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 [...]

Tuscan Tomato and Bread Soup

I’ve just recently accepted a client who wants me to make one soup per week for him.  For the whole year.  This offering is a great start for our relationship.  It’s easy to make, it utilizes some items your might have kicking around anyway, and it only gets better as the week progresses.  When I [...]

Thomas Keller’s Newest Book

Hey there -   If you read this blog even a little, you know I’m a fan of technique over recipes; ratios over complications.  If that sounds like something you might like to delve into, check out this new book.  The Ad Hoc at Home cook book has just recently been released, and it’s delicious.  Like [...]

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 [...]