StarChefs ICC 2013
A collection of photos from the 2013 StarChefs International Chefs Congress
Choose Your Own (Pumpkin Risotto) Adventure
We've been tweaking our pumpkin risotto, looking to get the most flavor into the dish. We start by making a pumpkin stock with pumpkin purée (canned or fresh), chicken stock, garlic, thyme, bay & burnt cinnamon sticks. The stock is cooled and strained. The rice is...
Lamb Testicles- Method with Photos
If presented with the opportunity to cook lamb testicles, would you know what to do? Frederick, MD chef Chris Spear shows you how to cook them.
Charred Cottage Cheese
Recently I've fallen for cottage cheese. Not the watery, low fat stuff, but really the really good stuff. I did a post back in January on Kalona's organic 4% fat cottage cheese. Back then I expressed my intent to try char-grilling it like the yogurt on Ideas in Food....
Prime Rib Buttercream
Recently, we’ve been working a lot with rendered fat to see what we can do. When cooking a prime rib, sometimes I trim the fat before cooking and other times I don’t. This week as I was prepping a couple of ribs, I had a thought. I trimmed a lot of the thick white fat...
Black Vinegar
I've seen a lot if charred items going into oil, but not as much going into vinegar. Oil is great if you're looking for it to spread less on a plate, but I like the way the flavor stands out in vinegar. I washed a bunch of leeks and threw them on the grill. Then cook...
Cranberries
Last week I traveled up to Cape Cod to see my family. While I was there I stated at my cousin's house. When I got to her new house in Yarmouth Port, I found out that it borders the city owned cranberry bog. While they're still a few weeks away from flooding the bogs...
It’s About To Get Weird Up In Here (or Cooking With Canned Goods)
If you’ve seen my Twitter or Instagram feed this past weekend, you might have seen some funky stuff. I posted a can of Libby’s Corned Beef Hash, calling it the umami bomb. Before people think I’ve given up on good ingredients, I want to explain. I’m currently working...
Sometimes It Works, Sometimes It Doesn’t
Making both churros and spätzle today, I wondered what would happen if I tried frying the spätzle dough and boiling the churro batter. The churro batter didn't work out at all. It was water-logged and almost disintegrated. The fried spätzle dough was slightly more...
Saturday Farmer’s Market
It's Saturday, which means that it's time for the West Frederick Farmer's Market again. You have to get there early to get the best stuff.We like to get most of our meat and eggs from local farmer Danny Rohrer. As you can see by the line, we're not the only ones.