RECIPE OF THE WEEK

• Published by admin on Jun. 25, 2009 in coooking and menu planning
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I am pleased to announce the addition of Chef Eric Sauber to the Culinary Coach team!  Eric is an exciting young chef who is a fellow graduate of the Culinary Institute of America in Hyde Park.  He already has an impressive resume, coming to us most recently from the prestigious Auberge Du Soleil in Napa Valley.  Read more about Eric here eric-sauber.doc.

You can find Eric at the Monday farmer’s market in Stanton and on Saturdays in Buena Park.  I know you’ll love what he’s cooking for you!  We’ll post some of his recipes in the coming weeks.  In the meantime, enjoy this Pineapple Mango Relish — the perfect complement to your grilled fish or chicken this summer.

 pineapple-mango-relish.doc

QUICK KITCHEN TIPS

• Published by admin on Feb. 1, 2009 in coooking and menu planning
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Toast for a Crowd:  Most electric toasters only accommodate 2 to 4 slices of bread –  a problem if you’re hosting a large group for breakfast or brunch.  To make large batches of toast, place an oven rack in the middle position and place a second rack in the lower-middle position with a baking sheet.  Heat oven to 450 degrees then arrange bread slices between every other bar on the upper rack, resting on the baking sheet.  Toast the bread until top sides are lightly browned, about 6 minutes.  Using tongs, flip the slices and continue toasting the second side, about 6 minutes longer.

Splash-Free Pouring:  To avoid splashes that happen when trasferring tomato sauce, soup or stew from a pot to a storage container, use the backside of a large wooden or metal spoon under the pouring sream to deflect the liquid into the container.

Snipping Green Beans:  To save time when trimming green beans, ather 3 or 4 beans with the stem ends together in one hand.  Use kitchen sheers to trim all ends simultaneously.

Seeding Cucumbers:  Removing seeds from cucumbers is important to avoid soggy salad.  To easily remove seeds, use the curved blade of a swivel-style peeler (which you likely just used to peel the cucumber).  Cut the cucumber in half lengthwise and use the tip of the peeler blade to gently scrape out the seeds.

Fresh Herbs Fast:  Carefully plucking leaves from a bunch of parsley or cilantro can be tedious.  To make this job easier — hold a bunch of clean, dry parsley or cilantro by the stems in one hand and use the tines of a dinner fork to comb through the herbs and pull off the leaves.  Pick through the leaves to remove remaining stems.

Entertaining Tips

• Published by admin on Mar. 31, 2008 in coooking and menu planning
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ENTERTAINING TIPS

Food & Prep

Clean out the refrigerator to make room for additional food before you shop for your party.

Have a realistic amount of food. If preparing for a cocktail party, plan on serving three to five hors d’oeuvres per person/per hour.

Invite a friend over early to help with last-minute preparations. Having fun with a friend gets the party started even before the first guests arrive.

Intentionally save something for guests to do when they offer, such as open the wine, toss the salad, stir the risotto. People want to help and feel needed and/or wanted.

Creating a theme makes decision-making easy. For instance, serve simple Mexican dishes (taquitos, chips & salsa, a variety of enchiladas) or set up a taco bar for maximum guest involvement as part of a “Latin Holiday” theme. Decorate with holiday piñatas and ornaments. Play a variety of Spanish and English holiday music. Or, focus on a particular type of food such as great cheeses from around the world. Include hard & soft cheeses, a variety of complementary meats and even a fondue for guest involvement.

Select a menu that consists primarily (90%) of dishes that can be prepared ahead and served cold or at room temperature or can be heated just before serving.

Prepare all cold dishes, such as dips and spreads, at least one day in advance as their flavor typically improves over time

Select a variety of dishes for their diversity – cold vs. hot, creamy vs. crunchy, savory vs. sweet, spicy & rich vs. light & refreshing. Remember to serve a few vegetarian offerings

Place hors d’oeuvres throughout the room(s) to encourage mingling

When preparing a holiday turkey, cut off legs and remove back before roasting which will significantly reduce cook time and eliminate overcooking of some turkey parts. Roast and then boil neck, wings and back bones to make a flavorful gravy stock.

Creative presentation will provide a memorable experience.

* Select an ingredient from the dish with which to garnish such as a fresh herb sprig or lemon wedge.
* Finely chopped herbs, tomato or bell pepper will add much needed color to almost any dish without affecting the flavor.
* Consider creative serving vessels such as a hollowed-out red cabbage or bell pepper as a bowl for a cold dip

Narrow cocktail choices to keep things simple. Offer one signature holiday drink, such as a beautiful red pomegranate martini, along with one red and one white wine selection. If you want to offer a full bar, hire a bartender.

Little Touches

Light candles or place a vase of eucalyptus branches in each bathroom

Serve coffee with a candy cane or other holiday themed stirrer or select sugars in festive colors such as red and green

Welcome to an adventure in cooking!

• Published by admin on Mar. 11, 2008 in coooking and menu planning
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Food is the centerpiece for many gatherings. It can set the stage for a romantic evening or when your entertaining 20 of your friends. The idea of preparing a meal that makes people say “wow, you made this?” is not as hard as you may think.

Anyone can cook a meal that will leave a lasting impression. The secret to success is not to be overwhelmed by your kitchen or any recipe. The key is in the preparation. No matter what’s on the menu, aim to prepare at least 90 percent of the total meal ahead of time. Also, you need to make sure your kitchen works with you and not against you. An organized kitchen will ensure everything is readily accessible where and when you need it.

I invite you to join with me as we explore the world of culinary adventures, and along the way I will share valuable tips, tricks and recipes to help you say “Yes, I made that!”

My Culinary Coach Photo Gallery

• Published by admin on Jan. 7, 2008 in coooking and menu planning
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