Chef Tom – Whiskey-A-Go-Go

The word “whiskey” comes from the Gaelic uisge, a shortened version of uisge beatha meaning “water of life,” also known as aqua vitae in Latin. 

Whiskey was originally used as a medicine, both as an internal anesthetic and an external antibiotic.

There is no wrong way to drink whiskey. The higher-end whiskeys (e.g., really old scotch and specialty bourbons) are often enjoyed straight. Some people like their whiskey on the rocks while others add a splash of water. This can open up the aromas and flavors, particularly of high-proof whiskeys. A shot of whiskey is popular and it’s often mixed into shooter recipes.

Chef Tom – Salad Days

One of my favorite all-American treats, and one that’s starting to gain popularity after having fallen out of favor for a few decades.

Iceberg lettuce (aka crisp lettuce) got its name from the method of transportation, once the cross-country train system was created. Before refrigerated train cars, they would pile crushed ice on top of the pallets of lettuce (at the time, the number one vegetable in the US). The heads would peak out from below the ice and look like icebergs.

Chef Tom – The Pies Have It

I’ve organized a Supper Club with around twenty food enthusiasts to meet for a group dinner every six to eight weeks for going on sixteen years. I managed a Gourmet Club for nearly as long before that.

The Pandemic slowed us down, but we never stopped, even though sharing a meal over Zoom is SO VERY unsatisfying. We have been back to gathering in person again for a few months now. Everyone triple-vaxed of course.

Our last theme was Jewish Food of India (yep, that’s a thing), and our next one is going to be Québécois Cuisine.

Chef Tom – Thighs Matter

Juicy, succulent, flavorful, and forgiving. What more can you ask for. Wanna feed the family on the cheap, or the self for the week? Here are three dead-simple recipes that pack a lot of flavor and some good nutrition.

Chef Tom ‘Splains Brown Butter

Brown Butter is the magic flavor bomb no one seems to appreciate. Until they taste it. Nothing matches the unbelievably rich, caramel, nutty flavor of browned butter. Elevate a batch of chocolate chip cookies, or enrich a sauce for pasta.

Brown butter is regular butter that has been “browned.” What you are doing is cooking the butter slightly past its melting point, just long enough to toast the milk solids in the butter. By doing this, you’re creating butter magic! It releases a nutty flavor in the butter that adds an extra layer when you replace regular butter in recipes.

Chef Tom – Nat’s What I Reckon

I love this guy. Punk rock (actually metal-head) goes cookin.’ This is NSFW. Like anyone is within earshot (in their lounge pants and dirty t-shirt) of anyone else, except maybe the hubby and a cat, and they don’t care. Yes, there really is an actual recipe in this, made with whole foods. He HATES processed-packaged-instant-meal-in-a-can kinda food.  He has a TON of videos that are quite informative and very entertaining.

Chef Tom – Migas vs. Chilaquiles

These breakfast cousins are often confused, but there are fundamental differences in ingredients and technique that set them apart. Kinda like twins. You have to look closely to see the differences.

If I were to choose the one pure comfort dish from the panoply of soul food meals I have consumed over the past six decades, it would be chilaquiles. My topmost favorite version is from a resto in San Francisco called Chava’s. They set the bar and I have yet to have any quite as delicious, satisfying, comforting.

Chef Tom – Crying Tiger Buttered Steak

Something delicious by one of my very favorite chefs, Marion Grasby, from Australia. Back in May, I wrote about making compound butters. This is an excellent demonstration of the technique. Cooking a beautiful steak and then slathering it with a flavored butter is the height of luxury.

Chef Tom, The Tourtière, and the Sonically Silky Bruno from Mars

For my neighbors to the North. Here’s something you might all be familiar with, but it’s a helluva idea for leftovers. Good on its own, too, of course. This is from one of my favorite food authors, Sam Sifton, from the New York Times. The recipe is an undertaking, but so worth the time. Pay attention to what Chef McMillan says below.

Chef Tom – A Little on the Side: Not Just For Thanksgiving Anymore

Editor’s Note – Submitted before American Thanksgiving, Chef’s column offers up some recipes that are perfect for the cold winter months ahead as well as the traditional holiday meal. Swerve these anytime the need arises for comforting additions to your dinner that also bring with them fine reminders of family gatherings and good times. Thank you.

My favorite Thanksgiving side dish has always been the stuffing. Especially the crispy bits. Savory, carb-y, fatty…you know, all the good stuff. One of my go-to flavor enhancers that I figured out way back in the mid-seventies when I was just starting out on my culinary career, is caramelized onions.