by Chef Todd | Nov 18, 2010 | Cooking Classes, Members Only
My mission over the past few years is to reveal the deep chef secrets that professionals use to easily create meals using any ingredients. This idea has become the basis of all my instruction on the internet. Sometimes, I feel like the one magician that gives away all...
by Chef Todd | Nov 17, 2010 | Cooking Classes
Gravlax Roses can make a simple and attractive holiday appetizer from dry-cured salmon. Whether you cure the salmon yourself, or just purchase it, my simple procedure can be the focus of a fancy appetizer selection that only you know was quite simple. To me, the...
by Chef Todd | Nov 15, 2010 | Cooking Classes
My Grandmother used cornstarch to make turkey gravy. My Mother inherited this procedure of dissolving cornstarch in water to thicken the drippings. Well, this generational laziness stops here! If your family is like mine, your elders will be sliding the roasting pan...
by Chef Todd | Nov 11, 2010 | Cooking Classes
When you cook green beans this holiday season, will you open a can of condensed soup and let the beans bake for hours? Most people do. Baking vegetables over a long period of time reduces their nutrient value. Plus, if you are trying to have a stress-free holiday...
by Chef Todd | Nov 10, 2010 | Cooking Classes
Christmas dinner ideas come easy. Turkey, Ham, or Beef with potatoes and vegetables. However, how you START your meal can be a more perplexing problem. There are infinite choices of holiday appetizers to choose from. How do you find the right recipe? You don’t FIND...
by Chef Todd | Nov 4, 2010 | Cooking Classes, Members Only
There are just too many ways to make potatoes to not explore a few of them. I’m trying to motivate you this year to abandon the basic mashed potatoes and try something new. Cocotte Potatoes are one of the most unique ways to leave traditional potato dishes behind....