Chef John Ash Favorite Recipes: Tempura
Most of us have had Tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food it is one of the
GRILLED OYSTERS
Ready to expand your culinary repertoire? Oysters don’t have to be eaten raw. Farmed oysters (what you’ll most likely find when you’re shopping at the grocery store) are rated Best Choice for environmental sustainability, and
The Dirty Dozen
One of the environmental safety groups that I’ve long supported is the Environmental Working Group. They take on and publicize environmental issues for many sectors including food, cosmetics, PFA’s and other contaminants in water and
Chef John Ash Favorite Recipes: Eat Your Greens
This is about cooked greens as opposed to “salad” greens. Cooked greens are not easily classified under one roof. The biggest group is the brassica or cabbage family, which includes kale, collards, broccoli rabe and
Chef John Ash Favorite Recipes: Friendly Fondue
John Burgess Santa Rosa Press Democrat Cheese fondue, the version most of us are familiar with, is believed to have started during the 18th century in Switzerland. It was purportedly a way to use
Chef John Ash Favorite Recipes: HEARTY WINTER STEWS
OK . . . here’s your culinary quiz for today: What is a stew? If you look in culinary dictionaries, stews are defined as using a cooking technique called braising. In fact, the words
Chef John Ash Favorite Recipes: Nibbles for the New Year
Traditionally a cocktail or two are the beverages of choice for New Year’s Eve or Day. Of course, I wouldn’t refuse a nice glass of sparkling wine or Champagne either to celebrate. With any
LIFE BY THE GLASS with Chef John Ash
I've collaborated with Sonoma Cutrer winery since they started 40 years ago. I contribute to their magazine called "Life by the Glass" which is beautifully done and of course include recipes and wine pairings.
Chef John Ash Favorite Recipes: Thanksgiving Leftovers
One of the great things about Thanksgiving is lots of leftovers. One of the not so good things about Thanksgiving is lots of leftovers. I’m one of those who loves the leftovers for the next
Favorite Recipes: Eggs Anytime by Chef John Ash
Photos by John Burgess, Santa Rosa Press Democrat. Is milk or are eggs nature’s “most perfect food”? If I had a vote, it’d definitely be eggs. Good any time of day they are versatile and