My Cooking Blog

Stephanie Izard – Top Chef!

Posted by in The Coffee Shop

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.


And the winner is…WINGS!

Posted by in The Kitchen

Not for the faint of heart, these pieces of piquant poultry get their heat from Thai Sriracha sauce. A great base marinade of cumin, coriander and cinnamon grounds the fiery heat of these wings. Perfect for game time, or anytime you want a little change from the typical, and now wimpy, “wing.” Temper the heat with a cool, yogurt-lime dipping sauce.

Warm Spinach, Artichoke and Mushroom Dip

Posted by in The Kitchen

A traditional recipe gets a rich update! Hearty portobello mushrooms add unexpected body and earthy undertones (accented by balsamic vinegar) to classic spinach and artichoke dip. Red bell pepper provides a crisp, crunchy counterpoint to the lush, cheesy texture. Fresh Romano and Parmesan cheeses add sharp, aromatic notes, while nutmeg and cloves finish off the broad flavor spectrum of this decadent and delicious hot dip.

Five Spice Seasoned Salt

Posted by in The Kitchen

The Yin and Yang of many Chinese dishes, five spice powder is a magical blend of cassia cinnamon, star anise, anise seed, ginger, and cloves. The heating of these pungent ingredients transforms the powder into a smoky, nutty, sweet and savory condiment. The addition of coarse salt makes it the perfect dipping salt for baked, steamed, poached or fried Asian foods, but try it sprinkled on fried chicken, french fries or your next baked potato!