Agréable Dégustation

Look...over here...no here....there ya go..

2010-05-21T06:44:00.001-07:00

I’m slightly uncomfortable, na no I’m not, admitting to skimming through Oprah’s Magazine on a regular basis. The content is always motivational, educational, and fun. In June’s issue, I can’t believe it’s already friggin June, there are columns that are worth more than just skimming. June’s columns are worth reading – maybe even re-reading.

Have you ever heard of a ‘vision board’ or have you ever thought about taking a trip to a foreign country without a guidebook? How helpful is a cook’s guide to spring/summer greens? This issue has it all – if you wanna know the truth I like it so much that I pulled it out of the, you know what room, so that I can read it throughout the day.

Focus your eyes on Oprah’s June issue and start living the good life.

Big Time - not really.

2010-04-20T13:50:00.002-07:00

When I first started this blog I thought that a magazine or F&B publication would find my posts so compelling that they would pay me big money to travel; to eat; and to write. Wouldn’t that be the life!! What can I say - I’m a dreamer who dreams big.

A couple of years later, several blog entries, a couple of published articles on Chef’s Blade & the Examiner and my dreams of being “the big show” haven’t become true. What is true is that I enjoy more than ever the travels, the food, and writing. I write with less concern with what the reader thinks and write more with what feels good for me.

I’ve also learned to cook much more relaxed; to be a part of and understand each ingredient I use and each meal I eat; that the surroundings are as equally important as the dish in front of me or the restaurant I’m visiting; that there is a time and place to take pictures of food; and to play more with my food like I used to as a kid.

Dreams come and go – some become reality. I’m dreaming of the roasted pulled chicken, egg noodles, and cottage cheese dish my mom used to make when I was a kid. The reality is that I’m heading to the market to pick up the ingredients.

Quick note

2010-03-18T12:11:00.002-07:00

It’s been way too long since my last posting. It seems as if I never stop doing something for the business. By no means would I change it for anything in the world. Since I started the business I’m happier and more tired than I’ve ever been. It’s a good tired though - do you know what I mean? I'm exhausted and satisfied all at the same time. It's euphoric. On that note I have to pry my little fingers off the keyboard and get to work in the kitchen.

Execution -

2010-02-08T07:37:00.005-07:00

A successful business man recently told me that there’s only one difference between a dreamer and a doer – EXECUTION. When I heard that I started to reflect on the past and the present.

I’ve always considered myself a doer until about a couple of years ago. I could easily point the finger at Corporate America for holding me back but I can’t. It wasn’t their fault that I didn’t pursue my dreams. I was to blame. I fell into a trap that most of us, at sometime have fallen into –contentment; habit; fear.

I told myself that the beginning of the year was going to be different. I was going to pursue my dreams – I was going to be once again a doer.

The first thing I did was celebrated the New Year by going to Napa and eloping with my foundation - Erin. She is solid as a rock and I couldn’t have done what I’m doing without her.

The next thing I did was resign from my corporate job. Almost 4 years of having a cush job; a stable paycheck; and the pressure of management to hit “the numbers;” I resigned. Not an easy move at first but one of the best moves I’ve ever made.

So, what am I doing now? I’ve started my own business. I’ve always wanted to work for myself; I’m a risk taker, an adventurer, and a doer. Perfect recipe for an entrepreneur, right.

Recent Chef's Blade Article

2010-01-13T19:54:00.002-07:00

It's been about 3 months since I became a featured writer on Chef's Blade. Working with the Managing Editor Jacky is a great experience. I'm grateful to have the opportunity to write for them.

This past article I interviewed Executive Chef/Owner of one of the hottest restaurants in the valley. Cork in Chandler is one of my favorite places to eat. They specialize in Modern American cuisine, small plates, and creative dishes.

Talking with Chef Brian Peterson was as entertaining as his food. Here's the article. If you are close by and would like to visit Cork let me know and I will join ya.

How Not to Fail as an Executive Chef by me

Inspiration -

2010-01-05T14:40:00.002-07:00

Where does it come from? For someone who has recently been professionally diagnosed with ADD inspiration comes from all angles at no set time or place. For example I was inspired to write about inspiration while I was eating a protein bar for lunch. Yes, a protein bar. It’s my dirty little food secret – I eat protein bars and shakes on occasion.

Today, a few minutes ago, I had a protein bar for lunch. One bite and 40 chews later I thought, “what is the inspiration behind these dense blocks of substance?”

When I cook I’m always thinking about how to balance flavors and create textures to stimulate as many senses as possible. I find inspiration from food memories from the past and present. Inspiration, I guess, is around us 24/7. It’s just a matter of doing something with it.

Chef's Blade - Eggnog

2009-12-22T09:07:00.004-07:00

Seriously - 3 more days before Christmas! Pass me two glasses of eggnog and let's have some fun. Holiday cooking, shopping, family gatherings are friggin stressful. If you need some help with putting together a meal plan check out my article on Chef's Blade.

Happy Holidays!

One more eggnog please...

Snow Angels

2009-12-08T17:18:00.001-07:00

No typo – really there is snow, a lot of it, in the high country. Reports show over 10 inches worth has landed a couple of hours north of me. When I’m close to that much snow I want to do one of two things – make snow angels or stay in where it’s warm and make comfort food.

What would you do? Being in the desert for over three years has done me in. My body can’t take the cold anymore. I know… I know…I’m a baby.

Oh!! was staying in worth it. I halved and oven roasted an acorn squash at 375 until the flesh was fork tender, approximately an hour or so. I carefully scooped out the inside of the squash and used the outer portion of it to make little bowls to put a herb and squash creamy risotto in.

If you want my risotto recipe let me know – I’ll email it to you. For me risotto is one of the most satisfying dishes; especially when you’re not cut out for making snow angels.

Deal of the day - Treadmill

2009-11-06T14:01:00.006-07:00

How do you write a blog entry that is under 1000 words? Easy - post a link to another site and give thanks to friends and family.

Thank you for being excited for me while I pursue my dreams. Without my friends and family it would be much harder. Thank you again for your support and wishes.

My first article that I wrote for Chef's Blade.

Old Fashion Doughnut

2009-10-13T18:50:00.004-07:00

There’s a lot to be said about the simple pleasures that I get from eating an old fashion doughnut or is it donut. The smell, taste, and the thought of the deep fried sweet dough puts a smile on my face every time.

The old fashion yeast raised doughnuts are on top of my childhood food memories. I can remember waking up and staggering in to the kitchen on Saturday morning to find my mom setting up for our afternoon snack.

I would help by measuring and mixing the dry ingredients in, at the time what I thought to be the biggest mixing bowl on the block. It’s too bad that I couldn’t get my hands on my mom’s recipe.

The closest recipe I found to what I recall having as a child comes from America’s Test Kitchen Holiday Baking issue 2007.

To make about 16 -2 ½ inch doughnuts and 1 ¼ inch holes you’ll first need to mix together in a medium size bowl the dry ingredients: 15 oz of all purpose flour; 1 envelope of instant yeast; 6 tablespoons of sugar; ½ teaspoon of salt.

In a standing mixer fitted with a dough hook, place 2/3 cups of room temperature whole milk and 2 large lightly beaten eggs. Mix in the dry ingredients on low speed until dough forms.

One piece at a time, add 6 tablespoons of diced butter, and mix on low until a soft dough forms. This will take approximately 3 – 4 minutes. Add the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise for 2 – 2 ½ hours at room temperature.

Place the dough on a lightly floured surface and roll out to ½ inch thickness. Cut the dough into rings and place rings and the holes on a floured baking sheet. Loosely cover with plastic wrap and let rise a second time for 30 – 45 minutes at room temperature.

When the doughnuts have risen, bring the frying oil to 375 degrees. ATK recommends 40 oz vegetable shortening. In batches add the holes and rings and fry until golden brown. Remove from heat and slightly cool before rolling them in a bowl sugar.

This recipe reminds me of what I had as a child. I hope that you enjoy these doughnuts as much as I do. Enjoy.

Do you know....

2009-10-05T20:13:00.003-07:00

I came across this quiz on Chow and thought it was worth sharing. It's pretty fun. I didn't do all that good on the ice cream or paint test. How did you do?

"Ice Cream or Paint?

From the same wry impulse that brought you Cheese or Font?, there’s Ben & Jerry’s Flavor or Pottery Barn Paint Color, a quiz from the prankish pucks who write for Mental Floss magazine."

Icing on the cake - Ben & Jerry's ice cream or Pottery Barn's paint color? Take the test and find out.

The Hunger Challenge

2009-09-21T06:27:00.002-07:00

When I saw Chow’s tweet “Can you eat on $4 a day?” I thought that they had lost their mind. Seriously who could eat off of $4 a day? Any idea? According to The Hunger Challenge website $4 a day is the amount a Californian on food stamps has to live on.

The first thing I did when I got up this morning was create a menu for days of the 2009 Hunger Challenge – September 20-26. I am used to eating 5 small well-balanced meals a day on a budget at least double what is giving to people on food stamps.

I’m saddened that there are more than 35 million people in our country that live on a food stamp budget. I think that everybody should have the right and the means to eat a well balanced diet. In my first day of the challenge I can tell you that there is NO WAY that anyone can have a balanced diet on $4 a day.

I will post my results as often as I can. If you’re up for the challenge go here….Offical Website

Potato Gnocchi

2009-08-30T15:26:00.003-07:00

Gnocchi Gnocchi – it’s taken me more than a week to write about these pillow like dumplings. There’s a lot of history behind the making and origin of gnocchi. I’ll save you from reading about the history and get right into the good part.

How to make them - fresh hand made gnocchi speaks for it self. They are light, fluffy, comforting, and takes well to a variety of sauces. So there’s not much more to say other than I hope you make them for yourself.

The secret behind a perfectly textured gnocchi is to not over work the dough. I can’t tell you how long or how hard to knead the dough. What you’re looking for is the dough to be just dry enough not to stick to your hands.

To serve two main entrees boil a large russet potato until its fork tender; about 20 -25 minutes. Let the potato rest, out of the water, until its cool enough to peel. Pass the potato, through a ricer or a grater, on a sheet pan. Refrigerate for an hour to dry.

After an hour bring a large pot of salted water to boil.

Whisk together one whole egg and a pinch of salt and set aside. Mound the potatoes on a lightly-floured surface and form a well in the center. Pour the egg in the center, a couple of pinches of salt, and dust with a ¼ cup of all purpose flour.

With a fork incorporate the flour, eggs, and potatoes until a ball is formed. Dust with another ¼ c of flour until the dough is just dry enough not to stick to your hands. A total of ½ c to ¾ c of flour plus a little more for dusting will be needed.

Cut the dough into 4-6 equal parts and let rest, covered, for 30 minutes. After the dough has rested, roll the portions of dough lightly with your hands in a back and forth motion on a floured surface into a ½” thick rope. Cut each rope into ½” pieces, you can roll the pieces down the back of your fork to make groves. Use flour as needed – be careful not to let the pieces stick together.

Drop the gnocchi into the boiling water a little at a time. Remove the gnocchi after they rise to the top of the water. Completely drain gnocchi before adding the sauce of your choice. The gnocchi will have a light and springy texture that will speak for themselves.

France and "in the now"

2009-07-25T08:09:00.007-07:00

I’ve been back from France now for about a week. I don’t know where to begin writing about my experience. I’m sure I could write a short story about it. As a non French speaking American taking a dessert class at one of the most famous cooking in Paris, which by the way was taught completely in French, and trekking, well far away from the beaten path just to buy a pastry and baguette from one of the only female bakers who’s bolungerie is home of the last wood burning ovens in Paris, was just a few things that I could write about.

The French’s lifestyle compared to American's is night and day different. People have told me that the French only work 35 hours, have twice as much “holiday” as Americans do, and care less about everything else in life except great food, art, history, and love. This may be true but the one thing that really stood out was how focused and attentive they were to “the now.”

Their two hour elaborate lunches were NEVER interrupted by cell phones, there were no hurried meals, and there was no way that you would witness a server rushing people through a service so that they could seat another table. The French seem to have something that I want in life, besides their ability to make the best bread and pastries, and that’s to be completely and utterly in “the now.”

France taught me a couple of things that I’ve all ready put into practice; the confidence in my ability to make a Frenchman proud of my macarons; a much more developed palate; stories that I will be able to tell for many years; and most importantly and appreciation and respect for being “in the now.”

Merci beaucoup France!

Yes...Potatoes cooked in Duck fat

2009-06-14T13:04:00.006-07:00

Duck fat is a common pantry staple in France and is considered by most culinarians as liquid gold. Unfortunately, for most of us in the states it’s not as readily available like the other cooking fats are.

When I’m looking to add a deeper and more complex flavor to a dish I use duck fat. It’s a great replacement for butter and oil; it contains healthier fats and it’s higher in linoleic acid. It doesn’t take much to make a dish extra special.

Recently I came across Gourmet’s recipe for Pommes De Terre Sarladaise (potatoes cooked in duck fat.) The original recipe serves 4-6 side dishes and calls for 1.5 lb rinsed, peeled, and cut 1/4” thick slices of Yukon gold (waxy) potatoes, 3 Tbsp duck fat, ½ cup parsley, and 2 garlic cloves. I tweaked a few things by adding a couple of pinches of red pepper flakes and about 1 Tbsp of minced rosemary.

Before you prepare your potatoes, herbs, and spices heat the duck fat in a large skillet over medium to high heat. After the fat has completely melted add your potatoes, a couple of pinches of salt, and cook on medium to low heat, turning occasionally, for about 20-30 minutes, or until lightly golden and tender. After the potatoes are cooked thoroughly gently stir in your chopped herbs and spices. Serve immediately with mayonnaise.

Originally when I made the dish I thought the 5 hour braised short ribs would be the star. They were good, really good, but the crispy potatoes cooked in duck fat stole the show.

*Whole Foods carries rendered duck fat.

Molten Chocolate Cake

2009-05-04T21:02:00.006-07:00

You might find this sinfully delicious cake under a number of aliases: Chocolate Molten; Lava Cake; Molten chocolate cake; and Chocolate Lava Cake. This luscious and rich dessert was invented in the 90’s by Jean-Georges Vongerichten. According to world renowned chef/restaurateur (Jean-George was just named restaurant of the year by the James Beard Foundation) he invented the dessert by accident when he under baked a cake.

The cake is surprisingly easy to make and is really versatile. I’ve made it a number of ways using different kinds of fruit; with different kinds of chocolate, sea salt, mint, orange zest; with and without liqueur; with fresh whipped chantilly cream; and ice cream.

Most recently I made one with mint chocolate, fresh strawberries, topped with fresh mint (from my herb garden) and a chantilly cream. The recipe is as followed: Yields around 2-6oz soufflé ramekins, 2 mixing bowls and 1 small sauce pan. In a bain-marie melt 4oz of butter with 4 oz dark chocolate. In a separate mixing bowl mix 2 whole eggs, 2 yolks, 2oz of sugar, and a pinch of salt. Temper egg mixture with the chocolate and fold in 2 teaspoons of flour. Pour batter in butter and cocoa dusted ramekins and chill batter for 1-2 hours. Bake at 400 F until done- edges should be firm and center should be jiggly.

Rest for a few minutes and turn on to a plate, serve with cream, and garnish.

Parlez - vous Anglais

2009-05-03T08:39:00.003-07:00

Recently someone asked me why I spend my leisure time in the kitchen and thinking about food. Then another, “what are you hoping to get out of going to culinary school and workshops?” What does it matter I thought.

Everything about food fulfills me; the planning; prepping; the creative expression of plating; incorporating seasonal flavors into dishes; stimulating all of my senses; there’s a beginning and an end to every dish; the ability and confidence to cook something instinctually instead of following a recipe—thank you Chef Pascal; and sitting down to enjoy supper with friends and family.

Like I mentioned in some of my earlier blog entries, and most of you already know-I’ve had a lot of different hobbies and passions in my life. Without blinking an eye I’ll sign up for workshops, go to school, take private lessons- you name it and I will do it if I’m interested in learning about the subject. Eccentric and aimless to some but to me it’s all about learning new things, living life, and having fun.

I went to culinary school for the first time after high school; I’ve bowled professionally and in college; managed bowling centers; learned from the best bowling coaches in the world; drilled bowling balls for national championship bowlers; I’ve had my name published in international and national bowling magazines; I’ve taken sailing and flight lessons; I’ve taken Jiu Jitsu and boxing lessons from people who are internationally known; and over the past couple of years I’ve revisited my passion for the culinary arts.

The 24 week program, Classic Cooking Academy, is, unfortunately, coming to an end. Having learned so much about the fond of French cooking and techniques I’ve decided to continue my education. I’ve reserved a spot in a 2.5 jours desserts des restaurants à l'assiette (plated desserts) workshop at the Ritz Escoffier Cooking School in Paris. No, I don’t speak French, I have a hard enough time speaking English, but to experience the French culture and to learn in the great kitchen of the Ritz is worth the challenges.

Maybe one day I’ll write a book, or own a specialty cafe, but no matter what, while I have a chance, I’m going to travel; write; learn; and cook really good food, as much as I can.

Parlez- vous Anglais? Going to France in July—YAY!!!

Saturday Everyday

2009-03-31T19:50:00.005-07:00

Saturday’s class can’t get here fast enough. I always look forward to what chef has in store for us. The last few weeks we’ve done a lot of meat fabrication: duck; chicken; beef-NY strip, flank, and cuts from the tenderloin; and we boned a veal leg. From those cuts we learned how to prepare a number of classical dishes such as: walnut and berry stuffed roasted duck leg; duck a L’orange; chicken breast with a creamy mushroom sauce; steak au poive; saltimbocca alla Romana, and several others.

With a chicken breast thawed and only 45 minutes for lunch I decided to make the sautéed chicken breast with a creamy mushroom sauce. This is a simple, quick and delicious dish.

As you can tell by my picture there isn’t much contrast in color. I would have preferred more color contrast but what the dish lacks in aesthetics it makes up for it in flavor and simplicity.

To make enough for 2 people take 1 well seasoned chicken breast and cut it into bite size pieces. Sauté the diced pieces, in just enough oil to coat the bottom of the pan, until they are nicely browned. Once the chicken is browned set it aside in colander. You’ll use the juices in the sauce.

In the same pan add 1 tablespoon of butter and sweat 2 or so tablespoons of finely chopped shallots, a couple of sprigs of thyme and tarragon. Deglaze with white wine and reduce down until it’s almost dry. Add ½ cup or so of cream and reduce until it has slightly thickened.

In another pan, heat on medium-high heat, add 1 tablespoon of butter and a couple of sliced mushrooms for 2-3 minutes. Strain cream mixture into the mushrooms, add chicken and juices, and toss until chicken is warmed through. Toss chopped parsley, season to taste and serve immediately.

One Bite at a Time

2009-03-07T08:34:00.003-07:00

Since my last blog entry, seems like months ago, a lot has happened. I’ve had a few milestones and a few adventures that I thought was worth sharing. Chef Dionot (who by the way trained Top Chef finalist Carla Hall,) taught me how to make a delicious bouillabaisse, a variety of bouchées, ratatouille, several classic potato dishes, pastry cream, and how to shuck an oyster. I’ve discovered several eateries around the valley: Hawaiian (I do not doubt you, MZ;) Vietnamese; Organic; and a French bakery. I drank mead and ate a Scottish egg at the Renaissance fair. I’ve completed another post-bac education class; I’ve hosted a couple of dinner parties; I’ve finished reading ‘Me Talk Pretty One Day’ by David Sedaris – hilarious (Thank you UJ & AB;) I shot a .30-06 rifle and bought a fishing/hunting license (J, K, & C- what an experience.) I’ve learned the principles of sustainable living – Ethicurian - and I have joined the Slow Food Nation USA. And finally, I’ve been inspired by the book that I’m currently reading, ‘Yes Man’ by Danny Wallace, to say “yes” more.

I’m not sure why I’m writing about all of this. I just woke up from a great night’s sleep and my first thought was how grateful I am for the life I live and for the people that I share life with. I’m going to leave you with the words from a new friend of mine; “May there always be water at the end of your journey.”

Wholly guacamole

2009-02-12T06:59:00.009-07:00

A couple of entries ago,Happy New Year, I mentioned that I was going to review as many of Phoenix Magazine’s top 50 restaurant’s signature dishes and recreate, to the best of my ability, the dish.

I planned on writing about a burger but my inability to take a good picture kept me from posting it. So, instead you get Barrio Café’s $10 guacamole. Yes, your eyes are focused. You do see $10, ten dollars, Hamilton. I couldn’t believe it when I saw the price either.

Their signature dish was easy to duplicate and my picture is as good as gets. For around $3, without the pomegranate seeds, and no more than 10 minutes of your time you can have a delicious snack, appetizer, or side dish that is healthy and quick to make.

Off to the side have a medium size mixing bowl. Add to the bowl, in order: ½ tomato, deseeded and diced; ¼ red onion, finely chopped; 1 fresh Serrano, deseeded and finely chopped; 1 pitted, peeled and chopped avocado; juice of ½ of a lime; 2-3 pinches of salt; a pinch or two of pomegranate seeds (not necessary but that’s how Barrio’s serves it;) and, a handful of fresh cilantro leaves, chopped. Fold gently and serve with lime on the side. Really simple to make and the fresh ingredients and flavors makes it a healthy dish for any time of the day.

Full review: Barrio Café

Vegas Baby

2009-02-01T13:04:00.007-07:00

I'm shocked by how many good places there are to eat in Vegas. One of my favorite places is a walk-up bakery in The Venetian. Bouchon Bakery is owned by one of the most recognized American chefs working today, Thomas Keller. His staff of bakers has experience ranging from Michelin two-stars to a Certified Master Baker. To simply put it, they are on a whole other level than the majority of chefs and bakers that most of us have experienced in our culinary adventures.

Needing a mid morning snack, I was satisfied and greeted by a great display of French-influenced baked goods at Bouchon Bakery: breads; viennoiserie; pastries; tarts; macarons – and a handful of servers happily ready to pull something out of the display case.

Erin and I were lucky - when you're in Vegas any form of luck is a win - to beat the mid-morning rush. Shortly after ordering the barista commented on how perfectly dry the cappuccino was. She handed me my drink and a precisely baked pain au chocolate, that had a golden brown and flaky exterior that was filled with warm, rich chocolate.

Just for the sake of being on vacation, I finished my morning snack with a few bites of Erin’s soft and chewy, buttercream filled, lemon macaron. After a few ooooohs and ahhhhhs of enjoyment, a dozen or so people came charging in to experience the expertly crafted and enticing display of Bouchon’s baked goods.

Classic French Crème Brûlée

2009-01-12T20:25:00.004-07:00

Chef Pascal of Classic Cooking Academy teaches with great passion and energy. In this last Saturday’s class he taught us about sweet custards. Paying close attention to the chef’s explanations and demonstrations on how to make crème caramel; crème brûlée; and sabayon – I was shocked at how simple these classic desserts are to make.

You can make a classic French crème brûlée (English translation is burned cream) for 3-4 people this way: Preheat an oven to 295° F. Over medium-low heat, bring to a boil, 1 cup of heavy cream. In a mixing bowl, whisk 1.25 oz (2.5 Tablespoons) of sugar with 2 yolks until they are fully incorporated. Temper and whisk the egg mixture with the hot cream, slowly and gently because you don’t want to cook your eggs nor create a foamy mixture. Swirl a pinch of salt and vanilla to taste into the tempered mixture. Strain mixture into ramekins and bake in a warm water bath until done. Baking time will vary depending on the size of your ramekin. To test if it’s done baking, gently nudge the ramekin, what you’re looking for is a slightly jiggly center.

Chill your crème brûlée for at least 3-5 hours. Once chilled, top them with an even layer of sugar, then burn the sugar with a torch (or carefully under a broiler) until it caramelizes.

Once you hear the caramel crack; feel and taste the sweet crunch of the caramel; feel the silky texture of the chilled custard; and taste the ever so comforting flavor of vanilla – you might want dessert for supper.

Happy New Year

2009-01-07T07:21:00.003-07:00

I hope that everyone’s New Year is off to a great start. Can you believe we are in
09’? I can’t, and I can’t believe it’s been almost a month since my last entry. A day doesn’t go by without me cooking something fun and delicious in the kitchen. I just haven’t gotten any good pictures to show for it.

I currently started a project to review, Phoenix Magazine’s top 50 restaurants and their signature dishes, on yelp.com. After each review I will interpret the dish, with pictures and recipes, and share them with you.

My first review was for a burger that was voted one of the best in the valley. The Delux burger from the restaurant Delux is dressed with organic rocket, caramelized onions, applewood-smoked bacon and blue and gruyere cheeses. Sounds delicious, right? Well I didn’t think so. You can check out my reviews on yelp.com.

I am excited for what it’s in store for me in 09’and I hope the best for everyone. Keep the feedback coming. I appreciate all of your responses and comments. Have a great year.

Classic Cooking Academy

2008-12-08T06:41:00.001-07:00

I’m three weeks deep into a 24 week cooking program at the Classic Cooking Academy. The instructor, chef, and owner Pascal Dionot is brilliant. He is European trained and comes from the generation that worked in a brigade-style kitchen. He has worked with some of the best in the business. His experience makes him intense to watch, thorough with his instruction, and entertaining to listen to.

In just three weeks he has taught me the importance of making stocks and demi-glace. I’ve also learned how to make a number of brown sauces that incorporates an intensely meaty flavored demi-glace; bordelaise, chasseur, blue cheese, and a Robert sauce. His demonstrations involve thorough explanations and flawless techniques.

He showed us how to perfectly execute each sauce and had us taste them during and after each cooking stage. Not only did I learn how to make a variety of full flavored brown sauces I learned how to pair the sauces with different animals (star of the dish) so that the sauce compliments the dish rather than takes away from it.

After his demonstration he had us make one of the brown sauces he demonstrated. I chose a bordelaise that he said looked and tasted good but needed more body (more demi-glace). Having a chance to taste his and another student’s bordelaise I couldn’t have agreed more.

After the last class I came home and made a blue cheese sauce that paired perfectly with beef tenderloin. In a few days I will download the pictures and write about it. It was one of the best things that I’ve ever made.

Enjoy the holiday and the great food with your family and friends. Happy Holiday.

What's up, Doc?

2008-12-07T10:17:00.005-07:00

I’m not sure who or what I should blame for my association of carrots and Bugs Bunny but it never fails that when I see a carrot I want to say “What’s up, Doc?” My Pavlovian response to carrots goes as far back as I can remember. It may have started with me annoying my older brother for watching Looney Tunes every chance he could get.

This Looney Tunes influenced lunch of cranberry glazed carrots, chickpea puree, and cinnamon crusted pork chops is pretty easy to make and shouldn’t take more than 25 minutes from start to finish. The finished meal should yield enough for two people. The fastest way to get started is to take a handful of washed baby carrots and put them in a small-medium sauce pan over high heat. Barely cover the carrots with some kind of juice-cranberry, orange, apple- and add a pinch of cumin and salt. Bring to a boil. Reduce to a simmer and cover.

While your carrots are simmering drain a can of chickpeas, heat the liquid and reserve, and put them into a processor or a blender. Add a clove of garlic, a couple of pinches of salt and pour the reserved heated liquid and puree. Add a little bit of the liquid a little at a time until you reach the consistency you like. Season to taste and refrigerate.

On medium-high heat about 2 tablespoons of oil in a pan for a few minutes. Massage two chops (I had about 3/4" boneless) with oil and season liberally with salt, pepper, cumin, and cinnamon. Sauté the chops on the first side for about 5 minutes. It should be nicely browned before you flip it over and sauté it for another 3-5minutes. Deglaze the pan with some juice or broth and reduce down to about 4 tablespoons. Remove from heat, and loosely cover with aluminum foil.

By now your carrots should be fork tender and ready to be plated. Remove the carrots and reduce the liquid until it is thick and glossy. Put the carrots back into the pan and coat. Plate with puree first, then spoon a couple of tablespoons full of the sauce and top with one chop, finally top with the carrots. Super simple and it shouldn’t take more than 25 minutes to make. Happy Holiday.

“Porky’s Hare Hunt”

Bread Pudding and Salted Caramel Sauce

2008-11-17T21:29:00.008-07:00

A few days ago I was looking in the cupboards when I came across a loaf of a fruit filled panettone bread. Looking at the expiration date it looks like it was a gift from last years Christmas. Making bread pudding is as straightforward as it gets. The base of bread pudding can consists of year old panettone bread or other bread of choice, your favorite flavor combos, and custard. From start to finish it takes about an hour to make.

Preheat oven to 375°. Take a medium sauce pan and put about a tablespoon of water in the bottom of the pan. This prevents the cream and milk from scorching. Add to the saucepan 1 ½ cups of milk (whole or 2%), ½ cup of heavy whipping cream, 1 cinnamon stick, 1 vanilla bean split, scraped, and bring to a boil.

While keeping an eye on your sauce pan cube about 16 oz of bread, place in a 9x13 baking dish, and set aside. By now your liquid should be up to a boil. Take off the heat and let it cool for a few minutes. During the cooling time take a mixing bowl and mix 4 whole eggs with ⅜ cups of sugar until it’s completely incorporated.

Pour infused milk into the egg mixture and mix thoroughly. When both mixtures are fully incorporated pour ½ of the mixture over the bread and let stand for about 10 minutes. After the bread has had a chance to soak up some of the custard pour the rest of the custard over it and bake for about 40 minutes or until golden brown.

A bread pudding isn’t complete without a sauce. I came across a French recipe for a salted caramel sauce in one of the Gourmet magazines a few months back and I can’t get enough of it. The salt adds intensity to anything sweet and a depth of flavor that is hard to describe.

To make enough sauce for your bread pudding take a small sauce pan and add ½ tablespoon of light corn syrup, ½ cup of sugar, and dissolve over medium to high heat. Occasionally swirl the pan until the sugar reaches a deep golden color. Once the sauce has reached the desired color stir in ¼ cup of heavy whipping cream and ¼ - ½ teaspoon of kosher salt and cook on low-medium heat. Stir the sauce until the salt is completely dissolved. After the salt has dissolved stir in 1-2 tablespoons of cold butter and serve.

The richness of the bread pudding along with the sweet, salty and complex flavors of the caramel sauce works really well together. If you don’t get a chance to make the bread pudding you have to at least make the caramel sauce. Use it for ice cream, waffles, or whatever you want because it is delicious.

Going back...

2008-11-11T07:10:00.005-07:00

It’s official~ Starting November 15th I am going back to culinary arts school. A couple of years after high school I attended the The Cooking and Hospitality Institute of Chicago. What I can remember during my short lived stay is that the school was ranked as one of the best in teaching classical French cooking technique. Looking back on why I didn't finish I realized that I was there for the wrong reasons.

My mom lost a battle to cancer during my high school years. She stipulated in the will that I had to graduate with a post secondary degree. Like I mentioned in my first blog entry, You have to start somewhere, I grew up in a single parent home helping my mom in the kitchen. I thought that CHIC would keep me connected with my childhood memories. Oh I was wrong.

I enjoy being in a kitchen so I've decided that it’s time for me to take my passion to another level and go back to school. Classic Cooking Academy in Scottsdale, Arizona offers a 24 week part-time program that starts this Saturday.

I’m not sure what to fully expect or exactly what the credentials will do for my personal and professional goals. Either way I'm confident that this time I'm going for the right reasons and I'm eager to get started.

It's the Great Pumpkin

2008-10-19T13:31:00.016-07:00

Wait wait wait! I’ve lived in the desert for almost three years and my body still craves fall weather. I can’t fight it. My internal clock knows that it’s time for the leaves to change colors and fall from the trees, for rainy and cloudy nights, colder weather and sweaters, to watch Charlie Brown’s It’s the Great Pumpkin and scary movie marathons, and earthy and robust flavors of seasonal produce.

October produce: pumpkin, sweet potatoes, parsnips, apples, and cranberries are in their peak. I’ve prepared other squash but only pumpkin a few times. I forgot how much work it is to clean a pumpkin of its stringy fibers and slimy seeds. It took me about thirty – forty minutes to get to the almost sweet and earthy flavor flesh that would eventually be roasted, pureed, and mixed into a cheesecake batter.

A small 2 lb. pumpkin yielded about 50 seeds and more puree than I knew what to do with. It really wasn’t worth the effort. Growing up I remember my mom using Libby’s pure pumpkin because it has just as good of flavor as a freshly roasted pumpkin flesh and it’s a lot easier to work with.

My pumpkin cheesecake recipe is pretty simple and straightforward. On Food and Cooking by Harold Mcgee, Mcgee considers cheesecake to be a custard and that it should be mixed slowly, baked gently, and transitioned from hot, warm,and cool slowly.

To make a pumpkin cheesecake first preheat oven to 325°F. Take two individual pie tins, or 1 springform pan, and press down the crust. Crust is made by grinding 15 graham crackers, 1 tablespoon of brown sugar, a handful of pecans, and a teaspoon of cinnamon. When the dry ingredients are ground up pour enough melted butter to make a paste. Mold the pans with the paste like mixture and bake for 5 minutes.

In the meantime make your batter by lightly mixing 2 oz of mascarpone, 6 oz of pumpkin puree (Libby's Pure Pumpkin NOT the pie filling) and 4 tablespoons of sugar until its smooth. Whisk 1 large whole egg, 1 large yolk, 1 teaspoon of corn starch, and a splash of cream together - for creamier and tender effects add extra yolks. Fold the whisked eggs into the smooth mixture and lightly mix a pinch of salt, 1 teaspoon of cinnamon, and a squeeze of lemon juice until the batter is completely smooth.

Fill the pie tins with the batter and bake in a water bath at 325°F for about 30- 35 minutes. Turn off the oven, crack the door, and keep the cheesecake in there for another 10-15 minutes or until the center is slightly firm. Chill before serving. Top with whipped cream before serving. Delicious!

It's The Great Pumpkin, Charlie Brown Chapters 1 -3

Whip it, whip it good.

2008-10-12T17:21:00.010-07:00

I’m not a fan of Rachael Ray, her laugh and her constant bubbly personality, really gets on my nerves. Looking past her wild hyena sounding laugh and her teletubbies personality I can see something meaningful.

More and more people are working longer hours, wanting to spend more time with family, or spend more time doing something else besides vacuum sealing bags of fresh salmon in the kitchen for an hour, and that's why Rachael Ray's 30 minute meals is a great idea for a lot of people.

People have asked me if I know of any good recipes that are quick, fresh, and flavorful. Not wanting to reference Rachael Ray I thought that I would do something similar to her 30 minute meals.

The first dish of my series that I’m going to call Devo, I’m open to other names so if you have any suggestions let me know, will be based on one of my childhood food memories.

It’s a dish that consists of egg noodles, cottage cheese (other fresh and hard cheeses will work but I like cottage because of the low fat, low carbs and high protein content,) pulled chicken, a lot of seasoning, and fresh herbs.

The first thing you want to do is get your pasta water up to a simmer; see my tip on water time in my Christmas in July entry. On a medium high heat take about a tablespoon or so of oil in a sauté pan and heat it until the oil shimmers. Add your well seasoned (salt, pepper, red pepper flakes, granulated garlic,) chicken breast, presentation side down, to the pan.

Do not overcrowd the pan, 2-3 breasts at a time, and cook 6-8 minutes and flip it for another 6-8 minutes. In the last couple of minutes that the chicken is cooking bring the simmering water to a boil.

Pull the chicken out of the pan and put it on a cutting board, loosely cover with a lid, and let it rest for about 10 minutes. Boil the pasta according to the directions. Shred the chicken and chop up a handful or so of parsley. Use herbs that pair well with the cheese, protein, and spices that you are using. Drain the pasta and prepare to plate.

For one serving take a bowl and add about two handfuls of pasta, ¼ c of cheese, 4-6 oz of protein, and sprinkle with herbs. This is a quick and versatile dish, that is flavorful and texturally satisfying, that can be prepared in about 30 minutes or less. It’s a perfect start to my Devo series and a perfect way for you not to spend too much time in the kitchen.

Devo

“Now whip it
Into shape
Shape it up
Get straight
Go forward
Move ahead…
It’s not too late
To whip it
Well, whip it good….”

"Leave the gun. Take the cannoli.”

2008-09-22T19:37:00.027-07:00

Most of you know that the quote “Leave the gun. Take the cannoli.” comes from the movie, The Godfather. Click the link. I'm sure if I we lived in a world run by the Corleone family Fat Clemenza would off me in a second if he knew that I made cannoli filling out of soft and bland tofu instead of sweetened ricotta cheese. He might take it easy on me though since I paired the cannoli with a double strength coffee con panna, made from an aluminum Moka pot, topped with chocolate shavings.

Never in a million years did I think that someone was going to ask to see a dish made with tofu. Tofu is challenging but not too bad. It’s neutral in flavor and can be used to replace any dish that calls for ricotta: ravioli, calzones, crepes, and cannoli. Full of ideas and anxious to get started a visit to a local Italian bakery inspired me to leave the gun and take the cannoli, or at least the shells.

The bakery, which is owned by (I found out later), the president of SimplyBread, Harold S. Back. He didn’t have any fresh bread to sell me. He said that they just bought the bakery the day before and was remodeling the kitchen. He insisted that I take cookies for the inconvenience.

He had one of the warmest smiles that I ever witnessed and wouldn’t take no for an answer. “No need to twist my arm,” I said. His smile got bigger and he started filling a bright orange cake box full of thumbprint cookies with a semi-sweet jelly, amaretti, and Italian tri color cookies.

Simultaneously he handed me cookies to eat while I waited for him to fill the box to the top with a variety of Italian treats. I enjoyed watching him shift from side to side quickly and gracefully behind the display case as much as I did the mouth full of cookies. Off to the side in another case I noticed six golden brown and perfectly shaped cannoli shells.

It hit me right smack in the face. Loving cannoli and the thought of not having to make the shells I couldn't help but blurt out, “would it be ok if I take those cannoli shells off your hand?” Without hesitating he closed the sliding door to the case he was pulling cookies from, tossed the cookie box to his other hand, made a quick shuffle with his feet, opened the other case door and added the shells on top of the couple of dozen cookies that were already perfectly placed.

Cannoli shells and cookies in hand I didn’t care that he didn't have what I originally wanted. To give you an idea how kind he was, when I thanked him for his generosity he thanked me for coming in to his new bakery.

Not having to make the shells was a life saver because making the filling took much longer than I anticipated. It took me several hours of straining, creaming, adding thickeners, and more straining, before I got the right consistency. Learning from a lot of trial and error I refined the recipe and tried it again and had much better success the second time. Total time for the filling should be about 30 minutes.

To make about 10-12 medium cannoli (for the shells see recipes or visit your local bakery), bring 1/2 C of Whole Milk, 1/4 C of sugar, just under 1 T of cornstarch, 1/2 vanilla bean, 2 T of orange juice, and a pinch of salt, to a boil. Whisk consistently and reduce heat until thickened. Set the mixture aside for about 20-25 minutes to infuse the vanilla bean.

Strain the liquid into a bowl and remove the bean. In the meantime take 12 oz of silky tofu, 3 T of honey, ½ t of vanilla extract, and 1 t of cinnamon and puree it in a food processor. Chill it until the warm mixture is completely infused. Combine both mixtures into the food processor and puree it until it’s thick and creamy.

Refrigerate the filling until your ready to pipe it into the cannoli shells. Once the shells are filled dip the edges in chopped toasted pistachios, dust with powder sugar, and inhale only after you take your first bite.

Thanks MD for putting me to the test. I hope you enjoyed the cannoli as much as I enjoyed working on them.

Keep them coming!

2008-09-21T18:47:00.012-07:00

I am having a lot of fun reading your replies to the email I sent out last week that asked for your support. Right now I should be pureeing tofu for one of you but as the days go on I’m getting more and more feedback, requests, and questions that are keeping me in a place that I’m the happiest; the kitchen.

Before I reply to your emails I want to take my thinking cap and apron off and say thank you. I can’t say it enough how much I appreciate all of your support. You have my word that I will reply to your emails and comments with educated answers and ideas as fast as I can. Thank you again and keep the emails coming.

Stay tuned for how I tweak one of my favorite desserts using, hopefully will not be a disappointment to you MD, a silky tofu as the base instead of ricotta.

Here’s a hint on what I'm making. The hint is a quote from, what is said by many, the best gangster movie ever made. "Leave the gun. Take the _____." Any guesses?

A summer's Christmas and tomato sauce

2008-09-13T15:46:00.008-07:00

Growing up in the Midwest my family would anxiously await the warm weather to prep the aisles and aisles of seeds and old wooden stakes. It took several weeks of nurturing the young plants; making sure their supports were sturdy enough to hold the coming of the tall thick vines of a favorite summer produce.

Before we knew it the rows of rugged stakes had vines that wrapped around and grew upwards in a way that seemed to never end. A glance at the mature plants looked like Christmas trees full of a variety of colored ornaments. It was truly a Christmas in July that would last until early October.

One of the things that I like about cooking with seasonal produce is that you don’t have to do much to it to enjoy its natural flavors. With about a month left in the season I’m going to take advantage of cooking with the natural tartness, sweetness, and earthiness of those vibrant red vine grown tomatoes.

Taking advantage of the last bit of the peak season, I picked up a couple of softball size tomatoes to make about a cup and a half of a simple sweet, tart, and deep-flavored chunky tomato sauce that would accompany a bed of penne, mushrooms, fresh basil, and shrimp.

The first step in getting your meez together is to boil water for your pasta; I used about two handfuls of penne which will make enough for three or four. Here’s a tip that you can use to save time and for perfect timing for plating. Bring the water to boil then reduce the heat to a simmer. Because the water is simmering just under the boiling point it will take just a few seconds to bring the water back to boil once you’re ready to add pasta .

While you are waiting for the water to boil take a cored tomato and score the opposite side of it. Place the tomato into boiling water and remove after about 20 seconds, then place immediately into an ice water bath. You should then be able to remove the skin and seeds easily (concasse tomatoes), and chop them into chunks.

In a sauce pan, on medium heat, sweat (about a tablespoon or two of) diced shallots and garlic in olive oil. Once you get a whiff of the wonderful aromas continue to sweat them for about a minute longer. From this point add a couple of tablespoons of white wine, the concasse tomatoes, pinch of salt, and a dash of red pepper flake.

*Turn up the heat to bring your simmering water to boil and cook and drain your pasta.

Simmer your tomato sauce for about 10 minutes before adding about a 1/8 cup of mushrooms, your preference. Simmer the sauce and mushrooms for another 3 minutes and then add a couple of basil leafs and simmer for another 2 minutes.

The pasta should be drained, dry, and plated. Top the pasta with the tomato and mushroom sauce, remove cooked basil. Add mozzarella, fresh basil, and ready to eat shrimp. Shrimp is optional. I had shrimp that needed to be used so I added those at the last second. But it’s not necessary. It did however add a nice contrast of temperature and texture to my sauce.

After a couple of bites into the fresh vine grown tomato sauce I closed my eyes and all I could see is the Christmas in July that I grew up enjoying in the Midwest.

Ricotta and Spinach Crêpes

2008-08-25T21:34:00.009-07:00

JTK’s Crêperie Now open for lunch! Only serving myself, friends and Erin.

Serving savory and sweet crêpes using local produce and the freshest ingredients. Guaranteed to satisfy every palate! Sounds good-local produce and fresh ingredients. What's the hold up?

How good does a savory crêpe filled with a mixture of locally grown spinach and ricotta cheese topped with a pleasantly salty duxelle sound? I have to admit, it tasted better than it sounds and it only took a couple of minutes to prepare. This is one lunch item that I will make again.

Traditionally crêpes, a very thin pancake, are made with one of two kinds of flour; wheat flour for sweet and buckwheat for savory. Since I didn't have either on hand I used regular unbleached flour and it turned out just fine.

To make 6 or so crêpes, whisk together ½ c of flour, about 3/8 c of milk, 1 egg, a pinch of salt, and a dash of red pepper flakes. Whisk into the mixture about 1-2 T of browned butter. The consistency should be similar to heavy cream so give or take from the dry and wet ingredients until it is such. The batter should be prepared and refrigerated several hours early and brought to room temperature prior to cooking.

During the cooling period wash, sauté in olive oil and garlic, a couple of handfuls of chopped spinach until soft. After the spinach is sautéed mix in enough ricotta to your liken and sit aside.

To cook the crêpes take a warm pan and melt some butter on medium heat. Take just enough batter so that it thinly covers the bottom of the heated pan and cook it until the edges curl up. When you get the curl flip them and cook the other side.

After you are done cooking the crêpes fill them with the ricotta and spinach mixture and roll them up. Put the filled crêpes in a warm oven and make the duxelle. The duxelle is a mixture of minced mushrooms, shallots, garlic, red pepper flakes, and salt that is sautéed in butter then finally reduced in white wine until thick.

That may seem like a lot steps but if you get your meez together first you will fly right through this and have one of the most palate pleasing lunches.

You can't go wrong

2008-07-30T18:45:00.007-07:00

It seemed like everywhere I looked I saw a picture or heard someone referencing the classic French salad, Frisée Aux Lardons. Since there’s nothing more pleasing to my palate than eggs and bacon I figured I would recreate a version of the classic salad.

It was getting close to lunch time so I packed my bag and headed home anticipating the sweet smoky aroma of a thick strip of bacon frying in a hot pan. I couldn’t wait to get in my kitchen so that I could get to work on my salad.

When I get to the kitchen I put a pot of water on for the egg and heat up a separate pan for the bacon. My pots and pans are on and it’s time for me to get into the fridge. I open the door and notice there is an open bottle of white wine from the night before. What would you do? Would you pour yourself a glass or save it for later? Well, I couldn’t resist. I poured myself a glass and it was just as light, crisp, and, as enjoyable as the night before.

A couple of sips of wine and I’m ready to create my version of Frisée Aux Lardons

All Recipes-
Yield 1-2

1 T white vinegar
1 thick-cut strip of bacon, cut into cubes
1 small tomato, sliced
¼ bag of mixed greens
2 T red wine vinegar
1 large grade AA
¼ cup of grated parmesan

Add the white vinegar to a pot of simmering water and continue simmering. Place the cubes of bacon into a medium heated pan and fry until the cubes have formed a crispy border. On low broil put the tomato slices on a baking sheet, use a silicon mat, and broil until it’s time to plate. In the meantime wash and dry the mixed greens, plate and set aside. Drain the bacon and add the red wine vinegar to the same pan on low. This will be used as the dressing for the greens.

From a ramekin, slide the egg into the simmering water for about 3 minutes. While the egg is poaching take a ¼ cup of parmesan and add it to the pan with the tomato slices on high for 1-2 minute; until the parmesan forms a crispy disc. With a slotted spoon take out and pat dry the egg. Give the bacon and vinegar pan a couple of swirls and lightly coat the greens and plate the other ingredients on top in whatever order you prefer. You can’t go wrong.

Comfort Foods

2008-07-12T08:11:00.016-07:00

I couldn't have picked a better night to put my oven to use. I had fresh tomatoes, it was Friday, and I had a long week at work. Sounds like a good time to turn on my oven, even though it was over 100° outside, and indulge in comfort food.

Comfort foods for me are packed with proteins and carbs. It should be hearty with complexed aromas, and, balanced with contrasting flavors and textures. My pan roasted chicken, risotto with peas and lemon zest, roasted garlic and tomatoes, and a skillet chocolate chip cookie with vanilla bean ice cream is just that. Comfortly Delicious!

All Recipes-
Yield 2-3

Roasted Tomatoes 2-3 hours roasting time.
2 heirloom tomatoes
1 clove of garlic
1 T kosher salt
A couple of turns on the pepper mill
Drizzle of olive oil

Preheat the oven to 375°. Cut the top of the tomatoes off and slice them in half. Put them in a bowl with the rest of the ingredients and toss gently. Place the ingredients on a pan that’s lined with parchment paper. Cook for 15-20 minutes. Turn down the oven to 250° and flip the tomatoes, drain the juices (or transfer to a fresh sheet of parchment) and continue to cook for an hour. Repeat one more time and cook until they are fully caramelized, another 30 minutes to an hour.

Risotto with Peas and Lemon Zest
2 C of Chicken Broth
1 T Butter
½ Shallot Minced
2 T White Wine
¼ C Arborio Rice
Handful of Peas
Heavy Pinch of Parmesan

Bring the broth to a simmer. Heat another pan on medium heat and melt the butter. Once the butter has melted sweat the shallots and add the wine. As soon as you smell the wine add the rice. Let the rice absorb the liquid before you add the first ladle of simmering broth. In steps, add a ladle of liquid only after the rice as absorbed the previous addition. It takes patience but a good creamy and firm risotto is worth it. With one or two ladles of liquid left add the blanched peas and lemon zest. After the last bit of liquid is absorbed add the parmesan. Season to taste.

Pan Roasted Chicken
2 T Butter
Salt and Pepper
Sprinkle of Cayenne

Oven 375°

Tightly wrap each seasoned chicken breast with saran wrap and put it in a simmering pot of water for 15-20 minutes (Sous Vide). This keeps the chicken moist and crispy. Heat an oven proof pan on medium heat and melt 1 T of butter. Place the chicken breast in the hot pan and brown the presentation side of the breast for three minutes without disturbing it. The breast is ready when it slides easily in the pan. Flip the breast and brown for another 3 minutes. Take the pan off the heat, flip the breast, add 1 T of butter and put in the oven for another 6-8 minutes. Remember that the chicken will cook another 5-10 degrees when you take it out of the oven.

Skillet Cookie
1/2 C butter flavor shortening (1 stick)
3/8 C granulated sugar
3/8 C brown sugar
½ tsp Vanilla
1 Large Egg
1 1/8 C Unbleached All Purpose Flour
½ tsp Salt
½ tsp Baking Soda
6-8 oz Semi-Sweet Chocolate Morsels

2-Scoops of Vanilla Bean Ice cream

Oven at 375°

In a small bowl, mix flour, salt and baking soda together. In a larger mixing bowl (or stand mixer), cream the shortening and the sugars on medium speed for at least three minutes. Add the vanilla then the egg, mix until fully incorporated. Add 1/3 of the dry ingredients and continue to mix until incorporated. Add the other thirds, one at a time. Once the wet and dry ingredients are fully incorporated stir in the chocolate chips. This amount will fill two 6inch cast iron skillets with some dough extra to enjoy while they bake or about a dozen 2 oz cookies using a # 20 disher. Bake the skillets at 16-18 minutes or 10-12 minutes for the 2 oz cookies.

HK’s Finale

2008-07-09T14:59:00.012-07:00

Is it just me or did HK’s season finale turn out as bad as eating an over cooked egg. I’ve watched HK for a long time now, not my favorite but it's somewhat worthy to watch, and have never been so disappointed by the outcome. I secretly enjoy the way Ramsay verbally abuses-it’s a treat when he breaks things-those so called chefs. Here’s the link to see the WRATH OF RAMSAY.

I’m not a movie producer or a screen writer, I would be lucky if I could entertain a group of 1st graders, I am, however, becoming an expert on eggs. To maximize flavors and aromas and to have a deeper understanding of what the essence of ingredients are I reference: CIA’s-The Professional Chef, Escoffier-Cookbook and Guide to the Fine Art of Cookery, and, my most recent and one of my favorites, McGee-On Food and Cooking.

I’ve studied eggs for a while now. They are one of the most common and basic ingredients I cook with but at the same time one of the most impressive and dynamic. If prepared correctly the fragile little gems can be transformed into an airy and sweet meringue or a dense savory custard. Eggs are amazing!

I can’t change the outcome of HK but I can help you make an egg that is better than the show's finale.

Egg more praiseworthy than HK's outcome
1 Large Grade AA
1 T Butter
2 T Clarified butter

To make a really good egg takes time and patience. The first thing you want to do is heat your pan on low-medium heat for at least five minutes. Then take a tablespoon of clarified butter and heat that up in the pan for another couple of minutes. While that’s heating up put your large Grade AA egg in a small ramekin-this allows you to slide the egg in the hot pan without disturbing the yolk. The egg should be left alone while the whites firm up. *If the whites start to sizzle remove the pan from the heat. You do not want the whites to have any craters, browning, or to be crispy. After the whites have time to set, about a minute or so, take a tablespoon of clarified butter and gently spoon over the top of the egg and baste the top with the clarified butter until it looks like this…...

You have to start somewhere

2008-07-08T11:34:00.010-07:00

Whether you believe the chicken came before the egg or vice versa it is a fact that one or other had to start somehow and somewhere. So, I’ve decided that I’m going to give this blog thing a try.

I’m not sure if there’s a format that I have to follow so until someone asks me, what the hell I’m doing or writing, I’m just going to write. If you're interested in my blog then you should probably know a little bit about me and what my blog will be about.

I’ve been in the kitchen since I could remember. I was raised by my mom, who was one of five sisters, that had southern values. She believed that if you didn’t help make the meal then you clean up after. The thought of cleaning up after my big brother, who was four years older, was bad enough that I didn’t care what I had to do to help so that I didn’t have to clean up after him.

I didn’t care if my brother was teasing me for, what he thought was crying, when I sliced onions or having nightmares for at least a year of being attacked by a flock of ducks. Still to this day I think I would have nightmares if I were to pluck feathers from a dead duck. The teasing and the nightmares were worth it because it was my brother who had to clean up after me and not vice versa. So, Big Brother, HA!

Being in the kitchen is where I belong, it’s where I’m the happiest, it’s where I can do things my way, it’s a place to be creative, a place to experiment, a place for memories, and a place to bring others together. I hope that you will use my blog as a reference for classic recipes, techniques, and, creative dishes. Most importantly I hope my blog will bring as much joy into your life as is in mine. The kitchen, my home, my sanctuary….