by Joseph Yacino | Mar 6, 2018 | Recipes
Sharing from Odysseus Bogioglou—wonderful Greek Chef and Food Stylist 1)Garnishing – Garnish has to be something you eat and not there just to decorate. 2) Positioning – There is talk of a virtual clock where meat is at 2 o’clock, starch at 10 and veggies at 6....
by Joseph Yacino | Mar 5, 2018 | Recipes
Cheese doodles: you know, those bright orange crunchy fake cheese things? The ones that dye your fingers a fluorescent color you can see from the moon? How about a gluten free cheese doodle! Honestly, they are delicious and fun. Although they do not resemble the...
by Joseph Yacino | Mar 5, 2018 | Recipes
If you want to indulge, but don’t want those nasty day glow orange things that make you mouth, fingers and EVERYTHING the same colour. Try this classic and easy to make recipe for French Cheese Puffs or Gougeres. Here is the recipe adapted from Mastering...
by Joseph Yacino | Mar 4, 2018 | Recipes
Adapted from Jennifer Paterson Makes 8-10 Pie Crust1 1/3 cup/167 grams all purpose flour1/2 teaspoon/2ml salt1/2 cup/118ml vegetable (crisco) shortening3-6 tablespoons/45-90ml iced water 2 ounces/60g bittersweet chocolate, melted1/2 cup/121g cream cheese, room...
by Joseph Yacino | Mar 4, 2018 | Recipes
This is one of those “kitchen miracles”. You will wonder why you ever used eggs as a binder. Serves 4-6 1 1/2 lbs/675g ground turkey1 onion minced, or 2 teaspoon/10ml dry onion1 cup/225ml crisped rice crumbs1/2 teaspoon/2ml garlic powder1/2 teaspoon/2ml dry thyme1/2...
by Joseph Yacino | Mar 1, 2018 | Recipes
Chimichurri sauce is a simple concoction of fresh herbs and garlic – a cross between a sauce and a condiment. Traditionally, chimichurri is served with grilled meats as part of the Argentinian asado (or barbecue), and it is absolutely delicious...
