A lot of cooks would agree that the use of wine in some meals have added a certain spice in making them sought after. Such can be attributed towards the contributions of Chef John Ash, an internationally recognized chef, educator and author. His continued work and application of wine towards cuisine and his evident mastery for winery has been his obvious trademark that has brought him towards world wide prominence.
John is known to hold various classes and teaches culinary schools and institutions with regards to the tricks of the proper use of wine for culinary meals. Majority of his known reliability has been attributed towards the wine industry and such has been something that has continued to push him up towards fame and fortune.
He has published two books, namely American Game Cooking in 1991 and From the Earth to the Table: John Ash’s Wine Country Cuisine in 1996. The latter book was awarded the Julia Child Award for Best Cookbook in 1996 by the International Association of Culinary Professionals.
Ina is just so cuddly and earthy, yet at the same time with a nose for timeless style, that I thought it would be a good idea to post some of her favourite things, as inspiration.
“Some of the other books I use most are Nantucket Open House Cookbook by Sarah Leah Chase, The Loaves and Fishes Cookbook by Anna Pump, Bistro Cooking by Patricia Wells, and Cucina Simpatica by George Germon and Johanne Killeen.”
“Barney’s in New York City carried my stemware for years, but unfortunately, they’ve now discontinued it. But, thanks to one of our readers, we’ve found another source. The name of the glassware is Cristallerie La Rochere, the Amite pattern and the website to order it from is lafermedelamer.com. My glasses are the white and the red wine stemware. They also carry the large water glass and champagne glasses to match.”
Favorite pots and pans?
“I love All Clad pots. I would recommend you start with small and medium saucepans and 8-inch and 12-inch saut� pans. I don’t even bother with non-stick because if you soak the pans after you use them, they will clean beautifully. I know they’re expensive pots, but you can collect them one at a time. They’ll last a lifetime and you’ll enjoy using them. For Dutch ovens, I prefer Le Creuset. These are all available at Williams-Sonoma, Sur La Table, and Crate & Barrel stores nationally. “
Favorite ice cream maker?
“I use a Krups ice cream maker which I bought at Williams-Sonoma many years ago.”
Favorite places to stay in East Hampton?
“My favorite places are the Baker House 631-324-4081 and the Pink House 631-324-3400 in East Hampton, which are both lovely bed and breakfast inns, and the Bridgehampton Inn 631-537-3660 in Bridgehampton. There are no big hotels but these are lovely places to stay.”
Favorite restaurants in East Hampton?
“Three of the restaurants I like most in East Hampton are Nick & Toni’s, The pub at 1770 house, and the Palm Restaurant.”
Don’t be blinded by the glamor of being a celebrity chef — as this article points out, it’s a highly overrated career.
Chef Jody Adams personifies the ease of being a great chef through the use of available resources found in your kitchen today. Being a good cook is a given with practice, but with more practice and a touch of imagination at that, good chefs are sure to arise. This has been one of the beliefs that have catapulted Chef Jody towards mastering the art of cooking.
Cooking in the eyes of Chef Jody would simply be like following instincts rather than the usual traditional cooking practices that people see on television or from reading the available cookbooks in stores today. It all boils down to following a cooking style which would carve out your name in the genre of food that a person would want to cook up.
This is the secret that Jody Adams shares as her ultimate success in cooking. With a wide array of recipes that includes starter meals, seasonal prepared meals and Italian tradition meals such as pasta until deserts, Chef Jody has a long list of recipes all based on her instincts and what she can do around the kitchen. People can do this as well if they know how to go around the kitchen of their homes as well.
Nigella’s cooking advice has always been very practical for home cooks. Here are her secrets to handling meat, from her website
A 1 and three quarter kg chicken will take an hour and 15 minutes to roast in a 200°C oven.
Lamb needs 20 minutes per 500g at 200°C to make it pink but not rare. If you want your lamb better cooked, add another 20 minutes onto the overall cooking time.
Rare beef needs 15 minutes per 500g at 220°C. Add 5 minutes per 500g for medium, 10 minutes per 500g for well-done.
Pork needs 30 minutes per 500g at 200°C.
When boiling ham I reckon on 25 minutes per 500g plus 25 minutes for the pot.
Always let meat rest for at least 15 minutes when it comes out of the oven as the meat will be juicier and easier to carve.
The above timings are based on meat being at room temperature before it goes into the oven.
As a chef, the choice of chef coats you make will play a major role in the presentation of your work, and to some extent its safety. Making the right choice in this department isn’t just about looking good, it also means you’ll provide yourself with all the comfort and utility you’ll need to work your miracles in the kitchen. Chef coats come in various shapes and sizes, but the basic idea is the same.
Chef coats, also known as chef jackets, are usually made of a thick material that provides good insulation (most commonly cotton) and are traditionally dyed white, which not only serves a practical purpose (makes stains easier to spot), but also maintains a clean, hygienic look if your chef jacket is always maintained in good condition. They’re usually double-breasted as well, and can be turned inside out to conceal a stain temporarily if the chef needs to make a presentation.
Chefs also need good chef aprons to perform their jobs well – like coats, chef aprons provide a combination of good looks and utility, though with the apron the accent is more on the utility part – a good chef apron would be easy to take off, and would usually feature pockets for holding utensils.
If you’re a woman, you should know that women’s chef jackets are slightly different than their male counterparts – a woman’s chef jacket is usually shaped slightly differently to accommodate for the different physique, and tend to come in slightly different color schemes as well.
Most people associate the profession of a chef with one traditional part of their uniforms – the chef’s hat. However, not many realize the importance of other aspects of a chef’s clothing. Chef coats have developed quite a lot in recent times, both in terms of looks as well as utility, and they’re currently an indispensable part of any respected chef’s equipment. Chef coats not only help identify the chef among their co-workers, but they also provide a variety of useful functions that help ease the job.
Does every person who works in a kitchen really need a good assortment of chef jackets in their wardrobe though? It all boils down to several factors. First, what type of cooking do you do precisely? If it involves a lot of boiling and generally working with hot materials, well-made chef jackets can provide you with the extra protection you’ll need to feel comfortable. Additionally, if you want to make a good presentation, wearing something respectable will always be of benefit.
It’s not just about the coat though – chef aprons are just as important as the coats worn by chefs, as they provide additional protection and utility, while also being a traditional part of a chef’s attire. Chef aprons are more commonly worn by non-professional chefs as they’re easily available and very convenient.
Women need to take care of themselves just as well in the kitchen – good women’s chef jackets are widely available just as men’s, and offer the same utility and comfort that help ease the job’s stress.
Children love christmas time. Maybe it’s because of the joy in the air or maybe it’s because of the gift giving. They definitely enjoy the decorating that is done for this holiday.
The gingerbread house is a fun christmas tradition. It allows you and your kids to work together to be creative. It also makes a great item for your christmas decorating. You might want to buy extra bits of the ingredients as some might get nibbled before you finish making your gingerbread house.
The gingerbread house starts with the form. Most use a cardboard house as a base. You can usually buy these in stores if you don’t want to make your own or try creating your own template, it is really easy. Of course you can always print out guides from online.
For the rest of the gingerbread house, try this recipe from Chef Bobby Flay. He introduced this recipe on his show, Food Nation.
- 5 1/2 cups flour
- 1 tablespoon ginger
- 1 teaspoon baking soda
- 1 cup solid vegetable shortening
- 1 cup granulated sugar
- 1 1/4 cups dark molasses
- 2 eggs, lightly beaten
- Frosting, either store-bought or homemade
- Brightly colored candies such as gumdrops, licorice, peppermint sticks, etc.
Preheat oven to 350 degrees.
Mix 5 cups of flour, the ginger and baking soda in a large bowl. Set aside.
Cream shortening and sugar in large bowl with mixer. Add molasses and lightly beaten eggs. Blend well. Gradually add dry ingredients. Knead in remaining flour, if necessary. Chill dough 1 hour for best rolling results.
Lightly grease cookie sheets. Roll out dough to 1/8-inch thick directly onto cookie sheets. Cut patterns, removing excess dough. Chill 10 minutes before baking. Bake for 5 to 8 minutes.
Let cookies cool.
Next, to assemble house, you will want to make a simple cardboard house to use as your base to help hold the house together. Begin applying cookies to the cardboard using your frosting as glue. Once cookies cover the entire house you can decorate with colorful candies such as gumdrops, peppermint sticks and licorice.
Any home should have cutlery. Whether it is the fine and expensive one or the regular ones you use for every day cooking, cutlery serves as a very important part of the kitchen.
Whatever type of cutlery you have in your home, it is a must that they be kept clean and in good condition all the time. If you ignore the cleaning aspect, you can be sure that dust, dirt and rust will find their way on your beloved knives and you will no longer be able to use them particularly those that get rusty.
Most homeowners have their favorite knives that they use when they prepare food every day. These can be of different sizes each with different purpose. Yes, they sure serve you and your family well and so they deserve proper care every time you use them.
With fine cutlery and cooking cookware, normally homeowners use these only during special occasions but again, maintenance is vital if you want to keep them for a long time and even pass them on to your children and grandchildren. Nothing can be better than using a clean and sparkling knife during a special dinner with family and friends in your very own home.
So what are the basic steps you need to keep in mind when caring for your fine cutlery ?
Handwash them. Remember to wash fine cutlery only using your hands and never in the dishwasher. A mild soap mixed with warm water should do to clean them. The same with the regular knives you use during your food preparations. They’re best washed with hands to remove any residue from vegetables and meat.
Wipe dry. Using a soft cotton cloth, carefully wipe dry the cutlery.
Remove fingerprints. As you’re wiping, make sure you take away the fingerprints that you see. You have to know that any oil from your skin can lead to a permanent stain on your cutlery. Make sure then that you use a pair of gloves preferably those made from white cloth so you avoid finger marks on the knives.
Put coating. It would be a good idea to coat your cutlery with a USP food grade mineral oil particularly if you’ll be storing them for quite some time. Just a light coating will do.
Don’t forget to put the oil as well on the leather handles of your fine cutlery. This will prevent the leather from cracking.
Store properly. Fine cutlery should be kept in a warm area if possible such as a cutlery drawer if you have. If they came in a well packaged box, put them back there. Make sure that you store each knife separately as it’s never good that they rub against each other.
Avoid high temperatures as this can cause damage to your cutlery. So never put them on top of your refrigerators or expose them to cold temperatures such as in your basement particularly during cold weather.
Sharpen knives regularly. This is a must for the knives you use on a daily basis. You can sharpen by hand or to ensure you get the right sharpness, get a professional to do it for you.
Celebrity chefs have huge pantries at their disposal—but what’s the one ingredient they can’t live without? Six of them share their secret.
Clarissa Dickson-Wright: Heinz tomato soup. She also depends on chicken stock, but prefers to make her own. For regular blokes, she says, “”There’s a place for the stock cube in every kitchen.”
Richard Corrigan: Organic Swiss vegetable bouillon. This is something he only uses at home, since he makes his own stock from scratch in the kitchen.
Antony Worrall Thompson: ketchup, worcester sauce and anchovy essence
Delia Smith: Sainsbury’s fresh bolognese and freshly made gnocchi. “This is a total cheat – but utterly gorgeous”
James Martin: Supermarket’s own-brand fresh stock. “It’s my favourite thing at the moment. It makes a great sauce”
Sam Stern: Marmite. “The best shortcut for stock is having the real thing around in your freezer whenever you want it”