It's been a while guys - a lot going on. I promise I'll be cooking every weekend and starting to post again!!
In the meantime, you have to check out a blog called Cake Wrecks - www.cakewrecks.blogspot.com
It's a collection of professional cake disasters. The pictures are all sent in by readers. The author also has a book out. I was actually short of breath and in tears, laughing so hard I had to put the book down and take a break while reading.
Toni V
Saturday, August 14, 2010
Wednesday, July 7, 2010
Ribs and 'Ritas
Today it's about 100 degrees outside. I don't feel like turning any heat sources on in the house. So I'm BBQ-ing baby back ribs and making margaritas.
To make the ribs I'm using John Smith's BBQ smoker. It's so easy, especially if you have one of those chimney-style charcoal starters. I rubbed the ribs in cajun spice and put them right in there. Low, slow cooking. They'll go for about 2-2 1/2 hours.
In the meantime I'm gonna make margaritas. Nothing fancy. Marg mix with ice and tequila in the blender. Simple. Today's meal is all about simple. :)
To make the ribs I'm using John Smith's BBQ smoker. It's so easy, especially if you have one of those chimney-style charcoal starters. I rubbed the ribs in cajun spice and put them right in there. Low, slow cooking. They'll go for about 2-2 1/2 hours.
In the meantime I'm gonna make margaritas. Nothing fancy. Marg mix with ice and tequila in the blender. Simple. Today's meal is all about simple. :)
Wednesday, June 30, 2010
Barbecue!
Summer's on us in full swing!
To me, that means barbecue. And I don't mean throw some chicken on the grill and slather it in BBQ sauce. I mean slow, dry cooking over an open flame. There really is no better way to cook meat. It's kind of like roasting but add the open burning charcoal taste.
Last week I did pork, and today I'm doing lamb. Same cut of meat, but different preparations. For both I selected a shoulder cut. You want to select a cut of meat that has a lot of tough connective tissue and some fat. This is not the same as grilling. This is not the proper cooking method for a tenderloin, for example. What you ultimately want to do is cook the meat slowly and at a low temperature, and give the tough connective tissue plenty of time to melt away. The end product is much more succulent and tender than what you started with. You also want to make sure there is some fat on the meat. As the meat cooks the fat melts (or renders) and keeps the meat moist and tender. If you cooked meat this way without any fat it would just dry out.
For the pork last week I used a dry rub of cajun-type spices (salt, pepper, cayenne pepper, paprika, garlic powder, onion powder). Rub it all over the meat before putting in the BBQ. For today's lamb I blended a marinade of fresh herbs (rosemary, thyme, basil, parsley) with lemon juice, extra virgin olive oil, garlic, salt and black pepper. I poured it over the lamb, rubbed it in, and let it marinate for a few hours.
Both meats were cooked enclosed in the barbecue vessel for a few hours. The heat source was smoldering real-wood charcoal. I let the meat cook for about 2 1/2 - 3 hours. Both cuts of meat were in about the 3 pound range. If they were larger, I would have cooked them longer. You want to cook it until it almost falls apart when you poke it with a paring knife.
Feel free to play with this cooking method. It's fun. Marinate or rub as you want, and change the flavor by tossing a few smoking chips on the fire. Hickory, maple or cedar are great suggestions!
To me, that means barbecue. And I don't mean throw some chicken on the grill and slather it in BBQ sauce. I mean slow, dry cooking over an open flame. There really is no better way to cook meat. It's kind of like roasting but add the open burning charcoal taste.
Last week I did pork, and today I'm doing lamb. Same cut of meat, but different preparations. For both I selected a shoulder cut. You want to select a cut of meat that has a lot of tough connective tissue and some fat. This is not the same as grilling. This is not the proper cooking method for a tenderloin, for example. What you ultimately want to do is cook the meat slowly and at a low temperature, and give the tough connective tissue plenty of time to melt away. The end product is much more succulent and tender than what you started with. You also want to make sure there is some fat on the meat. As the meat cooks the fat melts (or renders) and keeps the meat moist and tender. If you cooked meat this way without any fat it would just dry out.
For the pork last week I used a dry rub of cajun-type spices (salt, pepper, cayenne pepper, paprika, garlic powder, onion powder). Rub it all over the meat before putting in the BBQ. For today's lamb I blended a marinade of fresh herbs (rosemary, thyme, basil, parsley) with lemon juice, extra virgin olive oil, garlic, salt and black pepper. I poured it over the lamb, rubbed it in, and let it marinate for a few hours.
Both meats were cooked enclosed in the barbecue vessel for a few hours. The heat source was smoldering real-wood charcoal. I let the meat cook for about 2 1/2 - 3 hours. Both cuts of meat were in about the 3 pound range. If they were larger, I would have cooked them longer. You want to cook it until it almost falls apart when you poke it with a paring knife.
Feel free to play with this cooking method. It's fun. Marinate or rub as you want, and change the flavor by tossing a few smoking chips on the fire. Hickory, maple or cedar are great suggestions!
Wednesday, June 16, 2010
The Magic of Brining
This past week I introduced myself to the wonderful world of brining, and as a result made some wonderful stuff!
Like bacon. Yes, I made my own bacon. It's surprisingly easy. Pork belly soaked in a brine for about 2-3 days, then smoked. For a brine I used water, salt, brown sugar and black peppercorns. What I do is mix about 2.5 oz by weight of salt for each quart of water. Then I just sprinkle in a liberal amount of brown sugar and a small handful of whole black peppercorns. Bring the solution up to barely a boil and whisk to dissolve the salt and sugar. Remove from heat. Let it cool down some, and while still warm, pour it into the plastic container you placed the pork belly in. Let it sit in the refrigerator for 2-3 days.
Remove it from the brine and smoke. Ideally you want to cold smoke bacon, but most folks have warm smokers at home. Usually in the form of some modified barbecue equipment. This is okay. Smoke the bacon for about an hour. Cool it, slice it, cook it and enjoy!
You can use this brining technique for anything. Meat, poultry, fish. Smaller pieces only need to brine for a few hours. I did pork chops this way and boy were they good! Tender and juicy off the grill. And that's what brining does. Not only does it add flavor but it keeps meats that may usually dry out while cooking tender and juicy.
Give it a try next time you're looking for something different. You can also add different herbs and spices to the mix to change the flavor profile.
Like bacon. Yes, I made my own bacon. It's surprisingly easy. Pork belly soaked in a brine for about 2-3 days, then smoked. For a brine I used water, salt, brown sugar and black peppercorns. What I do is mix about 2.5 oz by weight of salt for each quart of water. Then I just sprinkle in a liberal amount of brown sugar and a small handful of whole black peppercorns. Bring the solution up to barely a boil and whisk to dissolve the salt and sugar. Remove from heat. Let it cool down some, and while still warm, pour it into the plastic container you placed the pork belly in. Let it sit in the refrigerator for 2-3 days.
Remove it from the brine and smoke. Ideally you want to cold smoke bacon, but most folks have warm smokers at home. Usually in the form of some modified barbecue equipment. This is okay. Smoke the bacon for about an hour. Cool it, slice it, cook it and enjoy!
You can use this brining technique for anything. Meat, poultry, fish. Smaller pieces only need to brine for a few hours. I did pork chops this way and boy were they good! Tender and juicy off the grill. And that's what brining does. Not only does it add flavor but it keeps meats that may usually dry out while cooking tender and juicy.
Give it a try next time you're looking for something different. You can also add different herbs and spices to the mix to change the flavor profile.
Wednesday, May 26, 2010
Been a Long Time
Sorry readers that I haven't posted for the longest time, but I have actually been super, super, super busy. Not only have there been multiple weddings and large parties at the golf club the last several weeks, but the LPGA (Ladies Professional Golf Association) actually played a week-long tournament at my place this past week.
I had a sneaky suspicion there would be ALOT of work preparing for the event, but I really had no idea. WOW!!!! For the days leading up to and the days of the tournament (11 days total) I worked just shy of 140 hours. Yep, I worked all eleven days and logged in just under 140 hours. The kitchen staff prepped and cooked for all professional golfers and caddies, the media, and members of the club. The amount of food that passed through the doors of our refrigerator and freezer could have fed a small country.
All in all, it was a great week and I'm glad it's over. The pros had nothing but great things to say about the food and the experience they had at Hamilton Farm Golf Club. I'm not only proud of where I work (for the fact that they were given the amazing opportunity to host a professional event), but I'm more proud of myself for making it through hell week and working through the exhaustion and pain.
Until next time!!!
Sunday, May 16, 2010
Fresh Stuff
Sometimes I feel bad when I let too much time elapse between posts. I mean, the blog is called Food for Every Day, isn't it? Ha!
Anyway, this week on my day off, I made the most awesome batch of spaghetti bolognese. I used 100% pastured (grass-fed) ground beef from Whole Foods. Even my guy said you can taste the difference! I also used about 20 organic Roma tomatoes instead of canned. Passed them through the food mill. I also used fresh onions, garlic and basil. You can't go wrong with all this fresh stuff!
As for my little garden, it's still alive and kicking. Next week I'll post some pictures. Honestly, right now it really doesn't look much different from the last post. I can't wait until it starts to produce. Even if I get one tomato it'll be worth the effort.
Anyway, this week on my day off, I made the most awesome batch of spaghetti bolognese. I used 100% pastured (grass-fed) ground beef from Whole Foods. Even my guy said you can taste the difference! I also used about 20 organic Roma tomatoes instead of canned. Passed them through the food mill. I also used fresh onions, garlic and basil. You can't go wrong with all this fresh stuff!
As for my little garden, it's still alive and kicking. Next week I'll post some pictures. Honestly, right now it really doesn't look much different from the last post. I can't wait until it starts to produce. Even if I get one tomato it'll be worth the effort.
Thursday, May 6, 2010
Big John say's,It's easy being green
Toni gave me the idea of posting one of my favorite sites:
www.localharvest.org/
There's a lot of chemical free food sources here.
I like it because it lists all of the farmers markets on it.
While I'm at it, here are some of the other sites I like:
epicurious.com/
chef2chef.net/
www.localharvest.org/
There's a lot of chemical free food sources here.
I like it because it lists all of the farmers markets on it.
While I'm at it, here are some of the other sites I like:
epicurious.com/
chef2chef.net/
Wednesday, May 5, 2010
My "Garden"
I'm so proud of myself. I planted a "garden" today. It's in quotes because it's not a real garden in the true sense of the word. It's actually more of a collection of potted plants in my backyard. But it's a start.
This is something I've always wanted to do but never got up the motivation.
Tomato plants- no home garden in New Jersey is complete without a few of these. Need I say more?
It's tomatoes, eggplant, bell peppers and herbs (basil, thyme and rosemary). Here are a few pictures. 
This is something I've always wanted to do but never got up the motivation.
This cute little plant to the left is the eggplant. I really hope this one does well. I've never tried to grow my own eggplant before but it's something I love. 
To the right is the bell pepper plant. I love sweet peppers in the summertime. There are so many ways you can use them. My favorite way is to fire roast them on the grill, peel the skin off and serve on a nice platter with fresh mozzarella and crusty bread.
Tomato plants- no home garden in New Jersey is complete without a few of these. Need I say more?
And here are the herbs. Basil, thyme and rosemary.
I find myself buying these three the most often, so I figured I'd try to grow them this year. Hopefully they'll take root! I always wanted a lush and beautiful herb garden, and have tried growing them in the past. But I never before lived in a place that got enough sun.
I also have a small box going where I'm trying to germinate Bibb lettuce seeds.
Keep your fingers crossed for me and my little "garden". I'll share updates as the season progresses. If this works out, even a little, I will probably graduate to actually digging up a square of land in the yard and planting one for real.
Monday, May 3, 2010
In Defense of Food
In Defense of Food is a book written by Michael Pollan. He is a journalist who has very strong feelings about food in the USA (which,by the way, parallel mine in many ways). This is an awesome book.
Michael Pollan was a key contributor to Food, Inc. He is shown frequently in the film discussing his views on where his research has led him. You may recognize his name, as he is also the author of various other works, including Fast Food Nation.
In ...Defense... he outlines the history of food in the United States, and gives plausible and comprehensible explanation to the rise of processed foods and how they came to replace the real foods they imitate. In fact, he explains what led up to the exact moment when it became okay for a processed food manufacturer to label a box of factory generated food-like substance as "a good source of [insert nutrient here]". He explains the history of the development of these food-like substances that many Americans live on and eat for 3, 4 and 5 meals a day.
So where does the need to defend food come from? Is he defending the current American diet composed mainly of processed foods and empty calories (now referred to as the Western diet)? No. The food that needs defending is real food. Good, wholesome food that our great-grandparents ate. Not this stuff that lines supermarket shelves posing as food. Not the stuff that's built in factories from nutrients and substances extracted from food. But the kind of foods that don't need labels that promise they bring healthful benefits.
Our nation worldwide is the most obsessed with this idea of nutrition. Somewhere down the line we were told that food is a vehicle to deliver specific nutrients, and if we can isolate the most necessary nutrients and eliminate the "bad" ones we can engineer the perfect foods. Oh, and by the way, we can load them with refined and synthetic sugars, fat-like substances to replace the natural fats that have been removed, and flavor enhancing chemicals that will stimulate our taste buds the way no natural food can. Sounds good? Just read the ingredient list on a box of most of the items you see in the middle aisles of the grocery store.
In the book, Mr. Pollan delves into the long term effects of altering what naturally exists in the food chain. Enter the new age of adults who are significantly overfed yet malnourished, a phenomenon that has never before existed in the history of humankind. Enter the age when chronic diseases (aka Western diseases) are the new norm for adults (hypertension, heart disease, type 2 diabetes, cancer and obesity).
He also makes many poignant references to the importance of culture on food and our eating habits. This is also something we have grossly gotten away from. What happened to the experience of dinner at home with the family? Home cooked food enjoyed around the table along with conversation and bonding with loved ones. Not only about the food, but family dinner was where children learned lessons about healthy eating, sharing with others, social skills, manners, gluttony and the use of please and thank you.
This book is worth reading. If you go to www.michaelpollan.com/indefense.php you can click on the link to read the 16-page introduction to his book. Learn more behind his simple manifesto for a healthier life: "Eat food. Not too much. Mostly plants." You won't be sorry.
Michael Pollan was a key contributor to Food, Inc. He is shown frequently in the film discussing his views on where his research has led him. You may recognize his name, as he is also the author of various other works, including Fast Food Nation.
In ...Defense... he outlines the history of food in the United States, and gives plausible and comprehensible explanation to the rise of processed foods and how they came to replace the real foods they imitate. In fact, he explains what led up to the exact moment when it became okay for a processed food manufacturer to label a box of factory generated food-like substance as "a good source of [insert nutrient here]". He explains the history of the development of these food-like substances that many Americans live on and eat for 3, 4 and 5 meals a day.
So where does the need to defend food come from? Is he defending the current American diet composed mainly of processed foods and empty calories (now referred to as the Western diet)? No. The food that needs defending is real food. Good, wholesome food that our great-grandparents ate. Not this stuff that lines supermarket shelves posing as food. Not the stuff that's built in factories from nutrients and substances extracted from food. But the kind of foods that don't need labels that promise they bring healthful benefits.
Our nation worldwide is the most obsessed with this idea of nutrition. Somewhere down the line we were told that food is a vehicle to deliver specific nutrients, and if we can isolate the most necessary nutrients and eliminate the "bad" ones we can engineer the perfect foods. Oh, and by the way, we can load them with refined and synthetic sugars, fat-like substances to replace the natural fats that have been removed, and flavor enhancing chemicals that will stimulate our taste buds the way no natural food can. Sounds good? Just read the ingredient list on a box of most of the items you see in the middle aisles of the grocery store.
In the book, Mr. Pollan delves into the long term effects of altering what naturally exists in the food chain. Enter the new age of adults who are significantly overfed yet malnourished, a phenomenon that has never before existed in the history of humankind. Enter the age when chronic diseases (aka Western diseases) are the new norm for adults (hypertension, heart disease, type 2 diabetes, cancer and obesity).
He also makes many poignant references to the importance of culture on food and our eating habits. This is also something we have grossly gotten away from. What happened to the experience of dinner at home with the family? Home cooked food enjoyed around the table along with conversation and bonding with loved ones. Not only about the food, but family dinner was where children learned lessons about healthy eating, sharing with others, social skills, manners, gluttony and the use of please and thank you.
This book is worth reading. If you go to www.michaelpollan.com/indefense.php you can click on the link to read the 16-page introduction to his book. Learn more behind his simple manifesto for a healthier life: "Eat food. Not too much. Mostly plants." You won't be sorry.
Thursday, April 29, 2010
The Food Revolution
Thanks to the blog I follow on the Daily Green, I was introduced to Jamie Oliver's Food Revolution. It's a must-see. You can find episodes on Hulu. Got to http://www.hulu.com/ and type Jamie Oliver into the search.
Jamie's a famous chef from England, whose claim to fame is teaching people to eat better and make fresh meals at home. He's very community oriented. He saw a CDC report that statistically named Huntington, West Virginia as the unhealthiest town in America (which, by the way is the unhealthiest nation in the world). So he decided to go there and inspire a revolution.
What's in the first 2 episodes is absolutely horrifying. Jamie decided to get started by addressing the school lunch program. The crap that the schools are feeding the kids is ridiculous. In the elementary school- pizza and cereal for breakfast, then chicken nuggets and fake mashed potatoes for lunch. Milk is required at both meals, but the kids can choose between regular milk, chocolate or strawberry. The crates of regular milk remained untouched at every meal. Jamie asked the kids what they had for dinner the night before. All answered chicken nuggets, pizza or hamburgers and french fries. And the high school wasn't any better. So, his plan was to bring wholesome, fresh food into the schools. You can't believe the resistance. Here are a few of my favorite moments regarding the school lunch program:
Jamie was told by the lady in charge of food for the schools that the fresh veggie and pasta dish he was serving did not contain enough vegetables to meet USDA nutritional requirements for school lunch. She then said this could be remedied if he served the dish with a handful of french fries.
The school lady told him that fresh baked chicken with brown rice dish he made could not be served because it did not contain 2 breads, which is the USDA requirement. The lunch being served on the line next to him was frozen pizza and fruit. He was told that the pizza crust contained enough bread to meet the requirements.
Jamie pointed out that the chocolate and strawberry milk contained more sugar than equal amounts of soda, and therefore the school should carry regular milk as the only option. He was told that the USDA felt that it was more important for the kids to get the calcium from milk, than it was to worry about how much sugar the kids were drinking. Basically, they're saying the only way to get kids to eat or drink something healthy is to load it with sugar.
When Jamie went into a 1st grade class with various common fresh vegetables, and the children could not identify any of them. We're talking tomatoes, potatoes, cauliflower, broccoli, eggplant. Sad. Real sad.
Jamie's a famous chef from England, whose claim to fame is teaching people to eat better and make fresh meals at home. He's very community oriented. He saw a CDC report that statistically named Huntington, West Virginia as the unhealthiest town in America (which, by the way is the unhealthiest nation in the world). So he decided to go there and inspire a revolution.
What's in the first 2 episodes is absolutely horrifying. Jamie decided to get started by addressing the school lunch program. The crap that the schools are feeding the kids is ridiculous. In the elementary school- pizza and cereal for breakfast, then chicken nuggets and fake mashed potatoes for lunch. Milk is required at both meals, but the kids can choose between regular milk, chocolate or strawberry. The crates of regular milk remained untouched at every meal. Jamie asked the kids what they had for dinner the night before. All answered chicken nuggets, pizza or hamburgers and french fries. And the high school wasn't any better. So, his plan was to bring wholesome, fresh food into the schools. You can't believe the resistance. Here are a few of my favorite moments regarding the school lunch program:
Jamie was told by the lady in charge of food for the schools that the fresh veggie and pasta dish he was serving did not contain enough vegetables to meet USDA nutritional requirements for school lunch. She then said this could be remedied if he served the dish with a handful of french fries.
The school lady told him that fresh baked chicken with brown rice dish he made could not be served because it did not contain 2 breads, which is the USDA requirement. The lunch being served on the line next to him was frozen pizza and fruit. He was told that the pizza crust contained enough bread to meet the requirements.
Jamie pointed out that the chocolate and strawberry milk contained more sugar than equal amounts of soda, and therefore the school should carry regular milk as the only option. He was told that the USDA felt that it was more important for the kids to get the calcium from milk, than it was to worry about how much sugar the kids were drinking. Basically, they're saying the only way to get kids to eat or drink something healthy is to load it with sugar.
When Jamie went into a 1st grade class with various common fresh vegetables, and the children could not identify any of them. We're talking tomatoes, potatoes, cauliflower, broccoli, eggplant. Sad. Real sad.
This is the future of our nation, folks. Something has to change. I'll be posting more about this show, as well as my thoughts on what I get from other shows, blogs and literature. This whole topic concerns me a great deal. Our nation is the unhealthiest in the world, with respect to the obesity, diabetes, and cardiac disease. Jamie Oliver has been doing this Food Revolution in England. He had a book out about it, containing beautiful fresh recipes you can make at home. And he has a very pay-it-forward approach to the movement. He wants everyone who is interested or on board to tell their friends or family, etc. So, I'm on board. And I'm telling everyone I know. Now, this isn't about dieting or weight loss. It's not about preaching vegetarianism or some greater good. It's about fresh wholesome food. It's about saying "No!" to processed junk that's killing us slowly.
Sunday, April 25, 2010
Important Things I've Been Learning About Food
Hello Readers- My apologies for being absent so long. It's been quite a busy week for me but I'm here again! :)
To comment on the vegetarian project, I really haven't been keeping it up. The main purpose was to give me insight to help develop recipes for healthy eating and vegetarian contests. However, I've been working so much lately that I haven't been doing much cooking at home. But I did learn a lot during my brief project. And although the vegetarian idea didn't stick permanently, I will be paying much more attention to my nutrition and the food I eat. What I learned about the mass-produced food we all eat on a regular basis is alarming.
If you haven't seen Food, Inc. yet you should. It's a documentary film that came out about 2 years ago that exposes a lot of what lies behind the veil separating us from the food industry. Everyone needs to know this. I'll warn you though, some scenes in the film are graphic and flat out hard to watch. And when you see it, you can decide what to believe as true. Regardless, it will change your life one way or another. It sheds light on some questions I've always had, like why it's so much more affordable to buy crap like fast food burgers, processed foods and soda than fresh vegetables and organic meats. The film addresses this, as well as explaining the government's role in the production of food over the last 50 years or so and how the industry has evolved into what it is today.
What's also alarming is what advertisers are allowed to claim on the food products they promote. You know, I understand that we are responsible for the decisions we make for ourselves and our families, but there is a lot of bull-crap out there. Just for fun, one day go the the grocery store and see how many boxes of cookies and sugary cereals make claims like "promotes a healthy heart" or something about developing a stronger immune system in children.
Basically, what I'm saying is that you should pay attention to your food. Do a little research, read labels and make sensible purchases. Buy fruits and vegetables in season and locally grown if possible.
To comment on the vegetarian project, I really haven't been keeping it up. The main purpose was to give me insight to help develop recipes for healthy eating and vegetarian contests. However, I've been working so much lately that I haven't been doing much cooking at home. But I did learn a lot during my brief project. And although the vegetarian idea didn't stick permanently, I will be paying much more attention to my nutrition and the food I eat. What I learned about the mass-produced food we all eat on a regular basis is alarming.
If you haven't seen Food, Inc. yet you should. It's a documentary film that came out about 2 years ago that exposes a lot of what lies behind the veil separating us from the food industry. Everyone needs to know this. I'll warn you though, some scenes in the film are graphic and flat out hard to watch. And when you see it, you can decide what to believe as true. Regardless, it will change your life one way or another. It sheds light on some questions I've always had, like why it's so much more affordable to buy crap like fast food burgers, processed foods and soda than fresh vegetables and organic meats. The film addresses this, as well as explaining the government's role in the production of food over the last 50 years or so and how the industry has evolved into what it is today.
What's also alarming is what advertisers are allowed to claim on the food products they promote. You know, I understand that we are responsible for the decisions we make for ourselves and our families, but there is a lot of bull-crap out there. Just for fun, one day go the the grocery store and see how many boxes of cookies and sugary cereals make claims like "promotes a healthy heart" or something about developing a stronger immune system in children.
Basically, what I'm saying is that you should pay attention to your food. Do a little research, read labels and make sensible purchases. Buy fruits and vegetables in season and locally grown if possible.
Wednesday, April 21, 2010
Funny and Interesting Food Quotes (4/20/10)
"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." - Julia Child
"HAM AND EGGS - A day's work for a chicken; A lifetime commitment for a pig."- Anonymous
Monday, April 12, 2010
Big John's Books for Cooks!
The Vegetarian Epicure By Anna Thomas.
Knopf 1972
Anna Thomas wrote this book while she was in college and I feature it because it was her first of four books she has written, the Vegetarian epicure book two was written while she was in grad school, and the New vegetarian epicure is the last of the series and the book that would may be your best choice because she it's the most contemporary.I like this book because of it's charm. the illustrations and style. It's 70's man. It was considered the bible for gourmet vegetarians in the 70's and sold over 1 million copies.
It's a grass roots publication that includes ideas for vegetarian munchies for you and your friends after smoking some weed! I told you, real 70's man.
However, it is also a serious cookbook that is a classic for bringing gourmet eclectic vegetarian dishes to American cooks.
She explains how to put menus together, baking bread, and how to make each meal a celebration of life.it's full of interesting ideas and it's fun just to browse through and read.
-Big John
Saturday, April 10, 2010
The Daily Green
I don't know how many of you folks out there are into green living, but lately I've been trying to improve myself in this area. Maybe it's inspired in part by my vegetarian project.
Anyway, I found a website I'd like to share- The Daily Green. It's packed with a lot of interesting and useful information, especially about food. There's a section fully dedicated to cuisine with many good, healthy recipes. I highly recommend checking out their food blog. The direct link is www.thedailygreen.com/healthy-eating/blogs/. It's full of articles written by a nutritionist who addresses several pertinent food-related topics including health, social issues, and economics.
Anyway, I found a website I'd like to share- The Daily Green. It's packed with a lot of interesting and useful information, especially about food. There's a section fully dedicated to cuisine with many good, healthy recipes. I highly recommend checking out their food blog. The direct link is www.thedailygreen.com/healthy-eating/blogs/. It's full of articles written by a nutritionist who addresses several pertinent food-related topics including health, social issues, and economics.
Thursday, April 8, 2010
More thoughts on the vegetarian thing
OK. It's been about 3 weeks or so..?
I don't know how people live this way. I've been out a few times for lunch, dinner and snacks with friends and family. Last night I went to dinner with my guy's family. We went to a nice Italian restaurant. You know, not quite fine dining but much better than casual. I'll bet they had about 40 entrees on the menu plus 6 specials or so. I kid you not, there were only 3 dishes that I could order (not including the appetizers). Eggplant rollatini, penne con vodka, and a dish called cavatappi Tuscany. It was pasta with tomato, eggplant, scallions and smoked mozzarella. I ordered that.
Although my dinner was pretty good, it was kind of frustrating that my choices were so limited. In fact, I thought that in an Italian restaurant with such a vast menu would have at least a few selections with pasta, vegetable and cheese. There's so much you can do!
This is not the first time this has happened. Twice now I've gone to grab a bite and a beer in a mainstream casual dining franchise. Same problem- in both places my choices were limited to 2 or 3 items: a green salad, vegetable stir fry or a veggie burger. Blah, blah, blah. I'm becoming a connoisseur of veggie burgers everywhere.
Finally, family dinners and gatherings with friends are tough. Easter Sunday my guy and I did dinner at his mom's house. She made turkey, ham and roasted pork. There were also a few vegetable sides and mashed potatoes. Sorry guys, but I had to cheat. I couldn't go into this holiday dinner and announce to the in-laws, "not gonna eat the dinner you made me- I'm vegetarian this week!"
I don't know how people live this way. I've been out a few times for lunch, dinner and snacks with friends and family. Last night I went to dinner with my guy's family. We went to a nice Italian restaurant. You know, not quite fine dining but much better than casual. I'll bet they had about 40 entrees on the menu plus 6 specials or so. I kid you not, there were only 3 dishes that I could order (not including the appetizers). Eggplant rollatini, penne con vodka, and a dish called cavatappi Tuscany. It was pasta with tomato, eggplant, scallions and smoked mozzarella. I ordered that.
Although my dinner was pretty good, it was kind of frustrating that my choices were so limited. In fact, I thought that in an Italian restaurant with such a vast menu would have at least a few selections with pasta, vegetable and cheese. There's so much you can do!
This is not the first time this has happened. Twice now I've gone to grab a bite and a beer in a mainstream casual dining franchise. Same problem- in both places my choices were limited to 2 or 3 items: a green salad, vegetable stir fry or a veggie burger. Blah, blah, blah. I'm becoming a connoisseur of veggie burgers everywhere.
Finally, family dinners and gatherings with friends are tough. Easter Sunday my guy and I did dinner at his mom's house. She made turkey, ham and roasted pork. There were also a few vegetable sides and mashed potatoes. Sorry guys, but I had to cheat. I couldn't go into this holiday dinner and announce to the in-laws, "not gonna eat the dinner you made me- I'm vegetarian this week!"
Monday, April 5, 2010
I'll Never Think of Easter Day the Same Again!!!
Wow, readers!!! I just survived one of my busiest weekends ever in any job I've had. Now, I'm usually experiencing Easter on the other end of the spectrum. As a paying customer, I've often gone out with family and/or friends and shelled out $30 or so for an average tasting all-you-can-eat Easter buffet. I never thought much about what was going on behind the scenes. Why would I? All I cared about was that there was plenty of waffles, sausage and bacon, potatoes, and eggs in front of me ready to be feasted on. And feast I did!!
Well, that all changed this past week. I'm now working in a kitchen at a very elite country club. So yes, that means I wasn't able to be a paying customer this past Sunday b/c I was actually one of those people "behind the scenes". Let me tell you, it is crazy work. We actually started prepping for Easter a few days ago, but went into a fevered pitch on Saturday. By Sunday morning, basically everything was prepped and just needed to be cooked and then brought out to the buffet stations. We had approximately 140 members (with family and guests) come and they really loved the food. We had the standards, including sausage, bacon, waffles, french toast, and eggs benedict, but we also had more choices such as braised short ribs, some sort of ceviche (sorry can't remember what type of fish was in there; i didn't make it), ham (which was carved on the spot) and a few types of salads (including an endive salad and a spinach salad). Also, there was a huge array of desserts. I should have taken some pictures of the food, but alas I forgot. Sorry everyone. You'll just have to imagine.
After all was said and done, there was still so much food left over so we lined everything up back in the kitchen and had a huge (and I do mean huge) family meal. For anyone not associated with a restaurant the "family meal" is a meal prepared by the kitchen to be eaten by all the staff members (family). Nice, isn't it?!? It was such a tiring day that 1/2 of the wait staff was so tired that they just went home w/o having any of the meal that was left for them. Not to worry though, because those that were remaining + the kitchen staff took care of much of the remaining food. After all, our appetites were huge.
I feel that I went through a battle this past weekend. I think I lost about 10 pounds just from walking here and there and sweating up a storm. Just yesterday, I drank 1 gallon of water. Yeah, no joke... 1 gallon of water. Also, I came away with a couple of injuries. Don't laugh readers, but they hurt and I am now wearing two band-aids on the same hand. On my left forefinger I have a huge blister as a result of splitting a zillion crab legs on Saturday. Then yesterday, I cut my thumb on the mandolin while slicing garlic (the chef likes garlic and shallots to be cut on the mandolin first; and with no food guard you're bound to cut yourself sooner or later).
Well, it's rest time for me today and tomorrow and then it's back to a hectic week on Wednesday. All I know, I'll never look at Easter the same again!!!
Until next time,
Jason G
Busy Holiday Week for Us All
So, as you can all see, it's been awhile since we've posted. Yesterday was Easter Sunday, and Passover started a few days ago. I can assure you that when you work in our industry the holidays are busy. It's a delicate balance of working extreme hours and trying to find time to spend with the family.
My restaurant was not particularly busy for Easter. We're more of a special-night-out-for-fancy-dinner kind of place. But my contributing buddies, Jason G and Big John must've had dining guests coming out their ears this week! See, JG works in a country club kitchen, and Big John's place is well-known for events and weekend brunch- how perfect for Easter weekend!
I myself have been busy this week for different reasons. In addition to Easter Sunday preparations, it was my guy's birthday this week. I spent my day off running errands, baking a cake, etc... That, plus my job at the restaurant, plus the one-day-a-week second job I work for extra cash, has left me not much time for blogging. More importantly, I haven't had much time for cooking at home, which is my favorite blogging topic! So for the time being, I kind of ran out of material. JG and Big John have just been crazy busy. In fact, Big John told me yesterday that his place had over 400 guests. Holy crap, that's busy!
Readers- How did you all spend your Easter? What did you eat? Do you have any Passover stories to share? Feel free to comment!
My restaurant was not particularly busy for Easter. We're more of a special-night-out-for-fancy-dinner kind of place. But my contributing buddies, Jason G and Big John must've had dining guests coming out their ears this week! See, JG works in a country club kitchen, and Big John's place is well-known for events and weekend brunch- how perfect for Easter weekend!
I myself have been busy this week for different reasons. In addition to Easter Sunday preparations, it was my guy's birthday this week. I spent my day off running errands, baking a cake, etc... That, plus my job at the restaurant, plus the one-day-a-week second job I work for extra cash, has left me not much time for blogging. More importantly, I haven't had much time for cooking at home, which is my favorite blogging topic! So for the time being, I kind of ran out of material. JG and Big John have just been crazy busy. In fact, Big John told me yesterday that his place had over 400 guests. Holy crap, that's busy!
Readers- How did you all spend your Easter? What did you eat? Do you have any Passover stories to share? Feel free to comment!
Tuesday, March 30, 2010
The Veg Project - thoughts on nutrition
I completed my first week. It was tough. My body must have been adjusting to the different way of eating. At first I was constantly feeling deprived of something. But I wonder if that's just because I was used to eating a certain way. I think the main difference I was reacting to was eating less protein every day.
Here are a few interesting facts about protein.
Although many plant products have protein, very few have the complete proteins that contain all of the amino acids our bodies need to thrive. One of the challenges true vegetarians face, especially vegans, is getting all of their required protein. It takes a lot of research and knowledge to cover all of the bases with plant products alone. Soy and tofu are great products for this- otherwise, animal protein is really the only source of complete protein that contains all of the necessary amino acids. This is why we are omnivores. (Look at our teeth- they're formed via evolution for both grinding plants and tearing meat.)
As I mentioned above protein is great and necessary. But from a balanced nutrition standpoint, our American diets are full of way too much protein. Do you really need to eat a 24 oz Delmonico steak for dinner after having had a turkey and swiss hoagie for lunch? If you're anything like me, your vegetable intake for that day extended to the lettuce and tomato on the sandwich and the small side salad that came with the steak. Seriously, though- you're only supposed to eat something like 50-60 grams of protein a day.
The CDC has some great information on types of protein, sources of protein, and required daily amounts. There's also tips on combining plant products to equal the complete protein you get from animals. Here's the link:
www.cdc.gov/nutrition/everyone/basics/protein.html
Here are a few interesting facts about protein.
Although many plant products have protein, very few have the complete proteins that contain all of the amino acids our bodies need to thrive. One of the challenges true vegetarians face, especially vegans, is getting all of their required protein. It takes a lot of research and knowledge to cover all of the bases with plant products alone. Soy and tofu are great products for this- otherwise, animal protein is really the only source of complete protein that contains all of the necessary amino acids. This is why we are omnivores. (Look at our teeth- they're formed via evolution for both grinding plants and tearing meat.)
As I mentioned above protein is great and necessary. But from a balanced nutrition standpoint, our American diets are full of way too much protein. Do you really need to eat a 24 oz Delmonico steak for dinner after having had a turkey and swiss hoagie for lunch? If you're anything like me, your vegetable intake for that day extended to the lettuce and tomato on the sandwich and the small side salad that came with the steak. Seriously, though- you're only supposed to eat something like 50-60 grams of protein a day.
The CDC has some great information on types of protein, sources of protein, and required daily amounts. There's also tips on combining plant products to equal the complete protein you get from animals. Here's the link:
www.cdc.gov/nutrition/everyone/basics/protein.html
Sunday, March 28, 2010
Funny and Interesting Food Quotes (3/28/10)
I went into a McDonald's yesterday and said, 'I'd like some fries.' The girl at the counter said, 'Would you like some fries with that?' Jay Leno
"My favorite animal is steak." Fran Lebowitz
-Sorry to all the vegetarians out there (Jason G)
Friday, March 26, 2010
Caribbean Jerk Chicken
Since I'm currently trying to cut my carbs down, not only to lose weight, but to also lead a healthier lifestyle, I'm constantly trying to look for ways to improve upon the typical and, often boring, grilled chicken. Chicken is the perfect dish for anyone trying to do low-carb; that is, if the chicken is not breaded. This recipe makes the chicken taste delicious!!! The chicken turns out nice and juicy with a nice crispy exterior and the combination of spices pack a lot of flavor.
The recipe calls for marinating the chicken for a few hours so remember to take that into account. Marinating helps to tenderize the meat and helps to infuse all that wonderful flavor. If you have a barbecue that will be best, but if you're like me a grill pan will work nice also. Enjoy the recipe and cooking process. Remember, don't sweat... it's just food!!!
Ingredients: (yield: 4 servings)1 tsp. allspice
1/4 cup red onion, roughly chopped
1/2 cup green onion, roughly chopped
2 TB Extra Virgin olive oil (EVOO)
1/4 cup orange juice, fresh
1 TB lime zest
2 TB soy sauce
2 TB fresh thyme leaves
2 jalapenos, seeded, roughly chopped
2 tsp. freshly chopped ginger
1 clove garlic
salt and pepper
4 chicken breasts, bone and skin on
lime wedges
Directions:
Puree all ingredients excepts chicken and lime wedges in a food processor. Place chicken and the marinade into a ziploc bag, mix thoroughly and let marinate, refrigerated, for about 4 to 6 hours.
Preheat oven to 350 degrees.
Heat your grill pan over high heat (and remember to turn that exhaust fan on). Remove excess marinade from chicken and place chicken on the grill. Grill each side for about 3-4 minutes then place pan in oven and finish in the oven for 15 minutes. Depending on the thickness of your chicken you should check frequently for doneness when it's in the oven. When juices run clear the chicken is done. If you're using a thermometer poke the chicken in the thickest area and make sure temperature reads at least 165 degrees.
Squeeze a lime wedge over each piece of chicken and serve.
***********FUN CHICKEN FACTS************
Myth: Chicken needs to be washed thoroughly before cooking.
Fact: Chicken does NOT need to be washed before cooking. The cooking process and heat will kill off any bacteria the chicken carries.
Thursday, March 25, 2010
The Veg Project
So it's been about 4 days. Something tells me the first week is the toughest. Let me start by cleaning the slate. I did cheat a little. 2 days ago my sous chef wanted me to taste the squid salad we were serving a party. Although I've made this decision, I'm not going to let it affect my job. I will still taste dishes as required at work.
So, how's it going over all? Firstly, I have to say that this experience changed my shopping habits. My local grocery store has a mediocre produce department. This week, for the first time, I hauled myself down to Princeton and went to Whole Foods. Get ready to laugh, fellow foodies but I've never been there before. I mean, I've been to several grocery stores and local farm markets, but never a Whole Foods.
If you haven't been there yet, go! I always thought it was for vegans and health nuts. But it's wonderful! The absolutely most beautiful produce department I have ever seen. Everything is organic and fresh, brightly colored and so much of it. And no other place beats the quality of the individual items they have there. If you are going to make a meal that's mainly veggies, definitely take the trip to a Whole Foods.
As for me, the biggest challenge has been balancing my diet and coming up with interesting dishes. I have to say, yesterday and this morning I felt a little deprived. Not 100% there. I can't figure out if it's because I'm not getting enough protein or if it's psychological. You know, meat and animal fat is very satisfying, and I'm used to eating it every day. I'm trying to get my required proteins from other sources, like pasta, legumes, and low fat dairy products.
Last night for dinner, I made a wonderful vegetable ragu with penne pasta. The pasta is a brand that's enriched with fiber- it's kind of like a whole wheat pasta without being whole wheat. Honestly, it's ok, but I don't love the texture. I think I would have preferred whole wheat. Anyway, the ragu is made with as many vegetables as I could get in there- onions, fennel, bell pepper, zucchini, yellow squash, eggplant, mushrooms and greens. It's all simmered in crushed tomatoes.
Wednesday, March 24, 2010
New Job (thoughts and concerns)
I'm upset readers. Even after culinary school and twice now at my new job, I've had to cook live lobster by dropping the poor souls in boiling water. I FEEL LIKE A MURDERER!!!! Does this feeling ever go away? I sure hope so. Today I had to murder 9 lobsters. I felt absolutely horrible inside. No joke.
Also, how disappointing is it when you feel you are moving and cooking at a reasonably fast pace and the sous chef tells you to try and be faster? I so wanted to tell him, "YO, I AM MOVING FAST," but I don't think that would have been too wise. :)
Tuesday, March 23, 2010
Funny and Interesting Food Quotes (3/23/10)
"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." ~Doug Larson
-ain't that the truth!! (Jason G)
Yummy and Nutritious
Altough I am a fan of healthy eating in general, my eating habits suck. Recently I was presented with the opportunity to enter two recipe contests. One is for healthy eating, and the other is for a vegetarian recipe. Both sound like a great challenge, but I have very little experience cooking in these areas. In fact, if you refer to prior posts of mine, they center around grilling meat, bar food, and chocolate cake. CHOCOLATE CAKE!!
So, to help give me some insight into vegetarian and healthy eating, I'm going to attempt the vegetarian life style for the next few weeks. At least until the recipes are due for the contests in mid May. Now, I'm not going completely vegan. After a little research, I'm going to still eat dairy (milk and eggs). I think they call that lacto-ovo vegetarian. And, I'll be honest here- I won't be surprised if I do cheat once in a while. I'll try my best, but I can't make promises. However, I will be giving it my best effort.
The reasons? I've learned that to be a successful chef or to own a successful restaurant, you need to provide several options. And in this area, there are a lot of vegetarians. You need to provide tasty selections that appeal to them. Considering these contests, if I want to stand a chance, I have to gain some direct experience with this kind of eating. I also want to see what effect this has on my body with regard to healthy weight, mood and energy level. Don't get me wrong. This isn't a "diet" per se. It's an attempt to try on a new life style for awhile. To give me some insight into developing these types of dishes, and to give me some new blogging material. So if there are any seasoned vegetarians out there who would like to offer some insight or advice, please chime in! -Toni V.
Monday, March 22, 2010
Funny and Interesting Food Quotes (3/22/10)
"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!" ~James Beard
Sunday, March 21, 2010
Hell Week!!!
Sorry I haven't posted for a while readers. I just finished my first week getting paid for what I've waited so long to do... being a professional cook!!! Wow, what a week it's been. Let me first say that I'm working at Hamilton Farm Golf Club; a highly prestigious private golf course located in north central Jersey. The LPGA Tour will be visiting in May for a match play tournament and I'm very excited about that.
Well, anyways, let's get back to the kitchen. Besides the chef and sous chef, there will be about 10 others (including myself) employed in the kitchen. Most of the people are new to the golf course this year and were unavailable to start this week because they had to give proper notice to their previous employers. That meant this week (my first week) there was only the chef, sous chef, me and one other cook to do all the work. We didn't even have a dishwasher. That was mostly done by poor, poor me. The club hasn't officially opened yet, but we still had plenty of work to do. On wednesday and thursday we prepped food for the entire dinner menu to serve to the front of the house staff so they would know the food. That was absolutely crazy!!! Last night we had to cook for about 50 people (members and their guests). We prepped all the food in the main kitchen in the clubhouse and then transported everything to the Mansion where the dinner/reception was held. The Mansion stands right down the road from the clubhouse and is a beautiful Victorian building. Inside there are many themed dining rooms (library, wine cellar). It's a beautiful place.
I spent the last few days prepping and plating most of the salads, but I also helped out making ravioli and family meal for the staff. I've learned so much this first week and am excited to learn so much more. Unfortunately, since I haven't worked for so long and am not used to being on my feet for the entire day, I'm feeling the effects. I'm absolutely wiped out. Fortunately, I have the next couple days off for some much needed rest and relaxation. Here are some pictures of dishes that are on the dinner menu. On the left is dover sole. The middle picture is a quail egg ravioli and the right picture is steak tartar!!!
Friday, March 19, 2010
Funny and Interesting Food Quotes (3/19/10)
"As a child my family's menu consisted of two choices: take it or leave it." ~Buddy Hackett
I'll leave the veggies; still don't like them to this day. (Jason G)
Thursday, March 18, 2010
Big Johns Books for Cooks
Thomas Keller Ad Hoc at Home
pub date: Nov 2009
368 pgs
List price $50.00
Unlike other cookbooks from Thomas Keller:
The French Laundry Cookbook 2009
Under Pressure: cooking sous vide 2008
Bouchon 2004
Which read and feature recipes like they are written for professional chefs.
Ad Hoc at Home is written for foodies, with recipes for...professional chefs!
The book is already a classic, it is beautiful (and heavy!) with lush food romantic
photographs. The recipes are casual but elegant to be served at home. With
company surely, not many foodies would prepare the complex and time consuming
recipes for a Tuesday night dinner. These are recipes for a Sunday Dinner with
family and friends or a meal served on holidays or special occasions.
Ad Hoc the restaurant serves family style mealsthat Keller enjoyed as a boy. However,
Keller adds his own flair to the meals that makethen serveable in a fine restaurant.
These are the recipes that are really served at Ad Hoc. Feel up for a challenge?
This book, while in it's first edition has had many printings as it flys off the shelf. It
is a NY Times best seller. The book is less than 5 months old from it's original printing
but is already very hard to find a 1st edition/ 1st printing for less than $100.00
($200.00 signed), list price is $50.00.
If you can find a 1st/1st in as new condition I think you should grab it, the book is already an instant classic and should only go up in value.
Happy Hunting,
Big John
Wednesday, March 17, 2010
Too Tired
Sorry readers. I just started a new job today at Hamilton Farm Golf Club, New Jersey, and it's literally my first job in about 3 months. I'm absolutely wiped out. Promise to post soon.
Thank you for understanding!!
Jason G.
Double Chocolate Layer Cake
Toni V here!
There's nothing I love better than a rich and satisfying, pure chocolate dessert to end a great meal or celebrate a happy occasion. Chocolate cake is wonderfully versatile, and can be finished in so many ways. I make a killer chocolate layer cake! My friends and family frequently turn to me for birthdays, holidays, or simple chocolate fixes. Today is my father's birthday, and Mom asked me to make the cake- a small one, as there are only going to be 4 of us.
There's nothing I love better than a rich and satisfying, pure chocolate dessert to end a great meal or celebrate a happy occasion. Chocolate cake is wonderfully versatile, and can be finished in so many ways. I make a killer chocolate layer cake! My friends and family frequently turn to me for birthdays, holidays, or simple chocolate fixes. Today is my father's birthday, and Mom asked me to make the cake- a small one, as there are only going to be 4 of us.
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What you have here is (2) 6 inch layers of chocolate cake. Use your favorite recipe. (Sorry guys, but I'm not going to divulge all of my secrets in this blog!)
It's iced with a basic chocolate mousse, which is a real winner!
Chocolate Mousse
8 oz semisweet chocolate
half stick of unsalted butter
1 tbsp vanilla extract (or liquor such as dark rum, amaretto or grand marnier)
1 pint heavy cream
1 tsp unflavored gelatin
Gently melt the chocolate in a double boiler with the butter,and vanilla or liquor. Stir together until smooth and silky. If the mixture doesn't seem silky, drizzle in a small amount of the heavy cream and stir. This will help smooth the mixture. Remove from heat and allow to cool to about 100 degrees F. (To test temperature, touch the chocolate. It should feel just slightly warm to the touch.)
Use about 1/2 cup of the heavy cream to bloom the gelatin. Do this by dissolving the gelatin in the cream and gently warming the mixture. You can warm it by briefly holding the measuring cup over or in the water you used for the double boiler. Pour and stir into the melted chocolate mixture.
Whip the rest of the cream to medium peaks.
Fold the whipped cream into the chocolate mixture. Here's the technique:
- Start with the chocolate mixture in a large mixing bowl.
- Add 1/3 of the whipped cream to the chocolate and gently whisk until the cream is incorporated.
- Add half of the remaining whipped cream and fold with a rubber spatula. When the cream is incorporated, add the rest and repeat. Don't over mix. You're better off having a few streaks of whipped cream than deflating the whole thing.
Store the mousse in the refrigerator for 1 hour before serving or using to ice the cake.
Tuesday, March 16, 2010
Funny and Interesting Food Quotes (3/16/10)
"Red meat is not bad for you. Now blue-green meat, that’s bad for you!" ~Tommy Smothers
-spoken like a true carnivore (Jason G).
\Yep, you are seeing this correctly, Apparently in NYC, small pizza parlors and deli's are competing against one another for the ever-increasing budget-minded customer. And why not?!? Fast food chains already have value menus. It's about time pizza places do the same. Check out this article from the NY Times do get the whole story: http://www.nytimes.com/2010/03/16/nyregion/16pizza.html?src=me&ref=nyregion
A Really Bad Weekend
I'm sure anyone living in the Northeast right now knows how hard the area (including Central NJ) was hit by a major storm this weekend. Torrential rains and wind up to 70 mph outright assaulted the area all day and night Saturday, and into Sunday. Roads were flooded and thousands of homes and business lost power. In fact, it's now Tuesday morning, and several of my neighbors still have not had their power restored.
When the brunt of the storm hit, I was working at the restaurant. As I mentioned, it was Saturday, which is by far our busiest day of the week. Even with the the stoves on and the hoods running, you could still hear the whoosh of the wind and rain, and the blowing city debris clanking around outside. Then, without warning, about one hour before dinner service, we lost half of our power. The hoods and half of the lights went out. But we still had some light, the Lowboys and a few outlets still worked, and the gas still flowed.
Although without the hoods it became ridiculously hot in the kitchen, and the idea of breathing in all those accumulating kitchen fumes was a little scary, we still had hope. Hope that lasted about five minutes, when the chef announced that the walk-in was down. He then told us to turn the gas off, as it is not safe to run the gas without the hoods. And then, the power cut out completely. What a disaster!
See, our restaurant is one of those nice places with a small menu that frequently changes. All of the ingredients are fresh. We make everything in house, including mayonnaise sauces, salad dressings, vinaigrettes- everything. I even pickle my own mushrooms. Our menu includes a variety of proteins including bison tenderloin, poussin, foie gras, flat iron steaks and a large variety of seafood. Pretty much everything in our place has to be refrigerated. We were helpless. After cleaning our stations by candle light, we packed the walk-in with ice (a last ditch effort to keep it cool for the night). What else could we do? So we sat at the bar and drank room temperature beer in the dark, as the chef and GM reflected on the losses for the day.
It turns out that a car struck a power transformer in town, and this led to massive power outages and an underground fire. The police even had the street closed in front of our place. By calling around we found out that at least four other restaurants were in the same pickle. The hotel we're attached to had partial power, and generously allowed us to store some perishables in their walk-in.
Now, we're closed Sundays and Mondays, so I have no idea what I'm walking into today. Tuesdays are not usually overwhelmingly busy, but I just know that today we're all going to be building the place from the ground up. In fact, I'm not even certain the power is back on. Fingers crossed!
When the brunt of the storm hit, I was working at the restaurant. As I mentioned, it was Saturday, which is by far our busiest day of the week. Even with the the stoves on and the hoods running, you could still hear the whoosh of the wind and rain, and the blowing city debris clanking around outside. Then, without warning, about one hour before dinner service, we lost half of our power. The hoods and half of the lights went out. But we still had some light, the Lowboys and a few outlets still worked, and the gas still flowed.
Although without the hoods it became ridiculously hot in the kitchen, and the idea of breathing in all those accumulating kitchen fumes was a little scary, we still had hope. Hope that lasted about five minutes, when the chef announced that the walk-in was down. He then told us to turn the gas off, as it is not safe to run the gas without the hoods. And then, the power cut out completely. What a disaster!
See, our restaurant is one of those nice places with a small menu that frequently changes. All of the ingredients are fresh. We make everything in house, including mayonnaise sauces, salad dressings, vinaigrettes- everything. I even pickle my own mushrooms. Our menu includes a variety of proteins including bison tenderloin, poussin, foie gras, flat iron steaks and a large variety of seafood. Pretty much everything in our place has to be refrigerated. We were helpless. After cleaning our stations by candle light, we packed the walk-in with ice (a last ditch effort to keep it cool for the night). What else could we do? So we sat at the bar and drank room temperature beer in the dark, as the chef and GM reflected on the losses for the day.
It turns out that a car struck a power transformer in town, and this led to massive power outages and an underground fire. The police even had the street closed in front of our place. By calling around we found out that at least four other restaurants were in the same pickle. The hotel we're attached to had partial power, and generously allowed us to store some perishables in their walk-in.
Now, we're closed Sundays and Mondays, so I have no idea what I'm walking into today. Tuesdays are not usually overwhelmingly busy, but I just know that today we're all going to be building the place from the ground up. In fact, I'm not even certain the power is back on. Fingers crossed!
Monday, March 15, 2010
Hello from Big John
Greetings!
Well, it's about time that I introduced myself. I am Big John. And I will say it before anyone else does: I am the oldest but the least mature of us three. You want to talk about career changing? Try doing it when you're 54 years old. For the past 20 years, I've worked only for myself. I have an entrepreneurial spirit (and I don't like people telling me what to do). I've done it all--professional photographer, professional artist, realtor, and for the last eight or 10 years, I've started landscaping businesses and sold them only to start another, make it profitable, and sell it. Again and again. It was fun. I enjoyed starting something from nothing and building it up.
I was happy with what I was doing, but I had something in the back of my mind telling me I wanted to be a professional chef. I think these feeling started when I was about eight years old. Let me bring you back to my childhood. My grandmother on my mother's side came to America from Hungary in the early 20th century. She was a large woman who always wore old-lady shoes and a house dress. Her hair always seemed to be in a hair net for some reason, and you could never catch her without a smile on her beautiful grandma face. She was the best cook I have ever known. Grandma made everything, and I mean everything, from scratch. Fresh bread every day. I can still taste the eggs and butter in the bread she baked. I can still imagine, as a young boy, holding a thick slice to my nose and inhaling the yeasty, wonderful smell. If there were noodles on the table, she made them that day. Stuffed cabbage, incredible chicken (a live chicken she chose and that the butcher...well...you know), fried in either duck fat or lard. You don't get that today! Polichintas (Hungarian crepes), Hungarian pate baked in a crust. She cooked for people she loved, and the love she had went into the food she prepared. When you ate, the love went into you. At Grandma's dinner table, there was always lively, good-natured conversation; you couldn't help it. Grandma wouldn't eat at the table, with famiy and friends. She stood in the dining room, apron on, hands clasped, waiting to refill a half-empty bowl or bring something additional to the table. She was wonderful.
I think that was the seed for me becoming a professional. I always believed in "passing love" to people through my cooking. I try to do that in my professional life.
If I someday have my own place, it will probably a "joint/dive" near a college campus so I can cook for college students, whom I love. What a vibrant group of young people who are really starting to think and become the people they want to be, philosophizing, having fun, arguing!! A lot of energy and a willingness to try new things. Anyway, if I someday have a place (Big John's Jersey Diner?) I will insist on hiring people of good cheer. I will expect cheerfulness in the kitchen, good will. That, along with the freshest ingredients, will put some good kharma into the food, that will flow to the customers.
There's so much to say. I will try to tell you what it's like for an old guy to get into a pro kitchen as we go along. But I think my posts will be mostly about one of my hobbies: cookbook collecting. It's not all about old, dusty books. There are some recent books that are fabulous, and I will be talking about them in my next post. I just wanted to say hello and tell you a bit about myself in this first post. My next post will focus more on the wonderful world of cookbooks. Jason and Toni, I love you both; you are doing a great job with this blog. We must get a photo of the three of us together.
Big John
Well, it's about time that I introduced myself. I am Big John. And I will say it before anyone else does: I am the oldest but the least mature of us three. You want to talk about career changing? Try doing it when you're 54 years old. For the past 20 years, I've worked only for myself. I have an entrepreneurial spirit (and I don't like people telling me what to do). I've done it all--professional photographer, professional artist, realtor, and for the last eight or 10 years, I've started landscaping businesses and sold them only to start another, make it profitable, and sell it. Again and again. It was fun. I enjoyed starting something from nothing and building it up.
I was happy with what I was doing, but I had something in the back of my mind telling me I wanted to be a professional chef. I think these feeling started when I was about eight years old. Let me bring you back to my childhood. My grandmother on my mother's side came to America from Hungary in the early 20th century. She was a large woman who always wore old-lady shoes and a house dress. Her hair always seemed to be in a hair net for some reason, and you could never catch her without a smile on her beautiful grandma face. She was the best cook I have ever known. Grandma made everything, and I mean everything, from scratch. Fresh bread every day. I can still taste the eggs and butter in the bread she baked. I can still imagine, as a young boy, holding a thick slice to my nose and inhaling the yeasty, wonderful smell. If there were noodles on the table, she made them that day. Stuffed cabbage, incredible chicken (a live chicken she chose and that the butcher...well...you know), fried in either duck fat or lard. You don't get that today! Polichintas (Hungarian crepes), Hungarian pate baked in a crust. She cooked for people she loved, and the love she had went into the food she prepared. When you ate, the love went into you. At Grandma's dinner table, there was always lively, good-natured conversation; you couldn't help it. Grandma wouldn't eat at the table, with famiy and friends. She stood in the dining room, apron on, hands clasped, waiting to refill a half-empty bowl or bring something additional to the table. She was wonderful.
I think that was the seed for me becoming a professional. I always believed in "passing love" to people through my cooking. I try to do that in my professional life.
If I someday have my own place, it will probably a "joint/dive" near a college campus so I can cook for college students, whom I love. What a vibrant group of young people who are really starting to think and become the people they want to be, philosophizing, having fun, arguing!! A lot of energy and a willingness to try new things. Anyway, if I someday have a place (Big John's Jersey Diner?) I will insist on hiring people of good cheer. I will expect cheerfulness in the kitchen, good will. That, along with the freshest ingredients, will put some good kharma into the food, that will flow to the customers.
There's so much to say. I will try to tell you what it's like for an old guy to get into a pro kitchen as we go along. But I think my posts will be mostly about one of my hobbies: cookbook collecting. It's not all about old, dusty books. There are some recent books that are fabulous, and I will be talking about them in my next post. I just wanted to say hello and tell you a bit about myself in this first post. My next post will focus more on the wonderful world of cookbooks. Jason and Toni, I love you both; you are doing a great job with this blog. We must get a photo of the three of us together.
Big John
Funny and Interesting Food Quotes (3/15/10)
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." ~Jim Davis
Sunday, March 14, 2010
Cheesecake Singles!!
If you're like me you just love cheesecake. It's so sweet and creamy and simply delicious. I have always loved cheesecake and nothing beats New York cheesecake. I mean, getting a slice from Carnegie's or Junior's will put you on cloud 9; it's that good. Well, you can make equally yummy cheesecake at home and if you are looking to portion control your diet this recipe will be just for you. By using muffin tins you can portion your recipe out to little servings. When ready to eat use a scissor and cut out one of the cheesecake servings and finish it off with a dollop of whip cream.
*** For those people who are watching their sugar intake you may substitute splenda for the sugar. That's what I do and it tastes delicious. I hope you enjoy this recipe and remember... it's just food.
Mascarpone Cheesecakes
Ingredients: (makes 12 cheesecakes; 2 trays)
1 pound cream cheese, room temp.
9 ounces sugar
250 grams (containers are usually marked in grams) of Mascarpone, room temp.
3 large eggs
1 egg yolk
1 tsp. vanilla extract
Directions:
1) Using a mixer, beat cream cheese and sugar until combined.
2) Beat in Mascarpone.
3) Add eggs and vanilla and beat until incorporated.
4) Fill aluminum cups with batter
5) Place in water bath and bake at 300 degrees for approx. 40 minutes or until set.
**Water bath: Place the aluminum tray (filled with batter) inside a large baking dish. Fill the dish up with water until water reaches half way up the sides of the aluminum tray. Now bake. The hot water in the dish is helping to cook the cheesecakes.
When done, take out of the oven carefully and take aluminum trays out of the water to cool. Place in refrigerator when done. Enjoy!!!
Burgers Anyone?!?
This is for all you fast food junkies out there. Yes, I must admit I do like to get the occasional fast food burger, but the only problem is the options out here in New Jersey/New York are very limited. I know McDonald's, Burger King, and Wendy's have been around a long time and are well-respected, but when I'm looking for a great tasting burger these are not the fast food joints that I'm thinking about. The burgers I want, unfortunately, are about 3,000 miles away.
I'm from California, and I must proudly confess, they have the best fast food burger places. Without a doubt. Take a look at this Jack in the Box burger. This is the Ultimate Cheeseburger; my all-time favorite. Cheesy, greasy, meaty... delicious. Now how yummy does that look?
Another West Coast burger I often think about (why, oh why, can't they open up on the East Coast) is the In N Out Double Double (animal style). Their burgers are never frozen so you get the freshest tasting fast food burger possible. The fried onions, special sauce, cheese makes this burger incredible. Just looking at this burger makes you want to jump on a plane and fly out to the sunshine state (pictured below).
Now if you are are looking for the ultimate greasy burger then look no further than Tommy's Famous Burgers. Their famous Chili Burger is the ultimate greasy, meaty, where are the napkins delight!!!
I hope I haven't made everyone too hungry by sharing these photos. Just remember, if you are ever out on the West Coast and you are craving a delicious burger then do try out these places. You won't be disappointed!!!
Funny and Interesting Food Quotes (3/14/10)
"And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food?" ~Bill Bryson
It sure is fun trying, though!!!!
It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.- Julia Child.
Friday, March 12, 2010
Expanding on Sharpen Those Knives...
Jason G is right on about the sharp knife thing. Once you experience professional-quality sharp knives you'll never want to go back to the knives in your drawer! However, certain safety and maintenance tips are warranted.
Never store knives in a drawer. This is is a cruel booby trap for anyone who reaches into the drawer, the knives will bump around in there and the blades will dull.
Always let others know in the kitchen where your knives are. Don't put objects on top of them (like towels, and don't ever drop a knife into a sink full of water with the intention of washing it later.) Also a booby trap.
Never reach out and catch a knife if you drop it. Sounds like common sense, but you'd be surprised how hard it is to fight that reflex.
When carrying a knife, always point the blade downward toward the floor, and announce to others that you are holding a knife.
Reiterating what Jason G said- use the honing steel frequently. Every time you use it. This will keep the edge sharp, like new.
Safe cutting!
Toni V
Never store knives in a drawer. This is is a cruel booby trap for anyone who reaches into the drawer, the knives will bump around in there and the blades will dull.
Always let others know in the kitchen where your knives are. Don't put objects on top of them (like towels, and don't ever drop a knife into a sink full of water with the intention of washing it later.) Also a booby trap.
Never reach out and catch a knife if you drop it. Sounds like common sense, but you'd be surprised how hard it is to fight that reflex.
When carrying a knife, always point the blade downward toward the floor, and announce to others that you are holding a knife.
Reiterating what Jason G said- use the honing steel frequently. Every time you use it. This will keep the edge sharp, like new.
Safe cutting!
Toni V
Thursday, March 11, 2010
Sharpen Those Knives!!!
Have you ever used your "supposedly sharp" and expensive kitchen knives while slicing onions or chopping tomatoes and sworn you were using a butter knife? Now don't take me the wrong way. Butter knives have a good and rightful place in our kitchen. That's right, they are great at spreading butter on sliced bread, but they have no business being in your hands while cutting and slicing. In all honesty, having a dull knife can make prepping food dangerous if the knife slips and nicks or cuts you. I'm sometimes guilty of having dull knives too and it really does make cooking much harder than it has to be. If you don't want your nice knives to be the equivalent of a butter knife then you must take care of them and that involves sharpening them!!Depending on how often you use your knives you may have to sharpen them quite a bit. That
will depend on you. Two must-have items in your home should be a knife sharpening steel and water stone (pictured). The steel should be used every time you
use your knife. Running your knife a few times along the steel rod keeps the sharp edge on the blade nice and straight. At least every few days you should sharpen your knives with a water stone. You can check out videos on youtube which are very helpful in showing how this is to be done. It's not hard at all; just time consuming.
If you don't have the time to sharpen your knives with a stone or you simply don't have one, don't worry. You can bring your knives to a professional knife sharpener who will do an excellent job. Ask for their prices. You should be able to get a good deal.
Come to think of it... my knives are a bit dull right now and if I don't sharpen them soon my new chef/boss will be wringing my neck. To make sure they are extra sharp I will bring them to Chelsea Market, here in Manhattan, and have them professionally done. There is a woman there who has a "mobile cart" (www.samuraisharpening.com) who does great work. Even better she charges only $5 per knife. Not a bad deal in return for some very sharp knives!!!
Wednesday, March 10, 2010
La Taverna
OK Guys, I have to tell you all about where I spend a lot of my time.
There's a place in South Brunswick, NJ (the Dayton section) called La Taverna. Here's the scoop. A few years ago, a rich old lady bought it, who had a lot of money to blow. Basically, this place was a hobby to her. So, she dumped a lot of money (like $2 million) into restoring and decorating the place. She turned it into a colonial era tavern that brings you back about 250 years the second you walk in the door. About 2 years ago a group of incredibly friendly Italian guys bought it from her, and now it's the perfect place to hang and feel welcome.
So, come on in, raise your glass, and toast the end of another workday. Or celebrate the weekend. Or just enjoy the people and decor. The place really is beautiful, and worth the visit.
There's a place in South Brunswick, NJ (the Dayton section) called La Taverna. Here's the scoop. A few years ago, a rich old lady bought it, who had a lot of money to blow. Basically, this place was a hobby to her. So, she dumped a lot of money (like $2 million) into restoring and decorating the place. She turned it into a colonial era tavern that brings you back about 250 years the second you walk in the door. About 2 years ago a group of incredibly friendly Italian guys bought it from her, and now it's the perfect place to hang and feel welcome.
It's beautiful. It's got this colonial, old-world feel, with exposed brick and absolutely gorgeous stained glass art. That, in addition to the wide selection of beers on tap, makes it the perfect place to spend a Saturday night or weekday happy hour. (They have special happy hour menu).
There's a 
decadent bar menu for you nibblers out there, which includes a selection of sandwiches and munchies One of my favorites here is the buffalo wings- the sauce is the perfect tangy mix of spice and, well, butter. Also awesome is the mussels al brodo- served with a lov
ely garlic wine sauce or a red sauce, you're guaranteed to ask for more bread for dipping! The menu is also loaded with Italian inspired entrees. I highly recommend the chicken abruzzi and the zuppa di pesce. Oh, and always ask about the specials before you order! Every day there's at least 3 or 4 of them. Basically, the menu is an awesome combination of pub-style comfort food and old-world Italian cuisine.
decadent bar menu for you nibblers out there, which includes a selection of sandwiches and munchies One of my favorites here is the buffalo wings- the sauce is the perfect tangy mix of spice and, well, butter. Also awesome is the mussels al brodo- served with a lov
ely garlic wine sauce or a red sauce, you're guaranteed to ask for more bread for dipping! The menu is also loaded with Italian inspired entrees. I highly recommend the chicken abruzzi and the zuppa di pesce. Oh, and always ask about the specials before you order! Every day there's at least 3 or 4 of them. Basically, the menu is an awesome combination of pub-style comfort food and old-world Italian cuisine.I have to tell you, the place draws an awesome mid-week evening crowd. Just look at my friend, John Smith (yes- that's really his name!) having a good time.
So, come on in, raise your glass, and toast the end of another workday. Or celebrate the weekend. Or just enjoy the people and decor. The place really is beautiful, and worth the visit.General Tso's Chicken
As I've stated in a previous post, I sure do love chinese food. If my tummy is not calling out for cashew chicken, then it's most definitely calling out for General Tso's Chicken. Again, thanks Gary (my late brother), b/c if it weren't for you I'd still be eating spareribs only. Who is General Tso? I don't know, but would love to know. Please, respond with any thoughts :). Anyway, when cooked right the dish has an amazingly sweet and spicy sauce that glazes succulent and tender crispy chunks of chicken. Now how good does that sound? I've often had this dish served to me gummy and tasteless, tasting not sweet nor spicy, but follow this recipe and you will be sure to impress all your family and friends. Enjoy!!!
Side Note: Often times, when making chinese dishes, the recipe calls for many ingredients. Don't be alarmed and immediately get flustered. It's not as hard as it may seem. Also, many ingredients you may already have in your pantry and some of these items, such as soy sauce, cornstarch, and white vinegar are used sparingly so you can get many uses out of them. Most importantly, remember... it's just food. Have fun!!
Ingredients:
Marinade and Sauce
1/2 cup hoisin sauce
1/4 cup white vinegar
3 TB soy sauce
3 TB sugar
2 TB cornstarch
1 1/2 cup water
1 1/2 pounds boneless, skinless chicken breast; cut into 1 inch pieces
vegetable/canola oil
4 cloves garlic, minced
2 TB fresh ginger, grated
1/2 tsp. red pepper flakes
green onions (optional) for garnish
Coating and Frying
3 large egg whites
1 1/2 cups cornstarch
1/2 cup all purpose flour
1/2 tsp. baking soda
4 cups (about) veg/canola oil
Directions: (Serves 4)
For the Marinade and Sauce: Whisk the hoisin, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Combine 6 TB of the marinade mixture and the chicken and place in a zip lock bag; refrigerate for 30 minutes.
Heat a couple of TBspoons of oil in a large skillet/wok over medium heat until hot. Cook the garlic, ginger, and pepper flakes until fragrant, about 1 minute. Add 2 cups of the hoisin mixture (the rest will be used in the next step) and simmer, whisking constantly, until dark brown and thickened; about 2 minutes. Cover and keep warm.
For Coating and Frying: Whisk the egg whites in a dish until foamy. In another bowl, combine the cornstarch, flour, baking soda, and remaining hoisin mixture. Work it until it looks like coarse meal. Remove the chicken from the marinade and pat chicken dry. Toss half of the chicken with egg whites until well coated then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
Heat the oil in a large pot for deep frying over medium high heat until the temperature reaches roughly 350 degrees. Fry half of chicken until golden brown, about 3 minutes. You may have to turn pieces over to ensure even browning. Return temperature back to 350 degrees and then repeat for rest of chicken.
To serve: Warm the sauce over medium-low heat until simmering; add the crisp chicken and toss to coat. Add some green onions for some nice color. Serve over white rice and enjoy!!!
****A couple of pointers to ensure success!!!
Read over the recipe a few times before starting. It really helps to have an understanding of what's needs to be done next and so on. I remember in Culinary School, I had to write each recipe for that day down into a notebook before coming to class. It really helps to have knowledge of all the ingredients that are going to be used and what the steps are to complete the dish. Ultimately, there shouldn't be any surprises.
Also, have all your mise en place in order... Whoa!!!!! What did I just say? Mise en place is a french phrase meaning to have "everything in place". Before you start cooking have everything that you need ready to go. Have all your ingredients measured out and have all your pots ready to go. This will make such a difference and will make your cooking experience so much less stressful.
Most importantly, have fun. It's just food :).
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