We've been discussing squash all month, and as a final tribute, here's a basic squash soup recipe that can be applied to several winter varieties of squash, including pumpkin, acorn, butternut, and kabocha squash. Winter squash are comforting when the temperatures drop and its cold outside. Enjoy this soup by the fire with relaxing music. Read on for the recipe.
When I saw the announcement buried in a very small part of a newspaper that Aaron Sanchez would be doing a cooking demonstration in Paradise Valley, I wasn’t going to miss the chance to watch a television Chef present and cook. I want to know how the professionals do it. I want to know if I’m doing it right. I wanted to be next to that guy. I live to bask in culinary greatness, and I’ve been next to some bright stars who you will never see on television, but this was a big opportunity to see a celebrity chef in person.
Here's a simple Spaghetti squash saute recipe that's sure to please a crowd. Read on to learn more.
Here’s the latest video from the Kitchen Shaman. I hope you like it, and please leave me comments about the video.
Here’s a list of what I’m reading right now.
This is my second go around with Live to Cook, Iron Chef Michael Symon’s book of recipes. Eating India is an intimate journey of one woman’s love affair of her Homeland food. Will Write for Food is about how to become a food writer, if you are interested in writing abut food. And, The Professional Chef’s Knife kit, well, because you know that I want to know more about the tools I work with on a daily basis.
This seems a large list for a busy chef, but that’s the beauty of libraries, I can renew the books (most of the time) and continue reading through them. I’m finding Eating India a little slow, but I am determined to finish it. Iron Chef Symon, of Food Network fame has an approachable and easy writing style. Will Write for Food is simple and straight forward, Dianne Jacob’s no nonsense approach makes it seem like any one of us can be food writers. I haven’t gotten to the other two yet, but I did see the movie Julie & Julia and loved Meryl Streep’s interpretation of Julia Child. Amy Adams as Julie Powell was adorable and believable as an amateur cook attempting to muscle through the weighty and brilliant tome Mastering the Art of French Cooking by Julia Child.
Here's another mouth-watering recipe that will elevate you to a possible kitchen God/dess in the eyes of friends and family. Maybe they'll start thinking, hey, vegetables are terrific.
Winter is the time for hard squash, and they are all fun to cook. Whether it's spaghetti squash, butternut squash, or acorn squash, there are lots of surprisingly delicious ways to prepare them.
It's the holiday season, and this vegan chef does not normally celebrate Thanksgiving or Christmas. I cook for a living which means I'm knee deep in roasting turkeys and hams, sweet potatoes and lots and lots of veggies. Our Chef has a southwest themed part of the menu that looks very enticing.
On this blog there aren't many holiday vegan recipes, but there are lots of other vegan food bloggers providing you with much holiday vegan cooking cheer.
Have you ever faced the produce section in the grocery store and wondered about all that squash? The different varieties, how to cook them, what they even are? And what about that pumpkin you carved a few weeks ago for Halloween? Was that actually edible?
The cooking method remains the same. Bust them open-- carefully! -- with a very sharp knife. Clean out all the seeds, chunk them up and then roast or bake them in an oven. You can then transform the squash into soups, purees, pies, and other delicious dishes for meals.
My friends like that I cook vegan. They have lots of questions. It is one of the reasons I started this blog. There's a new buzz word I've heard "plant-based diet." The phrase has two very unappealing words to me. Plant, and diet.
I'll stick with vegan. I'm a Vegan Chef in an industry that cooks with meat, lots and lots of meat. The last few weeks as I've been working on the Tofu Bacon, I've taken heat.
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