Lately,
diving into my background about my roots and where did I come from has been eye opening. To be candid, I thought I had a great childhood. Talking with a professional, realizing I had what seemed like a great childhood. I didn't I was brought up as the child that could be use to get sympathy or attention for a parent. Its been a ground shaker to look back on everything and realize that most of my true self isn't there it was forced in the image of someone else.
Now comes the time for self discovery, to succeed where I was suppose to be a failure. Where I have been portrayed as the bad child, the selfish child/ adult, the one who tries and never will succeed, the kid that is only good as long as the parent gets the acolytes from their associates. I was a twin, my twin died at birth. I am the survivor. I do not want pity, I do not want people to feel sorry for me, I screwed up a lot growing up because I thought I had to make the parent happy or fail. I have lost many a friend for it. I can say I am sorry and didn't know better but I can't change the past. I can move forward and now learn from the past.
I have been binge watching Chef's Table on Netflix. I have truly found my calling. I am meant to feed people and make them happy. I want to experiment food and I want the best ingredients. I think farm to table needs to be revisited. That good food some come from the ground and be fresh. That people have the right to have good clean healthy food. That families should take the time to sit at a table, electronic free and have great flavorful food and have a conversation with each other. I aspire to be as OCD as Nancy Silverton, and have the fire like Blue Hill farm Chef, To create unique and decadent, flavorful food that pops when you see it and blows your mind when you taste it. I do this for me first, my children second and the people who eat the food last.
This journey may take years, but I hope you read with me as I go. Failure and success alike. Failure is going to happen. I will create crappy dishes that just are not going to work, but its a step to the next production to make it better.
thank you for listening.
Cream Puffs
These are french vanilla filled puffs
Saturday, February 18, 2017
Monday, January 30, 2017
Blueberry Polenta Scones
Its been awhile since I have taken the time to sit down everyday and post something fun on here. I think with the new year coming of 2017 its time to get back into the habit of writing.
Update on Chef: I am just about done with my B.S degree and have been working in management to expand my horizons and learn to be a better boss. We have moved cross country again and are back in the high dessert country of Utah. Where life as usual is challenging with the climate and the population.
I have been doing a lot of Vegan and Vegetarian cooking. Love the Thug Kitchen Cookbooks. They put out a some great food. I have been slowly cooking my way through their books. I wanted to share this recipe with you. It is theirs all the credit to them. As a non vegan/ vegetarian, I would have to put some kind of drizzle on it, but these are really good. I do use them quite a bit.
Brown Sugar Blueberry Polenta Scones
By Thug Kitchen
makes 8 i usually multiply this recipe by 3
1.5 cup whole wheat pastry flour or AP flour
1 cup cornmeal
1/3 cup brown sugar
1tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsweetened almond milk
1/4 cup olive oil
2 tsp vanilla extract
3/4 cup blue berries fresh or frozen
Heat oven to 425 degrees F
Mix together flour, cornmeal, brown sugar, baking powder, cinnamon, and salt in a large bowl. In a separate bowl whisk together milk, oil, and vanilla.
Make a well in the center of the flour and pour in the milk mixture. Your going to do the biscuit mix. Mix until its combined but do not over mix.
Dump out on to a cutting board and press into a rectangle. About 1 1/2 " thick and 8" long. make sure you dust your cutting board with flour so the dough doesn't stick to it. Halve lenghtwise and then crosswise into 2 inch wide scones. Brush with Almond milk then sprinkle with sugar.
Bake until they look golden on the bottom. 12-15 minutes. Let them cool 10 minutes.
This is not a make ahead recipe. Use it the day you make it. they go really soft the longer they sit out.
I like serving them with chocolate hummus. Its seems like a weird combo but it works really well together.
I hope this to the first of many more writings to come
Happy Eating
Update on Chef: I am just about done with my B.S degree and have been working in management to expand my horizons and learn to be a better boss. We have moved cross country again and are back in the high dessert country of Utah. Where life as usual is challenging with the climate and the population.
I have been doing a lot of Vegan and Vegetarian cooking. Love the Thug Kitchen Cookbooks. They put out a some great food. I have been slowly cooking my way through their books. I wanted to share this recipe with you. It is theirs all the credit to them. As a non vegan/ vegetarian, I would have to put some kind of drizzle on it, but these are really good. I do use them quite a bit.
Brown Sugar Blueberry Polenta Scones
By Thug Kitchen
makes 8 i usually multiply this recipe by 3
1.5 cup whole wheat pastry flour or AP flour
1 cup cornmeal
1/3 cup brown sugar
1tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsweetened almond milk
1/4 cup olive oil
2 tsp vanilla extract
3/4 cup blue berries fresh or frozen
Heat oven to 425 degrees F
Mix together flour, cornmeal, brown sugar, baking powder, cinnamon, and salt in a large bowl. In a separate bowl whisk together milk, oil, and vanilla.
Make a well in the center of the flour and pour in the milk mixture. Your going to do the biscuit mix. Mix until its combined but do not over mix.
Dump out on to a cutting board and press into a rectangle. About 1 1/2 " thick and 8" long. make sure you dust your cutting board with flour so the dough doesn't stick to it. Halve lenghtwise and then crosswise into 2 inch wide scones. Brush with Almond milk then sprinkle with sugar.
Bake until they look golden on the bottom. 12-15 minutes. Let them cool 10 minutes.
This is not a make ahead recipe. Use it the day you make it. they go really soft the longer they sit out.
I like serving them with chocolate hummus. Its seems like a weird combo but it works really well together.
I hope this to the first of many more writings to come
Happy Eating
Saturday, May 30, 2015
Private Chef
Hey all,
So while I wait for the new restaurant to open. I am doing side work as a private chef. If any of you need advice please ask . I am still doing the Talk to Chef system as well as using Thumbtack in the Utah area for picking up events. Check it out at Thumbtack.com and look me up. If you have had my food in the past, please leave a review of how I am doing.
Thanks
Review for Thumbtack
So while I wait for the new restaurant to open. I am doing side work as a private chef. If any of you need advice please ask . I am still doing the Talk to Chef system as well as using Thumbtack in the Utah area for picking up events. Check it out at Thumbtack.com and look me up. If you have had my food in the past, please leave a review of how I am doing.
Thanks
Review for Thumbtack
Friday, May 1, 2015
Biscuits
Biscuits every where and which do I eat? That is the all timing question. I have been recipe testing biscuits and would like to share a few of the biscuits I have tested out. They are a good dense biscuit that you would use for biscuits and gravy. Still working on the that perfect one that I need for my project. In the mean time I can share my exploits with my readers, if you all are still there.
Credits go to a book called Southern Biscuits by Nathalie Dupree
Sour Cream Biscuits
2 1/4 cup self rising flour
1 1/4 cup sour cream divided
Softened butter for brushing
Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour. Lightly sprinkle a board or clean surface with some of the reserved flour. Turn the dough out on the board and sprinkle the top of the dough lightly with flour. Fold in half and pat out into a 1/3- 1/2 inch thick round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into 3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes. After 4 minutes rotate pan,check to make sure that the bottoms are browning as well. Continue baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.
Credits go to a book called Southern Biscuits by Nathalie Dupree
Sour Cream Biscuits
2 1/4 cup self rising flour
1 1/4 cup sour cream divided
Softened butter for brushing
Heat the oven to 450.
In a large bowl combine the flour and sour cream. You want to make a well in the center of the flour and that is where you add the flour. You want to use a rubber spatula pulling the flour into the sour cream .Mix until the just incorporated. The sticky dough should pull away from the sides of the bowl. If the dough is too dry and the remaining sour cream, if too wet add more flour. Lightly sprinkle a board or clean surface with some of the reserved flour. Turn the dough out on the board and sprinkle the top of the dough lightly with flour. Fold in half and pat out into a 1/3- 1/2 inch thick round. Fold in half a second time . Pat out in to a 1/2" round and then fold in half again. This time pat out into 3/4 inch round . If you want a giant biscuit pat into a 1 in round. You want to use a 2 1/2" cutter. place the biscuits on a cookie sheet and bake for 8-10 minutes. After 4 minutes rotate pan,check to make sure that the bottoms are browning as well. Continue baking for another 4-6 minutes until they are lightly brown. When biscuits are done, remove from the oven and brush with butter.
Friday, March 27, 2015
Gluten Free Bread
Seeing the posts on facebook about how unhealthy food can be or that some one isn't posting healthy enough food makes me want to post a few recipes. As a chef, we are taught many recipes. When cooking first became big and Auguste Escoffier and Julia Child started doing recipes, they were rich and had butter and a lot of salt. That was the way of cooking then. People didn't care so much about their health. Now today, people are so much more health conscious. There are certain diseases that involve food intolerance. I am a chef because I love to cook. If that means changing a much loved original recipe so that someone with an intolerance can experience that same great dish, so be it. Food is an international language, people need not to judge people because of what they post. If you don't like the recipe, change it, make it your own .
That being said, my little cousin can't have gluten. So I am posting some recipes that he might be able to use. They are gluten free, just don't know if he will like them . I hope that others can also use these.
Sandwich Bread
3 cup GF flour blend. ( I posed the blend in a prior posting)
2 pkgs (1/4 oz) active dry yeast
2 tsp xanthan gum
1 tsp salt
1 cup warm water , plus additional as needed
2 eggs
1/4 cup vegetable oil
1 tbsp honey
1 tsp cider vinegar
line a 9x5 loaf pan with foil. dull side out. Extend sides of foil 3" over sides. Spray with non stick cooking spray and then dust with flour blend.
Whisk 3 cups flour blend, yeast, xanthan gum, and salt in a large bowl of stand mixer. Whisk 1 cup warm water, eggs, oil, honey, and vinegar in a medium bowl until well blended.
Add oil mix to flour mix. Beat a low speed with paddle attachment until batter is smooth, shiny and thick. Add 1tbsp water at a time, if necessary. Beat at med- high speed about 5 minutes. Scraping sides of bowl.
Spoon batter into prepared pan. Cover with lightly oiled plastic wrap; let rise in a warm place for 30 minutes or until the batter reaches the top of the pan. Pre heat oven to 375 degrees F.
Baker 30-50 minutes or until bread sounds hollow when tapped. Internal temperature should be 200 degrees F. Remove to wire rack to cool
Yes, bread can sound hallow. Its weird hearing it at first, but its like a "thunk" Do take it out of the loaf pan, if you don't the sides become soggy and do not support the weight of the bread. Let it sit for 5 min out of the oven, the dump on to a wire rack so that if firms up.
Happy Cooking
That being said, my little cousin can't have gluten. So I am posting some recipes that he might be able to use. They are gluten free, just don't know if he will like them . I hope that others can also use these.
Sandwich Bread
3 cup GF flour blend. ( I posed the blend in a prior posting)
2 pkgs (1/4 oz) active dry yeast
2 tsp xanthan gum
1 tsp salt
1 cup warm water , plus additional as needed
2 eggs
1/4 cup vegetable oil
1 tbsp honey
1 tsp cider vinegar
line a 9x5 loaf pan with foil. dull side out. Extend sides of foil 3" over sides. Spray with non stick cooking spray and then dust with flour blend.
Whisk 3 cups flour blend, yeast, xanthan gum, and salt in a large bowl of stand mixer. Whisk 1 cup warm water, eggs, oil, honey, and vinegar in a medium bowl until well blended.
Add oil mix to flour mix. Beat a low speed with paddle attachment until batter is smooth, shiny and thick. Add 1tbsp water at a time, if necessary. Beat at med- high speed about 5 minutes. Scraping sides of bowl.
Spoon batter into prepared pan. Cover with lightly oiled plastic wrap; let rise in a warm place for 30 minutes or until the batter reaches the top of the pan. Pre heat oven to 375 degrees F.
Baker 30-50 minutes or until bread sounds hollow when tapped. Internal temperature should be 200 degrees F. Remove to wire rack to cool
Yes, bread can sound hallow. Its weird hearing it at first, but its like a "thunk" Do take it out of the loaf pan, if you don't the sides become soggy and do not support the weight of the bread. Let it sit for 5 min out of the oven, the dump on to a wire rack so that if firms up.
Happy Cooking
Friday, March 20, 2015
Swiss Chicken
Searching threw the numerous posts on Pinterest, looking for an idea for dinner. I come across someones version of Swiss Chicken. I figured I would give it a go and see how it would come out. Its a hit with my family. The best part is that you can make this ahead of time and freeze it for a later time that you want a dinner just to heat and eat. I have taken the recipe and make a few changes to it so that it has a little better flavor. Its ok to use some canned products but you have to have food that tastes good.. The canned soup just has a blah taste and makes the dish boring.
4-5 (16oz/1lb) chicken breasts
pinterest says to use canned chicken, which I am against.
1 can of condensed chicken soup
1/2 cup of milk
pinterest said 1/4 cup
6-8 slices of Swiss cheese
I would try Munster, or Pepper Jack depending on how much flavor
1-2 tsp garlic powder
1/4 -1/2 cup bacon bits
1 box of stuffing mix
1/2 tbps butter or more
Make sure that you spray your pan before placing food in it. Saves on cleaning time, unless you use a disposable pan.
Place the chicken breast in first. Then in a separate bowl combine the soup, milk and garlic powder and stir until spreadable. You want to be able to pour it and spread it with a spatula. I added a little Sandwich sprinkle ( penzey's spices) for some extra added flavor. Then layer the cheese over the chicken. Spread/ pour the soup mix over the top of the cheese. Finally add the boxed stuffing mix. I would prefer my own stuffing mix,but you can get just the bread crumbles and use those if you do not want the flavored mix. Melt the butter for about 15-20 in the microwave and then pour it over the stuffing mix and add the bacon crumbles.
At this point you can either freeze it or cook it. If your cooking it, pre heat the oven to
350 degrees. Cook the Swiss Chicken for 60 minutes, until a thermometer comes out reading 165 degrees F let rest 5 minutes and serve.
Happy Eating
4-5 (16oz/1lb) chicken breasts
pinterest says to use canned chicken, which I am against.
1 can of condensed chicken soup
1/2 cup of milk
pinterest said 1/4 cup
6-8 slices of Swiss cheese
I would try Munster, or Pepper Jack depending on how much flavor
1-2 tsp garlic powder
1/4 -1/2 cup bacon bits
1 box of stuffing mix
1/2 tbps butter or more
Make sure that you spray your pan before placing food in it. Saves on cleaning time, unless you use a disposable pan.
Place the chicken breast in first. Then in a separate bowl combine the soup, milk and garlic powder and stir until spreadable. You want to be able to pour it and spread it with a spatula. I added a little Sandwich sprinkle ( penzey's spices) for some extra added flavor. Then layer the cheese over the chicken. Spread/ pour the soup mix over the top of the cheese. Finally add the boxed stuffing mix. I would prefer my own stuffing mix,but you can get just the bread crumbles and use those if you do not want the flavored mix. Melt the butter for about 15-20 in the microwave and then pour it over the stuffing mix and add the bacon crumbles.
At this point you can either freeze it or cook it. If your cooking it, pre heat the oven to
350 degrees. Cook the Swiss Chicken for 60 minutes, until a thermometer comes out reading 165 degrees F let rest 5 minutes and serve.
Happy Eating
Tuesday, March 10, 2015
Yea, 200 ..
I have finally reached my 200 post on here. Its taken a few years but I want to get better at posting. It seems that I need to have more recipes and food facts for everyone to read about . Along with the time to sit and write about it all . Thank you everyone who has read me and keeps reading me when I have the crazy times to sit down and post food. March is Pi month . I will make an effort to post pie recipes this month and have yummy treats for all of you..
Happy Eating.
Happy Eating.
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