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Articles written by Chef Dez

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 By Chef Dez    A & E

Rosemary Maple Bacon Jam ... Yes, I said Bacon Jam | Chef Dez

Many people sing the praises of bacon, and I am no different. What happens however, when you take that wonderfully complex flavour and turn it into jam? True bliss. Recently I... — Updated 5/27/2020

 
 By Chef Dez    A & E

Use fresh garlic, lemon juice when cooking Greek food | Chef Dez

Of my cooking classes, Greek are the most popular by far and this stems from my own passion for the flavours of Greece. Almost everyone I talk to loves Greek food and has frequented their local Greek restaurants in the past many... — Updated 5/14/2020

 
 By Chef Dez    A & E

Perfecting Gravy for Easter Dinner | Chef Dez on Cooking

Have you ever had the misfortune of tasting gravy that was bland, watery, or as starchy as dragging your tongue across a pile of raw flour? To say the least, it is not pleasant, and a far cry from serving its purpose: to enhance... — Updated 4/15/2020

 
 By Chef Dez    Opinion

Chef Dez | Homemade Crackers for New Year's Eve 

With New Year's Eve fast approaching, many people are looking for unique foods to serve at their midnight soiree. One of the recipes we always turn to for our cheese and cracker platter is my wife’s Cheddar Sesame Crackers.... — Updated 12/24/2019

 
 By Chef Dez    Opinion

CHEF DEZ | Peppered cheese bread

People are always amazed when I say I make fresh bread, hot out of the oven, for Christmas dinner. “How do you find the time?” they always ask. My secret is this recipe for peppered cheese bread. Although it is not a yeast brea... — Updated 12/11/2019

 
 By Chef Dez    Opinion

Chef Dez | Making food prep easier

One of the most common reasons as to why one doesn’t cook from scratch more than they currently do is because of how long it takes to prepare ingredients for the meal. Whether it involves slicing, dicing, measuring, or simply... — Updated 11/27/2019

 
 By Chef Dez    Opinion

Chef Dez | Cranberry pistachio banana bread

Since my last column entry was all about quick breads, I thought it would be appropriate to share one of our family favorite recipes. I am certain that we all have made a banana... — Updated 11/20/2019

 
 By Chef Dez    Opinion

Where are you getting your information? 

My son is 13 years old and I have noticed that over the past year he has started devoting more attention to his appearance. He recently asked me for a couple of spoons that he could put in the freezer. “Why do you want to put spo... — Updated 11/13/2019

 
 By Chef Dez    General

Cooking is just cooking l Chef Dez

If I had a dollar for every time I heard someone say that cooking is a chore, I would be a rich man. The act of cooking a meal is just that: "cooking a meal." It is not negative, or even positive for that matter, it is... — Updated 6/13/2018 Full story

 
 By Chef Dez    General

Sauces for topping your pasta l Chef Dez

In previous columns I have suggested on several occasions that one should try their hand at making fresh pasta instead of always relying on purchasing it dry from a bag or box. Congratulations to you if you took my advice and... — Updated 5/16/2018 Full story

 
 By Chef Dez    General

Start with a blank canvas l Chef Dez

When was the last time you unleashed your culinary talents? I don't mean cooking from your favorite cookbook, I am talking about making something in the kitchen completely from the ideas in your head and following your taste... — Updated 4/18/2018 Full story

 
 By Chef Dez    General

Rediscovering enjoyment at the table

Throughout my years involved in the culinary industry, I have encountered many people who have either become bored of cooking, or don't think the result is worth the effort. Everything is perception; appreciation through levels... — Updated 4/4/2018 Full story

 
 By Chef Dez    General

Should we ban lobster boiling? l Chef Dez

The best way for cooking almost all foods is from the freshest possible ingredients. Seafood is no different, and if anything, even more imperative to do so for premium texture and flavor. With shellfish specifically, it has been... — Updated 1/24/2018 Full story

 
 By Chef Dez    General

The importance of shopping local I Chef Dez

How well do you know your local butcher, baker or candlestick maker? I realize that local candlestick makers are less prevalent than they use to be, but if you had one in your community, they would be just as important as your... — Updated 11/22/2017

 
 By Chef Dez    General

Soup from scratch all the more comforting | Chef Dez

Here we are in January. This is the time of year that is filled with healthy resolutions, but because of the cold temperatures and still limited daylight hours, we also yearn for comfort food. Allow me to help you satisfy both in... — Updated 1/11/2017

 
 By Chef Dez    General

One chef’s praise for braising | Chef Dez

Have recent increases in the price of meat leave you with the thought of becoming a vegetarian? With no disrespect to my vegetable eating friends, there is a great technique to bring extreme flavor and tenderness to cheaper cuts... — Updated 4/20/2016

 
 By Chef Dez    General

Inspiration for leftover Easter eggs | Chef Dez

It’s been a family tradition of ours to decorate eggs for Easter. As far back as history can take us, the egg seems to have served as a symbol of continuing life and resurrection. Therefore, it was natural to decorate them and... — Updated 3/23/2016

 
 By Chef Dez    General

Black beer for St. Patrick's Day | Chef Dez

My annual salute to the Irish always includes a pint of Guinness Beer, a delicious black stout from Dublin, Ireland. This full-bodied beer has a considerably smooth finish despite its bold characteristics –and is delightful to dri... — Updated 3/16/2016

 
 By Chef Dez    General

Why so serious about food? | Chef Dez

One of the aspects of the food and wine industry that I have realized over the years of my career as a chef is that a lot of people take it very seriously. Yes, I take pride in what I do, and I think that the role I play in the... — Updated 2/25/2016

 
 By Chef Dez    General

Why so serious about food? | Chef Dez

One of the aspects of the food and wine industry that I have realized over the years of my career as a chef is that a lot of people take it very seriously. Yes, I take pride in what I do, and I think that the role I play in the... — Updated 2/24/2016

 
 By Chef Dez    General

The ‘F word’ in the kitchen is ‘flavor’ | Chef Dez

Hard-nosed chef Gordon Ramsey has enthralled many in his repeated seasons of TV's reality show "Hell's Kitchen.” Although his language is somewhat colorful – to say the least – the "F" word we should focus o... — Updated 2/17/2016

 
 By Chef Dez    General

Culinary resolutions for the New Year | Chef Dez

Ah, the start of a fresh year. What better time is there to make a pact with oneself to start anew? As a cooking instructor, I encounter many situations with people wanting to improve areas of the culinary arts within their home... — Updated 12/30/2015

 
 By Chef Dez    General

The science of baking pies | Chef Dez

The fondest memory I have from my childhood is one that I hold dear to my heart: Fitted with an over-sized apron and a smile from ear to ear, I was 6 years old, on a stool, rolling... — Updated 12/16/2015 Full story

 
 By Chef Dez    General

My Christmas gift to you: Crème Caramel | Chef Dez

Christmas is the season for giving, and probably the best gift I can give to you is our much-loved recipe for my all time favorite dessert: Crème Caramel. Although the process of this recipe requires a bit of care and attention,... — Updated 12/9/2015

 
 By Chef Dez    General

Appetizers for the holiday season | Chef Dez

Whether it's a formal champagne event, or just a get-together with loved ones, tasty appetizers are a must for any successful holiday season party. In today's market place, there are many outlets for one to buy appetizers p... — Updated 12/2/2015

 

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