The price of an education

It has been said that knowlege is power…and in this case power is a good thing.  I was never much of a student during my High School years.  I didn’t really enjoy it back then.  I was what you might call a target.  I was never taught that violence was a good thing.  My parents were more of the passive type.  This being said…I didn’t take much stock in my books.  It wasn’t until later in life did I become a good student.  I worked full time at a deli, and went to Culinary School at night.  This didn’t give me much time to study, so I just paid attention.  I ended up graduating in the top five percent of my class…even impressed myself.  This would eventually pay off even more as time marched on.

As you may have guessed from my past blogs I am a nut for knowlege.  I will gravitate towards the science of food from time to time, but that is just me.  What have I gained thus far?  Well, I had always wanted to teach others to cook.  Sort of a Yoda complex.  It has paid off for me.  I have recently been added to the staff of the “Loaves & Fishes cookshop” as an instructor.  It is affiliated with Viking…you know, the appliance company.  So far it has been very cool.  In their store in Garden City Long Island you can find all kinds of stuff.  A sea of utencils, gadgets and pretty much everything the professional & home chef could ever dream of.  What they also have are several state of the art kitchens.  One is a teaching kitchen, the other set up like a stadium.  You can see everything from a demo by a famous chef, or get your hands dirty in class.  This is great for anyone who isn’t looking to go the whole distance of say CIA or J & W.  So far I have taught a few classes focusing on French food.  The classes aren’t very difficult, and the students have a good time. 

Instead of a recipe I am going to offer a recommendation to those interested in persueing any kind of cooking classes.  If you just want to be the next Martha or just want to go beyond those pesky magazines…don’t enroll in an expensive school.  There are many avenues of cooking.  You could go the school I work at, or one along the same lines.  This way you pay for just what YOU want to learn.  Check the local papers and colleges or vocational schools for similar type of training.  Video’s or on line are also a way to go, but they lack the “hands on” aspect.  Which ever you choose just remember what skill level  or price you can afford.  The last option I can suggest is starting a cooking club with your friends.  Get a cookbook that suits your skill level and get together with your friends.  This can be fun and affords you some “me time.”

Which ever you choose as long as you enjoy what you do…that’s all that matters.  Remember, cooking isn’t hard or a chore…it is something that can be totally fun.  Until next time…Bye!

Can you say saucey?

Long ago when you ordered appetizers at a restaurant or your local watering hole you got just a few choices of dipping sauce.  It was either the old standby “heinz 57″, bbq with a picture of a bull on the side or that yellow mustard.  I imagine that they were suitable for the times…seeing that Tappas and small plate apps were not all the rage back then.  Low and behold we discovered Chicken fingers, wings and Jalapeno poppers so ranch and honey mustard came to the party too.  So much has changed since then and this is I think only the beginning.  Believe it or not, Nacho will evolve…as seeing that they are not the only spanish influenced pre-bite I am curious to what we will seeing in another decade. 

I mentioned before about Tappas, which to me has been here longer than we want to admit.  These small bites are popping up everywhere.  More over Dim Sum there is a new sherriff in town.  Either way you go, I am assured you will not be dissapoined.  Both get sauce, both taste good…so pic a mood and enjoy.

This episode isn’t about Tappas, Dim Sum or even Pigs in a blanket, so I won’t go there.  This time around we want to talk about sauces.  Now I am sure people will not expect you to fly to Japan to master the art of Teriyaki, so I don’t think anyone will mind if you go with the bottled stuff.  You can add your own personal touch by maybe floating some shaved scallions or fresh ginger in it.  It all depends on what you wish to achieve.  If you think I haven’t gone the “semi home made” route in my time…guess again.  Until a few weeks ago I had no idea that Good Season Italian dressing mix contained Xanthan Gum.  As a matter of fact, I had no idea what Xanthan Gum even was.  You can get some from suppliers on line and it is very easy to use.  It disolves easiely in liquid and once activated it will help give the mouth feel of oil.  This being said, if you wanted to make say”Parsley oil” but were aiming for the healthy low fat approach, you can mix freshly juiced parsley with some X.G. let is set up and voila…you have your sauce.  It will stay suspended for as long as you need be.  I have never had it sepperate on me, so I think you will be fine.  It also does not impart any flavor of its own, so mint puree will still taste like mint and nothing else.  If you start to read labels like I do you will find it in a whole bunch of things.  I mean really…how do they make “Low fat Balsamic vinaigrette?”

Today is a quick and easy recipe I want to share with you.  It is for bloody mary cocktail sauce.  It goes well with Lobster, Crab cakes or fried Clams.  It is so easy you will think it it came from a bottle.

1c. V8 juice

1t. Celery salt

the juice of 1 lemon

fresh or bottled Horseradish, as much as you can handle.  I like it spicy

2T. Wocestershire sauce

1 Shallot, rough chop

1 clove garlic

a few dashes of Chipotle tobasco sauce

1/2t. tomato paste

dash of sugar

2 ice cubes

Combine all ingredients in a blender and pulse until smooth.  Let sit over night so the flavors marry together.  Serve with you favorite hot or cold seafood.

Well, I gotta run.  Tune in next week for more tasty adventures.  Bye! 

What’s a Truffle?

It used to be that when someone mentioned the word “truffle” they were refering to a chocolate candy.  Now-a-days it can be either that, or those mushrooms that cost more than you make in a week.  As most of us already know the truffle is either black or white and is gathered by the use of dogs or pigs.  These two animals have a keen sense of smell and can find them quite easily.  The pigs however like them too, so the farmers try to not let the pigs gobble them up.  I am partial to black truffles due to the fact that they are less pungent than the white ones.  This being said let’s move on to the confectionary ones.

Classically a Truffle is a ball of ganache rolled in cocoa powder.  The shape and size resemble their fungal counterpart (hense where the name comes from.)  A ganache, as I have previously mentioned is melted chocolate and cream.  Simple right?  Right.  After the mixture is cooled it is scooped up with a tiny ice cream scoop or spoon, rolled into a ball and then rolled in cocoa.  Sometimes they are coated in chocolate or other toppings.  Trust me when I tell you…they are VERY addictive!  My advise to those who are going to make them…make sure that the room is cool, the mixture cold and you work pretty quickly.  Chocolate melts very fast…trust me.

The following recipies are for two of my favorite truffles…and unusual ones at that.  The first one is a basic variation and the second is a take on Mexican Fried ice cream.

Basic Chocolate & Vanilla Truffle

20 miniature scoops of your favorite Vailla ice cream frozen solid for 48 hrs.

Magic shell ice cream topping

Pour the magic shell into a bowl and dip each ball of Vanilla ice cream and place onto a sheetpan lined with wax paper.  Refreeze for several minutes, then place in the refrigerator for several hours.  When eaten the liquid vanilla center will burst in your mouth.

The second recipe is very similar.  Instead of using magic shell you must used ground up corn flakes.  Coat the Vanilla ice cream balls in the same way you would bread chicken (flour, egg and in this case ground corn flakes.)  Flash fry them only until golden, place in the fridge and serve in several hours.

Eiter way you and your guests will love these playful takes on a classic.

Well, that’s it for now.  See you next time when we tackle yet another topic.  Until then…bye!