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Articles by Jon Davies
Jon Davies is a graduate of Johnson and Wales University of Culinary Arts. His work as a chef has taken him to Aspen, Colorado; Cape May, NJ; and the odd private jet for culinary gigs for the rich and famous.
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Culinary Hardware
Text by Jon Davies | Published March 1st, 2010 in Recipes • The Persnickety Chef
For specialty kitchen equipment, thinking outside the box can save you money. After your trip to the hardware store, head into the kitchen with these recipes for Crème Brûlée and Cedar-planked Salmon.
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Tavern OF the GREEN: Sustainable Cooking
Text by Jon Davies | Published February 1st, 2010 in Recipes • The Persnickety Chef
Greening our kitchens can be relatively painless. Buying local can be as simple as stopping at Duckies on Broadway or other local farmers’ markets to buy what is fresh and in-season before you drive off the island to hit the local grocery store chains. Spring Peas and Pearl Onions with Amish Bacon, Pan Seared Scallops and Leek Potato Hash with Beet Horseradish Puree, Mushroom Vinaigrette Salad, and Poached Local Eggs Florentine using Jersey Spinach
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Rise and Loaf in the New Year
Text by Jon Davies | Published January 1st, 2010 in Recipes • The Persnickety Chef
Bread has long been a symbol of life. Wheat from which bread is born has a unique attribute in the plant world. This month try these recipes for Basic Baguette and Brioche.
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The Sweet Taste of Italy
Text by Jon Davies | Published December 1st, 2009 in Recipes • The Persnickety Chef
Our best food holidays are in winter. No matter your ethnicity or holiday traditions, this Christmas season enjoy a taste of Italy with these recipe for Struffoli, Cenci, Almond Macaroons and Cannolis.
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Flipping the Bird
Text by Jon Davies | Published November 1st, 2009 in Recipes • The Persnickety Chef
This month have a Persnickety Thanksgiving with my recipes for Cranberry-Orange Relish with a splash of Grand Marnier, Silky Smooth Yukon Gold Mashed Potatoes and Mom-Mom’s Holiday’s Pumpkin Pie with old-fashioned lard pie crust (optional but worth the effort to find the lard).
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A Cook and His Books
Text by Jon Davies | Published October 1st, 2009 in Recipes • The Persnickety Chef
In the course of a hectic life, transitioning from summer jobs back to teaching and numerous side projects I have neglected some old friends. Some have been with me since the early days in Mom’s kitchen. My cookbooks. [Recipes: Coq au Vin, Beef Bourguignon]
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Jersey On A Plate
Text by Jon Davies | Published September 1st, 2009 in Recipes • The Persnickety Chef
Cream sauces curries, mustard and horseradish all work with the versatile scallops as well as a variety of starches from pasta and polenta to grits and potatoes. This month enjoy Jersey on a Plate as well as my spin on ceviche.
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A Half-Baked Idea
Text by Jon Davies | Published August 1st, 2009 in Recipes • The Persnickety Chef
There are two distinct clans in the culinary world. Hot foods chefs and baking/pastry chefs. Not exactly the Hatfields and McCoys. Nevertheless, there is a distinct line of demarcation between the two groups. They work differently and think about food differently. Both groups are creative to be sure, but how that creativity is expressed is very different. Hot foods chefs are jazz musicians they take basic themes and throw a little improvisation and solos in the mix. Each hot foods chef lends his/her own distinct licks to a basic repertoire.
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Get the Drop on Drupes
Text by Jon Davies | Published July 1st, 2009 in Recipes • The Persnickety Chef
The drupe is one diverse food group. The common denominator in culinary terms seems to be intense flavor. This makes for fun in the kitchen.
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Backyard Grilling
Text by Jon Davies | Published June 1st, 2009 in Recipes • The Persnickety Chef
Not sure of the difference between grilling and barbecuing? Looking for something more exciting than your store-bought marinades? The Persnickety Chef has you covered!