Methods & Madness... Class 15: Sausages & Such Recipes & Ramblings from Chef School Pork butt… last week we braised it, this week we ground it up. I sure didn’t know how useful pork butt is! This was our first lesson in forcemeat, ...
Rona Lewis
Meyer Lemon & Rosemary Shrimp Skewers
Methods & Madness... Class 10: Seafood Recipes & Ramblings from Chef School What a huge learning curve I had this week with shellfish. If you read last week’s blog, you know that I am a Midwest farm girl who had no experience with fins, ...
Dry Rubbed Grilled Tuna
Methods & Madness... Class 9: Fish Recipes & Ramblings from Chef School I grew up on a farm in Iowa. We raised cows, pigs, and chickens, but no fish. Even though there are 25,000 identified species of fish, the only ones that made it to ...
Potato Gnocchi with Brown Butter Sauce
Methods & Madness... Class 8: Pasta #2 Recipes & Ramblings from Chef School The secret behind pasta’s popularity in many cultures is its simplicity; simple ingredients, simple to make, simple to cook. The beauty of pasta is its amazing ...
Moroccan Pilaf
Methods & Madness... Class 8: Pasta #1 Recipes & Ramblings from Chef School If I told you we are learning about plants, grasses and seeds in school this week, you might think I took a wrong turn and ended up at a gardening class… not so. We ...