What to do with food scraps? Compost!

Posted on
Compost Barrel

As a Chef, I chop a lot of fruits and vegetables and therefore create a large amount of food scraps. I feel bad just throwing them into the garbage because food waste accounts for 30% of landfill in the US and creates a large amount of methane. I also enjoy gardening and grow herbs, vegetables, and flowers in my spare time. The dirt around my house is not very nutrient rich (city dirt is not the rich black soil of the farmlands I grew up in) and I have had trouble getting some of my plants to grow. I don’t want to fertilize them with un-natural fertilizers and harm the Earth, so it was a logical thing for me to begin composting. Now I can make my own fertilizer and nutrient rich soil and in doing so, keep my food scraps out of the garbage. Continue Reading…

 
 
 

Apple Pie

Posted on
ApplePie

I love a good Apple Pie, as any Midwestern-born-and-raised girl should. In fact, my dad’s family is notorious for their love of any kind of pie. If you don’t have enough pies at a Stenger holiday gathering, well then, you may have a riot on your hands!

The best baking apple may depend on the season that you are in, and the apple available in your geographic area. Ask your produce vendor for the best apple for baking if you have any questions. Continue Reading…

 
 
 

Limoncello Experiment — Step 2

Posted on
Limoncello

Recently I made my first batch of homemade Limoncello. Limoncello is an Italian liquor made with grain alcohol or 100 proof vodka infused with lemon zest and sweetened with a sugar syrup. It is best when served well chilled and can be an aperitif or dessert liquor. Continue Reading…

 
 
 

Spicy Orange Glazed Fish

Posted on
Spicy Orange Glazed Fish

This recipe works with any type of fresh white fish. Tilapia and cod are flaky and a little hard to work with but much less expensive than firm fishes like halibut and sea bass. The bright flavors of this dish compliment my recipe for Coconut Risotto with Fresh Peas perfectly!

Note: You will need a mini food processor and a broiler in or under your oven to make this recipe.

Continue Reading…

 
 
 

Limoncello Experiment – Step 1

Posted on
Limoncello

For a while now, I’ve been wanting to make my own limoncello, to see if I could make a more-flavorful, less expensive homemade version than store-bought brands. Limoncello is an Italian liquor made with grain alcohol or 100 proof vodka infused with lemon zest and sweetened with a sugar syrup. It is best when served well chilled and can be an aperitif or dessert liquor.

Continue Reading…

 
 
 

Coconut Risotto with Fresh Peas

Posted on
Coconut Risotto

This risotto can be a creamy, flavorful side to many fish and chicken dishes. Use regular coconut milk as opposed to low-fat versions because the fat will replace the parmesan found in most risotto recipes. Don’t worry, coconut milk is healthy for you in reasonable amounts!

Serves 4 as a side dish.

Ingredients

  • 1 Tbsp sesame oil
  • ½ white or yellow onion, diced
  • 1 Tbsp fresh ginger, peeled and minced fine
  • 3 garlic cloves, minced
  • 1 1/4 cups arborio (risotto) rice
  • 1 can coconut milk
  • 1 cup white wine
  • 2-3 cups chicken broth
  • Season To Taste with salt and pepper
  • 1 lime, zested
  • 1-2 limes. juiced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 pound fresh sugar snap or snow peas, rinsed

Continue Reading…

 
 
 

Tips on Buying Kitchen Knives

Posted on
Knives

Many of my family and friends ask my advice on how to buy knives for their kitchen. The 3 most basic knives are the Chef’s or Santoku, Paring, and Bread knives. There are 6 important things to look for when buying knives.

Continue Reading…

 
 
 

Black Bean and Chorizo Soup

Posted on
Black Bean and Chorizo Soup

I like black bean soup to have a smooth base, but with some whole beans and other veggies to give it texture. I also like just a bit of kick to it, the amount of spice that can be quenched with a margarita, and not so much that you need to drink a glass of milk with dinner! To make this recipe you will need a hand held immersion blender or a counter-top blender. Try this soup with some warm Country Cornbread, spread with butter.

Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 8 ounces mild chorizo (The V&V Supremo “No Picante” variety is easily available in most grocery stores)
  • ½ white or yellow onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno, minced (optional)
  • 1 green pepper, diced
  • 2 large carrots, diced
  • 2 stalks celery, chopped
  • 2-3 cups chicken broth
  • 2 Tablespoons tomato paste
  • 3 cans black beans, thoroughly rinsed
  • 1/2 cup frozen corn
  • Season To Taste with salt, pepper, dried oregano, cumin, coriander, chili powder
  • 1-2 limes. juiced
  • 1/2 cup fresh cilantro, roughly chopped

Continue Reading…

 
 
 

A Truffle of My Very Own!

Posted on
Truffle

My husband, David, recently took a business trip to Europe. I’ve always dreamed of going to Europe and I haven’t had the chance yet. As consolation, David promised to bring me back a truffle from France. He visited family friends in Paris who have a second home in the country. At the farm, they have a tree that frequently harbors black truffles buried in the dirt underneath. Continue Reading…

 
 
 

Mango Salsa

Posted on
MangoSalsa

This mango salsa is a yummy accompaniment to tortilla chips and could also be a condiment to fish, chicken or pork. Try it with the White Fish Patties!

Makes 3 cups

Ingredients

  • 1 red bell pepper, diced small
  • 3 Mangoes (ripe but still firm – see note) peeled and diced small
  • 3-4 scallions, white and green parts sliced into coins
  • 1/4 cup cilantro, roughly chopped
  • 1-2 limes juiced
  • season to taste with salt, pepper, chili powder
  • add honey if needed to sweeten tart mangoes

Continue Reading…

 
 
 
Page 1 of 3123