The Latest and Greatest Posts on CY

Meyer Lemon Drop

Chef Husband brought home a beautiful pile of Meyer lemons from a friends tree. Meyers are very distinct with their sweeter flavor and softer flesh, a bit more like an orange, unlike the firm bright yellow standards found in the produce section. We try to always have a lemon readily […]

Out of the Frying Pan

We’re moving on from empanadas to egg rolls. Both take a “dough” wrapper of sorts, are filled with a mixture, and then sealed with egg wash, before cooking. Though we used biscuit dough and baked the empanadas, today would be a lesson in frying. I have never fried before, mainly due […]

Pulled Chicken Empanadas

Part 2 of our empanada story (remember I perceived empanadas to be difficult to make) proves to show how quickly they can actually be made. Chef Husband simply took a roasted chicken and hand pulled the breast, mixed in diced green onion tops and flavored to taste with sweet chili sauce, red […]

What’s Up Dock

At first glance, empanadas look a bit intimidating to make. Nevertheless, Chef Husband set me up with my mis en place, gave me a quick walkthrough, from start to finish, and I was off to the races (actually I took my time, as it’s something I’ve never done before). Chef […]

Knuckle Up

An important guideline, when using a knife, is to keep your fingertips out of the way. For some reason, our natural instinct is to hold our food stationary for cutting, with our fingertips exposed and in harm’s way of a knife. When you “knuckle up” in life, the urban dictionary […]

Getting the Hang of It

Today was the day. In my progression of sautée practice, I moved on from a slice of bread to a generous handful of navy beans. The trick seems to be, not to feel it in the wrist but to work those biceps, keeping the pan pretty much level. My science background can’t […]

This Towel’s For You

I learned an important lesson today: towels are a method of communication in a commercial kitchen.  I was serving lunch today, at our son’s school, and everything was going great, for the first few orders, until it was discovered that I had forgotten the meatballs for the spaghetti we were […]

Stove Top Rice vs Risotto

Usually when you cook rice on the stovetop, the common recipe is to bring 2 parts water to boil in a saucepan, with your oil/butter and seasonings, then add 1 part rice, cover, reduce heat and simmer for about 20 minutes until water is absorbed. However when you prepare rice […]