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Archives for August 2012

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Chef Steve Waxman

by TT August 31st, 2012| Chef Interviews
Our final chef interview from Pennsylvania features Chef Steve Waxman of Trax Restaurant & Café in Ambler.  Not only does this chef procure ingredients from local farms, he also has a garden on the restaurant property.  This garden provides vegetables and herbs for the restaurant and has received the "Community Greening Award" from the Pennsylvania Horticultural Society.

Another unique feature for Trax is that it is located in an old train station.  Serving dinner Tuesday through Saturday nights, this restaurant is sure to amaze its diners with its fresh ingredients, charming atmosphere, and excellent dishes.

TT:  What are you growing
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Measuring Accurately

by Elizabeth Skipper August 30th, 2012| Techniques, Tools, and Tips
If you're a somewhat unsure or new cook, following a recipe accurately for any dish is wise. New students get out the tools and begin to painstakingly measure each ¼ teaspoon. Often when I see how they're measuring, I have to stop them then and there. There are wet and dry measures, and they're not interchangeable.

Because we Americans have the quaint and inaccurate custom of measuring by volume, rather than by weight, it's important to know the difference. Liquid ingredients should be measured in something like the classic clear glass Pyrex cup, which is marked in ¼, ⅓, ½,
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Chef John Brandt-Lee

by TT August 29th, 2012| Chef Interviews
When I begin searches for chefs and restaurants for article series, such as this seasonal produce series, I never know what sort of response I will receive nor where the restaurants will be located.  I was pleased with the great response that I received for this query and with the diversity of locations.  From West Coast to East and many stops in between, I have found fabulous restaurants and chefs that are utilizing locally harvested ingredients in their menus.

Interestingly, out of the twenty restaurants that I will be featuring, three are located in Pennsylvania.  Thus, our culinary journey from
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Southwestern Quiche

by BnB Finder August 28th, 2012| Best BnB Bites
Quiche is a dish that I enjoy on occasion.  There's nothing quite like fluffy eggs mixed with cheese and an assortment of other ingredients.  I really am not too picky about the other ingredients:  ham, sausage, peppers, mushrooms, almost any meat or veggie will work.  However, the one drawback to quiche, for me, is the crust.  I just don't enjoy pie crusts.  So, when I make quiches, I tend to make them crust-less.

Thus, I was delighted when I received this week's Best B&B Bites recipe for Southwestern Quiche.  Not only does it have a delicious array of ingredients, but
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Peddler’s Village, Earl’s Buck County

by TT August 27th, 2012| Restaurant News
This year Peddler's Village is celebrating their fiftieth anniversary.  This colonial style shopping and dining destination, located in Buck's County, Pennsylvania, welcomes 1.5 million visitors each year.  Covering forty-two acres, it is home to sixty-five specialty shops, the Golden Plough Inn, Giggleberry Fair family entertainment, twelve annual food festivals and seasonal events, and six restaurants.

One of the newer restaurants in Peddler's Village is Earl's Buck County.  This farm to table restaurant, which serves lunch and dinner, was created by the team of Director of Restaurants Jim Perillo, General Manager David Zuckerman and Executive Chef Chris Tavares.  Working with
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Chef Chad Greer

by TT August 23rd, 2012| Chef Interviews
When your restaurant is located at an inn with a forty-acre organic farm, it seems quite obvious that your style of cooking will be farm to table.  What's better than picking fresh produce in your backyard and then cooking it later that day for your dinner guests?  Well, it could be that you supplement your farm's crops with ingredients from other local farms.  This is exactly what Chef Chad Greer does at Henry's at the Farm.  Located at Buttermilk Inn & Spa in Milton, New York, you are certain to receive a delicious meal filled with fresh, local
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One Serving Gooey Brownie

by TT Jr. August 22nd, 2012| Desserts, Recipes
The other day I had a real craving for a brownie, but I knew I wouldn't need a whole pan of them.  So I scoured the internet, searching for a single serving browning that you didn't use the microwave for.  I've tried those before, and the texture is waaaayyyyyy off.  When I finally found the recipe and tried it, it was far too chocolaty for my taste, and there was a hint of graininess to it as well because it called for whole wheat pastry flour.  So I redid the recipe the next day.

I lowered the amount of cocoa
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Berries- To Freeze or Not?

by Elizabeth Skipper August 21st, 2012| Ask the Chef
I have been picking berries of all sorts: blueberries, raspberries, etc. I enjoy baking with them, and my family enjoys eating the fresh fruit. However, I have never frozen any of it, as I have two questions. First, will the frozen fruit work as well for baking and just plain eating? Second, is it difficult to freeze berries?

To take your second question first, no, it's not difficult at all to freeze berries. You've done the hard part, which is picking them! Unlike vegetables, berries don't require blanching before freezing. Nor do they require the addition of any ascorbic acid
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Cherry Port Sauce

by TT August 20th, 2012| Spreads & Sauces
When I eat poultry, I love having it with some sort of fruit sauce or chutney.  A slice of turkey and cranberry sauce with whole berries; duck with blueberry chutney; chicken with cherry port sauce.  I find the fruit sauces to be a delightful addition of flavor, moistness, and texture.  In fact, I would far rather have a fruit sauce than gravy.

With cherries in season, they seemed like a good ingredient to try in a sauce.  Being freshly picked, they are fairly sweet, just enough to balance the seesaw of sweet and savory in this sauce.  Sautéed onions fill
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Chef Andre Neimanis

by TT August 16th, 2012| Chef Interviews
Searching for restaurants that utilize fresh summer produce, we started in the Northeast and then crossed to the Pacific Northwest.  Today we travel east again, stopping in Michigan for a single interview.  For this interview, we spoke with Chef Andre Niemanis, Executive Chef of the Dirty Dog Jazz Café.  Located in Grosse Pointe, this restaurant is noted for both the music that can be heard there and for its fine American cuisine.  Both the restaurant and chef have been honored with awards, including Restaurant of the Year and Best Chef.  I was able to speak with Chef Neimanis
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When to Hold Back in Cooking

by Elizabeth Skipper August 15th, 2012| Techniques, Tools, and Tips
Sometimes inexperienced cooks fiddle too much with the food. When should you hold back or let the food rest?

Certain foods need to stay in contact with the pan awhile before you move them. Proteins like steak or chicken, or starches like potatoes and bread crumbs, need to cook until a sear forms. Put a steak or sliced potatoes in a properly heated pan and try to move it right away… it will stick. If you just wait a few minutes and then test it carefully, you'll know when it's ready to come away from the pan effortlessly, without tearing
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Peach Salsa

by BnB Finder August 14th, 2012| Best BnB Bites
With so much ripe produce in season right now, it's a great time to use fresh ingredients.  Quite often I stop by a local farm stand to peruse what looks delicious and work it into that night's dinner.  For us, peaches are in season, and thus I have been using them in different ways:  grilled and served as a side dish or cooked into a chutney to serve with cheese and crackers.  This peach salsa recipe, provided to us courtesy of Berry Springs Lodge in Sevierville, Tennessee, will add summer-sweet freshness to your meal.

Peach Salsa

2 cups fresh peaches, diced
3/4
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