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

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

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

Chicken and Andouille Sausage Gumbo
Servings: 4
Ingredients:

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

For the Gumbo

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

Procedure:

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

Crawfish Etouffèe
Servings: 4
Ingredients

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

Procedure:

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

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

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

For the Salad:

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

Procedure:

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

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

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

Procedure:

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

Remoulade Sauce
Servings: 4
Ingredients:

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

Directions:

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

Boiled Rice
Servings: 4
Ingredients:

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

Procedure:

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

Smothered Okra
Servings: 4
Ingredients:

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

Procedure:

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

Bread Pudding with Whiskey Sauce
Servings: 4
Ingredients:

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

Procedure:

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

Whiskey Sauce
Yield: 4
Ingredients:

1. 1/4 cup unsalted butter
2. 1/4 cup confectioners sugar
3. 1 egg, beaten
4. 1/4 cup bourbon
5. Directions:
6. Melt butter over low heat.
7. When hot, but not browned, add the sugar. Beat with whisk until thick and hot.
8. Remove pan from the heat and whisk in the beaten egg. Beat until emulsified, about 2-mintues.
9. Whisk in the bourbon and serve warm.

Braised Beef Daube
Servings: 4 to 6
Ingredients:

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

Procedure:

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

Baked Cheese Grits
Servings: 4
Ingredients:

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

Procedure:

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

Fried Oyster Po Boy
Servings: 4
Ingredients:

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

Procedure:

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

Pecan Pralines
Servings: 4
Ingredients:

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

Procedure:

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

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

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

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

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

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

Directions:

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

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

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

Directions:

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

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

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

Directions:

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

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

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

Directions:

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

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

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

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

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

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

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

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

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

This Weeks Recipes:

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

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

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

Note: Slice eggs right before you serve the salad.

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

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

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

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

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

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

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

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

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

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

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

The New England region is known for the rocky coastlines of Maine, the white Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut.

From New England rivers, bays and oceans comes seafood of great variety and high quality. The Atlantic Cod is recognized as a symbol of the regions natural heritage.

The pilgrims, arrived in 1620. With help from the Native American Indians, the pilgrims lived through the hard winter months. Native American influence on colonial cookery was incalculable-primarily in terms of the kinds of produce used, leading off with Maize which the settlers called “Indian corn”. Cornmeal “mush” became a staple of the colonists diet and was served hot or cold with milk and butter.

In addition to corn, Native Americans subsisted beans and squash. This “triad” of corn, beans, and squash was referred to as the “three sister”. The vegetables combined together were known as “succotash” a term that today describes a mixture of corn with any type of beans and squash.

The Indians of New England  flavored their beans with maple sugar and bear fat and slow-cooked them in underground ;pits inside deer hides. This preparation evolved into today’s baked beans.

In the 1880, when immigrants, particularly those from Ireland, Italy, and Portugal, began to arrive in New England, the culinary customs they brought were incorporated into the regional cuisine. Single-pot dishes such as meat and seafood stews. Today we have the New England Boiled dinner.

Eventually, settlers arrived who understood fishing. Fishing and fish became an important part of the lifestyle and history of the peoples of coastal New England.

In New England, the cooking of the earlier era was plain, resting on simple ingredients and skilled hands. But today, the culinary traditions of New England grow ever richer as more cultures are integrated and add diversity to the cuisines.

This Weeks Recipes:

New England Clam Chowder
Servings 4
Ingredients:

• 2 cups shucked clams, chopped
• 1 1/2 cup clam juice
• 1/4 cup salt pork, minced to a paste
• 1/2 cup onion, small dice
• 1/2 cup celery, small dice
• 1 1/2 tsp thyme, chopped
• 1 tbsp all-purpose flour
• 2 cups milk, scaled
• 4 cups all-purpose potatoes, peeled, small dice
• 1/2 cup heavy cream
• 2 tbsp parsley, chopped
• 1/2 tsp tabasco
• 1/2 tsp worcestershire
• salt & pepper, to taste

Procedure:

1. Steam the whole clams in a covered pan using 2 cups water until they open.
2. Strain the broth through a filter or cheesecloth and reserve.
3. Remove from the shell, chop and reserve clams.
4. Render the salt pork slowly.
5. Add onions and celery cook slowly until translucent. Add the thyme; cook 1-minute.
6. Stir in the flour and cook to make a blond roux.
7. Add reserve broth or clam juice and milk gradually, and incorporate to a smooth consistency. Bring to a simmer for 25-30 minutes.
8. Add the potatoes and cook until tender.
9. Add reserved clams and the cream; bring to a simmer.
10. Add remaining ingredients and correct seasoning.

Marinated Tomato and Zucchini Salad
Servings 4
Ingredients:
Dressing:

• 1 tbsp shallots, minced
• 1 tsp dijon mustard
• 2 tbsp basil leaves, chopped
• 1/4 cup EVOO
• 2 tbsp vegetable oil
• 2 tbsp red wine vinegar
• Salt & pepper, to taste

Salad:

• 2 cups plum tomatoes, peeled, seeded, cut into wedges
• 2 cups zucchini, julienned
• 1/2 cup red onion, very thinly sliced
• 1 cup romaine leaves, chopped
• 2 tbsp parmesan cheese, freshly grated

Procedure:

1. Combine the shallots, mustard, basil, and olive oil; mix well.
2. Add vegetable oil, vinegar, and salt and pepper; stir well and allow to rest 1-hour.
3. Marinate the tomatoes, zucchini and red onions in three-quarters of the dressing for 1-hour.
4. Toss romaine with the remaining dressing, then divide among 4 plates.
5. Arrange the vegetables on romaine and sprinkle with the Parmesan cheese.

New England Boiled Dinner with Horseradish Sauce
Servings 4
Ingredients:

• 2 lb. corned beef brisket, trimmed
• 1 tbsp pickling spices
• 2 garlic cloves, peeled
• 12 oz turnips, pared, shaped, 2 per serving
• 8 pearl white onions, peeled
• 8 red bliss potatoes, peeled, cut in half
• 12 oz carrots, pared and shaped, 2 per serving
• 20 oz green cabbage, cut into 4 wedges
• 1 tbsp parsley, chopped
• cheesecloth

Procedure:

1. Place the corn beef in a large pot with enough water to cover it. Add the pickling spice tied in a cheesecloth and the garlic, and bring to a boil.
2. Lower the heat and cover; simmer very gently 2-3 hours or until the meat is fork tender.
3. About 30-minutes before the meat is done, add the turnips, onions, potatoes and carrots. Continue simmering until the vegetables are tender, 25-30 minutes. Remove the corned beef and wrap in aluminum foil (along with the vegetables) to keep warm. Remove the pickling spices and discard.
4. Add the cabbage and cook until tender.
5. Drain the vegetables and reserve the liquid.
6. Slice the corned beef against the grain into 1/4-inch slices.
7. Serve the corned beef with hot vegetables and cooking liquid.
8. Garnish with parsley.

Horseradish Sauce
Servings 4

• 2 tbsp prepared horseradish
• 1 cup sour cream
• 1 tbsp lemon juice
• dash tabasco
• 1 tsp salt

Procedure:

1. Combine ingredients, mix until smooth, and chill.

Peach and Blueberry Cobbler
Servings 4
Ingredients:

• 1 1/2 cups peaches, sliced
• 1 cup blueberries, picked over, washed
• 1 tbsp granulated sugar

Shortcake:

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp unsalted butter
• 1 egg, beaten
• 2 tbsp milk

Procedure:

1. Preheat oven to 350*F.
2. Toss peaches and blueberries with sugar to coat evenly. Place the fruit in a baking dish.
3. Sift together the flour, sugar, baking powder, and salt.
4. Cut the butter into small pieces and add the flour mixture. Mix gently.
5. Whisk the egg and milk together. Add the flour mixture and mix just until the dough sticks together; knead gently. Divide into 8 small or 4 large biscuits and cover the top of the fruit.
6. Bake for 25-30 minutes or until the fruit is tender and the shortcake is lightly browned.
7. Serve warm with cream, whipped cream or ice cream.

Clams Casino
Serves 4
Ingredients:

• 1/4 cup bacon, small dice
• 2 tbsp shallots, minced
• 1 tbsp garlic, minced
• 1/4 cup red bell pepper, small dice
• 1/4 cup green bell pepper
• 1 tsp flat-leaf parsley, minced
• 1 tsp lemon juice
• 1/2 cup unsalted butter, melted
• 1 cup bread crumbs, dry
• salt & pepper, to taste
• 24 little-neck or Cherry-stone clams
• rock salt, as needed
• 2 lemons, cut in half, wrapped in cheesecloth

Procedure:

1. Preheat oven to 400*F
2. Cook the bacon over medium heat until fat is completely rendered and bacon is crisp.
3. Add the shallots, garlic, and peppers to the bacon and sauté over medium heat for approximately 2-3 minutes or until peppers are tender.
4. Add the parley, lemon juice, butter and bread crumbs; combine well and season to taste. Cool the mixture, set aside.
5. Open the clams with a clam knife and discard the top of the shell. Loosen the meat from the lower shell with the clam knife. Leave the clams in the shell.
6. Place clams on a baking sheet and top each clam with 1-tablespoon of the bread-crumb mixture.
7. Bake the clams until they are throughly cooked and the bread-crumb mixture is crisp, approximately 5-8 minutes.
8. To serve pace 6 clams on each warmed plate atop some rock salt to anchor it in place.
9. Garnish each portion with lemon half wrapped in cheesecloth.

Cod Cakes with Tartar Sauce
Servings 4
Ingredients:

• 8 oz codfish fillets
• 2 cups all-purpose potatoes, peeled, cooked, mashed
• 1 tsp parsley, minced
• 1 tsp chives, minced
• pinch Mace
• 1 egg
• 1 tbsp unsalted butter, softened
• salt & white pepper, to taste
• 1/2 cup bread crumbs, dry
• 1/4 cup butter, clarified
• 1 tsp parsley, minced, for garnish

Procedure:

1. Poach the codfish until just cooked; drain and cool. Chop into 1/2-inch pieces.
2. Add the mashed potatoes, parsley, chives, mace, and white pepper and mix well.
3. Add eggs and mix well.
4. Form into 8 patties about 3/4-inch thick.
5. Dip both sides of each patty into bread crumbs to coat.
6. Heat butter and fry patties about 4-minutes on each side, until brown and crisp.
7. Drain on paper towel, garnish with parsley, and serve with tartar sauce.

Tartar Sauce
Servings 4
Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp dill pickles, finely diced
• 2 tbsp capers, finely diced
• 1 egg, hard-boiled, chopped
• salt & pepper to taste
• dash worcestershire
• dash tabasco

Procedure:

1. Mix mayonnaise, dill pickles, capers, hard-boiled egg and lemon juice in a bowl.
2. Blend until all ingredients are throughly incorporated.
3. Season with salt, pepper, worcestershire and tabasco.
4. Chill mixture thoroughly before serving.

Roasted Turkey Roulade with Cranberry Sauce and Pan Gravy
Servings 4-8
Ingredients:

• 3 lb. turkey breast, bone in, skin on

Filling:

• 1 1/4 cup turkey leg meat, trimmed, cubed
• 1 egg white
• salt & pepper, to taste
• 1 tsp thyme, chopped
• 1 tsp parsley, chopped

Roast:

• 1 cup onion, peeled, roughly chopped
• 1/2 cup celery, roughly chopped
• 1/3 cup carrot, peeled, roughly chopped
• 2 cups chicken stock
• salt & pepper, to taste

Procedure:

1. Remove the skin from the turkey breast, being careful to keep skin in one piece.
2. Lay out the skin in a rectangle on a covered sheet pan and put in the refrigerator to chill.
3. Bone the turkey breast and reserve the bones.
4. Butterfly the turkey breast into a rectangle and place between two pieces of parchment paper or plastic film; tap the breast gently with a mallet until it is approximately 1/4-inch thick, then season and set aside to chill.
5. Place the leg meat and any breast meat trimmings in a chilled food processor bowl.
6. Add the egg white and chop until smooth.
7. Add the seasonings and herbs, and combine well.
8. Preheat the oven to 450*F.
9. Lay the turkey breast meat onto the turkey skin.
10. Top the breast meat with the chopped leg meat; leave a 1/2-inch margin on all sides.
11. Roll up the turkey breast to form a tight roll. Truss as you would a roast. Season to taste.
12. Place the reserved turkey bones and the chopped vegetables in a roasting pan.
13. Place the turkey roll on top and roast for 15-minutes to sear the meat. Turn the oven down to 350*F, add the chicken stock to the pan, and roast until the turkey reaches an internal temperature of 165*F.
14. Remove the roast from the oven. Place the turkey on a platter and keep warm. Strain the pan juices to make giblet gravy.

Giblet Gravy
Servings 4
Ingredients:

• 2 tbsp butter, melted
• 1/4 cup all-purpose flour
• salt & pepper, to taste
• 1 tbsp turkey giblets
• turkey neck and wing tips
• 1 1/4 cup turkey or chicken stock

Procedure:

1. While Turkey is roasting, simmer the turkey giblets, neck, and wing tips in stock for 2 hours. Remove giblets and dice. Strain stock
2. Melt butter in a saucepan, add the flour, and make a pale roux.
3. Add the stock and bring to a simmer. Whisk vigorously until smooth, then simmer on low heat for 30-minutes. Season with salt and pepper.

New England Bread Stuffing
Servings 4
Ingredients:

• 1/4 cup butter
• 1 cup onion, small dice
• 1/2 cup celery, small dice
• 1/2 cup ham, cooked, small dice
• 1/2 cup chicken meat, cooked, small dice
• 1/4 cup sage sausage, cooked, chopped
• 3 cups bread (day old), 1-inch cubes
• 2 eggs
• 1/2 tsp sage, crumbled
• 1/8 tsp white pepper
• 1/8 tsp thyme (dried)
• 1/8 tsp mace
• 1/8 tsp marjoram (dried)
• 1/2 tsp salt
• 1/4 cup chicken stock

Procedure:

1. Heat butter and sauté the onion and celery until very soft.
2. Add the ham, chicken meat, and sausage; cook 5-minutes, stirring occasionally.
3. Mix with the bread cubes and cool.
4. Beat the eggs with the spices, salt, and stock.
5. Combine with the bread and meat; mix well. Add more stock if necessary.
6. Bake in 375*F oven, uncovered, until top is brown and dressing reaches 165*F internal temperature.

Cranberry Sauce
Servings 4
Ingredients:

• 1/2 cup granulated sugar
• 2 tbsp orange juice
• 1/4 cup water
• 3 cups cranberries, fresh or frozen
• pinch cinnamon

Procedure:

1. Combine sugar, orange juice, and water in a pan and bring to a boil.
2. Add the cranberries and cinnamon. Simmer until cranberries burst, approximately 15-minutes. Simmer for 5-more minutes or until reduced to desired consistency.
3. Remove form heat, cool and refrigerate.

Glazed Turnips
Servings 4
Ingredients:

• 3 cups turnips, peeled, 1-inch dice
• 1/2 cup chicken stock
• 2 tbsp unsalted butter
• 2 tbsp maple syrup
• salt & white pepper, to taste

Procedure:

1. Combine the turnips with the chicken stock, butter, and maple syrup.
2. Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated; do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.
3. Season with salt and white pepper

Mashed Sweet Potato
Servings 4
Ingredients:

• 5 cups sweet potatoes, peeled, quartered
• 1/2 tsp salt
• 6 tbsp heavy cream, hot
• 1/4 cup butter, softened

Procedure:

1. Cover the sweet potatoes with water and season with salt. Bring to a boil, reduce the heat and simmer until fork-tender, approximately 25-minutes.
2. Drain sweet potatoes and let the stem escape. Put them through a food mill.
3. Add cream and butter. Mix and correct seasoning.

Green Beans with Fried Onions and Mushrooms
Servings 4
Ingredients:

• 2 cups green beans, washed, trimmed
• 1/2 cup onions, thinly sliced
• 1/2 cup all-purpose flour
• salt & pepper to taste
• 2 cups corn oil
• 2 tbsp unsalted butter
• 1 cup white mushrooms, sliced

Procedure:

1. Cook the green beans in boiling salted water until tender. Shock the green beans in an ice-water bath and reserve.
2. Soak the onions in ice water for 1-hour.
3. Heat the oil in a deep-fryer to 375*F.
4. Drain and dry the onions thoroughly.
5. Combine the flour and salt and pepper. Toss the onions in the seasoned flour until coated. Shake off the excess flour.
6. Deep-fry the onion until golden brown and crisp.
7. Melt the butter and sauté the mushrooms over medium-high heat until tender.
8. Add the reserved beans to the mushrooms and heat thoroughly.
9. Top beans with the fried onions just before serving.

Gingerbread
Servings 4
Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup molasses
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup hot water
• 1 cup heavy cream, whipped

Procedure:

1. Preheat oven to 350*F.
2. Grease and flour an 8-inch square baking pan.
3. Cream the butter and brown sugar until light and fluffy.
4. Beat in the molasses and egg.
5. Sift the flour and spices together and then sift over the mixture, blend until smooth.
6. Dissolve the baking powder in hot water, then add gradually stirring into batter; the mixture will be thin.
7. Pour batter into baking pan and bake for 40-45 minutes, or until a toothpick inserted in center comes out clean and the cake is light and springy.
8. Serve warm with whipped cream.

So here we go, starting week #11 if culinary school. This term we will be in, “Intro To Baking”, “Nutrition” and “American Regional Cuisine”. If you notice there is a letter right after the week number. This will address the various classes and separate the multiple posts for the blog.

My goal is to blog about all three of my classes, but we will see. I want to make sure you are getting everything I am learning. Hope you enjoy and here we go!

The first step in the production of breads, pastries and other bakeshop products is the measuring of ingredients. Once measured, ingredients must be mixed or combined in a manner designed to achieve desired results. The techniques used to mix and combine ingredients affect the baked good’s final volume, appearance and texture.

Liquid Weights and measures:
1 cup = 8 ounces
2 cups = 16 ounces or 1 pint or 1 pound
2 pints = 32 ounces or 1 quart or 2 pounds
1 quart = 32 ounces or 2 pounds
4 quarts = 128 ounces or 1 gallon or 8 pounds

Main Ingredients of Bakeshop:

1. Flour-Provides bulk, structure to baked goods. Some flours are used as thicken liquids. Flour is produced when grain kernels are milled or ground to powder. Grains are grasses that bear edible seeds.

A wheat kernel has a hard outer covering called the Bran. The bran protects the Endosperm which supplies energy to the plant as it grows. The innermost part is the Germ, which contains fat and serves as the wheat seed.

During milling, the endosperm is separated from the bran and germ. First the kernel pass through metal rollers to crack or break them, and then the bran and germ are separated through repeated stages of sifting. The remaining endosperm is then ground into flour.

Wheat flour is the most important ingredient in the bakeshop.
It consists of five nutrients:
1.    Fat and Minerals each generally account for less than 1% of flours content.
2.    The Moisture content of flour is relatively low-when packaged, it cannot exceed 15% under government standards.
3.    Starches constitute 63-77% of flour and are necessary for the absorption of moisture during baking. This processes in known as gelatinization, occurs primarily at temperatures above 140*F.
4.    Proteins account for up to 70% of flour, these proteins are of crucial importance because of their gluten-forming potential. Gluten is responsible for the volume, texture and appearance of baked goods. It provides structure and enables dough to retain the gases given off by leavening agents. Without gluten, there could be no raised breads. When flour is mixed with water Gluten is formed.

2. Sugar-Provide flavor and color, tenderize products by weakening gluten strands, provide food for yeasts, serve as a preservative and act as a creaming or foaming agent (aeration) to assist with leavening.

3. Eggs-Flavor, leaven and thicken items in the bakeshop. They enrich and tenderize yeast breads and extend the shelf life of some baked goods.

The primary parts of the egg are the shell, yolk and albumen.
•    Shell: fragile, porous.
•    Yolk: The yellow portion of the egg is high fat, contains minerals  and vitamins. It also contains Lecithin the compound responsible for emulsification.
•    Albumin (egg white): Is the clear portion of the egg. It is high protein and water.

4. Fats-Is the general term for butter, lard, margarine, shortening and oil. They provide flavor and color, add moisture and richness, assist with leavening, help extend shelf life and shorten gluten strands, producing tender baked goods.

5. Milk & Dairy-Provides texture, flavor, volume, color and nutritional value for cooked or baked items.

6. Thickeners-Starches are often used as thickening agents in bakeshop products. Starches used are Cornstarch, Arrowroot and Tapioca. One of the most commonly used thickeners in the bakeshop is Gelatin, a natural product derived from collagen, an animal protein.

7. Flavorings-Many flavorings ingredients are used in the bakeshop. Practically any herb, spice, beverage, nut or extract can be used to give baked goods, creams and confections their characteristic flavors.

This Weeks Formulas:

Soft Yeast Dinner Rolls
Yield: 34 rolls (1 1/4 oz. each)
Ingredients:

• 10 oz water, warm
• 1 oz active dry yeast
• 22 oz bread flour
• 1/2 oz salt
• 2 oz granulated sugar
• 1 oz nonfat-dry milk powder
• 1 oz shortening
• 1 oz unsalted butter, softened
• 1 egg
• egg wash (one part water to three parts egg), as needed

Baking steps:

1. Combine water and yeast in a bowl. Combine the flour, salt, sugar, milk powder, shortening, butter and egg in a bowl of a mixer with a dough hook.
2. Add the water-yeast mixture to the mixer bowl; stir to combine.
3. Knead on medium speed 10-minutes or until dough reaches 77*F.
4. Transfer dough to lightly greased bowl, cover and place in a warm spot. Ferment until doubled, approximately 1-hour.
5. Punch down the dough. Let it rest a few minutes to allow gluten to relax.
6. Divide the dough into 1/14 ounce portions and round. Arrange on paper-lined sheet pan. Proof until double in size.
7. Carefully brush the proofed rolls with egg wash. Bake at 400*F until medium brown, approximately 12-15 minutes.

Chocolate Cookies
Ingredients:

• 2 oz butter
• 1 lb. semi-sweet chocolate
• 7 oz sugar
• 4 eggs
• 1 tsp vanilla extract
• 2 oz pastry flour
• 1/4 tbsp baking powder
• 1/2 lb. milk chocolate chips
• 1/2 lb. white chocolate chips
• 1/2 lb. walnuts, chopped

Baking steps:

1. Melt butter and semi-sweet chocolate over a double broiler.
2. Whip eggs with sugar and vanilla extract with whip attachment until light and airy.
3. Combine egg mixture with melted chocolate.
4. Fold in dry ingredients; milk chocolate chips, white chocolate chips and walnuts.
5. Refrigerate for 1/2 hour to firm up.
6. Scoop onto a lined sheet pan with a 1-ounce portion scoop. Bake at 375*F for 10-15 minutes.

Peanut Butter Sandies
Yield: 4 1/2 dozen cookies (1 /13 oz each)
Ingredients:

• 24 oz pastry flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 lb. unsalted butter, softened
• 1 lb. granulated sugar
• 2 eggs
• 10 oz peanut butter
• 2 tsp salt
• granulated sugar, as needed
• 2 oz peanut halves

Baking steps:

1. SIFT together the flour, baking soda and baking powder. Set aside. CREAM the butter. Add the sugar and continue creaming. Gradually add the eggs, followed by the peanut butter and salt.
2. Add the dry ingredients to the butter mixture and mix to make a firm dough.
3. Scale the dough into 1-pound pieces. Roll the dough into 12 inch logs. Cut into 1-inch pieces.
4. Roll each cookie into a ball and place on sheet pan. Press each ball down using the bottom of a measuring cup to slightly less than 1-inch. The edges of the cookies will develop some cracks, which is a desired look.
5. Using a fork, press criss-cross markings on the surface of the cookies. Lightly brush the cookie with butter. Sprinkle with granulated sugar and press one peanut half into each cookie.
6. Bake at 400*F until golden brown approximately 12-minutes.

Blueberry Muffins:
Yield: 12 muffins (2 1/2 oz. each)
Ingredients:

• 8 oz all-purpose flour
• 5 oz granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 8 fl oz milk
• 2 oz unsalted butter, melted
• 1 tsp vanilla extract
• 5 oz blueberries
• 1 tbsp lemon zest

Baking steps:

1. SIFT together the dry ingredients (flour, sugar, baking powder, salt).
2. Stir together the liquid ingredients (eggs, milk, melted butter, vanilla).
3. Stir liquid mixture into dry ingredients. Do Not over mix. The batter should be lumpy.
4. Gently FOLD in the blueberries and lemon zest.
5. Portion into greased muffin cups and bake at 350*F until light brown and set in the center, approximately 18-minutes.
6. Cool muffins in the pan for several minutes before removing.

Cuban Lasagna Video

I decided to incorporate to of my favorites in Cuban food, picadillo and plantains. Then I thought what should I do? I will make lasagna, yes Cuban lasagna. The plantains replace the noodles and the filling is the Picadillo, with some white cheese. Hope you enjoy it.

Ingredients:

• 1 ½ lb. lean ground beef
• 1 medium onion, diced
• 1 medium green pepper, diced
• 3 cloves garlic, minced
• 1-15 oz. can tomato sauce
• 1 tsp. cumin
• 2 tsp. oregano
• 1 bay leaf
• ½ cup green, pimento stuffed olives, halved
• ½ cup chopped cilantro
• 4 plantains, peeled and sliced lengthwise
• 3 eggs
• 2 cups Mexican queso blanco or mozzarella cheese, shreeded
• salt & peper to taste

Directions:

1. Pre-heat oven to 350 degrees.  Butter square pan with 1 tbs of butter.
2. Brown beef in a heavy bottom pot with olive oil. using a wooden spoon crumble up the beef. Once browned drain excess fat and set aside.
3. Return pot to stove, add olive oil and sauté onion, pepper and garlic. Add tomato sauce, cumin, oregano and bay leaf. Salt and pepper to taste.  Mix and let simmer for 10-15 minutes, set aside. Remove the bay leaf before assembling lasagna.
4. Peel plantains and place on a greased baking sheet. Bake for 15 minutes till soft. Set aside and let cool. Once cooled cut plantains lengthwise and set aside.
5. To assemble lasagna: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains.
6. Beat 3 eggs and pour over the lasagna.  Let it sit for a minute allowing the egg to soak in.  Top off with just a bit more cheese.
7. Bake in oven at 350 degrees for 20 minutes. Remove from oven and let sit for 5-10 minutes to firm up.

Makes 4 Servings.

Cooking can be defined as the transfer of energy from one source to another. This energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance.

The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing.

Each method is used for many types of foods, so you will be applying one or more of them every time you cook.

Here is a description of each cooking method.
Dry-Heat Cooking Methods:
Cooking by dry heat is the process of applying heat either directly, by subjecting the food to the heat of the flame, or indirectly, by surrounding the food with heated air or heated fat.

1. Broiling-Uses radiant heat from an overhead source to cook foods. The food to be broiled is placed on a preheated metal grate. Radiant heat from overhead cooks the food, while the hot grate marks it with attractive crosshatch marks.
Procedure:
•    Heat the broiler.
•    Cut, trim or otherwise prepare the food to be broiled. Marinate, rub, or season it as desired. Brush food lightly with oil to keep it from sticking to grate.
•    Place food on the broiler presentation side down.
•    Cook food the desired doneness while developing the proper surface color. Doneness is determined by touch, internal temperature or specific visual cues (for example, clear juices running from poultry).
•    Flip onto serving plate, presentation side up, to expose the crosshatch marks.

2. Grilling-Although similar to broiling, grilling uses heat source located beneath the cooking surface. Grilled foods are often identified by crosshatch markings.
Procedure:
•    Heat the grill.
•    Cut, trim or otherwise prepare the food to be broiled. Marinate, rub, or season it as desired. Brush food lightly with oil to keep it from sticking to grate.
•    Place food on the grill, presentation side down. Rotate the food 90 degrees to produce the attractive crosshatch marks.
•    Cook food the desired doneness while developing the proper surface color. Doneness is determined by touch, internal temperature or specific visual cues (for example, clear juices running from poultry).
•    Flip onto serving plate, presentation side up, to expose the crosshatch marks.

3. Roasting & 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.
Procedure:
•    Preheat the oven.
•    Cut, trim or otherwise prepare the food to be broiled. Marinate or season as desired. Brush food lightly with oil or butter, as appropriate.
•    Place the food on a rack or directly in a roasting pan or baking dish.
•    Roast the food, generally uncovered, at the desired temperature. Baste as necessary.
•    Cook to the desired internal temperature or doneness.

4. Sauteing-Uses conduction to transfer heat from a hot sauté pan to food with the aid of a small amount of hot fat. To saute food properly, begin by heating sauté pan on the stove top, then add a small amount of fat. The fat should just cover the bottom of the pan. Heat the fat to the point where it just begins to smoke. The food to be cooked should be as dry as possible when added to the pan to promote browning and to prevent excessive spattering. The heat should be adjusted so that the food cooks thoroughly; it should not be so hot that the outside of the food burns before the inside is cooked.
Procedure:
•    Cut, pound or otherwise prepare the food to be sautéed. Season and dredge it flour.
•    Heat the sauté pan and then add enough fat (typically, oil or clarified butter) to just cover the pan’s bottom.
•    Add the food to the saute pan in a single layer, presentation side down. Do not crowd the pan.
•    Adjust the temperature so that the food’s exterior browns properly without burning and the interior cooks.
•    Turn or toss the food as needed.
•    Cook until done. Doneness is usually determined by timing or touch.

5. Pan-frying-Pan-frying shares similarities with both sautéing and deep-frying. It is a cooking method in which heat is transferred by conduction from pan to the food, using a moderate amount of fat. Foods are usually coated in breading. This forms a seal that keeps food moist and prevents the hot fat from penetrating the food and causing it to become greasy.

First heat the fat in the saute pan. Use enough fat so that when the food to be cooked is added, the fat comes one-third to halfway up the item being cooked. The fat should be at a temperature somewhat lower than that used for sautéing; it should not smoke but should be hot enough so that when the food is added it crackles and spatters from the rapid vaporization of moisture.
Procedure:
•    Cut, pound or otherwise prepare the food to be pan-fried; then bread, batter or flour is as desired.
•    Heat a moderate amount of fat or oil in a heavy pan-usaully enough to cover the item one-third to halfway up its sides.
•    Add the food to the pan.
•    Fry the food on one side until brown. Using tongs, turn and brown the other side.
•    Remove the food from the pan and drain it on absorbent paper before serving.

6. Deep-frying-Is a cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep fried are usually first coated in batter or breading. This preserves moisture and prevents the food from absorbing excessive quantities of fat. Foods deep-fried should be uniform size and shape.
Procedure:
•    Cut, trim or otherwise prepare the food to be deep-fried. Bread or batter it, as desired.
•    Heat the oil or fat to the desired temperature (between 325*F-375*F).
•    Carefully place the food in the hot fat.
•    Deep-fry the food until done. Doneness is usually determined by timing, surface color or sampling.
•    Remove food from the deep fryer, allow the excess fat to drain off.
•    Transfer the food to a pan lined with absorbent paper.

Moist-Heat Cooking Methods:
Cooking with moist heat is a processes of applying heat to food by submerging it directly into a hot liquid or by exposing it to steam.

7. 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. When poaching the food is placed in a liquid held at temperatures between 160*F-!80*F. The surface of the liquid should show only a slight movement, but no bubbles. Do not allow the liquid to boil, this will cause the food to get stringy and will destroy the delicate foods.

There are two methods of poaching, submersion and shallow poaching. For submerged poaching the liquid covers the food completely. With shallow poaching, the food is placed in just enough liquid to come approximately half-way up the sides. Shallow poaching combines aspects of poaching and steaming.
Procedure:
•    Cut, trim or otherwise prepare the food to be poached.
•    Bring adequate amount of cooking liquid to the desired starting temperature.
•    For submerge poaching, the liquid should completely cover the food.
•    For shallow poaching, the liquid should come up approximately half-way up the side of the food and the pan is covered with a piece of parchment paper or a lid.
•    Maintain proper temperature.

8. Simmering-Is often associated with foods that need to be tenderized through a long, slow, moist cooking, such as less tender cuts of meat. The food is submerged in a liquid held at temperatures between 185*f-205*F. As with poaching the liquid used for the simmering has a great effect on the food’s flavor.
Procedure:
•    Cut, trim or otherwise prepare the food to be simmered.
•    Bring adequate amount of cooking liquid to the appropriate temperature. The liquid should cover the food.
•    Add the food to the simmering liquid.
•    Maintaining the proper cooking temperature throughout the process simmer the food to the desired doneness.
•    Remove the food from the simmering liquid.

9. Boiling-Is a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 212*F) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering. Most boiled meats are actually simmered. Even hard-boiled eggs are really only simmered. Starches such as pasta and potatoes are among the only types of foods that are truly boiled.
Procedure:
•    Bring appropriate amount of liquid to a boil over high heat.
•    Add the food to be boiled to the rapidly boiling water. Bring the liquid back to a boil and adjust the temperature to maintain a boil.
•    Cook until done.
•    Serve the boiled food immediately.

10. Steaming-A moist-heat cooking method in which heat is transferred from steam to the food being cooked by direct contact; the food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan. It is often associated with tender, delicately flavored foods, such as fish and vegetables which do not require long cooking times. Steaming tends to enhance the food’s natural flavor and helps retain its nutrients.
Procedure:
•    Cut, trim or otherwise prepare the food to be steamed.
•    Prepare a steaming liquid and bring to a boil in a covered pan or double boiler.
•    Place the food in a steam rack, in a basket or on a perforated pan in a single layer. Do not crowd the items. Place the rack, basket, or pan over the boiling liquid.
•    Cover the cooking assemblage and cook to the desired doneness.

Combination Cooking Methods:
Some cooking methods employ both dry-heat and moist-heat cooking techniques. The two principle combination methods are braising and stewing. These method are used for less tender but flavorful cuts of meat as well as for poultry and some vegetables

11. Braising-Braising is associated with large pieces of meat. Enough liquid is added to come one-third to half-way up the item being cooked.
Procedure, Braising:
•    Cut, trim, and otherwise prepare the food to be braised or stewed.
•    Dredge in flour.
•    Heat a small amount of fat in a heavy pan. Sear the food on all sides. Once seared remove the meat from the pan.
•    Add any other ingredients and sauté.
•    Add flour or roux, if used.
•    Add the cooking liquid, it should partially cover the food being braised.
•    Add aromatics and seasonings.
•    If principle item was removed, return it to the pan.
•    Cover the pan and bring to a simmer. Cook slowly either on stove top or in the oven at 250*F-300*F. Baste and turn the food as needed.
•    When the principle item is cooked, remove it from the pan and hold it in a warm place.
•    Prepare a sauce from the braising liquid. This may be done by reducing the liquid on the stove top, or thickened with a roux. Strain the sauce and pour over a serving of the food item.

12. Stewing-Is associated with small pieces of meat. Stewed foods have enough liquid added to cover them completely and are simmered at a constant temperature until tender. Cooking time is generally shorter for stewing than for braising because the main items are smaller.
Procedure, Stewing:
•    Cut, trim, and otherwise prepare the food to be stewed.
•    Dredge in flour.
•    Heat a small amount of fat in a heavy pan. Sear the food on all sides.
•    Add any other ingredients and sauté.
•    Add flour or roux.
•    Gradually add the cooking liquid, stirring to prevent lumps. The liquid should completely cover the food being stewed.
•    Cover the pan and bring to a simmer. Cook slowly either on stove top or in the oven at 250*F-300*F until principle items or tender.
•    Thicken the sauce as desired.

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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