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

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

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

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

Key West Conch Chowder
Servings-4
Ingredients:

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

Directions:

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

Hearts of Palm Salad
Servings-4
Ingredients:

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

Directions:

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

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

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

For the fish:

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

Directions:

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

Tropical Fruit Salsa
Servings-4
Ingredients:

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

Directions:

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

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

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

Directions:

1. Combine all ingredients and let flavors develop 1 hour.

Corn Custard
Servings-4
Ingredients:

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

Directions:

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

Key Lime Pie
Servings- 8
For the crust

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

For the topping

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

Directions:

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

Golden Gazpacho
Serving-4
Ingredients

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

For the garnish

1. 1/4 cup Sour cream
2. 1/4 cup Green bell pepper, 1/4 inch dice

Directions:

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

Puff Pastry Straws
Servings-4
Ingredients

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

Directions:

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

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

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

For the Vinaigrette:

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

Directions:

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

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

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

For the Sauce

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

Directions:

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

Spicy Orange Carrot Sticks
Servings-4
Ingredients

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

Directions:

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

Fried Plantain Chips
Servings-4
Ingredients

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

Directions:

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

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.

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.

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.

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.

I have had a passion for cooking for many, many years. I started cooking, or really learning to cook, while I was a child. I would sit around our small kitchen in Hialeah, Florida watching Abuela (grandma) cook great Cuban meals. I asked allot of questions, but she would not allow me to get my hands in the mix, I was just too small.

In 1979 after graduation from high school, shortly there after I was accepted into the Fire Academy, where I went on to become a Firefighter/Paramedic. I served for 28 years in the City ofDeerfield Beach, Florida retiring as a Captain. That is where my passion for cooking really took off.

Within a short period of time my co-workers realized I could cook so from then on, it was off to the races. I would cook just about 90% of the time. Not because I was forced, just because I loved it so much.

I am sure you have noticed fire trucks at the grocery store on a regular bases. Well, that is what we do. At the beginning of the shift we all pitch in and send off the truck with who ever is cooking that day to get the food for the night’s dinner.

During my later years as I got older and more health conscious, I started to cook healthier meals and became very involved in nutrition, health and fitness. Upon retiring from the fire department I established a website that focused on helping others achieve there dreams of better health.

I admit I am a good fire house cook, but no where near what I would want to be, “A REAL CHEF”. That is why I have enrolled to “The International Culinary School at The Art Institute”. I want to take my passion to the next level. Perhaps that would mean having my own restaurant, doing some personal catering, or becoming a private for hire chef. What ever God has in store for me I know that this is a new chapter in my life, as I recreate myself.

This would not have been possible without the support of my grown children and the most incredible wife a man could ever want. They are so supportive and excited to see the new me along with my new dreams. So culinary, school here I come.