It’s late summer, and our herbs have been producing a surplus for several months. To extend our herbs into the fall and winter, we turn our surplus of basil into pesto, but have never done anything to preserve our surplus of chives (until now). Follow the simple steps below to dry your fresh chives andContinue reading “Dried Chives (DIY)”
Category Archives: Other
Smashed Cucumbers (Pai Huang Gua)
Pickles get dressed up for company and paired with the savory flavors of Asia in our Get Cheffy Smashed Cucumbers. Called “Pai Huang Gua” in the Szechuan province, where this dish originates, they pair beautifully with anything rich/fatty, spicy, or fried. When you’re bored with broccoli, lettuce, and the other usual-vegetable-suspects, this dish will surpriseContinue reading “Smashed Cucumbers (Pai Huang Gua)”
Banana Bread
Banana Bread is a classic quick bread, but there’s a trick to getting banana flavor into baked goods without weighing it down with excessive liquid from too many bananas. The technique used below is inspired from America’s Test Kitchen, and can be applied in a variety of dishes that call for banana or banana flavorContinue reading “Banana Bread”
DIY Basil Pesto
We planted three basil plants in our herb garden this spring, and we’ve enjoyed adding basil to our Get Cheffy Herb Roasted Chicken, pizzas, salads, and bruschettas throughout the summer. The first frost hit our region a few days ago, so we harvested our plants and turned them into the classic Italian sauce, Pesto. FORContinue reading “DIY Basil Pesto”
Potato Gratin
A “gratin” is any dish where ingredients are layered into a shallow vessel with a browned/crusted topping (usually cheese and breadcrumbs). “Potatoes au gratin” is an American box-top classic (and to be honest, that potatoes au gratin from the box does taste pretty good #nofoodsnobs). However, with only 3-4 ingredients, you can have an amazingContinue reading “Potato Gratin”
Pickle Dip
An unexpected but delicious quick dip that can be made with pantry staples. Whether you enjoy dill, hot, or bread and butter, all styles of pickle can be used. Bon Appetit, and Get Cheffy! GET CHEFFY TIP!- Before you read through the ingredient list below, remember that one of the goals of Get Cheffy isContinue reading “Pickle Dip”
Rosé Sangria
We can thank the good people of Spain and Portugal for inventing Sangria. Originally made with red wine and chopped fruits soaked in brandy or curaçao, our Get Cheffy Rosé Sangria relies on the more floral notes of rosé wine and triple sec to make an excellent warm weather cocktail. The perfect patio or poolsideContinue reading “Rosé Sangria”
Buttermilk Ranch
If you’re like us, you grew up with a bottle of Hidden Valley Ranch in your fridge. There’s, truly, nothing wrong with this store bought staple, or with any other store bought salad dressing. However, it’s a good skill to know how to make vinaigrettes and salad dressings, like Ranch, out of pantry staples. OnceContinue reading “Buttermilk Ranch”
Potato Soup
On cold days, soups, stews, and chowders bring warming comfort that salads simply can’t touch. Of those warming soups, our Get Cheffy classic potato soup is one of the most comforting, yet economical soups you can make. Best of all, it’s so simple, you barely need a recipe. FOR THE SOUP: 1 Pound of RussetContinue reading “Potato Soup”
Get Cheffy: with James 