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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
Bejeweled indeed! Love the flavors here, Devaki, and YES, I have some preserved lemon at the ready for this masterpiece!
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 3 days ago at Oui, Chef
I love potatoes! Whether they be white, sweet, or purple; smashed, whipped, or 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 6 days ago at Oui, Chef
I'm on my way, girlfriend. When are you serving lunch today?
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
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!
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
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℉.'s a cocoa day. The current wind velocity is actually a slight improvement from a... Continue reading
Posted Jan 30, 2015 at Oui, Chef
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
I made a bunch of these little darlings early in the holiday season and kept them in my fridge as a little sweet insurance in the event of impromptu visitors. That's one of the things I love about the holiday season, people just popping by for a cup (or four) of cheer, perhaps dropping by some treats, but usually just... Continue reading
Posted Jan 23, 2015 at Oui, Chef
Now that most people's New Year's resolutions about eating healthier and shelling out for a gym membership have been summarily dismissed, how about we get back to some fun, sugar and fat fueled cooking. I made this little number as a dessert over the holidays - just about mid-binge - and it was a solid hit with everyone at the... Continue reading
Posted Jan 20, 2015 at Oui, Chef on each cheek for this one, ma cherie!
Precious, indeed. I'm with you, there is nothing more soul-soothing than Sunday baking....YUM!
Oh yeah, you're talkin'! Wish I had a plate full of these lovelies right now so the binge could begin in earnest!
I'm all for enjoying the holiday bubble, especially when this dish is on the menu!
Just because I've decided to cut back on sugar and fat in my post-holiday diet doesn't mean I've taken all the fun off my table. Case in point, this Sriracha Salt! While I've been a proponent of herbed salts for years, and have used them both as a dry-brine rub on roasts, as well as last minute seasonings on french... Continue reading
Posted Jan 9, 2015 at Oui, Chef
After what feels like eons of eating nothing but festive cookies and cakes, vats of cream laden vegetables, and a kaleidoscope of well marbled holiday roasts, this week I officially cried UNCLE. I've never been one who went in for New Year's resolutions, preferring instead to make minor (or major) course adjustments in my life when I feel they're needed,... Continue reading
Posted Jan 6, 2015 at Oui, Chef
I don't have a lot of time today, but did want to wish everyone out there a joyous holiday season! As another year wraps to a close, we at Oui, Chef are grateful for the friends we've made here, and look forward to cooking more great food with you in the new year. This buche de noel is one that... Continue reading
Posted Dec 25, 2014 at Oui, Chef
When I was but a wee lad my favorite store-bought snacks were Oreos (and this was long before any of that Double-Stuff business), and Drake’s Funny Bones. While Oreos in a multitude of varieties are still with us, sadly, Drake’s the makers of Yodels, Ring Dings, and Devil Dogs stopped producing my childhood addiction years ago. Everyone knows what an... Continue reading
Posted Dec 23, 2014 at Oui, Chef
Alas we have come to the third and final cookie I made for this year's holiday swap, and I'll have you know that this one was the clear winner among all voters under the age of 20 in my giving universe. My original plan was to make a peanut butter filled version of Thomas Keller's TKO's (his version of an... Continue reading
Posted Dec 19, 2014 at Oui, Chef
Today I present to you MY second favorite cookie of the three I made this year to satisfy the requirements of our family holiday cookie swap. I emphasise the MY in the prior sentence, because by most accounts the cookie I will be sharing next, a mint-chocolate offering, was the runaway winner of the popularity contest this year; but as... Continue reading
Posted Dec 16, 2014 at Oui, Chef
I love beef salads and actually have some lemon grass stalks in my freezer...I can see making this dish VERY soon!