02.27.08 – Cooking Class Recipes: African Inspired Soul Food

*The Following recipes were the subject of my free cooking class that I taught at Earth Fare Market & Cafe in Athens Georgia on February the 27th, 2008. Feel free to copy, save, print, distribute, and hopefully cook these recipes.

Stewed Okra & Tomatoes
Hoppin John
Collard Greens
Cornbread

Stewed Okra and Tomatoes
1/4 lb. smoked bacon
1 yellow onion; sliced
1 [...]

Bread-Mush 60-Watt Cakes

What was the first thing you ever cooked?
In all honesty, the first things I ever cooked were “Bread-Mush 60-Watt Cakes”. Never heard of them? No, you won’t find them on the menu at the French Laundry, and they are not burning up the Parisian bistro scene either. The taste of a properly prepared “Bread-Mush [...]

Big Flavor with Bison

I made a Bolognese Sauce this morning with ground Bison where I would normally use veal or pork. I also used Grenache red wine and milk instead of white wine and stock. The sauce turned out incredible. Slow cooked with fresh thyme, the Bison truly makes a huge difference.
Just by looking at the ground meat, [...]

AIDS Athens Dinner

Just wanted to thank everyone who came out and supported AIDS Athens by eating the meal I cooked Saturday night. I’d say it was a success. I did burn one pot of cous cous while trying to figure out how to work the oven (wasn’t my house). But like a good Boy Scout, I thought [...]

What is this weblog all about?: A Statement of Culinary Intent

For those of you who’ve never read a “Blog” before, just think of this site as an open diary, just waiting to be read. I will be spouting off about this and that, with the central theme to pretty much everything being food. I’ll also be including all my recipes from my Earth Fare cooking [...]

02.13.08 – Cooking Class Recipes: Valentine’s Day Desserts

*The Following recipes were the subject of my free cooking class that I taught at Earth Fare Market & Cafe in Athens Georgia on February the 13th, 2008. Feel free to copy, save, print, distribute, and hopefully cook these recipes.

Valentine’s Wine & Chocolate

Hot Chocolate
Chocolate & Beaujolais Crema
Tequila Lime White Chocolate Silk Pie
w/ Chile Caramel [...]

Skin & Bones: Home Stock Production

I need to restock (pardon the pun) my supply of Demi-Glace, so last night I made up a 13 quart batch of beef stock. Although I am as live-and-let-live as they come, It’s times like these where I really wish I could grab America up off the couch by her belt buckle, and scold [...]

Are You the Chef?: Kitchen Politics and the CIA

“You’re a chef? Wow!!! Where’d you go to culinary school?”
This is a question that I hear almost daily: “Are you a chef?” My answer is a disappointing, “I don’t know”. Chef is a shortened form of the French, chef de cuisine (lit. “Head of the Kitchen”) with Chef being rooted in Latin, meaning Chief. Somehow [...]