52.1 F
Tahoe City
Saturday, June 6, 2020

Eggs and the Surplus Dinner Ingredients

By Chef David “Smitty” ·   I’m sure the first comment or question I get about this article will be: “Where did you get that title?”...

Kitchen pranks

A lot has been said and recorded that shows chefs to be extremely temperamental, serious and even downright mean. Just watch “Kitchen Nightmares,” or...

How to vary recipes

One of the questions I get asked a lot is, how do I come up with article and recipe ideas? I have to say,...

Sausage Stuffing

One down, one to go. Now that Thanksgiving is behind us, there is one more big meal that stands between now and next year....

Blueberry Pie

By Chef David “Smitty” “I use all butter for the crust and it comes out flaky.” Were you ever in a store shopping and kind of...

Clams Casino & Oysters Rockefellers

Try Chef Smitty’s recipes for: Snail & Colbert butters Herb Butters Hollandaise Sauce One of the reasons I look forward to summer is the seafood....

Piccata Milanese

During my first years of cooking, I worked primarily with Austrian chefs, as well as with a few German and French chefs. Unlike working...

Warm Spicy Shrimp Salad

It seems pretty clear that winter is really over. OK, it’s been really over for quite a while now, but we all know there...

Mango Salsa

For the first time in weeks, my brain was full of ideas on what to write about. I had desserts, potatoes, a pork dish,...

Spaetzle

Spaetzle is an Austrian side dish that will compliment my recipe for Wiener Schnitzel. I wanted to do an Austrian dish in his honor...