Wiener schnitzel is quite easy to prepare, with the caveat that you are organized and set up an assembly line-type prep station beforehand. It cooks very quickly. Traditionally, wiener schnitzel was made with scallopini-type veal medallions. However, today it is frequently made with boneless pork. I tend to prefer pork because it's less expensive than veal and most veal … [Read more...]
Scheff’s Table – Saffron Valley’s Saag Paneer
One of my favorite restaurants - actually, a series of restaurants around the Valley - is Saffron Valley. Lavanya Mahate’s inspired Indian cuisine is second to none, and each of her eateries is every bit as vibrant as the food served there. For this week’s Scheff’s Table, I asked Lavanya to share one of her favorite Saffron Valley recipes with me and Utah Bites rea … [Read more...]
Scheff’s Table – Shortcut Beef Pho
Most recipes for Vietnamese-style pho begin with charring and/or roasting pork or beef bones for broth. From there, the broth typically has to simmer overnight - making it a multi-day project. However, I recently gave this quicker recipe from America’s Test Kitchen a try and was very impressed. It brings the cooking time for the pho broth down to under an hour. G … [Read more...]
Diet Trends
The eighties and nineties were the "fad diet" decades; a time when dieters would alternately graze among grapefruit only, carrots only, high-carbs and high-Protein. Older Diet Trends told us that a low-fat, high-carb diet would keep us healthy. We later learned that the Food Guide Pyramid was rigged and was actually a recipe for heart disease and diabetes. We … [Read more...]
Classic Cheese Fondue
For New Year's Eve this year, my wife and I are planning to celebrate at home by opening a great bottle of wine and enjoying homemade cheese fondue. This is a basic recipe for classic Swiss-style cheese fondue that's easy to make and pretty much foolproof. Ingredients: 1 garlic clove, halved 1 pound Gruyère cheese, grated 1/2 pound Emmentaler cheese or o … [Read more...]
Scheff’s Table—Pasta Carbonara
If I had to choose my single favorite comfort food, it would probably be pasta carbonara. It’s a relatively simple dish made with pasta, pork, eggs and a few other ingredients. An important note about carbonara: Correctly made, this dish includes raw or nearly-raw eggs. If you're squeamish about that sort of thing, don't make it or eat it. Also, while lots of r … [Read more...]
Harissa Mussels with Chorizo
Ever since I first visited Brussels, I’ve loved steamed mussels and make them at home frequently. They are very easy and quick to prepare. I have about a dozen different steamed mussels recipes that I use and this is one of my favorites. It’s got a Moroccan flair with the use of spicy harissa paste and chorizo. Many markets carry harissa, but if you can’t find it you could subst … [Read more...]
Recipe for Tender Roasted Pork Loin
This is a very easy, but delicious, recipe for roasted boneless pork loin (not tenderloin) that makes for a terrific fall/winter main dish. The recipe is based on one published on a food website called Kitchn. Ingredients: 1 (3- to 4-pound) boneless pork loin roast 4 cloves garlic, peeled and minced 2 teaspoons kosher salt 1/2 teaspoon freshly ground black … [Read more...]
Turkey Tetrazzini Recipe
After Thanksgiving winds down, I always look forward to using some of the turkey leftovers to make turkey tetrazzini. Although it sounds like an Italian dish, tetrazzini was created in America at the Palace Hotel in San Francisco, and named for opera singer Luisa Tetrazzini, who was a long-time hotel resident. Ingredients: 12 oz. spaghetti or other pasta or noodles … [Read more...]
Scheff’s Table: Pork Chile Verde
One thing I love about fall and winter weather is that it’s an excuse to make hearty soups and stews. And probably my very favorite stew is pork chile verde. There are lots of different variations on chile verde. For example, I use tomatoes in mine while some people prefer tomatillos. Feel free to experiment with this recipe and make it your own. Ingredients: 10-12 Anaheim p … [Read more...]