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culinary waves

March 8, 2010

Appetizing meal photographs

Some chefs' food presentation skills stand out better than others, while others need a little help when it comes to food styling for the camera. I have recently had moments when mine did not appear so well and it was on national television.

March 8, 2010

Ukrainian-style Borscht

 

1 tablespoon vegetable oil

1 5-lb pork shoulder, cut up

6 cloves garlic, minced

1 medium sweet onion, chopped

4 medium beets, peeled and shredded

2 carrots, peeled and shredded

2 medium turnips, peeled, diced

4 medium baking potatoes, peeled and cubed

Belongs to The Triton. Uploaded on February 8, 2010 - 12:08pm.
February 8, 2010

Sweetbreads are traditional delicacies

It used to be that when an animal is slaughtered, especially on a farm, the entire animal was consumed for food. Not one ounce was wasted. So it's no surprise that there are delicacies of some seemingly unusual animal parts. 

Enter sweetbreads.

February 8, 2010

Veal Sweetbread Risotto

2 packages of veal sweetbreads

Olive oil

2 cups risotto

1 cup dry white wine

8-12 cups veal stock

1 clove garlic, minced

1 stalk celery, small dice

1 large carrot, small dice

8 button mushrooms, minced

1 onion, minced

2 tomatoes, peeled, seeded, diced

1 tablespoon rosemary

1 tablespoon thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

2 bay leaves

 Soak veal sweetbreads in cold acidulated water for 30 minutes.

Belongs to The Triton. Uploaded on January 8, 2010 - 2:43pm.
January 11, 2010

Andrea Walker’s Celery and Fennel Salad

This recipe has been around for a long time. My friend Andrea Walker made it for me and I loved it. It has had many variations over the years but this is the best combination I have tasted.

January 11, 2010

Lose weight the way you gained it: one bite at a time

It is a brand new year. The holidays are over and so are the huge meals.

Did you overeat? Are you ready for a new ship-shape you? Have you given any thought to how you are going to take care of yourself this year and get fit?

December 7, 2009

Investing in yourself is investing in your future

This is all about you, the yacht chef. This is about taking the time to invest not only in yourself but also in your future, and this can be in real estate, a new hobby that takes you out of the arena of yachting for the long haul, education or perhaps, quite possibly, the stock market.

Belongs to The Triton. Uploaded on December 7, 2009 - 8:52am.
December 7, 2009

Pineapple Upside-Down Cake

The pineapple is historically known as a welcome sign. This is a great dessert to serve on casual trips with the owner or charter guests. Nothing says welcome like a homemade  fruit dessert. This recipe comes from my grandmother and it never has steered me wrong.

October 27, 2009

Don’t ignore a substance abuse problem

Drugs and alcohol affect every race, creed, and societal level from socialites and businessmen to ex-presidents and yacht chefs. There isn’t a yachtie out there who hasn’t known someone who has not paid the price of a hangover or had to face some consequence from their drinking.

September 28, 2009

Cook meals but keep the books clean

As a chef, you need to be responsible for the amount of money spent on food. Whether you actually have cash in hand or the credit card or have the captain go with you, every dime must be accounted for, especially when the owner requests the receipts.