Mini Sweet Peppers ready to go into the oven

I saw these colorful mini sweet peppers at the store the other day and I wanted to photograph them but I had to come up with some sort of recipe so that Yes! Chef! would make them for me and then I could photograph them. Lo and behold there was a perfectly great recipe right on the back of the bag.  I brought them home and waved them in front of Yes! Chef!  He said something like, “Yes, they are pretty”.  He knows my propensity for Crow Photography (photographing any pretty, shiny or colorful thing that I see), so he wasn’t culinarily very interested.  Then I showed him the recipe on the back of the bag and I said things like, “Mmmmm.  This looks great” and “I sure do love capers, olives and peppers” and finally, “Could you please make this for me and we could put it on steaks tonight.”  That did it.

Read More

Advertisements

“Taste Test As You Cook” from Cooking Light

Taste, taste, taste

Here’s an article on the Most Common Cooking Mistakes made by home cooks.  This one is particularly common, in my humble opinion.  I think it’s been ingrained in our psyche that it’s bad to taste the food while you are cooking it because that’s where those “extra” calories hide. My advice:  Don’t ever put food on the table that you haven’t tasted before it went on the plate.  Less embarrassing that way.

Mistake Number One!

1. You don’t taste as you go.

Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.

For most cooks, tasting is automatic, but when it’s not, the price can be high. Recipes don’t always call for the “right” amount of seasoning, cooking times are estimates, and results vary depending on your ingredients, your stove, altitude…and a million other factors. Your palate is the control factor.

Think that experienced cooks don’t forget this most basic rule? Cooking Light Associate Food Editor Tim Cebula was sous chef in a notable restaurant when he served up “caramelized” pineapple that somehow refused to brown. Turns out Tim had coated the fruit in salt, not sugar. “That’s why it wouldn’t caramelize.”  Taste Test As You Cook < Cooking Tips and Cooking Questions Answered – Cooking Light.

Yes! Chef! tasting (and enjoying) his meatloaf

Spaghetti and Meatballs

There is something my husband does to spaghetti that makes the noodles plump and truly tasty.  He says he cooks them in salted water, which brings out the flavor.  I think it’s magic.  His meatballs are tender and not the least bit dry.  He uses two types of meat and panko.  I love this meal.

 

 

Hello world!

New day, new blog, but not my only blog.

This is not my first or only blog.  I also own and run Sierra Springs Photo Blog.  But this blog is about my husband, Yes! Chef!, and his food.  He makes great food, even though he’s not an “official chef”.  He’s more like a secret Super Hero Chef…mild mannered business man during the day and Chef Extraordinaire in the evening and on weekends. 

Read More

%d bloggers like this: