by Chef_jenn | Jun 30, 2010 | Uncategorized |
Try ground Bison (otherwise known to some as buffalo)! This meat is leaner, more flavorful and juicier than ground beef. My friends and I recently tried out a couple of different toppings on simple grilled (on a non-stick grill pan) burgers. To make them even...
by Chef_jenn | Jun 24, 2010 | Classes, Recipes |
With all of the great stone fruits in season right now I though I would share with you a recipe from my recent cooking class (at Alchemy of the Hearth in San Marcos). This is a super simple way to make use of the summers bounties.Grilled Stone Fruit SundayServes 44...
by Chef_jenn | Jun 23, 2010 | Ingredient Of The Week |
The ingredient of the week is Cherries!! The tasty treat used in everything from pies to savory sauce for venison and steaks.Cherries are said to have been around since the time of the Ancient Greeks.There are two main groups of cherries; the sweet. Firm, heart-shaped...
by Chef_jenn | Jun 22, 2010 | Ingredient Of The Week |
Masa traditionally made from a field corn, called maiz blanco or “cacahuazintle” [kaw-kaw-WAH-SEEN-til] which was dried (it can be both sun dried and fire dried), treated with a lime water solution or lye, then cooked and finely ground. The final product...
by Chef_jenn | Jun 11, 2010 | Event |
The San Diego Zoo is dedicating an evening to local food–and there are still seats left at this amazing dinner! On Saturday, June 12 at 6 pm, Albert’s Restaurant at the Zoo will be serving a five-course meal featuring local and artisanal products including...
