Five Second Rule vs. Good Practice, do the right thing!

I realize this has nothing to do with the proper pairing of wine glass to wine, that info will be next.
Last night or shall I say at 2 this morning for some reason I woke up thinking about the 5 second rule and if it is safe to eat or serve food that has hit the deck so to speak. If one was to ask 5 different home chefs about this they might get 5 different answers, if one was to ask 5 different professional chefs about this the would most probably get 5 different answers with all 5 chefs knowing there is only one answer that is correct, that would be a big NO WAY. If both home and restaurant kitchen floors could talk, the stories they could tell. I don't know how many times I have been witness to a steak being picked up after falling from a plate and re plated by a server or 30 bucks worth of veal missing the saute pan and somehow finding its way from the floor to the pan with the cook saying something like "any bacteria will be killed off when it is cooked" or the chef saying "I must think about the food cost". Personally I have always held a bit of paranoia both at home or at work about cooking, serving or consuming anything that has fallen on the floor. There are reasons food must be stored a minimum of six inches above the floor weather it be in a walk-in freezer, refrigerator or in dry storage. Bugs like E-coli have no morals, they are like a thief in the night just waiting for an opportunity. So what if I have to cook something over with fresh ingredients, my mind will be at ease knowing proper practice and care has been executed both in the work kitchen and the home kitchen. I could share many stories of bad practices that I have witnessed over the years and of employees that have been let go or fired for doing unacceptable acts in the kitchen but will leave it by saying just do the right thing.
I will be back with the wine glass pairing as mentioned, until then "Think Good Thoughts & Smile".

The Tale of a Tastvin!!

                                                  

I am hoping the picture will publish as for it is the Tastevin or Tastvin in tale, the one I am writing about, first what is a Tastevin. A Tastvin is a Sommeliers tool for tasting wines or at least that is what they were used for back in the day. They are made of sterling silver for the most part, round and approx 1" in depth, before the modernization of wineries and lighting the wine caves were dimly lite by only candles, thus the shine from the silver would allow the Sommilier to judge the depth, sedimentation and taste of a wine as it aged, the images that are impressed on the bottom of the Tastvin are as important as the size of the bowl, the image would catch sedimentation and the bowl being wide and shallow would act much like an aerator or the bowl of a properly paired glass to a wine. Today Tastvins are rarely used by Sommiliers but are often worn as a symbol of being the Sommilier. The above shown Tastvin was given to me some 20 plus years ago. Even as I took a Sommeliers Course I do not consider myself to be a Sommelier, a true Sommelier gives there all to wine, it also takes many, many years studying about wines to even think of considering one might be a Sommelier. As for me and my Tastvin, I am proud of it, the classes I took do give me an edge above when it comes to pairing food with wine.

Today I will leave presenting the question "Does the type of wine glass really matter and change the structure of a wine?". The answer YES!!I will return and share how to pair the glass with the varietal one is drinking and a fun little test that will confirm it truly does make a difference.

Until then "Think Good Thoughts and Smile"

Recipe, Orange Marmalade Balsamic Vinaigrette!!

Even that the Holidays are basically over there seems to be a lingering entitlement of keep the festivities rolling, did I say Happy New Years, just did, onward. A nice mixed herb salad is often the perfect side to what could be a heavy meal, it is simple, healthy and delicious. At a recent gathering with friends my responsibility was the side for NY steaks & Pommes Souffle so I elected to make the executive decision which can be one of those too many choice decisions and took the fore mentioned with shredded Duck Confit and an Orange Marmalade Dressing. What kills a good salads healthfulness is all to often the dressing, my Orange Marmalade Balsamic Vinaigrette is packed with flavors that enhance the herbiness of the greens with out taking it over or adding a ton of calories. Once again it is simple!

Ingredients:

1/2 cup Grapeseed and olive oil blend (50/50)
2 tbsp water ( more if needed to thin)
2 tbsp balsamic syrup or glaze
2 tbsp orange marmalade
2 tbsp fresh pressed garlic
2 tbsp fresh pressed shallots
1 tsp mayonnaise (optional for creamy)
S&P to taste

Add garlic and shallots to a food processor or mixing bowl, add oil blend, blend or mix, add balsamic syrup, orange marmalade and mayo(optional) S&P and a bit more water if necessary, blend til well incorporated and smooth, or you can add all ingredients to a food processor or blender, blend til smooth consistency and serve which is one in the same as far as technique goes.
I prefer to serve the dressing on the side, this allows for the left over greens to be preserved freshly with out being wilted by the dressing, simply undressed is the best.
Once more I say HAPPY NEW YEARS!!
Who looks outside, DREAMS.
Who looks inside, AWAKENS. (carl jung)
I shall return so until then "Think Good Toughts & Smile".

Anchovy & Olives, Simply Delicious!!

Three types of olives, anchovy fillets, capers, garlic (lots of garlic), a little dijon, a bit of olive oil and a few good turns of the pepper mill, smash it all together add a bit of sea salt to taste and prepare for take off to the Mediterranean shores of Provence or Spain and Italy for that matter, because all of which produce the quality ingredients and have there own take of this Anchoiade.

Ingredients:

1/2 cup pitted black olives (good quality)
1/2 cup pitted green olives (think quality)
1/2 cup pitted Kalamata Olives (as above)
4 oz. Anchovy Filet's (drained and rinsed)
1/4 cup Capers
2/3 cup Garlic Cloves
2 tbsp Dijon Mustard or Full Grain Mustard depending on your taste
1 cup Olive Oil more or less
Cracked black pepper to taste
Sea Salt to taste

Add all the listed ingredients to the food processor or mortar and pestle if you have one, smash or blend until smooth and well incorporated, that is it. Anchoiade is great as a spread or dip, even as an accoutrement with your favorite fish, simply delicious.
There is more to come so stay tuned. until then "Think Good Thoughts & Smile"

Recipe, Creme Anglais and some reflection.......

Ahh Creme Anglaise, that tasty cream with many uses. As we all know I am no Pastry Chef but as a chef there are a few must knows and Creme Anglaise is one of them, Sabayon is another that we shall save for another day. Creme Anglaise is a base egg & cream mixture beat into submission with a little sugar and pure vanilla, add other flavors and freeze and you have ice cream, pour it into a ramekin, bake and brulee and you have Creme Brulee, pool it on a plate, add a couple of drops of coulis, pull and you have a beautiful design to accent a dessert and the list goes on. In any case it is a very useful item of sweet goodness.

Ingredients:

6 extra-large eggs

½ cup sugar

2 heavy or whipping cream

1½ tsp pure vanilla extract

Fill a large bowl with ice-water and keep it nearby.

Separate the yolks and whites. We only use the yolks for making creme anglaise.
Beat the egg yolks with a whisk for a minute or two, until they're very smooth.
Add the sugar and whisk for about 2 more minutes, or until the the sugar is fully incorporated and the yolks are a pale shade of yellow.
Heat the cream until it is not quite simmering. Don't let it boil. You want to heat the cream until it reaches 180°F .
Very slowly pour the hot cream into the egg and sugar mixture while whisking constantly. Don't add the cream fast or the eggs will cook.
Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185°F. The creme anglaise will be thick but still pourable.
Now set the top-part of your double-boiler into the bowl of ice-water to cool the creme anglaise. Stir in the vanilla. Stir the creme anglaise once in a while until it is fully cooled.
Makes 2½ cups of creme

As you can see it really is not that difficult to prepare, really the only part of this application that needs extra care is the adding of the hot cream. I must admit I have made scrambled eggs more than once by being in a hurry which brings me to this. I was reminded once again at work that organization and patience is key in producing a fine plate, something I have always taken pride in. When working under another chef as I have been aside from my business, I have had to learn an others style of  preparation, cooking and plating. Will it affect my style in the negative or will it push me into a different dimension, a higher place if you will.
Reflection is always good, I will return so until then "Think Good Thoughts & Smile".

Filled Puff Pastry Cup Appetizers, just one of many......

Now that we have made our puff pastry boats or cups the question of what to fill them with comes to mind. A few posts ago I posted a Fig and Onion Spread or Tapenade and said I'd be back with a simple way to present it, so let's get right to it.
In a mixing bowl using a paddle attachment  combine 1 cup of soft Goats Cheese with 1/2 cup of the Fig and Onion Tapenade, whip together on medium speed scraping down the sides of the mixing bowl with a rubber spatula a couple of times until the Goats Cheese and Tapenade are well incorporated, transfer contents to a pastry bag or bowl if you do not have a pastry bag. Now pipe or spoon the desired amount into the pastry cups, pop into a 375 degree oven for 2 mins, just until the cheese begins to soften then garnish with dried diced fig and chive.(garnish optional)
There are many many more fillings from salads to hot meat stews one could make these tasty little appetizers with, literally hundreds of combinations and recipes, go wild and get creative combining your favorite flavors, you might just surprise yourself.
Have a Great Day and "Think Good Thoughts & Smile"..........

Puff Pastry Cups, how to........

Puff Pastry, flaky, buttery goodness with all kinds of uses. One could make there own but commercially available puff pastry sheets are one thing worth not spending the time to make from scratch. There are other than sheets of this dough available but not always the right size for individual appetizers which we will need for the next post. Two simple ways to make individual boats or cups to be filled with the next postings filling is #1. as pictured above. Simply cut squares about 1.5" x 1.5", brush with egg wash and place in mini muffin pan that has been lightly sprayed with olive oil or greased with butter then into a 375 degree oven for 15 mins or until golden, remove from oven and cool. The second or #2 is equally as simple making a more formally appearing boat or cup. Lay a sheet of the Puff Pastry onto a lightly floured work surface or leave slightly frozen and onto parchment, which is the method I prefer then simply take a 1" or 1.5" round cookie cutter and press thru the dough making little raw dough rounds, egg wash, place on cookie sheet lined with parchment and bake for 15 mins or until golden in a 350 degree oven which results as pictured below.

I know, I know how does a round cutter give the crowned edge you might be asking, the answer is simple as well, it doesn't. The pictured ones have been cut with round crowned cutter but I think you get the idea I am trying to convey. In any case either of the methods mentioned here will give you the start of something simple yet elegant in appearance that will receive the delicious fillings coming up. Until then "Think Good Thoughts & Smile"...........