Herbed Brown Butter Spaghetti Squash

Summer leaves us, taking with her all the flirtatious and vivid fruits and vegetables which are replaced by fall's more secretive bounty. The color scheme of the variety changes from reds and blues to oranges and browns. Tender young summer squashes are blended in with their rustic cousins like the acorn, butternut, and spaghetti squash. Roots and tubers begin to make their hearty appearance as the cold weather moves in as if giving us sustenance to greet the winter.

Making Fermented Chile Sauce (My Version of Sriracha Sauce)

I cannot remember the first time I encountered the celebrated Sriracha Sauce but it was some time ago, before it was as readily available as Tabasco Sauce, Tapatio or mayo and mustard for that matter. Yes today the iconic bright red bottled sauce topped with the bright green screw top squirt cap has made it's way into every corner of the culinary world and beyond. From potato chips, themed cookbooks, restaurant menus, t-shirts and iPhone cases this sauce seems to have a cultural following all of it's own.

Oven Roasted Tomatoes

The arrival of tomatoes in farmer's markets begins a season as vivid as their colors, flavors and varieties. This may be a time where the tomato is pristinely showcased on restaurant menus and in your own creations. Keep in mind that August will come bringing the tomatoes' big push where the fruit is plump, juicy and abundant meaning less expensive per pound. This is the perfect time for utilizing the tomato for more rustic recipes like sauces, soups, canning and roasting.

At My Local County Fair

Three years since I ventured into making preserves and pickles to sell, I have encountered various venues in which to expose my talents to the public; a shop on Etsy, homemade food markets, craft fairs and a couple of local Bay Area shops. As with any form of creativity or finished work, when one puts their efforts forth one hopes to be received with acceptance and praise. Although the palette is subjective, to date I have done very well with creating pleasing products yet I had never set out to be judged nor even considered it.

Best in Show: Spicy Pickle Chips.

A Lucky 3

I love my father. A feeling that took me many years to understand and accept. Given my isolating and reclusive lifestyle for the majority of my life, years void of communication with him, this reality came with great struggle but so much release.
And I love my son so very much. A feeling so powerful it can frighten me at times. I cherish his life and the gift of life he has provided for me.

Food Culture: To Have and to Hold

In respect of those who prepare our food we must embrace the struggle, the art and tradition which creates such sumptuous delights for our palates. Luckily, in the past decade as people have become more involved in their food, interests have changed from homogenization to natural and true offerings allowing cooks to reveal their recipes and traditions in an honest and appealing light. 

 We crave the honest grit and flavor found in a proud establishment

Ruddell's Smokehouse, Cyucos, CA.

Making Apple Cider Vinegar

The origin of this blog started as a simple means to document my fermenting and preserving projects and promote the vinegar & jam creations sold on Etsy. Time went by and I began to post more frequently on other food related topics. However, as a proud 'ferment er' I never offered some instruction for making vinegar in the home. Since this is one of my loves and origin of this blog it seems fitting and overdue.

Kitschy Chic - Salts Blends & Rubs

Since my wife and I opened Entropy the Shop on ETSY.com a year ago (summer 2012), I have found a world of fellow chefs, artisans, and foodies who create a vast amount of original, handcrafted culinary supplies. From hand forged knives to kitchen hand soaps, marshmallows, spice blends and even Kombucha scooby's. The majority of the incredibly unique edible selections are not only made with the choicest of ingredients but with pride and sincerity as well. Since the primary form of advertising and promotion on Etsy is the quality of your products and service, a shopper is guaranteed to be impressed when searching for quality ingredients, supplies, or new and delicious pantry elements.

Through my searches and tasting among the various artisans on Etsy I have had the great fortune to find a spicy little shop named Kitschy Chic; Salts Blends & Rubs. Upon first viewing the shop and it's selections, I was instantly impressed with the fun and professional packaging, and the displays of flavors, all accompanied with tantalizing descriptions. The more I shopped and read the more I became interested in who this person was and how the unique blend of flavor profiles had been created.

Kitschy Chic on Etsy.com
"Find your inner spice today!"

Barrels from Oregon Barrel Works

As I mentioned in the post A Change or Two in Plans, my father had wanted to get involved with my vinegar making and somehow found Oregon Barrel Works. Through some phone calls he commissioned Rick DeFerrari to create 2, 15 gallon vinegar barrels; one made of French oak and one made of Oregon oak.

The work I wanted done was specific and finally, through some emails, phone calls, and tough decisions, the barrels were  finished and in route to my front door. I admit I grew impatient at times, as the process took roughly 3 months, but upon the arrival of the 2 works of art, I was reminded of just who I was dealing with, and what I had ultimately received. These barrels were handcrafted for my needs by an artist in the Pacific Northwest's only cooperage.

Stone Soup

I have only known this story for a couple of years now. My wife, Cherie introduced me to it, surprised that I, a chef, had never heard it before. The moral of the story was not unique to me, having grown up in a religious family, but I believe that there can never too much enchantment and intrigue woven around the importance of community and sharing.

To Roast A Chicken

I realize that the number of recipes for chicken out on the Internet are limitless, sometimes viewed as over done if not redundant. This does not render them useless providing they are accurate and offer some new and useful information.

For example this blog has come to include some very basic recipes and methods out of my desire to reveal the fundamentals of some obvious recipes; some which are still difficult to consistently master, some not so common but basic and recently popular (fermenting is coming up) and some, like this one (roasting a chicken) which while common can be used as a platform for discussing some very useful and important topics and current global issues. That's right! Roasting a chicken can be as intriguing as delicious.

A juicy chicken trussed and roasted.
I used the optinal 2 teaspoons of one of my favorite spice blends mixed into
the olive oil and butter mixture used for basting:
Tango Mango Hot Habanero Spice made by Kitschy Chic

To Truss A Bird Without Twine

The practice of trussing a bird (any variety) is to ensure an even cooking temperature throughout the legs, thighs and breasts. If a bird is not trussed before it is roasted, hot air will circulate inside of the cavity as well as the exterior which will cook the breast portion of the bird more quickly than the leg and thigh portions. By the time the legs and thighs have come up to a safe temperature the breast meat has been overcooked. The main function of trussing is to gather the legs, thighs and arms of the fowl, holding them snugly in place against the body of the bird. The drumsticks obstruct the opening of the cavity allowing even cooking on the surface while limiting heat from overcooking the breast portion from the inside out.

I learned this no twine trussing method from a dishwasher with whom I worked. I was impressed and kind of surprised that I had not figured this out nor seen it after 13 years of professional cooking. I told myself that to my benefit I was a product of my rigid, formal culinary training and therefore never sought another method. But still...duh.

A plump, well formed chicken trussed and roasted without twine

Dragon Fruit: Science for Kids in the Kitchen

Well, not exactly science but a lot of fun and education while spending some quality time with your young ones.

My wife, Cherie and I love to expose our children to new experiences. One area of great entertainment is with exotic and new foods. As a chef with a vast knowledge of foods and how to prepare them my professional education is transformed into a fun activity for all of us. I am not saying you need to be a chef to enjoy this activity with your children rather my enthusiasm for food is where this ritual sprung from.

SLO County

For the majority of my life I have always thought of California's northern coastline as one of my homes. From my youth and into my early adulthood I would always return to the Santa Cruz county coastline after my adventures in other parts of the country. I was in my late 30's when I finally took notice of the central coast and since then I have enjoyed returning there as an escape than another home.

Cayucos Pier

Calibrating Your Instant-Read Thermometer

Forgotten in the back of a kitchen drawer rolling around with an odd number of corn cob handles and a tiny wooden mustard spoon. Surfacing once maybe twice a year to check the Thanksgiving turkey and the holiday prime rib roast. Maybe you have just purchased one or use one all the time yet get unsatisfactory results. How do you know if it is accurate? How do you check it?

Calibrate

Cookbook Stands

One more point I have been asked to discuss is how to successfully and easily read along with a recipe in a cookbook or magazine while working in the kitchen. Along with sharing my tricks I thought this would be an excellent time for some shameless advertising paired with my curt opinion. Win, win!

To Brine A Chicken: Quick Method

Brinning a chicken (whole, cut or boneless) is a great way to help your bird retain some of it's natural moisture but more importantly heighten flavor. Let me put the notion to rest that a brined bird will survive poor cooking methods. An un-brined bird can be cooked to juicy and flavorful perfection just as much as a brined bird can yield the flavor and texture of sawdust if cooked carelessly. However, taking the time to prepare a brine and appropriately cook a chicken will give you an obvious results that will have you and your guests satisfied with your efforts.

Reading A Recipe

As this blog grew to encompass recipes and techniques, I realized I had neglected to offer some very basic yet fundamental advice.

Preserving Meyer Lemons

At the time that I was introduced to this recipe I had yet to break out of my classic culinary training and realize my own voice in the kitchen. Sharon, one of the owners of a restaurant that I eventually became the chef of, had a very natural and honest approach to food. A philosophy, which, at the time, was still relatively adolescent in the culinary scene in California.
On an early week day of menial prep and menu planning for the week, I found myself uninspired and tired of my usual tricks. At a stand-still with my creativity, Sharon suggested I take a break and help her preserve some meyer lemons while searching for inspiration. The activity of salt packing lemons in a big glass jar and stashing them away in a dark nook of kitchen waiting for their transformation was such a mysterious activity. My attention had been captured even if I did not realize it for another 6 months.
This recipe, which I still use to this day, was one of many old world recipes which opened my eyes to the wonders of traditional culinary practices. Recipes created out of necessity rather than entertaining trends. The  romance of a few quality ingredients mingling with science and time to create a unique food matched by no modern technique. With the intrigue and respect I developed for these traditions my own voice became clear as I continued my culinary profession.

Liebster Award

Little is to be found in searches on the Liebster Award. Exactly who, where, when and why, are a mystery; however, proof that this tradition has been carried out for a couple of years is apparent.

Information I have gathered in searches shows the earliest documentation in Germany 2010 ("liebster" means dearest in German). This chain letter style award has been passed from an admiring blogger to a handful of bloggers whom if are willing all pass the award on to each of their handful of nominated recipients. As vague as the history are the suggested requirements for participating. The core steps in accepting and passing this award along however have been listed consistently.

One of the many Liebster Award badges.