BABY LETTUCE SALAD, GOAT CHEESE, TOMATO-PEPPER RELISH
When I make a salad, or anything for that matter, and as I am eating it, what come to mind are the things that could have been done differently; tweaking...
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All posts by Paul Suplee
Paul G. Suplee CEC, PC III is a private chef, college professor, writer, photographer & blogger who breathes food. Active in the professional food service industry since 1983, he has worked in a number of locations across the United States. Paul now teaches adult students near Ocean City, Maryland after an interesting four-year career as a high school teacher. No disrespect to the food stylist world or that of the food writer, but what you see and read from him, love it or hate it, is what you will get at his table. No blowtorches, no crisco-ice cream and no molasses in place of natural glazing, either in photo or word.
CHINESE SPICY RIBS
A couple of months ago, I visited a comprehensive organic store and purchased pure blue agave sweetener, a low glycemic item which can be used (check with your physician) for...
BEER-BATTERED VEGETABLES
You have probably heard the locution of having Champagne taste on a beer budget. But what about a beer that arrogantly touts its being ‘The Champagne of Beers’? Where does...
CORN-FRIED TOMATO, HERBED CREAM CHEESE, SPINACH, LEMON-BASIL OIL
At least I know that someone enjoys these articles. Week in and week out, our dog, Sadie, has an intuition for which dogs are famed. She seems to know when...
Braised Lamb Shank
People are starting to cook lamb more and more, and the trend is evidenced by the growing presence of lamb in our local meat lockers. While Julia Child and other...
DEVILED EGGS
How can you not like deviled eggs? I salute these delicious morsels of eggy goodness that, for some strange reason, always end up sitting out in the sun for hours at...
CARNE ASADA TACOS WITH FRESH PICO DE GALLO
I would truly be remiss of my duty of annoying my faithful readers if I did not beat the drum of food’s travel v. regionalist virtue as I have for...
EGGPLANT PARMESAN WITH GARLIC PUREE
I have always known that salting eggplant and cucumbers was good practice for parmesan and cold salads, respectively. However, over the years, this simple but time consuming step went by the...
CHEESEBOARD
No party is complete without an artisanal cheese board. Luckily for home cooks, and thanks to the popularity of media outlets such as Food Network, the Internet, et al, there...
FRENCH TOAST
I love stale bread. As most people know, as long as it is not moldy, it can be put to great use.Bread crumbs, croutons and bread pudding are but a few...
FRESH EGG OMELETTE WITH SWEET ONION MARMALADE & SPINACH
“The theory of the preparation of an omelette,” quipped Escoffier in his 1902 treatise Le Guide Culinaire, ‘is both simple and at the same time very complicated, for the simple...
FRIED CAPRESE SALAD
Alas, I feel the urge to once again wax poetic on food, as my body aches from fourteen hours at work. Upon sitting at my keyboard, I realize that two...