The Latest and Greatest Posts on CY

Sunday Reading – Salt and Wind

Part of my research on boiled peanuts, yesterday, took me to a website/blog focused on food and travel.  www.saltandwind.com The site includes unique recipes with technique levels ranging from beginning to intermediate to advanced and the writers usually keep their stories brief, allowing the food to be the focus of […]

Scrambled Eggs

Chef Husband pulled together a quick breakfast this morning, by making scrambled eggs. As I watched, I learned a few techniques. Take the pan off the burner: I noticed the pan full of liquid eggs, whisked with a bit of milk, was cooking off of the burner. He advised that […]

Investigating Boiled Peanuts

Rummaging through the pantry, I came upon something long forgotten. Awhile back I had picked up a canned product called Boiled Peanuts. I can’t for the life of me remember why I was intrigued at the time; nevertheless, they came home with me.  But, now that I think of it, […]

Have Pan Will Flip

Seriously? Seriously. I’m watching TV and working on flipping a piece of bread in a little sautée pan. No beans yet. There’s a rhythm to be found, almost like a locomotive, chugga chugga, chugga chugga.  Until next time… Culinarily Yours,  Mrs. Chef (Christa) READ YESTERDAY:  Hooch, There it is

Hooch There It Is

When seeking to build your own “wild yeast” starter, called Levain and used to make sourdough breads, you have to regularly feed this new organism living in your kitchen. After a few days in the refrigerator, especially if you don’t feed it with more flour and water, you may develop a grayish/brownish […]

Jumping Beans

Sautée: a French term meaning tossed (from sauter to jump) or the Latin term saltāre meaning to dance (from salīre to spring). Sautée has always been intimidating to me. To take a heavy hot pan and to move it in such a way so that it’s extremely hot contents go flying in the […]

Small Dice

My homework for tonight, as assigned by Chef Husband, was to take the smoked chicken breasts from last night and prep them for lettuce wraps, specifically cutting them into a “small dice”. Knife skills are one of the hallmarks in cooking, with “knife cuts” focusing on the execution of a […]

Mr. Resourceful

Chef Husband had been marinating a lovely set of chicken breasts for 24 hours. When the time arrived to get cooking, he opted to smoke them in our 55-gallon drum smoker, also known in our family as the chicken barrel. Normally he would hang half-chickens on hooks; however, hanging just […]