafing through the Modernist Cuisine Collection

I’m hardly the first person to write about receiving the Modernist Cuisine Cookbook Collection and I am sure all of you that have been coveting this collection have already heard all the stats about the book (lbs. of ink, 2,438 pages etc.).

Using my new CVap oven

The past two months have been crazy at the Kitchen Table.  In December we set new records for class sales and gift cards.  January has brought tons of eager cooks and wine enthusiasts to our Table.  All this has meant the time I wanted to spend experimenting with the CVap oven I won during the [...]

2011 Starchefs – International Chefs Congress – Day 3

This morning we were able to catch up on sleep as I wasn’t expected to be at the Congress until 12:30pm.  We took the opportunity to head down to ground zero. 

But if you try sometime….you’ll find….you don’t need to knead

So I have been curious about the no knead bread craze for awhile but it wasn’t until I read this blog post that I was motivated to try Jim Lahey’s famous NYT recipe. I’m definitely a convert.  This is the easiest dough I have ever worked with and can literally be made in about 10 [...]

Red hot tamale

If there is one project I have been fairly consistent about, it is the monthly entry for Deep Plate blog.  The above picture I sneaked in after teaching a class on Vegetarian cuisine, Flavors of the Southwest: Tamales.  It is the Deep Plate entry for August. Some of you that know me well might be [...]

Zevro Gravity

I was approached by Mike at Open Sky about getting free samples of products from a company called Zevro.   So I signed up for the samples and they sent me three Vacuum storage containers and a magnetic spice rack. The containers rock.  Four clips to insure that the lid does not come off and [...]

Why do you do what you do?

This is a very inspiring presentation on why some ventures are successful and others are not.  Should cause reflection on why you do what you do or why you are not doing what you should be doing.

Putting it all out on the table

The first day at a new job is always interesting.  What to expect?  What to discover?  New people to meet and get to know. After a fairly long courtship and multiple interviews I have been hired as the General Manager for a small recreational cooking school, kitchen supply store and European style espresso bar called [...]

Cooking for the week or how to survive the recession

After my last couple of posts which found me amidst the beautiful people of SOBE who appear to be gliding through this recession carefree, concerned only with their next beautification surgery or whether to choose an Iphone over a blackberry; it seems a bit deflating to write a post about how to cook cheaply for [...]

Making Dulce de Leche in a pressure cooker

When I went to Uruguay last year I ate at the Bouza vineyard and they serve me a flan with two quenelles of dulce de leche.   I’ve read it is not hard or long to make in a pressure cooker.   So I am giving it a shot and will give you my play by play. [...]