Monday, August 3, 2009
Introduction (First post)
After working in various restaurants in the tri-state area I decided to further my career by attending culinary school at the French Culinary Institute. Using a collaboration of knowledge and techniques, from classical French training to slap it on a plate Italian food, I will attempt to share my knowledge of all aspects of cooking. My goal here is to remove any and all unnecessary steps/ingredients that are so frequently seen in todays recipes, and share with you how easy and cost effective it could be to make delicious meals from your home!
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Can you share a tilapia recipe without bread crumbs?
ReplyDeleteAnonymous...sure! Tilapia is a very versatile, mild fish that does well in a broad range of preparations (with or without bread crumbs). If you are carb conscious, and do not have much time for preparation, you could broil the fish as is. Simply add salt and pepper to taste, place in an oven safe pan with a pinch of butter and a splash of white wine. Cook until golden and flaky. This would be delicious served with some steamed vegetables of your choice!
ReplyDeleteHow about the summer squash that abounds - yellow squash, zucchini? A suggestion other than simply saute? What to serve with it?
ReplyDeleteHearing summer squash forces me to think of delicate flavors combining to create something almost refreshingly delicious. Ratatouille would be a nice classic French dish you could try out! A spectacular vegetable side dish that would pair beautifully with something as simple as grilled chicken.
ReplyDeleteUsing a blended olive oil would work well for this dish ( 1 part olive oil, 3 parts vegetable if premixed blended oil is not on hand)
Ratatouille (4-6 servings)
300 grams tomato (fresh or canned is fine, in 1/2 inch squares)
120 ml liquid (reserved tomato juice and/or water)
1/2 Onion (cut in 1/2 inch squares)
1 green pepper (cut in 1/2 inch squares)
1 or 2 garlic cloves (smashed, up to you how many!)
2 bay leaves (optional, don't forget to remove prior to eating)
250 grams eggplant
150 grams yellow squash and/or zucchini
Salt and freshly ground pepper
1 teaspoon dried thyme
fresh basil (to taste)
1. Lightly season each new addition with S+P!
2. In a medium pot heat just enough oil to cover bottom (appx. 50 ml)
3. Add onion and allow to sweat for 5 minutes (low heat, no browning!)
4. Add pepper and cook an additional 5 minutes
5. Add tomato and cook for 5 more minutes
6. Add liquid, garlic, and bay leaves
7. Cover and allow to gently simmer for 30 minutes.
8. Place eggplant in colander and lightly salt, allow to sit.
9. Once liquid drains from eggplant, DRY and saute (see step 10,11)
10. Heat a lightly oiled (appx. 20 ml) saute pan until near smoking point
11. Saute squash until lightly browned, than eggplant.
12. Combine with simmering ingredients and allow to cook for 15 more minutes.
13. Remove garlic cloves and bay leaves
14. Add dried thyme and chopped fresh basil (optional, to taste)
15. Adjust S+P if necessary and enjoy!
Sounds delish...will let you know how if turns out...and all from the garden!
ReplyDeleteI look forward to hearing how the dish turned out! There's nothing more delicious or convenient than picking fresh vegetables from your own backyard! Enjoy!
ReplyDeleteWell this is right up my alley, because I am definitely confused :) Trying to make more of an effort in the kitchen but usually turns out disasturous so I need something easy but delicious so I can surprise the fam! We are chicken folks and love vegtables.... have anything I can attempt?
ReplyDeleteAnonymous,
ReplyDeletePlease don't let past kitchen failures discourage you. Anyone can cook, all it takes is the proper direction and ingredients! Please read my tip of the day regarding chicken, as I was thinking of you when I wrote it. Cooking chicken to the proper doneness would be the first step to putting a delicious meal on your family's table.
Now, all we have to do is decide how to cook it, and what to serve it with.
The most basic (and the most flavorful) way to cook a chicken breast, is to simply grill it! If you do not have access to a grill, a grill pan will suffice. When you are working with lean proteins, marination is key. If you have any Italian dressing on hand, it makes a spectacular, quick marinade Simply place the cleaned chicken breast in a plastic bag, with enough dressing to cover. Allow to sit in the fridge over night. While your at it, why not marinate the vegetables in dressing as well! ( eggplant, zucchini, squash, portobello mushrooms would all be wonderful!) Just slice thick and toss in a separate bag with enough dressing to cover.
After allowing 24 hours to marinate, remove and lightly season with salt and pepper.
Allow food to sit in room temperature for about half hour to help prevent sticking.
Pre-heat grill, the hotter the better!
Lightly oil your grill or pan with an oiled towel.
Place chicken and vegetables on grill, do not move or turn for at least 2 minutes!
Lift and peek occasionally to make sure they are not burning, when nice and browned, flip and repeat.
Remember to check the internal temperature of your chicken, and remove at 160 , you will be amazed at the difference this makes!