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Showing posts from December, 2013

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The baker comes back in Sunday night and I told him before he left that he doesn't have to come in to work till Tuesday so he would have Monday to rest so I may get to bake a little more on Monday BUT... In my two weeks of being able to cover that 'baking' side of things I managed to bake quite a lot while also getting my other responsibilities done as the galley manager. I still took weekends off because I had baked enough bread to carry me through Saturday & Sunday. I enjoyed myself. In the last 2 weeks in bakery: Baked approximately 1200 loaves of bread (white & wheat combined total) Biscotti 300-400 pieces Dinner Rolls 400 Herb & Olive Rolls 400 Focaccia 400+ pieces Jalapeno Cheddar Bread 400+ slices Cinnamon Rolls 700+ (Twice @ 350 average) Brownies 350 Pieces/slices of Pizza 1100 Back to cracking the whip next week and maybe working on some new recipes for the menu. It was a good time to renew in my mind the possibilities of what can and co

Foodaphilia: FlufferNutter Cake

Ever had those tasty peanutbutter and marshmellow fluff sandwiches in that store bought sliced white bread? Re-live your adult dream with this cake... Foodaphilia: FlufferNutter Cake

Moroccan Style Sweet Potato Salad

Marius commented me on Facebook because I usually update about the food I am going to cook or am going to eat… “Tyrone, I would be very interested in the Moroccan sweet potato recipe…” or in this case the wonderful food my wifey made! Ingredients 2 large sweet potatoes, peeled and cut into cubes 1 teaspoon grated fresh ginger (or more if you like) 1 teaspoon cinnamon 2 teaspoons harissa or chili garlic sauce (you may improvise w/cayenne) 1 lemon, juiced 2 teaspoons honey salt 2 tablespoons coriander 1/2 to 1 cup sliced black Kalamata olives (you can use just the plain black, but where’s the fun & taste in that?) 1/4 cup capers (to taste) Directions Boil the sweet potatoes in just enough water to cover. Stir in the ginger, cinnamon, harissa, lemon, honey, and salt and boil for about 10 minutes, or until the potatoes are cooked but not falling apart. The sauce should be thick, almost syrup-like. If it isn’t, lift out the potatoes and boil the sauce until

Cauliflower Crust

I am not on the Paleo diet. But as we go thru different fads and diets I like the creative thinking that inspire people to do different things with food. And wanting to be versatile in my technique for self education and my clients, I tend to try the new recipes that start circulating. Maybe even putting my own spin on it! ~ Lets start with the Cauliflower Pizza Crust. If you want a cauliflower crust that works start with this link: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ It has great pictures and instructions! I am not trying to re-invent the wheel but maybe discuss what happened when I used the same recipe and pics/illustrationsand give you some insight. Pulse the cauliflower down. I have a full size processor but it was still better to do one head of cauliflower in two batches. If you stop a little bit before this stage they say you can use the cauliflower as a 'rice' for stir-fried rice! (I will try that out in the future

Recipe is an "Idea"

Jacque Pepin describes it best in this video. Watch it! It's a small investment of time. [3:55] "Have you ever had a dish turn out wrong no matter how closely you stick to the recipe? According to legendary chef Jacques Pépin, recipes describe a process that can never be duplicated exactly; what you need to understand is the “idea” behind the recipe, and use it as a point of departure." Who is Jacque? One of the greatest! (at least in my opinion) He was on PBS in the early days with Julia Child. But Tyrone, you just sent me a recipe for joining your family newsletter! Yes, I did. And will probably include more in future newsletters. People love recipes, and I love to cook and create. We can argue that there are no "original" recipes left and I am ok with that. But I want to give you a starting point in which to find a dish you love to make. A dish you will create yourself and change, tweak, and diversify to make it your own. For years I never wrote down any rec

Teres Major Steak

I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to