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Saturday, April 26, 2014

Garlic Ginger Bok Choy – Cheap Easy and Fun to Say!

Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it’s packed with nutritional goodness. As you’ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.

One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, “here Chef,” when I saw on my roster “Bok Choy.” Well, that’s an interesting name, so I called out the name and heard in a very deep voice, “here Chef.” I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It’s been 5 years and I’m still wondering.

Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil

Sunday, March 23, 2014

Maryland Crab Cakes – The Good News is Theyre Almost All Crab and the Bad News is Theyre Almost All Crab

This video recipe for Maryland crab cakes is the first official full-length clip posted using the new Canon HD SLR camera. In addition to watching what I hope you find to be a delicious looking crab cake recipe, I would also like to know if you have any suggestions for the video specs.

I saved this in iMovie at a size of 1280 x 720 HD, set at 24 frames per second. It looks good, but a little "jumpy." Would 30 frames per second be better? I also saved it at "High" quality, not "Best," which would have made the movie like 800 MB!

Anyway, back to the food! This video will hopefully show you what crab cakes are supposed to be like. A real crab cake is basically a fried lump of crabmeat, held together with a minimum of filler.

As I explain in the video, this makes shaping them a little challenging, but once they are in the pan and browned on both sides, they are far superior on every level. Your basic restaurant crab cake is probably less than 40% crabmeat, which is why they are generally tough and bready.

These are closer to 75% crab, which is a blessing and a curse. Since the crab content is so high, you really cant make these unless you have a nice pile of super fresh, sweet, high-quality crab. Even using the correct technique, these special occasion appetizers will only be as good as the crabmeat used.

So if you cant get real lump crabmeat consider this video recipe food porn. Watch, enjoy, and just imagine yourself in the scene. However, if you can get your claws on some fresh crab, give these cakes a try. Enjoy!

Ingredients:
1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying

View the complete recipe

Thursday, February 27, 2014

My 2010 Meal of the Year – A Big Easy Brunch Sans Pants at Commander’s Palace

What a truly amazing food year that was! I worked, played, and ate in 10 different cities, and enjoyed over 200 professionally prepared meals, many created by the countrys top chefs.

So, youd think with so many options, choosing a "Meal of the Year" would be difficult. Well, thats not the case. In fact, it’s a total no-brainer. And by brain, I actually mean pants.

Thats right, my meal of the year came as a direct result of not wearing pants. Id love to explain. This all took place on a press trip Michele and I attended, hosted by the New Orleans Convention & Visitors Bureau.

We had been invited down to experience New Orleans cuisine and seafood post BP oil spill, and since neither of us had ever been before, we jumped at the chance.

We had already enjoyed several days of incredible food, drinks, and music in the French Quarter, and the trip was to culminate in the Garden District with a special brunch, prepared by three of the citys star chefs, at the venerable Commander’s Palace.

For those of you that dont know, Commander’s Palace has been considered one of New Orleans finest restaurants since it was built in 1880. A whos who of great chefs have passed through its bustling kitchen, including Paul Prudhomme and Emeril Lagasse. This day it would be Executive Chef, Tory McPhail (tall hat) teaming up with Donald Link (ball cap) from Cochon, and Matt Murphy (right) from M Bistro at the Ritz Carlton. I was really, really looking forward to this meal.

As we waited to be seated, I stared hungrily into the colorfully decorated dining room. The smells were glorious; the scent was some sort of sweet, smoky amalgamation of bacon and butter. I was shaken from my trance as our group was led forward toward the source of these heavenly aromas. Suddenly, I felt a tap on my shoulder.

It was co-owner, Ti Adelaide Martin, and she asked if I could step aside and let the others pass. I did, to quizzical looks from my fellow media members. Then I heard something Ill never forget, "Im sorry," she said with a stern smile, "we cant let you into the dining room without pants." It was true. I was not wearing pants. I was wearing shorts.

If youve never been to New Orleans in August, let me tell you, its very humid, and very hot. People say things like, "it may only get up to 95 today." So, since it was brunch, and hot enough outside to accidentally make roux, I decided to go with a nice pair of khaki dress shorts.

She politely explained to me, and the completely horrified PR rep who had made the plans, that everyone who makes a reservation is told about the dress code, and that in the 130 year history of the establishment, no one has ever been allowed to enter the dining area sans pants. Clearly, my "dont you know who I am?" was not going to work.

My heart sank. Talk about a swift kick to the beignets. Michele and I were starving, and crazy with anticipation, and it would have been 30 minutes each way to go back to the hotel. Not only that, all our luggage had already been packed for the return trip to San Francisco following the meal.

Since everyone was flying out after this event, I had no intention of keeping the other press members waiting. The only option would be to return to the Ritz-Carlton to change, thereby missing out on the first half of the menu.

Then, just as my exposed knees and I were about to leave in shame, I was introduced to the true meaning of Southern hospitality. Ti told us that while I would not be allowed to enter the dinning room, she had checked with the kitchen, and they were fine with setting up the Chefs table.

I was told this is the hardest reservation in New Orleans, with people calling up to a year in advance. Out of sheer luck, they had decided to not book the table that morning, since the kitchen was hosting the aforementioned visiting chefs.

Michele and I looked at each other half-smiling, in total disbelief at our good fortune. A few seconds later we were seated smack in the middle of the most famous kitchen in New Orleans. A few friends from the press group came down to check on our situation, but as soon as they saw where we had landed, their looks of concern quickly turned to envious bemusement.

What followed was a brunch as magnificent as the setting, and as magical as the strange chain of events that led us to it. I hope you enjoy the photos, and enjoyed the story behind them.

Executive Chef, Tory McPhail, started things off in grand fashion with an amuse bouche of sweet corn Johnny cakes, pulled pork, soft poached quail egg, Atchafalaya river basin caviar, lemon and champagne gelee, hollandaise, and Louisiana sugarcane.

McPhail is known for his creative interpretations of classic Louisiana cuisine, which he reminded us was "the original fusion cuisine." Chef Tory prides himself on finding the very best local ingredients, and almost 90% of whats used in the restaurant comes from within 100 miles of the back door.

The benefits of such practices were as obvious, as they were delectable with this butter-roasted grouper with chanterelle mushrooms, Louisiana soybeans and crushed local blue crab bisque.

Chef Matt Murphy offered a “Veux Carre Brunch.” One gorgeous plate composed of four fabulous dishes. We had already enjoyed several examples of Chef Murphys culinary skills at M Bistro, in the Ritz Carlton, so I was looking forward to seeing what he would come up with for this special menu. He did not disappoint.

By the way, in yet another twist of bonne chance, assisting Chef Murphy was Sous Chef Bradley McGehee (pictured above, far left), a former student of mine at the CCA! It was great seeing him again, and Im glad he is getting to work with such talented chefs.

Alligator "Boudin" Sausage with Stewed Greens

Escargot "Croque Madame" with Quail Egg

Sweet Potato Biscuit With Truffle Scrambled Egg and Sausage Gravy

Jumbo Lump Crab Crepe with Goat Cheese, Sauce Choron, and Ghost Pepper Marinated Caviar

Donald Link, the James Beard Award-winning Executive Chef at Cochon, offered a hearty, Cajun change of pace to the "haute Creole" we had been enjoying, and presented a Sausage and Oyster Pie with Parmesan Bechamel and local Padrone Peppers. There was nothing light about this dish, except how it made you feel while you ate it.

Not only did we get the all this amazing food, prepared and served by these world-class chefs, but we also were blessed with several signature cocktails, like this "Tequilla Mockingbird." In addition to being brilliant at finding tables for people without pants, Ti Adelaide Martin is also an accomplished mixologist.

Speaking of tequila, halfway through brunch, and for no apparent reason, these guys walked into the kitchen and played this to the cooks. Would I be using the local term "Lagniappe" correctly to describe this?

As the meal came toward a close, Michele and I discussed how we could tactfully pass on dessert. We knew Commander’s Palace was known for its decadent desserts, but we were full…and not regular full, New Orleans full. We decided wed just split a plate of something, so as not to insult our hosts.

When we informed the server of our plan, she formed a smile as slow and sweet as molasses before simply saying, "No, thats not going to happen." She returned with a tray containing full orders of five of their most popular desserts, including a classic Crème Brulee, and a you-have-to-try-it-before-you-die Bread Pudding Soufflé.

From the depths of under-dressed despair, to the ecstasy of the ultimate Chefs table, this had been an experience wed never forget. What a meal, and what a memory. A huge merci beaucoup to Commander’s Palace for a truly extraordinary brunch, and to Chefs McPhail, Link, Murphy, and McGehee for letting us share their kitchen!

Friday, February 21, 2014

Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey.

The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu, this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti.

I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle other meaty meals, I hope you give this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed
*Note: Feel free to adjust the batters thickness by adding a little flour or water until you get a thin consistency as seen in video.

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish

Wednesday, February 19, 2014

Chocolate Snowcaps – There’s Snow on Them There Cookies

I don’t think I’ve ever been involved in a holiday cookies swap (apparently you need to have like-minded friends), but if I were, I’d bring these chocolate snowcap cookies. They just look so wintry, with their powdery-white tops, contrasted against those deep, dark cracks.

They’re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.

As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can’t put too much on.

Also, the batch I made after letting the dough sit overnight didn’t spread out as much, which I thought looked better, and much more mini mountain-like. As far as baking time goes, mine took about 12 minutes, but that depends on exactly how large you roll your dough balls.

To be safe, you should probably do five or six practice batches to get this time dialed in [wink]. Once you do, you’ll be rewarded with a classic Christmas cookie that tastes as good as it looks. I think I speak for tiny, imaginary elves everywhere, when I say we hope you give these a try soon. Enjoy!

Ingredients for about 2 dozen Chocolate Snowcap Cookies:

Recipe found here on Foodess.com

6 ounces dark chocolate, broken in small pieces, melted over hot water

3/4 cup AP flour

1/3 cup cocoa (I used Guittard’s Cocoa Rouge)

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup room temp butter

1 cup packed brown sugar

2 large eggs

1 cup powdered sugar, or as needed

*Bake at 350 degrees F. for about 12 minutes, depending on size

Tuesday, February 18, 2014

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably this simple frisee salad. Now that’s some delicious irony.

Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.

By the way, unless you’re some kind of crazy person, you’re going to need some crispy croutons or crostini to finish this masterpiece off. Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp.

As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then there’s death row good. Anyway, I’ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!

For 4 generous portions:

2 heads frisee lettuce, aka curly endive, or use arugula

8 oz bacon (or pancetta if you want to experience something closer to real lardons)

4 large eggs

1 tbsp chives

For the dressing (makes extra, about 3/4 cup total):

1 generous tbsp minced shallots

1 generous tbsp Dijon mustard

salt and pepper to taste

1/4 cup sherry vinegar

1/2 cup lightly flavored olive oil

Wednesday, February 5, 2014

Cold White Bean Herb Salad – Mmm Good Stems!

I’m showing this quick and easy white bean and herb salad for several reasons, not the least of which is to give you a perfectly delicious way to use up the end of that already used once bunch of parsley or cilantro.

You told yourself you were going to add them to your next stock, forgetting you don’t make stock, and the sheared remains end up in the back of the vegetable crisper where they die a slow, slimy death. Well, this may be the answer.

Both cilantro and Italian parsley have tender stems that pretty much taste exactly like the leaves. By slicing the last half of the bunch thinly, across the stems, you have a perfect addition to any simple, cold bean salad. Besides herb stem recover and utilization, this recipe deserves to be in the rotation for two other very good reasons. It only takes like five minutes to makes, and goes beautifully with any and all of the traditional grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need to stop making fun of people that don’t like cilantro. For about 10% of the population, due to certain receptors on the tongue, cilantro tastes nasty, which explains why so many people detest the stuff. The good news is that parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of cayenne or pepper flakes, and I hope you do the same. I only discovered this pepper recently, and just love it. It’s hot, but not too hot, and has a bright, fruity flavor I think you’ll really enjoy. Please note: In the video I said it was my new favorite pepper, but I only did that to make cayenne jealous. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1/2 bunch (the stem end) Italian parsley or cilantro, chopped

1 can (15-oz) white beans, rinsed and drained

3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to taste
2 tbsp white wine or champagne vinegar (or rice vinegar if you want it a little sweeter)
3 tbsp olive oil

Saturday, February 1, 2014

Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear. And, while I don’t have a great answer for that, I do have a “grate” answer.

That’s right, a cheese grater and a wedge of frozen blue cheese is real the secret behind a perfect creamy blue cheese dressing. Not only is crumbling blue cheese a messy operation, but those larger chunks sink to the bottom, and don’t become one with sauce.

Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the World’s great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!

Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
*Please note: everything in this recipe is “to taste,” so adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic

1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard

1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

View the complete recipe

Thursday, January 30, 2014

Cauliflower cheese bake – Bakað blómkál með osti

My aunt often serves this as a side dish with Sunday roast, but it is also a good main dish for vegetarians who eat dairy products.

To serve 6 as a side dish or 2 as a main dish with bread and a salad.

1 medium head of cauliflower
½ cup breadcrumbs
2 tbsp Parmesan cheese
100 g mild cheese (I like Gouda), grated

Remove all the greens from the cauliflower and cook (in one piece) in lightly salted water for 10-15 minutes. Heat the oven to 200°C. Remove cauliflower from the water, drain and put in an oven-proof dish. Mix together breadcrumbs and Parmesan and sprinkle on top of the cauliflower and top with grated cheese. Bake until the cheese is melted and beginning to brown. Serve warm.

Wednesday, January 22, 2014

Maple Walnut Cranberry Sauce – Im Fine Now But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked.

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown