Fresh Berry

The lowdown on food, drink and cooking
from Southeast Michigan

Fresh Berry
19Sep
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Chef Pete

The "Dish"

"My dish of well seasoned food knowledge, tips & videos with a side of humor

Write to Pete

Home on the Range

February 4, 2010
(122) Comments on this post

OK…in a WORLD full of Blogs…why should I read Chef Pete’s Blog?

That’s a good question!…I’m glad I asked…

After 40 years as Chef, Executive Chef, Pastry Chef, Corporate Chef, Culinary Educator and Culinary mentor to more “Culinauts” than you could imagine, I thought I’d offer you a fresh new look at ingredients, cooking, baking, dining and the Detroit restaurant and food scene in general.

From what’s in my own cupboard and refrigerator at home, to the newest and most interesting dishes, gadgets and culinary finds that will inspire you to shop with us at Nino’s and rekindle that love you have for food and cooking.

  • In “Pete’s Picks”, you’ll find topics like: My Favorite Cookbooks, Great Food Websites or my Favorite Detroit Restaurants.
  • Curious of what you might find in a Professional Chef’s refrigerator at HOME? Check out “What’s Really in my Kitchen!”
  • Looking for a cool new ingredient?  “Food Toyz” will bring you some of the trendiest finds from the culinary front.

Whether you are a food creator, or a food appreciator, this Blog is for you and about you. So please, feel free to make suggestions, comments and contributions.

We both love food and we’re in this together.

122 Comments

Linda said :
549 weeks ago

Hi Pete, love the new website! I am looking for some help understanding how to cook with sundried tomatoes. I am new to cooking and love the taste of them. Are they supposed to be hard to dice up or are you supposed to soak them first? Any insight on how to cook with them would be greatly appreciated. Thanks Linda Reply...

Chef Pete said :
549 weeks ago

Linda, There are basically 2 types of sun-dried tomatoes. If you are using the ones packaged in oil, you can use them as is. If you are using the ones that are air-dried, you have a choice of either accepting their leathery chewiness as what you want (which is OK) or you can place them in a small dish with a tablespoon of water (cover) then microwave 1 minute to soften, or poach them in warm oil for 10 minutes or so, then keep them in your refrigerator (covered) for future use. Either way you choose to use them, some of the more popular applications are as a topping in salads, in sauces, pureed and added to mayonnaise as a spread, chopped in breads with basil and pine nuts, in relishes, or any number of recipes that call for roasted or fresh tomatoes. I myself prefer the dried (non-oil type) it allows me the option to therefore use them as I wish. They will eventually mold however, so I keep mine stored in a small, zip-loc freezer tub and pull from that supply as I need a few. They are sweet and delicious!!

Annmarie said :
545 weeks ago

Hi Chef, I just wanted to let you know how much my husband and I enjoy your cooking shows. We look forward to this months class on the 17th! Can't wait to see what wonderful things you create and share. See you then. Thank you, Annmarie Reply...

Chef Pete said :
541 weeks ago

Thanks Ann Marie! I'm glad you enjoy them as much as we do bringing them to you. Pass the word on!! Pete

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