"It IS all about the TASTE"
RSS icon Home icon
  • Pumpkin Puree


    After taking a day off to recovery from my birthday event, I’m back and feeling quite rested.

    The next big holiday is Thanksgiving, and one of the big items there is pumpkin pie. And one of the big things in that is a can of pumpkin puree. I’ve made reference to this before in the Thai pumpkin soup post, but the flavor boast from roasting your own pumpkin makes this worth the repeating. (I’ll say nothing about avoiding all the processed sugars, preservatives and crap found in canned pumpkin.)

    (Yes, I’ll do turkey and revamp my classic 2007 article, but as I am doing pumpkin puree with my wife..)

    The best Pumpkins for cooking are; Sugar pumpkins – rich, sweet flavor, mini pumpkins, Cinderella or Cheese pumpkins. One pound of uncooked pumpkin yields about 1 cup puree.

    Read the rest of this entry »

  • Bread Washes / Glazes


    The great sovereign state of Con Ed will be in love with me this week. I have an event tomorrow, and have been / will be baking breads, crackers and cheeses. To the point I am sure both ovens and the proofing box will be running non-stop.

    As I am making breads, I keep forgetting what type of wash will give me what result. (Sounds like a tip articles to me)

    An egg wash is applied to some baked goods and other foods to create a distinctive finish. An egg wash is often added to breads and sweets to create a glazed look. Breads with an egg wash will also have a slightly more crispy, flaky crust, a desired texture in baking. There are several different types of egg wash, all of which have a different end impact on the food.

    A very basic egg wash is made by simply lightly beating an egg and brushing it onto the food. Other ingredients such as milk, water, or salt may be added for a specific finish, and eggs are also frequently separated to make an egg wash.

    Recipes may specify which type of egg wash should be used. In all cases, the eggs used in an egg wash should be as fresh as possible.

    In addition to being used as a sort of glaze, an egg wash also seals flavors in, and it can be used on foods like egg rolls to seal breads, rolls or doughs.
    Read the rest of this entry »

  • Y.A.A.R – Cream Cheese Balls


    Y.A.A.R. – No not talk like a pirate day, (Yet Another Appetizer Recipe.) I promise this wil be the last one for a while. My event is tomorrow and things are now pretty much set. I just saw this one and decided it would make a nice last article for this event.

    I expect I will be QUITE busy tomorrow, so do not expect a post. If you are haveing rogue chef withdrawal, consider this.. Thanksgiving is less than a month away, so I expect I will be makeing a number of posts with that as a central theme.

    These are a snappy little appetizer, that will use some more of the cream cheese, peppers, and horseradish.

    Read the rest of this entry »

  • Spinach Dip


    Everyone loves spinach dip, and everyone makes it..

    We all know I’m not every one.. So let’s look at how spinach dip, is constructed. Basically, this is spinach mixed with sour cream, cream cheese and some spices.. Now to kick this up a notch…

    Read the rest of this entry »

  • Devil Me Blue…

    One of the good things / bad things about the lair is that I seldom lack for taste testers. Also a good thing / bad thing about working in / visiting the lair data center is that I always have something to try out on a victim “volunteer”…

    As folks from a Not-For-Profit arm of a service group were in on Friday evening, in fact all Friday evening, I tried a second taste testing for the party menu.. One item I rolled out was the deviled pickled eggs, these were a great hit, until one of the folks asked about a blue cheese deviling……

    30 minutes later we had a taste test, while the taste is not quite for everyone, it is quite good….

    Read the rest of this entry »

  • Wasabi – Ginger Cocktail Sauce

    One of the appetizers at the event will be shrimp cocktail. And I’ll use xtra large (31-40) shrimp, I’ll de-vein, shell, and cook, then chill. If you use a good quality shrimp, this is a pretty much simple thing. The sauce makes the dish.

    Every one tries ketchup with horseradish, hot sauce and lemon. I want something with a bit more kick.. I’ll replace the ketchup with a sweet Thai chili sauce and then add in some wasabi paste and grate up some fresh ginger for a taste enhancer.

    A Rogue Chef special, this shrimp cocktail sauce takes the traditional appetizer, and adds an Oriental flair. It can be adjusted from a nice mild red sauce to a mind blowing, sinus burning, wild chili sauce…

    Do taste the wasabi / horseradish alone before starting the mix as tastes and strengths to vary.

    Read the rest of this entry »