FOOD TRUTH: If you love garlic as much as I do....make this!!!!...and thank me later. And oh yeah, you're welcome!
And if you're not a fan here are but 5 reasons you might wanna reconsider. Then grab a pack of mints and get on board!
1. Boosting Immunity to Fight Disease. Garlic is rich in vitamin C and potassium. It also aids in the digestive process.
2. Garlic Naturally Reduces Your Blood Pressure. Thanks to the unique way in which garlic is able to affect the smooth muscles of the arteries and therefore cause them to relax and dilate, garlic can directly lower your blood pressure naturally.
3. It Beats Antibiotics in Fighting Common Illnesses. Got a cold? Two words: GARLIC TEA!
Listen, don't ewww! Add a little lemon, ginger, honey and drink up!
You're welcome!
4. It Effectively Combats Cancer
Garlic enhances the production of what is known as hydrogen sulfide. This increased production is effective in preventing the development of cancer — particularly prostate, breast, and colon cancer. Garlic smothered lamb chops anyone?!!
5. It Can Detoxify Your Body.
Containing multiple sulfur-containing compounds, garlic is able to stimulate liver enzymes responsible for removing toxins from the body. Get you some!
So here is a recipe of all recipes that'll defiantly kick up any salad, sauce, stew or..... just your breath!
But it's so good that you won't even mind the foul odor of your own breath.... with your mouth closed!
Devine Garlic Dressing
- 2 cups Nutritional Yeast Flakes
(You can find this product @ Whole Foods Market in the white "pay by weight" bins. They're also sold in tubs in some markets. And of course, there's also Amazon dot com.)
- 1 1/2 cup Water
Brags Liquid Amino (to taste)
- Healthy hand full if Garlic
- Vegetable,Grapeseed, Olive or Canola Oil.
In a blender, combine nutritional yeast flakes, water, garlic and a little liquid amino. Blend, taste, add more liquid amino, blend taste. Repeat until you're satisfied.
Now continue to blend.
As you're blending, it'll sound something like a small construction site and a cyclone will appear at the center of the mixture. Don't be alarmed!
Add a slow stream of oil as you continue to blend.
Gradually, the cyclone will begin to close. When it does completely, you're done! Easy!
The beauty if this dressing/sauce (besides its healing properties - duh!) is that it can be used in many ways!
- use as a dip for fresh vegetables
- a base for sauces
- added flavor to a pot of stew
- a base marinade for fish, chicken, beef and tofu.
- blend in reconstituted sun dried tomatoes and strain ( or leave it chunky), for a different flavor.
- you can also add chili peppers and fresh basil. Delicious!
- thin and add puréed blueberries or balsamic vinegar for an awesome salad dressing.
- INSERT YOUR OWN CREATIVITY HERE!
Oh, and don't forget....
- EAT WELL
Monday, March 25, 2013
Thursday, March 14, 2013
THROW BACK THURSDAY
Growing up in South Florida was a treat. We ran free, protected from the worlds perceptions by year-round summers. We were clueless, that by national standards, well....we weren't that well off. Not quite poor.... But the latest pair of guess jeans or LA Gears were not an option. Back then school shopping happened at J Byron's or Zayre's!
And though we didn't quite qualify for food stamps, our house was not immune to the standard block of government cheese that melted perfectly into sandwiches or generously into Mom's mac and cheese. And something about that generic brand, black and white labeled peanut butter jar tasted oddly familiar. Kinda like...fresh peanuts! We'd picked and roasted our share, to be sure!
Our corn didn't come from Libby. But oft times we'd run through fields of the stuff, chomping on its starchy goodness with Dad. And though Grandmother worked our little fingers sore, "shelling peas", its natural goodness was a welcomed (stolen) reward.
By America's standards, we weren't rich. Grandmas preserves wasn't labeled by a national brand. Canned peaches were,....well....canned peaches that were canned in the kitchen. Even pecans weren't as simple as buying a bag from the local market! There was a nutcracker, a bag for trash and countless hours of back and forth family banter while cracking and snacking.
There were trips to the peach, apple and blueberry orchards. And every breed of mango was readily at our disposal. Sometimes we'd climb and stay up in a neighbors tree half the day. Coming down only to clean off the sticky sweetness beelining to the bends of our elbows.
There were banana plants, avocado trees, cumquat, tamarind, grapefruit, tangerine, orange, sea grape and even ackee trees.
And though Vicks or TheraFlu weren't always available, there was an abundance of aloe plant around the yard. Later, we were introduced to "searcy", another medicinal plant imported from Jamaica.
No. We weren't rich by America's standards. But we had a rich life!
Do something rich for yourself today!! Don't by it. Build it!
- create a garden. If you don't know how, consult with local experts. I just discovered an awesome organization right here in my backyard. www.lagreengrounds.org
- there's something sensationally gratifying about making my own juice. I know exactly what's in it. Back then we had that orange hand contraption and an orange tree. Today there are fancier versions of juicers. Find an inexpensive one from amazon...and seriously....no really! ...it can change your life!!
- Jams and preserves are fairly easy to make. You can pretty much create a sugary spread out of anything. And the better part is that you get to control the sugar content. Or even substitute it with honey or stevia. I recently made spicy pepper jelly. Mint, orange, mango, rhubarb, lemon.... Be creative.
- nothing says rich like a lifted pinky while sipping a cup of tea. Try drying your own leaves to create a personalized blend. I've done it with rose petals! Divine.
You can use other dried flower petals, fruit peel or raspberry leaves. Of course mint is always a favorite.
There are plenty we can do to get back to living "rich" by our own definition! Have any other awesome ideas...please share!
- EAT WELL
Thursday, March 7, 2013
SPRING-SICLES
FOOD TRUTH: Ever have a
store-house in your neighborhood that sold "freeze cups" or "Lilly dillies"? (I know! It goes by another name, where you're from).
In Ft. Lauderdale we called the "freeze cups". And my dear mother, instead of paying for them from a neighbor, would make them for us. In fact, it was the only time we had an unnatural juice in our home (or than an occasional vat of sunny d - yuck).
True story: Once, without consent, my sister polished off an entire batch of Freeze Cups. I guess it wasn't enough sugar/juice, since they were made in the tiny mouthwash rinse cups!
Well, not long after her binge, my mother discovered the melee. We were summonsed to answer "who dunnit"?!!! The rest of us genuinely shrugged, clueless as to what happened. But my dear sister. Puppy dog eyes. Sincere sadness on her face. And with sticky lips and a KoolAid red pouty mouth!....denied any wrong doings! ...to the very last swat of the belt on her behind! Lesson learned. Brush before lying.
Well, we're grown now. So we can have all the freeze pops we want. In fact, make them for friends. While you're flipping and basting things on the grill this spring, the crew can enjoy your frozen delights. But go grown & sexy!
A few tips:
- Please. No KoolAid. And no styrofoam or mouthwash rinse cups. I found a simple Popsicle mold at a Dollar Tree. For a cooler one, check out amazon, target or Walmart.
- For healthier versions of a nostalgic fav, try apple, carrot, acai juice or add pomegranate seeds to its juice before freezing.
- "Simply" has a refreshing and delicious line of juices. From raspberry/mango to lemonade. Add lemon zest, raspberries or mango chunks before freezing.
- Crushed cucumber is delightful in lemonade. It's the perfect treat for an in-house spa day with the girls.
- I once shared a recipe for a "Grand Mimosa"! Put it in a pop and add a little orange zest for flare. Mojitos make great frozen treats too.
-jellied ginger candies, sour patch kids or edible flowers are a great surprise too.
- juice up some watermelon and add julienned mint. Perhaps a little rum or vodka #wink.
- green tea w/ honey or ginger is nice and light. Or even your moms sweet Georgia/church tea will freeze into a spring treat.
Recipes:
Chipotle Raspberry Cocktail
Raspberries
Chipotle spice
Mescal
Sugar
Lemon juice
Blend all ingredients except mescal. Stir in mescal. Pour into molds. Freeze and enjoy.
Blueberry Mojito Pop
Blueberries
Lime or Lemonade
Sugar
Lime juice from 1/2 - 1 lime
White Rum
Blend all ingredients except rum. Stir in alcohol. Pour into molds. Freeze. Enjoy!
- Relax Dine Indulge
store-house in your neighborhood that sold "freeze cups" or "Lilly dillies"? (I know! It goes by another name, where you're from).
In Ft. Lauderdale we called the "freeze cups". And my dear mother, instead of paying for them from a neighbor, would make them for us. In fact, it was the only time we had an unnatural juice in our home (or than an occasional vat of sunny d - yuck).
True story: Once, without consent, my sister polished off an entire batch of Freeze Cups. I guess it wasn't enough sugar/juice, since they were made in the tiny mouthwash rinse cups!
Well, not long after her binge, my mother discovered the melee. We were summonsed to answer "who dunnit"?!!! The rest of us genuinely shrugged, clueless as to what happened. But my dear sister. Puppy dog eyes. Sincere sadness on her face. And with sticky lips and a KoolAid red pouty mouth!....denied any wrong doings! ...to the very last swat of the belt on her behind! Lesson learned. Brush before lying.
Well, we're grown now. So we can have all the freeze pops we want. In fact, make them for friends. While you're flipping and basting things on the grill this spring, the crew can enjoy your frozen delights. But go grown & sexy!
A few tips:
- Please. No KoolAid. And no styrofoam or mouthwash rinse cups. I found a simple Popsicle mold at a Dollar Tree. For a cooler one, check out amazon, target or Walmart.
- For healthier versions of a nostalgic fav, try apple, carrot, acai juice or add pomegranate seeds to its juice before freezing.
- "Simply" has a refreshing and delicious line of juices. From raspberry/mango to lemonade. Add lemon zest, raspberries or mango chunks before freezing.
- Crushed cucumber is delightful in lemonade. It's the perfect treat for an in-house spa day with the girls.
- I once shared a recipe for a "Grand Mimosa"! Put it in a pop and add a little orange zest for flare. Mojitos make great frozen treats too.
-jellied ginger candies, sour patch kids or edible flowers are a great surprise too.
- juice up some watermelon and add julienned mint. Perhaps a little rum or vodka #wink.
- green tea w/ honey or ginger is nice and light. Or even your moms sweet Georgia/church tea will freeze into a spring treat.
Recipes:
Chipotle Raspberry Cocktail
Raspberries
Chipotle spice
Mescal
Sugar
Lemon juice
Blend all ingredients except mescal. Stir in mescal. Pour into molds. Freeze and enjoy.
Blueberry Mojito Pop
Blueberries
Lime or Lemonade
Sugar
Lime juice from 1/2 - 1 lime
White Rum
Blend all ingredients except rum. Stir in alcohol. Pour into molds. Freeze. Enjoy!
- Relax Dine Indulge
Tuesday, January 22, 2013
Cow vs Goat!
Ever walk into a petting zoo and swallow a mouthful of fumes before you were able to temper your breathing to avoid such travesty? It's that pungent, earthy flavor that kinda makes you think of what a bowl of animals' dwelling would taste like in an episode of Fear Factor. Well, that's akin to the experience of goat cheese, for some!
Goat's milk cheese, in my humble opinion, is one of those things that you either like or....completely abhor. For most, the taste, in fact, is something to be reconciled rather than loved.
But in all fairness to the sacred goat, his milk and cheese offerings, there is some amazing varietals on the market that change the minds of even the most discerning critics. I promise.
Listen, I could easily run down a plethora of reasons to opt for goat cheese:
Like for instance, it's lower in fat and calories yet higher in calcium and protein, it's good for your brain and supposedly metabolism boosting. And while some of us may be a slight adverse to regular dairy cheese (ahem,...lactose intolerant), goat cheese is far easier to digest.
But when all is said and done, with as many cheese options, one could easily navigate the avoidance of any goats milk derivative.
The bottom line is here: Like wine, cheeses have very distinct personalities. It is very specific to the consumer and often aligned with ones cultural identity. Cheese, for one who appreciates it beyond that interesting slice of orange accompaniment to bologna,... is an indulgence. And like wine, you sniff, sample and indulge in the one best suited for your palate. What greater joy than to walk into The Cheese Store of Beverly Hills and have my senses completely assaulted....with options!
But for you, for your own reasons like myself, that may sometimes opt for that rudimentary "outdoor" flavor of goat cheese, here are a few ways to tackle it:
* offset the earthy taste, when added to salads, with dried cranberries. Trader Joe's has an amazing citrus flavored cranberry that pair well with even the most pungent of goat cheese
*Inquire! Some goat cheese varietals are milder than others and rival some of the best dairy products.
*For a healthier version of a great familiar: crumble goat cheese over sliced tomato and basil. Drizzle with flavored olive oil and balsamic vinegar. Add fresh cracked pepper and enjoy.
*Goat cheese crumble is a creamy alternative to garnish winter soups. Add some to a creamy split pea, pumpkin or tomato soup.
-EAT WELL
Goat's milk cheese, in my humble opinion, is one of those things that you either like or....completely abhor. For most, the taste, in fact, is something to be reconciled rather than loved.
But in all fairness to the sacred goat, his milk and cheese offerings, there is some amazing varietals on the market that change the minds of even the most discerning critics. I promise.
Listen, I could easily run down a plethora of reasons to opt for goat cheese:
Like for instance, it's lower in fat and calories yet higher in calcium and protein, it's good for your brain and supposedly metabolism boosting. And while some of us may be a slight adverse to regular dairy cheese (ahem,...lactose intolerant), goat cheese is far easier to digest.
But when all is said and done, with as many cheese options, one could easily navigate the avoidance of any goats milk derivative.
The bottom line is here: Like wine, cheeses have very distinct personalities. It is very specific to the consumer and often aligned with ones cultural identity. Cheese, for one who appreciates it beyond that interesting slice of orange accompaniment to bologna,... is an indulgence. And like wine, you sniff, sample and indulge in the one best suited for your palate. What greater joy than to walk into The Cheese Store of Beverly Hills and have my senses completely assaulted....with options!
But for you, for your own reasons like myself, that may sometimes opt for that rudimentary "outdoor" flavor of goat cheese, here are a few ways to tackle it:
* offset the earthy taste, when added to salads, with dried cranberries. Trader Joe's has an amazing citrus flavored cranberry that pair well with even the most pungent of goat cheese
*Inquire! Some goat cheese varietals are milder than others and rival some of the best dairy products.
*For a healthier version of a great familiar: crumble goat cheese over sliced tomato and basil. Drizzle with flavored olive oil and balsamic vinegar. Add fresh cracked pepper and enjoy.
*Goat cheese crumble is a creamy alternative to garnish winter soups. Add some to a creamy split pea, pumpkin or tomato soup.
-EAT WELL
Monday, January 14, 2013
The Challenge to be Better.
Every Chef gets the question at least once,…a month: What’s your favorite thing to cook? To the day, I’m always at a loss for words. Though I brandish my most diplomatic face and go into some suedo intellectual rant about not being pigeonholed, exploration, blah, blah, blah, beneath the veneer burns a few reciprocal questions: Would you dare ask a painter of his favorite one picture to paint? Or an architect his favorite one building to manifest. You see, while the technique is almost always applicable, the joy with any great artist is in rediscovering and challenging one’s ability to the beyond. But to earnestly answer the question, my favorite thing to cook, is food.
Sometimes something enters your life so profoundly and changes you forever: a child, a pet, a great bottle of wine. For me, it was the moment I realized the endless possibilities of food. Not only is it the skilled choreography that is bringing a culinary idea to life. Nor is it simply the melding of spices, products and protein to become a masterpiece of consumption. But too, it’s the universal ability that food has in bringing people together to love, express, share ideas, laugh and well, just be.
For the concept alone, I’ve navigated my way through Philadelphia’s 9th Street Italian Market, hurried shoppers bumping against me, us all in search of finest sea bass or scallops, salmon, duck or tuna. Years later, it was New York’s Chinatown that captivated me with it’s activity of fish sailing through the air (tossed by the markets men), buyers, barterers and early morning onlookers. Today, that very concept, even greater it’s lure and is akin to a melody wafting from a magic pipe, beckoning, imploring me to meticulously scour row upon row of the freshest produce at Los Angeles’ farmer’s markets.
And as I look beyond the movement of people, in search of exotic fruits, fine vegetables, pea tendrils and the like, there’s something else there that I keep an eye peeled for: inspiration!
I palm and smell the fruit, begging it to reveal to me what it would like to be- come. Or while bagging the sexiest of all of the chanterelles, I consider them at their finest hour, all dressed up in demi glace. And
with the same level of passion and angst I think about my diners and what it is I desire their experience to be. Before it happens, I imagine the emo- tion and, if all goes accordingly, the joy of each morsel— each well planned bite.
It goes without saying that one of favorite things about cooking is the crea- tivity. I love everything about it: the thoughtfulness and consideration, the inspiration, the ingredients and the smell of the menu coming together. But one aspect of this process that sometimes moves me to emotion is the chal- lenge to be better than the last dish.
Long before this became my thing or a career, I'd subscribed to the belief that your presentation should be the voice when there are no words. There’s such magnificence and care that’s shared when you’ve taken a specific amount of effort to pull something together. Whether it’s an extra arch of a brow, matching lingerie for the significant other, the perfect shade of red lipstick or a heel just high enough that he notices your sexy but still feels empowered to guide. For me, this attention to detail is found in the flavor and presentation of food: A grand symphony of piquancy placed with the deft hand of an art- ist. I would hope, that for whomever encounters my food or dines with me at a dinner party, you get the undeniable sense that this attention to detail means, in all of it’s simplicity, I care deeply about your ex- perience: and thus, about you.
It is there that I find the best me. In that place of thinking in fast forward about being better than the last time and always putting the client, the guest, my family and friends first, I find the best part of myself being claimed and shared. In that place of forward thinking, beyond what we are right now, I believe that we can all put forth our best selves. Because when all is said and done, what’s there on the plate, on that day, is the best that I’ve got!
Thursday, December 20, 2012
Semi Homemade...
If you can't make it from scratch,...make it special.
Often enough, I have house guests over from all over this land. So it's inevitable that I'm saddled with grocery purchases that would never otherwise find itself in my kitchen. This time, it was pancake mix. And since that great brunch/breakfast combination of sweet and savory is most irresistible for me, I indulged. But more than that, I got creative.
This particular mix called for 3/4 cup of milk. Instead, I used apple juice and caramelized apples to put on top. And since I had more of this stuff, I tried other ideas.
Vanilla nut pancakes: fresh vanilla bean, whipping cream instead of milk and spicy pecans (Trader Joe's).
Savory shrimp fritters: sautéed onion, celery, shrimp, Cajun seasoning and bacon. Deep fry.
Apple fritters: sautéed apples, cinnamon, nutmeg. Deep fry.
Orange cranberry pancakes: replace milk w/ orange juice. Add dried cranberries.
Maple bacon pancakes:
Add bacon bits, a small bit of sugar and maple to the batter
Honey ginger pancakes:
Ad honey and freshly grated ginger.
-EAT WELL
Often enough, I have house guests over from all over this land. So it's inevitable that I'm saddled with grocery purchases that would never otherwise find itself in my kitchen. This time, it was pancake mix. And since that great brunch/breakfast combination of sweet and savory is most irresistible for me, I indulged. But more than that, I got creative.
This particular mix called for 3/4 cup of milk. Instead, I used apple juice and caramelized apples to put on top. And since I had more of this stuff, I tried other ideas.
Vanilla nut pancakes: fresh vanilla bean, whipping cream instead of milk and spicy pecans (Trader Joe's).
Savory shrimp fritters: sautéed onion, celery, shrimp, Cajun seasoning and bacon. Deep fry.
Apple fritters: sautéed apples, cinnamon, nutmeg. Deep fry.
Orange cranberry pancakes: replace milk w/ orange juice. Add dried cranberries.
Maple bacon pancakes:
Add bacon bits, a small bit of sugar and maple to the batter
Honey ginger pancakes:
Ad honey and freshly grated ginger.
-EAT WELL
Tuesday, December 18, 2012
What the EFF is This?!!!!
Ever wonder why chefs have a universal reputation for being intense and obnoxious..... ahem...professionals? Well, one could attribute it to arrogance, as some of the more popular food shows have pulled back the curtain on a "hidden" sector of artists who spend countless hours and dollars perfecting their craft. You might also attribute it to the industry itself, as it has become a saturated market of great talent and wannabes alike and thus is extremely competitive and equally as stressful.
But for the sake of argument and perhaps having a slight bias on the topic, my take on it is a slight different. We've perhaps developed an aptitude to yell, curse like sailors and on occasion throw a pan or two across a crowded kitchen because, well....we care.
Wait! Hear me out. It's true. Not only do we care about being/staying relevant, or the adrenal rush associated with the competitive nature of this saturated industry... But moreover, we care about the product we put out and the people that eat it. A great chef will painstakingly seek the finest purveyors for produce and protein. We carefully design recipes with consideration of seasonal fare and of course, the consumer. Hours on end are spent on menu design for the greatest in flavor and wine pairings. Suffice it to say,....it's serious business for us.
So when my list requested 1 quart of whipping cream and organic chicken stock (I'd just run out of the good stuff) and he returned with a red can of whipped (?) and jar of bullion cubes, well yes,...my question, inexplicably, was ..."What the Eff is This?!!!".
Here's the thing. Short cuts are no friend to a great chef. And what I want you, the reader, to embrace, is that a short cut is neither a friend to you.
Indeed, the food industry has sold us on a microwavable lifestyle fixed on instant gratification. Fully cooked and ready in five minutes have become a part of the American lexicon. And while I understand whole heartedly the plight of the single mom or bachelor, my ultimate intent is that you eat well. Indeed, I'll share secrets of quick preparation and one pot wonders. Or even ways to prep for an entire weeks worth of menu. But some things!....some things deserve that extra attention to detail annnnd,...probably should never be compromised!
For example:
Making chicken stock is always my first choice. It's super easy and you can make a huge batch and freeze it. In most places, your local market will give or sell you chicken, beef or veal bones (see recipe below). Not only are you getting the maximum flavor by cooking down the bones but you also get to season and flavor accordingly with each use. Listen.....the first ingredient in bullion...is SALT!
It's then followed up by a rambling list of ingredients. Some unrecognizable. Chicken stock, my friend, has very simple ingredients: bones, carrot, onion, celery fresh herbs and water. Do yourself a favor: make your own stock...or buy it. But avoid bullion cubes.
And about that air filled whipped stuff in the red can: Fresh whipped cream is so easy to make. It consists of three ingredients to which you have creative autonomy to add on and improvise - whipping cream, sugar and effort. You can infuse lemon or other extracts, fresh vanilla bean and flavoredliquors for added panache.
Can anyone tell me what's in that red can anyway?!
The truth is that many short cuts are just not worth it. And frankly, they keep you from shining! Your guests, significant other or family would be thoroughly impressed by a grand mariner flavored whipped cream atop that famous pound cake or pie of yours.
Here are a few other things that are worth going au natural:
Lemons vs. Lemon Juice:
Taste a natural lemon. Now suck down a swig of that other stuff. No comparison! Lemons have so many great uses. Add a squeeze to practically any dish and watch what happens. Fresh lemon is great for sauces, dressings, fresh lemonade, marinades and much more.
Fresh herbs vs. Dried:
While some dried herbs are great to have around (oregano/basil), there's nothing like the real deal. To cut cost, as they tend to be ridiculously expensive in the super markets, purchase from your local farmers market. I get 3 times as much for 1/2 the price.
Garlic vs. Garlic Powder:
Simple. Garlic is garlic! There's no substituting it. Garlic powder is used, in my professional experience, to merely enhance the flavor of the real deal. Garlic also works wonders for a winter cold, as it is a natural antibiotic. Steep it in water. Add lemon (real lemon) and a touch of honey. Drink it like tea ( I even eat the cloves). Just don't breath on anyone. Bet you can't cure a cold with garlic powder and bottled lemon juice.
Roué vs. Slurry:
Perhaps words you're unfamiliar with but the technique, I'm sure you've practiced (as was the case for me prior to culinary teachings). A traditional roué begins with 1 part fat (butter, oil, duck fat, bacon fat etc.) to 1 part flour. This combo is used as a base for gumbo, to thicken stews (étouffée, chicken/beef stew), pot pies, soups, gravies or even Mac & Cheese. It's cooked together until a nutty flavor is developed. This increases the taste of the dish in question. Conversely, a slurry (cold water & flour) can hastily be added to the same dishes to thicken. The difference is a pasty taste to the end product that often is masked with extra salt and seasoning. Go with the former.
Recipe: Chicken Stock
2 part onion + 1 part celery + 1 part carrot
Chicken bones
1/2 Garlic bulb
Pepper corns
Bay leaf
Parsley
Thyme
2 gallons of water
In a large stock pot, lightly sauté vegetables. Add bones. Toast lightly to extract flavor. Add herbs and water. Bring to a boil until bubbles are visible. Then bring to a simmer.
Cook for 8 - 12 hours and skim off any white scum throughout. Add water as needed.
Strain with a fine mesh strainer. Cool in an ice bath in the sink. Store in freezer for up to 3 months. Refrigerates for 2-3 days.
-EAT WELL
But for the sake of argument and perhaps having a slight bias on the topic, my take on it is a slight different. We've perhaps developed an aptitude to yell, curse like sailors and on occasion throw a pan or two across a crowded kitchen because, well....we care.
Wait! Hear me out. It's true. Not only do we care about being/staying relevant, or the adrenal rush associated with the competitive nature of this saturated industry... But moreover, we care about the product we put out and the people that eat it. A great chef will painstakingly seek the finest purveyors for produce and protein. We carefully design recipes with consideration of seasonal fare and of course, the consumer. Hours on end are spent on menu design for the greatest in flavor and wine pairings. Suffice it to say,....it's serious business for us.
So when my list requested 1 quart of whipping cream and organic chicken stock (I'd just run out of the good stuff) and he returned with a red can of whipped (?) and jar of bullion cubes, well yes,...my question, inexplicably, was ..."What the Eff is This?!!!".
Here's the thing. Short cuts are no friend to a great chef. And what I want you, the reader, to embrace, is that a short cut is neither a friend to you.
Indeed, the food industry has sold us on a microwavable lifestyle fixed on instant gratification. Fully cooked and ready in five minutes have become a part of the American lexicon. And while I understand whole heartedly the plight of the single mom or bachelor, my ultimate intent is that you eat well. Indeed, I'll share secrets of quick preparation and one pot wonders. Or even ways to prep for an entire weeks worth of menu. But some things!....some things deserve that extra attention to detail annnnd,...probably should never be compromised!
For example:
Making chicken stock is always my first choice. It's super easy and you can make a huge batch and freeze it. In most places, your local market will give or sell you chicken, beef or veal bones (see recipe below). Not only are you getting the maximum flavor by cooking down the bones but you also get to season and flavor accordingly with each use. Listen.....the first ingredient in bullion...is SALT!
It's then followed up by a rambling list of ingredients. Some unrecognizable. Chicken stock, my friend, has very simple ingredients: bones, carrot, onion, celery fresh herbs and water. Do yourself a favor: make your own stock...or buy it. But avoid bullion cubes.
And about that air filled whipped stuff in the red can: Fresh whipped cream is so easy to make. It consists of three ingredients to which you have creative autonomy to add on and improvise - whipping cream, sugar and effort. You can infuse lemon or other extracts, fresh vanilla bean and flavoredliquors for added panache.
Can anyone tell me what's in that red can anyway?!
The truth is that many short cuts are just not worth it. And frankly, they keep you from shining! Your guests, significant other or family would be thoroughly impressed by a grand mariner flavored whipped cream atop that famous pound cake or pie of yours.
Here are a few other things that are worth going au natural:
Lemons vs. Lemon Juice:
Taste a natural lemon. Now suck down a swig of that other stuff. No comparison! Lemons have so many great uses. Add a squeeze to practically any dish and watch what happens. Fresh lemon is great for sauces, dressings, fresh lemonade, marinades and much more.
Fresh herbs vs. Dried:
While some dried herbs are great to have around (oregano/basil), there's nothing like the real deal. To cut cost, as they tend to be ridiculously expensive in the super markets, purchase from your local farmers market. I get 3 times as much for 1/2 the price.
Garlic vs. Garlic Powder:
Simple. Garlic is garlic! There's no substituting it. Garlic powder is used, in my professional experience, to merely enhance the flavor of the real deal. Garlic also works wonders for a winter cold, as it is a natural antibiotic. Steep it in water. Add lemon (real lemon) and a touch of honey. Drink it like tea ( I even eat the cloves). Just don't breath on anyone. Bet you can't cure a cold with garlic powder and bottled lemon juice.
Roué vs. Slurry:
Perhaps words you're unfamiliar with but the technique, I'm sure you've practiced (as was the case for me prior to culinary teachings). A traditional roué begins with 1 part fat (butter, oil, duck fat, bacon fat etc.) to 1 part flour. This combo is used as a base for gumbo, to thicken stews (étouffée, chicken/beef stew), pot pies, soups, gravies or even Mac & Cheese. It's cooked together until a nutty flavor is developed. This increases the taste of the dish in question. Conversely, a slurry (cold water & flour) can hastily be added to the same dishes to thicken. The difference is a pasty taste to the end product that often is masked with extra salt and seasoning. Go with the former.
Recipe: Chicken Stock
2 part onion + 1 part celery + 1 part carrot
Chicken bones
1/2 Garlic bulb
Pepper corns
Bay leaf
Parsley
Thyme
2 gallons of water
In a large stock pot, lightly sauté vegetables. Add bones. Toast lightly to extract flavor. Add herbs and water. Bring to a boil until bubbles are visible. Then bring to a simmer.
Cook for 8 - 12 hours and skim off any white scum throughout. Add water as needed.
Strain with a fine mesh strainer. Cool in an ice bath in the sink. Store in freezer for up to 3 months. Refrigerates for 2-3 days.
-EAT WELL
Thursday, December 13, 2012
The New Bartender
Mix.o.logy: the art or skill of preparing mixed drinks.
At first glance, the term may appear as but a synonym for bartender. However upon closer inspection one should acknowledge the operative words here as defined by free dictionary: art and skill
A visit to any pub, bar or restaurant spear headed by one of Los Angeles' top or celebrity chefs and you'll quickly see what differentiates a bartender from well,...a mixologist.
It's not enough to arm yourself with recipes from long ago. Those ancient cocktails that your grandfathers father drank. No. Today, one must have an artistic ease, a deft hand and a palate as refined as the executive chef himself. These artists are creating concoctions that infuse fresh herbs, spices, peppers and even cured meat.
This new wave of artistry is quite the temptation. The recipes read like a tantalizing meal. And the ingredients are as complex as those found in the entree: chipotle pepper, beef bouillon, Serrano infused liqueurs, smoked salts, fresh ginger, agave nectar, egg froth, crispy prosciutto, and cilantro. I've even seen a bloody mary with an entire burger skewered atop it. Umm,...thanks. But no thanks.
The bottom line....is really about the bottom line. Top restaaurants can not rightfully compete with other establishments' happy hours by selling the same cocktails for excessive prices. So they got creative in order to "justifiably" charge $14.00 for one cocktail.
So let's do the math. The average consumer that will indulge in a cocktail with dinner will partake in a minimum of 2. Multiply that to include a dinner party of but 2 and drinks alone are a gulping $56.00!
True there's an artistry to this. But just as I recommend that you experiment in the kitchen with cuisine, why not here as well. How cool to have a signature cocktail for your next holiday party. Make it as exciting as cured meats and chipotle spice or as elegant as orange and cilantro added to a mimosa.
Begin with your choice of alcohol: tequila, vodka, mezcal, rum etc.
Then lay out the accoutrement. Start with whatever you have handy: chili peppers, herbs, juices, Tabasco, Soy, coconut water, cucumber, peaches, cumin, curry, etc.
Be adventurous and grab a few things from the market: rosemary, passion fruit, watermelon, sugar cane, etc.
Then muddle around and see what works best! Id recommend that you:
1. Start with the base and leave out the alcohol. Once you've invented your mouth watering recipe, then add the spirits.
2. Sometimes this is not possible, depending on the concoction. That being the case, work in very small "tasting" portions.
Of course all of your guests will be begging for the recipe. Type it up, roll it scroll style and secure with ribbon. Send your guests away with a gift that keeps on giving.
Here are a few pairings to get you started.
*not to be mistaken as recipes
WHAT GOES WELL WITH:
Watermelon: basil, cilantro, chili powder, mint, Tequila
Cumin: apples, cardamom, cayenne
Chipotle: cilantro, lime, cured jerky, lemon juice, smoked paprika, Mezcal or Tequila
Pears: cardamom, butterscotch, fennel, ginger, honey, rosemary, crispy prosciutto, orange zest, Rum, Brandy, Bourbon
Passion Fruit: cilantro, egg whites, vanilla, mango, ginger, lemon, lime, Dark Rum, Cointreau, Tequilla
Oranges: cloves, thyme, rosemary, saffron, star anise, ginger, honey, basil, cilantro, cumin, apricots, lemon grass or zest, cinnamon, Brandy, Kirsch, Armagnac, Rum, orange liqueurs
*avoid all night mixing by making pitchers of your signature cocktail. If herb muddling is involved, save it for service. Ice and shake when serving.
Now grab your shaker, muddler and be armed with imagination. And keep us posted on your award winning concoctions!
-Relax. Dine. Indulge
At first glance, the term may appear as but a synonym for bartender. However upon closer inspection one should acknowledge the operative words here as defined by free dictionary: art and skill
A visit to any pub, bar or restaurant spear headed by one of Los Angeles' top or celebrity chefs and you'll quickly see what differentiates a bartender from well,...a mixologist.
It's not enough to arm yourself with recipes from long ago. Those ancient cocktails that your grandfathers father drank. No. Today, one must have an artistic ease, a deft hand and a palate as refined as the executive chef himself. These artists are creating concoctions that infuse fresh herbs, spices, peppers and even cured meat.
This new wave of artistry is quite the temptation. The recipes read like a tantalizing meal. And the ingredients are as complex as those found in the entree: chipotle pepper, beef bouillon, Serrano infused liqueurs, smoked salts, fresh ginger, agave nectar, egg froth, crispy prosciutto, and cilantro. I've even seen a bloody mary with an entire burger skewered atop it. Umm,...thanks. But no thanks.
The bottom line....is really about the bottom line. Top restaaurants can not rightfully compete with other establishments' happy hours by selling the same cocktails for excessive prices. So they got creative in order to "justifiably" charge $14.00 for one cocktail.
So let's do the math. The average consumer that will indulge in a cocktail with dinner will partake in a minimum of 2. Multiply that to include a dinner party of but 2 and drinks alone are a gulping $56.00!
True there's an artistry to this. But just as I recommend that you experiment in the kitchen with cuisine, why not here as well. How cool to have a signature cocktail for your next holiday party. Make it as exciting as cured meats and chipotle spice or as elegant as orange and cilantro added to a mimosa.
Begin with your choice of alcohol: tequila, vodka, mezcal, rum etc.
Then lay out the accoutrement. Start with whatever you have handy: chili peppers, herbs, juices, Tabasco, Soy, coconut water, cucumber, peaches, cumin, curry, etc.
Be adventurous and grab a few things from the market: rosemary, passion fruit, watermelon, sugar cane, etc.
Then muddle around and see what works best! Id recommend that you:
1. Start with the base and leave out the alcohol. Once you've invented your mouth watering recipe, then add the spirits.
2. Sometimes this is not possible, depending on the concoction. That being the case, work in very small "tasting" portions.
Of course all of your guests will be begging for the recipe. Type it up, roll it scroll style and secure with ribbon. Send your guests away with a gift that keeps on giving.
Here are a few pairings to get you started.
*not to be mistaken as recipes
WHAT GOES WELL WITH:
Watermelon: basil, cilantro, chili powder, mint, Tequila
Cumin: apples, cardamom, cayenne
Chipotle: cilantro, lime, cured jerky, lemon juice, smoked paprika, Mezcal or Tequila
Pears: cardamom, butterscotch, fennel, ginger, honey, rosemary, crispy prosciutto, orange zest, Rum, Brandy, Bourbon
Passion Fruit: cilantro, egg whites, vanilla, mango, ginger, lemon, lime, Dark Rum, Cointreau, Tequilla
Oranges: cloves, thyme, rosemary, saffron, star anise, ginger, honey, basil, cilantro, cumin, apricots, lemon grass or zest, cinnamon, Brandy, Kirsch, Armagnac, Rum, orange liqueurs
*avoid all night mixing by making pitchers of your signature cocktail. If herb muddling is involved, save it for service. Ice and shake when serving.
Now grab your shaker, muddler and be armed with imagination. And keep us posted on your award winning concoctions!
-Relax. Dine. Indulge
Tuesday, December 11, 2012
I Cook With Wine...
"...And sometimes I put it in my food."
Perhaps the originator of this quote too believed that "over a bottle of wine, many a friend is found."
But aside from a casual glass as you pull together a stellar meal, there are plenty of great reasons to pour a little into those pots of yours.
For one, wine is an excellent way to increase the flavor while decreasing the fat! Instead of your regular amounts of oil or butter, decrease and add wine to sauté veggies or fish. This is also applicable to simmering and in fact, some baking! Substitute the 3/4 cup of oil with 3/4 cup of dessert wine to maintain the moisture, heighten the flavor and lessen the fat content. Now I'll drink to that!
Wine is also great to use as a marinade vs the oil we often use. And because of its acidic properties, it acts as a tenderizer as well.
One of my favorites: a red wine gastrique.
After searing lamb chops and sending them to the oven to finish, deglaze the pan with a cup of red wine. Add crushed peppercorns and chopped shallots (optional). Then add a few teaspoons of sugar. Cook down until it coats and clings to the back of your spoon. Strain the peppercorn and shallots. And if you must -tsk- finish with a pat of butter for added richness. Drizzle over chops, duck or salmon.
This works with white wine as well for fish and poultry. For an impressive pork tenderloin, throw in chopped apple to amp up your wine gastrique!
For a simple dessert, poach peeled pears in a combination of white wine, water and sugar. Top with a balsamic raspberry reduction (raspberries, 2 cups of balsamic vinegar reduced to half).
Now, the rule of thumb is that if you won't drink it then don't cook with it. Well while I won't attempt to sell you on serving it at your next dinner party, a great go to are Charles Shaw Wines (affectionately known as "two buck chuck" for it's low cost of $1.99).
Side Note: It's actually a decent bottle of drinking wine, for the price. And thus it's continued popularity.
And finally!...the ever so popular question: Does the alcohol content evaporate when cooking with wine or other spirits? The short answer: No, not completely.
However, the longer it's cooked, the more the alcohol will evaporate (i.e. poached pear). Conversely, a flambé, using rum, will burn off roughly 25% of the alcohol content. But still, divide that by portions and I promise you won't get inebriated eating bananas foster.
BUT! If you have concerns of addiction relapse, are pregnant or nursing, you should avoid and ignore this post and inquire about alcohol content when dining out.
Bur for the rest of you that might agree that there are many a great reason to cook with wine,...I raise my glass to you. Cheers!
-EAT WELL
Perhaps the originator of this quote too believed that "over a bottle of wine, many a friend is found."
But aside from a casual glass as you pull together a stellar meal, there are plenty of great reasons to pour a little into those pots of yours.
For one, wine is an excellent way to increase the flavor while decreasing the fat! Instead of your regular amounts of oil or butter, decrease and add wine to sauté veggies or fish. This is also applicable to simmering and in fact, some baking! Substitute the 3/4 cup of oil with 3/4 cup of dessert wine to maintain the moisture, heighten the flavor and lessen the fat content. Now I'll drink to that!
Wine is also great to use as a marinade vs the oil we often use. And because of its acidic properties, it acts as a tenderizer as well.
One of my favorites: a red wine gastrique.
After searing lamb chops and sending them to the oven to finish, deglaze the pan with a cup of red wine. Add crushed peppercorns and chopped shallots (optional). Then add a few teaspoons of sugar. Cook down until it coats and clings to the back of your spoon. Strain the peppercorn and shallots. And if you must -tsk- finish with a pat of butter for added richness. Drizzle over chops, duck or salmon.
This works with white wine as well for fish and poultry. For an impressive pork tenderloin, throw in chopped apple to amp up your wine gastrique!
For a simple dessert, poach peeled pears in a combination of white wine, water and sugar. Top with a balsamic raspberry reduction (raspberries, 2 cups of balsamic vinegar reduced to half).
Now, the rule of thumb is that if you won't drink it then don't cook with it. Well while I won't attempt to sell you on serving it at your next dinner party, a great go to are Charles Shaw Wines (affectionately known as "two buck chuck" for it's low cost of $1.99).
Side Note: It's actually a decent bottle of drinking wine, for the price. And thus it's continued popularity.
And finally!...the ever so popular question: Does the alcohol content evaporate when cooking with wine or other spirits? The short answer: No, not completely.
However, the longer it's cooked, the more the alcohol will evaporate (i.e. poached pear). Conversely, a flambé, using rum, will burn off roughly 25% of the alcohol content. But still, divide that by portions and I promise you won't get inebriated eating bananas foster.
BUT! If you have concerns of addiction relapse, are pregnant or nursing, you should avoid and ignore this post and inquire about alcohol content when dining out.
Bur for the rest of you that might agree that there are many a great reason to cook with wine,...I raise my glass to you. Cheers!
-EAT WELL
Friday, December 7, 2012
Permission to be Free!
FOOD TRUTH: My mother was my first Chef Instructor. No, she wasn't a professional in the culinary industry. But those many years ago, she taught me invaluable lessons that Le Cordon Bleu would later reiterate.
One such lesson was that if you're using a recipe, let it act as a guide. Ahh! What glorious freedom lies in this understanding.
Certainly!...there's value in recreating grandmas double-dipped buttermilk fried chicken. But on the off chance that there isn't any hot sauce, should I nix the idea? Lesson learned. I have complete autonomy to reinterpret.
I could easily post a single recipe daily. Ultimately, what I would hope to come from your kitchen is a labor of your love. A product of your heart. A masterpiece of your imagination and taste preference. With even the recipes that are posted, the consistent caviat is that one feels free to make adjustments based on your own palate and frankly, what's in your kitchen. While some flavors could potentially clash, you never know....
Cook with heart and a learned sense of fearlessness! It usually turns out just fine.
A few examples:
A good southern classic is Shrimp and Grits. But sometimes I'll add seared scallops. For an impressive romantic brunch, throw in pieces of butter-poached lobster!
Grits are interchangeable as well. Try a creamy cheesy polenta with that shrimp.
Polenta leftovers? I Once braised a bit of short rib and spooned it over polenta. I finished with a red wine reduction. Simple but elegant dinner.
Gno WHO? Gnocchi!
It's great stuff. A combination of pasta and potato. The most common preparation is in a simple tomato based sauce. But why not a garlic cream sauce. Add shrimp or mussels. Or both. Vegetables work well in there too: pearl onions, tomato, mushroom or asparagus.
Or what about a play on steak and potatoes? Sauté cooked gnocchi in browned butter. Serve next to a filet mignon and top with a savory Demi glacé.
Class up a simple slice of cake with Nutella sauce (Nutella & milk whisked together). Add a dash of cayenne pepper for a little zing. Or macerated berries and fresh whipped cream would be great on pound cake.
A few ripening bananas laying around? Slice and cook them down with a vanilla. Add a little bourbon and spicy pecans. That'll teach that plain cake!
Look. While I promise to provide a foundation for some good eats, by all means, feel free to use your imagination! And for goodness sakes,...
-EAT WELL
One such lesson was that if you're using a recipe, let it act as a guide. Ahh! What glorious freedom lies in this understanding.
Certainly!...there's value in recreating grandmas double-dipped buttermilk fried chicken. But on the off chance that there isn't any hot sauce, should I nix the idea? Lesson learned. I have complete autonomy to reinterpret.
I could easily post a single recipe daily. Ultimately, what I would hope to come from your kitchen is a labor of your love. A product of your heart. A masterpiece of your imagination and taste preference. With even the recipes that are posted, the consistent caviat is that one feels free to make adjustments based on your own palate and frankly, what's in your kitchen. While some flavors could potentially clash, you never know....
Cook with heart and a learned sense of fearlessness! It usually turns out just fine.
A few examples:
A good southern classic is Shrimp and Grits. But sometimes I'll add seared scallops. For an impressive romantic brunch, throw in pieces of butter-poached lobster!
Grits are interchangeable as well. Try a creamy cheesy polenta with that shrimp.
Polenta leftovers? I Once braised a bit of short rib and spooned it over polenta. I finished with a red wine reduction. Simple but elegant dinner.
Gno WHO? Gnocchi!
It's great stuff. A combination of pasta and potato. The most common preparation is in a simple tomato based sauce. But why not a garlic cream sauce. Add shrimp or mussels. Or both. Vegetables work well in there too: pearl onions, tomato, mushroom or asparagus.
Or what about a play on steak and potatoes? Sauté cooked gnocchi in browned butter. Serve next to a filet mignon and top with a savory Demi glacé.
Class up a simple slice of cake with Nutella sauce (Nutella & milk whisked together). Add a dash of cayenne pepper for a little zing. Or macerated berries and fresh whipped cream would be great on pound cake.
A few ripening bananas laying around? Slice and cook them down with a vanilla. Add a little bourbon and spicy pecans. That'll teach that plain cake!
Look. While I promise to provide a foundation for some good eats, by all means, feel free to use your imagination! And for goodness sakes,...
-EAT WELL
Thursday, December 6, 2012
A Win - Win!
Ok, this one is a slam dunk! Pair the thing that women fantasize about most with the thing that men fantasize about most, for some mid-morning fun. No, not that! I'm talking about romance and a mean sandwich! Many a comedian have joked of a mans love of a great sandwich. The obvious implication is that his needs are simple and far less complex than the romanticized considerations of of hers. But fear not. The solution is a simple fix.
There's something significantly romantic and sexy about a weekend brunch. For women it reads, he will forgo an afternoon of channel surfing or delay tinkering under the hood of a car to lock hand and eye with you over...well...an egg. And what better way to express our appreciation than with the quintessential man-meal: a most amazing and hearty brunch sandwich. Pair it with a mimosa or a pitcher of bloody Mary's, and the volume of mid-morning fun just went up a few decibels.
First thing: make it a grown-up gourmet sandwich. Use French or sour dough bread. Slice it, add olive oil to each side, season with salt and griddle. For the fixings, try pancheta, prosciutto or even fried pork belly atop softly fried eggs. For lighter fair, go with smoked turkey, smoked salmon or chicken sausage.
Triple creamed Brie, provolone, Swiss, Havarti or manchego will heighten the flavor.
Here are some other interesting add-ons:
Grilled or red onions
Scallions
Fresh fig
Preserves
Bacon
Truffles
Avocado
Sliced green apple
tomato
Portabello mushroom
Red, yellow and green peppers
You can even try an open face lobster sandwich with poached egg and béchamel sauce. Delicious!
Round out the meal with a side if fresh fruit and breakfast potatoes.
Here's my favorite mimosa recipe:
~Grand Mimosa~
2 oz Orange juice - per glass
Top off with Champagne or Proseco
Splash of Grand Marnier
-EAT WELL
There's something significantly romantic and sexy about a weekend brunch. For women it reads, he will forgo an afternoon of channel surfing or delay tinkering under the hood of a car to lock hand and eye with you over...well...an egg. And what better way to express our appreciation than with the quintessential man-meal: a most amazing and hearty brunch sandwich. Pair it with a mimosa or a pitcher of bloody Mary's, and the volume of mid-morning fun just went up a few decibels.
First thing: make it a grown-up gourmet sandwich. Use French or sour dough bread. Slice it, add olive oil to each side, season with salt and griddle. For the fixings, try pancheta, prosciutto or even fried pork belly atop softly fried eggs. For lighter fair, go with smoked turkey, smoked salmon or chicken sausage.
Triple creamed Brie, provolone, Swiss, Havarti or manchego will heighten the flavor.
Here are some other interesting add-ons:
Grilled or red onions
Scallions
Fresh fig
Preserves
Bacon
Truffles
Avocado
Sliced green apple
tomato
Portabello mushroom
Red, yellow and green peppers
You can even try an open face lobster sandwich with poached egg and béchamel sauce. Delicious!
Round out the meal with a side if fresh fruit and breakfast potatoes.
Here's my favorite mimosa recipe:
~Grand Mimosa~
2 oz Orange juice - per glass
Top off with Champagne or Proseco
Splash of Grand Marnier
-EAT WELL
Tuesday, December 4, 2012
Once you go Black!...
A great preparation for many a protein is blackened. However, it's one of those things that I almost never order in a restaurant. As well, its something I rarely see coming out of a home kitchen. I've deduced that it's for reasons of season imbalance that most of our palates are deterred from blackened fish, shrimp or otherwise. But if blackened and balanced properly,...you won't turn back!
Here's the key. Forgo the store bought stuff and create your own blackened seasoning. This way you have control of the salt content and spice level. This also gives you creative autonomy. Who says that you can add a shake of ground cardamom or amp up the cayenne quotient. Go for it! Your kitchen. Your fish. Your choice.
Also, to significantly heighten the blackened experience balance the protein with a sweet and textural component. Try a sweet and crunchy corn relish with blackened salmon. Or a fennel slaw with a champagne vinaigrette to balance blackened shrimp.
Here's a recipe for blackened seasoning.
2 tsp Paprika
1 tsp Cayenne pepper
2 tsp Onion powder
2 tsp Garlic powder
1/4 tsp Ground cumin
1/2 tsp Ground white pepper
1/2 tsp Ground black pepper
1 1/2 tsp Dried thyme
1 1/2 tsp Dried oregano
1 tsp Dried basil
1 or 2 tsp Salt
1/4 tsp sugar
1/8 tsp nutmeg
While this recipe for blackened seasoning is successful, remember you have complete control. Lessen the salt content; increase the amount of cayenne; leave out the nutmeg or sugar, etc.
Your kitchen! Your fish! Your choice!
-EAT WELL
Here's the key. Forgo the store bought stuff and create your own blackened seasoning. This way you have control of the salt content and spice level. This also gives you creative autonomy. Who says that you can add a shake of ground cardamom or amp up the cayenne quotient. Go for it! Your kitchen. Your fish. Your choice.
Also, to significantly heighten the blackened experience balance the protein with a sweet and textural component. Try a sweet and crunchy corn relish with blackened salmon. Or a fennel slaw with a champagne vinaigrette to balance blackened shrimp.
Here's a recipe for blackened seasoning.
2 tsp Paprika
1 tsp Cayenne pepper
2 tsp Onion powder
2 tsp Garlic powder
1/4 tsp Ground cumin
1/2 tsp Ground white pepper
1/2 tsp Ground black pepper
1 1/2 tsp Dried thyme
1 1/2 tsp Dried oregano
1 tsp Dried basil
1 or 2 tsp Salt
1/4 tsp sugar
1/8 tsp nutmeg
While this recipe for blackened seasoning is successful, remember you have complete control. Lessen the salt content; increase the amount of cayenne; leave out the nutmeg or sugar, etc.
Your kitchen! Your fish! Your choice!
-EAT WELL
Sunday, December 2, 2012
Water 2 Wine
If at all you know anything about me from a personal landscape, you know that my favorite beverage is, yes....water.
Ok, fine!....and wine. I've deduced that since the two appear in the same scripture,... it's all good, right?
But seriously, drinking water, for me, is unlike anything I've ever witnessed, I promise. And to most, I'm certain, it might appear a slight bizarre. Though not co-signed by my physician, I'm convinced that my endorphin levels are heightened. I'm known to allow...ahem...a "noise" of appreciation for its thirst quenching deliciousness, to pass my lips. Yes. I authentically love water that much.
Growing up, I've loved it more than my neighborhood compadres and close friends loved red Kool-Aid.
And what does this proclamation have to do with anything, you ask? Well, unfortunately no one has yet to take the initiative on Kool-Aid or soda pop pairings, when it comes to cuisine. At least not that I've heard. What I do know is that neither will do justice to your pork chops, branzino or braised short ribs. Point being, if you're not into the sometimes pretentiousness of wine or don't drink at all, opt for water with your meal. After working feverishly on that beautiful lamb shank (or whatever's for dinner), spare it the flavor compromise. Wait until after for pop, juice or other sweetened drinks.
You see, the flavorings, additives, preservatives and sugars will completely alter the taste of a dish. I became acutely aware of this when I first left home. Let's just say I tried to compensate for what was disallowed. I fast acquainted myself with blueberry blast Kool-Aid. Suddenly my mothers recipes didn't taste the same. I was living a food whore's worst nightmare! Suffice it to say, my rebellion did not last past the 30 day mark.
So there it is... Yet another great reason to drink water!
But for the sake of mix-matching, here are a few pairings for wine and beer drinkers:
With Pork:
Beer - Rye Beer; English Stout; Irish Red Ale
Wine - Pinot Noir (try De Tierra Monterey)
With Poultry:
Beer - Hefeweizen; American Amber
Wine - both reds & whites pair well with Poultry, depending on the preparation. I like a full bodied Chardonnay. Bogle California has a nice crisp yet buttery flavor
With Grilled meat:
Beer - Belgian Strong Dark Ale (I recommend Chimay *it's made by monks!)
Wine - Sauvignon Blanc; Proseco; Syrah (Trader Joe's has an simple but good bottle of Proseco).
-EAT WELL
Ok, fine!....and wine. I've deduced that since the two appear in the same scripture,... it's all good, right?
But seriously, drinking water, for me, is unlike anything I've ever witnessed, I promise. And to most, I'm certain, it might appear a slight bizarre. Though not co-signed by my physician, I'm convinced that my endorphin levels are heightened. I'm known to allow...ahem...a "noise" of appreciation for its thirst quenching deliciousness, to pass my lips. Yes. I authentically love water that much.
Growing up, I've loved it more than my neighborhood compadres and close friends loved red Kool-Aid.
And what does this proclamation have to do with anything, you ask? Well, unfortunately no one has yet to take the initiative on Kool-Aid or soda pop pairings, when it comes to cuisine. At least not that I've heard. What I do know is that neither will do justice to your pork chops, branzino or braised short ribs. Point being, if you're not into the sometimes pretentiousness of wine or don't drink at all, opt for water with your meal. After working feverishly on that beautiful lamb shank (or whatever's for dinner), spare it the flavor compromise. Wait until after for pop, juice or other sweetened drinks.
You see, the flavorings, additives, preservatives and sugars will completely alter the taste of a dish. I became acutely aware of this when I first left home. Let's just say I tried to compensate for what was disallowed. I fast acquainted myself with blueberry blast Kool-Aid. Suddenly my mothers recipes didn't taste the same. I was living a food whore's worst nightmare! Suffice it to say, my rebellion did not last past the 30 day mark.
So there it is... Yet another great reason to drink water!
But for the sake of mix-matching, here are a few pairings for wine and beer drinkers:
With Pork:
Beer - Rye Beer; English Stout; Irish Red Ale
Wine - Pinot Noir (try De Tierra Monterey)
With Poultry:
Beer - Hefeweizen; American Amber
Wine - both reds & whites pair well with Poultry, depending on the preparation. I like a full bodied Chardonnay. Bogle California has a nice crisp yet buttery flavor
With Grilled meat:
Beer - Belgian Strong Dark Ale (I recommend Chimay *it's made by monks!)
Wine - Sauvignon Blanc; Proseco; Syrah (Trader Joe's has an simple but good bottle of Proseco).
-EAT WELL
Tuesday, November 27, 2012
Fake It, Until You Make It!
Finicky eaters annoy me. Perhaps and admit ably ...too much! I could even loose my own appetite while observing one pick through a perfectly good salad or discard anything remotely resembling healthy. In fact, I have friends that I refuse to dine with for their fear of green garnitures, salads or "runny" eggs!
So here, in the world of cookery, is where that old saying is totally applicable:
"Fake it!...Until you make it!"
Indeed my friend, sometimes one must fake out the taste buds for the sake of the greater good. You see, there's absolutely no reason for you to aboard spinach or have such great disdain for Brussels Sprouts. One's mind will simply compute that this thing is healthy!!! And thus, it will taste like a cardboard box.
So here. Try this for tricks. Add something to it that's absolutely irresistible: a little sweetness, some added crunch, bacon flavor... Then go crazy. Hopefully, somewhere between forkfuls of green things, carrots or cauliflower, the light switch, that is your slumbering palate, will come on. And you'll come to realize, that when in season, beets and Brussels are but natures candy and are far more delicious than the ranch dressing you drown your salads in. Or....at least healthier. I promise.
But in the interim, here are a few ideas to fake us all into eating more vegetables. This is great for kids too!
Beets: add balsamic reduction, Gorgonzola and hazelnuts
*when reduced, balsamic vinegar is sweet and tangy. Keep an eye on it and reduce to the consistency of syrup.
Cauliflower: tastes great curried w/ currants or raisins. Add almond slithers for layered texture.
Spinach: Add sautéed apple and crispy prosciutto. Candied walnuts are also great in this wilted spinach salad.
Kale: Toss in dried cranberries and pine nuts. Red onion and tomato works well in this warm salad too.
Cabbage: Add an orange glaze w/ toasted cashew nuts. *Simply reduce orange juice for an easy glaze. Pomegranate juice works great with purple cabbage.
Butternut Squash: bake it with a bit of butter and brown sugar. Drizzle with truffle honey before serving.
Here's a baconY recipe for Brussels Sprouts:
Dijon Brussels Sprouts
1/2 lb. Brussels (quartered)
Olive oil
1 table spoon Dijon mustard
1 table spoon Butter
1/4 cup White wine, chicken stock or water
1/8 Crispy bacon bits (turkey Bacon works too!)
Salt & pepper
Sauté Brussels in olive oil until slightly tender. Deglaze pan with wine, stock or water. Reduce and add butter and Dijon. Stir until creamy. Add more liquid, butter or Dijon if needed.
Season w/ salt and pepper. Finish with crispy bacon bits. Serve and enjoy.
*the ideas are abbreviated versions of actual recipes (with the exception of the Brussels Sprouts). Inbox if you're interested in a specific recipe.
-EAT WELL
Friday, October 7, 2011
Dine LA: BOUCHON BISTRO
Though my dinner date was running behind, I gladly perched myself atop a bar stool and ordered a glass of chardonnay. I found it a great opportunity to peruse the bistro, take in the ambiance and overall grant a thorough inspection. I first noted the layers of news publications and other reading material at the rear of the bar seating area. Check: Well staged bistro setting. Looking into the dining room from my stool, the décor was relaxed with but enough white table cloth pretention to merit a forged French accent in my own head.
While sipping spirits and chatting it up with the bar maid, I couldn’t help but a continued swipe at a plant that was overhang and dangling just beyond my left brow. I looked fast, as though to rebuke it and to my delight it was the most naturally out-of-place thing I’d rested eyes on. Potted in an oversized bronze vase was the most enchanting bouquet of greenery and fresh white raspberry flora. Fruit were literally dangling within reach of becoming garnish for my glass of wine. Perhaps a slight detail for some and others just might not give a damn. However this subtle nuance somehow gave consent for me to rest easy in that the meal ahead would be worth both traffic and secreted parking. I was certain it would categorically soothe the disappointment from the previous night’s Dine LA experience.
Saying that I was right would be an understatement and a white napkin smack to the face to the chefs behind the scene. Simply put, the meal was orgasmic! I t was everything a dining experience should be. Every component on the plate came together like the perfect symphony. Or perhaps even the Georgia Mass Choir, for at one point, I thought my dinner companion was about to break into a full speaking in tongues, running through the congregation, fall out shout (and this was merely the response to the after dinner salted caramel truffle, compliments of the chef)!
To describe the meal would mean another 5 to 6 paragraphs of lengthy detailed verbiage, words ending in ous, ing, ful and y (as in scrumptious, delicious, exciting, tantalizing, delightful, flawlessly and perfectly). It might read like a cue card left on the editing floor after a taping of Unique Eats (or any other food show where there’s narrative involved.
Well, I’ll spare you the read (umm, from this point forth,…) and just yell out you demanding you to GO! Bouchon Bistro is a place that I’d definitely return to again (and again and again and again and again….). I’d take along friends, foodies and family alike. I’d go for lunch, dinner and breakfast if it were offered. I’d order everything from the menu at least once. And by golly, I’d pay whatever the asking price ($44 dollars was a steal for this dining experience).
And though I won’t go into great detail of what each morsel felt like against my palate, I will share with you our feast of choice. I will also tell you the EV-ER-EEEE-THING was certain perfection!
First Course:
Salade Maraichere | Mixed greens with red wine vinaigrette, warm goat cheese crouton & herbs de Provence
Rillettes au Poulet | Rillets of Shellton Farms Chicken, preserved Meyer lemons and pecans with pickled grapes, frisee salad and fine herbs
Second Course:
Poitrine de Porc | Crispy pork belly with butternut squash & forest mushroom risotto
Tuie Grenobloise | Pan roasted Idaho trout, cauliflower, capers, lemon confit, brioche croutons & buerre noisette
Third Course:
Crème Caramel | Caramel custard
Pot de Crème | passion fruit custard with coconut glaze & vanilla shortbread cookies
After dinner chocolates and such | Compliments of the chef, a plate of specials were delivered to the table. It consisted of sugared macadamia nuts, chocolate almonds, fruit chews, sugar cookies and chocolate caramel truffles. Everything was amazing but the truffles took me under! Everything…..
Now, get on the phone or go to open table and make a reservation. Go EAT!
While sipping spirits and chatting it up with the bar maid, I couldn’t help but a continued swipe at a plant that was overhang and dangling just beyond my left brow. I looked fast, as though to rebuke it and to my delight it was the most naturally out-of-place thing I’d rested eyes on. Potted in an oversized bronze vase was the most enchanting bouquet of greenery and fresh white raspberry flora. Fruit were literally dangling within reach of becoming garnish for my glass of wine. Perhaps a slight detail for some and others just might not give a damn. However this subtle nuance somehow gave consent for me to rest easy in that the meal ahead would be worth both traffic and secreted parking. I was certain it would categorically soothe the disappointment from the previous night’s Dine LA experience.
Saying that I was right would be an understatement and a white napkin smack to the face to the chefs behind the scene. Simply put, the meal was orgasmic! I t was everything a dining experience should be. Every component on the plate came together like the perfect symphony. Or perhaps even the Georgia Mass Choir, for at one point, I thought my dinner companion was about to break into a full speaking in tongues, running through the congregation, fall out shout (and this was merely the response to the after dinner salted caramel truffle, compliments of the chef)!
To describe the meal would mean another 5 to 6 paragraphs of lengthy detailed verbiage, words ending in ous, ing, ful and y (as in scrumptious, delicious, exciting, tantalizing, delightful, flawlessly and perfectly). It might read like a cue card left on the editing floor after a taping of Unique Eats (or any other food show where there’s narrative involved.
Well, I’ll spare you the read (umm, from this point forth,…) and just yell out you demanding you to GO! Bouchon Bistro is a place that I’d definitely return to again (and again and again and again and again….). I’d take along friends, foodies and family alike. I’d go for lunch, dinner and breakfast if it were offered. I’d order everything from the menu at least once. And by golly, I’d pay whatever the asking price ($44 dollars was a steal for this dining experience).
And though I won’t go into great detail of what each morsel felt like against my palate, I will share with you our feast of choice. I will also tell you the EV-ER-EEEE-THING was certain perfection!
First Course:
Salade Maraichere | Mixed greens with red wine vinaigrette, warm goat cheese crouton & herbs de Provence
Rillettes au Poulet | Rillets of Shellton Farms Chicken, preserved Meyer lemons and pecans with pickled grapes, frisee salad and fine herbs
Second Course:
Poitrine de Porc | Crispy pork belly with butternut squash & forest mushroom risotto
Tuie Grenobloise | Pan roasted Idaho trout, cauliflower, capers, lemon confit, brioche croutons & buerre noisette
Third Course:
Crème Caramel | Caramel custard
Pot de Crème | passion fruit custard with coconut glaze & vanilla shortbread cookies
After dinner chocolates and such | Compliments of the chef, a plate of specials were delivered to the table. It consisted of sugared macadamia nuts, chocolate almonds, fruit chews, sugar cookies and chocolate caramel truffles. Everything was amazing but the truffles took me under! Everything…..
Now, get on the phone or go to open table and make a reservation. Go EAT!
Wednesday, October 5, 2011
DINE LA: Drago Centro
I had the Butternut Squash Agnolotti (a petite appetizer with classic yet simple flavors. The squash was delightful, however, as it was perfectly brunoised, when paired with anything else, it got lost), Duck Breast (cooked perfectly and had great components on the plate, the cherry gastrique likely being the best. However again, when paired with the duck, the tang dissolved into the rears of my palate. Points that it did, however, stand up nicely against the cavatelli and Swiss chard) & the Toasted Bread Pudding (running theme... good components but paired and something goes wrong. Not terribly wrong like pearls and 2 carrot diamonds….on my grill, wrong. But wrong like, Kim Jenkins’ wedding ring next to Kim Kardashian’s wedding ring, wrong. Sorry K.J. Your chip gets lost.
Back to the food. The salted cream was a great idea in theory yet was no match juxtaposed to the sweetness of the caramel and the bread pudding. I tried each element separately, together and in every feasible combination. Some worked better than others but…..well you get the idea. And the bread pudding itself: cute but very….well, ummm...LA?). Everything was pretty good but nothing was great. The service, comparable: fine but not exceptional. Just left and you couldn't pay me to tell you that young lady's name. Sorry dear waitress with the soft spoken voice and interesting frock.
We chalked it up to another Los Angeles restaurant recipe for success: Great location. Great city view. Great PR. And….. ok food. Winner!
All and all, we gave DRAGO CENTRO an average of 6 stars out of 10. But now's a great time to go and check it out for yourself.
Back to the food. The salted cream was a great idea in theory yet was no match juxtaposed to the sweetness of the caramel and the bread pudding. I tried each element separately, together and in every feasible combination. Some worked better than others but…..well you get the idea. And the bread pudding itself: cute but very….well, ummm...LA?). Everything was pretty good but nothing was great. The service, comparable: fine but not exceptional. Just left and you couldn't pay me to tell you that young lady's name. Sorry dear waitress with the soft spoken voice and interesting frock.
We chalked it up to another Los Angeles restaurant recipe for success: Great location. Great city view. Great PR. And….. ok food. Winner!
All and all, we gave DRAGO CENTRO an average of 6 stars out of 10. But now's a great time to go and check it out for yourself.
Saturday, September 24, 2011
People, places and smiling faces :(
Just left a "joyous" little place called Sugar Fish in downtown Los Angeles. Service was the absolute worst I've experienced in quite some time. So much so, (and it takes much to get me to this point, as I do believe that most establishments have redeeming qualities of some sort. However...) I walked out. Not on a tab or a bill. But before any food could be ordered, I left.
First. I entered, anticipating inspiration, as I had heard much about Sugar Fish. Oddly enough, in that I work in the area, myself and the concierge have often sent visitors here. #lesson_learned
I stood for several minutes as each host, waiter and/or waitress passed me by. Granted, it was a packed house. So I amused that they perhaps were overwhelmed by the Saturday evening crowd. Patrons filled each table and had lined the waiting seats positioned against the wall. All the same, when a couple straggled in and postioned themselves in front of me, I was more than astonished when not even a heart beat had passed before the same host that had made eye contact with me and busied himself, was there in lightening speed with list in hand.
I merely gave him a questioning glare before he corrected himself sheepishly.
Suffice it to say, after being seated, all went downhill...FAST. Service never improved and I ultimately bounced, never to return again. Perhaps the food is great, as I was hoping to experience first hand. However, the chance never came. I emtied out and went across the street to Bottega where the crowd was spilling from the door ways. However, as expected, I was attended to immidiately and both host and bartended never skipped a beat as they engaged everyone that came within 10 feet. Really, good customer service is priceless. Well, not exactly PRICELESS :)
First. I entered, anticipating inspiration, as I had heard much about Sugar Fish. Oddly enough, in that I work in the area, myself and the concierge have often sent visitors here. #lesson_learned
I stood for several minutes as each host, waiter and/or waitress passed me by. Granted, it was a packed house. So I amused that they perhaps were overwhelmed by the Saturday evening crowd. Patrons filled each table and had lined the waiting seats positioned against the wall. All the same, when a couple straggled in and postioned themselves in front of me, I was more than astonished when not even a heart beat had passed before the same host that had made eye contact with me and busied himself, was there in lightening speed with list in hand.
I merely gave him a questioning glare before he corrected himself sheepishly.
Suffice it to say, after being seated, all went downhill...FAST. Service never improved and I ultimately bounced, never to return again. Perhaps the food is great, as I was hoping to experience first hand. However, the chance never came. I emtied out and went across the street to Bottega where the crowd was spilling from the door ways. However, as expected, I was attended to immidiately and both host and bartended never skipped a beat as they engaged everyone that came within 10 feet. Really, good customer service is priceless. Well, not exactly PRICELESS :)
Sunday, August 7, 2011
Restaurant New Orleans
While I had never been to Restaurant New Orleans on Fulton Street, I had met the owner one night and was taken by how personable she was. She reminded me of a slice of home. To add to that, it didn’t seem that business was going so well on the block. They agreed with me that it would be a good idea to show support.
The first impression was not good! We had funky frowns on our faces from the time we crossed the threshold. It was a ghost town! Not a single patron. With no one in sight, we slowly moved toward a table of our choice to seat ourselves. When Cathy, the owner, finally emerged from the kitchen to greet us, she ultimately revealed that there was no menu. #blankstare
She asked us what type of food we liked. We wore classic “what kind of question is that” expressions on our faces. The three of us stuttered a slight. She saved face and offered a few suggestions. My two sisters and I politely yet apprehensively shook our heads in uncertain agreement. So Cathy says, “Well, why don’t I just whip something up for you ladies?” It was more of a statement than a question. What had we gotten ourselves into?
Of course I felt foolish guilt in that Restaurant New Orleans was my bright idea. So once she disappeared behind that kitchen doors, I recommended leaving the place without word. We struggled with the idea, of course. “You go first!” “No, you.” Our plans were foiled when Cathy came out with a pitcher of ice water. Father in Heaven, that pitcher had seen better days! I promise, it looked as though Cathy herself had beat it about the kitchen floor, pissed that business had soured and this vacant restaurant was what life had become.
Ever have that friend or family member’s house that you were forced upon and always offered something to eat or drink? As a kid, I would tighten my lips away from the glass and pretend to drink. This was akin. Surely, we were about to get on up and out of Restaurant New Orleans! There was no way we were drinking from that thing.
Speaking in hushed tones, we could not decide which of us would make the first move toward freedom. We felt awful. We were the only diners there that afternoon. And there seemed no sign of anyone else coming in, seeking culinary refuge from the outs of Fulton Street.
Caught again! Cathy comes out with a basket of corn bread muffins and proceeds to run her mouth like that one aunt that you avoided at all family functions. Sigh!
But behold, it’s the same Aunt, that once listened to, you realize how entertaining and engaging she is. Besides, we were only put off because our escape plans were thwarted. Cathy was a joy. She was the same warm slice of home that I had met that chance night out. She was why we were there in the first place. But still!!! The menu (or lack thereof)… The echoes of our own whispers against the restaurant walls…. The pitcher…. The cups…. The Corn Bread Muffins!
The Corn Bread Muffins?!!!
Great food will change the mind of any fool. Food has that grand capacity to bridge cultures, nurture souls and speak words of love that never has to pass ones lips. It is apology, condolence and welcome home. Food tells story of heritage and of struggle. It is a creativity, science and exploration. Food, I believe, is a piece of heaven.
I’m certain of this because one bite down on that corn bread muffin and our funky frowns simultaneously turned upside down. We slowly relaxed against the backs of our seats and eased into conversation with Cathy when she returned wearing sweat on her brow. Before long, she disappeared yet again, into the kitchen. When she came again, a mélange of food followed. She and a boy she had secreted in the kitchen came baring the fruits of their labor: Fried corn, barbeque salmon, shrimp etouffee, pilaf, squash… There was more and everything was plentiful. Still, my sisters and I debated on who would get the last serving of everything!
The food was absolutely amazing and we felt like southern royalty. Not only did Cathy personalize a meal just for us, she navigated the front of the house and with stealth and perfection. I was impressed then but now, as a new Chef and business owner, I justly appreciate the talent that is. While it was clear that Cathy was not expecting us, or anyone else for that matter, she treated us like we too were a slice of home and that we belonged there on that day.
But back to the food:
The Salmon was cooked to perfection! I had been to a number of the more popular spots in the area. Places where I’m certain the doors were bending at the seams with Brooklynites lunching. Most, in my humble opinion, wouldn’t have the slightest knowledge of finessing a salmon as Cathy had. It was cooked tender and moist yet no sign of rare pinkness was there to be found. The barbeque sauce hugged the surface and completed the fish. The shrimp etouffee still holds the title of the best I’ve ever had! When it was finished, we greedily sopped the sauce with cornbread muffins. The fried corn had just the right amount of char and a light caramelization. The sautéed squash with onions was comparable to my Mom’s. We were blown away! To date, and with all of the indulgent food debauchery that my sisters and I gravitate to, that meal was easily the best that we have ever shared together. It was all encompassing: A Chef that genuinely cared about the food; one who spontaneously fashioned a menu specific to taste and that had an impressive understanding of the art of engaging patrons. Add to that, it was a meal shared that, for once, neither of us was responsible to produce, yet sat contentedly while partaking and delighting in each other’s and Cathy’s company.
Lesson learned: Though cliché, never judge a book by its cover. Since that year, we’ve sought restaurants familiar to what Brooklyn offered that day. From city to sisters Retreat city, we’ve indulged in some exquisite eats. Yet no experience has come close to that of Cathy and Restaurant New Orleans.
Unfortunately, Restaurant New Orleans has closed its doors on Fulton Street. I only hope that Cathy is somewhere else in this world in another kitchen, manning another dining room and inspiring!
The first impression was not good! We had funky frowns on our faces from the time we crossed the threshold. It was a ghost town! Not a single patron. With no one in sight, we slowly moved toward a table of our choice to seat ourselves. When Cathy, the owner, finally emerged from the kitchen to greet us, she ultimately revealed that there was no menu. #blankstare
She asked us what type of food we liked. We wore classic “what kind of question is that” expressions on our faces. The three of us stuttered a slight. She saved face and offered a few suggestions. My two sisters and I politely yet apprehensively shook our heads in uncertain agreement. So Cathy says, “Well, why don’t I just whip something up for you ladies?” It was more of a statement than a question. What had we gotten ourselves into?
Of course I felt foolish guilt in that Restaurant New Orleans was my bright idea. So once she disappeared behind that kitchen doors, I recommended leaving the place without word. We struggled with the idea, of course. “You go first!” “No, you.” Our plans were foiled when Cathy came out with a pitcher of ice water. Father in Heaven, that pitcher had seen better days! I promise, it looked as though Cathy herself had beat it about the kitchen floor, pissed that business had soured and this vacant restaurant was what life had become.
Ever have that friend or family member’s house that you were forced upon and always offered something to eat or drink? As a kid, I would tighten my lips away from the glass and pretend to drink. This was akin. Surely, we were about to get on up and out of Restaurant New Orleans! There was no way we were drinking from that thing.
Speaking in hushed tones, we could not decide which of us would make the first move toward freedom. We felt awful. We were the only diners there that afternoon. And there seemed no sign of anyone else coming in, seeking culinary refuge from the outs of Fulton Street.
Caught again! Cathy comes out with a basket of corn bread muffins and proceeds to run her mouth like that one aunt that you avoided at all family functions. Sigh!
But behold, it’s the same Aunt, that once listened to, you realize how entertaining and engaging she is. Besides, we were only put off because our escape plans were thwarted. Cathy was a joy. She was the same warm slice of home that I had met that chance night out. She was why we were there in the first place. But still!!! The menu (or lack thereof)… The echoes of our own whispers against the restaurant walls…. The pitcher…. The cups…. The Corn Bread Muffins!
The Corn Bread Muffins?!!!
Great food will change the mind of any fool. Food has that grand capacity to bridge cultures, nurture souls and speak words of love that never has to pass ones lips. It is apology, condolence and welcome home. Food tells story of heritage and of struggle. It is a creativity, science and exploration. Food, I believe, is a piece of heaven.
I’m certain of this because one bite down on that corn bread muffin and our funky frowns simultaneously turned upside down. We slowly relaxed against the backs of our seats and eased into conversation with Cathy when she returned wearing sweat on her brow. Before long, she disappeared yet again, into the kitchen. When she came again, a mélange of food followed. She and a boy she had secreted in the kitchen came baring the fruits of their labor: Fried corn, barbeque salmon, shrimp etouffee, pilaf, squash… There was more and everything was plentiful. Still, my sisters and I debated on who would get the last serving of everything!
The food was absolutely amazing and we felt like southern royalty. Not only did Cathy personalize a meal just for us, she navigated the front of the house and with stealth and perfection. I was impressed then but now, as a new Chef and business owner, I justly appreciate the talent that is. While it was clear that Cathy was not expecting us, or anyone else for that matter, she treated us like we too were a slice of home and that we belonged there on that day.
But back to the food:
The Salmon was cooked to perfection! I had been to a number of the more popular spots in the area. Places where I’m certain the doors were bending at the seams with Brooklynites lunching. Most, in my humble opinion, wouldn’t have the slightest knowledge of finessing a salmon as Cathy had. It was cooked tender and moist yet no sign of rare pinkness was there to be found. The barbeque sauce hugged the surface and completed the fish. The shrimp etouffee still holds the title of the best I’ve ever had! When it was finished, we greedily sopped the sauce with cornbread muffins. The fried corn had just the right amount of char and a light caramelization. The sautéed squash with onions was comparable to my Mom’s. We were blown away! To date, and with all of the indulgent food debauchery that my sisters and I gravitate to, that meal was easily the best that we have ever shared together. It was all encompassing: A Chef that genuinely cared about the food; one who spontaneously fashioned a menu specific to taste and that had an impressive understanding of the art of engaging patrons. Add to that, it was a meal shared that, for once, neither of us was responsible to produce, yet sat contentedly while partaking and delighting in each other’s and Cathy’s company.
Lesson learned: Though cliché, never judge a book by its cover. Since that year, we’ve sought restaurants familiar to what Brooklyn offered that day. From city to sisters Retreat city, we’ve indulged in some exquisite eats. Yet no experience has come close to that of Cathy and Restaurant New Orleans.
Unfortunately, Restaurant New Orleans has closed its doors on Fulton Street. I only hope that Cathy is somewhere else in this world in another kitchen, manning another dining room and inspiring!
Tuesday, December 22, 2009
On the 12th Day of Christmas
…My true love gave to meeeeeee, something comparable to my youthful memoriiiieeees!
That the holidays are upon us, I find myself reminiscing and fascinate at how the best memories of my youth have much to do with food; finding it, creating it and over indulging in it. What better way to share my joy, Christmas and culinary alike, than to share 12 favorite food memories of my youth.
1. My sisters, cousin and I, would walk barefoot through the corn field with Dad. He’d show us how to clean the silk from the corn and right there, we’d devour its sweet starchy goodness, envious of the many insects that partook daily.
2. Mom’s homemade ice cream. Watching the ice and rock salt move counterclockwise would only last a bit. I’d head outside and up a tree to get my mind away from the anticipation. A method that never worked. For I’d return every ten minutes to check on its progress soon to be yelled at by Mom to “stop running in and out of the house”. I can remember the taste of fresh vanilla and strawberries as if it were yesterday.
3. Mom’s homemade teacakes. To this day, I’ve no idea what went into the mouthfuls of deliciousness but the rare treat left an indelible impression. They were simple, sweet and best of all quick! Mom would whip up a batch on rare occasion as we took in a weekend viewing of Creature Feature.
4. Chicago hotdogs. I can’t find one Chicagoan who’s familiar with this manner of hotdog, though my Mom swore by its title! All the same it was one of my favorite feasts. Sausages from Penn Dutch commonly replaced the hotdog. The bun, an oversized Italian hoagie roll, would then be stuffed with a sautéed combination of potatoes, onions, green and red bell peppers. I’d slather mine with both mayonnaise and ketchup. Delish!
5. Riding along the dirt paths of Statesboro, Georgia, Dad would steer the car to roads’ edge. We’d rediscover a plum tree or blackberry bush and pick wild strawberries or raspberries. Just amongst the brush Dad would share related food stories or family folklore. We’d laugh and nibble, but careful to catch the juice journeying down our wrists with our tongues.
6. Grandmother made preserves with almost everything. Peaches, plums, berries and even water melon rinds. It was one of my breakfast favorites.
7. What good are breakfast preserves without Grandmother’s homemade biscuits. While Mom’s biscuits were as good there were always traces of her efforts to be found powdering the countertops. But Grandmother: I’d scan the length of the kitchen, buttermilk biscuits melting in my mouth. There was in no way a trace of flour to be found. I was convinced that the biscuits were from a local market and once asked Mom as much. She gave me the worst ‘how dare you’ look and said nothing. In our family, the mere implications of short cuts were the equivalent of cursing and adult. You didn’t!
8. Caramel cake and jelly cake. Both were holiday treats and each of my Grandmother’s daughters (with the exception of one) could make them uniformly delectable. Watching Mom stir the sugar combination until it caramelized made my taste buds chorus! Thanksgiving and Christmas dinner are never the same without them.
9. Aunt Julia’s macaroni and cheese. Her cheese was plentiful, creamy and sharp! The flavor was the most intense of any macaroni and cheese that I’ve had since. I learned later that the crème de la crème was the added spoonfuls of cayenne pepper. Divine perfection on a plate.
10. Dad was as good in the kitchen as Mom was. Though well defined gender roles only permitted his presence there on rare occasion, he delighted in cooking up creations the most. The one up side of the divorce was the opportunity to indulge more frequently. One of my favorite things was his banana cake. The attention was in the bananas aptly ripened. A large slice and a scoop of vanilla ice-cream were a party in my mouth.
11. Every year around the fourth of July, my family would converge onto my Grandmother’s home in Statesboro, Georgia for the Graham or Dutton family reunion. Before our arrival, a trench had been carefully constructed and prepped for the pig. Special was the child chosen to accompany the elders to the farm beyond the great Georgia Pine trees to hand select a hog. His fate was a slow roast above a flamed pit, rotated patiently until the meat was falling away from the bone. Though I’ve since stopped eating all things pork, I can vividly recall the combination of the tender pork and pan fried cornbread.
12. Whenever we came to visit our grandparents in the country, life was full of chores dissimilar to city life. Then, we thought them fun and exciting for the most part. There was corn cleaning, pea snapping, canning, clear out and harvesting. My favorite of them was time spent at the peach or blueberry orchard. We’d pay for baskets full by the pound. To keep cost down, I devoured my share beneath the shade of the trees or bush. Once I became ill after consuming as many blueberries that the very site of them made me gag. My mother laughed hysterically as she placed before me slice of blueberry pie for dessert. Though disgusted with her tactics, I overcame and ate greedily.
Happy Holiday!
Indulge.
Wednesday, December 16, 2009
Out of the Pantry: Peas | Prawns | Peppers
A friend from back east came to visit me for the weekend so I shamelessly pounced on the opportunity to introduce him to SWANK. I dished up my grand ideas over dinner at The Farm and carried on into the evening. My rant extended into an afternoon lunch at Roscoe’s Chicken and Waffles. As he prattled on the phone, I shoved a stack of food pics in his paw to gander. Hey, I said shamelessly. By day three, he’d had enough and demanded a tasting or else. Baited!
Out of the Pantry, came a few interesting finds. Some, you might never unearth amidst your canned commodities and boxed victuals. But hang about and I promise I’ll guide you from beginning to end.
The Players:
Red Curry Paste
Red Bell Pepper
Snow Peas
Coconut Milk
Rice Noodles
Admit ably, I had nil in the way of protein so I hastened to the market to pick up a pound of prawns. All the same, this recipe can work with chicken breast, beef strips, calamari or scallops.
I was intent on keeping it simple but not as uncomplicated as a bucket meal. Don’t be mistaken, I adore a single pot feast. But I wanted my friend to have an authentic SWANK moment (chuckle). Consider that he’s from South Florida too. Soul food and one-dish dining are familiar occurrence.
Aligned with the Out of the Pantry premise, I wanted to offer a restaurant quality dining experience - at home. In all of my babbling, I intentionally neglected to share the OOTP series and its premise with Sedrick. I wanted authentic feedback, unedited.
I reconciled an Asian Noodle prepared with sweet soy and a dash of light soy. For added panach, I tossed in some toasted black sesame seeds and minced garlic. The pinnacle of the experience was the shrimp coconut curry.
The Recipe: Prawns, Peas and Peppers | Curried
1 lb of large prawns deveined
Red Curry Paste*
1 Red Bell Pepper - en chiffonnade
1 cp Snow Pea
½ can Coconut Milk
3 Garlic Cloves - sliced
2 whole dried cayenne peppers
1 teaspoon Minced ginger (optional)Seasalt
In a sauce pan, add a dash of olive oil. Toss in sliced garlic cloves and heat until translucent. Add ½ can of coconut milk, 1 ½ tablespoons of red curry paste and cayenne peppers. If you opt for the minced ginger, add it as well. Another option is 1 teaspoon of ginger powder. Simmer on low heat.
Over medium heat, add a dash of olive oil to a wok pan. Toss in the prawns and cook until translucent. Add peppers, snow peas and a pinch of sea salt. Once the prawns are cooked to perfection add the coconut curry sauce to the wok. Plate over noodles or rice and Indulge!
“That was a great restaurant quality dining experience! Swank was the perfect ending to the weekend.” S. Brown
*Red Curry Paste: An easy find in any local grocer. Thai Kitchen Red Curry Paste is the most familiar brand. However, if there’s a Thai market in your area, go for it! My authentic curries are a mere 49 cents a can!
This product is definitely worth adding to the grocery list. It’s very versatile and can be added to any an understated meal. Slip a teaspoon into a soup base or add a bit to your cabbage and indulge.
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