Month: April 2012

Skirt Steak and Artichokes or Let’s go to Tahoe for the weekend

We spent last weekend at one of my favorite places in the world (not that I have traveled the world over, but even if I had, I think this would still be my favorite place because this is where I grew up)…Lake Tahoe.  It was kind of spur of the moment, but the weather had been so nice and it was supposed to remain nice, so I talked Yes!Chef! into going there for a couple of days.  We are most lucky to live about one hour from Lake Tahoe and, even luckier, we are blessed to have a cabin up there that my family has owned for a very long time.

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Karen Schmautz20 Comments

Corned Beef Hash or What does Hitchcock have to do with Corned Beef?

My husband found a recipe for making Corned Beef in the April 2012 issue of Cuisine at Home.  He thought it would be a great idea to try and make some.  We both love Corned Beef but we had never had homemade Corned Beef.  He thought this would be a great dish to try.

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Karen Schmautz7 Comments

Visit to Zac Jack Bistro

UPDATE 05/09/12:  More pictures added from the photo shoot I did at this wonderful bistro located in Cameron Park, CA.

Chef and Owner, Chef John Evans and some of his creations

Chef John welcomed my husband and I into his bistro with a friendly smile and big hug.  Yes!Chef! (Corby) interned with Chef John for over a year learning much from the Cordon Bleu (France) graduate.  Chef John’s use of fresh ingredients and elegant cooking style is something you just don’t get in many restaurants.  The food tastes as good as it looks.

I will be going back as a customer and to photograph his lunch and breakfast foods.  A very yummy assignment!

Karen Schmautz10 Comments

Boston Cream Pie Cupcakes or Cute Cupcake Quest Continues

Cute Cupcake Dreams

I’ve mentioned on other posts that Yes!Chef! does not like to bake.  He doesn’t even like to make desserts, even if it does not involve baking. Many years ago, when he was just learning to cook, he had a very bad experience with a dessert that involved gelatin and he has not liked to make desserts ever since that time.  He told me that making desserts takes away his creativity because one must follow the directions exactly.  I have a tendency to agree with him.  But, I went ahead with my cute cupcake quest anyway.

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Stuffed Easter Eggs or Hard Boiled Eggs Take on Whole New Meaning

It seems whenever I take cooking into my own hands, things go awry, no matter how closely I follow the directions.  Such was the case yesterday when I decided to make some simple Deviled Eggs.

My kids are grown now but they still come over for all the major holidays and birthdays.  I don’t color eggs anymore and I kind of miss that little ritual.  However, I found a nifty little trick of coloring the egg whites after they are cooked and shelled and thought that would be a fun thing to do.

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Karen Schmautz12 Comments

Hamburger with Provolone and Reduced Wine Sauce, OR Where was I when Julia was invited to dinner?

The other day Yes! Chef! and I were watching some taped shows of Julia Child and Jacques Pepin.  One show was all about potatoes and the other was about duck. At any rate, it inspired Yes! Chef! to dig out one of  Julia Childs cookbooks that my mom gave me in 1989 called,  The Way to Cook.  (You may wonder how I know my mom gave it to me in 1989.  It’s because I’m rather OCD and I always mark the year and the giver in a book when I receive one.  A little quirk that Yes! Chef! has had to learn to live with…my OCD, not the book marking.)  So, tonight he made a couple of hamburgers from some burger he had ground up from a brisket (very meaty.) Then, he used Julia’s technique for Deglazing Sauce with Red Wine.  He added shallots to the sauce which added a nice texture and flavor.

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Karen Schmautz3 Comments