Wednesday, January 11, 2012
Friday, January 6, 2012
Does truffle oil contain real truffles ? Read on...
http://www.oliveoiltimes.com/olive-oil-basics/world/truffle-olive-oil/844
Wednesday, January 4, 2012
Photography on this site...
I am frequently asked about the wonderful photography shown on this food blog. The majority of the photos (the professional ones!) are taken by the talented people at Mod Photography. If you're looking for a professional photographer, with an artistic creative one-of-a-kind slant, I highly recommend you look into hiring Mod Photography. You may learn more about Mod Photography by visiting ModPhotography.com or by visiting them on their Facebook page. If you have trouble contacting them, send me an e-mail through this blog/website and I will happily assist!
Chef Lee
Chef Lee
For all the wine-foodies out there...
Here's a new blogsite I've just started to follow:
http://www.cathiswiningagain.com
Fun, light, entertaining, easy-read with wine reviews, tours, travel info and (I'm sure) a WHOLE lot more.. all related to VINO !
Take a look and let me know what you think!
Chef Lee
http://www.cathiswiningagain.com
Fun, light, entertaining, easy-read with wine reviews, tours, travel info and (I'm sure) a WHOLE lot more.. all related to VINO !
Take a look and let me know what you think!
Chef Lee
Monday, January 2, 2012
Saturday, December 31, 2011
New Year's Eve Column
Visit RedlandsDailyFacts.com, entertainment tab, click Local Food- to read this week's food column.
This week's food column: No Fuss New Year's Night Recipes and Techniques.
You may also read prior food columns, from weeks before, at the Redlands Daily Facts site.
Happy New Year!
Chef Lee
This week's food column: No Fuss New Year's Night Recipes and Techniques.
You may also read prior food columns, from weeks before, at the Redlands Daily Facts site.
Happy New Year!
Chef Lee
Thursday, December 29, 2011
Simple but flavorful soup with seasonal ingredients!
Pears Au Jous and Roasted Butternut Squash Soup
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds pears (or sub with green apples of any variety)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Directions
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Peel and cut the squash into chunks. Peel, quarter, and core the pears/apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds pears (or sub with green apples of any variety)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice
Directions
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Peel and cut the squash into chunks. Peel, quarter, and core the pears/apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Subscribe to:
Posts (Atom)