Ask The Chef

Click Here to submit your questions.

Archive for March, 2010

My freezer contains a bag of green peas, a loaf of homemade bread, several 3-pound bags of tart pitted cherries, several one-cup containers of homemade tomato sauce from last summer, and — but wait, where’s the stock!? When I got there, the cupboard was bare. I had used up all my chicken stock, so I […]

Perhaps no food strikes more fear into a cook’s heart than screwing up an expensive cut of meat. A standing rib roast is a wonderful choice for a holiday feast. Don’t let the butcher cut off the bones and “tie back.” The bones add great flavor and are wonderful to gnaw on. Since the bones are all […]

The ground is still wet, but the weather has warmed up and what do we discover in the garden? The garlic has sprouted! The little green sprouts are six inches high. Of course, plenty of weeds are also up. Last fall, in a light drizzle and muddy soil, we planted garlic. Hope was our business […]

Felicia writes, “How do you make sauce Newburg?” This delicious cream sauce for shellfish is flavored with sherry. I like to add fresh artichoke hearts and mushrooms and serve the sauce over rice, pasta, or potatoes. Lobster-Crab Newburg 3 lobsters 1 onion, chopped 1/2 pound mushrooms, sliced 4 tablespoons butter 4 tablespoons flour 1/2 teaspoon paprika […]

“I saw the week-long cooking class for $1,000 that you offer and said to myself, that’s crazy! But I am interested in going cooking school, so I checked into some of them and realized that they cost $2,000 per week. Now your class seems like a bargain!” said Carol, who did attend our five-day Mastering the Art […]

Where to find the best burger? At home, if you make it yourself. A delicious burger is made from freshly-ground meat, lightly packed, cooked on a high heat for a short period of time, and served on a homemade bun with homemade sauce. Yes, you can make this delicious treat. Once you taste your own […]