Tag: cook

Chef Jenn Louis worked with the California Milk Processor Board to create a series of simple savory dishes as part of a summer “Got Milk?” campaign. Louis is one of Food & Wine’s best new chefs of 2012.

When I was growing up, our family sat down to the dinner table for a feast of Mom’s cooking nearly every night. My brother and I may have sought out our softie father anytime punishment was required, but Mom was the go-to for a homemade meal or treat.

Spring is the perfect time to buy asparagus and it always seems to be better when it is fresh from a farmers market. In recent weeks, the Downtown Hollister Farmers market has had plenty of bundles of asparagus from which to choose. Though it taste the same, I like to mix it up between thicker stalks and thinner stalks depending on the type of dish I am cooking. For the Asparagus and parmesan cheese tart, I recommend thinner stalks since the method of sautéing the asparagus and then baking it will allow the stalks to cook more quickly. The small stalk also makes it easier to bite through.

After a week of eating holiday leftovers and eating out quite a few times over the busy holiday season, New Year's Day seemed like the perfect opportunity to start out a resolution of getting back to cooking some tasty meals at home. Since I had a lot of free time on a lazy Sunday after staying up until midnight to ring in the New Year, I opted to try out a new risotto recipe. Though the recipe says it takes only 30 minutes to prepare, it's been my experience that it takes a little bit longer for me to get Arborio rice to just the right consistency. So I knew to be prepared to cook it a little bit longer. The recipe took me a little closer to 45 minutes, but it was worth the wait.