Chef tip of the monthJuneGreek 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. MayWe 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:
MarchChef 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. FebruaryChef 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. JanuaryChef 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! DecemberChef 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 Saute 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. NovemberChef 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. OctoberChef 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:
|
