This sweet rich winter soup is naturally creamy and easy to make. It always impresses friends. I made it for clients the other night, and they were glad I made extra for them to enjoy the next days! It’s naturally creamy, so you can leave out the added cream if you like, […]
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I learned about this cool site from Harlan over at Somethink to Chew On. It’s a company called snapshirts, which will create a “word cloud” of frequently used words on any website. Kind of like tags, in that the more frequently appearing words show up larger. If you ever wanted to read my […]
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Today’s Long Island Edition of the New York Times has a wonderful article about Personal Chef Services. The article features several members of the NY Metro Chapter of the USPCA, and as President of the chapter, I am quoted in the article:
(Click on the image to read the article in full size, and expand your […]
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Stiva’s Back!
I finally have my doggie back home. Many thanks to “Grandma” for taking care of Stiva for the past 3 months. He loved it in New Mexico, but there’s no place like home, and Stiva wasted no time marking the building up again so everyone would know who’s place this is! it’s a rainy […]
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#21: Interview with John Moore, Executive Director of the US Personal Chef Association. We speak about the state of the industry, the public’s trust in Personal Chefs, Creativity and the Personal Chef, and the Personal Chef Code of ethics
Kitchen Quick Tip: Keeping your Range cleanFeatured Website: www.davidlebovitz.com
Theme Music: “Can’t Hold It Down”, Andy […]
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My latest ReMARKable Palate article has been published at The Gilded Fork. This month, our indulgence is chocolate, and in the article I explore the origins of this food of the gods from ancient Mesoamerica. Why do we find chocolate so intriguing, and is it REALLY an aphrodisiac?
food chocolate […]
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I just got my certificate in the mail, so it’s official! I have achieved the designation of Certified Personal Chef, a title awarded to Personal Chefs who have been in the industry for some time and achieved a level of experience and education.
From the official USPCA website:
“The designation of Certified Personal Chef (CPC) is the […]
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If you can find Hatch Green chiles, this dish will be authentic. They can now be found off season in canned form from the Hatch Chile Co in Deming, NM
1 cup onion, chopped3 cloves garlic, chopped3 Tablespoons oil1 teaspoon cumin12 New Mexican Hatch Chiles, roasted, seeded and chopped (or 1 28 oz. can )2 […]
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I shared this recipe in yesterday’s Podcast #20. This is a classic of New Mexican winter cooking. When I think of home, I think of posole. A bowl of this hominy-like stew with rich red chile and pork is my idea of heaven.
1 (3 pound) Pork Loin (or Pork Shoulder), cubed4 garlic […]
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#20: Michelin Stars and Comfort Food
The high price of a Michelin Star: Is it worth it?
New Mexican Winter comfort food Recipe: New Mexican Posole
Featured Website: Somethink to Chew On
Theme Music: “Can’t Hold It Down”, Andy Sullivan. www.andysullivan.com
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We have been extra busy (and more than a little buzzed) over at The Gilded Fork this past week, as we developed some unorthodox recipes using everyone’s favorite caffeinated beans. Head on over and check out the recipes I contributed to the effort:
Coffee Spiced lamb with Minted Coffee Sauce
Aromatic Spiced Coffee Rub for Meat
And […]
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I found this excellent article on Emulsions - When Opposites Attract, with tips and tricks from chef Mark Vogel about how to make your dressings, vinaigrettes, marinades and homemade aiolis stay together. it’s marriage counseling for your fridge!
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I spoke about this recipe on my Podcast #19. The original recipe used swordfish, which is on the short list of fish that women should AVOID during pregnancy because of potentially high levels of mercury. So I replaced the swordfish with salmon (as long as you are not using salmon caught in the […]
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A reader (Harlan over at Somethink to Chew On) wrote a comment about the Sauteed Chicken over Wilted Spinach with Kumquat Sauce recipe I posted recently:
“Hi Mark. I just made this dish this evening — fantastic! Thank you very much for posting it! One question about cooking chicken breasts… I’ve been getting this Murray’s organic […]
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Did you ever wonder what all the different classifications of beef mean when you peruse the buther’s case at the Grocery store?
Well, in an effort to help us all out, Michael Chu over at Cooking For Engineers has plucked this excellent guide to USDA Beef Classifications from his archives. Thanks, Michael!
food food […]
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The Gilded Fork (listed under it’s former name of Gastronomic Meditations) has been nominated for a 2005 Food Blog Award for Best Non-Blogging Food Site. The awards are sponsored by Kate from The Accidental Hedonist (itself perhaps the best food blog on the internet)
Polls will only be open until January 18, so please hurry on […]
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#19: Fish and PregnancyWhich fish is safe to eat, and in what amounts?
Recipe: Broiled Salmon with Tomato and Blood Orange Relish
Quick Tip: Removing pin bones from salmon
Music: “Aim”, Katy Stephan. www.katystephan.com
Featured Website: http://www.vinography.com
Theme Music: “Can’t Hold It Down”, Andy Sullivan. www.andysullivan.com
food food podcast fish pregnancy
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I just started a group map at frapper.com for readers and listeners of the ReMARKable Palate Podcast! Just go to www.frappr.com/remarkablepalate to enter your location. I know that we have listeners from as far away as Wales, Brittany, and Singapore. Here’s your chance to let it be known that you have a […]
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By now, most people are aware that there are concerns about dangerous levels of mercury in some fish, and the risks these fish pose to normal fetal development in pregnant woman. The FDA has issued warnings about 4 particular species of fish which can pose a significant risk of damage to the fetus: […]
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This month’s Main Ingredient over at The Gilded Fork is coffee. Check out the dossier we have compiled about the history, cultivation, and uses of coffee. You may be surprised to learn, as I was, of the many interesting coffee facts we have compiled.
I provided a few recipes for Decadent Coffee Drinks, as […]
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
