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May 2013

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Recent posts

Maria Bertuzzis Lemon Chicken from The Splendid Table by Lynne Rossetto Kasper
Shrimp Jambalaya from Glorious American Food by Christopher Idone
Chicken in Garlic and Shallots from Im Just Here For The Food by Alton Brown
Rhubarb Strawberry Soup With Almond Macaroons from The National Culinary Review
Red Cabbage and Onions with apples and Apricots from The National Culinary Review
Old Fashioned Chicken Stew from Classic Sauces and Their Preparation by Raymond Oliver
Spaghetti with Garlic and Oil, Pasta with Mushrooms and Fettuccine with Butter and Parmesan from The Pasta Bible by Jeni Wright
Spiced Chicken with Red Wine, Vinegar and Bacon from The Cookbook Library by Anne Willan with Mark Cherniavsky and Kyri Claflin
Join Us As We Say Farewell to Foie Gras At Petit Syrah
Braised Pork Chops and Braised Red Cabbage from The White House Family Cookbook by White House Executive Chef Henry Haller with Virginia Aronson
Basil and Onion Mashed Potatoes from The Splendid Table recipes from Emilia Romagna the Heartland of Northern Italian Food
Pot Au Feu from the Complete Galloping Gourmet Cookbook Graham Kerrs Culinary Collection
Soup and Gravy tips from The Wizard of Food by Dr Myles H Bader
Steak Perfection by Joe OConnell
Easy Chicken Thighs from Cooks Illustrated 2011
Key To A Perfect Omelet from Trucs of the Trade by Frank Ball and Arlene Feltman
Salvaging Burned Rice from Trucs of the Trade by Frank Ball and Arlene Feltman
Triple Chocolate Pudding from Chocolate by Nick Malgieri
Rich Chocolate Mousse from Chocolate by Nick Malgieri
Pumpkin and Bacon Soup from Fat An Appreciation Of A Misunderstood Ingredient With Recipes by Jennifer McLagan
Red Onion Tarts from Chez Panisse Menu Cookbook by Alice Waters
Southern Bread Pudding with Bourbon Sauce and Whiskey Bread Pudding with Caramel Sauce from down home downtown by Jeff Mall and Josh Silvers
Cold Poached Salmon With Sauce Verte from Great Chefs of New Orleans II
Cheryls Macaroni and Cheese from Fix It and Forget It Cookbook by Dawn J Ranck and Phyllis Pellman Good
Fat An Appreciation Of A Misunderstood Ingredient with recipes by Jennifer McLagan
Carrot and Shallot Soup with Chervil Cream from Chez Panisse Menu Cookbook by Alice Waters
Spinach Salad Scherzo from of Pipes and Pans A Musical Cookbook by the Des Moines Symphony
Tips For Perfect Pasta by Kikkoman
Udon With Wasabi Sauce and Grilled Pork or Chicken by Kikkoman
Why We Get Fat and What To Do About It by Gary Taubes
Egg Grades and Storing Eggs from Keys to Good Cooking A Guide to Making The Best Of Foods And Recipes by Harold McGee
Wild Mushroom and Goat Cheese Chile Rellenos with New Mexico Red Chile Sauce from downhome downtown by jeff mall Zin Restaurant and Wine Bar and josh silvers Syrah Bistro
Cooking With Oils by Don Silvers
Mushroom and Vegetable Essences from Sauces by James Peterson
The Efficient Kitchen from The Efficient Kitchen by Georgie Boynton Child published in 1914
Salmon en Papillotte with Julienned Vegetables from Sauces by James Peterson
Chocolate Cheesecake Muffins from Muffins Galore by Catherine Atkinson
Salt Smarts by Laura Taxel from The National Culinary Review
Al Capps Baked Stuffed Mushrooms from Dining With Celebrities compiled by Selma Cherkas
Eggs Benedict With A Twist
Pan Asian Guacamole from Dinner at the Authentic Cafe by Roger Hayot with Sheila Linderman
Authentic Guacamole from Dinner at the Authentic Cafe by Roger Hayot with Sheila Linderman
Food Pairings from Culinary Artistry by Andrew Dornenburg and Karen Page
Keys To Good Cooking A Guide To Making The Best Of Foods and Recipes by Harold McGee
Kitchen Design The Right Way
Cranberry Chutney from Julia and Jacques Cooking At Home by Julia Child and Jacques Pepin
Green Beans with Shaved Onion, Fried Almonds and Parmigiano-Reggiano from Best of the Best Cookbook Recipes by the editors of Food and Wine Magazine
Grilled Apple Glazed Lamb Chops from The Great American Cookout by Gregg R. Gillespie
Testing Temperatures of Leftovers from The Best Kitchen Quick Tips by the editors of Cooks Illustrated Magazine
Knife Safety
How To Tell When Poultry Is Done from Timing Is Everything The Complete Timing Guide To Cooking by Jack Piccolo
Spaghetti Squash with Sage and Walnuts from Urban Italian by Andrew Carmellini and Gwen Hyman
Grilled Chicken and Gorgonzola Salad from Dinner at the Authentic Cafe by Roger Hayot and Sheila Linderman
Quick and Easy Cinnamon Rolls from The Kitchen Detective by Christopher Kimball
AP vs EP Something To Think About
Storing Mushrooms
Star Fruit from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
Petes Spaghetti submitted by Douglas Fairbanks Jr from Dining With Celebrities compiled by Selma Cherkas
Braised Spinach With Leeks and Roasted Garlic from The Taste of the Season by Diane Rossen Worthington
Perfect Pancakes from The Kitchen Detective by Christopher Kimball
Syrah Bistro Santa Rosa California
A Quote By Don Silvers
Green Onion Black Sesame Catfish from Dinner At The Authentic Cafe by Roger Hayot and Sheila Linderman
The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
The Brown Derbys Cobb Salad from Dining With Celebrities compiled by Selma Cherkas
A Menu from The Art of French Cooking translated by Joseph Faulkner and edited by Bart Winer
Chanterelle Ravioli with Grilled Chanterelles from The Wolfgang Puck Cookbook by Wolfgang Puck
Mixed Greens with Roasted Beets and Toasted Walnuts from American Bistro by Diane Rosen Worthington
Pork Tenderloin or Fried Pork Chops from Catering For Two by Alice L. James
Pasta Primavera from The Kitchen Detective by Christopher Kimball
Angostura Bitters from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
Chilled Melon Soup with Jalapenos and Mint and Spicy Watermelon Gazpacho from down home down town by jeff mall, zin restaurant and wine bar and josh silvers, syrah bistro
Jacqueline Kennedys Beef Strofanoff from Dining with Celebrities compiled by Selma Cherkas
Caramel Sea Foam Cream Mousse from Catering for Two by Alice L James 1898
Oatmeal Scones with Dried Apricots and Cranberries from The Kitchen Detective by Christopher Kimball
Crabmeat with Mushrooms from Dali Les Diners de Gala translated by Captain J. Peter Moore
Avocado Crepes Filled with Crabmeat from The Four Seasons Cookbook by by Charlotte Adams and Special Consultant James Beard
Acai Berry from The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
Oven Roasted Beets With Goat Cheese from Simple to Spectacular by Jean Georges Vongerichten and Mark Bittman
Chive Pesto from The Kitchen Detective written by Christopher Kimball
Quinoa from the Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst
Chartreuse of Vegetables from The Four Seasons Cookbook by Charlotte Adams and Special Consultant James Beard
Gazpacho from The Culinary Institute of America
Patricia Collinge Chocolate-Butterscotch Pudding from Dining With Celebrities compiled by Selma Cherkas
Broiled Calfs Liver from Buckeye Cookery and Practical Housekeeping 1877
Omelet from the Buckeye Cookery and Practical Housekeeping 1877
Southern Bread Pudding With Bourbon Sauce and Whiskey Bread Pudding With Caramel Sauce from down home:down town by Jeff Mall, Zin Resaurant and Wine Bar and Josh Silvers, Syrah Bistro
Beef Skewers with Piquillo Steak Sauce by Bobby Flay with Stephanie Banyas and Sally Jackson from Best of the Best Cookbook Recipes
Better Scallion Chopping from Trucs of the Trade by Frank Ball and Arlen Feltman, Editors
Bittersweet Chocolate Creme Brulee from Chocolate by Nick Malgieri
20 Fun Tips From Kitchen Design With Cooking In Mind
Kitchen Weights and Measurements and Their Equivalents
Butterscotch Creme Brulee and Butterscotch Pudding with Soft and Sexy Whipped Cream down home: downtown by jeff mall, zin restaurant & wine bar and josh silvers, syrah bistro
Food Rules An Eaters Manual by Michael Pollan
The Best Kitchen Quick Tips by the editors of Cooks Illustrated Magazine
Tagliatelle with Chicken Ragu from Best of the Best Cookbook Recipes Food & Wine Magazine
Food Pairing from Culinary Artistry by Andrew Dornenburg and Karen Page
Dreamy Coconut Cream Pie from Best of the Best Cookbook: Food and Wine
Food Rules - an Eaters Manual by Michael Pollan
Sea Scallops alla Caprese from Best of the Best Cookbook
Preserving Fresh Herbs from Trucs of the Trade
"Seven-Minute "Roasted" Chicken (Trucs of the Trade)
The Best Salsa Verde ( The Kitchen Detective)
down home : downtown "Seasonal Recipes from two Sonoma Wine Country Restaurants" by:( jeff mall, zin restaurant & wine bar & josh silvers, syrah bistro)
Chicken Gumbo - Cajun Cookin, Woodcards, Houma, LA
Lettuce: Coring and Washing "The Best Kitchen Quick Tips"
Preventing Boil-Overs - "Tricks of the Trade"
Kitchen Efficiency, Plastic Produce Bag Storage (The best kitchen quick tips)
Kitchen Design the way a Chef and Cooking Teacher sees it (Don Silvers)
No-Fuss Garlic Puree Trucs of the Trade
Eggplant Gender (Trucs of the Trade)
Cookware - (Cleaning Copper) from "The Best of Kitchen Quick Tips"
Odorless Cauliflower Cooking (Trucs of The Trade) Frank Ball & Arlene Feltman, Editors
A Word About Salt - "The Kitchen Detective" by Christopher Kimball
Carrots That Taste Like Carrots "Trucs of the Trade" Frank Ball & Arlene Feltman, Editors
Thinking INSIDE The Box By Donald Silvers, CKD, and Moorea Hoffman
Kitchen Tip
The National Kitchen and Bath Association (NKBA) needs to wake up and smell the coffee. Kitchens are for cooking.
Kitchen Remodel: Replacement or Redesign?

Don Silvers' Blog & Articles

The New Food Lovers Companion by Sharon Tyler Herbst and Ron Herbst

Sunday, August 22, 2010

DUXELLES pronounced (deu-SEHL)

A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until it forms a thick paste. It's used to flavor sauces, soups and other mixtures, as well as for a garnish.

Posted by Donald E. Silvers at 05:08 PM | Useful Cooking and Kitchen Tips | Comments (6) | Permalink | Top of Page

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Kitchen Design with Cooking in Mind

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