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Steve
Massachusetts
I'm a blogger on a mission to encourage parents to teach their kids how to cook and eat well.
Interests: cooking, writing, teaching, skiing, biking, hiking, music, travel, literature, entertaining
Recent Activity
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Man......if I had only known how simple making my own homemade ricotta was, I would have tried it YEARS ago. The only special pieces of equipment you need are some swaths of cheesecloth and an instant-read thermometer. With these tools on-hand and about an hours worth of time, I'm here to tell you that if you can stir a spoon,... Continue reading
Posted 6 days ago at Oui, Chef
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I'm baaaack..... Hey gang, I'm sorry it's been a while since I've posted, but its taken me a few weeks to get my schedule organized after starting my new job to where I've been able to put some time aside for Oui, Chef. It turns out that I started at America's Test Kitchen at the very busiest time of year,... Continue reading
Posted Apr 20, 2015 at Oui, Chef
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Just a quick post today as I have such a busy weekend what with the Easter holiday AND a family birthday to shop-plan-cook for, but it's been a while since I posted and I'm anxious to check in with you all. First, I had a GREAT week working my new gig at America's Test Kitchen. Everyone I've met, and especially... Continue reading
Posted Apr 4, 2015 at Oui, Chef
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Those of you who have been with us for a while have heard me talk about the work I do with the Share Our Strength organization as a Chef Instructor in their "Cooking Matters" cooking classes. The classes, which teach basic cooking skills to folks struggling with food insecurity and providing meals for their families on a very tight budget,... Continue reading
Posted Mar 30, 2015 at Oui, Chef
Hee....hee....so glad we adopted the Italian name for puttanesca, who would ever order pasta of the whores? I'm with you, Devaki, anchovies and oil cured olives make everything taste better!
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These are a slight twist on some cookies I made a couple of years back that I pitched as a perfect breakfast treat. I know, cookies for breakfast....what could be better, huh? Especially if you've got kids. I mean can you imagine the love that will be flowing your way when you tell them you've made them cookies for breakfast?... Continue reading
Posted Mar 24, 2015 at Oui, Chef
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Paleolithic eating, or "Paleo" for short is all the rage these days. In a nutshell, the paleo diet consists of foods that only our most ancient ancestors would have eaten, like lean meats, fruits, nuts, and vegetables (this all prior to the advent of agrarian living). Conspicuously absent from a paleo diet are more "modern" foods such as dairy products,... Continue reading
Posted Mar 20, 2015 at Oui, Chef
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This salad was inspired by one I ate a few times while living in Paris. While there, we occasionally grabbed lunch at a trendy little joint called L'Avenue on avenue Montaigne in the city's chic 8th arrondissement. There was hardly anything better than sitting on the restaurant's terrace on a spring day, washing down a chilled haricot vert salad with... Continue reading
Posted Mar 17, 2015 at Oui, Chef
Oh my....I've never had the pleasure, and am now feeling like I've really been missing out on this whole grilled thing. Looks amazing!
WOW...these are totally rock-star awesome! A labor of love and buttah, what could be better?
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Every time I make twice baked potatoes I curse myself for not making them more often. They are hardly more work than a traditional baked potato, and while the ingredients aren't really different (I usually put butter, sour cream and chives on my baked spuds) something magical seems to happen when you fully mix the topping into the flesh of... Continue reading
Posted Mar 10, 2015 at Oui, Chef
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The kitchen gods were good to me this week. Just as I was noodling on what to do with an almost full container of ricotta cheese in my fridge (leftover from making these seafood ravioli), this gorgeous recipe for a ricotta based cake arrived at my doorstep courtesy of my friends at Bon Appétit Magazine. This one comes together quickly,... Continue reading
Posted Mar 6, 2015 at Oui, Chef
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How many of you have ever made your own pasta? I know it can seem a bit daunting, and with high-quality dried and fresh pastas available everywhere these days, many of us can't be bothered with making it from scratch. But can I tell you something? Once you experience the ritual of making your own and then taste how clearly... Continue reading
Posted Mar 3, 2015 at Oui, Chef
Bejeweled indeed! Love the flavors here, Devaki, and YES, I have some preserved lemon at the ready for this masterpiece!
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The latest issue of Bon Appétit Magazine had a feature on how to make all sorts of different energy bars from scratch, and of the half-dozen or so that they shared, this one struck me as the one to give a try. I think it mostly had to do with the binder made from tart cherries, rice syrup and salt... Continue reading
Posted Feb 27, 2015 at Oui, Chef
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I love potatoes! Whether they be white, sweet, or purple; smashed, whipped, or fried....you name it and if its made with a spud I'm a fan. That said, I do recognize their nutritional challenges (especially white varieties), and often lament the fact that the creamy dollop of mashed potatoes smiling back at me from the center of my plate, offer... Continue reading
Posted Feb 24, 2015 at Oui, Chef
I'm on my way, girlfriend. When are you serving lunch today?
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I've had a lot of time to catch up on food magazine reading over the past few weeks as the Northeast has been pounded with FOUR significant snowstorms that have kept us all locked up and out of harm's way. As luck would have it I had all of the ingredients for this special treat on-hand during the first of... Continue reading
Posted Feb 20, 2015 at Oui, Chef
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Beans, beans the magical fruit, the more you eat the more you….. I don’t need to complete the rest of that limerick for you now, do I? I didn’t think so. The fact is, that little ditty is burned into the minds of most kids by the time they’re ten years old, and may go a long way toward explaining... Continue reading
Posted Feb 17, 2015 at Oui, Chef
Banana and chocolate....what could be better? Albus would be proud!
Hmmmm....don't ever think I've seen a chayote around here, I'll have to keep my eyes peeled.
WOW.....I'm going to arrange a dinner party JUST to be able to serve this deliciousness!
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Rye Flour....don't ask me why I have so much of it, but along with scarlet runner beans and dried chilies, I turned up a couple bags of the stuff when organizing my pantry a few weeks back. I'm sure there are lots of cool things to do with rye flour (please chime in if you happen to know what they... Continue reading
Posted Feb 3, 2015 at Oui, Chef
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The finished elixir topped with a dollop of freshly whipped cream As I write this post winds are whipping outside my home at the rate of about 60 MPH, the snow continues to fall (18" and counting), and the wind chill sits at about 4℉. Yeah....it's a cocoa day. The current wind velocity is actually a slight improvement from a... Continue reading
Posted Jan 30, 2015 at Oui, Chef
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A couple times each year, once in January and then again in July, I take a very detailed inventory of my pantry in order to cull foodstuffs that have been part of the family for far too long and are in need of either being used or pitched. As I REALLY hate tossing perfectly good grub, January and July tend... Continue reading
Posted Jan 27, 2015 at Oui, Chef