| DIY |

Spicing Up Simple Foods with Local Chef John Deflieze

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

As a chef de cuisine at Le Cordon Bleu College of Culinary Arts in Scottsdale, Chef John Deflieze can whip up a few dishes some at-home cooks would have trouble pronouncing.

For a recent interview, however, we asked Deflieze to tackle some foods most chefs aren't known for.

"I've served dinners before with caviar and lobster" Deflieze says, "and [customers] start talking about the macaroni and cheese."

From his experience as a chef and from personal experimentation, Deflieze has learned tricks to enhance basic foods that can be done in most home kitchens.

"I think a lot of people want the food we grew up with, but high-end," he says.

We agree, and asked Chef Deflieze to share some advice on how to add some spice to dishes Mom used to make.

Check out tips from Chef Deflieze on how to improve some simple foods after the jump...

Grilled Cheese The best grilled cheese starts with, well, the cheese. An aged cheddar or a bleu cheese are both good candidates and Bruschetta ham is the best meat to pair it with.

Macaroni and Cheese If you have leftover mac and cheese lying around your fridge for a day, try freezing it, then cutting it into one-inch cubes. Afterward, you can follow a "basic breading procedure" (like the one found here) and, with access to a deep fryer, cook up some fried mac n' cheese.

Tuna Salad Tossing in some sunflower seeds, daikon sprouts, and carrots can give your tuna salad some much-needed texture and taste.

Tomato Soup Make sure you're using soft, vine-ripened tomatoes when making tomato soup from scratch. Past that, adding a dash of roasted garlic is the simplest way to add some flavor to your soup.

Meatballs Adding a cup of oatmeal to every 3 pounds of ground beef used to make meatballs helps the meat expand and creates a pleasant, full taste.

Barbecue A lot of barbecue foods, including baby back ribs, can have some zest added to them by using gochujang, a Korean sauce, as a marinade.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.