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Stir It Up

  • Enjoy summer’s bounty of tomatoes

    By Chef David “Smitty” Smith on August 20, 2014
    By Chef David “Smitty” Smith · Caprese Salad Fresh tomatoes of your choice Fresh mozzarella Basil, chopped Extra virgin olive oil Layer a few different types of tomatoes with the fresh mozzarella, sprinkle with fresh, chopped basil and drizzle with extra virgin olive oil.   The crowd had gathered early in raptured anticipation of the event that was about to […]
  • Tandoori Chicken

    By Chef David “Smitty” Smith on August 13, 2014
    By Chef David “Smitty” Smith  ·   After last week’s venture into yogurt-based marinades for beef (visit TheTahoeWeekly.com for recipe), I thought I would go with one more recipe that I think is a lot more common to anyone familiar with Indian cuisine. This was in fact, the first Indian dish I made way back during my apprenticeship program. Unfortunately, […]
  • Yogurt Beef Marinade

    By Chef David “Smitty” Smith on August 6, 2014
    By Chef David “Smitty” Smith ·  Wow, that was really tasty. So, you remember last week I did not give a recipe for the yogurt dressing because I said I wanted to experiment. Well, I did, and I have to say, it came out better than I thought, but first, let’s go back for anyone that missed last week’s article […]
  • Dairy marinades for tenderizing

    By Chef David “Smitty” Smith on July 30, 2014
    By Chef David “Smitty” Smith  ·   Two weeks ago I gave a marinade recipe (visit TheTahoeWeekly.com for article). As with most marinades, it was simple and accomplishes the goal of adding flavor to the meat. In the article, I said that if you were going to marinade over night or for long periods of time, to reduce the pineapple […]
  • Grilled Stuffed Mushrooms

    By Chef David “Smitty” Smith on July 23, 2014
    By Chef David “Smitty” Smith  ·   It’s summer time. It’s grilling season. Put those two together and you get burgers and dogs, kebobs, salmon and corn on the cob and, well, the list goes on and on. The thing is, when you look at the list, it is almost always entrees with some vegetables thrown in. The thing you […]
  • Marinade for steak

    By Chef David “Smitty” Smith on July 16, 2014
    By Chef David “Smitty” Smith  ·   Before I say anything, I have to ask you a question. Have you ever had a déjà vu? I’m guessing, yes. I think most of us have had at least one or two episodes of déjà vu in our lifetime. I personally have had hundreds of them it seems like. So, now I […]
  • Coleslaw

    I had last Thursday off and went over to the farmers; market to check out the weekly offerings. Whenever I go to a farmers’ market, I make sure to do at least one full lap of looking and smelling before I buy anything. Just walking around, watching what’s going on and inhaling all of the fresh scents from the various […]
  • The science behind Chocolate Cake | Part II

    By Chef David “Smitty” Smith  ·   Editor’s Note: Part I may be found at TheTahoeWeekly.com. Last week, I talked about why you need to adjust a cake recipe in order to get it to work at high elevation. As a quick summary, the basic reason is air pressure. With less air pressure, water boils at a much lower temperature […]
  • The science behind chocolate cake

    By Chef David “Smitty” Smith on June 25, 2014
    By Chef David “Smitty” Smith ·  ADJUST FOR ALTITUTE Decrease: Leavening agents Sugar Increase: Liquid Flour Oven temperature I don’t get television at home, so I don’t watch any of the cooking shows and even when I did get TV, I only watched a few once in a great while. One of the few cooking shows I did like was […]
  • To refrigerate or not to refrigerate

    By Chef David “Smitty” Smith on June 18, 2014
    By Chef David “Smitty” Smith ·   Bananas Let ripen at room temperature Store in refrigerator to stop ripening process Peel will darken in refrigerator, but not affect taste Cut produce Always store items in the refrigerator once cut Onions Never put in the refrigerator Store in a cool, dry place Do not store with potatoes Potatoes Never put in […]