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

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 >