Skills of a Chef: How I Learned to be a Control Freak

Posted by Kitchen Shaman | Jul 13, 2015 | Cooking Skills |

There is a control freak in every chef. I don’t care how humble, how calm they may appear, chefs like order. Floors must be clean, stainless steel tables should sparkle, not a speck of dust or dirt anywhere. Food belongs in containers lined up on shelves that get wiped down every day. Walk-ins to be filled with trimmed and unblemished produce, meats, and dairy. This is the best kind of kitchen. The kind you see on television. Gordon Ramsey is a control freak. So am I.

Cooking in Kansas

Posted by Kitchen Shaman | Jul 6, 2015 | Videos |

While traveling approximately 3,000 miles this summer, I have had the opportunity to cook in other people's kitchens. We are hunkered down in Kansas for awhile and I was caught sauteing bell peppers, onions and mushrooms for hummus wraps.

Here's the evidence that I'm comfortable in almost any kitchen, at any time, cooking great food for family and friends.

Crispy Fried Vegan Onion Rings

Posted by Kitchen Shaman | Jun 24, 2015 | Appetizers, Recipes |

It’s National Onion Ring Day and all over America restaurants and fast food joints are serving up this crunchy fried treat.

The history of this mostly American invention can be traced back to the 1920’s. There are reports of them appearing before that, but not too often. Unlike the French fry, there is no dispute over the invention of this delicious, golden-fried food.

Why Are You Crying Chef? All About Onions

Posted by Kitchen Shaman | Jun 22, 2015 | Ingredients, Produce |

Humans love onions. And onions love us. Dill is grown around the world. It is used in everything from borscht to tofu. It has interesting medicinal properties as well.

They are one of the world’s earliest domesticated crops. Nine million acres are devoted annually to growing this staple crop. They are also one of the most consumed foods in the world. Americans eat an average of 18 pounds of onions per person per year.

Why do we love them so much? They are tasty, yes. It may not be obvious when eating them, but sugar is one of the main compounds present. During the cooking process that sweetness rises to the top and creates “caramelization.”

Time for a Road Trip

Posted by Kitchen Shaman | Jun 19, 2015 | Travel |

Its that time of year again when the Spouse and I take the trek from the desert of Arizona to the flat lands of Kansas. I still remember my first impressions of Kansas a dozen years ago. It's flat. It has big sky. And corn, lots of dried out corn in the fields, waiting. I did not know why the corn was drying out in the fields at the time.

And it was green. Not like the pine green I'm used to when I go up into the mountains, I mean GREEN, and scary kind of green. Driving to Lawrence from Topeka there are trees that meet each other as they stretch their long branches out over the pavement, arching across the road, creating a canopy. For some reason, this really, really scares this desert dweller. I'm used to brown colors in my landscape, sandstone and red rock. Not this verdant green.

How Will You Eat All Your Veggies Today?

Posted by Kitchen Shaman | Jun 17, 2015 | Food Observances & Holidays |

Eat All Your Veggies Day is probably my second favorite food holiday. It’s no secret I love vegetables. I love the colors, the smells and freshness of flavor. When I bring vegetables home from the farmer’s markets they seem so alive and vibrant.

Before I start prepping for any recipe, I take a moment: I breathe in the dirt, I sense the farmer whose hands worked the land and nurtured the plants, the truck that brought the food to market, the people who sold the food to us. And then I dive in. My knives moving in that particular rhythm I have of chopping. Carrots, cabbage, onions, spinach, and peppers all meet the blade with precision.

Then pans get heated up. There’s the gratifying sizzle and pop of the vegetables meeting the heated oil, and I let out a little sigh. I love cooking. I love my veggies. I love feeding myself and my Spouse this kind of feast.

Talk To Chef: Culinary 911

Posted by Kitchen Shaman | Jun 12, 2015 | News |

There’s a new service available now called TalktoChef. It is a face-to-face video service, connecting you directly to an expert who can help you with a cooking emergency or culinary 911. I am a Featured Chef on this app.

Imagine you are in the middle of cooking a dinner for friends and you realize that you forgot to buy an ingredient. You need to know if there’s a reliable substitution.

Hearty Potato Salad: Part Deux

Posted by Kitchen Shaman | Jun 10, 2015 | Recipes, Salads, Side dishes |

Eat All Your Veggies Day is probably my second favorite food holiday. It’s no secret I love vegetables. I love the colors, the smells and freshness of flavor. When I bring vegetables home from the farmer’s markets they seem so alive and vibrant.

Before I start prepping for any recipe, I take a moment: I breathe in the dirt, I sense the farmer whose hands worked the land and nurtured the plants, the truck that brought the food to market, the people who sold the food to us. And then I dive in. My knives moving in that particular rhythm I have of chopping. Carrots, cabbage, onions, spinach, and peppers all meet the blade with precision.

Then pans get heated up. There’s the gratifying sizzle and pop of the vegetables meeting the heated oil, and I let out a little sigh. I love cooking. I love my veggies. I love feeding myself and my Spouse this kind of feast.

Herbs and Spices Day: Dill is Anything but Dull

Posted by Kitchen Shaman | Jun 8, 2015 | Herbs & Spices, Ingredients |

June 10th is National Herbs and Spices Day and we are focusing on Dill: a great summer herb that can add a lift of flavor to the dishes you cook. Dill has traditionally been used in pickling (dill pickles) and to delicately season fish, but it has so many other uses.

Dill grows in the early spring and is in season during the summer. The fronds are picked and used as the herb. Usually the root is not used in American cooking. Both the flowers and leaves are edible.

Why Is Chocolate Ice Cream So Famous?

Posted by Kitchen Shaman | Jun 5, 2015 | Food Observances & Holidays |

Even though July is National Ice Cream Month, Sunday (June 7th) is National Chocolate Ice Cream Day. While this blog does not reflect my love of ice cream, I usually can’t get enough of the stuff. There are flavors I’m not fond of, but chocolate (especially with cherries) is ultimately my favorite flavor.

Sunday June 7th is National Chocolate ice cream day. Enjoy a cone at your favorite ice cream place, or make your own!The story of ice cream, and flavored ice, takes us back to ancient times. Flavored ices were the stuff of Kings and Emperors. Alexander the Great is said to have had flavored ices of honey and nectar delivered to him while in the fields. Roman Emperors dined with ices and snows flavored with fruits and other exotic flavors.

Author: Kitchen Shaman