Juicing is great way to pack in the nutrients

Why take an expensive juice supplement, when you can make your own preservative free, fresh, antioxidant rich juice?

• I juice mostly vegetables to avoid spikes in blood sugar.
• A little bit of fresh juice goes a long way.  I drink about 1 cup of juice 2 or 3x per day.
  
• I add a small amount of fruit to recipes that require some sweetness.
• I use ginger, lemon, or lime with most vegetable juices.
• It is best to drink juice immediately after juicing, but I don't have the time to juice every day.  I juice about every 2 or 3 days, and refrigerate my juice in an air tight glass container.

Chef Dirk Peterson

Chef Dirk Peterson began his cooking career in Rochester, Minnesota at Perkins Restaurant at the age of 16.

That interest propelled him into attendance and graduation at the Culinary Institute of America (then in New Haven, Connecticut) where he graduated in 1970. After working in restaurants in Minneapolis, Cincinnati, and Rochester, he went back to the Culinary Institute as an instructor which had then relocated to Hyde Park, New York.

Dirk’s passion for cooking and no nonsense advice for working in the home kitchen has been enjoyed by those who have taken his classes in the past.

Chef Dirk's Tips for Cooking Eggs

I find most people tend to overcook their eggs which can destroy many of the nutrients and lead to a rubbery texture.  I asked my Dad, chef Dirk, about how to avoid overcooked eggs.

Hard Boiling:  Place your eggs in a saucepan and cover with water.  Bring water to a boil, and boil eggs for 3 or 4 minutes.  Turn the heat off and cook for another 10 - 15 minutes. Smaller eggs need less cooking time.

Frying and Scrambling:  Eggs should be cooked at a very low temperature: about 250 degrees.  Your eggs should not sizzle when placed in the pan.  If they start to sizzle turn down the heat.  Chef Dirk emphasized the importance of fresh eggs.