Well Fed Network

Every now and then, a movie comes along that showcases food, culinary techniques or simply makes fun of “mystery meat.”  This book spawned a movie that came into its own without any such hype, and thus Julie and Julia was born and is quite enjoyable to watch.  So after watching the movie several times, I […]

This sandwich was born of the Civil War and carried over from Grant’s Inauguration in 1873.  With the onset of spring the General would have broken camp and set about scouting for Rebel troops and ways to end to the Civil War.
General Grant could have only dreamed of a sandwich so grand and delicious as […]

The Keurig Platinum Brewing System arrived on my doorstep two months ago from MS&L Group North America for demo purposes, regardless of my reviews, and it has been performing perfectly since I set it up.  Right out of the box, it was easy to set up and took only […]

Once in awhile, certain items come along and you think “WOW, why didn’t I think of that?”  These Grill Charms are one of those things. Take a simple concept, flesh it out, make it out of high-grade metal and you have a quality product. Now, instead of cutting into every steak […]

The secret to an intense melt in your mouth flavor is to heat your cream over moderate heat, use on the best chocolate possible and find some nice farm fresh butter. For this recipe, I prefer unsalted butter and heavy cream from Trickling Springs Creamery in Chambersburg, PA.  They are as close to European butter […]

If you’re starting to think about your St. Patrick’s Day menu, this Irish Beef Stew might be right up your alley.  This is a recipe I found from my digging around online.  It’s easy to prepare and very delicious. Tough cuts of meat are okay since the cooking time and acid from the beer will […]

With the Super Bowl fast approaching, our attention turns to perfect party food, quick bites and appetizers galore?  Why not a batch of delicious stuffed mushrooms?  Perfect to eat while standing around chatting with friend, no fuss, no muss.
Chef Scott’s Stuffed Mushrooms
18 large fresh button mushrooms
4 slices smoked apple wood bacon
1/4 cup minced sweet onion
8 […]

This dish is a variation of a classic Wisconsin Milk Marketing Board recipe, which has been tweaked to include the local apples. If you’ve canned your apples from the fall harvest they will work just as well as fresh, just be sure to drain the juice as you begin your mise en place.
Crisp
2 pounds of […]

After taking two classes at the CIA, Soups, Stocks and Sauces and Cooking Principles 1, I’ve come to appreciate the well thought out planning and research that went into the Professional Chef 8th edition. My two culinary instructors Chef Kanner and Chef De Shetler both taught from the heart and gave excellent examples of why […]

As a professional chef, I run across all sorts of products that are supposed to be the next best thing since sliced bread.  However, this pan just so happens to be the next best thing, and I picked it up at my local Le Gourmet Chef, in Hagerstown, MD.
Simply put the ultra smooth non-stick […]