Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....Read More
Kales and collards are good year-round but are best after a cold spell. They develop sweetness after the cold. The leaves should be supple and seem succulent rather than leathery. For Russian kale, choose bunches that have the largest leaf-to-stem ratio you can find while avoiding “mature” plants with leathery leaves. Stemming Russian kale can...Read More
INGREDIENTS: 1 pint Brussels sprouts (10 to 12 ounces)3 - 4 quarts water2 tablespoons salt, plus two more 2 quart water ice bath (instructions follow) METHOD: In a large pot over high heat, bring the water and two tablespoons of salt to a boil. While the water comes to the boil, use a sharp knife...Read More
This dish was inspired by a dish I had in New Mexico on my honeymoon. My wife liked it so much I had to reverse engineer the recipe. INGREDIENTS: 4 pounds Yukon Gold or Yellow Finn potatoes, peeled and sliced 3 cloves garlic + 2 more (optional) 3 dried New Mexico chiles 1 dried California...Read More
INGREDIENTS: 4 pork loin chops cut thick, about 4-6 ounces each 1/2 pound of apples, such as Granny Smith, Cameo, or Golden Delicious (1 Large or 2 medium), cut into ¼-inch thick slices 1 medium shallot, minced 1 ounce high-quality apple brandy such as Osocalis*, or French Calvados (Cognac or brandy may be used as...Read More
INGREDIENTS: 1 medium brown onion, cut into medium dice 1 large carrot, peeled and cut into 3/8-inch thick rounds 1/2 head green cabbage, sliced or cut into 2-inch squares 1 cup white wine (such as Gewurztraminer or Riesling) Water or light stock as needed 8 ounces of prepared chestnuts 1-2 apples such as Cameo, Granny...Read More
Peeling and cutting thick, tough-skinned winter squashes can be challenging, even for a chef! Here are some tips: To remove the stem, use the back of the knife or cleaver closest to the handle, or use a mallet to knock it loose. When cutting the squash, see if the skin is really slick. If it...Read More
This dish originates in Okinawa, where bitter melon is commonly used. This is a variation of what is viewed in Japan as a signature recipe of Okinawa. INGREDIENTS: 1 bitter melon, split lengthwise, seeds and spongy pulp removed 1/2 teaspoon salt 1 teaspoon grapeseed or other neutral-flavored oil 1 teaspoon toasted sesame oil, divided 3...Read More
I love to take things from the sweet side of the kitchen and use them as a savory dish and the following recipe is an example. INGREDIENTS: 1 medium-small pumpkin, about 3 pounds, split and seeded 1-2 heads of garlic, broken up into individual cloves* 4 large eggs 2 cups heavy whipping cream 1-2 teaspoons...Read More
Use this sprightly sauce on chicken, seared fish, or pork chops. A perfect way to use any Hachiya persimmons that are super soft. INGREDIENTS: 2 large ripe, soft Hachiya persimmons, peeled, and seeded 1 tablespoon minced shallot 2-inch piece fresh ginger, peeled and finely grated 2 tablespoons rice vinegar, or as needed 1/2 cup sweet...Read More
