NOVACHEF – Kitchen, Catering, Foodservice and Culinary

A dish currently in development in the test kitchen, not quite ready for prime time – but rather tasty. Structurally it’s a southern Indian curry base, heavy on the tomato with additional turmeric beyond the amount found in typical curry powders (we grind and toast our own). Okra and banana are added midway through the…

Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste

One of our favorites around here.  

Late season summer squash which holds up well to significant time in the pot. I find myself missing the garden gems already. Hello December.

A long, loving, slow cooked dish in the style and from the heart off Chef Paul Prudhomme.

How to make Kalle-pache, Khash. Persian-Turkish style sheep’s head soup, and a traditional European presentation. When traveling – or cooking it at home – I’m always on the lookout for good Sheep’s Head Soup. The more refined versions are known as Sheep’s Brain Soup in some places – where all of the other protein is…

Yeah… We said it. Lollipops. Look it up. It’s in the book! Actually – Jacques Pepin and others have videos online explaining the process. Great for parties. Stewed, then baked in our house made curry.

Creole Shrimp Piquant. No flour. No dark roux. Just simple iron skillet poetry to achieve such a rich, dark sauce with vegetables, fat and stock…