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Simple Musings 

"I cook with wine.  Sometimes I even
add it to the food."W.C. Fields 

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Sweeten Up The Fall Vegetables

10/19/2015

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I love meat.  Braised, grilled, smoked, roasted...you name it, I enjoy it immensely.  With such a statement, you might think to never ask me how to liven up a vegetable dish.  Ooooh, but you should think twice before passing me off on such a request.  As much as I love meat, I also adore a tasty vegetable dish.  Something that can walk hand in hand, meat and vegetable, like a cliche couple on a beach at sunset. In all the dishes I create, I try as hard as possible to get local ingredients.  I admit that choice becomes harder as we get into the throes of Autumn and the hard bite of Winter but do not be discouraged.  There is a large list of beautiful vegetables still available that will blow you away with its fresh flavor.  It's farms like Crisp Country Acres who grow gorgeous vegetables, BLiS who creates such luxurious Bourbon Maple Syrup and  Epicurean Butter who elevates butter with such creamy richness that prods me to make veggies a true star on the plate.

Maple Glazed Vegetables
2 tsp Sesame oil
3 medium carrots sliced thin
1 cup quartered Brussel Sprouts
1 1/2 cups beans cut in 3rds
1 TB Maple Syrup
2 tsp Maple Butter 
1/2 tsp salt
1/2 tsp pepper


Directions:  Heat sesame oil in saute pan on medium/medium high heat.  Add carrots and cook for 5 minutes,  Stir often.  Add brussel sprouts and beans.  Cook for 8-10 minutes, stirring often.  Add salt, pepper and maple butter, stir, add maple syrup, remove from heat and stir.  Serve warm.
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Simplistic Joys of Fall

10/11/2015

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BThe explosive bounty of summer is now over.  The unbelievable array of food at the farm market is an after thought.  This means we are only left with 6 months of  boiled vegetables or the food we pickled in August.  Nothing fresh with it's own beauty of flavor.  Winter is like a death for our taste buds and we lament on how much we miss our local farm market food.  Wait....this cannot be!  Right? 

The answer to that rhetorical question is a resounding NO!  How we plan our meals and use what the fall harvest gives us can open new doors that are far from boring.  Local farms Crisp Country Acres and Heidi's Farm Stand are two testaments to what is possible with locally grown food this time of year.  Fresh beets, butternut squash, blue gold potatoes and much much more help in creating dishes that are both stunning in appearance but also astounding in flavor.  Don't let this time of year pull you into a cooking malaise.  Take the time to explore the taste of fall.  It will amaze you.  If  you need a recipe to jump start your cooking...I have supplied one for your enjoyment. 

Roasted Fall Vegetables with Chicken
6 Chicken legs
3 medium carrots sliced an 1/8 of inch thick
1/2 onion diced
3/4 cup large diced blue gold potatoes (yukon gold are fine)
3/4 cup large diced butternut squash
1 cup cauliflower florets
2 Tsp chopped rosemary
1 tsp chopped sage
Salt and Pepper to taste
1 cup chicken stock
1 TB Roasted Garlic and Herb Butter by Epicurean Butter
1 TB olive oil

Directions:  In a casserole dish, place all vegetables.  Toss in Olive oil, rosemary, sage, 1 tsp salt and 1 tsp black pepper and roast for 20 minutes, uncovered,  at 400 degrees. 

Remove and stir vegetables.  Place Chicken on top of vegetables, season with salt and pepper.  Roast for 20 minutes.  Remove from oven, stir vegetables and add chicken stock.  Roast for 30 minutes.  When vegetables are tender, remove from oven.  Remove chicken and set aside.  Stir in Roasted Garlic and Herb Butter. Serve immediately.

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Fermentation of Awesome

8/19/2015

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Some refer to it as an awe inspiring flavor.  Something that hits the taste buds and gives the vocalization to flavor with an "oh."  The "oh" is a good thing.  It has a name.  Umami  It is in general the 5th flavor profile after salty, sweet, sour and bitter.  Essentially, in very simple terms, it is the actual flavor of food.  The addition of salt pulls out that flavor.  It is the reason I love butter and salt on fresh local peas when they are in season.  The distinct flavor reminds me of my childhood.

The French have a word that describes the flavor of wine....Terroir.  Essential it is the flavor of wine that showcases the environment it was harvested in.  The flavor imparted by the soil, water, climate, etc.  The terroir now days is used to explain the flavor and region for where our food comes from.  Those with ultra palates swear by it.

The pics to the left and above show case both of those flavors.  Fresh local Paula Red Apples, White Truffle Butter, Sour Kraut, and Sweet Jo Jo's Mustard.  This is an "oh" recipe.  The flavor from Epicurean's White Truffle Butter on the bun is what seals this awesome recipe.  What follows is a recipe that encases Terroir with the local fields and farms that I received the food from and Umami with the salty and smoky flavors from the sausage and rich meaty flavor from White Truffle Butter.  Do not forget to enjoy the great flavors of summer by shopping your local farm market.  The season is going to be winding down sooner than you think.

RECIPE:
4 Smoked or grilled brats
12oz Real Fermented SaurKraut
1 Apple sliced into match sticks
1 TB melted White Truffle Butter
4 Pretzel buns

Sweet Mustard as condiment

Directions: 
Heat grill to high, brush White Truffle butter on inside of buns.  Grill until toasted. 

Warm Kraut.  Once Sausage is fully cooked, place on bu, top with kraut, mustard and apple.  ENJOY!

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Nothing Corny about these Polenta Cakes

7/27/2015

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Some days are just fun for me.  I get my work done, get home and suddenly get struck by Idea Lightening.  That is how it feels when the moment strikes.  Recently I picked up some incredible corn meal from Shady Side Farm.  You might wonder why that jumped into my head as something to fix today but I will point above at the picture and the fact that I was struck by Idea Lightening!  What follows is a recipe that even my 8 year old liked.  He is my harshest critic so I think you will enjoy this.

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Cut a heaping 1/2 cup of cauliflower into small florets.  Saute in 1 TB of olive oil and cook on Med High heat until browned.


Once Polenta is soft, no crunch, fold in the cooked cauliflower plus 1/3 cup Parmesan, and 2 TB Roasted Garlic Herb Butter. Trust me...this better makes this dish.  Once melted, remove from heat and fold in 1/4 cup chopped chives.  
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Recipe:
1 Clove Garlic, chopped
1/3 cup diced onion
1/3 cup diced bell peppers
2 TB Olive oil


As you see to the left, place all 4 ingredients into the pan and set stove to medium heat.  Stir often and let soften.  Once Softened add:
1 1/2 cups chicken or vegetable stock
2 cups whole milk
1 1/2 cups Corn Meal
1 Tsp Salt
1 Tsp Black Pepper
Stir  with a whisk to begin to ensure nothing clumps.  Stir often so it does not stick to bottom of pan.  Turn heat just below medium.  Will take about 20 minutes to cook.  Taste to see if corn meal is soft enough.  If not and mixture is very thick, add more milk, 1/4 cup at a time.

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Spray a casserole dish with non stick spray and spread polenta into it OR serve as is with favorite protein and enjoy.  If making the cakes, smooth with a spatula sprayed with non stick.  Let cook for 2 hours.  When ready to make the cakes, either use a round/square cookie cutter or cut out desired shapes.


Heat a pan with vegetable oil(oil should be approx 1/4 inch up the sides) on medium high.  Coat the pieces with flour (shake off excess) and place into hot oil.  Once browned on one side (approx 5 minutes) flip and cook for 5 to 6 minutes more, remove and set on paper towel to soak up oil.  Then....
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Enjoy!
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Simple Complex Flavor Fest.  Wait...What?

7/22/2015

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Did you know that a simple dish can be complex at the same time?  Can we all say "Oxymoron?"  The steak to the left was extremely simple to prepare.  8 ingredients is all it took.  You might be saying:  "Really?  That's it for ingredients?  Must mean it is really hard to prepare..."  Do not fret my Kitchen Ninjas.  What makes this dish so complex is the flavor! 

Two things are very important to this dish.  They are needed to push the boundaries of flavor.  The first is the steak.  Whatever steak you use it must be from a great butcher shop.  None of this 1/2 price chain store garbage.  Believe me, you will taste the difference.  The second thing needed is the incredible Porcini Sage Butter from Epicurean Butter.  It is strung with the beauty of what the Japanese call Umami.

Ingredients:
1 Steak of your choice
Salt and Pepper
1 Medium onion sliced
1 TB Olive Oil
1 clove garlic chopped
1/4 cup medium body low IBU beer
1
TB Porcini Sage Butter

Directions:  Liberally salt and pepper both sides of steak.  I used high flame to char the steak but cook as you prefer.  In a saute pan, heat olive oil on medium high, add onions and begin cooking.  Stir often and allow to brown.  Once the onions have a deep browning, add garlic, stir for 1 minute.  Add beer and butter.  Mix until a sauce forms. Serve over steak.



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What the Crepe is going on here?

7/10/2015

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2 four oz Salmon Filets
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Peeled Asparagus skins
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Fried Asparagus Skins
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Silky light Crepe
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Fill crepe in center with Asparagus, Salmon and Green Onions
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Place crepes in a casserole Pan, cover   with Orange Beurre Blanc and broil for 4 minutes
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Place sauce on plate, place crepe on top, finish with a touch of sauce on top of crepe with fried asparagus and scallions
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What the crepe is going on here?  One that will blow you away!  The finished product was so tasty, my neighbor said she licked the plate clean.  Literally!  Now that is a sauce I can be proud of.  This recipe that I will be sharing is a bit more complex and time consuming.  But......I have faith in everyone's abilities in cooking.  Besides, if you love pancakes, you make pancakes etc....then you WILL be able to make a crepe.  Now, what tasty morsel did I concoct?  A Salmon Asparagus Crepe with Orange Beurre Blanc.  What follows is one heck of a recipe with the full on WOW factor.

Salmon
2 4oz Salmon Filets, skin removed
Salt and Pepper
Vegetable oil in saute pan

Directions:  Heat oil on high heat in pan. Salt and Pepper filets.  Once hot, pan fry top side of salmon for 3 minutes, flip, cook for 2 minutes, remove from pan and set aside.

Asparagus
20 stalks of Asparagus.  Peel the woody spots
Vegetable Oil

Directions:  Heat a pan of water, bring to a boil.  Add Asparagus stalks and cook for 1 minute.  Empty into a colander and run cold water over the stalks.

Meanwhile, heat a small saute pan filled with 1/8 inch of oil on medium high.  Once hot, add asparagus skins and cook till crisp.  Take out with tongs and place on a paper towel.  Set aside

Crepe
2/3 cup all purpose flour
1/4 tsp salt
2 eggs
2 TB butter melted
6oz whole milk

Directions:  Mix all ingredients in a bowl.  Mixture will be smoother than pancakes.  Heat non stick pan on medium.  Add 1/3 cup of batter into pan.   Move pan to ensure batter is even.  Cook for 2 minutes, using a rubber spatula, pick up edge of crepe, flip and cook for 1 minute, remove from pan and set aside.  Continue until 4 crepes are made.

Orange Buerre Blanc
1/3 cup fresh squeezed orange juice
1/3 cup white wine
1 shallot sliced
1 clove garlic cut into 4 pieces
1 TB butter
Zest of 1 large orange
1/3 cup heavy cream
3.5 oz Orange Honey Butter
Salt and pepper to taste

Directions:  Heat TB of butter in a small sauce pan, add garlic and shallots.  Cook for 3 minutes.  Add wine and orange juice and cook until 2 TB remain.  Add zest and cream and reduce until 1/4 cup remains.  Add Salt and Pepper.  Slowly add Orange Honey Butter. and whisk into liquid.  Once all incorporated, use immediately.  Taste, add more salt if necessary

Assembly:  Turn on boiler.  Take each crepe, place half the salmon in each one in the center.  Add 5 asparagus spears.  Add 1 TB of sliced green onion.  Roll up crepe and place in a casserole.  Once all 4 are made, pour sauce over crepes lightly so the tops are covered.  Place under boiler and cook for 4 minutes.  Once it is browned, remove from oven. 

On each plate, pour some sauce in the center.  Place crepe in middle of plate and sauce.  Pour remaining sauce over each crepe.  Top with fried asparagus skins and a few scallions.  Serve immediately. 
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Pairings?

7/2/2015

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I often get asked what type of beer pairs well with different types of food.  I usually tell people to pick what they love to drink.  If the food is heavy, I do urge a crisper beer but it all depends on each palate and what that palate likes.  What I never get asked but feel is in need of discussion is:  What do I drink if I'm smoking meats all day?

Now there is a question I can get my brain wrapped around.  All Day IPA from Founders Brewing.  Why do I love this one?  Because it lives by its name.  I sip slowly, enjoying each moment of smoke coming out of the smoker and a beer with huge flavor yet yields a power that entices me to sip it.  If someone handed me a nasty macro lite beer, it would be gone in no time and the meat I was watching would be over cooked and dried out from the inebriated mess I created.  If you took the time to put some thought and time into a great dish, being too drunk to enjoy it defeats the purpose. 

So....take your time, as my wife says "its a marathon, not a sprint." All great things take time.  Smoked meats, an elaborate meal, fine wine, great beer....doesn't make sense to just guzzle it down and lose the essence of life! 
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Cherriless Juibilee

6/18/2015

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Melt Butter before adding sugar
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Let sugar dissolve into butter
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Add berries and toss. 
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I LOVE strawberry season.  I frequent Krupps Farm for the greatest berries in the world.  Michigan Strawberries!  The sweetness, the juice, the natural candy is my most sought after ingredient from the whole summer.  My kids love it when I make strawberry ice cream, they love it on cereal and yogurt or just plain eating them out of a bowl.  Mario Batali even talks about flying back to Michigan just for our strawberries.  That is pure love for what our state does so well.

I have been waiting for the season to start so I could try a dessert that was percolating in my mind.  Today, I had the opportunity to work on this great dessert.  Strawberries Jubilee.  Who doesn't love a warm fruit dessert over ice cream?  Ok...a few of you.  I can accept that.  The taste testers are still licking the bowl.  Main comment:  "The flavors....they are so complex.  I love it!"  I promised not to take a picture and ruin their self respect.  I did take the time to write out this simple dessert that only uses a few ingredients.  So, Enjoy what our state has and love each growing moment of our beautiful summer season.  If you wish to watch this be made, catch me on WOOD TV's eightWest on Friday, June 26 at 11am.  I will  be demonstrating this tasty dessert.


Ingredients
1/3 cup brown sugar
3 TB maple butter

2 cups Strawberries but in half
1 tsp vanilla
1/2 cup brandy
1/2 cup whipped cream
Vanilla Ice Cream

Directions
Heat pan on medium high heat.  Add butter and melt.  Add Brown Sugar and let it dissolve.  Add strawberries and cook for 5 to 6 minutes to release the juice and soften the berries.  Remove from heat and add brandy.  CAUTION:  This might start on fire.  Simmer for 2 minutes, pour over ice cream AND ENJOY!











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Add bourbon.  Take a swig and go use the kids swing
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Garnish with fresh mint if you like
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Histamines, Food and A Challenge

6/8/2015

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I received a phone call a few weeks back from a potential client needing my services.   This client had recently been diagnosed with a histamine allergy.  They had NO idea what to eat.  Basically, this person was allergic to almost everything!  There are many food allergens I am aware of.  This was a new one.  I requested some info on the issue so I could see what I could do.  This person needed help and just didn't know what to do.

I opened the email which, honestly, threw me for a loop.  The list of banned foods would make anyone want to throw in the towel.  Here is a snippet of banned items:
  • No Tomatoes
  • No Lemons or limes
  • No Thyme
  • No Eggs, cheese, sour cream, yogurt
  • No bleached flour
  • No Chili powder or anything with the word spices in it
  • No vinegar
  • No processed meats...like sausage
  • Meats, if not immediately consumed, must be frozen
I let this rest overnight.  I needed to re approach this.  Give it time to mull in my head then read it all again.  My 2nd reading, the light bulb went off.  This can work!  I would miss acidic foods, but using natural flavors from fresh herbs and the use of proper seasoning, food would taste good.

My, now new, customer would be pleased.  She gave me a list of foods she liked.  My job was to recreate them without using the banned foods.  What you see to the left is one such creation, a beef and bean burrito.

The first obstacle was realizing all flour tortillas use bleached flour.  I would have to make this from scratch.  Upon reading what would work...lard (approved) should have worked....but alas, all versions had citric acid.  Unfettered....butter became the "fat" of choice.  I will toot my horn and say they tasted great!  Next I had to figure out a way to make a great sauce.  Tomatoes were out.  Beef stock though, if organic and without the word "spices" would be perfect.  With that block in place, the rest fell into place.  Some basic veggies, dried ancho chili, and some caramelized onions simmered with fresh herbs would season this perfectly.  After and hour of simmering, the contents were pureed...creating a beautiful texture and flavor. 

I added some of the liquid to the ground beef and black beans when it was almost finished cooking.  The finally product tastes amazing.   This challenge is one I welcome and will continue to take head on. It only makes me a stronger chef!


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Tuscan Herb Pasta. Hold the Pasta?

5/28/2015

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Fresh flavor is always a key to making great food.  Simple and fresh every time.  When I get an idea in creating a dish I stop and think what fresh, local flavors I can get to put into it.  I do suggest, if you do not have a farm stand or a local farm market, purchase as much fresh produce from your local grocery store.    Food DOES taste better if prepared from scratch.

This recipe has a great rustic flavor with a nice twist.  Instead of using pasta I created some vegetable pasta with zucchini and summer squash.  A perfect change up that is healthier, tastes amazing, feeds you/your family awesome vegetables, and is truly easy to make.  To create the zucchini and summer squash into the size of pasta, use a mandolin with the Julienne Blade.  This is a great tool to make uniform cuts and save time. 

Some people, okay...the older ladies as church or on the street or at my kids school or or or... anyway, they ask why I use lemon juice or vinegar in so many of my recipes?  Well, it helps cut down on the amount of salt I use in a recipe while adding some incredible Zing to the food.  The acid in vinegar and lemon juice help pull out the flavors in the food they interact with.  So, that means if you taste something and you think you need even more salt, add some acidity to the dish.  Add a little before each taste to see if that fixes the issue.  Alright, enjoy the recipe!

Chicken
1 lb chicken breasts
1 tsp chopped rosemary
1/2 tsp salt
1/2 tsp black pepper
1 TB soy sauce
1 TB Maple Syrup

Directions:
Heat grill, add salt, pepper, and rosemary over chicken breasts.  Mix in a small bowl the soy and maple syrup.  Place chicken on grill, coat bottom of chicken with soy sauce maple glaze.  After you flip the chicken, top that side with rest of maple glaze.  Keep cooking until it reaches 165 degrees.  Let rest for 5 minutes, slice thin.

Tuscan "Pasta"
2 cloves garlic sliced thin
1 Green onion sliced thin (white and green parts)
1/4 cup sliced thin sun dried tomatoes
4 asparagus spears sliced thin on an angle
1 zucchini sliced thin on a mandoline
1 summer squash sliced thin on a mandoline
1 TB olive oil
2 TB basil sliced thin (chiffonade or ribbons)
1/4 cup chicken or vegetable stock
Juice of 1/2 a lemon
1 TB Epicurean Tuscan Herb Butter
1/2 tsp each of Salt and Pepper

Directions:  Heat olive oil at medium high heat in a saute pan with a lid.  Add garlic and green onion.  Cook for 5 minutes.  Add asparagus and sun dried tomatoes.  Stir and cook for 4 minutes.  Add Zucchini and Summer Squash "pasta" and stir for 1 minute.  Add stock and cover for 4 minutes.  Remove lid, add lemon juice, salt, pepper and basil.  Mix, add butter and mix throughly.  Serve with Parmesan or Asiago cheese.
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  • Home
  • Catering
  • Chef Meals
    • Comfort Stylings and Smoked Meats
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    • Vegetarian, Sea Faring, Heart Healthy
    • Sides
  • Cooking Lessons
  • Graduated Celebration
  • AIOC Cooking Channel
    • Cluck Cluck Cooking
    • Family Cooking
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