Recipes

Recipe Roundup: Fruit Time

Today's Recipe Roundup highlights some of the dishes Chef Johnna has created using fruit. Coincidentally, most are summer fruits, freely available in July, August, and September. The heart of all those refreshing summer drinks you're enjoying right now is probably a simple syrup. Used in lemonades and aqua frescas, it's also used by bartenders in drinks like mojitos. The base is water and sugar, but they are usually infused with fruit, herbs, or things like ginger or lavender.

Ingredients

Article Roundup: Summer Produce

Summer is a great time for produce of all sorts. While the exact growing season will vary according to climate, there are fruits and vegetables available at farmers markets, grocers, and possibly in your own backyard throughout the season. Chef Johnna has looked into the history of a variety of produce, showing you where each plant originated and how it was used over the centuries.

Food Observances & Holidays

World Vegan Month 2016

Did you know that it’s World Vegan Month? World Vegan Day was celebrated on November 1st. I was busy making a vegetable barley soup and cooking portabella mushroom steaks. World Vegan Month was started to commemorate the 50th anniversary of the Vegan Society. In the last several years there has been an explosion of popularity of veganism. Medical reports continue to prove that eating a plant based diet can actually save your life. Veganism is starting to fight back against the dairy and meat industries.

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Article Roundup: Skills of a Chef

When you're an accountant, people ask you tax questions. When you're a doctor, they ask about medical problems. If you're a chef, you get asked about food, kitchen equipment, and whatever celebrity chef is the hottest at the moment. In 2015, Chef Johnna wrote a series of articles describing what it's like to be a chef. The "Skills of a Chef" series addressed many popular topics around being a chef working in restaurants and catering.

A Word from Kitchen Shaman

We wanted to thank everyone who supported our recent #KitchenShamanCooks campaign and let you know what else Chef Johnna and Kitchen Shaman will be up to.

Festival Fun at VeggieFest Chicago

Recently I traveled almost 4,000 miles to participate in VeggieFest 2016 in Chicago, which is one of the largest and oldest vegetarian festivals here in the states. My spouse and I drove across the country so I could split open a watermelon and talk about chilies and tofu. The festival itself was wonderful with so many like-minded people gathered together and the demos went off well. I did Watermelon Three Ways and Red Chili Tofu Taco Salad. You can watch the full watermelon demo in the video below.

SoCal Chocolate: Chocxo

I love happy accidents and amazing finds. On this trip to Southern California, as we were driving into Costa Mesa, I saw a sign that said Chocxo. I pretty much knew it was a chocolate/coffee house and then I saw part of the sign said locally roasted. We were on our way to the local library to work, so I stopped in.

Skill of a Chef: It’s All About the Knives

Knives are personal. The way they feel, the way they balance in the hand. How the blade cuts through the food. Personally, I like a lighter knife, one that is easy to grip and that is very, very sharp. Cat Cora of Iron Chef fame uses a 13" chef’s knife, and she’s 4’11”. Intimidating? Yes. Necessary? When you are that short and working in a “man’s” world, wielding a large knife can help intimidate your co-workers.