Alan
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Summer in Spain Part 1
After three years of cooking in Manhattan I was done. Burned out by seventy to eighty hour work weeks, the World Trade Center disaster and a relationship destroyed by tragedy. Not really knowing what to do, I just went home,… Continue reading
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Potato Chip Omelette
This is a variation of the Tortilla Española. A thick Spanish omelette traditionally made with potatoes poached in olive oil. It’s often served at room temperature and cut into small pieces for appetizers. Substituting potato chips for the olive oil… Continue reading
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Brussels Sprouts With Bacon and Onion
Why blanch your sprouts? Blanching Brussels sprouts gives them a clean, uniformly seasoned taste and bright green color. Continue reading
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Hummus with Rosemary Poached Lemons (Vegan and gluten-free)
Both the hummus and the lemons should be made the day before so the ingredients have time to come together. See the recipe notes below for garnishing ideas and a note on the ingredients. Yield: an appetizer for 8 adults… Continue reading
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Creamy Roasted Cauliflower
This recipe can easily be made vegan by just omitting the cream Yield: a side dish for three adults Ingredients: 1 head of cauliflower cut into 2 inch florets, about 4 to 5 cups of florets 1/2 cup heavy cream… Continue reading
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Clam Chowder (Gluten-Free)
Even if you’re not practicing a gluten-free lifestyle this is still a great soup. Because it uses a pure starch like cornstarch you get a cleaner flavor and texture. Continue reading
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Reduce the Holiday Craziness in the Kitchen
Holiday cooking can add stress on top of an already stressful time of year that is supposed to be relaxing but really isn’t. Here are some tips to keep you from going insane during this hectic time of year.… Continue reading
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Breaking Out of Sisquoc
I spent a good portion of my childhood living at a house my parents rented across the street from a small dairy in the tiny town of Sisquoc. There wasn’t much going on in life. Not much to do except… 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
