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Tag Archives: CVap
Guts and Glory – StarChefs’ ICC 2013 Day One
After five years at the Park Avenue Armory, with that venerable venue unavailable for this one, StarChefs had to shift to a new location. They chose one, that like most of their previous sites, was a tad rough around the [...]
Posted in Cheese, Cocktails & Libations, Cooking, Culinary Personalities, Culinary Shopping, Food and Drink, New York City, Pastry, Restaurants, Slow Food, Starchefs, Wine
Tagged Adam Fleischman, Antoinette Bruno, April Bloomfield, Audrey Saunders, Bill Kim, Border Springs Farm, Cinco Jotas, Craig Rogers, Cuisine Solutions, CVap, Dale Degroff, Danny Bowien, David Burke, David Myers, Elizabeth Faulkner, Francisco Migoya, Fred Dexheimer, Ideas in Food, International Pastry Competition, Janice Wong, Jay Denham, Jeff McInnis, Jeffrey Steingarten, Jeremiah Bullfrog, Joe Isidori, Johnny Iuzzini, Keegan Gerhart, Kenta Goto, Kitchen Arts and Letters, Maximum Flavor, Michael Toscano, Michel Richard, Mike Isabella, Philip Speer, Phillip Foss, Starchefs, Starchefs ICC, Starchefs International Chefs Congress, Will Blunt, Woodlands Pork
4 Comments
Sunday Photo – My Best Purchase of 2012
The Big Green Egg is the best cooking tool that I have ever used. I purchased it this past August from Adirondack Appliance in Saratoga Springs, NY and have been using it ever since. I got it just in time [...]
Goose Cassoulet – An Idea in Food
Goose was the one constant going in to the weekend. Knowing that Alex and Aki would be visiting and having had the good experiences that I have had with Mary Pratt's Elihu Farm geese, I thought it would be [...]
Goose, Sour Cherry, Juniper
I don't understand why goose is not more popular than it is on American dining tables whether it be at home or in restaurants. Like duck and ostrich, these are very meaty, beefy birds. The breast meat is every bit [...]
Summer Fare
A recent dinner at home featured grilled chicken and Sheldon Farm corn on the cob. The corn was rubbed with butter, salt and chipotle powder. The chicken had been spatchcocked, marinated in Big Bob Gibson's white sauce and parcooked [...]
Posted in Cooking, Culinary Shopping, CVap, Food and Drink, Slow Food
Tagged Big Bob Gibson's white sauce, CVap, grilled chicken, Sheldon Farm, summer fare
5 Comments
Taste of the Week – January 3rd – 9th – Wild Mallard Duck Breast
I had never had wild mallard duck before, always farm-raised magret. I was recently given some freshly shot and field dressed mallard breasts by my friends Albert and Pat Sheldon. Normally when I cook duck it still has its [...]
Posted in Cooking, CVap, Food and Drink, Slow Food, Taste of the Week, Upstate NY
Tagged Chinese five spice, CVap, mallard duck, wild duck
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Goose
I recently took the opportunity to buy a goose for the holidays from Mary Pratt of Elihu Farm at The Saratoga Farmers Market. The goose was an American heirloom variety – a Buff. I cooked it following instructions from [...]
Posted in At the Market, Cooking, Culinary Shopping, CVap, Food and Drink, Holidays, Upstate NY
Tagged Buff Goose, CVap, Elihu Farm, goose, goose fat, Julia Child, Mary Pratt, roasted potatoes
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Harold McGee and His Berries: An Addendum
It seems that in my recent post looking at Harold McGee's technique for delaying and diminishing berry mold, I made the situation a bit more complex then it seems it needs to be. In a personal communication, posted here with [...]
Posted in Cooking, Culinary Personalities, CVap, Food and Drink, Pastry
Tagged berries, berry mold, CVap, Harold McGee
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McGee’s Berries
Yesterday morning, my wife brought home some raspberries from the Glens Falls Farmers market. Given that they were undoubtedly picked the day before and it had been raining all night, it was no surprise to discover mold already encroaching on [...]
Posted in Cooking, Culinary Personalities, CVap, Food and Drink, Pastry, Science, Web/Tech
Tagged berry preservation, CVap, Harold McGee, raspberries, The New York Times
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TGRWT #18: Grilled Veal Chop with Blue Cheese/Plum Sauce
In my first look at the flavor combination of blue cheese and plums as suggested by Trig in his blog, Aidan Brooks: Trainee Chef, I kept it very simple, as basic as it could be to see if I [...]
