Anything En Croute is Delicious!

Just about anything En Croute or wrapped in puff pastry is special and 99% of the time looks as good as it tastes. From appetizers to entrees and so simple. If it is a dinner gathering of 7 or more I find a simple buffet is best, I like to enjoy time with my guests and not be stuck in the kitchen.  The wonderful thing about puff pastry is what ever you are wrapping in the flaky goodness can be assembled well before your guests arrive so all that is required is to bake them or it off. An en croute entree can be individual or as a loaf, I prefer to take a few minutes and do individual en croutes such as Pork Wellington with Spinach and a Deep Fruit Compote, Salmon En Croute with Meyer Lemon Broth or both and offer a choice served with a Fresh Winter Greens Salad and the meal is complete. There really is no need to have many side dishes, the puff pastry fills the void and by adding some root vegetables to your salad will cover that end of the meal.  So where is the recipe you ask? I will be back with the Pork Loin Wellington recipe very soon, simple and beyond delicious!! Until then "Think Good Thoughts & Smile".

Gatherings made Simple, Beverages of Choice!!

Keeping your gatherings simple begins with the beverages you offer. The days of the no host bar are long gone and all for good reason. I recall always having more than the basics out for my guests enjoyment, not anymore!! Unless one employs a bartender to over see the pour, it can become very pricey, as well take away from the enjoyment of the evening, not to mention the one that always has one too many. There is a place and time for the enjoyment of the cocktail, our tradition begins with a Picon but I am talking 4 to 5 people not a mas group or even 10. Previously, I mentioned a Sparkling Wine, Red & White, keep it basic unless of coarse you are pairing which is a whole other thing. Sparkling water such as Seltzer or Club Soda are good, but don't think you have to get all the flavors. Plain soda water with the offerings of fresh lemon wedge, lime wedge and orange is more than satisfactory and appreciated. Now onto the wines, it is good to figure 2.5 glasses per adult guest and not of each, just as an average. Sparkling Wine such a Presecco is nice, Chardonnay or Savignon Blanc for the white, I offer two reds which include a Cabernet and a Pinot, one is light, one is full bodied. This will cover the beverages, of coarse you will offer coffee and it is inevitable someone will have a bit of Cognac or Brandy in tow that is brought out with dessert if you go that far which brings me to...... I shall return to share more simple ways to create the perfect gathering.
Until then  "Think Good Thoughts & Smile" someone will notice!

Back with the Holiday's made Simple!!

Thank you for all the well wishes and concern over the past month or so. I have received several emails asking where oh where did Chef Bataille go, the answers is no where!! It is all to often time slips away, we get caught up in this or that and loose sight of what is in front of us, well at least I do from time to time. With that said I have many holiday ideas to share but instead of cramming them into 7 days we will simply call them "Inspiration for Gatherings made Simple"!! As stated previously, simplicity is elegant and can cast the air of complicated to the pallet which is good. So many times one tries too hard to impress or make into a complex taste when just a few ingredients really rev up the taste buds and when paired properly with a complimenting wine or beverage can produce gastronomical bliss. I will return before you know it, until then 'Think Good Thoughts & smile".......

Holiday's made simple, part 1 !

I believe in simplicity when it comes to hosting gatherings for friends and or family. As a chef, in the past I would over do things, as I said there would be sacks of "confused foods" on the way out the door with my guests and a overflowing fridge with leftovers. Thankfully I learned and now keep things simple. My guests are now greeted with and assortment of Charcuterie and Cheeses thoughtfully displayed for there enjoyment. As to the beverages I offer a Sparkling Wine, Red and a White Wine that differ from what will be served or paired with our meal.
On to the feast next !! Until then Think Good Thoughts & Smile....

Holiday gatherings made simple!

With the Holidays upon us the questions and stresses of what to prepare run through some of our minds faster than we can sort them out on a piece of paper, confusion sets and with arms up in air we give in to the $99.99 deal at our local Whole Foods or market. STOP!!!!

Let's start this over, with the Holidays upon us we sit in excitement of sharing a Grand day or evening with Family & Friends, calmly we begin the process of what to serve, what wines to pair and of coarse the dessert(s) that will put it all over the top. I believe simplicity can create the most elegant of affairs. It is so often especially as a chef to over do and turn a Grand meal into a Confused sack of left overs or send home packages. I have been saying for a few posts I'd be back with Holiday Fare so allow the process to begin. Let us not forget this is where "Finding the Grind" will be found, so as I often say, I shall be back with the recipes and ideas I have been looking forward to sharing that will bring Great Food and Wine to those often dreaded gatherings, with, as stated , simplicity. 

Allow the Holiday Season to begin! Tomorrow!!!!

An exercise for the grind.

When I stated "All grinds are not created equal" I am not just talking about the end coarsness of lets say the peppercorn it being black, white, green or any of the variations in which peppercorns come or any dry spice, as a spice such as the peppercorn is crushed or broken, oils are released. The more you crush or grind the oils are lost. This has been argued, studied and debated by chefs for a ling time , is it important, does it really matter? In my view yes, flavor is flavor and what those flavors do to produce the final result is what it is all about. Controlling flavor and understanding how a herb, pepper or salt reacts with different ingredients is key in cooking. Here is a good way to understand what the hell I am talking about. Simply take 1 tablespoon of whole coffee beans and grind them in the coffee grinder or what has become today's fashionable spice mills and grind the beans for 5 seconds which should be a coarse grind, now brew a cup of coffee and taste, then in your mortar add the same amount of beans and crack them down giving them about 5 second of grinding with the pestle, the grind looks much coarser, now brew a cup with these beans,  by the way it is best to use a french press for this exercise and allowing the coffee to brew in the water for 2 full mins, the end result is the coffee ground with the M&P should have more aroma and taste. OK now that I have probably completely lost you and who knows what you might be thinking I will be back with recipes and you will understand why I posted this, but then again maybe not!!! Until then "Think Good Thoughts & Smile".

Mortar & Pestle, finding the grind!

By the image I think you can figure out where I am going with this post. Before I begin I must say the picture above is not mine.
I was given my first Mortar & Pestle some 30 years ago from my mother and father when I was just a young chef and to date it is my go to way of grinding spices and much more. In many kitchens the use of a coffee grinder is the preferred method and yes they do have there place but there is something that I believe is gained utilizing the Mortar & Pestle, call me old fashion or a purest, it is my belief.
Another plus when using the M&P is control of the grind you are searching for, not all grinds are created equal and over the next few posts you will see what I am talking about as I share some recipes for the coming holidays. I'll return soon....

Carnitas prepared Sous Vide!

Carnitas, slow cooked in a pot of pork fat for hours, so succulent and tasty my mouth is watering as my fingers hit the keyboard. There was a study done about the fat factor of cooking carnitas the traditional way in fat much like my loved Confit, the study weighed the fat prior to cooking the pork, what is interesting and proves a fact I often argue with others is when the fat was weighed post cooking of the pork it weighed more meaning no fat from the method of cooking permeated the meat but rather was released from the fat, interesting and factual. No matter of the facts there are those who will not believe them and search out healthier ways to do something such as Carnitas or pork that has been cooked in fat for many hours then fried crispy, a true south of the boarder taco stand staple. Par boiling is one such way but I have found it leaves you with a dry end result. Leading up to this post I have been speaking of the Sous Vide method which is vacuum packing and placing into a controlled water bath for a set amount of time, this is not boil in a back cooking but rather slow and packed full of flavor and everything that is lost during other methods of cooking so refer to my previous post where I explain how to do Sous Vide stove top or as in this post use a crock pot that has good heat control. Fill your crock pot with water leaving 2 inches from the top of the pot and set to 150 degrees which is usually low on pre set models, check the temp with a thermometer and adjust accordingly.

Ingredients:

1 ea 2-3 lb pork butt or shoulder roast (trimmed and cut into 2 inch cubes)
1 tsp ground cumin
1 tsp sea salt
1 tsp cayenne pepper


In a large bowl place cut up pork and season well with dry ingredients, equally divide pork into four separate vacuum pack baggies and seal being sure to remove all of the air. vide pork and get ready for something special.

Now comes the hard part, place the vacuum sealed baggies of pork into the water bath that is 150 degrees for 4-6 hours checking every hour to ensure your bath is at 150 degrees and that the water has not evaporated out. If you need to add water boil it first, add and adjust to temp using ice cubes and your thermometer. Now that the vacuum sealed pork has bathed in the water for 4-6 hours, remove from the bags from the water, cut open the baggies and pour contents into a bowl to be strained from any of the liquids which should be minimal due to being cooked under vacuum. At this point I strongly recommend giving the pork a taste just for the WOW factor. OK now onto the next step, allow the pork to cool to a temp you can handle it , shred and place on a sheet pan, Place the sheet pan under the broiler for a couple of minutes to crisp up the sous
I will be back with some pre holiday offerings so stay tuned, until then "Think Good Thoughts & Smile".

A bit more about Sous Vide......

Before I offer up a recipe prepared with the Sous Vide method it is important to know this technique of cooking does not require an expensive machine or an expensive vacuum packer even though removing the air from the bag is a must and maintaining a set temperature is key. Zip Loc offers a hand vacuum packer and baggies of various size that work very well and do not take up a bunch of space.

To do this stove top you will need a pot of water that holds a minimum 1 gallon of water, thermometer and some ice cubes to bring down the temp if needed. What I do is bring the water to a rolling boil then lower the heat by adding a few ice cubes, this will ensure you do not have to stand there looking at the temp until you reach your desired heat, it is important to know the heat will drop when you introduce what ever the ingredient you are cooking is as well. Since the temp will drop upon introduction I recommend keeping to no more than 6-8 ounces per baggie and no more than two items per pot of water.  This is not boil in a bag, this is cooking with precision to an exact desired core temperatures that is maintain though out. One other reason this is a superior method is all the flavor stays in the bag and is not cooked out into a broth or lost via evaporation. Another great way to attain the desired temp is to use a slow cooker but for all applications here we will use the stove top method of Sous Vide.
I will return to share something from south of the boarder prepared Sous Vide method that will have you questioning the traditional method, so good and a little healthier as well. Until then "Think Good Thoughts & Smile".

French Cuisine, question mark!!

I sometimes wonder where some chefs get there ideas and knowledge when it comes to "French Cuisine" which brings me to this question, "What is French Cuisine"? Where did it come from? How do you cook it?

According to Wikipedia the definition of french cuisine is as follows:

French cuisine (French: cuisine française; IPA: [kɥi.zin fʁɑ̃.sɛz]) refers to cooking traditions and practices originating fromFrance.

Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.

French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gasconcuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.

Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage"^[1][2] along with Mexican cuisine.

I am of the belief there is no such cuisine as "French Cuisine" but rather "Regional French Cuisine" I say this because the foods of Paris or Parisian Cuisine drastically differ from the foods of Provance, then we have the Basque who do not really even qualify themselves as French. If you ask one who is from Paris they will say they are Parisian, a Basque, from the Basque Country, from Champagne, Champagne and so on. Ok back to food, I just felt like bringing this up because there really is not a Cuisine of France in my view there are however many cuisines just as in America. I believe we often generalize, which as a chef can get me into Kitchen Troubles and Menu Nightmares. When I see an advertisement for "Traditional French Cooking" I scratch my head and will often find it is that of "Regional French" cuisine if I visit the establishment for a meal or very "Parisian" or that of the cuisine from Paris. I am probably over thinking this but it is important to know the Cuisines with in a country, it could save you embarrassment if you should happen to be talking to someone from France or the country in which you are discussing. I will end this with an example, I recently asked someone what there favorite food(s) where, the reply was "French" when I asked why French the reply,"Because of the Cream and Butter"................MON DIEU!!!

I previously posted a bit on Sous Vide Technique and stated I would be back with some recipies that utalize this great technique and here I am going off with all this and all for a good reason which you will understand if you check in for my next posting.

Until then "Think Good Thoughts & Smile".

Technique Sous Vide, cooking with precision!

My first exposure to Sous Vide was some 30 years ago when I was just a young chef eager to learn as much as possible from as many top chefs as possible one of which opened my eyes to the wonders of Sous Vide Technique. We did not have a fancy machine such as the one pictured that simplifies the technique but we did have perfectly prepared Foie Gras, cooked at precisely 180 degrees for exactly 1 hour  that became a well known item on our menu, folks would come from far just to share on a Sundays drive with a perfectly poured Cabernet or Pinot. Some hear Sous Vide and think "Boil in a bag" which this technique is far from, allow me to explain. Sous Vide translates to under vacuum so one of the principles is just that, by placing an ingredient into a bag and vacuum sealing it, then into a precisely heated water bath where it will cook to the precise temperature of the water, no less, no more. One could leave a piece of salmon that has been seasoned and sealed in a water bath of 140 degrees for 2 hours and the salmon would not go beyond the temperature of 140 degrees, there is no direct heat or steam to continue the cooking process beyond the 140 degrees. Take a Filet Mignon for example, set the water bath at 120 degrees and place the vacuum sealed fillet in the bath and leave it for 2 hours, remove the fillet and what you have is a perfectly rare piece of meat, flash it on the grill to carmelize the  and get ready for something that will take you beyond. Try leaving a fillet or piece of salmon on a grill for 2 hours, you would have a very disappointing experience to say the very least.

The Pork Belly shown above is prepared Sous Vide as well,

As is the Beef, notice the red consistency though out, yum.

OK, so what now? The purpose of this post was to share a technique that many do not know about let alone have heard about. You do not need a fancy expensive machine to use the Sous Vide technique, I will return to share more little known techniques and recipes soon. 

It was asked why I have not been posting much as of late, the answer is simple, Life is good. I will return so until then "Think Good Thoughts & Smile"

Clotted Cream, not just for tea!!

Clotted Cream, to answer the question "do I have a recipe for clotted cream?" I say a firm Yes. Even at this is not a recipe per say, it is a technique and it leads perfectly into what will be coming in future postings using the "Sous Vide" technique. Clotted Cream also known as Devinshire Cream or Tea Cream has many uses beyond "Tea Time". Although it classifies as butter in the USA it only does so due to its high fat content. Clotted cream is fairly simple to make but due to it being difficult to find unpasteurized heavy cream here, the final product is slightly different then what one might get overseas. It can also be bought commercially. OK onto the process of clotting your cream:

Ingredients

1 quart heavy cream (whipping or manufactures cream)

Preheat the oven to 180 degrees, prepare a water bath in a 2 or 4 inch hotel pan. Pour the heavy cream into a 2x8x12 or 14inch baking pan, place cream filled pan into water bath, place into oven and leave at 180 degrees for 4-6 up to 8 hours. Remove from oven and water bath, place in cool area for 2-4 hours, gently scrap the top separation from the milk below, the top cream is the clotted cream. Reserve the milk liquids for baking or other applications.

Very simple to make, I have recipes other than "Cream Tea" that use Clotted Cream I would be happy to share if anyone is interested. I will be back with what I believe to be an excellent technique called "Sous Vide" and a few recipes that are over the top. Until then, "Think Good Thoughts & Smile".

Recipe Kale Salad made so simple!!



What a Great weekend filled with Bastille Day celebrations with my family. Along with all the traditional fare this year I thought I'd toss up a very healthy Rainbow Kale Salad. Amino Acids are an important part of any diet so in this recipe I substituted using Soy Sauce with Dr. Bragg's Amino Acids, much less sodium than traditional soy sauce with added health benefits which some will argue, in any case the final product is flavourful great.

8 oz shredded rainbow kale (one can buy it pre cut or do the obvious)
1/2 cup shredded carrots
1/4 cup fine sliced shallots
2 tbsp roasted sunflower seeds
3 tbsp roasted Pepita's (pumpkin seeds)
2 tbsp Dr. Bragg's liquid Amino Acids
2 tbsp Olive or Grape seed Oil
2 tbsp roasted sesame seeds
cracked black pepper to taste.

In a large mixing bowl combine all the ingredients and toss, can't get much easier than that.
I will return, until then "Think Good Thoughts & Smile"...

Apricot, Peach and Balsamic Glaze, just in time for some 4th of July Grilling!!

This simple glaze is excellent on Ribs, Chicken even Salmon and just in time for the 4th festivities. Works extremely well with Smoke African Spice from Trader Joe's.

2 tbsp apricot jam
1 pitted white or yellow peach
2 tbsp Balsamic Glaze
1 tbsp water

Combine ingredients in a blender or food processor, blend until well incorporated and smooth. Brush on the grillings, such as ribs the final 10 mins on the grill and enjoy!
Have a safe 4th of July, I will be back soon with many more recipes, until then "Think Good Thoughts & Smile"..........

Hoisin Glazed Duck Breast, the final step!!

Funny how time flies with so much developing with in that short time leaving me with much to share but first the next and near final step in this unique and flavorful preparation of my version of Hoisin Duck. First the difference between this recipe and application and Peking Style Duck is only the breasts are used and the breasts are only brine or marinated, not cooked but rather in there raw state. I prefer duck to be served rare to med-rare however this is the exception at medium. Now that the breasts have dried out a bit it is time to gently smoke them. Smoking of the duck can be done in a gas oven, smoker or even on the grill and the process is simple. It is important to remember we are only kissing the breasts with the sweet aromas of Jasmine Green Tea and sugar and not smoking them to final fare, that is where the grill meets the hoisin glaze in the next and final step. But first it is time to Tea Smoke the duck breast. I learned this technique over 20 years ago and was surprised at how well it worked, first line the bottom of a gas oven with a metal cookie sheet, turn oven to 500 degrees for 30 mins to be sure the baking sheet has come to temp, Brush the duck breasts fat side with a bit of sesame oil, place the duck breasts skin side down directly on the middle rack of the oven and now comes the magic. Take one cup of Green Jasmine Tea leaves and 1 cup of Raw Sugar mixing the blend well now very carefully place the blend onto the hot baking pan in the oven and close the oven door, wait about 2 mins until smoke begins to develop then turn the oven off and allow the duck breasts to sit in this tea smoked sauna for 15 mins.

 This technique is best in a commercial kitchen with the hood fan on for obvious reasons do  not try this in your homes kitchen unless it is commercial quality with a very good hood. OK, after the 15 mins remove the duck and place aside, clean the oven by removing the sheet pan the sugar and tea burned on. Now back to the duck breasts, the breasts should have a slightly golden color to them and smell like something you have never smelt before, imagine the smoky sweet aroma with the sesame.  The glaze is simple  1 tsp Hoisin,  1/2 tsp, 5 spice and  1/2 cup water. Combine the three and mix until all is incorporated now gather the duck, glaze, basting brush and head to the grill. At this point the duck has reached about 100-110 degrees (Rare) so the grill time is only long enough to caramelize the hoisin glaze meaning the sugars have burned or cooked leaving the breast skin and fat crisp and beautiful as pictured below which takes about 3 mins per side or 5-6mins total. Presentation is up to you because once you taste the duck and some of the Napa Wasabi Slaw your buds will be taking you on a journey of its own.

I have much to share so stay tuned, until then "Think Good Thoughts & Smile"..

Hoisin Duck, taking the next step!!

Now the Brine is cooled and ready it is time to clean the Duck breasts for there soak in this flavorful bath. I like to use Muscovy Duck Breasts for this application, they are slightly larger. Muscovy Ducks originated in Central America and are overall a much leaner duck. Take the breast and trim back the fat to fit the meat, with sharp knife in hand slice into the fat being sure not to cut the meat below making three slices into the fat, place Duck in a air tight container with lid off pour brine to cover the breasts, cover and allow to soak for 24 hours in refrigerator. After the breasts have soaked remove them from the brine, pat dry with a paper towel and place on a rack above a sheet pan fat side down then back into the refrigerator for two hours uncovered. I said this is a long process but it is well worth the time and patience as you will experience if you try this process, one could take the breasts directly to the grill but what comes next is what sets this recipe and technique a step above. I will be back to share how to tea smoke in your oven until then, "Think Good Thoughts & Smile".

Hoisin Roasted Duck, the beging of a memorable experience!

I am one of those that remembers special events or days that had extreme meaning in my life, such as March 7, 2010. That was one of the most beautifully spent days for me in which I will hold close to heart much like the couple I prepared this duck for back in 1996 for the 10 year anniversary of there first kiss, that is correct I said kiss, not marriage. Fact is I still get a Christmas Card from the couple every year and to date the meal I prepared for them is still there most memorable some 17 years later. Duck is one of those birds or fowl that needs patience and care in preparing, trying to rush the preparation of Hoisin Duck will end leaving the ducks meat very tough and the skin almost rubber like when what you want is crisp skin and flavor filled tenderness inside. The application is much like preparing Peking Duck although in this recipe only the Ducks breast are used and the brine they are soaked in is cold unlike the Peking Duck where the whole bird is first soaked in the spiced filled bath on the stove top prior to green tea smoking it which is also done in this application or recipe. I will offer the preparation of this over a couple of postings and begin with the brine. Many chefs do not believe in brining, as with anything I believe there is a place for it and balance is key, it all depend on the individual recipe, one belief I do have in common is that many brine's are filled with too much sodium leaving a salty finish, once again patience. Trying to push flavor and tenderness needs to be done gently and over time, if you are looking for a quick duck recipe this one is not for you. So what is in the brine you ask?

Ingredients

2 1/2 cups water (reserve 1/2 cup)
1/2 cup Bokbunja (black raraspberry wine)
2 tbsp low sodium soy sauce
1 tsp clove
1 tsp star anise
1 tsp five spice
1 tbsp hoisin sauce
2 bay leaves

Simply combine all the mentioned ingredients in a pot, bring to boil, reduce to simmer for 15 mins, remove from heat, add reserved water and allow to cool for 30 mins then place in refrigerator for additional 30 mins before going to next step which will be my next post. Until then "Think Good Thoughts & Smile".

Napa Cabbage Slaw with Wasabi Vinaigrette....

 Napa which is north of San Francisco in the heart of the wine country has nothing to do with Napa Cabbage or Hakusai in Japanese. This delicate almost lace like cabbage comes from or at least originated in Asia and is used in all types of Asian Cuisine. Unlike Green or Red cabbage Napa cabbages delicate crisp leaves will absorb flavors such as the vinaigrette I previously posted giving it something special in my view. This slaw is simple to prepare and will hold for a couple of hours before turning slightly soggy. If Napa Cabbage is not available Savoy Cabbage which is similar in texture can be substituted.

2 cups Napa Cabbage (finely shredded)
1 cup Wasabi Greens ( if you can't find them, radish greens can be used in substitute)
1/2 cup Dikon Radish ( small dice))
1/2 cup Cilantro (rough chopped)
1/4 cup Green Onions (chopped
2-3 tbsp Wasabi Vinaigrette
1 tbsp toasted sesame seeds

Combine all ingredients in a large mixing bowl and toss until greens are evenly coated with the vinaigrette, place in refrigerator for 10 mins, remove and toss again, serve.
As previously stated this goes very well with Roasted Hoisin Duck which I will be back to offer up the marinade and what to do with the Duck before it is roasted. Until them "Think Good Thoughts & Smile".

Wasabi Vinaigrette, and a little about Bokbunja Joo!

Crisp Wasabi Greens, Dicon Radish, Napa Cabbage with a Wasabi Vinaigrette. The fresh intensity of the Wasabi Greens with the suttle overtones of sesame and rice vinegar combined with the nasal felt strength in perfect balance of the fresh wasabi that lingered on my tongue just long enough to keep me wondering if I had finally arrived and if so could I remember how much of what ingredient I used in the wasabi vinaigrette I had just prepared, would I ever be able to duplicate the perfect balance of flavors I so selfishly prepared for myself with out sharing, the answer my friends is yes, yes I did remember the exact amount of ingredients that make this Wasabi Vinaigrette tossed with mentioned ingredients to become a Slaw that works so perfect with Roasted Hoisin Duck. So here it be, Wasabi Vinaigrette.

Ingredients:

2 tbsp Olive Oil
1/2 tsp Roasted Sesame Oil
1 tbsp Rice Wine Vinegar
1 tbsp Bokbunja Joo(black raspberry wine)
1 tbsp fresh grated Wasabi (adjust if using powdered)
1 tsp fresh grated ginger or pickled ginger
1tsp Low Sodium Soy Sauce

Combine all the ingredients and chill before tossing with the slaw. Speaking of the Slaw I will offer it in my next post and since I mentioned the Hoisin Duck I might as well do the whole gastronomical experience but first I want to make mention of the Bokbunja Joo, this is a Korean Black Raspberry Wine that is often served chilled as a dessert wine. It is a bit sweet and packs 16% to 20% alcohol, it does very well in marinades as I will exhibit here, with the duck, in the very near future.

Fun fact,  in Korean Medicine it is said that Bokbunja Joo increases sexual stamina as well (something to think about). With this said I will return, until then "Think Good Thoughts & Smile".

Wasabi, It's Not Just For Sushi!!

What can I say about Wasabi other than "I Love It". Also known as Japanese Horseradish, Wasabi has many uses other than being a well known Sushi Condiment and if you can get your hands on fresh Wasabi lgreens you will be very surprised, what a treat. Commercially we usually see Wasabi in a paste or powder, Buyer Beware! There are several producers of the famed green powder or paste but only a very select few produce real Wasabi so read the label, many are not Wasabi at all but rather mustard and horseradish and will cost about half of real Wasabi. Fresh Wasabi is by far the best but can be difficult to find. I am fortunate and can find it at Ranch 99, Marina Market and several places in Japan Town if I want to make the trek to the city. The only markets I have found the fresh Wasabi Greens is in Japan Town in the city but well worth the ride once in a while. When working with Wasabi it is important to know it losses its flavor and spiciness after about 15 mins if left uncovered. Lets talk about the heat or spiciness of Wasabi, unlike chili's which linger on your tongue and burn Wasabi tends to hit the nasal passages hard and then almost disappear leaving the enhanced flavor of what it is being served with. Over the next couple of posts I will offer up a couple of recipes that are simple and full of that wonderful Wasabi flavor.
I shall return, until then "Think Good Thoughts and Smile".

Pairing, The Finale!!

The last post I stated that in this post I would build a basic pairing menu which really isn't a menu but rather a breakdown of the guild lines I use and have used for several years now to offer a pairing experience that goes beyond good food with good wine,

1. Buy and taste the wines you wish to build a pairing with.

2. One to Two wine pairings meaning One White and  One Red

3. Attain knowledge about acidity and the pH of both wine and food using the basic tools offered in the       previous posts on pairing.

4. Keep it clean, meaning do not complicate tastes with an overwhelming experience in flavors.

5. Have as much fun as possible and Enjoy!!

There really is much more to it than this, some of which is common seance and just taking your time when planning out and sticking to the menu when you go to the market. I can not count the times I have seen something or tasted something at the market and thought to myself  "WOW" , that would go great with some wine that was enjoyed in the past or when I was doing the shop for a tasting I was preparing at the time. As I said there is much more, If one should want more information than what I have offered feel free to ask.
I shall return with some recipies that sing for summer, until then "Think Good Thoughts & Smile."

Recipe for Pairing , (part 2) a simple lesson in tasting....

One great thing to remember is that Pairing and Tasting are two different encounters. I was sure that I had posted an exercise in tasting but I can't locate it so I shall offer it in brief. If you are a student of the culinary arts you will most certainly do this exercise sometime during your schooling. I was reminded of this some 3 years ago while helping a friend with her culinary studies and it is an excellent way to understand a bit about tasting and creating a menu for pairing or in general.  Gather up a bottle of Chardonnay and a bottle of Cab, really you will only need two glasses but what the hell why not have some fun, you will need a glass of water and some bread as well as lemon, apple, cheese ( neutral in flavor ) and some walnuts. In this tasting experiment , taste each of the items with each of the wines separately clearing your pallet with a bit of bread and some water in between each items tasting, write down what you experience happening across your pallet and the flavors you experience. They should be drastic, notice what happens when you introduce citrus with the Cab and how the lemons acidity changes the structure of the Chardonnay, this is the most basic and easiest ways to begin understanding of how food and wine come together and remember for this experiment you don't need to break the bank in the wine you choose. When I do a Tasting vs a Pairing the spread is simple; nuts, cheese, dried dates, olives, bread and Charcuterie,  you are not creating a meal but rather offering an array of edibles that will enhance the wines and allow your pallet to receive all that the wine offers. In catering it is important to explain the difference to a could be client , some think pairing is a tasting and it is not, tasting comes first. Next up we will build a basic pairing menu so stay tuned, until then "Think Good Thoughts & Smile".

Recipe for a Perfect Wine Pairing, part 1...

When it comes to pairing food and wine it begins way before a trip to the market. Having at very least some basic knowledge of pH and acidity in both food and wine is vital. one can not live in harmony with out the other. Titratable acidity or total acidity in most wines is 2.5 to 4%, the previous post I showed a chart for food acidity and pH, there are charts made just for pairing food and wine. When choosing a wine, acidity is an important component to both the wines quality and taste. Remember that higher sugar levels produce low acidity which doesn't mean the wine will be sweet. In the world of wine tasting acidity refers to the Fresh, Tart and Sour attributes that balance out the Sweet and Sour of its body such as Tannins. As for the grape in which the wine is produced the longer it is on the vine the more sugar it will hold making for more acidity to be introduced during the fermentation process. In the wine world today's vintages are being released much earlier than wine's from the past years due to accelerated fermentation processes, you will know this when a label reads something such as " The perfect wine to enjoy now or cellared for future years of enjoyment". Now this doesn't mean it is a bad wine, there are many 2011 Cabs, Pinots, Syrahs and Zins out there that are very tasty. A great question is "What about the wines we cook with?" I know many chefs that will argue it makes no difference and buy bulk Red & White wine, usually in 5 gallon boxes and will say no one will know the difference, I beg to differ. If I am serving something with a Cabernet Demi Sauce with no Cabernet Savignon in it I am sorry someone is going to know, I would know so most certainly someone who really knew about wine would know for example, last weekend I witnesses a Master Sommelier tell me what wine I used in not one but two different marinades, so always know that someone will know. So where does one begin in producing a pairing, I choose the wine first then build my menu around its structure. It can be done to the opposite meaning menu first but most chefs including myself are not Master Sommeliers and just because I became a Sommilier in 1998 doesn't mean I am one, that my friends is back in the post "Tale of the Tastevin" many postings ago. I took the coarse and became a "Sommilier" just for understanding and an edge of knowledge many chefs do not have. I must say that my certificate does look Grand on my freshly painted kitchen wall here at home, just to brag a little. So back to pairing, there is an exercise that I may have posted about tasting wines with certain foods, so before I repeat myself I will look back and return with more about pairing soon. Until then "Think Good Thoughts & Smile".

Recipe for a proper Food and Wine pairing, almost...

                                              
Attaining the proper acidic balance in cooking is so important especially when something is to be enjoyed with a fine wine. Some posts ago I spoke of citrus and how they interact or counteract the wines we are enjoying with a meal, same hold true with cooking with wine, vinegar or spirits. The pH level of most vinegars is somewhere between 5 and 6% , Rice wine vinegar on the other hand has a 3.5 to 4 % levels and is much smoother, sweeter and softer on the palette. It is all about chemistry and balance. Asian cooking rice wine vinegar is used in so many of the recipes as is Shaoxing wine which is made from rice. Fun fact, Shaoxing wine will sometime replace rice at the beginning of a meal and is drank from a rice bowl in some parts of Asia, hmmm, it makes sense to me as far as digestion goes. Back to acidity, just a couple of posts ago I posted Basque Marinade, there is nothing non acidic about it, just look at the ingredients, however it goes a long way meaning you only need a little bit. Acidity will cook what ever it is marinading if too high as will a long soak. I remember back before I got out of High School and knew little about cooking I marinaded pork in wine and pineapple juice over night, after it was grilled it turned chalky because the meat  was being broken down and cooked as it soaked in the concoctional marinade that was way acidic. The pH range is from 0 to 14, with 7.0 being neutral.  Anything above 7.0 is alkaline, anything below 7.0 is considered acidic. Acidic it what you want in cooking but in balance, many foods are high in alkaline so knowing what levels or where they live on the 0-14 range is key. There is much more that is relevant and important about pH levels and cooking, if you want to know and understand more about it then pack the books up and take a chemistry of cooking class because I am just talking basics here. Here is a chart that shows where some foods live on the 0-14ph level (3-10 range on this one).
I could get into the whole baking soda and what it does to pH values but maybe some other time,  it is interesting and better left for a pastry chef. Where are you going with this Chef?(might you ask). Over the next few posts I am going to be sharing some recipes and explain how and why to pair them with the proper wine. Pairing has become extremely popular, knowing some basics about pH is a key component in properly pairing a meal with a wine. Just as farm to the table and knowing what soil something is grown in, the ground to the grape is vital as well if you really want to go all the way with it but there are ways around it.
I will return with a bit of pairing and understanding so until then "Think Good Thoughts & Smile".

Recipe Chimichurri, versatile and delicious!!

I could have sworn there was a post about Chimichurri in the past, but as it would be I am Once again mistaken and being it goes so well with grilled meats that have soaked in the Basque marinade, why not, so here it is one of the easiest condiments one could possibly make that not only goes well with grilled meats  chicken, fish and all game birds or just on a crostini with a little fresh Mozzarella  Fact being one of my favorites is to drizzle a bit of this greenish gold over a perfectly seared scallop set in a pool of Meyer lemon broth infused Chimichuri(I know I posted that one).

 Chimichuri, the reason I like this so much is thru the layers and depth of Chimichurri one can still experience the flavors of which it is accompanying or enhance them with intensity. Chimichurri has several variations and can be red or green, both in my opinion. In just about every Carneceria or grill in Argentina, Uruguay and beyond  you will find  a version of this at the table, so with out anything further I offer Chimichuri in which my fellow Chef and friend from Argentina, Chef Gabriella Gascon gives her approval as authentic in it's flavors and texture

1 bunch Italian or Flat leaf Parsley
1 bunch Cilantro (small bunch)
1 Jalapeno or Serrano Chili (less if you like)
2 Baby Red Peppers
1 cup Olive Oil
2 tbsp Red Wine Vinegar
1/2 the rind of a Meyer Lemon
25 cloves of fresh Garlic (more if you like)
1 tsp Cumin

Place in blender or food processor, blend until smooth and well incorporated, taste, ad S&P. Transfer to storage container and enjoy.
There is so much to be grateful for in this life,  as I have said hold those cherishable memories close to heart and never forget those of whom you created them with even if they are no longer in your life.
I'll be back until then "Think Good Thoughts and Smile"!

Recipe Basque Marinade and some thoughts.....

 Lately I've been thinking or shall I say rethinking some things over, not in an obsessed or I can't let go kinda way, but rather in an understanding kind  way, some of which is fun and funny,  some of which not so much. There is meaning and purpose in every action we do, everything we see, every hope, every dream, every loss, every gain or victory. The list goes on and on. A quote I recently herd hit me to the very core of my being, "We do not choose a life, we live it". This came from "The Way" a movie of ones journey on the "Camino DE Santiago" which just so happens to be on my list of soon to do's for very personal reasons as well as the food. I have traveled through some of the Basque country in France but never through the Basque country of Spain. Both have parallels in there cuisine but differ to the extreme as well. The Basque Country of France is very beautiful and hold some memorable stories with in my families history that make the intrigue to take the trek on the Camino De Santiago that much more of a to do. Through out the Basque Country the simple cuisine brings out some of the most complex flavors I have tasted, all of which is truly fresh from the field to the table. Today I shall leave you with a simple Basque marinade that can be used on lamb, beef, chicken, venison , game birds, rabbit or even as a delicious dressing for ones salad in which case add a bit of goats cheese and you have arrived. There are commercial brands of  Basque Marinade that are good the best being produced by "The Basque Company" which is extremely close in flavor to my recipe which has a history of its own  I may share another time.

Ingredients.

1 c Red Wine Vinegar
3/4 c Red Wine ( table red or Burgundy is fine)
1/4 c water
1/2 c Lemon Pepper Marinade (easy to make but easier to buy Lawry's)
1 tbsp ground black pepper (table or fine ground)
1 tsp  ground red pepper such as cayenne
1 tbsp garlic granulated garlic (not garlic salt)
1 tbsp Sea Salt
1/4 cup Olive Oil

Here come the hard part, mix all ingredients together, store in glass container. I keep mine in the refrigerator but a cool place in the pantry is fine. When using this remember it holds a high acid level, a little goes a long way. It is a great tenderizer for the tougher cuts but excellent to quickly give and bring out the natural flavors in what ever you are marinading. I do not recommend more than a 3-4 hour soak for game meats, Lamb or beef and 1-2 hours for chicken or pork is fine.

I shall be back, until then live, laugh and hold the good close to heart!





Recipe Parsnip Puree, building up the recipe to follow...

Parsnips are one of those root veggies that many over look and really give little thought about buying let alone cooking them. Full of vitamins and micro nutrients with a flavor that does so well with grilled Flank Steak which will be soon. Some do not like purees, they say it is like baby food. There is a reason for most everything us chefs do or do not do in our kitchens and with our recipes and even why we will serve something like a small dab of a puree on a plate bringing a balance if you will. This is another simple one.

Ingredients:
1 lbs Parsnips
6-8 cloves of garlic
1 sprig fresh thyme
2 cups 1/2 and 1/2
8 tbsp or one stick of unsalted butter
pinch of white pepper
pinch of salt
drizzle of olive oil

Put parsnips in a pot, season with salt, white pepper, add garlic and thyme. Cover with the 1/2 and 1/2. Place pot over medium heat and bring to a simmer. Simmer for 12 to 15 minutes, until tender (the tip of a paring knife should go through parsnip pieces without resistance). Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter. Process and add enough of reserved cooking liquid to achieve texture slightly more than to coat a spoon. Season to taste with salt and additional pepper and finish with a drizzle of oil.
I will be back with what to do with this puree that will turn even the most sceptic into a parsnip puree believer, in fact stay tuned for a few more recipes and applications utilizing purees.

Fennel and Blood Orange Salad, it is all about the dressing....

This recipe is really all about the dressing or Blood Orange Vinaigrette rather than the fennel and orange sections mixed with shallots, pistachios and dried cherries but since I mentioned it here is that part of this deliciously refreshing salad.

Ingredient:

1 fennel bulb (1/4 inch dice
1/4 cup sliced shallots
1/4 cup rough chopped cilantro
1 cup blood orange sections ( just the meat of the orange)
2 tbsp dry roasted pistachios
2 tbsp dried cherries ( chopped is optional)

Simply place all listed ingredients in a glass mixing bowl and toss, place in refrigerator while you make this tangy vinaigrette.

Ingredients:

Juice of 1 blood orange
Juice of 1 Meyer lemon
2 tbsp balsamic glaze
1 tbsp good quality red wine vinegar
1/4 cup good quality olive oil
pinch of salt
2 crushed garlic cloves

Now simply mix all listed ingredients together in blender, remove salad from refrigerator and toss with desired amount of dressing, top salad with sprigs of fennel and enjoy. Some of the best things in this life are the simplest like this salad, it doesn't sound like much but it is great along side of grilled chicken or a thinly sliced flank steak.
Enjoy!!

Fennel and Blood Orange Salad, coming soon!!

Fennel is one of those eatables one either loves or hates, it is my belief that many chefs over use fennel in an application leaving its licorice flavor overpowering to what could be an excellent enhancement and compliment to the flavors of ingredients it is accompanying. The different parts of the fennel bulb have different flavors such as the delicate green sprigs which are wonderful in a mixed herb salad with blood orange vinaigrette but here I will share my version of Fennel and Blood Orange salad which is so simple and hold just enough of the rich licorice flavor leaving ones pallet curiously excited.
I will be back with the recipe mentioned and much much more!! Until then.......

Recipe, Country French Pate a tradition!

Pate and Foie Gras  are two things you will always find at our family gatherings. This Country Style Pate recipe is one that should be prepared days before. Time consuming it may seem but in reality it takes more time at the market gathering the ingredients. Enjoy this with Cornichon Pickles,  pickled red onions and a fresh baguette.

Ingredients:
2 lbs boneless pork shoulder, cut in one inch dice
4 oz pork liver
8 tbsp chopped parsley
1 1/2 tbsp minced garlic
2 tbsp kosher salt
1 tsp freshly ground black pepper
1 1/2 tsp pate spice
2 tbsp all-purpose flour
2 large eggs
2 tbsp cognac
1 1/2 cups heavy cream
1 cups diced boiled ham
1/2 cup diced pork fat back
Sliced fat back as needed to line the bottom of the terrine. (optional)
Caul fat as needed to wrap the terrine. (optional)

Pate spice
1 tbsp dry green peppercorns
2 tbsp coriander seed
1 tsp allspice berries
1/2 tsp cloves

Directions:
 Toast the whole spices and grind them together in a spice grinder.

Pâté Directions:
1. Preheat the oven to 300 degrees F.
2. Grind the pork shoulder through the large die on a meat grinder into a bowl set over ice. You can use a food processor if you don't have a meat grinder. Pulse it until ground and not pureed.
3. In another bowl, also over ice, mix the liver, onion, parsley, garlic, salt, pepper, pate spice, and curing salt with about a third of the pork shoulder. Grind this mixture again, using a smaller die on the meat grinder. Then combine with the rest of the pork.
4. In another bowl, mix flour, eggs, cognac, and cream together. Put the meat mixture in the bowl of a stand mixer with the paddle attachment and add the flour mixture, paddling until it is fully incorporated and appears sticky.
5. Fold in the fat back and ham.
6. Line a 11/2art terrine mold with plastic wrap. Line the plastic wrap with sheets of caul fat, using as little as possible to line the mold and create a 3 inch overhang off the edges. Pack the pâté mixture into the mold firmly and avoid air pockets. Wrap the caul fat over the terrine and then wrap the plastic wrap over the top. Wrap the entire mold in aluminum foil, then put lid on.
7. Bake the terrine in a roasting pan, with hot water halfway up the sides of the terrine, until the internal temperature reaches 150 degrees F. Remove the terrine from the water bath and allow to rest for 20 minutes. Then take the lid off and press the terrine with a weight to compact it. Cool until it reaches room temperature, then refrigerate. Allow the terrine to rest for a few days for best results.

Recipe, Pickled Red Onions & Garlic!

Pickled Red Onions, so tasty and simple not to mention the many uses for them. Pickled Red Onions & Garlic is another breath buster that will bring some interesting flavors about. Pickling of these two delicious items takes very little time, they can be stored in an air tight container for weeks if not a month in the refrigerator and used in many recipes, salads, appetizers or garnishes. note: when pickling and storing the pickled item it is best to use a glass container.  With the Easter family gathering here at my home right around the corner I have decided to share some of the recipes for what I will be preparing for my family as well as what wines I will be paring  both appetizers and entre' with. First let us pickle some red onions and garlic.

2 medium red onions (thinly sliced)
20 cloves of garlic (cut into quarters)
1 cup champagne vinegar
1/2 cup white wine vinegar
1/2 cup red wine vinegar
1/4 cup raw sugar
2 bay leaves
couple of sprigs of dill
2 tbsp coarse black pepper
1 tbsp sea salt

In a glass mixing bowl combine vinegars, sugar, salt,& pepper, stir until sugar and salt are dissolved ( this can be done stove top but be sure to cool liquid before adding red onion and garlic) add sliced red onion, garlic, fresh dill and bay leaves, cover tightly with plastic wrap or a lid, place in refrigerator and let rest for 24 hour before using.
The sweet and slightly salty flavors will WOW your taste buds, I will be using this pickled red onions and garlic in two applications come Easter and will be back to share those recipes with you soon, until then!

Recipe, Rock Shrimp Ceviche!

Ceviche is another simple, fresh recipe that sings with the season of spring and summer. Here it is middle of February and I am talking spring and summer, must be the spring type weather we have been experiencing this week. Yesterdays Pico de Gallo recipe will be used to create this refreshing Rock Shrimp Ceviche, can't get any simpler.

1 lbs cleaned Rock Shrimp
1 cup Pico de Gallo (previous post)
1 tbsp red wine vinegar
juice of 1 lime
fresh cilantro sprig for garnish

combine all ingredients in glass bowl, let stand in refrigerator for 1 hour, taste and adjust seasoning and serve. Rock Shrimp has a sweeter flavor in my opinion that rounds out the heat from the jalapeno and manzana chili's in the Pico de Gallo. This is a great one to serve as a shooter as pictured but also works well on a bed of fresh greens or as a tostada with Avocado and a dollop of Sour Cream or Creme Fraiche.
Enjoy!

Recipe, Pico de Gallo, fresh, spicy goodness!

Pico de Gallo, simple &  fresh!

4 Roma Tomatoes (small dice)
2 Jalapeno Chilies (fine dice)
1 Habenero or Mansano Chili (fine dice)
1/2 White Onion (fine dice)
4 Green Onion (sliced)
Juice of 1 lime
Fresh Cilantro (as you like it)
2 cloves garlic (minced)
1 tsp White Vinegar
S&P to taste

Combine all ingredients in a bowl, stir and your done. How simple is that, Pico de Gallo has many uses that go beyond being a salsa, it has many variations and is made differently from region to region south of the boarder not to mention variations of other countries. Over the next few posts I'll share some of my favorites utilizing Pico de Gallo.
Enjoy!

Recipe, Poached Chicken Breast with Flavor!

Chicken, Poached Chicken, does your poached chicken breast turn out like tasteless rubber? This is all to often the results of improper poaching technique. Poaching is not boiling, in fact poaching is a slow process for best results. Poaching can also leave your chicken in this case tasteless but leaving you with a flavorful broth. A simple fix indeed. As with all of my recipes they a nothing but guidelines to be built upon through your own imagination. The following process will leave you with both flavorful Poached Chicken that is moist, flavorful and a great base broth for Chicken Pesole.

1 tbsp red chili powder
1 tbsp garlic powder
6 smashed garlic cloves
1 tbsp oregano
2 ea whole Thai chili's
2 tbsp cumin seeds or 1 tbsp cumin powder
handful fresh cilantro
1 diced onion (your choice of type)
2 bay leaves

Heat a 4 quart pot over med high heat, add dry ingredients with no oil and slightly roast for about 1 min, add 1 quarts of water and 1 quart of low sodium chicken broth, add fresh ingredients, cilantro ect... bring to boil. Boil for 5 mins, after liquid has boiled for 5 mins carefully add chicken breast, liquid will drop in temp, bring liquid up to slow simmer, cover for 15-25 mins depending on if you are using boned or bone in breasts. Breasts will be cooked when firm to touch. Remove chicken from poaching liquid, shred or cut to your desire. Allow liquid to cool for 15 mins then strain, save poaching liquid for future application such as Pesole.
This Poached chicken is great to have on hand for salads, sandwiches, taco's or anything else you can use Poached Chicken for. As previously mentioned use your own creative thinking when seasoning the poaching liquid.
Enjoy!!

Recipe Sausage Merquez, just enough heat to wow your buds!

If I had to pick just one sausage that would be the last sausage I ever ate it would have to be Merquez or spicy lamb sausage. There is something about the Merquez Sausage that does so well with a good Syrah and a fresh baguette, many are turned away from making there own sausage thinking it is too difficult, well my friends I am here to tell you different.

3 lbs ground lamb
2 tbsp kosher salt or sea salt
1 tsp raw sugar
1 tsp red pepper flakes
2 tbsp garlic (fine chop)
3/4 cup roasted red pepper, diced
1 tsp fresh ground black pepper
1 tsp smoked spanish paprika
1 tsp fresh oregano (fine chop)

Combine all above ingredients in the bowl of a stand mixer with the paddle attachment on.  add 3 pounds ground lamb, mix until incorporated and add 1/8 cup dry red wine, chilled 1/8 cup water continue to mix until moist. If you do not have a mixer this can be achieved in a large bowl by hand. If you do not have a stuffing attachment for your mixer or meat grinder, feel free to make this into an unbelievably good patty rather than using casing as traditional sausage.
Enjoy!!

Recipe, Mushroom Duxell one with many uses!!

Getting right to it Mushroom Duxell is in the top ten of my favorites due to the amount of uses it has, from wellington to a simple canape garnished with fresh herbs or whipped into fresh goats cheese and pipped into puff pastry boats or, or, or and the list goes on. Mushroom Duxell is in basic finely chopped mushrooms sauteed with garlic herbs and butter almost spread like, fact some chefs make it into a spread but as for me I prefer a little consistency or a bit rustic chop if you will. Where do these names come from such as Mushroom Duxell? If you were to look into it you would find that Mushroom Duxell was given its name by a French Chef in the 17th century after the name of his employer, Marquis d'Uxelles. The quickest way to prepare the mushrooms in this case Shitake, Crimni & Oyster is in the food processor, if you prefer then I would dice them at most 1/8" or a fine dice but first let's gather what is needed for this simple and versatile recipe.

Ingredients:
1/2 lb Shitake Mushrooms
1/4 lb Oyster Mushrooms
1/2 lb Crimni or Brown Mushrooms
1/4 cup chopped Shallots
1/4 cup chopped garlic( I like allot of garlic)
2 tbsp fresh thyme
2 tbsp fresh chopped Flat Parsley
1 tbsp Olive Oil or Olive/grape seed oil blend
2 oz dry white wine

First gently and importantly wash and clean the mushrooms,(i use the stem) pat dry with a clean towel and place in food processor, pulse until mushrooms are the mentioned consistency in chop. Meanwhile heat a large saute pan over med high heat, add oil allow to heat up, add shallots and chopped mushrooms, cook for about 2 mins until the water is released from the mushrooms, add garlic, thyme a pinch of S&P, saute for 2 mins add white wine, parsley and cook uncovered stirring or tossing until all the moisture is gone from the pan but the mushrooms are not dry, taste and adjust seasoning, remove from pan and there you have Mushroom Duxell. It is not set in stone of using only the mentioned mushroom, go wild and experiment to your taste, one mushroom I would not use is the Porcini, I love Porcini Mushroom but they have a strong flavor that would take over. The Duxell is nice a top beef, chicken, game meats or even cooled on a salad, great on grilled veggie pizza or a top a crostini with a lite dusting of fresh shave Parmesan, so good and so many uses.
Enjoy!!

Left In The Dark Again, proper storage of the most common of mushrooms!!

If there is one thing that makes what hair I have left on my head stand up it would have to be improper storage of mushroom beginning with how they are delivered when purchased. Mushrooms are delicate for the most part and need to breath, stuff them into a plastic bag and tie it shut is the worst thing one could do to the mushroom. After very little time mushrooms such as Agaric or white, Crimni or brown, and Shitake which are probably the most popular, produce a gas that will quickly accumulate if not allowed to breath that kills the flavor and nutritional properties in which they hold, they can also make you feel sickly even though the gas is not toxic. I mentioned the three basic Mushrooms but this holds true for all mushrooms. Mushrooms such as Matake, Chantrell, Oyster, Wood and the list continues, are even more delicate then the for mentioned but one rule holds true and that is NEVER store mushrooms in plastic or plastic bags. Most market sell them wrapped in plastic or provide plastic bags to gather them in which is just the way it is, remove them once at home from the plastic and place the mushrooms in a brown paper bag before they go into the refrigerator and do not wash them until you are ready to use them, it is OK to gently brush off some of the dirt with a mushroom brush or soft brush such as a pastry brush.  A quick word about how long mushrooms hold, dried up to two plus years, I have Porchini dust that I bought 5 years ago and am still using, Agaric or white up to two weeks the same holds true for Crimni or brown, Shitake and Portabello ect.. As mentioned there are many more types of mushrooms but for the most part keeping them in a brown paper bag and in the refrigerator is the best to preserve there high levels of micro and macro nutrients as well as flavor. Next up a Wild Mushroom Recipe that will leave even a Mushroom hater wanting more, until then "Think Good Thoughts & Smile"

Taste the Difference, some info and a simple exercise!

First let me state I make no claim to be an authority when it comes to wine, I will say I have above average knowledge that helps me in the kitchen and at the table. Does a wine glass really matter, is there a difference in how a wine is received on your pallet by the style of glass in which it is served, the questions could go on but the answer is the same, YES. Some 20 years ago I was educated by a simple exercise that is fun to do with a gathering or by ones self, I will share this in a moment but first a bit of info. There are many styles and shapes in wine glassware, each of which are designed for the specific wine one is enjoying.  The mouth of the glass dictates where the wine is received, narrow will be the front of the mouth, tongue or pallet. Lighter reds such as Pinot Noir or Zinfandel should hit the tip of the pallet or tongue first where a Cabernet or Syrah should be received in the back of the pallet or mouth so a properly served Pinot should be offered in a narrow rimmed or mouthed glass where a Cabernet should be served in a wide mouth or rimmed glass. As for the size of the bowl, when it comes to reds large is better, much like sauteing in a pan, where there is room there is flavor, this may be a bad analogy but I think you get the idea but just in case the larger the area the more air, the more air the greater release of flavor, tannins ect.....OK here is a fun little exercise, gather up a bottle of Pinot Noir and two Pinot glasses with big bowl and narrow mouth ,a bottle of Cabernet and two Cab or Bola glasses, big bowl and wide mouth, now simply try each of the wines in the proper glassware then try them in the other glass. The flavors of each wine will be distinctly different in the different glassware, different hit of tannins, fruits and alcohol. Wines are being released much sooner than they should be thus wines cost less on average than they did say 15-20 years ago,  much has to do with the economy and wineries surviving. Well I hope if you are one who enjoys a good wine this will enhance your Red wine drinking experience. I am thinking recipe time so stay tuned and as always "Think Good Thoughts & Smile".