Semiserious Chefs

  Yeah, I know that calling it ‘bread’ seems like a knock-off, but I’m not sure what else to call it. You use it like bread. I had the same problem when trying to make the duxelles ‘meatballs.’ If you call them Meatless Balls, which is what they are, it just sounds neutered, and Mushroom […]

It was a beautiful Saturday morning, and it started in a way I most enjoy, with a walk to the market. Okay, so our ‘market’ is just the local Fred Meyer, but it’s very close and there is a wonderful block of wild woods along the way. This particular Saturday I was blessed with the […]

Toasting coconut is so easy and so very versatile! You can leave it plain for a simple toasted flavor, or add about 1/2 t of your favorite spices and blends to  each 1/4 cup of flakes and pair it specifically to the flavor of your meal.     I’ve tried garam masala, a mix of […]

This recipe was created when I was working on the beet and oranges recipe a month ago. Not only were they fantastically incorporated into that recipe, these onions are perfect as a topping for sandwiches, hotdogs, hamburgers, or pork chops. Serve them cooled with the sauce as a dressing over romaine for a salad, or […]

“New or Fingerling?” you ask. Yes! Either is fine. In fact they are very similar. New potatoes are just smaller under developed versions of any, otherwise normal, type of potato. They are simply picked early in the season. Baby versions of their adult counterpart. Fingerling potatoes are a particular breed of potato that stays small […]

Not always, but at some ?most? sushi restaurants in the US they offer a small green salad with a ginger carrot dressing. I have those question marks in there because one of our local sushi ‘places’ here on Muldoon in Anchorage offers said salad, and one does not. It seems like it’s as much a […]

This, my rendition of tartar sauce, first made an appearance in Beef Served 8 Ways, but it was so successful that I decided it deserved it’s own notice. Similar to remoulade, tartare sauce is generally known as a French sauce, having shown up in their cookbooks dating back to the 1800’s. However, it is widely […]