As a chef, I usually am on the hunt for culinary perfection. While working in professional kitchens this meant perfecting the executive chef’s vision. Since I made the transition out of professional kitchens and into my own business, I drive myself even harder...
Cinnamon was always on the shelf in my home growing up. Mom used it for everything from toothaches (just stick it on the gums) to cinnamon sugar on toast. She put it in a variety of dishes, which confused some of my friends and neighbors. Isn’t cinnamon a spice...
I'm trying to find things to do with the sole survivors of my garden: poblano and jalapeno chilies. Sure, I could roast them, chop them up and throw them in the freezer for later use. This is a perfectly acceptable method for the preservation of garden abundance. But...
I love chilies. Anyone who reads this blog understands that. The two plants I managed to maintain and get fruit from this year are my jalapeno and poblano chili plants. My pride and joy is the poblano chili plant. Poblanos are my absolute favorite chili. They usually...
This is the second installment of the great Summer Trek (Part 1 is here). I realize it’s almost the end of November but summer vacation was really worth the trip, and there were surprises with the dining out experience. I’ve never been to Houston, home of...
In December many of the food holidays reflect holiday celebrations like Christmas & New Year's. Pumpkin Pie, Egg Nog & Champagne are some of the...
November is National Pomegranate month, so before the month ends, I wanted to write a little about the history and uses of this many-seeded, delectable fruit. Growing up in Arizona, pomegranates were one of the joys of winter season. They were prolific here in the...
This is the time of year when the tamale cookers come out and you can find street vendors in parking lots selling homemade tamales and food trucks loaded with both sweet and savory tamales. But for me, living here in the Southwest, it is as much about the enchiladas...
Soup is a relatively easy process for me. I’ve been making it since I could reach the stove top. As a chef I’ve learned the nuance of spices, what to blend to make something savory, sumptuous, and loaded with good stuff. My instincts usually guide me to...
November is upon us, with the deep onset of winter. This is the time my thoughts of cooking turn to stews and hearty potato dishes. Available produce includes hard winter squash, potatoes, onions, leeks, parsnips, and carrots. All these foods can be turned into...
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