Chef Murph's American Kitchen

Who is Chef Murph

Chef Murph

Escoffier

 Culinary  Arts &  Pastry,

 World Spice& Salts

PennFoster/CIA

Restaurant  Management 

Gourmet  Cooking

Herbology

Mediterranean Wine School

Sommelier

Stanford University

Child Nutrition 



Murph The Trucker

3.2 Million Miles 25 years Covering 49 states and 3 Providence's of Canada

State of New Jersey

GED

Thomas A Edison State College

BS in Management

University of Nepal 

Supply Chain Design & Mgnt

Currently at MIT, Studying Logistics

Murph The Farmer

Morning Star Fisherman 

Aquaponics with Tilapia Course 

Cornell University

RAS Engineering & Aquaponics

University of Hawaii

Aquaculture

University of the Virgin Islands

Aquaponics   

Permaculture Institute N.A.

Permaculture Design


wORKING on 'S

Tips And Tricks

A COOK’S BEST FRIEND
My First E-series Book Part of the Global Fusion American E Series 


102 Tips and Techniques to Cooking Like a Chef


Email Recipes@chefMurph.com

MAKE IT FRESH

For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts.

PUT THESE ON YOUR SHOPPING LIST  

For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable. 

WORKING ON

GOOD CHILLED SOUP.SUGGESTIONS?

In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.


Need your pictures of spices so I can publish them


 

I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?

No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.


 

HOW MUCH WATER SHOULD I USE TO COOK QUINOA?

This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.