Archive for Hipp Kitchen

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 Herndon – Summer Yummers

Posted in Opinion, Recipe, Review with tags , , , , , , , , , , , , , , , , , on August 25, 2018 by segarini

I had this at a new restaurant the other night and came home and put this recipe together. I loved the combination of texture, colors and flavors. The key is to grill or roast all of the ingredients separately, and then combine them on your plate at the end. When I had it at the restaurant, they served it with a sous vide pork chop finished on the grill. But I tried it with a nice ribeye and it was heaven.

The sauce in the photo was some leftover smoky paprika butter (make your own with ½ stick of melted butter, a teaspoon of smoked paprika, and salt and pepper to taste. Add a pinch of cayenne if you like it spicy) Continue reading

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 Herndon Uncovers Some Hidden Gems

Posted in Opinion, Review with tags , , , , , , , , , , , , , , on July 7, 2018 by segarini

These are the small, unassuming places away from the well-worn footpaths of intrepid foodmeisters. Their name and location are often exposed in a hushed whisper over fancy coffee, “You have to try this place…before it gets discovered.” Writing a review for public consumption feels treasonous. But the place is SO impressive that one is compelled to share the news. I found two such gems in one week. A rare event, indeed.

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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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