Posts Tagged ‘Culinary’

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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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.

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.

Professional Garde Manger

May 24, 2010

To manage cold food preparation in a creative fashion is what Garde Manger is all about. The basics and skills needed to handle the station can flow through into the home kitchen as well if you follow along in this book. For the professional this book will be a way to refine your skills in Catering, Banquet service and general foodservice operations. For the home cook this book will open your eyes to the wonderful world of Garde Manger and help you develop skills that will assist in your home cooking and possibly moving into a professional setting.

The book is broken down into 18 chapters, starting with the Garde Manger Profession and finishing with Buffets and Food Bars. You will learn the very basics of production and follow through with design, plating and adding condiments and decor to round out the recipe. The different levels and expectations of cold food are laid out quite well in Chapter one and certainly leave no stone unturned. If you are a novice in the kitchen you may want to study the book a bit first to pick up the terminology so you can better prepare yourself for what’s ahead.

The recipes and methods for preparation are easy to follow and include step by step instructions with pictures and diagrams. If you take the time to look over the recipe before you begin then you have mastered the first rule of the kitchen. Read everything and set your station or area up with the needed ingredients and kitchen tools to get the job done. Once you work through the first selected recipes you will gain a measure of satisfaction and accomplishment that will carry your through the book.

I’ve enjoyed reading through the book and have utilized several recipes in my professional kitchen as well as adapting them a bit to my home kitchen. I look forward to utilizing these recipes to enhance my cold food preparation skills and as well as giving me some new ideas in cold food production. This book certainly deserves a nice spot on my culinary shelf and I’m sure you will enjoy it as well.

Working on reviews and product demos

December 22, 2009

I was a bit let down when the weather hit this past weekend and I was unable to get to Le Gourmet Chef, but as it turned out I would have been in the way due to a volume of shoppers finishing Christmas shopping. So it was best that i continued my culinary creations at home utilizing new Cuisinart and Calphalon pans supplied by Le Gourmet Chef.

At least the weather has given me time to catch up on overdue reviews and publications to the Well Fed Network, my Blog and Amazon.com. Check out my website and click on the hyper links on the main page to see my reviews. Drop me a line if you have any questions.