Chef tip of the monthAprilRamps 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 NovemberWinter 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.
Serves 10 OctoberBourbon Pecans 1 pound pecans halves 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. JulyChef 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? 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:
JuneGreek 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 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. 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:
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