I have been active in the culinary industry since the early ’70s. Most of my career has been devoted to operating The Clipper Inn in Clayton, a community on the St. Lawrence with a proud river heritage. The restaurant has always been a seasonal business, which leaves time for other interests in the off season.
In some of my earlier years, an attraction to warm winters in south Florida drove me to Key West, Boynton Beach, Lake Worth and West Palm Beach. Each trip involved working in restaurants to learn from successful restaurant operators. Interspersed with trips to south Florida were shorter trips to Europe to experience the culinary scene in other parts of the world and to see the sights, so to speak. [Read more...]
Tonight’s menu: rustic summer vegetable galette
“Keep faith, trust to love. Fight with honor, but fight to win” — Wonder Woman
In the book I have yet to write: “The World According to Boo,” there are two distinctly different types of people. There is the group of people who make New Year’s resolutions to exercise daily, drink more water and avoid dairy products. They also tend to give things up for Lent, like chocolate, wine and coffee. This is the group that promises to “be better” at every chance: they work out, eat right, get enough sleep and are always well put together. Wonder Woman belongs to this group.
Then there is the group that gives up nothing, pledges to change nothing and basically ignores the whole silly mess because they know they will never stick to whatever it is they pledged anyway. This group has come to face the fact that they are unwilling — though incapable might be a better word — to give up the foods they love, sweat in public and be labeled “crabby” because they have a little trouble waking up in the morning. I’m sure you can guess which group of people I fit into. [Read more...]
She’s the only woman so far with enough bravado to try the Triple-Triple Burger — a gigantic cheeseburger stuffed with nine patties and a total of 2,000 calories.
Candy L. Brozzo of Watertown had plenty of reasons to be intimidated as she waited for the arrival of her burger at noon Monday outside Jake’s Wayback Burgers at the Salmon Run Mall: A crowd of eager spectators encircled her, including reporters and photographers from a local cable news channel and the Watertown Daily Times. But the 33-year-old didn’t look fazed when Joseph A. Biccum, the franchise’s co-owner, set the 6-inch mound of beef in front of her. [Read more...]
Red wine braised short ribs have become indispensable in my collection of hearty winter fare. It amazes me how popular they have become in the culinary world, taking a once undesirable cut of meat and transforming it into a melt-in-your-mouth delicacy.
There are several techniques to go about cooking them, which I have learned in my 13 years as a culinary professional. They all use a basic slow-cooking practice and my favorite is the sous-vide method.
A French term for “under vacuum,” it cooks food in airtight sealed bags in a water bath at a controlled temperature. You control the temperature using a thermal immersion circulator, which has become readily available and known to the public in recent years thanks to numerous cooking networks and reality television shows that glorify chefs. [Read more...]
At north country ‘Dollar Dinners’ food is best love of all
“If you really want to make a friend, go to someone’s house and eat with him … the people who give you their food give you their heart.”
– Cesar Chavez
In most cultures, preparing food for others symbolizes affection and caring. We bring casseroles to families who have suffered a loss, we give gifts of food at the holidays, deliver boxes of food to those in need and make soup for our friends when they are sick. When you cook for people you are not only feeding them, you are giving them your time and your heart. Now, more than ever before, our time is precious. Between work, chauffeuring children, housekeeping, errands, helping with homework, Cub Scout activities — the list goes on and on — taking the time to prepare a home-cooked meal speaks volumes.
My boys have always gone to school with a lunch that I have made for them. Occasionally Tucker will ask to buy lunch, but generally both boys prefer to brown bag it. One morning we were all running a little behind (read: totally overslept). While frantically shoving breakfast at the boys and barking at them to move faster, I suggested that this might be a good day to buy lunch at school. Silence, and then “don’t you love us?” [Read more...]
Winter is the ideal time to hone your cooking skills and try some new, experimental dishes that no one has time for come outdoor barbecue season.
The Farm House Kitchen in Sackets Harbor is hosting two winter classes in late February to help diversify the inner chef in everyone. From 6 to 9 p.m. Tuesday, Feb. 12, is “Dim Sum 101,” a class perfect for garnering ideas for party starters and small bites. The class includes lessons on Asian inspired treats like asparagus straws, pork rice balls, shrimp shiu mai and spring rolls.From 6 to 9 p.m. on Tuesday, Feb. 26 is “30 Minute Meals,” featuring recipes like blackened tilapia with cilantro-lime slaw, enchiladas with salsa verde and vegetable curry, all perfect for the working professional looking for something different, but quick, at dinner time.
To register, email email@example.com. Classes are $40, all supplies included. Come with your appetite and a bottle of wine, if you prefer. But you may have to share. Future classes will be posted at Facebook.com/sacketsfarmhousekitchen or www.thefarmhousekitchen.com.
By Rebekah Alford
Executive chef and partner, Rainbow Shores, Pulaski
The classic opera cake is a work in six acts. Three thin layers of almond cake, each soaked in potent coffee syrup, a layer of espresso-flavored butter cream, a layer of ganache and a topping of chocolate glaze. Traditionally, white lettering “opera” decorates the top with gold leaf ornaments. The French patisserie house Dalloyau popularized this elaborate French dessert. [Read more...]
Cook together with close friends for an epic blast
A recent cooking class has inspired my plans for this year’s New Year’s Eve celebration. In years past, I’ve had visions of a grandiose evening of merriment with champagne toasts, beef wellington, Bellini with crème fraîche and caviar, men in black ties and women in glittery evening dresses. Then the sexy background music in my head stops and I am left watching the ball drop over Times Square on the television with my three sons and a take-out pizza. “Epic fail” as the boys would say. All the fabulous food magazines and elegant living magazines make a glamorous New Year’s Eve party look so attainable. If Martha Stewart can do it, why can’t I?