Twiced Baked Goat Cheese Souffle

Souffles seem to be shrouded in mystery and admonishments; “Don’t walk near the oven while baking”, “Speak in hushed whispers, if at all”, “Never, ever, open the oven door while baking!”, and so on.  The following recipe and technique will help you call ‘bullshit’ on those ideas, and allow you to continue blaring your Kings [...]

Striped Bass with Beet Green Ravioli and Citrus Beurre Blanc

This post is a beast.  There’s a lot of information to chew on, but why not?    That’s how much I love you.  We’ll look at three major components, and break them into digestible literary servings.  Part one; the ravioli.  And away we go! Beet greens are sometimes discarded in the kitchen.  However, if you [...]

Cooking Notes and Vocabulary (Gnocchi)

I’ve been waiting to make these little treats for the last two days.  Actually, I’ve been looking all over San Francisco for a gnocchi paddle.  Two days, five wasted hours, and an indulgent trip to Kamei Restaurant Supply; still no paddle.  But, a new pasta roller, shinny martini shaker, bread knife, and crazy grooved rice [...]

Cooking Vocabulary and Notes (Whipped Potatoes)

Our second chapter in the series that follows my last coaching session.  Mashed (or whipped) potatoes are filled with emotion.  It seems like every family gathering has someone who is ‘responsible’ for the potatoes.  And that person, having assumed the ‘responsibility’, becomes very serious about the business of potatoes.  Zealous even.  The method, recipe, specific [...]

Cooking Vocabulary and Notes (Pan Roasted Filet of Beef)

I spent some time with a great client a few nights ago, and we worked on his steak cooking skills.  First, a trip to the market, followed by seasoning a cast iron skillet, leading us into a pan seared steak.  We also put together a mushroom sauce and some whipped potatoes.  As he concisely stated, [...]