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Home Cooking

Good Food Starts with Good Food

by ChefPerry

    One of the biggest factors in cooking good food is using good food to cook. This is a point we stress over and over, with every kid that comes through our cooking program.  Not expensive food, not even "fancy" food (though that can be a lot of fun when you can swing it), but good, real, recognizable food. Start small, instead of buying that can of diced tomatoes, buy three Roma tomatoes (about the same price), dice them in a bowl, and sprinkle a little salt and sugar on them.  10 minutes later you'll have the same, but far superior tasting ingredient: diced tomatoes in juice...and really, was it that hard? (...and it doesn't taste like the can!) And I'm not even going to bring up the subject of the health benefits of freshly made food, vs. pre-packaged.    Simple SauceNow, let's take that one tiny step further...now that you have your diced tomatoes, is it really that much harder to dice up an onion, chop a little garlic, and squirt some olive oil in a pan? Saute (that means a low fry in a…
Score: 1.31

The Problem with Farm to Table - health, finances, and education

by ChefPerry

  I know that this title is going to bring some folks here lookin’ for a fight, so before you start sharpening your pitchforks and hurling your organic, fair-trade rotten tomatoes, let’s be clear…  I love the farm-to-table concept.  I love my local farmer’s markets, and I take every opportunity to support my local artisan food purveyors; in part, because I believe it’s the healthy and more socially responsible choice, but also because the food just tastes better!  However, my love and support for the idea of farm-to-table do not negate that, in practice, the system is flawed.  Maybe a more fitting title would be "Farm to Table…the missing ingredient" because the farm-to-table model leaves out a critical step…creating a gap that is not just important, but imperative to fill, for the system to work.  Functionally, the equation is actually “farm-to-KITCHEN-to-table” The kitchen is the bridge (or, unfortunately, more often the gap) between the farm and the table.  What good is fresh, organic…
Score: 1.25

3 Steps to Perfect Turkey Gravy

by ChefPerry

3 Steps to Perfect Turkey GravyChef Perry P. Perkins    Stock vs. Broth First, let’s make sure that we’re all on the same page, as far as what constitutes a “broth.”  Many, many home cooks assume that “stock” and “broth” are the same thing: a savory liquid simmered with veggies, meat scraps, and bones, to be used as the base for soups, sauces, etc.  In truth, the steps for making stock are very similar to those of making broth but with just a few small but very important differences.  Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (onions, carrots, and celery), and aromatics in water for 6-8 hours.  Stock always involves animal bones, although not always meat. For best results, the bones are usually roasted first, which makes for a richer, more deeply colored stock. Most importantly...stock is always left unseasoned.  Broth, on the other hand, refers to any liquid that has had meat cooked in it. Simmering meat (and often roasted bones…
Score: 1.25

Understanding the Basic Kitchen Knife Cuts

by ChefPerry

    If you’re going to spend any time in the kitchen, you’re going to have to learn how to chop vegetables. Proper chopping, slicing, and dicing techniques help us reduce waste, stay safe, and improve the taste and texture of our dishes.  Those of us who grew up under tyrannical chef-fathers, toiling away in the Dickens-esque sweat-shops of their prep kitchens (sorry Dad, just trying to make a point…), may have spent months or years doing little else than chopping veggies, and take the techniques required in stride. For those who grew up playing outdoors, with other children, in the sunlight…the following steps will walk you through how to prepare almost any fresh vegetable for cooking, in your own kitchen.  First things first, make sure you are holding your knife properly.        Getting Ready  Next, we need to prepare our veggies for chopping, as necessary, by rinsing, peeling, trimming, discarding roots etc.  It doesn’t matter how pretty, clean, or pristine they looked at the grocery store, there’s…
Score: 1.23

Grilling Fish for Health and Flavor, Direct Grilling, Baskets, Foil Wrapping, and Plank Grilling

by ChefPerry

  Grilling Fish for Health and FlavorChef Perry P. Perkins  Many of us are looking for healthier grilling options without sacrificing great flavor.  When my readers contact me asking about great-tasting, guilt-free grilling, I always point them to one of my favorite food groups: fish and seafood. It's hard to beat a succulent, tender bite of firm salmon or tuna, with a crispy char on the outside and just a hint of smoke, fresh from the grill.  Fish and seafood are so simple to cook outdoors...and, ironically, they're one of those foods that intimidate a lot of backyard chefs.  But they shouldn't.  Fish is perfect for the grill. Direct high heat sears fish fast, sealing in moisture and flavor. A simple marinade (or just salt and pepper), a few minutes on each side, and voila, you have a delicious, nutritious dinner!  The biggest issue with grilling fish or seafood is making sure it doesn't stick to the grates. It's vital to carefully clean and oil your cooking surface, and some folks like to brush…
Score: 1.23

Yes, You Can Afford to Eat Healthy

by ChefPerry

  It's time we stop paying someone else to look out for our best interests when it comes to our meals, because most of them aren’t. Fast Food and Processed/Packaged Food Companies are not interested in our health and well-being, they’re interested in keeping their shareholders happy.  That means getting us to pay as much as possible for something they spent as little as possible to provide. Is that really the philosophy you want your family’s health and nutrition-based in?  Me neither.  It’s time we stop trading this so-called “convenience” for our health and took responsibility for ourselves again.  The convenience food industry has worked hard (and spent a lot of money) to convince us that we can't afford to buy healthy (from scratch) ingredients and that we don't have the time to prepare them.  That's just not true.   Here are a few of my favorite tips on shopping for and preparing simple, healthy, affordable meals at home...         You gotta have a plan. Going shopping without a plan (and a list)…
Score: 1.22

Proper Kitchen Knife Technique - Chopping, Slicing, and Dicing for Safe, Less Waste & Better Taste

by ChefPerry

    If you’re going to spend any time in the kitchen, you’re going to have to learn how to chop vegetables. Proper chopping, slicing, and dicing techniques help us reduce waste, stay safe, and improve the taste and texture of our dishes.   Those of us who grew up under tyrannical chef-fathers, toiling away in the Dickens-Esque sweat-shops of their prep kitchens (sorry Dad, just trying to make a point…), may have spent months or years doing little else than chopping veggies, and take the techniques required in stride. For those who grew up playing outdoors, with other children, in the sunlight…the following steps will walk you through how to prepare almost any fresh vegetable for cooking, in your own kitchen.    Gettin’ ReadyFirst, we need to prepare our veggies for chopping, as necessary, by rinsing, peeling, trimming, discarding roots, etc.  It doesn’t matter how pretty, clean, or pristine they looked at the grocery store, there’s always the chance of residual contaminants from chemicals…
Score: 1.17

Chilean Lomito ~ Paleo Style

by ChefPerry

  Chilean Lomito Sandwich ~ PaleoSecond, only to a well made Bahn Mi, the traditional Chilean Lomito is my favorite sandwich. Pork and avocado is one of the great complimentary food pairings in the world, and nowhere is better evidenced than in the Chilean’s favorite street food. Considered the “unofficial” national dish of Chile, El Lomito is a massive pork sandwich served round-the-clock throughout the country.  In comparison, the popularity of the lomito can only be rivaled by the US's love of the hamburger.  I have made many, many, lomitos in my time, but on my current experiment with Paleo eating, I decided that instead of giving up my favorites, I’d see if I can reinvent them in a way that won’t get “the look” from my wife.    Chilean Lomito, Paleo Style 2 lg. pork steaks, boneless 2 Tbs. Ghee (clarified butter – recipe below) 2 Tbs. Grapeseed oil 4 cloves garlic 2 tbs oregano kosher salt and fresh cracked black pepper to taste 1 carrot, diced 1 yellow onion 2 celery stalks, diced 2 cups…
Score: 1.06

Cooking with Kids: Part Two

by ChefPerry

After years of teaching kids to cook for themselves and their families, I’ve learned that there are those who are happy with omelets, and chicken breasts, and mashed potatoes, but there are others who, once mastering the basics, quickly become bored with “regular food”, and need to branch out into new culinary adventures to keep their interest.  I’ve gone through the following steps with children as young as five (including my daughter) and, with a little flexibility and patience, it can be a fun exercise in life-skills and making memories.  Chef’s Note: when it stops being fun, stop!   You’re not teaching at the Le Cordon Bleu, so tell your inner Iron Chef to lighten up! Forcing a kid to cook will only get you the opposite of what you’re shooting for…a lifetime peanut-butter and ramen eater. Give them a little time to forget those burned brownies or soggy rice, and their natural curiosity will bring them back to the kitchen.  Also, don’t let your own bias become theirs! If they pick a recipe…
Score: 1.06