I love mushrooms. But I don't love most stuffed mushrooms. I have a problem with the consistency of the "classic version" (a paste), and if they aren't right out of the oven, the consistency is even more troubling on its way toward cold. So I made a "unclassic"--not to be confused with unclassy--version of stuffed mushrooms. Un-blended, … Continue reading “Not Your Classic” Stuffed Mushrooms
This is the continuation of my interview with Executive Chef Anthony Prontelli. If you missed the first part, click here. There’s a pig-roasting pit in your backyard, which you yourself built. Correct, seven-foot round. How long did it take to build? Altogether, probably about 15-16 hours put into it. And how big of a pig … Continue reading Affinity For Swine: It’s A Matter Of The Heart, Part 2
As today is National Pig Day, I think it's appropriate to share this interview with a chef who truly appreciates the pig. I split this interview into two posts because of its length. Make sure to come back tomorrow to read the second part! “The chef really likes pork, doesn’t he?” This remark comes from … Continue reading Affinity For Swine: It’s A Matter Of The Heart
Bacon. Yum! Cheddar. Yes, please! Bacon and cheddar on popcorn? Whoa. Our reactions: Eyes closed in appreciation. Sighs of delight. Hands immediately dove back into the bowl for more. Even our cat couldn't keep his paws off it. The bacon fat must have had some sort of residual life energy because we began acting like … Continue reading Bacon Cheddar Popcorn
Kristin Rath 