I wanted to spotlight a fellow Chef who’s doing great things. Chef Alan Kerr from Niagara, Ontario, Canada. A professional chef, Kerr is an instructor at the Niagara Culinary Institute and has recently been selected to present a class in dangerous cuisine pairing at The Little Mexican Cooking School located in Puerto Morelos, Mexico. The Chef’s selection of some great ingredients such as Tequila and Chili Peppers have me excited. A big shout out to Alan, and I hope everyone checks out some of his tasting notes and articles at Gang of Pour that focus primarily on the Canadian wine industry and recent releases from Ontario's LCBO.
Tuesday, February 23, 2010
Sunday, February 21, 2010
Why we eat the foods we eat
I like to tell my cooks that the best way to write interesting menus is to pick up a history book. If you want to know about the cuisine of a region get beyond the ingredients in front of you, and find out how they came to be there. The history of food in America differs little from how it’s evolved around the world.
Simplified…Someone wanted a task accomplished, and sent someone else out to get it done. They brought snacks, and knowledge with them…..
Columbus is credited with the discovery of the new world, and we covered a lot of that in school growing up. Ironic it seems we skipped out discussing why across America every region has different cuisine and cultural influences, or how that even came to be. I love to read up on history, and the fact it intertwines with my love of cooking has held my cooks hostage for years. It never fails that I’ll start teaching a specific type of cuisine, and get into some of the forgotten history behind it. Food it seems dictates our history more than one would think. You don’t have to look that hard to find the stories behind menus that touch our lives everyday….Remember the Pilgrims at Plymouth Rock…..Good story, a little bit on the embellished side, but we still celebrate Thanksgiving. We all celebrate holidays with predetermined menus based upon our own traditions. European immigrants, African Slaves, Asian railway workers all brought to our shores much more than a cheap labor force. The painful memories of how things came to be are often forgotten, but it’s up to us as “foodies” to show them respect.
American might just be the melting pot of the world, but I think the term refers to the fact we can take the best of ingredients, and traditions from around the globe and make them our own. Food it seems is the very centerpiece of every celebration or gathering. You might not remember if Uncle Don missed family Christmas last year, but you will never forget if Mom didn’t bake her traditional Apple pie. I go nuts for Brown & Serve dinner rolls twice a year only to be reminded by my wife that I can get them year round. It’s just not Thanksgiving, or Christmas without them. Cheap, and not what most would call the highest quality of product, but they remind me of home. Food is how we show homage to those that came before us, and those whom we share our moments with today. Most of us can associate a food with the influential moments in our lives. Often I am reminded of this fact when just a simple aroma turns the head of a person walking past.
I think menu planning is perhaps the most important thing we do as Chef’s because we are never just planning a menu, but planning the next memory in a persons life. The people most of us are cooking for most likely will never see our face, or remember our name if they do. Good or Bad the people you’re serving most likely won’t forget the meal so you too will be making history when you step in the kitchen.
Simplified…Someone wanted a task accomplished, and sent someone else out to get it done. They brought snacks, and knowledge with them…..
Columbus is credited with the discovery of the new world, and we covered a lot of that in school growing up. Ironic it seems we skipped out discussing why across America every region has different cuisine and cultural influences, or how that even came to be. I love to read up on history, and the fact it intertwines with my love of cooking has held my cooks hostage for years. It never fails that I’ll start teaching a specific type of cuisine, and get into some of the forgotten history behind it. Food it seems dictates our history more than one would think. You don’t have to look that hard to find the stories behind menus that touch our lives everyday….Remember the Pilgrims at Plymouth Rock…..Good story, a little bit on the embellished side, but we still celebrate Thanksgiving. We all celebrate holidays with predetermined menus based upon our own traditions. European immigrants, African Slaves, Asian railway workers all brought to our shores much more than a cheap labor force. The painful memories of how things came to be are often forgotten, but it’s up to us as “foodies” to show them respect.
American might just be the melting pot of the world, but I think the term refers to the fact we can take the best of ingredients, and traditions from around the globe and make them our own. Food it seems is the very centerpiece of every celebration or gathering. You might not remember if Uncle Don missed family Christmas last year, but you will never forget if Mom didn’t bake her traditional Apple pie. I go nuts for Brown & Serve dinner rolls twice a year only to be reminded by my wife that I can get them year round. It’s just not Thanksgiving, or Christmas without them. Cheap, and not what most would call the highest quality of product, but they remind me of home. Food is how we show homage to those that came before us, and those whom we share our moments with today. Most of us can associate a food with the influential moments in our lives. Often I am reminded of this fact when just a simple aroma turns the head of a person walking past.
I think menu planning is perhaps the most important thing we do as Chef’s because we are never just planning a menu, but planning the next memory in a persons life. The people most of us are cooking for most likely will never see our face, or remember our name if they do. Good or Bad the people you’re serving most likely won’t forget the meal so you too will be making history when you step in the kitchen.
Saturday, February 20, 2010
Clickable links added to the Blog
I have decided to add some shopping links to my posts that help you find the things I am talking about. If for example you were to read my post titled “ Reading Materials” you’ll see pictures of the books I’ve listed as my top 5 must own cookbooks! A simple click on the picture takes you to Amazon.com where you can order the thing for yourself, or add it to a wish list so someone else can pick it up for you. That’s right…we’re getting fancy, and your getting a good deal on your stuff. You will not find a link on my blog for any product I would not, or do not own myself….Our next cooking class has us gathered around the grill discussing Barbecue so it would be a good time to brush up on the book Serious Barbecue by Adam Perry Lang in my top 5 must own books to get the juices flowing….
Thursday, February 18, 2010
Brownies Anyone?????
I thought I would share my recipes for brownies today......
Fudge Brownies
1/2 cup Unsalted butter
2 Ounces unsweetened chocolate
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all- purpose flour
1/2 cup chopped walnuts (optional)
Steps:
Preheat oven to 350F. Grease an 8x8x2 inch baking pan.
Melt the butter and chocolate. Remove from heat and stir in the sugar. Add the eggs and vanilla and beat lightly until ingredients are combined (do not over beat or the brownies will rise too much and fall over the pan).
Stir in the flour and nuts. Spread in the pan.
Bake at 350F for about 30 minutes. Cool then cut into bars.
Blonde Brownies
2 cups all- purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla
1 cup chopped walnuts (optional)
Preheat oven to 350F. Grease a 13x9x2 inch baking pan.
Combine the flour, baking powder, and 1/4 teaspoon of salt in a bowl.
Mix together the sugar, eggs, vanilla, and melted butter and stir until well mixed.
Add walnuts to the flour mixture. Slowly add flour mixture to the sugar mix.
Spread in the pan. Bake at 350F for 20 to 25 minutes. Cut into bars while warm.
Fudge Brownies
1/2 cup Unsalted butter
2 Ounces unsweetened chocolate
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all- purpose flour
1/2 cup chopped walnuts (optional)
Steps:
Preheat oven to 350F. Grease an 8x8x2 inch baking pan.
Melt the butter and chocolate. Remove from heat and stir in the sugar. Add the eggs and vanilla and beat lightly until ingredients are combined (do not over beat or the brownies will rise too much and fall over the pan).
Stir in the flour and nuts. Spread in the pan.
Bake at 350F for about 30 minutes. Cool then cut into bars.
Blonde Brownies
2 cups all- purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla
1 cup chopped walnuts (optional)
Preheat oven to 350F. Grease a 13x9x2 inch baking pan.
Combine the flour, baking powder, and 1/4 teaspoon of salt in a bowl.
Mix together the sugar, eggs, vanilla, and melted butter and stir until well mixed.
Add walnuts to the flour mixture. Slowly add flour mixture to the sugar mix.
Spread in the pan. Bake at 350F for 20 to 25 minutes. Cut into bars while warm.
Tuesday, February 16, 2010
Roasted Pork Lo Mein
I have been known to sit down for Asian food on a pretty regular basis. I’m not talking Sushi over cocktails, but a roll your sleeves up, and put a hurt on the Dim Sum Trolley kind of sit down for Asian Cuisine. I have always had my favorites, and here's one of them!
Pork Lo Mein
½ Cup Sliced Shitake Mushrooms
½ Cup Chopped Napa Cabbage
½ Cup Bok Choy, Chopped
1 1/2 pounds lean Pork Loin, Sliced into Strips
¼ Cup Scallions, Chopped
1/2 cup Julienned Carrots
1/2 Cup Julienned Yellow Onion
1 Pound Fresh Lo Mein Noodles
1 Tbsp. sesame oil
3 Tbsp. vegetable oil
1 Clove Garlic, Minced
½ Teaspoon fresh Ginger, Minced
2 cups fresh Bean Sprouts, soaked in water and drained
3 Tbsp. sherry
1 Tbsp. oyster sauce
2 Tbsp. soy sauce
Directions:
Purchase Lo Mein, or Udon noodles from your local Asian Market…
Cook the noodles, drain, rinse in cold water, drain again, and toss with the sesame oil. Set aside.
Heat the vegetable oil in a wok or skillet. Stir fry the pork about 5 minutes until browned, then add onions, and carrots. Sauté until just starting to soften, and add the mushrooms. Stir-fry for 1 minute longer. Add the garlic, ginger, scallions, bean sprouts, sherry, soy and oyster sauces. Add Noodles, Mix and stir-fry an additional 4 minutes.
Pork Lo Mein
½ Cup Sliced Shitake Mushrooms
½ Cup Chopped Napa Cabbage
½ Cup Bok Choy, Chopped
1 1/2 pounds lean Pork Loin, Sliced into Strips
¼ Cup Scallions, Chopped
1/2 cup Julienned Carrots
1/2 Cup Julienned Yellow Onion
1 Pound Fresh Lo Mein Noodles
1 Tbsp. sesame oil
3 Tbsp. vegetable oil
1 Clove Garlic, Minced
½ Teaspoon fresh Ginger, Minced
2 cups fresh Bean Sprouts, soaked in water and drained
3 Tbsp. sherry
1 Tbsp. oyster sauce
2 Tbsp. soy sauce
Directions:
Purchase Lo Mein, or Udon noodles from your local Asian Market…
Cook the noodles, drain, rinse in cold water, drain again, and toss with the sesame oil. Set aside.
Heat the vegetable oil in a wok or skillet. Stir fry the pork about 5 minutes until browned, then add onions, and carrots. Sauté until just starting to soften, and add the mushrooms. Stir-fry for 1 minute longer. Add the garlic, ginger, scallions, bean sprouts, sherry, soy and oyster sauces. Add Noodles, Mix and stir-fry an additional 4 minutes.
Wednesday, February 10, 2010
Florida Lobster Cakes with Spicy Lobster Reduction
We have 3 primary seasons in south Florida that include Tourist Season, Hurricane Season, and Lobster Season…Two of them happen to be pretty exciting for me when they come around. Summertime has the locals diving for lobsters by day hanging around the grill come sundown. Summertime means a large portion of the food consumed in our home comes from the sea, and that goes over well for the company that we know is coming to visit. This is a pretty simple dish to make, and just goes without saying that it’s popular….
1 pound lump crab meat, picked over for shells
1/2 pound cooked lobster meat, chopped
1/4 cup chopped scallions
1 tablespoon fresh lemon juice
3 tablespoon mayonnaise
1/2 teaspoon whole grain mustard
1 each large egg
1/2 Cup Panko (Japanese bread crumbs)
1 dash Tabasco sauce
¼ teaspoon old bay seasoning
1 clove garlic, minced
¼ Cup diced red onion
1 teaspoon blackening spice
½ cup cocoa butter, ground
1 teaspoon butter
1 cup red onion, julienned
1 cup fennel, julienned
¼ cup matchstick carrots
½ cup red bell pepper, julienned
½ cup lobster stock
¼ cup heavy cream
1 pinch paprika
1 dash Worcestershire sauce
1 pinch cayenne pepper
1 tablespoon cognac
1 teaspoon butter
Sea salt and freshly ground black pepper to taste
Steps:
Mix Mayonnaise, egg, mustard, Tabasco, bay seasoning, and lemon juice together. Fold crab, lobster, scallions, panko, onion, garlic gently into mixture until ingredients are incorporated evenly.
Portion into 3 oz cakes, and reserve in the refrigerator until service.
Mix lobster stock, and heavy cream in small sauce pan over medium heat. Add cayenne, paprika, Worcestershire, and reduce by 2/3. Remove from heat, and add cognac, and 1 teaspoon butter. Whisk to incorporate evenly. Reserve for service.
Heat large skillet over medium high heat while you generously sprinkle lobster cakes with blackening spice, and cocoa butter. Place into skillet, and brown on both sides. Remove from skillet, and reserve.
Add 1 teaspoon butter to hot skillet. Sauté Red Onion, Carrot, Fennel, and bell pepper until vegetables just start to wilt. Season with salt & pepper, and remove for service.**
To plate place seared lobster cake on plate, and drizzle with lobster stock reduction. Top with small amount of fennel slaw, and serve.
**Don’t be afraid to break out some remoulade sauce and potato rolls to make one of the best sandwiches you’ll ever have…
Tuesday, February 9, 2010
Strawberry Red Wine Soup
Ingredients
1 Pound Fresh Strawberries, Sliced
1 Cup Red Wine*
2 Tablespoons Blackberry Brandy
2 Tablespoons Chambord
3 Tablespoons Granulated Sugar
2 lemon slices
1 cinnamon stick
3 Whole Cloves
2 Juniper Berries
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Chopped fresh mint and mint leaves for
garnish (optional)
Directions
Prep time: 10 minutes, Cook time: 5 minutes, Cool and chill time: at least 1 1/2 hours
Slice Strawberries and set aside for service. Stir together Wine, Sugar, Lemon slices and Cinnamon stick, Juniper Berries, and Cloves in a small saucepan. Bring to a boil. Mix Cornstarch, and Water in a small measuring cup; then pour into boiling mixture**. Add Chambord, and Blackberry Brandy. Reduce heat and simmer, uncovered, until sugar is dissolved. Remove from heat and discard Lemon, Cloves, Juniper Berries and Cinnamon; let cool. Refrigerate for at least 1 hour or until well chilled. Stir in a small pinch of chopped fresh mint, if you like, and spoon over sliced Strawberries divided into 2 soup bowls. Garnish each with a mint sprig, if you like.
Makes 2 servings.
* I use a 2005 Jordan Cabernet Sauvignon -Jordan is not only my favorite wine to drink, but it’s unique flavor profile made me go searching for other uses for it. Jordan comes from the Alexander Valley region of Sonoma County, California.
**This is known as a slurry, and will thicken your sauces. Stir constantly while you allow to boil 2 minutes otherwise you will have a chalky taste to your food.
1 Pound Fresh Strawberries, Sliced
1 Cup Red Wine*
2 Tablespoons Blackberry Brandy
2 Tablespoons Chambord
3 Tablespoons Granulated Sugar
2 lemon slices
1 cinnamon stick
3 Whole Cloves
2 Juniper Berries
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Chopped fresh mint and mint leaves for
garnish (optional)
Directions
Prep time: 10 minutes, Cook time: 5 minutes, Cool and chill time: at least 1 1/2 hours
Slice Strawberries and set aside for service. Stir together Wine, Sugar, Lemon slices and Cinnamon stick, Juniper Berries, and Cloves in a small saucepan. Bring to a boil. Mix Cornstarch, and Water in a small measuring cup; then pour into boiling mixture**. Add Chambord, and Blackberry Brandy. Reduce heat and simmer, uncovered, until sugar is dissolved. Remove from heat and discard Lemon, Cloves, Juniper Berries and Cinnamon; let cool. Refrigerate for at least 1 hour or until well chilled. Stir in a small pinch of chopped fresh mint, if you like, and spoon over sliced Strawberries divided into 2 soup bowls. Garnish each with a mint sprig, if you like.
Makes 2 servings.
* I use a 2005 Jordan Cabernet Sauvignon -Jordan is not only my favorite wine to drink, but it’s unique flavor profile made me go searching for other uses for it. Jordan comes from the Alexander Valley region of Sonoma County, California.
**This is known as a slurry, and will thicken your sauces. Stir constantly while you allow to boil 2 minutes otherwise you will have a chalky taste to your food.
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