Chef tip of the month
April
Ramps and Fiddlehead Ferns - Spring delicacies
The ramp, sometimes called wild leek, is a wild onion native to North America.
Though the bulb resembles that of a scallion, the beautiful flat, broad leaves
set it apart. Ramps grow from South Carolina to Canada and as far west as
Minnesota and Iowa. The Flavor and odor of ramps is usually compared to a
combination of onion and garlic, and the garlic odor is particularly strong.
Ramps add wonderful and uniquely pungent flavor to soups, egg dishes, casseroles
and potato dishes. They easy to clean, just cut off the roots, rinse and scrub
off any excess dirt.
Fiddlehead ferns are the young coiled leaves of the ostrich fern. Nearly all
ferns have fiddleheads, but those of the ostrich fern are unlike any other.
Fiddleheads are a delicacy that appears in the early spring during April and
May. Harvest the tender little rolls of fern almost as soon as they appear
within an inch or two of the ground. Wash and cook the “ heads” in a small
amount of lightly salted water for ten minutes. Serve with melted butter. The
quicker they are eaten the more delicate the flavor. Cooked and chilled
fiddleheads can be also served as a salad with onion and vinegar dressing.
Ramps and fiddlehead ferns aren’t around very long, so use them while you can.
Spring has a way of getting away from us quickly.
Chef Wayne Stoop
November
Winter Squash
Although winter squash can be purchased year round in markets, now is the peak
squash season. When harvesting or buying winter squash, look for heavy squash
with a skin that is glossy and free from cuts or soft spots. Most winter squash
(with the exceptions being acorn, dumpling, and delicata) will benefit from a
curing stage, which is simply a room temperature storage for ten to twenty days.
Winter is high in vitamins A, C, potassium and fiber, as well as the
antioxidant lutein.
As with pumpkin, the seeds of most winter squash can
be roasted for an excellent snack! Known as Pepitas in Mexico, you can make
these by rinsing the pulp from the squash or pumpkin seeds and allowing them to
dry. Add butter or oil to a skillet on medium low heat, add the seeds, chopped
chipotles or chipotle powder, and a dash of brown sugar, and stir frequently for
about 5 minutes until the seeds puff. Serve with salt and a squeeze of fresh
lime.
Butternut Squash and Apple Soup
Serves 10
3 tablespoons unsalted butter 1 large onion, chopped 2
tablespoons curry powder 1 teaspoon chili powder 1/16 teaspoon cayenne
pepper 5 cups chicken stock or chicken broth, divided 3 # butternut
squash, peeled, seeded and cubed (8 cups) 21 ounces granny smith apples,
peeled, cored and chopped( 3 cups) 1/2 teaspoon salt 1/4 teaspoon pepper
1/2 cup heavy cream 1 tablespoon fresh parsley or cilantro, chopped
In
a large heavy pot, melt butter over medium heat. Add onions and sauté until
translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook,
stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash,
apple and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and
simmer 30-40 minutes until squash is very tender, stirring occasionally.
Strain soup, reserving the liquid. Puree vegetables in a food processor in
several batches. In same pot, combine vegetable puree, reserved cooking liquid,
cream and 2 1/2 cups chicken broth, adjust salt and pepper to taste. Bring just
to simmering. Ladle soup into warm bowls. Garnish with parsley.
October
Bourbon Pecans
1 pound pecans halves 3 ounces bourbon, reduced
by half ½ cup sugar ½ teaspoon Angostura bitters 1 tablespoon
Worcestershire sauce 1 tablespoon salad oil ½ teaspoon cayenne pepper ½
teaspoon salt ¼ teaspoon pepper 1 teaspoon ground cumin
Preheat the oven to 325 degrees. Blanch the pecans for one minute in boiling
water. Drain. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce
and salad oil. Turn the still hot nuts in a bowl and toss with the bourbon
mixture. Let stand 10 minutes and then spread on a rimmed sheet tray. Bake for
30-50 minutes, stirring every 10 minutes. When nuts are crisp and lightly brown
and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne,
salt, pepper and cumin. Sprinkle over the while tossing. Turn out onto a sheet
pan to cool in a single layer. Store in an airtight container. Keep in freezer
for longer storage.
The bourbon pecans are a little time consuming to make, but are well worth the
effort. With a little practice the job becomes much easier. They make a great
topping for salads, desserts, cheese plates and snacks. When kept in the freezer
it is easy to take out what you need and leave rest for next time. They also
make great holiday favors.
July
Chef Wayne Says: Keeping picnic food safe
It’s a warm sunny summer day and you’re invited to an outdoor picnic. You arrive
and the buffet is beautiful and the food looks delicious. Potato salad, pasta
salad, fresh fruit, chicken, burgers and sausages-you can’t wait to dig in. Now
ask your self two questions. How long has the food been out and how is it being
kept cold and hot?
Food safety is a concern all year round, but even more so in the summer. If you
follow a few simple steps and procedures you will have a worry free picnic.
Step 1: Buy a simple pocket test thermometer. Use it to take temperatures and
keep food out of the danger zone. 41 degrees to 140 degrees
Step 2: Keep cold foods at 41 degrees or colder. Put on ice and put out in
smaller amounts.
Step 3: Keep hot foods at 140 degrees or hotter. Consider using an electric
roaster (Nesco) or crock pot.
Step 4: Avoid cross contamination. Use separate cutting boards and sanitize area
and tools between meats, vegetables and fruits.
Step 5: Wash your hands, wash your hands, and wash your hands.
Chef tips:
- Prep salads and cold ahead of time so it can be well chilled before
serving.
- When grilling meats don’t rush it. Take a few extra minutes to be sure
they are properly cooked.
- Follow the restaurant saying: When in doubt throw it out.
June
Greek Green Bean (or asparagus) Salad
This is a quick and easy salad that can be made with fresh green beans or
asparagus or both. Blanch the beans until just tender, don’t over cook, a little
under done is better. Shock the beans in cold water to stop the cooking. Drain
well and arrange on platter. Season with salt and pepper. Coat with Kraft Greek
Vinaigrette Dressing and top with crumbled Feta cheese and toasted almonds.
Small diced cucumber can also be added for added flavor and texture. This salad
can be prepped ahead and dressed at the last minute.
May
We welcome a new chef to the tip of the month feature, Chef Wayne Stoop from
Aurora St. Luke's Medical Center.
Chef Wayne Says - Using your herb gardenNow that spring is
finally here, it is time to plan and start your herb garden for summer grilling
and picnics. For me there is nothing better than to pick fresh herbs for
marinating meats, to use in salads or just for garnish. If you already have a
garden that’s great, if not flower beds or pots in a sunny location are an ideal
spot for most herbs. The most popular and useful herbs are:
- Chives and Parsley – salads, marinades, garnish
- Sweet Basil - anything Italian, tomato and fresh mozzarella, marinades,
salad dressing
- French Tarragon (anise flavor) – salad dressing, marinades, béarnaise
sauce
- Sage – bread dressing, poultry (stuff your chicken with sage, thyme,
parsley, chives when roasting a whole chicken on the grill)
- Thyme – marinade, chicken, pork, salad
- Summer Savory – sprinkle over fresh green beans
- Hint: Plant some basil by your tomato plants. They say the flavor will
transfer to the tomatoes.
March
Chef Larry Says:
Use the correct method when making soups from scratch. Start with a mirepoix
(carrots, celery, & onions diced 1/4") and preheat stock pot. Lightly oil the
bottom w/ canola or olive oil and gently sauté vegetables for 2 - 3 minutes.
Then add meat, stock, & seasonings. By simply sautéing the vegetables first
greatly enhances the flavor of you favorite soup.
February
Chef Larry Says:
Sautéing foods is a wonderful way to cook foods. Invented by the French, sauté
comes from the word "sauter" or "to jump", explaining the method we use to flip
food around in the pan. Healthy sautéing can be achieved quickly and flavorful
by using ample amount of non stick vegetable spray (don't worry about using too
much - it has no cholesterol and no sodium) over medium to high heat. Utilize
fresh herbs to enhance the flavor of your sautéed foods. These can be added to
the sauté pan in the beginning to enhance flavor. Adding wine at the middle of
the sautéing process is called deglazing, and can be used to make sauces for
your foods. Try to avoid cooking wines, as they are usually higher in sodium
than other wines.
January
Chef Larry Says:
Thinking about throwing out that turkey carcass after your Holiday dinner?
Don't! Turn that turkey cage into a delightful stock you can use in a variety of
items.
Simply fill a large stock pot w/ water, enough to cover carcass. Add 2 heaping
teaspoons of paste style chicken base, 4 sprigs of fresh rosemary, 4 sprigs of
fresh thyme, 1/4 cup chopped celery, 1/4 chopped carrot, 1/2 cup chopped
onion, 2 stalks of fresh parsley, 1 tbls. Whole peppercorns, & 2 bay leaves.
Cover and bring to boil, reduce to simmer and cook for 1 - 1 1/2 hours. Remove
from stove and cool. Strain and refrigerate. Can be used for soup, sauces,
entrees, or you can freeze for use at a later date. There isn't a canned or
frozen stock in the world that will taste as good as the stock you made from
that turkey carcass you were going to throw out.
Enjoy!
December
Chef Larry Says:
Warm artichoke dip can add a nice touch to your holiday entertaining. Simple to
make, this dip is traditionally baked and served warm w/ bagel chips. The recipe
follows below and other ingredients may be added to personalize this hearty
treat. Enjoy!
2 8oz. Pkgs. Cream Cheese
1 cup diced shallots
1 T chopped garlic
1 14oz. Can artichoke bottoms (drained & chopped)
1 13.75 oz. Can artichoke bottoms (drained & chopped)
1/2 cup finely diced fresh herbs (equal parts oregano, basil, & thyme)
2 dashes Tabasco Sauce
2 dashes Worcestershire Sauce
1 cup Shredded Asiago Cheese
Salt to taste
1/4 cup fresh grated Parmesan cheese
Sauté shallots in garlic & butter for 2 - 3 minutes - do not brown. Set aside.
Mix all ingredients except for parmesan until blended. Spread mixture into
greased bakeware & top w/ parmesan cheese. Bake @ 350 uncovered for 20 minutes
until hot & golden brown. Serve.
November
Chef Larry Says:
Compound butters are a unique way to flavor steaks, seafood, poultry, & pork.
They are simple to make and with a little creativity, you can experiment and
create wonderful flavor profiles. To make a simple compound butter, start with
your favorite brand of butter( or margarine, or a blend of the two) Soften in
the microwave for a few seconds and put in a mixing bowl. Add ingredients such
as fresh herbs, white pepper, & white wine. If making steak butter, a touch of
A-1steak sauce adds a nice flavor. Mix well and place in the center of a
long piece of plastic wrap. Roll up into a cylinder and wrap in foil. Place in
freezer and simply slice off a portion as you need it.
If using the steak butter recipe, when you steak comes off the grill, place a
portion of butter on the steak & let it melt into it before serving.
October
Chef Larry Says:
As the cold weather approaches, we find ourselves warming up to a good old
fashioned bowl of chili. The variations are endless and the temperatures range
form mild to inferno. Some tips to keep your chili from getting boring or
routine are listed as follows:
- Chili loves condiments (crackers, oyster crackers, onions, etc.)
- Add mushrooms or green peppers
- Top your chili with low-fat shredded cheddar cheese
- Try adding low-fat sour cream just before serving
- Substitute baked tortilla chips instead of crackers for a different
flavor profile
- Using ground turkey instead of ground beef can lower the fat of your
chili. If you do use ground beef, choose a leaner beef & always drain the
fat after it is browned.
- When making vegetarian variations, use a variety of beans to flavor your
chili. Having up to seven types of beans in your chili is not uncommon.
- For hotter chili, use fresh jalapeno peppers or cayenne.
- If you love hot peppers, try taking hot peppers w/ a touch of your
favorite salsa & puree them in a food processor. Pour into ice cube trays &
freeze. Now you can add the desired temperature level cube by cube.
|