Herb oil

A bit of heat, some fresh herbs a medium to capture the flavor, you have a lot of room with this. You can take just about any fresh herb and make a simple condiment with a lot of flavor. Dill oil goes great with seafood and adds a bright green …

Basic red sauce

This is yet another one of those things that, no matter how I tell you to make it, someone else’s grandmother made it better. No shit, but for this is for those of you who don’t have old school grandmothers that make sauce from scratch. This is a simple base …

Brown rice that doesn’t suck

To be honest, most of the time when something tastes like shit, it’s not that it really tastes like shit, it’s that the Chef or whomever is cooking doesn’t know what they’re doing. Thus the situation with Brown Rice but I finally figured out how to cook it without it …

Chocolate

The food of the Gods…… We’ve been playing with this stuff for nearly 3,000 years and it’s only continued to increase in popularity. What you know as chocolate is actually the seed of the Theobroma Cacao tree that have been fermented, then roasted and ground into a paste before being …

The Mighty Garlic

When you cook garlic it loses some of the punch and develops a richer, almost sweeter flavor. When you roast the Garlic in oil, the oil will pick up the flavor. You then have both roasted garlic that can be used in everything from Red sauce to spread on baguettes …

Mirepoix

This is another one of those basics that’s used in the Kitchen yet most people don’t really understand. It’s a simple mix of Onions, Carrots and Celery that’s the base to various stocks and sauces in Western cuisine. The part that most people get wrong is the ratio by weight. …

Vinaigrette

Vinaigrette is more or less a fancy word for salad dressing. It’s a blend of an acid, typically vinegar or fruit juice and maybe a few seasonings with some type of oil. If you have a blender or a food processor it will make your life a lot easier and …