Cooking a fruit cobbler on the stove top is one of the easiest summertime cooked desserts I can think of…. stone fruits, berries and apples can be used, along with a variety of batters. The prep work is not laborious, it’s easy to put together and it cooks pretty fast (under 20 minutes). I’m hoping [...]
As a therapeutic chef I look for ways to minimize harmful affects of cooking — and the maillard reaction and fond are two that I avoid. Both are coveted by most chefs (including me) for both visual appeal and taste satisfaction. So, I’ve challenged myself to come up with ways in which to create the look of browned food and to create the unami flavor in my food. You’ll be able to read more about this in my upcoming book: The Upgraded Chef (available online, soon!).
It’s PEACH season folks… here’s a way to amp up your Peach Cobbler with blueberries, feta cheese and spice….. yummmmmmmmmmmmm.
I came up with this about a month ago and served it, just yesterday (along with artisan pretzels) for my “French Laundry, Michelin-style Brunch.”
We found wonderful looking, enticing produce at the Los Gatos Farmer’s Market this morning for my cooking demo at Williams-Sonoma (WS). First, we (me and my group) walked through the entire market without buying a single thing. We said HELLO to the vendors while looking for new, different, intriguing foods. Then, got down to business. [...]
The best chicken EVER. … the texture, the flavors … hopefully you’ll have a chance to second my opinion.
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