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Archives for August 2012

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

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

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

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

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

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

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

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

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

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

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

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
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