As mentioned in the Pacific North West Cooking Class Notes
4 Each Salmon Filets, Skin removed and cut 6 Ounces
¼ Cup Cocoa Butter Powder
2 Tablespoons Shallots, Chopped
1 Clove Garlic, Minced
¼ Cup Red Wine
¼ Cup Lingonberry Preserves
1/2 Teaspoon Unsalted Butter
Fresh Milled Peppercorns, and Quality Salt To Taste- As discussed in previous Cooking Classes
Juniper Berry Brine- Ingredients
2 Quarts Water
1/3 Cup Kosher Salt
1/4 Cup Light Brown sugar
1 Sprig fresh thyme
¼ Teaspoon Dill Weed
3 Each Fresh Bay Leaves
20 Juniper Berries
1 Teaspoon Peppercorns
Steps:
Make Brine-Place all Brine ingredients into a sauce pan and bring to a boil and the remove from heat. Allow the brine cool to room temperature, and then place your salmon filets into a large baking dish, and cover with the brine. Store covered in the refrigerator until ready to prepare, but at least 2 hours
Preheat oven to 350°F.
Place large Skillet on stove over medium-high heat. Remove Salmon from Brine, and pat dry with a towel. Season Salmon with salt & Pepper, and dust generously with cocoa Butter.
Add to skillet, and sear on presentation side until golden, and flip. Place into preheated oven to cook until desired doneness is reached. Remove from oven.
Remove Salmon from hot skillet, and reserve.
Return Skillet to stove over medium heat, add Butter, Shallots, Garlic and stir. Deglaze with Red Wine. Add Preserves. Stir until smooth. Allow to reduce until sauce consistency is reached. Adjust seasoning. Remove from heat.
Spoon Sauce over Fish to serve
Tuesday, February 9, 2010
What's Cooking....
Cuisine of the Pacific North West
This month our cooking class will feature some of the cuisine that was the hot topic of conversation when I entered the culinary profession. Long before I was cruising the Florida Keys in search of Bonefish, or Tarpon I lived in Southern California. I would take regular trips up north casting the rivers, and oceans as a retreat from the chaos of the city. Though it‘s been some time since I last visited the area I have many fond memories, and influences that I carry with me to this day.
My days of week long furloughs to Stenson Beach are in the past yet there is something to be said in the fact I could wake up at 3 AM to seek out my favorite fishing hole and pick fresh Fennel from the side of the roadway on my way home. Bodega Bay, or Point Reyes Oysters made the best mid-morning snack when washed down with a cold beer after a few hours of standing in bone chilling water. Late night surfcasting in anticipation of the Grunion runs was also a tradition in those days, and sometimes the two activities would go back to back….. The point is it was a fresh balance of man paired with nature, and that still hasn’t changed for that part of the world.
This months Features….
Blackberry Braised Duck with Sun Dried Cherry Compote
Juniper brined Salmon with Lingonberry sauce
Braised Fennel with Mustard Greens
Roasted Fingerling Potato
Strawberry Red Wine Soup
This month our cooking class will feature some of the cuisine that was the hot topic of conversation when I entered the culinary profession. Long before I was cruising the Florida Keys in search of Bonefish, or Tarpon I lived in Southern California. I would take regular trips up north casting the rivers, and oceans as a retreat from the chaos of the city. Though it‘s been some time since I last visited the area I have many fond memories, and influences that I carry with me to this day.
My days of week long furloughs to Stenson Beach are in the past yet there is something to be said in the fact I could wake up at 3 AM to seek out my favorite fishing hole and pick fresh Fennel from the side of the roadway on my way home. Bodega Bay, or Point Reyes Oysters made the best mid-morning snack when washed down with a cold beer after a few hours of standing in bone chilling water. Late night surfcasting in anticipation of the Grunion runs was also a tradition in those days, and sometimes the two activities would go back to back….. The point is it was a fresh balance of man paired with nature, and that still hasn’t changed for that part of the world.
This months Features….
Blackberry Braised Duck with Sun Dried Cherry Compote
Juniper brined Salmon with Lingonberry sauce
Braised Fennel with Mustard Greens
Roasted Fingerling Potato
Strawberry Red Wine Soup
Friday, February 5, 2010
Banana Layer Cake
3 Cups All-purpose flour
1 1/2 Teaspoons Baking Powder
3/4 Cup Unsalted butter, Room temperature
2 1/4 Cups Granulated sugar
3 Each Eggs, Well beaten
5 Each Ripe bananas, Mashed
1/4 Cup Buttermilk
1 1/2 Teaspoons Vanilla, Extract
1 Cup Pecans, Finely chopped
Frosting and filling
1/2 Cup Mashed bananas
2 Teaspoons Fresh lemon juice
1/2 Cup Unsalted butter, Room temperature
1 Pound Confectioners' sugar
1 Teaspoon Vanilla extract
3 Each Bananas, Sliced thin
1. Preheat the oven to 325 degrees. Grease and flour 3 nine inch cake pans. Sift together the flour and baking soda, and set aside. Put the butter and sugar and a large mixing bowl and cream together until smooth. Slowly pour in the eggs, mixing well between each addition. Stir in the bananas.
2. Add the dry ingredients into the buttermilk alternately, beginning and ending with the flour mixture. Stir in the vanilla extract and pecans. Divide the batter among the prepared pans and bake for 25 minutes, or until the tops are brown and the edges pull away from the pans, or a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and allow to cool for five to ten minutes, then turn out onto racks to cool completely.
3. Make the frosting. In a small bowl, mix the mash bananas and the lemon juice together and set aside. In another bowl, with an electric mixer cream together the butter and the sugar. Add the mash bananas, blending well. Stir in the vanilla extract. To assemble, spread a layer of icing on one of the cake rounds, then top with a layer of sliced bananas. Place the second cake layer on top of the bananas and repeat with more icing, then bananas. After placing the third layer on top, spread the remaining icing over the sides and top of the cake.
1 1/2 Teaspoons Baking Powder
3/4 Cup Unsalted butter, Room temperature
2 1/4 Cups Granulated sugar
3 Each Eggs, Well beaten
5 Each Ripe bananas, Mashed
1/4 Cup Buttermilk
1 1/2 Teaspoons Vanilla, Extract
1 Cup Pecans, Finely chopped
Frosting and filling
1/2 Cup Mashed bananas
2 Teaspoons Fresh lemon juice
1/2 Cup Unsalted butter, Room temperature
1 Pound Confectioners' sugar
1 Teaspoon Vanilla extract
3 Each Bananas, Sliced thin
1. Preheat the oven to 325 degrees. Grease and flour 3 nine inch cake pans. Sift together the flour and baking soda, and set aside. Put the butter and sugar and a large mixing bowl and cream together until smooth. Slowly pour in the eggs, mixing well between each addition. Stir in the bananas.
2. Add the dry ingredients into the buttermilk alternately, beginning and ending with the flour mixture. Stir in the vanilla extract and pecans. Divide the batter among the prepared pans and bake for 25 minutes, or until the tops are brown and the edges pull away from the pans, or a cake tester inserted in the middle of the cake comes out clean. Remove from the oven and allow to cool for five to ten minutes, then turn out onto racks to cool completely.
3. Make the frosting. In a small bowl, mix the mash bananas and the lemon juice together and set aside. In another bowl, with an electric mixer cream together the butter and the sugar. Add the mash bananas, blending well. Stir in the vanilla extract. To assemble, spread a layer of icing on one of the cake rounds, then top with a layer of sliced bananas. Place the second cake layer on top of the bananas and repeat with more icing, then bananas. After placing the third layer on top, spread the remaining icing over the sides and top of the cake.
Thursday, February 4, 2010
Making and Fixing Common Mistakes in the Kitchen ….
The number one mistake made in the kitchen is that few read the recipe all the way through until it says “reserve for service“. People see the ingredients list and start to go, while the best thing to do is read the recipe, and then read the recipe again. Most times people, and that includes many out there cooking for a living often fail to read a recipe in its entirety before getting started with their dish. Reading the recipe multiple times teaches you the process to cooking management. It is so important to go all the way through the recipe and understand the process before you start. “Failing to do this leads to step-by-step cooking and being overwhelmed by your recipe. A Tablespoon vs. Teaspoon or Baking Powder vs. Baking Soda are often mistakes made in the kitchen due to not reading the recipe carefully.
Some mistakes happen because of a lack of confidence in the Kitchen. Proper seasoning is gradual and should be done throughout the cooking process. Recipes don't often state this, so it is something that is commonly missed or neglected.
Also missed because it is not expressly stated in a recipe is controlling the heat. Heat needs to be adjusted throughout the process for stovetop cooking. Being able to step away from the recipe is key to good cooking. Do not rely on times given in a recipe to assume that a dish is done or not, but to instead judge based on its “taste, tenderness, firmness, or appearance. I get asked all the time “ How long do I cook it?”…My response will forever be the same…”Until it’s done!”
It’s absolutely mandatory to make mistakes, How do you know that something is right until you’ve seen that something is wrong? Will you recognize the mistakes when they are made? That’s the question of the day….
I have seen my share of mistakes in the kitchen, and our industry is no different from many others in the fact that complacency even unintentional is deadly to any successful operation. It is with this in mind that I believe that every single student attending a culinary, or hospitality school today should be required to study IBM, and Xerox. IBM failed to realize that trends had shifted away from Mainframe based computing, and that they needed to change with it. IBM declined to market the Photocopier, or PC. Xerox failed to see that fresh talent and insight could actually be helpful when they informed a young Bill Gates that his ideas for a new computer operating system was unimaginative, and chose to decline his offer to produce it for them. Is there anyone out there that hasn’t had their life changed by the introduction of Windows?
Some mistakes happen because of a lack of confidence in the Kitchen. Proper seasoning is gradual and should be done throughout the cooking process. Recipes don't often state this, so it is something that is commonly missed or neglected.
Also missed because it is not expressly stated in a recipe is controlling the heat. Heat needs to be adjusted throughout the process for stovetop cooking. Being able to step away from the recipe is key to good cooking. Do not rely on times given in a recipe to assume that a dish is done or not, but to instead judge based on its “taste, tenderness, firmness, or appearance. I get asked all the time “ How long do I cook it?”…My response will forever be the same…”Until it’s done!”
It’s absolutely mandatory to make mistakes, How do you know that something is right until you’ve seen that something is wrong? Will you recognize the mistakes when they are made? That’s the question of the day….
I have seen my share of mistakes in the kitchen, and our industry is no different from many others in the fact that complacency even unintentional is deadly to any successful operation. It is with this in mind that I believe that every single student attending a culinary, or hospitality school today should be required to study IBM, and Xerox. IBM failed to realize that trends had shifted away from Mainframe based computing, and that they needed to change with it. IBM declined to market the Photocopier, or PC. Xerox failed to see that fresh talent and insight could actually be helpful when they informed a young Bill Gates that his ideas for a new computer operating system was unimaginative, and chose to decline his offer to produce it for them. Is there anyone out there that hasn’t had their life changed by the introduction of Windows?
Maple Glazed Pork Tenderloin with Asian Pear & Crystallized Ginger Confit
2 Each Pork Tenderloin, Silver skin Removed*
1 Cup Apple Juice
1 Teaspoon ExtraVirgin Olive Oil
4 Ounces Apple wood Smoked Maple Pepper Bacon, Chopped
3 Each Ripe Asian Pears. Peeled, Cored, and diced
4 Ounces Vidalia Onion, Julienned
2 Tablespoons Granulated Sugar
½ Ounce Crystalized Ginger, Julienned
1 Tablespoon cilantro, Chopped
½ Teaspoon Chives, Chopped
Juice of ½ Lemon
2 Tablespoons Maple Syrup
1 Teaspoon Apple Cider Vinegar
1 Clove Garlic, Sliced
Salt & Pepper To Taste
1).Mix ¾ Cup of Apple Juice, Cider Vinegar, 2 Ounces of Onion, Garlic, and Olive oil in a small glass bowl. Add Pork Tenderloin to Marinade and chill in the refrigerator overnight.
2). Preheat Smoker, or Grill to be used. Heat oven to 325 Degrees
3). Cook Bacon in a heavy ovenproof saucepan until Just turning crisp. Add Onions, and continue cooking until onions wilt. Add Pears, sugar, Lemon juice, Ginger, and Stir Gently so as not to break the pears. Cover with a lid, and place into heated oven for 20 Minutes , stiring a couple times in the cooking process. Remove from oven, and reserve for service.
4). Mix remaining ¼ Cup of Apple Juice with Maple Syrup. Reserve
5). Cook Pork Tenderloin until it reaches an internal temperature of 125 degrees. Begin basting with Juice, and Syrup mixture, turning over flames between applications. When all glaze has been applied, and the Pork has reached the desired Internal Temperature( I like mine around 140) remove from heat, and allow to rest 10 minutes.
6). After the pork has rested the full time period slice, and arrange on a serving platter. Cilantro with Confit, and Spoon generously over Pork. Sprinkle with Chopped Chives, and Serve.
*This is a wonderful dish for those that like smoked meats. Should you find yourself without a smoker you can simple throw some soaked Cherry wood chips onto your burning Charcoal. If smoker will be used; eat to 325 Degrees and Smoke Tenderloin for approximately 20 Minutes prior to the application of the glaze.
1 Cup Apple Juice
1 Teaspoon ExtraVirgin Olive Oil
4 Ounces Apple wood Smoked Maple Pepper Bacon, Chopped
3 Each Ripe Asian Pears. Peeled, Cored, and diced
4 Ounces Vidalia Onion, Julienned
2 Tablespoons Granulated Sugar
½ Ounce Crystalized Ginger, Julienned
1 Tablespoon cilantro, Chopped
½ Teaspoon Chives, Chopped
Juice of ½ Lemon
2 Tablespoons Maple Syrup
1 Teaspoon Apple Cider Vinegar
1 Clove Garlic, Sliced
Salt & Pepper To Taste
1).Mix ¾ Cup of Apple Juice, Cider Vinegar, 2 Ounces of Onion, Garlic, and Olive oil in a small glass bowl. Add Pork Tenderloin to Marinade and chill in the refrigerator overnight.
2). Preheat Smoker, or Grill to be used. Heat oven to 325 Degrees
3). Cook Bacon in a heavy ovenproof saucepan until Just turning crisp. Add Onions, and continue cooking until onions wilt. Add Pears, sugar, Lemon juice, Ginger, and Stir Gently so as not to break the pears. Cover with a lid, and place into heated oven for 20 Minutes , stiring a couple times in the cooking process. Remove from oven, and reserve for service.
4). Mix remaining ¼ Cup of Apple Juice with Maple Syrup. Reserve
5). Cook Pork Tenderloin until it reaches an internal temperature of 125 degrees. Begin basting with Juice, and Syrup mixture, turning over flames between applications. When all glaze has been applied, and the Pork has reached the desired Internal Temperature( I like mine around 140) remove from heat, and allow to rest 10 minutes.
6). After the pork has rested the full time period slice, and arrange on a serving platter. Cilantro with Confit, and Spoon generously over Pork. Sprinkle with Chopped Chives, and Serve.
*This is a wonderful dish for those that like smoked meats. Should you find yourself without a smoker you can simple throw some soaked Cherry wood chips onto your burning Charcoal. If smoker will be used; eat to 325 Degrees and Smoke Tenderloin for approximately 20 Minutes prior to the application of the glaze.
Wednesday, February 3, 2010
Spanish Rum Flan with Caramelized Oranges
1 2/3 Cups Granulated sugar
3 Tablespoons Water
8 Each Large eggs
1 Pinch Iodized salt
24 Fluid Ounces Evaporated milk, 2 each 12 ounce cans
2 Tablespoons Dark rum
Caramelized oranges
1 Each Valencia Orange, Peeled and sliced 1/4 inch thick
1 Cup Granulated sugar
1/3 Cup Water
1 Tablespoon Dark rum
1. Butter a 9 by 5 inch loaf pan. Place the 2/3 cup sugar in a large heavy skillet and stir over moderate heat until it turns golden. Workout any lumps, taking care not to let the sugar barn. Stir in the water with a long handled spoon (the hot syrup will splatter). cook, stirring, a minute or two, until blended. Pour into the prepared loaf pan, told the pan to coat the sides and bottom, and set aside.
2. Preheat the oven to 325 degrees. Place a baking dish large enough to hold the loaf pan in the oven. Pour hot water to the depth of 1/2-inch into the baking dish.
3. In a medium-size bowl, beat eggs with the remaining 1 cup sugar until blended. Add the salt and stir in the undiluted evaporated milk and the rum. Mix well and pour over the caramel in the loaf pan. Place the loaf pan in the baking dish with the water in the oven. Bake 11/2 hours, or until a table knife inserted into the center comes out clean. Remove the pan from the water bath and cool the custard, then chill overnight or for at least eight hours.
4. Meanwhile, prepare the oranges. Cut the orange slices crosswise into half circles. Place the sugar in water into a large heavy skillet. Cook and stir over moderate heat until golden brown. Add the oranges to the hot caramel. If the caramel steaks, stirring a bit more water. Sprinkle with the rum and cool mixture.
5. To turn out the flan, loosen around the edges with a thin bladed knife, invert a platter over the pan, and invert it quickly, so as not to lose any of the Carmel; lift off the loaf pan.
3 Tablespoons Water
8 Each Large eggs
1 Pinch Iodized salt
24 Fluid Ounces Evaporated milk, 2 each 12 ounce cans
2 Tablespoons Dark rum
Caramelized oranges
1 Each Valencia Orange, Peeled and sliced 1/4 inch thick
1 Cup Granulated sugar
1/3 Cup Water
1 Tablespoon Dark rum
1. Butter a 9 by 5 inch loaf pan. Place the 2/3 cup sugar in a large heavy skillet and stir over moderate heat until it turns golden. Workout any lumps, taking care not to let the sugar barn. Stir in the water with a long handled spoon (the hot syrup will splatter). cook, stirring, a minute or two, until blended. Pour into the prepared loaf pan, told the pan to coat the sides and bottom, and set aside.
2. Preheat the oven to 325 degrees. Place a baking dish large enough to hold the loaf pan in the oven. Pour hot water to the depth of 1/2-inch into the baking dish.
3. In a medium-size bowl, beat eggs with the remaining 1 cup sugar until blended. Add the salt and stir in the undiluted evaporated milk and the rum. Mix well and pour over the caramel in the loaf pan. Place the loaf pan in the baking dish with the water in the oven. Bake 11/2 hours, or until a table knife inserted into the center comes out clean. Remove the pan from the water bath and cool the custard, then chill overnight or for at least eight hours.
4. Meanwhile, prepare the oranges. Cut the orange slices crosswise into half circles. Place the sugar in water into a large heavy skillet. Cook and stir over moderate heat until golden brown. Add the oranges to the hot caramel. If the caramel steaks, stirring a bit more water. Sprinkle with the rum and cool mixture.
5. To turn out the flan, loosen around the edges with a thin bladed knife, invert a platter over the pan, and invert it quickly, so as not to lose any of the Carmel; lift off the loaf pan.
Classic Mango Chutney
You know coming to my house for a little gathering of the masses I'll be serving Coconut Shrimp. Many ask for a little Chutney as that seems to be used around here like Ketchup in most American Houses. It pairs great with that Rogan Josh, and other Curries as well!
2 1/2 Cups Apple cider vinegar
1 Pound Light brown sugar
2 Tablespoons Kosher salt
2 Each Jalapeno chili peppers, Chopped fine
3 Each Yellow onions, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Fresh ginger, Minced
1/2 Cup Lime juice
1 1/2 Teaspoons Mustard seed
1 1/2 Teaspoons Celery seed
1 1/2 Teaspoons Cinnamon stick, Broken into fine pieces
1 1/2 Teaspoons Whole allspice
1/2 Teaspoon Whole cloves
1 Cup Raisins
1 Cup Dried currents
3 1/2 Pounds Chopped mango
1/2 Cup Tamarind pulp
1. In large stainless stockpot combine the vinegar, brown sugar, salt, and jalapeno. Bring to a boil, stirring until the sugar is dissolved. And the remaining ingredients, mix well, and bring to a boil again.
2. Cover, remove from the heat, and let the check the stand overnight. The following day, stir the chutney together, bringing to a boil, and simmer two to three hours, until the mango pieces are tender, but not mushy.
3. Cook over low heat and stir often to prevent scorching. Spoon the chutney into hot, sterilized 1/2 pint jars, Seal immediately, and refrigerate.
4. For long-term storage in a cabinet, the chutney should be processed 10 minutes in a boiling water bath, using manufactures instructions for sealing the jars.
Notes:
Note 1: mango should be half green and hard and half firm to ripe. Peeling chop them roughly in the syrup before adding the other ingredients.
Note 2: tamarind paste should be chopped into pieces. Combine the pieces with hot water to cover, bring to a boil, and simmer 2 or 3 minutes. Drain the mixture into a sieve and press the pulp to extract water.
2 1/2 Cups Apple cider vinegar
1 Pound Light brown sugar
2 Tablespoons Kosher salt
2 Each Jalapeno chili peppers, Chopped fine
3 Each Yellow onions, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Fresh ginger, Minced
1/2 Cup Lime juice
1 1/2 Teaspoons Mustard seed
1 1/2 Teaspoons Celery seed
1 1/2 Teaspoons Cinnamon stick, Broken into fine pieces
1 1/2 Teaspoons Whole allspice
1/2 Teaspoon Whole cloves
1 Cup Raisins
1 Cup Dried currents
3 1/2 Pounds Chopped mango
1/2 Cup Tamarind pulp
1. In large stainless stockpot combine the vinegar, brown sugar, salt, and jalapeno. Bring to a boil, stirring until the sugar is dissolved. And the remaining ingredients, mix well, and bring to a boil again.
2. Cover, remove from the heat, and let the check the stand overnight. The following day, stir the chutney together, bringing to a boil, and simmer two to three hours, until the mango pieces are tender, but not mushy.
3. Cook over low heat and stir often to prevent scorching. Spoon the chutney into hot, sterilized 1/2 pint jars, Seal immediately, and refrigerate.
4. For long-term storage in a cabinet, the chutney should be processed 10 minutes in a boiling water bath, using manufactures instructions for sealing the jars.
Notes:
Note 1: mango should be half green and hard and half firm to ripe. Peeling chop them roughly in the syrup before adding the other ingredients.
Note 2: tamarind paste should be chopped into pieces. Combine the pieces with hot water to cover, bring to a boil, and simmer 2 or 3 minutes. Drain the mixture into a sieve and press the pulp to extract water.
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