1. Reed Avocado & Red Rice Vegetable Turrine w/miso

    08:23

    from Tim Mar / Added

    ChefShop.com presents Michael Natkin's Red Rice & Reed Avocado Vegetable Turrine w/miso

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    • The Veins of the Leaf

      00:44

      from Tim Mar / Added

      In our final clue, the man who looks for the medicinal qualities in food, describes some of the elements that he gets from the leaves of this tree. He is a very interesting man.

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      • True Italian at ChefShop.com

        00:49

        from Tim Mar / Added

        Cooking class with Chef and teacher Lauren Feldman who made three simple dishes using some of the finest Italian DOP ingredients. True Italian is about ensuring that the real Italian foods are presented to America.

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        • Bottling of KATZ Meyer Lemon Olive Oil

          00:22

          from Tim Mar / Added

          This organic Meyer Lemon Olive Oil bottling is still a hand process. The labeling machine is brand new this year!

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          • Bridget's Classic Italian Soup

            00:53

            from Tim Mar / Added

            A snapshot video of Chef Charter's take on the classic Italian soup. Made quickly with a base of fresh greens from the garden.

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            • Smoking Mangalitsa Bacon

              01:58

              from Tim Mar / Added

              From inside the cooler, fresh from the brine, the pork belly of the Mangalitsa Pig heads to the smoker. Along with Leg of Lamb and femur bones they will smoke for days. When done out it comes and heads for the slicer. Find this sweet special smoked bacon at ChefShop.com.

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              • Reed Avocado Salsa Recipe

                05:17

                from Tim Mar / Added

                Michael Natkin of Herbivoracious creates a smoooth Salsa using the giant Reed Avocado from Herman Ranch.

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                • Tasmanian Leatherwood Honey

                  01:44

                  from Tim Mar / Added

                  Julian Wolfhegen, owner, beekeeper and founder of the Tasmanian Leatherwood Company talks about his honey when he came to visit ChefShop.com. One of our all time favorites for almost ten years, we love this amazingly unique honey from the other side of the world.

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                  • Upside Down Cauliflower

                    01:42

                    from Tim Mar / Added

                    Perfect for using the grill to "steam" the cauliflower. A nice contrast to the other foods that are being "grilled" at the same time. Rather than using a dark colored vinegar, like Agro di Mosto, which adds a wonderful flavor but also does not look as good, I now prefer to use a light-colored vinegar like KATZ Honey Vinegar. This keeps the flowerettes pure and white, the right sweetness, and the vinegar makes the cauliflower sing. (Agro Dolce) Wrap it up and in 20 to 35 minutes it's ready. Just poke with a fork, or the like, to test if it is done. Lean towards firmer rather than softer, as it will continue to cook. Remove from the foil just before perfect and it will finish cooking on the table. A white plate emphasizes the white color of the cauliflower. Serve with the stem down and let your guests "pull" their own.

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                    • Tasmanian Leatherwood Honey

                      00:55

                      from Tim Mar / Added

                      We met with Julian and he talked about his bees and his honeys. This is just one short clip of his description of how his Tasmanian Leatherwood Honey tastes to him.

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