Onions

CT 027| Glazed Baby Root Vegetables

This video will teach you how to make and execute restaurant style glazed baby root vegetables.

Look up a classic recipe for glazed vegetables and it will resemble those demonstrated in my turmeric-glazed carrots video. In this classic approach, root vegetables are covered with water and wine, a knob of butter and a pinch of sugar are added to the pan, and the whole mixture is brought to a simmer. As the liquid simmers and reduces, the starches and sugars contained in the vegetables help to thicken the sauce and emulsify the butter.

Halibut Ceviche

Halibut Ceviche Recipe

This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.

Veal Stock - Basic Recipe

There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.

Sushi Crab

This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.

Spicy Peanut Dipping Sauce

This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.

Savory Caramelized Onion Scone Recipe

This is a great savory scone recipe that is simple and quick to make. The addition of the caramelized onions adds depth of flavor, making these scones perfect for breakfast or an afternoon snack. No matter what time of day you choose to serve them, it is highly recommended that you accompany these scones with a strong cup of coffee.

Court Bouillon

Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.

How to Caramelize Onions in 10 Minutes or Less - A Rebuttal

Caramelized Onions in 10 Minutes or Less - A Rebuttal Video

This post was inspired by Tom Scocca who last Wednesday released an article on Slate.com alleging a vast conspiracy among recipe writers. He claims that the "Recipe Writing Guild" is intentionally deceitful about how long it takes to caramelize onions and it wasn't long until the "Food-Arazzi" jumped on the link bait bandwagon.

I disagreed, and this is my rebuttal.

CKS 008| How To Mince Red Onion

This video will teach you how to finely mince a red onion using professional level knife skill techniques.

Many people, including cooks that work in a professional kitchen, do not know the true technique for mincing a red onion. A lot of people first dice their onion, and then run their knife over the dice in a mincing motion until the onions are a minced, pulverized paste. This video will teach you how to finely mince a red onion without completely pulvarizing it.

Pages

Subscribe to RSS - Onions