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Artisanal Chocolate

June 18, 2014

Artisanal chocolatiers are all the rage right now and are worth seeking out. Small batch chocolate producers are sourcing premium cacao beans from exclusive designations all around the world. This chocolate tends to be more expensive and harder to procure then commercially produced chocolate, but the excellent quality makes it worth it. The flavor is …

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Squash Blossoms- To Stuff, Or To Be Stuffed

June 13, 2014

Squash blossoms are around right now so grab them quick, they have a brief season and a short shelf life. In Italy you see them in every market and on every menu starting in the spring. In the states you will typically only see them at the farmers markets starting in late spring/ early summer …

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It’s The Start Of Gazpacho Season

June 11, 2014

With the temperature rising and cucumber season cranking up, the stage is set for that classic cold soup…. Gazpacho! There are many different varieties of cucumbers showing up in the market right now, and with tomato season right around the corner, the time is ripe for putting gazpacho on the menu. Check out the list …

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Sriracha Alternatives

June 10, 2014

With the politics of the popular condiment Sriracha, it’s time to search for something new. These sauces are great on their own but an example of what they can enhance are marinades, vinaigrettes/ dressings, aïoli, or Crème Fraîche. If you want to explore similar sriracha sauces, here are some alternatives: Sambal- Medium spicy with a great balance …

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The Trend Of Sprouting

June 9, 2014

Sprouting is the traditional practice of drying or dehydrating a legume/grain just until it starts to sprout and before it is fully sprouted. Sprouting softens the grain so you can cut down on the cooking time and increase the nutrient value. If you want to really maximize the nutrients, you can bypass the cooking process …

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Get A Taste Of This Flavored Oil

June 9, 2014

Macadamia Nut Oil is a fairly new flavored oil to hit the shelves. It has been around for a little while but I have noticed it showing up in more places lately. The flavor profile of macadamia nut oil, sometimes called Mac Nut Oil, is intense, nutty and sweet. The oil is cold pressed from …

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Introducing…… Preppings

June 1, 2014

What excites a chef is the freedom of discovering new and unique ingredients. Recipes are much too structured, restricting and stagnant for the creative process, and the chef just wants to invent, resurrect, innovate, create and deconstruct….. not follow. Preppings was designed to help inspire with an extensive database of information that helps the chef …

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Tip To Tail: Fennel

April 16, 2014

This is a very underrated and versatile bulb vegetable here in America but in Europe it gets its proper place on the cutting board. Fennel makes a great pairing with pork, fish and seafood. Fennel bulb can be used braised, shaved, cooked or raw. Also, fennel makes a great addition to salads when it is …

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Quats Of Many Flavors

April 5, 2014

The kumquat is a great mini citrus for using to make a jam or sauce to compliment fish or poultry. But for those of you looking for an alternative for the kumquat, you should seek out one of the other great alternatives such as the limequat or the mandarinquat. The mandarinquat is one of my favorites for its …

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It’s Purple Season

March 23, 2014

Poking around the farmers market I found some common ingredients in their purple form. For the most part the flavor tends to be the same but the purple varieties can add some color to the plate. The cooking process will sometimes take the color away and look like their green counterparts. Purple Artichoke Purple Asparagus …

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