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Author Archives: chefkelly
home made…DIY food projects
been away for a while…and gettin’ bz in the kitchen. here’s my brag picture book for today:) – random. homemade tofu…courtesy of sensei at Hitachiya who shared the tradition of making tofu from soy beans. kelly makes some kimchi at … Continue reading
Posted in becoming a chef, Chef Kelly
Tagged confit, diy, homemade, homemade tofu, kimchi, korean, moroccan, preserved lemon, thanksgiving, tofu, turkey
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fractal….romanesco broccoli @ farmers market
it looks so freakish….it just spoke to me. a hybrid in taste and texture between broccoli and cauliflower…probably closer to cauli but with a big sprinkle of broccoli. best oven roasted and slightly charred – with salt, pepper, and good … Continue reading
Feel empowered by making your own pizza dough
I’ve been in love with Jim Lahey’s cookbook, My Bread and his famous Sullivan Street Bakery in NYC telling many friends and buying them extra copies. Mine’s pretty thrashed, with olive oil finger stains on the cover, dog-eared pages sandwiched … Continue reading
Posted in becoming a chef, Chef Kelly
Tagged bread, homemade pizza, mushrooms, pizza dough recipe
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Hatch chili eggplant caponata~~~
It’s hatch chili time! love me some hatch chili recipes now – so bring ’em ON! I bought a whole box of roasted hatch chili last week from Bristol Farms, put Mike to work and with two of us, spent … Continue reading
Posted in becoming a chef, Chef Kelly
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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 becoming a chef, Chef Kelly
Tagged amuse bouche, beets, blanch, brunois, chlorophyll, cooking vegetable, garde manger, quenelle, stage lesson
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