Tag Archives: SOUS-CHEF

The Animal-Free vs Animal Chefs

I Stand Alone And Create Alone I think I have an inflated view of myself. I think I need it when I’m the only animal-free chef in the world up against all the animal chefs in the world. And I won hands down in every category. Sure I was the only contestant, but I had fiftyContinueContinue reading “The Animal-Free vs Animal Chefs”

Large Can MOP Sauce

MOP equals Mushroom Onion Peppers in a savory tomato sauce using San Marzano tomatoes. This sauce is marinated over night before cooking. Use over various spaghetti, rice and potato dishes. On hot subs/grinders…as a pizza sauce. Animal chefs cite Onion, Carrot, Celery as the holy trinity of soups. Mushroom Onion Peppers is my holy trinityContinueContinue reading “Large Can MOP Sauce”

Fresh Roasted Vegetables

Beets, turnips, parsnips and sweet onion, liquid smoke, some sweet with extra virgin olive oil, garlic and sea salt. Served with Better Than Hummus or Wholly Guacamole Original or Classic style. Better than wonderful! Serves 8 Preheat oven to 400 degrees Ingredients: 1 lb. fresh sweet onion, peeled and cutinto 3/4-1 inch squares 2 lbs.ContinueContinue reading “Fresh Roasted Vegetables”

Better Than Hummus

Smoky Mustard Horseradish Sauce Better Than Hummus The fans will cheer and say, “well done Sharon Lee!” Such a simple recipe tastes so good. The Brits like everything simple – 3 ingredient dishes are their specialty, so why do they demand that of me, a chef? A banana, apple and orange is what that means,ContinueContinue reading “Better Than Hummus”

Steamed Asparagus With A Quickie Holland Sauce

Fresh steamed asparagus spears topped with the quickest Holland Sauce in the world. Mustard, Mayo, Caper, Green Olive! Steve says, it’s the best Hollandaise he’s ever had! I concurred! This is a definitely a GOAT! Serves 2 For more servings multiply ingredients comensurate with need. 1/2 lb. fresh asparagus, rinse, then bend each spear tillContinueContinue reading “Steamed Asparagus With A Quickie Holland Sauce”

Defining Al Dente

Tip for Sous-Chef: Dried pasta swells as it’s cooked in boiled water. The thicker the pasta, the longer you need to cook it. The thinner the pasta, the shorter you need to cook it. al Dente literally means ‘to the tooth’, perfect is what they mean plus firmer than softer but where you can still sink theContinueContinue reading “Defining Al Dente”

Antipasto Mac Salad

Antipasto Mac Salad Elbows cooked rice-style combined with seasoned, cooked tofu cubes with Kalamata olive, plant pepperoni, roasted peppers plus the fresh of celery, tomato and snowy onion. Seasoned with basil, tarragon, garlic and tossed with a multi-condiment dressing! I added some crushed saffron threads to mine, but it by no means requires it! MakesContinueContinue reading “Antipasto Mac Salad”

Distinct Culinary Purpose

I had some fire roasted canned tomatoes, but it lacked sweet and thick, so out comes the ketchup to replace the paste. You don’t need much, so don’t overdo it. I also could have used barbecue sauce in place of the ketchup to achieve the same goals. Interesting. Next time I’ll be sure to haveContinueContinue reading “Distinct Culinary Purpose”

Cutting A Sandwich Without Squishing The Insides Out

Cutting A Sandwich Without Squishing The Insides Out It may not always work, especially if it’s a mile high sandwich, in which case you don’t cut the sandwich. Otherwise… Mayo based salads squish out the most when cutting a sandwich. Second up is the grilled cheese and deli meat or roasted peppers. Third is piledContinueContinue reading “Cutting A Sandwich Without Squishing The Insides Out”

Home Fries and JUST EGG Omlet

HOME FRIES AND JUST EGG OMLET Perfect for restaurant fare. Holds up well. You heard of putting chopped scrambled egg in fried rice? Well, as I was going to do that I noticed some diced potatoes in the pantry, so went with them instead. Decided to use only salt, pepper and rosemary for seasoning and likedContinueContinue reading “Home Fries and JUST EGG Omlet”

Standardized Viscosity

Standardized Viscosity Ever notice how there’s only one basic consistency of pudding or mousse or gelatin, even gravy? I don’t know who sets the standard, but it happens and for whatever reason everybody who sells pudding, mousse, gelatin, even gravy either copies one another or they settle into one viscosity level. A cook assigned toContinueContinue reading “Standardized Viscosity”

Veggie Pot Beans

VEGGIE POT BEANS A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect! MakesContinueContinue reading “Veggie Pot Beans”

Disclaimer For Eating Out Animal-Free

EATING OUT ANIMAL-FREE Click here for: HAPPY COW RESTAURANT LOCATOR The Healthy Eating Guide. Insert your location and Happy Cow will tell you where to eat out animal-free/vegetarian/vegan. DISCLAIMER. Before going to a restaurant that doesn’t advertise vegan items on the menu or items that can be made vegan, call the restaurant. Talk to the manager or theContinueContinue reading “Disclaimer For Eating Out Animal-Free”

Tofu Cloth Instructions

TOFU CLOTH INSTRUCTIONS ClipBoard: After a few years, my tofu cloth made from a polyester curtain sprang some holes. Since I didn’t have any spare curtain fabric, I used instead one of Steve’s old white cotton T-shirts. It work just as fine. For many recipes you’ll want to squeeze the liquid out of the blockContinueContinue reading “Tofu Cloth Instructions”

Replicating Recipes

REPLICATING RECIPES It seems that some recipes, no matter how you prepare them, turn out perfectly every time. Other recipes, no mater how precisely you follow the instructions, turn out differently every time. The reason for this is that some recipes are more susceptible to variations (no matter how slight) than others. If you experienceContinueContinue reading “Replicating Recipes”

NEW RICE POLICY

NEW RICE POLICY Since reading about high arsenic levels in rice, particularly brown rice, I now rinse all bagged rice till water runs clear before cooking it. Place dried rice in wire mesh strainer. Run faucet water over rice, while holding the strainer over a saucepan, emptying pan as needed, till the water runs clearContinueContinue reading “NEW RICE POLICY”

Frustration-Free Cooking

FRUSTRATION-FREE COOKING COOK TO PLEASE–either yourself and/or your guests. To approach cooking as a chore deprives you of the joys of discovery, accomplishment and satisfaction. DON’T RUSH. Accelerating the cooking process to the point of exhausting the cook is unsettling to the cook as well as the people she/he is cooking for. Relax and enjoy theContinueContinue reading “Frustration-Free Cooking”

DUMBING DOWN RECIPES

DUMBING DOWN RECIPES I don’t dumb down recipes. Everybody does it in order to make the recipe sound as simple as possible. If I did it, I’d be defeating the purpose of teaching you the correct way, or at least the way I did it. Dumbing down a recipe leaves too much open for interpretationContinueContinue reading “DUMBING DOWN RECIPES”

Where Have You Been?

When you go animal-free you find yourself attracted to more variety in your condiments, spices and herbs. In fact, in every category of animal-free, you begin noticing that which was previously blurred by the meat being the center of attention – differences in pastas, rices, veggies, beans, nuts and all the different, delectable ways they can beContinueContinue reading “Where Have You Been?”

What Veggie Means Here

When I use the word “veggie” in my recipes or writing I’m referring to animal-free/plant-based. Veggie means vegetable. I am not referring to vegetarian, which usually means containing eggs and/or dairy. Eggs and/or dairy are not plants, so go figure on how the world now accepts eggs and dairy as plants.

THAT’S YOU NOW

You want to explore. I know you do.  It’s like being a kid again isn’t it? That feeling of going outside into your environment on any given day as a kid, to explore the world beyond your house or apartment to see what lies beyond the boundaries your parents set for you? What a wonderful,ContinueContinue reading “THAT’S YOU NOW”

Respect Is A Side Effect Of Going Animal-Free

Begin by going one day a week, any day or any meal, without meat. Then advance to more days on more occasions. Or start with eliminating dairy and eggs. About 65% of the human population  has lactose intolerance*. Eating/drinking dairy, besides being unnatural after being weaned from mother, besides causing digestive disturbances via lactose intolerance, coats yourContinueContinue reading “Respect Is A Side Effect Of Going Animal-Free”

I Want An Animal-Free Mall

That’s right. A mall. Animal-free. A big one. With lots of glitter and big lights. With every kind of shop. Grocery, bakery, deli, shoe store, pet supply shop, clothes, hair salon using only cruelty-free products, and on and on, restaurants too. Good ones. I have a vision. And it’s a nice one. No fur, noContinueContinue reading “I Want An Animal-Free Mall”

Animal-Free Culinary Culture

A NEW PERSPECTIVE! Well here we are. ¡AT THE PLACE! Let’s get right to it. Greetings, greetings and more greetings! ¡NOW! To serve vegans and vegetarians it’s best to offer delicious animal-free recipes that will satisfy both diet ideologies and philosophies – in addition to offering the meat-eaters, who want to give it a try, somethingContinueContinue reading “Animal-Free Culinary Culture”

How To Make: Black Rice

FORBIDDEN BLACK RICE Directly from the instructions on the package is the best way to cook this particular brand of Chinese black rice – LOTUS FOODS!.  Makes 3 cups 1-3/4 c. water 1 t. pink Himalayan salt 1 c. black rice, rinsed and drained in wire mesh strainer Combine water, salt and rice in medium-sizeContinueContinue reading “How To Make: Black Rice”

TASTING

TASTING. Taste and/or smell each ingredient before you add it to a dish, then taste and smell the dish to which you’ve added it, so that you become familiar with the way in which the flavor, texture, color and aroma achievements progress. Cooking is not only an art, but a science as well. Knowing how oneContinueContinue reading “TASTING”