For more than thirty years I’ve worked as a professional chef in restaurants, hotels, and for families in their homes as a private chef. Recently I decided to acquire a deeper knowledge of food by returning to college, earning a Bachelor of Science degree in Dietetics. As a working chef I have put in the 10,000 hours of practice that Malcolm Gladwell suggested was needed to become expert in any field of endeavor in his book Outliers.  More
  More About Kirke  


Roast Chicken with Root Vegetables and Quick Lemon Aioli

July 21, 2014

  Here is the second installment of my Five Fast Chicken Dinners for a Family of Four. If you are quick on the uptake and rooted out the wise advice of doing the recommended Prep Sunday work, this recipe should be easy as pie (if making pie is easy for you). Even if you don’t […]

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Roast Chicken with Beans, Corn and Caramelized Onion Marmalade

July 19, 2014

    I chose this dish to present first because the cooked dried beans ingredient has the shortest shelf life (about 4 days) among fixings in the Five Fast Chicken Dinner recipes I am posting. These legumes are truly transformed with the addition of the savory mix of vegetables you have duly par-cooked on Prep […]

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Five Fast Chicken Dinners for a Family of Four: Prep Sunday

July 17, 2014

  If you have visited Chefnurtured.com previously, you’ve read how I am consistently proselytizing on the virtues of a diet of whole foods, ideally consisting of mostly fruits and vegetables. I often annoyingly point out how simple I believe it is to achieve such a diet. Now I’d like to put the food where my […]

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Real Food is the Winner of the Diet Roundup

April 29, 2014

  It should come as no surprise that the recently published article “Can We Say What Diet Is Best for Health” has not been more widely covered by the media. There are no immediately obvious sensational breakthroughs, nothing to market, no miracle weight loss cookbook to sell, no magic supplement to bottle, no appearance on […]

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Eat More Legumes and Feed Your Microbiota

October 27, 2013

Legumes, some better known as beans, a term well known in expressions like being full of beans, closely related to being full of hot air (do I hear a song about musical fruit?); or where what you might know does not amount to a hill of beans; or that if you tell what you know […]

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How to Make Oven-Dried Cherry Tomatoes

September 22, 2013

  Even in fog cooled San Francisco summer, home gardeners can find themselves with bucket loads of cherry tomatoes ripening all at once at the end of September (SF season). A small family can consume only so many green salads chock full of summer cherry tomato goodness. And friends, neighbors, and extended family members will […]

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A Visit to The National Heirloom Exposition

September 17, 2013

  Last year, while marveling at images of a skyscraper-sized winter squash tower at the 2nd National Heirloom Exposition held at the Sonoma County Fair Grounds in Santa Rosa California, I swore I would not miss the 3rd. Over three days in September, the site plays host to farmers, gardeners, livestock breeders, seed marketers and […]

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In Love with Stone Fruit: Featuring a Peach Salad Recipe

July 16, 2013

  Botanically speaking, stone fruit are members of the rose family (prunus) which includes: plums, cherries, apricots, peaches and its non-fuzzy twin the nectarine. However, these siblings originate in different parts of the world. Apricots and peaches are natives of China, the cherry hails from Europe and West Asia, and plums originally grew in the […]

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At the Farmer’s Market: Kids Love Fruits and Vegetables

June 5, 2013

  Many parents know that a good way to get kids to eat their fruits and vegetables is to allow them to select for themselves the ones they want to try. A Farmer’s Market is an excellent venue for introducing new seasonal produce—as well as for finding fun the whole family will enjoy. Many farmers […]

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Should We Worry? Have We Bred the Nutrition Out of Our Food?

June 3, 2013

  A link to the NY Times article by Jo Robinson called Breeding the Nutrition Out of Our Food A reader might be led to conclude from this article’s title that the food we eat today is no longer nutritious. Robinson’s thesis is that since humans stopped foraging for food 10,000 years ago, domesticated varieties […]

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