Posted Thu, 02/11/2010 - 00:28 by chef bill
Okay, look up. No, not literally. I don't mean that you should look at the ceiling, the sky, or whoever is sitting across from you. I mean, if you're reading this on my website, then by looking up, you'll see I have a new feature on the site. I'm calling it my "Top Five List." Every week, I'll write about (cook up?) five nifty things about a topic. It might be a food thing (five things about brisket?). Or a fresh food (I could write 50 things about corn on the cob). Or it might be about a holiday. This week, I have five th
Posted Fri, 02/05/2010 - 00:12 by chef bill
This all started from a picture on my Facebook page of me and my first souffle since, well, a long time...
Posted Sun, 01/31/2010 - 00:47 by chef bill
Posted Fri, 01/29/2010 - 00:39 by chef bill
My week in the public eye is coming to a big close on Saturday. Last week, I did the Jimmy Fund event in Agawam, then the Boston Wine Expo. Both went well. On Saturday and Sunday, at the Expo, I made over 20 pounds of a warm-smoked salmon and pasta salad. I sautéed somewhere around 75 pounds of wild-caught Alaska Salmon and cod. Yup. Alaska cod in Boston.
Posted Fri, 01/22/2010 - 01:01 by chef bill
Tonight, I’ll be at the Chefs for Jimmy event at Chez Josef in Agawam. This is the big fundraiser for the Jimmy Fund, part of the Dana Farber Cancer Institute. Last year, over $100,000 was raised at the event, all for cancer research. I participated last year for the first time, and am kind of goose-bumpy at going back again. Last year, I made Pad Thai for the 800 attendees. Yes, there was lots of other food, from a bunch of great chefs and restaurants, so I didn’t have to make mine in a wok the size of a bathtub. The host location for the eve
Posted Fri, 01/01/2010 - 03:54 by chef bill
It’s just a few hours late, but my New Year has finally begun. In a holiday week unlike any other in the eight-plus years of Chef Bill (that is, Chef Bill the business. I’m much older than eight-plus years), I did three events, including two cooking lesson parties, since Monday. Usually, this is a very quiet week. I don’t like quiet weeks.
Posted Sat, 12/19/2009 - 00:39 by chef bill
Yeah, I've been quiet on the blog. I've also been cooking up a storm, including eight of the last nine days. So before I dive into the writing again, it's time to bring up a great gift idea...
Posted Wed, 11/25/2009 - 14:58 by chef bill
Do you get nervous when it comes to turkey carving? Well, fret no more! My video on carving will not only answer all of your questions, everyone at your Thanksgiving table will "ooh" and "aah" at your knife-wielding skills. Even the turkey will be impressed.
Posted Fri, 11/13/2009 - 00:47 by chef bill
Chef Bill at Harbor Sweets
Posted Mon, 11/02/2009 - 22:22 by chef bill
Posted Sun, 11/01/2009 - 00:29 by chef bill
Tonight was pizza night. I made a triple dough recipe, enough for six pizzas. We ended up with five. And I (with a visiting sous chef from Chicago) made a few new ones, with everyone’s wine-induced suggestions. One of them was a variation on a recipe I created for a Whole Foods demo a few years ago. I was supposed to do something with portabella mushrooms for their March Mushroom Madness celebration. So I created a Philly cheese steak, without the steak. Yeah, I know it sounds wacky. But it’s really good. I got the idea becau
Posted Tue, 10/27/2009 - 21:39 by chef bill
I’ve just finished a culinary Iditarod. No sled dogs were involved, and I was nowhere near Alaska. And there was definitely no mush. But I cooked for something like 11 out of 13 days. It was a blast, and now I need a nap.
Posted Sat, 10/10/2009 - 11:48 by chef bill
At this very moment, the flourless chocolate cake that’s posted in my recipe section is in the oven. It’s much easier to make than it looks. The technique takes a lot of describing, but it’s nothing exotic. It’s a great cake, and it’s perfect for Passover. But I also had a revelation while I was making it.
Posted Thu, 10/08/2009 - 00:09 by chef bill
On Saturday, Nov 7, from noon to 2:00, I’ll be teaching a really different class in a really different place. I’ll be at Harbor Sweets, right on the waterfront in Salem, MA. But wait. It gets better.
Posted Thu, 10/01/2009 - 00:34 by chef bill
Had a fun (and full!) class tonight at Different Drummer’s Kitchen in Northampton (yeah, the locals call it NoHo. Gee, is there another NoHo somewhere...?). It was a lively class, so lively that when I was showing how to make a traditional risotto (as the foundation of my world-famous lemon risotto cakes), I got some comments that another instructor had just made a risotto that needed no stirring (unlike mine) and was easily made in the oven. No muss. No fuss. No stirring. Ziiiiiiiiiing! T
