This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
When I originally posted this recipe on Free Culinary School, it was a throw away post. I never thought that simple, braised chicken thighs would ever garner so much attention. It turned out to be my most re-created recipe and most commented post.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
This is a simple pommes purée recipe that I use during the winter months to add color and depth of flavor to some of my meat dishes.
Aioli differs from mayonnaise by the addition of raw garlic, lemon juice and olive oil. However, aioli in recent years has become synonymous with a flavored mayonnaise. Here is a base recipe for aioli which can be used as is or doctored with your own choice of flavorings.
Mashed potatoes are classic comfort food 101. To the untrained eye they can appear deceivingly simple, but the best mashed potatoes require proper technique, a decent fat to potato ratio, and being aware of common snares that trip up the uninitiated along the way. By the time you're done watching the above video and reading through this article, you'll be able to whip up a great batch of mashed potatoes every time, whether you're creating a simple Sunday Super, or bringing the thunder on Thanksgiving.
Oven roasted potatoes are one of my favorite, go-to side dishes when cooking at home. In this particular technique, we first blanch the potatoes using a cold water start (just like we would with any other root vegetable) and then roast in a hot oven until golden brown.
Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.
In this video, I demonstrate the technique of covered saute and glazing that can be universally applied to most produce, especially root vegetables such as carrots, onions, parsnips and radishes. To demonstrate the glazing technique, we take a trip down "Classic Flavor Lane," using minced ginger, carrots and turmeric as our main flavor profiles.
Sauce vierge is one of my all time favorite sauces. The word "vierge" is French for "virgin," meaning that the ingredients in a vierge are not cooked. This is the sauce that we use for our heirloom tomato caprese, which I will demonstrate in an upcoming video.
