mklynch

We used to make a ton of variations - cranberry, roasted garlic, sundried tomato, pesto, (not all together!) even SW versions w/ cilantro and salsa, practicaly anything you can think up we'd stuff in the middle of the brie and wrap. Always froze them first and baked them in a hot oven straight from the freezer, they are done when they look done and the cheese tends not to ooze out as much as baking room temp = a plus on a buffet line.

Yes. Glen is the owner, so he'd be the one to talk to.

Talk to Glen at Springwater Grill. He has the space and would probably come up with a menu with vegan options for a reasonable amount.

When I line cooked years ago, I never wanted to eat anything we had on the menu after my shift. Give me an apple or something no one has touched. Becoming the chef meant tasting everything. My cooks always brought me samples or I walked through the kitchen with tasting spoons. Once on a day off, I felt an unfamiliar pain in my stomach only to realize it was hunger. I hadn't eaten that day since I wasn't at work. Cooking at home has always been for fun and love. A glass of wine, good music, getting to sit down and enjoy the meal. I don't think I put any more or any less energy, devotion or desire for perfection at home or work. It's cool to be able to share with friends the skills I've learned at work. I was fortunate many years ago to be working next to a cook who was mangling a duck while boning it. The chef came by and asked why the mess. The cook said it was going into a soup or something like that where it didn't matter. The chef said something I've never forgotten. He suggested that every time you do something - even as simple as dicing an onion you're going to puree, that you do it as perfectly as possible so that when you really need to do it perfectly, it's just second nature.

The event has always been held the last Monday in April. Tickets are available in advance, and it has often sold out. Years back it was called "Chef's Night Out". Great event and a great cause!

I made the cake yesterday, baked it about 45 minutes and followed the wraping directions. It's quite moist today. Mine didn't dome up on me badly at all. I creamed the suger (superfine) and butter for quite a while. I'd give the cake a 4. I think I'm just spoiled because my standard chocolate cake has become the boca negra from BWJ. (It's not your birthday cake with frosting type layer cake however) I think I prefer a cake where all the chocolate doesn't come from cocoa - there is a smoothness or creaminess lacking. Next time I do it, I'll use dutch processed cocoa instead of the natural.

I LOVE chocolate cake - well, chocolate anything........and have been looking for that perfect cake for years. So it's in the oven now and I'm wondering if I'm to use the clean toothpick test for doneness? (I know it's a bit late to ask)

Here's a tip that helps when rolling. When I get to about the third setting on the roller, I make a loop with the dough by rolling the ends together, then use my arm to hold the loop apart. When you get to where you attatched it, then change the setting and just keep rolling. Goes alot faster.

I sent my Birks in to be resoled and picked up a pair of Clark's for the meantime. That was 10 years ago and I never wore the Birk's again. Gave them away even. Was true to Clark's until Merrell came along and now I'm wearing Merrell.

I made stout sorbet, but used my own beer wort that I hadn't hopped, so it was sweet. Turned out ok, but a better use is turning it into beer and consuming it that way!

On the equinox, sometimes I'd do a black and white bean soup, sweet and sour shrimp, stuff that evoked dicotomy. On summer solstice, sunny side up eggs, sundried tomato ravioli....you get the drift. Now on Beltane, or National Sex in the Woods day here in Oregon, I'd usually have stashed some truffles for a truffled risotto with wild mushrooms, seared naked lamb chops, chocolate decadence......... I loved serving rabbit black bean chili the day after Easter. Ah, fun with food!

We had Caesar Salad for dinner tonight - like many Ides of March over the years with no ill effects. I've usually put it on menus as well to see if anyone really pays attention. The real fun off beat "holidays" to menu for are Beltane, the equinox(es), solstices, candlemass days....the list goes on. I was a corporate chef for a few years and once in a while someone would catch on.

I brine the bird in a 50-50 salt sugar brine for 1 hour. During that time I grind up in my food processor about 5 jalepeno peppers without seeds, several cloves of garlic, black pepper, zest of a lemon and half it's juice, a couple tbsps butter, sometimes some bacon, could add lime, cilantro, depending on what's handy. Then schmere this goop all over under the skin and some more slivers of jalepeno just to be sure. Squeeze more lemon juice on the bird and stuff the cavity with lemon, herbs and more garlic. I like to rotisserie on my Weber, but roasting in the oven for about an hour and a half works fine too on a lazy day. Be sure to taste the jalepenos first as their heat can vary so much. Oh, yeah, I always wear vinyl gloves while doing this!

You can special order all sorts of game from Viande in City Market. They can usually get it in a day or two.

Very Beautiful! Now, move to Portland. OR and get a job here so I can enjoy your work in person!

We're in the planning stage of redoing the kitchen. I've always liked cork but am concerned about it's durability in the kitchen. I saw a photo of a kitchen with both floor and cabinets made of bamboo and am wondering if anyone has experience with it. Pros and Cons, anyone?

I like a certain amount of creative freedom within the cost and dietary requirements of the job. Making sure that there is a continuity in the courses of food. Having the proper equipment and tools is great. Room to move around, store food correctly, cook and clean up is important. A client willing to pay for the needed service staff as well as quality food supplies is good. Being treated as a professional with respect - not being asked to "keep an eye on the kids for a few minutes" is appreciated. And having that respect extended to my staff. Finally - getting paid on time with a gratuity for the staff. These are a few of the things that have made me say "yes" to a repeat job.

I was catering a wedding for 350 folks and had to do all the work out of a coat closet. (Second time that's happenend!) Cooking the beef tenderloin in a small altosham we'd brought and part way thru, the circuit fuse blew and no one could fix it - big old building. The only place to re-plug in the altosham was the men's room. A bit strange knocking on the door to check the temp - I'm female. All worked out fine though! The first time cooking in the coat closet was in upstate New York in July - hot as could be. We were promised the whole space, but the guests thought oterwise. No ventilation and guests wandering in and out getting in the way big time.

Good idea on the imbibing. I've used simple syrup but like the idea of liquor. What ratio do you use for , say.... rum or bourbon? Thanks for the input!

I've never used an Edge Pro - sounds good. I learned on a tri stone years ago and that's all I use for my home knives. Before I sold my meat business, where I had well over 50 knives, I took them to George and Son. Whatever you do, stay away from the mobile guys with the truck mounted sharpening machine. I let them give me a free demo once and while the edge was sharp, it was also wavy and uneven. The knife would catch on the board. They also ground a lot of the blade off.

I had thought about tackling the snowball next as I've been having fun making marshmallows. My ding dong filling is a blend of mascarpone cheese with a vanilla whipped cream folded in. It tastes really good and holds up great. I used the triple layer devil's food cake recipe from the Cake Bible last time and thought it was a bit too dry. She says it's essentialy the same as the "Perfect All-American" but I see the difference is the devil's food uses whole eggs and the perfect uses just yolks - may be enough of a difference to give me what I want. Next time I'll give that a try.

I've been working on the perfect "ding dong" by trial and error. Not a copy of the horible Hostess thing or the disapointments I've had elsewhere, but something really good! I've got the filling and glaze down, but the cake is not quite right. The morning of a potluck I tried again. I found that chocolate sponge doesn't work, so instead turned the whole thing into a buche de Noel which made everyone happy, but wasn't the ding dong I was looking for. Oh well, glad I have friends who like to eat!

I own hundreds of cookbooks and you know, for a great basic book to start off with, take a look at "The Joy of Cooking" For more depth - "Cookwise" by Shirley Corriher I slept with "On Food and Cooking" for a couple months (before I met my husband)

I tasted the truffled torchon at Viande at City Market today and the truffle flavor is explosive. Give it a try while it's still around!

I was so lucky a few years back to get to share a workstation with Madhur Jaffrey at Greystone while I was taking a class and she was prepping for a confrence on Indian and Southeast Asian food. She is one of the most charming and delightful people I've been around. She was given a group of high school students to use for prep and she was very kind and patient with them. I like her book "A Taste of India" because it takes you through the different regions of India and explains the difference in ingredients and styles of foods. The recipes are very workable and the text is informative and held my interest. Also take a look at "Curried Favors" by Maya Kaimal MaeMillan. The recipes are from the south of India. They are also real workable and tasty. Have fun!