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The Savage Kitchen: Chateaubriand
01 Aug, 2014
You can&rsquo t be scared of knives you can't be nervous about that expensive piece of steak in your hand' and you most definitely can't be scared of the flames leaping up out of the range like a ravenous demon's breath.
The Savage Kitchen: Tuna Provencal
01 Aug, 2014
À la mode amp;hellip It doesn amp't really mean amp;ldquo with ice cream amp;rdquo it actually translates to amp;ldquo in the style of amp;rdquo and is truthfully' a fantastic way to cook. Tuna Provenç al is a dish prepared &agra
Mushroom en Croute
01 Aug, 2014
Mushroom en Croute So the last time that we talked about mushrooms we were covering duxelle. The key lesson with the duxelle had been patience and how you couldn't rush it &ndash if you cooked it too fast' you'd scorch the mushroom
Mornay Bchamel Sauce - Season 2
01 Aug, 2014
Well here s the beautiful thing about those two sauces: they re both based on chamel one of the four classic sauces. Where s it from? France of course and it was named after a steward for Louis XIV. Can t get any fancier than that.
Potato Gnocchi - Season 2
01 Aug, 2014
Substitutionus MaximusSwapping Ingredients for Fun and Profit. What's a gnocchi? Potato dumpling of course. Well, to be exact it amp's just a dumpling of Italian origin. Potato gnocchi are a relatively recent invention' with potatoes (like tomatoes a
Basil Pesto - Sundried Tomato Pesto - Season 2
01 Aug, 2014
In defense of the mortar and pestle... This week's episode of the Savage Kitchen demonstrates a play on the classic recipe of basil pesto or pesto alla genovese as it is denoted in Italian. The variation demonstrated uses sun-dried tomatoes instead o
Authentic Pasta From Scratch
01 Aug, 2014
Spaghetti Spaghettini' Spaghettoni If you think that browsing the pasta section of your local grocery is an exercise in finding the strangest shape pasta for your dish' let's change your thinking. Pasta is a beautifully simple ingredient that's easy
House Vinaigrette Dressing - The Savage Kitchen
01 Aug, 2014
Whipping up a batch of vinaigrette is kind of like throwing a party and inviting a bunch of people you know don't really get along. Things are fine for the first hour or so with everybody milling around chit-chatting and wrecking your carpet but then they slowly start to separate into their cliques and groups.
Ginger Garlic Marinade for Pork - The Savage Kitchen: Season 2
01 Aug, 2014
Now that youve got the best darn pork marinade ever & whats next? How do you marinate other meats? Any other good tips? Lets find out
Savory Sweet Potato Souffle - Season 2 - The Savage Kitchen
01 Aug, 2014
Souffles are one of the dishes that balance precariously between the opposite realms of the savory and the sweet. A diner could possibly have a souffle for every course of his meal - from a rich truffle infused goat cheese souffle with endive for his appetizer to a savory sweet potato souffle served alongside his entree' ending with a decadent chocolate and toasted pecan souffle for dessert.
Vegetable Terrine - The Savage Kitchen: Season 2
01 Aug, 2014
Hang on' before you start freaking out let's sit down and calmly discuss this. Gelatin (or gelatine if you want to be fancier) is a very common item found in huge variety of products and not all of them are food. It's derived from collagen present in animal skin and bone so to be honest gelatin is a savory item from the beginning. Natural gelatin is the reason why veal jus when chilled' is so darn thick.
Mushroom Bisque - The Savage Kitchen Season 2
01 Aug, 2014
Were back again with another bisque & that creamy deliciously smooth soup weve all grown to love. The timing couldnt be better really with the first days of autumn popping up out of nowhere. Fall is definitely here and warm hearty soups are the best way to stave off the chillier days.
How to Portion Cut Salmon Filet At Home
01 Aug, 2014
Okay we may have talked about meat fabrication and portioning before but it's a topic that I really feel needs greater attention. It's not simply the fact that you can save quite a bit of money nor is it just the fact that you can get exactly what you want and there's a growing rift between the fruits of the world and the dinner table (even to the kitchen' mind you) and anything that can narrow that rift is a great boon to chefs and cooks all over.
Blueberry Clafoutis - The Savage Kitchen: Season 2
01 Aug, 2014
Everybody loves certain 'homey' dishes (and I'm not talking thug here mind you) & those dishes that their family used to make when they were young. Apple pies chicken and dumplings etc etc. Soul food if you will. Simple to make cheap and above all else' delicious.
Wine and Cheese Pairing
01 Aug, 2014
As classic as can be' wine and cheese pairings are an integral part of our collective gastronomic heritage. Enjoying this historic combination offers a glimpse of the thoughts desires and needs of our ancient ancestors connecting tomorrow's lunch with yesterday's distant forefathers. In an effort to provide continuity with our past - and to facilitate a heightened daily experience - I offer some classic pairings that expand not only our dining pleasure' but also our sense of belonging.
