The Latest and Greatest Posts on CY

Heck of an Anniversary

This last weekend marked a big annual event for us…our wedding anniversary. It’s usually an occasion we go out of our way to celebrate, especially with food and wine. However, this year fell into the unusual category. We are currently celebrating three weeks post surgery for Chef Husband’s shoulder, which […]

Florentine Tacos

If you’re not afraid of butter and sugar…this recipe is for you. I have recently added to my skill set the ability to make and mold Florentines (almond lace cookies). On our most recent adventure, Chef Husband had the idea to take Florentines, mold them into the shape of a taco shell, […]

All in a Day’s Work

I simply couldn’t believe it, it was exactly two weeks to the day. This last Thursday, Chef Husband and I were on our way to Fall River to cater a four-day weekend retreat for a small group, about an hour and a half away from Redding. As we drove along Hwy […]

Oh, The Bunny

Pinch hitting is often the name of the game in cooking. When I determined that I was short on chocolate for my dessert, a baked chocolate mousse, I was faced with a harrowing challenge. We only had on hand a typical bag of chocolate chips, which weighs 12-oz., four ounces […]

It’s a Process, Part 4

In our long journey of paella, we are now rounding the bend, to reach our final destination! With the risotto done, everything we have been working on previously, the chicken, the onions, the peppers, the sausage, the mushrooms and all the seasonings, now go back into the pan, on top […]

It’s a Process, Part 3

Meanwhile, after finishing the aioli, I am on to my next task as sous chef, making a quick chicken stock. When you don’t have hours to make a stock (and who does), what do you do? You grab a bottle of Knorr® Professional Liquid Concentrated Chicken Base, and add it to […]

It’s a Process, Part 2

On to our next ingredients. We have some lovely shrimp, that still have their shells ON, but have been deveined (intestinal tract removed). Why are the shells still on? Flavor. Bones and shells have tons of flavor, which is why they are great for making stock. Also, the shells allow them […]

It’s a Process, Part 1

Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six, known to ourselves as “wine group”, have gathered for the evening, but I can no longer truly say we’re about […]