Whip It Up

When I started this blog, little did I realize that I was going to open each post with a brief intro and some chat relating to whatever recipe I write. I truly wonder if people actually read this. But, here I am 50 posts(!) later and now I must write about todays recipe: Zabglione with Berries. Ugh. Well, I suppose I have to think of something. Hold on. Let me think for a second. Wikipedia search maybe? Nah. I'll wing it.I demonstrated this recipe earlier this week at a cooking class and I could...

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Stir It Up

So far the winter is going well. I've recently discovered that I enjoy getting attention and teaching culinary skills is a great way to fill my void. Having said that, I truly relish the days where I get to go in front of a group of people I may or may not know and freely offer my knowledge (as little as it is for a humble chef) on cooking and entertaining.Perhaps now I can let myself to lob my humility aside and finally admit that I do have a few useful things to offer: an essential skill (cooking),...

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Phyllo Up

It appears I haven't posted for a few weeks. Shame really. For those who have been reading more faithfully, you have my apologies. And for those about to rock, I salute you.I had a comment/request from the last post about convection ovens and their uses. Simply put, all a convection oven is an regular oven with a fan. The fan circulates the heat more thoroughly and results in faster cooking times. It is important to note that when following a recipe, the temperature recommended in the method is...

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