I relived my past recently.  A culinary school past...Classic French Cuisine.  If there was one love from my days training at GRCC's Culinary Arts program, it was my love of Duck Confit (A future post on that awesome food).  I recently invited some fun friends over for an evening of Confit.  After breaking the duck down into its parts, I roasted the remaining pieces with vegetables and made a fresh and rich stock.  Like this recipe here!  Just substitute duck for the chicken.


Now, for the fun part.  Clarifying the Stock to make a classic Consomme.  The rich and flavorful broth that can amplify your soup to super star status.  What is a consomme?  How do you make it?  How hard is it to do?  Ahhhh.  Time is the most difficult start. 

Consomme is a clarified stock that is the base for your soup.  It is a process that takes a few hours to create the best soup you will ever have.

allTV appearances give me a chance to rethink recipes, create new ones and most importantly, offer cooking tips.  Today, February 21st, 2018, I had the opportunity to be on WZZM's Noon news for their Better Bites (click here for the video).  What I shared was a super healthy meal that truly has Superfoods in it.  Kohlrabi, a root vegetable with broccoli and cabbage flavor profiles, is rich in vitamin c, complex b, iron, potassium, vitamin k and much more.  Salmon is rich in omega fatty acids.  Wait....2 awesome superfoods in one meal?  That is the way to go.  Enjoy the recipe!  Note that any fish or shell fish would be a great substitute for salmon as well as chicken.  If you have leftover vinaigrette, use it as a vegetable dip.  Enjoy!

Pan Fried Salmon with Kohlrabi Salad
 
4 salmon filets, 5-6 oz apiece
2-3 TB Vegetable Oil
2 kohlrabi, peeled
5 radishes, washed
½ lb of asparagus, trimmed and washed
2 Cups arugula
¼ cup Toasted Almond Slivers
2 shallots
2 cloves of garlic
Zest 1 lemon
Juice of 2 lemons
1 TB Dijon Mustard
1 TB Honey
¼ tsp of salt
¼ tsp pepper
¼ cup extra virgin olive oil
Salt and Pepper to taste
 
For the salad:  Slice, spiralize or cut kohlrabi into thin slices, add to a bowl.  Do the same with the radishes.  Cut asparagus diagonally, ¾ of an inch in length, add to the bowl.  Add almonds, add 3 TB of vinaigrette and mix salad.  Put ¼ of each salad on each plate.  Cook salmon
 
For the vinaigrette:  Place all ingredients from shallots down to olive oil into a food processor.  Mix until smooth.
 
Fish:  Take salmon out of packaging and let sit on counter to air dry for 30 minutes.  Then, Heat ¼ cup of vegetable oil in a large skillet or saute pan.  Salt and pepper salmon.  Once oil is shimmering, place salmon into pan, skin side down, cook for 3 minutes, flip and cook skin side for 3 minutes.  Remove from plate, place on top of salad.  Pour 1 to 2 TB of vinaigrette over salmon and rest of salad, serve.

Local food sourcing for the home cook is incredibly easy in the Spring and Summer months.  It is truly stunning at what we can find at our local farm markets.  But alas, Winter arrives.  It feels like a punch in the fresh flavor gut.  What can we do if we want to use more local food?  If you think about it, back in the day, cooks would resort to using lots of different root vegetables.  They might look like a difficult task to undertake but the end result is always a beautiful thing.  Below is a great recipe I did a few years ago on  the local Grand Rapids WZZM Better Bites segment.  Now is a great time to share it again as it is truly a tasty bowl of root vegetable goodness.  Enjoy!

Root Vegetable Stew
1 Beet, peeled and cubed
1 Turnip peeled and cubed
1 Parsnip peeled and cubed
2 Carrot peeled and cubed
2 cups of cubed butternut squash
1 bulb of garlic
1 medium onion diced
1 lb. ground turkey Heffron Farms is a good local source
1 Tsp chopped rosemary
1 Tsp chopped thyme
2 tsp chopped sage
2 TB lite soy sauce
3 cups vegetable stock plus 1 more if needed
1 Cup red dry wine
1 8oz can tomato paste
Salt and Pepper to taste
 
Pre-Heat Oven to 375.  Cut top off bulb of garlic, toss in a tsp of olive oil and wrap in aluminum foil.  Roast for 30 minutes or until soft.  Let cool and squeeze garlic out and reserve.
 
Toss beets, turnip, butternut squash, parsnip and carrot in 2 tsp of extra virgin olive oil, place on cookie sheet pan and roast for 35 minutes or until lightly golden brown.
 
In a medium sized stock pot, place 1 tb of extra virgin olive oil into the pan, turn heat to medium high.  Add onion and stir.  Cook to medium brown color.  Add Turkey, brown turkey.  As turkey cooks, chop roasted garlic into a paste.  Add to pan.  Once turkey is cooked, add wine.  Bring to boil.  Add vegetable stock and herbs, simmer for 15 minutes.  Add roasted vegetables and tomato paste.  Simmer for 2 minutes.  Add 1 tsp salt and pepper.  Add more if necessary.  Garnish with green onions sliced thin and shaved parmesan.  Serve with crusty whole grain bread.

Soup is the key to my food heart in the tundra like cold of winter.  I make various types 3 times a week for my family.  They get tired of it but I never do.  I eat leftovers for breakfast each day!  I prefer it over cereal if given a choice. I must admit though, sometimes my soups get a bit heavy.  There are vegetables but higher in carbs and fat.  Just recently I was on eightWest on WOOD TV 8 discussing healthy options for standard comfort foods.  As a Personal Chef in the Grand Rapids and West Michigan area, I pride myself on making recipes for a wide range of dietary needs.  I can prepare a full flavored no holds barred recipe as well as putting a tasty healthy twist.  Below are two recipes for corn chowder.  They are similar but you will notice a bit of a twist to lessen the carbohydrates as well as increase the fiber.  They are both great recipes worthy of a side by side comparison.  Enjoy!

Corn Chowder
6 Ears of Corn, Corn removed, reserve cob for corn stock
8 Slices of bacon, cooked, reserve bacon fat
½ onion diced fine
3 cloves of garlic chopped
1 stalk of celery diced
2 carrots diced
2 medium potatoes, skin left on, diced
1 ½ quarts corn stock
8 sprigs of fresh thyme, tied into bundle with string
1 bay leaf
4 scallions (green onion) sliced thin
1 cup of heavy cream
3 tb flour
3 tb olive oil
2 tsp Salt
2 tsp cracked pepper
 

• Remove corn from cob in a large bowl.  Set corn aside.  Place cobs in a pot, add 2 quarts of water, let simmer on stove for 1 hour.  Remove cobs, strain stock into a bowl with a fine mesh strainer
• Chop cooked bacon, reserve in a bowl.  Pour bacon grease into a stock pot.  Turn heat to medium high.  Add onion, garlic, carrot and celery.  Stir often and cook for 3 minutes.  Add diced potato, corn stock, thyme, bay leaf and bring to a rolling boil but not rapid boil.  Cook until carrots and potatoes are cooked (approx 15 minutes).  Add salt and pepper.
• In a small pan, put in the olive oil and flour.  Stir roux until fully mixed.  Heat on medium high heat.  Once it begins to bubble, stir often for 3 minutes, remove from heat and set aside.
• Once potatoes and carrots are cooked, add corn and cream.  Bring to a light boil.  Remove thyme and bay leaf.  Add all the roux to the pot.   Stir until chowder is thickened.  Taste and add more salt and pepper if necessary.
• Ladle chowder into bowls, garnish with bacon and scallions.

Low Carb Low Fat Corn Chowder
6 Ears of Corn, Corn removed, reserve cob for corn stock*
2 Slices of bacon, cooked, reserve bacon fat**
½ onion diced fine
4 cloves of garlic chopped
1 stalk of celery diced
3 carrots diced
2 medium potatoes, skin left on, diced
2 quarts corn stock
8 individual sprigs of fresh thyme, tied into bundle with string
2 tsp hot sauce
1 bay leaf
4 cups peeled and chopped celery root
1 leek, washed and trimmed, white and mild green parts only
1/3 to 1/2 cup skim milk
4 scallions (green onion) sliced thin
2 tsp Salt
2 tsp cracked pepper
 
Directions:   Remove corn from cob in a large bowl.  Set corn aside.  Place cobs in a pot, add 2 quarts of water, let simmer on stove for 1 hour.  Remove cobs, strain stock into a bowl with a fine mesh strainer
Cut bacon into 4 pieces.  In a sauce pan, cover leeks and celery root with water until they are just floating.  Place on stove and bring to a small boil.  Once bacon is crisp, remove.  Turn heat to medium high.  Add onion, garlic, carrot and celery.  Stir often and cook for 3 minutes.  Add diced potato, corn stock, thyme, bay leaf and bring to a rolling boil but not rapid boil.  Cook until carrots and potatoes are cooked (approx 15 minutes). 
Once celery root is tender, drain, place in a blender or food processor, add milk and puree until smooth. 
Remove bay leaf and thyme, add celery root puree and stir into pot until smooth.  Bring to a light boil.  Add corn, hot sauce,  taste and add pinch of salt and pepper.
Ladle chowder into bowls, garnish scallions.

I love appearing on Television.  Not because of "Oh, look at me!" but because I have an awesome time sharing recipes live to whomever is watching.  What these segments do is challenge me to come up with fun new recipes which sometimes have me reinventing some classic dishes.  Take today, January 10, 2018....I tasked myself with coming up with truly healthy comfort foods.  That phrases is an oxymoron.  Those two things are not supposed to go together.  BUT...they can and should.  Is it the same?  No.  Does it taste good?????  YES!  Click the picture so you can go to the eightWest website and check out the recipes! 

Carrots come in so many different colors.  As the summer season yields more and more incredible produce.  It is easy to get in a rut with fun ways to serve these vegetables.  Below is an INCREDIBLE Carrot salad recipe.  It is a multi step endeavor but when you sit down to eat this salad, you will be in love.  Enjoy!

1 lb carrots (local if possible), peeled and cut in half width wise and in half lengthwise for thicker pieces
1 Cup plus 1 TB BBQ rub
2 TB thin sliced radishes
¼ cup toasted pecans
Yogurt Herb Sauce
2 TB Dill leaves, left on stem
¼ cup of salt
1 Lemon
1 TB olive oil
 
 
BBQ Rub
½ cup brown sugar
½ cup salt
4 TB smoked paprika
1 TB ground black pepper
1 TB onion powder
1 TB garlic Powder
½ TB celery salt
1 TB cayenne
1 TB cumin
 
Herb Yogurt Sauce
1 cup plain greek yogurt
1 TB chopped chives
1 TB chopped parsley
½ TB chopped dill
1 TB lemon juice
¼ cup buttermilk
Salt and Pepper to taste
 
Directions:  BBQ Rub:  Mix all ingredients in a bowl.  Reserve in air tight container. 
Herb Yogurt Sauce:  Mix all ingredients in a bowl, let chill for 2 hours, serve.  Makes a great vegetable dip as well.
In a large pot, bring two gallons of water, 1 cup of bbq rub and ¼ cup of salt to a boil.  Add carrots and cook for 3 minutes.  Drain and let cool for a few minutes.  In a bowl, toss carrots with 1 TB of bbq rub and 1 TB olive oil.  Heat grill to medium high, turning to char each side.  Remove from heat, arrange on plates, drizzle lemon juice over carrots on each plate, drizzle herb sauce over carrots, top with pecans, radishes and dill.  Serve hot or let chill.

I was on eightWest recently demonstrating some fantastic salads for the summer.  The whole idea is fresh filling salads that will have you craving more.  Below is the fabulous recipe for you to enjoy year around.  Enjoy!

Avocado and Chick Pea Salad                 Yield:  4 servings

1-2 Avocados, sliced
3 radishes, sliced thin
½ cup snap peas, sliced thin
½ cup drained and rinsed garbonzo (chick peas) beans
1-2 cups watercress
¼ cup toasted almonds
Vinaigrette
2 tangerines or oranges (large, or use 4 clementines)
Zests of 1 tangerine or orange
1 ½ TB honey
1 ½ TB chopped shallots
1 Jalapeno
1 TB white wine vinegar
2 tsp Dijon mustard
3 TB olive oil
Salt and Pepper to taste
Directions:  In a small sauce pan, heat juice of two tangerines (or oranges) with honey and reduce to 1/3 cup.  Stir often so honey does not caramelize.  It will be syrup like in the end.  Set aside to cool.  In a food processor, puree jalapeno, place in a fine mesh sieve or cheese cloth.  Place ½ tsp of salt and let sit so it drains into a bowl.  Let sit for 15 minutes.  Finish by squeezing liquid out of jalapeno puree into a small bowl. Set aside. In a second pan, heat 2 qts of water to a boil.  Place snap peas into water, cook for 15 seconds, drain and cool with cold tap water.  Set aside.  In a food processor, add reduced juice, shallot, jalapeno juice (use a tsp at a time, taste, add more if you need more heat), white wine vinegar, small pinch of salt and pepper, Dijon mustard and olive oil.  Puree.
Plating:  Slice avocados, place in a bowl, drizzle ½ TB of vinaigrette and toss avocado.  Arrange avocados on 4 separate plates, add snap peas, garbonzo beans and watercress atop the avocado.  Drizzle dressing over all 4 plates, top with almonds and radishes.  Serve.

The acronym KISS is a basic principle in the business world.  Keep It Simple Stupid.  That phrase helps when approaching almost any project to not over think the situation.  The principle works amazingly in the kitchen.  There are times that only a few ingredients will make something incredible.  That principle goes with my Fried Potatoes.   All that is needed are 2 lbs of potatoes diced, 3 TB of unsalted butter, 1 tsp chopped sage, salt and pepper to taste.  That's it.  For the cooking, heat the pan  slightly above medium.  Let the butter melt.  When the butter begins to foam, add potatoes.  Let potatoes brown, stirring occasionally.  When fully cooked, add sage, salt and pepper.  Serve warm.  Enjoy!

I am always excited for this time of year when the smells, color and variety from my local farms are on full display.  To say they share a rainbow of colors doesn't do it justice.  So many varieties, so many flavors.  As a chef, it is truly magical.  As a chef, I am dismayed at how many restaurants do NOT get fresh tomatoes, lettuce and cucumbers to serve their guests.  But I digress. 

My latest finds from my one stop farm pick up, West Michigan Farmlink, I came home with the best corn from Heidi's Farm Stand and some incredible corn meal from Shady Side Farms.  There is something magical about corn being ground at a windmill.  Just sayin'.  I knew I was going to make some cheese grits with some fresh corn in it.  I could taste it before even making it.  Love those moments. 

One issue that plagues grits from having that WOW factor revolves around fat.  It needs butter.  Not just on top after you put it on your plate.  It needs good butter at the end of cooking mixed thoroughly into it.  With one of the wonderful contacts I have made in my life, I was able to get some Creekside Creamery Burger Butters.  Rich with flavor and a higher fat content.  The perfect combination for incredible Grits.  I can say it is worth the time to order.....I for one was blown away.  The final product was SOOOO good, my Son asked for the leftovers as a snack.  That was my drop the mic moment.  Have a great August!

Velvety Grits Recipe:
2 cups whole milk
2 cups chicken stock (substitute corn or vegetable stock
1 cup Corn Meal
1 tsp salt
1 tsp cracked pepper
Fresh corn from 2 ears of corn
2 TB chopped chives
2oz shredded cheddar cheese
2oz Parmesan
2 TB Horseradish Blue Butter (or plain butter)
Directions:  Bring milk, salt, pepper and stock to a light boil, add corn meal and whisk it so it mixes into the liquid.  Reduce heat to a smidgen below  medium.  Stir every 2 minutes to prevent clumping and sticking to bottom of pan.  Depending on corn meal grain size, this will take 15 minutes to 25 minutes to cook.  If it gets too thick, add more stock and milk.  Taste to ensure it does not crunch.  Add cheese, corn, and chives, mix until incorporated.  Remove from heat, add butter. stir it in, serve.