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Wearing the Chef's Hat

Wearing the Chef's Hat. Wednesday, August 26, 2009. Summer is here and so are all the wonderful and beautiful melons one comes to look forward to every summer: Ambrosia, Canary, Cantaloupes, Casaba, Sharlyn and of course my favorite Watermelon (follow this link. For a nice description with pictures of these and more melons). I also love making Granita with watermelon. Granita. Wednesday, August 12, 2009. 20 years ago Italian food in this country was being explored in a very exciting way, regional dishes ...

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Wearing the Chef's Hat | chefcgg.blogspot.com Reviews

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Wearing the Chef's Hat. Wednesday, August 26, 2009. Summer is here and so are all the wonderful and beautiful melons one comes to look forward to every summer: Ambrosia, Canary, Cantaloupes, Casaba, Sharlyn and of course my favorite Watermelon (follow this link. For a nice description with pictures of these and more melons). I also love making Granita with watermelon. Granita. Wednesday, August 12, 2009. 20 years ago Italian food in this country was being explored in a very exciting way, regional dishes ...

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5 labels granita

6 recipe

7 watermelon

8 fusion confusion

9 roasted artichokes

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Wearing the Chef's Hat | chefcgg.blogspot.com Reviews

https://chefcgg.blogspot.com

Wearing the Chef's Hat. Wednesday, August 26, 2009. Summer is here and so are all the wonderful and beautiful melons one comes to look forward to every summer: Ambrosia, Canary, Cantaloupes, Casaba, Sharlyn and of course my favorite Watermelon (follow this link. For a nice description with pictures of these and more melons). I also love making Granita with watermelon. Granita. Wednesday, August 12, 2009. 20 years ago Italian food in this country was being explored in a very exciting way, regional dishes ...

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Wearing the Chef's Hat: Roasted Artichokes

http://chefcgg.blogspot.com/2009/07/roasted-artichokes.html

Wearing the Chef's Hat. Tuesday, July 28, 2009. These Artichokes are great as a condiment for pasta, or as a vegetable to serve with Lamb or fish. Start with 4lbs of small loose baby artichokes (the fresher the better). Clean the artichokes by tearing off the tough outer leaves. In other words clean them until the tender inner yellow leaves are showing. When the artichokes are all cleaned, cut off the stem and the tops (about 1inch). July 29, 2009 at 12:18 AM. Subscribe to: Post Comments (Atom).

2

Wearing the Chef's Hat: Amatriciana

http://chefcgg.blogspot.com/2009/05/amatriciana.html

Wearing the Chef's Hat. Thursday, May 21, 2009. Amatriciana is a southern Italian condiment from Rome, so I asked Bruno why he was making this in a northern Italian restaurant. He said he loved this sauce on pasta and used it a lot in his restaurant. I then asked him how he made his, and he went into great detail explaining the sauce to me. Well I liked his so much that it has become the recipe I now use. Subscribe to: Post Comments (Atom). Palo Alto, CA, United States. View my complete profile.

3

Wearing the Chef's Hat: June 2009

http://chefcgg.blogspot.com/2009_06_01_archive.html

Wearing the Chef's Hat. Tuesday, June 9, 2009. There’s a new restaurant that I’m looking forward to trying. The menu looks interesting; the chef is good; I’m thinking this could be fun. Unfortunately I make the mistake of mentioning the restaurant to a friend, who proceeds to tell me he “Yelped” the place, and guess what? Seems the Yelpers have given the restaurant more bad reviews than good ones. Ok I say, who gives a crap about Yelp, I'm going and making my own opinion. Who writes these reviews anyways?

4

Wearing the Chef's Hat: Fusion Confusion

http://chefcgg.blogspot.com/2009/08/fusion-confusion.html

Wearing the Chef's Hat. Wednesday, August 12, 2009. Ha, not in my lifetime. We will never experience shark fin minestrone, and it’s probably a good thing too. For Italian cuisine has its own demons to slay. 20 years ago Italian food in this country was being explored in a very exciting way, regional dishes were being introduced and restaurants were opening that only focused on a particular region’s dishes. WHAT THE HECK HAPPENED? Did I mention putting chicken with pasta? 8221; People, for Caesar’s ...

5

Wearing the Chef's Hat: May 2009

http://chefcgg.blogspot.com/2009_05_01_archive.html

Wearing the Chef's Hat. Thursday, May 21, 2009. Amatriciana is a southern Italian condiment from Rome, so I asked Bruno why he was making this in a northern Italian restaurant. He said he loved this sauce on pasta and used it a lot in his restaurant. I then asked him how he made his, and he went into great detail explaining the sauce to me. Well I liked his so much that it has become the recipe I now use. Wednesday, May 13, 2009. What's a Restaurant to do? Wednesday, May 6, 2009. View my complete profile.

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Wearing the Chef's Hat

Wearing the Chef's Hat. Wednesday, August 26, 2009. Summer is here and so are all the wonderful and beautiful melons one comes to look forward to every summer: Ambrosia, Canary, Cantaloupes, Casaba, Sharlyn and of course my favorite Watermelon (follow this link. For a nice description with pictures of these and more melons). I also love making Granita with watermelon. Granita. Wednesday, August 12, 2009. 20 years ago Italian food in this country was being explored in a very exciting way, regional dishes ...

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