Showing posts with label a. Show all posts
Showing posts with label a. Show all posts
Thursday, May 15, 2014
A Viewer Submission Regarding a Chefs Admission
I received a very complimentary email today from a couple of viewers, Natalia and Jody, who told me they had just made the Orange Chicken. If you saw that clip, you heard me lamenting about using orange peppers instead of red. I thought that red would have made for a much nicer looking final plate. Well, these two lovely ladies thought it would be nice to attach a photo of their version, WITH red peppers, in an obvious attempt to make me feel worse than I did already. Thanks a lot! By the way, it looked like you did a very nice job with the recipe, and it looked nice on the blue plate. All kidding aside, thanks for the email and picture.
Cooking Turkey for Chickens! A Two Part Thanksgiving Turkey Tutorial
By knowing just a few basic tricks, you can guarantee yourself a moist, delicious, and beautiful Thanksgiving turkey every time. The two videos posted below were done last year, and according to the many emails and comments I got, they proved very helpful to lots of your fellow foodwishers.If you dont have one, make sure you buy a meat thermometer before thanksgiving. Theyre only a few dollars, and on Thanksgiving at least, its the most important tool in the kitchen. Other than that, these turkey and sauce techniques dont require any special skills or equipment, and you probably have everything you need already.
As I said in the original post, with these videos you can proceed with confidence, joy, and the knowledge that since you are cooking the turkey you wont have to wash any dishes! See you on the couch. Enjoy!
Thanksgiving Turkey Part 1: Prepping and Roasting
Thanksgiving Turkey Part 2: Its All About the Gravy
To get the ingredients, use these links from the originals posts for Part 1: Prepping and Roasting and Part 2: Making the Gravy.
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!!
Saturday, April 26, 2014
An AWARD 4 H Fair Pics A Pie Contest and A Steak Sandwich
Can you guess what these four things have in common? I bet you can! They are all included in the hodge podge of topics we will delve into during todays entry. Arent you excited?
I am extremely honored and appreciative to have received this award from Heather (THANKS, HEATHER!!!!) who writes the fabulous 3 Kids and Lots of Pigs. When you get a change, if you have not already done so, please hop on over and say "hi" to Heather and her brood!
Rules for Acceptance:
1. Thank the blogger who bestowed the Award upon you.
2. Sum up your blogging philosophy, motivation, and experience using five (5) words.
3. Pass the award on to 10 deserving bloggers.
I guess its hard to sum up anything with a mere 5 words, but Ill give it a go.
"Cooking dinner for one year"
In the past few months, I have been introduced to so many fantastic blogs it is difficult to narrow it down to 10. Nonetheless, these are all blogs of subtance which you are sure to enjoy.
1. A Bountiful Kitchen
2. A Southern Grace
3. AmLo Farms
4. Domestic Dame
5. Home Sweet Farm
6. Hon, Whats for Dinner
7. Lifes A Feast
8. Our Peaceful Home
9. Foodie Mommie
10. The Squeaky Grocery Cart
I was so excited to be a part of the St. Joseph County 4-H Fair this year as a judge for the Pie Contest. I feel that no one in the world is more qualified for such a task than I. I content that, practically, any tastes good when it is dusted with sugar and baked between two flaky, buttery pastry crusts. Here are a few photos of the fair and pie contest.
After a long day at the fair and eating about 14 pies, one would not believe that I would be hungry for dinner. But, it was a long hot day afterall, and the wonderful aroma of grilled onions compelled me to make a tasty grilled steak sandwich for myself for dinner.
No doubt, it was not as good as it would have been from a fair food cart, but my tiny little filet grilled and sliced and smothered with melted cheese and grilled onions and peppers was not half bad either.
Saturday, April 12, 2014
Sea Bass with Braised Celery Root and Roasted Beets a la Traci Des Jardins
This delicious dish is from Traci Des Jardins (seen below giving the recipe one last look), who demonstrated it during my recent trip to the Ahwahnee Hotel. Ive simplified the procedure a bit for the home cook, but the soul of the dish remains unaltered. The recipe, which features seasonal winter vegetables, and a light, aromatic broth/sauce, is simple, elegant, and full of flavor.
Ive always said that the easiest way to describe "California cuisine," is to give someone a recipe to try. They say a pictures worth a thousand words. Well, a good recipe is worth at least that when trying to give someone an idea of what California cuisine is all about.This link is to the Sea Bass with Braised Celery Root and Roasted Beets recipe page on my About site. I was unable to do a video of Chef Des Jardins creating the dish, but the recipe is very straightforward. Any firm white fish will work in this dish, in case you cant find bass. Enjoy!
Thursday, April 10, 2014
Coming up A new series on Kitchen Gardening
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Picture this -- a wide pot with fresh baby spinach, a tomato plant that gives you sweet cherry tomatoes, fresh mint and basil always at hand for that fresh mojito or to garnish your pasta dish, trays of lettuce from which you can make freshly plucked salads. Kitchen garden is never about having a big farm or a large garden space. Well, if you do, then you can be entirely self sufficient, but a small kitchen garden can even start on a window sill. All you need is sun, decent soil and a little time of your day and in no time you will be addicted.
If you have any questions for me on kitchen gardening, please leave a comment below, and I shall try and answer those in the forthcoming series - which as of now, I think will be a fortnightly affair. I dont claim to be an expert in gardening. Far from it, actually! I would love to explore this topic and encourage more people to grow little somethings in their homes and gardens. It is an extremely fulfilling experience and I just want to share it with you! So please write back to me on what you would like to hear about :)
How to Cook a Frozen Turkey
Can you really cook a completely frozen turkey? Apparently you can. My friend Stephanie, About.coms Guide to Cooking for Kids, sent me this video a few days ago, and while ideally youll never need this information, it just may save a few of you this Thanksgiving. Enjoy!
Read More..
Monday, March 31, 2014
Homemade Rub Pork Ribs and a Rhetorical Question
Is there any greater pleasure than eating perfectly barbecued, melt-in-your-mouth, pork spareribs, sitting on top of a fresh, cold, and crunchy coleslaw? These ribs were generously sprinkled with dry rub, cooked for 8 hours over very slowly-burning mesquite charcoal, and finally, glazed with a thick wash of homemade Kansas City-style barbecue sauce.
Click on the photo to enlarge. Warning: May cause uncontrollable salivation and intense barbecue cravings.
Read More..
Click on the photo to enlarge. Warning: May cause uncontrollable salivation and intense barbecue cravings.
Sunday, March 30, 2014
Every day is a winding road
The view toward Abiquiu.The house deal fell apart due to a particularly sticky wicket of disclosure. A long neglected well contaminated with fecal bacteria started the oozing slide into disaster. Not to mention the fantastical estimate to fix the invisible enemy.
And then there was the former semi-owner cum neighbor [possessed by her own dark brew of ancient familial entitlement and alcohol infused paranoia] who wielded her pork-greased pans and patchy dogs and shotgun, and controlled the gates of the irrigation ditches with grim satisfaction and a smile the color of tobacco. Her warnings and stories of feuds with every neighbor were shouted along a sudden rising wind that lifted my jean jacket like wings under a sky that turned as dark as the shadow beneath a priests mud spattered vestments. Maleleche, I thought as I listened to her words.
No milagros and bean fields here.
So the search begins again. And I for one am glad. A month of dreaming in one direction has eclipsed other avenues. So I pay attention now as a big striped butterfly arcs above me in the middle of a traffic jam on six-laned Cerrillos. Orange against a bright cloudless sky. And I turn to my husband and ask, Did you see that? See what? he asks, dreaming his own dreams of where to navigate next. And I say only, The sign.
Were going to be all right, I murmur to the beat of a Coldplay song. And we turn at the light to go look at an apartment to rent in the Santa Fe hills.
Wednesday, March 26, 2014
Want to star in a Jamie Oliver TV show
Christmas is THE ulitmate foodie fest, somehow food has become central to the festivities and although we understand the meaning of Christmas, in our increasingly secular world its the food and the gifts that are the focus rather than the religion.
So for many of us, getting the Christmas lunch or dinner right is very, very important and its when that pressure is applied that there just might be the chance that things dont quite go as planned.
 |
| Janice carving the Turkey in 2008 |
I am fortunate that I cant remember anything going horribly wrong at Christmas. I write out my lists, prepare as much in advance as possible and have the advantage of being brought up by a mother who was an excellent cook! Dont get me wrong, I have had my share of disasters but just not on Christmas Day!
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| Lunch Table 2008 |
Exciting new TV show wants to hear your funniest
Christmas dinner disasters!
In a seasonal food special, Jamie Oliver will tackle the nation’s most common yuletide blunders to guarantee a stress-free Christmas
Christmas dinner can often be a recipe for disaster. Botched Brussels, dropped desserts, scorched birds, food poisoned in-laws... most of us have had our share of kitchen calamities at Christmas!
Whatever the mishap, from the funny to the tragic, and the stressful to the very familiar – we want to hear your stories. And Jamie will help guide us through the worst of it, plying us with tips and tricks and lots of laughs along the way. This is the show to make your Christmas go with less of a BANG!
Tell us all about your funny festive flops TODAY for the chance to star in the show…
Call on: 020 3375 5127 / 5099
Thursday, March 13, 2014
Brand New Food Show Ideas and a Casting Call
If you have an idea for a food-related reality show (aka "unscripted" television), BNE and I would love to hear it! Im sure most of you watch a fair amount of Food Network, as well as other food-friendly networks, and have thought to yourself, "I wish they had a show about ______."At the very least, this post should provide a few chuckles, but who knows -- maybe someone here will come up with the next big thing! By the way, any ideas you submit will be considered a gift, and will become my intellectual property -- to be used for good and/or evil as circumstances dictate.
Also, BNE is looking for a novice cook in the LA area to appear in a "sizzle reel." They need to be comfortable on camera, articulate and outgoing, and if they have a good reason for why they DON’T cook, well, even better. They will get a free cooking lesson from Chef John and best of all, their hard work in the kitchen will be rewarded with a super delicious and unforgettable meal. It will be a very fun afternoon!
If you are interested, please contact BNE at: info@brandnewentertainment.com. Serious candidates only. Thanks!
Photo (c) Flickr user bormang2
Wednesday, March 12, 2014
A Grand Tasting The Best of Pebble Beach Food and Wine 2009
Heres a little video recap I just put together of my favorite bites from inside the Lexus Grand Tasting tent at Pebble Beach. It was foodie nirvana - literally hundreds of the finest wine markers shoulder to chef coat with some of the most talented gastronomes in the country.As I methodically worked my way around the giant white tent, I was pleasantly surprised to find the star chefs were not only present in the booths, in most cases they were the ones making and serving the food.
This gave the attendees a rare chance to hear what they were about to taste as described by the dishes creator. As youll see in the video, while describing these offerings, most of the chefs had a twinkle in their eye that only shines through when you are truly enjoying what youre saying.My favorite description was by Chris Cosentino, who created the ingenious "Liver and Kidney Pie" pictured here. Chris was beaming over every single component, and after one bite I knew why.
For the sake of time, and several star chefs reputations, this video is not a complete catalog of the food, but a collection of my favorite bites. I thought it was going to be hard to decide on a favorite - that was until I tasted what Chef Mark Estee called a BLT. It was transcendent.The little homemade English muffin topped with tomato gelée, pork belly, and romaine ice cream was simply amazing. It was a truly brilliant bite from concept to cocktail napkin.
In addition to the Grand Tasting covered here, I attended a couple demos by Chef Michele Richard (Chef Richard and Santa Claus have never been seen in the same room). They were a lot of fun, and Ill post more content this week as time allows.I want to extend a special thanks to my friends at Foodbuzz who made covering this memorable event possible. For those of you who dont know about Foodbuzz yet, theyre the ultimate social network for foodies, and I highly suggest signing up. Enjoy!
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
Thursday, March 6, 2014
Getting a Rise from a Ciabatta Bread Video Response
The entire time Ive been posting videos to YouTube, Ive been completely ignoring the messages that people were sending me video responses to my recipes. Actually, when I first started, I did look at a few of these, but they were always something spamy or much worse.So, I never bothered to check back. Today, I was playing around with my account setting, and saw a huge backlog of these notices, so I took a gander. While most were not up to snuff, a few were pretty good, and Ill probably be posting them here at some point.
Here is a really cool one featuring our famous no-knead ciabatta bread recipe. Its called "18 Hour Time Lapse of Ciabatta Bread Dough Rise with Recipe" by brinstar117. Enjoy!
Monday, February 24, 2014
A Quick and Easy Cassoulet Recipe – Pork Beans with Benefits
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.
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
Thursday, February 13, 2014
Dear Santa Ive Been a Very Good Chef This Year Can I Please Have a Large Block of Wood
Thats right, if you don’t have one yet, a large, thick (at least 4-inches) wooden butcher block cutting board should be on every cooks holiday gift list. One of the great pleasures in the kitchen is cutting on one of these sturdy boards. The feeling of working on these butcher blocks, compared to the thin plastic versions, is hard to describe. Its like the difference between sitting in a large leather recliner and a flimsy folding deck chair. By the way, the prices have really come down the last few years, and they are surprisingly affordable. I really like the combination of the butcher block cutting board as part of a kitchen cart. I actually included this in a list I just did on my American Food site entitled "The Top 10 "Must Haves" for Cooking Great American Food." If you follow that link you can also see some of the models Ive suggested with brands and prices.This video clip produced for About.com shows an easy 3-step method for cleaning and caring for these great cutting surfaces. I just had a question posted about the safety of wood vs. plastic. Both have pros and cons, and I do use both, but very much prefer the wooden butcher block for general use. If cleaned and sanitized, you should have no problems. As youll see, I use a simple vinegar solution to sanitize. Some prefer a diluted bleach solution instead. There are many online articles regarding these issues, and I invite you to investigate for yourself. No mater how you clean and sanitize them, the third step, sealing the board with mineral oil, is the real key to a long happy relationship with your butcher block. Enjoy!
Tuesday, February 11, 2014
Take a Little Break from Christmas Shopping and Vote!
Youre out there shopping, stressed, tired, hungry, and at your wits end. Why not take a break, and go vote in the 2011 Tasty Awards Viewers Choice Award? How will this help you? It wont, but it would be really cool if you did it anyway.As some of you may know, Im nominated in the "Home Chef in a Series" category, so if you would like to help, please click here to vote! Its the fifth category. Thank you so much!
Saturday, February 8, 2014
Foodbuzz Says Thanks a Million at the Press Club
Foodbuzz, the Internets largest social network for foodies, celebrated their one-millionth post by treating their featured publishers and other associates to a delicious Tuesday night of wine and food pairings at the beautiful Press Club in San Francisco.
Youve heard me sing the praises of Foodbuzz before, and deservedly so. Ryan Stern (the Director of Publishing, pictured below with Nate Perry-Thistle, Director of Tech), and the rest of the F.B. team have provided valuable support for what I do here on Foodwishes.
I couldn’t be happier for their success and really appreciate the way they paid tribute to their food blogging partners. As I sipped and nibbled my way around the softly lit, subterranean wine bar, I felt that vibe a room gets when everyone is thinking happy thoughts and feeling appreciated.
Of course, the 16 tastes of wine poured, and the fabulous plates of "small bites" provide by Michael Mina may have contributed to this "vibe," but, whatever.The Press Club features wines by eight of Northern Californias top boutique wineries. Ill confess, Im more of a wine drinker than wine taster, but I really enjoyed swirling and sniffing my way through each station. My personal favorites were the Saintsbury Pinot Noir, Carneros 2006, and the Hanna Sauvignon Blanc, 2008.
So, a sincere thanks to Foodbuzz for the food and the buzz. It was also very cool getting to chat with some of the other bloggers about ideas and techniques they use to capture the hearts and minds of the chewing public. Congratulations, and heres to the next million posts!Pictured below are the food offerings, which included (in order): "Shrimp Cocktail" with Horseradish Panna Cotta, Tuna Nicoise and Quail Egg, Duck Confit Cassoulet, Steak Tartare, Island Creek Oysters with Pickled Ramp Granite, and Pork Rillete with Honshimeji Mushrooms (click to see larger version). Everything was as delicious as it looked!
Tuesday, February 4, 2014
Mahi Mahi with Spicy Thai Chili Mango Sauce and a Lesson Well Learned
Making this mahi mahi with spicy Thai chili mango sauce recipe didnt have me dreaming of tropical beaches, or some exotic outdoor market in southeast Asia. No, it reminded me of getting yelled at in the back of some dingy prep kitchen, a very long time ago.
I was given a recipe to make by an old French chef for a tomato pasta sauce. The first step was sweating a finely minced mirepoix in some olive oil. Since it was a fairly large batch, I decided to use the food processor to mince the carrots, celery and onions. Le chef was not le happy.
After teaching me a few new, colorful French phrases, he explained that while a mechanically minced mirepoix may look similar to a hand minced one, they were very different. He told me when you use a food processor, the vegetables are torn into tiny pieces, as opposed to being cleanly cut.
There is way more damage done to the cellular structure, and depending on the ingredient, that can create a noticeably different taste and texture than using a sharp knife and a little elbow grease, or as I believe its called in France, elbow butter.
Anyway, this mango sauce is an example of how much I took that lesson to heart. For all I know that culinary theory has been debunked by Alton Brown, or some other food wonk a long time ago, but I dont care. Ill always believe my spicy mango sauce tastes better because I cut it by hand. Thanks chef! Enjoy.
UPDATE: I just listened to this video recipe again, and am proposing a new drinking game where every time I say "beautiful," you have to do a shot. ;-)
UPDATE: I just listened to this video recipe again, and am proposing a new drinking game where every time I say "beautiful," you have to do a shot. ;-)
Spicy Thai Chili Mango Sauce Ingredients: (note everything in this is "to taste")
3/4 cup finely minced mango
1/2 small Thai chili, minced very fine
1 teaspoon sambal chili sauce, or other similar chili paste
1 large clove garlic, crushed fine
1/4 cup seasoned rice vinegar
juice from one lime
1 tablespoon chopped fresh cilantro
View the complete recipe
View the complete recipe
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