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Friday, May 9, 2014

Rack of Lamb with Blueberry Beurre Rouge – Small Dark and Handsome New Twist

This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; we’re actually roasting the meat over the sauce. And not just any sauce; we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

My game plan was to introduce some always-welcomed moisture into the cooking environment, as well as hopefully impart some flavor and aroma from the berries, shallots and wine. Both goals were realized, and I was very happy with the final results. Besides possibly straining the cooked berries out next time, I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will insist on cooking this longer: Beside the obvious crime against nature of not eating this pink, you’ll also risk having your sauce dry up and burn in the oven. So, if you are going longer than the 20 minutes recommended here, be sure to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a thermometer, I don’t think there’s a lot that can go wrong. The sauce is very simple to finish up as your lamb rests, and quite similar to most of the pan sauces you’ve seen posted here before. So, if you’re looking for something a little bit usual for your Easter menu, I hope you consider giving this a try…it was berry good! Enjoy!

Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)

salt and pepper to taste

1 tbsp vegetable oil for browning

2 tsp Dijon mustard

1 tsp minced fresh rosemary

1/8 tsp cinnamon

1/8 tsp ground cumin

1/3 cup sliced shallot

4 oz (about a cup) fresh blueberries

1 cup decent red wine

1 tbsp balsamic vinegar

1 or 2 tbsp butter, whisked into finished sauce

View the complete recipe

Thursday, May 8, 2014

Up for Bid The Chef John Experience – Spend a Day Creating a Recipe Video with Me!

You may have read about the sudden and tragic loss my friend Jennifer Perillo recently suffered, and how the food blogger community was rallying around her via #apieforMikey.

In an inspired effort to turn that love and compassion into something even more tangible, Shauna Ahern from Gluten Free Girl, and Maggy Keet from Bloggers Without Borders, have created #AFundForJennie. Bloggers are auctioning off goods, services, and artwork to raise funds that go directly to help Jennifer and her two girls in this time of need.

To support the effort, Ill be auctioning off what Im calling, "The Chef John Experience." The winning bidder will get to spend a full day with me planning, cooking, filming, and editing a video recipe that will air on Food Wishes. This will include three fabulous meals, and all the bad puns you can handle. Not to mention, the greatest re-gifted swag bag in the history of re-gifted swag bags.

I will take care of all related expenses (you will be seriously spoiled), but you do need to get to San Francisco to enjoy what I promise will be a very entertaining day. I will show you all my secret production methods, and share stories that will shock and amaze – several of which will be true.

If you would like to participate, simply leave you bid in this comments section. You can also send me your bid via email. Ill add a deadline to this auction eventually, but for now I just want to start the process and see where it goes.

If your not interested in this particular auction, but want to help anyway, click this link, or the BWOB DONATE button above, and contribute now! Thank you!!

Wednesday, April 23, 2014

Huckleberry Jam – Possibly in HD!

I finally got a new camera! A beautiful Canon T1i (thanks for the advice Danielle!). Ive been dying to improve the still photography on the blog, as well as have something that can take decent low-light plate shots with when Im in restaurants.

When I got home from the store I went immediately to YouTube to get some tutorials for using it. Thankfully there were lots of photographers who had posted videos on what all the buttons do (so many buttons), as well as some pretty good SLR photography basics.

It was during this initial research that I discovered something wonderful and unexpected. My new camera apparently has a really nice HD video feature! Bonus. So this quick and sticky video recipe for huckleberry jam was basically done as a test to see how much better the quality would be.

In addition to not really knowing how to make jam (I just winged it from memory of one I made like 15 years ago), I have very little experience with HD anything. Some folks on YouTube already commented on the video, regarding how to save the video in iMovie to take advantage of the higher resolution. I saved it at 640 x 480, but have been told I need to save it at 1280 x 720.

I know I also have to change the movie settings to letterbox to match the cameras video dimensions. If any of you former A/V clubbers want to chime in with recommendations for using this camera for HD video, Id love to hear it! Thanks and enjoy!

Ingredients:
1 quart berries
4 cups sugar
1/2 lemon
1 box pectin powder (1.75 oz)

* You should refer to the box directions for best results. I was more interested in the camera, and so I just made this from memory. It tastes great, but at the time of this posting it hadnt chilled long enough to analyze the firmness, or lack there of.

Tuesday, April 22, 2014

Hello from New York City – The Sandwich Capital of the World!

I just arrived in New York City to take part in a very exciting campaign called, "Club Sandwich." Hellmanns invited me, along with eight other food bloggers, to be brand ambassadors, and well be sharing our favorite recipes, construction tips, and other sandwich-related esoterica.

The campaign officially kicks-off on Monday, and will feature a demonstration by Bobby Flay. I dont think its going to be a sandwich "throwdown," but nevertheless, I will have to make my own creation in front of the Iron Chef. Should be a lot of fun! Stay tuned for more information, and I invite you to follow along with me on Twitter. The event hashtag is #clubsandwich. Enjoy!

This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program. Visit www.facebook.com/Hellmanns to share how you build the perfect sandwich.

Tuesday, March 18, 2014

Apple Hand Pies – Crimping is Easy

I’ve been playing around with a new pastry dough, and figured I’d use it as an excuse for a little demo on turnovers, or “hand pies” as the hipsters are calling them.

I’ll unveil the new “buttercrust” dough next week, but this particular video is not about the pastry, or the filling, it’s about the fairly basic method for folding and crimping one of these up.

As you’ll see, it’s not exactly a complicated procedure. In fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll be able to now match her crimp for crimp. Once you have the outside down, what goes inside should be the least of your worries.

I went for a very soft, apple-saucy, jam-like filling, which turned out very well, but literally any of your favorite pie fillings, both sweet and savory, will work. If you do make an apple version, and want to really blow some minds, top your filling with a thin slice of sharp cheddar. It’s special. I hope you give this easy technique a try soon. Enjoy!

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Sunday, March 9, 2014

Smoked Chicken Apple Sausage with Cider braised Cabbage and New Potatoes – A delicious reminder that it’s not winter…yet

This recipe clip was filmed last fall and for some reason was never posted when it should have been, which was in February when I started this blog. As I watched it, I was shocked by the difference in quality compared to the clips I’ve done with the new camera. So, please excuse the momentary return to the old webcam technology.

As you’ll hear me say in the clip, this really is a great cold weather meal. But, instead of waiting 6 months to post it, I thought I would put in on the blog now for several good reasons. First of all, while it is a classic winter dish, it’s delicious anytime of the year, and the ingredients are easy to find no matter what the season. Secondly, summer cooking is all about quick and easy, and this one-dish recipe definitely qualifies. Remember “braised” doesn’t always mean slow-cooked. Lastly, what a great reminder to enjoy every wonderfully warm second of this summer, because before you realize it you’ll be raking leaves in a sweater.

One quick note regarding shopping for chicken apple sausage. Due to the recent increase in popularity of these chicken and turkey based sausages; many larger grocery stores may stock as many as 4 or 5 different brands and varieties. But, be sure to check the labels! Some brands (usually the less expensive ones) will have just as much fat as the classic pork-based sausages they’re suppose to be a healthier alternative too.

Ingredients:
4 smoked chicken apple sausage (1 pound)
1 1/2 tsp butter
1 tsp olive oil
3 cloves garlic
1 pound new potatoes (I like Yukon gold or red)
1 yellow onion
3 cups apple cider or juice
1 green cabbage, shredded (about 1 1/2 pounds)
salt and pepper to salt
Dijon mustard and fresh parsley to garnish

Friday, March 7, 2014

Scrambled Eggs – This is still a test…a soft creamy delicious test

Well, I’m still testing, and learning, and fumbling around with the new A/V equipment and software, but at least you can see an actual edible recipe during this experiment. I decided to do some very basic scrambled eggs.

First of all, my sister-in-law Nina requested an eggs demo, and secondly I wanted to see how much better quality the quicker stirring motions would come out verses the old camera. So, this is still officially a test video, so go easy on the comments… I’m getting a real microphone today, and still don’t have Photoshop on the new MacBook to do any decent screen shots with. Anyway, enough excuses, on to the recipe.

I’ve heard Chef Gordon Ramsey say that when he wants to test a young cook’s skills, he has them scramble a couple eggs. He wants to see if they are going to produce a plate of rubbery yellow clumps, or a smooth, creamy, custard-like delicacy. Today’s clip will hopefully show you how to produce the later. Speaking of Chef Ramsey, I’ve included his scrambled egg video recipe below mine. He goes into much more detail than I do (hey, I said this is just a test), so check that clip out also. It’s from a series he did a while back, and he’s quite different from the screaming maniac that you see on Hell’s Kitchen. There he is paid good money to curse and make people cry. On his “real” cooking shows from the BBC, he is a very good teacher and well worth watching.

A few key points before you watch; do not beat your eggs, do not salt the eggs until their cooked, and do not cook on high heat. If you’re going to add cheese, do it near the end when you add the butter. The rest of the tips you can catch while you view the clip. Oh, and serve on a warm plate!!

For larger groups you’ll need a larger pan of course, but the same technique will work; it will just take a bit longer. Also, make sure you have some heat-proof silicone spatulas around. As Alton Brown might say, “melted rubber is not good eats!” Enjoy.

Ingredients:
2 large eggs
salt and pepper
2 tsp butter
fresh chives

Chef Gordon Ramsey’s Version

Monday, February 24, 2014

A Quick and Easy Cassoulet Recipe – Pork Beans with Benefits

Of course you can’t make a real cassoulet in an hour, but you can make this very acceptable cheater version, and as long as you manage expectations, you’re in for a great, cold-weather meal.

Real cassoulet is an involved process, with several days of prep just to make the various meats served in this rustic bean casserole. Once everything is prepared, the dish bakes for hours, during which time the ritualistic crust forming and re-forming occurs.

Buttery breadcrumbs are scatted over the top, and when they form a crusty, golden brown layer, they’re pushed down into the bubbling mixture, and new crumbs applied. This is done several times, creating the dish’s signature texture. A creamy, aromatic, not-too-wet-or-too-dry bean mixture into which is suspended the chunks of succulent meat.

Here, we’re taking lots of short cuts. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

While it will be tempting to dig right into this as soon as the final “gratin” is formed, please follow the advice in the video, and let your cassoulet rest in the hot oven for 15 minutes. This will allow the beans and buttery crumbs to absorb the last of the excess liquid, and make for a better texture.

By the way, please adjust your seasoning depending on the sausage used. Mine was plenty garlicky, so I didn’t add any additional cloves. You’ll also have to taste and alter the salt, depending on whether your bacon and sausage shared enough with the rest of the ingredients. I hope you give this hearty, cold-weather classic a try soon. Enjoy!

Ingredients for 4 large portions:

4 oz bacon, sliced

8 oz spicy, garlicky, smoked pork sausage, sliced

12 oz boneless skinless chicken thighs, cubed

1 onion, diced

salt and pepper to taste

2 cups chicken broth, or as needed

2 (15-oz) can white beans, drained, rinsed

1 1/2 tsp minced fresh rosemary

1 1/2 tsp minced fresh thyme

cayenne to taste

4 tbsp melted butter

1 cup plain breadcrumbs

1/2 cup finely grated Parmigiano-Reggiano cheese

Tuesday, February 4, 2014

Fava Beans 101 – Inside the “Russian Nesting Doll” of the Bean Family

It’s a shame when people don’t get to experience some great culinary pleasure simply because they don’t know how to work with the product. Fava beans, also called Broad Beans, or Horse Beans, are a good example of that. These beans are a favorite of Chefs worldwide because of their beautiful color and unique flavor. Unfortunately, for the average grocery store, or vegetable stand shopper, they are just those big, ugly, green pods that get passed over for the more familiar green string beans. I hope after watching this demo (and the next video recipe to follow) that you will run out and buy a big pile of these wonderful beans and begin to enjoy them, as they deserve to be. If you don’t find them at the grocery store, check the local farmer’s market.

Yes, as you’ll see, there is a little bit of work involved in preparing these beans for whatever recipe you are planning to use them in, but when you consider how delicious they are, it’s definitely worth the effort. I compared them in the title to Russian Dolls since the part of the bean you eat is actually a seed that is encased in a think skin, which is encased in a large green pod. Once liberated, these Fava beans are an incredible addition to so many dishes. They can be eaten plain, added to pastas, risottos, soups, or in salads, as I use them in the next demo. This clip is really just part one, of a two part video recipe. In the next video I’ll combine them with butter beans, roasted peppers, garlic, lemon and mint to create a cold bean salad so delicious it defies description. So, stay tuned for that. Enjoy!