by Chef Todd | Apr 25, 2011 | cooking basics
If you’re writing a menu for brunch, don’t forget Shirred Eggs. They’re extremely simple, can be made well in advance, and make a great table presentation. People love foods in individual serving dishes. In my many years of Catering, I’ve seen the trends come and go,...
by Chef Todd | Apr 20, 2011 | cooking basics
…stem that is. Fresh asparagus is a beautiful thing to behold. This nutritious vegetable gives great eye-appeal, is highly nutritious, and choosing the freshest ingredients is the best way to cook fresh. But, asparagus that winds up in the garbage can is not pleasing...
by Chef Todd | Apr 14, 2011 | cooking basics
It would make sense that the healthiest foods are the ones that are closest to harvest, those that are allowed to receive the most nutrients from growing in the soil. Nutrients dissipate quickly from stored vegetables. The further from harvest, or if not allowed to...
by Chef Todd | Mar 17, 2011 | cooking basics
You don’t need a written recipe to achieve great low carb cooking from home. One basic cooking method and the ingredients YOU desire are all it takes. Earlier this week, I showed you a low carb chicken recipe using sauté method. Today’s inspiration will follow the...
by Chef Todd | Feb 9, 2011 | cooking basics
Cooking with spices was the number one request for information that came from the overwhelming response to my “Your Food Questions Answered” blog. This is an aspect of cooking that frustrates many people. The questions I received all highlighted a confusion over which...
by Chef Todd | Dec 23, 2010 | cooking basics
Cake mixing techniques are always more important than cake baking temperatures. I demonstrated this in an earlier blog by using a butter cake recipe to demonstrate the creaming method. This method combines butter and sugar to trap air, then uses egg yolks to form an...
