February 2007

Tuna “Tataki” Provencal – The difference between fusion and confusion

admin Wednesday, February 28, 2007 Add Comment Asian Cuisine, French Cuisine, Seafood Edit

“Fusion” cuisine is nothing new. For many years Chefs have been combining aspects from different cuisines to create new and exciting combina...

Blood Orange Tapenade Citronette – Cheating and proud of it!

admin Tuesday, February 27, 2007 Add Comment Dressings, Sauces, Spanish Cuisine Edit

Sometimes you just have to cheat. I was planning to serve a beautiful seared Ahi tuna loin. I wanted to slice it and serve it on an olive Ta...

Homemade Homefries – Deliciously Redundant!

admin Monday, February 26, 2007 Add Comment Breakfast, Potato Edit

There are many reasons to go out for breakfast or brunch on the weekend. Maybe it’s a break from the daily routine, maybe it’s the Mimosas (...

I Have a Request!

admin Sunday, February 25, 2007 Add Comment Edit

As you can imagine, I get a lot of requests. I love the interaction with my viewers, and I try as often as possible to satisfy these culinar...

Dijon Pan Jus

admin Friday, February 23, 2007 Add Comment French Cuisine, Sauces Edit

Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauc...

Classic Beef Pot Roast with Winter Vegetables

admin Tuesday, February 20, 2007 Add Comment Beef, Stews, Vegetables Edit

We went “lean” on Fat Tuesday? Yes, it’s Fat Tuesday, but instead of rich and decadent, today’s clip is lean and clean; a classic beef pot r...

Pan-Roasted Halibut Cheeks with Warm Pancetta Vinaigrette

admin Sunday, February 18, 2007 Add Comment Dressings, Seafood Edit

I was originally going to use scallops for this dish, but when I looked at the fish case at the market and saw fresh halibut cheeks, my menu...

Italian Meatballs – Let’s get rolling!

admin Thursday, February 15, 2007 Add Comment Beef, Italian Cuisine, Pasta Edit

While the ingredient list may look a bit long, home-made meatballs are a very easy to make, and since we skip the very messy step of pan-fry...

Homemade Pizza in 3 Acts

admin Tuesday, February 13, 2007 Add Comment Appetizer, Breads, Cheese, Italian Cuisine, Pizza, Sauces Edit

Made properly, pizza at home can be just as good, and probably better, than the stuff you have delivered. Except for the pizza pan you’ll se...

Crispy Skin Salmon on Warm Potato Mushroom Salad with Cherry Tomato Citronette

admin Monday, February 12, 2007 Add Comment Potato, Salads, Seafood, Vegetables Edit

This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp skinned salmon tops a war...

Spicy Mediterranean Chicken with Sausage Stuffed Cherry Peppers

admin Add Comment Chicken, French Cuisine, Italian Cuisine, Mediterranean Cuisine, Spanish Cuisine, Spicy, Stews, Vegetables Edit

A culinary tour of the Mediterranean! Succulent Chicken thighs, artichoke hearts, olive, pepperoncini, and sausage stuffed cherry peppers! ...

White Bean and Aromatic Vegetable Ragout

admin Sunday, February 11, 2007 Add Comment Legumes, Stews, Vegetables Edit

A great all-purpose bean dish that pairs well with so many things, especially when the weather turns cold. We served this under lamb shanks...

Slow Roasted Lamb Shanks with Garlic and Rosemary

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This is simply the easiest and most flavorful way to enjoy lamb. This cut of lamb is also the most affordable, which makes it a great choice...

Pumpkin Brulee

admin Saturday, February 10, 2007 Add Comment Dessert Edit

This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! We recently had a request for ...

The Citronette – Why do they call it “Lemon Vinaigrette?”

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Remember that post I did recently where I said how stupid it is for Chefs to argue over terms and names for dishes? Well, forget all that! N...

Boneless Pork Loin Chops with Shallots and Apple Cider Reduction

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Here’s a delicious, and easy, pork chop dish that only takes about 20 minutes start to finish. By the way, a "chop" usually refers...

Duck Confit Part 2: Crisp and Sauce

admin Friday, February 9, 2007 Add Comment Duck, French Cuisine, Sauces Edit

In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how ...

Duck Confit Part 1: Prep and Roast

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Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its ...

Classic Sole “Dore”

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If you are afraid to cook fish, this is this demo for you! This has to be the easiest “gourmet” method for fish I’ve ever seen. This will wo...

Cream of Cauliflower with Fried Oysters and Chervil – A warm take on a cold “French Laundry” classic

admin Add Comment Seafood, Soups, Vegetables Edit

For those of you that don’t already now, the French Laundry is a small gourmet restaurant located in Yountville, CA, in the Napa Valley. It’...

Pastafazool – Italian Soul Food at its Best!

admin Add Comment Italian Cuisine, Legumes, Pasta, Soups, Stews Edit

The dish we are making today is really called “Pasta e fagioli,” “pasta and beans.” But, is (mis)pronounced and (mis)spelled by most Italia...

Calabrese Lollipops – Antipasto on a stick!

admin Add Comment Appetizer, Cheese, Italian Cuisine Edit

This is an extremely easy and fun appetizer perfect for a cocktail party or wine tasting event. In fact, this item was created for a wine an...

Portuguese Kale and Sausage Soup

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This is a wonderful and easy soup that will really hit the spot on a chilly fall night. You can use any spicy sausage in this, but the Port...

Secret Underwater Pomegranate Trick

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This is a short, but hopefully useful demo for how to remove all those pomegranate kernels without a big mess. These are great on fall/wint...

Crusty Herb Potato Wedges

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Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicon mat we are baki...

Thai-style Beef Stew –Snow Flurries and Red Curries

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Well, it’s not quite snowing here in San Francisco, but it’s COLD!! It's winter and that means it's stew season. Chucks of meats, sl...

Wholly Guacamole?

admin Add Comment Appetizer, Vegetables Edit

Today’s clip was inspired by a recent lawsuit brought by Brenda Lifsey against Kraft Foods, regarding the company’s guacamole dip. “It just ...

Steak au Poivre “Pepper Steak”

admin Add Comment Beef, French Cuisine, Sauces Edit

This clip was already been posted on the site when we first started, but since there is a good chance many of our newer viewers have not see...

Garlic Ginger Bok Choy – Cheap, Easy and Fun to Say!

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Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). T...

Brodo di Manzo with Tortellini and Greens – Shank you very much!

admin Add Comment Beef, Italian Cuisine, Pasta, Soups Edit

The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef sha...

Zen and the Art of Chicken Teriyaki – A Kitchen Koan

admin Thursday, February 8, 2007 Add Comment Asian Cuisine, Chicken, Sauces Edit

When I first got to San Francisco, having come from a very small town in Western New York, it was like arriving on another planet. I was fa...

Braised Beef Short Ribs with Chocolate and Cinnamon ...Free your mind, and your cuisine will follow

admin Add Comment Beef, Chocolate, Sauces, Stews Edit

To many, the thought of adding chocolate and cinnamon to a savory dish like braised beef short ribs, would just seem too strange. I remember...

Crunchy Asian Slaw – low fat, low carb, high flavor!

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This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding...

Lentil Soup with Braised Ham Hock

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This was a viewer request from a while ago for an easy lentil soup recipe. The key ingredient for my version is the smoked, and amazingly de...

Celery Root and Potato Puree – How can a vegetable this ugly taste so good?

admin Add Comment Side Dish, Vegetables Edit

In today’s clip you’ll see a delicious low-carb way to trick out your standard mashed potatoes. By using half celery root, we’ll not only sa...

Almond and Parsley “Salsa Verde” – It’s easy being green!

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As you watch me make this delicious and versatile condiment, you might be thinking to yourself, wait a minute, that’s a pesto. Well, it basi...

Spicy Chicken Thai Soup – Exploring the boundaries between culinary pleasure and pain

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I almost called this “Cream of Endorphin-releasing” soup, but it didn’t quite have the same ring to it. Endorphins are those mysterious pain...

Contact Us

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Do you have a question? Do you want us to explain the popularity of Rachael Ray? Do you have a recipe you would like demonstrated? Drop us a...

The "Ultimate" Roast Chicken

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This dish will really get “under your skin!” The secret to this amazing roast chicken is the “compound butter” that we will put under the c...

Do you wish your restaurant made more money?

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Ok, so that's a pretty obvious question. Of course you do. But, how? If you've read my profile, you know that I taught at the Califo...

Piquillo Peppers stuffed with Orange and Cumin Scented Goat Cheese - Welcome to the Wonderful World of “Tapas!”

admin Wednesday, February 7, 2007 Add Comment Appetizer, Cheese, Spanish Cuisine Edit

I LOVE tapas! Here is the Wikipedia definition: Tapas (pronunciation: TAH-pas) are a variety of Spanish appetizers, such as mixed olives, c...

Food Wishes Cooking Classes – 2 Great Ways to Learn to Cook!

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In-Home Cooking Classes and Culinary Guidance with Chef John (In the Flesh) While I’m still trying to launch a video-based, online cooking a...

Fabulous Fashions for Foodies! Buy a shirt and help support our free video recipe clips!

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I love doing free video recipe clips, but you don't have to be an economics major to see the fatal flaw in my business model – the clips...