Latest Posts
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REUNION
Here’s the layers, the bottom consists of small cubes of beef braised with tomatoes, next add pieces of roasted chicken over the beef. Sprinkle on some whole black olives and a layer of hard-boiled eggs (yeah, weird, I know). Continue reading
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Do It Like a Chef: Dressing a Green Salad with Lemon Juice and Olive Oil.
I know that putting dressing on a salad sounds like a pretty simple thing, and you’re right it is. But there are a couple of things that you can do to make that salad just right. Continue reading
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Grandma’s Portuguese Sweet Bread
guest writer Mrs. Angry Eater In late 2021 The Sisquoc Baking Company wanted to add a Portuguese Sweet Bread to it’s holiday menu. Customers had been requesting sweet treats for their Thanksgiving and Christmas get togethers, and after the past… Continue reading
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In My Family’s Kitchen
The way my mother lived her life gave me perspective. She worked hard and loved her family and friends more than anything Continue reading
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Breaking Out of Sisquoc
“Why I Want To Be a Chef” was the subject of the essay. No less than 250 typed words were the requirement. I submitted my essay and never heard back. I had all but given up until one day, two… Continue reading
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Creamy Mashed Potato Technique
In my twenty years in the professional kitchen I’ve never seen a recipe for mashed potatoes. It might have been shoved into a cramped office space somewhere but nobody ever broke it out. Continue reading
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Cottage Business Startup
Cottage businesses can make substsantial contributions to our lifestyles and communities and are excellent opportunities to start a business. It’s a tough path to take but I hope you take it and change the world. Continue reading
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The Purpose of Bread
People are drawn to a warm loaf of freshly baked bread like magnets. Continue reading
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Easy Teriyaki Marinade
Now is the perfect time to fire up the grill for this simple teriyaki recipe. Marinate your favorite protein for at least 24 hours and up to 3 days for maximum flavor. Continue reading
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The Kitchen Library
Some of these titles have stowed away in my backpack across Europe and the U.S., and have kept me company during the tough times of a young cook. Continue reading
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Chickpea Fritters with Dates and Pistachios
This dish goes by many names depending on what part of the world you live in. Most commonly known in the United States as chickpea fries or chickpea fritter. Continue reading
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Do It Like a Chef: Butter Garlic and Herb Basting
The technique imparts the flavor of fresh herbs, garlic and the nuttiness of brown butter to the surface of beef, poultry and fish. Continue reading
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Season Like a Chef
Use coarse salt when seasoning with just salt and pepper. Coarse salt is better for seasoning by hand because it’s easier to see and you can feel the grains pass through your fingers. Continue reading
