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Vegetarian Cauliflower Crust Pizza

Have you ever come across a Glutard? Ok, that’s a bit harsh, but there are people out there who can’t have any type of wheat. I’ve tried a few different gluten-free pizza crusts and they’re ok, but not great. My friend Catherine is an excellent Chef, and has forwarded me her wheat-free pizza crust made with cauliflower- give it a try.

Tagged cauliflower, cauliflower crust, cheese, crust, glutard, gluten, gluten free, pizza, pizza crust, pizzas, tomato sauce, vegan, vegan cooking, vegan stock, vegetables, vegetarian, vegetarian cooking, vegetarian stock, veggies

How to Can Fresh Tomatoes

How to Can Fresh Tomatoes I love tomatoes. Every year I plant several varieties of plants in my garden. I really enjoy tending …

Tagged canning, canning tomatoes, how to can, jarring how to jar, jarring tomatoes, making sauce, sauce, sauce recipes, tomato sauce, tomatoes, vegetables, veggies

Pizza Sauce Recipe

Pizza sauce is easy to buy at the market, but homemade sauce is far superior. This particular recipe is spicy and sweet. Try making pizza sauce for your next pie; you’ll be amazed at the difference in quality.

Tagged basil, cooking Italian, fresh herbs, herbs, homemade pizza sauce, homemade sauce, homemade tomato sauce, how to make pizza, italian cooking, Italian dining, Italian food, making pizza, oregano, pizza, pizza sauce, tomato sauce

The Five Mother Sauces

Tagged bechamel, butter, cooking, demi glace, demi glace sauce, eggs, french cooking, hollandaise, hollandaise sauce, make sauce, making sauces, mother sauces, preparing sauces, sauce recipe, sauce recipes, sauces, the five mother sauces, the mother sauces, tomato, tomato sauce, veloute

Lidia’s, Pittsburgh, PA

On the last day of her visit, my sister (who lives in Boston) suggested that we go to Lidia’s for brunch. Wait, Lidia’s in the Strip has brunch? They do indeed.

Tagged bloody mary, brunch, buffet, coffee, dessert, Dining, filet, filet mignon, fritatta, gnocchi, Italian food, Lidia's Pittsburgh, mimosas, orange juice, panna cotta, pasta, Pittsburgh, pittsburgh dining, Pittsburgh restaurant reviews, red sauce, restaurant, restaurant review, restaurant review Pittsburgh, restaurant reviews pittsburgh, tenderloin, tomato sauce

Uses For Leftover Lasagna Noodles

Quick and easy uses for left over lasagna noodles.

Tagged Cooks and Eats, lasagna, lasagna recipes, left overs, noodle recipes, noodles, pasta recipes, tomato sauce, Uses For Left-Over Lasagna Noodles

Sauce Questions for the Chef

Recipes and how to make hollandaise, tomato sauce, bechamel sauce veloute sauce, and demi glace sauces. I’m a graduate of The Pennsylvania Institute of Culinary Arts, and hold a Bachelor of Science in Human Resources Management. I’ve cooked at various hotels, restaurants, and other private establishments during my 20-plus years in the culinary arts.

Tagged bechamel, butter, chef, demi glace, hollandaise, how to make sauces, making sauces, tomato sauce, veloute

Pizzutti’s, Shadyside

Pizutti’s is a family restaurant in Shadyside that serves authentic Italian food.

Tagged drinks, gnocchi, gourmet, Italian food, pasta, Pittsburgh, Pittsburgh restaurant reviews, pizutti's, restaurant, restaurant review, restaurant review Pittsburgh, restaurant reviews pittsburgh, tomato sauce, tomatoes, wine

Lasagna Recipe

Everyone LOVES lasagna, but often avoid making it because the process is too long and arduous. Well, here’s a quick and easy recipe that will take a short time in the kitchen, and leave you and your family coming back for more!

Tagged cheese, Cooks and Eats, Italian food, italian recipes, lasagna, Lasagna Recipe, lasagna recipes, mozzarella, tomato sauce

The Five Mother Sauces

That’s what my Soups, Stocks, and Sauces Chef said in Culinary School as we filed into his classroom for the first time. He went on to explain that there are five mother sauces, and their importance was immeasurable.

Tagged bechamel, demi glace, hollandaise, mother sauces, sauces, the five mother sauces, tomato sauce, veloute

Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012

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