Hot pork puns, Hot pork buns

I could go full hog on this post and turn a sows ear into a purse but I am too busy bringing home the bacon to feast on the trough of puns available to me.  Just the mention of pork belly makes most women recoil with fear as they visualize themselves in their summer bikinis. 

Putting some Chang Shui in my cooking and other strange Kombu-nations

I recently borrowed this book from work and have been enjoying it completely.  First of all it is a very fun read. I especially like the part where he talks about how he came up with the name of his restaurant “It is no accident that Momofuku sounds like motherfucker” he states.

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 [...]

You say tomato, I say tomatillo

This spring I decided to plant a tomatillo plant.  The last time I tried this it failed miserably (pre-automatic sprinkler system).  This year I have a bumper crop.  I decided to make some Mexican Salsa Verde.  I was introduced to making Salsa Verde by my dishwasher when I was working at Culinary School of the [...]

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 [...]

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 [...]

Don’t Ha ve a Gao, it’s just the inspiration for the March Deep Plate entry

Terrible puns aside,  I have been wanting to make these little shrimp Dim Sum treasures for over 6 years now.  Chinese New Year issuing the year of the Tiger seems an appropriate time.  Ha Gao are made from a wheat starch dough and can sometimes be cut with tapioca flour. One of my must stops [...]

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. [...]

Soupe au Pistou

Being at home non stop changes my whole routine, but shouldn’t limit what I can do in the kitchen.  My kitchen at home is well equipped and I can still make a lot of nice food without the vast easy availability of food at my former workplace.  I will continue to submit entries to the [...]

Salade Niçoise

For the last 180° Dining event I featured a remake of the classic Salade Niçoise.  I then featured it on FOX 31 TV to promote our “Ten ingredients in Ten minutes” challenge that we are doing in tandem with The Food TV Network to commemorate our schools Ten Year Anniversary.  Finally, I  took advantage of [...]