Quirky-yummy kid food (for grownups)
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Chef Tom – Here’s eating with you, kid.
Posted in Opinion with tags Adult Kiddie Food, Chef Tom, DBAWIS, segarini on April 17, 2021 by segariniChef Tom – Snack Time!
Posted in Opinion with tags Chef Tom, DBAWIS, Segarini. DBAWIS, Snack Time on April 10, 2021 by segariniFrom the NY Times:
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it’s made.
I have a freezer full of blueberries and a hankering for something rich and sweet. I’ll be making this over the weekend. Likely it’ll be gone-gone by Monday. Continue reading
Chef Tom – In honor of Passover on the 27th
Posted in Family, Food, Opinion, Recipe, Review with tags Chef Tom, DBAWIS, Don't Believe a Word I Say, Food, Hipp Kitchen, music, Passover, Recipe, ribs, San Francisco, Seder, segarini on March 20, 2021 by segariniChef Tom – Foodz N’ Vidz
Posted in Food, music, Opinion, Recipe, Review with tags bangers, BBQ, breakfast, Chef Tom, Chicken, colcannon, comfort food, cooking videos, cool vids, dairy free, DBAWIS, dessert, dinner, Don't Believe a Word I Say, Food, food network, food show, gluten free, Guinness, high production value, Hipp Kitchen, Irish food, Lamb, Lamb Chops, lunch, music, Opinion, pork ribs, Recipe, Review Bob Segarini, ribs, San Francisco, St Patrick’s Day, WebSpoon, YouTube, YouTube channel on March 13, 2021 by segariniChef Tom – My Good Husband Dan
Posted in Family, Food, Health, music, Opinion, Recipe, Review with tags Beethoven, BGT, Bob Segarini, Britain’s Got Talent, Cello, Chef Tom, classical music, comfort food, dairy free, DBAWIS, Don't Believe a Word I Say, Falastin, gluten free, Good Husband Dan, Hipp Kitchen, Kanneh-Masons, Meatless, musical family, musical siblings, Ottolenghi, piano, Recipe, Salad, San Francisco, Side Dish on February 27, 2021 by segarini
My good husband Dan’s birthday is April 1. I know, an April Fools baby. Explains a lot, really. I am counting on nine people being fully inoculated by then (three of us already are, including me), that we’re all on a sunny patio in lovely San Carlos drinking beautiful wine and eating multiple tasty courses over a four hour gathering. I’ve already started the menu.
Here are four highly recommended dishes (these are starters) from my foodiverse.
Thought I’d give you a taste.
Chef Tom – Baby, it’s Cold Outside
Posted in Food, life, music, Opinion, Recipe with tags Beef Barley Soup, Bob Segarini, Chef Tom, DBAWIS, Don't Believe a Word I Say, music, San Francisco on February 20, 2021 by segarini
I think everyone is craving warmth right now, inside and out, some much more than others. I saw a drool-worthy pic of a bowl of Beef Barley soup and I hadda have me some. I doubled the time on the recipe because the beef needed more time in the pot to get meltingly tender. This is so worth the wait. I imagine you could switch out which cut, from already cut up stew meat to an indulgent rib-eye or NY (the tenderer cuts obviously don’t need the entire first 30-40 minute simmer). Chuck roast has good flavor and good connective tissue that turns into silk in your mouth.
A hearty red to go with, maybe a slice of toasted whole grain, and a simple salad makes this a most satisfying meal. Continue reading
Chef Tom’s Perfect Valentine’s Day Dinner
Posted in Food, life, music, Opinion, Recipe, Review with tags Bob Segarini, Chef Tom, Crispy Smashed Potatoes, DBAWIS, Don't Believe a Word I Say, Melissa Clark, New York Times, Paris, Rib-Eye Steak, San Francisco on February 13, 2021 by segarini
A Note from Chef Tom – This is my 100th Column here on DBAWIS. Thanks to all.
A Note to Chef Tom from the Editor – Grateful to have you here …and this recipe has my name written all over it. Thank YOU!
I have a supper club that’s been going for over fifteen years with about twelve to fifteen cooking enthusiasts. Having it on Zoom is weird, but we’ve been doing it since the beginning. Each meal has a different theme, which is usually a country, or a region of a country. We’ve been around the world a few times. Once we even did Nepal, Bhutan and Tibet.
Chef Tom – Wangs!
Posted in Food, music, Opinion, Recipe, Review with tags Bob Segarini, Chef Tom, chicken wings, DBAWIS, Don't Believe a Word I Say, San Francisco, The Dead South on February 6, 2021 by segarini
Super Bowl Sunday. No Buffalo (wings or team – sorry Bill’s fans). I know this is late in the game, so to speak, but if you can pull one or two of these finger-lickin’ recipes together before the kick-off, go for it.
Your fans will rush the field. Continue reading
Chef Tom’s Char Sui
Posted in Food, music, Recipe with tags Bob Segarini, Char Sui, Chef Tom, DBAWIS, Don't Believe a Word I Say, San Francisco, The HU on January 30, 2021 by segarini
This might look complicated, but it isn’t. The marinade comes together easily, is nicely complex, and the oven/broiler combo means you don’t need a grill. Steam up some fluffy rice and sauté a mess of your favorite (Chinese) greens, and you have a delicious, warming meal. The key is in the pre-scoring. Make deep slashes with your knife (not all the way through) to create lots and lots of surfaces to get the pork crispy and caramelized. Continue reading
Chef Tom – Breakfast Anytime, Anywhere
Posted in Family, Food, life, Opinion, Recipe, Review with tags Bob Segarini, Breakfast anytime, Chef Tom, DBAWIS, Don't Believe a Word I Say, Food, Inauguration Music and Poem, San Francisco, Turkish Eggs on January 23, 2021 by segarini
They call it comfort food for good reason. Anything you put in your mouth by way of inducing serenity, damping pesky feelings of fear, or as a temporary distraction from the day’s anxiety, qualifies. Be it sweet or savory. What is your favorite sensation? Creamy? Fatty? Crunchy? Sweet? An enticingly satisfactory, calming combination of all of it?
Depending on the mood that has me in its grip, I like savory. Something unctuous. Filling. Sinful, even. I’ll whip up an omelet with cream, eggs, and a sharp cheese. Or sweet, like toasting a big slab of multigrain, then slathering it with plenty of full-fat butter PLUS a schmear of crunchy peanut butter PLUS a generous dollop of tangy marmalade (or one of my favorites, a lavish drizzle of Lyle’s Golden Syrup).
You catch my drift. Following are three indulgent recipes for (technically) breakfast that can be eaten at any time of the day or night, especially when there is a need for solace; for luxury; for ease.
