The Chef, June 2nd, 2008

Lasagna

Garfield once said (while paraphrasing Will Rogers) “I never met a Lasagna I didn’t like.” This particular Lasagna is easy to prepare and tastes great. It’s basically a combination of meat base (mince meat, chopped onions, and garlic) combined with a jar of tomato based spaghetti sauce, a little oregano, layered in with grated cheese between sheets of lasagna, and topped with a Carbonara sauce and more cheese.

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The Chef, June 1st, 2008

Anolon Garlic Crusher

Sometimes you stumble across a product that really impresses you. Just last week we purchased a new garlic crusher. Browsing around the store there were at least a dozen available – but one stood out from the rest – a garlic crusher from Anolon.

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The Chef, June 1st, 2008

Linguine, Baked Tomatoes and Basil

Tomatoes baked in balsamic vinegar and brown sugar, served over linguine, and garnished with fresh basil. The tomatoes are baked whole with the balsamic vinegar and brown sugar for about an hour or more until soft, then quartered and the combination of sweetened vinegar and tomatoes are poured over the linguine. The dish is finalized by mixing in fresh basil leaves and finely sliced chili. Add a little parmesan cheese and you have something that your taste buds will not forget any time soon.

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