Thursday, December 25, 2008
Tuesday, December 23, 2008
1 chicken leg, cooked and shredded
2 corn tortillas, torn into large pieces 2 ounce enchilada sauce or salsa
1 whole egg
1 pinch shredded cheese
1/2 yellow onion, sliced thin
1. Saute the chicken, onions and tortilla's in a dash of oil.
2. Add the egg and scramble, when cooked add the sauce and the cheese.
3. Plate and garnish with chopped cilantro.
Yield= 1 Options: chorizo sausage, avocado, roasted chili peppers
Monday, December 22, 2008
Friday, December 19, 2008
1/2 cup cooked and mashed russet potatoes
1 teaspoon baking powder
1 whole egg
1/4 cup flour
dash kosher salt
whole milk as needed
1. In a bowl mix all ingredients with a wire whisk.
2. Add milk to mixture till it becomes a thin smooth batter.
3. Ladle one ounce of batter per pancake on a hot greased non stick pan.
4. When they start to dry on the edges, flip and finish cooking.
5. Assemble with smoked salmon, a dollop of creme fresh and a sprinkle of chopped chives.
Note: store bought smoked salmon can be used, sour cream can be used instead of creme fresh.
Sunday, December 14, 2008
Monday, December 01, 2008
2 chicken backs
1 knob ginger, crushed
3 cloves garlic, crushed
1 stalk lemon grass, crushed
2 carrots, rough chop
2 stalks celery, rough chop
1 chicken breast, boneless and skinless
1 dash soy sauce
1 Tablespoon fine sliced scallions
Salt to taste
1. Make the soup broth with the chicken backs, 2 cloves garlic, half the ginger, celery, carrot, soy sauce, two quarts water.
2. Bring to a simmer and cook for an hour, check for seasoning and strain into another pot, keep at a simmer.
3. While the broth is cooking, make the won tons. In a food processor put the egg, chicken breast, one clove garlic, the other half of ginger, salt.
4. Pulse the chicken mixture till smooth.
5. Lay out the won ton wrappers and place a teaspoon on the chicken mixture in center of each wrapper, wet edge with water moistened finger and gather up the edges to make a dumpling.
6. To cook: add the dumplings to the simmering broth and cook for about five minutes, divide the broth and dumplings into bowls and garnish with the scallions.
Yield = 4 servings
Friday, November 28, 2008
Tuesday, November 25, 2008
Sunday, November 23, 2008
There is a popular Puerto Rican restaurant called "Sol Food"located in San Rafael, California, it started as a very small restaurant and a few years later a second bigger location opened up down the street. Its a Cool and funky place with lots of tropical plants and a neon lime green building that's hard to miss. The food is classic Puerto Rican with lots of slow simmered beans, rice, grilled meats and the famous fried plantains, which are served either sweet or with garlic and salt. Be sure to try the house made hot sauce, its so good they sell it.
Sunday, November 16, 2008
Thursday, November 13, 2008
Sunday, November 02, 2008
My daughter had a dinner with her global studies class at a Oakland Ethiopian restaurant and I was lucky to join her. I don't recall ever eating food from that Country in Africa, so I jumped at the chance. The restaurant is called Addis and is considered one of the best and I have to agree. It has very friendly staff who were helpful with making choices. Our group decided the best way to eat is to just let them send out platters of food. To start we all ordered Ethiopian drinks to try, there were two kinds of Ethiopian beer, lager and stout. Full bodied with spice and a sweetness that everyone was not used to, next came a honey wine which was more like honey mead beer, it had a sweet apple taste with lots of spice. We felt that the sweet and spicy taste of the beer and wine compliments the food and was not to good on there own. When the food came to the table it was served on big pizza trays covered with a large flat bread. There were lots of different stewed lentils, potatoes, vegetables, chicken and beef, a small bowl of hot chili sauce on the side and a huge basket of a form of spongy pancake called Injera, This pancake was your knife and fork, tear a piece with your fingers and scoop up some of the food. The foods seemed very similar to Indian, but a lot milder. It was fun also to watch the kids eat with there hands, they did not get in trouble for this because the parents were eating the same way.
Addis restaurant, 6100 Telegraph Ave. Oakland, Ca, 94609 510.653.3456
Tuesday, October 28, 2008
Monday, October 27, 2008
2. after 2 minutes of stirring and cooking on low heat, start adding eggs on at a time off the heat.
3. Add a splash of hot milk to egg mixture (tempering) then add the egg mixture back into the milk, while stirring.
4. When the mixture thickens take off the heat and stir in the butter, let cool and put in a piping bag with a small tip.
Saturday, October 18, 2008
Culinary Institue of America, Hyde Park, New York
After many months of studying for my Professional chef certification test, I made the trip to upstate New York to attend the famous Culinary Institute of America. I have always heard about its reputation as a leading culinary school, but I never have seen it. Its campus is beautiful and right on the Hudson river with all the trees turning the fall colors of red and gold. The test was a series of written and practical tests over the course of four long days, it was hard enough cooking in a new kitchen and learning where all the equipment was, but having master chefs standing behind you watching every move and taking notes, sometimes a little stressful. They were very fair in there evaluations and could find any flaw, any egos the testing chefs had were quickly deflated.We all did well and are glad at the same time that for now testing is over, the word is we will be back in a year for the pro chef III certification.
Friday, October 03, 2008
Friday, September 26, 2008
Friday, September 19, 2008
Sunday, September 14, 2008
Sunday, August 31, 2008
Monday, August 25, 2008
I have been driving past San Francisco's city hall for years as I come and go to work, recently I saw a unusual project going on, trucks were dumping tons of soil and building a low wooden fence around it. Next week came planting in what turned out to be a large urban vegetable garden for San Francisco's slow food event. Slow food nation as its called was started in Italy in protest to a McDonald's that opened at the famous Spanish steps, its cause is to get back to real cooking and eating and doing away with fast food and a hurried eating lifestyle. It sounds good to me, for more information check out slowfood.com
Wednesday, August 20, 2008
I found everything for this colorful and delicious salad from the local farmers market. Yellow wax and green beans, ripe tomatoes, Sonoma goat cheese and fresh made basil pesto. I used a simple sherry vinaigrette along with the basil pesto to dress the salad. I tossed in some of my home grown arugula for added for flavor too.
Monday, August 18, 2008
ets here in the San Francisco bay area then you would have experienced the fragrant smell of rosemary and garlic marinated roast chickens, then you would see the line of people waiting to get these amazing birds. Get in line with the other people, you will want one. They turn slowly on a huge truck mounted rotisserie, golden brown and crispy, ready to be carved to order,.full,half or quarter birds are available. The side dish of roast potatoes can't be missed and these are cooked under the chickens in all the herb scented fat dripping off the birds. Try the chicken and potatoes and maybe get some fresh berries from a nearby vendor for dessert.
We are at the end of our summer and also the hottest time of the season, this perfect for ripening all the Summer fruits and vegetables. The display of all the amazing Summer produce is huge at local farmers markets. Some of the highlights now are all the different tomato varieties. Fresh basil is always displayed next to the tomatoes. Stone fruits such as peaches and plums are also here and at the peak of there season. Now is the time you should buy and eat these foods because winter is coming fast.