Here is a loaf without refrigeration processing. Instead its focus is on a simpler methodology. Forget about all those things they teach you in baking school such autolyse, folds, and retarding. This loaf is styled on old school mixing with no smoke-and-mirrors. It...
I have always loved green vegetables, like Gai-lan, a type of Chinese broccoli found in Asian food markets. It works wonderfully in scrumptious preparations steamed or stir fried. Whereas spinach also a native of Asia goes simply in a dish like Goma Ae, a...
Each year the private club where I am chef holds their "Spring Fling." It's a great excuse for a colorful spread. This year's was 15 hours over a simple spread. Honestly, more often the crowd here is about drinking, not eating. Regardless, here's...
It's time for my kitchen's annual spring Spring Fling. This year we'll feature pizza. Previously, I have focused on sourdough pizza crusts. This time I am trying a poolish-based cannoto style dough. It makes for a shortens the window, cutting out minutes...
Pot au feu is a French classic peasant dish that's wonderful for winter. Or for early spring. It consists of secondary cuts of beef and cartilaginous marrow bones. You slow cook them with carrots, leeks, onion and spices. To perfect it, avoid...
