Were you part of the faithful that went to church on Easter? Or are you the faithful that only go to church for special occasions which puts Easter high on your to-do list every year: go to church on Easter(note to self). Better yet, do you attend regularly? I won't say what regularly is because that in it self can cause a controversial debate.
But anyway, that is not the point. I want to know how many of you ate the 'standard' or traditional meal? You know....Ham? Or what? Usually if you aren't eating Ham you are going out to eat, right? I'm sure of it. Nobody cooks anymore, or at least not what they want when they want. They are peer pressured into the same old meals every year unless they go out to eat and escape the scrutiny.
Some who are close to me, or at least think they have reasonable evidence to say they 'know' me could tell you that I loathe (OK, maybe that's too strong a word) doing the 'usual' thing for meals on Holidays.
My friend Gary and his family went out for pizza! My wife says that her family does a big seafood dinner every year at Christmas. Now that sounds good! One year we (my family-mom & dad, sister & her family and such) grilled Lamb Shanks on an outdoor grill (we can do that in the South) with various other non-traditional side dishes for Thanksgiving.
This past (yesterday) Easter we had an Angel Hair Pasta with ingredients like: black label bacon (Pancetta was not available), shrimp, diced tomato, fresh garlic, butter, extra virgin olive oil, white wine, mushrooms, spinach, Parmesan cheese and of course select herbs and spices.
My wife said it was the best ever (Angel Hair pasta that she had). I must agree even if it borders on arrogance. Easter dinner...what was yours?
Tell me, I'm interested - leave a comment.
Celebrity Chefs (make them go away!)
[I must admit that I fell for this April Fools joke. The article in Food Art was a joke, and I should be chuckled at just for not really paying attention to the names used in the article which clearly have food connotation/reference in them...but I must still add, that my attitude about it is the same, and I believe that these kind of people are still out there. So I would almost label this a 'prophetic' telling of whats to come next in this industry]
In the March 2007 Food Art issue titled, Idol Hour was enough information, assumptions, and predictions to make me sick to my stomach.
As you all know (if you don't you haven't seen an ounce of news in the last 10 years) these 'celebrity chefs' and food 'anything' have been all the (rant &) rave clawing and climbing its way to the top of the 'Media' world. And so has progressed the latest atrocity & horror of well-known(?) Culinary 'schools' contemplating adding a certificate course for 'Celebrity Chefdom' career style.
I use the term 'schools' lightly because one has to question what kind of establishment caters (no pun intended) to the selfish, egotistic, celebrity chef wannabe, ........ notion that they can skip all the years of hard work, dedication, and passion to be called a chef?!?!?! Even if it is for a few dollars to appear on TV as the hottest thing going!
We already have drama and acting schools, leave the acting up to those who do it well!!! You (the culinary schools at large) should not be adding a 'culinary' glorified acting 'celebrity chef' program to your school!!! I would hope doing so would take your 'credentials' credibility down a few notches!
I have worked 15 years (approx.) in the Food/Restaurant/Catering service-business, 5 years in the Beverage Industry, and 5 of those culinary years were spent traveling in Central America, Caribbean, Europe, and Africa with a volunteer mission organization (Mercy Ships) working as the Executive Chef on two of their ships.
I have this tiny blog that mostly just friends and family read, a degree in Computer Information Systems (not culinary) and have received most of my culinary training by apprenticeship, determination, self-education, traveling, experiencing different cultures, and work experience...just to name a few. I have ate 'meat pies' in Scotland and Termites in Honduras. And I am subjected to 'knuckleheads' that want to degrade and lessen the culinary society as a whole? And 'schools' are going to cater to this? Disgraceful.
Please, oh please CIA (Culinary Institute of America) tell me you are not going to participate in this foolish endeavor. Even if it succeeds it will lesson the quality, degrade, and cheapen (how else can I say it?) those of us who cook and live to the passion of all things culinary.
In this article it talks about a few 'celebrity chefs' that are well-known, and/or were the 'first' but I don't know (and have never heard of them before) who they are...I get a much better response out of googling my own name (nickname, blog spot) than I do any of theirs. The only thing that comes up is this article with their name in it! And I have already admitted to being known only within my own family and friends!
Which brings me to food network (I don't even have cable). Since I move around so much with my work my dad tapes the shows I want to watch from food network (thank you Dad!)...and I can tell you they are getting less and less to pick from. Oh, there are still new shows developing all the time but they are starting to come 'cookie cutter' style with any flamboyant charismatic character that remotely is connected with (a piece of) food. And there are some that were able/willing to escape, be bold, or at least realize they deserved better have moved on and brought their audience with them. And rightly so.
But there is still a special place in my heart for those who have stayed and persevered, and those are the ones that my dad still video tapes for me and sends them along so I can amuse myself and maybe learn something. Its kind of like the sitcom, learning, and comedy TV for us cooks/foodies.
I love the title Chef, and I believe I have earned that accomplishment but I almost cringe when someone addresses me with that title because 'our' whole society has elevated it to a dream of not becoming an actual Chef, but a 'celebrity chef'.
In LaRousse Gastronomique here is quoted the first sentence for the definition of Chef: CHEF A person who prepares food as an occupation in a restaurant, private house, or hotel.
Now this book is touted by many a chef, cook, foodies...alike to be one of THE Bibles of epicurean proportions...but society has manipulated the Chef title to be a title of arrogance and pedigree.
What school did you got to? What? No culinary degree...uh, no...the closest culinary school (I think) to me was over 4 hours away (and of NO particular note, actually I think it is now defunct) when I started my (legal) career of cooking at age 16 at the A&W Restaurant (yes, Root beer! We still made our own syrup then, It was not bought in a box). Besides, cooking an egg on an engine in basic auto mechanics class was the closest you were going to get to culinary class at high school/tech school choices.
But that's OK, just call me Tyrone, tyronebcookin, or bcookin for short. I don't need a title, I got the passion, creativity, and determination to pursue my goals. Which are probably surprisingly different than you may imagine. (http://tyroneandstephanie.com/ read introduction page).
Ah yes, back to the article. Well much can be said but with a quote like this:
"If the Institute had had this program when I went to school there," Speed said, raising the glass divider in the limousine bound for a television studio for his appearance on the Charlie Rose Show, "I could have shaved five years off this process. Five years of cooking—what a waste."
A thirty year old chef that says five years of cooking was a waste; implying that if culinary school had a program to boost him to celebrity status he wouldn't have needed to cook all that time.
I need to check my blood pressure, be back in a second...
What more should I say to convinve you I have a valid point?
Special Thanks to:
Bob Del Grosso
Michael Ruhlman
In the March 2007 Food Art issue titled, Idol Hour was enough information, assumptions, and predictions to make me sick to my stomach.
As you all know (if you don't you haven't seen an ounce of news in the last 10 years) these 'celebrity chefs' and food 'anything' have been all the (rant &) rave clawing and climbing its way to the top of the 'Media' world. And so has progressed the latest atrocity & horror of well-known(?) Culinary 'schools' contemplating adding a certificate course for 'Celebrity Chefdom' career style.
I use the term 'schools' lightly because one has to question what kind of establishment caters (no pun intended) to the selfish, egotistic, celebrity chef wannabe, ........ notion that they can skip all the years of hard work, dedication, and passion to be called a chef?!?!?! Even if it is for a few dollars to appear on TV as the hottest thing going!
We already have drama and acting schools, leave the acting up to those who do it well!!! You (the culinary schools at large) should not be adding a 'culinary' glorified acting 'celebrity chef' program to your school!!! I would hope doing so would take your 'credentials' credibility down a few notches!
I have worked 15 years (approx.) in the Food/Restaurant/Catering service-business, 5 years in the Beverage Industry, and 5 of those culinary years were spent traveling in Central America, Caribbean, Europe, and Africa with a volunteer mission organization (Mercy Ships) working as the Executive Chef on two of their ships.
I have this tiny blog that mostly just friends and family read, a degree in Computer Information Systems (not culinary) and have received most of my culinary training by apprenticeship, determination, self-education, traveling, experiencing different cultures, and work experience...just to name a few. I have ate 'meat pies' in Scotland and Termites in Honduras. And I am subjected to 'knuckleheads' that want to degrade and lessen the culinary society as a whole? And 'schools' are going to cater to this? Disgraceful.
Please, oh please CIA (Culinary Institute of America) tell me you are not going to participate in this foolish endeavor. Even if it succeeds it will lesson the quality, degrade, and cheapen (how else can I say it?) those of us who cook and live to the passion of all things culinary.
In this article it talks about a few 'celebrity chefs' that are well-known, and/or were the 'first' but I don't know (and have never heard of them before) who they are...I get a much better response out of googling my own name (nickname, blog spot) than I do any of theirs. The only thing that comes up is this article with their name in it! And I have already admitted to being known only within my own family and friends!
Which brings me to food network (I don't even have cable). Since I move around so much with my work my dad tapes the shows I want to watch from food network (thank you Dad!)...and I can tell you they are getting less and less to pick from. Oh, there are still new shows developing all the time but they are starting to come 'cookie cutter' style with any flamboyant charismatic character that remotely is connected with (a piece of) food. And there are some that were able/willing to escape, be bold, or at least realize they deserved better have moved on and brought their audience with them. And rightly so.
But there is still a special place in my heart for those who have stayed and persevered, and those are the ones that my dad still video tapes for me and sends them along so I can amuse myself and maybe learn something. Its kind of like the sitcom, learning, and comedy TV for us cooks/foodies.
I love the title Chef, and I believe I have earned that accomplishment but I almost cringe when someone addresses me with that title because 'our' whole society has elevated it to a dream of not becoming an actual Chef, but a 'celebrity chef'.
In LaRousse Gastronomique here is quoted the first sentence for the definition of Chef: CHEF A person who prepares food as an occupation in a restaurant, private house, or hotel.
Now this book is touted by many a chef, cook, foodies...alike to be one of THE Bibles of epicurean proportions...but society has manipulated the Chef title to be a title of arrogance and pedigree.
What school did you got to? What? No culinary degree...uh, no...the closest culinary school (I think) to me was over 4 hours away (and of NO particular note, actually I think it is now defunct) when I started my (legal) career of cooking at age 16 at the A&W Restaurant (yes, Root beer! We still made our own syrup then, It was not bought in a box). Besides, cooking an egg on an engine in basic auto mechanics class was the closest you were going to get to culinary class at high school/tech school choices.
But that's OK, just call me Tyrone, tyronebcookin, or bcookin for short. I don't need a title, I got the passion, creativity, and determination to pursue my goals. Which are probably surprisingly different than you may imagine. (http://tyroneandstephanie.com/ read introduction page).
Ah yes, back to the article. Well much can be said but with a quote like this:
"If the Institute had had this program when I went to school there," Speed said, raising the glass divider in the limousine bound for a television studio for his appearance on the Charlie Rose Show, "I could have shaved five years off this process. Five years of cooking—what a waste."
A thirty year old chef that says five years of cooking was a waste; implying that if culinary school had a program to boost him to celebrity status he wouldn't have needed to cook all that time.
I need to check my blood pressure, be back in a second...
What more should I say to convinve you I have a valid point?
Special Thanks to:
Bob Del Grosso
Michael Ruhlman
Pop-n-Fresh Donuts?
To get started I microwaved some white and milk chocolate chips (bought from any grocery store) until they were smooth. See the two bowls in the picture? We will use this to dip the donuts in later. I used an electric stove and a non-stick pan (I am sure it can be any pan) on medium heat for about 20 - 30 minutes before I got started.
Tada! Yep, that's right! Here is the donut dough that I am using (CANNED BISCUITS!)...it usually comes 4 cans to a pack at around $1.50 (for the 4 pack package, so that means a possible 40 donuts for $1.50!).
Now we just rub our fingers together in a circular pattern until we have a hole in the middle. Do about five of these at a time then just keep them held on your fingers. Do more than that if you get the hang of it and can fry them with enough time to flip them without burning any.
Look at the following pictures below to see a 'tester' being fried up first. Because if you at least do one you will know if your oil temp is going to work for you. (and this way we don't have to get all technical taking temperatures and such). I could count between seven and ten and flip them and that usually worked out good for me.
Now that you know how to adjust to the way your oil is cooking the donuts, we can do 5 at a time! (or more if you can!)
As you have seen in my pictures either a slotted 'fish' spatula or a pair of tongs work out nicely for these donuts. Then we can drain them on some paper towels. Note: If you just want to shake some cinnamon sugar on them fresh from the oil that topping works out nicely too...and a little less calorie intake! hahaha! But hey, your making DONUTS so who is counting anyway?!?!
Tada! Yep, that's right! Here is the donut dough that I am using (CANNED BISCUITS!)...it usually comes 4 cans to a pack at around $1.50 (for the 4 pack package, so that means a possible 40 donuts for $1.50!).
Now we just rub our fingers together in a circular pattern until we have a hole in the middle. Do about five of these at a time then just keep them held on your fingers. Do more than that if you get the hang of it and can fry them with enough time to flip them without burning any.
Look at the following pictures below to see a 'tester' being fried up first. Because if you at least do one you will know if your oil temp is going to work for you. (and this way we don't have to get all technical taking temperatures and such). I could count between seven and ten and flip them and that usually worked out good for me.
Now that you know how to adjust to the way your oil is cooking the donuts, we can do 5 at a time! (or more if you can!)
As you have seen in my pictures either a slotted 'fish' spatula or a pair of tongs work out nicely for these donuts. Then we can drain them on some paper towels. Note: If you just want to shake some cinnamon sugar on them fresh from the oil that topping works out nicely too...and a little less calorie intake! hahaha! But hey, your making DONUTS so who is counting anyway?!?!Now lets dip the donuts and eat them fresh, or wait to the following day and the chocolate will have set harder.
Eat them fresh is what I suggest, but a few seconds in the microwave will soften the donut and the chocolate again. Mmmm, delicious! So how much did those homemade 40 donuts cost you?
Eat them fresh is what I suggest, but a few seconds in the microwave will soften the donut and the chocolate again. Mmmm, delicious! So how much did those homemade 40 donuts cost you?Orange-Balsamic Asparagus ~ U CAN DO IT!
Relax. Breath deep. Its not...that hard. This will make 1 to 2 pounds of Asparagus. 2 pounds of the 'pencil' like Asparagus is what we suggest. If its much thicker than it will be longer to blanch them.
First get two pots and a bowl. In the one pot fill it half with water and then add salt to it till it tastes salty (salty like ocean water). Fill the other pot with one cup sugar (just plain white sugar) and the same amount of Balsamic Vinegar. Fill the bowl (or container) with ice then add cold water to it.
Heat the water to a boil. Heat the sugar balsamic mixture till the sugar can no longer be seen or felt as a texture, basically make sure its all melted in.
Please trim all your Asparagus accordingly, nobody likes chewing on a raw, tree like substance.
Throw all the trimmed Asparagus into the boiling water. If you are using the 'pencil' size (or a little bit bigger) leave it in no longer than 30 to 45 seconds. Asparagus should look nice and green, not dull. Immediately throw it in the ice water.
Meanwhile (or even ahead of time) zest one orange.
After zesting one orange, lets look at these two brands of orange oil. We pick these up at Whole Foods, Central Market, and/or check your local grocery store...they have become a lot more accommodating lately. We will be adding the zest of one orange and about a half teaspoon of pure orange oil to our balsamic (syrup). If you can not find the oil, then juice the orange you zested and add it to the syrup BUT, the orange flavor may not be as great!
Notice we are simultaneously cooling down the balsamic (syrup) mixture on a bowl of ice while whisking the liquid. This should be the consistency of cheap pancake syrup. (or make this ahead of time and let it cool in the fridge.)
Drain the Asparagus thoroughly then pour the (now cool or room temperature) orange-balsamic syrup over the asparagus. ( we have actually only used a few Asparagus that we needed for a client tasting). Your 1 or 2 pounds of Asparagus will be a lot more than this. You can also use a plastic bag and/or Ziploc container for letting this marinate over night. But steel is fine because its non-reactive
First get two pots and a bowl. In the one pot fill it half with water and then add salt to it till it tastes salty (salty like ocean water). Fill the other pot with one cup sugar (just plain white sugar) and the same amount of Balsamic Vinegar. Fill the bowl (or container) with ice then add cold water to it.
Heat the water to a boil. Heat the sugar balsamic mixture till the sugar can no longer be seen or felt as a texture, basically make sure its all melted in.
Please trim all your Asparagus accordingly, nobody likes chewing on a raw, tree like substance.
Throw all the trimmed Asparagus into the boiling water. If you are using the 'pencil' size (or a little bit bigger) leave it in no longer than 30 to 45 seconds. Asparagus should look nice and green, not dull. Immediately throw it in the ice water.Meanwhile (or even ahead of time) zest one orange.
After zesting one orange, lets look at these two brands of orange oil. We pick these up at Whole Foods, Central Market, and/or check your local grocery store...they have become a lot more accommodating lately. We will be adding the zest of one orange and about a half teaspoon of pure orange oil to our balsamic (syrup). If you can not find the oil, then juice the orange you zested and add it to the syrup BUT, the orange flavor may not be as great!
Notice we are simultaneously cooling down the balsamic (syrup) mixture on a bowl of ice while whisking the liquid. This should be the consistency of cheap pancake syrup. (or make this ahead of time and let it cool in the fridge.)
Drain the Asparagus thoroughly then pour the (now cool or room temperature) orange-balsamic syrup over the asparagus. ( we have actually only used a few Asparagus that we needed for a client tasting). Your 1 or 2 pounds of Asparagus will be a lot more than this. You can also use a plastic bag and/or Ziploc container for letting this marinate over night. But steel is fine because its non-reactive
Let this sit over night in your refrigerator, drain thoroughly and serve cool to room temperature.
Everything can be done in stages. It does not have to be at the same time. Make the syrup and then just keep it in the fridge. Blanch the Asparagus ahead or after, just don't keep the Asparagus for over a day before starting to marinate it.
Serve that at your next party! Use an orange or blood orange half cut fancy in the middle of a platter with the Asparagus spears fanned out from it, with a little zest sprinkled on top. Or just stack it up on your favorite (any shape) plate or platter.
We use this in meals as a vegetable dish, salad, and/or mostly an appetizer.
Chocolate Tempering - its more than melting!
*Thanks to Robert @ the Chocolate Guild & Chocolatier Noël
Tempering
Tempering is a crucial step in creating any types of truffles, bon bons, pralines, or any type of chocolates. Tempering is the process of developing "Beta" crystals in chocolate. Below you will find the temperatures to properly temper chocolate. Below that, the process will be described and the supplies needed will be listed.
Items Needed:
Tempering
Tempering is a crucial step in creating any types of truffles, bon bons, pralines, or any type of chocolates. Tempering is the process of developing "Beta" crystals in chocolate. Below you will find the temperatures to properly temper chocolate. Below that, the process will be described and the supplies needed will be listed.
Items Needed:1) Medium to Large Pot
2) Stainless steal bowl
3) Spatula
4) Precise Thermometer
5) Chocolate already in temper (any chocolate you buy will already be in temper)
Process:
1) Fill Pot 1/4-1/2 full with water
2) Heat water to a boil, Then turn off heat
3) Have chocolate chopped up in stainless steal bowl and then place on pot(The idea is the melt the chocolate through the subtle heat of the water). We do not want the bowl touching the water in pot. If it does, remove some water or use a smaller pot or bigger bowl. The bowl over the pot of hot water is called a "Double Boiler"(See Terms)
4) Let the Chocolate melt as it is in the bowl and stir to let the chocolate heat evenly.
5) Place thermometer in the Chocolate and heat chocolate to "Melt to" Temperature in the above chart.
6) When it has reached that temperature take off heat and wipe the bottom of the bowl as to not get ANY moisture near the chocolate. If moisture gets in the chocolate it will seize and be ruined.
7) Let chocolate just sit and cool to "seed at" Temperature, stirring occasionally to get a uniform temperature. Then add Tempered chunks of chocolate to the melted chocolate. About 1/4 or 25% tempered chocolate chunks as compared to the 100% Melted chocolate. 100% Melted chocolate to 25% Tempered chocolate chunks.(example: 4 ounces melted chocolate to 1 ounce tempered chocolate chunk)
8) Stir continuously with the "seed" in the melted chocolate until you reach, "Take out seed" Temperature. At this point remove the seed.
The Chocolate is now Tempered!
The Chocolate is now Tempered!
9) Adjust "Working Temp." by letting cool slightly just by letting sit and stirring here and there. The working temp is only there to adjust the viscosity. The colder the chocolate the thicker it will be. The hotter it is the more fluid it will be.
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Never let tempered chocolate go back up past 90 Degrees F when reheating.
-When the tempered chocolate is getting to cold you can reheat over the water(double boiler), just don't let it get over 90 degree's and you will be fine.
-When the tempered chocolate is getting to cold you can reheat over the water(double boiler), just don't let it get over 90 degree's and you will be fine.
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*Thanks to Robert @ the Chocolate Guild & Chocolatier Noël
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