Blog Detail
Lessons from the Line - OnaWhitePlate.com
http://www.onawhiteplate.com
Tips and insights from a woman professional chef working at a fast pace silicon valley restaurant. Recipes and tips included.
- Added on: Nov 23rd, 2006
- Country: United States
- Language: English
Recent Posts
Roasted Cauliflower Tart with Ruby Port Reduction
When I decided to switch careers and attend culinary school I thought about opening a small cafe which focused on serving both savory and sweet tarts, as well as sandwiches, soups and baked goods. So I spent a lot of time researching tart and pie dou...
Spiced Pumpkin Layer Cake
My step-son’s birthday is today and so I thought that I would make a Spiced Pumpkin Layer Cake with White Chocolate Italian Meringue Buttercream and Rum Raisin Caramel Sauce.I think that I’ve made two cakes in my entire life and so this w...
Blackened Catfish with Smoky Red Beans and Rice
I have never been to New Orleans, but I love everything about their cuisine—their traditions, their slow and low cooking methods, and especially their flavorful spices. Whether it’s Creole or Cajun—tomato or roux based, or a combina...
Stroganoff with Flat Iron Steak and Madeira Creme Fraiche
I love taking simple dishes and putting my own signature on the dish. When I grew up Beef Stroganoff looked and tasted a lot different than it does today—and my mom was a really great cook. Somehow I have bad memories of cream of mu...
Pasta, Basil-Pesto Cream and Peas
We were really busy at the restaurant last week with the San Jose Grand Prix in town and so on Friday I made this pasta special which was incredibly easy and delicious. You can use any pasta shape you like, but I like using orecchiette because the pa...
Seared Mahi with Corn Fritters and Charred Gazpacho
For today’s special I made Pan-Seared Mahi with Applewood Smoked Bacon-Corn Fritters and Charred Yellow Heirloom Tomato Gazpacho. This dish has great flavor, color and texture. The Yellow Heirloom Tomato Gazpacho is served cold, which is quite...
