Archive for Chef Tom

Chef Tom – The Humble Dumpling

Posted in Opinion, Recipe with tags , , , , , , , , , , , , , , on December 8, 2018 by segarini

 

Dumpling. The name says cute, like the word dimple. Dumplings are comfort forever, doughy and soft as a pillow. No one eats a dumpling and stays mad. Wee floating clouds, swelling as they soak, holding onto their savory juices like a secret. Dumplings are cushions of custard, content to bathe in a creamy-sweet vanilla-scented bath, just a little bit longer please.

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Chef Tom – American Turkey Day

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , on November 17, 2018 by segarini

 Thanksgiving is like a slow moving freight train. Seeing it from a distance it seems as it’s not even moving. Then you look up and it’s bearing down upon you, relentless, purposeful, and unstoppable. You either get on board or get run over.

So why resist.

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Chef Tom – Pork and Veggie Bowls

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , on November 10, 2018 by segarini

This lunch had been repeated a few times because it’s so damn satisfying. It takes paying attention to timing to have everything ready at the same time, but when it all comes together, the homey colors, soulful flavors and fresh crunch make a most nourishing one-bowl meal.

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Chef Tom shares a Crowd Favourite

Posted in Opinion, Recipe with tags , , , , , , , , , , , on August 11, 2018 by segarini

This is a crowd fave. Hearty, spicy and exotic. Berbere, an Ethiopian spice blend, is one of my go-to flavor boosters. Aromatic, complex and as spicy as you please. Making your own is ambitious, so plan ahead to use it up within six months. You can find an excellent recipe here.

Or just go to a Whole Foods or local grocery store that has a good variety of spices (like in the little green boxes) and buy the two tablespoons you’ll need for this recipe. If you’re patient, order some here.

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Chef Tom – Parm, Passion, Chicken, and Yum!

Posted in Opinion, Recipe, Review with tags , , , , , , , , on July 28, 2018 by segarini

Cooking daily for a crew of nine to sixteen hungry millennials, I try to find recipes that are unusual, as well as nutritious. Lately I have been going after dishes that are called One Pan Recipes. Everything gets piled onto a sheet pan and roasted together. Roasting anything brings out the natural sugars and caramelizes them,, so fruits, veggies and meats just taste better.

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Chef Tom Herndon – Roasted Sausages with Grapes over French Green Lentils

Posted in Opinion, Review with tags , , , , , , , , , , , , , , , , , on June 2, 2018 by segarini

Today, we’ve got Roasted Sausages with Grapes over French Green Lentils, the Incredible Jacob Collier with some jaw-dropping music, and news about a Blog….

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Chef Tom Herndon – Crowd Pleasers

Posted in Opinion, Review with tags , , , , , , , , , , , , , , , , , , , , , , , , on May 26, 2018 by segarini

Always on the lookout for crowd pleasers, these three recipes fit the bill quite nicely. Beef, chicken and a lovely chopped salad full of surprises. Rave reviews all around.

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