Private chef Thomas Gosney, who once cooked for Louisiana native and NBA star Shaquille O’Neal, has published a cookbook that focuses on the preparation of great meals. “Method of Procedure: The Guide and Techniques for Excellent Cuisine” goes beyond providing recipes — although the book is full of a wide variety of dishes complemented by beautiful photos.
“Basic, online recipes have a grey area,” Gosney said. “But with my book, readers feel as if I’m in their kitchens with them, guiding them along the way.”
Recipes vary from the more elaborate pinot noir braised beef short ribs in forest mushrooms to a simple golden beets salad accented by salt, olive oil and lemon juice that creates its own dressing. Each recipe comes with detailed instructions by the chef who's been seen on the "Today Show," "Hard Copy" and alongside Food Network star Chef Bobby Flay.
Here’s a sample recipe for squash soup that comes with a ginger kick and a nutty flavor.
Cashew Ginger Butternut Squash Soup
2 tablespoons olive oil
1 onion, medium, diced
3 cups butternut squash, peeled, large diced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cloves fresh garlic, rough chopped
1 medium chunk fresh ginger, peeled, rough chopped (about the size of a quarter, 1/4-inch thick)
1/2 cups raw cashews
8 cups chicken broth or vegetable broth
1 teaspoon fresh chives or parsley, finely diced (optional)
Directions: Heat olive oil in large soup pot. Add onion and sauté onion until brown, about 2-3 minutes. Add squash, salt and pepper, cook for another minute. Add garlic, ginger, and cashews, sauté for 1 more minute. Pour in broth, bring to a boil and reduce to a simmer. Simmer for 20 minutes until squash is tender. Pour in blender, only filling half way. Blend until soup is creamy smooth. Be careful not to turn on high, start on low and increase speed. The soup is hot and can burn you. Placing a rag on top of the cover can protect your hands and face. Pour into soup bowls and return to pot until service. Sprinkle with fresh chives right before serving. Serves 6 to 8 people.