Posts Tagged ‘cooking’

Kale Caesar Salad

September 14, 2017

This salad could also be referred to as a slaw depending upon the style of menu presented.  The heavy texture and bite of Kale stands up to the robust quality of the Caesar dressing covering the salad.  I chose Kippered snack herring to be used in the dressings, but can be eliminated if desired or switched to anchovy fillets or sardines if desired.  As always the quality of ingredients makes the dish, so do use wilted greens or off tasting oil as they will detract from the presentation and flavor.

Ingredients:

¼ cup fresh lemon juice
1 can kippered snacks in oil (3.25oz)
2 teaspoons Dijon Mustard
2 cloves of garlic, peeled
1 cup EVOO
½ cup shredded Parmesan, divided
1 hard boiled egg, finely chopped
Freshly ground salt and pepper to taste
1 lb kale, cleaned, center stalks removed, thinly sliced crosswise to form ribbons.

Procedures:

Place first four ingredients into a blender and process until smooth.  While the blender is still running gradually add the oil in a slow stream to create a creamy dressing.  When fully combined remove from the blender and place into a small bowl and set aside.

Place kale into a large bowl and drizzle in ¾ of the dressing, combining to coat the kale evenly.  Add in a few grinds of salt and pepper to taste, then top with remaining chopped egg and remaining Parmesan cheese and drizzle with remaining dressing and serve.

Note – Dressing can be made up to 3 days ahead if kept in fridge.

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Snowpocalypse 2016 Ice Cream

January 23, 2016

Stephanie and Caitlin from WHAG-25, are always looking for new ideas on the show, and while messaging Stephanie on the longevity of the storm she asked about Snow Ice Cream. I’ve had Snow Ice Cream but never made it but did some research into several recipes and this is the creation I came up with at Shepherd Dining Services. There’s lots of snow out there – so gather up a bowl and get cooking!

Ingredients:

1-gallon fresh snow – no yellow snow
1-cup sugar
1 tbsp. natural vanilla
1 can sweetened condensed milk (14oz) – more to taste

Directions:

Place the snow in a large clean metal bowl, gradually add in sugar, vanilla and slowly stir in the condensed milk to desired consistency. You may need more so have another ready just in case.

Scoop into bowls top with favorite additions or enjoy plain!

 

June 11, 2011

If it were not for Auguste Escoffier we would be eating to get by or simply eating as a fact of life. Food takes on a different flavor when treated with skill and understanding. All too often quality food is purchased, hidden away in a bag or drawer in the fridge, pantry or cupboard and left to the demise of time.

For some they like to look over Good Housekeeping, GQ, Taste of Home and magazine of all style of food presentation offering up a variety of cooking techniques. Suffice to say Auguste went down that path before any of these modern day versions of the quick fix recipe came to print. In 1903 he published what I believe is the mother of all magazines, cookbooks, guides and articles on taking cooking seriously.

True, I like to have fun in the kitchen but when the oil hits the skillet I like to rely on basic foundation principles. So when the latest copy of Le Guide Culinaire hit the bookshelves I was more than interested in using it for classroom instruction, and was beyond excited when a good friend from John Wiley & Sons, Inc contacted me to see if I would like to use it for educational purposes.

In the next several months I will digest the recipes as Auguste had written them, then later revised a second, third and lastly in 1921 for a fourth time. I’m also looking forward to imparting some of Escoffier’s time tested culinary skills to those paths i cross during my travels.

Gazpacho – Chef Scott Style

January 17, 2011

Serves 10

I traditionally like hot and spicy food, often my staff and family comment that to try my foods is simply to dine with fire. Even though a simple dish may not call for heat I usually try to spice things up and add a little extra hot sauce or chopped up jalapeno pepper if possible.

Such is the case with this wonderful summer time soup. Even though the past several days have felt more like winter, the warmer weather is sure to arrive in the months ahead. When it does you want to be ready with this delicious creation for your guests and family. The recipe as you see it is a blending of two recipes I like, one a traditional Spanish recipe and the other a recipe from a professional garde manger kitchen. Enjoy!

Soup Base Ingredients
• 10 oz of crustless firm white bread
• 2 lbs. of tomato, seeded and chopped
• 20 fl oz canned tomato juice
• 3 cloves of garlic, minced
• 2 sweet onions, peeled & chopped
• 2 red and orange peppers, cleaned & chopped
• 1 cucumber, peeled and chopped
• 8 tablespoons of olive oil
• ¼ teaspoon Cumin
• 2 tablespoons of red wine vinegar
• Salt
• Ice water

Soak the bread in water to cover for 10 minutes, and then squeeze the water out of the bread and place into a food processor. Add the tomato, garlic, onion, peppers and cucumber and grind to a coarse puree. Add in the tomato juice and olive oil, and process until combined and smooth – PLEASE DO NOT process until it is foamy. Remove from the food processor, place into plastic bowl and season with vinegar and salt to taste. Refrigerate for at least 45 minutes to an hour to allow the flavors to blend and mellow. If the soup base is too thick then thin with additional tomato juice or ice water and taste to correct acidic balance of flavor with additional salt and/or vinegar if needed.

Soup Components
• 2 oz Brunoise* cucumber
• 2 oz Brunoise green bell pepper, cleaned
• 2 oz Brunoise tomato, seeded
• 2 oz Brunoise sweet onion
• 2 oz Chopped scallions
• 2 oz Chopped jalapeno pepper
• 4 oz Garlic Croutons

*Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color.

Before service ladle soup base into chilled bowls, then sprinkle the vegetable garnishes evenly into the bowls or set aside in separate bowls so the guests can add their own amount. Lastly, place the croutons in a separate dish to be added by the guests as desired.

Avocado, Sausage, Onion and Wisconsin Jalapeno Colby Cheese quiche

January 17, 2011

1 Avocado – pitted and thinly sliced
¼ cup minced onion
6 oz Ground sausage (good quality)
1 oz canola or Grapeseed oil (if needed)
3 oz grated Widmer’s jalapeno Colby cheese
4 large eggs
¾ cup 2% milk
¼ tsp Salt
Dash of Ground Black Pepper (more if desired)
1-9” Pie crust

Preheat oven to 350˚F

Heat a large skillet over medium high heat. Toss in ground sausage and break apart as you cook. Stir and cook until it just starts to brown, still a bit pink. Add oil if there is not a lot of fat from the sausage and toss in onions and continue cooking until onions are lightly browned and sausage is completely cooked. Remove from heat and transfer sausage onion mixture to a separate bowl.

Take pie shell and line bottom with ½ avocado in a circle. Add in sausage and onion and top with grated cheese. Then layer remaining ½ avocado in a circle on top of the mixture making sure to press in slightly to stay below top.

In a separate bowl whisk together eggs and milk until well incorporated, stir in salt and dash of pepper. Pout egg mixture into pie shell and carefully place quiche onto a baking sheet and then into the oven, towards the bottom 1/3 of the oven.

Bake for 40-45 minutes or until set and center no longer jiggles when checked. Remove from oven and allow to set for 5 minutes before cutting.

Cuisinart Toaster Oven

October 21, 2010

The Cuisinart TOB-195 costs a little more than most toaster ovens but it has loads of features

1. All the controls are right in front.
2. Oven has a great convection feature.
3. Non-stick walls for easy clean-up.
4. Fits the pampered chef circular baking pan.
5. easy to clean surfaces.

The two main complaints is that the door gets really hot and does not pull the tray out when you open it. The door was hot enough to burn my daughter’s finger which occurred only after a really brief touch when opening to pull out some toast. The other issue is that the crumb tray needs to be removed from the back of the oven. That makes it difficult to clean since you have to pull the oven away from the wall to remove the tray.

The really nice feature of this oven is the quick start up, coming up to temp in a few minutes. It’s been great for my family and excellent for dorm style living where a small oven makes short work of those late night hunger pangs. The oven is so versatile that it cooks pizza to a delicious crispness one moment and then is ready to toast of your favorite bagel the next. My family likes it because it’s also an energy saver vs using the larger wall oven.

I like the overall look and versatility of using the larger oven for bigger items and then using this oven for cooking breads, smaller vegetable dishes and fresh baked muffins and pastries for the family.

You will not be disappointed if you purchase this oven but I do recommend making sure that your little ones are warned about the hot oven door and the possibility of getting burned. If purchasing for a dorm room make sure you have ample space for the rear tray removal and keep in mind it will get hot across the entire surface area so don’t store items on top or place it into an enclosed space.

Cooking with Passion – Is it true?

October 18, 2010

After a week at the Culinary Institute of America I came away with a resurgence of fire to cook well, eat well and run the best operation I know possible. For a week the honeymoon thoughts were in place, and then there was today.

Can anyone tell me what grilled means? Anyone at all? To me that means put onto a flat grill or char broiler and cooked over high heat. In that I asked for grilled cabbage I expected to see cabbage on the grill. No, what I received looked like tissue paper run through the washing machine, in essence steamed cabbage.

Grilling vs steaming, it’s not a difficult concept to grasp but it’s one that perplexes my mind when I look over the menu for service. Three step process

1. Turn on grill and season with oil when ready
2. Slice up cabbage and season with salt and pepper
3. Grill and pan up, and place on line for service.

Instead they went with a 4 step process

1. Turn on steamer
2. Rough cut cabbage and toss into pan.
3. Steam off Cabbage till is’ wilted and colorless
4. Add butter and walk it by the salt and pepper shaker and place on the line for service.

I guess I’ll need to have a cabbage grilling 101 course utilizing concepts of hot and cold and on and off for the grill. Maybe I should post a do not cross line around the steamer?

Healthy Cooking at the Culinary Institute of America

October 3, 2010

In looking at my Blog photo you can see the Colivata restaurant at the CIA. This week I return to the campus to continue my culinary training and honing of skills. I’ll be taking Healthy Cooking class in the morning and business management class at night.

The day starts at 5:30am and then ends around 8pm. What’s nice is that my place of rest is the Journey Inn, located directly across from the Vanderbilt Estate. Journey Inn is run by two sisters, Diane and Michelle DiNapoli, who are two of the most wonderful people you would ever meet. The B&B is beautiful and the rooms are comfortable, nicely decorated and relaxing. Service is top notch and if you get the chance, have breakfast, their selections are the best way to start your day.

I did enjoy my day, and was able to get to see the Vanderbilt property, FDR’s home and Eleanor’s home after her husbands passing in April of 1945. I then went to the CIA campus and spent a few hours at the library doing some research on healthy cooking along with recipe searches.

Tomorrow starts early so I’m heading off to bed.

Borders is a one stop shop

September 2, 2010

If you have the time and you are interested spending some quality reading time at a great bookstore, then swing by your local Borders. They have loads of great books and friendly helpful staff that will assist you in finding your favorite book or eBook on their Kobo. The Kobo is an awesome little reader that once loaded allows you to carry up to 1000 books with you, and the battery charge lasts 2 weeks, giving you plenty of time to get in some serious reading! It comes loaded with 100 free books and its E Ink Technology gives you book-quality printing with no back-light, glare, or reflection on a 6-inch screen that makes reading easy and fun.

Or if you are looking for some traditional book reading then you are also in the right place. With comfortable surroundings, nice chairs to sit and relax along with loads of selections Borders is certainly a place to shop for the reader in your family. I enjoy just sitting and browsing though cookbooks until one catches my eye, giving me new ideas on menus and food trends. If I don’t find it in the book section, then I can always ask to see if it can be ordered, which has never been a problem. Don’t just take my word for it, shop on online or stop by your local Borders and check out their selections. Christmas is right around the corner and with the books, eReaders, games, videos, music, coffee, and more this can be a one stop shop for many on your nice list.

If you cant make it the store then shop online, its easy to look over your selections and you can always get a preview of your book online before you buy.

The Great Big Cheese Cookbook

August 5, 2010

As a newly appointed Chef Ambassador to the Wisconsin Milk Marketing Board I’ve been working overtime incorporating a variety of Wisconsin cheeses into my menus. It’s been great to have this collection at my fingertips to go through and see what has already been created utilizing the wonderful flavors and varieties of Wisconsin Cheese.

This inspired collection of recipes are every bit as good as their pictures and descriptions. I’ve made several recipes, most notably the Chocolate Moussecarpone Tarts which were well received at our last Catering function. The simply addition of rich creamy mascarpone cheese to melt chocolate gave a velvety richness to the tart as well as a beautiful presentation platform atop the chocolate tart shell. That’s just one of over 300 classic and modern recipes presented within the cookbook from celebrated chefs across the country. Classics such as fondue, or Wisconsin Cheese Straws blend well with Steak and Gorgonzola Thyme Crust followed up with Wisconsin Cheddar Peach Shortcakes.

Cooking with cheese comes easy if you follow the opening pages of the cookbook. It walks you through choosing, handling, storing, freezing and cutting and trimming the cheese. You are also given a “Perfect Pairing” guide at the end to help with pairing cheese with suggested wines and beer. There is even a Cheese substitutions guide to assist if you are in a bind. If you don’t have Brick then try Havarti or Muenster and if your Pasta dish is lacking in Parmesan then try grating on some Asiago.

Where cheese comes from truly matters, and unless you have quality milk you can’t produce quality cheese. No matter how happy the cows are in California; the difference is that Wisconsin has Happy Cows AND Happy Customers.
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