Thinking Middle Eastern, Marsala Recipe!!

My oh my how time flies, it has been several weeks since my good friend and fellow chef, Chefette Paige, asked me something about Indian Cuisine. I am no authority on middle eastern cuisine but I do enjoy cooking it as much as I do eating it. There are many misconceptions around Indian Cuisine, often I will ask someone if they like Indian Food and the response is one of  "No, I do not like curry". For certain curry is a part of this healthy flavorful cuisine but not everything Indian is Curry. I often have wondered if it is from a possible cab ride in the city that one thinks this. A skilled Middle Eastern Chef or Tandor Chef knows more about spices than I will ever know and understands that we are what we eat, they understand that each spice has a different medicinal use as well so I guess one could argue that they are speleologists as well. Here is a basic Thiki Marsala blend. I will apply this to a recipe in the very near future.

4 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 ½ tsp black cumin seeds (shahjeera)

1 ½ tsp dry ginger

¾ tsp black cardamom (3-4 large pods approx)

¾ tsp cloves

¾ tsp cinnamon (2 X 1” pieces)

¾ tsp crushed bay leaves

I like to lightly roast all the ingredients in a cast iron skillet before I use this in a recipe.

As I said I will be back to explore more on Indian Cuisine in the near future. Until then, Stay Well!!!!

Meyers, The lemon worth zesting!!!!

Meyers were once the lemon of the lemons, they were cheap and undesirable by most. That was until they were brought out of the closet as to there perfection.
Here are two simple ways here to keep them around, year round, 1st simply freeze the juice pulp and all. I freeze 1/4 cup portions, be sure to freeze the juice in an air tight container, 2ndly and most used the zest, I have tried to freeze the peel but found freezing the zest is the way to go. Again I will portion before I freeze, another thing that is important is to blot the zest with a paper towel to get the moisture away from the freshly zested goodness. I will also make an envelope out of a portion of the paper towel and wrap the zest in this before placing in an air tight container and into the freezer. Be sure to do enough to keep you in the Meyer Goodness year round as they are the King (or Queen) of the lemons.
I am away for the next week or so but will be posting from time to time so check back, until we meet again be safe and start zesting!!

Pancakes anyone????

Once again the aromas of this cold clear mornings walk have brought my senses alive and me thinking about of all things Pancakes. I am not a lover of the "just add water" batters, for one, most of them have too much sodium and preservatives in them that take away from there wholesome goodness not to mention the calories. This recipe is not shy on calories either but is what a Pancake is all about and my favorite one to whip up if I have the hankering for a flap jack or am serving a breakfast at a gathering.
Breakfast to some chefs is all about "Burn em and turn em" meaning get the guest in, feed them and get them on there way ASAP, this concept takes away from the fun and creativity one can have with the Breakfast menu and service. I have worked my share of breakfasts over the years past and sometime think it would be great to open up a breakfast house, hmmm retirement is not all that far off, hahaha. OK back to the recipe, this is basic but can be spiced up to your likings or made fun by adding some fresh berries or fruit such as apple slices, bananas or what ever your heart desires, for myself I like them with the old favorite butter and a good maple syrup, real maple syrup not maple flavoring and corn syrup which is not maple syrup and I think is gross. Here is the best Pancake Batter recipe to start your day off......

1 1/2 cups AP Flour ( WW can be substituted)
3 1/2 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon baking soda
1 tablespoon granulated sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter

In a large bowl sift together flour, baking powder sugar and salt, make a well in the middle of mixture and add( pour) milk, egg and melted butter, mix til smooth. Pretty simple if you ask me and worth the small amount of effort to make. As I mentioned before one could add spices to the batter or layer with fruit once on the griddle prior to flipping, the choice is there and all yours for the creating.
Have a Great Day!!!

Chicken de Provence and Romancing Memories!!

There is something magical that begins when one walks along the cliffs and sands of the Mediterranean in Provence. As I write this I can relive the aromas of fresh herbs blended with the romantic essence that lingers in the air such as it was the last time I visited Nice, now all that I am missing is a glass of Pastice to sip on as I would sit and ponder in contemplation moving to this wonderful region of France. Provence and Provencal cooking has long been two of my favorites to visit and in which style to cook. The aromas of Lavender mixed with Thyme and a hint of Fennel, Savory and sometimes Basil does something to me, as if I am tossed into a little Bistro or Cafes small Kitchen preparing local dished with ingredients from the sea or country side that have been gathered at local markets or the docks each morning guaranteeing there freshness. I guess one may call me a Hopeful Romantic because this region of France and its styles is all about the magics of romance. OK back in a moment after pouring a cup of coffee and gathering my thoughts........
I am back, even stepping out for a moment to the cold mornings air has not brought me back entirely to the reality of being here at home but it has made me feel that I am long overdue for a visit to France and the Provencal country.
 This region of France is mostly dry, when it does rain watch out because it comes down in buckets so to speak. The dry climate grows lavender, fennel, savory and thyme in abundance and when dried and blended together create Herbs de Provence. There are variations of this blend but the for mentioned are the common
This recipe is another that is so simple but complex in flavor, so lets put on the apron and get right to it.

Ingredients:
1 Chicken ( cut in 1/4 skin on, bone in)
2 tablespoons Herbs DE Provence
2 tablespoons chopped Garlic
2 tablespoons Olive Oil
2 tablespoon unsalted butter
1 cup White Wine
2 Lemons (zest and juice)
S&P to taste

Heat a large cast iron skillet over med high heat, preheat oven to 375 degrees. In the heated skillet pour olive oil, allow to heat up, season chicken 1/4's with S&P, carefully place the chicken in the hot pan, cook for 2 mins, turn chicken, sprinkle Herbs De Provence evenly on chicken, sprinkle lemon zest on chicken, introduce chopped garlic, pour 1/3 of the white wine in, cover and into the oven for 20 mins, after 20 mins remove the covering and back into the oven for 10 mins or until chicken is cooked and golden. Remove from oven, remove chicken from skillet and set aside, heat skillet over med-high heat, deglaze with remainder of white wine and lemon juice, allow to reduce by 1/4, add butter, give a stir, reintroduce chicken, toss and platter up pouring the remainder of the pan juices over the chicken and enjoy the flavors of Provence!!
As with all my recipes one should play around adding some of your own touches to them as I do. Create an experience you can call your own and do not be afraid to use your imagination. Some of my favorite recipes have been created by simply smelling an aroma somewhere or traveling somewhere bringing that aroma or memory home in my mind and having some fun with it in the kitchen. If only I could oops there I go again traveling back to Nice.
I will return with more so until then follow your dreams, you may be surprised where they take you!!

Tirimisu Anyone Can Do!!!!

This recipe has long been my favorite for Tirimisu, it is simple yet ends spectacularly both in presentation and flavor. I began using this recipe many years ago, I discovered it in get this, "The Fugal Gourmets Kitchen" prior to Jeff Smith getting in trouble for what I won't mention here.
Ingredients: Filling

• ESPRESSO, OR TRIPLE-STRENGTH COFFEE, 1/2 cup, room temperature
• SUGAR, 1/2 cup
• BRANDY, 1/4 cup
• EGG YOLKS, 2
• MASCARPONE CHEESE, 1 pound
• LADYFINGERS, 1/2-pound package
• SEMISWEET CHOCOLATE, 4 ounces shaved

Ingredients: Icing

• WHIPPING CREAM, fresh, 1 cup
• VANILLA, 1/4 teaspoon
• POWDERED SUGAR, 2 tablespoons

Ingredients: Garnishes

• COCOA POWDER, for dusting
• SHAVED CHOCOLATE

Directions

1. Line the inside of a loaf pan with large sheet wax paper.
2. Stir espresso, sugar and brandy in mixing bowl until sugar dissolves. Reserve 1/3 cup.
3. Whisk egg yolks into this, and add the cheese. Whisk until smooth.
4. One at a time, soak ladyfingers in reserved coffee (don't over soak). Place crosswise in pan, trimming if necessary to layer bottom completely..
5. Spread on half of cheese mixture, then half of shaved chocolate.
6. Repeat with ladyfingers, then remaining cheese, then rest of chocolate.
7. Cover with remaining ladyfingers.
8. Bring up flaps of wax paper, Wrap pan in plastic wrap and refrigerate 6 hours.
9. When serving, invert pan on serving platter, tapping bottom to remove "loaf." Remove paper.
10. Whip whipping cream, vanilla and powdered sugar together until stiff. Spread over the "loaf."
11. Dust with shaved chocolate and fresh lemon and or orange zest.

The end result with a little practice should turn out something like . Notice the layers, each layer gives the taste buds a different experience and when cut thru and consumed together WATCH OUT!! I am not a big dessert guy but I do enjoy a little slice of this Tirimisu with an espresso with a little float of something to warm the spirit.
I have added ingredients such as nuts, fruits and even used other liqueurs from time to time but have found in my kitchens to keep it simple and as authentic as I can. You do not need to hire a Pastry Chef to whip this one up so give it a try, you might just surprise yourself.
Well the time has come for this chef to get out the door, I will return so until then be safe and enjoy!!

Recipe of Trust, Taste Before Seasoning!!

I recentently read a study about seasoning a dish with out first tasting it such as when we go out to a restaurant or to a gathering. This fascinated me to my beliefs, as a chef I have often wondered how someone could grab the salt shaker before tasting what has been prepared and set for them to eat. I realize there are those who salt everything before it is consumed but Where is the trust? has often been my thought. I once worked for a chef many years ago who demanded the Salt & Pepper to be removed from the tables, if the guest wanted more S&P they could ask for it. I have followed in his footsteps in some of the houses  I have worked and rightfully so.
When I prepare a recipe there is much thought and tasting that goes into what I am creating, every seasoning is adjusted not only for taste but for health. Cooking is an art within a science, finding a balance in cuisine is something that I work extremely hard to attain, I take great pride in what I prepare and serve and HATE, I know hate is a strong word but I HATE seeing someone grab the salt shaker and douse the plate with salt before tasting it. This is where the study comes in.
The findings show that there are many factors that cause one to S&P there food up. It showed that a group even will S&P what they have cooked with there own hands after it has been cooked and plated prior to consuming the meal, there is a percentage that does this out of habit, another that does it out of mineral depletion and another from a behavioral mechanism called trust, that is correct I said Trust or the lack of including there own for themselves. I found this fascinating.
The article can be found in the New England Journal of Medicine, September 2010 should anyone care to read it or doesn't trust (hahahaha). Now I am not putting anyone down or faulting anyone for salting before tasting, I am sure at one time or another I have been guilty of this and more so with pepper, what I am saying is be conscience of our actions.
On that note have a Grand Day and try tasting before re salting or peppering, your buds might be surprised!!!!

From the Spice Rack to Open the Senses of Yum!!

As I stepped out into the frigged air illuminated by the fullness of this mornings moon, I noticed the intense aroma of burning black pepper coming from a neighboring home a block or so away. The spicy sent opened up my senses allowing all the wonderful aromas of this morning from coffee brewing to the hot cakes on the griddle leaving me anxious to finish my walk and treat my taste buds to some morning goodness. As I was grinding my coffee beans my thoughts turned to the intense aroma of the black pepper that began this mornings walk.
Pepper is a key spice of bringing out and waking up our senses to receive the intense flavors we associate with the aromas that are in the foods we cook and eat. Not only in the cooked foods we prepare but in the raw foods such as a fruit or a vegetable, sweet treats as well. My heart goes out to those who have an allergy to pepper(s), they are missing out on a whole world of goodness.
Most of our spice racks have several types of dried pepper, from black pepper to red chili pepper flacks and many that go unmentioned in this post.
This morning my thoughts are directed to black pepper and a quick pinch of cayenne which I will mention first. Cayenne pepper is strong, too much can ruin the enhancement of the buds but just a pinch will go undetected as to its hot spicy flavor but will bring out the fullness of the food we are cooking, cayenne is a great anti-inflammatory as well. OK now to the most used pepper in the arsenal of spices.
We grind it, we crack it, we even leave it whole in some applications. I remember when I was fresh in the kitchen prior to becoming a chef when I was a kid, we had gone out for a meal and the tron (waitron) said the soup of the day was Pepper Pot. For some reason this stuck with me, no one at our table ordered it so I did not know the truth of it and in my mind I envisioned a bowl of broth filled with whole peppercorns and cracked pepper. It was when I tried to prepare it in my mothers kitchen that my ignorance was revealed. Hahaha, oh the stories I could tell.
Today in my kitchens I will only purchase whole peppercorns and griding them to the desired grind. There is something that is lost in preground or table pepper so into the spice mill it goes. I believe different grinds crate different flavors of intensity, that some recipes need a coarser ground application such as a Caesar Salad or a Bruchetta en crostini. I will also use the different color peppercorns in both ground and cracked for there different flavors. Some say using a trio-color blend is only for appearance and how wrong they are. Every peppercorn weather black, red or green has a distinctly different flavor an response to the dish in which is being prepared.
Much like the salts I spoke of we will explore the difference in seasoning with different peppers in the very near future but for now I think I shall cook up something other than the usual Oatmeal and treat my senses and taste buds to a little something that a few cracks of the pepper mill will enhance to my satisfaction.
Have a WONDERFUL DAY!!!!