Stephanie has truly has demonstrated the qualities of a talented, educated chef, a person who can both manage her peers and step back in their charge, all while keeping a focus on her culinary vision. Although she's clearly developed her style, she obviously is willing to continue to learn more about food, and that is the mark of a true artist, someone who is constantly growing and learning how to better themselves at their passion.
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Stephanie Izard - Top Chef!
June 11, 2008, 10:40 pmScenes From A Party, Part Two
May 19, 2008, 8:21 pm
In Braise of Pork
April 5, 2008, 10:21 pm
Thirty-six pounds of pure porcine pleasure. Mmm, mmm! Wanna take a look at what I did with it? You know you do, doncha??
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Cooking The Perfect Steak - Part Eight
January 7, 2008, 1:36 am
The usual suspect: 24 ounce bone-in rib eye. Succulent, meaty, and delicious. But this time, it was all about the mushrooms...
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Cooking The Perfect Steak - Part Seven
August 11, 2007, 9:37 pm
Number 66 at my parents' restaurant was a dish called Steak Kue. Open ordering, a ribeye was quickly seared on an old, flat, blackened grill. The steak was quickly cut into pieces and stir fried with celery, bok choy, mushrooms and onions. Thickened with a cornstarch slurry, the natural gravy was set apart by "a touch of oyster sauce." The heavenly marriage of oyster sauce and beef was the inspiration for this Perfect Steak recipe.
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Cooking The Perfect Steak - Part Six...with gas!
April 23, 2007, 7:04 pm
There is nothing better than cooking with gas. After having a new gas cooktop installed recently, I knew I would have to test out the ultimate recipe - steak!
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Cooking The Perfect Steak - Part Five
February 20, 2007, 7:00 pm
No, this is not a recipe for creme brulee. It is indeed a post about my attempts to cook The Perfect Steak. And for this post, I only have two words: Bacon fat.
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The Secret's In The Sauce(s)
January 30, 2007, 11:02 pm
Light soy sauce, dark soy sauce, oyster sauce....what are they, and what's the difference?!
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Cooking The Perfect Steak - Part Four
December 1, 2006, 11:22 pm
Ever the purist, I hadn't really thought about how any number of accoutrements could enhance a good steak. A saute of crimini mushrooms, garlic, fresh herbs and butter was the perfect topping for this succulent bone-in ribeye....
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Popeye's Fried Chicken, Biscuits and Cajun Rice
July 6, 2006, 6:30 am
Cooking The Perfect Steak - Part Three
June 5, 2006, 12:01 am
Do you know the Milchigs?
April 9, 2006, 11:36 am
Love of a favorite pan leads to a lesson in Jewish custom. Happy Passover, with Matzo Love!
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Shopping List 3-5-06 - A Pig in Hand...
March 16, 2006, 1:01 am
So I made my way to Randall's, who got my vote for having the Best Deals of The Week. For those of you who don't know me, I am a hoarder (see blog entry "Cooking Up a Storm"
. I base my weekly shopping list and venue(s) on who has the best sales. And I buy alot. Why not? Many wonder where I get my hoarding mentality. To me, it's just my nature. Is it hereditary? Something in my blood?Nah!
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Cooking The Perfect Steak - Part Two
February 6, 2006, 1:01 am
Michael told me the steak he'd had at the Y-O Ranch Steakhouse in Dallas had been "lightly breaded" after being seasoned with "spices," soy sauce and red wine vinegar. BREADED?? A RIBEYE?? After being offended, I was curious enough to check it out for myself...
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Shopping List 1-22-06 (Chinese New Year)
January 22, 2006, 7:05 pmPage : 1 2