About Chef Robin

Ceramic Artist making a living as a Chef

Recent posts

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  Do I always have to "pre-heat" my oven?

  0 0 I throw stuff in tepid ovens ALL the time...EXCEPT when I'm baking! Since it's a pre-made product you are simply re-heating and browning will happen when the food is at the correct temperature. It's not going to hurt your pie or frozen dinner....but I do agree with Russ, they have it to a science on time and temp. However your oven may not even be calibrated! I'm gonna say nope, your fine to trow it in, but with caution...keep your eye on the pie and usually it's my nose that tells me when something is done. Chef Robin answered in Cooking Tips & Tricks about 1 month ago Answer, comment & read 4 more answers »

• Comment on Chef Robin's answer…

  0 0 I Love those cake stand. Have a small collection of vintage pedestals. But you can find new one too. Try Bed Bath and Beyond or any restaurant supply store will carry them. Great for muffins, cupcakes and pastries too! It's spring and that means its fruit season with berries and stone fruits right around the corner :). Glad your enjoying your pie and thanks for the fun banter! Chef Robin commented about 1 month ago

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  What's the Best Way to store a freshly baked pie?

  1 0 I am with Sphinx 100% on this one! Bread and crust never fare well in the fridge. The moisture is pulled out of the flour and changes the texture. I also NEVER put bread/dough/flour items in the microwave as it modifies the texture in an undesirable way. Re-heat in the oven is your best option...or eat within two days left on the counter...I'm not afraid of a little bacterial growth, it's not meat after all! But Kristin's answer is my favorite! Chef Robin answered in Cooking Tips & Tricks about 1 month ago Answer, comment & read 4 more answers »

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  Preserve Fresh Cut Basil

  1 0 The fridge turns if black within two days. Hydroponic packs keep well on the counter with regular watering but this only works when roots are viable. I purée leaves with olive oil and a toich of lemon juice then freeze it in ice cube trays for fresh basil flavor. You can also apply this same technique and make pesto. Once frozen you can pop them into a zip lock to use as needed. Chef Robin answered in Cooking Tips & Tricks about 1 month ago Answer, comment & read 3 more answers »

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  Is there an easy way to separate seeds from pulp in squash?

  2 0 I always scrape the seeds out of the cavity before roasting. Then place the seeds in a collander and rub with your hands under running water. The stringy membrane separates away from seeds. I then dry roast the seeds with sea salt chili powder and cumin for a yummy snack. Chef Robin answered in Cooking Tips & Tricks 5 months ago Answer, comment & read 5 more answers »

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  How to preserve an abundance of wild mushrooms?

  1 0 Other than being an incredibly LUCKY girl, you will have the best winter ahead if you pickle them! It's supper easy and they are delicious in salads, soups, risotto, on flatbread, make great tapanade or on crostini with melted cheeses like taleggio. You will need a gallon of white vinegar a large jar or two, a gallon of olive oil and fresh sprigs of thyme and strips of lemon zest. Clean the mushrooms of any pine needles with a stiff paint brush. bring the vinegar to a boil in a large pot. Blanch 1/3 of the mushrooms until tender then remove them, spread on a try to cool and do another batch, repeat until they have all become soft. Once cooled layer them in the glass jars with any aromatics, i suggest Thyme & Lemon Zest but feel free to try a few variations. These will last all winter at room temp in a dark place. The key is that they are covered in oil. Use a piece of plastic wrap on the top and pour more oil to weigh the mushrooms down. And know this is a recipe i learned from my dear friend Tiberio who is Italian. This is a recipe he learned from his mother! I hope we are as successful on Wednesday when we hit the peninsula! Chef Robin answered in Cooking Tips & Tricks 7 months ago Answer, comment & read 3 more answers »

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  What should I do if I got food poisoning at a restaurant/cafe?

  0 0 No matter what, 1st call the restaurant so they can pull the offending product immediately!!!  I know as an owner I would want to know so I could avoid further spread of both illness and potential harm to my business. You are being helpful, not harmful but informing them! Sure, report it to the Health Department if it makes you fell better but it's not going to prevent more people from getting sick. By the time they follow up the chances are 10 more people will contract the same illness. This is especially an issue with Shellfish! Most food born illness will work it's way out of your system pretty fast. We have all consumed spoiled milk. Within 15 minutes abdominal cramping ensues and after 2 hours the episode is over....Shellfish is a more serious illness. This is a particularly good site to self diagnose: http://www.foodpoisoning.com/symptoms.php Chef Robin answered in Eating Out 7 months ago Answer, comment & read 4 more answers »

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  Chef Robin, did you leave Stopsky's Deli?

  0 0 It was a great project to be a part of but was time to move on. I am working out what is next...the Hill is oh so tempting!!! So is teaching. I hope to have an answer soon : ) Chef Robin answered in Eating Out 7 months ago Answer and comment »

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  What are your favorite fall meals to cook/eat/share?

  7 0 I am a HUGE fan of Braised Meats...supper east to feed a large group, economical and gets better with time so you can make ahead and just re-heat the day of! Think Short Ribs, Lamb Shanks, Goulash (That is also fun to say!) If not an entree style dish, I like things like Braised Fennel Gratin....any gratin dish for that matter is a hit! Again, make ahead and re-heat for the event. I hate loosing my summer fruits but Bacon Bruleed Brussel Sprouts will make you the hit of ANY party! Garnish with Pomegranate seeds for a nice tart burst and beautiful contrast.  Caramelization should be the theme of ALL foods for the fall. It adds layers of flavors to otherwise mundane veggies. Especially true for all root vegetables! Panzanella's are also a nice fall salad option for a twist on the standard green...oh so many variations on this idea. Really, just have fun and taste as you go! Chef Robin answered in Cooking Tips & Tricks 7 months ago Answer, comment & read 9 more answers »

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  What are your favorite canning recipes?

  1 0 Congrats Lilmonster206! I'm a BIG fan of Supper easy! Making Jams and then hot packing them is the way to go, it's full proof! I also love doing brined veggies of all types. Those can both be done with the bounty of the fall crops right now so good timing lady! BUT, I recommend doing some reading first and I'd start here if it was me: http://www.canningacrossamerica.com/ It is loaded with fantastic information and recipes! Have fun and welcome to what will become your new obsession! : ) Chef Robin answered in Cooking Tips & Tricks 7 months ago Answer, comment & read 3 more answers »

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