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Pan Roasted Shrimp with Tomato, Chiles and Mezcal | Cook's Gazette
http://www.cooksgazette.com/pan-roasted-shrimp-with-tomato-chilies-and-mezcal
Pan Roasted Shrimp with Tomato, Chiles and Mezcal. 2 large roma tomatoes or substitute a 14 ounce can fired roasted tomatoes. 1-2 dried chile arbol. 1 cup stock made from the shrimp shells or substitute bottled clam juice. 2 Tbl olive oil. 1 Tbl minced garlic. Cup minced white onion. 1-2 roasted and peeled poblano chiles, cut in medium dice. 1 pound large shrimp, peeled and deveined. 1 Tbl lime juice, plus lime wedges for garnish. 1 Tbl minced cilantro. To 1 tsp salt. Optional:1 Tbl unsalted butter.
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Techniques | Cook's Gazette
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Issue 06: Talking Turkey in Chicago. Hon Kee Restaurant’s turkey to-go Fifteen years ago I was on the WGN Radio Thanksgiving morning show. It…. Issue 04: Fall 2015. Photo above by Bernadine Rolnicki Fall is the best season for cooks. It spans both warm and cool…. Yellow leaves, or none, or few, do hang Upon those boughs which shake against the cold, Bare ruined…. Issue 03: Summer 2015. Photo above by Toula Kourliouros Kalven A chicken that is slow-roasted in the morning, left to cool, and…. I would espec...
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Pressure Cooking | Cook's Gazette
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Preparing Stocks in the Pressure Cooker. Stocks are the foundation of my cooking. I try at all times to have chicken, beef, lamb, pork,…. Back to the Future. There is a gadget on the market that permits a cook to scoff at time. It is a…. Pressure Cooking Rice, Beans and Grains. Rice and Grains The pressure cooker is an amazing tool for a wide variety of rice and grain…. Featured in this issue. Issue 07: Best of the Best. Tsuivan – Mongolian Fried Noodles. Issue 07: Home Cooking. Site by Bring, LLC.
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Equipment & Tablescapes | Cook's Gazette
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The Art of the Sauté and Stir-Frying. Imagine wok hay as the fiery breath of a wok, imparting a special life force or essence from…. What’s In Your Kitchen. Food choices are political, emotional, cultural, and heated acknowledge that one size doesn’t fit all. If you get…. Back to the Future. There is a gadget on the market that permits a cook to scoff at time. It is a…. Featured in this issue. Issue 07: Best of the Best. Tsuivan – Mongolian Fried Noodles. Issue 07: Home Cooking. Site by Bring, LLC.
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Peaches with Burrata and Lemon Thyme | Cook's Gazette
http://www.cooksgazette.com/peaches-with-burrata-and-lemon-thyme
Peaches with Burrata and Lemon Thyme. 1 -2 peaches, peeled and sliced. 1 6-8 ounce ball of burrata cheese. Great quality olive oil (lemon scented olive oil if you have it). Sea salt and cracked black pepper, to taste. Sprig of lemon thyme. Place burrata on the center of a serving plate, arrange peach slices around or on top of the cheese. Drizzle with olive oil. Garnish with sea salt, pepper and lemon thyme. Serves 3-4 as an appetizer or 1-2 as a light course.). Leave a Reply Cancel reply.
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Travel | Cook's Gazette
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Issue 05: La Merced, A Market in Mexico City. I love to travel. Over the last few years I’ve been to Japan, all over South East Asia,…. Tastes of La Merced. Photo above by Eric Futran There is a pot of beans simmering at almost every market stand in…. By Wrenn Nelson First impressions of the Philippines: it’s hot and humid, but no more than August in…. Visiting Markets in Winter. For the traveler, markets afford one of the few windows on real life open to strangers. Mimi Sheraton,…. Featured in this issue.
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The Cook’s Philosophy | Cook's Gazette
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The Cook’s Philosophy. If everything that goes in is good, what could be bad? Valerie Slovak, my first teacher. The recipes in the Cook’s Gazette are meant for experienced cooks who want to focus first and foremost on the quality of the ingredients. A friend told me that when he first began studying piano his teacher said, Practice on the best instrument you can find, then right from the start you will begin to recognize quality, the potential for beautiful music. Hsiang Ju Lin, Chinese Gastronomy. Cook ...
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Summer 2015 | Cook's Gazette
http://www.cooksgazette.com/category/issues/summer-2015
Issue 03: Summer 2015. Photo above by Toula Kourliouros Kalven A chicken that is slow-roasted in the morning, left to cool, and…. Photo above by Bernadine Rolnicki It’s 1980. I am at a famous restaurant in Kyoto. I’ve finished working…. Years ago I read a New Yorker article about how physical work leaves an imprint on our bodies…. I’ve always loved the story about the origin of sandwiches. John Montague (1718-1792), the fourth Earl of Sandwich,…. Pan Roasted Shrimp with Tomato, Chiles and Mezcal.
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