Recipes

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    Taking the chaos out of the kitchen

    Text by | Published November 1st, 2011 in Recipes • The Persnickety Chef

    The real challenge to the party host is how to put out an excellent meal and not be chained to the kitchen.

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    Lily of the Kitchen

    Text by | Published May 1st, 2011 in Recipes • The Persnickety Chef

    The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach [...]

  3. Collard Greens

    The South Shall Fry Again

    Text by | Published March 1st, 2011 in Recipes • The Persnickety Chef

    Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It [...]

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    Dandelion – Really the bad boy on the block?

    Text by | Published March 1st, 2011 in Garden Talk • Gardening • Recipes

    Most folks would laugh if someone said they planted this common weed in their garden, yet today’s supermarkets buy vast amounts of dandelion from farmers who grow it for market.

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    A Little Something on the Side

    Text by | Published November 1st, 2010 in Recipes • The Persnickety Chef

    The potato may be America's most favorite side dish.
    Like a good character actor in movies, a tasty side dish can steal the spotlight from the main course. The primary item in a side dish is usually plain or non-descript in [...]

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    Octobeer Fest

    Text by | Published October 1st, 2010 in Cooking • Recipes • The Persnickety Chef

    The love for Beer and Bratwurst immigrated to America with German immigrants and has become part of the national fabric. American cuisine owes a debt to Germany for introducing hot dogs, hamburgers and beer to us. Re-visit traditional favorites like [...]

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    F is For Football!

    Text by | Published September 1st, 2010 in Recipes • The Persnickety Chef

    My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red [...]

  8. barbecuing uses dry or wet rubs for primary flavor. A secondary layer is introduced during cooking via wet mops or sauces.

    Rubbing it in: Barbecue Rubs

    Text by | Published August 1st, 2010 in Recipes • The Persnickety Chef

    Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek [...]

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    It Came From the Garden: Squash Blossoms

    Text by | Published July 1st, 2010 in Recipes • The Persnickety Chef

    Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms

  10. Respect the Fish

    Text by | Published June 1st, 2010 in Recipes • The Persnickety Chef

    Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; [...]

  11. Roasting Meat – A Juicy Subject

    Text by | Published May 1st, 2010 in Recipes • The Persnickety Chef

    Roasting meat is probably the most ancient form of cooking.
    This month it is time to sink my teeth into a juicy subject. Roasting meat.
    Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to [...]

  12. Eggstranoeus Information

    Text by | Published April 1st, 2010 in Recipes • The Persnickety Chef

    The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture. No single food is as versatile as the egg. A staple for breakfast, it [...]

  13. Culinary Hardware

    Text by | 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.

  14. Soup – A Gardener’s Elixir of Life

    Text by | Published February 1st, 2010 in Garden Talk • Gardening • Recipes

    Many gardeners like to get outside, even in cold weather. A lot of gardeners also like to cook using their garden vegetables. Enjoy recipes for Monk’s Garden Soup, Barscazc, Chicken Soup with Greens, and Tomato Soup.

  15. Tavern OF the GREEN: Sustainable Cooking

    Text by | 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 [...]

  16. Rise and Loaf in the New Year

    Text by | 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.

  17. The Sweet Taste of Italy

    Text by | 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.

  18. Flipping the Bird

    Text by | 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 [...]

  19. A Cook and His Books

    Text by | 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 [...]

  20. Jersey On A Plate

    Text by | 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 [...]