tag:blogger.com,1999:blog-33070755542749816312024-09-05T03:21:18.341-07:00Creative Culinary Arts is a blog where I share my opinions on food and the culinary arts industry. I say opinions as a form of disclaimer. I in no way am stating that anything I say here is gospel. Feel free to share your opinions as well as sign my guest book to let me know you stopped by.Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-3307075554274981631.post-48633069861858368472010-01-03T19:41:00.000-08:002010-01-03T19:42:36.957-08:00

So, I am kind of missing an opportunity for a spot to get nice pictures at for now, so It is going to be some time untill I am back. Thats it for now.

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-14509111660001391662009-12-17T18:49:00.001-08:002009-12-17T18:50:42.442-08:00

Sorry about the no posts in awhile folks. Had some things to do. Starting soon though I will be daily posting again. I'm working on some exiting new material, so stay posted.

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-80653362448944043642009-12-12T18:47:00.000-08:002009-12-12T18:56:23.440-08:00

So, I am not going to go into the risotto method here. It is a little time consuming and lengthy for a single blog entry. If you want to attempt this dish read up on risotto first. Heres what you need,RisottoMushroomsVegetablesButterParmesan cheeseCream cheeseTruffle OilBegin by heating your risotto in a cold pan with a little heavy cream. When that is working saute up all of your vegetables and

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com1tag:blogger.com,1999:blog-3307075554274981631.post-53144768644405776202009-12-10T19:41:00.000-08:002009-12-10T19:47:33.358-08:00

There are many different methods for these. I am not going to go into all of them. Here is a fairly simple one I enjoy. You will need,Crab meatBell pepperOnionOld Bay seasoningDijon mustardTabascoLemon juiceMayonaiseBread crumbsTo begin put your crab in a bowl. Dice and saute all of your onions and peppers. Let these cool then add to the crab. Add your mayo and bread crumbs as a binder. Add your

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-73657773752506348992009-12-09T14:49:00.000-08:002009-12-09T14:58:47.930-08:00

This desert is a great way to use up stale bread. I enjoy this recipe very much, itas colourful and oh so tasty. Here is what you need,Old breadStrawberrys (or other berries)Whip creamBerry LiqureTo begin blend up a buch of berries. You want enough berry sauce to saturate all of your bread, so use your judgement on this one. Cut your bread into large cubes. Line the inside of a mold with plastic

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-54135517048475964182009-12-08T19:06:00.000-08:002009-12-08T19:17:49.095-08:00

Word to my sous chef on this one, you know who you are. We had some duck stock to utilize, and polish sausage, as well as some rice. Out of need to use product, this dish was born. A very flavourful and yet at home style rice dish, something great for a cold day. Here's what you need,RiceDuck or other poultry stockVegetablesCreamButterPolish or other sausageTo begin cook your rice. If you are

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-86626622500225785802009-12-07T18:36:00.000-08:002009-12-07T18:50:43.088-08:00

This is a classic. I don't really know if I do this the completely traditional way, probably not. I have been told my Carbonara is the closest to authenic a lot of people at my job have seen in awhile, but who knows. Anyway, I learned this recipe from an american guy who spent a lot of time travelling in europe, and I trust his opinion. We actually made this as hangover chow at 7:30 am one day

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com1tag:blogger.com,1999:blog-3307075554274981631.post-28620552558236046032009-12-06T19:17:00.000-08:002009-12-06T19:27:23.130-08:00

Who does fancy a fish with some chips once and awhile? Here is what you will need,FishBeerFlourEggsTurmericFrench FriesMayonaiseRelishLemon JuiceTo begin mix up your beer batter. Add flour and eggs to the beer until it is thick, so as to coat the fish very well. I like to add some turmeric to the batter to give the fish more of a golden brown color. Then dredge the fish in the flour and dunk it

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-81605869249368870882009-12-05T18:59:00.000-08:002009-12-05T19:11:46.849-08:00

I kind of went out on a limb on this one, but got amazing responses to it. My chocolate sauce is a little bit like a Mexican mole sauce, but not really, anyway here is the procedure. You will need,Lamb rack (frenched)Chocolate (semi sweet)Hazelnut coffeeButterVegetablesMashed PotatoAllspice, Nutmeg, Chipotle peppers, and Cinnamon.To begin salt your lamb and roll it in the hazelnut coffee. Sear it

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-67540811132361714592009-12-03T18:56:00.000-08:002009-12-03T19:04:03.111-08:00

This is my newest creation. The idea came from having to use pineapple up. This is very simple, yet very beautiful. You will need,1 Large Pineapple1 Large can Tomato juice1 Bottle Pineapple Juice1 Cup sugarTo begin clean and blend up your pineapple. Add it to your pineapple juice in a sauce pot and heat it up, very easy. Next heat up your tomato juice. Whisk a cup of sugar into the pineapple

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-40901415700077652272009-12-02T19:18:00.000-08:002009-12-02T19:26:44.254-08:00

Ahh, good old lamb. Lamb is a staple of most any fine dining menu, and I am taking a very basic stance on it here. You will need,1/2 Lamb rack (frenched)Mashed potatoVegetablesHeavy creamDijon MustardRosemaryBegin by seasoning the lamb with salt and pepper. Sear the lamb in a hot pan on all sides with a little olive oil. Finish the lamb in oven to whatever temperature is desired. Serve with

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-65430921632717005202009-12-01T15:32:00.000-08:002009-12-01T15:41:00.684-08:00

Venison goes really well with lingonberry, here is my version of the dish.You will need,Venison (a steak cut of venison)Lingonberry sauce (canned is fine)Mashed PotatoRed wineVegetableTo begin season your venison on both sides with salt and pepper. Sear the venison on both sides in a smoking hot pan with a little olive oil. Continue to cook the venison in an oven at 350 degrees until the desired

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-13047402342520471982009-11-30T18:41:00.000-08:002009-11-30T18:54:56.613-08:00

Goat cheese fritters make great appetizers. These are really easy to prepare and are very pleasing to the eye. You will need,FlourEggwashBread crumbsMix greensCherry tomatosBalsamica ViniagretteTo begin form your goat cheese into little round cakes of 2-4oz of goat cheese a piece.Roll your goat cheese cakes in flour until well coated. After that submerge the cakes in eggwash. Transfer the cakes

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com1tag:blogger.com,1999:blog-3307075554274981631.post-32056560828847002752009-11-29T18:55:00.000-08:002009-11-30T18:56:29.523-08:00

Horseradish encrusted cod is one of my favorite dishes to prepare as well as to serve. Preparation is as follows. You will need,EggsFlourBread crumbsCod fishHorseradishTo begin using fresh cod liberally coat the fish with fresh ground horseradish. Next dredge the cod in flour on both sides. After this beat eggs with water to form an eggwash. Make enough eggwash to completely submerge the cod.

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com1tag:blogger.com,1999:blog-3307075554274981631.post-24400548365438615222009-11-24T14:17:00.000-08:002009-11-24T14:26:27.558-08:00

Ok, so for all of you who are planning to roast a turkey this thanksgiving, don't do it.This guy posted a great entry on his blog about roasting turkey, and it made a world of sense to me. Here is the link.http://culinaryarts.about.com/od/chickenturkeymore/a/turkeytrouble.htm

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-74848057527428710532009-11-22T17:34:00.000-08:002009-11-22T17:41:00.235-08:00

Today I sold a couple of chiken parmesan, a dish that is as easy to make as it is good to eat. Basically all you need is chicken breast, marinara sauce, eggs, flour, bread crumbs, and cheese. I like to bread the chicken breast after seasoning it with salt and pepper. I bread it by dredging it in flour, dipping it in eggwash, and last the bread crumbs. After this I brown the chicken in a hot cast

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-71054863832795863762009-11-21T19:35:00.000-08:002009-11-21T19:36:28.238-08:00

Got a digital camera today, so soon I will start posting photos of my food as well. I think it will help to illustrate some things.

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-78240012729025388642009-11-21T19:25:00.000-08:002009-11-21T19:37:00.228-08:00

Ok, today I made a soup using a technique I really enjoy. I call this the dueling soup technique. Its a fairly simple thing to do, but thats the whole point here. In my opinion this soup is brilliant in it's simplicity. I'll explain this technique a little more in-depth before I go more into the individual soup itself.Basically prepare two really vibrantly colored soups with a similar thickness

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0tag:blogger.com,1999:blog-3307075554274981631.post-83476796330117434282009-11-20T21:11:00.000-08:002009-11-20T21:24:37.573-08:00

Ok, so today the two items I prepared today that stand out most to me are meatball subs and funnel cakes. I had never actually heard of a funnel cake before, and my variation is quite simple to make, but i'll get to the recipe itself in just a little bit. I was discussing deep frying with my sous chef and realizing we had thrown just about everything we could possibly think of into the fryer as

Garth F.http://www.blogger.com/profile/14578234885359790305noreply@blogger.com0