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

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

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

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

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

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

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

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

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

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

Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish.

Shallow poaching:

For shallow poaching the food is placed in just enough liquid to come approximately halfway up the sides. The liquid, called a cussion (kwee-sohn), is brought to a simmer on the stove top. The surface of the liquid should show only slight movement, but no bubbles. Do not allow liquid to reach a boil, because the agitation will cause meats to become tough and stringy and will destroy the tender foods.

The pan is then covered with a buttered parchment paper (cartouche) or a lid, and cooking is completed either on the stove or in the oven. Shallow poaching combines the aspects of poaching and steaming.

The steps involved in order of preparation when shallow poaching are:

1. Protein preparation
2. Select an appropriate size pan
3. Smear whole butter on bottom
4. Add aromatics
5. Place item over aromatics
6. Add cold liquid half way up
7. Cover item with a buttered cartouche
8. Adjust heat to poaching temperature
9. Cover and poach until done
10. Remove the protein and keep warm while preparing sauce
11. Reserve poaching liquid to be used to prepare sauce according to recipe
12. Serve the protein with the sauce

Shallow Poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. To shallow poach food properly, begin by selecting an appropriately sized saute pan or sautoir. Smear the inside of the pan with whole butter and add the aromatics into the pan.

Braising:
Foods to be braised are usually large pieces of meat that are first browned in a small amount of fat at high temperatures. The meat used is often from an older animal or from a less expensive cut. These tougher pieces of meat contain more connective tissue and collagen that is dissolved by long slow cooking with moist heat.

Vegetables are caramelized, seasonings are added, deglazed with wine and enough stock is added to come one-third to half way up the item being cooked.  The liquid is brought to a simmer, covered with a paper liner and a lid. The food is braised at a medium heat in the oven at 350ºF—375ºF.

The slow cooking process will help tenderize the meat. The prolonged cooking in a moist heat environment will dissolve the connective tissue and muscle fibers (Collagen and Protein) in the meat and an exchange of liquid will happen.

When the process is complete, the connective tissue has melted into the liquid and will give the sauce made from the braising liquid a gelatin shine.  The meat will be tender and very juicy from the absorbed liquid, and the flavors introduced through the cooking process will be successfully developed.  Braised foods are always served coated with the sauce made from the cooking liquid.

The steps involved in order of preparation when braising are:

1. Meat preparation
2. Truss the meat and season
3. Heat a small amount of fat
4. Sear the meat on all sides and remove from pot
5. Add and caramelize the mirepoix
6. Pincé the tomato product
7. Add the flour and stir in
8. Deglaze the pan with wine
9. Add the liquid (stock) half way up the meat
10. Cover and braise in oven slowly 250-300*F until tender
11. Remove the meat and strain the sauce
12. Finish sauce and serve over the meat

Poaching & Braising (Recipes)

Chicken Pot au Feu
Serving Size : 4
INGREDIENTS:

• 1 Chicken, quartered
• 1 Onion Pique, prepared
• 1 quart Chicken Stock, prepared
• 12 pieces each: Carrots, turnips, zucchini, red potato-tourné
• Salt & Pepper, to taste
• Chives, chopped

PROCEDURE:

1. Wash and dry the chicken, place in a sauce pot, cover with chicken stock and add the onion pique.  Bring to a boil, and simmer gently for about 45 minutes.
2. Prepare all the vegetables and cook them separately in chicken stock or water to desired doneness. Set aside.
3. When the chicken is cooked, remove it from the stock and allow it to cool slightly.  Remove the meat from the skin and bones, and cut the meat into 1″ pieces.  Alternatively, remove the skin, ribs, and thigh bones; “French” the leg and wing bone; and serve the pieces whole.
4. Strain the chicken stock, bring back to a simmer, degrease and season well.  Reduce if necessary to achieve a fuller flavor.
5. Serve in a soup bowl, each serving to include, chicken meat, 3 each tourné carrots, turnips, zucchini and potato, hot chicken stock and garnished with chopped chives.

Poached Seafood a la “Bonne Femme”
Serving Size : 4
INGREDIENTS:

• 4 Fish fillets, prepared
• 12 Shrimps, peeled, deveined
• 12 Scallops, side muscle removed
• Butter, as needed
• 1 ounce Shallots, minced
• 4 ounces Mushrooms, washed, sliced
• 1 cup Fish stock, prepared
• 4 ounces White wine, dry
• Juice of ½ lemon
• Salt & white pepper, to taste
• 1 ounce Beurre manie
• 4 ounces Heavy cream, whipped
• 2 tablespoons, Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots and mushrooms in a buttered sauté pan, place the fish fillets on top, skin side down.
2. Add the fish stock, white wine, lemon juice, season with salt and pepper. If fish stock is not available, use canned or bottled clam juice mixed to taste with water.
3. Bring the liquid to a simmer on the stove, cover the fish with a paper lid and poach it in the oven at 325° until the fish is done.  Alternatively, you can poach on the stovetop by continually spooning the hot liquid over the fish until it is just cooked through.
4. Remove the fish to a plate, cover with the paper lid and keep it warm. Add the scallops and the shrimp to the pan and poach until they are just done.  Remove the seafood and keep it warm.
5. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
6. Coat the fish and seafood with the sauce for service.
7. Serve with parsley potatoes or rice pilaf.

Poached Chicken Breast “Fines Herbes”
Serving Size : 4
INGREDIENTS:

• 4 Chicken Supremes, prepared
• Butter, as needed
• 1 ounce, Shallots, fine dice
• 1 cup Chicken stock, prepared
• 2 ounces White wine, dry
• Salt & Pepper, to taste
• 2 ounces Beurre Manie, as needed
• 4 ounces Heavy cream, whipped
• 2 tablespoons Fresh herbs such as thyme, chevil, oregano, and chives, finely chopped

PROCEDURE:

1. Place the shallots in a buttered sauté pan, place the chicken suprêmes over the shallots, add the chicken stock, white wine, and season with salt and pepper.
2. Bring the liquid to a simmer on the stove, cover the chicken with a paper lid and poach it in the oven at 350° until the chicken is Done. Remove the chicken from the poaching liquid (“cuisson”), and keep it warm.
3. Prepare the sauce: Strain the poaching liquid and bring it to a simmer.  Thicken the sauce lightly with beurre manie, season to taste, then fold in the whipped cream and the chopped herbs.
4. Slice the chicken breasts on the bias and coat with the sauce.
5. Serve with parsley potatoes or rice pilaf.

Coq au Vin
Serving Size : 4
INGREDIENTS:

• 1 Chicken, prepared
• Clarified Butter or vegetable oil, as needed
• 2 ounces Bacon
• 4 ounces Onion, diced
• 4 ounces Mushrooms, quartered
• 1 clove Garlic, minced
• 1 ounce Tomato Paste
• 1 ounce Flour
• 2 cups Red wine
• 2 cups Chicken Stock, prepared
• 1 sprig Thyme
• Salt & Pepper, to taste
• Parsley, chopped

PROCEDURE:

1. Cut the chicken into 8 pieces.  Marinate with the red wine and onions at least 2 hours at room temperature, or overnight in the refrigerator.
2. Prepare the bacon, onions, mushrooms and garlic.  Remove the chicken and onion, and set the wine aside to be used as the braising liquid.
3. Preheat a sauce pot with clarified butter or oil, and sear the chicken pieces.  Remove the excess fat, leaving about 1 tablespoon.  Render the bacon then remove it from the pan.  Caramelize the onion, mushrooms and garlic in the bacon fat.  Add tomato paste and pincé, then add flour and stir it in thoroughly to form a roux.
4. Deglaze the pan with the reserved wine and stock, stir vigorously to dissolve the roux, and bring to a simmer.
5. Return the the seared chicken pieces and bacon to the pan; cover and braise in the oven at 375° until the chicken is fork tender.
6. Adjust seasoning and thickness if necessary with a beurre manie, garnish with chopped parsley.

Yankee Pot Roast
Serving Size : 4
INGREDIENTS:

• 2 pounds Beef knuckle
• Salt & Pepper, to taste
• Vegetable oil, as needed
• 8 ounces Mirepoix, small dice
• 2 ounces Tomato paste
• 1 ounce Flour
• 3 ounces Red Wine
• 2 cups Brown Stock, prepared
• 1 small Sachet d’epice
• Corn Starch, as needed
• Salt & Pepper, to taste

PROCEDURE:

1. Trim and truss the beef.  Season generously with salt and pepper.
2. Heat the oil in a rondeau and sear the beef on all sides.  Remove the meat from the pan and pour off excess oil, leaving about 2 tablespoons.
3. Add the mirepoix and sauté until it is caramelized.  Add the flour and cook for 2 minutes. Add the tomato paste and pincé. Return the beef to the pot.  Add the wine, stock, and sachet d’epice.
4. Bring the liquid to a simmer, cover the beef with parchment paper, aluminum foil and a lid, place in the oven.  Braise the beef in a 375° oven until fork tender, approximately 2 hours.
5. Remove the beef and keep it warm. Simmer the sauce to reduce it, add the slurry to desired thickness.  Strain the sauce through a fine chinois, degrease and adjust the seasoning/
6. Slice the beef thin, against the grain and serve covered with the sauce.

Glazed Turnips
Serving Size : 4
INGREDIENTS:

• 1 pound Turnips, peeled
• 1 ounce Butter
• 1½  ounces Maple Syrup
• Salt & Pepper, to taste
• Nutmeg & Cinnamon, to taste
• Parsley, chopped

PROCEDURE:

1. Peel and slice the turnips into batonettes.  Parboil until almost completely cooked.
2. Heat the butter in a sauté pan, add the syrup and bring to a simmer.  Add the turnips and toss until they are glazed.
3. Adjust the seasoning with salt and paper, a pinch of nutmeg and cinnamon.
4. Garnish with chopped parsley.

Sugar Snap Peas
Serving Size : 4
INGREDIENTS:

• 10 ounces Sugar Snap Peas
• 1/2 oz Butter
• Salt & Pepper, to taste

PROCEDURE:

1. Par-cook sugar snap peas in boiling water and shock in ice water.
2. Heat sauté pan over medium heat, add butter and sugar snap peas, sauté until hot.  Season with salt and pepper to taste.

Potato Pancakes
Serving Size : 4
INGREDIENTS:

• 1 pound Russet Potatoes, grated
• 2 ounces Onion, grated
• Salt & Pepper, to taste
• Clarified Butter, as needed

PROCEDURE:

1. Peel, wash and grate the potatoes and onions on the hash brown grater.  (Note: do this right before cooking – the raw, grated potatoes will turn brown in just a few minutes).
2. Season with salt and pepper, squeeze out excess juice, Shape them into thin 2″ patties.
3. Fry them in clarified butter until golden brown and crisp.

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

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.

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

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

Ahh… the first week of school is over. It was none stop. Four days, 3-5 hours per day plus travel time, plus about 1-2 hours of homework. I have  not done this in awhile, but it was a blast. It started off with, “Concepts and Theories of Culinary Techniques” on Monday and then Tuesday and Wednesday was, “Fundamentals of Classical Techniques”, finished the week with “Sanitation and Safety”.

My plan is to create videos  as I have always done, but I needed to get into a rhythm with school first. I hope you enjoy this first post and it teaches you some things you did not know before.

What we learned this week:
This week we did some basic knife skills and cuts. We learned how to make a Mirepoix, which is a mixture of 50% onions, 25% carrots and 25% celery by volume that is added to stock to enhance its flavor and aroma.

The main focus of the week was, how to make stock. Stock is a flavored liquid. A good stock is the key to a great soup, sauce, or braised dish. The French call stock fond (“base”), as stocks are the bases for many classic and modern dishes.

We made a brown veal, white veal and chicken stock. The difference between a brown and white stock is that the bones are roasted first for the brown veal stock; every thing else is the same.

We roasted the bones for our brown stock and learned how to make Sachet d’epics, which is a small sack of seasonings all wrapped up in a cheesecloth and tied together. It is later placed in the stock when the stock is simmering.

The sachet has: peppercorns, bay leaf, thyme, parsley stems and sometimes garlic cloves.

What equipment we used:
The basic equipment used this week was cutting board, Chef knife, vegetable peeler, paring knife, tongs, and spoon.

Also used a roasting pan, stockpot, stem kettle, ladle, skimmer, spider, china cap, chinois, cheesecloth and food mill.

Brown Stock
Yields: 2 gal.

Ingredients:
•    veal or beef bones, cut 3″-4″ long 15 lb.
•    water, cold
•    mirepoix, large dice 2 lb.
•    tomato paste 8 oz
Sachet:
•    2 bay leaf
•    1/2 tsp dry thyme
•    1/2 tsp peppercorns, crushed
•    3 garlic cloves, crushed
•    12 parsley stems

Method:
Rinse bones under cold water.

In a 350 degree oven, roast the bones in a roasting pan, one layer deep until brown.  Turn the bones occasionally to brown evenly.

Remove the bones and place in a stockpot. Pour water in stockpot to cover bones by about 2 inches. Bring the pot to a simmer. Skim the surface of any scum that rises to the surface as it is simmering.

Pour off the fat from the roasting pan leaving 3-4 tablespoons. Caramelize the mirepoix in the roasting pan. Add tomato paste. Transfer the caramelized mirepoix to the simmering stockpot.

Add the sachet to the stock and continue to simmer for 6-8 hours, skimming as necessary.

Strain, cool and refrigerate.

Chicken Stock
Yields: 1 gal.

Ingredients:
•    8 lb. chicken bones
•    water, cold
•    mirepoix, large dice 1 lb.
Sachet:
•    2 bay leaf
•    1/2 tsp dry thyme
•    1/2 tsp peppercorns, crushed
•    8 parsley stems

Method:
Rinse chicken bones under cold water. Place them in a stockpot. Add cold water to cover bones by at least 2 inches.

Bring the stock to a simmer over moderate heat, skim the surface as needed.

Add the mirepoix and sachet to the simmering pot. Continue simmering and skimming the stock for 3-4 hours.

Strain, cool and refrigerate.

White Veal Stock
Yields: 1 gal.

Ingredients:
•    8 lb. veal bones
•    water, cold
•    mirepoix, large dice 1 lb.
Sachet:
•    2 bay leaf
•    1/2 tsp dry thyme
•    1/2 tsp peppercorns, crushed
•    8 parsley stems

Method:
Rinse veal bones under cold water. Place them in a stockpot. Add cold water to cover bones by at least 2 inches.

Bring the stock to a simmer over moderate heat, skim the surface as needed.

Add the mirepoix and sachet to the simmering pot. Continue simmering and skimming the stock for 6-8 hours.

Strain, cool and refrigerate.

Leave me a comment. Let me know what you think. I look forward to having a great Culinary school experience and having you right there with me.

Friday, January 8, 2010, orientation day at The International Culinary School at The Art Institute, what a great day. We received all the usual college orientation day information, safety, lunch plans, housing of which none pertains to me. But, I could not wait to get to the my building and meet the Chefs and see my class rooms that I will be part of for the next 9-16 months.

My plan is to do the diploma program and then maybe continue to my AS degree in Culinary. It all depends where the money situation is at the time.

So the Chefs talked about all the cool stuff we would be learning over the course of the months to come. I cannot wait for next week. I will be attending Monday, Tuesday, Wednesday and Thursday, yes I am a full-time student. I guess that’s one of the blessings of being retired. All classes will be from 7:00 a.m. to 12:00 p.m.

Then the time came, YES…we would received our uniforms, books and knife kit. I must say I look like a Chef! Might not cook like one yet, but definitely look like one.

So here we go. I am on the road to recreate myself. To turn this average good fire house cook to a master chef! OK maybe I am getting a little ahead of myself, but I am just very excited.

It was the middle of the night at Station #75 Deerfield Beach, Fire/Rescue department. The call came in of an over turned boat on the beach. We jump out of bed, ran to our trucks and headed for the emergency call.

As usual you never know what you will encounter till you get to the scene. As I pulled up as the Captain on the fire truck, I saw something I had only seen on TV. An old boat that looked like it had been put together in some one’s back yard, with some old nails and left over wood. A six foot pole in the middle nailed to some supports and an old sheet as a sail.

A police officer stated that witnesses noticed the boat pull up on the shore and several folks jump out and start to run. To my surprise the police officer stated they had caught the boaters and were being questioned by immigration.They were Cuban immigrants.

It hit home because at the age of 9 months old, my family and myself left the communist regime in Cuba and came to South Florida. I have lived in Florida all my life and have been a Firefighter/Paramedic most of my years, but have never experienced this scene, up close and personal.

As I looked in the boat and saw the half empty jugs of water, the cans of food, old clothes and THE CUP, I thought to myself, how many Cubans get in these home made boats and try to head for freedom crossing the Atlantic ocean not knowing what will happen to them? How many die crossing the rough waters of the Atlantic? The determination, desire, the faith for a better life.

The Cup with the letters “MP” engraved on the bottom with a hard instrument, as to say this is my property. Who owned this cup, what was he or she like, why did they do it? Every time I look at that cup, I think of the hard decisions people have to make in life. So what holds me back from living life to its fullest?

What holds us back from changing, from making our lives better? You have to take that first step. Take chances in life. You will never know what you can do till you TRY!

I served as a Firefighter/Paramedic for 28 years. I was a fire house cook for most of those years. I have always had a passion for cooking. So I have decided to take a chance, a leap of faith, that first step to recreate myself. I have registered in the January 2010 class at, “The International Culinary School at The Art Institute”.

Every time I look at that “CUP” I am motivated to do something new. What will you do with your life today that will affect you for the rest of your life?

Come and follow along with me as I go on this Culinary Journey. I promise to keep you informed and maybe even stir some deep rooted desires in your own heart.

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Juan