Posts by jpritscher

August Newsletter 2018

Posted by on Aug 1, 2018 in Newsletter | 0 comments

“Chowda” Growing up in New England, I was fortunate to be brought up on the nuances of chowder. The conception of chowder outside of New England is a heavy roux-based soup with potatoes, clams and cream. However, good chowder is not always that simple and ubiquitous as you may think. There are many stories of its history and various versions from around the region. In culinary school in the early 80s, we were taught what a chowder must contain, and from there you could create the various regional versions. Think of bacon, potatoes and onions in a similar fashion to the holy...

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July Newsletter 2018

Posted by on Jul 10, 2018 in Newsletter | 0 comments

Chips When I was in boarding school, we were routinely served three starches with our meals: white bread with breakfast, or roasted potatoes or chips with everything else. When I say chips, I mean English potatoes “chipped” and fried. You may know them as pommes frites or French fries. I was just back in England and of course changed my eating routine, which has been to avoid the starches on the side of the plate replaced by a salad. I wanted to see if there was a real difference between “proper chips” and fries. I can tell you that there most certainly is. I was...

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June Newsletter 2018

Posted by on Jun 5, 2018 in Newsletter | 0 comments

What Do You Want For Dinner? How many times can you ask the same question and get the same answer? “You’re the chef, you choose.” It frustrates me, as it always falls on me to figure something out. Dinner in, dinner out, delivery, pick up, or “you order for the table”; you know the routine! I think they are cautious about making a decision thinking that I am going to be disappointed in their choice. I have always tried to accommodate those at the table! I try to process the situation at hand; timing, weather, other activities, what’s in the fridge and a...

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May Newsletter 2018

Posted by on May 1, 2018 in Newsletter | 0 comments

Give It a Second Chance! Organic butter, stone ground whole wheat unbleached flour, free range chicken stock made from GMO-free vegetables and natural sea salt-sounds like a pretty clean list of ingredients and is highly appropriate for today’s food-conscious society. However, if I were back in the late ’70s and early ’80s and combined these ingredients together, I would have been shunned by the cutting-edge chefs of the time. OMG a sauce made with roux! Yes, this is an ingredient list for Velouté. Velouté, Béchamel, Tomato, and Espagnole, four of the five major French...

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April Newsletter 2018

Posted by on Apr 3, 2018 in Newsletter | 0 comments

What is a Tradition Anyway? You might have known by now that I spend a lot of time studying the history and traditions of the food I cook. I have used this forum to discuss the hows and whys of Asian sauces and mayonnaise and the classical dictates of French cooking and urban BBQ. For me, the understanding of why things have evolved helps me cook food in our time. So, I started thinking about what a tradition in the world of food means and whether it matters. I began with our house and traditions we have in our home. I asked around hoping to be enlightened by family. The thought of sitting...

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