Please welcome Mr. B for his first guest post on Bunkycooks.  I asked him to write about our experiences cooking with the PolyScience Sous Vide Professional Chef Series since he has been the scientist behind all the madness preparing and cooking foods by this method in our kitchen. He is the analytic and mathematician in our family, so who better to deal with the scientific aspects of cooking sous-vide than Mr. B?!

Sous-vide (cooking foods in a vacuum sealed bag at low temperatures in water) has become all the rage.  Most restaurant chefs and now many home cooks are discovering the benefits of this slow cook method.  Chef Anthony Lamas of Seviche, A Latin Restaurant, located in Louisville, Kentucky, recently said many people are using sous-vide just because it is the cool new kitchen tool.  He said that sous-vide has its place and it should be selectively used in situations where it will improve the food.

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Continue Reading" 30 Hour Sous-Vide Eye of Round Roast"

© bunkycooks for Bunkycooks, 2012. | Permalink | 3 comments

Do you have the ingredients in your pantry to make several lunches or dinners with the addition of a just few fresh ingredients?  There is always pasta when all else fails, but wouldn’t it be nice to have some other healthy options when you open up the door to your pantry?

That is the idea behind the Stock a Healthier Pantry for $50 promotion from Whole Foods Market®.  Everyone is looking for ways to watch their weight and budgets and eat healthier foods, especially at the beginning of a new year.  With this concept, you can stock your pantry with 23 healthy staples for about $50.00.  Just add a few fresh vegetables, fruit, cheeses and herbs and you should be able to source that inner kitchen creativity we know you have and prepare any number of dishes from breakfast to dinner.

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Continue Reading" Overnight Oatmeal and a $50 Whole Foods Market® Gift Card Giveaway!"

© bunkycooks for Bunkycooks, 2012. | Permalink | 105 comments

A cooking class in a ship’s galley with a well-known chef while on board a cruise ship…how much fun would that be?  It was definitely one of the highlights of our Savor Your Destination culinary cruise in December 2011, featuring guest chef Dena Marino, on board the beautiful Celebrity Eclipse.

This hands-on cooking class and lunch at Murano, one of the specialty restaurants on the Eclipse, was one of the many culinary events we attended during our week long culinary cruise with Celebrity Cruises.  While some of the participants in our class were quite adept in the galley, others were there to just enjoy the great food and wine and have some fun.  Assisted by Executive Sous Chef, Olivier Trividic from France, the experience was not only fun, but educational as well.

We were also able to spend time with Chef Marino on board the ship to discuss her culinary philosophy and her next exciting business venture.  You can read more about her career history at the bottom of the article.

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Continue Reading" Chef Dena Marino on board the Celebrity Eclipse and a recipe for Stuffed Idaho Trout"

© bunkycooks for Bunkycooks, 2012. | Permalink | 15 comments

I am partial to French cooking and always have been.  I will choose dishes like Coq au Vin or Boeuf Bourguignon when entertaining, especially during this time of year.  They are hearty one pot dishes that satisfy the soul and the belly on these dreary winter days.  They are also tried and true and I know how they will turn out each and every time I make them.

This recipe for Cauliflower Soup has now been added to my list of French favorites for entertaining.  While I made it for an afternoon lunch, this soup is elegant enough to be served as a first course for a dinner party and a prelude to one of the French classics, like Coq au Vin.

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Continue Reading" Creamy Cauliflower Soup"

© bunkycooks for Bunkycooks, 2012. | Permalink | 22 comments

Bright blue skies, sunny days, pristine beaches and breathtakingly clear blue water.  That is the Caribbean.  Each island has its own characteristics and languages.  Each has a unique and rich history dating back to the early 1500’s when the Spaniards came to colonize the Caribbean.  What is it that makes the islands so enchanting?  Perhaps it is the people and their culture.  Maybe it is the casual feel and relaxed way of life and a little bit of that calypso music that gets in your head and stays with you.  It could also be the stunning scenery that surrounds you wherever you go.

The ports of call on the Celebrity Eclipse during our Savor Your Destination cruise included San Juan, Puerto Rico, St. Thomas in the U.S. Virgin Islands and Saint-Martin (the French spelling) which is both a Dutch and French island.

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Continue Reading" Colors of the Caribbean and a recipe for Arroz con Gandules"

© bunkycooks for Bunkycooks, 2012. | Permalink | 17 comments