Sunday, July 31, 2011

Cornbread

Had to make stuffed cornbread muffins at work today. The recipe was alright, but I do like mine better.  Some of the things I add to mine are

1 can of creamed corn
1 small can diced green Hatch Chillies
Cheddar cheese

If you use the pan that I used today that has a metal pick you can add all sorts of stuffing. Just enough to fill the middle while it cooks. I used Pepper Jack Cheese but you could also use sausage.

Saturday, July 30, 2011

Cooking Gadgets

I have seen a lot of gadgets in my time!  Here are some that will actually make your life easier.

1. Pancake Batter Pen.  Sounds crazy but it a very good tool.  Yes you can use it to write a name in batter, but what I find it great for is filing waffle irons and pancake molds. There is no spill and since the whole thing can washed there is little waste.

2. Silicone Brushes - they do not absorb oils or liquids. They also give you better control on basting and coating.

3. Electric Knife Sharpener.  Buy a good one that has at lest three slots. Do not skimp on this! A quality sharpener will last for years. Buy quality knifes and use a quality sharpener.

4. Bar Keepers Friend.  If you have not used this - get some. You will be amazed.

There are a lot more but these are my top four.

Friday, July 29, 2011

Non Stick Pans and Cooking Sprays

There are a lot of articles on whether or not you should use a spray (like Pam) on non stick cookware. Some of the manufactures say that it will leave a a residue on the pan. Some blogs I have read indicate that some people have used products to clean and that it is not a problem. If you are concerned then don't use a spray in a can. You can always buy a mister that you can add your own oil such as Olive Oil and use that to spray your pan.

Some other thoughts.  Any pan can be a non stick if you heat it BEFORE you add your oil.  Cold oil into a heated pan = non stick.  Just do not heat it on high or get it too hot. If you add oil and it smokes or turns brown it is too hot and you have a potential for a fire.  Be safe!!

Thursday, July 28, 2011

Rhubarb

Summer time can mean lots of vegetables and fruit. Rhubarb (NOT my my favorite!) is one that people either like or hate. But for those who like it here is a link I found that will tell you all about it and has some very good recipes.  Check it out.

http://www.plantea.com/rhubarb.htm

Tuesday, July 26, 2011

quick Marinade

Here is a suggestion for a quick marinade for chicken

2 oz wine
1 tablespoon spice mix - (ex. spice rub or lemon pepper etc.)
1 teaspoons Olive oil

This will work on 2 - 3 chicken breasts.  Just mix the marinade in a zip lock bag and add the chicken. Massage the chicken and make sure that they are coated.  Squeeze the air out of the bag and seal.  put the bag on  a plate put in the fridge for 2 - 5 hours.  Turn the bag over every hour to ensure that the meat is getting the full effect of the marinade.  Double the amount for 6 breasts.  The idea is not to make a huge amount of marinade.  Putting the marinade in the bag helps to reduce the amount needed.

Monday, July 25, 2011

Freezer Burn

I was helping a friend defrost an older freezer. He was going to throwout anything that had freezer burn.  While that is sometimes a good idea there are ways to deal with freezer burn.

Freezer burn is basically dehydration. So for a chicken that has freezer burn you can always use it to make stock. The same is true of old beef ribs.  You can also cut off the part that is "burned" and cook the rest of the item. If you have a steak that is freezer burned, put it in a marinade.  In these difficult financial times we can all use a little reminder on how to save money.

I hope this helps.  To avoid freezer burn, wrap the meat or other item so that air cannot get to it.  It is the air space that allows the food to dry out and get "burned'.

Sunday, July 24, 2011

Corn Salad

Today in cooking class Chef Stacy made a corn salad that was very tasty!  If you go to Williams Sonoma's website you will find the recipe.  It Is a great example of taking simple ingredients and a little inspiration to have a wonderful outcome. Always remember to use the best and freshest ingredients that you can afford. It is far better to use better ingredients and make less than to make more with substandard components.

Thank you to Stacey - we wish her well in her new job and look forward to continuing the cooking classes.

Saturday, July 23, 2011

Cooking Class

I will be doing more cooking classes at Williams Sonoma in Henderson NV.  I am making plans for a special one showcasing recipes from my book in September. Please let me know if you would like to attend or just go by the store and sign up.

Today we had two classes - one for kids and then the Sous Chef Series. Good food!!

Friday, July 22, 2011

Humidity and Cooking

Humidity can affect how things cook and/or how long items will last in storage. Even those of us that live in the desert can be affected. Here are some things to consider.

Bread - Normally I do not recommend putting bread in the refrigerator.  However in the summer I do.  That gives it a controlled environment and keeps it fresh longer. If left sitting on the counter in hot and humid conditions bread will mold very quickly.

Flour, Salt  Sugar and other dry ingredients. Salt - use a cracker to keep it form clumping. Sugar and Flour I put in the freezer. This also keeps ants from finding them.  Wrap the flour and sugar very tightly and  put in a large freezer bag before you freeze them.

I f you do any baking in the summer the humid can affect the final product. Icing can "melt' or get very running in high humidity.  Put them in the fridge too.

Tuesday, July 19, 2011

A Clean Grill is a Happy Grill!

If you are like me and use your grill a LOT, it starts to develop a lot of "character". Or some would say dirt. The truth is you need to give your grill a good cleaning at least twice a year. Some things to do that will help.

1. Soak the grill grates in soapy water.  I find that mine are too big for the sink so I use a large disposable aluminum roasting pan.  My grates are stainless steel. You may have some that are enamel or other material. No worries they can all soak.  Be sure to scrub them with a wire brush or scouring pad to get all of the burnt on crud off.  If you use an oven cleaner be sure to use gloves and rinse the greats at least three times before you put them back in.

2. Check the grill for any issues or places where drippings can build up.  I have a removable tray under the firebox, but underneath it still gets dirty. Be sure to clean around the burners if it is gas grill and clean the inside of the grill too.  That will help prevent fires or flare ups.

3. Check your gas supply line and make sure that it does not need to be replaced.

4. After all the parts are clean put them back in the grill and let them air dry. The first time you use the grill let it heat up for an extra 5 minutes to make sure that any residual cleaning chemicals are burnt off.

Monday, July 18, 2011

Texas Pea Salad

For a nice change of pace try this salad. It is best served very cold.

2  cups of frozen peas ( you can use fresh just cook them for less time)
 1/4 of a white onion grated
1 cup of grated cheddar cheese
3/4 cup of mayonnaise
salt and pepper to taste

Put all of the ingredients in a glass or non reactive bowl except for the peas.  Cook the peas in salted boiling water until they are just tender.  Drain and put the hot peas in the bowl. Mix with a spatula until all the ingredients are mixed. Keep the peas whole do not crush them. The hot peas will melt the cheese and the mayonnaise will become a cheese dressing.  Put the bowl in the refrigerator and chill for at least 2 hours.

Great on a picnic or a BBQ!  Just keep it cold.

Sunday, July 17, 2011

Lettuce

OK Quick how many different types of lettuce can you name?  How many have you tried?  Each one has its own characteristics and taste.  For example Arugula is bitter where  Butter lettuce is not.  Each one will stand up differently to dressings.  And here is a great tip - use pinch of salt on your greens after they are washed and just before you assemble your salad.  Stacey did a great cooking class today at Williams Sonoma and that was a tip from her.  Thanks Stacey!

Saturday, July 16, 2011

Cooking Class for kids

Well I helped with a cooking class for kids today. It was fun and the kids were well behaved. If you have never had children in the kitchen when you cook, borrow a couple and teach them how to cook.  It is a great way to see what you really know. They will ask all sorts of questions and you do have to make sure they are safe.  But who know you could have the next Emrile or Paula Deen in your kitchen.. 

I recommend it highly.  Now where did  put my cocktail??

Friday, July 15, 2011

Sandwiches

Celebrate the earl of sandwich and make something different today.  How about a Bologna with grape jelly or a peanut butter, banana and honey on wheat? Try a new combination.  It all started with the 4th Earl of Sandwich who had  too much to do that he asked his cook to put a piece of beef on a piece of bread.   Next thing you know other people tried the idea and VIOLA the sandwich was born,

So what are your ideas?

Thursday, July 14, 2011

Quick Garlic Bread

If you are only cooking for two people and would like some Garlic Bread try this tip.

Crush a cloves of garlic  and add it to 3 tablespoons of butter. Add two tablespoons of Parmesan Cheese.  Cut  four pieces of bread from a loaf of French or Italian bread on the diagonal. Spread the mixture on the four slices of bread and put them in a non stick skillet on medium heat. Cook until they are golden brown.  As the butter melts the cheese will form a nice crust.

Let me know what you think of this one.

*you can also use garlic powder and some herbs too if you like. Adjust garlic to your taste.

Wednesday, July 13, 2011

THANKS!!

Thank you for all of those who have already sent in recipes!  keep them coming!  So far in response to the question about potato salad  99% have said Mayonnaise. Sounds good to me.

Have a great day and keep the recipes coming!!

Tuesday, July 12, 2011

Gravy Disasters

Yup almost had one those dreaded gravy disasters today.  Thank God for immersion blenders!  Just as I was ready to add my liquid to make some gravy, I had to take a call.  I did take the pan off the heat. But by the time I got back there were little boulders of roux and chicken base looking up at me!  So I did the only thing I could.  I heated the milk for the gravy, and got my immersion blender out.  Once the liquid was in the pan and I could see that the whisk was not going to break those boulders up,  I grabbed the immersion blender.,  in a few minutes the gravy was smooth and thick.  Another culinary rescue!!

If you do not have an immersion blender, get one. they are VERY handy for a variety of tasks, including saving the gray.  Be sure to read the instructions and do not turn on the blender until it is in the liquid.  Or you may get a bath.

Monday, July 11, 2011

KIds and Cooking

The best way to get children to eat is to include them in preparing the meal.  Kids will eat what they cook - including vegetables.  The William Sonma in The District at Green Valley is holding classes just for kids.  Stop by and sign up you son or daughter for these fun classes! Dad and mom can come too!

Sunday, July 10, 2011

QUESTION FOR READERS

Everyone has a recipe for Potato Salad. Here is my question for the readers. How many use mayonnaise and how many use a different base?

I will publish the results next week

You can also send me your favorite recipe and the best one will be in the next cook book with your name as the author.

Saturday, July 9, 2011

Ice Milk

Ice Milk is a lighter version of Ice Cream and it is simple to make at home. You can make this with sugar or a substitute and add any flavors that you wish. This is the base recipe.

3 cups cold milk - I use the 1% but you can use any you like
3/4 cup of sugar
1 teaspoon of vanilla
pinch of salt - optional

Mix all of the ingredients until the sugar is dissolved.  Pour into an ice cream maker and churn for 30 minutes.  When it is the consistency of soft serve stop the machine. Take the dasher out, cover the mixture and place in the freezer for 2 - 4 hours to cure.  You can use it before you let it get a hard freeze.  This is also the time to add other ingredients like crushed cookies or chocolate fudge. 

If you do not have an automatic ice cream machine just put in a bowl and stir it every 30 minutes .  It will be fine. 

Thursday, July 7, 2011

Summer Fruit

AS you may have noticed, the stores are full of strawberries and other fruit right now. I like to find some good fruit and make jam or jelly at this time.  Here is a link to a great resource that will give a step by step process along with a lot of good ideas.  This page is all about cooked jelly. 

http://www.pickyourown.org/jam.htm

This is a great recipe for frozen jam

http://www.food.com/recipe/freezer-strawberry-jam-31972

In  these financially tough times, preserving food is great way to stretch your budget and let your family help with a task that will reward them.  If you want to limit the amount of sugar or use a sugar substitute, there are ways to do that do.  Pectin is made from apples so if you cannot find pectin you can always add some apples to your recipe.  This is also a good way to limit sugar.


Go out a find a Farmers Market or pick up some fruit and make some jelly or jam. You will be glad you did.

Wednesday, July 6, 2011

French Onioin Soup

Yes I know it is hotter than the Hinges of Hell.  But a friend of mine got some bad news. So in honor of her I told her that would blog about her favorite soup.

The thing to remember when you make French Onion soup is that the onions need to cook slowly. It is very similar to caramelizing them.  Also remember that onions do cook down so be afraid to put a lot in the pan.  I always use Olive oil AND butter to cook them.  The other tip is to use Cognac to deglaze the pan.  Be Careful!! It will flame up!  I also use a combination of beef stock and chicken stock. Some people will use vela stock, but honestly, I prefer the other combination.

I will post my recipe in the future, but for now just think about a cold day and a hot bowl of French Onion Soup with a nice crouton of sourdough a topped with a slice of Swiss cheese

Tuesday, July 5, 2011

July 5th Leftovers

The smoke has cleared from all the fireworks and some people may have a bit of a hangover.  So what did you do with  any leftovers from the party?  I hope you promptly put them in the refrigerator. If not think twice about using them again. Here are some ideas for those who did chill down everything.

Ribs - If you have leftover ribs,  when they are cold enough to handle or if they are in the fridge, then cut the meat off of them.  Treat it like pulled pork. Add some sauce and you have the base for a great sandwich or you can freeze it.  I have fund that this works better than reheating ribs still on the bone.

Salads - If they were not out more than 30 minutes and you put them away, they are most likely safe.  However, when in doubt throw it out.

Bread, buns etc.  - If these are dry use them as bread crumbs. I recommend using a food processor to make them into crumbs.  Then dry them in a slow over until the moisture is all out. Then just put them in a container and use them.

Be safe with your food!

Sunday, July 3, 2011

HAPPY FOURTH OF JULY!

To Celebrate I am taking the next two days off.  Remember if you are grilling to keep hot food hot and cold food cold!

Saturday, July 2, 2011

Follow up to Yesterday

At the cooking class today I made this Cole Slaw.  It is the basic recipes but was voted the best of the day by all those who tasted it.  Sometimes the simplest recipes are the best.

1 Head of Green Cabbage
2 Carrots
1 Green Pepper
1/4 of a white onion - GRATED FINE
2 cups of Mayonnaise
1/2 Cup of Sugar
1/4 Cup of Apple Cider Vinegar

I use a Food processor to slice the cabbage thin.  I cut the cabbage into quarters and then cut out the core before I run them through the processor. Put the cabbage in a VERY large bowl so you have room to mix the slaw.

Shred the carrots - add to the cabbage
Cut the pepper and take out the seeds and membranes. Using the same processor, put the steel blade in the work bowl and pulse until the pepper is a small dice. Do not puree - just a small dice.  - Add to the cabbage and the carrots.  Mix until all the vegetable are combined,.

Dressing
In small bowl add the sugar and the vinegar and stir to moisten the sugar and help it to dissolve.  Add the Mayonnaise and stir until all the sugar has melted.   Add to the vegetables and mix until all the dressing has been used and the slaw is coated with the dressing.  Cover and chill for three hours.  Great on a hot day like today!

Friday, July 1, 2011

Coleslaw

There are as many recipes for Coleslaw as there are for Potato Salad. Here are some tips that will make yours better no matter what recipe you use.

1. Onion - if your recipe calls for onion, GRATE it on the small grate of box grater.  do this over the bowl so that the juice also goes in.  This make a big difference as the onion will be dispersed throughout the salad.

2. Carrots - a fine grate to medium will work best.

3. Cabbage - use only fresh crisp cabbage. Take off the outer leaves that may be a little wilted. You can shred on a mandolin or an attachment to your mixer. Some people prefer to use a food processor. If you do us this method pulse do not keep it running or you will have puree.

4. Time - Always give Coleslaw at least three hours before you serve it. Let it rest covered in your refrigerator so the flavors can blend.