Tag: life

In Memoriam: William D’Arduini

My uncle Billy passed away a few days ago. He’d been having
health issues over the last few years, but the news still came as a sudden, and
very sad shock. He was one of my earliest inspirations for becoming a chef, and
as many of you know, we filmed several recipes together over the years from his
kitchen in Manchester, NY.


After I left the California Culinary Academy to start Food Wishes, I gave him one
of my chef coats, and whenever I’d visit, he’d be wearing that coat, busily
cooking away, looking every bit the part. He was a barber and hairstylist by
trade, but Uncle Billy could have been a world-class chef. His passion for food,
and for life, was boundless. Running up the stairs from his second, basement
kitchen, carrying a giant pan of food, smiling broadly, talking loudly, wearing
that old, white chef coat, is how I will always remember him.

I can think of no better tribute than to re-post the videos
he was involved in below. In the “Homemades” video, you can actually hear Uncle
Bill helping me with the narration. Of course, in true Food Wishes style, we
only see his hands, but by watching the stylish way he handles the food, it’s
very easy to see that he had a special touch.

Our heartfelt thoughts and prayers go out to my Aunt Angela
and the rest of the family. I can’t begin to imagine how difficult this is for
them, but hopefully they can take some comfort in knowing just how much pleasure Uncle Billy brought to those around him. Not only did he feed the
party, but he was usually the life of it too. He will be dearly missed.

Rest in peace, Uncle Billy. We loved you, and will continue
to love and remember you through all the amazing dishes you so generously
shared. I know one thing, the food in heaven just got a lot better. Enjoy.

Homemades – Making Pasta with Uncle Bill (read original post here)

Chicken D’Arduini (read original post here)

Arancini – Italian Rice Balls (read original post here)

Happy Mother’s Day!

I want to wish all the moms out there a very happy Mother’s
Day! I’m blessed to have two great moms in my life, my mother Pauline, and my
mother-in-law Peggy. Both continue to be my biggest fans and supporters, and as
I’ve said before, this blog wouldn’t exist without them.


To honor them, and everyone else out there who nurture and
take care of others, I give you this inspired performance by future rock star,
Teal Greene. While I chose this because of Teal’s heartfelt lyrics, I have to admit his
wardrobe choices of baggy, long underwear, sunglasses, and San Francisco Giant’s cap  sealed the deal. Enjoy!

Chicken Kiev – A High Degree of Difficulty Always Scores Extra Points

Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could follow this exactly as shown, and still have undercooked meat, or leaking butter, or any number of other tragedies. So, why try?


Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

What makes this so challenging is that you can’t really cut, or poke into the Kiev to check for doneness. That would release the garlic-parsley butter prematurely, and be anticlimactic, to say the least. So, we go blindly by time. There are also variables like breast size, freezer temps/time, and oven crowding to deal with. 

However, if you use 8-oz breasts, and freeze exactly as shown here, then after a 2 to 3 minute deep-frying, these should take about 15-17 minutes to bake. The good news is that you have a few minutes after that before the meat gets noticeably drier, so you can give it a little extra time if it seems like it needs it.

One rule great of thumb is to listen for the butter. These are generally done when the garlic butter inside is hot enough to be forced out through the seams on the bottom, and when that happens you’ll hear a sizzle, and maybe see some butter leaking on to your pan. This is usually time to pull them out, and let them rest five minutes.


If you’re cooking more than four of these, make sure they are well spaced, and give them a few extra minutes. If I do these for a larger group, I always do a few extra, so I can cut into one and double-check. Don’t worry, it will be our secret.

Anyway, if you’re feeling brave, and want to enjoy something named after a place sort of near where they are holding the Winter Olympics, then I hope you give this amazing chicken Kiev recipe a try soon. Enjoy!


For 4 portions chicken Kiev:

For the butter:
2 cloves garlic, finely crushed
6 tablespoons unsalted butter
2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)
pinch of salt

4 large (8-oz) boneless skinless chicken breasts
salt and pepper to taste

1 cup flour with 2 tsp salt mixed in
2 eggs, beaten
2 cups panko breadcrumbs
vegetable oil for frying, enough for 2-inches in a small pot
*Bake at 400 degrees F. for 15 minutes or until cooked through

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