Cooking from Scratch

Valentine's Dinner Menu

2012-02-10T12:36:00.000-08:00

Valentine's Day gets a lot of undeserved "bad press" from guys (and maybe some gals) who like to say that it's just a "Hallmark" holiday. Many protest the celebration in anger, insisting that they don't need a special day to tell their special someone that they love them. People who find themselves single around Valentine's day might wish the holiday would just disappear, wrongly considering it a holiday for lovers only. While these reasons may resonate with some, it's safe to say that Valentine's Day is here to stay, and no amount of protesting or bad press is going to wipe it off the calendars.

Every year, my family gets together for dinner on Valentine's Day. It's a special time together, celebrating our love for one another and it's inclusive of everyone. Single and married siblings gather around the table. Grandma (if she's in town), is there too, and we're so grateful to have her with us.

This year, you may have already started planning your Valentine's dinner date with your sweetie, but why not have an impromptu celebration with family and friends to celebrate how these relationships enhance your life? In the next few blog posts, we'll post a recipe that you can serve as a course for your special celebration. Don't worry - there's not a lot of work to do - the recipes are straightforward and simple to prepare.

Here's what you can expect to see on the menu:

"Grilled" Haloumi with Lemon and Dill
Simple Green Salad with Roasted Fennel and Herb Vinaigrette
Lemon Chicken with Garlic & Herb Fetuccini
Chef's Candy (the original recipe from Cafe Bon Homme, Plymouth)

Super Swiss Chard

2012-01-24T08:18:00.001-08:00

There's a lot of talk about so-called "Superfoods", and many of them are probably things you're already eating, like blueberries, salmon, oats, yogurt, and spinach, but there are so many more that may not be as easy to cook or pair with other foods to enjoy in a recipe.

Dark, leafy greens are excellent sources of vitamins and minerals. One of my favorite leafy green vegetables are Swiss Chard. Swiss Chard is a beautifully colored vegetable that sometimes has bright orange, yellow and magenta stems, which are edible. The bright colors of the stems make for a gorgeous palate for serving the greens steamed, sauteed or in soup. Swss Chard is a great source of Vitamins C, K and A, as well as Magnesium, fiber, Folate and Biotin.

There is a lot of talk about how we should eat dairy products like milk, cheese and yogurt in order to get the calcium we need, but did you know that dark, green leafy vegetables are a better source of calcium than diary?! In just one cup of Swiss Chard, there is a whopping 101 mg of the calcium your body needs in order to keep your bones strong. Unlike dairy, eating Chard will give you the dietary fiber your body needs to keep your heart and digestive system operating at peak performance.

When cooking Chard, like other vegetables, it is essential to avoid over-cooking them, which will kill their nutrients and vitamins. Keep the colors bright, once the bright colors of your veggies fade as a result of cooking them too long, the vitamins are all but obliterated. While steaming and sauteeing Chard is a great way to enjoy it as a side dish, I also love the recipe below because it's a different way to prepare them when you're looking for a change of pace. I also like this recipe because all of the other vegetables make for a filling, colorful soup that's quick and easy to prepare. Enjoy!

Hearty Vegetable Soup with Swiss Chard and Sausage

3 large carrots, peeled and sliced
2 large onions, peeled and diced
3 cloves of garlic, minced
1 medium zucchini, sliced into half-moons
1 bunch Swiss Chard, washed thoroughly and leaves torn. Save the stems.
6 cups chicken or vegetable broth
1 can canelinni beans, drained
1 lb. Italian Sausage with fennel (can be pork or turkey). Squeeze the sausage out of the skin and discard the skin.
Matt's Mix seasoning, as needed (or salt and pepper)
Canola oil or pure olive oil, as needed

Method:

Add a small amount of oil to the bottom of a large stock pot and brown the sausage. Once the sausage is browned, remove it from the pot and set aside. Take the onions and saute them in the pot until nicely caramelized. If more oil is needed in order to keep them from burning and sticking to the bottom of the pot, add a small amount of oil. Saute the garlic with the onions.

Once the onions are nicely browned, add about one cup of stock to the pot and stir vigorously and scratch the bottom of the pan with a wooden spoon to release the nicely browned bits from the bottom. Add the carrots and the rest of the stock. Simmer for about ten minutes and meanwhile, slice the Swiss Chard stems into half moons (like celery). Set aside.

Add the zucchini and the Chard stems to the soup pot and simmer for about 5 more minutes. Add the sausage back to the pot and add the beans. Stir everything together. Add some seasoning and adjust to taste. Add the Chard leaves last and stir just to wilt them. Serve.

Winter Wonderland White Chocolate Brownies

2012-01-21T06:55:00.001-08:00

It's a beautiful morning out there! Chilly, especially judging by how mild the temps have been all winter, but pretty nonetheless! It's a nice day for staying in and baking. Inspired by the pretty scene outside my window, the glistening white snow makes me think about white chocolate brownies.

When making these brownies, it is very important that you use the best quality white chocolate that you can afford. It's important to note that white chocolate coating chocolate will not work in this recipe because it isn't pure white chocolate, and there are other ingredients in the coating chocolate that will cause the recipe to fail.

This batch of brownies makes a half sheet pan (some call this a jelly roll pan). It's a shallow, rectangular, metal baking pan that's about an inch deep. Spray the pan lightly with pan spray, then line the pan with parchment paper. This recipe freezes well after baked, so if you decide to freeze them, simply wrap them very tightly and freeze for up to one month.

White Chocolate Brownies
1 c. granulated sugar
8 oz. butter (two sticks)
1/4 oz. salt
4 whole eggs
1 1/2 Tb pure vanilla extract
1 lbs. white chocolate, melted
9.5 oz. bread flour
3/4 c. pistachios
8 oz. white chocolate, chopped fine

Method:

Using a stand mixer, cream the butter, sugar and salt together with a paddle attachment. Gradually add the eggs. Scrape between each addition.Add the vanilla.

Add the melted white chocolate and scrape well. Add the flour gradually. Scrape well between each addition, being sure to get to the bottom of the mixing bowl. Add the white chocolate pieces and the pistachios. Mix well.

Fill the prepared pan and bake at 325 until set (check with a toothpick). Cool completely before cutting.

Awesome Avocados

2012-01-13T11:16:00.000-08:00

Avocados are a delicious way to add color and texture to your recipes. While most people may use avocados only for guacamole or sliced on a sandwich, there are lots of other ways to incorporate them into your recipe rotation.

When selecting an avocado, the skin color alone will not be the only indication of ripeness. Select an avocado that is firm to the touch but gives to gentle pressure. Avoid selecting avocados that have dark blemishes over soft fruit. (Yes! Avocados are a fruit!) If there are not any ripe avocados on the shelves of your fruit market, simply select the ones you like and take them home to ripen. Avocados ripen nicely if placed in a brown paper bag, which has been closed tightly, and left for 2-3 days. To accelerate ripening, add a banana to the bag and close. The ethylene gas released by the banana will help the avocado to ripen faster.

One of my favorite ways to use avocados is to make an avocado and mango "salsa." It's really more like pico de gallo in texture, but it makes a delicious dip or garnish for grilled chicken and fish - or even flank steak. If you cannot find ripe mangoes, ripen them the same way you are ripening the avocados, in the brown paper bag.

Mango & Avocado Salsa

1 medium ripe avocado, peeled and cut into 1/2" dice
1 medium ripe mango, peeled and cut into 1/2" dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lime juice, use as needed
Kosher salt and freshly ground black pepper (or Matt's Mix)
Method:
Combine all of the ingredients together and allow to "marinate" for at least 30 minutes. Adjust the seasoning to taste. Serve cold or at room temperature.

Roasted Tomato and Fennel Soup

2012-01-12T06:25:00.001-08:00

When I opened the door this morning, I noticed the damp and chilly weather, but couldn't help but think that it feels like spring, instead of the dead-center of January! I, like many, will choose to enjoy this mild weather while it lasts. The weather report is calling for some snow this afternoon, so we know a warm-front isn't on the way. What better meal to serve tonight than a comforting bowl of tomato soup?

One of my favorite recipes for tomato soup includes roasted fennel, which gives the soup a warm and rustic flavor. The caramelized tomatoes and fennel add a bit of sweetness and depth, bringing out the natural sugars of both of these ingredients. What I like most about this soup is that it has a flavor unlike any other tomato soup recipe I've tried. Many times, I avoid ordering tomato soup because it tastes like marinara sauce, but without the pasta. If you prefer tomato soup to taste like tomato soup, rather than spaghetti sauce, this is the perfect recipe for you!

Roasted Tomato & Fennel Soup

2 pints grape tomatoes, washed
1 head of fennel, fronds removed
3 small shallots, minced
2 cloves of garlic, minced
As needed, pure olive oil or canola oil
1/4 cup dry white wine

3 - 4 cups of chicken broth or vegetable broth
1/2 cup of heavy cream (optional)
As needed, Matt's Mix or salt & pepper

Method:

Preheat the oven to 400 degrees. Slice the fennel in half, lengthwise, then julienne each half. Toss the fennel and grape tomatoes in some oil (just enough to coat) and place them on a baking sheet that has been lightly sprayed with cooking spray. Sprinkle with Matt's Mix or salt & pepper. Roast for about 25 minutes until nicely browned.

Meanwhile, saute the shallots and garlic in a medium-large soup pot over high heat, until browned in a small amount of oil (just enough to cover the bottom of the pan to keep the shallots and garlic from sticking and burning). Turn the heat down and carefully add in the wine. Allow it to evaporate, and then turn the heat off. Set aside to cool.

When the tomatoes and fennel are nicely caramelized, remove them from the oven and set aside to cool slightly. In a food processor, blend the garlic, shallots, fennel and tomatoes until smooth. Add a small amount of chicken broth and process again. Take this mixture and place it back into the soup pot you used to saute the shallots. Add the rest of the chicken broth. Heat through. Add the cream, if using and adjust the seasonings to suit your tastes. Serve with crusty bread or croutons. Enjoy!

Bell Peppers Add Color and Flavor to Side Dishes

2011-12-04T06:56:00.000-08:00

Red Bell peppers are a colorful and flavorful way to include a vegetable side in your next dinner recipe rotation. This recipe pairs the peppers with broccoli rabe, another interesting twist on the ordinary vegetable offerings.

Broccoli Rabe with Roasted Red Peppers
2 large red bell peppers
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
pure, olive oil, as needed
Matt's Mix (or salt & pepper), as needed
Char peppers directly over grill or broil until blackened on all sides. Enclose peppers in a mixing bowl tightly covered with plastic wrap for 20 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips.

Working in batches, cook broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well.
Heat olive oil in heavy large pot over medium-high heat. Add broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with Matt's Mix (available at Joe's Produce) or salt and pepper and serve.

Rediscover Brussels Sprouts

2011-12-01T06:58:00.001-08:00

The Brussels sprout is a variety of wild cabbage that is named for the city in Belgium, but its origins are not believed to be from that area. Brussels sprouts can be a healthy and flavorful addition to any meal. High in fiber and vitamins, the sprouts have cancer-fighting nutrients like other cruciferous vegetables such as broccoli and cauliflower.

A delicious and flavorful way to prepare Brussels Sprouts is to roast them with shallots and drizzle them with balsamic vinegar just before serving. I like to add pancetta or bacon to the recipe, but if you're trying to keep it "light", simply omit.

Roasted Brussels Sprouts with Shallots and Bacon

2 pounds Brussels sprouts, stems trimmed, quartered, washed well
2 shallots, minced

6 ounces pancetta, small dice (you can substitute Dearborn Bacon)

Good quality Balsamic vinegar, for drizzling
Matt's Mix (or salt & pepper) to taste
Method:

Pre-heat the oven to 400 degrees and spray a half sheet pan with cooking spray. Toss the quartered Brussels sprouts with just enough pure olive oil or canola oil to coat. Sprinkle them with Matt's Mix and roast in the oven, until nicely caramelized, about 20 minutes.

While the sprouts are in the oven, pre-heat a large sauté pan over medium-high heat; add pancetta and sauté until golden and crisp; remove meat from pan and set aside. Saute the shallots in some of the reserved pancetta or bacon fat (if you're planning to omit the pancetta or bacon, simply use a small amount of pure olive oil to saute the shallots).

Remove the sprouts from the oven and toss together with the bacon or pancetta (if you're using), and shallots. Taste and adjust seasoning with more seasoning mix, and a drizzle of GOOD balsamic vinegar. Enjoy!

Turkey Basics - Roast Your Turkey with Confidence

2011-11-22T06:59:00.000-08:00

Roasting a turkey can strike fear into the hearts of novice and expert cooks alike. This year, roast your turkey with confidence by following these tips for a perfectly brined and roasted turkey, and lump-free gravy.

First, buy a good quality turkey – fresh or frozen, either kind is fine! A twelve pound turkey will feed about 8 – 10 people (plan about 1 ¼ to 1 ½ pounds per person if you want leftovers). Never thaw your turkey at room temperature; always thaw in the refrigerator (this may take 2 – 3 days!), or thaw under cool running water in your sink.

I suggest that you do not stuff your turkey with any bread based stuffing in advance; bake bread stuffing separately to avoid bacteria growth that can occur inside the bird ( you can fill turkey cavity with bread stuffing at the end of roasting, but be sure the stuffing temperature reaches 165 degrees before serving).

Use a brine to make your turkey juicy and flavorful throughout, with a crisp, golden brown skin! Brining adds moisture, flavor, and helps create a very tender meat texture *see brine recipe/instructions

Buy an instant read thermometer if you don’t already have one. This will ensure that your turkey is removed at exactly the right time from the oven without being over-cooked or under-done.

Roasting the Bird:
For great flavor, stuff your bird with vegetables like carrots, onions, and celery (even fennel, rutabaga, and parsnips are good; also try adding a halved lemon, a head of garlic, and sprigs of herbs); discard after roasting;

Also consider roasting carrots, potatoes, and onions in the roaster with the turkey (add them to the pan for the last hour of cooking, stirring occasionally.

Lift the skin of the bird and rub the meat with salt, pepper, and whole butter; and rub the entire exterior of the bird with whole butter as well.

Pre-heat your oven to 450 – 475 degrees; heat it at least ½ hour in advance; place your large roasting pan inside the oven as well, and allow to pre-heat at least 15 minutes

Place prepared turkey in the pan, breast side down for ½ hour; after the initial ½ hour, lower heat to 350 and turn bird over, breast side up, then cover the breast snugly with a double-thick piece of foil.

Roast until the temperature of the thigh meat is at 160 degrees (use an instant-read thermometer in the thickest part of the thigh) remove from oven, cover loosely with aluminum foil, and allow to rest for at least 30 - 45 minutes.

Check temperature again – final temp. should be 165 degrees in the thickest part of the thigh (the bird will keep cooking after you remove it from the oven – the larger the bird, the more carry-over cooking will occur, so don’t leave the turkey in the oven until it reaches 165 or it will be over cooked!).

Place the turkey on a platter and keep covered. Allow the turkey to rest, loosely covered for at least 30 minutes before carving; this will help the turkey to stay juicy and moist when you carve it; be sure to use a very sharp knife to carve – a flexible boning knife is a good choice.

PLAN A COOKING TIME OF APPROXIMATELY 15 MINUTES PER POUND OF TURKEY

Making the gravy:
Once you remove the turkey, place roasting pan over 1 or 2 burners on the stove and turn heat to medium high; add 2 – 3 cups chicken stock, turkey stock, or boxed chicken broth to the pan and stir, scraping all the browned bits of flavor from the pan; add 1 cup red or white wine (optional) and continue to simmer ; add a bay leaf, some sprigs of thyme, a few sage leaves, and some peppercorns.

Make a mixture of ½ cup cold water and enough arrowroot or corn starch to have a heavy-cream consistency; whisk into the simmering liquid in the pan and simmer another 15 minutes; pour the whole mixture through a strainer and check to see if it needs salt and pepper; serve with the turkey.

Basic Brine:
1 gallon water
7 ounces salt
8 ounces honey, sugar, or brown sugar
3 -4 bay leaves
2 tablespoons peppercorns
1 handful thyme sprigs
4 –5 cloves garlic, smashed
any other fresh herbs you like (optional)

Method:
-bring 4 cups of the water to a boil and add all other ingredients; boil for 2 – 3 minutes, or until sugar and salt are dissolved; add to the rest of the water and cool completely before submerging turkey

allow turkey (or any other bird) to soak in brine for 12 to 18 hours; remove from brine and place uncovered in your refrigerator for 6 – 24 hours (so, the minimum time for brining is 12 hours, or as much as 2 days)

follow roasting directions above

* turkey must be completely submerged, so plan to double the recipe for a turkey around 12 pounds (you’ll need 2 gallons of brine for a big turkey); brine turkey in a food-safe plastic bucket (like a pickle bucket), a large pot, or a brining bag – available at Holiday Market or Williams-Sonoma; KEEP IT COLD! THE TEMPERATURE NEEDS TO BE 40 DEGREES OR BELOW!

For gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Re-warm before using.)

For turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Entertaining 101 - The Flowers

2011-11-13T16:13:00.000-08:00

A great event has several components that set the stage for an incredible celebration.

We've talked about decor and the do-it-yourself stuff that can make your event unique, but what happens when you don't have the time, inclination or talent to add the "Martha Stewart touch" to your centerpieces or accent greenery? That's where your trusted florist or specialty shoppe comes to the rescue.

Greenery - Decorating with fresh cut greens can help bring the spirit of the holidays into your home. From the traditional scent of balsam fir, to the classic look of fresh pine. Wreaths, garlands, porch pots and kissing balls are all avaialbe to start your holiday decorating. Create the warmest welcome on your front porch with a traditional holiday wreath.

Centerpieces - Fresh beautiful flowers and greenery are the perfect accent to any holiday table. Depending on the theme of your celebration and how formal or casual it may be, there are a lot of centerpiece options available! Choose one off the shelf or order something special. I've come to love the talented designers at Joe's Produce Gourmet Market. I've found their flowers to be long-lasting and they always create the perfect arrangement to adorn my holiday table or deliver as a gift.

With the hectic holiday schedules, multitasking is really important. Let your grocery shopping do double-duty and pick up a festive centerpiece for your table this holiday season while you're already at the store.

Traditional Holiday Plants for Your Home - Beautiful poinsettias are available this season in many colors and sizes. You will surely find the perfect holiday plant to brighten your home or someone else's. Poinsettias are a fantastic way to add a festive touch to any backdrop, and, they're incredibly hearty so they last a very long time!

Orange Scented Cinnamon Rolls

2011-11-05T15:55:00.001-07:00

One of my favorite indulgences on a sleepy Sunday morning is a cup of coffee with a cinnamon roll. The only thing better than a soft and gooey cinnamon bun is a soft and gooey cinnamon bun that's been topped with cream cheese icing! The recipe below is a little time consuming, but well worth the wait. Since the dough is made from scratch, it just takes a bit of time to allow the dough to rise while the yeast does its job.

The orange zest in this recipe is optional, it's a delightful change from the traditional roll. If you prefer to leave the orange out of the recipe, you can simply omit it and keep the other ingredients the same.

Cinnamon Buns

1 c. whole milk
¼ c. butter
¾ c. warm water, about 120 degrees
2 pk. dry yeast
2 Tb. granulated sugar
6 c. All Purpose Flour
3 each eggs, beaten
¾ c. granulated sugar
1 Tb. Kosher salt
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. nutmeg
2 Tb. Orange zest
½ c. brown sugar
½ c. granulated sugar
3 Tb. Cinnamon
8 oz. unsalted butter, softened
½ tsp. Kosher salt
1 ½ c. toasted and finely chopped pecans

Method:
In a small saucepan, scald the milk and ¼ c. of butter. Set aside.

Fix mixer with dough hook. Mix yeast, water, sugar in the bowl of the mixer. Allow to stand 10 minutes until very foamy

Combine the warm milk mixture, eggs, ¾ c. of sugar, 1 Tb. Salt, vanilla, ½ tsp of cinnamon, ¼ tsp. of nutmeg and orange zest.

Add egg mixture to yeast mixture in the mixing bowl and mix to combine. Add the flour and mix on low speed , then on medium speed for 8 minutes

Remove the hook and cover bowl with plastic wrap. Allow to rise for 2 hours at room temperature.

While the dough is done rising, combine softened butter, granulated sugar and brown sugar, 3 Tb. Cinnamon, kosher salt,

Stir this softened mixture together and set aside

Push the air out of the dough and dump out onto a floured surface. Divide dough into 2 portions. Roll one piece of dough into a ½ inch thick rectangle and spread with ½ of the butter mixture.Gently roll into a tight log , wrap in plastic and chill for 15 – 20 minutes. Repeat with the remaining dough and butter mixture

Remove plastic and slice dough into 2” pieces. Place the sliced pieces together in a greased pan (can be a cake pan or a casserole pan). Cover with plastic wrap and allow to double in size (about an additional 30 minutes) in a warm, draft-free place. Remove the plastic wrap.

Bake at 350 for 30 minutes, or until golden brown. While the rolls are in the oven, make the icing. When the rolls come out of the oven, top with icing when still warm.

Cream Cheese Icing

1 lb. cream cheese, softened
4 oz. butter, softened
To taste, vanilla
To taste, powdered sugar (I use very little)

Method: Mix all ingredients together until smooth. Adjust the flavors to suit your tastes. Spread on the cinnamon rolls when they are still warm.

Superb Squash

2011-10-21T18:46:00.001-07:00

The fall harvest brings so many delectable foods to our tables, from apples and pears to pumpkins and other squashes. Many people love the flavor of squash, but are somewhat intimidated (even afraid) to prepare it.

Wobbly, roly-poly, and hard to control, squashes can pose not only a culinary conundrum due to how to cook it, but more importantly, how to cut it! Squashes can be enjoyed safely when you outfit yourself with a SHARP knife, a large cutting board (with a non-skid mat underneath), and a large sturdy spoon or ice cream scoop.

Do not underestimate the importance of having a very sharp knife. You may have heard that a dull knife is more dangerous than a sharp knife - it isn't an old wives tale - it is absolutely true!

To cut a hard squash, take your knife and make a small slice off the bottom in order to give you a flat surface to work with. Once you've stabilized the squash by giving it a flat side, cut the squash in half and use a spoon or scoop to remove the seeds and membrane. At this point, follow the directions given in your recipe (some recipes will call for the skin to be removed, some will use the squashes with the skin intact).

Roasted squash is one of my favorite fall dishes. I really love to use butternut squash, acorn squash, and spaghetti squash. You may have had a creamy butternut squash soup, or roasted acorn squash, garnished with maple syrup, cinnamon or butter, but you may have not ever had the chance to enjoy a subtly spiced spaghetti squash. One of my favorite recipes is a roasted spaghetti squash that has been spiced with warm, earthy spices. If you like spice and heat, feel free to add more spices to taste. Enjoy!

Spaghetti Squash with Moroccan Spices

1 (3 1/2- to 4-pound) spaghetti squash

1/2 stick (4 tablespoons) unsalted butter, cut into pieces

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

3/4 teaspoon salt

2 tablespoons chopped fresh cilantro

Make a small slice on the side of the squash. Use this as the "flat spot" to stabilize the squash for safe cutting. Cut the squash in half, lengthwise. Remove and discard the seeds. Roast the halves in a 400 degree oven until golden brown and tender, about 45 minutes to 1 hour, depending on the size of the squash.

Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.

Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro. Season to taste with sea salt.

Healthy Indulgence

2011-10-17T07:43:00.001-07:00

Fall is in full swing, and the tempting aromas of comfort food fill the house as many of us head to the kitchen to make our favorite recipes. As we approach the holidays (they really are just around the corner), parties and get-together's give us ample avenues to pack on the pounds. With the kids back to school, and a hectic holiday schedule, there's less time for the gym. If you plan ahead and add a few tricks to your arsenal, January doesn't have to be a waistline wake-up call, if you head into the holidays with a plan.

Many dietitians, doctors, and gurus agree - the key to maintaining a healthy weight and lifestyle is to set a reasonable framework wherein you can enjoy things in moderation, instead of depriving yourself until your willpower gives way to the fatigue of resisting all of your favorite seasonal foods.

One of the most important ways to fend off the "fat pants" is to make sure you eat foods high in fiber, protein, and packed with nutrients. A good strategy is to stock the fridge and pantry with some of your favorite seasonal, healthier foods like cashews, whole grain crackers, apples, pears, sharp cheeses (lots of flavor, so you tend to be satisfied with a smaller portion), chicken breasts, pre-cut vegetables (a no-excuse way to get the veggies into the rotation), etc.

In addition to those, consider another healthy treat - sushi. Sushi is a terrific combination of protein, carbohydrate, and vegetables. It's light, low calorie (avoid the tempura fried, and mayo-garnished types if you're going to be indulging elsewhere during the day), fresh, and filling. Be sure to get your sushi from a reputable source, where you know that the rolls are made fresh daily, and the highest quality ingredients are used. Some places carry sushi rolls prepared with brown rice, which is an even better way to enjoy this healthy snack or light meal.

Using these foods as snacks during the day is a great way to fight hunger, so that you don't over-do it at your next meal. Adopting this strategy will not only help you to avoid the holiday pounds, but also increase your energy all day, all year.

"Pear-fect" Pear Crumble

2011-09-28T06:26:00.001-07:00

Fall is here and pears are prime for picking. There are several varieties of pears to enjoy, whether eating out-of-hand, or sauteed and served with a succulent pork tenderloin, or a comforting crumble with a scoop of ice cream.

This recipe combines what I like to call "flavor friends", making for a perfectly spiced dessert that you'll even be tempted to eat in the morning, or any other time of day! The pears used in this recipe are Bartlett pears. Choose a nice, ripe pear, but not over-ripe, as an over-ripe pear will fall apart while the crisp is baking.

Pear & Ginger Crumble

Topping:

1/2 c. oat flour or whole wheat flour

1 1/3 c. old fashioned rolled oats

1 c. brown sugar

2 tsp. cinnamon

1/4 tsp. sea salt

1 c. chopped pecans

½ c. pumpkin seeds

½ c. canola oil

Method:

Combine all ingredients together with a fork until uniformly moistened

Filling:

3# ripe pears, peeled. Cored, and cut into ¼ “ slices

1 Tb. fresh lemon juice

1 Tb. grated ginger (fresh)

Splash maple syrup

½ Tb. all purpose flour

Method:

Toss all ingredients together, season to taste

Coat a baking dish with cooking spray, add the pear mixture, then sprinkle with the topping. Bake until golden brown and pears are fork-tender, about 40 minutes.Serve with Vanilla Frozen Yogurt

Need a Quick Dinner Solution Tonight? Hail Caesar!

2011-09-26T08:22:00.001-07:00

Caesar salad is one of my favorite entrees to enjoy for dinner. I particularly like the bold flavors of a homemade dressing, the crunchiness of the croutons, and the crisp leaves of Romaine. Finished off with a grilled chicken breast, steak or shrimp, it's another great meal option when you're on the run or don't like to spend a lot of time in the kitchen.

The key to the perfect Caesar salad is the dressing. I've provided my standard recipe here, but feel free to add the garlic, anchovies, and lemon to suit your tastes. It is easiest to make the dressing in a food processor, so you don't have to whisk the mixture constantly. If you do not have a food processor, you can make the dressing, by hand, in a mixing bowl with a whisk. Be sure to add the oil LAST, and add it very carefully, so the mixture does not break.

Enjoy!

Caesar Dressing

*add garlic and parmesan cheese to taste!

3 anchovy fillets, finely chopped

4 garlic cloves, minced

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

11/2 teaspoons Worcestershire sauce

1/3 cup extra-virgin olive oil

½ cup grated Parmesan cheese

Method:

In a large food processor, combine all ingredients EXCEPT:Oil

Pulse this mixture until it is thoroughly combined and anchovies are not visible. Slowly drizzle in the oil until the mixture is homogeneous. Adjust seasonings to taste. Toss with romaine lettuce, croutons, and additional parmesan cheese. Top with chicken, steak, or shrimp for a complete entree.

Grilled Pizza in Under 30 Minutes

2011-09-20T19:24:00.000-07:00

Even though there's a chill in the air, there's still time to do dinner on the grill. Weeknight meals can be tricky, so pizza is often on the menu. Instead of "hot & now", you can make your own in about 30 minutes, depending on which toppings you choose.

Grilled pizza can be as simple as 'margarita' style, or a little more complex with spinach, chicken and bacon. The easiest way to get your pizza recipe going is to use a pre-made pizza dough (I prefer Tiseo's, a frozen dough, made in Michigan).

There are still plenty of incredible tomatoes to make your pizza exceptional. Whether you prefer roma, beefsteak, grape or heirloom, vine-ripened tomatoes are at the peak of freshness. Drizzled with a high-quality olive oil, and some fresh mozzarella, you'll have a colorful and satisfying dinner tonight.

If 'margarita' style isn't your taste, use your imagination to create the pizza you crave. A rotisserie chicken, your favorite barbecue sauce, and Monterrey Jack cheese is your custom BBQ chicken creation. Using some bacon, spinach (perhaps sauteed in the bacon fat), and Pepper Jack cheese is a delicious twist on spinach artichoke dip.

Once you've determined which types of toppings you want to use, it's time to get to work. Thawing the dough is the most important step, unless you're using refrigerated dough, of course. Clean, oil, and preheat your grill.

If you plan ahead, you can thaw the dough in the fridge, or zap it in the microwave in short bursts in case you're in a big hurry. Once the dough is thawed, roll it out on a lightly floured surface, as thin or as thick as you would like. Brush both sides of the crust with canola oil or pure olive oil, sprinkle with sea salt and freshly cracked black pepper, OR, use my favorite seasoning, Matt's Mix (a chef-inspired, all-purpose seasoning, found at Joe's Produce Gourmet Market).

Once the dough is rolled out, brushed with oil and seasoned, it's time to grill. Place the crust onto the hot grates and mark on each side, being careful not to burn it. If your crust is rolled thick, you will need to finish the pizza by baking it in the oven for a while to ensure it is cooked all the way through. If you've rolled the crust out to be thin, a quick minute or two on each side of the crust should do the trick.

Once the crust is nicely marked and crisp, you're ready to assemble your pizza. Finish the pizza by adding the toppings to the crust, and, finish in the oven (about 400 degrees) to melt the cheese.

Enjoy!

Rotisserie to the Rescue

2011-09-15T15:01:00.001-07:00

Summer vacation has drawn to a close and we're all back into the swing of things, resuming our routines and picking up where we left off before the lazy days of summer took us out of the kitchen and into the great outdoors. The busy schedule of back to school, back to work, back to reality, doesn't mean you can't enjoy a really great dinner tonight, in less than one hour.

I love the versatility of a rotisserie chicken. When in the mood for home cooking, and in need of a quick dinner option, the rotisserie chicken is my go-to meal solution. Delicious when paired with smashed red skins, and a vegetable, but it's also satisfying when pulled off the bone and used for tacos, quesadillas, bbq sandwiches, or a cobb salad.

One rotisserie bird will be enought to serve a family of 4 or great for those looking to serve just a couple, because the leftovers can be creatively used next day. The other thing I love about the rotisserie chicken is that the carcass can be used to fortify stock or chicken broth to make sauces, soups and gravies.

I hope this post will inspire you to pass on carry-out and stir up some creativity in your kitchen tonight - even on the busiest of evenings.

Top Chefs Throw Down at the Mirepoix/Arts, Beats & Eats Duel

2011-08-24T05:02:00.000-07:00

Yesterday, 7 elite chefs from Metro-Detroit commenced in a major food fight at the Mirepoix Cooking School in Royal Oak. Chefs Reva Constantine of Joe's Produce & Gourmet Catering, Marc Djozlija of Wolfgang Puck, Paul Maxon of Ronin Sushi, Brandon Wolschleger of Table 5, Justin Lucus of Toasted Oak, Jim Balogna of the Townsend Hotel, and Zach Stotz of Atlas Global Bistro stirred up some friendly competition as the "Iron Chef" style competition kicked off at the Royal Oak recreational cooking school.

After an incredible first day of eliminations, only 4 chefs remained. Judges David Benjamin of The Hungry Dudes, Shasta Fase of Old World Olive Press, and David Lingholm of the Detroit Regional News Hub had difficult choices to make, and the even more difficult job of tasting every dish, especially on a full stomach in the second round! After much careful deliberation, it was determined that chefs Marc, Reva, Brandon and Zach will head to the semi-finals on Friday, September 2 at the Arts, Beats & Eats festival on the International Stage at 2:30 pm.

As the chefs advance, there is a lot on the line. A $10,000 cash prize will be split amongst the top 3 finishers with $7,000 going to the first place winner, $2,000 to the runner-up, and $1,000 to the third place chef. Judges for the final rounds will include special guests from The Hungry Dudes, and Scott Moloney from Treat Dreams Ferndale.

To learn more about the chefs, visit http://mirepoixcookingschool.com/index.php/the-duel-arts-beats-and-eats-contestants

Local Chefs to Clash at Cooking Competition in Royal Oak

2011-08-20T07:32:00.000-07:00

This year, the Mirepoix Cooking School & Arts, Beats & Eats are cooking up a delicious competition, featuring 8 of Metro-Detroit’s “top chefs”. A new festival attraction, this exciting cook-off, the Mirepoix Duel, will kick-off at the Mirepoix Cooking School on August 22, with the final rounds during the Labor Day Weekend celebration on the International Stage.

Mirepoix, a local recreational cooking class facility, owned by Holiday Market, is known for their hands-on classes and private events. The Duel is Mirepoix’s signature teambuilding event, which has hosted clients such as Detroit Diesel, Sun Communities, Yahoo!, and Aol.

Local chefs include the chefs of restaurants such as Wolfgang Puck at the MGM Grand, Atlas Global Bistro, Toasted Oak, The Majestic Cafe, Joe's Produce & Gourmet Catering, Table 5, The Townsend Hotel, and Ronin.

The first round will begin at 11:00 AM in the Mirepoix classroom. At the end of round one, two chefs will be eliminated. The six remaining chefs will start the second round at 2:30 PM and two more chefs will be eliminated. The challenge, based on a secret ingredient, will add an element of suspense for spectators and the chefs alike, as the chefs will not be informed of the exact nature of the challenge in advance. Chefs will be provided with a list of “pantry” or “stock” ingredients, as well as a Holiday Market gift card to make the remainder of the purchases necessary to complete their courses at the competition.

After two elimination challenges at Mirepoix, the four remaining chefs will enter the final two rounds which will take place on the Ford Arts, Beats & Eats International Stage, Friday, September 2 and Sunday, September 4. The International Stage will be located at the corner of Sixth and Lafayette Streets within the festival footprint.

Friday's challenge begins at 2:30 PM and two of the four competing chefs will be eliminated. The chef who fares better of the two eliminated will win a portion of the $10,000 cash prize. The two finalists of this challenge will move on to Sunday's final elimination round. The final face off of the last two chefs takes place Sunday, September 4 at 2:30 PM.

Grilling Gone Wrong

2011-08-07T15:37:00.000-07:00

Yesterday at a picnic I attended, I happened upon a circumstance where a beautiful spread of potato salad, cole slaw, and bacon-scented baked beans was in serious jeopardy because of some very wrong misconceptions about how to use a grill.

I realize that I am an over-the-top food nerd, and proper cooking techniques are what I preach on a regular basis. I also know that most people, are unfamiliar with the rules of cooking, and puzzled about why I am so concerned with it. The only thing I can offer as an explanation is that I am a person with an overwhelming need to understand how things work and the reason why things are the way they are. The how's & why's of life are what make my mind race, my forehead crinkles with wonder, "why?"

The thing that attracted me to cooking was that cooking makes sense. There's a system, a format, rules, a framework. Though kitchens are notoriously fraught with chaos, there is a sense of organized chaos, if the kitchen is led by a chef who excels at logistics, strategy, and, also, a deep need for organization.

Good cooking and good food are not achieved by accident. Even recipes prepared with the finest ingredients are often a disappointment, because the cooking techniques were not correct. Worse, when inferior quality ingredients are used, in combination with improper cooking techniques, a bad meal is a guarantee.

Yesterday was an example of when these two culinary disasters collided at a picnic after a softball game. It started with a grill that was not preheated, followed-up with some frozen hamburger patties, and topped-off with someone in too big of a hurry to cook burgers for 40 people.

Now, I know that what I am about to say is going to make me sound like a total snob. My only retort is that I know I am a total food snob, and it's my job to be a food snob. Frozen hamburger patties are, to me, an example of what I am talking about when I say that I only eat meat when "I know it will be worth it". Frozen hamburger patties are just not very good. There is no polite way for me to say it, they are just not good at all.

Did you know that the only way to cook a frozen hamburger "properly" is to cook it while it is completely frozen, complete with it's indentations, white exterior, and ice crystals? It defies logic. Well, assuming that logic is predicated on the notion that cooking a frozen burger could turn out well.

Yes, the "best way" to cook a frozen hamburger patty is to keep it frozen until you place it on the grill. Because the meat was ground before it was frozen, so the meat is already 'compromised'. Also, the patties are thin, so it is easier for the patties to become "freezer-burned". Last, these patties are frozen for a long time, so when they are thawed, they're water-logged, making them impossible to work with when thawed. Also, the water-logged patties are nearly impossible to brown, even at very high temperatures.

Now that we've established that cooking frozen hamburger patties is a really bad idea, lets discuss how cooking them using a flawed culinary philosophy will end in disaster. Once it was determined that frozen hamburger patties were on the menu, and that they needed to be done instantaneously, the subsequent errors began.

Feeling the need to cook the burgers quickly, the first error was to try to cook as many burgers as could fit on the grates, thus cooling the temperature of the grill (which had not been pre-heated!). Now, lets review:

1. frozen hamburger patties are a waste of a cow's life. cows deserve better than to be ground up into hamburger, then left to ice over in a deep-freeze in a huge factory and wolfed down without conscious thought.

2. cooking foods while they are frozen is problematic.

3. over-crowding a pan, oven, grill, stock pot, etc., is a cardinal sin when cooking.

4. failing to pre-heat a grill, saute pan, oven, etc., is also a cardinal sin.

5. trying to cook 30 frozen hamburger patties on an already cool grill is a super-bad idea.

6. burger patties that were frozen are water-logged, once thawed.

7. ground hamburger, especially the cuts used for burgers, is fatty.

8. fat & water don't make for a safe combination when cooking.

Now that we've established some basic facts, it's time to revisit our little story. The apparent need to cook the burgers quickly, the grill was cranked all the way up to "high", the burgers were put on the lukewarm grates, and the oil and water started to drip, causing the flames to flare up, and a plume of black smoke.

The burgers cooked, but were torn and charred. It also took an incredibly long time to cook them since the grill was not preheated and was cooled significantly once the frozen patties hit the grates.

So, what do I want to you know about this long, sort of rude blog post?

1. bad food can happen to good people, when good people are given bad advice about cooking.
2. cooking methods matter.
3. hamburger is relatively inexpensive, using fresh ground beef is also easy to cook.
4. 'convenience' food is expensive, especially when it doesn't taste good, thus, there are some 'shortcuts' that are NOT worth taking.

Simple Summer Potato Salad

2011-07-28T22:00:00.000-07:00

I have a client who I routinely do cooking demonstrations for, as well as cooking classes. Wednesday, they called to ask if I would come to their location, and do a cooking demo for 8 people, while they entertained clients. Happily, I moved a few things around on my agenda and sat down to write a menu.

To me, cooking in the summer is all about what's fresh, available, and quick. Life moves quickly and summer is even speedier, so I don't like to spend too much time stirring pots and washing dishes. I went to the market and selected some really nice ribeye steaks, and then shopped the produce section. For a side, I wanted something simple, refreshing, and colorful. I noticed that there was a bag of really attractive potatoes - a blend of red, Yukon Gold, and purple. The colors were bright and always make for an appealing plate presentation, so I decided to go with a potato salad, dressed with vinaigrette, and garnished with smoked bacon, grape tomatoes, scallions, and Maytag blue cheese.

I make my own vinaigrette, utilizing what's in my pantry (I always keep Dijon mustard, red wine & cider vinegars and olive oil), and if I have fresh herbs, I add those too. In this case, I had chives, so those were incorporated. If you do not want to make your own vinaigrette, you can purchase a vinaigrette that you like, and use that instead. If the vinaigrette you selected off the shelf isn't all you had hoped for - doctor it up to suit your tastes!

If you're organized, you can pull this meal off in under 45 minutes. The great thing about these types of potatoes is that you don't have to waste time peeling them. If you decide to use purple potatoes, cook them separately so that the Red Bliss & Yukon Gold's don't discolor. This salad can be enjoyed cold, hot, or at room temperature. Enjoy!

Simple Summer Potato Salad

2 lbs. potatoes (Yukon, Red Bliss, etc.), washed and cut into halves or quarters

8 oz. good quality bacon, cooked and drained, then crumbled
3 - 4 oz. Maytag blue cheese, crumbled

1 bunch scallions, washed and sliced on the bias
2 c. grape tomatoes, washed and sliced in half

Vinaigrette (recipe follows)
Salt & pepper to taste

Method:
Cover the potatoes with cold, salted water. Bring to a boil and cook until they are fork tender. Drain and set aside.

While the potatoes are cooking, prepare the bacon. Drain the cooked bacon on paper towel, then crumble and set aside.

Slice the scallions and tomatoes. Set aside.

Prepare the vinaigrette.

Toss all of the ingredients together in a large bowl until all of the ingredients are evenly dressed. Serve with chicken or beef.

Vinaigrette
2 tablespoons sherry or cider vinegar
1/2 tablespoon minced shallot
1/2 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper

In a small bowl, whisk the vinegar with the shallot and Dijon mustard. In a thin, steady stream, whisk in the olive oil until emulsified. Season with salt and pepper.

Don't forget to visit our website, www.themethodschool.com and our facebook page for photos and tutorials.

Simple Summer Shortcakes

2011-07-25T06:08:00.000-07:00

I LOVE strawberry shortcake. AND, I'm an un-refuted, unapologetic food snob (especially when it comes to dessert). This week, I wanted to take advantage of the berries I had picked up (blueberry, strawberry, and raspberry) and make something special.

The thing about shortcakes is that they're a simple dessert, and lots of times, recipes for shortcake are COMPLICATED, because the way they're written is based on the pastry method (stay tuned for a future post about that), which is typically used to make biscuits, scones, and pie crust.

In my opinion, using the pastry method to make a simple dessert like a shortcake, especially in 100 degree heat (and don't forget to add the radient heat of your oven), is the wrong way to go about things. I prefer to make a simple drop biscuit, using the muffin method.

The muffin method is used, most obviously, for muffins, but also for crepes, pancakes, waffles, etc. The idea behind the muffin method is that you mix dry ingredients and wet ingredients separately, then bring them together in one bowl, folding the wet into the dry until they JUST come together. Don't worry if there are still a few lumps in the dough - I promise, it will be alright! Over-mixing will result in a heavy, dry, unappealing biscuit, so resist the urge to over-do it.

I found a recipe on cooksillustrated.com a while ago (and don't start me on their recipes - they are just as wrong as any other website, but 38 times more complicated). Their method was correct, and, for the most part, their ingredient ratios were ok, but the oven temperature they recommended was WAY too hot. Here is my adaptation of their recipe. Feel free to make adaptations to mine (like adding the zest of an orange or lime, more sugar, etc.)
Enjoy!

Simple Sweet Drop Biscuits

2 cups all purpose flour
3 Tb. granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. kosher or sea salt

8 Tb. butter, melted and slightly cooled
1 cup chilled buttermilk

*2 Tb. butter, melted to brush on the tops of the biscuits
*1/4 cup granulated sugar to sprinkle on the tops of the biscuits.

Method:
Combine the dry ingredients in a bowl, and set aside. In another bowl, combine the 8 Tb. of butter and the buttermilk. Add the wet ingredients to the dry ingredients and fold gently together with a rubber spatula.

Spoon onto a parchment lined sheet pan, brush with additional melted butter, and sprinkle with additional sugar. Bake at a 450 degree oven until golden brown. Watch them very carefully.

For more information regarding the recipe, as well as instructional photos, visit our facebook page at www.facebook.com/pages/themethodschool

If You Can't Take the Heat....

2011-07-21T06:13:00.000-07:00

Summer's here in full bloom and the heat index makes chilly fall weather seem like it's more of an impossibility, rather than just right around the proverbial corner. In weather like this, it seems that the last place anyone wants to be is in their kitchen.

The good news is that you can still prepare something light and delicious tonight without spending a lot of time behind the stove. I have always really enjoyed entree salads. I love to have a big bowl of bright, fresh, carefully tossed greens, studded with vegetables or other ingredients and a protein to round it out nutritionally and to keep me full.

Pan bagnat is one of my favorite French recipes to prepare. It is a traditional Provencal sandwich, and is very similar to a Nicoise salad, served with baguette (two of my favorite things). You can prepare the sandwich with fresh tuna that has been seared, which really takes the sandwich up a notch in sophistication, but, traditionally, it is enjoyed with best-quality canned tuna, packed in olive oil.

I love to eat this sandwich with some additional fresh vegetables, so, feel free to take whatever vegetables you have left and make a side salad at accompany it. To be quite honest, many times, I don't even bother to make a sandwich out of these ingredients, and instead, I make a salad, then enjoy it with torn baguette. The thing that I love about cooking is that the recipe is just a guideline, so be creative and prepare it however YOU will like to eat it.

Pan Bagnat
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

To learn more about why the recipe recommends to enjoy the sandwich at room temperature, visit Themethodschool Facebook page, for additional tips. You can enjoy the sandwich cold, if you prefer.

Grilling 101 - Beef

2011-07-17T06:30:00.000-07:00

Picking up where we left off, today's lesson is all about everything you need to know in order to grill beef like a pro! Now that you've learned how to prep your grill for ultimate performance, it's time to learn the important keys to grilling beef perfectly each and every time.

Necessary Tools:
- 2 sets of sturdy tongs with long handles
- a clean container for fully cooked food
- a stiff grill brush for cleaning grilling surface
- an old towel, wrapped into a cylinder and tied with butcher’s twine for oiling grill
-neutral oil (like canola or vegetable) for oiling grill surface
- an instant read thermometer (digital are easiest to read)
- a pastry brush or mop for basting

Techniques:
- pre-heat grill, preferably with 2 heat zones – one for searing items and one for longer, slower cooking or finishing
- on a gas grill, set dials at medium-low heat on one side, and medium-high heat on the other side
- for charcoal grills, start coals together in a large pile in the center; when white hot, use tongs to push ¾ of hot coals to one side in a thick layer; leave remaining coals in a thin layer on the other side to create 2 heat zones for proper cooking
- clean grill grates thoroughly with brush, scraping off all bits of burned on food, charcoal dust or residue
- wipe grates several times with oil-saturated towel cylinder, closing lid between each wipe down to maintain heat
- season beef with salt and pepper on both sides and sear on hotter side of grill for about 30 seconds to 1 minute; gently lift meat off surface of grill and turn ¼ turn to create cross-hatch markings; continue to cook for another 30 seconds, then turn meat over and repeat on second side
- when beef is seared on both sides, move to cooler side of grill to finish cooking with the lid closed
- boneless beef cuts will cook more quickly -- in an additional 7 – 12 minutes after initial searing; bone-in beef pieces will need to cook approximately 15 – 20 minutes after initial searing; whole chickens will take approximately an hour to cook completely when placed on the cooler side of the grill
let meat rest in a clean container, covered loosely with foil, for 5 – 10 minutes before serving to maintain juiciness.

Instant Read Thermometer: A Chef’s Best Friend – Learn to Cook Foods Perfectly with this invaluable tool!

Beef –
Rare 120 - 125
Medium Rare 125 - 130
Medium 140 - 145
Medium Well 150 - 155
Well 160 and above (not recommended)

The Cutting Edge- Cook Like a Chef

2011-07-12T19:17:00.001-07:00

I know that this post was supposed to be about grilling, but, sometimes, you have to help a cook in need. A a friend emailed me, asking for advice about knife care and sharpening. His concern was that he had been using a stone to sharpen his knives (recommended), and that he wasn't seeing results. Sympathetic, I shelved today's continuance from the Patch & Oakland Press blogs about grilling, and will pick those up again in a couple days.

Lets be honest, cooking can be quite a bit of work. It's a lot more work when your knives have gone into disrepair because of the lack of routine maintenance, or ineffective methods used for routine maintenance. To Bill's credit, he's in the know about a lot of things that some people might not yet be aware, being the foodie that he is. Buying a good quality knife isn't enough (although, it is very important), a new, sharp knife won't stay that way forever, so learning how to properly care for it is crucial.

There are a few things you will need in order to sharpen your own knives at home. A few kitchen towels, a two-sided sharpening stone, a sharpening steel, and mineral oil are the basic supplies you will need at hand. A sharpening steel is used to hone the knife and will not be enough on its own to keep your knives as sharp as they should be. Use a steel to realign the blade each time you use the knife. A sharpening stone should be used to sharpen the knife (I sharpen my knives every couple of months). Mineral oil (DO NOT use any other kind of oil!) must be used to oil the stone prior to sharpening it.

To get started, lay a kitchen towel on your counter-top, and place the oiled stone (oil both sides), coarse side up, on top of the towel. This will keep the stone from sliding around, making it safe for you, your counter and your knives during the sharpening process. Using a 20 degree angle, run the knife blade in a long swipe across the stone. Repeat 15 times, turn the knife over, and do the other side.

Turn the stone over to the fine side and repeat, doing 15 -20 swipes on each side of the knife. Oil the stone as needed. Wipe the blade with an extra towel as needed. Test to see if the blade is sharp by using a piece of paper or, even better, a tomato. If the knife is not sharp enough, repeat the steps above (both on the coarse and fine sides). Wipe knives off and store on a magnetic strip, in a block, or in a sleeve.

Do not use electric knife sharpeners and NEVER allow anyone, even a professional, to grind your knives!!!!!!!!!!!!

If you'd like to know where to buy a sharpening stone, see photos, etc., take a look at Themethodschool facebook page, https://www.facebook.com/pages/Themethodschool.

Tricks of the Trade - Grill Like a Pro

2011-07-08T08:44:00.000-07:00

Grilling is one of my favorite cooking methods because it's quick, and also delivers a unique flavor to the food (especially if you use charcoal), that cannot be replicated with another cooking technique. When done correctly, a grilled steak, piece of chicken, or even vegetables are irresistible! When done incorrectly, grilled foods can be not only a disappointment, they can be dangerous!

How many times have you been to a picnic when the person behind the grill is serving food that has been charred on the outside and raw on the interior? Not only is this unappetizing, it can be hazardous if the food isn't cooked thoroughly. Over the next few blog entries, we will cover the grilling basics that will have you grilling like a chef in your own backyard.

First and foremost, routine maintenance of the grill is extremely important. A little preparation goes a long way when it comes to keeping flames under control and keeping your food from sticking to the grates. Make sure you have a sturdy grill brush, and use it before and after grilling (sometimes, you might even need to use it as you grill). Also, take an old kitchen towel, roll it into a cylinder, then wrap with kitchen twine to keep it bound together. Dip this in canola oil and use it to oil the grill (use tongs to do this) so that you can keep your newly cleaned grill grates non-stick. Repeat as necessary.

Be sure to have enough propane, charcoal, etc. in order to ensure that you won't run out and have to make an emergency stop to the hardware store! It's always a good idea to keep an extra stash in your garage, shed, etc. to avoid such an inconvenient emergency.

Second, you will need an instant read thermometer (unless you're very confident in your ability to test perfect doneness visually). Undercooking is, of course, dangerous, but overcooking is another way to ruin a meal. An instant read thermometer will give you precise results, ensuring a perfect protein each and every time.

Next, plan ahead for the right number of tongs, spatulas, platters, etc. Make sure to use the right utensils (raw and cooked) so as to avoid contaminating cooked food with the utensils you used to turn raw food.

Last, be sure to let the proteins rest so as to keep them as juicy as possible. Cutting into meats without resting them first will cause the juices to run out, leaving you with dry steaks, chicken and chops.

Our next blog will focus on specific tips for grilling beef, along with a recipe. Prep the grill today in anticipation for an awesome cook-out tomorrow!

The High Price of Cheap Food & The Big Box Response

2011-06-30T17:52:00.000-07:00

For several years, I was a vegetarian, and one of those years, I was vegan. Being vegetarian, especially a vegan vegetarian is a serious commitment, when following the lifestyle in a healthy way (getting enough protein, etc.) As a chef, it isn't only taste that concerns me, but the origin of the foods I eat. Now, I'm a vegetarian who fell off the wagon, so to speak, although, I'm not enjoying meat with wild abandon.

My years spent as a vegetarian were also spent educating myself on the black abyss known as Agribusiness. Voraciously reading journals, articles, books as well as viewing documentaries such as Food Inc., helped me to understand the origin of much of the food we eat in America.

Agribusiness is a complex issue, fraught with contention and mis-information. I'm a blogger and editorial writer, not an author of books, so I'll try to be succinct with this post. Did you know that 5 agribusiness conglomerates control the majority of the foods we eat in this country? That's, right - 5! From fresh food to processed food, most of whatever ends up on your table has been shepherded there by companies like ConAgra and their ilk are literally planting the seeds and watching them grow, with the help of lobbyists and lawmakers.

What I learned as I transitioned back to carnivore, after munching on greenery and lentils is that I wanted to be in touch with the story of the food I was putting in my body for my health, but also for the well-being of the animals that would pay the ultimate price for my indulgence.

Chefs love food, it's sort of a pre-requisite, so the idea of singling certain food groups out of our diets can be counter-intuitive. Of course, taste is high on our priority list, so eating food we enjoy is also something not to be discounted. As I began to eat meat, I made the decision that I would do so only consciously, which meant that I would not knowingly and thoughtlessly buy meat from companies that do not practice safe or humane handling and processing, I would not eat meat that I knew had been cooked thoughtlessly and without care, and I would not knowingly contribute to the neglect or mistreatment of livestock by purchasing dairy products (milk, cheese, eggs) from companies who did not ensure the welfare of their animals.

I subscribe to newsletters and participate in forums via advocacy groups like Slow Food and Food Inc. Today I learned that Costco is sourcing pork from a company in Iowa who is being investigated for brutal livestock handling practices, see the link here:
http://www.time.com/time/nation/article/0,8599,2080546,00.html

Kroger, Safeway, and another retailer are conducting investigations and Kroger has gone so far as to suspend purchases from Iowa Select until their investigation has concluded. I was discouraged to read that Costco is investigating, but will continue to do business with Iowa Select because "cutting off business with one particular farm in such a large industry would be ineffective."

I was appalled and horrified to learn that a chain as large as Costco, with the power of millions of members standing behind them, do not think that pulling the plug on Iowa Select would be an "effective way" to address the horrific practices perpetrated by factory farms.
I called Costco Customer Service to ask what their response is to the Time article and the representative then read (dispassionately) a statement issued by Costco's PR department, indicating that Costco was, in fact, still purchasing pork from Iowa Select.

I always feel like I'm about to jump out of my skin when someone says, "but I'm only one person, what difference could I make?" I want to shout at them, "A BIG FREAKING DIFFERENCE"!!! If everyone subscribed to that defeated manner of thinking, nothing would ever change. As the saying goes, "out of many, there is one". No cause is too big or issue impossible if all of the "ones" would make their convictions known. Think of all of the huge social issues and laws that were affected because a collection of "one" came together to influence change - slavery, the civil rights movement, sufferige, even freedom and independence from oppressive government. We will celebrate the 4th of July Monday because individual men and women knew that there was a better way to live.

Before you discount my argument as melodramatic or an overstatement, consider what we have at stake. Without higher standards in the processing of our food, with lobbyists making our choices for us, our bodies and overall health are subject to the special interests of very ignorant people. Those lobbying lawmakers are not doctors, nurses, scientists, or dietitians. Those who make the decisions about what we eat are woefully ignorant on the subject. They must think that because they EAT food, it makes them an EXPERT on food and nutrition, as well as ecology and animal welfare.

The great news is that people are waking up and making better choices, in spite of the garbage (literally and figuratively) being shoved down their throats by people who are the least qualified to dictate what we should and should not be eating. Farmer's Markets are booming, local food companies are gaining traction, publications like Edible Wow are being shared with enthusiasm.

From a PR perspective, Costco really blew it on this one. Who would have thought Kroger would have outsmarted the soccer-mom friendly superstore, Costco? Instead of setting a trend and taking a stand (even if it were all a carefully calculated PR move), Costco could have shown that Big Box could Think Big, and have a Big Heart. Unfortunately for them, Big Box made a Big Mistake.

Call Costco (800-774-2678) and tell them that their unwillingness to take a stand on behalf of their members is shameful. Even better, write a letter. Better than that - send this and the Time Magazine article to as many people you know, because out of many, there is one.

My Big Fat Greek Breakfast

2011-06-27T15:53:00.000-07:00

One of my favorite things to eat for breakfast is a bowl of fresh berries, a quarter cup of all natural granola, and Greek-style yogurt. Not only is this a healthy and delicious way for me to start the day, but it's incredibly satisfying because the combination of protein, carbohydrate, and fiber helps to keep me full for several hours.

Many people wonder about the differences between Greek-style yogurt, and the old standby. Most obviously, Greek yogurt is thicker than it's more pedestrian counterpart, but thickness isn't the only important difference. Greek yogurt is also higher in protein, an important macro-nutrient. Another benefit to eating Greek-style yogurt is that it is packed with live and active cultures, as well as probiotics, which promote healthy digestion.

There are two brands of Greek-style yogurt that I like to buy, Fage and Chobani. I like the Fage 0% for using in some savory recipes because of the luxurious texture it lends to my recipes, but without the additional fat. For breakfast, I like Chobani Strawberry. I only use a quarter cup, since it is really filling when paired with fruit and granola.

Both of these brands are all natural, both are available in Plain 0%, and both are delicious. If you are concerned about the sugar content in sweetened yogurt, you can use Plain 0% and add just a small drizzle of natural, local honey, and pure vanilla extract.

I hope you will start enjoying this nutritious and delicious ingredient in your recipes and in your breakfast bowl each morning.

Simple Summer Meal

2011-06-20T07:53:00.000-07:00

Many of us are back to work today, with lots of things to do. During the summer, I try to make meals as simple as possible, without skimping on flavor. One of my favorite meals is a refreshing Baja-style fish taco, complete with slaw and chipotle mayo.

I would love to take credit for this recipe, but it was shared with me by my good friend and colleague, MG. Like any other recipe, remember that the recipe is just a guideline, and you can make some adjustments depending on what suits your tastes.

The recipe calls for halibut, but any other firm, meaty fish will work. Also, if you prefer, you could substitute shrimp. Enjoy!

Baja Style Fish Tacos
Marinade:
½ c. vegetable oil
3 Tb. lime juice
5 tsp. chili powder
1 ½ tsp. cumin
1 ½ tsp. ground coriander
1 ½ tsp. minced garlic

2# Halibut or other “meaty” fish, sliced into 2” thick strips
8 each flour tortillas (8”)

Method:
Mix all of the ingredients for the marinade together. Cover the fish with marinade and refrigerate for at least 30 minutes. Grill.

Southwestern Slaw
2 c. fine shredded cabbage
2 tsp. lime juice
2 tsp. honey
2 Tb. minced red onion
2 tsp. minced jalapeno
2 tsp. chopped cilantro

Method:
Combine all the ingredients. Allow the mixture to sit at least 30 minutes before serving.

Chipotle Lime Mayo
4 cloves garlic, minced
½ c. mayonnaise
1 Tb. lime juice, fresh
½ chipotle chili in adobo sauce, minced.

Method:
Combine all ingredients. Season to taste.

Summer Fruit Tart

2011-06-16T04:59:00.000-07:00

Today's weather is a little chilly, compared to the steamy days we've seen in the last week. Days like today make me want to bake, rather than grill. With the weekend right around the corner, it's the perfect day to make a fresh fruit tart. One of my favorite summer desserts, a fresh fruit tart is easy to make, but you need to be organized.

Start with your favorite tart pastry. I prefer a sweet pastry crust for this recipe, rather than a traditional pie crust. Another variation is a shortbread cookie crust. Depending on how confident you are in your pastry skills, and how much time you have on hand, you'll select the type of crust that's right for you.

Today's weather is actually perfect for making pastry, since it's cool outside, but for the sake of time and to give confidence to those who are terrified at the thought of making a pate sucree, our recipe will use a shortbread cookie crust.

This tart is filled with a decadent vanilla bean pastry cream. To make the pastry cream, you will need to measure everything very carefully, and have all of the necessary equipment close by (whisk, small and medium sized bowls, a sieve, etc.).

The type of fruit you use is completely up to you. My favorite fruits to use on this impressive tart are blueberries, strawberries, and raspberries.

Pastry Cream
3 ½ qt. milk, whole

1 ½ # granulated sugar
3 each vanilla bean, split
½ oz. sea salt
4 oz. Butter
1 oz. gelatin

1c. egg yolks
6 oz. Cornstarch
2c. half & half

Rub the split bean with the sugar. Save the bean for vanilla sugar, do not add it to the pastry cream.

Combine the eggs with the half and half, and cornstarch. Set aside.

In a large saucepan, bring sugar, milk, salt, gelatin and butter to a boil.
Temper in the egg mixture. If the mixture doesn't thicken immediately, you may have to continue to cook this again over low to medium heat, whisking constantly until it is the consistency of pudding. Strain if necessary.

Sprinkle with sugar and cover immediately with plastic wrap
Chill until completely cold. While the cream is cooling, prepare the crust and slice the fruit.

To prepare the crust, take two boxes of Walker shortbread and crush them into crumbs with a food processor. Dump the crumbs into the bottom of a tart pan and press them firmly down and up the sides. Bake the crust at 350 until golden brown. Watch it carefully, so as not to burn it. Shortbread is high in sugar and fat and is prone to burning, if it is not watched carefully. Remove the crust from the oven and set aside.

Cool the crust completely. Once cooled, fill with the chilled pastry cream and arrange the fresh fruit on top. Serve cold.

Interested in making one of these at Mirepoix? Check out our Pies & Tarts class this Saturday! Call today to reserve your place at 248.543.4390.

Slow Eating in a Fast Paced, Plugged-In World

2011-06-12T17:41:00.000-07:00

I'm fortunate enough to be able to work from home. Because of the many advances in technology, I'm fortunate that I can do my job from almost anywhere in the world. I recently made the transition from employee to entrepreneur, leaving Mirepoix as its Director to instead be its creative consultant, a move that has worked out well for both me and my client.

In the last month, I've had the opportunity to work within the confines of a schedule that actually makes sense. In addition to my schedule being more convenient, it has also afforded me the opportunity to do much more research and development of recipes, food trends, and other ways to experience food.

The biggest change I've noticed is that I no longer eat lunch or dinner at my desk. Now, when it's time to enjoy a meal, I actually sit and enjoy it, instead of hovering over my keyboard, checking my texts, flipping back and forth between email and my three Facebook pages. Also, this is the first time in fifteen years that I can share a meal regularly with other people, rather than quickly eating my meal, isolated in my office.

This new experience is a revelation to me! As ridiculous as that may sound, and I know it's ridiculous, it's been incredible. As a working chef, there are not many opportunities to sit and enjoy a meal because of the hectic pace of the restaurant. Also, working with food all of the time has a way of depressing your appetite until you realize that it's been about 16 hours since your last "meal".

With the frantic pace of our careers now, chefs are not alone in this scenario - many people now, more than ever, are pressed for time, starved for a meaningful meal with friends or family, and eating less nutritious foods while sitting behind the wheel or hunched over their desks. If you find yourself in this rut, try to carve out at least 15 minutes, once a week, to enjoy a meal instead of rushing through it (15 minutes is still very quick!), and see for yourself what a difference it makes. If time allows, increase the time and frequency. You will be amazed at how your senses will come alive, and how incredible it can be to eat something as simple as a bowl of yogurt and fruit can be completely restorative.

Steamy Weather Calls for a Summer Fruit Salsa

2011-06-09T05:31:00.001-07:00

This week's warm weather streak has lots of us in Metro Detroit reaching for cold drinks, longing for the a/c, and experiencing a slight reduction in appetite. In the spirit of seasonal cooking and dining, I'm excited about sharing a fresh fruit salsa with you. A simple fruit salsa is an excellent accompaniment to grilled shrimp, scallops or chicken. Since fruit can vary in ripeness, use your palate, not the recipe to ensure the blending of perfect flavors. Adjust this recipe (as with all recipes) to taste.

Tropical Fruit Salsa
1 pineapple, cored and diced medium
1 red bell pepper, seeded and minced
1 small shallot, diced small
1 -2 jalapenos, minced (seed them if you prefer less "heat")
1 mango, diced medium
1 avocado, diced small
cilantro, minced, to taste
zest of 1 lime
lime juice to taste
salt & freshly ground pepper

Method:
Mix all of the ingredients together and adjust the seasonings. Enjoy cold or at room temperature.

Memorial Day with a Mediterranean Twist

2011-05-29T18:56:00.000-07:00

With every holiday, it seems that many fall into the culinary rut where they make the same recipes again and again, with little imagination or creativity. Sure, we all have our favorite dishes, but it never hurts to mix things up by trying a new recipe or a twist on an old favorite.

If you're still debating about what to serve at your picnic tomorrow, consider trying these Mediterranean turkey burgers to add interest to your buffet.

Mediterranean Turkey Sliders

2 lbs Ground Turkey
½ cup chopped Sundried Tomatoes
1 cup chopped Kalamata olives
½ cup crumbled Feta Cheese
¼ cup chopped fresh Parsley
1 tbsp minced garlic
¼ cup Panko bread crumbs
Salt & Pepper to taste

Method:
Combine all ingredients and mix thoroughly
Scoop into 2oz balls
Form into patties and grill until cooked through.

Yield: 12-2oz sliders

Interested in some other holiday recipes? I will be doing a live cooking demo at 5:30 tomorrow morning on WDIV.

Happy Memorial Day!

Dream Team

2011-05-27T17:57:00.000-07:00

Fortunately, I have the luxury of having an amazing group of people who work for me.
In order to celebrate their efforts and show my appreciation, the Mirepoix Cooking School staff will be having dinner at my house tomorrow night.

When thinking of what to serve for dessert, I remembered a recipe that I used to make frequently while I was an apprentice for Joe Decker, CMPC, at Schoolcraft College. The Coconut Dream Bar was a twist on an Almond Joy candy bar, only, a million times better.

Making the dream bars is a little time consuming, but the nice thing about these bars is that they freeze well, if wrapped tightly.

In order to make the bars, you will need a few supplies:
half sheet pan (commonly known as a 'jelly roll pan'
parchment paper
cooking spray
double boiler
small offset spatula
bench scraper (a rectangular tool used by bakers and cools alike)
food processor

6 cups almonds, toasted
1 cup brown sugar
1 cup butter, melted

3 3/4 cups coconut, toasted
1 1/2 cans Coco Lopez (do NOT substitute coconut milk)
3/4 cup salted butter
15 oz. good quality white chocolate, chopped fine

3/4 cup cream
9 Tb. salted butter
6 Tb. corn syrup (light)
12 oz. dark chocolate, chopped fine

about 2 oz. finely chopped white chocolate, melted and kept warm (for striping)

Method:
Spray a half sheet pan with cooking spray. Lay parchment paper down and press to flatten and release any wrinkles.

In the bowl of a food processor, combine the butter, nuts and sugar. Pulse until ground into small pieces, but do not over-process. Pat this mixture into the bottom of the parchment lined sheet pan and bake at 350 until golden brown. Watch carefully, as nuts and sugar are prone to burn.

In a sauce pan, bring the Coco Lopez and butter to a boil. Pour this over the finely chopped white chocolate and stir to combine. Add the toasted coconut. Take this mixture and spread it out over the crust after the crust has been removed from the oven. Chill.

While the bars are setting up, make the glaze by taking the cream, corn syrup and butter and boiling them in a medium saucepan. Pour this mixture over the finely chopped dark chocolate. Stir to combine.

When the bars are completely cold, pour the glaze over the top and stripe with the additional white chocolate. This is simply taking the white chocolate, putting it into a small parchment cone or ziplock bag with a hole cut in the corner, and diagonally drawing stripes onto the top of the wet glaze.

Once you've striped the glaze, take a toothpick and run it through the stripes to create a pattern. Chill bars again.

When bars are completely cold, use a bench scraper (or you could use the small offset spatula) and release the bars from the side of the pan. Next, place a piece of parchment paper and place it on top of the glaze. Take another jelly roll pan and place that on top of the parchment paper. Turn the entire thing upside down.

Remove the pan. You should now be looking at the parchment paper you used to line the bottom of the pan the bars were baked in. Peel off the paper and place a cutting board on top of the crust. Flip this over and remove the other pan. Remove the second piece of parchment.

Now the bars should be sitting right on top of the cutting board, parchment-free, and ready to cut into perfect squares. Using a hot, wet knife, cut the edges off of the bars (save them for snacks or throw them away - I will bet you would never want to throw this stuff away!). Now cut the bars with a hot, wet knife into rectangles or squares. Serve at room temperature.

The steps for this can be somewhat complicated without seeing a photo. Tomorrow, check our Mirepoix Cooking School Facebook page to see photos of the process.

Enjoy!

A Little Taste of Summer - Food, Beer & Short's

2011-05-22T06:56:00.000-07:00

This week, I was invited to attend a very cool food and beverage event; the Short's Beer Dinner at the Kellogg Hotel & Conference Center in East Lansing.

The Short's Dinner was a 4 course meal with several special pairings presented to us by the Short's Brewery's Beer Liberator, Jon Wojtowicz. The dinner was the first in what will eventually become a series of beer and dining events at the Kellogg Center. Wojtowicz, along with State Room General Manager, Jon Trasky, paired Short's beer offerings perfectly with the culinary creations prepared by Chef Matt Wilson. Below is a glimpse of the fabulous menu they prepared for the event.

Starters
Charcuterie
Artisanal Cheeses with Stone Circle Bakery Hearth Breads
Beers – The Golden Rule & The Curl
Second Course
Wasabi Encrusted Red Snapper
Quinoa Risotto, Meyer Lemon Confit
Beer – Hangin’ Frank IPA
Entree
Grilled Duroc Pork Loin
White Bean & Sweet Corn Succotash, Balsamic Cream, Ancho Chili Oil
Beer – Good Samaritan
Dessert
Kahlua Chocolate Torte
With Michigan Strawberry Mousse
Beer – Woodmaster

"The Liberator" even brought a special surprise which really made the event - Short's Key Lime Pie beer. In high demand and currently only in underground supply, this brew isn't even available until July! I know many of you might be thinking, "Key Lime Pie BEER???!!!" Sound crazy? Impossible? Unimaginable? It's not as crazy as you think!

Craft brew enthusiasts know that the sky really is the limit when creating new and interesting batches. Skeptics might doubt the probability of this beer actually tasting like a slice of Key Lime goodness, and definitely might doubt that it lives up to how Short's describes it - "Made with fresh limes, milk sugar, graham cracker, and marshmallow fluff, we were able to recreate this popular dessert into a heavenly drinkable version. The prominent flavors are immensely sweet, yet tart, with subtle hints of graham cracker coming through in the nose and remain on the back of the palate". After we tasted it, there wasn't a cynic in the house; everyone who enjoyed a glass was convinced, this was INCREDIBLE.

Based on the quality of the food, as well as the generous libations, I can only guess that this is the next big thing for State Room at Kellogg. Currently, The State Room hosts monthly chef dinners, featuring chefs from around the country. This week, the featured chef is Brian Goodman of the Greenhouse Tavern in Cleveland.

As a chef, it is always really exciting to learn more about food, but it is even more exciting to learn how other industries are celebrating and embracing the principles of flavor profiles from a culinary point of view, and using real ingredients (nothing artificial) to create such flavorful gastronomic brilliance. Discovering these gems is a treasure of its own, but then also experiencing them in a pairing is a chef or foodie's dream-come-true.

As The Liberator explained, some people are referring to the development of these craft beers as a revolution, when it is in fact, a renaissance. As so often happens in the culinary world, many things we have come to love have been done before, but experiencing it with a fresh approach is when renaissance become revelation.

The Roots of Flavor - Ginger

2011-05-15T13:40:00.000-07:00

Ginger's roots date back to ancient times, over 3,000 years ago. Related to tumeric and cardamom, ginger is native to Southern Asia, which is why it is considered a staple in Asian cuisine.

It isn't just the Asian culture who embrace the subtle spice of this knobby root, many Indian dishes are predicated on the use of ginger as well, such as Tikka Masala, Vindaloo, and hundreds more.

In addition to being a delicious flavoring agent in both sweet and savory recipes, ginger also has healing properties and nutritional value as well. Ginger is excellent for digestion, which is why, many times, people drink ginger ale or ginger beer to calm an upset stomach.

On a chilly and damp day like today, I like to prepare warm, simple to prepare dishes that have complex flavors. Tonight, I'm making all natural chicken, poached in coconut milk, studded with carrots and snap peas. With a side of basmati rice, it's the perfect meal for rainy Sunday afternoons.

Economical and nearly effortless,I hope you'll enjoy this dish as much as I do.

Chicken Poached in Coconut Milk with Fresh Vegetables
1 medium onion, chopped
1 - 2 jalepeno or serrano peppers, diced fine
3 Tb. ginger, peeled and grated
2 Tb. curry powder
2 c. carrots, "roll cut" (or medium dice)
2 c. snap peas, trimmed
2 (15 oz.) cans light coconut milk (*I use light, but you can use regular)
2 c. chicken or vegetable stock
1 3/4 lbs. chicken breasts, boneless skinless
1/4 c. cilantro, chopped
1 bunch scallions, cut on the bias

Method:
Heat a dutch oven over high heat. When the pot is hot, use some canola oil (enough to coat the bottom of a dutch oven) to saute the onions when the oil is hot, also.
Saute the onions until slightly caramelized. Add the chilies and ginger. Add the spices. Stir occasionally to keep the spices from burning.

Deglaze the pan with chicken broth and then add the coconut milk. Heat the liquid to 180 degrees, and add the carrots. In that same Dutch oven, poach the chicken breasts at 170 degrees and cook them until they reach an internal temperature of 155 degrees. Add the snow peas and continue to cook. When the chicken reaches an internal temperature of 160 degrees, remove the chicken from the cooking liquid and rest on a cutting board.

Season the poaching liquid to add more spice if you'd like a heavier curry flavor and reduce, allowing the peas to finish cooking through.

Slice the chicken on the bias, against the grain, and serve over a bed of basmati rice and thickened coconut milk broth. Garnish with Scallions and Cilantro.

All Who Wander are Not Lost

2011-05-02T06:30:00.000-07:00

A couple weeks ago, some friends from the Oakland Press stopped by Mirepoix for an informal cooking demo. Stephi Hill, the online host of The Community Wanderer, helped me put a delicious impromtu dessert together, perfect for almost any occasion; Bananas Foster. You can watch our demo here.

I hope some of you will also wander over to Mirepoix for a hands-on class soon!

Ham it Up

2011-04-20T04:59:00.000-07:00

With Easter just around the corner, many people are planning their menus for their annual brunch. Because of tradition and the requests (demands) of our families and friends, it can be easy to fall into the same rut every year. It happens at nearly every holiday table; the same dishes making their appearance over, and over, and over. If you're longing for inspiration and ready to put a twist on some of the old standby dishes, look no further. Your Easter table revamp is here!

The Easter table is almost always the background for the ubiquitous and sometimes uninspired ham. Spiral sliced, glazed, and frankly, overdone, the holiday ham is more of an afterthought instead of entree All Star. Consider preparing a fresh ham. Fresh ham is a delicious, sophisticated and original twist on the traditional.

Here is a recipe for a fresh ham which I enjoy making. I hope this brings a smile to the faces of your guests this Sunday. The nice thing about fresh ham is that you can still spice it up to suit your tastes. Simply by changing the herbs and spice combinations, you can serve a holiday staple with new flavor profiles every year.

2 tablespoons chopped fresh thyme

2 teaspoons chopped fresh tarragon

Half of a fresh bone-in ham (6 to 8 pounds), preferably shank end, with skin

Coarse salt and freshly ground black pepper

Method:
To prepare the ham, in a small bowl, combine the thyme and tarragon. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 to 45 minutes.

Preheat the oven to 350°F. Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150°F on an instant-read thermometer inserted near the bone, 2 to 21/2 hours. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155° to 160°F on the instant-read thermometer, 25 to 30 minutes.

Once the ham has rested, transfer to a cutting board, carve, and serve with your favorite dijon or spiced mustard, or even a sweet glaze which has been thinned with a bit of water or vegetable stock.

Taste of Detroit - Tail & All

2011-04-06T06:31:00.000-07:00

Detroit's Restaurant Week launched last weekend, featuring the flavors of some very unique eateries unknown to many Metro-Detroiters. I was invited by friends Dave & Gladys for an evening with their very gracious neighbors to enjoy an evening at Atlas Global Bistro on Woodward.

Upon arrival, Atlas was bustling at 8 pm, and we took a seat at the bar, waiting for their other friends, chatting and enjoying the atmosphere. When our table was ready, we sat in a booth looking out onto Woodward Ave. Though the restaurant was quite full, the seating was comfortable.

During Restaurant Week, restaurants feature a pre-fixe menu (a limited menu, featuring your selections from appetizers and salads, entree, and dessert). Each restaurant, though their offerings and menu items were different, offers the menus priced at only $28, which is a tremendous deal!

What I enjoyed most, was the company of my friends and their wonderful neighbors, in such a relaxed setting after a grueling couple of weeks. The other thing I enjoyed was that the city was busting (you know what I mean - in the way that Detroit bustles). Detroit bustles the way my bulldog runs. It's a little awkward, not that fast, but it's on purpose, and it's an accomplishment in itself. Watching Lucy prance around (in 10 second intervals) brings a proud mama smile to my face. In all of her awkwardness, that's still "my girl" and it makes me happy. People laugh when they see Lucy run. Watching her pudgy little body prance around with a tennis ball brings a combination of surprise and laughter. They often remark that they're surprised that something "so large" could be "so agile".

Detroit, with all of its awkwardness, sputters and starts, reminds me of Lucy in a lot of ways. Ridiculed by most, particularly those who have never been there, and feared by many, Detroit has been dismissed, written off as the fat kid with the bad haircut. No style, no taste, no plan, no hope. The exciting thing is that with the dedication of many who live and work in the city, and the growing foodie revival in Southeast Michigan, our awkward (and shrinking city) is realizing something of a makeover.

By no means am I comparing Detroit's growth to other dining scenes like Chicago or New York. In my opinion, we will never be comparable, and, in my opinion, that is just fine with me. Instead, I'm comparing Detroit to what it was, to who it is (very slowly) becoming. The meal I had at Atlas was comparable to a meal I enjoyed in January at Longman & Eagle in Chicago (a very hip eatery). The food was comparable, sophisticated but approachable, but there was something I liked more about Atlas.

Chicago is a very tough restaurant market because it has so much very good competition. In Chicago, rent is incredibly steep, making it even tougher to survive. Because of the demands of doing business in such a tight market, Chicago restaurants can be surprisingly small. With restaurants and chefs popping up all over the city, there's a frenzy to the Chicago market that makes for uncomfortable dining. The wonderful and exciting thing about Detroit is that rent is cheap so restaurants can have a bigger footprint, making the restaurant more approachable and relaxing. Enjoying my meal without feeling cramped made me feel at home.

Detroit is crawling back and emerging with its own flavor and profile. You may have noticed the trend in food often called "tail to nose" cuisine (the celebration of the traditionally unpopular parts of the animal such as organs, ears, glands, etc.). What was once bound for the trash, dismissed by many as "inedible", "unappetizing" and "dirty", is now considered a viable ingredient.

If Chicago is Filet Mignon, Detroit is Cripsy Pig Ear, and when Michael Symon and other talented Detroit chefs prepare it, that is just fine by me.

Great Beginnings

2011-03-30T05:03:00.000-07:00

You've heard it said, "breakfast is the most important meal of the day", and, in many ways, that is very true. A nutritious and balanced breakfast is a terrific way to start your day by making a great decision. Many of us are "on the go" constantly, moving from place to place, with little time to fuss over a meal - especially in the morning! Sadly, that means that many of us opt for a high-carb, high-sugar pastry, or fatty breakfast sandwich because they are convenient and quick.

One of my favorite breakfast options is yogurt with some granola and fruit. One of the reasons I enjoy this is because it is a great way to pack some macro-nutrients into my meal without a lot of effort. Combining complex carbohydrates, protein, and sugar is important because it helps to keep your insulin levels even, without the "ups and downs" that are typically associated with eating meals that are not balanced.

When selecting yogurt, there are numerous options, but not all of them are healthful. Many brands of yogurt are high in sugar and high fructose corn syrup, artificial colors & flavors and other unnatural ingredients. Did you know that a Starbucks Strawberry Yogurt Parfait boasts 300 calories and 60 grams of carbohydrates (nutritional information detailing sugar is not available on their website). Combined with a latte or other hot beverage, you might be looking at a 600 calorie breakfast (which could be half of what your daily caloric intake should be, depending on your specific needs).

However, there are many more varieties now than existed a few years ago. One of my favorite types of yogurt is known as "Greek style yogurt". Greek yogurt is packed with protein (it contains more protein than traditional yogurt), and has a thick, creamy texture. Plain varieties are delicious with a drizzle of honey, agave nectar, maple syrup - or, even plain. Plain Greek yogurt is also a great addition to dips & other dishes. There are also several types of flavored Greek style yogurt. Popular brands are "Fage" or "Chobani". Stonyfield Farm now also makes a Greek style option.

With the many options available now, it is easier than ever to enjoy a delicious and healthy option for your morning nosh.

The Big Chill

2011-03-25T14:05:00.001-07:00

Well, needless to say, I was overly enthusiastic about last week's warm weather stretch! The chill is back in the air and promises to stay through the weekend, if not longer.

Last night, I was privilaged to cook for a colleague who I consider a friend while he entertained his staff. Rick owns a very successful Ad agency and employs a BRILLIANT collection of writers, artists & web designers.

Recently, I made a short rib dish which I very much enjoyed. It was simple to prepare and had a lot of flavor. The shortribs were braised in beef stock & Founder's Porter which makes a rich & delicious broth. This kind of dish is perfect for the chilly weather, and easy to prepare on a busy or lazy weekend.

When preparing shortribs, there are a few things to keep in mind. Many times, shortribs will come in a long piece. To cut down on the cooking time, I like to cut the piece into small sections and then braise them that way. Be sure to buy the best quality meat you can afford. Mine, of course, came from Holiday Market's Meat Shoppe.

Shortribs are not naturally tender cuts of beef, so it is important to cook them low & slow. Yesterday, I started searing them at 11 am, then covered them with the beer & the broth (and mirepoix), and then into the oven. They braised for 8 hours total. Depending on the size and the quality of the meat, your braising times will vary. Be sure to cook them long enough so that they are pleasant to eat and not too tough.

Paired with some boiled Yukon Gold potatoes & Maytag blue cheese, you'll have a flavorful meal without a lot of fuss.

Spring has Sprung.... We Hope

2011-03-19T15:35:00.000-07:00

What gorgeous weather! I know I don't speak for myself when I say that I am ready to break out the BBQ and move the patio furniture outside for some light, fresh dinner fare! Though I may be getting WAY ahead of myself, if you're thinking of breaking out the grill this weekend, here are a few things to keep in mind.

1. Give your grill a thorough cleaning - from the exterior (cobwebs, dust, dirt, etc.) to the grates, a thorough cleaning will ensure that your grill works at optimal performance for the upcoming season. Don't forget to take the time to clean the internal workings of the grill (drip pan, etc.)!

2. Go to the hardware store and buy an extra tank of propane. Working off of two tanks ensures that you never run out of gas at a critical time!

3. If you do not already have a cover for your grill, it is a good idea to invest in one. A cover protects your grill from the fickle Michigan elements, and makes it easy to keep your grill outside, instead of wheeling it in and out of the garage or shed.

Even if this beautiful weather is a false alarm, it never hurts to prime the grill for the upcoming outdoor dining season.

French Flair

2011-03-05T11:21:00.000-08:00

Rainy days like this remind me that Spring is just around the corner and that the winter thaw is sooner than we think (or so I hope). Crepes are traditional French fare, and as I look out my office window, I think fondly of a good friend who lives in Paris, who also adores crepes.

Tonight, one of our clients has reserved the Mirepoix classroom for a private event and has selected our French Flair menu for his guests. Crepes Suzette will be prepared and served with vanilla bean ice cream. Just as our students learned on Wednesday night, our guests tonight will see that crepes are an impressive dessert that they can prepare at home in their own kitchen.

When I was about 7, my mother had a crepe machine that resembled an electric frying pan. It was tan and had a handle, which had a cord that plugged into the outlet. She would allow the machine to heat and then ladle some crepe batter onto the surface and it made the most beautifully colored crepes which she served with fresh strawberries and whipped cream.

I've lost track of where her machine is, but crepes are easily prepared in a small non-stick pan, using some melted butter.

If you'd like to recreate the recipes that will be featured at tonight's party, you can view the recipe on our Facebook page.

It's all in the Wrist

2011-03-04T12:23:00.000-08:00

On Wednesday night, the students in our "culinary school" class series made a selection of very beautiful and delicious desserts. Lemon curd tart, black bottom banana cream tart, chocolate souffle & creme anglaise, and a fresh fruit tart filled with vanilla bean pastry cream. Impressive as they are, each of these desserts can be easily produced at home in your own kitchen with some careful organization and the proper technique.

Many people marvel at the impressive sight of a towering souffle, but most people assume it is beyond their culinary grasp. The truth is, you, too, can make a perfect souffle if you learn the proper way to fold egg whites into the base mixture.

Folding one ingredient into another is about much more than just mixing them up. When folding, there are a few things that absolutely must be kept at the top of mind:
1. use a rubber spatula (do not use a spoon or even a rubber "spoonula")
2. you must turn the bowl as you fold
3. you must start from the center of the mixture and fold upward and then over

The reason so many particular precautions are taken into consideration when applying this mixing method is that it is essential to the texture of the finished product. Folding egg yolks or egg whites into something, rather than haphazardly mixing them up, is what keeps the air from deflating.

Mousses, chiffon cakes, sponge cakes, and souffles all require the use of eggs and egg whites as a leavener. Knocking the air out of the mixture will ensure that the final product is dense and does not rise properly.

Check out our "Mirepoix Chefs-in-Training" Facebook page for photos from our class on Wednesday. The bright colors will perk you up on a dreary & grey winter day. Spring is almost here - we tasted it on Wednesday!

Mardi Gras

2011-02-25T16:55:00.000-08:00

Mardi Gras is just around the corner. Filled with fun and delicious flavors, this low-country tradition is just the thing we need after a flurry-filled February. Next Friday, Holiday Catering is hosting their first annual Mardi Gras bash at Mirepoix! Great food, cocktails, entertainment and more are on the menu for this unforgettable evening! Of course, costumes are encouraged! To make your reservation, call Leanne Mangold at 248.543.4390 or simply sign up online.

Snowed In

2011-02-21T13:58:00.000-08:00

Like many of you, I found myself snowed in this morning, and even tried to challenge the wall of snow brought to my doorstep, courtesy of the city trucks who plowed my street. Stuck between my driveway and my street, it took two of my neighbors, three shovels, a snow blower AND a tow rope to free my front-wheel drive GMC from the white wall I foolishly thought I could drive through.

I had already made a batch of bean soup earlier, but the free labor I enjoyed requires another pot to share with the wonderful neighbors who finally freed my car. Not interested in venturing out on to the roads (the traffic report indicated roads in my area were still snow-covered, I wanted to create something with what I had in the pantry and the fridge.

This, of course, is one of the most wonderful things about a Soup Supper - using what you have, so as long as it's fresh and you have a good understanding of how to cook without a recipe. Unlike brownies, cookies, or even Rice Krispie treats, a lot of times, you can pull a delicious soup together without a trip to the store or tedious measurements.

Add a batch of cornbread, or even some tasty crackers, you can make a comforting meal for yourself, your family, or, in my case, neighbors without a lot of hassle. Snow days can be harried enough - especially if you've found yourself in a pile of the white stuff and nowhere to go. Make dinner as simple as possible.

Middle Eastern Feast

2011-02-10T09:40:00.000-08:00

On Monday night, our students created a delicious feast featuring the flavors of the Middle East. Each dish was flavorful, expertly seasoned and perfectly prepared. One of the favorite recipes was the hummus.

Making hummus can be tricky, and it does require quite a bit of work to get the right consistency. Our batch started with a one-pound bag of chickpeas (dried), which I soaked for 12 hours. The next day, I cooked the chickpeas until they were tender with just a touch of baking soda. Last, I chilled the beans (I actually froze mine - a trick you can use to make hummus in a flash) and then proceeded with the recipe.

I hope you enjoy our recipe for this creamy, garlicky spread.
Hummus
10 medium-large cloves garlic, peeled and chopped roughly.
1/2 tsp cayenne (optional
5 cups well-cooked garbanzo beans, skins skimmed off the water and discarded.
1 tsp. baking soda

tahini paste, as needed/to taste
Extra virgin olive oil, as needed/to taste
fresh lemon juice, as needed/to taste
9 ice cubes

1/4 cup parsley, chopped
1/2 Tb. paprika

Method:
Soak the chickpeas overnight. Drain off the water and place the chickpeas into a large stockpot, cover all of the chickpeas with water. Make sure that there is at least one inch of water above the chickpeas. Add baking soda.

Cover with a tight-fitting lid and boil until the chickpeas are tender. Be sure that chickpeas are fully cooked, otherwise, the hummus will not have the correct consistency. When the chickpeas are fully cooked, drain them and spread them out onto a flat sheet pan and weigh down with another half sheet pan. When they are cool enough to handle, place them in an airtight container and freeze them.

The morning that you plan to make the hummus, remove them from the freezer and allow to come to room temperature (some of them will still be frozen – you want that!)
Remove the chickpeas from the pan and add to the food processor. Start to blend the chickpeas with the garlic and continue to blend with the correct consistency. Add the ice cubes if the texture looks chunky. Scrape the bowl of the processor down. Repeat these steps with tahini, lemon juice and olive oil until you reach the consistency you desire. Adjust the seasonings and chill until you're ready to serve it.

Healthy Cooking for the Foodie

2011-01-30T15:00:00.000-08:00

Earier in the week, I was speaking with a friend who is originally from Montreal. He was inquiring about whether or not "people can really tell the difference" between high-quality dairy & meat products and the "other stuff" that is available in most grocery stores. After posing the question, he followed it up by saying, "it seems that here (America), people think "good food" is 'a lot' of food".

I knew exactly what he was referring to. The food habits of Americans tend to be very, very different than the food habits in other countries. I'd even suggest that the eating & cooking habits in Michigan, are very, very different than those of our American counterparts.

As I was putting the menu together for this evening's Healthy Cooking class, I reflected on the conversation I had with my French-Canadian colleague. Americans are very "diet" concious. The weight loss & diet industry in this country is a multi-billion dollar business niche. Still, we remain some of the fattest people on the planet. How is it that with such access to information, education, etc. have we managed to gain even more weight?

We've all but outlawed certain types of foods, ingredients, products - yet our waistlines continue to expand. We work ourselves into a frenzy on our stairclimbers, treadmills and stationary bikes, with little to show for our efforts. How can this be?

While I am the first to espouse the benefits of eating whole, natural foods, in lieu of processed, packaged, "dead" foods, I realize that overeating those things can still contribute to a bulging belly. When I reflect on the conversation I had with my friend, there was something that really resonated with me. Food in other cultures is often a more rounded experience. Enjoying small portions of wonderful, properly prepared foods is something that I believe contributes to a healthier approach to weight loss or even simple maintanence.

There is also a sense of community and mindfullness that accompanies our European and Canadian counterparts. Eating and dining are always an experience, instead of an afterthought. The portions are smaller and they are savored, truly savored, not just wolfed down without a concious thought. "Value" in these cultures is seen in the artistry of the food, its heritage, its story. "Value" to Americans often means "SuperSized" and "bottomless" menu options.

Obviously, there is no "silver bullet" when it comes to a topic as complex as this, but the sentiment was something I appreciated. Tonight's "Healthy Cooking for the Foodie" menu has a selection of natural, lower-fat, vegetable-based options, perfect for the foodie who is looking for ways to lighten up. Still, when I consider the meaning of the word "foodie" it envokes a sense of enthusiasm, passion and thoughtfulness, which are perhaps some of the most important ingredients of all.

Braising

2011-01-29T12:19:00.000-08:00

Often called "the one pot wonder", braising is a cooking method that many people employ, sometimes without even knowing it. If you've ever used a crock pot to make a roast, you've braised!

Braising is a combination cooking method - meaning, it uses both dry and moist heat (searing & then covering the vegetable or protein with liquid). Because braised items can be cooked for a very long time (though not recommended for vegetables), it is an economical method of cooking because cheaper cuts of meat can be used. These cuts tend to be very tough, and need to be cooked for an extended period of time. Because of this, braising is the perfect cooking method!

When braising, there are a few key things to keep in mind:
1. sear the item in a hot pan with enough oil to keep the item from sticking.
2. cover the item with liquid (stock, broth, cream, etc.) the item must have enough liquid to cover it.
3. continue to cook "low & slow" (low temperature for an extended period of time) to develop the best flavors, as well as to acheive the optimal texture.

I hope you will take some time to braise something for dinner this weekend. From a simple pot roast to a more exotic curry, braising is the perfect way to enjoy a warming winter dish, without a lot of fuss.

Around the Dinner Table

2011-01-14T06:30:00.000-08:00

Every week, I have dinner with my parents. We almost always go to the same restaurant at the same time. Sometimes my grandma joins us, which is very special, and we spend a couple hours talking about what we've been doing, good news, challenges, and, of course, my bulldogs.

Sharing food with friends and family can be one of life's greatest indulgences. Even if it's nothing fancy, even if it's not served piping hot, or with linen napkins at a properly set table, the act of eating together brings people together in a very intimate and special way. I love to invite friends over for a simple supper of soup & warm bread, or just a spread of appetizers and charcuterie items for a casual but delicious get-together. The nice thing about apps and charcuterie is that several of the items can be picked up at the store and require no preparation except to put them in a bowl and arrange them on a platter (olives, marcona almonds, dried fruits, cheeses, salami, cured ham, etc.).

It has been a relief to me to see that the food scene is trending towards casual, but with expertly prepared dishes. Two weeks ago, on a research expedition to Chicago, I was able to visit several restaurants which were packed from wall-to-wall with people hungry for comfort and a twist on familiarity. From The Purple Pig, to the Publican, it was clear to see that ingredients once considered humble are now considered the foods of the gods. Certainly, the quality and imagination behind the preparation of the dishes at these up-and-coming eateries is an essential part of their success, but their relaxed, but quietly sophisticated atmosphere cannot be disregarded. The approachable and casual energy of these spaces fosters open and enthusiastic conversation amongst friends and family, which is the most delicious thing of all.

Vegetarian Feast

2011-01-13T06:23:00.000-08:00

Every year, many people make a resolution to "go veg", banishing meat and adopting a plant-based diet. There are many benefits to adopting this new way of eating, but also quite a few unexpected pitfalls. The biggest obstacle that many people encounter is that they are sometimes surprised at the amount of preparation and effort it requires to have access to the right types of ingredients to put a meal together on the run. This is the case with any new, healthier eating plan, but a vegetarian diet does require a bit more discipline and organization. Many times, without a plan and thorough preparations, it is easy for many vegetarians to fall into the carb-rut, making their new diet actually more unhealthy than the way they were eating before.

Vegetarian meals are sometimes heavy in carbohydrates and light on flavor. Thankfully, with a little imagination and planning, you can create delicious vegetarian meals that everyone will love. Our cooking class last night featured the following dishes - roasted spaghetti squash with moroccan spices, vegan peanut butter cookies, stuffed eggplants with roasted fennel and tomato sauce, mushroom & leek frittata, creamy gorgonzola polenta with grilled portobella mushrooms, and, my favorite, a curried lentil crostada with the most delicious chili yogurt sauce & grilled scallions.

The curried lentil dish is somewhat involved, but the result is so delicious that the additional effort will become a distant memory. This recipe was originally made by Holiday Catering as a burrito, which was served with rice. For my tastes, this dish was too heavy. I made a few changes to the presentation and added a chili yogurt sauce, which really makes the dish! At home, I like to take jicama and shave it into thin strands, combine it with some shredded carrots and then toss it with the grilled shallots and some of the yogurt sauce. I like the addition of the vegetables to boost the fiber, as well as the crunch of the vegetables alongside the soft texture of the lentils. If you don't like jicama, you can use finely shredded napa cabbage.

The tortilla in this recipe is dipped in egg and then flash-fried. If you are watching fat grams or want to make this as a vegan dish, simply omit this step and toast the tortilla in the oven until it's crisp. When making this as a vegan dish, you will also want to eliminate the sprinkling of cheese and forgo the yogurt sauce.

I hope you take the time to make this recipe. The lentils can be prepared in a large batch and then frozen in small containers so that you always have them at hand when you need a flavorful meal on the fly. Simply thaw the lentil mixture and then proceed with the recipe.

Curried Lentil Crostada

1 large sweet potato, small dice, roasted until tender and lightly browned
1 onion, small dice
4 cups baby spinach, chopped
1 cup Jack’s Salsa, mild or medium heat
2 cups green lentils
1 cup red lentils
4 – 5 cups vegetable stock
1⁄2 cup white wine
1 teaspoon each: cumin, coriander, curry powder, and black pepper
1 – 2 T brown sugar (or to taste)
1 T fresh lime juice

Salt to taste
2 T chopped fresh cilantro

6 -8 Large whole wheat flour tortillas
2 eggs mixed with 1⁄4 cup milk
cup shredded jack cheese (optional)

METHOD
1. Sauté the onion in a small amount of oil over medium high heat until caramelized; deglaze pan with white
wine
2. Add the green lentils and a pinch of each spice; sauté briefly until the spices become fragrant; add 4 cups of
stock and salsa and bring to a boil, then lower the heat to a simmer and cover.
3. When green lentils are almost tender, add red lentils and spinach and additional stock if needed; simmer until
tender.
4. When all lentils are tender remove from heat and drain off any extra liquid; add more spices to taste, cilantro,
brown sugar, lemon juice, and salt to taste; add the roasted sweet potatoes and cool completely

1. Dip a tortilla shell in the egg mixture and drain well; sauté in melted butter in a non-stick pan until the egg is
lightly golden and crisp; drain each shell well on paper towel to absorb excess oil, then repeat with remaining
tortillas
2. Top the tortilla with some of the lentil mixture.
3. Place on a parchment lined baking sheet and top with a few sprinkles of shredded cheese
6. To serve bake at 425 degrees for about 10 – 12 minutes or until golden and crispy

Grilled Scallions
2 bunches scallions, cleaned and trimmed
as needed, olive oil & seasoning mix

Method:
Char the scallions on a very hot grill. Serve with crostada & yogurt sauce

Yogurt Sauce
6 poblano peppers, roasted and cleaned
1 Tb. Minced ginger
2 tsp. cumin seeds
¼ cup chopped cilantro
¼ cup pure olive oil
3 Tb. Lime juice

½ cup plain yogurt

Method:
Place chilies, ginger, cumin and cilantro in a food processor or blender. Puree until smooth.
Take the oil and heat it in a medium saucepan over high heat and add the puree. Cook for about 2 minutes, stirring frequently until thickened. Add lime juice. Cool and then add the yogurt. Chill. Adjust seasonings.

Fishing for our Future

2011-01-10T20:10:00.000-08:00

I just recently attended a seminar about Sustainable Seafood which was sponsored by Fortune Fish Company. What was most interesting about the lecture was that the focus was not just focused on the sustainability of our resources, but the sustainability of the American economy.

The speaker, Mark Palicki, explained that most of the seafood that we enjoy in the US is not raised or caught in American waters or farmed on American soil. Most of our seafood is coming from Asia. Because the regulations are so tight in the United States, private fishermen as well as those American entrepreneuers who would like to farm fish are compelled to operate in other countries like Indonesia, Panama, Mexico, and China.

The demand for seafood is great not just in the United States, but also in other countries, especially in Asia. Since much of the world economy has its point of origination in China and other rapidly developing countries, people living in the Far East are now able to afford luxuries (meat & seafood) that they were not able to afford before. Many of these countries no longer see the need or feel the economic pressure to export their farmed fish to other countries, since the food can now be consumed widely there, and at a profit.

We feel the pinch in our pocketbook every time we fill-up at the pump because the global community is so starved for oil. Food and fresh water are commodities, just like oil. During the question and answer portion of the lecture, an audience member asked the speaker how the BP oil spill affected the prices of fish and seafood and the industry as a whole. The answer might shock a lot of people - the speaker said that only about 2% of all fish and seafood in their supply is sourced from that particular region!

There are many things that we can do to not only support the fishermen and seafood companies based in the Gulf of Mexico, but other American fisheries as well. The first thing we can do is to notify our elected officials that this is a topic of great importance to our economy. Urge them to develop our aquaculture industry (such as it is) and to make it a priority so that American businesses can compete, just as many other foreign governments are doing all over the globe.

The second (and easiest) thing we can do is to dine with an open mind. Many people enjoy Atlantic salmon, and I agree that Atlantic Salmon is a very fine fish. However, there are several other underutilized types of fish and seafood that are available and they taste very, very good! When fishermen go out to bring in their catch, they also bring in some other types of fish that they had not intended to catch. These fish are still very delicious, but there is little demand for them in the market because many people are not familiar with them (barramundi, tilefish, etc.)

Many chefs are open to adding some of these lesser-known species to their menus, but are concerned that their patrons will not select these when glancing at the menu. If you dine with a spirit of adventure, you not only help to create a market for this new "catch" but you will also help to support American businesses and help to keep their operations in America.

Vanilla

2011-01-09T07:44:00.000-08:00

I remember a bottle of vanilla extract that my mother used sparingly that was a gift from my father's grandpa. The bottle was plastic, simple, and completely unadorned. It lacked aesthetic appeal, but the aroma and flavor were so irresistible, no one was concerned with the packaging.

With the explosion in popularity of cooking and specialty foods, vanilla has been elevated from pedestrian ice cream flavoring to ingredient of the gods. From extracts to beans, vanilla has achieved its rightful status as a culinarian's MVP. Chefs are using vanilla in ways now that no one considered in the past.

For a long time, home cooks only had access to vanilla extract, and worse, imitation vanilla extract. Small bottles with red caps were intermingled with seldom used spices in the back corners of kitchen cabinets. Used as an afterthought instead of a star ingredient, the vanilla products used in days gone by were mediocre at best. Very little consideration was given to this culinary wallflower, until attitudes about food began to change. With the increase in excitement regarding food and cooking, vanilla in America grew up. From extracts to the now celebrated beans, consumers have several choices when selecting the best flavoring for their next custard, cookie, or even salad dressing.

Did you know that there are more differences between vanilla beans from Madagascar & those from Tahiti than just the location of harvesting? Did you also know that vanilla is a member of the orchid family? There are many different types of vanilla available to the home chef, and they are certainly not all created equal. For instance, beans from Tahiti are thicker, boasting plump pods and lots of flavor. Beans from Madagascar (sometimes called Bourbon Vanilla Beans) are thinner, and often appear dry.

Vanilla is grown and harvested all over the globe from Mexico (its point of origination) to Bali, there are several places that export the precious flavoring to our kitchens here in the US.

Just like every other recipe you prepare, remember that when selecting ingredients at the grocery store, you should purchase the highest quality ingredients you can afford, especially when it comes to ingredients like vanilla, chocolate, bourbon, butter, etc.

Using quality vanilla extracts, pastes and beans in your recipes really does make a difference. Over the last few years, many people have cut back on luxuries, but the spending freeze seems to be turning to a thaw. If you're looking for a small way to splurge, try a bottle of vanilla bean paste to use in your baked goods and custards; you'll be hooked.

New Year's Resolutions

2011-01-06T20:25:00.001-08:00

Many people resolve to clean-up their eating habits, go on a diet, exercise more, spend less, experience more, and many other vague goals without any real definition. The beautiful thing about January 1 is the endless possibilities. If you can dream it, you can do it with hard work and discipline.

Just over 4 years ago, I arrived for my first day of work and set my sights on building a cooking school. I resolved that it would be the premier resource for anyone who cares about food and has a passion for cooking. With much happiness, I am proud to say that we have realized our goal. This January, it was time for a new resolution, which I'm still formulating.

Here are a few food-lover resolutions and action steps for transitioning from resolution to reality -

1. "Eat Better" - Vague resolutions generally do not translate successfully to reality. Define what exactly "better" means for you. Whether it be to include more plant-based foods into your diet, increase natural and organic foods, or reduce processed foods, you need to be specific about your goal. Choose one and master that before trying to dramatically trying to change all of your food habits at once.

2. "Learn to how to cook" - I've taught students who did not know the difference between a lemon and an onion. Seriously. Learning how to cook is a goal that anyone can achieve, and one of the nice things about cooking is that there is always something new to learn about food, cooking techniques, culture, history, agriculture - you name it! Learning the basics (knife skills, equipment and ingredient identification, the basic cooking techniques) is the best place to start. Walk before you run. Read as much as you can, and don't be afraid!

3. "Spend Less" - Learning how to cook is a great way to save but feel like you're on a splurge. When you know how to prepare delicious food at home, you will quickly realize the cost-saving aspect of becoming a competent cook. Also, learning more about food is a great way to plan economic meals for your family. Staples such as rice, beans, canned items, more economical cuts of meat (roasts, etc.) can be transformed from economical to ethereal with a little knowledge.

I hope these tips help you to keep yourself on track. And, in the event that you might fall off the wagon - be patient with yourself and be kind. Pick yourself up and try again. The most important resolution you can make is to never give up.

Tricky Toffee

2010-12-18T19:48:00.000-08:00

With Christmas just a few days away, our attention at Mirepoix turned to Holiday Cookies & Candy and all of the delicious possibilities. Like everything else, it seems that everyone has their old standby recipes that appear in the cookie exchanges & buffet tables; we wanted to feature our twists on some of the old favorites.

The usual suspects are fudge, toffee, brittle and bark. Our fudge recipe featured the irresistable flavors of Rocky Road - roasted peanuts, marshmallows and dark chocolate. Peppermint bark, made with tempered white and dark chocolates is simple, but requires a healthy helping of patience. My personal favorite was the spicy bacon & nut brittle that I've been tinkering with all week - it's even more interesting and fabulous than you can imagine!

Toffee was the trickiest project of the afternoon. Toffee is generally pretty straightforward to prepare, but, in some cases, you can be met with disaster. Here are the tips you need to follow to turn toffee from tricky to terrific:

1. Use the widest pot you have - cooking sugar solutions is much easier when you are using a pot with a nice, wide surface.

2. Resist the urge to stir compulsively - as a general rule of thumb, stirring a sugar solution is almost universally a really bad idea. Don't go crazy, stir with caution.

3. Use a reliable candy thermometer, if you are unfamiliar at cooking sugar solutions.

4. Dab the additional fat off of the top of the toffee before spreading on your tempered chocolate, otherwise, the chocolate will not stick to the toffee.

Following these tips will ensure that your toffee turns out perfectly every time. Here's our recipe for you to enjoy.

Terrific Toffee

1 cup granulated sugar
6 oz. Plugra butter
1 tsp. salt
1 oz. light corn syrup

toasted almonds, as needed (about 1/2 cup)
tempered chocolate (do not use chocolate chips)

Method:
In a large sauce pot, melt the sugar with the butter, salt and corn syrup.
Allow to boil until a candy thermometer reads 300 for the mixture.

Pour onto a parchment lined sheet pan and spread quickly with an offset spatula. Dab off any additional butter. Top with tempered chocolate and sprinkle with toasted almonds. Allow to harden. Break into pieces. Store airtight.

Winter Wonderland

2010-12-12T15:30:00.000-08:00

Snowy days like today are perfect for relaxing at home and stirring up some comfort food to enjoy by the fire. Tonight, some very brave souls drove to Mirepoix for our third Date Night class of the weekend and they've prepared some irresistable recipes!

The key to planning a comfort food meal for these wintery days is to make things simple, but use interesting flavors to create the perfect dish. My favorite recipe from this evening's class is our cauliflower gratin.

Cauliflower is a versatile and delicious vegetable, and perfect for the winter months, but many people are unfamiliar with unique ways to prepare it. It's a far cry from steamed cauliflower & Velveeta, which might be a guilty pleasure for many, but not exactly what we like to cook at Mirepoix.

I hope you enjoy this recipe as much as we do. Paired with a pan-seared ribeye, it's a quick and easy winter meal.

Gratin of Cauliflower & Gruyere
1 medium head cauliflower, trimmed and cut into florets
butter, as needed
1/3 cup Panko
2 oz. shredded Gruyère cheese, divided
2 Tb. finely chopped fresh chives
1/2 cup finely chopped onion
1 garlic clove, minced
3 Tb. all-purpose flour
2 cups milk
3 Tb. chopped fresh flat-leaf parsley

Method:
Preheat oven to 400°.
Place cauliflower on a sheet tray, season and bake until brown and tender. Preheat broiler.

Melt butter in a saucepan over medium heat. Remove from heat. Stir in Panko. Stir in 1/4 cup cheese and chives. Set aside.

Heat a medium saucepan over medium-high heat. Add a tablespoon of butter. Add onion to pan; sauté until almost tender, stirring occasionally. Add garlic; sauté. Add flour; cook stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook for twenty minutes to “cook out” the flour. Remove from heat; stir in remaining 1/4 cup cheese, parsley. Add the cauliflower to the milk mixture and season.

Pour into a baking dish or ramekin (whichever you are using). Top evenly with cheese mixture. Broil until golden brown and thoroughly heated.

Yule Tide Cheer

2010-12-11T14:25:00.000-08:00

When I graduated from college, and made my departure from the Golden Mushroom, I took a pastry chef position near my home - so close, I could run there. In many ways, this was a perfect place for me to work - and at that time, the best job I had ever gotten for several reasons: I was compensated nicely, my commute had been reduced from a 45 minute hellish treck via 696 east to The Mushroom, I had my own pastry shop, complete with operational equipment,all in the basement of a beautiful old building in downtown Milford. I enjoyed complete autonomy, and, as I said, I could run there when weather permitted.

I was hired by a gentleman who had gone to the CIA in New York, and had become a pretty successful restauranteur. He owned several restaurants, as well as a catering company. He was full of life and had lots of personality. What I liked about him was that he was straightforward and pretty hands-off. He treated me well, always with respect, and made a sincere effort to make me feel a part of the family. Not just the family of restaurant employees, but his family as well.

Around the holidays, he stopped by my bakeshop and talked to me while I made scones and creme brulee, and listened to Spartan basketball. He was really excited about the holidays and he wanted us to build a gingerbread house and make a Yule Log for his annual holiday party. We drew up the templates and he enthusiastically showed me the best way to get everything "just right" so that my gingerbread house would be sturdy enough to withstand the jostling of 100 people crammed in his house, laughing, drinking and reminicing about the highlights of the year gone by.

He also invited me over so that we could decorate additional gingerbread houses with his wife (who was a tremendously classy and kind woman; I admired her greatly), and kids. Though I was a culinary school graduate, I had never learned to make a gingerbread house, and I was grateful for the lesson, and more grateful to be treated so nicely.

To this day, Yule Logs & Gingerbread Houses are a part of the holiday season that I enjoy, and actually believe are worth the effort, and sometimes, aggrivation. For that reason, I offered a class at Mirepoix called, "Show Stopping Holiday Desserts". To my absolute delight, two of my students had traveled all the way from Bay City to take our class! Talk about effort! We had a wonderful time and their Yule Logs were beautiful.

Making a Yule Log is not difficult, however, it is time-consuming. Today, we made our sponge cake, then our chocolate & praline buttercream. No Yule Log would be complete without the whimsical meringue mushrooms, dusted lightly with cocoa powder! Our students did a fabulous job, using a pastry bag to make the mushroom caps and stems. To really add definition, texture and interest to our logs, we rolled out chocolate fondant, cut it into circles, and used tempered chocolate to make rings for the "exposed" trunk and branches.

If you would like to make your own Yule Log for this holiday season, take advantage of our Make & Take Yule Log class on December 22 from 11 am - 3:30 pm. You'll receive instruction from our chefs, all of the recipes, and, your own Yule Log to take home to share with your family and friends.

To view photos of the Yule Logs prepared in today's class, "Like" us on Facebook.

Ingredient of the Month - Oranges

2010-12-05T19:12:00.000-08:00

Recently, I started doing a free demo, twice a month, as a way for me to spend some more time talking with my students, without the hectic pace of a hands-on class. It's been a really nice experience for me to slow down, and reconnect with what I love - teaching people about food, and the loyal people who have made Mirepoix my favorite place to be.

Yesterday, our class was about oranges. There are two very common types of oranges - Navel & Valencia. Each type has a nice, long, growing season, with peak months in what we consider the "dead of winter". Citrus fruits, particularly oranges, add an unique dimension to recipes. Zesting, juicing, or segments are an enjoyable way to add flavor and interest to some of your favorite dishes.

My favorite chocolate biscotti recipe originally called for dried cherries, but changed it to use candied orange zest instead. Spiced with cinnamon, salt, and cayenne pepper, it is my new favorite cookie. The recipe includes almonds, which you could leave out (add extra chocolate chips).

Look for our recipe on Facebook tomorrow. If you don't already "Like" Mirepoix on FB, simply search us out tomorrow for class updates, recipes, cooking tips, and other news about our events.

Thanksgiving Countdown

2010-11-24T15:26:00.000-08:00

Holiday Market has been hoppin' since the doors opened this morning, and we're sure to keep the same pace until we close tomorrow afternoon at 2 pm (yes, we're open for those last-minute shoppers and any chefs-in-training who've not been practicing their mise en place!).

I'm still working on the class schedule for January, February & March, but when I leave, I'm heading downstairs to get some groceries so I can start creating my Thanksgiving dishes to share with my family. Happily, there isn't too much to do. The turkey has been thawed so it will go into my quick brine tonight. Pie crust was made on Monday night, so making an apple & pumpkin pie will be a manageable project for this evening, and my Madjool dates have been pitted so all that remains is a quick stuffing and then swaddling them with Niman Ranch bacon.

As I reflect on Thanksgiving and the things I'm thankful for, I am struck by the overwhelming feeling of gratitude to you, our loyal customers who have come to our classes and helped us grow each and every year. Moreover, I am profoundly grateful to the Violante and Mangold families who have made Mirepoix a possibility because of their love of food, family and friends. Mirepoix is the kind of opportunity every chef dreams about, and without their vision and commitment,for me, it would still be just a dream.

Effortless Entertaining

2010-11-20T14:31:00.000-08:00

Last night, I had the privilage to speak to the most wonderful group of people at the First United Methodist Church in Birmingham. The Merry Mates graciously invited me to give a presentation about cooking and entertaining, and to share a little bit of information about Mirepoix.

Thanksgiving is just around the corner, with Hanukkah and Christmas hot on its heals. While for children, it seems like the holiday season drags on until the big celebration with family, friends, and gifts, adults often wonder where the time goes. With such hectic schedules, entertaining can sometimes be a chore, not a time for holiday cheer.

Don't stress over the idea of opening your home at the holidays. There are several things you can do to reduce the anxiety and effort. Here are some of the tips I shared with my friends at Merry Mates last night.

1.Only invite people you really like! What fun is a party when you don’t enjoy the company? Be honest with yourself, who do you really want to share your home with?

2. Set up a self-serve bar area. Make it serviceable and friendly.

3. To make things extra easy plan to make food that can be eaten at room temperature. If you want to serve hot food, invest in some attractive chaffing dishes. These can be purchased at places like Home Goods.

4. Use only dishes and flatware that can be put into the dishwasher! OR, use high-quality plastic ware. Beautiful plastic and paper goods are now readily available.

5. Hire a student to act as a bus-person. Students are always in need of extra money. Pay them a fair wage for what you are asking them to do. The little bit of money you will pay out will ensure that you really enjoy your evening during and after the event.

6. If you have access to good-quality food, made already in advance, BUY IT! You may spend a little extra for the convenience, but consider how much your time is worth. Master one or two dishes that will become your “signature” items.

7. Once you learn your signature recipes, remember that this is not the time to try something new. I've run 2 marathons and learned quickly that you don't run a marathon in new shoes! Go with what you know - this is not the time to be adventurous!

The holidays are busy for everyone, but particularly for those of us in the hospitality industry. I love to have family and friends in my home and use these tips regularly. Every once in a while, I overestimate how much time I have and underestimate how much time everything takes, and every time I do that, I remember why these tips are so important!

Even if you only incorporate a few of them into your holiday season this year, you're one step closer to having a happy and less stressful celebration.

Flavor Friends & Perfect Pairs

2010-11-12T10:10:00.000-08:00

On Wednesday night, our Advanced Culinary School students learned the secrets to planning the perfect meal by knowing how to pair different ingredients to achieve the most delicious results.

We all know that certain things go well together, but many people don't know why. The biggest reason people have difficulty pairing ingredients together is that they don't really know where to start. The easiest place to start is by tasting individual ingredients, like olive oil, from different companies, and developing the palate.

In our workshop, students tasted 5 extra virgin olive oils, one pure olive oil, 3 balasmic vinegars, 2 apple cider vinegars, 4 types of butter (salted and unsalted), 4 types of salt, fresh herbs, dried herbs, 8 types of chocolates (ranging from milk to unsweetened, and even "candy coating" - YUCK!), a vinaigrette made with freshly squeezed lemons, the same recipe prepared with ReaLemon juice from the bottle (again, YUCK), and several other things!

After tasting and discussion, we could then build from there. It was our first Mirepoix Cooking School class where NO ONE cooked! How exciting!

I've said several times that the Culinary School Series is my new favorite set of classes to teach. I love that we can spend hours just talking about food, discussing the nuances, and dishing on food theory.

If the "hows and whys" of cooking appeal to you, consider signing up for the next series in January. Until then, taste, taste taste!

Ingredient of the Month - Apples

2010-11-07T15:07:00.000-08:00

If you missed our cooking demonstration today (the free one, yes, I did say "FREE"), you really missed out on a great time! Today's demo was all about apples. Just in time for fall, have you ever wondered which apples are best for eating, cooking & baking? The type of apple you use when you're cooking or baking really does make a difference. Granny Smith's are great for eating, baking and cooking, while Gala and Fuji apples are best for enjoying sliced or in a salad.

Here is one of our favorite seasonal recipes - Apple & Potato Pancakes. When you've grown tired of apples, you can substitute parsnips in this recipe and the results will still be terrific. Enjoy!

1 lb. russet potatoes, peeled and shredded
1 lb. granny smith apples , peeled and cored, shredded
3/4 cup thinly sliced scallions (white and green parts)
2 large eggs, beaten
2 Tbs. all-purpose flour

Panko breadcrumbs, as needed

Method:
Grate or shred the potatoes. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, apples, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well. Gently pat on both sides with Panko breadcrumbs.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.

Taste of Spain

2010-11-06T15:26:00.000-07:00

Our Date Night class this evening featured the flavors of Spain. From tapas and paella,to churros and coffee scented flan, (and everything in between) our students created a delicious menu that we can't wait to do again on November 27 for our "overflow" date.

One of the most unique appetizers were the dates stuffed with Manchego cheese, chorizo and then wrapped in bacon.

Try them for your Thanksgiving buffet as an unusual and irresistable departure from the traditional crudite or dips.

Chorizo Stuffed Dates
4 ounces fresh (not smoked) Spanish chorizo sausage links, casings removed, coarsely crumbled
1 tablespoon chopped Italian parsley
4 ounces Drunken Goat cheese, cubed
12 large Medjool dates
6 slices applewood-smoked bacon, cut crosswise in half
2 tablespoons olive oil

Method:
Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 minutes. Drain off fat; transfer sausage to small bowl. Add parsley; stir to combine. Cool. Fold in the cubes of cheese.

Working with one date at a time, cut slit along top of date. Gently pry open date and remove pit, leaving pocket. Stuff pocket with 1 scant tablespoon chorizo mixture. Wrap 1 bacon piece around each date, overlapping ends slightly; fasten ends with toothpick.

Heat oil in medium skillet over medium heat. Add dates, toothpick-side down, and cook without moving until bacon browns, about 5 minutes. Continue to cook until bacon is brown on all sides, turning dates occasionally, about 6 minutes longer. Transfer to paper towels to drain. Remove toothpicks. Serve warm.

Halloween "Ghoulash"

2010-10-30T19:47:00.000-07:00

We have a delicious recipe for Chicken Goulash, "Gypsy Style" from our days as young culinarians at Schoolcraft College. Earlier this week, my best friend, who is a chef at another specialty market, made me laugh when she told me she made goulash at work and kept saying "GHOULash..." in her cheesiest, spooky voice on Friday afternoon.

Hense, I'm sharing the recipe with you, inspired by Reva Bell Constantine, the offical lover of all-things-Halloween. As we speak, Reva is hosting an excellent Halloween party, that I may or may not make it to later on tonight!

Tomorrow will be busy for those trying to get the little ones ready for trick-or-treating, putting things togther for parties, and other various preparations. The great thing about this recipe is that it's easy to make (you could do it in the crock pot if you wanted to), and, most importantly, it's delicious!

Served with mashed potatoes, it's the perfect fall meal, which everyone can enjoy!

Chicken "Ghoulash"
Goulash “Gypsy Style”

2 ½ pounds chicken dark meat, cut into bite size pieces
1 large yellow onion

2 ounces tomato paste
2 tablespoons sweet Hungarian paprika
3 tablespoons all purpose flour
1 tablespoon minced garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme

2 tablespoons white vinegar
¾ cup dry white wine
2 cups brown stock (roasted chicken or veal stock, or turkey stock)
2 – 3 teaspoons seasoning mix
Oil for sautéing

Method:
pre-heat an empty, very large sauce pot over high heat
season chicken on all sides with salt & pepper.

pour about 3 tablespoons oil into the pan, then add chicken and brown well on all sides; remove from pan and set aside. add onions with a bit more oil and brown, about 3 – 5 minutes. add tomato paste, paprika, flour, garlic, thyme and marjoram and stir well to coat onions; sauté for about 2 minutes.

add vinegar, wine, and stock and deglaze the pan. return the chicken to the pan and stir well to combine. bring to a simmer and cover tightly. place pot in a 325 degree oven and braise for about 1 ½ hours until tender

serve with mashed potatoes.

Food Theory

2010-10-27T15:14:00.000-07:00

We've started a new program at Mirepoix based on our experiences at Culinary School. The series is geared towards the student who longs to understand the foundational principles of good cooking, sound techniques and the "hows and whys". Tonight's class is the second installment of the Advanced series (there is an intro and an Advanced). Tonight, our students are learning about Food Theory.

What is “food theory”? –
After working as a professional chef, as well as teaching over 400 students in the last three years at Mirepoix, I’ve noticed that many people have a lot of the same questions and assumptions regarding food, food preparation, and basic cooking techniques.

From the novice to a more experienced cook, their questions and assumptions are actually sometimes surprisingly similar. One of the most common things I hear is, “well, baking is a science; you have to be so exact.” That statement is actually somewhat false.

The reason I tell people I am a “food theorist” is that you first have to understand certain “laws” or “principles” of a certain subject before you can become an expert. For example, a chemist needs to fully understand the periodic table, the differences between protons and neutrons, the composition of an atom, etc. before he or she can call himself a scientist or a chemist. Likewise, a medical student would need to understand the basic concepts of anatomy and physiology before he or she could learn about disease.

Food theory begins here -
 Understanding the importance and practicing of disciplined mise en place
 Understanding the three cooking methods
 Understanding and refining the basic cooking techniques
 Understanding and refining of foundational practices (water bath, blanching, shocking, barding, larding, confit, stocks, etc.)
 Sound knife skills
 Ingredient identification & functionality
 Flavor profiles & palate development

Grasping and practicing food theory is what distinguishes a cook from a chef. A cook might be able to make a recipe, but a chef can write the recipe!

Soups & Stews on a Summery October Day

2010-10-24T13:02:00.001-07:00

I woke this morning, made a pot of coffee, and then opened the door to let my dogs out. Considering that it's October 24, I was expecting a chilly blast once I sent Lucy & Mia on their way, but instead, I got a warm breeze! Not exactly the weather that makes people want to make Soups & Stews, but that's our class topic today! Who knew?

Even though it feels like late Spring, our students are still here in our beautiful kitchen, cooking up multiple batches of soup and a couple stews. Today's menu features New England Clam Chowder, Chicken Paprikash with handmade spaetzle, Moroccan lamb stew, chicken tikka masala, naan, and butternut bourbon soup!

Even if you find yourself grilling today, autumn will arrive sometime soon. Crisp fall afternoons and evenings are perfect for a piping hot bowl of soup. Good soup, like everything else, starts with good ingredients, including good stock. If you've never made stock, you might want to learn! Making stock isn't difficult, but it can be time-consuming. Still, nothing compares to stock that was made from scratch - you'll be forever spoiled and won't consider using canned or boxed broth again!

Our Culinary School Boot Camp class teaches students how to make stock, which the students later use to make a batch of soup or a foundational sauce.

Once you've mastered stocks, you're certain to make the best tasting soup you've ever had! One of our favorite recipes is our Bourbon Butternut Squash soup with Challah Crouton & Apple Cider Reduction. Served with a dollop of creme fraiche, this soup makes for a satisfying and simple meal. You might be tempted to skip the croutons, reduction and creme fraiche, but don't! The extra effort is definitely worth it! Enjoy!

Butternut Squash Soup

Butter or pure olive oil for sauteing
4 medium shallots , minced
4 cloves garlic, minced

4 honey crisp apples, peeled and shredded
1 oz. fresh ginger, minced

Bourbon (enough for deglazing the pan)

3 pounds butternut squash (frozen, that have been thawed)
2 qts. chicken stock (reduced by 1/3)
3 cup Apple Cider, Reduced to ½ cup
Maple syrup, to taste

1/2 cup heavy cream

Method:
Reduce the chicken stock by 1/3 to intensify the flavor. In a separate pot, do the same thing with the apple cider.

Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and garlic and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the shredded apple and the ginger. Caramelize this mixture.

Deglaze the pan with the bourbon and allow the alcohol to evaporate and reduce. Add the squash and chicken stock. Adjust the flavor with apple cider reduction and maple syrup as needed.

In blender (or food processor), puree squash and reserved liquid, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and heat over medium-low heat until hot. Add salt and cayenne pepper to taste; serve immediately.

Crouton
1 loaf challah bread, crust removed and cubed
8 oz melted butter
salt and pepper

For the croutons:
Toss the cubes of challah with the butter. Spread onto a lightly sprayed sheet pan and sprinkle with seasoning. Bake at 350 until golden brown.

Apple Cider Reduction
4 cups apple cider
1.5 cups apple cider vinegar
½ cup chopped shallots

For cider reduction:
Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup. Strain; discard solids in strainer. Return cider mixture to pan.

Vegetables & Sides

2010-10-20T17:40:00.001-07:00

My parsley plants are still hanging on, but before long, I won’t be able to keep them outside anymore. So far, this fall has proven to be absolutely gorgeous, so it’s hard to imagine that soon, the dishes I whip up in the kitchen will be more suited for warm spices like paprika, ancho, curry, saffron, cardamom and others.

In our Spices class tonight, our students made a delicious chicken goulash recipe, just like the one we used to make in culinary school. The goulash was served with crispy, pan fried, handmade spaetzle.

Making spaetzle is actually very easy, though many people think it is difficult. The key to making good spaetzle is having all of the ingredients and tools on hand, and being organized.

If you’d like to learn how to make spaetzle in your own kitchen, sign up for our class, “What I Learned in Culinary School – Vegetables & Sides”. In this fun hands-on class, you’ll learn how to make several impressive vegetable and side dishes that your guests are certain to love.

Register online at www.mirepoixcookingschool.com today!

Tailgate 101

2010-10-16T15:50:00.000-07:00

This morning, I had the opportunity to go to a fantastic tailgate party! As I soaked up the sun and looked out at a sea of maize and blue, even though I'm a Spartan fan, I couldn't believe what a perfect morning I was having! Gorgeous weather, great food, and good friends are the perfect ingredients for hosting a great pre-game event, but there are a few other things to keep in mind when you're planning your next tailgate.

Remember that refrigeration is essential, so if you don't have access to a refrigerator or freezer, it is a good idea to stock up on coolers of various sizes (at least 6 or 8 for a party of 30), insulated grocery bags (the ones that keep hot food hot, and cold food cold, if used with ice), lots of ice, and don't forget to take advantage of the shade.

Since refrigeration is not typically an option, remember to be careful about how long you allow food to sit out, especially things like mayo, potato salad or coleslaw(mayonnaise-based), cheese, sour cream, etc. It is best to take out only small amounts of the food you are serving and keep the rest chilled until you need it, to avoid any risk of foodborne illness.

Don't forget little thought-of tools like chip clips, scissors, a large garbage can, a medium sized garbage can (for bottles and cans), an ample supply of garbage bags in the appropriate sizes, a box or two of food-handling gloves, food storage containers (ziplock, tupperware, etc.), bottle openers, corkscrews, extra corks, and pourers.

No tailgate is complete without the right set-up for the grill. Whether you're using charcoal or gas, be sure to have ample propane or coals, a multi-purpose lighter (one of the long ones, not a cigarrette lighter), a sturdy grill brush, and an oil-soaked towel that has been rolled into a cylinder and tied on each end (for oiling the grill), several sets of tongs, platters for raw food, cooked food, and presentation, and a small container or your favorite seasoning at hand so you can season your food as you cook it.

Beverages are essential, especially if you're a Spartan! With your beverages, take into consideration who will be tailgating with you and whether or not there will be any children (at today's event, there were a few). Use some of your coolers for beverages, and designate them clearly as "adults only beverages",and another one for "soda, water, etc.". This makes things easier for everyone to identify what they should or should not be drinking, especially when bottles of "hard cider", "cranberry", or "lemonade" are available for adults.

As the weather turns colder, it's also a good idea to buy a few inexpensive fleece blankets, and gloves to keep in your car, just in case. Whether you're a wolverine or a spartan, if you plan your next tailgate carefully, everyone can have a great time, even if they find themselves in "enemy territory".

The Formative Years

2010-10-08T16:25:00.000-07:00

When I met Tom about 4 years ago, I had no idea that the person I was talking with was going to give me the opportunity of a lifetime, and, worse, that I was too dense to realize it. As we sat in his office, we discussed the “opportunity” and the conversation came to a close. Tom addressed me from across the desk and said, “So, what do you think?” I said, “About what?” “The job,” he said. “What job? I don’t know what you’re asking me to do. I don’t know what the job is.”

Without hesitation, Tom said, “Well, what do you want to do?” I was stunned. “what does that mean?” I thought. I gave some kind of rambling answer. I was completely uncomfortable with this very general and open-ended kind of negotiating, and then silently vowed to stay away from Tom and his mystery project.

See, I am a very specific person. I like lots of rules and boundaries and routine and expectations. I hate surprises and hate mistakes even more. My communication style is clear (should read, “sometimes abrupt”), and I like to know everything. EVERYTHING. Every detail, every nuance, everything newsworthy, every movement of every person essential to maintaining order in my universe (and even those not so critical), every potential liability and every potential loophole.

Tom, on the other hand, is very open. Tom is open to ideas in ways that I am not. Tom is open to business in ways I am not. Moreover, though, Tom is open to relationships and people in ways that I am not.

Tom likes to say, “yes”. I like to say, “convince me.”

His mind is open to everything. Because Tom is open to everything, Tom views situations in a light that is very, very different than mine. Mirepoix is an example of Tom’s openness, but more importantly, Tom’s intelligence. Mirepoix is past its infancy, and moving past “toddlerhood”. We’ve had the proverbial “growing pains”, and all of the ups and downs that come with operating a new business.

When Mirepoix opened its doors, there was nothing like it. There is still nothing like it. Mirepoix is like a beautiful, classic, timeless dish that pushes boundaries but still appeals to those looking for warmth and comfort. In that way, Mirepoix is a portrait of its owner. I wish I could say that I instinctively knew all of these things about Tom before I accepted the job, but as I stated earlier, I was way too dense to realize what Tom was actually proposing.

I came to Mirepoix almost 4 years ago after working in professional kitchens as a garde manger, pastry chef, and apprentice at Schoolcraft for Joe Decker, CMPC, Kevin Gawronski, CMC, (International Cuisine) and Dan Hugelier (a la carte, restaurant operations).

In culinary school, I was yelled at by one of my chefs a total of 4times: Twice by Chef Decker (once for using the wrong tool to stir something, and once on an unrelated matter), once by Polcyn (for interrupting him during a butchery announcement about some lobsters that we needed for restaurant ops), and once by Gabriel for over-cooking some green beans.

As a 17 year old culinary student, needing order in my life, I was drawn to what Anthony Bourdain refers to as “the absolutes” of the business. Culinary school and the restaurant industry, though rife with its own type of chaos, debachery and outrageous antics brought a sense of order, pride and direction into my young life. I made it my priority to learn everything anyone had to teach me, ask as many questions as possible, and WATCH EVERYTHING AND EVERYONE. The detail obsessed over-achiever in me was determined to be one step ahead of absolutely everyone.

Early influences include each chef who taught my classes, the lore of Milos (who we,even those of us who were too young to have worked for him, to this day, revere as a god among men), Bourdain (and the fabled Bigfoot who remains my hero to this day – I read that chapter at least once a week) and the brilliant and under-appreciated James Beard.

In business, I’m known as a perfectionist, an obsessive, over-the-top detail freak, control fanatic, colorful, descriptive, direct and outspoken communicator, an ambitious director of projects and people. I can be demanding, with standards that have been considered to be “too high” (even by some of my employers) , picky and intolerant of laziness, apathy, self-indulgence, poor-performance, and disrespect pointed towards me and my business.

Demanding as I can be, though, I will do some things that many people will not do. I will set you up for success from the beginning and let you know right off the bat, where we stand. I’m specific about my expectations, likes, dislikes, and rules. I am patient with the eager & willing to learn. I am loyal and protective of those who earn my respect.

I am constantly multi-tasking, 3 months ahead in my mind of wherever we may currently be on the calendar, and making plans for the next three months after that. I’m specific and want to know all of the information upfront. I don’t like surprises so I’m always going to try to be ready and expect you to be ready too.

I love food, I love reading about food, talking about food, and more than that, I love food theory. I love writing about food and I LOVE the food business. I love the organized chaos, mayhem, and banter. I love the angst, adrenaline and pace. I love cooks and chefs and I love dishwashers more.

I love Mirepoix as if it were my own. I hope you love it too.

Gloriously Gluten Free

2010-09-28T19:13:00.000-07:00

I first became acutely aware of the gluten-free lifestyle when a customer (who has now become a dear friend) emailed me and asked if we could somehow work out an arrangement so that she, a passionate foodie with severe celiac disease, could take one of our classes.

In her email she described how she felt like she was sitting on the sidelines, unable to participate in something that once made her very, very happy.We met for coffee and talked about starting to offer some GF classes at Mirepoix. Thus was the beginning of a wonderful friendship, and my crash-course in GF living.

What my newfound friend explained to me was that those who love someone who is on a gluten-free diet do not have to panic about what to prepare for dinner – lots of natural foods are naturally gluten free! Goodbye the fear of flour substitutes, and funky-tasting breads and doughs! This, of course, was music to my ears – natural, good-tasting food is something we could definitely do!

Below is an email that Janet sent to me after her first Gluten Free class at Mirepoix. I hope you enjoy it and find a home at Mirepoix as well!.

"Okay, Stacy, I am actually crying. Not boo-hoo, but grateful tears. Sometimes God sends just what you need when you need it (thus the expression Thank God, probably...).

I am just a total foodie. Inside out. Through and through. I think baby potatoes are cute. I think pepper plants are pretty. I swoon over first tastes. I relish watching talent put a dish together (actually, you've seen me do that!). I read recipes like they're short stories. My Zen place is cooking.

I am in love with my Mirepoix experience. And I thank you from the bottom of my heart for it.

Before I was diagnosed with Celiac Disease, it was effortless to follow my foodie heart from one sensuous adventure and partner-in-crime to another. Then I got sick, diagnosed, and introduced to the freakiest diet! No more bread-baking? Christmas cookies? Grama's cavati? Classes? Well, over time, with experience, advances in GF cooking, and availability of GF ingredients, I have learned that I can do everything freewheeling eaters can do, just in my on parallel universe. Good, but sort of alone, really. My local GF friends are fixated on food, but in a deficit mentality, not the passion and love of it, not the shared celebration of it. And it seems like most people don't even want to cook anymore. They just want to eat, mindlessly, without gratitude for the plenty.

Stacy, I knew what I was missing, but I had zero expectation of having a shred of it ever again, that camaraderie, that giddy joy. You and all of the truly good people of Holiday and Mirepoix have reminded me of that togetherness that food is meant to be. I never thought that would really be a shared thing in my life ever again. I thought that having faraway foodie firends was as good as it was going to get. Then, you. I mean, really, Stacy, I can't even tell you the last time someone loaned me a cookbook she loved, much less with post-it notes in it! Song of my heart!

And, then, today Michael just sent me the nicest e-mail reply ever. It made me cry.

Thank you, Stacy. Let us remember when life pulls us here and there, and we have no time to talk or e-mail or even look at each other, and coworkers drive us mad, and we can't even sleep we are so tired, and we forget what it feels like to be well, let us remember what stirs inside of us, what pulls us all together. I meant it when I told you that you are a blessing in my life. I want you to remember that you have already changed a life, and you have barely even begun. And I thank you. Thank you! Thank you!"

- Janet

At Mirepoix, we’re chefs who love food and love people. We’ve taken our experiences and knowledge and put together a class that we feel will suite the tastes of many people who are gluten-free and love someone who is gluten-free. GF Experts, we are not, but we do know good food.

If you’re looking for more information about the GF lifestyle, please consider looking at Carol Fenster’s books & website (savorypalate.com) and the hundreds of GF websites online.

Below is a recipe that we are featuring in our Gloriously Gluten Free cooking class at Mirepoix tonight. Enjoy!

Apple Crisp

8 honeycrisp apples, peeled and sliced
1 tsp. cinnamon
½ tsp. salt
1/3 cup maple syrup
1 vanilla bean, scraped (or vanilla bean paste if the alcohol used in processing is GF)
Pinch of cayenne pepper

2/3 cup GF oat flour
2 cups Bob’s Red Mill GF Oats
1 cup brown sugar
1 tsp. salt
½ cup melted butter

Method:
Grease a casserole or baking dish heavily with cooking spray and preheat your oven to 375.

Place the apples in a bowl and mix with the cinnamon, salt, vanilla bean paste and maple syrup (taste and adjust seasonings if needed). Add the pinch of cayenne.
Place the apples in the bottom of the baking dish and set aside while you combine the topping.

For the topping, simply mix all of the ingredients together and crumble over the top of the apples. Bake at 375 for approximately 30 minutes.

Good Friends & Garlic Dip

2010-09-13T18:48:00.001-07:00

Tonight, a dear friend of mine came to our Middle Eastern Fare class to interview our students, staff, and take a few minutes of video. Have you ever heard of the Detroit Regional News Hub? If not, you should definitely check it out (you can “like” it on the ubiquitous Facebook, or you can check them out online at http://blog.thedetroithub.com/).

The Hub features stories relevant to anyone wanting to know more about our region’s growth, quality of life, education, economic development and government.

We will post a link to their site when the Mirepoix story is finished, but in the meantime, I hope you’ll enjoy this recipe for some really fantastic garlic dip that Chef Julie’s group made in our cooking class this evening.

Garlic Dip
10-15 cloves garlic
½ cup extra virgin olive oil
½ cup pure olive oil
1 tsp seasoning ( more or less to taste)
2 tsp. lemon juice
Dash Cayenne pepper

In a food processor, add the garlic, salt, lemon, and cayenne. Chop - but it doesn't have to be fine.

After the garlic mixture is chopped, begin to add the oil VERY SLOWLY, while processing, a little at a time until you use it all. The mixture should be thick like mayonnaise. Adjust the seasonings. If you find the taste of fresh garlic to be too harsh, you can always substitute roasted garlic instead.

Serve with warm, lightly seasoned grilled pitas.

A Pirate's Life for Me

2010-09-04T13:12:00.001-07:00

As I sit at my desk, preparing for tonight's Famous Local Restaurants class at Mirepoix, I run through all of the recipes I want to feature in our recipe packet. When I reflect on my time at The Golden Mushroom, I can't help but smile when I reminisce about the completely unreasonable state of the kitchens, the hilarious and varied cast of characters, the everyday stresses of working in a professional kitchen(which were exponentially increased by the spontaneous and unexplainable defrosting of our walk-in freezer) or the time I got so stressed out, I broke out in hives and had to run out to the drug store in the middle of my shift(funny - now the former site of the Golden Mushroom is a CVS). Good times. Really.

Though I have a true fondness for restaurants and their never-ending outrageous pace, many people ask me if I want to own my own restaurant, and my answer has always been (without hesitation) "NO!". My little nook in the food industry here at Mirepoix is my dream; I'm doing what I always wanted to do but could never quantify until I got here. Still, sometimes, I miss the frenzy, chaos, mayhem, and pirate ship mentality of a working kitchen.

Restaurant life is not for everyone. My father owned a Ram’s Horn restaurant in the 70’s and hated “the business” so much, he sold his interest to his partner for a dollar. He went on to pursue other opportunities and refers to the two happiest days of his life as, “the day he bought the restaurant and the day he sold it” (I’m sure his marriage to my mother and the birth of each of his children, are implied, though not enumerated).

Just over 20 years later, I announced that I would be attending culinary school and quitting the family business. My parents, certain that I would never actually quit, my ignored my formal and written resignation, and after I finished my 2 week’s notice, everyone was amazed when I really did stop coming into work.

Culinary school was a revelation. After graduation, my career in “the business” began. 5 Lake Grill, Café Bon Homme, Gravity Bar & Grill, and The Golden Mushroom were all ports on my tour of duty. Each place had its special little brand of "crazy".

Sadly, after the 90’s drew to a close, and “The Big 3” and other major players (advertising execs, law firms, etc.) put the crack-down on expense accounts, fine dining (what little of it we actually had) in Metro Detroit took a major, and unfortunately, almost fatal hit.

Famous Local Restaurants is our way of acknowledging and paying tribute to the places where many Metro-Detroiters celebrated life’s accomplishments, anniversaries, birthdays and other special occasions. It’s our way of celebrating the chefs who taught us so much, such as Brian Polcyn, and of course, “The Godfather”, Milos Cihelka (just to name a couple). Real chefs, real trend-setters, and most importantly, real mentors.

We offer this class a couple of times a year. Should you ever decide to take it, I hope you enjoy it as much we enjoyed working in 100 degree kitchens at a break-neck pace with the chef breathing down our necks, loud cursing in the background and no end in sight; you have my word we won’t yell at you and it's significantly cooler in our kitchen.

Recipe Contest

2010-08-30T21:37:00.000-07:00

In the coming days, our recipe contest will be discussed in an article in the Oakland Press, written by Jane Peterson.
In the meantime, our favorite photographer, Sandy Topping came to the Mirepoix classroom last night to take photos of the winners in two of the categories.

I think the most interesting aspect of this recipe contest was the vigorous testing process we engaged in to ensure that the winning recipes were not only delicious, but written in a way that is easy to follow without any additional doctoring. We tested lots of recipes, taking careful notes and comparing and contrasting. There were so many interesting, creative and different recipes to try. After three rounds of testing, we had to take a break from the process and come back to the kitchen with a rejuvenated appetite!

In the end, three winners were selected and we were all thrilled with the outcome. Each recipe was a reflection of the simple and satisfying tastes of the season, highlighting fresh ingredients that come together to create some light and irresistible dishes that you just wanted to keep tasting; which is the ultimate deciding factor when comparing and contrasting some very delicious recipes.

When you read the recipes, you'll notice that they are relatively straightforward preparations with some familiar ingredients. Nothing flashy, just fresh flavors. Enjoy!

Southern Comfort

2010-08-08T14:41:00.001-07:00

The recipe contest has concluded and I am now in the process of testing the finalist’s recipes to determine a winner in each category. We received a lot of great recipes! I particularly enjoyed reading the various anecdotes that some contestants submitted with their recipes. It really does show that food & cooking can be so personal to so many people, and something we can share, despite our many differences.

As I was preparing for our Southern Brunch cooking class today, I was reminded of my grandma’s delicious dishes from The South. She made flakey biscuits, that she cut with a glass that she turned upside down (not one of our fancy pastry cutters that we use in Mirepoix). Her green beans were grown in her very own garden, and even though they were overcooked by any “chef’s” standard, but good lord, they were good. Calling it a “garden” seems an understatement. Grandpa & Grandma Nix used to farm almost every square inch of their lot in Farmington, which I’ve recalled in previous blog posts.

My mother recalls how my grandma would make fresh biscuits every morning, and she would often leave the house without one, which she now regrets! Who can remember a time when freshly baked biscuits were “the norm”? Apparently, they were such a staple in the Nichols household that skipping out on them was no big deal; after all, there would be a fresh batch tomorrow…

My mom and I often talk about my grandma Lela. It was impossible not to like her. Her ornery sister-in-law was probably about the only person who didn’t revel in her undeniable fabulousness, but, Aunt Adaline was known to be an unmitigated sourpuss, so, no one ever took her aloof attitude towards my grandma seriously.

She was gracious and had a quiet, regal dignity. Her personal energy exuded a sense of grandeur, but she was so humble and unassuming. She possessed a portion of kindness that could be described as nothing less than “other-worldly”. With such an emphasis on her peaceful demeanor, one might suspect that she was passive and weak. Nothing could be further from the truth.

Her life was no different than anyone else’s. She was met with many disappointments and heartbreaks, but her response is what separated her from everyone else. My mom describes her as “velvet covered steel”. When faced with crisis, grandma reacted with a calm and assured attitude, completely resolved that things would get better.

In the ten years since she passed, we refer to her lovingly and I can tell that my mom misses her dearly. I can tell that my mom holds herself to the same kinds of standards that Grandma Lela had, and she sometimes feels like she falls short, and will readily admit so.

The great thing about my mom is that she is a beautiful combination of her heavenly mother and her feisty father. She’s calm and sweet. I mean REALLY SWEET. Everyone who meets my mother loves her and has every reason to. Even when greeting my dogs at the door, she asks them politely if they would like to shake her hand. She is nothing less than completely adorable.

But before you think she’s a total push-over, watch out – there’s more velvet covered steel. My mother, when crossed, is a mama bear on the loose, ready to defend and scrap and snarl to protect those she loves. My mom is one of the best people I’ve ever known, and I will never live long enough to be as good as she is.

Ok, back to the food!

My Granny Nix used to make this gravy for her children, and my mother used to make it for me on Saturday mornings. I remember the little jam jar of bacon grease that my mom used to keep just for this special recipe. As an adult when I attended culinary school, I remember being very disappointed when our Breakfast Pantry class made Biscuits & Gravy and the gravy was made with flour, not cornmeal. I never knew how unique (and relatively unheard of) cornmeal gravy was. Enjoy!

Cornmeal Gravy

1 - 3Tb. bacon grease (use what you need)
2 1/4 cups milk (you might need an additional ¼ cup)
1/2 cup white cornmeal
Salt and Pepper, to taste

Method:

In a skillet, Add at least 1 Tb. of bacon grease and toast the cornmeal until golden brown. Wisk in the milk and boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes (whisk it while it boils). Adjust the seasonings (you might like to add a pinch of cayenne, nutmeg or white pepper)

If It's Not Food - Don't Eat It!

2010-07-28T17:39:00.000-07:00

Saturday morning on my way into the office, I noticed a sign for grass-fed beef at my neighborhood makeshift Farmer’s Market. Many of you know that I have real reservations about, and mostly abstain from, eating meat and poultry, for numerous reasons, ranging from animal welfare, economics, to unabashed food-snobbery.

As a chef, I’m passionate about good food, of course, perhaps bordering on somewhat of an obsession. From a political or economic standpoint, the issues of food quality, point of origin, processing, distribution, and consumption can be so complex on so many different levels (which we’ve very briefly explored in previous blog posts). Because our first love is our love of food, we offer almost any kind of class you can imagine. Tonight as I type my blog, the wonderful aroma of garlic and onions are wafting underneath my closed door, as the students in the classroom are learning about vegan & vegetarian cuisine.

At Mirepoix, we believe that good health, quality of life, and excellent tasting food can all be enjoyed simultaneously. Surrounded by conflicting and sometimes complicated messages about food and nutrition, we strive to help people to make educated choices.

Over the years, we’ve all been inundated by fad diet philosophies (low fat, low carb, Sugar Busters, vegetarian, raw food, vegan, etc.) only to find out that a new plan will hit the Best Seller list. Good foods, bad foods, on and on. The Mirepoix Cooking School credo is simple – If it’s not food, don’t eat it!

Sounds over-simplified, but it’s true. The American diet has shifted from eating whole, natural, and local (or even home-grown) foods, to consuming more than half of our daily calories from processed, packaged foodstuffs made in a factory somewhere. Most of the meat and dairy products we consume in this country are raised, produced, and processed in a manner that would appall and disappoint almost any responsible human.

At Mirepoix, we have very strict and straightforward quality standards for our ingredients (we use natural & cruelty free meats and dairy products, and choose local ingredients & products whenever possible).

Now more than ever, there is a serious disconnect from the source and origin of what we pile onto our plates. Behind even the most ubiquitous shrink-wrapped boneless skinless chicken breast is a story, and most of the time, you wouldn’t want to hear it.

The good news is, you have choices!

When people hear “vegetarian”, they typically think of tofu and other meat substitutes. I, however, always stress the opposite. Many people decide to “go veg”, and their eating habits sometimes become worse than the habits they held to before! Many people on a vegetarian diet tend to eat too many carbohydrates and processed foods, rather than the healthy whole foods they need.

Tonight’s class has a recipe that features tofu and soy milk (vegan chocolate cupcakes). Typically tofu, temphe, seitan, and other “meat replacements” are more processed than I personally prefer. If my ultimate goal is to eat “real food” or “responsible food”, for me, these things do not fall into that category. Though I am a supporter of animal rights, and anti-animal cruelty, I would prefer to eat a naturally raised, free-range, non-commercially processed local chicken than to eat faux chicken or something out of a package. Stricter folks than I would never consider eating animal protein, and for them, there are other excellent and healthful ways to keep protein in their diets.

Soy milk is often flavored and high in sugar. The only soy milk we use in our classes is Eden Unsweetened Soy Milk (although I prefer West Soy plain). For me, soy “cheeses” are completely out of the question and I would NEVER, from a chef’s or a natural foodist’s perspective cook them, eat them, or recommend them.

Because or starting point is our genuine love of food, all of our cooking classes feature nothing artificial, and very few “reduced fat” items. Instead, we reduce the amounts of full fat ingredients where appropriate, and compliment them with naturally lower fat (read: not chemically stabilized) ingredients.

When you’re a chef, having access to all of this incredible food can be a dangerous thing! Most of the staff at Mirepoix watch our waistlines for practical reasons. 4 cooking classes a week can add up to some SERIOUS calories! For those of us who still want to enjoy great tasting food, without compromising the integrity of the dish, we eat less of the full-fat stuff and know that we can be satisfied with just a taste or two. We believe in moderation, quality, using proper cooking techniques, and stressing ingredient knowledge, so that we can make delicious recipes everyone can enjoy.

Many can rightly argue that eating better quality food (unprocessed) is expensive and out of reach for many. I will never argue against that point, or try to marginalize the desperate economic restraints that impact the quality of food served at the dinner tables across our country and all over the world. The economics of the plate can be complicated, but, for the purposes of narrowing them for the average middle-class American, responsibly raised and produced food can be within reach.

Because I feel so strongly about the quality of the food I eat and serve, and the story behind it, there are certain things I will not buy. Personally, I do not buy Land O Lakes dairy products because reports have shown that their treatment of livestock is inhumane (and that’s being polite). This doesn’t mean that I buy excessive amounts of expensive European style butter to stock my fridge at home, or even pounds and pounds of the pricier, but local “Calder’s”. It simply means that I spend my money on what seems appropriate, and I use it sparingly. There is also an innate ability that chefs have to enjoy pure food and its nuances (real food without all of the butter and salt!)

There is a notion in America that we “need” to eat heavy portions of meat and other animal products, and we’ve even fooled ourselves into thinking that it’s good for us. The fact is, a true serving size of animal protein is much, much smaller than what we typically eat (think 2/3 less) or “need” to feel satisfied. With the money spent on all of the extra, mass-produced chicken you don’t really need, you could buy (albeit less) higher-quality, more responsibly raised and processed ingredient(Bell & Evans, or a local farmer, etc.).

Of course, these are just our recommendations and guidelines, and I’ve only superficially scratched the surface of the economic, political, and social issues surrounding this topic. Regardless of what we recommend, you will make the best selections in your kitchen at home, based on your unique lifestyle.

Whether flexitarian, vegetarian, vegan, or omnivore, focus on flavor, good food, and moderation, and your body will run like the beautifully designed machine it is.

Don't forget about our Cooking From Scratch Recipe Contest! The deadline for entry is August 7!

Cooking from Scratch Recipe Contest - Enter Today!

2010-07-25T10:04:00.000-07:00

Our Taste of Summer recipe contest is in full swing, and I’m enjoying reviewing the recipes that have been submitted so far.

You can easily enter the contest by reviewing the rules outlined in the Oakland Press (clicking here).

Once you’ve reviewed the rules, simply email your recipe to me at stacysloan@holiday-market.com and if you’d like, tell me why your recipe is special to you (not necessary to win, just more fun for me to read).

There are three categories: Entrée, Salad, and dessert. You may submit recipes for all three categories, but are not eligible to win in more than one category.

Please do not call Holiday Market for questions. All of the necessary information is outlined in the Oakland Press article.

Good luck!

Celebrate the Chef in You

2010-07-19T18:02:00.001-07:00

I came to Holiday Market almost four years ago with a very specific mission – to teach people to cook and think like professional chefs. Sounds, easy, right? Surprisingly, it is much more difficult than I thought it would be! My boss, Tom Violante, Jr. is an extraordinary person (I mean that in all sincerity, not just because he sometimes reads my blog) who leads with vision and an innate understanding how to support the people who work for him.

Mirepoix was Tom’s idea, and a brilliant one at that. The entire concept was something that he had been thinking about for a while, and one day, we met to talk about it. It took me several months to wrap my mind around what he was asking me to do. I’m incredibly literal and specific and Tom is into “the big picture”. I, being a complete pain in the ass, gave him the run-around for a while, since I didn’t quite see the opportunity in its entirety (which was incredibly dense on my part). Finally, Tom called me out (if you know me, this earns you major respect in my book) and I took the job. Subsequently, it was the best decision I’ve ever made.

So here we are, almost 4 years later, our cooking school past its infancy and growing pains. After some trial and error, I’m now blessed with a staff of incredible chefs and assistants, and I can finally breathe just a little bit easier. Still, I’m not ready to rest. The business of professional cooking is honestly, a brutal one. My own father once owned a restaurant and still says that the happiest day of his life was the day he sold it. My dad is a tough guy, so if the restaurant business gave him hell, that’s saying something.

We teach all kinds of classes at Mirepoix, from knife skills to couples classes. At the outset, each class was formatted in a way that offered something for all ability levels, so that no matter how unskilled or advanced you were, we had just the right recipe project for you. My original vision for Mirepoix was to offer professional culinary instruction for the person who longs to cook like a professional, but doesn’t have the time to invest in pursuing a culinary degree.

Realizing this vision has taken time, but we have now grown to the level where I can finally offer 3 distinct categories of classes; open ability (the same format we’ve always offered), theory-hungry (beginner to foodie- but an obsession with food theory is a must), and advanced.

This month, we introduced a new series called, “What I Learned in Culinary School…”

This series is designed for the student who may be curious about professional cooking, but not sure if it is right for them, or, the student who longs to attend culinary school, but doesn’t have the time or resources to make that dream a reality (this fits into the “theory-hungry” category). Our first class, “Boot Camp” was last night. Each class in the series is limited to 8 students because the level of instruction is much more intense than our other classes.

Our agenda last night focused on basic knife skills, very basic butchery, and stocks. We discussed the theory of cooking and explored all of the little details that are essential for success in the kitchen, whether you’re a novice or an accomplished foodie. After over 600 classes taught at Mirepoix, this was far and away my favorite.

Building on what we learned last night, our next class will focus on using stocks to make sauces. The lessons are taught straight from our textbooks and notes from our days as eager culinarians at Schoolcraft College, making the agenda for each class very ambitious. Starting in October, I will be offering an advanced series for people who are looking for something even more intense. This series will also be limited to only 8 students.

Moving into this new phase of development is incredibly satisfying and exciting. As excited as I am about the two new class categories, you have my word that our commitment to excellent instruction, great tasting food, and a friendly and fun atmostphere will still be a part of our curriculum, and our core category of classes will not fall by the wayside with this new chapter.

We have an unbridled enthusiasm for teaching the home gourmand how to cook like we do. We are technique driven – not recipe driven, passionate about food I love the personal touch that we add to the experience. Those things, as long as I am here, will never change. In the meantime, though, if you’ve been dying to celebrate the chef in you, but didn’t know how, consider signing up for a few of the classes from the Culinary School series.

Also, don’t forget about our recipe contest! To learn more about the contest, click here.

All entries must be emailed to me at stacysloan@holiday-market.com. Good luck!

Announcing the Mirepoix Cooking School Cooking from Scratch Recipe Contest!

2010-07-17T11:02:00.000-07:00

Even as a five year old, I was monumentally unimpressed with going to school everyday. The only highlight was riding on the bus, my first glimpse of freedom and independence, which lasted only a few short moments since we lived so close to the school. While my kindergarten pals happily sang songs, put puzzles together and learned to spell basic words, I remained (not surprisingly) uninterested and somewhat belligerent. Then one day, something really great happened. My first food memory was born.

Someone’s mom came in, armed with tiny foil loaf pans, cooking spray, and ingredients to make a tasty loaf of warm, refined white flour goodness. I even remember the recipe. It was a small little booklet with a red cover that had a hole punched in the left corner and was tied with a red ribbon.

Several times at home, I tried to recreate the bread, which proved a real challenge, especially since, somehow, the recipe was lost. Every attempt I made ended in disaster, but whatever I missed out on in terms of tasting the wonderful bread, hot from the oven, I made up for in enjoyment. It didn’t really bother me that the bread failed every time I tried – half of the fun was in making it!

Anyone passionate about food has a food memory, or, maybe lots of them. Since I was a young child, I knew instinctively that cooking from scratch was worth the effort. Fast forward 25 years... cooking from scratch is still worth the extra effort, and, is more important than ever.

Starting today, you can register in the Mirepoix Cooking from Scratch recipe contest.

To learn more about the contest, please click here:

Once you’ve decided which of your signature recipes you’d like to enter, email them to me at stacysloan@holiday-market.com Please be sure to follow all of the guidelines for submission, as outlined on the Oakland Press page. Incomplete entries will be immediately discarded.

I’m looking forward to reading your recipes. Feel free to also tell me why your recipe is so special to you.

A Peach of a Coffee Cake

2010-07-09T12:42:00.000-07:00

This afternoon, prior to coming into the office, I opened the fridge and saw the following ingredients: lowfat sour cream, organic eggs, rhubarb and peaches.

Knowing that soon, all of that gorgeous fruit would spoil, I decided to make an impromptu coffee cake. My pantry contains whole wheat pastry flour, muscovado sugar, raw sugar, vanilla bean paste, sea salt, and the appropriate leavening agents.

Here is the recipe. Feel free to try the recipe with white flour and sugar if you prefer.

Fruit Mixture:
1/2 lb. sliced peaches
1 lb. sliced rhubarb
2/3 c. raw sugar
6 tsp. cornstarch
1/4 tsp. salt
Method:
Combine all of the above together and let sit for at least 15 minutes. Then dump into a greased 9X13 baking dish.

Cake Mixture:
2/3 c. lowfat sour cream
4 egg yolks
4 eggs
2 Tb. vanilla bean paste (you can substitute vanilla extract)
4 c. whole wheat pastry flour
2 c. raw sugar
2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
6 oz. softened butter
Method:
In the bowl of a food processor, I dumped in the raw sugar. I gave it a few pulses to break the large crystals down to something more suitable for cake-making. The crystals never got to be as fine as granulated, but they were relatively close. I then added the rest of the dry ingredients.

In the bowl of a large stand mixer, I dumped in the contents of the food processor (flour, sugar, salt, soda/powder). Use a paddle attachment. Then, alternately, I added eggs and sour cream. After all of the eggs and sour cream were incorporated, I added the softened butter and vanilla paste. Be careful not to over-mix this, or else the cake will be really heavy. Spread this mixture over the fruit.

Crumb Mixture:
1/3 c. brown sugar
1/3 c. raw sugar
1 tsp. cinnamon
1/4 tsp. sea salt
4 oz. melted butter
1 3/4 c. whole wheat pastry flour
Method:
combine all ingredients together until they form loose crumbs. I added some homemade granola that I had kicking around in the pantry (in my granola, I use oats, maple syrup, unsweetened coconut & pecans). This is totally optional, and mostly for your reference. Sprinkle the crumbs on top of the cake batter.

Bake at 325 until a toothpick inserted into the middle comes out clean (mine took over one hour). If the crumbs look too brown, but the cake still isn't done, cover the crumbs with foil.

Cool. Serve at room temperature.

Prime Time - The Next Food Network Star

2010-07-05T14:43:00.000-07:00

I happened upon an episode of ‘The Next Food Network Star’ last night. I’ve never seen the show (you can look for my professional perspective if you visit my other blog, ‘Motor City Food’ in the coming days) when I heard one of the contestants describe a “prime” cut of steak as “the cut just under the quality of a filet.”

Ouch.

Enter the Mirepoix Cooking School class, ‘Meat Counter 101’, which will debut July 14. Many people enjoy a great steak, but do you know what makes a steak, well, great? What chefs know (unless they’re a contestant on ‘The Next Food Network Star’) is that all steaks are not created equal.

Why do steaks cost so much less at Sam’s Club and Costco, or Kroger, for that matter? Why does a steak at Holiday Market come with a slightly higher price tag? The reason is simple; our meat is “certified premium”; which is a classification that indicates the marbling, the grade, the regulation of antibiotics, as well as the age of the cattle at the time of slaughter.

There are several different grades of beef which are outlined by the USDA, which you can read about below.

Although there are eight levels of USGA graded beef there are generally only three USDA grades of beef that you would buy in a supermarket, a butcher shop or a restaurant. They are USDA Prime, Choice or Select which is the order of grade from the highest to lowest.

USDA Prime is the superior grade with amazing tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from the younger beef. That's why Prime is generally featured at the most exclusive upscale steakhouse restaurants. A prime steak isn’t a cut of meat like a tenderloin (filet), or a strip.

USDA Choice is the second highest graded beef. It has less fat marbling than Prime. Choice is a quality steak particularly if it is a cut that is derived from the loin and rib areas of the beef such as a tenderloin filet or rib steak. Generally USDA Choice will be less tender, juicy.

USDA Select is generally the lowest grade of steak you will find at a supermarket or restaurant. You will find it tougher, less juicy and less flavorful since it is leaner that Prime and Choice with very little marbling.

Mystified by all of the choices our Holiday Market meat counter has to offer?
Consider our Meat Counter 101 class. From beef, to lamb or chicken, this class will bring you the basics of the butcher shop and help you understand which cuts are best for which recipes and preparations. We’ll practice our knife skills, learn some basic butchery techniques and then prepare some of our favorite dishes featuring our selections from the Holiday Market Meat Shoppe.

To register, visit our websitea at www.mirepoixcookingschool.com

Celebrate Summer with a Blue Ribbon Pie

2010-06-30T19:29:00.000-07:00

With the 4th just around the corner, you may be considering the perfect dessert for your holiday picnic. Everyone loves a homemade cherry, apple or banana cream pie. If you think that perfect pastry is out of your reach, it's not! Follow the tips below and you'll be wondering why you haven't tried making your own pie crust before!

Pie Crust – A Crash Course
There are several things to keep in mind when you set out to create a flakey, delicious, and simple pie. One of the most intimidating undertakings for even a very accomplished baker, pies do not need to be so complicated. Learn a few simple tricks, develop your technique, and you will turn out perfect pies every time.

The Ingredients
Flour – Choose pastry flour when making pie dough. It has the appropriate amount of gluten to ensure the proper texture.

Fat – Lard, shortening, and butter are the best choices when making pie dough. Most bakers like to use a combination of butter and shortening/lard because butter lends a delicious flavor and texture, but shortening/lard shrinks less. If all butter is to be used, then you should add 25% more butter. For instance, if a recipe calls for 1# of shortening, use 1.25# butter.

Liquid- water is necessary to develop some of the gluten in the flour, and to give structure and flakiness to the dough. If too much water is added, the dough will become tough. If too little water is added, the dough will fall apart.

Salt – Salt has some tenderizing and conditioning properties. Dissolve salt in the water to ensure even distribution.

Temperature
All ingredients should be ice cold, it is even beneficial to put the mixing bowl in the freezer until you are ready to start working.

Tools Commonly Used in Pie & Tart Production–
Inexpensive bench brush (buy at a hardware store, use only in kitchen)
Pastry brush
Bench Scraper, metal
Aluminum pie pans
Kitchen Shears, for pastry use only
Rolling pin
Saran wrap
Fork
Tart pans
Half sheet pans

Combination Pastry
1lb. 9 oz pastry flour
2 tsp. Kosher salt
1 lb. chilled unsalted butter
5 oz. shortening
2/3 c. ice water

The Pastry Method:
Scale all ingredients accurately
Sift dry ingredients into a mixing bowl
Cut in the shortening until fat is visible but in small chunks – DO NOT OVER-MIX THE FAT!
Combine liquid ingredients
Add liquid to dry, do not over-mix
Bring the dough to the bench and knead lightly and roll into a log. Wrap with saran. Chill.

To learn more about the Mirepoix Cooking School or to register for one of our classes, go to www.mirepoixcookingschool.com

Slice of Summer - Chef Stacy's Mojito Pie

2010-06-27T19:40:00.000-07:00

There's nothing better than the refreshing taste of lime on a summer day. Our Pies & Tarts class at Mirepoix this evening featured delicious scratch-made pies and tarts perfect for the season. On a whim, I decided to try a take on traditional key lime. I love the flavors found in a tall icy Mojito and decided to put them into a pie.

Enjoy!

Pretzle Crust
2 1/4 c. pretzels
4 tbsp. brown sugar or white sugar
1 1/2 sticks melted butter
Method:
Combine all in food processor until it will hold together. Press into the bottom of a tart or pie pan. Bake at 350 until golden brown.

Mojito Filling
¼ c. lime zest
Finely chopped mint, to taste
1 Tb. rum, or to taste
1(14oz.) can sweetened condensed milk
½ c. Key Lime juice
5 Egg yolks

Method:
Mix all ingredients together and adjust flavorings.
Pour into pre-baked pretzel crust
Bake at 325 until set.
Chill
Top with sweetened whipped cream

Father's Day Feast

2010-06-20T09:47:00.000-07:00

Yesterday, our Big Chef/Little Chef class brought kids and dads together for some fun in the kitchen. Together, they made an impressive spread to enjoy while celebrating their love of family and food. From flank steak to rich chocolate pudding, everything was excellent.

Try our recipe for grilled flank steak with roasted potato salad. This simple meal can be put together quickly, so it's perfect for a gorgeous summer day like today. Make the marinade first and then submerge the flank steak. While the steak is marinating, start working on the potato salad.

Basic Dijon Marinade
½ cup smooth Dijon mustard
3 cloves garlic, minced
2 teaspoons dried thyme leaves
¾ cup balsamic vinegar
¾ cup apple cider vinegar
2 cups vegetable oil

whisk first 5 ingredients together thoroughly, Slowly drizzle oil into mixture, whisk constantly, until emulsion thickens. Taste and adjust seasonings if needed.

Method:
Combine all of the above ingredients to make a marinade.
Marinate the steak for at least one hour.
Grill to medium rare. Rest before slicing into thin strips against the grain.

Roasted Potato Salad

Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup canola oil
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh tarragon
Potatoes
2 pounds potatoes
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
2 small shallots, thinly sliced
2 green onions, thinly sliced
4 oz. Maytag Blue Cheese (optional)

For vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in shallots and herbs. SLOWLY drizzle the oil in. DO NOT DUMP IT IN ALL AT ONCE OR TOO FAST!

For potatoes:
Preheat oven to 400°F. Peel potatoes; cut into similarly sized chunks or cubes. Toss with oil and roast until potatoes are tender, about 1 hour. Remove from oven, and cool to lukewarm.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.

Place warm potatoes in medium bowl. Add bacon, green onions, blue cheese and vinaigrette. Toss well and serve.

Grilling 101

2010-06-17T12:55:00.000-07:00

Grilling is the perfect summertime meal solution because it’s relatively fast, simple, and a great way to enjoy the gorgeous weather we look forward to all year. Clean-up is a cinch because there are no pots or pans to scrub and somehow, a juicy burger or steak makes even Chinete feel like fine dining when you’re enjoying dinner on the patio.

When grilling there are a few things to keep in mind. First, as with all other culinary endeavors, you will need some basic tools:

*2 sets of tongs with long handles. One is for raw meat. Remove cooked food from grill with the clean tongs to avoid cross-contamination.

*a clean vessel on which to transport fully cooked food to the serving table. For food safety reasons, do not transport cooked food on the same platter you used to bring the raw foods to the grill.

* a stiff grill brush for cleaning grilling surface (I just bought a nice one at HomeGoods)

* an old kitchen towel or washcloth, rolled up and tied with butcher’s twine for oiling grill

* a rectangle dish for canola oil to dip the cloth in for oiling the grates

* an instant read thermometer (an essential tool for all of your cooking exploits)

Grill Preparation
1. pre-heat grill, preferably with 2 heat zones – one for searing items and one for longer, slower cooking or finishing . This ensures that the proteins you’re grilling are nicely browned on the outside and completely cooked on the inside. Many times, people char the outside and the interior of the meat is raw!

2. Wipe the grates several times with the towel roll that has been dipped in the canola oil (use the tongs to do this). You will find that you need to do this several times.

3. Use the grill brush to brush the grates as needed to prevent food from sticking.

Mirepoix offers several grilling classes to suit your tastes. Our July, August & September schedule will feature grilling classes for chicken, beef & seafood.

To learn more about grilling, sign up for one of our classes at
www.mirepoixcookingschool.com

Summer Berry Whole Wheat Shortcakes

2010-06-07T14:54:00.000-07:00

Strawberry Shortcake is the quintessential summer dessert. Last night in our Regional American Bbq class, we enjoyed a delicate mixed berry shortcake with vanilla bean ice cream. What made this dessert unique was not the blend of blueberries, blackberries, strawberries, raspberries and mint. It wasn’t even the orange zest and Cointreau we used to flavor the berries and the shortcakes. What made this summertime treat unique was that we used whole wheat pastry flour and raw sugar in the biscuit dough.

If you’ve been following this blog, you know that my latest project is to recreate some of our favorite recipes using whole grains and less refined sugar. This recipe was a delicious surprise to many who thought whole wheat and raw sugar couldn’t be combined to make a flakey, melt-in-your-mouth biscuit with a delicate crumb.

When making shortcakes or biscuits, it is important to keep a few things in mind. Keep all of your ingredients ICE COLD. If you allow the ingredients to get too warm, you will compromise the outcome of the recipe. Also, when making these types of delicate baked goods, be sure not to over-work the dough when cutting in the butter. This causes too the butter to soften too much, which will make the dough too wet. It will also make the final product too heavy.

When cutting butter into flour, be sure to work quickly and leave the butter in small chunks. You want some of the butter to be visible. After the butter has been cut into the flour, you can then add the liquid. In this case, we used heavy cream. When I make biscuits, I use buttermilk.

I hope you will enjoy this recipe throughout the summer and start experimenting with whole grains and natural sugars too in your own kitchen.

Berry Shortcakes
For the Biscuits:
1 3/4 cups whole wheat pastry flour
5 tablespoons raw sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1 tablespoon grated orange zest

For the Filling:
3 pints strawberries, washed, hulled and sliced
2 pint blueberries, washed
1 pint raspberries, washed
1 pint blackberries, washed
1 cup plus 2 tablespoons raw sugar
2 tablespoons thinly sliced fresh mint
1/2 teaspoon grated orange zest
1 oz. Grand Marnier

Heat oven to 375°. Line baking sheet with parchment paper, set aside.

Blend the flour, 4 tablespoons sugar, baking powder, and salt together in a medium sized bowl. Cut in the butter and rub mixture together until mixture is crumbly and small pieces of butter are visible. Add the heavy cream and zest. Mix with your hands just until mixture comes together.

On a clean, lightly floured work surface, gather dough into ball. Gently knead 5 times. Roll out dough to 1-inch-thickness. Using 3-inch round cutter, cut out six biscuits, re-rolling the dough as needed. Place the biscuits on the prepared baking sheet, brush with egg wash . sprinkle with remaining tablespoon of sugar. Bake biscuits until light golden brown, about 18-20 minutes. Remove to a rack to cool.

Place the strawberries, 1/2 cup sugar, mint, liqueur, and zest in medium bowl and stir to combine. Macerate at least 30 minutes and up to 2 hours, stirring occasionally.
To serve, cut biscuits in half horizontally with a serrated knife. Fill with berries and sweetened whipped cream or ice cream, drizzling with remaining juice.

To learn more about the Mirepoix Cooking School, visit us on our website at www.mirepoixcookingschool.com or become a fan of Mirepoix on Facebook.

That's Hot Soup, Stacy Sloan

2010-06-04T15:28:00.000-07:00

I’m not a baseball fan. In fact, I hate baseball, unless there’s a fireworks display at the end of the game. Then I hate it less. That being said, one would have to be living under the proverbial rock to have missed out on this week’s controversy surrounding Jim Joyce and the Detroit Tigers.

If you have been under the rock this week, here’s the run down: a baseball player whose name I don’t care to google right now, was about to have a ‘perfect game’ when the umpire, Jim Joyce, made a call that “robbed” him of the opportunity. Once Joyce learned of his mistake after watching the replay, he quickly and emphatically admitted his mistake and apologized profusely for the error.

Apology notwithstanding, hundreds, if not thousands, of irate fans took to the internet and started Facebook groups like, “Fire Jim Joyce”, “We Hate Jim Joyce”, “Jim Joyce is a &*@#”. You get the idea. A website popped up, aptly and cleverly named, www.firejimjoyce.com. And, if that weren’t abusive enough, a minority of really fanatical sports enthusiasts sent death threats to the guy’s family.

What does this have to do with cooking, you ask? I’ll tell you: It has nothing to do with cooking except for the fact that in life, we all make mistakes. I’ve said it before, and I hate saying it, but I only say it because I think it’s true – “cooking is life”. You can draw all kinds of parallels to life from your experiences in the kitchen. Cooking has it all, sweet success, dumb luck, impressive accomplishments, disappointing misadventures, and sometimes, abject failure.

Mirepoix Cooking School classes run smoothly. Every once in a while, we have our issues, but, for the most part, things move along quite nicely. I get questions all of the time from people about cooking and I notice that at the root of some of their questions is this insidious thing called fear.

My favorite question is, “how long do I cook it?” My answer is, “until it’s done.”
“but what if I burn it?” is the follow-up inquiry. So what if you burn it? It’s just food. You won’t burn it if you PAY ATTENTION. You won’t burn it if you CARE. You won’t ruin it if you don’t abandon good sense. Does this make me sound like a snotty chef? Sure it does! But that’s not my intention.

Here’s the lowdown, almost all chefs feel that way, and here is our reasoning – take the Mirepoix kitchen, for instance. The Mirepoix kitchen has 6 identical Viking dual fuel ovens. They are absolutely gorgeous and I love using them. But guess what? They all perform differently. Does that mean Viking makes shoddy equipment? NO! It just means that maybe some of the ovens need to be calibrated sooner than others, or perhaps one oven gets more use than another.

So, if our 6 identical ovens cook things differently, what do you think the oven in your kitchen will do? Ovens aren’t perfect, “life” isn’t perfect, and neither are you! Cooking is about the experience. It’s about learning how to be flexible, how to trust your instincts, how to use good judgment, and how to learn from failure. Cooking is about accepting yourself where you are and practicing until you get to the next level. It’s about trusting yourself and being present. Sounds zen, huh?

Secretly, I love it when people screw up a recipe. When someone screws something up, they generally feel embarrassed or frustrated. But I think it’s the best teacher. I was a first year culinary student when I cut the tip of my thumb off in Breakfast Pantry class. I remember it vividly. I was working in the corner station of the garde manger area, slicing baguettes for sandwiches that would be served in the Professor’s Pantry at Schoolcraft College. I made several cuts and then got distracted. I allowed my left thumb to sneak out to the side and sawed the tip off with my Wusthof serrated knife.

Stupid mistake. I NEVER did that again.

I was a second year culinary student when I was charged with the task of making a batch of corn chowder. I moved quickly through the recipe and finished cooking it down. The next step called for a quarter of the soup to be pureed. I took out the portion I needed and put it in the blender (this too, I remember vividly). I was standing in front of the line, blending soup, going about my business, when all of the sudden, the lid blew off and hot, molten, sticky corn soup glued itself to my face.

My classmate, Kevin Penn, said something supportive like, “that’s hot soup, Stacy Sloan”. My chef, (James Hanyzeski, CMC) made me sit in the office with a towel full of ice pressed to my face, and had the receptionist call my mom. This was embarrassing.

So I learned something – when using a blender to puree a hot liquid, don’t fill the blender more than half full, and always use a towel and hold the lid down. I caution our students to keep their thumbs tucked back when using their knives and to stand back with an ample supply of towels when using the blender.

When I was in my early 20’s, older people liked to ask me, “so, what do you want?” Their line of questioning referred to the types of men I wanted to date or the types of jobs I wanted to have. I never knew the answer, but I knew something more important – I knew what I DIDN’T want!

I knew I didn’t want to date a jerk, I didn’t want to date cheap guys, I didn’t want to pay for my own popcorn at the movies, and I didn’t want to apologize for who I was. I didn’t want to be poor. I didn’t want to clean the fryer at 5 Lakes Grill. I didn’t want to work nights, and I didn’t want to do fine dining.

The only reason I knew these things was because I did all of that stuff and figured out that I HATED it. I like to work backwards – figure out what you don’t want – that will help you figure out what you do want.

The same applies to cooking. Most people, when making a recipe for the first time (this is especially true for novice cooks) might be successful on the first attempt. Most of the time, this success can be attributed to luck. You might be lucky again, but at a certain point, unless you have a pretty good grasp on the basics, you didn’t learn that skill; it was more like a fluke.

However, if you’re new to the art of sauté, and you allow your sauté pan to get too hot and you scorch the oil before you can even add your vegetables, you’ve learned a very valuable lesson – don’t do that. Is it a loss? No, it’s a lesson. Now you know what NOT to do, which is more valuable sometimes (in cooking and in life) than doing it right the first time.

The good news is this – at the end of the day, it really is just food. If you screw it up and burn some croutons, the chances of someone starting an ugly Facebook page with your name on it is pretty small. Forgive others and forgive yourself, and most importantly, keep trying.

The Recipe for Publishing Success

2010-05-30T08:42:00.001-07:00

Many of you know that a cookbook is the next project on my agenda; something I cannot wait to delve into! Last week, I attended a cookbook writing workshop at The Chopping Block in Chicago. The Chopping Block is similar in some ways to Mirepoix. Think of it as Mirepoix merges with Williams Sonoma. Only, I like the Chopping Block better because it is local and exclusive to Chicagoans and has a more personal touch. No disrespect to my former employer, Williams Sonoma – it just has a different feel.

My trip to Chicago was literally a whirlwind. I flew in on Saturday and then flew right back to Detroit on Sunday afternoon following the class. My expectations when I enrolled in the class were that I would learn about the lengthy and laborious process of book writing; how to construct the book, how many recipes to include, etc. What surprised and thrilled me was that the focus of the workshop was about the publishing process, something that seemed so daunting to me, I had no idea where to start. Writing comes naturally, but the work of getting the book published was a true mystery.

The workshop was hosted by Lisa Ekus-Staffer and Virginia Willis. Lisa is a successful literary agent out of Massachusetts and Virginia is the author of “Bon Appetit, Y’all” (now in its fourth printing), and one of Lisa’s many clients. Both women were incredibly informative and approachable. I was expecting to be met with an aura of chef/author snobbery, but found that they were both eager to shed light on the very important and complicated business of culinary publishing, and they were both incredibly generous with their information.

As I read both of their bio’s and listened to their story, I was impressed at what Lisa has accomplished in the last 28 years. She has an excellent reputation within the industry as an outstanding, hard-working and professional agent. I was impressed by her open and friendly personality and even more impressed by her honesty.

Once I considered how she must have faced many challenges in the last 28 years as a woman working in the publishing and PR industries, I knew she probably had to be made out of terrycloth-covered steel (approachable, reassuring, and comfortable on the outside, but really, really savvy underneath). It was clear that Lisa is a very loyal advocate for her clients and they are in excellent care when in partnership with her.

Virginia shared her experiences as a food professional who longed to write a cookbook, and, I found in her sort of a kindred culinary soul. As she spoke about her personal food philosophy and her expectations about how her book should be published, I found myself nodding my head and smiling as she spoke.

Virginia Willis does not compromise – it’s clear she has high expectations for herself and wants only the best. Her book is a reflection of those qualities I immediately admired. It is a gorgeous full-color, hardcover book with wonderfully warming stories about her love affair with food and how her family introduced her to fresh, comforting, and traditional southern recipes, as well as her professional culinary background.

Lisa went on to describe the process of how publishers sell your book to booksellers and how the chefs go about promoting it. Months of travel (I think Virginia said she was home only a couple weeks out of 2009 from what I can recall – regardless, she traveled A LOT), numerous cooking classes and demos, special speaking engagements, etc. are all the types of work that the chef author commits to in order to bring attention to their book.

When commenting on the promotional work, Virginia said, “I feel like I’ve hand-sold every book”, and, I have to say, it is absolutely true! There was no way that I was going to walk out of The Chopping Block without “Bon Appetit, Y’all”, who couldn’t want this woman to succeed?! Since I was leaving early, I quietly let myself out the back door and made my way out to the sales floor to pick up a copy of the book. When I realized there were none on the floor, I let myself back into the classroom, picked up a copy and walked back out. To my surprise and delight, Virginia abandoned the discussion, ran out into the store just to sign a copy of my book!

I left the seminar about 30 minutes early to make my flight. I made sure to keep the book in my carry-on bag (even though it is HEAVY). I found that my short flight seemed even shorter as I flipped through the pages and reading about growing up in the south and her sweet family, a glimpse into her professional training in France, as well as working for notable culinary giants such as Bobby Flay and Martha Stewart. Also, the photography is exquisite (she styled all of the food herself – a brilliant business move if you have the know-how and experience).

Over the last week, I’ve been sitting on my couch with Lucy and Mia, more interested in the stories that precede each recipe, I’ve read through it like it was a novel. I’ve so enjoyed the recipes in “Bon Appetit, Y’all”, that I requested to reprint one of them here for you to enjoy at home. Being the gracious woman she is, Virginia sent me three recipes and photos; all perfect for this holiday weekend.

I hope you will make these recipes and I hope you will visit Virginia’s website at virginiawillis.com. Be sure to sign up for her newsletter as well!

If you are a food professional, I urge you to visit Lisa’s website at www.LisaEkus.com

Lisa offers media training for culinary professionals as well as many other public relations services for those in the culinary industry. I am confident that investment in your career and professional development with Lisa will bring a pay-off that cannot be matched.

Georgia Pecan Brownies
Makes 24
For the most part, Mama has always made everything from scratch. Homemade cakes, cookies, and pies were the norm, but she would open one box when she made brownies. My father worked for a company that made, among myriad other things, brownie mix. I remember opening the Christmas gifts from corporate friends that contained a potpourri of company products, including the familiar red box—the brownie mix. Perhaps one of the reasons I am so fond of these brownies is that they represent my first solo forays into baking. Other than turning on the oven, I was allowed to prepare the brownies all by myself.

1 cup (2 sticks) unsalted butter, plus more for the dish
2 cups sugar
11/2 cups all-purpose flour
11/4 cups cocoa powder
11/2 teaspoons baking powder
1 teaspoon fine sea salt
4 large eggs, at room temperature
1 tablespoon vanilla extract
12 ounces best-quality semisweet chocolate, finely chopped
1 cup chopped pecans

Preheat the oven to 350°F. Brush a 9 x 13-inch baking dish or pan with butter.

In a saucepan, melt the 1 cup of butter over medium heat; add the sugar and stir to dissolve. Keep warm.

In a bowl, whisk together the flour, cocoa, baking powder, and salt. Add the butter mixture and stir to combine. Add the eggs, vanilla extract, chocolate, and nuts. Stir until the chocolate is fully melted and the ingredients are combined (the batter should be very thick). Alternatively, you can mix the batter in a heavy-duty mixer. Spoon the batter into the prepared pan. Smooth the top with an offset spatula.

Bake until set, 25 to 35 minutes. Remove to a rack to cool. Cut into pieces and serve. Store in an airtight container for up to 3 days.

Fingerling Potato Salad
Serves 4 to 6
While I lived and worked at La Varenne, we often dined outside on a terrace overlooking miles of Burgundian countryside. One memorable day, I cut off the tip of my left thumb while preparing potato salad for one of our outdoor feasts. I quickly wrapped my hand in a towel and raised it above my head. I grabbed the severed bit from the cutting board in my right hand, walked into Anne Willan’s office, and told her I had cut myself. She asked to see it. I refused. She insisted. Finally, opening my right palm, I said, “Well, here it is.” The grand dame Anne blanched and replied, “Oh dear, I think we need a Cognac.” After a trip to the hospital I did enjoy the feast, but declined a serving of the potato salad.

31/2 pounds fingerling or red bliss potatoes, halved
1/2 cup white wine vinegar
3/4 cup mayonnaise (page 282)
3/4 cup sour cream
1 tablespoon Dijon mustard
Coarse salt and freshly ground black pepper
1 onion, preferably Vidalia, chopped
1 stalk celery, finely chopped
1/2 cup chopped fresh flat-leaf parsley

To cook the potatoes, place them in a large pot of cold, salted water. Bring to a boil over high heat, then decrease the heat to medium-low. Simmer until the potatoes are tender, 10 to 15 minutes. Drain well in a colander. While still warm, transfer the potatoes to a baking sheet and drizzle with the vinegar. Set aside to cool to room temperature.

To make the dressing, combine the mayonnaise, sour cream, and mustard in a large bowl. Season with salt and pepper.

To assemble the salad, add the cooled potatoes, onion, celery, and parsley to the dressing and stir to combine and coat. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled.

Coca-Cola–Glazed Baby Back Ribs
Makes about
20 pieces
Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings (page 24) so much that I decided to try a similar combination on pork. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good.

Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.

1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
Coarse salt and freshly ground black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.

Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.

Serve immediately with lots of napkins.

*All recipes were reprinted with permission of Virginia Willis

Grilled Whole Wheat Pizza Margherita

2010-05-28T11:49:00.000-07:00

Memorial Day weekend is a great time to try our newest favorite recipe – Grilled Whole Wheat Margherita Pizza. It is important to roll the crust out VERY THIN, otherwise, the whole wheat crust is a little doughy.

Enjoy!

Whole Wheat Pizza Margherita

Crust:
3 ¾ c. white whole wheat flour
1 Tb. instant dry yeast
1 ½ tsp. instant dry yeast
12 oz. water, 120 degrees
1 Tb. honey
1 Tb. olive oil
2 tsp. seasoning mix
1 Tb. dried oregano
1 Tb. dried basil
½ tsp. cayenne

Method:
Bloom the water and the yeast for ten minutes and bubbly. Add the oil and the honey.

Add the rest of the ingredients. Mix with a dough hook until smooth (about 10 minutes). Let rise and double in a warm, draft free place (about an hour and a half).

Punch down and divide into three pieces. roll out on a lightly floured surface. Make sure that you roll them THIN.

Brush very lightly with oil and sprinkle with a light sprinkling of seasoning mix. Grill on each side.

Garnish the Pizza with fresh, sliced tomatoes, julienne of basil, and torn fresh mozzarella cheese. Put into the oven for a few minutes to melt the cheese. Serve with a light drizzle of extra virgin olive oil & a sprinkle of seasoning mix.

A Chef Obsessed with Food - "Naturally"

2010-05-19T17:08:00.000-07:00

Every chef has a love affair with food. We have the awakening – a knowledge that there is more to life than eating to live, or eating food that’s “just ok”. Then, there’s the exploration phase, eating, tasting and cooking all different types of foods and ingredients. Soon, courtship, the world of professional cooking is exciting and emotional. Once swept into the scene, we’re all but done for, addicted to the adrenaline, the heightened senses, the romance, the dance; now we’re committed.

The honeymoon phase begins, everything is as intoxicating as the scent of fresh vanilla beans and good quality bourbon. As we pass through the honeymoon stage, we settle comfortably into our relationship with our career and then… some of us might get a little restless. There’s nothing “wrong” per se, but there’s the inkling that there’s something “more”. Foods we haven’t tasted, ingredients we’ve never seen up close, meals we haven’t indulged in. Curiosity is piqued and we often start looking at other options, having grown tired of what we’ve relied on to satisfy our palates and senses up until just then.

The thing about food is that it’s all been done before. I’m always appalled to hear chefs refuse to give “their” recipes to other chefs or their well-intentioned groupies. It’s as if these chefs think they’ve really invented that particular dish themselves. Last I checked, none of them were named “Careme” or “Escoffier”, which means, with very few exceptions, no one’s recipe or cooking technique is actually original.

All of that aside, I, myself, find that I tire of certain cooking techniques or only eating a certain range of foods, and have ventured off into what some consider the “fringe” aspects of the culinary realm. After a trip to the now defunct Capital Poultry, I found myself an instant vegetarian. Once meat-free, I gradually went vegan. At about that same time, I ceased eating cane sugar products, and instead used sweeteners like maple and barley malt syrups, agave nectar, etc. (avoiding honey, though, since it is technically not a vegan food). After about 3 years of this, my lifestyle was derailed by a month’s long craving for a corned beef sandwich, and it has taken me 5 years to get back on the veg-friendly track, which I am happily 95% on once again (I eat a limited variety of seafood).

Once again, I’ve found myself in a restless exploration phase. Tired of preparing the same types of foods, I long to learn more about whole grains and to reacquaint myself with natural “cane-free” sweeteners – even better – explore the culinary world without “white foods”. Chefs are one part scientist, one part artist, and two parts obsessive. With all of the natural and sustainable foods on the market now, I am curious to develop recipes that are healthful, delicious, and “whole”. Think whole grain dinner rolls, fruit crisps with seeds and oat flour, and even transforming some of my favorite “refined” treats into something more nutritious and full of nuance.

My culinary philosophy has always been about eating “real food”, nothing “processed”, and this is just a continuance of that ideology. Sure, cane sugar is natural, but anyone can make something delicious with cane sugar or white flour. The real challenge I’m taking on is making irresistible foods with some of the homelier ingredients we find in the grocery store.

After some tinkering around in the Mirepoix Cooking School kitchen (our very own “test kitchen/laboratory” I’ve come up with this Blueberry Crumble recipe we’ve enjoyed this week. This recipe still uses some cane sugar derivatives, but none of them are refined white granulated sugar. I hope you enjoy it as much as we have.

Blueberry Crisp

Blueberry mixture:
2 lb fresh blueberries
4 tablespoons cornstarch
2tablespoon finely grated fresh lime zest
2 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup. Sucanat

Topping:
1/2 c. oat flour or whole wheat flour
1 1/3 c. old fashioned rolled oats
1 c. Muscovado sugar
2 tsp. cinnamon
1/4 tsp. sea salt
1 c. chopped pecans, toasted
½ c. pumpkin seeds, toasted
½ c. canola oil

Method for the blueberry mixture –
combine all of the ingredients in a bowl and mix to just combine. Do NOT use frozen blueberries in this recipe! Set aside and prepare the topping.

Method for the topping -
Combine all dry ingredients together with a fork until uniformly moistened. Add oil and mix.

Place the blueberry mixture in individual ramekins or a 8X8 casserole dish. Top with the crumb mixture. Bake at 350 until bubbly, about 30 minutes.

Second Time's a Charm

2010-05-14T14:52:00.000-07:00

The clock struck 1, and my heart was lodged in my throat. I was scooping vanilla bean ice cream onto four geometrically shaped plates at an important certification test yesterday afternoon. After my plates were swept away to the judge’s table, I looked at my sous chef and said, “I think I’m going to throw up”. She shrieked, “Water! You need water!”

It wasn’t water I needed. What I really needed was a yoga class, a massage and a quiet place to come down off of the adrenaline. I had been cooking for 4 straight hours, (no breakfast, no lunch, no water, no time to use the restroom). This was my second attempt at a certification I failed three months ago. This was the moment of truth - would I fail again? “Oh, god. I can’t fail again……….”

Little did I know that it would be two and a half hours until I learned whether or not I passed. During that time, I cleaned up my station, washed dishes, and waited. While I waited, I had a lot of time to think about the test I just took, the test I failed in February, and whether or not I was going to have to test for a third time.

With that kind of time on your hands, alone and waiting to hear whether or not you’re as good as you hope you are, there are a lot of things to contemplate, and your mind will do very interesting things. Everything from my ability as a cook, my level of personal and professional discipline, my capacity for learning, to the degree to which I fall into the category of “rule follower” was dissected in the recesses of my mind.

At a certain point, I had convinced myself that I didn’t pass. What to do? I started to feel out the next course of action. After about 8 minutes of deliberation, I concluded that if I couldn’t pass the test twice, I would not pass it. I would not be a “real chef”. I would stop trying to be something I apparently wasn’t.

After all, I reasoned, I don’t cook everyday like most of my colleagues do. It has been over 5 years since I cooked every day in a professional kitchen. In the last 5 years, I’ve been building a different kind of career in the culinary industry. Now I am more of an educator, a writer, a marketer and a teacher. It's my vocabulary, not my chef’s knife that has been getting sharpened each day when I come to work.

In a fit of mental and emotional fatigue, gave myself the talk, “You aren’t the same person you were 5 or 10 years ago. You aren’t 20 anymore. Stop trying to be something you aren’t; embrace the person you are now. Your days of cooking in restaurants are over. You’ll never be as young as you were then, you’ll never be as thin as you were then, you’ll never be that person again. It’s ok to be who you are now. If you don’t pass, let it go and move on.” Inspiring, huh?

At long last, it was time for the critique. Gladly, the chef broke the news right away, “You passed.” I breathed a giant sigh of relief. He went on to tell me what was good about what I did and where I can improve. Overall, the judging was incredibly fair and constructive.

The test was held at Oakland Community College’s culinary arts department and was conducted in a very thorough and professional fashion. Each chef evaluator was genuinely invested in the success of each candidate and sincerely wanted to see each of us leave that day with our heads held high, even if it wasn’t “our day”.

I would like to extend my sincere appreciation to Chefs Kevin Brennan, Doug Gahns, Kevin Enright, and John McCormack. Each chef was supportive, helpful, encouraging and unobtrusive. I would also like to thank my very competent and ambitious sous chef, Melissa Mirek. Melissa is currently a first-term student at OCC and anticipated all of my needs. Based on her performance yesterday, I am confident that she will have a bright future in the culinary industry. Her level of professionalism, anticipation, speed and efficiency are the early “tells” of a great chef-in-the-making.

I would also like to thank my ever-supportive culinary staff at Mirepoix. They are unmatched in their loyalty, professionalism, enthusiasm and kindness. I am truly thankful for Jose Chicas, Margaret “Maggie” Fleming, Julie Fromm,Marcia Konopka, Rob Kroll, and Dale Vigliarolo.

I often speak at length about my boss, Tom Violante, Jr., who encouraged me each step of the way. Tom is the person I most dreaded telling I had failed in February, to which he said, “Title-schmitle. You don’t need a piece of paper to tell you who you are.” Thank you, Tom for the opportunity of a lifetime at Mirepoix, and for your continuous support in all of my other endeavors.

Mother's Day Recipe - French Toast Casserole

2010-05-08T20:35:00.000-07:00

Looking for the perfect breakfast recipe to prepare for mom tomorrow? Look no further than our French Toast Casserole.

Happy Mother’s Day from the Mirepoix Cooking School!

French Toast Casserole
1 loaf challah bread, 20 slices (13 to 16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Method:
Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Method:
Combine all ingredients in a medium bowl and blend well. Use this to top the casserole.

Just Say "No" to Cooking with "EVOO"

2010-05-07T17:32:00.000-07:00

You might know it as that really yummy stuff called, “EVOO”. Chefs still call it “extra virgin olive oil”. Regardless of how you refer to it, extra virgin olive oil has been around for centuries, even though it seems like Rachel Ray just invented it.

Olive oil has a rich culinary and even medicinal history dating back to ancient times. There are countless different types of olive oil, and even more brands! When shopping for olive oil, you might find oils infused with figs, lemons, oranges, herbs and numerous other flavoring agents. Each brand might come from a different country – Spain, Italy, Greece, even the United States (California). Labels might read “cold press”, “first cold press”, “pure”, “light”, “blended” and more! So many choices - What’s a 30 minute meal warrior to do?

The simple (and wrong) answer is to just use “EVOO”.

Without overcomplicating matters, there are a few things you want to keep in mind when you’re selecting olive oil: Ask yourself what are you using it for and also taste.

1). ‘What are you using it for?” –
When thinking of cooking with olive oil, it makes sense to consider the “smoke point”. All oils have a smoke point. Simply put, the smoke point is the temperature at which the oil will start to smoke. This is the stage at which the heated fats begin to emit smoke and odors, which will impart an unpleasant taste to whatever you are preparing.

Butter has a smoke point of 350 degrees, while lard is higher at 361. Vegetable oil, peanut and safflower oils are much higher (441). Olive oil is 375. For this reason, it is sometimes better to use different types of oils for different applications. For example, if you are going to make a batch of hand-cut french fries, peanut oil is an excellent choice.

Another reason to avoid cooking with extra virgin olive oil is that olive oil has chlorophyll, and, when exposed to high temperatures, the chlorophyll will turn bitter. Because true extra virgin olive oil is so expensive, it is unwise to use extra virgin olive oil for sautéing because the flavor turns bitter when it reaches the right temperature for a sauté.

This isn’t to say that cooking with olive oil is wrong. Think of it like this- you wouldn’t use your best bottle of Dom Perignon to make a zabaglione; anything that made that champagne so special and unique is cooked out of the recipe before you can even taste it. The same would be true of using one of your best bottles of wine to deglaze a pan- it just doesn’t make sense. If you’re going to use olive oil as a cooking oil, consider using pure or a blended olive oil and consider the smoke point to determine which cooking techniques are appropriate.

Extra virgin olive oils are best used for drizzling, dipping, or enjoying in a dressing. Since these applications are not exposed to heat, the delicate and interesting flavors of the oil can really be appreciated.

2). Taste –
At Mirepoix, we use Acedemia Barrilla olive oils and balsamic vinegars. I like AB because of its clean, fresh flavor. Last week, someone brought in a different kind and when one of our students used it to make a vinaigrette, it was almost inedible! It took a lot of doctoring up to take away the bitter, “green” awful taste!

There are many very good tasting and high-quality olive oils on the market, but be selective, and don’t skimp! Good food starts with good ingredients. A $4 bottle of balsamic vinegar will TASTE like a $4 bottle of balsamic vinegar! The same principle applies to olive oil, and a million other ingredients. If your ingredients do not taste good on their own, a combination of inferior ingredients will not taste good either.

This summer, we will be featuring a series of free classes and tastings at Mirepoix. Our first tasting will be olive oils. For more information about Mirepoix, visit our website at www.mirepoixcookingschool.com. If you’d like to be notified when the free tastings begin, sign up for our email newsletter on our homepage or become a fan of Mirepoix Cooking School on Facebook.

Culinary Herbs

2010-05-02T17:40:00.000-07:00

Soon our local farmer’s markets will be springing up in communities all over Michigan with fruits, vegetables, farm-fresh eggs, chickens, and many other things that spark a curious cook’s imagination. Culinary herbs can also be found amongst the roses, ferns and other foliage available. Cooking with herbs is a terrific way to add flavor and nuance to your food without adding extra calories and fat.

Basil, parsley, thyme & rosemary are perhaps the most common herbs that people grow in their pots and window boxes, but there are many other herbs that will flourish in your culinary garden. Consider adding oregano or lemon thyme verbena as well.

As a general rule, I tell people to use fresh herbs whenever possible – even when it isn’t growing season. I can’t think of an instance when I ever use dried herbs. The flavor of fresh herbs is far superior to anything that is dried.

If your thumb isn’t green, you can always buy herbs in bunches at the grocery store. Most of the time, the herbs are sold in very large bundles that many people end up throwing away. To add life to your store bought herbs, simply fill a vase or a tall container with cold water and store your herbs, stem-end down in the refrigerator. Doing this will keep your herbs crisp and fresh.

To learn more about using herbs & spices, check out our class schedule at www.mirepoixcookingschool.com. Our upcoming class, “Marinades & Rubs” will feature recipes that will use a multiplicity of herbs to enhance your recipes. To get you started, here is our favorite Basic Pesto recipe. Remember – a recipe is only a guideline! Feel free to make changes to suit your tastes!

Basic Pesto –
4 cups loosely packed basil leaves
*do not use stems

3 cloves garlic, smashed
¾ cup pine nuts, toasted
1 cup grated Parmigiano Reggiano
*DO NOT use any other type of Parmesan cheese!

2 teaspoons Academia Barilla balsamic vinegar (or to taste)
salt, to taste
white pepper, to taste
1 cup Academia Barilla olive oil

Method:
Place basil, garlic, and pine nuts into the bowl of a food processor; puree until smooth. While the machine is running, drizzle in oil, using enough to make a paste. Add cheese and just pulse briefly to combine. Season with salt, pepper, and vinegar to taste. Store up to a week in an air-tight container or freeze up to three months.

Eat Local First

2010-04-30T14:47:00.001-07:00

My grandparents farmed their own land for years, living in the rural hills of Georgia. Together, they raised 10 children. My uncle told me once about how my grandmother would bring her young sons with her to the fields to work, and she would carefully wrap her youngest child in a blanket and place him in a laundry basket that she would drag along with her as she picked each row. In the 1940's both child care and work were scarce.

When they moved north, they farmed their plot of land in Farmington, which, back then, was still pretty rural in comparison to the suburban feel it has today. They raised chickens and rabbits and other livestock, they worked tirelessly in their “garden” (a huge 1 acre plot of carefully tilled and nurtured soil that featured everything from corn, green and wax beans, tomatoes, peppers, lettuces and greens to even grapes!

Everything that was harvested was either eaten right away or canned for the winter months. I remember the way the food tasted from their garden, but I wish that I were able to taste it now that I can appreciate how truly special it was. I was about 8 years old and had no idea that the green beans my grandmother brought over for us to enjoy were something more than just a green bean. Now as a chef, I can appreciate it so much more.
To this day, I’ve never had a green bean that tasted better than what my grandmother made.

My other grandmother owns a farm in Ohio farmed by a family who grows soybeans, so I guess you could say that a sensitivity and appreciation for farming and local foods are in my DNA, but unfortunately for me, my thumb is not very green. Luckily for me, there are hundreds of farmers and food manufacturers who grow and produce their delicious foods right here in Michigan.

“Eating local” is about a lot more than just taste. There are many reasons to “go local” but this column will discuss four major issues. Think these as the four legs of a beautiful handcrafted dining table: Environment, Economy, Community & Taste.

Because of the globalization of the food supply, Detroiters can get a bright red tomato in January or jewel-colored strawberries in December. It seems that the only thing growing in Detroit (or in Michigan) during the winter months is unemployment and other unfortunate and unwelcome cases of blight, so we certainly aren’t harvesting any peaches or nectarines. That being said, the produce many of us enjoy in the “off season” has been grown hundreds or thousands of miles away, then flown or trucked all of that distance just to make it to the produce section of your favorite grocery store. If you’re someone who’s interested in your environmental footprint, then maybe plums in February aren’t the best bet (unless you canned them last summer). Also, many fruits and vegetables lose many of their important nutrients in fewer than 5 days, so buying closer to home is also healthier too.

The economy is another great reason to go local. According to Select Michigan, if every Michigan family would spend just $10 a week of their grocery budget on foods & products grown and manufactured in our state, it would keep over $37 million new dollars each week working for you right here at home. For instance, instead of buying Domino sugar, consider Pioneer. Select fruits and vegetables that are grown on a local farm. Calder & Guernsey dairy products are both available at Holiday Market, so purchasing your milk, cheese, ice cream and other dairy products is just a trip to the grocery store.

Buying local is a great way to reconnect ourselves to our food and our community. Something as simple as an ice cream cone on a beautiful summer day ensures that our friends and neighbors can keep working and putting food on their dinner tables each night. Putting a “face” behind our foods really brings the dining experience home to many of us. So many people love food because of what it symbolizes – entertaining and spending quality time with family and friends. Sharing, talking, savoring our favorite foods together is about hospitality, love and generosity. Buying local is the embodiment of all of those things. What could be better?

I’d be remiss if I didn’t talk about how absolutely delicious fresh local food is! You really CAN taste the difference. Each year, we teach a local foods cooking class called “Eat Local First”. This class features some of our favorite recipes that incorporate seasonal ingredients. Also, for your convenience, Holiday Market features local foods and ingredients with a “Made/Grown in Michigan” sign.

To learn more about the Mirepoix Cooking School or to register for a class, go to www.mirepoixcookingschool.com.

Organics

2010-04-24T10:43:00.000-07:00

It’s no longer uncommon to hear the phrase “farm to table” or “farm to plate”, which refers largely to local foods. Organics, on the other hand, are a much bigger business.

The word "organic" refers to the way farmers grow fruits, vegetables, grains, dairy products and meat, as well as other crops like cotton. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease.

Growing organic isn’t as easy as just casting the chemicals aside. Farmers who wish to grow organics must go through a lengthy years-long and expensive process to rid the soil of any chemicals that may have been in the soil from previous use or exposure before growing anything that can be considered as “organic”. Because of this, organics cost more to grow than their conventional counterparts. Also, there is more loss per crop because organics do not have the protection against pests and spoilage that conventionally grown products do.

Organics are regulated by the USDA, and are easy to spot with a voluntary
“certified organic” seal. These standards regulate how such foods are grown, handled and processed. Any farmer or food manufacturer who labels and sells a product as organic must be USDA certified as meeting these standards. The only exception to this is producers who sell less than $5,000 a year in organic foods are exempt from this certification.

There is much debate as to whether or not organic foods are healthier and safer for us to eat. Many people suggest that the pesticides and other chemicals used in conventional farming practices are toxic to our bodies as well as the planet. Others say that only certain fruits and vegetables are adversely affected by conventional farming practices and that other foods are perfectly safe and nutritious when grown conventionally.

Production volume is another thing cynics of organics site when weighing the pros and cons of organic vs. conventional products. Since there are billions of people to feed, some argue that an organic farm system couldn’t produce enough food to feed the planet. By contrast, foods grown conventionally are much more available and productive in terms of yield.

The environment is also a consideration that many advocates of organics reference when making their argument in support of chemical free farming. Since organics are grown without the use of harsh chemicals, there is no “run off” of the chemicals into our lakes, rivers, etc.

Whether it be the environment, food supply, or health concerns, many people see the value of buying and consuming organic products either exclusively or a combination of conventionally produced and organic items. As you can see, food can be a very substantial political and emotional issue for many people, and we’ve just scratched the surface. Our next post will discuss the local food movement. Until then, whether conventional or organic, if it’s not food – don’t eat it!

Is "All Natural" - All Marketing?

2010-04-19T16:52:00.000-07:00

Americans have become much more food savvy in the last few years thanks to the help of a few key voices and a television network that made the ordinary act of cooking and eating an extraordinary obsession. “Organic”, “natural”, “free range”, “cage-free”, “local” are terms that might seem to be very straight forward, but, unfortunately, food as we know it is nothing but.

A focus on nutrition, the environment, the humane treatment of our livestock, and an explosion of special diets considerations have brought very interesting and passionate conversation to the dinner table. In the coming columns, we will explore these special diets, but for now, we are going to start with the most basic category, “natural”.

The word “natural” sounds, well…. Natural. Surreptitiously, though, products labeled “natural” can sometimes be just the opposite. If a food product has an ingredient that was at one point in its lifecycle a “natural” ingredient, but has since been modified, the package can still boast the “natural” claim. Currently, the FDA is being petitioned by activists to be more stringent in regard to its labeling criteria when it comes to “natural” products.

The FDA has long been non-committal in regard to precisely the standard is for such a claim. Its origins were really vague in 1993, and seven years later, they are vague still.
In 2007 the FDA received two petitions, one by the Sugar Association and the other from Sara Lee requesting them to clearly define the term. The FDA is still holding to policy that it released in 1993: “FDA has not established a formal definition for the term ‘natural’, however the agency has not objected to the use of the term on food labels provided it is used in a manner that is truthful and not misleading and the product does not contain added color, artificial flavors, or synthetic substances.”

If you are one who wants to avoid extraneous chemicals, preservatives, additives, hormones and umpteen other “junk” ingredients, be persistent and dig a little deeper. Focus on the ingredients listed on the label, or better – don’t buy processed foods. Our policy at Mirepiox is simply, “If it’s not food – don’t eat it!” A general rule of thumb for practical purposes is to avoid eating most foods that come from the center of the supermarket (shop the perimeter). For dairy & meat products, you will have to do some research.

Next our discussion will expand to organics, which are regulated by the FDA, which makes for more clear understanding.

To learn more about the Mirepoix Cooking School, visit our website at www.mirepoixcookingschool.com or join our Facebook page.

The Food Revolution

2010-04-13T13:35:00.000-07:00

I was mid-jumping jack when the ladies in my aqua aerobics class this morning started talking about Jamie Oliver and his food revolution. The great thing about aqua aerobics is that I am easily kept informed about the latest issues of importance on topics ranging from the health care overhaul, the best place to get a cup of frozen custard or who got dropped from Dancing with the Stars (and who SHOULD HAVE gotten the boot instead).

There is anywhere between 4 and 7 women in my Tuesday class, which makes for lively and interesting conversation. Since they all know I’m a chef, they assume that I am up to date on every show on the Food Network, Bravo and otherwise. Naturally, they assumed that I’ve seen Oliver’s new series. Though I’m aware of his latest project, I’ve not seen the show. “How is it,” I asked. One woman started to answer me and then another one jumped in. Before I knew it, there was a pretty intense conversation about the show, its message, and its relevance. Shortly after that, the conversation expanded to lobbyists, the public school system and “the government”.

As we bobbed along with our Styrofoam dumbbells, it struck me that this was the first time that I’ve ever entered into this discussion with non-chefs. I’ve always known food is not “just food”. Food is culture, food is tradition, food is economics, food is policy, food is politics. It was a new experience to see the policy and cultural aspects of food through the eyes of the layperson.

This conversation is not new, though. It’s just that now, more people are talking about it. What used to be considered the concerns of those “hippies” or people on the “fringe” is now considered “conscious”. Conversations you would only hear at the co-op or health foods store is now common in Starbucks and apparently, therapy pools across the country.

Books and movies like 'Fast Food Nation', 'Diet for a New America', and most recently 'Food Inc.', have brought the conversation ever more to the forefront. Companies like Horizon, Organic Valley, and thousands of others have edged out their conventional competitors and have become household names.

Some chefs long for the days when “special diet” was just a handful of diabetics or the dreaded lone vegetarian. Now we have vegetarians, vegans, raw foodists, macrobiotic, organic, dairy-free, locovores, and celiacs (and every combination of those!). Other chefs welcome the new challenge of creating delicious and interesting meals that can satisfy these special considerations. Welcome challenge or inconvenience, one thing is for sure- the food scene has changed.

In the next few days, we’ll explore organics, “all natural”, and local food trends and avoid all of the heavy stuff like politics, policy and other polarizing pieces of the puzzle. After all, even with so many passionate convictions and values, we can all agree on at least one thing – readers of this blog LOVE FOOD, and that’s enough for me.

To learn more about the Mirepoix Cooking School, visit our website at www.mirepoixcookingschool.com

Quick Weeknight Meal Options - Flank Steak

2010-04-10T14:52:00.000-07:00

Incredibly easy to prepare and delicious, flank steak is a chef’s top choice for creating versatile, simple, and flavorful dishes that can be cooked quickly and with minimal effort. Flank steak is popular in Argentina, where it is known as vacio, and also in Mexico where it is known as arrachera. French chefs are quite partial to this cut known as bavette. Flank steak is also widely used in Asian cooking, often marinated with cornstarch, oil and other flavorings, and then quickly stir-fried.

As its name indicates, flank steak is cut from the flank, a muscle from the belly. It can be somewhat tough because this is a well-exercised muscle. A lean cut of meat, flank steak should not have much marbling, and should have a bright, red color.

Flank steak is commonly marinated before it is prepared, simply because marinades offer an additional layer of flavor, but also because the acid (vinegar, wine, lemon juice, etc.) used in the marinade tenderizes the meat, making it even more palatable. Flank steak should be marinated for 30 minutes before cooking, or up to 3 hours. Do not exceed 3 hours, or the meat will have an overpowering flavor from the marinade, and the texture will be unsatisfactory.

Flank steak can be grilled, broiled (it was the original cut of meat used to prepare the classic London Broil), sautéed, or stir-fried. It is less commonly braised. No matter which cooking method you use, it is essential to avoid overcooking the meat. When overcooked, flank steak will have a very tough, rubbery texture, and will be unpleasant to eat. It is recommended to serve flank steak rare or medium rare, so as to preserve its tender texture.

Grilled flank steak is a delicious choice for fajitas, a perfect addition to a chopped salad with crumbled blue cheese and dried cherries, an irresistible baguette sandwich with cherve and freshly dressed greens, or served grilled with roasted potatoes.

You can prepare quick and delicious weeknight meals that you & your family will make time and time again in our Quick Weeknight Meals class on April 19. To register, go to www.mirepoixcookingschool.com

Sharpen Your Skills in the Kitchen - Knife Skills 1.0

2010-04-09T15:37:00.000-07:00

Our most common cooking class at Mirepoix is Knife Skills 1.0. Over the years, we’ve taught this class a myriad of different ways, and now I think we’ve found the best way to teach this very important topic. Our Knife Skills 1.0 class, like all of our other classes, is completely hands-on. Students learn best when they do it themselves instead of watching a demonstration-only format.

We also change our Knife Skills 1.0 class seasonally to feature ingredients that will be used in recipes that make sense for that particular time of year, so, even if you already took Knife Skills in the summer, we have something different to offer in the fall.

Knife Skills 2.0 features ingredients that are in season, but, more importantly, more difficult to prepare. We select produce and meats that people enjoy eating but may not know how to trim, slice and dice. Like Knife Skills 1.0, this class also changes twice a year to feature different seasonal ingredients.

Finally, Knife Skills 3.0 is our most advanced Knife course. This course outlines basic cuts of meat and proper “butchery” techniques. Learning how to cut and trim meat yourself is economical when money is tight.

Good cooking begins with good ingredients, but also the right tools, as discussed in an earlier post, “Tools of the Trade - Cook Like a Chef”. We recommend three knives to get you started – a chef’s knife, paring knife, and a boning knife. Of course there are other knives that you will eventually need, but we recommend starting with these three as they are the most commonly used.

Selecting a chef’s knife is important. Below you will find some tips to help you select the best knife for you.

Forged versus Stamped
The weight and balance of a chef's knife is said to depend on how the blade was manufactured. Forging, which involves pounding a relatively thick, red-hot billet of steel into shape under extreme pressure using a forging hammer and die, produces a slightly thicker, heavier blade. A forged knife also has a bolster, the thick piece of metal between the blade and the handle. A bolster adds weight, is said to improve the balance between the blade and handle, and can protect your fingers by separating them from the cutting edge.

Other knives have stamped blades, which began life as thin sheets of steel. Blade-shaped blanks are punched out on a huge press, almost like cookies being cut from rolled dough. Manufacturing techniques now allow bolsters to be attached to knives with stamped blades.

Heavy vs. Light
When you’re buying a knife, you are looking for something that feels good in your hand. It is nicely weighted, moves easily and feels balanced. We have a collection of both 8 and 10” Chef’s Knives, and each of the Mirepoix Cooking School staff has their preference for individual reasons. I prefer a 10” knife. I like the heavier weight and find it easy to use when cutting up hearty vegetables like hard squashes, melons, etc. Some others on my staff prefer the 8” because it is easier to use.

10” knives are heavier, so if that’s something you prefer, you might want to go with that. If you feel that the 10” is too large to handle, then the 8” is the right knife for you. A good knife, no matter the length, will be nicely weighted.

Price vs. Cost
A good knife is an investment. Most of my chefs have owned their knives since attending culinary school (for us that was about 10+ year ago). If you take good care of your knife, it is something you will be able to use for many, many years.

Caring for Your Knives – The 10 Commandments

1.Do NOT put your knives in the dishwasher
2.Do NOT use an electric sharpener to sharpen your knives
3.Do NOT store your knives in a drawer or in any other manner that would allow them to bump up against each other or something else
4.Do NOT put your knives in the sink
5.Do NOT take your knives to be sharpened by anyone who is going to “grind them”
6.Do NOT attempt to sharpen serrated knives
7.DO use the right knife for the job – not all knives are interchangeable
8.DO remember to sharpen your knife at least twice a year
9.DO use an oil stone to sharpen your knives
10.DO remember to use a steel on your knife at least every other time you use it

To learn more about the Mirepoix Cooking School or to register for a class, go to www.mirepoixcookingschool.

Kitchen Science - Emulsions 101

2010-04-07T15:17:00.000-07:00

Don’t let the word intimidate you, an emulsion is an incredibly easy thing to create, if you have the know-how to do it right. An emulsion is a mixture of one liquid with another with which it cannot normally combine smoothly, such as oil and water. An emulsification is accomplished by slowly adding one ingredient to another while mixing rapidly (whisking). This suspends droplets of one liquid throughout the other. Salad dressings, mayonnaise, and hollandaise sauce are just a few examples of emulsions.

The usual suspects in an emulsion are often eggs, oil, water, vinegar, or some other type of acid. Sometimes, you may see a recipe that calls for mustard. This is because mustard is an emulsifying agent, and also because mustard lends an interesting flavor.

When making an emulsion, the key to success is to be careful not to add the oil too quickly. When drizzling oil into the other ingredients, it is imperative to do this in a slow, steady stream. If the oil is added too quickly into the rest of the ingredients, it will cause the emulsion to “break”, at this point, the mixture will be separated and have a curdled appearance.

If separation occurs while you are trying to add the oil, do not throw the mixture away, as it can often be saved. To salvage the broken emulsion, simply remove a portion of the mixture and set aside. Add another two egg yolks to the small amount of the mixture, whisking quickly. Add about a tablespoon of water, and then slowly drizzle in the reserved mixture.

If there is oil that still needs to be added, simply drizzle it in as you whisk (or process) quickly. It is extremely important to constantly whisk or process the mixture as the friction warms the mixture and helps the emulsification.

This weekend, participants in our Date Night – Picnic in Provence class will be making a delicious French Mayonnaise, otherwise known as ‘aioli’. Become a fan of Mirepoix Cooking School on Facebook to receive this recipe update, which will be sent out on Sunday, April 11.

For more information about our classes and how you can cook like a pro, visit our website at www.mirepoixcookingschool.com

Salmon

2010-04-05T12:16:00.000-07:00

Nutritionally friendly, salmon is an interesting meal solution, providing rich flavor to various types of dishes. Known to be rich in Omega -3 fatty acids, and other nutrient powerhouses, this fully flavored fish is great for a heart smart diet, those watching their waistlines, and those hoping to reduce their risk of certain cancers.

From a culinary perspective, salmon is also incredibly easy to prepare. Grilled, sautéed, poached, steamed, or smoked, salmon is one the most versatile protein choices available.

For as many preparations there are for salmon, there are even more varieties available in most seafood counters. Alaskan King, Coho, Sockeye, Atlantic or Pacific are the most popular and widely available types of salmon.

There is a tremendous amount of farm-raised salmon (aquacultured) being imported to the US today. Most of this farmed salmon comes from Norway and Chile being the largest producers. Although some farmed salmon are raised in salt water, their flesh doesn’t have the same rich flavor and decadent texture as their wild counterparts. Pacific salmon are in season from spring through fall.

Atlantic salmon is sometimes less abundant because of industrial pollution of North American and European tributaries. Atlantic salmon have a higher fat flesh, which is pink and succulent.

Salmon may be sold in thicker cut steaks, filets, or whole. It is recommended to keep the skin on when buying salmon, as the skin holds the salmon together nicely when cooking. However, if you prefer to leave the skin off, that is perfectly alright. Simply be more careful when cooking.

Salmon is flavored nicely by lemon, thyme, garlic, olive oil, dill, white wine, Dijon mustard, and capers. As a side dish, think of asparagus, peas, potatoes, rice pilaf, risotto, roasted tomatoes, or Hericots Verts (French style green beans).

When selecting salmon, choose a bright color, firm flesh, and a clean aroma. Fresh seafood should not have a “fishy” smell to it. Instead, it should have a mild scent, similar to fresh cucumbers, watermelon, or other fruit. If the salmon is packaged, it should be in an airtight container with no liquid.

Also, knowing the right questions to ask your fishmonger is essential. Instead of asking “when did this fish come in?” The right question to ask is, “When did that fish come out of the water and how was it stored the minute it came out of the water?” In other words, even if the fish came to the grocer yesterday, it can actually be quite old. Knowing when it was caught and how it was stored is what you really want to know.

If there are any temperature issues on fresh fish anytime in the process, the fish will lose its freshness. That’s why it’s important to ask your fish purveyor how to store the fish until you’re ready to use it, if you aren’t going to get to it until the next day.

To learn more about the Mirepoix Cooking School, visit our website at www.mirepoixcookingschool.com or become a fan of Mirepoix on Facebook.