With the convenience of supermarkets providing chicken parts, we don’t often have to cut up a whole chicken. However, pre-cut chicken parts are often not uniform in size and shape, contain bits of shattered bone, and usually more expensive than buying a whole chicken. If you haven’t cut up a chicken carcass before, then it can be a bit challenging. This short video walks you right through the process.

Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue.

Sautéing is best suited for boneless, naturally tender, and single serving size, sliced or diced pieces of meat, poultry or fish.

This weeks recipes at the end of the post…

Use meats of highest quality in order to produce good results when sautéing. The cuts should be uniform in size and shape in order to promote even cooking.

The sauces that almost always accompany the sautéed meats provide much of the seasoning. Some of the meats are dusted with flour before cooking to seal in the juices and promote even browning.

The sauces are usually made directly in the sauce pan, using the Fond (French for “stock” or “base”) the concentrated juices; drippings and bits of food left in pans after foods are roasted or sautéed, it is used to flavor sauces made directly in the pans in which the foods were cooked.

The steps involved in order of preparation when sautéing are;

Sautéing the meat:

1. Heat a sauté pan and add enough oil or clarified butter to just cover the bottom. The pan should be large enough to hold the meat in a single layer. A pan that is too large may cause the fat or meat to burn.
2. Cut the meat into cutlets, scallops, medallions, etc. Season the meat and dredge with flour if desired.
3. Add the meat to the sauté pan in a single layer. Do not over crowd the pan.
4. Adjust the temperature so that the meats exterior browns properly without burning and the interior cooks.
5. Larger cuts of meat can be finished in an oven. Either place the sauté pan in the oven or transfer the meat to another pan. The later allows a sauce to be made in the original pan as the meat continues to cook.

Making the sauce:

1. Hold the meat in a warm spot while preparing the sauce. When the meat is removed from the pan, leave a small amount of fat as well as the fond. Add the aromatics such as garlic, shallots, mushrooms and sauté them.
2. Deglaze the pan with wine or stock. Scrap the pan, loosening the fond and allow to dissolve in the liquid. Reduce the deglazing liquid by approximately three-fourths.
3. Add the ingredients that do not require cooking, such as herbs and spices. Adjust the seasoning with salt and pepper.
4. Return the meat to the pan for a moment to reheat and coat with the finished sauce.
5. Place meat on serving platter and spoon sauce over meat, do not drench with the sauce.

Types of cuts:

• Cutlet-a relatively thick, boneless slice of meat.
• Scallop-a thin, boneless slice of meat.
• Emince-a small, thin boneless piece of meat.
• Medallion-a small, round, relatively thick slice of meat.
• Mignonette-a medallion.
• Noisette-A small, usually round portion of meat cut from the rib.
• Chop-a cut of meat, including part of the rib.
• Paillard-a scallop of meat pounded until thin, usually grilled.

*Important to remember: When you flip your food sauteing remember to tilt the pan away from you to avoid splatter.

Pan-Frying Pan-fried poultry should be juicy. Its coating or batter should be crispy, golden brown, not excessively oily and free from any breaks that allow fat to penetrate. Both the poultry and the coating should be well seasoned.

The most common pan-fried poultry is fried chicken. Young tender birds cat into small pieces produce the best results.

Pan-fried poultry is usually floured, breaded or battered before cooking. Typically, the seasonings are added to the flour, breading or batter before the poultry is coated.

The fat used in cooking the poultry should always be hot before the poultry is added.

Procedure for pan-frying poultry;

1. Heat enough fat in a heavy sauté pan to cover the item to be cooked one-fourth to halfway up its side.
2. Add the floured, breaded or battered item to the hot fat, being careful not to splash. The fat must be hot enough to sizzle and bubble when the item is added.
3. Turn the item when the first side is proper color; it should be half cooked at this point. Larger items may need to be turned more than once to brown them properly on all sides.
4. Remove the browned poultry from the pan and drain it on absorbent paper.

Sauté & Pan-Frying Recipes:

Sautéed Chicken Breast “Chardonnay”
Serving Size : 4
INGREDIENTS:

• 4 Chicken breasts
• Salt & Pepper, to taste
• Flour as needed

For the Sauce:

• 1 1/2 oz Clarified Butter
• 2 oz Shallots, fine dice
• 12 oz Mushroom, sliced
• 4 oz White Wine (Chardonnay)
• 6 oz Chicken Stock
• 6 oz Heavy Cream
• Parsley, chopped
• Salt & Pepper, to taste

PROCEDURE:

1. Season the sauté pan with the clarified butter.
2. Dry the chicken breast with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
3. Sauté the chicken in the clarified butter presentation side down until golden brown; turn and sauté the other side.  Remove to a baking pan and finish in the oven at 350°.
4. Pour off the excess fat, leaving about 2 tablespoons in the pan.  Add the mushrooms and sauté them for 3-5 minutes, add shallots.
5. Deglaze the pan with the white wine and reduce by half, add the chicken stock and reduce by half.  Add the heavy cream and reduce the sauce until thickened, season with salt and pepper to taste.
6. To serve, coat the chicken breast with the sauce and garnish with the chopped parsley.

Sautéed Red Peppers
Serving Size : 4
INGREDIENTS:

• 4 Red peppers
• 1/2 oz Butter
• Salt & Pepper, to taste

PROCEDURE:

1. Roast the red peppers until completely blackened over a moderate gas flame.  Enclose the peppers in plastic wrap and let them steam to loosen the skin.
2. Peel and wipe off the charred skin, cut them into strips about ¼”-wide by 3″-long.
3. Heat the butter in a skillet over medium heat, sauté the peppers until hot, season to taste.

Brussels Sprouts
Serving Size: 4
INGREDIENTS:

• 1 pound Brussels sprouts, trimmed
• 1 oz Butter
• 1 oz Onions, diced
• 1 oz Bacon, diced
• Salt & Pepper, to taste

PROCEDURE:

1. Prepare and parboil the brussels sprouts in boiling salt water until tender, drain and chill until needed.
2. Heat butter in a saucepan, render the bacon, add the diced onions and sauté until translucent.  .
3. Add the brussels sprouts and sauté until hot, season with salt and pepper to taste.

Sautéed Beef Tenderloin “Maitre d’ Hotel”
Serving Size : 4
INGREDIENTS:

• 4 Beef Medallion (Tenderloin)
• Salt & Pepper, to taste
• Clarified Butter, as needed
• 4 oz Maitre d’ Hotel Butter, prepared

PROCEDURE:

1. Prepare “Maitre d’ Hotel” butter, shape into a sausage, rolled in parchment paper or pipe through a star tip into rosettes and refrigerate.
2. Prepare the beef medallions and set aside (refrigerate).
3. Heat the sauté pan with clarified butter. Sauté the beef medallion “a la minute” to desired doneness, season with salt and pepper.
4. Plate the cooked medallion and top with the “Maitre d’ Hotel” butter.

Maitre d’Hotel Butter:
INGREDIENTS

• 1/2 pound Butter, softened
• 2 tblsp Parsley, chopped, washed
• 1/2 oz Lemon juice
• Salt and white Pepper, to taste

PROCEDURE:

1. Work the butter, parsley, lemon juice and seasoning with a wooden spoon or rubber spatula until smooth and well combined.
2. Pipe into rosettes, using a pastry bag, or roll in parchment paper. Refrigerate or freeze until needed.

Allumette (“Matchstick”) Potatoes
Serving Size : 4
INGREDIENTS:

• 2 pounds Russet Potatoes, raw
• Salt & Pepper to taste

PROCEDURE:

1. Peel potatoes and wash, using the mandolin, cut fine julienne and place them in cold water, wash thoroughly under cold running water to remove the starch.
2. Drain and dry the potatoes on paper towels before placing them in the fryer.
3. Fry the potatoes in a 350° fryer in two steps, first let the potatoes get soft and form a skin, remove them from the oil and recuperate the temperature, second shake the basket, place them back into the oil and crisp the potatoes giving them the color of straw.
4. Drain them on paper towels and season with salt and pepper before serving.

Sautéed Spinach
Serving Size : 4
INGREDIENTS:

• 2 bunches Spinach, raw, fresh
• 1 oz Butter
• 1/2 tblsp Garlic, minced
• Salt & Pepper, to taste

PROCEDURE:

1. Clean and wash spinach 2 times, and dry fully.
2. Melt butter in skillet over medium heat and sweat the garlic.  Add spinach in small bunches and sauté until wilted and hot.  Season with salt and pepper to taste.

Pan Fried Chicken with Pan Gravy
Servings: 4
INGREDIENTS:

• 1 Frying chicken (2 1/2 – 3 lbs.), cut in 8 pieces
• Salt and pepper to taste
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Dried oregano
• 1/2 tsp Dried basil
• 8 oz Flour
• 6 fl oz Buttermilk
• 1 pint Frying oil, more if needed
• 2 oz Onion, small dice
• 8 oz Chicken stock
• 4 oz Heavy cream

PROCEDURE:

1. Season the chicken with salt and pepper. Add the herbs and spices to 6 ounces of the flour.
2. Dip the chicken pieces in the buttermilk, place in refrigerator for 30 minutes.  Dredge the chicken in the seasoned flour.
3. Pan-fry the chicken in 1/4 to 1/3 inch of oil until done, approximately 40 minutes, turning so that it cooks evenly. Reduce the heat as necessary to prevent the chicken from becoming too dark. Alternatively, remove the chicken when well browned, drain it and finish cooking in the oven.
4. To make the pan gravy, pour off all but 2 ounces of oil from the pan, carefully reserving the fond.  Add the diced onions and sauté until translucent. Add 2 ounces of flour and cook to make a blond roux.  Whisk in the chicken stock and cream, and simmer approximately 15 minutes.

Creamed Corn
Servings: 4
INGREDIENTS:

• 4 ears Corn
• 1 oz Whole butter
• 2 oz Onion, small dice
• 3 oz Heavy cream
• 1 tblsp Basil leaves, chiffonade
• Salt and white pepper, to taste

PROCEDURE

1. Cut the kernels from the ears.  Sauté the onions in butter without browning.  Add the corn and sauté until hot and the corn is almost completely cooked.
2. Add the cream. Bring to a boil and reduce slightly. Remove from heat.  Add the basil and season with salt and white pepper.

Mashed Potatoes
Serving Size: 4
INGREDIENTS:

1. 1½ pounds Potatoes, peeled, quartered
2. 2 oz Butter, softened
3. 3 oz Milk or cream, scalded
4. Salt & Pepper to taste

PROCEDURE:

1. Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 20 minutes until the potatoes are tender.
2. Drain and dry the potatoes in the oven, run them through the ricer.
3. Mix in the butter, milk or cream, and seasonings.

Sautéed Fish Almandine
Serving Size: 4
INGREDIENTS:

• 4 Fish Fillets

For the Marinade:

• 1 tblsp Lemon Juice
• 3 tblsp White wine
• Salt & Pepper to taste
• 4 tblsp Clarified Butter
• 4 tblsp Flour

For the Sauce:

• 2 oz Whole Butter
• 2 oz Almonds sliced
• Reserved marinade from above
• 2 tblsp Parsley, chopped

PROCEDURE:

1. Prepare the fish fillets, season and marinate with the lemon juice, wine and refrigerate for not more than 30 minutes.
2. Heat the sauté pan with a thin layer of clarified butter. Remove the fish fillets from the marinade, dry with paper towels.  Reserve the marinade. Dredge them in flour, shaking off the excess. Sauté the fish fillets in the clarified butter skin side down until golden brown; turn and sauté the other side. Remove the fish to a plate and keep warn.
3. Pour off the excess fat.  Add the whole butter and almonds to the pan and sauté to a light hazelnut (“noisette”) color.
4. De-glaze the pan with the reserved marinade and bring to a simmer.  Add the chopped parsley and remove from the heat.
5. Coat the fish with the sauce and serve immediately.

Parsley Potatoes
Serves: 4
INGREDIENTS:

• 2 lb. Potatoes
• 2 oz Butter, melted
• 2 tblsp Parsley, finely chopped
• Salt and pepper to taste

PROCEDURE:

1. Peel and wash the potatoes, place them in cold water.  Cut into desired shape.
2. Place them in cold water , add salt and bring to a simmer, until tender, drain and toss in melted butter and parsley, serve immediately.
3. Notes:  Potatoes can be tossed with Maitre d’ Hotel Butter

Sautéed Zucchini
Serves: 4
INGREDIENTS:

• 1 lb. Zucchini
• 2 tblsp Butter
• Salt & pepper to taste

PROCEDURE:

1. Wash and cut the zucchini to desired shape.  Tournéed zucchini is a very traditional accompaniment to the dish.
2. Par boil in salted water until the zucchini is almost done.  Drain and shock in ice water to stop the cooking.
3. To serve, melt the butter in a sauté pan.  Toss in the zucchini to reheat.  Season with salt and pepper.

Please leave me a comment and let me know what you think. Juan

In the beginning, God created the Heavens and the Earth and populated the Earth with broccoli, cauliflower and spinach, green and yellow and red vegetables of all kinds, so Man and Woman would live long and healthy lives.

Then using God’s great gifts, Satan created Ben and Jerry’s Ice Cream and Krispy Creme Donuts. And Satan said, “You want chocolate with that?” And Man said, “Yes!” and Woman said, “and as long as you’re at it, add some sprinkles.” And they gained 10 pounds. And Satan smiled.

And God created the healthful yogurt that Woman might keep the figure that Man found so fair. And Satan brought forth white flour from the wheat, and sugar from the cane and combined them. And Woman went from size 6 to size 14.

So God said, “Try my fresh green salad.” And Satan presented Thousand-Island Dressing, buttery croutons and garlic toast on the side. And Man and Woman unfastened their belts following the repast.

God then said, “I have sent you heart healthy vegetables and olive oil in which to cook them.” And Satan brought forth deep fried fish and chicken-fried steak so big it needed its own platter. And Man gained more weight and his cholesterol went through the roof.

God then created a light, fluffy white cake, named it “Angel Food Cake,” and said, “It is good.” Satan then created chocolate cake and named it “Devil’s Food.”

God then brought forth running shoes so that His children might lose those extra pounds. And Satan gave cable TV with a remote control so Man would not have to toil changing the channels. And Man and Woman laughed and cried before the flickering blue light and gained pounds.

Then God brought forth the potato, naturally low in fat and brimming with nutrition. And Satan peeled off the healthful skin and sliced the starchy center into chips and deep-fried them. And Man gained pounds.

God then gave lean beef so that Man might consume fewer calories and still satisfy his appetite. And Satan created McDonald’s and its 99-cent double cheeseburger. Then said, “You want fries with that?” And Man replied, “Yes! And super size them!” And Satan said, “It is good.” And Man went into cardiac arrest.

God sighed and created quadruple bypass surgery.

Then Satan created HMOs.

Someone sent me this funny story and I thought I would post it.

Author Un-known.

Roasting

Recipes at the end of post

Roasting is one of the oldest methods of cooking meat.  Originally it was done either on a spit or rod, turning slowly over an open fire. The most accepted method today is in the oven.  Usually only the finer cuts of meat are roasted.

Roasting and baking are the processes of surrounding a food with dry, heated air in a closed environment. The term roasting is usually applied to meats and poultry, while baking is used when referring to fish, fruits, vegetables, starches, breads and pastry items.

To roast meats properly requires that a few basic guidelines be followed:

1. When roasting meats, they should be completely thawed. This insures even cooking.
2. Roasting is done in a roasting pan.  The pan has low sides, which allow moisture vapor to dissipate without collecting around the roast.  Remember, roasting is dry heat cooking.  If the meat is covered, steam, and then condensation, will form around the roast. The meat is now being cooked in a moist environment, not a dry one.  Cook the meat uncovered when roasting.
3. Use a proper size pan. A pan, which is too large, will allow the drippings to spread too thinly in the bottom of the pan, and they will burn. This will ruin the flavor of the juices created for later use.
4. Baste the meat frequently with the natural juices. It is important to keep it moist.

The length of time and cooking temperature for roasting will vary with the size and thickness of the cut of meat. The equipment used will also be a factor in selecting time and temperature. The novice culinarian will quickly notice that the thicker the meat, the lower the temperature required. The higher temperatures are only for the smaller cuts or pieces.

Small roasts such as a rack of lamb or a beef tenderloin should be cooked at high temperatures, 375*F-450*F so that they develop good color during their short cooking times. This method of roasting has become popular because of the increased yield. This method also requires less supervision, less clean up and often produces a more tender end product.

The disadvantage of this method is less caramelization, therefore less flavor development.  Additionally, there is concern that this method may be dangerous, if carried too far. Very low cooking temperatures can encourage bacteria growth.

High temperature roasting causes fat to melt and much of the meat juices to evaporate. This results in both a reduction of weight and volume. This process can also result in the formation of a bitter, inedible crust on the meat.

Large roasts cooked at constant, low temperature provide a better yeid and less shrinkage. Temperatures between 275*F and 325*F are ideal for large roasts.

Important to remember: Leave the oven door closed!!! For every second the oven door is open the temperature drops 10-degrees.

Carryover cooking and resting:
Cooking does not stop at the moment a roast is removed from the oven. Through conduction, the heat applied to the outside of the roast continues to penetrate, cooking the center for several more minutes.

As meat cooks the juices flow toward the center. Letting the meat rest before slicing allows the juices to redistribute themselves evenly through the roast so that the roast will retain more juices when carved.

Testing for doneness:
In a large cut of meat being roasted, testing can be done in a variety of ways.  However, the most reliable method is the use of a thermometer.  This method is based on the principle that each stage of doneness is the result of reaching a specific internal temperature within the meat.  The tip of the thermometer is heat sensitive and should be inserted into the center of the meat at its thickest point.  The tip of the thermometer should not come in contact with the bone.  The internal temperature and corresponding degree of doneness is listed below.

The needle method for checking doneness consists a long slender needle inserted into the center of the meat and then withdrawn. The juices that flow from the hole, as well as the warmth of the needle when pressed to the lip, indicate the degree of doneness. The touch method is similar to that used in broiling: squeezing the product to detect its increased resistance as the meat cooks.

Trussing Meat:
Some meats, especially roast and whole birds, require tying or trussing before cooking. Tying larger roast with butcher twine holds loose pieces together during cooking and ensures that the meat retains its shape. Poultry is often trussed to protect the more delicate white breast meat during cooking.

My friend and fellow classmate Bob from London, England made some Yorkshire Pudding for us, what a treat that was. I have placed a link to a Yorkshire Pudding recipe.

This weeks recipes:

Roasted Chicken with Pan Gravy
Serving Size : 4
INGREDIENTS:
For the Roast:

• 1/2 oz Salt
• 1/8 tsp Pepper
• 1/4 tsp Paprika
• 1/8 tsp Thyme, dry
• 1/8 tsp Rosemary, dry
• 1 each Chicken, whole
• Vegetable oil, as needed

For the Pan Gravy:

• 4 oz Mirepoix, finely chopped
• 1 pint Chicken Stock, prepared
• Beurre Manie, as needed

PROCEDURE:
Combine the salt, pepper, paprika, thyme and rosemary. Wash and dry the chicken, rub the outside skin and cavity with the prepared seasoning. Rub the chicken with oil and truss the chicken with butchers twine.

Place the chicken, breast side up, on a rack in a roasting pan. Oven-sear the chicken in a preheated oven at 450° for 15 min.  Turn down the heat to 375°, continue roasting, basting the chicken periodically, to an internal temperature of 155°.

Remove the chicken, cover and keep in a warm place to rest. Place the roasting pan over a low flame, add the mirepoix and caramelize, deglaze the mirepoix with the chicken stock, bring to a simmer, add beurre manie and make pan gravy.

Simmer gravy until proper consistency and flavor is reached; degrease thoroughly. Strain the gravy and season to taste.

Garlic Mashed Potatoes
Serving Size : 4
INGREDIENTS:

• 1 1/2 lb. Russet Potatoes, peeled, quartered
• 4 cloves Garlic, roasted, mashed
• 3 oz Heavy Cream
• 2 oz Butter, soft
• Salt & Pepper, to taste

PROCEDURE:
Prepare the potatoes, cover with cold water, season with salt; bring to a boil and simmer until tender, approximately 25 – 30 minutes.

Roast the garlic in the skin, in the oven until soft.

When potatoes are done, drain and let steam escape, run the potatoes and the garlic through the ricer. Add butter and cream, whip them together quickly, season to taste.

Keep warm in bain marie until needed.

Vichy Carrots
Servings: 4
INGREDIENTS:

• 1 lb. Carrots
• 1 oz Whole Butter
• 8 oz Chicken stock
• Salt and pepper, to taste
• 1 tbsp Parsley, chopped

PROCEDURE:
Clean, peel, and cut carrots into uniform shapes. Melt butter in a 10-inch sauté pan. Place carrots in pan and sweat. Do not brown. Season.

Add stock and bring to a simmer. Cover with paper lid and place in a 350°F oven for 15-20 minutes or until tender. Remove carrots and reserve. Reduce liquid to a glaze.

Add carrots back to pan and glaze, and heat through. Taste and adjust seasoning and garnish with chopped parsley

Sautéed Green Beans
Servings: 4
INGREDIENTS:

• 1 lb. Green Beans, trimmed
• 1 oz Butter
• Salt & Pepper, to taste

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, for approximately 6-8 minutes.

Shock the beans in ice water and drain, chill until needed.

To serve, heat butter in a sautee pan and toss in the green beans.  Season with salt and pepper to taste.

Roasted Acorn Squash Soup
Servings: 4
INGREDIENTS:

• 1 each Acorn squash
• 1/4 lb. Onions, chopped coarsely
• 1 fl oz Olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tsp Dried thyme
• 2 qt Chicken stock
• 1 oz Roasted garlic puree
• Fresh parsley, chopped, for garnish

PROCEDURE:
Cut the squash in half and remove the seeds.  Bake cut side down in a 350°F oven until very tender.  Scoop out the flesh and mix with olive oil, salt and pepper.

Alternatively; peel, seed and chop squash into large dice. Toss with olive oil and salt and pepper and spread out on a sheet tray. Roast in a 350°F oven, turning as necessary to cook evenly, until tender.

In a tall soup pot, saute the onions in olive oil. add the cooked squash, chicken stock or water, and other ingredients. Simmer the soup, adjusting consistency and seasoning as necessary, for 30-minutes.

Allow soup to cool for ten minutes and then puree in blender. Return to pot and finish seasoning and consistency adjustment.

Serve the soup garnished with chopped parsley

Roasted Top Sirloin Au Jus Lie
Serving Size : 4
INGREDIENTS:

• 2 lb. Top Sirloin, trimmed and trussed
• Salt & Pepper, to taste
• For the Jus Lie:
• 4 oz Mirepoix, finely chopped
• 2 oz Red Wine
• 2 cups Brown Veal Stock, prepared
• Slurry, as needed

PROCEDURE:
Trim and truss the beef with butchers twine.

Heat a sauté pan with oil and pan-sear the roast on all sides. Season the roast and place on a rack in a roasting pan.

Place in a preheated oven at 375° and roast to desired doneness. Remove the roast and let it rest for 10 minutes before carving it.

Adjust the oil and add the mirepoix to the roasting pan, caramelize the mirepoix. Deglaze the mirepoix with wine and brown stock, bring to a simmer for 5 minutes, thicken with a slurry and adjust seasoning, strain the jus.

Slice the roast thin, against the grain and serve with au jus.

Savoyard Potatoes
Serving Size: 4
INGREDIENTS:

• 2 lb. Russet potatoes
• 1 oz Clarified Butter
• 2 oz Onions, diced
• 2 oz Bacon, diced
• 4 oz Gruyere cheese grated
• Brown Stock or Chicken Stock, as needed
• Salt & Pepper, to taste

PROCEDURE:
Peel, wash and slice the potatoes 1/4″ thick.  Keep the slices together as a potato, do not wash after slicing. This will prevent the slices from turning brown, and help ensure that the potato cake does not fall apart when it is sliced.

Heat the clarified butter in a sauté pan, add onions and bacon, sweat over medium heat, then deglaze with a little stock.

Place the potato and cheese in layers in the chicken stock, then add stock up to the top of the potatoes.

Place over medium heat and bring to a simmer, then cook in a 375° oven until the potatoes are tender and the stock has almost been absorbed and evaporated.  Allow to rest at least 10 minutes before slicing.

Stuffed Tomatoes w/Duxelles
Serving Size : 4
INGREDIENTS:

• 4 each Roma Tomatoes, peeled and seeded

For the Duxelles:

• 2 oz Clarified Butter
• 1 oz Onions, fine dice
• 12 oz Mushroom, fine chopped
• 1/2 cup Cream
• 1 tblsp Parsley, fine chopped
• Salt & Pepper, to taste

PROCEDURE:
Heat sauté pan with butter, add the onions and sweat until translucent.

Add the mushrooms to the pan and cook.  Liquid will come out of the mushrooms – continue cooking until all almost of it is evaporated, add cream and cook till thick.  Season to taste with salt and pepper.

Peel the tomatoes, cut off the top and seed, season with salt and pepper.  Stuff with the prepared duxelles.

Place in a 375° oven until hot.

Broccoli Hollandaise
Servings: 4

• 1 bunch Broccoli
• 11/2 cups Hollandaise Sauce

Procedure:
Prepare the broccoli and parboil it in salted water until just before tender.  Shock the broccoli in ice water and drain.  Chill until needed.

To serve, reheat the broccoli in boiling water an top with Hollandaise sauce.

POTATOES
Potatoes are a starchy vegetable.  The starch molecules don’t begin to soften during cooking until they reach the gelantinization range, which in the potato is about 137 to 150.  At this temperature the cells in the potato beginning to take on water and they swell and then finally soften. There are over 3000 varieties of potatoes and they vary in color from gold to pink, red, blue, purple and candy stripped.

Classifications of potatoes:
•    Waxy or new potatoes — have a high moisture content, high sugar, low starch.  They are round in shape, with a thin skin.  They hold their shape well when cooked and have a firm and moist texture.  They are best suited for boiling whole for salads; soups and any preparation where the potato must hold it shape.  They are not well suited for frying Reds,  like the  all red, and the dark red norland or the rose finn apple, white potatoes yukon gold and white rose, yellow potatoes like the ruby crescent
•    Mealy or starchy potatoes — have high starch content, low moisture and are low in moisture.  They are thick skinned.  The cells of these potatoes tend to separate form each other when cooked and they become light and granular Russet or Idaho’s are ideal for baking and french fries, because or their regular shape while  the all purpose or chef potatoes are irregular and generally less expensive, which are most suitable for mashed potatoes, the purple potato, all blue or caribe

Duchesse (duh-Shees) potato mixture: Is considered the mother of many classic potato preparations.

Mashed Potatoes Duchesse
Serving Size: 4

INGREDIENTS:
•    2 1/4 lb. Potatoes, peeled, quartered
•    4 each Egg yolks
•    3 oz Butter, softened
•    Salt & Pepper, to taste

Procedure:
•    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
•    Drain and dry the potatoes in the oven, run them through the ricer.
•    Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz) mounds.
•    Brush with an egg wash and reheat in a 350° oven before serving.

STORAGE OF POTATOES
Best storage for potatoes is in a cool dry, dark place e at 50*F to 60*F.  Don’t refrigerate or starch will turn to sugar.

COOKING METHODS:
Roasting/Baking
1.    Wash and clean potato
2.    Toss in oil if roasting, season if desired
3.    Place in hot oven
4.    Cook until tender, crisp skin if roasting
5.    Serve or hold

Pan frying
1.    Prepare potatoes
2.    Heat pan
3.    Add fat
4.    Add potatoes
5.    Shake pan to coat potatoes evenly with fat and to help prevent sticking
6.    Sauté to golden brown and flip and repeat
7.    Should be crispy on the outside and tender and moist on the inside

Simmering potatoes
1.    Cut potatoes and place in cold water that covers
2.    Bring to a boil and reduce to a simmer and cook until tender
3.    Drain and dry
Drying potatoes
•    Drain water
•    Place potatoes on a sheet tray and place in a moderate oven for 15 minutes or so depending on the amount of potato
•    They should no longer steam while still in the oven.

Deep frying and Proper breading procedures
Proper breading
•    Flour
•    Egg wash
•    Bread crumbs

Deep fat frying
1.    Prepare or blanch potatoes according to desired method
2.    Blanch potatoes for french fries
3.    Oil at 325 immerse potatoes until they become just limp
4.    Drain and cool
5.    Proceed as directed
6.    Increase the oil temperature to 375*F
7.    Fry until golden brown or floats
8.    Drain
9.    Season away from fat
10.    Serve

GRAINS
Grains are grasses that bear edible seeds. Corn, rice and wheat are the most significant.

Most grain kernel are protected by a hull or husk. All kernels are composed of three parts:
1.    Bran-The tough outer layer covering the endosperm.
2.   Endosperm-Is the largest part of the kernel and is the source of protein and carbohydrates (starch). It is the part that is milled into flour
3.   Germ-Is the smallest portion of the grain and is the only part that contains fat.

The bran, endosperm and germ can be separated by milling.

Types of grains:
Corn-Is the only grain that is eaten as a vegetable.
•    Cornmeal
•    Hominy
•    Grits

Rice-Is the starchy seed of a semiaquatic grass. It is divided into three types: Long-grain, Medium-grain, Short-grain,
Types of rice:
•    Arborio
•    Basmati
•    Brown
•    Sticky
•    Wild

Wheat-Is most often milled into the wide range of flours.
•    Cracked wheat
•    Bulgur
•    Couscous

Other Grains
•    Barley- Is one of the oldest culinary grains. The most common type is pearled.
•    Buckwheat/Kasha-Buckwheat is not a type of wheat; it is not even a grain. Rather, it is the fruit of a plant distantly related to rhubarb. Buckwheat flour contains NO Gluten forming proteins.
•    Millet-Is a high protein cereal grain with a bland slightly nutty flavor and white color.
•    Oats-After rice, oats is probably the most accepted whole-grain product in the American diet. An oat grout is the whole oat kernel with only the husk removed.

Types of Oats:
•    Steel Cut-Are toasted and then cut into small pieces with a steel blade.
•    Rolled-marketed as “old fashion oats” are grouts that have been steamed and then rolled into flat flakes.
•    Quick cooking-Are rolled oats cut into small pieces to reduce cooking time.

Quinoa (keen-wa)-Not botanically a true grain, quinoa small seed are treated as such. It is marketed as the world’s “super grain” because the seeds form a complete protein with all the essential amino acids and contains important vitamins and minerals as well as carbohydrates and fat.

There are three basic ways to prepare grains:
1.    Simmering-The most common used method for preparing grains. Simply stir the grains into a measured amount of boiling salted water, simmer until the liquid is absorbed.
2.    Risotto-True risotto is made with a short-grain rice such as Arborio. Coat the grains with a hot fat such as butter or oil. A hot liquid is then gradually added to the grains so that the mixture is kept at a constant simmer. Continue adding the liquid until the rice is at its desired doneness. Unlike simmering the Pilaf method, the risotto method requires constant stirrring. Finish with Grated cheese, heavy cream, cooked meat, herbs and vegetables.
3.    Pilaf-The raw grains are lightly sautéed in oil or butter, usually with onions or seasonings for additional flavors. Hot liquid, often stock, is then added. The pan is covered and the mixture is left to simmer until the liquid is absorbed.

The primary distinction between risotto and pilaf is the manner in which the liquid is added to the grains.

PASTA
Pasta is made from unleavened dough of wheat flour mixed with a liquid. The liquid is usually egg and/or water. The dough can be colored or flavored with pureed vegetable, herbs or other ingredients, and it can be cut or extruded into a wide variety of shapes and sizes.

Basic Pasta Dough
Ingredients:
•    8 eggs
•    1/2 fl oz olive oil
•    1 tbsp salt
•    1 lb. bread flour
Method:
1.    Place eggs, oil, and salt into a mixer bowl. Use the paddle attachment to combine.
2.    Add one-third of the flour and stir until mixture begins to form a soft dough.
3.    Gradually add more flour until the dough is dry and cannot absorb ant more flour.
4.    Remove the dough from the mixer, wrap in plastic and set aside for 20-30 minutes.
5.    Roll into flat sheet by hand or with a pasta machine. Work in small batches, keep remainder of dough covered.
6.    Cut into desired width or shapes.

Pasta is properly cooked when they are al dente (al DEN-tay) Italian word for “to the tooth”, firm and tender.

The secret to boiling pasta successfully is to use ample water. Allow the pasta to move freely in the boiling water; otherwise, the starch released by the dough will make the pasta gummy and sticky. The water should be brought to a rapid boil, then all the pasta should be added at once. Salt should be added to the water.

This weeks Rice, Pasta, Grains RECIPES
Mashed Potatoes Duchesse
Serving Size: 4
INGREDIENTS:
•    2 1/4 lb. Potatoes, peeled, quartered
•    4 each Egg yolks
•    3 oz Butter, softened
•    Salt & Pepper, to taste
Procedure:
1.    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until the potatoes are tender.
2.    Drain and dry the potatoes in the oven, run them through the ricer.
3.    Mix in the egg yolks; add the butter and seasonings. Blend and and pipe them through a star tube into single serving size (3-4 oz) mounds.
4.    Brush with an egg wash and reheat in a 350° oven before serving.

Tournee Pommes Anglaise
Serving Size: 4
INGREDIENTS:
•    2 lb. Potatoes
•    2 oz Butter, melted
•    1/8 oz Parsley, finely chopped
•    Salt & pepper, to taste
PROCEDURE:
1.    Peel and wash the potatoes, place them in cold water.
2.    Tournee the potatoes, 7 sides, football shaped 2″ long, (Pommes Nature)
3.    Place them into cold water, add salt and bring to a simmer, simmer until tender, drain and toss in melted butter and parsley, serve immediately.

Croquette Potatoes
Serving Size: 4
INGREDIENTS:
•    1lb. Potatoes, peeled and quartered
•    1 each Egg yolk
•    1 oz Butter, softened
•    Salt & pepper, to taste
•    Standard Breading Procedure
PROCEDURE:
1.    Peel, wash, quarter and place the potatoes in cold salt water, bring to a boil and simmer for approximately 25 minutes until potatoes are tender.
2.    Drain and dry the potatoes in the oven, run them through the ricer, add the butter, egg yolk and season with salt and pepper.
3.    Squeeze the potatoes through a pastry bag with the large round tip and form long tubes, onto a half sheet-pan dusted with flour, let them cool.
4.    Cut tubes into 1.5″ long cylindrical shapes, apply a standard breading procedure, and deep-fry the potato croquettes at 350°F until golden brown.

Gratin Dauphinoise
Serves: 4 to 5 
Serving Size: 6 oz
INGREDIENTS:
•    3 lb. Russet Potatoes, sliced
•    Whole Butter as needed
•    Salt and White Pepper, to taste
•    1/4 tsp Nutmeg
•    8 oz Gruyere cheese, grated
•    24 oz Half and half, heated
•    3 each Egg yolks
PROCEDURE:
1.    Peel the potatoes and cut into very thin slices.  Place a single layer of potatoes in a well buttered, half size hotel pan.
2.    Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.  Add another layer of potatoes, seasoning, and cheese and repeat until all the potatoes and about 3 quarters of the cheese are used.
3.    Heat the half and half to a simmer.
4.    Whisk the egg yolks together in a bowl, then gradually add the hot half and half.  Pour the cream and egg mixture over the potatoes. Top with the remaining cheese.
5.    Bake uncovered at 350 degrees F until the potatoes are tender and golden brown, approximately 50 to 60 minutes.

Lyonnaise Potatoes
Yields: 8 serving
INGREDIENTS:
•    2 lb Potatoes, waxy
•    8 oz Onions, sliced thinly
•    4 fl oz Clarified butter
•    Salt and pepper, to taste
PROCEDURE:
1.    Partially cook the potatoes by baking, boiling or steaming. Allow them to cool.
2.    Peel the potatoes and cut into 1/4-inch thick slices.
3.    Saute the onions in half of the butter until tender but not brown. Remove the onions from the pan with a slotted spoon and set aside.
4.    Add the remaining butter to the pan. Add the potatoes and saute, tossing as needed, until well browned on all sides.
5.    Return the onions to the pan and saute to combine the flavors. Season to taste with salt and pepper.

Baked Potatoes
Serving Size: 4
INGREDIENTS:
•    4 each Russet potatoes
•    1 1/2 tbsp Vegetable oil
•    1 1/2 tbsp Kosher salt
PROCEDURE:
1.    Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape. Rub the potatoes with oil, then sprinkle with salt.
2.    Place the potatoes on a rack over a sheet pan. Bake in a 400°F oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
Twice-Baked Potatoes
Yield: 8 Servings
1.    Cut baked potatoes in half lengthwise. Carefully scoop out the flesh, leaving the skins intact. Whip the potato flesh with 4 ounces sour cream, 1 ounce butter and 1 ounce cooked, crumbled bacon and then add salt and pepper to taste.
2.    Thin with hot milk if necessary. The mixture should be light and fluffy, not lumpy. Pile the filling back into the skins, mounding the tops. Brush the mounded potatoes with clarified butter and sprinkle with Parmesan. Arrange on a sheet pan and bake at 425°F until thoroughly reheated and lightly browned.

Potato Gnocchi
Serving Size: 4
INGREDIENTS:
•    1 1/4 lbs Russet potatoes
•    4 oz All purpose flour
•    1 each Egg
•    Salt — to taste
•    Parmesan Cheese, grated
•    Fresh Tomato Sauce, as needed
•    Butter, as needed
Procedure:
1.    Boil the potatoes in their “jackets” until cooked.  Peel and run them through the ricer.
2.    While potatoes are still warm, blend in the flour. Add lightly beaten egg, and salt. Place on floured board and knead lightly with your hand. Keep the dough soft.
3.    Roll into 2 tubes 1″ thick and 16″ long. Cut sticks into 3/4″ pieces. Dent each piece in the middle with a fork.
4.    When ready to serve, place gnocchi in boiling salt water.
5.    Cook until they rise to the top of the water. Drain and place on top of tomato sauce. Sprinkle with cheese and add beurre noisette.

Hash Brown Potatoes
Serving Size : 4
INGREDIENTS:
•    2 each Russet potatoes
•    Salt & Pepper, to taste
•    Clarified Butter, as needed
PROCEDURE:
1.    Bake the potatoes one day prior to use, slightly underdone, refrigerate over night. The next day, peel and coarsely grate the potatoes.
2.    Heat a well seasoned sauté pan and add the clarified butter. Sauté until the potatoes are golden brown and form a crust on the bottom, press the potato down, add a little butter on top.
3.    Turn the potatoes carefully and repeat on the other side.

Roasted Potatoes
Serving Size: 4
INGREDIENTS:
•    1 1/2 lb. Potatoes, Red
•    1 oz Vegetable oil
•    1 clove Garlic, minced
•    1 sprig Rosemary, fresh
•    Salt & pepper, to taste
PROCEDURE:
1.    Wash and dry, cut a ring of skin off of the potato, cut in half.
2.    Place the oil and the prepared potato into a roasting pan, place in a 375° oven and roast until almost tender.
3.    Add the garlic, rosemary and seasoning, finish roasting until tender. Serve as soon as possible.

Rice Pilaf
Serving Size: 4
INGREDIENTS:
•    2 oz Clarified butter
•    4 oz Onion, fine dice
•    2 cups Rice
•    3 cups Chicken Stock, prepared
•    Salt & pepper, to taste
•    Bay leaf
PROCEDURE:
1.    Heat butter in a sauce pot, add onions and sweat over medium heat, add rice and stir until well coated with butter.
2.    Add chicken stock, seasoning and bring to a simmer, cover and cook in the oven for 20 minutes.
3.    Fluff up the rice with a fork, remove the bay leaf and serve hot.

Risotto
Serving Size: 4
INGREDIENTS:
•    1 oz Butter, clarified
•    2 oz Onion, fine dice
•    1 cup Arborio rice
•    3 cups Chicken stock, prepared
•    4 oz White wine, dry
•    Salt & pepper, to taste
•    1 oz Parmesan cheese
•    1 oz Butter
PROCEDURE:
1.    Heat butter in a sauce pot add onions and sweat, add rice and stir until well coated with butter, Do not brown.
2.    Add the white wine and cook off alcohol. Add 1/3 of chicken stock and cook till absorbed stirring periodically. Slowly add remaining stock as needed,  adjust seasoning
3.    Add parmesan cheese, whole butter and stir, serve as quickly as possible.

Steamed Rice
Serving Size: 4
INGREDIENTS:
•    2 cups Long-grain white rice, washed, 2 times
•    4 cups Water, cold
•    Salt, to taste
PROCEDURE:
1.    Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2.    Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 20 minutes, until the rice is tender.

Pasta alla Carbonara
Serving Size: 4
INGREDIENTS:
•    4 oz Bacon
•    2 each Eggs
•    1 cup Heavy cream
•    2 oz Parmesan Cheese, finely grated
•    1/2 lb. Pasta, cooked al dente
•    Salt & Pepper, to taste
PROCEDURE:
1.    Heat a sauté pan and render the bacon until not too crisp, remove and save the fat and the bacon.
2.    Cook the pasta in boiling salt water. Combine the eggs, heavy cream and parmesan cheese.
3.     Heat the bacon and fat in a sauté pan, add the pasta and reheat, add the cream mixture, cook over low heat until the eggs coagulate and the sauce thickens.
4.    Season with salt and pepper to taste and serve immediately.

Polenta
Yield: 1 lb 12 oz
INGREDIENTS:
•    2 tsp Shallots, chopped
•    Whole butter as needed
•    1 qt Milk, white stock or water
•    2 cups Cornmeal, yellow or white
•    Salt and pepper to taste
PROCEDURE:
1.    Saute the shallots in 1 tablespoon butter for 30 seconds. Add the milk, stock or water and bring to a boil.
2.    Slowly add the cornmeal while stirring constantly to prevent lumps, then simmer for 30 minutes. Season with salt and pepper.
3.    Scrape the polenta into a buttered nonaluminum dish; spread to an even thickness with a spatula that has been dipped in water. Refrigerate the polenta until well chilled.
4.    To serve, unmold the polenta and cut into shapes. Saute or grill the polenta, or sprinkle with grated Parmesan and heat under a broiler or salamander.
Note:
For firm polenta, the usual proportion of liquid to cornmeal is 2:1.  For soft polenta, increase the proportion of cooking liquid to 3:1  If necessary, thin the finished polenta with additional hot liquid.

Spaetzle
Serving Size: 4
INGREDIENTS:
•    8 oz All purpose flour
•    2 each Eggs
•    5 oz Water
•    Salt & pepper, to taste
•    Vegetable oil, as needed
•    Clarified Butter, as needed
PROCEDURE:
1.    Place the flour in a bowl and make a well.  Break up the eggs and place them in the center of the well, add the water and the seasoning.
2.    Combine and work the dough by hand to a medium stiff paste.
3.    Bring a large saucepot of salt water to a simmer, float same oil on the surface. Using a colander push the dough with your hands into the simmering water, until the spaetzle float to the top.
4.    Remove the spaetzle with a skimmer, shock them in cold water; drain well.
5.    Sauté the spaetzle in clarified butter, season to taste with salt and pepper, and serve.

Brown Rice
Serving Size: 4
INGREDIENTS:
•    2 cups Long-grain brown rice, washed, 2 times.
•    4 cups Water, cold
•    1 tbsp Butter
•    Salt, to taste
PROCEDURE:
1.    Measure two cups of rice, add plenty water and wash the rice 2 times, drain.
2.    Place the rice in a sauce pot, add cold salt water, over medium high heat bring to a simmer, simmer for approximately 40 minutes, until the rice is tender.

This week was all about vegetables. We made some tempura vegetables, steamed broccoli, grilled zucchini and squash. We roasted acorn squash, and made some artichoke bottoms.

On day two of our lab we glazed carrots, they where excellent. We stir-fried summer squash, made some cauliflower gratin, made the famous movie, “Ratatouille”, it was allot better than I thought it would be.

I feel like I have allot more to add to my small list of vegetable dishes. No more plane old broccoli, salads and green beans in my house.

All recipes will be at the end of the post.

Vegetables are divided into nine different categories based on either botanical relationship or edible part. A vegetable may have several names, varying from region to region or on a purveyor’s whim. The names given here follow generally accepted custom and usage.

1. CABBAGE (Brassica)

• Bok Choy
• Broccoli
• Brussels sprouts
• Cauliflower
• Head cabbage (green and red)
• Kale
• Kohlrabi (created by crossbreeding cabbage & turnips)
• Napa cabbage
• Savory

2. FRUIT-VEGETABLES: Botanists classify avocados, eggplants, peppers, and tomatoes as a fruit because they develop from the ovary of flowering plants and contain one or more seeds.

• Avocados
• Eggplants
• Peppers (hot)-Chile peppers get their heat from capsaicin, which is found not in the flesh or seeds, but in the ribs.
• peppers (sweet)
• Tomatillos (husk tomatoes)
• Tomatoes

3. GOURDS & SQUASHES:

• Chayotes (merliton or vegetable pear)
• Cucumbers (pickling & slicing)
• Squashes

Winter-

• Acorn
• Banana
• Butternut
• Hubbard
• Pumpkin
• Spaghetti

Summer-

• Zucchini
• Yellow

4. GREENS: The term refers to a variety of leafy green vegetables that may be served raw, but are usually cooked.

• Collards
• Mustard
• Sorrel
• Spinach
• Swiss chard
• Turnip greens

5. MUSHROOM & TRUFFLES:

• Black trumpet
• Clam shell
• Enokidake
• Hen of the woods
• Pom Pom blanc
• Porcini
• Portabella
• Shiitake
• Oyster
• White

Truffles-

• White
• Black

6. ONIONS:

• Bulb onion (common)
• Garlic
• Leeks (looks like over grown scallions)
• Scallions (green onion, bunch onion)
• Shallots (when separated looks like garlic clove)

7.PODS & SEEDS: They are grouped together here because the parts consumed are all the seeds of there respective plants.

• Corn
• Okra
• Legumes

Fresh beans-

• Green beans
• String beans
• Runner beans
• Snap beans

Dry beans-

• Black beans
• Black-eyed peas
• Lentils
• Kidney beans
• Pinto beans
• Chickpeas
• Split green beans
• Great northern beans

8. ROOTS & TUBERS:

• Beets
• Carrots
• Celery root
• Jicama
• Parsnips
• Radishes
• Rutabaga
• Turnips
• Water chestnuts

9. STALKS: Stalk vegetables are plant stems with a high percentage of cellulose fiber.

• Artichokes
• Asparagus
• Bamboo shoots
• Celery
• Fennel
• Hearts of palm
• Nopales

Nutrition:
Most vegetable are more then 80% water; the remaining portions consist of carbohydrates (primarily starches) and small amount of protein and fat.

Much of a vegetable’s physical structure is provided by generally indigestible substances also know as fiber. This fiber produces the characteristics stringy, crisp or fibrous textures associated with vegetables. They are a good source of vitamins and minerals. However once peeled or cut, vegetables lose nutrients to the air or to any liquid in which they are allowed to soak.

Guidelines For Cooking:

• Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide an attractive finished product.
• Cook vegetables for as short of time as possible to preserve texture, color and nutrients.
• When preparing and assortment of vegetable, cook each type separately then combine them. Otherwise some items would become overcooked in the time required to properly cook others.
• White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain their color.

Vegetables can be broiled, grilled, roasted, sauteed, pan-fried, deep-fried, boiled and steamed.

• Blanching is the partial cooking of foods in a large amount of boiling water for a short amount of time, usually a few seconds.
• Parboiling is the same as blanching, but the cooking time is longer, usually several minutes.

Side Notes:

Basic breading procedure-

• flour
• eggs
• bread crumbs or (crushed nuts, panko)

Coat vegetable with all-purpose flour. Then place in egg wash, and finish with desired breading. Refrigerate (rest) for 30-minutes prior to pan frying. This will help the coating adhere better.

Cartouche is a French term which basically means “scroll” or “packet.” It’s a paper lid that is used to slow down the reduction of moisture in cooking.

VEGETABLES

Vegetable Tempura
Serving Size: 4

INGREDIENTS:

• 1 Onion (8″x1/2″ quarter slice)
• 4 oz Zucchini (8″x1/2″ slices)
• 8 Mushrooms (washed and dried)

Tempura Batter:

• 2 Egg yolks, separated
• 1 1/2 cups  Ice water, cold
• 1 1/2 cups All purpose flour, sifted

PROCEDURE:
Place the egg yolks, water and flour into a bowl, stir lightly. Let the batter rest in the refrigerator for 30-minutes before using the batter.

Prepare all vegetables as listed above, place them onto 8 bamboo skewers, set aside.

When ready to cook, dip the vegetable skewers in flour, shake off the excess and dip them into the tempura batter, drain and place them in the hot deep-fryer.

Fry until golden brown and crispy, drain them on paper towel.

Serve with appropriate dipping sauce or soy sauce.

Braised Collard Greens
Serving Size: 4

INGREDIENTS:

• 2 Ham hocks, smoked
• 1/4 tsp Chile flakes
• Water, as needed
• 2 lb. Collard greens
• 2 Green onions, small dice
• 1 tsp Brown Sugar
• 1 fl oz Cider vinegar
• Salt and pepper, to taste

METHOD:
In a medium saucepot, combine the ham hocks and chile flakes. Cover with 1 inch water, bring to a boil, reduce to a simmer and cook until the hocks are tender, approximately 1 hour.

Remove the hocks from the pot, reserving the cooking liquid, which is known as pot liquor.

Wash, trim and cut the collard greens. Add them to the pot liquor and simmer until tender, approximately 45 minutes to 1 hour.

Add the green onions, sugar and vinegar to the greens. Bring to a simmer and reduce the liquid until it coats the collard greens. Season to taste with salt and pepper.

Remove the meat from the ham hocks and cut into a medium dice. Stir the diced ham into the greens and serve.

Steamed Broccoli
Serving Size: 4

Ingredients:

• 1 head  Broccoli, trimmed
• Salt

Method:
Prepare and parboil the broccoli in boiling salt water, until desired doneness, approximately 5 minutes.  Do not overcook.

Remove at once, shock in ice water and drain, chill until needed.

Blanched Green Beans
Serving Size: 4

INGREDIENTS:

• 1 lb. Green beans, trimmed
• Salt

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, until desired doneness, approximately 6-8 minutes.  Do not overcook.

Remove at once, shock in ice water and drain, chill until needed.

Grilled Vegetables
Serving Size: 4

INGREDIENTS:

• 1 Onion (8″x1/2″ quarter slice)
• 4 oz Zucchini (8″x1/2″ slices)
• 8 Mushrooms, washed and dried
• 2 oz Cherry tomatoes
• 8 Green onions, (washed and dried, do not slice)

Marinade:

• 2 oz Vegetable / olive oil 80/20
• 1 oz Soy sauce
• 1/2 oz Lemon juice, fresh squeezed
• Salt and pepper, to taste

PROCEDURE:
Prepare the marinade by combining all the ingredients.

Prepare all vegetables as listed above, place them into the marinade for a few minutes, drain and place them onto 8-bamboo skewers, set aside.

When ready to cook, place the vegetable skewers onto a hot grill, grill them on both sides until hot and tender.

Baked Acorn Squash
Serving Size: 4

INGREDIENTS:

• 1 Acorn squash, cut in half
• 2 oz Butter, melted
• 1 oz Brown Sugar
• 4 oz Orange juice, fresh squeezed
• Salt & pepper, to taste

PROCEDURE:
Cut the acorn squash in half and remove the strings and seeds. Bake the squash halves in a 350°F oven, cut side down until tender.

Turn the squash cut side up and prick the flesh with a fork. Divide the butter, brown sugar and orange juice between the squash halves.

Finish baking the squash cut side up until very tender.

Boiled or Glazed Beets
Serving Size: 4

INGREDIENTS:

• 1 lb. Beets, whole
• 1 oz Butter
• 1/2 oz Lemon juice, fresh squeezed
• 2 oz Sugar, honey or maple syrup
• Salt & pepper, to taste

PROCEDURE:
Boil the beets in water, whole in their skin until tender. Drain, cool and peel the beets, cut them into wedges.

Heat the butter in a sauté pan, add the lemon juice and sugar, and bring to a simmer, add the beets. Cook the beets tossing them until they are glazed.

Adjust the seasoning with salt and paper to taste.

Glazed Carrots
Serving Size: 4

INGREDIENTS:

• 1 lb. Carrots, sliced
• Chicken stock, as needed
• 2 oz Butter, whole
• 1 oz Sugar, granulated
• Salt & pepper, to taste

PROCEDURE:
Place the prepared carrots in a sauté pan with chicken stock almost to the top of the carrots, season with salt and pepper.

Add the butter and sugar, bring to a simmer and cook until almost all of the moisture has evaporated, leaving a syrupy reduction.

Add more chicken stock if it has evaporated.

Toss the carrots in this glaze to coat them, season to taste.

Summer Squash Stir-Fry
Serving Size: 4

INGREDIENTS:

• 1/2 lb. Yellow squash, long julienne
• 1/2 lb. Zucchini, long julienne
• 1/2 lb. Scallion
• 1 oz Vegetable oil
• Soy sauce, to taste
• ginger, chopped (to taste)
• garlic, chopped (to taste)

METHOD:
Heat the vegetable oil in a wok over medium-high heat. Add the scallions, ginger, garlic, stir fry for 20-seconds, add squash and zucchini, season with soy sauce, toss and cook until tender.

Pan-Fried Zucchini
Serving Size: 4

INGREDIENTS:
1 lb. Zucchini, sliced 1/2″ diagonally

Standard Breading Procedure:

• Flour, as needed
• Egg wash, as needed
• Breadcrumbs, as needed
• Salt & Pepper, to taste

PROCEDURE:
Wash and dry the zucchini, cut the zucchini diagonally into 1/2″ thick slices and season them.

Apply a standard breading procedure, place the squash on paper towel and let them dry for about 30 minutes.

Pan Fry the squash in oil at 350 degrees until golden brown, and crispy on the outside and soft on the inside.

Drain on paper towels, season and serve immediately.

Sautéed Green Beans
Serving Size: 4

INGREDIENTS:

• 1 lb. Green beans, trimmed
• 1 oz Butter
• Salt & pepper, to taste

PROCEDURE:
Prepare and parboil the green beans in boiling salt water, until desired doneness, approximately 6-8 minutes. Remove at once, shock in ice water and drain, chill until needed.

Heat a teaspoon of butter in a sauté pan and toss in the beans, sauté until hot, season with salt and pepper to taste.

Cauliflower au Gratin
Serving Size: 4

INGREDIENTS:

• 1 head Cauliflower
• 1 cup Béchamel sauce, prepared
• 1 oz Parmesan cheese, grated
• 1 oz Butter

PROCEDURE:
Prepare cauliflower and simmer in salt water until tender. Remove at once, drain well and chill until needed.

Coat the cauliflower with béchamel sauce, sprinkle with parmesan cheese and place a dab of butter on top.

Reheat in the oven at 350° until hot.

Ratatouille
Servings: 4

Ingredients:

• 1/2 oz Vegetable / olive oil 80/20
• 1/4 oz Garlic, minced
• 2 oz Onion, small dice
• 1/2 oz Tomato Paste
• 6 oz Chicken Stock, prepared
• 2 oz Yellow Squash, 1/4″ dice
• 4 oz Zucchini, 1/4″ dice
• 1 oz Green Pepper, 1/4″ dice
• 3 oz Eggplant, peeled, 1/4″ dice
• 6 oz Mushrooms, 1/4″ dice
• 3 oz Tomato, peeled, 1/4″ dice
• Salt & Pepper, to taste
• 1 tablespoon Basil, chopped

PROCEDURE:
Sauté the garlic and onion in the oil until translucent, add the tomato paste and pince, deglaze with the chicken stock.

Add the mushrooms and cook them until the water is released and nearly evaporated.

Add the remaining vegetables in the following order, and let each cook down a bit before the next one is added:  eggplant, green pepper, yellow squash and zucchini, tomato.

Add the garlic and stew the mixture covered until very tender.

Season with salt and pepper to taste, sprinkle with the chopped basil.

Hope you enjoyed this post. Leave me a comment and let me know what you think or if there is any questions I can answer.

Eat Your Vegetables Daily,

Juan

Eggs are an excellent food because of their high protein content, low cost and readily available. They are extremely versatile and are used throughout the kitchen, either served alone or as an ingredient in a prepared dish.

PARTS OF THE EGG

• Shell - The outermost covering of the egg. It prevents microbes from entering and moisture from escaping, and also protects the egg during handling and transport.
• Yolk – The yellow portion of the egg. It constitutes just over 1/3 of the egg and contains 3/4 of the calories, most of the minerals and vitamins and all the fat.
• Albumin – The clear portion of the egg. It is often referred to as the egg white. It constitutes about 2/3 of the egg and contains more than half of the protein and riboflavin. Egg whites do not contain cholesterol and are often added to egg dishes such as omelets to reduce total fat content.

Egg freshness is determined by placing the egg in water. Fresh eggs will lie flat, older eggs will float upright. This is due to the “air sac” in the egg. The older the egg is, the bigger the air sac.

APPLYING VARIOUS COOKING METHODS

Dry-Heat Cooking Methods:

Baking:

• Shirred Eggs – Also referred to as baked eggs. They are prepared in individual ramekins or baking dishes. Ingredients such as breakfast meats or vegetables are added to the ramekins. Then the egg is placed over the top and baked in the oven.
• Quiche – Consist of an egg custard (eggs, cream or milk and seasonings) and fillings baked in a crust.

Sautéing:

• Scrambled eggs – Are eggs whisked with seasonings and then sautéed.
• Omelets – They begin as scrambles eggs then are either folded around or filled with a warm savory mixture.
• Frittatas – They are essentially open-faced omelets.

Pan-Frying:

• Pan-fried eggs – Are commonly referred to as (sunny side up, over easy, over medium, or over hard).
• Basted eggs – Are cooked over low-heat with the hot butter from the pan spooned over them as they cook.

Moist-Heat Cooking Methods:

In-Shell cooking (simmering) – The difference with soft-cooked eggs (also called soft-boiled) and hard-cooked eggs (also called hard-boiled) is time. Both refer to eggs cooked in their shell in hot water.

Despite the word “Boiled”, in their names, the eggs cooked in the shell should never be boiled. Boiling toughens eggs. The eggs should be simmered. Soft-cooked eggs are simmered for 3-5 minutes; hard-cooked eggs may be simmered for as long as 12-15 minutes.

Procedure:

1. Fill saucepan or stockpot with sufficient water to cover the eggs. Bring water to a simmer.
2. Carefully lower each egg into the simmering water. Simmer uncovered for appropriate time.
3. Lift each egg out of water with a slotted spoon and place in an ice bath. When the eggs are cool enough to handle, peel them and serve.

Poaching – When poaching eggs always use cold eggs. A cold egg stays together better when dropped into the hot water. The water for poaching is help at approximately 200*F, a gentle simmer.

Procedure:

1. Fill saucepan or stockpot with at least 3 inches of water. Bring water to a simmer.
2. One at a time crack egg into a small bowl or cup. gently slide the egg into the simmering water abd cook for 3-5 minutes.
3. Lift the egg out of the water with a slotted spoon. Trim any ragged edges with a paring knife. Serve immediately.

Poaching egg

Poached egg in ice bath

The best way to use poached eggs: Eggs Benedict with Hollandaise sauce

This Weeks Recipes: Basic Egg Recipes

Fried Eggs

Servings: 2

INGREDIENTS:

• 4 eggs whole
• Clarified butter

PROCEDURE:

1. Break the eggs into a bowl; make sure not to break the yolk.
2. Preheat a sauté pan with clarified butter to medium high heat.
3. Slide the egg into the pan and cook over medium high heat until the white is cooked and the yolk is soft, for “Sunny side up”.  Flip the eggs and cook for a minute for “Over easy”. Continue to cook for “Over medium” and “Over hard”.

Poached Eggs

Yield: 1 serving

INGREDIENTS:

• Water for pot
• 1 tsp salt
• 1 fl oz vinegar
• 2 eggs

PROCEDURE:

1. Bring the water to a simmer, add the salt and vinegar.
2. Crack one egg into a cup and carefully add it to the water. Repeat with the other egg.
3. Cook the eggs to the desired doneness, approximately 3 to 5 minutes. Remove them from the water with a slotted spoon and serve as or carefully lower them into ice water and refrigerate for later use.

Soft Boiled Eggs

Servings: 2

INGREDIENTS:

• 4 eggs, whole

PROCEDURE:

1. Place the eggs in a pot and cover them with hot water
2. Bring the water to a boil, turn down the heat to simmer, boil the eggs for 3-5 minutes from this point forward.
3. Shock the eggs in cold water to stop the cooking and cool.  Peel as soon as possible.

Hard Boiled Eggs

Servings: 2

INGREDIENTS:

• 4 eggs, whole

PROCEDURE:

1. Place the eggs in a pot and cover them with hot water.
2. Bring the water to a boil, turn down the heat to simmer, boil the eggs for 10-12 minutes from this point forward.
3. Shock the eggs in cold water to stop the cooking and cool.  Peel as soon as possible.

Scrambled Eggs

Servings: 2

INGREDIENTS:

• 4 eggs, whole
• Season to taste
• Clarified butter as needed

PROCEDURE:

1. Break the eggs into a bowl, season and whip them just before cooking.
2. Preheat a sauté pan with clarified butter to medium high heat.
3. Add the egg mixture and cook the eggs, stirring with a wooden spoon, until cooked to desired doneness.

Omelet

Servings: 4

INGREDIENTS:

• 8 eggs, whole
• Season to taste
• Pre-cooked fillings as needed
• Clarified butter as needed

PROCEDURE:

1. Break the eggs into a bowl, season and whip them, just before cooking. Preheat a sauté pan with clarified butter to medium high heat.
2. Add the egg mixture and stir with a wooden spoon, constantly moving the pan back and forth until the egg has slightly coagulated. Pull cooked egg from the sides of the pan toward the center, allowing raw egg to run underneath. If desired, add pre-cooked filling or herbs at this point.
3. Flip one side of the omelet toward the center with a spatula. Slide the omelet onto a plate so that it lands folded in thirds with the seam side underneath.

Suggested fillings – Pre-cooked mushrooms, spinach, peppers, onions, diced ham; Finely grated cheese.  Omelet aux fine herbs:  chopped parsley, chives, and tarragon

Frittata – Farmer Style Omelet

Servings: 4

INGREDIENTS:

• 4 oz bacon, diced
• 2 oz onion, diced
• 8 oz potato, par-cooked, diced
• 8 eggs, whole
• Season to taste
• Clarified butter as needed

PROCEDURE:

1. Cook the bacon in a sauté pan until the fat is rendered. Add the onions and sauté for 1 minute; add the potato and sauté until lightly browned.
2. Break the eggs into a bowl, season and whip them. Add the egg mixture and stir with a wooden spoon.
3. Place the pan into a preheated 350 degrees oven and cook until the egg has coagulated, remove the pan and serve.
4. Other par-cooked vegetables may also be added to this preparation.

Soufflé Omelet

Servings: 4

INGREDIENTS:

• 8 eggs, whole
• Season to taste
• 2 oz   cheddar cheese, grated
• 1 tsp chives, sliced
• Clarified butter as needed

PROCEDURE:

1. Separate the eggs, beat the egg yolks, and season to taste.
2. Add the grated cheese and chives and fold in.
3. Beat the egg whites to medium soft peaks, fold the egg whites into the yolks.
4. Pour the batter into a preheated buttered pan and bake at 400 degrees until the egg has set, but not dry.  Serve immediately.

Crepes

Yield: 30 each

Ingredients:

• 6 eggs, whole
• 6 egg yolks
• 12 fl oz water
• 18 fl oz milk
• 6 oz granulated sugar
• 1 tsp salt
• 14 oz flour
• 5 oz unsalted butter, melted 
clarified butter as needed

Methods:

1. Whisk together the eggs, egg yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1-hour before cooking.
2. Heat a small sauté or crepe pan; brush lightly with clarified butter. Pour in 1-1 1/2 fl oz of batter, swirl to coat the bottom of the pan evenly.
3. Cook the crepe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan. Repeat this process until all the batter is used.
4. Cooked crepes may be used immediately or covered and held briefly in a warm oven.

Variations:

• Savory Crepes – Reduce the sugar to 1 tablespoon. Substitute up to 5 oz buckwheat flour or whole-wheat flour for an equal amount of the all-purpose flour if desired.
• Savory Crepes Florentine – Fill Savory Crepes with creamed spinach topped with Mornay sauce.

Bacon on Sheet Pan

Yields: 4 Servings

Ingredients:

• 16 Bacon slices 
parchment paper

Methods:

1. Pre-heat the oven to 375°F.
2. Line a half pan with parchment paper. Layout bacon slices on the parchment paper.  Cook in oven until desired doneness is achieved.



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Most soups can be classified by cooking technique and appearance as either clear or thick.

Clear soups include broths, made from meat, poultry, fish, or vegetables as well as consommé, which are broths clarified to remove impurities.

Thick soups are those made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to add richness and flavor.

Pureed soups are generally made from starchy vegetables or legumes. After the main ingredient is simmered in a liquid, the mixture or portion of it, is puréed.

CLEAR SOUPS:

All clear soups start as a stock or broth. Broths are prepared by simmering flavoring ingredients in a liquid for a long time. They are made with meat instead of just bones.

1. Brown the meat
2. Add mirepoix to the broth
3. Strain the broth

Consommé is a stock or broth that has been clarified to remove impurities so that is crystal clear. It is a fortified stock. The finished consommé will only be as good as the stock or broth from which it was made.

To clarify the consommé the cold stock or broth is combined with a mixture known as clearmeat. Clearmeat is a mixture of egg whites, lean protein, mirepoix, herbs, and spices; and an acidic product usually tomatoes, lemon juice or wine. A onion brulee, is also added to help flavor and color the consommé.

Onion Brulee – burnt onion

Clearmeat ingredients combined.

The stock or broth and clearmeat are slowly brought to a simmer. As the albumen in the egg whites and meat begins to coagulate, it traps impurities suspended in the liquid.

Albumin is valued for its clarifying properties. It is soluble in cool water and coagulates when heated.

The albumen-containing items combine with the other clearmeat ingredients and rise to the liquids surface, forming a raft. The raft ingredients release their flavors, further enriching the consommé.

Raft has formed with a hole for bubbling.

Strain the Consommé

Not bad for my first one.

1. Combine the ingredients for the clearmeat.
2. Once the raft forms on the top, make a hole to allow the liquid to bubble through.
3. Strain the consommé.

THICK SOUPS:

There are to kinds of thick soup: cream soups and puree soups.

1. Cream soups are thickened with roux or other starch.
2. Puree soups rely on a puree of the main ingredient for thickening.

Split Pea Soup

OTHER SOUPS:

• Bisques are shellfish soups thickened with cooked rice.
• Chowders are hearty soups with chunks of the main ingredients (including, virtually always, diced potatoes) and a garnish. Chowders contain milk or cream. Chowders are NOT pureed and strained before the cream is added.
• Cold soups can be as simple as a chilled version of a cream soup or as creative as a cold fruit soup blended with yogurt.

Side Notes:

Add dry herbs – beginning of cooking.

Add fresh herbs – at the end of cooking.

• 1 cup = 8 ounce
• 2 cups = 1 pint
• 2 pints = 1 quart
• 4 quarts = 1 gallon

Clarified butter (three ingredients in butter):

1. water
2. milk solids
3. butter fat

To clarify butter you remove the water by evaporation during steaming and the milk solids with a ladle when it floats to the top, what remains is the pure butterfat used for cooking.

Salts:

1. Sea salt – (best) not refined.
2. Kosher salt – comes from the ground, has less sodium.
3. Iodized salt – iodine added so it will not clump.

Pepper:

Three kinds: (black, white, and green). 70% of pepper flavor leaves after grinding.

This Weeks Recipes:

Chicken Consommé

Yield: 1/2 gal

Clarification:

• 1/2 lb. mirepoix
• 1 1/2 lb. lean ground beef
• 5 egg whites
• 2 roma tomatoes, concassé
• 1 onion brule
• 2 1/2 qt chicken stock, cold
• 1 sachet d’epices
• 1/2 tsp salt – to taste

Procedure:

Combine the clear meat ingredients: egg whites, beef, mirepoix, and tomatoes in a stockpot.

Add the cold stock to the stockpot with the clear meat ingredients, mix well and add onion brules and sachet.

Bring the mixture to a simmer over moderate heat, stirring occasionally. Stop stirring when the raft begins to form.

Break a hole in the center of the raft to allow the consommé to bubble through

Simmer approximately 1 1/2 hours.

Strain through several layers of cheesecloth, degrease and adjust the seasoning.

Serve warm or cool and refrigerate

French Onion Soup

Yield: 2 qt

Ingredients:

• 5 lb. yellow onions, sliced thin
• 4 fl oz clarified butter
• 2 qt beef stock or chicken stock
• 1/4 oz fresh thyme
• 4 fl oz sherry
• Salt and pepper, to taste
• Toasted French bread slices, for garnish as needed
• Gruyere cheese, grated for garnish as needed

Procedure:

Sauté the onions in the butter over low heat. Carefully caramelize them thoroughly without burning.

Deglaze the pan with 8 fl oz beef or chicken stock. Cook au sec.

Repeat this process until the onions are a very dark, even brown.

Add the remaining beef stock and the chicken stock and thyme.

Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry.

Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.

Minestrone

Yield: 1 Gallon.

Ingredients:

• 2 oz bacon, diced
• 1 oz vegetable oil
• 8 oz onions, paysanne (pahy-sahn) flat or square cut, 1/2″x1/2″x1/8″
• 4 oz celery, paysanne
• 4 oz carrots, paysanne
• 4 oz green peppers, paysanne
• 4 oz zucchini, paysanne
• 2 qt  chicken stock
• 8 oz potatoes, paysanne
• 8 oz tomato concassé
• 2 oz chickpeas, cooked
• 3 oz macaroni, cooked
• Salt and pepper to taste
• 2 oz Parmesan cheese, grated

Procedure:

Place the bacon, oil into a sauce pot and sweat, “Do not brown”.

Add the onions, celery, carrots, peppers, zucchini, and garlic and sweat until the onions are translucent.

Add the chicken stock and bring to a simmer, simmer for 15 minutes.

Add the potatoes and tomato concassé and simmer for 5 minutes until the vegetables are tender. “Do not overcook”.

Add the cooked chickpeas and macaroni; simmer the soup until all ingredients are hot.

Adjust the seasonings with salt and pepper to taste.

Garnish with grated Parmesan cheese just prior to serving.

Cream of Mushroom (or any vegetable) Soup

Yield: 2 qt

Ingredients:

• 3 oz clarified butter
• 4 oz onions, diced
• 2 oz celery, diced
• 2 oz leeks, diced
• 2 lb. mushrooms, diced
• 3 oz all purpose flour
• 1 1/2 qt chicken stock, cold
• salt and white pepper, to taste
• 1 cup heavy cream, heated

Procedure:

Heat a saucepot and add the clarified butter.

Add the onions, celery, and leeks, sweat until translucent.

Add the mushroom and sweat to release the moisture.

Dust with the flour and stir until absorbed.

Add the cold chicken stock and stir to dissolve the roux, bring to a simmer and cook for 30 minutes.

Puree the soup with the stick blender and bring back to a simmer.

Adjust the seasoning with salt and pepper to taste.

Heat the cream and add the cream to the soup just before serving.

Puree of Split Pea Soup

Yield: 2 qt

Ingredients:

• 1 1/2 lb. split peas, soaked overnight
• 2 oz bacon, chopped
• 6 oz onion, diced
• 2 oz celery, diced
• 1 clove garlic, crushed
• 1 1/2 qt chicken stock
• 8 oz potatoes, peeled and diced
• 1 ham hock
• Salt and white pepper to taste

Procedure:

Soak the split peas over night.

Render the bacon in a sauce pot, add the onion, celery and sweat until onion is transparent, add garlic and sweat until an aroma develops; do not brown.

Add the chicken stock, potatoes, split peas, ham hock, and bring to a simmer. Allow the soup to simmer for 1 1/2 hours or until the peas are very tender.

Remove the ham hock. Puree the soup with the stick blender. Adjust the consistency with additional stock if necessary.

Dice the lean meat from the ham hock and return it to the soup. Bring the soup back to a boil. Adjust the seasoning with salt and pepper to taste.

Chicken Waterzooi (cream of chicken)

Serves: 16

Serving Size: 1/2 cup

Ingredients:

• 3 1/2 lb. chicken, whole
• 1 gal cold chicken stock
• 1 sachet d’epices
• 3/4 lb. roux, pale
• 5 oz carrots, allumette (al-yoo-meht) match stick cut, 1/8″x1/8″x2″
• 5 oz celery, allumette
• 3 oz turnips, allumette
• 8 oz potatoes, russets, allumette
• 4 oz leeks, allumette
• 3 egg yolks
• 11/4 pint half and half
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 bunch parsley, chopped

Procedure:

Place the chicken, cold stock, and sachet d’epices into a stock pot and bring to a boil. Simmer it for 45 minutes, skimming the surface if necessary.

Remove the chicken and let it cool down. Strain the chicken broth and combine it with the cold roux and bring it to a boil, reduce and simmer the soup for 1 hour.
 Add the vegetables to the soup and continue to simmer for 5 minutes.

Create the liaison; combine the egg yolk with the half and half. Temper the liaison with the hot veloute and add the liason to the veloute.

Remove the chicken meat from the bones and skin, dice the meat to medium dice and add to the soup.
 Bring the soup to serving temperature. Adjust the seasonings with salt and pepper to taste. Serve, garnished with the parsley

Hope you give these soups a try. Let me know what you think. leave me a comment.

Juan

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How To Sharpen A Knife (Video)

A sharpening stone called a whetstone is used to put an edge on a dull knife. To use a whetstone, place the heel of the blade against the whetstone at a 20-degree angle. Keeping that angle press down on the blade while pushing it away from you in one long arc. The entire length of the blade should come in contact with the stone during each sweep. Repeat the procedure on both side of the blade until sufficiently sharp.

The whet stone can be moistened with either water or mineral oil, but not both at the same time.

A steel does not sharpen a knife. Rather it is used to hone or straighten the blade immediately after and between sharpening. To use a steel, place the blade against the steel at a 20-degree angle. Then draw the blade along the entire length of the steel. Repeat the technique several times on each side of the blade.

There are many knife sharpeners on the market, but a professional Whetstone Knife Sharpener
will give you the best results.

Here are some other examples:

Wüsthof 2-Stage Knife Sharpener

Presto Pro EverSharp Electric Knife Sharpener

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This week we learned about Classic mother sauces and knife skills. Here is my journal entry for the week.

THE COMPONENTS OF A SAUCE:

The major sauces are basically made of three components:

1. A liquid, the body of the sauce; stocks, milk, and fats

2. A thickening agent, roux, starch, and liaison: cream, egg yolks, vegetable purees and fat.

3. The flavoring and seasoning, a subtle balance of many ingredients, none dominating.

THE PURPOSE OF A SAUCE:

1. Adds moisture and texture

2. Adds flavor and richness

3. Changes the appearance and contrasts

4. Creates interest and stimulates the appetite

QUALITY STANDARDS OF A SAUCE:

1. Thickness: Consistency is given by partially thickening with roux or starch or a reduction of the sauce. NAPPE (nap); the consistency of a liquid that will coat the back of a spoon.

2. Texture: Consistency is given by partially thickening with roux or starch

3. Color: The proper color is the result of its components, stock, roux and various seasonings and flavorings.

4. Shine: This is the degree to which the sauce reflects light.

5. Taste: The cardinal rule of flavoring and seasoning sauces is that it should be well balanced, without a single flavor dominating.

THICKENING AGENTS:

Thickeners are used to give liquids a certain amount of viscosity. They give a sauce, stew or soup additional body.

Kinds of Thickening agents:

1. Slurry is most often used with arrowroot or cornstarch. They are liquefied in a cold substance such as water, milk or stock (1 to 2 ratio of thickener to liquid) whisk in and bring to boil until it reaches desired thickness.

2. Beurre Manie or cold butter roux (kneaded butter) equal parts butter and flour by weight uncooked kneaded together.

3. Roux – Equal parts of flour and butter (or fat) by weight cooked to various shades of color. Cooked roux should be moist but not fatty, “Like sand at low tide”. To prepare melt the fat add the flour and stir constantly until the desired color is achieved.

FINISHING TECHNIQUES:

Reduction – as sauces cook moisture is released in the form of steam. As steam escapes, the remaining ingredients concentrate, thickening the sauce and strengthening the flavors. This process is commonly used to thicken sauces because no starch or other flavor-altering ingredients are needed. Allowing them to reduce until the desired consistency is reached often finishes sauces.

Straining – Smoothness is important to the success of most sauces. They can be strained through either a china cap lined with cheesecloth or a fine mesh chinois. Often vegetables, herbs, spices and other seasonings are added to a sauce for flavor. Straining removes these ingredients as well as any lumps of roux or thickener remaining in the sauce after the desired flavor and consistency have been reached.

Monter Au Beurre – The process of swirling or whisking whole butter into a sauce to give it shine, flavor and richness.

There are five classic MOTHER SAUCES or also known as LEADING SAUCES: They are the foundation for the entire repertoire of hot sauces.

1. Bechamel (bay-shah-mell) - is the easiest mother sauce to prepare. Thickening scalded milk with a white roux and adding seasonings make it. Many small sauces are made from Bechamel like; cream, cheese, mornay, nantua, and soubise.

2. Veloute (veh-loo-tay) - These sauces are made by thickening a white stock with roux.

3. Espagnole (ess-spah-nyol) / Brown sauce – It is made from brown stock to which brown roux, mirepoix and tomato puree have been added. This sauce is used to produce Demi-glace which is a half brown sauce and half brown stock, reduced by half. Many small sauces are made from demi-glace.

4. Tomato - The classic tomato sauce is made from tomatoes, vegetables, seasonings and white stock and thickened with a blond or brown roux. In today’s kitchen tomato sauces are NOT thickened with roux. Rather they are created from tomatoes, herbs, spices, vegetables and other flavoring ingredients simmered together and pureed.

5. Hollandaise (ohll-uhn-daze) – An emulsified sauce made of butter, egg yokes and flavorings (especially lemon juice).

What equipment we used:

The basic equipment used this week was cutting board, Chef knife, vegetable peeler, paring knife, whisk and spoon.

Also used a stockpot, sauté pan, ladle, skimmer, china cap, chinois, cheesecloth and food mill.

Chef Instructor Critique:

1. Bechamel – a little heavy on the nutmeg. Needs to be smooth and silky with neutral flavor, should taste like milk.

2.Veloute – taste only as good as the stock it was made from. Important to have a good stock to produce a good veloute.

3. Espagnole – Needs to have a darker color. Caramelized the mirepoix more. Keep a neutral taste.

Side Notes:

Sweat mirepoix – no color

Sauté mirepoix – brown color (caramelized)

Tomato Concassee – peeled, seeded and diced tomato.

Core – remove stems

Score – cross cut on bottom

Blanch – 10 seconds in boiling water

Shock – in an ice bath

Peel

Seed

Chop

Knife skills:

Minced garlic with small amount of salt. Creates a paste.

Chiffonade basil – finely slice or shred

This Weeks Recipes: SAUCES:

1. Bechamel

Yields: 1/2 gal

Ingredients:

• 1 onion piquet (bay leaf tacked with a clove to 1/4 of a peeled onion)
• 1/2 gal milk
• 2 oz. flour
• 2 fl oz clarified butter
• white pepper to taste
• nutmeg, pinch

Methods:

Add the onion piquet to the milk in a heavy saucepan, simmer 20 minutes.

In a separate pot, make the white roux with the flour and butter.

Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.

Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes.

Strain the sauce through a china cap lined with cheesecloth.

Small Bechamel Sauces The quantities given are for 1 qt of béchamel. The final step for each recipe is to season to taste with salt and pepper.

• Cream Sauce – Add to béchamel 8–12 fl oz scalded cream and a few drops of lemon juice.
• Cheese – Add to béchamel 8 oz grated Cheddar or American cheese, a dash of Worcestershire, 1 tblsp dry mustard, 1 oz grated Parmesan. Thin as desired with scalded cream. Remove the sauce from the heat and swirl in 2 oz whole butter.
• Mornay – Add to béchamel 4 oz grated Gruy
• Nantua – Add to béchamel 4 fl oz heavy cream, 6 oz crayfish butter. Add paprika to achieve the desired color. Garnish the finished sauce with diced crayfish meat.
• Soubise (Modern) – Sweat 1 lb diced onions in 1 oz whole butter without browning. Add béchamel and simmer until the onions are fully cooked. Strain through a fine chinois.

2. Veloute Sauce

Yields: 2 qt

Ingredients:

• 2 1/2 qt chicken stock
• 2 oz prepared flour
• 2 fl oz clarified butter

Sachet:

• 1-bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp peppercorns, crushed
• 4-parsley stems
• 1/4 tsp white pepper

Methods:

Heat butter in heavy saucepan. Add the flour and cook to make the blond roux.

Heat stock in a separate saucepan.
 Gradually add the hot stock to the roux, stirring constantly with whisk to prevent lumps. Bring to a boil and reduce to a simmer for minimum of 30 minutes.

Adjust seasonings to taste with salt and white pepper.

Strain through a china cap lined with cheesecloth.

Note: Melted butter may be ladled carefully over the surface of the sauce to prevent a skin from forming.

3. Espagnole (Brown Sauce)

Yields: 1/2 gal

Ingredients:

• 1 lb. mirepoix, medium dice
• 4 fl oz clarified butter
• 4 oz flour
• 2 1/2 qt brown stock
• 4 oz tomato puree

Sachet:

• 1-bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp peppercorns, crushed
• 4 parsley stems
• salt and pepper to taste

Methods:

Sauté the mirepoix in butter until well caramelized. Add the flour and cook to make a brown roux.

Add the stock and tomato puree. Stir to break up any lumps of roux. Bring to a boil, and reduce to a simmer. Add the sachet.

Simmer for approximately 1 1/2 hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities.

Strain the sauce through a china cap lined with cheesecloth. Adjust seasonings.

4. Classic Tomato Sauce

Yields: 1/2 gal

Ingredients:

• 2 oz salt pork, small dice
• 1 lb. mirepoix
• 1 1/2 qt tomatoes (fresh or canned)
• 1 qt tomato puree

Sachet:

• 1/2 tsp dried thyme
• 2-bay leaves
• 3-garlic cloves
• 5-parsley stems
• 1/2 tsp peppercorns, crushed

3/4 oz salt

1/2 oz granulated sugar

1 1/2 qt white stock

1 lb. pork bones

Methods:

Render the salt pork over medium heat.

Add the mirepoix and sauté, but do not brown.

Add the tomatoes, tomato puree, sachet, salt and sugar. Add the stock and bones.

Simmer slowly for 1 to 2 hours or until the desired consistency has been reached.

Remove the bones and sachet and pass the sauce through a food mill.

Fresh Tomato Sauce

Yields: 1 qt

Ingredients:

• 2 oz clarified butter
• 8 oz onions, diced
• 4 oz celery, small dice
• 2 oz carrots, small dice
• 2-garlic cloves, minced
• 48 oz prepared tomato concassee (peeled, seeded, diced)
• 4 oz prepared tomato paste
• 1 tsp salt
• 1/8 tsp white pepper
• 1 tbsp basil, chiffonade
• 1 tbsp parsley, chopped

Methods:

Sweat onions, celery, carrots, and garlic in the butter until the onions are translucent.

Add tomato concassee and simmer for approximately 30 minutes until flavor has developed and correct consistency is reached.

Adjust seasoning to taste with salt and white pepper, stir in the basil and parsley.

5. Hollandaise

Yields: 24 fl oz

Ingredients:

• 1/2 tsp white peppercorns, crushed
• 3 fl oz white wine vinegar
• 2 fl oz water
• 8-egg yolks, pasteurized
• 1 1/2 fl oz lemon juice
• 1 pint clarified butter, warm
• salt and white pepper to taste
• cayenne pepper to taste

Methods:

Combine the peppercorns, vinegar and water in a small saucepan and reduce by one-half.

Place the egg yolks in a stainless steel bowl. Strain the vinegar-and-pepper reduction through a chinois into the yolks.

Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks.

Whip in 1 fluid ounce lemon juice to stop the yolks from cooking.

Begin to add the warm clarified butter to the egg yolk mixture a few drops at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated.

Whip in the remaining lemon juice. Adjust the seasonings. Strain the sauce through cheesecloth.

*Beurre Blanc

Yields: 1 qt

Ingredients:

• 1 fl oz white wine
• 4 fl oz white wine vinegar
• 1 1/2 tsp salt
• 1/2 tsp white pepper
• 1 oz shallot, minced
• 2 lb. whole butter, chilled

Methods:

Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin.

For a thicker sauce, reduce the mixture au sec.

Cut the butter into pieces approximately 1 ounce in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce between 100*F-120*F.

Once all the butter has been incorporated, remove the saucepan from the heat.

Strain through a chinois.

Variations:

Beurre Rouge – Substitute a dry red wine for the white wine and red wine vinegar for the white wine vinegar.

Lemon-Dill – Heat 2 tablespoons lemon juice and whisk it into the beurre blanc. Stir in 4 tablespoons chopped fresh dill.

Pink Peppercorn – Add 2 tablespoons coarsely crushed pink peppercorns to the shallot-wine reduction when making beurre rouge. Garnish the finished sauce with whole pink peppercorns.

*Demi-Glace

Yields: 1 qt

Ingredients:

• 1 qt Brown stock
• 1 qt Brown sauce

Methods:

Combine the stock and sauce in a saucepan over medium heat. Simmer until the mixture is reduced by half.

Strain and cool.

Small Brown Sauces The quantities given are for 1 quart demi-glace or jus lié. The final step for each recipe is to season to taste with salt and pepper.

1. Bordelaise – Combine 16 fluid ounces dry red wine, 2 ounces chopped shallots, 1 bay leaf, 1 sprig thyme and 1 pinch black pepper in a saucepan. Reduce by three-fourths, then add demi-glace and simmer for 15 minutes. Strain through a fine chinois. Finish with 2 ounces whole butter and garnish with sliced, poached beef marrow.
2. Chasseur (Hunter’s Sauce) – Sauté 4 ounces sliced mushrooms and 1/2 ounce diced shallots in whole butter. Add 8 fluid ounces white wine and reduce by three-fourths. Then add demi-glace and 6 ounces diced tomatoes; simmer for 5 minutes. Do not strain. Garnish with chopped parsley.
3. Châteaubriand – Combine 16 fluid ounces dry white wine and 2 ounces diced shallots. Reduce the mixture by two-thirds. Add demi-glace and reduce by half. Season to taste with lemon juice and cayenne pepper. Do not strain. Swirl in 4 ounces whole butter to finish and garnish with chopped fresh tarragon.
4. Chevreuil - Prepare a poivrade sauce but add 6 ounces bacon or game trimmings to the mirepoix. Finish with 4 fluid ounces red wine and a dash of cayenne pepper.
5. Madeira or Port - Bring demi-glace to a boil and reduce slightly. Then add 4 fluid ounces Madeira wine or ruby port.
6. Marchand De Vin – Reduce 8 fluid ounces dry red wine and 2 ounces diced shallots by two-thirds. Then add demi-glace, simmer and strain.
7. Mushroom – Blanch 8 ounces mushroom caps in 8 fluid ounces boiling water seasoned with salt and lemon juice. Drain the mushrooms, saving the liquid. Reduce this liquid to 2 tablespoons and add it to the demi-glace. Just before service stir in 2 ounces whole butter and the mushroom caps.
8. Périgueux – Add finely diced truffles to Madeira sauce. Périgourdine sauce is the same, except that the truffles are cut into relatively thick slices.
9. Piquant – Combine 1 ounce shallots, 4 fluid ounces white wine and 4 fluid ounces white wine vinegar. Reduce the mixture by two-thirds. Then add demi-glace and simmer for 10 minutes. Add 2 ounces diced cornichons, 1 tablespoon fresh tarragon, 1 tablespoon fresh parsley and 1 tablespoon fresh chervil. Do not strain.
10. Poivrade – Sweat 12 ounces mirepoix in 2 tablespoons oil. Add 1 bay leaf, 1 sprig thyme and 4 parsley stems. Then add 16 fluid ounces vinegar and 4 fluid ounces white wine. Reduce by half, add demi-glace and simmer for 40 minutes. Then add 20 crushed peppercorns and simmer for 5 more minutes. Strain through a fine chinois and finish with up to 2 ounces whole butter.
11. Robert – Sauté 8 ounces chopped onion in 1 ounce whole butter. Add 8 fluid ounces dry white wine and reduce by two-thirds. Add demi-glace and simmer for 10 minutes. Strain and then add 2 teaspoons prepared Dijon mustard and 1 tablespoon granulated sugar. If the finished Robert sauce is garnished with sliced sour pickles, preferably cornichons, it is known as Charcutèire.

*Mayonnaise

Yield: 2 Cups

Ingredients:

• 2 pasteurized egg yolks
• 1/2 tsp mustard, dry or wet
• 1/4 oz lemon juice
• 1 1/2 cups vegetable oil
• 1 tbsp water
• Salt and white pepper, to taste

Method:

Combine the egg yolks, dry or wet mustard and lemon juice in a bowl. Mix them with a balloon whip.

Very slowly add the oil in drips, constantly beating with the whip, until an emulsion has occurred, the oil is incorporated and the mayonnaise is thick.

Adjust the flavor and thickness with water.

Adjust the seasoning with salt, white pepper and lemon juice.

So I hope you have enjoyed this post. Leave me a comment and let me know what you think. Till next week have a great day.

Juan