It's that time of year when almost every home is baking something that is only seen during the Holiday time. Depending on what part of the world you're in will determine what you'll see made. The options are endless, sugar cookies, quick breads, macaroons, truffles, cobblers, croissants, cakes, pies, etc. etc. In my family, we typically made the same cookies every year. It became a tradition for us as kids to decorate those sugar cookies with the endless varieties of sprinkles and the like.
For my wife and I, we do this a little differently. There are two treats that we make each and every year. One is the ever famous Peanut Blossoms. You know, the peanut butter sugar cookie with a whole Hershey Kiss on top. If you're not familiar with this, keep checking back since it will be one of my posts. It's a great little item. After the cookie comes out of the oven, you gently push the Hershey Kiss down into the cookie while it's still warm. After cooling, the Hershey Kiss maintains it's shape and you're ready to enjoy.
The other item that we make every year is a family recipe that my mom made every year for the family. I can't have a single Christmas pass without making these bars. Its a peanut butter rice krispie treat basically, minus the marshmallow with a chocolate butterscotch layer on top. Some people are not fans of peanut butter but I definitely am and these bars are out of this world good.
I've had a few requests to bake a few items for the Holidays such as Pumpkin Ginger Bread so I decided to finally pick this blog back up and start posting these items as they're made. I've worked some of these recipes over and over again to make sure they're spot on, especially since we've moved here to Colorado. Baking in Colorado is much different due to the elevation and humidity levels, meaning zero.
Keep checking back for some recipes and pictures. Feel free to try them yourselves, that's the whole point of this page.
Thursday, December 13, 2012
Wednesday, October 10, 2012
Sweet Potatoes vs. Yams.....Do you know the difference?
Now, most of the people that I know, refer to the common sweet potato as a yam. The issue is, they're all incorrect. First and foremost, just to get it out of the way, a true Yam is indigenous to Africa, South America, and the Pacific and they're larger than a football in most cases. They typically grow to 100 lbs and heavier. Just a little fact to get out of the way and now we can dive a little more into the distinction between the two.
The pictures below are what most people will find in your local grocery store or farmers markets. These are sweet potatoes. There are a number of varieties of sweet potatoes with varying colors of flesh such as red, orange, purple, pink, yellow, or white. In most cases, the color of the flesh will tell you the level of sweetness and starch that you will experience while eating them. For instance, the typical orange color that we are all familiar with doesn't start out that sweet, it's while you cook the potato that the sweetness develops that we all enjoy so much.
The two pictures below are two examples of yams. As mentioned before, which you can't see too well in this setting, they are much bigger than the average sweet potato that's pictured above. You wouldn't think by looking at the picture on the left that it weighed over 100 pounds.
There are several theories as to why Americans call the Sweet Potato a Yam. Some believe that it started when slaves were brought here from Africa. Since Yams were common in Northern Africa, that's what they were used to calling them so the term stuck. Another theory is that Americans didn't know the difference so the term became confused and that's why both names are used. After doing some research on my own, I found that both theories were incorrect.
In the 1930's, there was a marketing campaign that came out labeling all sweet potatoes, yams. Now, because of this taking hold of the mainstream, the Department of Agriculture has required that all sweet potatoes to be labeled as yams and vice versa. This is something that I'm not too fond of. It doesn't make me angry and want to protest the government, I just want to inform where I can.
The main reason for this post isn't to insult anyone, just to educate those businesses that are marketing their product incorrectly. I see far too often that grocery stores label their product as a yam when it is clearly not a yam. Since starting my career in food, I've made it a goal of mine to learn everything that I possibly can about the profession that I chose. This is exactly why I started this blog, to further my education in the world of food and to pass along the information whenever I can.
The pictures below are what most people will find in your local grocery store or farmers markets. These are sweet potatoes. There are a number of varieties of sweet potatoes with varying colors of flesh such as red, orange, purple, pink, yellow, or white. In most cases, the color of the flesh will tell you the level of sweetness and starch that you will experience while eating them. For instance, the typical orange color that we are all familiar with doesn't start out that sweet, it's while you cook the potato that the sweetness develops that we all enjoy so much.
The two pictures below are two examples of yams. As mentioned before, which you can't see too well in this setting, they are much bigger than the average sweet potato that's pictured above. You wouldn't think by looking at the picture on the left that it weighed over 100 pounds.
There are several theories as to why Americans call the Sweet Potato a Yam. Some believe that it started when slaves were brought here from Africa. Since Yams were common in Northern Africa, that's what they were used to calling them so the term stuck. Another theory is that Americans didn't know the difference so the term became confused and that's why both names are used. After doing some research on my own, I found that both theories were incorrect.
In the 1930's, there was a marketing campaign that came out labeling all sweet potatoes, yams. Now, because of this taking hold of the mainstream, the Department of Agriculture has required that all sweet potatoes to be labeled as yams and vice versa. This is something that I'm not too fond of. It doesn't make me angry and want to protest the government, I just want to inform where I can.
The main reason for this post isn't to insult anyone, just to educate those businesses that are marketing their product incorrectly. I see far too often that grocery stores label their product as a yam when it is clearly not a yam. Since starting my career in food, I've made it a goal of mine to learn everything that I possibly can about the profession that I chose. This is exactly why I started this blog, to further my education in the world of food and to pass along the information whenever I can.
Monday, October 8, 2012
Farm-to-Table Dinner
I have never been a part of a Farm-to-Table dinner before so when I was asked to run this, I jumped on the opportunity. As I've discussed before, the use of locally sourced ingredients is on the rise. A lot of chefs are using this as a marketing technique picking up on what people are consumed with right now. That's how you survive in the food business, creating menus based off of what sells. Regardless of their motives, they're still supporting our local farmers and ranchers.
My inspiration for this style of menu comes from walking through farmers markets or pulling up the websites of local farms to see what's offered. For example, I went to a farmer's market recently and the options were: beets, greens, squash, mushrooms, herbs, pumpkins, etc. etc. There were a few other options but not as prominent as what I listed. This is an excellent start to a menu.
Now, the trick is to not look at cookbooks, magazines, or the Internet. Understand the flavors of what you have in front of you and think about what you would like to eat. The dinner that we're creating has four courses. The process in creating this menu is a little painstaking since everything that goes onto those plates is supposed to be a reflection of us as chef's.
The first step is to decide on a particular style of cuisine. As is typical for the menus that I've created in the past, I focus primarily on the ingredients themselves, not on a particular style. That can take on a wide spectrum of ideas in that ingredients from all over the world may be used, as long as it makes sense on the plate and the evolution of the meal.
I'm going to post several entries going over the evolution of our farm-to-table themed dinner. Everything that I'm going to use must come from the local farms and ranches, except for items such as salt, pepper, and oil. Stick with me and I'll do my best to keep updating about this meal.
My inspiration for this style of menu comes from walking through farmers markets or pulling up the websites of local farms to see what's offered. For example, I went to a farmer's market recently and the options were: beets, greens, squash, mushrooms, herbs, pumpkins, etc. etc. There were a few other options but not as prominent as what I listed. This is an excellent start to a menu.
Now, the trick is to not look at cookbooks, magazines, or the Internet. Understand the flavors of what you have in front of you and think about what you would like to eat. The dinner that we're creating has four courses. The process in creating this menu is a little painstaking since everything that goes onto those plates is supposed to be a reflection of us as chef's.
The first step is to decide on a particular style of cuisine. As is typical for the menus that I've created in the past, I focus primarily on the ingredients themselves, not on a particular style. That can take on a wide spectrum of ideas in that ingredients from all over the world may be used, as long as it makes sense on the plate and the evolution of the meal.
I'm going to post several entries going over the evolution of our farm-to-table themed dinner. Everything that I'm going to use must come from the local farms and ranches, except for items such as salt, pepper, and oil. Stick with me and I'll do my best to keep updating about this meal.
Tuesday, September 25, 2012
Which type of milk would you prefer?
Not every coffee shop asks this question but in my opinion, it's one of the most important questions. For me, the type of milk you choose plays an important role in the end result of your beverage. In addition, the type of bean used and how it's brewed is just as important to the end result.
If you were to order a classic Cafe Latte, would you consider a heavier or lighter milk? For me, whole milk would be preferred to create a velvety, smooth concoction. I'm also not worried about the fat content when I'm getting an espresso drink, I want that fat. It's definitely a pleasurable experience for me, drinking coffee. What if you added caramel to the espresso though? In that case, I'm okay with using 2% milk since I don't want it to be too rich. Also, those shots of espresso that were carefully and skillfully pulled is now hidden under the richness from the caramel and milk. No matter what the application, to make the espresso an afterthought is disappointing to say the least.
For some drinks, the milk choice is standardized. Consider the Cafe Breve that consists of espresso and steamed and frothed half & half. It may sound rich and that's because it is. This is more of an indulgence, a dessert, a treat for your senses instead of a necessary cup of coffee in the morning. I remember getting one of these drinks and I don't believe that I could even finish a small. I've had Creme Brulee desserts that were lighter than a Cafe Breve.
Of course you have the alternative milk options. Almond, Coconut, Soy, and Oat, among others have been popular in the western United States for quite some time but it's gaining prominence throughout the world more and more. Given our ever continuing issues with poorly managed dairy's, some individuals are adamantly against milk consumption, even when no allergies are present. There are bound to be hormones in your milk but at least we don't have to drink milk that has added growth hormones.
I would encourage all coffee lovers and curious coffee adventurers looking to delve more into the beverage industry to get out there and try all that you can. The variations will become much more noticeable as you develop your palate. Different roasters have different palates and you're bound to find some that you hate but don't stop tasting and experiencing.
If you were to order a classic Cafe Latte, would you consider a heavier or lighter milk? For me, whole milk would be preferred to create a velvety, smooth concoction. I'm also not worried about the fat content when I'm getting an espresso drink, I want that fat. It's definitely a pleasurable experience for me, drinking coffee. What if you added caramel to the espresso though? In that case, I'm okay with using 2% milk since I don't want it to be too rich. Also, those shots of espresso that were carefully and skillfully pulled is now hidden under the richness from the caramel and milk. No matter what the application, to make the espresso an afterthought is disappointing to say the least.
For some drinks, the milk choice is standardized. Consider the Cafe Breve that consists of espresso and steamed and frothed half & half. It may sound rich and that's because it is. This is more of an indulgence, a dessert, a treat for your senses instead of a necessary cup of coffee in the morning. I remember getting one of these drinks and I don't believe that I could even finish a small. I've had Creme Brulee desserts that were lighter than a Cafe Breve.
Of course you have the alternative milk options. Almond, Coconut, Soy, and Oat, among others have been popular in the western United States for quite some time but it's gaining prominence throughout the world more and more. Given our ever continuing issues with poorly managed dairy's, some individuals are adamantly against milk consumption, even when no allergies are present. There are bound to be hormones in your milk but at least we don't have to drink milk that has added growth hormones.
I would encourage all coffee lovers and curious coffee adventurers looking to delve more into the beverage industry to get out there and try all that you can. The variations will become much more noticeable as you develop your palate. Different roasters have different palates and you're bound to find some that you hate but don't stop tasting and experiencing.
Sunday, September 16, 2012
Apples...Apples...Apples
It's that time of year again when I get a little too excited about Fall since....Apples are coming! I think this opening line, or maybe the title will give you the idea that apples are my favorite piece of produce out there. If I had to pick a favorite season regarding weather, food, and nature, it would definitely be Fall. I've mentioned before that my favorite protein to work with is fish. Apples are not typically paired with fish but I've come up with a couple of dishes where it has worked beautifully.
For example, I made an apple reduction with shallots, mustard seeds, apple juice, apple slices, and bay leaves that I paired with Halibut, roasted Strawberry Tomatoes, and beurre monte poached Yukon Gold Potatoes. You can ask Lauren, it came out amazing. Very simple flavors and combinations. The apple reduction came out silky and full of flavor but it didn't take away from the delicate fish or mask the flavors of the other ingredients.
The great thing about experimenting with apples is that there are over 7,500 different varieties of apples. You could try one, every day of the year and it would take you over twenty years to go through every variety. We all know the Red Delicious (which I don't find that delicious. It's far too tannic for my taste), Golden Delicious, Fuji, Honeycrisp, New Zealand Cripps Pink, Pink Lady, and Ambrosia. What about the Arkansas Black Apple, Api Etoile, Apricot Apple, Ashmead's Kernel, Orange Sweet, or the Zabergau Reinette Apple? There are endless applications and flavor combinations and it's all based on the type of apple that you're using.
Pork is a great dish to pair with apples but would you use an apple that is sweet and soft or flat and dense. One is better for roasting than the other and some have such a pronounced flavor that you could take away from the main course. What about baking? Granny Smith's are commonly used since they are a little tougher and the sourness helps cut the butter and sugar in the recipe but you can still use a New Zealand Cripps to make that pie. You just have to know how to treat the apple so it doesn't turn to apple sauce before you're done baking.
Here are a few pairings that I've either had or made in the past:
Fuji Apple Reduction with Halibut
Caramelized Ambrosia Coffee Cake
Falstaff Apple Gratin with a Semolina Cake
Honeycrisp & Fig Tart with Tarragon Mascarpone Custard
Ginger Gold Apple Sorbet
Golden Delicious Apple & Orange Confit
Butternut Squash & Pink Lady Apple Soup with Citrus Cream
We're coming up on the perfect time of year to get out there and hunt down some interesting varieties of apples. I know that every time I find new apples, I buy a few to try. Some will not interest you but at least you tried it.
The great thing about experimenting with apples is that there are over 7,500 different varieties of apples. You could try one, every day of the year and it would take you over twenty years to go through every variety. We all know the Red Delicious (which I don't find that delicious. It's far too tannic for my taste), Golden Delicious, Fuji, Honeycrisp, New Zealand Cripps Pink, Pink Lady, and Ambrosia. What about the Arkansas Black Apple, Api Etoile, Apricot Apple, Ashmead's Kernel, Orange Sweet, or the Zabergau Reinette Apple? There are endless applications and flavor combinations and it's all based on the type of apple that you're using.
Pork is a great dish to pair with apples but would you use an apple that is sweet and soft or flat and dense. One is better for roasting than the other and some have such a pronounced flavor that you could take away from the main course. What about baking? Granny Smith's are commonly used since they are a little tougher and the sourness helps cut the butter and sugar in the recipe but you can still use a New Zealand Cripps to make that pie. You just have to know how to treat the apple so it doesn't turn to apple sauce before you're done baking.
Here are a few pairings that I've either had or made in the past:
Fuji Apple Reduction with Halibut
Caramelized Ambrosia Coffee Cake
Falstaff Apple Gratin with a Semolina Cake
Honeycrisp & Fig Tart with Tarragon Mascarpone Custard
Ginger Gold Apple Sorbet
Golden Delicious Apple & Orange Confit
Butternut Squash & Pink Lady Apple Soup with Citrus Cream
We're coming up on the perfect time of year to get out there and hunt down some interesting varieties of apples. I know that every time I find new apples, I buy a few to try. Some will not interest you but at least you tried it.
Thursday, August 9, 2012
Astaxanthin
We've all heard that the modern human diet is seriously lacking the basic nutrients that we need to survive. We have overcrowded our farms and depleted the soil just so we can fill grocery stores with produce that is clearly out-of-season. What about the mass feed lots used for cattle so the numerous fast food restaurants can still pump out sub par burgers to unsuspecting consumers? Or the juice companies that sell product with sugar water and other filler ingredients with only small percentages of actual juice?
Our population started to make enough noise that companies began to address these issues. We see marketing everywhere now promoting locally supplied produce from farms that rotate their crops based on the season, which I'm a big fan of. Companies are using animal welfare ratings to support a proper cattle ranch, and juice companies are now selling 100%, fresh pressed juice at relatively the same cost as the cheaper, tainted sugar water. Now that treating our industry with as much respect as we treat our bodies and what we put in them has become mainstream, the cost to consumers isn't as detrimental.
What we're missing are the chemicals that are added to our food that are technically not as harmful as pesticides and other unnatural substances. Astaxanthin is the chemical added to farm-raised Salmon that helps give their flesh the pink pigment typically associated with Salmon. It's a copy of the pigment that Salmon eat in the wild but there it is, a copy. The argument of farm-raised fish is a very polarizing issue since some believe that it's better than wild since you can control their environment.
Because of the overcrowded pens that Salmon are raised in, various antibiotics have to be used to keep them from developing disease. In addition, sea lice is apparently a big issue so anti-parasitic chemicals have to be used so that farmers can sell this Salmon without backlash from consumers. Generally, these substances haven't been seen as an issue for human consumption until recently.
Companies are now required to put these substances on their labels so that consumers are more informed on what their buying. Some may believe that wild is better but here's the catch. A lot of fish farms release toxins, diseases, and other parasites that infect the wild population. How do you control the population of the massive ocean? You can't. So while we may strongly disagree with farm raised fish, here's the question that we have to answer. Do we eat fish that is free of disease due to antibiotics and chemicals with color enhancing substances, or do we eat wild fish where we have no idea what we may be ingesting?
Our population started to make enough noise that companies began to address these issues. We see marketing everywhere now promoting locally supplied produce from farms that rotate their crops based on the season, which I'm a big fan of. Companies are using animal welfare ratings to support a proper cattle ranch, and juice companies are now selling 100%, fresh pressed juice at relatively the same cost as the cheaper, tainted sugar water. Now that treating our industry with as much respect as we treat our bodies and what we put in them has become mainstream, the cost to consumers isn't as detrimental.
What we're missing are the chemicals that are added to our food that are technically not as harmful as pesticides and other unnatural substances. Astaxanthin is the chemical added to farm-raised Salmon that helps give their flesh the pink pigment typically associated with Salmon. It's a copy of the pigment that Salmon eat in the wild but there it is, a copy. The argument of farm-raised fish is a very polarizing issue since some believe that it's better than wild since you can control their environment.
Because of the overcrowded pens that Salmon are raised in, various antibiotics have to be used to keep them from developing disease. In addition, sea lice is apparently a big issue so anti-parasitic chemicals have to be used so that farmers can sell this Salmon without backlash from consumers. Generally, these substances haven't been seen as an issue for human consumption until recently.
Companies are now required to put these substances on their labels so that consumers are more informed on what their buying. Some may believe that wild is better but here's the catch. A lot of fish farms release toxins, diseases, and other parasites that infect the wild population. How do you control the population of the massive ocean? You can't. So while we may strongly disagree with farm raised fish, here's the question that we have to answer. Do we eat fish that is free of disease due to antibiotics and chemicals with color enhancing substances, or do we eat wild fish where we have no idea what we may be ingesting?
Wednesday, August 1, 2012
The Process of Making a Wedding Cake
A wedding cake is just part of all that makes a wedding. Whether you have a small, one-tiered cake or a larger, seven-tiered cake one thing is important. Not only does it need to look great, it needs to taste great as well. I'm familiar with cakes and how to work with them but one aspect that will always make me a little nervous is the appearance.
I made my first wedding cake for our friends Angela & Cole's wedding. They didn't want a large cake since they had a dessert bar as well, which was a blessing in disguise since I've never made a tiered cake before. While I've made a cake before, this set a level of stress inside myself that I hadn't felt in quite some time. No one wants to be responsible for disappointing a bride and groom and I'm no exception. I've spent my career in food dealing with the savory side so this was a whole new world for me.
First and foremost, you have to make sure that you understand the wants of the bride and groom. Once you understand the flavors, size, style, and appearance in mind, you have to start planning. Given that this was my first attempt, I spent quite a bit of time looking through web pages, books, and watching videos to gather any tips or techniques that I could. It was a three day process since I had to work in the middle of it all.
On day one I made all of the separate details, the orange mousse, two champagne cake layers, simple syrup, and Swiss buttercream. I waited several hours to make sure the cake was completely cool before building the cake. Slicing the layers in half horizontally, filling them with mousse and stacking all four layers was rather easy. Confidence was setting in and I believed that I had this under control.
The second day is when I started the decoration. Icing the cake and making sure everything was smooth and even was time consuming but not as much as the small details. Given that I'm a little hard on myself when it comes to anything in food, I had my worries on whether or not Angela & Cole would like their cake. I will readily admit that I could have done better in terms of decoration but that all comes with practice. If I get more chances to make wedding cakes, it will only get better.
You can see my amateur attempt at building a cake below.
I made my first wedding cake for our friends Angela & Cole's wedding. They didn't want a large cake since they had a dessert bar as well, which was a blessing in disguise since I've never made a tiered cake before. While I've made a cake before, this set a level of stress inside myself that I hadn't felt in quite some time. No one wants to be responsible for disappointing a bride and groom and I'm no exception. I've spent my career in food dealing with the savory side so this was a whole new world for me.
First and foremost, you have to make sure that you understand the wants of the bride and groom. Once you understand the flavors, size, style, and appearance in mind, you have to start planning. Given that this was my first attempt, I spent quite a bit of time looking through web pages, books, and watching videos to gather any tips or techniques that I could. It was a three day process since I had to work in the middle of it all.
On day one I made all of the separate details, the orange mousse, two champagne cake layers, simple syrup, and Swiss buttercream. I waited several hours to make sure the cake was completely cool before building the cake. Slicing the layers in half horizontally, filling them with mousse and stacking all four layers was rather easy. Confidence was setting in and I believed that I had this under control.
The second day is when I started the decoration. Icing the cake and making sure everything was smooth and even was time consuming but not as much as the small details. Given that I'm a little hard on myself when it comes to anything in food, I had my worries on whether or not Angela & Cole would like their cake. I will readily admit that I could have done better in terms of decoration but that all comes with practice. If I get more chances to make wedding cakes, it will only get better.
You can see my amateur attempt at building a cake below.
Subscribe to:
Posts (Atom)