Posted in Field Trips, Tasting on May 28th, 2007 9 Comments »
Dining at a Chef’s Table
Only in NYC would you pay more to sit in the kitchen of a restaurant! Eating at the Chef’s table means the Chef selects your entire meal usually consisting of many small courses. The chef composes the menu the morning of your dinner based on the freshest ingredients available.
Dining at Chef [...]
Posted in Recipes on May 20th, 2007 6 Comments »
Chef Silvia shares her different take on the classic appetizer of fresh mozzarella, tomatoes and basil. The mozzarella is coated with a mixture of pine nuts and breadcrumbs, then sautéed until golden brown on both sides, and the inside just begins to melt. Served over sliced tomatoes, arugula and drizzled with extra virgin olive oil.
Pine [...]
Posted in Articles on May 15th, 2007 25 Comments »
In case you missed this terrific NYTimes article by Mark Bittiman, we wanted to bring it to you because it should not be missed. It’s titled. “A No-Frills Kitchen Still Cooks”. Everyone always wants to know what is needed to stock a kitchen properly – this article gives the answers!
He gives a simple list [...]
Posted in Articles on May 14th, 2007 1,093 Comments »
“When sauteing any hard firm vegetables such as asparagus or broccoli, steam or roast first to soften them. If you tried to saute them without parcooking first, by the time they were soft enough to eat, the outside would be burnt. Futhermore, par-cooking-dense vegetables will allow you to saute them with softer vegetables such as [...]
Posted in Chef's Q & A, Recipes on May 13th, 2007 20 Comments »
name: Dorothy
email: XXX
state: Tenn.
message: I am looking for a recipe to make Peanut Sauce with peanut buttter. No one knows what I am talking about. Help. Thanks. Dorothy O.
_______________________________________________
Hi Dorothy,
Funny you should ask. I just recently experimented with making a peanut sauce and used it over warm (instead of cold) noodles. It’s easy and [...]
Posted in Food Finds, Tasting on May 10th, 2007 13 Comments »
We tested a few of the baking mixes from “Goodbaker Gourmet”. Finally, a mix that has ingredients that are even better than most homemade baked goods! These mixes are actually healthy & taste wonderful. Made with unrefined grains(100% wholegrain) & sweetners & 100% organic. They mix up in a minute, only needing a bit of [...]
Posted in Chef's Q & A on May 6th, 2007 9 Comments »
name: DF
state: Hawaii
question: Aloha Chef,
I purchased some 90% lean ground beef to make mini burgers, but later found out that it may be too lean and the burgers may turn out dry. How can I make the beef as moist and juicy as possiible?
Hi D,
Great question. There’s much you can [...]
Posted in Chef's Q & A on May 1st, 2007 8 Comments »
Food411’s resident chef, Silvia Bianco, is ready, willing and very able to answer all of your cooking and food questions – fire away! “Ask Silvia” is located on the Food411 homepage. Here is a recent example of a question & answer that we sure will be helpful to others.
name: Scott
state: illinois
question: I was wondering [...]
