Tag Archives: John Ash

Roasting, Poaching and Toasting Garlic

A simple way of taming garlic’s sometimes dominating flavor is to roast, poach, or toast it first.  When you cut into raw garlic you break the cell walls and it immediately begins to oxidize.  A product of that oxidation is … Continue reading

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All About Asparagus- Part 3

COOKING ASPARAGUS Wash asparagus just before cooking to remove any bit of grit left from the sandy soil it is usually grown in. Asparagus does not usually need to be peeled unless you get a particularly stringy spear. This is … Continue reading

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All About Asparagus- Part 2

I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at the base of Mt. Princeton, one of the Collegiate Peaks and also one of Colorado’s 53 “fourteeners” (mountains more than 14,000 … Continue reading

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Remembering Ingram’s Chili Bowl

Longtime Sonoma County residents, and even those who have traveled to Sonoma County through the years, may remember Ingram’s Chili Bowl. It was a very simple place that opened in 1951 on Old Redwood Highway in Santa Rosa. The seats … Continue reading

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Cooking for Solutions: Sablefish

I’m already looking ahead to spring of the New Year and one of my favorite events I participate in each year, the Cooking for Solutions gathering at the Monterey Bay Aquarium.  I am one of the founding chefs of this … Continue reading

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Posole- A Recipe to Warm You Up

When the weather turns cold, I’m ripe for anything warm, spicy and soupy. One of my favorite simple recipes is Mexican Posole (pronounced po-zo-lay), a delicious mixture of stewed pork or other meats, hominy, chiles and lots of fresh healthy … Continue reading

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Perfect Mashed Potatoes- Revisited

It is that time of year again when we turn to warm, comforting holiday foods.  It seems one of the most popular dishes, would also seem one of the most simple– mashed potatoes.  They are simple, but there are a … Continue reading

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Tips for Deep Frying a Turkey

Most of us have heard about deep frying turkey, which originated in the south and is often called “Cajun Fried Turkey”.  When I finally tried it, the results were outstanding, I have to admit.  The turkey was crisp, moist, not … Continue reading

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KSRO Chicken Recipe Contest

Lately I have been focused on a true global culinary star—chicken!  I am currently writing an upcoming cookbook called Culinary Birds, and I’ve been gathering and testing recipes.  Wherever you are, whether it be a four-star restaurant, an international street … Continue reading

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Cool Kitchen Tip: Facts About Cookware

•    Aluminum:  Remember a few years ago when people were throwing out their aluminum pots and pans because of the “Aluminum causes Alzheimer’s” scare??  According to the National Institutes of Health there is absolutely no evidence that cooking in aluminum … Continue reading

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