Ahi Tuna Crudo with Sweet Soy, Wasabi and Cucumber

May 10, 2014
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Since the first human caught a fish and realized it was edible, people have had to figure out how to eat it now and how preserve the delicate flesh for eating later.  Smoking, drying, or curing (and sometimes all three) were used to by migrating tribes as a means to carry their bounty with them.  […]

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How To Make Veal Stock

May 3, 2014
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In a previous post featured Stocks 101, all about the ease, affordability and impact of making a great stock from scratch. Since we’ve already covered making a chicken stock, the next stock in your repertoire should be a beef or veal stock. Everyone should make a true veal stock at least once to experience the wonder […]

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Summer Garden 2014-What’s Growing?

April 29, 2014
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Every year when I plant a garden I have grand hopes and dreams for all the sweet and juicy tomatoes, fragrant basil, earthy eggplant I envision will come from my labors. I see myself traipsing down to the perfectly tended raised beds with a sun hat on, lovely basket in hand, gathering my urban farm […]

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Stocks 101-All About Home Made Meat, Fish and Vegetable Stocks and Broth

April 27, 2014
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Bones. Vegetables. Herbs. Water. Combine them all, add fire, and you have a magic elixir which can breathe life into a sauce, become the base for a delicate soup or hearty stew, or poach a fish filet to perfection. Many people don’t realize how easy it is to make a flavorful stock. Once you make […]

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Turkey Chili with Kale and White Beans

April 5, 2014
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Is it chili? Is it soup? I really don’t know, but whatever it is, it’s so good that when I recently made an extra large batch for a dinner party hoping for leftovers for the next week’s lunches, I was left with nothing but a single bowl. I came across this recipe at the beginning […]

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Mise En Place- A Place For Everything and Everything in Its Place

March 29, 2014
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Mise en place~ A place for everything and everything in its place Have you ever wondered how restaurants do it? How they can serve hundreds of people a night with a menu that has dozens of choices? In the end, it’s all about the mise en place. Every day, cooks arrive hours before the restaurant […]

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