Category Archives: techniques

24-Hour Roast Pork

Posted on November 15, 2009 by John Herring

This recipe is adapted from one by Hugh Fearnley-Whittingstall, published in his The River Cottage Meat Book. This book is one of my favorites in my food library, as it serves up equal portions of food philosophy and great recipes. … Continue reading →

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Fresh Egg Pasta

Posted on February 15, 2009 by John Herring

Fresh pasta is completely different from dried pasta. I wouldn’t say it’s better or worse, just different. Not quite as much tooth as dried, but with a velvety, rich texture, fresh pasta is perfect for dishes like Chicken Noodle Soup … Continue reading →

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Cinnamon-Orange Salmon

Posted on October 28, 2008 by John Herring

Salmon is a great fish for grilling, and as long as you can get it off the grill in one piece, it looks terrific on the plate. The technique below is borrowed from a recipe for soy/maple glazed salmon from … Continue reading →

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Chorizo Quesadillas

Posted on July 12, 2008 by John Herring

My favorite way to make quesadillas is to bake them, because you can make a bunch at once. I find that just a quick spray of canola oil on the cookie sheets is sufficient. This recipe uses mozzarella, which may … Continue reading →

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Fennel & Potato Soup

Posted on March 24, 2008 by John Herring

A hearty soup, quick and satisfying, this one is great for a weeknight dinner. I first made it on a night when I was bummed out & really didn’t feel like cooking, but once I started chopping, my mood improved … Continue reading →

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Tandoori Chicken

Posted on February 12, 2008 by John Herring

Wow. This is the way to eat chicken. The richness of the yogurt meets the tanginess of the citrus juice and explodes in fireworks of spice. While you’ve got the grill going, throw on some slices of eggplant or fennel … Continue reading →

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Fried Celery

Posted on November 4, 2007 by John Herring

OK, this is not so much a recipe as a quick tip, but hey, I just had neck surgery. And it’s really, really good, and not bad for you. Cayenne adds a zing. Try it with Tangerine Duck Breast. Fried … Continue reading →

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Pickled Jalapeño Peppers

Posted on July 24, 2007 by John Herring

This recipe is actually two recipes. The vinegar pickles the peppers, and the peppers season the vinegar. So you have yummy pickled peppers to nibble on, add to salads, sauces, etc.; and you have a wonderful spicy vinegar, great for … Continue reading →

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Roasted Pepper

Posted on June 15, 2007 by John Herring

This little technique is one I use all the time. Roasted pepper flesh is great for salads, soups, bruschetta, omelettes, etc. Roasted Pepper 1 bell pepper (any color) For gas stoves, just turn the burner on medium and burn the … Continue reading →

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Boiled Royal Red Shrimp

Posted on May 18, 2007 by John Herring

As arthropods go, shrimp are not the most luxurious or the most exotic of the phylum. Lobsters, crawfish, and crabs are raved about by their respective aficionados with rolling eyes and smacking lips; but although shrimp are probably eaten in … Continue reading →

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