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Almost Pasta Primavera Yield: 6 servings 3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk; 1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese; 1 c Zucchini; small sliced 1 tb Parmesan cheese; 1 c Mushrooms; fresh sliced 1/2 ts Imitation butter...
Cooking with a Crock Pot.Cooking with a Crock Pot.
Crock pot cooking has a glorious past! In grandma’s day the crock pot was called the slow cooker. She would load it up with roast beef and potatoes, or chicken and vegetables, and let it simmer all day long, filling...
crockpot tips - crockpot buying tipsCrockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean! Cheapest is not always best- spend a few extra dollars on a good one! Some...
Use Spices To Cook Like A Connoisseur On A Paupers Budget!
Don't have the money to make delectable dishes? Or just don't know the secrets of flavoring with spicesand herbs, and making food stretch? The former is never right no matter what your income is. If you have the money to buy...
Chef Phil's Brief Introduction to Cooking
Hi there, this is Phil and I'd like to give you an overview
which should assist you in your future cooking endeavors.
1. Recipes Are Merely Translations...
This means simply, that through many vehicles of conception,
what prevails consistant is the method of preparation and
application.
2. If You Enjoy Cooking - COOK! If You Do Not - DON'T!
3. History & Origins are the pretext to any successful idea, but
necessity is the driving force, and this holds true for the
culinary field.
4. An old culinaryism is that the number of ridges in a chef's
togue (hat) was representative of how many ways he knew how to
prepare chicken. Also, the chef's unofficial credo is, "turning
chicken-shit into chicken salad".
All poultry aside, remember this; with less, you can do more. If
you apply that strategy, you're well on your way to
understanding...
5. K.I.S.S. - Keep It Simple Stupid is as important to food as
it is to
anything else. The French called it "Mise en place", I
call it a simple matter of organizing.
Each week, I will be taking you on a culinary filed trip. We
will blend the things you already know with culinary industry
standards that you may not know. Through this broad view of an
industry that I believe is the world's second oldest profession,
we will cut a swath of understanding that hopefully will give
you a better idea of how some chef's think.
One of goals will be to help you be a better chef and be
creative with your food ideas. So,let's get a head count and
everybody on the bus.
Eat Well, Be Well, Have Fun!
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for http://www.cigar-review.com
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