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Author Archives: chefkelly
Stage Lesson #2 – Cooking tips, factoids, fancy french terms
You could say I took a hiatus from the last post, perhaps from the disappointment of not being able to stage much much longer, short lived and due to some HR, “don’t want no liability for someone who doesn’t get … Continue reading
Posted in Chef Kelly, becoming a chef
Tagged amuse bouche, beets, blanch, brunois, chlorophyll, cooking vegetable, garde manger, quenelle, stage lesson
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cheese curds – where, where were you…
I thought I was exposed to most all cuisines but was I wrong! One of my last work trip took me to The Old Fashioned, an institution in Madison, Wisconsin. Perhaps it’s the midwest, perhaps because Wisconsin is the “cheesehead” … Continue reading
Posted in food review
Tagged animal fries, cheese curds, in-n-out, madison, the old fashioned, wisconsin
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catering gig at bulthaup – tofu lollipops anyone?
For this last catering gig at bulthaup for a LA-based renown architect firm, Maltzan, I had a blast putting together a cocktail/appetizer menu that was first and foremost good, but one that was also different and played up the Asian/Korean … Continue reading
Meatless Wednesday – Stuffed Tomato with Rice. Did I Say it’s Super Easy?
Super easy recipe adopted from Saveur magazine (one of my favorite magazine that I hope to get a job with one day…) Satisfying and beautiful – looks like you slaved over a stove for HOURS! but NOT. Take advantage of … Continue reading
Posted in Chef Kelly, becoming a chef
Tagged arborio rice, easy italian, meatless monday, meatless wednesday, risotto, spanish rice, stuffed tomato
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oh pork belly – how i love thee, braised pork belly with star anise and coffee rub
Having a rep as a conscious, healthy eater – I wanted to show that I too can cook mean, fatty porky dishes at times \ / (that’s me with an angry face;))… Actually – I think that we all deserve … Continue reading
Posted in Chef Kelly, becoming a chef
Tagged asian meat, braised pork belly, caramel sauce, chinese, coffee rub, kohlrabi, star anise rub
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Jerusalem Artichoke isn’t an artichoke at all…but tastes like one
Always up for discovering new ingredients, I found little critters of jerusalem artichoke or also called sunchoke at the market the other day and was curious what it would taste like. Think alien-like edible tuber (like potato, yam, radish), a … Continue reading