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Easy French Onion Soup
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Forum
Raw Fish and gravlax 1 Reply
Is it safe to use non sushi grade fish for home made Gravlax?
Started by maria pocock in Ask the Chef. Last reply by ChefShane Sep 17, 2010.
Pan Searing 1 Reply
Why do Chefs spoon the cooking liquid over the protein they are cooking when they pan sear?
Started by Susie Gibson in Ask the Chef. Last reply by ChefShane Jul 21, 2010.
Pasta Sauce 1 Reply
Do professional chefs add sugar to their pasta sauces?
Started by Dania Schrader in Ask the Chef. Last reply by ChefShane Jun 29, 2010.
Strawberries 2 Replies
I'm making a cheesecake that I would like to put strawberries on top and use a glaze over it. My question is how long can it last? I want to make the cake on a monday evening and it will be eaten wednesday morning - what's the earliest I can put the…Continue
Started by A in Ask the Chef. Last reply by A May 25, 2010.
Blog Posts
Egg Roll
Ingredients
2 tablespoon canola oil
2 tablespoons sesame oil
1/2 bag shredded coleslaw mix
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 package Puff Pastry Sheets, thawed
1 egg, beaten…
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Posted by ChefShane on February 11, 2011 at 3:00pm
Review - Kouzzina Restaurant at Walt Disney World
Posted by Sharon Frisco on October 1, 2010 at 8:45pm
Review - Namaste Gluten Free Bread Mix
I was simply not in the mood to make my own flour blend for gluten free bread this weekend. And my husband is now eliminating soy from his diet which means our staple soy flour is out of the question, at least for a while. So I headed to Whole Foods and found only one bread mix that met all of the current dietary criteria - free of gluten, soy and dairy - and that was Namaste Gluten Free Bread Mix.…
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Posted by Sharon Frisco on October 1, 2010 at 2:37am
Black Bean Quinoa Salad
1/2 heart of Romaine lettuce (rinsed and chopped)
2/3 cup quinoa (rinsed and cooked according to package instructions, then chilled and lightly tossed in extra virgin olive oil)
Posted by ChefShane on June 21, 2010 at 8:06pm
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