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Author: Chris Rawstern

Company: A Harmony of Flavors

Website: www.aharmonyofflavors.com

Memorable Quote 1: Life is Short - Eat Dessert First

Memorable Quote 2: I love the culinary journey in my life.

Author Comment / Biography:
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.

My ethnic background is Slovakian on my mother's side and Yugoslavian on my father's side. All my grandparents came from Europe to the United States to make a better life for themselves and their families. My ethnic cooking influences began at the cradle!

I began my cooking career in Guatemala, in 1970. I moved there as a naive 20-year-old newlywed, and set out to learn everything I could about how to cook in a foreign land, which was complicated by the fact that I could not speak or read the language.

I am a Gourmet cook, love wine and have a 600 bottle cellar, write articles and cookbooks and have a passion to teach and share my love for food. Join me on my journey to explore diverse culinary experiences and hopefully to start you on a journey of collecting favored recipes of your own.

Displaying 51 to 60 of 98 articles < Back | Next >
Pages: 1 2 3 4 5 6 7 8 9 10
 Articles by Chris Rawstern 
51. Rabbit. A Less Used White Meat
January 03, 2013

People in the US seem squeamish about the thought of eating rabbit. Most of the rest of the world sees nothing at all strange about rabbit as a regular food. Rabbit is less fatty than turkey or chicken and makes a fantastic stew or fricassee.

While living in Guatemala in the 1970s I had the ...

52. Puff Pastry. Easy Ways to get Gourmet Results
January 01, 2013

Too many people fear using Puff Pastry, though it is available in most groceries. It can take a mundane food to something sublime in just minutes. Easy to use with outstanding results, it is something everyone should try.

Puff Pastry sheets are available most everywhere these days. Making yo...

53. The Desire of Sage is to Render Man Immortal
December 31, 2012

The title is a quote from a late medieval treatise, alluding to the belief that sage had powers of longevity. Sage was so highly valued by the Chinese in the seventeenth century, 3 chests of sage were traded for one chest of Chinese tea.

Sage is a very well known garden herb that also carri...

54. Four Best Ways to Make Ground Meat Interesting And Stretch Your Budget
December 30, 2012

Meatloaf, meatballs and hamburger patties are just some of the common ways we use ground meat. When faced with plain ground meat, we are sometimes perplexed at how to make it interesting. What changes could be made to vary the flavor enough to entice a family?

Recipes for meatloaf abound. Mo...

55. A First Experience with Heirloom Tomatoes
December 29, 2012

I think we are all accustomed to tomatoes from the grocery store, and their lack of flavor through the winter. Those of us living in the northern states where there is no hope of better quality in the winter just have to make do with what is available. But come springtime, we have some hope of bette...

56. Five Good Reasons to Bake Cakes from Scratch
December 27, 2012

I started baking cakes from scratch at age 21, recently married, in a foreign country. I admit, necessity was the mother of invention, in my case. That was a very long time ago, and even when I returned to this country I continued to make my own cakes from scratch because they are just better, in ev...

57. The Versatility and Goodness of Canned Beans
December 24, 2012

I made gougeres for a little Christmas Eve party, and they were just crying out for something to fill them. Gougeres are basically cream puff dough to which cheese and or other ingredients have been added. They are delicious on their own, but just as with a cream puff, they have an empty center. Try...

58. Use Royal Icing for Decorating Cookies
December 22, 2012

Royal Icing has been around for a very long time. Anyone who has done any cake decorating knows about Royal Icing. Learning to make lovely roses and leaves for example, is a skill taught very early on. Because it is made with egg whites, it may seem daunting to someone just starting out. Egg whites ...

59. Bourbon Balls to Light up the Holidays. Change ingredients to vary flavor.
December 21, 2012

The Holidays are upon us, and we are all busily baking cookies to share over the season. There are so many kinds of cookies to make, and the oven keeps the house warm, but not for Bourbon Balls. These are little spiked balls that deliver a lot of holiday cheer and do not need baking. They keep well...

60. Comparing Three Brands of Chef Knives. Function Form and Style.
December 19, 2012

Though I am not a trained chef, I cook and prepare gourmet meals, spending many hours with a knife in hand. The use of a good knife is highly important in the kitchen. The comfort in hand, sharpness of blade, how long the blade stays sharp, and the balance in the hand are my criteria. These are my o...

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