Semiserious Chefs

For this egg sandwich I wanted to go with a rustic feel and a smoky taste. Thus the idea of a smoky Gouda and bacon egg sandwich was born. I think I like this idea of coming up with new sandwiches. If you didn’t know already, I’m kind of a breakfast food guy and egg […]

Are you one who enjoys curling up with a good book and a warm glass of mulled wine by the fire? Why not have this same experience for dinner? This particular recipe leans on those warming spices typical of mulled wine and pairs them with sweet figs. It has both sweet and tangy notes, perfect […]

About 6 months ago I was introduced to the idea of Winemaker’s Duck (Canard à la Vigneronne) through Saveur Magazine. GOOD STUFF! Although I haven’t had the chance to try it yet, the concept is quite simple; concord grapes, shallots, thyme, and a duck for roasting. Ironically there is no wine involved at all, but […]

Apparently there is no question about the fact that Tiger Nut Sweets are pretty much as ancient as it comes. I just wish I could find a picture of this Egyptian clay or broke pot on which the possibly 6,000 year old recipe was found. The name has me a little dumbfounded, though. Tiger Nut […]

Despite prevailing wisdom, grenadine is not a cherry-flavored syrup. It never has been. Grenadine is actually made from pomegranate juice and sugar. And it’s surprisingly simple to make at home. Real grenadine should be a deep magenta color; not some sort of bright neon red or pink shade like you see with many of the […]

Samboosa are Arabic fried triangle pastries. They are most often savory, so the title word here, halwah or ‘sweets’ gives us a clue that this is a fried triangular pastry sweet snack. The original recipe I played off called for cashews and walnuts, but I am really not a fan of walnuts. For my rendition […]

This recipe hails from the Amazonian edges of Peru where hammocks and fires reign supreme. It would be no surprise then to discover a very clever way to turn very ripe plantains into a warming and energizing beverage. Okay, so it isn’t the same kind of energizing as coffee, but with plenty of carbohydrates it […]

This recipe partly came about because I like breakfast food and I like cooking breakfast food – especially for dinner. We even have a special name for it around here. We call it BBFD or “big breakfast for dinner”. What’s funny however, is that I rarely if ever actually eat pancakes. I might take a […]

Bibimbap is an incredibly versatile dish. Meaning literally ‘Mixed Rice,’ it is perfect for left overs or pre-made banchan. You simply add your desired sauteed, steamed or fermented vegetables of choice, typically along with bolgogi beef, to a hot bowl of crisping rice, and top it with a poaching egg. Although the meat and vegetables […]

This recipe was inspired by two things. One, the desire to cook something Peruvian with my new found favorite chili, aji amarillo, and two, the wild caught Kodiak scallops I bought at our local farmers market. True to Peruvian style, this recipe uses potatoes and ground aji amarillo. Next, I topped this creamy chowder-like dish […]