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Chef Michael Callahan's Internet Kitchen

Chef Callahan's Gourmet Shop

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A Kindle in your Kitchen?

Amazon’s Kindle may be something to think about to un-clutter your kitchen.

Kindle E-Book readerAccording to Amazon.com, the Kindle was one of the more popular gifts being given this past Christmas. Yes, it’s popular with those who like to read books, magazines and newspapers but what about us home culinarians?  Are there really any advantages to using a Kindle in your kitchen? Click here to find out why I like the Kindle!

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Art of Plating

Healthy Eating Tip of the Week
Battling the SuperSize Myth

We often hear in the news how “supersized” fast food is adding to the girth of the American population of all ages. We all seem to be programmed to believe that bigger is better. Supporting this thought process there are studies indicating that if you think your meal isn't filling, it won't be. Combined with the familiarity of supersized restaurant offerings, this can leave people disappointed when they try to limit themselves to healthy portion sizes.

Read more about how to more effectively reduce your meal portion sizes...

Flour-less Chocolate Cake

Torta Di Cioccolato -- Gluten Free Chocolate Cake

 Torta Di Cioccolato, or what may more commonly be called Flourless Chocolate Cake can be seen on many popular Mediterranean menus! This dark, and rich specialty is a a chocolate lover's dream come true. My version is flavored with rich dark chocolate and coffee liquor, you can customize your own by using some flavored coffee, espresso, dark rum or any other liqueur that you like. This is a very simple recipe that will please everyone alike, but especially those with a gluten intolerance. So, here's to the Gluten Free -- Flourless Chocolate Cake!

 Click here for the Torta Di Cioccolato -- Gluten Free Chocolate Cake recipe

Winged Melon

Who Says You Shouldn't Play With Your Food?

My parents that's who! Yes, I can remember vividly being told; "Don't play with your food." As much as I love my parents, I'm glad that in this instance I was less than obedient! To this day I cannot get enough play time. So, when it is time to entertain I just go crazy. 

I get a great deal of satisfaction out of creating decorative accompaniments for the table. From simple carrot and tomato flowers to more complex carvings, the creative plating options are nearly endless. The carved melon bird and tray on the right was so simple to create -- just a few minutes. It made a very nice centerpiece for my New Years Day get-together.

In my Gourmet Shop I've created a listing of nearly 2,000 books on food art, carving and decorating.


The last class was cooking class on creating Tapas, Mezes, or small-plates for home entertaining. Chef Michael can also be available to teach classes in your own home. You can invite a small group of friends over, learn to cook and have a great eating experience! Check out the Gourmet Shop for a great selection of Tapas and other Mediterranean cookbooks

Albondigas Soup Recipe


Albondigas Soup Recipe

Albondigas, or meatball soup is great, and arguably the national soup of Mexico. Try serving your Albondigas soup with a bit of crème fraîche and cilantro pesto for a delightful one-dish meal.
Check out my Albondigas Soup with Cilantro Pesto Recipe 
 

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Latest News

Carnitas

06-03-2010 | Michael Callahan Carnitas is Mexico's version of pulled pork. SERVES 8 Ingredients: 1 Pork shoulder roast -- boneless 2 cups water 2 onions -- large sliced into rings 1 1/2 cups orange juice 6 garlic cloves, peeled ...

Chicken Brine

05-03-2010 | Michael Callahan Ingredients: 1 quart water 1 gallon ice cubes -- reserved (substitute 3/4 gallon of cold water if not using immediately) 1 cup kosher salt 1/3 cup honey 12 bay leaves 12 garlic cloves - smashed 2 tab...

Pecan Prailenes

05-03-2010 | Michael Callahan Ingredients: 1/2 cup milk 1 cup pecans 1 1/2 cups sugar 1 tablespoon white Karo syrup 1/4 teaspoon Maple extract Method: Fill a measuring cup with one full cup of pecans.  Carefully remove any piec...

Raspberry Vinaigrette

05-03-2010 | Michael Callahan Ingredients: 1/2 pint raspberries 1/4 cup extra virgin olive oil 1/3 cup honey  1/2 cup champagne vinegar  1/2 teaspoon dry mustard 1/2 teaspoon celery seeds Salt & Pe...

Garlic Sage Roasted Brussels Sprouts

03-03-2010 | Michael Callahan Ingredients: 1 lb Brussels sprouts - ends trimmed and thin sliced 1 1/2 tablespoons olive oil 1 1/2 tablespoons butter (can substitute olive oil) 1/4 cup almonds - slivered 4 cloves garlic, thinly sl...

Three Cheese Ziti

03-03-2010 | Michael Callahan Ingredients 1 (15 ounce) container ricotta cheese 2 eggs, beaten 1/4 cup parmigiano reggi...

Tomato Chutney

02-03-2010 | Michael Callahan Ingredients: 1 tablespoon Extra Virgin Olive Oil 1/4 cup minced onion 2 tablespoons Ginger – fresh, minced 1/2 cup Jalapeno pepper – seeded and minced 1 tablespo...

Healthy Eating Tip of the Week -- Battling the SuperSize Myth

02-03-2010 | Michael Callahan We often hear in the news how “supersized” fast food meals are adding to the girth of America’s population of all ages.  We all seem to be programmed to believe that bigger is better. ...

Miguel's Fire Roasted Salsa

02-03-2010 | Michael Callahan This is a classic Mexican style salsa. I serve this condiment as an accompaniment for beef, chicken, and fish, from tacos to burritos and nearly everything in between.   SERVES 8  ...

Vino Volo

20-02-2010 | Michael Callahan Vino Volo Seattle Int Airport Upscale Wine and tapas (style) bar a sweet surprise for a weary traveler.   Looking for something light and quiet while waiting for my connecting flight...

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Culinary Quotes

"Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef."


Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark restaurant, The French Laundry in Yountville, California, in the Napa Valley, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996 and the Best Chef in America in 1997, and the restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World. In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant per se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for his restaurant The French Laundry.

Thomas Keller