Tess’ Cooking Show

Fridays at 2pm & Saturdays at 1pm

From finding the best ingredients, to steps to prevent failures, temperatures and timing to spices and flavoring, Steve and Alan are bringing a whole new level of culinary information and “know how” to chefs of Nevada County.

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Recent Recipes

Baked Rhubarb Compote

Baked rhubarb stays in recognizable pieces and doesn’t get slimy. Valencia oranges come into season about the same time as rhubarb and their juice and zest sweeten and temper the rhubarb. Serve this with sweetened cream for dessert or as … Read more >

English Peas, French-Style

Serves 6 To feature peas as separate course, you can steam them over lettuce leaves, an old French recipe. Here is a modern adaptation from British food writer Jane Grigson that includes spring onions and tender spring lettuce. 1 small … Read more >

Asparagus Quiche

Makes a 9-inch quiche to serve 6 INGREDIENTS 1 shallot, peeled and minced, or 2 Tbsp minced green onion 2 Tbsp unsalted butter 2/3 cup chopped, cooked asparagus 3 eggs beaten with enough milk or cream to make 1-1/2 cups … Read more >

Stove-Top Hollandaise (From Julia Child)

If you want to be adventuresome, you should definitely try homemade Hollandaise sauce to serve with artichokes when you really want to impress your family and friends. It is the perfect marriage of lemon and butter. We made this recently … Read more >

Easy Braised Red or Green Cabbage

Serves 4 to 6 1 head red or green cabbage 1 medium onion, peeled and sliced thin 3 Tbsp unsalted butter 1 Tbsp vinegar, preferably apple cider, sherry or white wine 1 bay leaf Salt and pepper ½ cup water … Read more >

Braised Chicken Legs

In this recipe the chicken legs brown as they cook in the oven. Serves 4 4 whole chicken legs (drumstick and thigh) Salt and pepper 2 Tbsp. olive oil 2 onions, diced 4 garlic cloves, sliced thin 1 bay leaf … Read more >

Braised Celery

Serves 6 ¼ cup each, finely diced onion, carrot and celery (from the outer stalks) 2 Tablespoons butter plus more for the baking dish ¼ teaspoon dried thyme or ½ teaspoon chopped fresh thyme 2 or 3 bunches celery 1 … Read more >

Lemon Poppy Seed Muffins

Makes 12 medium muffins INGREDIENTS 1-3/4 cups all-purpose flour ½ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 1 Tbsp poppy seeds grated zest of 1 lemon 1 large egg, lightly beaten ¾ cup milk 1/3 cup melted butter … Read more >

Beet Chutney

Serve this colorful chutney with Indian-style braised chicken or lamb, and saffron rice. 4 medium beets 2 Tbsp olive oil 1 Tbsp minced fresh ginger 2 tsp minced serrano pepper 1 Tbsp cooking oil 1 tsp salt ½ tsp ground … Read more >

Julia Child’s Split Pea Soup

This is the way to make the best use of that frozen ham bone or a smoked ham hock. Making a ham stock first extracts maximum flavor and requires little attention. Serves 6 Ham bones and scraps or one or … Read more >

Crab Cakes

Makes 8 2 Tbsp. unsalted butter ¼ cup minced onion 2 stalks celery with tops, minced (about ¼ cup) 1 pound fresh crabmeat, picked over for shell fragments 2 Tbsb. mayonnaise 1 large egg, beaten 1-1/2 cup fresh breadcrumbs (fresh … Read more >

Hearts of Escarole with Apples and Roquefort

This is a perfect combination of sweet, bitter and savory Serves 4 1 large head escarole or frisée 1 crisp eating apple, Jonagold, Honeycrisp, etc. ¼ cup broken up walnut pieces, toasted at 350°F. for 5 minutes 3 or 4 … Read more >

Blood Orange and Beet Salad with Hazelnut Vinaigrette

Serves 6 6 medium golden or red beets 2 tablespoons olive oil 2 sprigs fresh thyme 3 or 4 cloves unpeeled garlic 6 blood oranges 1/3 cup lightly roasted hazelnuts several handfuls baby arugula 1 small shallot 1 tablespoon balsamic … Read more >

Steve’s Pomegranate Punch

Makes 12 servings INGREDIENTS 1/2 cup water 1/2 cup sugar 2 750-ml bottles chilled brut Champagne 1 1/2 cups white rum 1 1/4 cups pomegranate juice 1 large lemon, thinly sliced Pomegranate seeds Fresh mint leaves 1 ice block PREPARATION … Read more >

Sous Vide Beef Roast

Steve’s Beef Tenderloin For one trimmed whole beef tenderloin. Save some of the fat trim. Season with salt and pepper the day before and vacuum seal overnight. Bring the sous vide water bath to temperature as given below. Submerge in … Read more >

Braised Swiss Chard

The wide stems of Swiss chard have a delicate flavor of their own. I like to cook them separately from the leaves and then recombine them for serving. Here is a recipe for chard that we served at a recent … Read more >

Savory Sausage and Onion Stuffing.

Whether you cook this inside the Thanksgiving bird or in a casserole, this stuffing will add an extra dimension of flavor. Makes enough for a 12 to 14 pound turkey 2 quarts good quality white bread, cut in cubes 1 … Read more >

Turkey Gravy

Your own homemade stock will get you on the right road to perfect gravy. Brown turkey stock Turkey neck chopped into large chunks and any trimmings, e.g. wishbone and wing tips Turkey heart and gizzard 3 Tablespoons vegetable oil 1/2 … Read more >

Red Grapefruit, Avocado and Onion Salad

Red grapefruit are an easy way to bring color to your winter table, from breakfast to appetizer to dessert. A good way to serve them is in a salad, paired with their tropical neighbors, avocados. Serves 6 2 large or … Read more >

Cranberry Upside-Down Cake

This is a perfect late fall desserts, and one that the pastry cooks at Chez Panisse still make. Serve it with sweetened whipped cream or vanilla ice cream. The orange juice and zest in the cake compliment the cranberries beautifully. … Read more >

Jacques Pepin’s Cranberry Chutney

Try this sprightly chutney to accompany roasted birds or pork.   1 tart apple, such as Granny Smith, peeled, quartered and cored 1 medium lemon, rinsed and dried 1 cup orange juice 3 cups fresh cranberries 3 Tablespoons white wine … Read more >

Sliced Mandarins with Lavender and Honey

Any easily peeled, seedless mandarin can be used to make this healthy and refreshing dessert. If you use lavender honey, omit the additional dried lavender. ½ cup mild-flavored honey, such as orange blossom or clover 1 teaspoon dried lavender 1 … Read more >

Marsala -Baked Pears

Warm baked pears make an easy and aromatic fall dessert. Marsala-Baked Pears 6 medium Bartlette, Bosc or D’Anjou pears, firm but ripe 1-1/2 cups Marsala or other sweet wine ½ cup sugar Preheat oven to 425°F. Cut a sliver off … Read more >

Celery Root and Apples in Creamy Mustard Dressing

This is an adaptation by Joel Robuchon of a classic French favorite. It can be made a day ahead of serving. INGREDIENTS 2 tablespoons fresh squeezed lemon juice 2 Tablespoons Dijon mustard 1 cup crème fraîche or whipping cream Salt … Read more >

New Potatoes Roasted with Garlic

Roasting is an easy way to accentuate the flavor of fresh, new potatoes. Use any variety of tiny, firm potatoes, or cut larger potatoes into ¾-inch chunks. Preheat oven to 400°F. Scrub potatoes well in water and drain. Cut larger … Read more >

Sautéed Apple Slices

Make these with an apple variety that will hold its shape when cooked. I like to use Golden Delicious, Jonagold or Pippin. As the slices cook, they start to caramelize a bit, adding a richness to their flavor. They are … Read more >

Easy Tomato Sauce

If you have time, roast the tomatoes as described in the recipe. This step deepens the tomato flavor. Otherwise, just use freshly peeled, seeded and chopped tomatoes. Use with pasta or as a pizza sauce. Makes about 1 quart INGREDIENTS … Read more >