Be a Home Superstar Chef (Part 8 – Garlic)

Garlic may seem ubiquitous and ordinary, after all it seems to be a staple in the cuisine of almost every culture, but knowing more about it can really elevate your cooking to new heights. On the other hand, mistreatment of this wondrous knob of deliciousness can ruin an otherwise fantastic dish. If you are serious about cooking great food, then garlic needs to be one of your best friends.

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Leftover Wine Bottles on the Counter? Recycle; Reduce!

Our counters were cluttered. We had accumulated a number of bottles half-filled with wine that we either didn’t drink because we didn’t care for them, or we had wine left over from an event where there were too many wines to consume in one evening. So, what do you do with all that wine? Make a wine reduction! It’s pretty simple but takes a bit of time and attention, but here’s how you do it.

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Be a Home Superstar Chef (Part 7 – Pork Chops)

This is part 7 of our on-going Home Superstar Chef series. The previous posts in this series were Part 1 – Good Pans, Part 2 – Shallots, Part 3 – Pine Nuts, Part 4 – Knives, and Part 5 – High Heat Cooking, Part 6 – Restaurant Supply Houses. This entry will deal with pork chops. I am sure many of you are thinking, “Pork chops? Really? Pork chops will make me a superstar in […]

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Be a Home Superstar Chef (Part 6 – Restaurant Supply Houses)

This is part 6 of our on-going Home Superstar Chef series. The previous posts in this series were Part 1 – Good Pans, Part 2 – Shallots, Part 3 – Pine Nuts,  Part 4 – Knives, and Part 5 – High Heat Cooking. This one will focus on restaurant supply houses and while it will be shorter than most of the posts in this series, it may be one of the most helpful. While I […]

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Be a Home Superstar Chef (Part 5 – High Heat)

This is part 5 of an open-ended and ongoing series of posts. In case you missed them, the previous posts were Part 1 – Good Pans, Part 2 – Shallots, Part 3 – Pine Nuts, and Part 4 – Knives. One thing that a lot of home chefs are afraid of is very high heat. I would venture to guess that just about every person that has ever tried their hand at cooking has decided […]

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Be a Home Superstar Chef (Part 4 – Knives)

In part one of this series we examined the importance of good pans. Parts two and three discussed shallots and pine nuts respectively. Today in part four we talk about the importance of good knives. Like with pans, purchasing a good knife is an investment, and a fairly significant one to boot. I mainly use only 4 knives for everything, plus one specialty blade (an ultra-sharp salmon knife). A serrated knife for bread and a […]

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Be a Home Superstar Chef (Part 3 – Pine Nuts)

It may seem strange that edible seeds found inside of pine cones are something that could elevate your cooking ability, but pine nuts are versatile and bring a lot to the table. The delicious taste of a toasted pine nut enhances both sweet and savory dishes. To me, the flavor of toasted pine nuts is reminiscent of a sugar cone for ice cream. While they can be eaten raw, they don’t have much flavor until […]

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Be a Superstar Home Chef (Part 1 – Intro)

This is the first in a series of articles geared toward helping you take your home cooking to a higher level. This series will focus on individual ingredients, techniques, and styles that can take good food and make it great. I will mix these articles in along with the type of articles and posts that usually make up this blog. There will also be another new series beginning soon, as my wife is working on […]

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Lasagna from Hell

I would like to apologize for not posting anything yesterday. My intentions were good, but apparently the road to hell is paved with homemade pasta. Lots of homemade pasta, as it turns out. Last week my youngest son turned 13. This momentous occasion was prologued earlier in the week by me asking, quite innocently, what he would like for his birthday dinner. Now Jacob, if nothing else, is a consistent child. This question has always […]

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