YourWeightLossMentor.com » Culinary School

Chocolate…What is it?

fitcoach — Thu, 29 Jul 2010 18:09:06 +0000

Chocolate
Production:
Chocolate begins as a yellow fruit pod dangling from the tropical Cacao tree. After the pods ripen, the beans are scooped out and placed in the sun for several days to dry and ferment. They are then cleaned, dried, cured, and roasted to develop flavor and reduce bitterness.

Next the beans are crushed to remove the shells, yielding the prized chocolate Nib. The nibs are crushed into a thick paste known as chocolate liquor or chocolate mass. Chocolate mass contains 53% fat known as cocoa butter.
The chocolate mass is further refined depending on the desired product.

If cocoa powder is to be produced, virtually all the cocoa butter is removed.

Most manufactures of fine chocolate use the Swiss technique of conching to increase smoothness. Conching involves stirring large vats of blended chocolate with a heavy granite roller or paddle to smooth sugar crystals and mellow the flavor, a process that may last 12 hours to 3 days.

Tasting Chocolate:
Chocolate quality is actually the product of several factors besides flavor. All these factors should be evaluated when selecting chocolates.

Appearance – color should be even and glossy, without any distortion.
Smell – should be chocolaty with no off-odor or staleness.
Break – should snap cleanly without crumbling.
Texture – should melt quickly and evenly on the tongue.

Types of Chocolate:

Unsweetened – is the pure hardened chocolate liquor without added sugar or milk solids.
Bittersweet & Semisweet – contains at least 35% chocolate mass plus additional coca butter, sugar, and flavorings.
Milk – It contains sugar, vanilla and milk solids.
White – It is actually a confectionery product that does Not contain any chocolate solids or liquor. Contains a minimum of 31% cocoa butter, a maximum of 55% sugar, 20% milk solids and vanilla or other flavors.

Tempering Chocolate:
Is a controlled process of melting, cooling, and reheating chocolate within set temperature range. It rechains the fat molecules and stabilizes the coca butter crystals.

Dark chocolate - melts 113 -120*F / cooled 78*f / temper 86 -90*F
Milk & White – melts 104 -115*F / cool 78*F / temper 87*F

Several methods are used to temper chocolate manually: seeding, tabling, microwave oven.

Seeding - 2/3 of the chocolate is melted. When the melted portion reaches 118*F, it is removed from the heat. The remaining chocolate is added and the chocolate is stirred until it melts.
Tabling – is the classic method. First the chocolate is melted, then a portion is poured onto a marble slab. The chef stirs the chocolate with a spatula, working it back and forth over the marble until it cools.
Microwave – Place the chocolate in a bowl and microwave in 10 second intervals until the chocolate is melted.

Chocolate Cups with Chocolate Mousse

Chocolate Mousse – Is a form of creamy dessert typically made with eggs and cream.

All chocolate Mousse recipes have two ingredients:

Chocolate – Which is of course the essential element of the dessert.
Egg Whites – Which is whipped into a foam and then added to the melted chocolate to provide the light and foamy texture, which is the essence of the recipe.

Additional Ingredients can be added to change the taste and texture of the dessert.

Sugar – Mainly to make the desert sweeter.
Cream – This gives the dessert a softer and lighter texture.
Egg Yokes – Adds rich taste to the dessert.

Chocolate Mousse

11 ounces Bitter or semi-sweet chocolate
10 Egg yolks
2 Whole eggs
4 ounces Granulated sugar
16 fluid ounces Heavy cream, whipped

1. In a microwave or over a double boiler, melt the chocolate to 130°F. Hold at this temperature by placing the bowl in a water bath of 135°F. Set aside.

2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F and is thickened.

3. Pour the mixture into a mixing bowl on the mixer with the whip attachment. Whip until the mixture cools.

4. Mix chocolate into egg mixture. Using a balloon whisk gently fold in the whipped cream.

5. Refrigerate until firm.

Dark Chocolate Truffles

Dark Chocolate Truffles

21 ounces semi sweet chocolate
18 ounces Heavy cream
3 fluid ounces orange or raspberry liquor

1. Bring the cream to a boil. Immediately pour the hot cream over the chocolate. Stir until the chocolate is completely melted.

2. Stir in the liquor. Pour the ganache into a flat, shallow, ungreased pan and chill until firm.

3. Shape the ganache into rough balls using a melon ball cutter. Immediately drop each ball into a pan of sifted cocoa powder or confectioner’s sugar, rolling it around to coat completely. Alternately, dip the pre-formed balls into tempered chocolate. Chocolate coated truffles may also be coated with chopped nuts or roasted shredded coconut.

4. Truffles can be stored in the refrigerator for 7 to 10 days. Allow them to soften slightly at room temperature before serving.

Latin Cusine: “Southern Mexico”

fitcoach — Sat, 17 Jul 2010 16:37:13 +0000

Cuisine of Southern Mexico:
Sopa de lima / lime soup
Arroz Blanco Con Verduras / White rice with vegetables
Pollo Pibil/ Chicken baked in banana leaves
Corn Tortillas
Panuchos / fish filled corn dough
Tamulada sauce
Jericayas

Sopa de Lima/ Lime soup (This dish is from the Yucatan region)
Ingredients:
•   12 oz. of Shredded chicken
•   10 cups of water
•   3 cloves garlic
•   ½ white onion rough cut
•   5 springs of cilantro
•   1 tbsp salt
•   1/4 tsp ground cumin
•   1 1-inch stick of Mexican cinnamon
•   1 whole clove
•   1 tsp dried oregano
•   1 tsp oil
•   ½ cup chopped red onion
•   ½ cup finely chopped green bell pepper
•   2 cups peeled and chopped tomatoes
•   6 key limes, 3 sliced, 3 halved
•   1 avocado peeled, pitted and sliced
MOP
1.   Prepare a stock to cook the chicken. (Water, garlic, white onion, cilantro stems in a pot and bring to a boil). Cook covered over low heat until chicken is cooked through.
2.   Strain and reserve the stock.
3.   Shred the chicken and set aside.
4.   Toast cumin, Mexican cinnamon, clove and oregano in a small skillet.
5.   Transfer to a blender add ½ of the stock and puree.
6.   Sauté the red onion and until transparent. Add the bell pepper and cook. Add the tomatoes and cook over medium heat for 7 minutes, stirring constantly. Add the rest of the chicken stock and the pureed spices. When the stock comes to a boil, add the chicken. Cover and cook over low heat for 10 minutes.
7.   Add salt an pepper to taste
8.     To serve, place a slice of lime in the bottom of each bowl and cover with the hot soup , add 1 tsp lime juice. The avocado will be served as garnish.
* Do not simmer the broth with the limes or lemons!

Arroz Blanco Con Verduras / White rice with vegetables
Ingredients:
•   2 cups of long grain white rice
•   ¼ white onion minced
•   1 clove of garlic minced
•   oil
•     ½ cups small dice carrots
•   4 cups of hot water
•   2 tsp salt
•   1/2 cups of yellow corn kernels
•   1/2 cup of green peas
MOP
1.   Soak the rice in warm water for 5 minutes, rinse well and drain.
2.   Heat ½ an inch of vegetable oil in a large skillet, add the rice and sauté, stirring lightly until grains separate and become translucent, pour off the excess oil.
* Be careful not to break the rice!
1.   Sauté onion and garlic with the rice.
2.   Add the carrots and stir for 2 minutes.
3.   Add hot water and salt. When water comes to a boil, add the corn and the green peas, stir and cook over low heat for 20 minutes or until water is absorbed and rice is tender.

Pollo Pibil/ Chicken baked in banana leaves
Ingredients:
•   1 lb chicken meat
•   4 oz achiote paste
•   1 cup freshly squeezed orange sour juice or use half a cup of lime juice and half a cup of orange juice.
•   2 tsp salt
•   2 large banana leaves
Achiote Paste:
•   2 tbsp ground annatto seeds
•   1/2 tablespoon coriander seeds
•   1/2 tablespoon black peppercorns
•   1/2 teaspoon cumin seeds
•   3 whole cloves
•   2 teaspoons dried oregano
•   5 cloves garlic
•   1 teaspoon salt
•   3 tablespoons white wine vinegar
Achiote paste MOP:
Grind the first 6 ingredients to a powder in an electric spice mill. Achiote seeds are very hard, so it will take a little time. Crush the garlic with the salt in a mortar, then gradually work in the ground spices. A hot red chili pepper could be added; crush it with the garlic. Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months if refrigerated Chicken Piblil MOP
1.   De-bone the chicken, (Use bones, legs and wings for the soup).
2.   Mix the achiote paste with the salt and orange juice until it is dissolved. Rub the meat and let marinate for 3 hours.
3.   Preheat the oven to 325*F.
4.   Hold the banana leaves directly over the flame on the stove for a few minutes, until they soften.
5.   Line a rectangular baking dish with the leaves and place the marinated chicken in the center and wrap up.
6.   Cover with aluminum foil. And Bake for 45 minutes to 1 hour. The meat should be falling apart. Shred the meat and mix with the juices of the baking dish.
7.   Serve the chicken with picked red onion.

Pickled Red Onion
Ingredients:
•   1 cup of red onion sliced thinly. (use slicer)
•   ½ cup of orange juice
•   ½ cup of lime juice
•   1 tsp salt
MOP:
1.   Place the onion in a bowl, and mix with the rest of the ingredients.
2.   Let it marinate until the onion is soft.

Tamulada Sauce
Ingredients:
•   3 Habanero peppers de-veined and finely minced
•   ½ cup sour orange juice
•   Salt to taste
MOP:
Mix all the ingredients and season to taste.

Corn Tortillas
Ingredients:
•   2 cups flour for corn tortillas
•   1 ½ cups warm water
•   2 tsp salt
MOP:
1.   In a large mixing bowl, mix the flour, water, and salt until combined.
2.   If the dough is too crumbly add more water.
3.   If it sticks to your hands add more flour.
4.   Wrap in plastic.
5.   Divide the dough into equal balls, 1 inch diameter.
6.   Heat a medium skillet over medium- high heat.
7.   Using a tortilla press with a plastic film liner place each ball in the center and press.
8.   Carefully peel the tortilla and place into the warm skillet for about 20 seconds until it dry slightly and turn the other side.
9.   Once it is ready put in a cloth covered container and stack one on top of the other.
* Keep them wrapped with a cloth to keep warm. (Reheat to serve with any filling).

Panuchos
Ingredients:
•   1 lb tortilla dough
•   8 oz red snapper or other white flesh fish
•   1 tomato peeled, seeded and cut in dice
•   ¼ cup white onion cut small dice
•   1 garlic clove minced
•   3 tbsp cilantro leaves
•   1 tsp parsley leaves
•   12 oz of refried beans
•   Salt to taste
MOP
Prepare a tomato sauce: Sauté onion and garlic. Add the tomato and cook through, add fish and cook until it flakes. Finish off with the cilantro and parsley leaves. Add salt to taste.
1.   Prepare the tortillas and add to 2-tortillas, 1 tbsp of refried beans and 1 tbsp of fish and tomato sauce, sandwich together.
2.   Pan fry each Panucho until crisp.
3.   Serve with the Tamulada sauce.

Mexican Flan / Caramel Custard
Ingredients:
•   1 ¼ cups sugar
•   4 cups of milk
•   1 tsp vanilla extract
•   pinch of salt
•   4 eggs
•   3 egg yolks
•   ½ tsp cornstarch
•   1 tbsp cold water
MOP:
1.   Preheat the oven 350 F
2.   Place ¾ cup of the sugar in the heavy saucepan over medium heat, swirl around until the sugar melts and caramelizes, turning into golden brown. Pour into a 1 ½ qt ring mold, or charlotte mold or round baking dish and tilt so that the caramel covers the bottom and sides. Set aside.
3.   In a separate saucepan, combine milk, remaining ½ cup of sugar, vanilla, salt and bring to a boil. Lower the heat and simmer uncovered for 10 minutes until the milk reduces by half, set aside.
4.   Lightly beat the eggs and egg yolk in a large bowl. Stir the cornstarch and water together and add to the eggs. Slowly pour in the warm milk, stirring constantly. Mix well, strain and pour into the caramel coated mold.
5.   Cover the mold with foil, set in a larger pan and pour 1 inch of boiling water into the pan. Place in the oven and bake 30 – 45 min, until the knife inserted in the center comes out clean.
6.   Let the flan cool for 30 minutes to room temperature and then refrigerate.
7.   To serve invert the mold on a platter, serve cold.

Jericayas
Ingredients:
•   2 cups of whole milk
•   2 cups of heavy cream
•   1 cup sugar
•   4 yolks
•   2 eggs
•   2 cinnamon sticks
MOP
1.   Heat the milk, cream and sugar and cinnamon, until the sugar is dissolved and the cinnamon flavor is infused (4 min).
2.   Mix the egg yolks and whites with this mixture.Strain.
3.    Cook in a porcelain container over hot water. Until they are golden on the top. Approximately 35 minutes. Oven 350*F.

Culinary School Week #18…California Cuisine

fitcoach — Tue, 08 Jun 2010 19:39:50 +0000

Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds Agriculture is the core of the state’s economy and California produces more crops than any other state. Home to the largest irrigation systems built in America, farmers even in the most remote deserts have the opportunity to raise and harvest valuable crops.
California cuisine takes advantage of the region’s abundant natural resources. With the wide variety of fresh produce and vast grazing land for livestock, obtaining fresh, local, seasonal ingredients is easy. The inclination toward a healthy lifestyle has also encouraged the development of California cuisine. Foods grown and harvested naturally, prepared simply, and without preservatives and fats, along with the constant flood of aspiring chefs bringing their culinary heritage, have assured California has its share of creativity with regard to food and food-related products.

Day #1
Chilled Avocado and Cucumber Soup
Servings – 4
Ingredients

1/2 cup Heavy cream
1 1/4 cups Avocado, peeled, seeded, 1/4 inch dice
1 cup Cumber, peeled, seeded, 1/4 inch dice
1 tbsp Lime juice
1 cup Chicken or vegetable stock
1 cup Yogurt (plain)
1 Garlic clove, minced
1/2 cup Sour cream
1 tbsp Dill, coarsely chopped
1 tbsp Parsley, coarsely chopped
to taste Salt and white pepper
1/2 cup Milk, more if needed

For the Garnish

1/4 cup Sour cream
1/2 cup Green onions, thinly sliced

Procedure

Set aside 2 tablespoons each of the avocado and cucumber for garnish. Place remainder and the ingredients, except the milk, in a blender or food processor and blend until smooth.
Add the milk a little at a time and blend until the desired consistency of soup is attained.
Pour the soup into a stainless-steel container. Place a piece of plastic wrap on the surface of the soup to prevent discoloration. Chill the soup, under refrigeration at 40*F or below until thoroughly chilled.
When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.

Warm Scallop Salad Tomato, Mint & Lime Dressing
Servings – 4
Ingredients
For the Dressing

6 tbsp Olive oil
1 1/2 tbsp Shallot, minced
1 1/2 tbsp Lime juice
1/2 tsp Salt
1/2 tsp Black pepper
1 1/2 cups Tomatoes, peeled, seeded, 1/4 inch dice
1 1/2 tbsp Mint, finely chopped

For the Salad

12 ounces Scallops (bay or sea), well drained and patted dry
2 tbsp Olive oil
1/2 cup Jicama, peeled and julienned
2 Watercress bunches, large stems removed

Procedure

Heat the olive oil. Saute’ the shallots until soft, but do not brown.
Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
If using sea scallops, remove the small white muscle. If scallops are 1 inch in diameter or larger, cut the scallop in half, lengthwise, before using.
Heat the olive oil. Add the scallops and saute’ over medium-high heat, turning often They should be just cooked, slightly translucent in the middle. Remove from heat.
Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm.
Divide the watercress evenly among plates. Place the scallops with dressing in the center of the watercress.
Sprinkle the jicama over the salad. Spoon additional dressing onto the plate.

Sautéed Duck Breast with Port Wine Reduction
Servings – 4
Ingredients

4 Duck breasts, boneless, skin on
to taste Salt and white pepper

For the Sauce

2 tbsp Shallots, finely diced
1 cup Port wine
3/4 cup Brown stock
2 tbsp Butter

Procedure

Remove any excess fat and score the duck breast in a crosshatch pattern with a sharp knife. Season with salt and white pepper and place skin side down in a heavy-bottomed saute’ pan. Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes.
Turn the duck breast, and cook to medium rare.
Remove the duck breast from pan and allow to rest in a warm place for 10 minutes.
Pour off excess fat from pan. Add the shallots and saute’ until translucent.
Deglaze the pan with the wine and reduce the volume of liquid by half over medium-high heat.
Add the brown stock. Continue to reduce until the sauce has a glaze consistency (will coat the back of a spoon).
Add the butter and whisk in. Adjust the seasoning.
Slice the duck breasts. Arrange on warm plates and serve with sauce.

Monterrey Jack Cheese And Green Chili Polenta
Servings – 4
Ingredients

10 tbsp Chicken stock
10 tbsp Milk
2 tbsp Butter
1 tsp Granulated sugar
1/2 tsp Salt
1/2 cup Polenta
1/2 cup Monterey Jack cheese, grated
1 Poblano chile, roasted, peeled, seeded, 1/4 inch dice
to taste Salt and white pepper

Procedure

Bring the chicken stock to a boil. Reduce to a simmer and stir in the milk, butter, sugar, and salt.
Slowly add the polenta in a thin stream, whisking constantly. Lower the heat and continue stirring for about 10 to 20 minutes, or until the mixture stats to thicken.
Stir in the cheese and chile. Continue to stir while cooking over low heat until the mixture is thick and easily falls away from the sides of the pan.
Season with salt and white pepper.

Deep-Fried Fennel
Servings – 4
Ingredients

4 Fennel bulbs, 1/4-inch slices
as needed All-purpose flour, for dusting
to taste Salt

For the Tempura Batter

2 Eggs
2 cups Water, ice cold
2 cups All-purpose flour, sifted
to taste Coarse salt
as needed Vegetable oil, for deep-frying

Procedure

Combine the eggs and water; whisk, blending in flour and salt; stir in lightly (do not beat). Refrigerate for 30 minutes.
Dust the fennel with the flour. Shake off the excess flour.
Heat the oil in a deep-fryer to 350*F.
Dip the fennel in the batter, shake off excess, and fry until golden brown.
Drain on paper towels. Season lightly with salt. Serve hot.

Creamed Spinach
Servings – 4
Ingredients

8 cups Spinach, washed, tough stems removed
2 tbsp Unsalted butter
1/2 cup Shallots, 1/4 inch dice
1 tsp Garlic, minced
1/2 tsp Salt
1/2 tsp Black pepper
1/4 tsp Grated nutmeg

Procedure

Blanch the spinach in boiling salted water for 1 minute. Drain. Run under cold water and press to remove as much water as possible.
Chop the spinach and set aside.
Melt the butter over medium-gigh heat. Add the shallots and garlic; cook for 3 minutes.
Add the spinach and toss to combine. Cook until the liquid is released (drain liquid if there is excess).
Add the cream, salt, pepper, and nutmeg. Reduce by half, about 4 to 5 minutes. Serve immediately.

Day #2
Cream Of Garlic Soup
Servings -4
Ingredients

1 tbsp Vegetable oil
1/2 cup Onion, 1/4 inch dice
2/3 cup Leek, white part only, cleaned, 1/4 inch dice
1 1/2 cups Russet potatoes, peeled, 1/2 inch dice
1/3 cup Garlic cloves, roughly chopped
1 quart Chicken stock
1/2 cup Heavy cream
to taste Salt and white pepper
1 tbsp Chives, finely minced

Procedure

Heat the oil and cook the onion and leek over medium-high heat until the onion is tender and translucent, 3 minutes.
Add the potatoes, garlic, and stock. Bring to a boil, then reduce the heat to a simmer. Simmer the soup until the potatoes and garlic are tender and thoroughly cooked.
Puree the mixture in a food processor or blender.
Return to the heat and add the cream. Correct the seasoning and reheat the soup, but do not bring to a boil.
Garnish with chives.

Servings – 4
Ingredients

1 cup Chevre (goat cheese)
1/4 cup Olive oil
4 Thyme sprigs
1/2 cup Bread crumbs, dry
1/4 cup Walnuts, finely chopped

For the Vinaigrette

1/4 cup Red wine vinegar
1 tsp Dijon mustard
1/4 cup Walnut oil
1/4 cup olive oil
to taste Salt and black pepper
as needed Butter, clarified, or olive oil
4 cups Baby greens
2 tbsp Chives, chopped

Procedure

Shape the goat cheese into eight (1 ounce) patties.
Marinate the patties in the olive oil and thyme. Refrigerate for 2 hours.
Combine the bread crumbs and walnuts. Roll the patties in this mixture. Place them on a sheet pan with parchment paper and refrigerate for 30 minutes.k
Combine vinegar and mustard and slowly whisk in the oils until creamy. Correct the seasoning and set aside.
Pan-fry the goat cheese in the clarified butter until golden brown and hot.
Toss the baby greens in the vinaigrette and divide evenly among chilled plates. Place 2 goat-cheese patties on top of each plate of greens, and garnish with chives.

Montery Style Penne Pasta With Calamari And Artichokes
Servings – 4
Ingredients

4 1/2 cups Penne pasta (dried)
1/4 cup Olive oil
1 tbsp Parsley, chopped
1/2 tbsp Cilantro leaves, chopped
1/2 tbsp Basil, chopped
1/2 tbsp Thyme, chopped
1/8 tsp Red pepper flakes (dried)
1 ounce Anchovy fillets
2 Garlic cloves, minced
1 cup Tomato, peeled, seede, 1/4 inch dice
1 tbsp Capers, drained
1/2 cup Calamata olives, pitted, coarsely chopped
3 cups Baby artichokes, cut into wedges, heart removed, cooked
2 cups Calamari rings and tentacles, cleaned
1/2 cup Parmesan cheese, shaved
to taste Salt and black pepper

Procedure

Cook the pasta in boiling salted water until al dente.
Cool the pasta slightly under cold running water. Drain well and toss with 1 tablespoon olive oil to prevent the pasta from sticking together.
Toss the pasta with the chopped herbs and season with the red pepper flakes. Set aside.
Combine the anchovies and garlic. Mash thoroughly until a paste forms.
Heat the remaining olive oil over medium heat. Add the anchovy-garlic mixture. Add the tomato, capers, and olives. Stir and place over medium heat until the mixture comes to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to the desired consistency.
Add the artichokes and calamari. Continue cooking for 30 to 60 seconds or until calamari is cooked.
Return the penne to the calamari and reheat.
Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions. Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.

Raspberry Chicken
Servings – 4
Ingredients

4 Chicken breasts, boneless, skinless
as needed All-purpose flour, for dusting
2 tbsp Unsalted butter
1/2 cup Onion, 1/4 inch dice
1/4 cup Raspberry vinegar
1/4 cup Chicken stock
1/4 cup Heavy cream
1/3 cup Tomato, peeled, seeded, 1/4 inch dice
1 pint Raspberries, cleaned

Procedure

Flatten the chicken breasts so they are even.
Heat the butter in a saute’ pan over medium heat.
Dry, season, and dust the chicken breasts in flour. Shake off the excess flour.
Saute’ the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.
Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.
Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
Whisk in the stock, cream, and tomato. Simmer for 2 minutes.
Return the chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.
Remove the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over low heat for 1 minute. Do not stir in the berries with a spoon; merely swirl them in the sauce by shaking the pan.
Serve chicken with the sauce and a few whole raspberries.

Swiss Chard With Golden Raisins
Servings – 4
Ingredients

2 tbsp Golden raisins
3 cups Swiss chard, red or white, rinsed
2 tbsp Unsalted butter
4 Shallots, 1/4 inch dice
1 Garlic clove, minced
1 tsp Rice wine vinegar
to taste Salt and black pepper

Procedure

Soak the raisins in hot water for 15 minutes. Drain and set aside.
Separate chard leaves from ribs. Chop the red or white ribs into 1/4-inch pieces. Immerse the ribs in a small pan of boiling water and boil 2 minutes. Drain and set aside.
Melt the butter over medium heat. Saute’ shallots and garlic about 2 minutes.
Add chard leaves and saute’. Cover the pan and steam 3 to 5 minutes over low heat. Mix in cooked ribs. Add vinegar and raisins. Correct seasoning.
Serve immediately.

Rice With Red Peppers And Pine Nuts
Servings – 4
Ingredients

3 tbsp Pine nuts
2 cups Chicken stock
1 cup Long-grain white rice
1/2 tsp Salt
1/8 tsp White pepper
2 tbsp Unsalted butter
2 tbsp Vegetable oil
1 cup Onion, 1/4 inch dice
1/2 cup Red bell pepper, 1/2 inch dice
1/2 cup Celery, 1/2 inch dice
2 tbsp Parsley, finely chopped

Procedure

Preheat the oven to 350*F. Toast the pine nuts for 3 to 4 minutes or until lightly browned.
Bring the stock to a boil over high heat.
Add the rice, salt, and pepper; stir. Lower the heat, cover, and simmer 20 minutes.
Heat the butter and oil over medium heat. Add the onion and saute’, stirring, until soft.
Add the red pepper and celery. Saute’ 3 to 5 minutes. The vegetables should be slightly crisp.
When the rice is cooked, add the vegetables, pine nuts, and parsley. Toss to combine and correct seasoning.

Strawberry Shortcake With Cornmeal Biscuits
Servings – 4
Ingredients
For the Biscuits

3 cups All-purpose flour
3/4 cup Yellow cornmeal, fine grind
1 tbsp Baking powder
1 tbsp Granulated sugar
1/2 tsp Salt
2 tbsp Butter, chilled, in 1/2 inch cubes
1 1/2 cups Heavy cream

For the Berries

3 cups Strawberries, washed, hulled, sliced
1/4 cup Granulated sugar
1 tsp or to taste Lemon juice
1 cup Heavy cream
1/4 tsp Vanilla extract

Procedure

Preheat the oven to 425*F.
Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until the mixture has the appearance of coarse meal.
Add the cream; stir until a moist dough forms. Knead by hand until the dough is moist and manageable. Place on a floured work table and knead gently for 1 minute.
Roll dough into a rectangle approximately 6×9 inches and 3/4 inch thick. Cut dough into uniform biscuits and place on lined baking sheet.
Bake for approximately 20 minutes, or until the biscuits have risen and are lightly brown in color. Let cool slightly.
Combine strawberries and 3 tablespoons of the sugar. Let stand for 15 minutes at room temperature.
Crush half the strawberries, adding a little lemon juice; set aside.
Combine the cream, remaining sugar, and vanilla. Whip to soft peaks.
Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
Spoon the berry mixture onto the biscuit bottoms in equal portions. Top with a large dollop of whipped cream. Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.

Culinary School Week #17…Tex-Mex

fitcoach — Sat, 22 May 2010 17:42:03 +0000

Texas and Tex-Mex cuisine
Big as Texas. A state that is as large as all of New England, New york, Pennsylvania, Ohio, and Illinois combined, Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats. It is a region that bred a cuisine described as the only food that is truly native to the United States. A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles. It was developed by people working with primitive kitchens and limited ingredients, and owes its appeal to the inventiveness of its creators, who were able to make their foods interesting by combining the same ingredients in different ways.
From the famous “bowl of red” – Texas chili – to tacos, fajitas, and salsa, these flavorful introductions influence the eating habits of not only Texans but also of all other Americans.

Chili
Servings: 4
Ingredients:

1 tbsp Vegetable oil
1 1/2 lbs Beef chuck, in 1/2-inch cubes
2 cups Onions, 1/4 inch dice
2 Garlic cloves, minced
1/2 tsp Oregano (dried)
1 tsp Ground cumin
1 tbsp Chili powder
3 cups Tomatoes, peeled, seeded, 1/4 inch dice
1 cup Beef stock, hot
to taste Salt and black pepper

Procedure:

Heat the oil and brown the meat. (This step must be done in small batches.) Remove meat and set aside.
Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
Add the spices and cook 2 minutes. Return the meat.
Add the tomatoes and stock; bring to a boil, then reduce to a simmer. Simmer 1 hour. Skim fat as it cooks out, adjust seasoning, and add more water if necessary.

Crab Empanadas with Green Chili Chutney
Servings: 4
Ingredients:

1 tbsp Shortening or lard
1 cup Masa harina
1 tbsp All-purpose flour
1/2 cup Chicken stock
1/4 tsp Salt

For the Filling

2 tbsp Vegetable oil
3/4 cup Onion, 1/4 inch dice
1/2 cup Tomato, peeled, seeded, 1/4 inch dice
1 chile, seeded, finely dice
8 ounces Crab meat (claw or body)
several leaves Epazote, chopped (optional)
to taste Salt and black pepper
about 2 cups Vegetable oil, for frying

Procedure:

Mix the lard, flour, and masa harina well.
Add the stock (may need a little more) and salt. Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
Cover and let the dough rest about 1 hour.
Heat the 2 tablespoons oil and add the onion, tomato, and jalapeno. Cook until mixture is soft and begins to dry out.
Fold in crab meat and epazote. Correct seasoning. Set aside.
Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
Heat the frying oil to 375*F.
Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.

Green Chile Chutney
Servings: 4
Ingredients:

16 ounces Anaheim chiles or New Mexico green chiles, roasted, peeled, 1/2 inch dice
2 Jalapeno chiles, roasted, peeled, seeded, 1/4 inch dice
1 cup Granulated sugar
1 1/2 tsp Mexican oregano, ground, toasted
1 ounce Slivered almonds
2 tbsp Lime juice
6 tbsp Cider vinegar
1 tsp Salt
1 tbsp Cilantro, chopped

Directions:

Combine all ingredients except cilantro.
Bring to a boil and educe heat to a simmer. Simmer 15 to 20 minutes.
Allow to cool, add cilantro, then serve cold.

Lone Star Chicken-Fried Steak with Cream Gravy
Servings: 4
Ingredients:

2 Eggs 1/2 cup Milk
1 cup All-purpose flour
1 tsp Salt
1/4 tsp Black pepper
4 Beef round steak, trimmed, and tenderized 1/2 to 1/4 inch thick
as needed Vegetable oil, for frying

Procedure:

Combine the eggs and milk, beat well.
Separately combine the flour, salt, and pepper.
Dip the steaks into the egg mixture, then into the seasoned flour.
Pan-fry steaks in hot oil until browned on both sides.
Drain on paper towels.

Cream Gravy
Servings: 4
Ingredients:

2 tbsp fat from drippings, from frying steaks
2 tbsp all-purpose flour
2 cups milk, warmed
to taste, salt & pepper

Directions:

Place drippings in pan over medium-high heat. When hot, stir in the flour.
Remove from heat and whisk in the warm milk.
Return to the heat and whisk until thickened and smooth. Cook 5-10 minutes.
Season with salt and pepper. Don’t skimp on the pepper.

Black-Eyed Peas
Servings: 4
Ingredients:

1 cup Black-eyed peas (dried)
1/4 cup Bacon, 1/2 inch dice
1/2 cup Onion, 1/2 inch dice
1 Garlic clove, minced
1 1/4 cups Water, more if needed
1 Thyme sprig
2 ounces Salt pork
to taste Salt and black pepper

Procedure:

Soak the black-eyed peas overnight in water. Drain.
Over medium heat, render the bacon until almost crisp.
Add the onion and garlic, and cook about 4 minutes, or until the onion is soft.
Add the black-eyed peas, water, thyme, salt pork, and seasoning.
Bring to a boil. Reduce to a simmer, and cook 45 to 60 minutes, or until the black-eyed peas are tender.
Remove salt pork and serve.

Mexican Wedding Cookies
Yields about 4 dozen cookies
Ingredients:

1 cup Unsalted butter, softened
1/2 cup Confectioners’ sugar, sifted
1 tbsp Vanilla extract
2 1/4 cups All-purpose flour
1/2 tbsp Salt
3/4 cup Pecans, finely chopped
as needed Confectioners’ sugar, to roll the cookies in

Procedure:

Cream the butter and sugar, and then add vanilla.
Sift the flour and salt together and stir in by hand.
Add pecans; stir to combine.
Chill the dough for 1 hour.
Preheat the oven to 400*F.
Roll the dough into 1-inch balls. Place on an ungreased cookie sheet.
Bake until set, but do not brown, approximately 15 minutes.
While still warm, roll in additional sugar.
Cook, roll in sugar again, and serve.

Caldo de Res
Servings: 4
Ingredients:

1 piece Beef shank or chuck
3 Red-skin new potatoes
2 Carrots, peeled, whole
1 Onion, peeled, whole
2 quarts Water, cold
1 Corn on the cob, cleaned, in 1-inch slices
1/2 tsp Thyme
1 Bay leaf
1 Parsley sprig
1 cup Green cabbage, 1 inch dice
1/2 cup Zucchini squash, 1-inch cubes
to taste Salt and black pepper
1 tbsp Lime juice
2 tbsp Cilantro, chopped

Procedure:

Wash and rinse meat and all whole vegetables. Place in a large pot with the cold water.
Add the corn, cabbage, thyme, bay leaf, parsley, salt, and pepper.
Bring to a simmer over low heat; simmer until all ingredients are cooked and tender. As ingredients become tender, remove them from the pot.
Let vegetables cool, and cut into 1-inch cubes or bite-size pieces.
Strain the stock and reduce until very flavorful.
Remove the fat and cartilage from the beef. Dice the meat into 1/2-inch pieces.
Return the diced meat and chopped vegetables to the broth and bring to a simmer.
Add the zucchini and correct the seasoning. Remove bay leaf.
Add the lime juice and cilantro just before serving.

Pork Flautas
Servings: 4
Ingredients:

as needed Vegetable oil
3 1/2 cups Pork Deshebrada (below)
12 6-inch corn tortillas
2 cups Iceberg lettuce, shredded
1/4 cup Sour cream

Procedure:

Heat a saute’ pan with 1/2 inch of oil until hot but not smoking.
Place some Deshebrada pork in a strip on one side of each tortilla. Roll up the tortillas as tight as possible, using toothpicks to help secure them, if needed.
Fry the flautas a few at a time in the oil until crisp, 1 to 2 minutes. Drain on paper towels and keep warm.
To serve, arrange flautas on shredded lettuce and top with Guacamole and sour cream.

Pork Deshebrada
Servings: 4
Ingredients for the red chile puree:

9 New Mexico red chiles (dried)
2 cups Water
1 cup Onion, in chunks
2 Garlic cloves
5-6 pounds Pork shoulder roast, bone-in
1 1/2 cups Onions, thinly sliced
2 Garlic cloves, finely chopped
2 tsp Oregano (dried)
2 tsp Ground cumin, preferably from toasted seeds
2 tsp Salt
1 quart Chicken stock
to taste Salt and black pepper

Procedure

Toast the chiles in a 300*F oven for 4 minutes or until they smell toasted. Cool slightly.
Discard stems and seeds. Combine chiles, water, onion, and garlic in a saucepan. Simmer until soft, about 30 minutes.
Remove from heat and cool slightly.
In blender or food processor, blend until smooth. Rub the puree through a fine strainer and discard residue. Set aside
Preheat the oven to 375*F.
Lay the pork, fat side up, in a braising pan.
Combine 3/4 cup red chile puree and stock.
Top pork with onion, garlic, oregano, cumin, and salt.
Add chile liquid and bring to a simmer. Cover and braise pork for up to 4 hours or until fork-tender. (You may also cut the meat into smaller pieces to shorten cooking time.)
Cool pork in braising liquid. Transfer to a cutting board, trim fat, and remove bone.
Shred meat by using the tines of 2 forks, one held in each hand. Shred the meat in a downward, pulling motion.
Strain and degrease broth. If holding the meat, use broth to moisten.

Guacamole
Servings: 4
Ingredients:

2 Avocados, ripe
1/2 cup Red onion, 1/4 inch dice
1 Jalapeno chile, seeded, deribbed, minced
1/4 cup Cilantro leaves
1/2 cup Tomato, peeled, seeded, 1/4 inch dice
2 tbsp Lemon juice
1/2 tsp Salt
1/8 tsp White pepper
1 tbsp Lime juice

Procedure:

Peel and pit the avocados.
Place the avocado pulp in a bowl and mash to a chunky texture.
Add the remaining ingredients and mix thoroughly. Season to taste.

Pico de Gallo
Servings: 4

1 tbsp Olive oil
1 Garlic clove, minced
1 cup Onion, 1/4 inch dice
1 Serrano pepper, minced
1 1/2 tbsp Cilantro, minced
1 cup Tomato, peeled, seeded, 1/4 inch dice
1 tbsp Lime juice
to taste Salt and black pepper

Procedure:

Heat the oil over medium heat. Add the garlic onion, chile, and cilantro. Toss and remove from heat. Let cool.
Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.

Fish Tacos
Servings: 4
Ingredients:
For the Green chile Sauce:

16 ounces Tomatillos (about-8) husked
2 tbsp Shallots, chopped
2 Garlic cloves, chopped
1 cup Poblano or Anaheim chiles, roasted, peeled chopped
1/4 cup Cilantro, chopped
1 Jalapeno chile, seeded, chopped
1 tbsp Lime juice
as needed Water
to taste Salt 1/4 cup Vegetable oil

For the Tacos:

8 Corn tortillas, prepared
1 cup Onion, 1/4 inch dice
1/2 cup Green bell pepper, julienned
1/2 cup Red bell pepper, julienned
1 Garlic clove, minced
1 Serrano chile, finely diced
1 1/2 pounds white fish
2 cups Iceberg lettuce, shredded

Procedure:

Blanch half the tomatillos in boiling water for 1 minute. Cool quickly.
Puree with remaining sauce ingredients in a blender. Add water to achieve the desired consistency. Adjust seasoning. Set aside.
Heat the oil to 375*F and fry the tortillas. While tortillas are still pliable, fold one half over the other – not too tightly as there should be an opening of about 2 inches between the halves at the top. Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom. (It may be necessary to insert tongs in the middle to keep them from closing up. The result should be a crisp, U-shaped cup.)
Drain on paper towels, and keep warm.
Reheat the oil and add the onion, peppers, garlic, and chile. Cook until limp but not soft.
Add the fish and cook until firm, approximately 2-4 minutes.
Place the mixture in the tortillas.
Top with warm sauce and fill with lettuce.

Cheese Enchiladas
Servings: 4
Ingredients:
For the chile Gravy:

2 tbsp Lard or butter
1/2 cup Onion, 1/4 inch dice
1 Garlic clove, minced
1/4 cup all-purpose flour
2 tbsp Chili powder
1 tsp Ground cumin
1/8 tsp Oregano (dried)
2 cups Beef stock
to taste Salt and black pepper

For the Enchiladas:

8 Corn tortillas
1/4 cup Vegetable oil
1/2 cup Onion, 1/4 inch dice
2 cups Longhorn cheese, grated

Procedure:

Melt the lard over medium heat. Saute’ the onion and garlic until the onion is softened but not browned, 3 minutes.
Stir in the flour, chili powder, cumin, and oregano. Cook for 2 minutes while stirring.
Add the beef stock, a little at a time, stirring well. Simmer, uncovered, for 30 minutes, until mixture is reduced and thickened.
Adjust thickness and seasoning. Set aside.
Preheat the oven to 400*F. Heat the oil in a deep-fat fryer to 350*F.
Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first sep is to soften the tortilla.
Remove the tortilla from the oil, letting the excess oil drip back. Dip the tortilla into the chili gravy, coating both sides.
Place the now-coated tortilla in the pan, put a handful on onion and cheese on one edge of the tortilla, and roll it up. Place the rolled tortilla seam side down in one end of a lightly greased pan.
Repeat the process with the remaining tortillas. The pan should be full.
Pour the remaining chili gravy on top of the enchiladas.
Sprinkle the enchiladas generously with the remaining grated cheese.
Bake for about 10 minutes, until the cheese is bubbly. Serve immediately.

Arroz a la Mexicana
Servings: 4
Ingredients:

2 tbsp Vegetable oil
1/2 cup Onion, 1/4 inch dice
1 Garlic clove, minced
1 cup Long-grain rice, washed twice
1/2 cup Carrot, 1/4 inch dice
1 cup Tomato, peeled, seeded, 1/4 inch dice
2 cups Chicken stock
to taste Salt and black pepper

Procedure:

Heat the oil over high heat. Add the rice and saute’, stirring frequently, until it begins to brown.
Stir in the onion and garlic. Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
Add the carrot, tomato, stock and seasoning. Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
Remove cover and cook 5 minute longer. Fluff the rice with a fork and serve.

Flan
Servings: 4
Ingredients:

3/4 cup Granulated sugar
1 tbsp Water
1/2 tsp Lemon juice
1 1/2 cups Milk
4 Eggs
1/2 cup Condensed milk
1 tbsp Vanilla extract

Procedure:

Combine 1/4 cup sugar, the water, and a few drops of fresh lemon juice in a pan. Over moderate heat, caramelize the sugar, cooking to golden brown. Do not overcook.
Pour the sugar into 4 ramekins. Set aside.
Preheat the oven to 325*F. Heat water for a hot-water bath.
Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs. Pour in the remainder of the milk and strain.
Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven. Bake until set, about 30 minutes. Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan. If the blade comes out clean, then it is cooked.
Remove from heat and cool completely before unmolding. Do not cool in refrigerator. (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.

Culinary School Week #15B…Cajun & Creole

fitcoach — Tue, 11 May 2010 17:49:20 +0000

Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other. A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture.

These people have merged to become the Cajuns and Creoles – the source of Louisiana’s culinary heritage. Cajun cooking, earthy and robust, has been described as “country cooking.” It is based on food that was indigenous to the area and on on-pot meals that contain a variety of ingredients gathered from the “swamp-floor pantry.” Creole cooking, like Cajun, depended heavily on whatever foods were available. But Creole food, unlike Cajun, began in New Orleans.

Creole food, or “city food,” was created by sharing cooking styles and is considered more sophisticated and complex that Cajun cooking. Though each cuisine represents its own style, the sharing and evolution continues, and Cajun and Creole cooking differences begin to blur.

Chicken and Andouille Sausage Gumbo
Servings: 4
Ingredients:

1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Cayenne
1/2 tsp White pepper
1/2 tsp Paprika
1/2 tsp Onion powder
1/2 tsp Garlic powder

For the Gumbo

2 cups Chicken thigh meat, skin removed, 1-inch pieces
1 cup Onion, 1/4 inch dice
1 cup Green bell pepper, 1/4 inch dice
3/4 cup Celery, 1/4 inch dice
1 1/4 cups All-purpose flour
As needed Vegetable oil
7 cups Chicken stock
1 1/2 cups Andouille smoked sausage or any other pure smoked pork suasage such as Polish sausage (kielbasa) cut into 1/4 -inch cubes
1 tsp Garlic, minced
to taste Salt and black pepper

Procedure:

Combine the ingredients for the seasoning mixture. Divide in half.
Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
Combine the onion, green pepper, and celery in a bowl and set aside.
Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
Heat 1 1/2 inches oil in a heavy skillet until very hot, 390*F.
Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels
Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
Return 1/4 cup hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark re-brown to black, 3 to 4 minutes, being careful not to scorch the roux.
Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
In a separate pot, bring the stock to a boil, then reduce to a simmer.
Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.
Add the fried chicken and adjust the seasoning with salt and pepper.
To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 1 heaping teaspoon of cooked rice in a cup and ladle about 3/4 cup gumbo on top.

Crawfish Etouffèe
Servings: 4
Ingredients

6 tbsp Butter
1/4 cup all-purpose flour
1 cup Onion, 1/2 inch dice
1/2 cup Green bell pepper, 1/2 inch dice
1/2 cup Celery, 1/2 inch dice
1 tbsp Garlic, minced
1 1/2 cups Crawfish tails
6 tbsp Crawfish fat, or butter
1 tsp Black pepper
1/4 tsp Cayenne pepper
1 tsp Lemon juice
1/3 cup Green onion tops, thinly sliced
1 tbsp Parsley, minced
1 cup Fish stock or cold water

Procedure:

Melt the butter over low heat in a heavy pot.
Gradually add the flour and cook over low heat until a medium brown roux is formed.
Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
Add the fish stock or cold water. Bring to a boil, and simmer 5 to 8 minutes, stirring frequently, Set aside.
To serve, heat the etouffee slowly over low heat, thin with hot water if needed. Serve over boiled rice.

Tomato and Haricot Vert Salad
Servings: 4
Ingredients:
For the dressing

1 tbsp Mayonnaise
1 tsp Dijon mustard
2 tbsp Red wine vinegar
1 tbsp Lemon juice
1 Garlic clove, mashed with salt
1/2 cup Olive oil
To taste Salt and black pepper

For the Salad:

1 cup Fennel, stemmed, sliced paper-thin
1 cup Haricot vert, blanched
1 1/2 cups Tomatoes, peeled, seeded, julienned
1 tsp Chives, chopped
1 tsp Basil, cut in chiffonade

Procedure:

Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.
While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick Season with salt and pepper.
Toss salad ingredients with dressing and serve on a chilled plate.

Fried Fish in Pearly Meal with Remoulade Sauce
Servings: 4
Ingredients:

4 Whitefish fillets, (Speckled trout or freshwater bass, grouper, perch, brook trout)
1 cup Milk, cold for soaking
As needed Vegetable oil, for deep-frying
1 cup Yellow corn flour
1 cup Yellow cornmeal
1 1/2 tsp Salt
1/4 tsp Black pepper
pinch Cayenne
1 cup Romaine lettuce, coarsely chopped
1 cup Remoulade Sauce

Procedure:

Rinse the fillets; remove any bones or skin, and dry the fillets.
Cut the fish into strips measuring 1/2 x 1/2 x 2 inches. Lay strips in a pan and add cold milk to just to cover fish. Soak 30 minutes.
Preheat the fryer to 375*F.
Combine the corn flour and cornmeal with the seasonings and mix well.
Drain fish. Dip in seasoned flour to coat evenly.
Fry fish until golden brown.
Serve with romaine lettuce and Remoulade Sauce.

Remoulade Sauce
Servings: 4
Ingredients:

4-5 green onions, coarsely chopped
1/2 cup celery, coarsely chopped
2 parsley springs, coarsely chopped
3 tbsp creole mustard
1 tbsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne
1/3 cup white wine vinegar
1 1/2 tbsp lemon juice
1 tsp basil, chopped
3/4 cup olive oil
1 green onion 1/4 inch dice
2 tbsp celery, 1/4 inch dice
1 tbsp parsley, finely diced

Directions:

In a food processor, grind the green onions, celery, and parsley to a puree.
Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well.
Add the vinegar, lemon juice, and basil. Blend well.
Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1-hour to combine flavors.

Boiled Rice
Servings: 4
Ingredients:

1 cup Long-grain rice
2 cups Water, cold
1 tsp Salt
1tsp Butter

Procedure:

Combine all the ingredients in a heavy 3-quart saucepan with a tight-fitting cover and bring to a boil over high heat.
Stir once with a fork, then cover tightly and reduce the heat to very low. Cook, covered, for 15 minutes. Do not lift the cover during the cooking
Remove pot from heat, let stand (covered) 5 to 10 minutes longer. Uncover, and fluff the rice gently with a fork.

Smothered Okra
Servings: 4
Ingredients:

2 tbsp Vegetable oil
1 cup Onion, thinly sliced
4 cups Okra, whole, stems removed
3/4 cup Tomato, peeled, seeded, chopped
To taste Salt and black pepper
1/8 tsp Cayenne
1/8 tsp Chili powder
1/8 tsp Thyme (dried)

Procedure:

Heat the oil in a saute’ pan. Add the onion and saute’ over low heat until lightly brown.
Add the okra, tomato, and seasonings; cover and smother until the okra is tender. Smaller okra will take less time to cook than larger pods.

Bread Pudding with Whiskey Sauce
Servings: 4
Ingredients:

1 cup plus 6 tbsp Milk
2 cups (1/4 baguette) French bread, day-old, cut into 1 1/2 to 2 inch cubes
1 Egg, beaten
1/3 cup Granulated sugar
1 1/2 tsp Vanilla extract
1 tbsp Raisins, soaked in Cointreau or Kirsch
1 tsp Ground cinnamon
1/4 tsp Grated nutmeg
2 tbsp Dark brown sugar
1 1/2 tbsp Unsalted butter, in small cubes

Procedure:

Soak the bread in 6 tablespoons of the milk for 1 hour.
Preheat oven to 300*F. Butter a 1-quart pan.
Beat the remaining milk, egg, sugar, and vanilla to combine well. Add the milk-soaked bread, then add the raisins and mix well.
Pour mixture into the prepared pan and sprinkle with cinnamon, nutmeg, and brown sugar. Top with butter cubes.
Bake for 1 hour, or until set. Allow to cool 30 minutes before cutting.
Serve with Whiskey Sauce.

Whiskey Sauce
Yield: 4
Ingredients:

1/4 cup unsalted butter
1/4 cup confectioners sugar
1 egg, beaten
1/4 cup bourbon
Directions:
Melt butter over low heat.
When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
Remove pan from the heat and whisk in the beaten egg. Beat until emulsified, about 2-mintues.
Whisk in the bourbon and serve warm.

Braised Beef Daube
Servings: 4 to 6
Ingredients:

2 pounds Beef knuckle, trimmed
To taste Salt and black pepper
1/4 cup Vegetable oil
1 cup Onion, 1/4 inch dice
3 Garlic cloves, 1/4 inch dice
1 cup Celery, 1/4 inch dice
1 cup Carrots, 1/4 inch dice
1/2 cup Green bell pepper, 1/4 inch dice
2/3 cup Tomato, peeled, seeded, 1/4 inch dice
1/2 cup Dry red wine
1 quart Beef stock
1 Sachet d’epice (3 sprigs parsley, 1 bay leaf, 6 peppercorns, 3 sprigs thyme, wrapped in cheesecloth and tied as a package)
2 tbsp Cornstarch mixed with 1 tbsp water

Procedure:

Preheat the oven to 350*F.
Truss the beef and sear on all sides. Remove and season with salt and pepper.
In the same pan, over medium heat, add the oil, onion, garlic, and carrots. Caramelize the vegetables.
Add the celery, green pepper, and tomato. Cook 5 minutes.
Add the wine and scrape the pan well. Add the beef stock and bring to a simmer.
Combine the beef and vegetable stock mixture in a braising pan. Cover the pan with parchment, foil, and a lid. Braise for approximately 1 hour.
Add the sachet d’epice and turn the beef. Cook 1 hour longer, or until fork-tender.
Remove beef and discard the sachet d’epice. Keep the beef warm and moist.
Reduce the sauce, remove excess fat, and adjust seasoning. Stir the cornstarch slurry and add, stirring continuously until sauce has thickened.
Slice the beef and serve with the sauce.

Baked Cheese Grits
Servings: 4
Ingredients:

1 cup Hominy grits, quick-cooking
3 cups Milk
1 tsp Salt
2 Eggs, lightly beaten
1 cup Water, hot
6 Garlic cloves, chopped
6 tbsp Butter
1 cup Cheddar cheese, grated
to taste Salt and white pepper

Procedure:

Preheat the oven to 350*F.
Stir the grits into the milk and add the salt. Cook over medium heat, stirring often, so the mixture does not scorch, for 5 to 7 minutes or until thickened.
Remove from the heat and add the eggs. Then add the water, stirring vigorously.
Separately, saute’ the garlic in the butter, then add to grits. Return the mixture to the heat and cook until thickened again.
Add the cheese and mix well. Season with salt and pepper.
Place in a baking pan and bake for 30 minutes.Let rest 10 minutes before serving.

Fried Oyster Po Boy
Servings: 4
Ingredients:

24 Oysters, shucked
To taste Salt and black pepper
As needed All-purpose flour
As needed Egg wash
As needed Bread crumbs
4 French bread, cut into 6-inch sections
2 cups Iceberg lettuce, shredded
2 Tomatoes, sliced
2 Lemons, cut in half, wrapped
As needed Vegetable oil, for deep-frying
As desired Remoulade Sauce

Procedure:

Heat oil in a deep-fat fryer to 375*F.
Drain and dry the oysters. Season and dip them in the flour; shade off excess flour. Pass through egg wash, drain off excess egg wash, and coat in bread crumbs. Turn the oysters and pat until bread crumbs completely cover them.
Fry the oysters golden brown and crisp. Drain on paper towels.
Split the French breads lengthwise and warm or toast the halves.
Spread the insides with remoulade Sauce.
Spread 1/2 cup shredded lettuce over the Remoulade Sauce, then place 3 slices of tomato on each po’boy. Top tomatoes with 6 oysters and top half of bread.
Serve with half of a lemon.

Pecan Pralines
Servings: 4
Ingredients:

1 cup Brown sugar
1/2 cup Granulated sugar
1/4 tsp Salt
1/2 cup Heavy cream
1/4 tsp Cream of tartar
1 cup Pecan pieces
2 tbsp Butter
1/2 tbsp Vanilla extract
Pinch Salt

Procedure:

Combine the sugars, salt, cream, and cream of tartar in a heavy pan. Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the an with a rubber spatula.
Over medium heat, cook for 15 minutes or until mixture reaches the softball stage, 234*F – 240*F, on a candy thermometer.
Add the pecans. Cook, stirring constantly, for 2 minutes. Remove from heat.
Add the butter, vanilla, and salt.
Beat until the mixture looks creamy around edges of pan (this happens very quickly but if you need to speed the process, put saucepan in cold water while beating).
Drop the candy from a spoon onto waxed paper or baking parchment.
When cool, remove from the paper, or when the pralines cool and get firm, cut the waxed paper between each one and wrap individually.

Culinary School Week #15A…Intro to Baking (Pie Dough)

fitcoach — Wed, 05 May 2010 16:56:59 +0000

Basic facts on pie dough:
The best flour to use is pastry flour. Fat used is regular hydrogenated shortening; however, butter, lard and other fats may also be used in place or blended with the shortening. The water or milk needs to be cold when added to the flour mixture, it should be 40*F or colder. Pie dough must be kept cool during mixing and make-up.

Types of Pie Dough:
1. Flaky pie dough-In flaky pie dough the fat or shortening is cut into the dry ingredients until the pieces of fat are approximately the size of a hazelnuts. The mixture is then pressed and smeared between the hands to develop flakes or layers of flour and fat.The liquid is then added and then mixture is worked. When baked, the fat melts and separates layers of flour and water mixture.
Its uses are: top of pie crust and pre-baked shells.

2. Mealy pie dough-For mealy pie dough the fat and the flour are combined and rubbed together until the fat and flour become a homogeneous mix. The liquid is then added and the dough is worked just enough to incorporate. When baked, the dough produces a tender crumb since the shortened gluten strands are separated by the fat. This type of pie crust resist sogginess.
Its uses are: bottom crusts, baked fruit pies, and soft or custard type pies.

Basic Pie Dough
Yield: 2 lb. 10 oz, 3 shells
Ingredients:

1 lb. Unsalted butter, chilled
1 lb. 5 oz. Pastry flour
4 fl. oz. Buttermilk or water
2 tsp Salt
0.5 oz. Granulated sugar
1 tbsp Vanilla extract (optional)

Directions:

Cut the butter into medium dice 3/8 inch square. Sift the flour onto a work surface or into a large bowl.
Cut the butter into the flour mixture until the desired consistency (flaky or mealy) is reached.
Combine the buttermilk, salt, sugar and vanilla in a bowl with a whisk. Gradually add the buttermilk to the flour mixture. Mix gently until the dough holds together. Do not overmix or add too much liquid.
Cover the dough with plastic wrap and chill thoroughly before using.

Lemon Meringue Pie
Yield: 2 Pies, 9 inch each
Filling:

1 lb. 4 oz. Granulated sugar
3 oz. Cornstarch
1 pinch Salt
24 fl. oz. Water, cold
10 egg yolks
8 fl. oz. Lemon juice, fresh
2 tbsp Lemon zest, grated
1 oz. Unsalted butter
2 Flaky dough pie shells, baked
8 whites Egg whites
8 oz. Granulated sugar

Directions:

To make the filling, combine 1 pound 4 ounces sugar with the cornstarch, salt and water in a heavy saucepan. Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear.
Remove from the heat and pour approximately 1 cup of the filling into a small bowl. Whisk in the egg yolks to temper them. Whisk the egg yolk mixture back into the filling. Return to the heat and cook, stirring constantly, until thick and smooth.
Stir in the lemon juice and zest. Remove the filling fro the heat. Add the butter and stir until melted.
Set the filling aside to cool briefly. Fill the pie shells with the lemon filling.
To prepare the meringue, whip the egg whites until soft peaks form. Slowly add 8 ounces sugar while whisking constantly. The meringue should be stiff and glossy, not dry or spongy-looking.
Mound the meringue over the filling, creating decorative patterns with a spatula. Be sure to spread the meringue to the edge of the crust so that all of the filling covered with the meringue.
Bake pies at 400*F until the meringue browns, approximately 5 to 8 minutes. Let cool, then refrigerate. Serve the same day.

Pecan Pie
Yield: 4 Pies, 9 in. each
Method: Custard filling
Filling:

10 eggs Eggs
10 oz. Brown sugar
8 oz. Unsalted butter, barely melted
0.5 fl. oz. Vanilla extract
1 tsp Salt
16 fl. oz. Maple syrup or dark corn syrup
16 fl. oz. Glucose or light corn syrup
1 lb. 12 oz Pecan halves and pieces
4 Mealy dough pie shells, unbaked

Directions:

Whisk together the eggs, brown sugar and melted butter. Add the vanilla and salt. Whisk in the maple syrup and glucose until well combined.
Evenly divide the pecans among the pie shells. Pour the egg-and-syrup mixture evenly over the pecans in each pie shell.
bake at 325*F until the center of the pies have set, approximately 35 to 40 minutes.

French Baguettes
Yield: 4 loaves
Method: old dough
Ingredients:

8.5 oz old dough, room temperature
1 lb. 8 oz. bread flour
1 1/4 tsp instant yeast
15.25 fl. oz. water
1.5 oz salt
Rice flour or bread flour as needed

Directions:

Prepare the old dough and allow it to ferment at least 4 hours. Or remove the old dough from the refrigerator and bring it to room temperature 2 to 4 hours before mixing.
Place the flour, yeast, water and salt in the bowl of a mixer fitted with a dough hook. Mix on low speed until blended. Then knead on medium speed until the dough is almost fully developed and reaches 75*F, approximately 7 to 10 minutes. Add the old dough in small pieces. Continue kneading until the dough is fully developed and reaches approximately 77*F.
Place the dough on a floured surface or in a large bowl. Cover the dough and ferment until doubled in size, approximately 1 to 2 hours.
Punch down the dough and divide into four equal pieces. Round the dough, cover and bench rest 10 minutes.
Shape each piece of dough into a 10-inch cylinder. Cover the dough and rest several minutes before rolling it into 24-inch-long baguettes.
Place the rolled dough seam side down onto a canvas couche lightly dusted with rice flour or bread flour or in prepared baguette pans. Proof until the loaves increase 55 to 65 percent in volume, approximately 30 to 45 minutes.
Remove the proofed loaves from the proof box and let the bread’s surface dry for 5 minutes. Use the canvas to roll the bread onto sheet pans or leave in the baguette pans. Score several diagonal cuts in each piece of dough.
Bake at 450*F, with steam injected into the oven during the first few minutes of baking, until golden brown, approximately 20 to 22 minutes.

Culinary School Week #14…Floribbean Cusine

fitcoach — Mon, 03 May 2010 01:20:22 +0000

Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles. The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands.

The cooking style and techniques used in Florida today are highly influenced by those of Cuba, Jamaica, and the Bahamas, but they are lighter, with less frying and fewer oils involved in the preparation.

Latin Caribbean Influence:
Latin Caribbean cooking offers complex, flavorful ingredients from diverse cultures. Cooks from regions that include Cuba, Puerto Rico, and the Dominican Republic flavor their foods with relatively mild seasonings – oregano, cumin, tomato, garlic, black pepper, and mild chiles. Rice is a staple and seafood, fruits, and root vegetables like cassava, boniato, and malanga are abundant. Recipes are flavored with adobos, mojos, coconut milk, and cilantro.

Salsas are now the most frequently used condiment in the United States, and are an essential part of Latin regions. The word mojo comes from the Spanish word mojado, which means “wet.” Mojos are more liquid in consistency than salsas and are used as sauces or marinades. By using any of the countless vinegars or fruit juices combined with choices of oils that include olive, walnut, hazelnut, and avocado, salsas and mojos can provide a wide range of flavors. They require little or no cooking and the fresher, more colorful, and more flavorful the ingredients, the better the salsas and mojos are. These sauces are served with chips, or with any type of meat, fish, or poultry.

Key West Conch Chowder
Servings-4
Ingredients:

8 ounces Conch meat, frozen, thawed
1/2 cup Lemon juice
1 quart Clam juice
1 Thyme sprig
1 Bay leaf
1/4 cup Bacon, 1/4 inch dice
1 Garlic clove, minced
1 cup Onion, 1/4 inch dice
1/2 cup Celery, 1/4 inch dice
1 cup Carrots, 1/4 inch dice
1 cup Green bell pepper, 1/4 inch dice
1 1/2 cups Russet potatoes, 1/4 inch dice
1/3 cup Tomato, peeled, seeded, 1/4 inch dice
to taste Salt and black pepper
to taste Tabasco

Directions:

Thoroughly wash the conch in lemon juice.
Grind the conch meat through a medium die in a grinder.
Combine the conch meat with the clam juice, thyme, and bay leaf; bring to a simmer and cook over low heat for 30 minutes.
Render the bacon in a saute’ pay; add the garlic, onion, celery, carrots, and green pepper; cook 5 minutes or until vegetables are soft.
Combine the vegetables, conch, potatoes, and tomato. Return to a simmer and cook until the potatoes are tender.
Season with salt, pepper, and a dash of Tabasco.

Hearts of Palm Salad
Servings-4
Ingredients:

1/4 cup Lemon juice
2 Oranges, sections and juice
2 cups Hearts of palm fresh, 1/2 inch dice
1/2 cup Red bell pepper, 1/4 inch dice
1/2 cup Green bell pepper, 1/4 inch dice
1/2 teaspoon Tarragon, chopped
1/4 cup Mayonnaise
2 teaspoons Honey
to taste Salt and black pepper
4 Bibb lettuce leaves, washed and dried
1/4 cup Walnuts, chopped

Directions:

Combine the lemon and orange juices with the diced hearts of palm.
Add the peppers, tarragon, mayonnaise, and honey; season with salt and pepper.
Place a lettuce leaf on each chilled plate, add some hearts-of-palm salad, and garnish with the orange sections and chopped walnuts.

Pan-Seared Grouper with Tropical Fruit Salsa
Servings-4
For the marinade:

1 tbsp Ginger, grated
1 tbsp Garlic, minced
1 tbsp Shallots, minced
1 tbsp Lemon zest
1/2 cup Olive oil
2 tbsp Lemon juice
to taste Salt and black pepper

For the fish:

4 Grouper fillets, skinless and boneless
2 tbsp Olive oil
4 Cilantro sprigs

Directions:

Combine marinade ingredients in a food processor or blender and process to a paste.
Spread over the grouper fillets and let rest for at least 1 hour.
Heat a pan with the oil until it begins to smoke.
Add the fish skin side down; saute’ until it browns, 2 to 3 minutes, then turn over and brown other side for 1 minute. Finish in oven if necessary.
Serve with lime wedge, cilantro sprig, and Black Bean, Jicama, and Corn Relish or Tropical Fruit Salsa.

Tropical Fruit Salsa
Servings-4
Ingredients:

1/2 cup Mango, 1/4 inch dice
1/2 cup Orange sections
1/2 cup Pineapple, 1/4 inch dice
1/2 cup Papaya, 1/4 inch dice
1/2 cup Green seedless grapes, cut in half
1/4 cup Red bell pepper, 1/4 inch dice
1 tsp Jalapeno pepper, seeds removed, minced
1/4 cup Red onion, minced
1/4 cup Rice wine vinegar
1 tbsp Cilantro, chopped
to taste Salt and black pepper

Directions:

Combine the mango, orange, pineapple, papaya, grapes, bell pepper, jalapeno, and red onion in a bowl and stir to mix.
Add the vinegar, cilantro, salt, and pepper and stir well. Adjust seasoning to taste and serve. (The salsa can be made up to 4 hours in advance and refrigerated in an airtight container.)

Black Beans, Jicama, and Corn Relish
Servings-4
Ingredients:

1 cup Red onion, 1/4 inch diced
1 Garlic clove, minced
1 cup Corn kernels (2 ears, on the cob) roasted
1 cup Jicama, peeled, 1/4 inch dice
1 Serrano chile, seeded, minced
1/3 cup Black beans, cooked
1 tbsp Lime juice
1/4 cup Olive oil
to taste Salt and black pepper

Directions:

Combine all ingredients and let flavors develop 1 hour.

Corn Custard
Servings-4
Ingredients:

1 cup Corn kernels (2 ears, on the cob)
2 tbsp Butter
1/4 cup Carrot, minced
1/4 cup Celery, minced
2 tbsp Leek, 1/4 inch dice
1 Garlic clove, minced
2 Eggs
2 Egg whites
3/4 cup Heavy cream
1 tbsp Parsley, chopped
to taste Salt and white pepper

Directions:

Preheat the oven to 350*F.
Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath.
Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean.
Take the molds out of the water bath. Let rest 5 minutes and unmold.

Key Lime Pie
Servings- 8
For the crust

1 cup plus 1 tbsp Graham cracker crumbs
14 cup Granulated sugar
1/4 cup Butter, melted
For the filling
2 cups Sweetened condensed milk
6 Egg yolks
3/4 cup Key lime juice
1 tbsp Key lime zest

For the topping

1 cup Heavy cream
1/2 cup Confectioners’ sugar, sifted

Directions:

Preheat the oven to 350*.
Combine the graham cracker crumbs and sugar.
Add the melted butter and combine until the mixture resembles wet sand; press the mixture into a 9-inch pie pan.
Whisk the condensed milk with the egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the piecrust.
Bake for approximately 15 minutes or until the filling is set; let the pie cool at room temperature for 1 hour. Be careful not to overbake the pie.
Prepare the topping by whipping the cream with the sugar, be careful not to overmix the cream.
Garnish pie with whipped cream.

Golden Gazpacho
Serving-4
Ingredients

1 cup Yellow beefsteak tomato, peeled, seeded, 1/4 inch dice
2 cups Yellow bell peppers, seeded, 1/4 inch dice
3/4 cup Papaya, peeled, seeded, 1/4 inch dice
2 Shallots, peeled, 1/4 inch dice
1 cup Cucumber, peeled, seeded, 1/4 inch dice
2 Garlic cloves, 1/4 inch dice
2 tbsp Tequila or water
2 slices White bread, crusts removed
1 tbsp Lime juice
1 tbsp Sherry vinegar
2 tbsp Olive oil
dash Tabasco
to taste Salt and black pepper

For the garnish

1/4 cup Sour cream
1/4 cup Green bell pepper, 1/4 inch dice

Directions:

Combine all the ingredients except the seasonings and garnish in a blender or food processor. Blend to desired consistency.
Correct seasoning and add Tabasco. Chill well.
Garnish with the sour cream and green bell pepper.

Puff Pastry Straws
Servings-4
Ingredients

6 ounces Puff pastry
1 Egg
pinch Salt
1/3 cup Parmesan cheese, grated
1 tsp Hungarian paprika

Directions:

Preheat the oven to 400*F.
On a lightly floured surface, roll dough evenly to approximately an 8-inch square.
Beat the egg and salt together, then paint the surace of the dough.
Cover half the dough with an even layer of cheese, then paprika. Fold the other half of the dough over it and press to adhere the dough together. If the dough is soft or resistant, slide it onto a pan and chill briefly to firm.
Roll the dough back to an 8-ing square. Chill until firm.
Cut the chilled dough into 1/2 x 8-inch strips. Twist the strips, one at time, into corkscrew shapes: Position the strips at a 45-degree angle to left edge of the surface. Hold down the left end of the strip with the left hand. With the right hand, roll the right end of the strip until the strip is parallel to the edge of the surface, forming a corkscrew shape. Place on a paper-lined 10 x 15-inch pan, pressing the edges to the rim of the pan to prevent the straws from unraveling during baking.
Bake in the middle level of the oven for about 10 to 12 minutes, or until they are deep golden color. Immediately remove to a cutting board and trim off ends; cut the straws into 4- to 6-ing lengths. Cool.

Warm Bean Salad over Mesclun Lettuce with Lemon Vinaigrette
Servings-4
Ingredients
For the Beans:

1 1/2 cups White beans, picked over, soaked overnight
1/4 cup Olive oil
3 Garlic cloves, minced
1/2 cup Celery, 1/4 inch dice
1/2 cup Onion, 1/4 inch dice
1/2 cup Carrot, 1/4 inch dice
2 cups Chicken stock
1 Bay leaf
1/2 teaspoon Ground cumin

For the Vinaigrette:

1/4 cup Sherry vinegar
3/4 cup Olive oil
2 tbsp Lemon juice
1/2 tsp Dry mustard
to taste Salt and black pepper
3 cups Mesclun (baby field greens) mix

Directions:

Drain beans.
In the olive oil, saute’ the vegetables for 3 minutes or until just soft.
Add the bay leaf and cumin, and saute’ 1 minutes.
Add the beans and stock, and simmer 30 minutes or until beans are tender. Add more liquid if necessary.
Combine all the vinaigrette ingredients; whisk to combine well.
Drain the beans if the liquid has not been absorbed, remove the bay leaf, and toss with all but 1/4 cup (2 ounces) of the vinaigrette.
Toss the mesclun mix with the remaining vinaigrette. Place the salad greens on plates with the warm beans. Garnish with Mango Chutney.

Roast Pork Loin with Cuban Style Sauce
Servings- 4
Ingredients
For the Pork

1/4 cup Garlic cloves, chopped
1tbsp Black pepper
1 tbsp Ground cumin
1 tsp Salt
1/8 tsp Cayenne
2 lbs Pork loin, boneless, preferably shoulder end
2 tbsp Vegetable oil
1 cup Orange juice

For the Sauce

2 tbsp Vegetable oil
1/2 cup Onion, 1/4 inch dice
1/2 cup Celery, 1/4 inch dice
1/2 cup Green bell pepper, 1/4 inch dice
1/3 cup Black beans, soaked overnight, drained
1 1/2 cups Chicken stock
pinch Cayenne
to taste Salt and black pepper

Directions:

Combine the garlic, pepper, cumin, salt, and cayenne. Rub the meat with the seasoning and marinate for at least 1 hour.
Preheat the oven to 375*F.
Heat the oil and sear the meat on all sides.
Remove the meat and deglaze the pan with the orange juice; reserve pan juice for sauce.
Roast the pork until it reaches 145*F to 160*F internal temperature. Let rest for at least 10 minutes before slicing.
While meat cooks, heat the oil for the sauce over medium heat. Add all the vegetables and cook 5 minutes or until soft.
Add the beans, and stock; bring it to a simmer. Simmer the sauce for about 45 to 60 minutes, until the beans are tender.
Add the reserved pan juice and season with salt and pepper.
Puree half of the sauce and combine with remaining beans; bring back to a simmer.
Season with a pinch of cayenne, salt, and pepper. Serve sauce with the sliced pork.

Spicy Orange Carrot Sticks
Servings-4
Ingredients

1/2 cup Orange juice
2 tbsp Granulated sugar
1 tbsp Ginger, grated
3 cups Carrots, julienned
to taste Salt and white pepper
2 tsps Parsley, chopped

Directions:

Combine the orange juice, sugar, ginger, and carrots.
Cover and cook over medium-high heat until the carrots are tender.
Season the carrots with salt, white pepper, and parsley.

Fried Plantain Chips
Servings-4
Ingredients

2 Green plantains
to taste Coarse salt
as needed Vegetable oil, for deep-frying

Directions:

Using a paring knife, score the plantain skin enough to barely go into the flesh from one end to the other.
Deep-fry at 325*F until the slit on the side opens significantly.
Remove from oil and allow to cool enough to handle, then remove the peel.
Raise temperature of oil to 375*F.
Slice the plantains on a mandolin or electric slicer 1/8 inch thick.
Fry to plantain chips for 2 to 3 minutes. Move them around in the fat for even cooking. Remove them to paper towels to drain. Season before serving.

Culinary School Week #13…”Cusine of the South”

fitcoach — Tue, 27 Apr 2010 19:22:34 +0000

Southern hospitality: Big family Sunday dinners, fish fry’s and fish boils, barbecues, oyster roasts, and public feasts. Throughout the regions history, Southern hospitality has meant open doors, welcome smiles, and a feast for family, friends and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of French and Spanish. Today it represents the comfort food that has survived the conflicts of an emerging nation.

Pecan Encrusted Catfish
Serves-4
Ingredients

1 cup Pecans, chopped
1/3 cup Cornmeal, fine-grained
1/2 cup Bread crumbs, dry
2 tbsp Parsley, chopped
4 Catfish fillets, skinless
1 Egg, beaten with 1 tbsp water
to taste Salt and white pepper
1 cup All-purpose flour, for dredging
as needed Vegetable oil, for pan-frying

Directions:

Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped. (This can be as fine as you would like.)
Season the catfish fillets and dip fillets in flour; shake off excess, dip in egg wash, and let excess drip off. Place fillets in the pecan cornmeal mixture, pat and turn until completely breaded, then set aside until needed.
Heat the oil to 350*F.
Pan-fry the fillets 2 to 3 minutes on first side, turn and cook 1 to 1 1/2 minutes more until golden brown; drain on paper towels.

Orange Scented Sweet Potatoes
Serves-4
Ingredients

16 ounces Sweet potatoes, washed
2 tbsp Honey
3 tbsp Unsalted butter, melted
1 Egg, lightly beaten
2 tbsp Orange juice
1 tsp Orange zest
1 tsp Salt
1/4 tsp White pepper

Directions:

Preheat the oven to 400*.
Pierce the potatoes with a fork. Bake 35 minutes or until tender.
Cool potatoes slightly, halve lengthwise, and scoop out the pulp.
Combine potato pulp with the honey, 2 tbsp butter, egg, juice, zest, salt, and pepper. Mix until smooth (use a food processor for very smooth consistency).
Reduce the oven to 350*.
Place mashed sweet potatoes in baking pan, dot top with remaining butter. Bake 20 to 30 minutes.

Grilled Quail with Spicy Eggplant Relish
Servings-4
Ingredients:

4 Semi-boneless-quail, brined for 30 to 45 minutes
to taste Salt and pepper
1/2 tsp Thyme (dried)
6 tablespoons Olive oil
1 tsp Granulated sugar
1/4 tsp Salt
1/2 tsp Dijon mustard
2 tbsp Cider vinegar
1 tbsp Parsley, minced
2 cups Yellow squash and zucchini, in long , thin noodles

Directions:

Rub the quail with salt, pepper, thyme, and 2 tbsp oil.
Grill quail to desired doneness, 6 to 8 minutes per side, remove, and set aside.
Combine the sugar, salt, mustard, vinegar, remaining oil, and parsley.
Toss the squash with the dressing.
Divide squash among 4 plates and place 1 warm quail on top of squash. Serve with relish.

Southern Succotash
Serving-4
Ingredients

2 cups Baby Lima beans
2 tbsp Bacon, 1/4 inch dice
2 tbsp Butter
1 cup Corn kernels, fresh
3 tbsp Shallots, chopped
1 cup Hominy, canned, drained
2 tbsp Dry white wine or chicken stock
1/2 cup Heavy cream
to taste Salt and black pepper
1 tbsp Parsley, chopped

Directions:

Parboil the Lima beans 1 minute, until just tender; drain.
Over medium heat, render the bacon until crisp; add half the butter
Add the shallot, cook for 2 minutes or until soft, add the corn, and cook 3 minutes longer or until corn is tender.
Add the hominy and Lima beans; stir to combine.
Add the white wine; cook 3 to 5 minutes to reduce most of the liquid.
Add the cream and reduce until it begins to thicken.
Stir in remaining butter. Season with salt and pepper, and toss in the parsley.

Slow Cooked Greens
Serves-4
Ingredients

2 bunches Mixed greens (turnip greens, collard greens, mustard greens, beet greens, kale, or sorrel).
3/4 cup Bacon, 1/4 inch dice
1/2 cup Celery, 1/4 inch dice
2 cups Onions, 1/4 inch dice
1 cup Green bell pepper, 1/4 inch dice
1 Ham hock
2 tbsp Red wine vinegar
1/8 tsp Red pepper flakes
1 cup Water
to taste Salt and black pepper

Directions:

Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
Cut into 2-inch pieces and set aside.
Cook the bacon over medium-high heat until fat has been rendered, brown but not crisp, 3 to 5 minutes.
Add the celery, onion, and bell pepper and cook 5 minutes.
Reduce the heat to medium and add the greens. Cover and cook, stirring occasionally, until greens are wilted, about 10 minutes.
Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes.
Add the water, cover and simmer for 1 1/2 hours, stirring occasionally.
Correct the seasoning

Peanut Brittle
Yields 2 pounds
Ingredients

2 cups Granulated sugar
1/2 cup Light corn syrup
1/2 cup Water
1 cup Peanuts, raw
1/2 tsp Salt
1 tbsp Unsalted butter
1/8 tsp Baking soda
1/2 tsp Vanilla extract

Directions:

Combine the sugar, corn syrup, and water over medium heat and cook to dissolve sugar.
Continue to cook to soft-ball stage (238*F, 114*C).
Add the peanuts and salt; cook, stirring constantly, until mixture reaches the hard-crack stage (300*F, 149*C).
Remove from heat and stir in butter, baking soda, and vanilla.
Pour the mixture into a generously buttered shallow pan or cookie sheet. Let cool.
When hardened, break into irregular 2-inch pieces. Store in an airtight container.

Hoppin John Salad with Pecan Vinaigrette
Servings-4
Ingredients
For Salad:

1/2 cup Long-grain white rice, cooked
2 1/2 cups Black-eyed peas, cooked, chilled
1/2 cup Red bell pepper, seeded, 1/8 inch dice
1/2 cup Green beans, blanched, shocked, cut 1 1/2 inches long on bias
1/2 cup Green onions, chopped
2 cups Mixed baby field greens

For the Vinaigrette

2 tbsp Cider vinegar
1/2 tsp Brown sugar
1/3 cup Pecans, chopped, toasted
1/2 tsp Thyme, chopped
1/2 tsp Salt
1/2 cup Vegetable oil
to taste Salt and black pepper

Directions:

Combine the rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in a food processor.
Slowly drizzle in the oil. Adjust seasoning.
Toss all but 6 tablespoons of the vinaigrette with the black-eyed pea mixture.
Toss mixed greens with remaining vinaigrette and place as a bed on cold plates. Mold 1 cup of hoppin’ john mixture onto each plate of greens.

Sweet Onion Tart
Yields 9-inch tart
Ingredients

1 sheet Frozen puff pastry dough, thawed
2 Shallots, peeled, left whole
1 Garlic clove, peeled
1/4 cup Olive oil
1 Red onion, peeled, sliced thinly
1 cup Vidalia onion or sweet onion, peeled, julienned
1 cup Leeks, white part only, cleaned, julienned
2 each Eggs, beaten
3/4 cup Heavy cream
to taste Salt and black pepper
1 tbsp Chives, finely diced

Directions:

Preheat the oven to 375*F.
Line a 9-inch tart pan with puff pastry; prick the dough all over with a fork.
Top with a second pie pan; trim the overhang
to 1/2 inch beyond the rim. Par-bake the unfilled pie shell in a preheated oven for 10 to 15 minutes or until the shell is cooked. Remove from oven, remove second pie pan, and cool.
Turn oven to 350*F.
Toss shallots and garlic in 1 tbsp olive oil and wrap loosely in foil; roast for 20 minutes, or until soft.
Heat 1 tbsp oil over medium heat and slowly caramelize the whole slices of red onion. Handle gently so that they retain their round shape. When well-browned and soft, place slices on bottom of prepared shell.
Smash the roasted shallots and place around the red onion.
Heat remaining oil over medium heat and cook the Vidalia onions and leeks for 10 minutes or until very soft and slightly brown. Scatter evenly over red onion rings in tart shell.
Mash roasted garlic in a bowl and add eggs, cream, salt, pepper, and chives. Mix to combine. Pour over onions and bake for about 15 minutes, until brown on top; loosely cover with foil and bake until set, 45 minutes.
Remove tart from oven and discard foil. Cool slightly – at least 10 minutes – before cutting and serving.
Serve with Green Onion-Basil Oil and Roasted Tomato Sauce.

Roasted Tomato Sauce
Servings-4
Ingredients:

3 cups Plum tomatoes, quartered
1 cup Red onion, quartered
1/2 tsp Thyme, chopped
1/2 tsp Rosemary, chopped
1 tbsp Olive oil
to taste Salt and black pepper

Directions:

Preheat the oven to 350*F.
Toss the tomatoes, onions, and herbs with oil.
Place on parchment-lined sheet pan and roast for 45 minutes.
Puree in a food processor to desired consistency (slightly lumpy, coarse texture).
Correct seasoning with salt and pepper.

Scallion-Basil Oil
Servings-4
Ingredients:

1/4 cup Olive oil
1/2 cup Green onions, chopped
1 cup Basil leaves, loose packed

Directions:

Puree all ingredients in blender until smooth.

Shrimp Perloo
Servings-4
Ingredients

1/4 cup Bacon, 1/2 inch pieces
1 1/2 cups Onions, 1/2 inch dice
2 cups Tomatoes, peeled, seeded, chopped
1/2 teaspoon Red pepper flakes
3/4 cup Long-grain rice
2 cups Clam juice
16 ounces Shrimp, peeled, de-veined
1/4 cup Parsley, chopped
1 1/2 tbsp Lemon juice
to taste Salt and black pepper

Directions:

Render the bacon over medium heat and cook until crisp. Remove to paper towel-lined plate.
Drain all but 2 tablespoons of fat from pan.
Add the onion and saute’, stirring occasionally, 10 minutes.
Add the tomatoes and red pepper flakes, and cook 5 minutes.
Stir in the rice and clam juice. Bring to a boil, reduce to a simmer, and cover. Cook 20 minutes.
Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 10 minutes (the heat from the rice should cook the shrimp).
Add the parsley, lemon juice, and reserved bacon. Correct seasoning and serve.

Carolina Pulled Pork Barbecue Sandwich
Servings-4
Ingredients

1 1/2 tbsp Black pepper, ground
1 1/2 tbsp Dark brown sugar, packed
1 1/2 tbsp Paprika
2 tbsp Coarse salt
1/2 tsp Cayenne pepper
2 pounds Park shoulder (Boston butt), boneless

For the Mop

1/2 cup Apple cider vinegar
1/4 cup Water
1 tbsp Worcestershire sauce
1/2 tbsp Black pepper
1/2 tsp Coarse salt
1 tsp Vegetable oil
1 cup Carolina Barbecue Sauce
4 Hamburger buns, toasted

Directions:

Mix the ingredients for the dry rub.
Sprinkle the dry rub over the pork and press into the meat. Cover and let set 1 hour at room temperature.
Combine ingredients for the mop and set aside.
If possible, hot-smoke the pork until for-tender, brushing with cold mop every 45 minutes; or roast the pork at 330*F for 3 hours or until fork-tender, brushing with cold mop every 45 minutes.
Remove from oven or smoker and let rest 30 minutes.
Pull the meat apart or shred using 2 forks.
Combine the shredded pork with barbecue sauce, cover tightly, and simmer 20 to 30 minutes. Add more water if needed.
Serve pork on toasted bun with coleslaw, potato salad, and additional barbecue sauce.

Sandwich Slaw
Servings-4
Ingredients

2 cups Green cabbage, shredded
2 tbsp Onions, minced
2 tbsp Cider vinegar
2 tbsp Mayonnaise
1 Garlic clove, minced
2 tsp Granulated sugar
1 tsp Black pepper
to taste Salt

Directions:

Mix the ingredients and refrigerate for 1 hour. Place a generous portion on each sandwich or serve alongside.

Potato Salad
Servings-4-6
Ingredients

3 cups All-purpose potatoes, cooked, in 1-inch cubes
2 Eggs, hard-cooked
1/2 cup Celery, 1/4 inch dice
1/4 cup Green onions, chopped
1/3 cup Bread-and-butter pickles, chopped
1/2 cup Red onion, 1/4 inch dice
1/2 cup Red bell pepper, 1/4 inch dice
3/4 cup Mayonnaise
1 tsp Worcestershire sauce
1 tsp Dijon mustard
to taste Salt
to taste Pepper

Directions:

Boil the potatoes in their skins until tender, then peel and cube.
Separate the yolks from the whites of the eggs, Mash yolks and chop whites.
Combine the potatoes, chopped egg white, celery, green onions, pickles, red onion, and bell pepper.
Combine the egg yolks, mayonnaise, Worcestershire sauce, and mustard; mix well.
Combine dressing with potatoes and stir gently to coat.
Correct seasoning with salt and pepper. Chill.

Banana Pudding
Servings-4
Ingredients
For the custard:

1 cup Milk
1 cup Heavy cream
1/2 Vanilla bean
6 Egg yolks
1/3 cup Granulated sugar
2 tbsp All-purpose flour
pinch Salt
1 tsp Vanilla extract

For the meringue:

6 Egg whites, at room temperature
1/4 tsp Vanilla extract
1/2 cup Granulated sugar
For the filling 2 cups Angel food cake, 1-inch cubes, lightly toasted , or vanilla wafers
2 Bananas, 1/2 inch-thick slices

Directions:

In a nonreactive pan, combine the milk, 1/2 cup cream, and the vanilla ban. Heat to just below a simmer, cover, and remove from heat; let set for 15 minutes to develop the vanilla flavor. Remove vanilla bean, wipe off, and retain for another use.
Whisk together the egg yolks, sugar, flour, and salt until smooth.
Whisk the warm milk into the egg yolk mixture, return to the heat, and cook until the custard thickens and begins to bubble. Cook for 1 minute after the custard comes to a boil. (It should be thick at this point.)
Strain though a fin-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.
Preheat the oven to 400*F.Beat the egg whites until they begin to froth and add the vanilla. Continue beating until they make soft peaks. Gradually add the sugar a tablespoon at a time, and beat until egg whites are moist and very glossy.
Spoon a thin layer of custard onto the bottom of a 4-cup ovenproof baking container. Top with layer of cake cubes and sliced bananas. Spoon more custard over and continue layering, ending with custard on top.
Top with meringue, making sure there is a good seal at the edges of the baking pan.
Bake for 5 minutes, until golden brown. Serve warm or at room temperature.

Culinary School Week #12A…Intro To Baking (Quick Breads & Yeast)

fitcoach — Wed, 21 Apr 2010 22:01:10 +0000

Quick Breads are valued for the ease and speed with which they can be made. They are made without yeast. A quick bread does not have to rise (proof). They have a cake like appearance and a lighter texture than yeast breads.

Quick breads are grouped according to the type of mixture which they are produced.

Batters: pour & drop
Dough

Leavening in most quick breads is either baking powder or baking soda. When baking soda is used as the leavening agent, it must have an acid to react to create gas. The most commonly used is buttermilk.

Flour used in quick breads is normally all-purpose flour, or mixture of hard and soft wheat flour.

Fat content content in quick bread mixture acts the same as it does in the yeast dough. It both shortens the strands of gluten and soften them. Fat also adds richness and flavor.

Mixing: When making quick breads, all ingredients should be evenly mixed together at one time. Development of the gluten in the flour is controlled in mixing. Stirring and kneading should be kept to a minimum.

Quick breads are generally mixed by the biscuit method, the muffin method or the creaming method. The mixing method employed is directly related to the type and consistency of fat used in the formula.

Yeast is a tiny living fungus. It thrives on sweetness, warmth and moisture. As a yeast eats, it excretes a gas of carbon dioxide and alcohol. It is the gas that cause the rise in baked products.

The alcohol evaporates during the baking process, yet helps develop the flavor of the bread. Because yeast is a living organism, it must be remembered that it can die; the bakers goal is to control the point of death of the yeast. The Primary cause of death for yeast in the bakery is excessive heat.

Types of yeast:
Compressed: Mixture of yeast and starch with 70 % moisture content. It is creamy and crumbly with a fresh yeast smell. You must soften in twice its weight in warm water at (100*F). It will last 2-3 weeks in the refrigerator.
Active Dry: Almost all the moisture has been removed. It can be stored without refrigeration for several months. Prior to using you must first re-hydrate it in warm water.
Instant Dry: Can be added directly to dry ingredients in your baking formula without re-hydration. The water in the formula is enough to activate the yeast.

Zucchini Bread
Yield: 2 loaves, (9” x 5”)
Method: Muffin
Ingredients:

3 eggs
7 oz corn oil
18 oz granulated sugar
1 tsp vanilla extract
2 tsp cinnamon, ground
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
14 oz all-purpose flour
11 oz zucchini, coarsely grated
4 oz pecans, chopped

Baking steps:

Combine all ingredients using the muffin method
Bake in two greased loaf pans at 350*F, approximately 1-hour.

Spiced Banana Bread
Yield: 3 loaves, (8 1/2 oz each)
Method: Creaming
Ingredients:

2 oz unsalted butter, room temperature
2 oz granulated sugar
2.5 oz brown sugar
1 egg
6.5 oz ripe banana
3.5 ox cake flour
3.5 oz pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon, ground
2 fl oz buttermilk
1.75 oz walnuts, chopped
powdered sugar, (optional) as needed
chocolate curls, (optional) as needed
banana slices brushed lightly with lemon juice, (optional)

Baking steps:

Cream butter and both sugars in the bowl of a mixer fitted with the paddle attachment, pale and fluffy. Add egg, then mash the banana and add to the mixture.
Sift the flours with the baking powder, baking soda, salt and cinnamon. Add to the banana mixture, alternating with buttermilk. Stir in walnuts.
Divide the batter between three prepared 5”x4”x1.5” loaf pans and bake 375*F until light brown, approximately 25-30 minutes.
Garnish the cooled loaves with powdered sugar, chocolate curls and banana slices, if using.

Italian Bread
Method: Straight Dough
Ingredients:

12 fl oz water, warm
1/4 oz active dry yeast
14 oz bread flour
1 1/2 oz flour base
14 tsp salt

Baking steps:

Combine water and dough in a mixer fitted with a dough hook. Add the remaining ingredients and mix in low speed until all the flour is incorporated.
Increase to medium speed and knead the dough until smooth and elastic.
Ferment the dough until doubled, approximately 1-3 hours. Punch down, divide, shape, and score as desired. Proof the loaves until doubled.
Bake at 400*F, with steam injected during the first few minutes of baking, until the crust is well developed and golden brown and bread is baked through, approximately 12-minutes per roll and 20-minutes for small loaves.

Lemon or Lime Bars
Yield: 80 cookies
Method: Sheet cookies
Ingredients:

2 lb. 8 oz sweet tart dough, chilled
egg wash

Filling:

1 lb. 6 oz granulated sugar
8 eggs
2 oz pastry flour
11 oz lemon or lime juice
5 fl oz milk
1/2 tsp salt
4 oz powdered sugar

Baking steps:

Roll the chilled Sweet Tart Dough out on parchment paper to fit the sides and bottom of a half-sheet pan. Flip the parchment-covered dough onto a half-sheet pan. Remove the parchment. Trim uneven edges and reserve the dough scraps. Prick the surface of the dough with a fork and bake at 350*F until dough is light golden, approximately 15-minutes. If cracks develop during the baking process, patch with leftover dough and return briefly to the oven.
Brush the egg dough with egg wash and return to the oven for 3-minutes or until the egg wash has set.
To prepare the filling, whip the sugar and eggs until smooth. Whisk in the flour until well combined., then add the lemon juice, milk and salt.
Pour the lemon filling into the pre-baked shell.
Bake at 350*F until set, approximately 25-minutes.
Cool, then cut into 1 1/2” x 1 1/2” squares. Dust liberally with powdered sugar.

Sweet Tart Dough
Yield: 7 lb. 8 oz (approximately 10-shells, 9” each)
Ingredients:

1 lb. 8 oz unsalted butter, softened
1 lb. 5 oz powdered sugar
26 egg yolks
2 eggs
3 lb. 8 oz all-purpose flour

Baking steps:

Cream the butter and powdered sugar in the bowl of a large mixer fitted with the paddle attachment.
Combine the egg yolks and whole eggs. Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the bowl as needed.
With the mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix only until incorporated: do not over mix. The dough should be firm, smooth and not sticky.
Dust a half-sheet pan with flour. Pack the dough into the pan evenly. Wrap well in plastic wrap and chill until firm.
Work with a small portion of the chilled dough when shaping tart shells or other products.

Culinary School Week 12B…American Regional Cuisine “Mid-Atlantic States”

fitcoach — Tue, 20 Apr 2010 14:38:16 +0000

The Mid-Atlantic region, with its mild climate, abundance of river valleys with rich soil, and extensive coastline, was the perfect environment for the orchards and farms established by the early settlers who emigrated to America from England, Germany, the Netherlands, and other western countries. People from all over the world who have been attracted to the large cities of the Mid-Atlantic have, over the years, played an important role in the cuisine of this region.

New York The apple is the state fruit of the “Empire State,” so it makes sense that the apple muffin is the state muffin. The state tree is the sugar maple.

New Jersey “The Garden State” has the brook trout as its state fish and its state tree is the re oak.

Pennsylvania “The Keystone State,” adopted the ruffled grouse as its state bird: its state tree is the hemlock.

Delaware Known as the “First State,” Delaware choose the blue hen as the state bird. The state flower is the peach blossom and sweet goldenrod is the state herb.

Maryland The Maryland blue crab is the “Old Line State,” state crustacean. The rockfish is the state fish.

Virginia While the state is often referred to as “Old Dominion,” “Virginia Is For Lovers,” is the popular state slogan. The oyster is the state shell.

West Virginia Known as the “Mountain State,” West Virginia has the golden delicious apple as the state fruit. The sugar maple is the state tree and the honeybee is the state insect.

This Weeks Recipes:

Spicy Crab Soup
Servings: 4
Ingredients:
•   2 tbsp unsalted butter
•   1/2 cup onion, 1/2″ dice
•   1/2 cup celery, 1/2″ dice
•   1 cup potato, 1/4″ dice
•   2 cups tomatoes, peeled, seeded 1/2″ dice
•   1/2 cup corn kernels
•   2 cups chicken stock
•   1 tsp old bay seafood seasoning
•   1/2 tsp salt
•   1/4 tsp black pepper
•   1 cup crab meat, lump
•   1/2 cup green peas
•   1 tsp lemon juice
Directions:
1.   Heat the butter over medium heat and cook onion 4-minutes.
2.   Add the celery and cook 3-mintues.
3.   Add the potato, tomatoes, corn and chicken stock.
4.   Add the seasonings and cook 25-minutes.
5.   Correct the seasoning with salt, pepper, and lemon juice.

Note: Lump Crab needs to be checked prior to using. Bits and pieces can be found from the hand picking.

Egg, Cucumber and Tomato Salad
Servings: 4
Ingredients:
•   1/2 tsp black pepper
•   1/8 tsp salt
•   1 garlic clove, minced
•   3 tbsp olive oil
•   1 tbsp red wine vinegar
•   1 tbsp lemon juice
•   1/4 cup green onions , finely diced
•   4 eggs, hard-boiled
•   1/2 cup celery stalk with leaves, 1/4″ dice
•   1/2 cup cucumber, peeled, seeded, 1/4″ dice
•   6 red radishes, sliced
•   1 head Boston Bibb lettuce, shredded
•   2 tomatoes, ripe, thinly sliced
Directions:
1.   Mix the pepper, salt, garlic, oil, vinegar, lemon juice and green onions.
2.   Combine the eggs, celery, cucumber, radishes, and lettuce with most of the dressing.
3.   Fan some tomatoes slices on each plate and top with egg/letteuce mixture.
4.   Drizzle remaining dressing on top.

Note: Slice eggs right before you serve the salad.

Buffalo Chicken Wings
Servings: 4
Ingredients:
•   3 lb. chicken wings
•   6 cups vegetable oil, for frying
•   1/4 cup unsalted butter
•   3 tbsp hot sauce
•   2 tbsp cider vinegar
•   salt, to taste
•   2 cups celery sticks
•   Blue Cheese Dressing:
•   1/2 cup mayonnaise
•   1/4 cup yogurt
•   1/2 cup blue cheese, crumbled
Directions Wings:
1.   Cut the chicken wing tips, reserve for another use, and halve chicken wing at joint.
2.   Heat oil to 375*F, pat wings dry, and fry until cooked through, golden and crisp. 5-8 minutes.
3.   Drain on paper towel.
4.   Combine butter, hot sauce, vinegar and salt over medium heat, and warm until butter is melted.
5.   Add chicken wings and toss to coat.
Directions Dressing:
1.   Combine the mayonnaise and yogurt, stir in the blue cheese; dressing will not be smooth.
2.   Serve chicken wings with celery sticks and dressing.

Roast Duck with Garlic & Honey Sauce and Orange Flavored Winter Root Vegetables
Servings: 4
Ingredients:
•   1-5 lb. long island duck, whole
•   8 garlic cloves, peeled
•   salt & pepper
•   3/4 cup orange or tangerine juice, fresh, save the peels
•   6 tbsp unsalted butter
•   2 cups red onions, 1/2″ dice
•   1 cup parsnips, peeled 1″ dice
•   1 cup turnips, peeled, 1″ dice
•   2 cups carrots, 1″dice
•   1-1/2 cup dry red wine
•   1/4 cup honey
•   2 tbsp thyme, chopped
Directions:
1.   Preheat oven to 400*F.
2.   Rinse duck with cold water inside and out. Reserve the neck and liver. Trim the excess fat and skin.
3.   Pat dry and make 8-incisions in the duck breast and thighs, inserting a garlic clove into each incision. Prick the duck skin all over with a fork, but don’t pierce the meat.
4.   Rub the duck inside and out with orange or tangerine peels.
5.   Truss the duck and place breast side down on a rack in a roasting pan. Roast for 20-mintues.
6.   Turn duck breast side up and baste with fat; reduces the heat to 350*F and continue roasting and basting occasionally until desired doneness is achieved, 10-15 minutes more.
7.   Heat 1 1/2 tablespoons butter over medium-low heat, add the onions and cook until they begin to soften, 2-mintues.
8.   Add the duck liver and cook, stirring until liver is firm, about 5-mintues. Remove and cut into small dice, then return to pan with onions.
9.   Add parsnips, turnips and carrots; cook 1-minute.
10.   Add remaining butter and 1/2 cup orange juice. Cook until just tender and liquid is almost gone, then set aside.
11.   While duck is roasting, make the sauce base. Bring the duck neck, remaining orange juice, wine, honey, thyme and 1-teaspoon pepper to a boil over high heat. Reduce the heat to very low and simmer 10-15 minutes, until the liquid is reduced to 1-cup.
12.   When duck is cooked, remove and let stand 10-mintues before carving.
13.   Meanwhile, pour the fat and pan juices into a container. Let stand until the clear yellow fat separates and rises to the top. Pour or skim off the yellow fat and pour juices back into roasting pan.
14.   Return pan to heat and add sauce base. Bring to a boil, scraping up the browned bits on the bottom of the pan. Reduce to sauce consistency and pour into a sauceboat.
15.   Carve the duck and serve with the vegetable mixture and sauce.

Roasted Potatoes and Pearl Onions
Servings: 4
Ingredients:
•   12 Red potatoes
•   12 Pearl onion, peeled
•   1 tbsp unsalted butter, melted
•   3 tbsp Balsamic vinegar
•   1/2 tsp Salt
•   Black pepper
•   4 Thyme sprigs
Directions:
1.   Preheat the oven to 350*F.
2.   Starting at the top of each potato, pare away a 1/4 – inch-thick band of skin in a spiral. This not only makes them look appealing but also allows the vinegar to penetrate during the slow cooking process.
3.   Combine the onions and potatoes in a baking dish just large enough to hold them.
4.   Add the butter and vinegar, and toss to coat.
5.   Add salt and pepper. Bury the thyme springs in the vegetables.
6.   Bake for 1-hour or until tender, stirring the vegetables every 15 minutes. (It is important to turn the vegetables ever 15 minutes if they are to brown evenly.)

Applesauce Cake with Caramel Glaze
Serves: one 10-inch cake
Ingredients:
•   1 cup Unsalted butter, room temperature
•   2 cups Brown sugar, packed
•   1 Egg
•   3 cups All-purpose flour
•   2 tsp Baking soda
•   1/4 tsp Salt
•   1 tsp Ground cinnamon
•   1 tsp Ground nutmeg
•   1 tsp Ground cloves
•   2 cups Applesauce, unsweetened
•   2 cups Raisins
•   1 cup Walnuts, coarsely chopped
For The Glaze:
•   1 cup Brown sugar, packed
•   1/4 cup unsalted butter
•   1/4 cup Evaporated milk
Directions:
1.   Preheat the oven to 350*F. Grease ad flour a 10-inch tube pan.
2.   Cream the butter until smooth. Gradually add the brown sugar, beating until light and fluffy.
3.   Add the egg; beat well.
4.   Sift together 2 1/2 cups of the flour, the baking soda, salt, and spices.
5.   Add to the creamed mixture in batches alternating with the applesauce. Beat well after each addition.
6.   Dredge the raisins and walnuts in the remaining flour; fold into the batter.
7.   Pour the batter into the prepared pan. Bake for 1-hour and 15-minutes or until cake tests done.
8.   Cool cake in pan 15 minutes, then invert onto a cake rack to cool completely.
9.   Meanwhile, prepare the glaze. Combine the brown sugar, butter, and milk.
10.   Heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved.
11.   Continue cooking, stirring constantly, until the mixture reaches soft-ball stage (240*F). Remove from the heat, and beat about 5-minutes or until thick.
12.   Drizzle the hot sauce over the cooked cake.

Vichyssoise
Servings: 4
Ingredients
•   3 cups Leeks, use white part only
•   1/4 cup Unsalted butter
•   1/2 cup White onions, 1/2″ dice
•   2 cups all-pupose potatoes, peeled, 1/2″ dice
•   3 cups chicken stock
•   salt and white pepper
•   3/4 cup Milk
•   1 cup heavy cream
•   1/3 cup chives, snipped
Directions:
1.   Split the leeks lenghthwise, wash well to remove all sand and grit, then slice them.
2.   Heat the butter over medium heat and add the leeks and onions. Cook slowly, browning them very lightly.
3.   Add the potatoes and chicken stock, season with salt and pepper, and bring to a simmer. Simmer until the leeks and potatoes are very tender, approximately 45-minutes.
4.   Puree the soup in a food processor, blender, or food mill, then run through a fine strainer.
5.   Return puree to the heat and add the milk and 1/2 cup cream. Season to taste and return to a boil. Strain again through a fine strainer.
6.   Let cool, then add remaining cream. Chill throughly before serving, garnished with snipped chives.
7.

Beets, Belgian Endive and Feta Salad
Servings: 4
Ingredients
•   4 cups beets, mixed red and golden if available, whole
•   7 tbsp walnut oil
•   2 tbsp tarragon vinegar
•   salt and black pepper
•   1/4 cup walnuts, chopped
•   2 Belgian endive, firm and white
•   1 cup Feta cheese, crumbled
Direction:
1.   Preheat the oven to 400*F
2.   Leaving on the tails and 1-inch of the stem on the beets, rinse them, put them in a baking pan with 1/4-inch of water, cover, and bake until tender when pierced with a knife, 25-40 minutes depending on the size of the beets.
3.   Cool beets, then peel and dice into 1/2-inch cubes.
4.   Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
5.   Toss beets in half of the vinaigrette.
6.   Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350*F oven for 5-7 minutes or until they smell toasty. Set aside to cool.
7.   Just before serving, quarter the endive, cut out the cores, and break into leaves.
8.   Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
9.   Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.

NOTE: If walnut oil is unavailable, use olive oil and 1 teaspoon Dijon-style mustard.

Scallops with Mushrooms and Asparagus
Servings: 4
Ingredients
•   4 tbsp unsalted butter
•   2 shallots, minced
•   3 cups white mushrooms, sliced
•   2 1/2 cups asparagus, peeled, cut into 2″ pieces, blanched
•   1/4 cup sherry wine
•   2 tbsp olive oil
•   12 oz scallops, sea or bay
•   salt and black pepper
•   4 tbsp parmesan cheese, grated
•   2 tbsp parsley, chopped
Directions:
1.   Heat 2 tablespoons butter and cook the shallots 1-minute.
2.   Add the mushrooms and cook 2-minutes, stirring.
3.   Add the asparagus, cook 1-minute, add the sherry, and set aside.
4.   Using a nonstick pan, heat the oil until very hot.
5.   Season the scallops, and sear until golden brown.
6.   Add the remaining butter halfway through cooking to achieve a nutty flavor.
7.   Divide mushrooms and aparagus among plates and top with scallops.
8.   Sprinkle with Parmesan cheese and parsley, and serve.

“Shaker-Style” Turkey Cutlet
Serves: 4
Ingredients
•   8 turdey cutlets
•   salt and black pepper
•   As needed, unsalted butter
•   1 tbsp shallots, 1/4″ dice
•   1/2 cup dry white wine
•   1 1/4 cups Fond de veau de lie (brown stock)
•   1 cup tomato, peeled, seeded, 1/4″ dice
•   1 tbsp parsley, chopped
Directions:
1.   Pound the turkey cutlets to approximately 1/4″ thick. Pat dry. Season to taste with salt and pepper.
2.   Dredge cutlets in flour and shake off the excess.
3.   Heat the butter over medium-high heat. Saute’ the cutlets approximately 2-3 minutes on each side, until golden brown. Remove and keep warm.
4.   Discard the excess fat from the pan and return to medium-high heat. Add the shallots and cook 1-minute, stirring often.
5.   Add the white wine and scrape up the pan drippings, reducing liquid by half.
6.   Add the brown stock and reduce to sauce (nappe’) consistency.
7.   Add the tomato and cook for 1-minute or until hot.
8.   Return cutlets to the pan and reheat, then remove to plates, 2 cutlets per serving.
9.   Stir 2 tablespoons butter into pan drippings, correct the seasoning, and add the parsley. Spoon sauce over cutlets.

Ginger Pound Cake with Warm Cranberries
Servings 4-6
Ingredients
•   2 cups all-purpose flour
•   1/2 tsp baking powder
•   1/4 tsp salt
•   1 cup unsalted butter, room temperature
•   1/2 tsp orange zest, minced
•   1 1/4 cups granulated sugar
•   3 eggs, room temperature
•   2 tbsp ginger, grated
•   1/2 cup milk
Directions:
1.   Preheat the oven to 350*F. Butter and lightly flour a loaf pan or line it with parchment paper.
2.   Sift together the flour, baking powder, and salt. Set aside.
3.   Cream the butter and zest until light and fluffy, about 5-minutes.
4.   Gradually add the sugar and beat until the mixture is fluffy again.
5.   Add the eggs 1 at a time, being sure that they are well incorporated after each addition.
6.   Mix in the ginger.
7.   Add the four mixture alternately with the milk, beginning and ending with the flour.
8.   Pour the batter into the pan and bake for 1 3/4 to 2 hours, until a skewer inserted in the center comes out clean.
9.   Serve cake warm with Warm Cranberries.

Warm Cranberries
Servings: 4
Ingredients:
•   3/4 cup granulated sugar
•   3/4 cup water
•   1 orange
•   3 cups cranberries
Directions:
1.   Combine the sugar and water over medium heat and bring to a boil, making sure all the sugar is dissolved.
2.   Cut a 2″ zest strip from the orange using a vegetable peeler; do not include any of the bitter, white pith.
3.   Add the zest and cranberries to the syrup and reduce to a low simmer.
4.   Simmer for 6-8 minutes or until the cranberries begin to pop, but do not overcook. The berries should be soft but still retain their shape.
5.   Remove from the heat and leave in the syrup to cool.