Ok, I haven't been doing too much cooking in the past week or so. I work for a corporate food service, and I opened a new account this past week. I am running the cafe for the corporate headquarters of David's Bridal. It's really kind of neat being surrounded by all these beautiful wedding gowns, veils, shoes, and bridesmaids dresses. It's like a fairyland. Well, a fairyland in an old mill building along the river. Where I never leave the kitchen because I am so busy. Oh well...but I am really enjoying it. I just have not had time to do anything other than come home, shower, cram a sandwich or a bowl of cereal in my gob, and go to sleep.
That being said, I am going to dip into the cookbook file, and pull out an oldie but most definitely a goody. It's a salad. The first time I ever had Japanese food, I got a green salad that had the most amazing ginger dressing on it. I vowed to figure out the recipe. The dressing is so good, that when I had my restaurant, I would pour it into little souffle cups, and we would actually drink it! As for the salad, I love the crunchy freshness of Napa cabbage, so I built the salad around that. This salad can be the base for shrimp or chicken, but it also stands up well on its own, as a side dish.
The dressing itself will hold for a week or two in the fridge, and can also be used as a sauce for fish or chicken. And here's a little secret to peeling ginger: instead of trying to use a peeler or a paring knife, just take a spoon and run it down the ginger. The skin will come right off, and you won't lose so much of the "meat" of the ginger.
So...here it is.
Napa Cabbage Salad with Shrimp and Ginger Dressing
Dressing (makes 1 pint)
3/4 cup diced onion (just hack it up, it's going in the blender)
1/2 cup diced celery (that's about 1 rib)
1/4 cup fresh gingerroot, peeled
1 TB+1tsp sugar
1/2 cup soy sauce (remember, I said Kikkoman)
1/2 cup rice wine vinegar
1 tsp lemon zest (that's about the skin of half a lemon)
1 tsp ketchup
1/4 tsp ground black pepper
1 cup vegetable oil
Place all ingredients except the oil in a blender, and process until smooth. Add the oil in a steady stream to finish.
For the salad:
1 head Napa cabbage
1 carrot, peeled and shredded on a grater, mandoline, or the grating blade of a food processor
3 or 4 scallions, sliced thinly on the bias
1 red pepper, julienne
Peeled, deveined shrimp (as many as you like per person)
Cut the cabbage in half, and then slice as thinly as possible. Toss together with the carrot, scallion and red pepper. Dress with the ginger dressing. Place a small mound of salad in the center of a plate. Saute or grill the shrimp, and place around the slaw. Drizzle a little extra dressing on the plate
Boy, I could go for that right about now. Maybe I'll make it this weekend for my company that's coming. Yum.
Be good. Talk at you all again soon. I promise more pictures.
Thursday, February 28, 2013
Friday, February 22, 2013
A Tragedy of Epic Proportion
I am not from Baltimore, MD, however, for the amount of time I have spent there in my life, I should at least be considered and honorary Baltimorean. Some of my best friends, and my best memories, are found there. For all the time I have spent, all the visits I have made over many years, it was not until this year that I was introduced to the finest culinary masterpiece the Baltimore area has to offer. No silly, not the Phillips' crabcake. The BERGER COOKIE. Holy cow, this is a cookie! It's more than a cookie, it's a fudge covered piece of love. And this is coming from someone who doesn't even like sweets! I don't know what it is about them, but they are out of this world. My daughter tried them and will now kill (or at least maim) you for a box. So....what's the tragedy, you may ask?
PRODUCTION HAS HALTED ON BERGER COOKIES. THE PLANT HAS BEEN SHUT DOWN.
Oy vey! Ok, I know, you probably see those words and think that there was some dirty mess or bugs or foodborne illness or something. Nope. Seems an anonymous tipster (lemme at him) got inspectors there, and they found out that for some reason, they were operating without a license. There were no violations, they just didn't have a license, and nobody knew why, or for how long. You see, it's a small, family operated and owned company. A sole proprietorship, actually. And the sole proprietor happens to be ill right now, so can't even get the paperwork done. I have faith (as does most of Balto) that this will be resolved soon. Baltimore hasn't been without a Berger Cookie since 1835! It's a pretty good story. Henry Berger immigrated from Germany in 1835 and opened a bakery. He had three sons, one of whom took over the bakery, while the other two opened a shop of their own. Around the turn of the century, the brothers combined bakeries. Two of the brothers died, and when the last one decided it was time to retire, he sold the bakery to one of his trusted employees. The bakery continued to thrive, as it was passed down to the next generation. Two of their employees branched out and opened a bakery, and eventually bought Bergers. The company is still run by this family, the DeBaufres.
Enough history. Let's look at these puppies. They are just a big fat cookie, hand dipped in fudgy icing. A LOT of fudgy icing. They are completely worth the 20g of sugar, the 4.5g of fat, the 140 calories. The ingredients are all natural, no preservatives.
Ok, I have finished waxing poetic about a cookie. Let's hope they come back soon. I will be rolling down I-95 to pick some up when that happens. In the meantime, my Baltimore friends, please keep me posted on the goings on. I wish I could send you a Tastykake to fill the void, but I know it's just not the same.
Be strong, my friends....
PRODUCTION HAS HALTED ON BERGER COOKIES. THE PLANT HAS BEEN SHUT DOWN.
Oy vey! Ok, I know, you probably see those words and think that there was some dirty mess or bugs or foodborne illness or something. Nope. Seems an anonymous tipster (lemme at him) got inspectors there, and they found out that for some reason, they were operating without a license. There were no violations, they just didn't have a license, and nobody knew why, or for how long. You see, it's a small, family operated and owned company. A sole proprietorship, actually. And the sole proprietor happens to be ill right now, so can't even get the paperwork done. I have faith (as does most of Balto) that this will be resolved soon. Baltimore hasn't been without a Berger Cookie since 1835! It's a pretty good story. Henry Berger immigrated from Germany in 1835 and opened a bakery. He had three sons, one of whom took over the bakery, while the other two opened a shop of their own. Around the turn of the century, the brothers combined bakeries. Two of the brothers died, and when the last one decided it was time to retire, he sold the bakery to one of his trusted employees. The bakery continued to thrive, as it was passed down to the next generation. Two of their employees branched out and opened a bakery, and eventually bought Bergers. The company is still run by this family, the DeBaufres.
Ok, I have finished waxing poetic about a cookie. Let's hope they come back soon. I will be rolling down I-95 to pick some up when that happens. In the meantime, my Baltimore friends, please keep me posted on the goings on. I wish I could send you a Tastykake to fill the void, but I know it's just not the same.
Be strong, my friends....
Sunday, February 17, 2013
A Pan of Love, Spanish Style
Whenever possible, I teach cooking demos/classes at a wonderful place in Wilmington, DE called Celebrity Kitchens. I highly recommend you check them out online. They are open Tuesday through Saturday for dinners. The place holds about 20 or so people. You find a menu on the website you like, make a reservation, and just show up around 6 pm. Each night there is a different chef, who prepares a four course dinner in front of you. They have a full demo kitchen set up, complete with camera and monitors so everyone can see what is going on. Some evenings have a theme, others are just some good dishes, and others still are hands on classes, where you have to help prepare the meal. There are wines paired to the menu, which are poured with every course.
Each chef provides a recipe packet as well, so after you watch the food being prepared, then eat it, you can try it at home if you like. I have been doing these demos since my days as executive chef at Neiman Marcus. Most nights, I have put together a menu of my own to prepare, but last night, I showed up to make a menu that I had never seen before. It had a Spanish theme. The first course was a Tortilla Espana, which was basically a fritatta with eggs, potatoes, onions and escarole. We cooked it in a huge pan on the stove top, then cut it into wedges and served it with a dab of pesto and some tomato and garlic rubbed croustades.
The second course was a Tomato Martini. Basically, I peeled some Roma tomatoes (yes, this recipe would be better suited to the summer tomato growing months) and put them into a blender. Then, I pushed them through a mesh strainer to get what the recipe called "tomato water." Since the winter tomatoes were a bit lacking in flavor, I supplemented with a little tomato juice. This was then chilled and poured into martini glasses. For a garnish, we took marinated baby fresh mozzarella balls and threaded them onto picks with grape tomatoes. These served as swizzle sticks, and then we drizzled a tiny bit of basil oil onto the drink to give it a little zing. I allowed that I thought these would make an excellent hors' d'oeuvres, and you could even serve a shot of pepper vodka on the side. (what a surprise, I came up with a way to add vodka to a dish)
The third course was the big winner. I made a HUGE dish of paella. They had a real copper paella pan, and I used that. There were some traditional ingredients, and then we added some more inventive things (read:things we had in the fridge that would go well in the dish). Here's what we did:
I started by rendering some bacon bits in the bottom of the pan. If you want to be more traditional, get some fresh chorizo sausage. I removed the crispy bacon with a slotted spoon, then browned some boneless chicken thigh meat that I had diced. Again, you can use breast meat, but because it is so low in moisture and fat, it tends to dry out. When the meat had browned, I threw in some diced onion and browned that a bit, then added shrimp, scallops, langoustines and some fresh artichoke hearts. I poured some rice in and covered the whole mess with a combination of seafood and chicken broth. At this point, I added a pinch or two of saffron, some hot pepper flakes, and some diced roasted red peppers. I covered the pan and let it cook on a low heat, until the rice had absorbed most of the liquid. When the rice was about done, I added more liquid, then put in scrubbed mussels and clams. I covered it again, and let the shellfish pop open. A good stir every now and again kept the rice from burning, and helped everything cook through evenly. The last thing I did was add some freshly choppped parsley and a little salt and pepper. We spooned it into bowls and garnished with some jumbo lump crabmeat, just because we didn't have enough going on the pan already...
It was a thing of beauty. Everyone loved it. We had two giant pans for 17 people, and they ate every last bit. Here's a picture of it:
For dessert, I made an orange flan. Angela (the owner of Celebrity Kitchens) had bought CaraCara oranges, which have a beautiful almost pink color and a subtle, wonderful flavor. I used the juice of the oranges to make the caramel, and also in the custard itself. They came out really well.
When I do the demos, I like to add some educational information as I cook-about knives, techniques, sustainability...you name it. And if you know me, there is also some humor. I like to say that you get a stand up routine complete with a dinner. We always have a great time. So that's my shout out for the day- Celebrity Kitchens in the Independence Mall in Wilmington, DE. Check it out. They have gift certificates, do corporate team building events, private parties, showers...and I'm there, so that makes it better!
Let's hope this crazy weather ends soon, and we can start planning our spring menus. Stay warm, and stay in touch.
Each chef provides a recipe packet as well, so after you watch the food being prepared, then eat it, you can try it at home if you like. I have been doing these demos since my days as executive chef at Neiman Marcus. Most nights, I have put together a menu of my own to prepare, but last night, I showed up to make a menu that I had never seen before. It had a Spanish theme. The first course was a Tortilla Espana, which was basically a fritatta with eggs, potatoes, onions and escarole. We cooked it in a huge pan on the stove top, then cut it into wedges and served it with a dab of pesto and some tomato and garlic rubbed croustades.
The second course was a Tomato Martini. Basically, I peeled some Roma tomatoes (yes, this recipe would be better suited to the summer tomato growing months) and put them into a blender. Then, I pushed them through a mesh strainer to get what the recipe called "tomato water." Since the winter tomatoes were a bit lacking in flavor, I supplemented with a little tomato juice. This was then chilled and poured into martini glasses. For a garnish, we took marinated baby fresh mozzarella balls and threaded them onto picks with grape tomatoes. These served as swizzle sticks, and then we drizzled a tiny bit of basil oil onto the drink to give it a little zing. I allowed that I thought these would make an excellent hors' d'oeuvres, and you could even serve a shot of pepper vodka on the side. (what a surprise, I came up with a way to add vodka to a dish)
The third course was the big winner. I made a HUGE dish of paella. They had a real copper paella pan, and I used that. There were some traditional ingredients, and then we added some more inventive things (read:things we had in the fridge that would go well in the dish). Here's what we did:
I started by rendering some bacon bits in the bottom of the pan. If you want to be more traditional, get some fresh chorizo sausage. I removed the crispy bacon with a slotted spoon, then browned some boneless chicken thigh meat that I had diced. Again, you can use breast meat, but because it is so low in moisture and fat, it tends to dry out. When the meat had browned, I threw in some diced onion and browned that a bit, then added shrimp, scallops, langoustines and some fresh artichoke hearts. I poured some rice in and covered the whole mess with a combination of seafood and chicken broth. At this point, I added a pinch or two of saffron, some hot pepper flakes, and some diced roasted red peppers. I covered the pan and let it cook on a low heat, until the rice had absorbed most of the liquid. When the rice was about done, I added more liquid, then put in scrubbed mussels and clams. I covered it again, and let the shellfish pop open. A good stir every now and again kept the rice from burning, and helped everything cook through evenly. The last thing I did was add some freshly choppped parsley and a little salt and pepper. We spooned it into bowls and garnished with some jumbo lump crabmeat, just because we didn't have enough going on the pan already...
It was a thing of beauty. Everyone loved it. We had two giant pans for 17 people, and they ate every last bit. Here's a picture of it:
When I do the demos, I like to add some educational information as I cook-about knives, techniques, sustainability...you name it. And if you know me, there is also some humor. I like to say that you get a stand up routine complete with a dinner. We always have a great time. So that's my shout out for the day- Celebrity Kitchens in the Independence Mall in Wilmington, DE. Check it out. They have gift certificates, do corporate team building events, private parties, showers...and I'm there, so that makes it better!
Let's hope this crazy weather ends soon, and we can start planning our spring menus. Stay warm, and stay in touch.
Tuesday, February 12, 2013
Teach Your Children
Hi there. I know it's been over a week, but I've been busy. Sorry. Life gets in the way sometimes.
So, when I drive to work every day around 5 am, I put on public radio, and at that time, they play the BBC news report. I love hearing about current events from a British point of view, but yesterday was particularly interesting, because they did a piece about why you should teach your children to cook. The gist of it was that if you teach your kids to cook at a young age, you will keep them from filling themselves with empty calories and precooked, prepackaged garbage food and empty calories.
WHAT A WONDERFUL IDEA! Can you just imagine, something that not only brings a family together, provides quality time, but also teaches them a skill, and gives them the power to make nutritious and homemade food for themselves...whoda thunk it?
I realize that maybe, just maybe, my kids are a bit unique because their mom is a chef, and loves to share her passion for food. But if you just even like to cook a bit, or want to spend quality time with your kids, this is a great way to do it. Not only can you introduce them to the concept of healthy eating, you can also teach them a life skill (remember, eventually they WILL leave you) while having a great time.
My kids have always liked to help in the kitchen. Breakfast is a great place to start. Drag a stool or chair up to the stove, and let them help you make eggs, pancakes, etc. Don't worry if it gets a little messy. You can always clean up. Everything tastes better if you've participated in the creation of it.
I love having the kids help at holidays. We are Jewish, and holidays are centered around food. Every Rosh Hashanah (New Year) we bake challah in the traditional circular shape, and cut up apples to eat with honey. They help me make Hamentaschen (a triangular cookie) for Purim. Latkes for Hanukkah. And so on. It not only brings us closer, it gives us a chance to talk about the history, the heritage.
I have made bread, pizza from scratch, soft pretzels, pasta, dessert, just about everything with the kids. They can help prep, measure, stir, garnish..whatever. Just get them involved. What you will find is, that as they get older, they begin to do things for themselves. Now, when my kids sleep late and I am busy, they get up and make their own breakfast; scrambled eggs and bagels or toast. They make quesadillas for lunch, or grilled cheese sandwiches. They can actually pack their own lunches with what they like.
I know, this may not sound like much, but having your kids do simple things, even like making celery sticks with peanut butter, or pasta with butter, gives them so much. They gain self confidence. They feel a part of what is going on around them. And..not only can they become somewhat self sufficient, they can make better nutritional choices than just nuking a hot pocket or eating some premade crap. They are proud of what they can do. Let them help make the food for dinner, or a party, even if they won't be there. Knowing that you have given them credit for helping is huge. And think of all the money you will save by not having to buy all those frozen or fast food meals!
It's so hard these days to find ways to spend quality time with your children. Sitting down to the family dinner has become almost obsolete, for so many reasons. Why not do something so simple, so fulfilling as making a meal, or even a snack together, then watching them do it for themselves? Granted, I am not saying that they will ever clean up after themselves...let's get real here. Suck it up and know that someday that will be part of the equation.
So.. find a favorite recipe. Take the time to make it with your kids. Show them how to measure, how to be clean and sanitary, how to respect the kitchen with its sharp objects and its heat. Do age appropriate recipes. And watch the light in their eyes when they eat what they have made, or serve it to someone else. And trust me, they will begin to experiment for themselves. Sometimes, this is downright scary, but most times, you will be so proud. And then, maybe, you will know that when your kid gets to the dorms in college, it won't be all cup-a-soup (ok, I've just dated myself, do they even make that any more?) or ramen noodles. They may actually eat something nutritous, or become the most popular kid on the floor because they know how to scramble eggs or bake banana bread in a toaster oven.
Food+Love+Family=A lifetime of healthy, happy people. Check it out.
So, when I drive to work every day around 5 am, I put on public radio, and at that time, they play the BBC news report. I love hearing about current events from a British point of view, but yesterday was particularly interesting, because they did a piece about why you should teach your children to cook. The gist of it was that if you teach your kids to cook at a young age, you will keep them from filling themselves with empty calories and precooked, prepackaged garbage food and empty calories.
WHAT A WONDERFUL IDEA! Can you just imagine, something that not only brings a family together, provides quality time, but also teaches them a skill, and gives them the power to make nutritious and homemade food for themselves...whoda thunk it?
I realize that maybe, just maybe, my kids are a bit unique because their mom is a chef, and loves to share her passion for food. But if you just even like to cook a bit, or want to spend quality time with your kids, this is a great way to do it. Not only can you introduce them to the concept of healthy eating, you can also teach them a life skill (remember, eventually they WILL leave you) while having a great time.
My kids have always liked to help in the kitchen. Breakfast is a great place to start. Drag a stool or chair up to the stove, and let them help you make eggs, pancakes, etc. Don't worry if it gets a little messy. You can always clean up. Everything tastes better if you've participated in the creation of it.
I love having the kids help at holidays. We are Jewish, and holidays are centered around food. Every Rosh Hashanah (New Year) we bake challah in the traditional circular shape, and cut up apples to eat with honey. They help me make Hamentaschen (a triangular cookie) for Purim. Latkes for Hanukkah. And so on. It not only brings us closer, it gives us a chance to talk about the history, the heritage.
I have made bread, pizza from scratch, soft pretzels, pasta, dessert, just about everything with the kids. They can help prep, measure, stir, garnish..whatever. Just get them involved. What you will find is, that as they get older, they begin to do things for themselves. Now, when my kids sleep late and I am busy, they get up and make their own breakfast; scrambled eggs and bagels or toast. They make quesadillas for lunch, or grilled cheese sandwiches. They can actually pack their own lunches with what they like.
I know, this may not sound like much, but having your kids do simple things, even like making celery sticks with peanut butter, or pasta with butter, gives them so much. They gain self confidence. They feel a part of what is going on around them. And..not only can they become somewhat self sufficient, they can make better nutritional choices than just nuking a hot pocket or eating some premade crap. They are proud of what they can do. Let them help make the food for dinner, or a party, even if they won't be there. Knowing that you have given them credit for helping is huge. And think of all the money you will save by not having to buy all those frozen or fast food meals!
It's so hard these days to find ways to spend quality time with your children. Sitting down to the family dinner has become almost obsolete, for so many reasons. Why not do something so simple, so fulfilling as making a meal, or even a snack together, then watching them do it for themselves? Granted, I am not saying that they will ever clean up after themselves...let's get real here. Suck it up and know that someday that will be part of the equation.
So.. find a favorite recipe. Take the time to make it with your kids. Show them how to measure, how to be clean and sanitary, how to respect the kitchen with its sharp objects and its heat. Do age appropriate recipes. And watch the light in their eyes when they eat what they have made, or serve it to someone else. And trust me, they will begin to experiment for themselves. Sometimes, this is downright scary, but most times, you will be so proud. And then, maybe, you will know that when your kid gets to the dorms in college, it won't be all cup-a-soup (ok, I've just dated myself, do they even make that any more?) or ramen noodles. They may actually eat something nutritous, or become the most popular kid on the floor because they know how to scramble eggs or bake banana bread in a toaster oven.
Food+Love+Family=A lifetime of healthy, happy people. Check it out.
Sunday, February 3, 2013
Laissez bon temps Roulez!
It's Super Bowl Sunday, and I am in Baltimore at my friend Suzie Rogers' house. She has dressed me in purple from head to toe. I have Ravens tatoos under my eyes. I am wearing a silly hat. And...I am cooking Jambalaya, because if the big game is in New Orleans, then why not party like you're in the Big Easy?
Jambalaya is so easy to make. It's such a great party food, because you can put it on hours before and just let it simmer. It was funny, Suzie was looking at recipes for Jamby on the internet, and said "well, Emeril adds worcestershire" and "this one adds this stuff". My answer to her was, " that's how they publish the recipe and call it their own". There really is only one mother recipe for most things, and then chefs tweak them and make them "their" recipe. I learned how to make jambalaya a long time ago. It's simple and good.
The basic ingredients:
Chicken breast, diced
Shrimp
Andouille sausage
Red and Green Peppers, diced
Onions, diced
Celery, sliced or diced
Canned diced tomatoes
Cajun Seasoning
Cayenne Pepper
Chicken Stock
Oregano
White Rice (I like Uncle Ben)
I start by dicing the onion, celery and peppers, and softening them in some vegetable oil. Then add the diced chicken breast and let it cook until opaque. Then, add the canned tomatoes, the seasonings and the chicken broth. Lower the heat and let it simmer. I didn't give you exact amounts on the seasonings. Add as much as makes you happy. Add the sausage after about 15 minutes. Let it go for a bit. If it needs more liquid, and some water or more broth. Then add the rice. It will just cook into the mess. Don't add the shrimp until you are close to wanting to eat. It only takes about 10 minutes to cook the shrimp and you don't want it to get too tough.
It really needs no garnish. Just chow down. I usually make a ton so there are leftovers.
Ok...it's almost game time. I need to get ready.
Enjoy the bowl. Hope your team wins!
Jambalaya is so easy to make. It's such a great party food, because you can put it on hours before and just let it simmer. It was funny, Suzie was looking at recipes for Jamby on the internet, and said "well, Emeril adds worcestershire" and "this one adds this stuff". My answer to her was, " that's how they publish the recipe and call it their own". There really is only one mother recipe for most things, and then chefs tweak them and make them "their" recipe. I learned how to make jambalaya a long time ago. It's simple and good.
The basic ingredients:
Chicken breast, diced
Shrimp
Andouille sausage
Red and Green Peppers, diced
Onions, diced
Celery, sliced or diced
Canned diced tomatoes
Cajun Seasoning
Cayenne Pepper
Chicken Stock
Oregano
White Rice (I like Uncle Ben)
I start by dicing the onion, celery and peppers, and softening them in some vegetable oil. Then add the diced chicken breast and let it cook until opaque. Then, add the canned tomatoes, the seasonings and the chicken broth. Lower the heat and let it simmer. I didn't give you exact amounts on the seasonings. Add as much as makes you happy. Add the sausage after about 15 minutes. Let it go for a bit. If it needs more liquid, and some water or more broth. Then add the rice. It will just cook into the mess. Don't add the shrimp until you are close to wanting to eat. It only takes about 10 minutes to cook the shrimp and you don't want it to get too tough.
It really needs no garnish. Just chow down. I usually make a ton so there are leftovers.
Ok...it's almost game time. I need to get ready.
Enjoy the bowl. Hope your team wins!
Tuesday, January 29, 2013
This is one GOOD burger
I love burgers. A big, yummy, juicy, rare cheeseburger is a beautiful thing. But they are not something you can (or should) eat that often. I'm not really that nuts about turkey burgers, though. The ones you get in a restaurant are ok, but they usually cook them to death out of fear of killing you with a foodborne illness. I wanted to make something at home that was lowfat, but still yummers.
I am lucky enough to have a great meat market near me. They cut all of their own meats, and grind their own as well. They grind all white meat chicken and package it. It's amazingly inexpensive, so I buy it in big lots, because it is popular and not always available.
Once again, I cannot take credit for this recipe. Hey, if I didn't make it up, I'm not gonna take the accolades. This one was put together by Michelle Manzo. It's scary easy, and I usually make a bunch of them and freeze them to pull out whenever I want a burger. I did't think the kids would like them, but they now prefer them over beef burgers.
Ground chicken is harder to work with than other ground meats, primarily because it has NO fat in it. You have to work quickly and rather gently. To about a pound of raw ground chicken, add some salt, pepper, granulated garlic and worcestershire sauce. (It really does add a good flavor) Then add some bread crumbs to help bind it a little. I wish I could give you exact amounts, but I sort of wing it every time. You don't want to make it too tight. When you work with it, it will still be a little mushy, but don't worry it will set right up when it cooks. I recommend using gloves when you make these burgers. It's sticky icky.
So...you can't put these guys straight onto the grill. If you do, you will never get them off. What I do is line a cookie sheet with foil, spray the foil and make the patties right on the foil. Then I slide the foil onto the grill. When they have cooked on one side (about 6 minutes) I flip them gently and finish cooking. If you have a meat thermometer, make sure they are cooked over 165, please. If you don't play with them, they won't get dried out, I promise. Trust me, medium rare chicken is NO GOOD, no matter what anyone says.
In our family, we serve them with cheese (any cheese goes well), usually arugula, tomato, avocado and sometimes sprouts. Tonight's version has lettuce, because I forgot to get arugula.
If you make a bunch of them, you can freeze them cooked, or freeze them raw on a sheet tray then wrap them individually.
It's a burger you can feel good about.
And now, it's early to bed tonight. Big day at work tomorrow. Enjoy the break in the weather, and maybe even get back out to your grill.
Until later..
I am lucky enough to have a great meat market near me. They cut all of their own meats, and grind their own as well. They grind all white meat chicken and package it. It's amazingly inexpensive, so I buy it in big lots, because it is popular and not always available.
Once again, I cannot take credit for this recipe. Hey, if I didn't make it up, I'm not gonna take the accolades. This one was put together by Michelle Manzo. It's scary easy, and I usually make a bunch of them and freeze them to pull out whenever I want a burger. I did't think the kids would like them, but they now prefer them over beef burgers.
Ground chicken is harder to work with than other ground meats, primarily because it has NO fat in it. You have to work quickly and rather gently. To about a pound of raw ground chicken, add some salt, pepper, granulated garlic and worcestershire sauce. (It really does add a good flavor) Then add some bread crumbs to help bind it a little. I wish I could give you exact amounts, but I sort of wing it every time. You don't want to make it too tight. When you work with it, it will still be a little mushy, but don't worry it will set right up when it cooks. I recommend using gloves when you make these burgers. It's sticky icky.
So...you can't put these guys straight onto the grill. If you do, you will never get them off. What I do is line a cookie sheet with foil, spray the foil and make the patties right on the foil. Then I slide the foil onto the grill. When they have cooked on one side (about 6 minutes) I flip them gently and finish cooking. If you have a meat thermometer, make sure they are cooked over 165, please. If you don't play with them, they won't get dried out, I promise. Trust me, medium rare chicken is NO GOOD, no matter what anyone says.
In our family, we serve them with cheese (any cheese goes well), usually arugula, tomato, avocado and sometimes sprouts. Tonight's version has lettuce, because I forgot to get arugula.
If you make a bunch of them, you can freeze them cooked, or freeze them raw on a sheet tray then wrap them individually.
It's a burger you can feel good about.
And now, it's early to bed tonight. Big day at work tomorrow. Enjoy the break in the weather, and maybe even get back out to your grill.
Sunday, January 27, 2013
Whole Grains Rock
I made this meal last night, but after the second glass of wine, I was in no condition to blog. (I was using a Reidel Bordeaux glass, which is rather um..huge for those of you who don't know) The kids were out, it was just me, and I had been craving lamb.
So off I went to Trader Joe's. I wasn't sure what I wanted with the lamb, but I knew I'd find something interesting there. And I certainly did. The first thing I grabbed was a bag of chopped, prewashed rainbow Swiss Chard. For those of you who have never eaten chard, I have to say, you are truly missing something wonderful. First of all, it is beautiful. Red, yellow, and orange stems and veins running through deep green leaves. It looks a bit like spinach, or more so, like beet greens, and sautes up beautifully. Chard is also a member of that crazy chenopod family, you remember, the same family that brings us quinoa! Chard is really pretty easy to grow, and if you have garden space, is totally worth planting. You will get about three harvests from it. It's also a crop you can plant twice; once in spring, and again in fall. Chard is high in vitamins A, K and C, and has minerals, fiber and protein.
Ooops, sorry, I got distracted for a bit. There is a beautiful black and white woodpecker outside my window eating the suet cake. Ok, back to dinner...
So, I have the rainbow chard. And the lamb chops. I got rib chops, the ones that look like little Tbone steaks. Now, I needed a starch. I found these cute little packs of whole grains that they are selling. They have barley, bulgar, and farro. I chose farro. Farro is actually the name of the grain of certain species of wheat; emmer, einkorn, and spelt. It is basically like wheatberries. (Remember them from a previous post?) The bags they have at TJ's are partially cooked, so they only take about 10-15 minutes to boil up. I cooked it in some chicken broth for a little flavor.
I put some olive oil, balsamic vinegar, salt, pepper, garlic and a bit of fresh rosemary (The only plant I manage to keep alive in my kitchen) on the lamb chops. I broiled them. I would normally grill them, but since it's about ZERO degrees out there, I chose to stay inside.
The chard, I sauteed in a blend of olive and vegetable oil, with fresh chopped garlic, salt and pepper.
I put it all together, and VOILA! It was beautiful, and absolutely delicious.. I happened to have a couple of roasted tomatoes in the fridge, so I put them on the lamb.
So off I went to Trader Joe's. I wasn't sure what I wanted with the lamb, but I knew I'd find something interesting there. And I certainly did. The first thing I grabbed was a bag of chopped, prewashed rainbow Swiss Chard. For those of you who have never eaten chard, I have to say, you are truly missing something wonderful. First of all, it is beautiful. Red, yellow, and orange stems and veins running through deep green leaves. It looks a bit like spinach, or more so, like beet greens, and sautes up beautifully. Chard is also a member of that crazy chenopod family, you remember, the same family that brings us quinoa! Chard is really pretty easy to grow, and if you have garden space, is totally worth planting. You will get about three harvests from it. It's also a crop you can plant twice; once in spring, and again in fall. Chard is high in vitamins A, K and C, and has minerals, fiber and protein.
Ooops, sorry, I got distracted for a bit. There is a beautiful black and white woodpecker outside my window eating the suet cake. Ok, back to dinner...
So, I have the rainbow chard. And the lamb chops. I got rib chops, the ones that look like little Tbone steaks. Now, I needed a starch. I found these cute little packs of whole grains that they are selling. They have barley, bulgar, and farro. I chose farro. Farro is actually the name of the grain of certain species of wheat; emmer, einkorn, and spelt. It is basically like wheatberries. (Remember them from a previous post?) The bags they have at TJ's are partially cooked, so they only take about 10-15 minutes to boil up. I cooked it in some chicken broth for a little flavor.
I put some olive oil, balsamic vinegar, salt, pepper, garlic and a bit of fresh rosemary (The only plant I manage to keep alive in my kitchen) on the lamb chops. I broiled them. I would normally grill them, but since it's about ZERO degrees out there, I chose to stay inside.
The chard, I sauteed in a blend of olive and vegetable oil, with fresh chopped garlic, salt and pepper.
I put it all together, and VOILA! It was beautiful, and absolutely delicious.. I happened to have a couple of roasted tomatoes in the fridge, so I put them on the lamb.
A glass (or two) of a big red from Argentina, and I was in heaven.
As you know, you can always substitute another protein (beef, chicken, etc.) if you don't like lamb. If you are vegetarian, cook the farro in water or vegetable stock, and do some balsamic marinated grilled tofu. That would rock, too.
Until next time, my friends...
Wednesday, January 23, 2013
It's cold. Make Chili!
Winter is not exactly my favorite time of year. I mean, I like snow. I like sweaters, and turtlenecks, and hats. I like making soups and hearty food. But....BRRRRRRR it's freakin' cold out right now! Too cold to be outside. Someone should really tell that to my dog, Snickers, who seems not to notice, and wants the usual long walk every day. Oh hell to the no, little doggie.
Wait, what was my point? Oh yeah...soup/warm hearty food. CHILI. Mmmmm....
So very many ways to make chili. Beef, turkey, chicken, vegetarian. Black bean, pinto bean, white bean, kidney bean. I like them all. Today, I am going to give you my favorite recipe for good old beef chili. Whenever I make this, people stare as I add the ingredients, but once they taste it, they are hooked. I can't take full credit for the recipe. About a million years ago, I worked in a French Bistro in Philadelphia called Odeon. At the time (1988), it was groundbreaking. The first wine cruvinet in the city. A beautiful setting, with very authentic French cuisine. In the back of the house, though, family meal was always a wonderful ethnic melting pot. The pastry chef, Marcia Laskos, loved to cook as well, and she entered her recipe in a chili contest with the newspaper, and won. This recipe here is tweaked from Marcia's. I learned a lot from her. She was also my favorite barstool buddy after our shift was over. Odeon had the BIGGEST martini glasses I have ever seen...
If you are planning a party for the upcoming big football game, or want a good one pot meal, here you go. Make the chili, bake some cornbread, crack a beer, and enjoy.
2-3 pounds coarse ground beef
1 onion, chopped
1 TB minced garlic
1 red and 1 green pepper, diced
1/2 pound bacon, diced (you can leave this out if you don't eat pig)
1 large can crushed tomatoes
1/2 cup strong coffee
1 cup beer
1 chipotle chili, or 1 TB chipotle paste
1 cinnamon stick
1 bay leaf
1 TB ground cumin
1/2 cup dark ground chili powder
1 TB dried oregano
2 small cans of kidney beans or pinto beans, rinsed
salt and pepper to taste
Cook bacon until it starts to render fat. Add onions, pepper and garlic. Cook until starting to brown. Add meat, and cook until no longer pink. Add tomatoes and all other ingredients, up to the salt and pepper. Simmer for one hour or more. Skim any fat that has risen to the surface. Taste and season.
Take the cinnamon stick out before serving!
You absolutely can substitute ground turkey or chicken with this recipe, and if you leave out the bacon, it becomes pretty healthy!
Serve with shredded cheese, sour cream, chopped onion, cornbread, whatever else you like.
Beer or a full bodied South American red goes well.
Stay warm. We'll do some more soup recipes in the coming days.
Wait, what was my point? Oh yeah...soup/warm hearty food. CHILI. Mmmmm....
So very many ways to make chili. Beef, turkey, chicken, vegetarian. Black bean, pinto bean, white bean, kidney bean. I like them all. Today, I am going to give you my favorite recipe for good old beef chili. Whenever I make this, people stare as I add the ingredients, but once they taste it, they are hooked. I can't take full credit for the recipe. About a million years ago, I worked in a French Bistro in Philadelphia called Odeon. At the time (1988), it was groundbreaking. The first wine cruvinet in the city. A beautiful setting, with very authentic French cuisine. In the back of the house, though, family meal was always a wonderful ethnic melting pot. The pastry chef, Marcia Laskos, loved to cook as well, and she entered her recipe in a chili contest with the newspaper, and won. This recipe here is tweaked from Marcia's. I learned a lot from her. She was also my favorite barstool buddy after our shift was over. Odeon had the BIGGEST martini glasses I have ever seen...
If you are planning a party for the upcoming big football game, or want a good one pot meal, here you go. Make the chili, bake some cornbread, crack a beer, and enjoy.
2-3 pounds coarse ground beef
1 onion, chopped
1 TB minced garlic
1 red and 1 green pepper, diced
1/2 pound bacon, diced (you can leave this out if you don't eat pig)
1 large can crushed tomatoes
1/2 cup strong coffee
1 cup beer
1 chipotle chili, or 1 TB chipotle paste
1 cinnamon stick
1 bay leaf
1 TB ground cumin
1/2 cup dark ground chili powder
1 TB dried oregano
2 small cans of kidney beans or pinto beans, rinsed
salt and pepper to taste
Cook bacon until it starts to render fat. Add onions, pepper and garlic. Cook until starting to brown. Add meat, and cook until no longer pink. Add tomatoes and all other ingredients, up to the salt and pepper. Simmer for one hour or more. Skim any fat that has risen to the surface. Taste and season.
Take the cinnamon stick out before serving!
You absolutely can substitute ground turkey or chicken with this recipe, and if you leave out the bacon, it becomes pretty healthy!
Serve with shredded cheese, sour cream, chopped onion, cornbread, whatever else you like.
Beer or a full bodied South American red goes well.
Stay warm. We'll do some more soup recipes in the coming days.
Saturday, January 19, 2013
Let's talk about Soup
Another chapter from the unnamed cookbook:
Soup. I love soup. Making soup. Eating soup. If I could have a little soup take-out place like that one that was on "Seinfeld" I would be a happy girl. Probably poor, but happy. Soup is a feel good food. It can be elegant, earthy, hearty, light..You can make soup out of just about anything. Believe me, I am the master of "what's in the refrigerator" soup. The best part about soup making is that there are virtually no rules. The only way to mess up soup is to make it so salty that there is no way to eat it. Other than consomme, there are no soup recipes that need to be followed to the letter. Remember that, as you read some of the recipes I provide. They are a starting point. Most any of my soups can be made with chicken stock, vegetable stock, or, in a pinch, what I like to call "tap stock"...water. The right amount of seasonings and no one will be able to tell the difference.
The first thing we need to discuss is how to make your own stock. I will give you the recipes for two.
Chicken Stock
It isn't hard to make, but it does require that you pay a bit of attention to the cooking process, so that your stock will not be cloudy or too fatty. You can use chicken bones, backs and necks if you can find them, or just buy a small fryer. When the stock is finished, you will have some meat to use for soup or chicken salad.
2 lbs. of chicken bones, or a small frying chicken
2 onions, peeled and quartered
2 carrots, washed and cut in chunks
2 celery stalks, washed and cut in chunks
1 bay leaf
A couple of whole black peppercorns
A splash of white wine
COLD water to cover
Put all the ingredients in a pot and bring to a boil. (You use cold water to start, because if you used warm or hot water, the chicken fat would melt and never rise to the top of the stock. Your stock would be fatty and inedible.) This is where you need to keep an eye (or nose) out. When you see or small the stock come to a boil, reduce the heat immediately to a simmer and skim the funky brown stuff that forms on the top. Then, let the pot simmer for about an hour or so. If you decide to make a larger amount, simmer for two hours. Strain, and cool.
A great idea (I think I've mentioned before) is to freeze the stock in ice cube trays, then pop them out and store in a zippy bag in the freezer. If you are making soup though, just store it in larger quantities.
Vegetable Stock
There really is no recipe for vegetable stock. It depends what you have on hand, which flavor you would like to be predominant, where you roast the veggies before you simmer them...I guess it depends on how much time you want to put into it. I use the basics-carrots, celery, onion, then add whatever else is cheap and flavorful; zucchini, tomatoes, mushrooms, turnips. If you are having asparagus for dinner, use the stems instead of throwing them away. I also add bay leaf and peppercorn. You can add garlic cloves if you like. The only rule I have is not to use peelings from carrots or potatoes. They will make the stock bitter. The French have a saying (Chef Claude told us in culinary school) that goes something like "if you put garbage in your stock, it will taste like garbage."
Vegetable stock is a great, cheap, and vegetarian way to make soup. It has no fat, virtually no sodium, and if you make it dark and flavorful enough, is a great addition to any dish that needs liquid. You can cook rice or lentils in it, use it in sauces, etc. It has the most wonderful smell simmering on the stove, too. Have yourself a nice, steaming mug of it before you use it all up. It's better than tea sometimes.
Tomorrow, we will begin making soup. Now go make some stock and get ready!
Soup. I love soup. Making soup. Eating soup. If I could have a little soup take-out place like that one that was on "Seinfeld" I would be a happy girl. Probably poor, but happy. Soup is a feel good food. It can be elegant, earthy, hearty, light..You can make soup out of just about anything. Believe me, I am the master of "what's in the refrigerator" soup. The best part about soup making is that there are virtually no rules. The only way to mess up soup is to make it so salty that there is no way to eat it. Other than consomme, there are no soup recipes that need to be followed to the letter. Remember that, as you read some of the recipes I provide. They are a starting point. Most any of my soups can be made with chicken stock, vegetable stock, or, in a pinch, what I like to call "tap stock"...water. The right amount of seasonings and no one will be able to tell the difference.
The first thing we need to discuss is how to make your own stock. I will give you the recipes for two.
Chicken Stock
It isn't hard to make, but it does require that you pay a bit of attention to the cooking process, so that your stock will not be cloudy or too fatty. You can use chicken bones, backs and necks if you can find them, or just buy a small fryer. When the stock is finished, you will have some meat to use for soup or chicken salad.
2 lbs. of chicken bones, or a small frying chicken
2 onions, peeled and quartered
2 carrots, washed and cut in chunks
2 celery stalks, washed and cut in chunks
1 bay leaf
A couple of whole black peppercorns
A splash of white wine
COLD water to cover
Put all the ingredients in a pot and bring to a boil. (You use cold water to start, because if you used warm or hot water, the chicken fat would melt and never rise to the top of the stock. Your stock would be fatty and inedible.) This is where you need to keep an eye (or nose) out. When you see or small the stock come to a boil, reduce the heat immediately to a simmer and skim the funky brown stuff that forms on the top. Then, let the pot simmer for about an hour or so. If you decide to make a larger amount, simmer for two hours. Strain, and cool.
A great idea (I think I've mentioned before) is to freeze the stock in ice cube trays, then pop them out and store in a zippy bag in the freezer. If you are making soup though, just store it in larger quantities.
Vegetable Stock
There really is no recipe for vegetable stock. It depends what you have on hand, which flavor you would like to be predominant, where you roast the veggies before you simmer them...I guess it depends on how much time you want to put into it. I use the basics-carrots, celery, onion, then add whatever else is cheap and flavorful; zucchini, tomatoes, mushrooms, turnips. If you are having asparagus for dinner, use the stems instead of throwing them away. I also add bay leaf and peppercorn. You can add garlic cloves if you like. The only rule I have is not to use peelings from carrots or potatoes. They will make the stock bitter. The French have a saying (Chef Claude told us in culinary school) that goes something like "if you put garbage in your stock, it will taste like garbage."
Vegetable stock is a great, cheap, and vegetarian way to make soup. It has no fat, virtually no sodium, and if you make it dark and flavorful enough, is a great addition to any dish that needs liquid. You can cook rice or lentils in it, use it in sauces, etc. It has the most wonderful smell simmering on the stove, too. Have yourself a nice, steaming mug of it before you use it all up. It's better than tea sometimes.
Tomorrow, we will begin making soup. Now go make some stock and get ready!
Tuesday, January 15, 2013
Keen-WA!
Look, up there on the shelf! Is it rice? Is it pasta? No....it's SUPERGRAIN! Yep, I'm talking about Quinoa. I have loved quinoa since I first encountered it almost 10 years ago. I put it on the menu at my restaurant, and once I convinced people to try it, they became instant converts. Back then, you couldn't just go to any market and find it, it was one of those "specialty items" you had to order. We all jumped on it like it was something new.
New? I think not. Quinoa has been around for a long time. It was first cultivated in South America over 4000 years ago, and is sometimes referred to as "ancient grain" or the "mother of all grains." It didn't gain popularity for a long time. The Spanish Conquistadors actively suppressed the cultivation of quinoa, because it held such a sacred place in Incan culture, and they were pretty busy trying to wipe that culture off the map now, weren't they? They forced the Incans to grow wheat instead. Thank you, South Americans for continuing to grow quinoa so we could have it today. Boy, imagine all the things we wouldn't have today if the Westerners had been successful in their attempt to "Europeanize" the whole world....uh oh, here I go again. Back to quinoa now.
Ok, it's not really a grain. But that's a much easier word to use than chenopod. It is part of the flowering plant family which also contains amaranth, epazote, and even spinach. What we are eating are really the seeds of the plant. Take a look. It's kind of pretty.
And here's the really good part. Not only is it a great source of fiber, phosphorus, calcium and iron, AND gluten free, it's also what is called a "complete protein", which means it has a good amount of all 9 of the essential amino acids that humans need.
It also tastes good. I've made both the regular brownish colored and the red quinoa. I don't think they taste different, it's just a color preference. It's got this cool, nutty flavor, and goes pop in your mouth when you chew it. You can serve it hot, like a pilaf, cold as a salad, or it also makes a great base for a vegan chili.
So now you get a recipe. This is a quinoa salad that has been in my repertoire since my first discovery of it way back when. I asked my sous chef at the time, Tracey Wolfson, to come up with a recipe for a cold salad we could serve with grilled chicken. This is what she invented. By the way, Tracey is the owner of Bacchus Market and Catering in Philadelphia. She has built an amazing business on her little corner of Spruce and 23rd. Her prepared foods are wonderful, and her off premise catering delivers food that is both delicious and beautiful to see. I proudly work parties for her whenever I can. So there is my shout out for the day. Love you, TLW. And now, the recipe:
1 1/2 cups quinoa, rinsed well, then cooked in plenty of water until soft but still chewy (the package will probably tell you how long that is)
1 1/2 cups cooked black beans
1 1/2 cups cooked corn kernels
3/4 cup diced red and green pepper
2 TB chopped cilantro
Chili-Lime Dressing:
1/3 cup olive oil
1/2 tsp. chipotle pepper paste
5 TB lime juice
1 TB red wine vinegar
1 tsp. cumin
2 tsp. chili powder
Combine all of the ingredients and dress with the vinaigrette. If you hate cilantro, leave it out!
I took boneless chicken breast, brushed it with oil and sprinkled on a chili lime spice blend I happen to have. You can just use salt and pepper, or any other spice that seems a bit south of the border here.
The picture is on the Facebook page. I'm still working on linking my phone to this blog....
(Oh, I have also discovered that you can substitute it for bulgar wheat when making tabbouleh and it tastes fantastic!)
The kids ate everything. And went back for seconds on the quinoa. Give it a try.
Thanks again for tuning in. Maybe someday I'll get that videocam and start posting me live and in person. Of course, that would involve cleaning up a bit around here...
Until next time. Buh Bye.
New? I think not. Quinoa has been around for a long time. It was first cultivated in South America over 4000 years ago, and is sometimes referred to as "ancient grain" or the "mother of all grains." It didn't gain popularity for a long time. The Spanish Conquistadors actively suppressed the cultivation of quinoa, because it held such a sacred place in Incan culture, and they were pretty busy trying to wipe that culture off the map now, weren't they? They forced the Incans to grow wheat instead. Thank you, South Americans for continuing to grow quinoa so we could have it today. Boy, imagine all the things we wouldn't have today if the Westerners had been successful in their attempt to "Europeanize" the whole world....uh oh, here I go again. Back to quinoa now.
Ok, it's not really a grain. But that's a much easier word to use than chenopod. It is part of the flowering plant family which also contains amaranth, epazote, and even spinach. What we are eating are really the seeds of the plant. Take a look. It's kind of pretty.And here's the really good part. Not only is it a great source of fiber, phosphorus, calcium and iron, AND gluten free, it's also what is called a "complete protein", which means it has a good amount of all 9 of the essential amino acids that humans need.
It also tastes good. I've made both the regular brownish colored and the red quinoa. I don't think they taste different, it's just a color preference. It's got this cool, nutty flavor, and goes pop in your mouth when you chew it. You can serve it hot, like a pilaf, cold as a salad, or it also makes a great base for a vegan chili.
So now you get a recipe. This is a quinoa salad that has been in my repertoire since my first discovery of it way back when. I asked my sous chef at the time, Tracey Wolfson, to come up with a recipe for a cold salad we could serve with grilled chicken. This is what she invented. By the way, Tracey is the owner of Bacchus Market and Catering in Philadelphia. She has built an amazing business on her little corner of Spruce and 23rd. Her prepared foods are wonderful, and her off premise catering delivers food that is both delicious and beautiful to see. I proudly work parties for her whenever I can. So there is my shout out for the day. Love you, TLW. And now, the recipe:
1 1/2 cups quinoa, rinsed well, then cooked in plenty of water until soft but still chewy (the package will probably tell you how long that is)
1 1/2 cups cooked black beans
1 1/2 cups cooked corn kernels
3/4 cup diced red and green pepper
2 TB chopped cilantro
Chili-Lime Dressing:
1/3 cup olive oil
1/2 tsp. chipotle pepper paste
5 TB lime juice
1 TB red wine vinegar
1 tsp. cumin
2 tsp. chili powder
Combine all of the ingredients and dress with the vinaigrette. If you hate cilantro, leave it out!
I took boneless chicken breast, brushed it with oil and sprinkled on a chili lime spice blend I happen to have. You can just use salt and pepper, or any other spice that seems a bit south of the border here.
The picture is on the Facebook page. I'm still working on linking my phone to this blog....
(Oh, I have also discovered that you can substitute it for bulgar wheat when making tabbouleh and it tastes fantastic!)
The kids ate everything. And went back for seconds on the quinoa. Give it a try.
Thanks again for tuning in. Maybe someday I'll get that videocam and start posting me live and in person. Of course, that would involve cleaning up a bit around here...
Until next time. Buh Bye.
Sunday, January 13, 2013
Deep Thoughts on a Sunday Morning
It's Sunday morning. 10:30 am. Kids are still sleeping. (As I have mentioned, they are teenagers). One load of laundry in the washer, one in the dryer. A pot of coffee in my system. Ok, I'm going to admit, I drink half caf. If not, my insides would try to crawl outside, and that is just no bueno. I used to make fun of decaf. Getting old is just wonderful. Ugh. I do love coffee, though. I drink it black, so I can actually taste the coffee. Ok, enough about coffee. Here's what I was thinking about this morning.
I was thinking about how unaware most people are about what they consume; how it was raised, how it was "prepared" (read:killed), and why they should even care. I shall now begin to give my opinion as to why you should care. I hope you don't start to glaze over (as my students occasionally did when I was teaching), but give a little thought to what you read. This comes from my soul. I believe this, and TRY to live it every day. If I had a bigger platform (television) I would have a show about it. Well, maybe just a big part of it...
Anyway.....
I had a man with gluten intolerance ask me the other day why I thought so many people were developing allergies or intolerance (very different things, people) to foods. Did I think it was all the genetic modifications, the processing, the chemical changes we have done to food? YES. That is my answer. The human body was designed pretty perfectly, if you ask me.Yes, there are little glitches in the system, but as with anything produced on such a mass scale, there are bound to be inconsistencies. I am in constant awe of how we exist: that our hearts just never stop beating, that our brains tell us to inhale and exhale, that we have survival mechanisms built in. We are supposed to live WITHIN our environment, not change and bend it to our will. But there are just too many of us, and not enough space left to raise food products the way they were meant to be raised. Plus, it seems that human nature is to try to improve on everything, as if everything NEEDS to be better, just because we say so. Just because we got the opposable thumbs, we think we can do whatever we want. My point is, we got so busy mass producing things, we changed their molecular nature. Our bodies can't keep up with it, and so begin to reject it. And we're surprised. That always gets me. But yet, we want cheaper and bigger and more available foodstuffs. When I lived in Paris briefly, I found such joy in the fact that I could walk down a street and buy things that were made THAT day, every day. Americans are the only ones who feel the need to have their food in little plastic trays, stacked endlessly on shelves, cut 32 different ways, with 14 day shelf lives. Now, I haven't been to Europe in a decade, so things may have changed. And I do believe that SOME Americans have had a food epiphany. The produce sections of markets has changed. The meat counter at Whole Foods is so beautiful it makes me want to weep. But as a whole, the food we put on our tables is still mass produced. The animals are raised on the wrong feed, filled with antibiotics and growth hormones, killed in unimaginable ways, processed by people who don't care about safety and health. Sorry if you don't want to hear it. But it's true. And we wonder why it: a) doesn't have any flavor and b) doesn't go through our systems properly. Sigh. I wish people cared more.
Do me a favor. Do yourself a favor. Go buy two books by Michael Pollan: In Defense of Food
and most importantly The Omnivore's Dilemma. What you will learn will change your lives, and the way you look at food. It all came as no surprise to me. As I have mentioned, I really do believe in the fact that humans were meant to exist within nature, not above it. Just because I have a cell phone or thumbs to text with, I don't think I'm better than my dog, or the cows I moo at as I drive by them, or elephants or....
There isn't anything wrong with us using nature to survive. To farm, to hunt, to consume. It ain't one giant Peaceable Kingdom. We need to raise crops, farm animals, hunt and gather. I will never be a vegetarian, or vegan. I like meat. I think pigs are adorable, and brilliant. Anyone who has been to my house knows how much I like pigs. But I also believe they are some GOOOOOOD eating. Thank you, Wilbur for the bacon I am about to consume. Barbecue is a religious experience for me. I love me some meat. But I hate the idea of the CAFO- the concentrated animal feeding operation. The mass farm. That's why we all need to support small farming in our communities, whenever possible. It's good for people, it's good for animals. It keeps us in touch with our roots. I went to Vermont a few years ago, and fell in love with the vibe. There is such a sense of connection to the earth up there. People are locavores-they eat what they make. The farmers, the wine makers, the ice cream makers, even the beer makers (Thank you Ben and Jerry and Magic Hat and Cabot and everyone else) exist in conjunction with the land, the animals, the people. It is SO COOL. If I can just come to terms with how damn cold it gets in winter, I will move there. One of my dreams is to become a goat farmer, and make artisan goat cheeses and other goat milk products. So, anyone who feels like investing in a goat farm, give me a call in about 4 years when Nicole leaves for college and I get to start over..
I'm a tree hugger in case you haven't noticed. I'm not materialistic. I like people, and animals, and relationships much more than things. I recycle. I don't buy prepacked snacks. I don't have a pod coffee maker because I can't justify throwing a little plastic cup of used coffee grounds in the trash every time I want a cuppa. I try to keep my footprint small. I think we were all put here to make some sort of mark on the world, no matter how insignificant it may seem to us. Myself, I would love a bigger audience. But for now (unless any of you know a way to get my face on the tube) I have this blog, and the ear of anyone who gets close enough to hear me.
I would love to hear your comments and input on this diatribe you have just read. This blog is a two way street. Post on here, or on the facebook page. I promise, the witty Jen will be back with pictures and recipes and dinners this coming week. But now, those of you who didn't already know what makes this girl tick now do. All we can do as humans is to try to live right every day. That applies to everything: raising your kids, working, playing, eating...
To paraphrase the Hippocratic Oath: FIRST, DO NO HARM.
Have a great day, folks. Hug your kids, pet your dog (mine is getting a bath today), watch some football. And if you eat wings, try not to think about all those chickens we raise to lop off their little flying parts and douse them in hot sauce...OK SORRY I'LL STOP NOW. :-)
I was thinking about how unaware most people are about what they consume; how it was raised, how it was "prepared" (read:killed), and why they should even care. I shall now begin to give my opinion as to why you should care. I hope you don't start to glaze over (as my students occasionally did when I was teaching), but give a little thought to what you read. This comes from my soul. I believe this, and TRY to live it every day. If I had a bigger platform (television) I would have a show about it. Well, maybe just a big part of it...
Anyway.....
I had a man with gluten intolerance ask me the other day why I thought so many people were developing allergies or intolerance (very different things, people) to foods. Did I think it was all the genetic modifications, the processing, the chemical changes we have done to food? YES. That is my answer. The human body was designed pretty perfectly, if you ask me.Yes, there are little glitches in the system, but as with anything produced on such a mass scale, there are bound to be inconsistencies. I am in constant awe of how we exist: that our hearts just never stop beating, that our brains tell us to inhale and exhale, that we have survival mechanisms built in. We are supposed to live WITHIN our environment, not change and bend it to our will. But there are just too many of us, and not enough space left to raise food products the way they were meant to be raised. Plus, it seems that human nature is to try to improve on everything, as if everything NEEDS to be better, just because we say so. Just because we got the opposable thumbs, we think we can do whatever we want. My point is, we got so busy mass producing things, we changed their molecular nature. Our bodies can't keep up with it, and so begin to reject it. And we're surprised. That always gets me. But yet, we want cheaper and bigger and more available foodstuffs. When I lived in Paris briefly, I found such joy in the fact that I could walk down a street and buy things that were made THAT day, every day. Americans are the only ones who feel the need to have their food in little plastic trays, stacked endlessly on shelves, cut 32 different ways, with 14 day shelf lives. Now, I haven't been to Europe in a decade, so things may have changed. And I do believe that SOME Americans have had a food epiphany. The produce sections of markets has changed. The meat counter at Whole Foods is so beautiful it makes me want to weep. But as a whole, the food we put on our tables is still mass produced. The animals are raised on the wrong feed, filled with antibiotics and growth hormones, killed in unimaginable ways, processed by people who don't care about safety and health. Sorry if you don't want to hear it. But it's true. And we wonder why it: a) doesn't have any flavor and b) doesn't go through our systems properly. Sigh. I wish people cared more.
Do me a favor. Do yourself a favor. Go buy two books by Michael Pollan: In Defense of Food
and most importantly The Omnivore's Dilemma. What you will learn will change your lives, and the way you look at food. It all came as no surprise to me. As I have mentioned, I really do believe in the fact that humans were meant to exist within nature, not above it. Just because I have a cell phone or thumbs to text with, I don't think I'm better than my dog, or the cows I moo at as I drive by them, or elephants or....
There isn't anything wrong with us using nature to survive. To farm, to hunt, to consume. It ain't one giant Peaceable Kingdom. We need to raise crops, farm animals, hunt and gather. I will never be a vegetarian, or vegan. I like meat. I think pigs are adorable, and brilliant. Anyone who has been to my house knows how much I like pigs. But I also believe they are some GOOOOOOD eating. Thank you, Wilbur for the bacon I am about to consume. Barbecue is a religious experience for me. I love me some meat. But I hate the idea of the CAFO- the concentrated animal feeding operation. The mass farm. That's why we all need to support small farming in our communities, whenever possible. It's good for people, it's good for animals. It keeps us in touch with our roots. I went to Vermont a few years ago, and fell in love with the vibe. There is such a sense of connection to the earth up there. People are locavores-they eat what they make. The farmers, the wine makers, the ice cream makers, even the beer makers (Thank you Ben and Jerry and Magic Hat and Cabot and everyone else) exist in conjunction with the land, the animals, the people. It is SO COOL. If I can just come to terms with how damn cold it gets in winter, I will move there. One of my dreams is to become a goat farmer, and make artisan goat cheeses and other goat milk products. So, anyone who feels like investing in a goat farm, give me a call in about 4 years when Nicole leaves for college and I get to start over..
I'm a tree hugger in case you haven't noticed. I'm not materialistic. I like people, and animals, and relationships much more than things. I recycle. I don't buy prepacked snacks. I don't have a pod coffee maker because I can't justify throwing a little plastic cup of used coffee grounds in the trash every time I want a cuppa. I try to keep my footprint small. I think we were all put here to make some sort of mark on the world, no matter how insignificant it may seem to us. Myself, I would love a bigger audience. But for now (unless any of you know a way to get my face on the tube) I have this blog, and the ear of anyone who gets close enough to hear me.
I would love to hear your comments and input on this diatribe you have just read. This blog is a two way street. Post on here, or on the facebook page. I promise, the witty Jen will be back with pictures and recipes and dinners this coming week. But now, those of you who didn't already know what makes this girl tick now do. All we can do as humans is to try to live right every day. That applies to everything: raising your kids, working, playing, eating...
To paraphrase the Hippocratic Oath: FIRST, DO NO HARM.
Have a great day, folks. Hug your kids, pet your dog (mine is getting a bath today), watch some football. And if you eat wings, try not to think about all those chickens we raise to lop off their little flying parts and douse them in hot sauce...OK SORRY I'LL STOP NOW. :-)
Thursday, January 10, 2013
Meat and taters
As I have mentioned, one of my challenges is to make somewhat healthy, interesting food that my kids will not only eat, but enjoy. My kids are 17 and 14 now, and have developed some pretty adventurous palates, which works out nicely for all of us. I was never the kind of parent that would make a separate meal for a fussy eater. They tried what was put on the dinner table. When they were younger I would keep it pretty simple. The taste palate is a work in progress, though. It matures with you. So, right now, if you can't get your kids to try something, don't lose hope. Keep at it over time. Both of my kids began by drowning everything in "keppige and dressup" (ketchup and ranch dressing) as Will used to say. Now, they are pulling out the Sriracha sauce, or asking for more interesting spices and ingredients.
I'm on a pretty tight budget, so usually, life is a series of ways to cook chicken, but there has to be some variety. The other night, I brought home a London Broil. I usually marinate them, but I didn't have time, and was looking for something different, so I used Trader Joe's South African Smoke Seasoning Blend Grinder. It's a mix of smoked paprika flakes, sea salt, garlic and basil, and has the most wonderful smoky aroma and flavor. I just rubbed the meat with a little oil and ground on a good coating of spice, then grilled over medium heat on my outdoor grill. My kids tend to like meat cooked more toward the medium/medium well range, whereas I just really need to bop the cow on the head and stick a fork in. I have found, though, if the meat is flavorful enough, I can eat it a little better done. I cooked it to 130 internally and then let it sit. Oh, if you don't own an instant read meat thermometer, whether analog or digital, GO BUY ONE NOW. Ok, are you back? Good.
As for some sides, well, a girl can't eat whole grains every night, so I felt like some good ol' taters with the meat. I took red skin potatoes and sliced them into rounds. I sliced a small yellow onion, and sliced (not minced or chopped) some whole garlic cloves. This is where I use a blend of olive and vegetable oils in the pan. Get it medium hot, add the spuds first and let them start to cook a bit before you throw in the onions and garlic. I just let it go for about 20 minutes, shaking the pan occasionally to turn the potatoes and let them start to brown. I finished with salt, pepper and a little chopped parsley.
The vegetable was sauteed spinach. I had a half of a red pepper in the crisper, so I diced that and added it to the spinach. This I cooked very quickly with some extra virgin oil (no high heat) and some granulated garlic and salt and pepper. (I love garlic, can you tell?)
Again, you can sub another cut of beef, or use pork tenderloin, or chicken. I just want you to start to get the idea of how easy it can be to put something this nice together whenever you want. Once again, I am having technical issues with uploading pictures to the actual blog, so I'm going to put it on the Food Happens facebook page.
I'm on a pretty tight budget, so usually, life is a series of ways to cook chicken, but there has to be some variety. The other night, I brought home a London Broil. I usually marinate them, but I didn't have time, and was looking for something different, so I used Trader Joe's South African Smoke Seasoning Blend Grinder. It's a mix of smoked paprika flakes, sea salt, garlic and basil, and has the most wonderful smoky aroma and flavor. I just rubbed the meat with a little oil and ground on a good coating of spice, then grilled over medium heat on my outdoor grill. My kids tend to like meat cooked more toward the medium/medium well range, whereas I just really need to bop the cow on the head and stick a fork in. I have found, though, if the meat is flavorful enough, I can eat it a little better done. I cooked it to 130 internally and then let it sit. Oh, if you don't own an instant read meat thermometer, whether analog or digital, GO BUY ONE NOW. Ok, are you back? Good.
As for some sides, well, a girl can't eat whole grains every night, so I felt like some good ol' taters with the meat. I took red skin potatoes and sliced them into rounds. I sliced a small yellow onion, and sliced (not minced or chopped) some whole garlic cloves. This is where I use a blend of olive and vegetable oils in the pan. Get it medium hot, add the spuds first and let them start to cook a bit before you throw in the onions and garlic. I just let it go for about 20 minutes, shaking the pan occasionally to turn the potatoes and let them start to brown. I finished with salt, pepper and a little chopped parsley.
The vegetable was sauteed spinach. I had a half of a red pepper in the crisper, so I diced that and added it to the spinach. This I cooked very quickly with some extra virgin oil (no high heat) and some granulated garlic and salt and pepper. (I love garlic, can you tell?)
Again, you can sub another cut of beef, or use pork tenderloin, or chicken. I just want you to start to get the idea of how easy it can be to put something this nice together whenever you want. Once again, I am having technical issues with uploading pictures to the actual blog, so I'm going to put it on the Food Happens facebook page.
Wednesday, January 9, 2013
What to have inna House
Ok, again, as I reread the book written so many years ago, I find myself adding and subtracting things. For the most part, though, the thought remains the same....so here we go.
So, now you've decided you're ready to enter the world of fun, easy cooking. Where do you start? You need to build a supply of staples in your kitchen-in the fridge, the freezer, and the pantry. That way, when you come home from a long day and still want to eat something homemade, you can throw something together in no time flat. It's kind of like the old show "Ready, Set, Cook!" in your own home. This is my favorite way to cook. Wherever I am working, whenever possible, I like to challenge myself to make a special or a dish using only the ingredients I have on hand. Of course, a restaurant kitchen has much more on hand then you probably ever will, but it is pretty simple to gather a collection of ingredients that can be used in a million different ways. Here are some of the things that I think are the building blocks you need. Of course, once you get the hang of it, you can increase your supply with lots of fun stuff.
In the refrigerator:
Oh yeah, and there should be beer.
In the freezer:
Ok, enough enlightenment for one night. Go shopping this weekend.
Until tomorrow...
So, now you've decided you're ready to enter the world of fun, easy cooking. Where do you start? You need to build a supply of staples in your kitchen-in the fridge, the freezer, and the pantry. That way, when you come home from a long day and still want to eat something homemade, you can throw something together in no time flat. It's kind of like the old show "Ready, Set, Cook!" in your own home. This is my favorite way to cook. Wherever I am working, whenever possible, I like to challenge myself to make a special or a dish using only the ingredients I have on hand. Of course, a restaurant kitchen has much more on hand then you probably ever will, but it is pretty simple to gather a collection of ingredients that can be used in a million different ways. Here are some of the things that I think are the building blocks you need. Of course, once you get the hang of it, you can increase your supply with lots of fun stuff.
In the refrigerator:
- Butter (keep it in the freezer if you don't want to use it that often)
- Dijon Mustard
- Grainy Mustard
- Hoisin Sauce
- Capers
- Olives-all different kinds
- Bottled Italian Dressing
- Ranch Dressing (oh why not, the kids like it)
- Ketchup-Heinz, only Heinz
- Lemons and limes
- White wine
Oh yeah, and there should be beer.
In the freezer:
- Meat(we just discussed that)
- Bacon
- Some different frozen pastas (right now I have gnocchi and little raviolis)
- Vodka (do I really need to explain?)
- Flour (white and whole wheat)
- Agave nectar
- Corn Starch
- Brown Sugar
- Pasta(a few different shapes and sizes, multigrain is nice)
- Rice noodles
- Corn meal (polenta in a pinch)
- Rice- again, some variety is nice: basmati, brown, black, sushi...for regular rice, though, I am a big fan of Uncle Ben. DO NOT even think of using instant rice. YUCK. Trader Joe's has some precooked brown rice in single servings you can keep in your freezer that isn't bad, too.
- Oil- any sort of vegetable oil for most cooking, or you can make your own blend of olive and vegetable oil. As for olive oil, Extra Virgin is good for dressings and finishing dishes. You don't really want to saute in it, though. Because of its higher fat content, it has a lower smoke point and will turn bitter on you. I keep some virgin oil for cooking, and sesame oil for Asian cooking.
- Vinegar- I LOVE vinegar. It's cheap. Buy a lot of varieties: red wine, champagne, rice wine, balsamic, raspberry...I even have a bottle of fig balsamic for salads. Or you can infuse your own. What fun.
- Beans- so versatile, so good for you, so yummy. You can keep dried beans (they cook up nicer and retain more nutrients, but you have to plan ahead so you can soak them overnight), or canned beans. The recipes and possibilities are endless when it comes to beans.
- Soy Sauce- Kikkoman. There you have it.
- Hot sauce- here we go again. I love hot sauce, but I'm not a collector of those burn-your-face-off habanero thingies that have no flavor, just pain. I put a touch of heat in everything I cook. for some things, good old red Tabasco is the answer. I like the vinegary zing it has. For most others, I use something called Sriracha. It's a Thai red pepper sauce in a plastic bottle, usually with a green squirty lid. It's hot, sweet and yummy in recipes or just on eggs. I also keep a jar of pepper paste in the fridge called Sambal Oelek, and Sweet Chili sauce, but that does have a good bit of sugar, so watch out.
- Chipotle peppers- it used to be that these were difficult to find, but now they seem to be everywhere. They come in cans, mixed with adobo, either whole or pureed. One can will last for months, kept in a plastic container in the fridge. They are smoked jalapenos, and the flavor and depth they add to chili, barbecue sauce, salad dressing and marinades is incomparable.
- The Spices- Garlic (I prefer granulated), cumin, cayenne, black pepper (get a good peppermill), salt (kosher and sea are my preference), a variety of dried herbs (whatever you're into, except, I loathe dried rosemary, it's like putting pine needles in your food). Montreal Steak and Montreal Chicken (really, I'm a fan), and some of the blends in grinders available at Trader Joe's. Oh, and cinnamon sticks. You can also make your own blends. I will let you in on that later, if you're good.
- I am including potatoes, onions and garlic in the dry goods section. They should never be kept in the refrigerator, just a cool, dry area.
Ok, enough enlightenment for one night. Go shopping this weekend.
Until tomorrow...
Monday, January 7, 2013
Dinner tonight
I am working on the promised chapter about what to have on hand to begin cooking all kinds of easy, yummy, healthy neato keeno coolio dishes, but I wanted to share tonight's dinner with you. It took all of 40 minutes to make, basically because that's how long it took the chicken to cook. I had everything on hand.
I used a whole cut up chicken, but this would work with boneless breast. You could probably use some kind of fish in this dish as well, but I was in the mood for chicken. It was seasoned with kosher salt, freshly ground pepper, a little garlic and some Italian herb mix. I roasted it in a 370 oven for about 35-40 minutes. If you use boneless breast, obviously you won't need to cook it that long.
While the chicken was cooking, I boiled some wheatberries. Yes, I said wheatberries. I got them at a local bulk foods store, but I'm sure they can be gotten at Trader Joe's or Wegmans, or maybe any supermarket these days. They took about 30 minutes to cook, on the stovetop, plenty of water, covered. Let's talk about wheatberries for a second. They are all kinds of yum, and are really good for you. They are whole, unprocessed wheat kernels, containing the germ, bran and endosperm. Because of this, they retain all of the vitamins and minerals. They are also high in fiber, and low in calories. They may help fight cancer, lower the risk of heart disease and diabetes, and possibly balance the national budget. But for sure, they are nutty and delicious.
So, rinse the berries well in cold running water, then put them in a pot, cover well with water and bring to a boil. Cover and simmer until they get soft. I cooked a cup of them, and it took about 25-30 minutes. While they were cooking, I took diced onion and diced dried apricots and cranberries, and softened them in some olive oil. When all was finished, I combined the berries and the fruit/onion mixture in a bowl, added some apple cider vinegar (another thing that's all kinds of good for you), some salt, pepper and honey. I have a friend with bees who makes her own honey, and it is soooo good. If you don't like honey, use a little agave nectar. You can find that everywhere these days. I also chopped up some fresh baby spinach and stirred it in. It just keeps getting healthier, doesn't it? Whee!
The last part of this plate was roasted cauliflower. Cauliflower: protein, minerals, fiber, folates, and tons of vitamin C. I broke it up into florets, tossed them in extra virgin olive oil, garlic and a little of my Italian spice blend and salt and pepper. Put it on a sheet pan, and roasted it while the chicken was cooking in the oven until it started to brown.
The picture once again doesn't do it justice, but I'm working on the photography. By the way, my kids LOVED it. They ate everything.
Ok, I can't get the stupid computer to upload the picture, so I'll put it on the Facebook page. Augh I am so bad at technology! I need a webmaster!https://www.facebook.com/FoodHappens
I used a whole cut up chicken, but this would work with boneless breast. You could probably use some kind of fish in this dish as well, but I was in the mood for chicken. It was seasoned with kosher salt, freshly ground pepper, a little garlic and some Italian herb mix. I roasted it in a 370 oven for about 35-40 minutes. If you use boneless breast, obviously you won't need to cook it that long.
While the chicken was cooking, I boiled some wheatberries. Yes, I said wheatberries. I got them at a local bulk foods store, but I'm sure they can be gotten at Trader Joe's or Wegmans, or maybe any supermarket these days. They took about 30 minutes to cook, on the stovetop, plenty of water, covered. Let's talk about wheatberries for a second. They are all kinds of yum, and are really good for you. They are whole, unprocessed wheat kernels, containing the germ, bran and endosperm. Because of this, they retain all of the vitamins and minerals. They are also high in fiber, and low in calories. They may help fight cancer, lower the risk of heart disease and diabetes, and possibly balance the national budget. But for sure, they are nutty and delicious.
So, rinse the berries well in cold running water, then put them in a pot, cover well with water and bring to a boil. Cover and simmer until they get soft. I cooked a cup of them, and it took about 25-30 minutes. While they were cooking, I took diced onion and diced dried apricots and cranberries, and softened them in some olive oil. When all was finished, I combined the berries and the fruit/onion mixture in a bowl, added some apple cider vinegar (another thing that's all kinds of good for you), some salt, pepper and honey. I have a friend with bees who makes her own honey, and it is soooo good. If you don't like honey, use a little agave nectar. You can find that everywhere these days. I also chopped up some fresh baby spinach and stirred it in. It just keeps getting healthier, doesn't it? Whee!
The last part of this plate was roasted cauliflower. Cauliflower: protein, minerals, fiber, folates, and tons of vitamin C. I broke it up into florets, tossed them in extra virgin olive oil, garlic and a little of my Italian spice blend and salt and pepper. Put it on a sheet pan, and roasted it while the chicken was cooking in the oven until it started to brown.
Ok, I can't get the stupid computer to upload the picture, so I'll put it on the Facebook page. Augh I am so bad at technology! I need a webmaster!https://www.facebook.com/FoodHappens
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