Tip of the Day- Keeping it Steady

When you are cooking at home, sometimes the most difficult situations arise from simply not having a helping hand. There are always ways around this, and you should be confident you could complete any recipe on your own! Here are a few simple ways to get the job done safely, and easily.

1. When using a cutting board, place a damp paper towel underneath it. This will prevent slipping and sliding, and allow you to maintain control of the knife and whatever you are cutting.

2. If you are making salad dressing, or any other type of emulsion, constant whisking is key. This means that you need to be slowly pouring oil into a bowl, while whisking. Don't have a third hand to hold the bowl? Me either! I simply take a moist dish towel, hold it by one corner and spin so that it is now long and twisted. Wrap the towel around the base of the bowl. You may have to wiggle the bowl a bit to make sure it is secure, but this should hold it in place for you.

Strawberry Goat Cheese Salad

A perfectly light and refreshing salad, always a hit at BBQ's. Some people are instantly turned off just hearing goat cheese, but I assure you this salad is family friendly, and has never disappointed even the pickiest of eaters. Just forget to mention there's goat cheese in it!

Salad:
1 lb. fresh baby spinach
1 head bibb lettuce (torn)
1 pint strawberries (sliced)
4 oz. crumbled goat cheese
1/2 cup red onion (thinly sliced)
1/4 cup toasted walnuts (finely chopped)

Dressing:
1/3 cup raspberry vinegar (Any like-fruit flavored vinegar will suffice, or plain old red wine)
1/4 cup sugar
1/4 cup canola oil
1 TBSP. poppy seeds
2 tsp. dried minced onions
1/4 tsp. salt

1. Simply combine all salad ingredients in a bowl.
2. Combine all dressing ingredients (omit oil) in a bowl.
3. Slowly whisk oil into dressing.
4. Pour over salad, immediately serve.


If you are working on this alone, my next post will be a tip on how to easily pour in oil and whisk away, while keeping the bowl steady. No need for a third hand!

Miso Glazed Chilean Sea Bass

This recipe is pure bliss, a bit on the expensive side, but easy, flavorful, and worth every penny. I try and purchase most/all items in an asian supermarket, as I know they will have everything, and tend to sell chilean sea bass at a cheaper price per pound. Be sure to only buy as much as you need, this fish is not cheap!

24 oz. chilean sea bass
1 cup sweet white miso paste
3 TBSP. dark brown sugar
1/4 cup sake
1/4 cup mirin (japanese rice wine)
Oil

1. Combine all ingredients in pot (besides fish)
2. Allow to simmer for 20 minutes, cool completely.
3. Smother on fish and allow to marinate for at least 2 hours (overnight would be better)
4. Preheat oven to broil.
5. Wipe off marinade with paper towel and lightly brush with olive oil.
6. Broil until nice and dark on top.
7. Check for doneness and allow to rest.

Be sure to cut fish into portions prior to cooking/serving if you are purchasing a large piece. A great trick, if you do not want to struggle with wiping off the marinate when it is time to cook, is to wrap the fish in cheesecloth and than coat with marinate. The fish will still soak up all the delicious flavors overnight and allow you to simply unwrap and cook whenever you're ready.

3 Bean Salad

Eating traditional, mostly lettuce, salads on hot days like today could become extremely monotonous. Occasionally switching to a bean salad adds variety and some extra protein to your diet. Here is a refreshing 3 bean salad thats full of flavor, while remaining guilt and lettuce free!

2 medium limes
1/2 jar chunky salsa (12 oz. jar)
1/3 cup vegetable oil
1/2 tsp. cumin (optional)
1 1/2 tsp. chili powder
1 can black beans (~16 oz, drained)
1 can red kidney beans (~16 oz, drained)
1 can chick peas (~16 oz, drained)
2 celery stalks (thinly sliced)
1 small red onion (thinly sliced)
1 medium tomato (diced, red bell pepper makes a good replacement)
fresh pepper (to taste)
chopped parsley (garnish, optional)

1. Squeeze lime juice into large bowl, stir in salsa, oil, chili powder, salt, and cumin.
2. Add beans, celery, onions, and tomatoes.
3. Toss to mix thoroughly without destroying the beans.
4. Check seasoning, add salt and pepper to taste.
5. Serve at room temperature.

Pork Chops with Green Pepper Sauce

This sauteed pork chop dish accentuates the flavor of the meat without over powering it. It really allows the pork to take the spotlight. Who knew a lean cut of meat could be so juicy and delicious?

1/2 center-cut pork rack (cut into 4 chops and trimmed)
1 quart veal stock (or beef stock, get the stock with lowest sodium)
1/4 cup brandy
2 shallots (finely chopped)
2 TBSP. green peppercorn packed in brine (usually sold in a can)
1 cup heavy cream (more or less may be used, to taste)
1 TBSP. tomato paste
Oil
Butter
Salt and pepper
Watercress

1. Preheat oven to 400
2. Season chops with salt and pepper, saute in hot oil on one side (do not move or flip until a nice dark brown crust forms)
3. Flip, and discard excess oil
4. Remove pan from flame and add brandy (be VERY careful that the pan is no where near open flame)
5. Tilt pan towards flame to ignite brandy (away from your face, it will flame up quite high)
6. When flames subside, transfer Chops to an oven safe tray ,brown side up.
7. Cook 5-8 minutes (until internal temperature reaches 140)
8. Melt 1/2 oz butter in same pan over low heat, cook shallots, tomato paste and peppercorn 2 minutes (no browning)
9. Add stock and cream, simmer to reduce, when thickened and flavorful, season with S+P
10. Whisk in any cooking juices from chops. Allow chop to rest several minutes before serving.
11. Serve chops brown side up with desired amount of sauce (Do not cover chop completely, show off the nice brown color!)

I like to serve these pork chops with a simple watercress salad. Just lightly dress watercress with a lemon vinaigrette. A potato side of your choice would complete this spectacular meal.

Tip of the Day- Eat Leftovers.

Looking for a quick, inexpensive meal? First things first, check your fridge. A simple way to make leftovers taste better and still reheat quickly and thoroughly, is to use a combination of microwave and toaster oven. Microwave to get to the center and toaster oven to keep from being a soggy mess (This also greatly improves the taste of most microwaveable frozen foods.) Remember that adding an additional ingredient or two to leftovers can really improve on, and alter a dish. Just because you are eating something twice in a week doesn't mean it should taste that way. This pizza however, was just fine with a glass of wine . Eliminate waste (of money, and of food). Label all items so you know they're fresh!

Gazpacho

Soups are such an enjoyable dish to eat, but are too often overlooked during the summer. Just because it's hot, there is no reason we can't still enjoy soup! Gazpacho is a refreshing, cold soup and a perfect addition to any summer meal. This recipe really brings out the fresh flavors of the ingredients, and melds them together to create something spectacular.

1 1/2 lbs ripe tomatoes (chopped)
1 small onion (chopped)
1/2 medium cucumber (peeled, seeded, and chopped)
1 clove garlic (peeled and chopped)
4 TBSP. tarragon vinegar
2 TBSP. olive oil
1 1/2 cups tomato juice
salt and pepper
croutons (optional, for garnish)

Put some diced cucumber, onion, green pepper and croutons to the side, for garnish.

1. Combine tomatoes, onion, cucumber, green pepper, and garlic in the food processor.
2. Add oil and vinegar and process briefly.
3. Transfer to a bowl, stir in tomato juice and season with S+P to taste.
4. Refrigerate until ready to serve.
5. Top with garnish and serve chilled.

For those who like it spicy, chopped jalapeno makes a wonderful addition.

Flank/Skirt Steak Marinade

With a beautiful weekend coming up, get your prep work out of the way, and start enjoying it! This is an amazing marinade that works well with flank steak or skirt steak. Let it soak up the flavor for as little as 2 hours- overnight. Than dry it off, and slap it on the grill. Add some Sriracha sauce to marinade if you like it spicy.

1/2 cup white wine
1/2 cup soy sauce
1/2 vegetable oil
1/3 cup pineapple juice
2 TBSP. sugar
2 tsp. chopped garlic
1 tsp. grated ginger

Simply combine all ingredients and let it soak! Dry off steak, and grill over high heat to desired doneness. Enjoy!

Pignoli Cookies

Amazingly simple, these cookies will brighten up anyones day!

1 cup almond paste
1 cup sugar
2 egg whites slightly beaten
8 oz. Pignoli nuts ( Pine nuts)
parchment paper

Preheat oven to 350

1. Mix almond paste and sugar in bowl, by hand, until completely combined. (If almond paste is being difficult, heat slightly in microwave)
2. Mix egg whites into mixture and combine with fork.
3. Line cookie sheets with parchment paper.
4. Using a teaspoon, drop cookies onto cookie sheets.
5. Sprinkle nuts on top by hand , to taste.
6. Bake 20-25 minutes until golden brown.
7. Allow to cool on cookie sheets, or they will not stay together well.

Common Substitutions

A few days ago I posted to let you guys know, if there is ever an ingredient you do not have or do not want to use, simply ask and I will give you alternative options. Here is a handy list of some common substitutions in cooking/baking.

Substitutions

Arrowroot 2tsp. = 1 and 3/4 TBSP. flour
Baking Powder 1tsp.= 1/2 tsp. cream of tartar and 1/4 tsp. baking soda
Butter 1 cup= 7/8 cup oil
Chocolate, Unsweetened 1 square= 3 TBSP cocoa and 1 and 1/2 tsp. oil or shortening
Cornstarch 1 TBSP. = 2 TBSP. flour
AP Flour 1 cup= 1 cup and 2 TBSP. cake flour
Cake Flour 1 cup= 7/8 cup all purpose flour
Sugar 1 cup= 1 cup honey and 1/4 tsp. baking soda

Substituting can help you in a pinch, or in avoiding certain ingredients for any reason. It can also be very useful if you are trying to cut corners to save a few bucks.

Penne Vodka

As requested, here is my version of the ever popular Penne Vodka.



1/2 pound penne (Cooked al dente in about 3 quarts of water, seasoned with salt until tastes of sea water, drained and cooled)
2 thin sliced prosciutto (about 2 oz., finely chopped)
1/4 cup frozen peas
1/2 small red onion (diced as small as possible)
1 cup cream
1/4-1/2 cup chopped tomato (fresh, canned, anything will do)
Splash of vodka
1 1/2 TBSP. butter
1-2 cloves garlic (chopped)
1 tsp. flour
1/4 tsp oregano
2 TBSP. grated parmesan ( And more to sprinkle on top when finished)
S+P
chopped parsley (garnish)
milk (optional)

1. Heat saute pan on medium flame.
2. Add diced onion (lightly season S+P) and lower flame, allow to sweat for 5 minutes (or until translucent)
3. Add garlic and prosciutto, cook an additional 2 minutes (until strong garlic odor dissipates)
4. Add flour and cook an additional 2 minutes
5. Remove pan from flame, and away from flame splash with vodka, tip pan towards flame, and allow flame to ignite. (CAREFULLY, away from your face)
6. Pour in cream while mixing with wooden spoon.
7. Add tomato product and oregano and simmer about 5 minutes.
8. Add frozen peas and parmesan, simmer an additional 2 minutes, taste for seasoning, add S+P if necessary
9. Add pasta and simmer in sauce for 2 minutes. If sauce is too thick, add a splash of milk.
10. Plate and garnish with more parmesan and parsley.

Enjoy!

Chicken Francese

I received a request for a simple, quick, and delicious chicken breast recipe today. Although I would not consider it a true beginners recipe, if you follow my direction, anyone is more than capable of recreating this dish flawlessly, and quickly! It is delicious regardless of exact measurements and can simply be made with your personal tastes in mind.

1 TBSP. butter
2-3 Eggs
1 TBSP milk (water is fine)
1/2 cup Flour (~1/2 cup, more or less will be fine)
Chicken breast (1-2 per person, pounded flat)
1 can -Chicken stock or broth
1-2 garlic cloves (chopped, to taste)
3 TBSP. vegetable oil
1/2 lemon (just the juice)
Dry white wine (optional)
Salt and freshly ground pepper
Fresh parsley (chopped, optional)

1. Pound chicken breast to tenderize/flatten slightly. (Cover in plastic wrap makes this quick , even, and mess free. )
2. Cover the bottom of a flat tray with flour. Season with salt and pepper.
3. Combine egg and milk and beat to combine. Season with salt and pepper.
4. Heat pan medium-high with oil.
5. Season chicken breast with salt and pepper, place in flour to cover, flip to cover the other side.
6. Shake off excess and place in egg mixture.
7. Make sure oil is nice and hot (near smoking point) shake off excess egg and place in hot oil (away from you, not towards you)
8. Allow to brown, turn (again, place in oil away from you, not towards you) and allow the other side to brown.
9. Place chicken breast on paper towels for now, remove oil from pan, and give it a wipe.
10. Put butter and garlic in pan, still over medium heat.
11. When garlic becomes slightly brown, add flour (equal amount to butter, by eye)
12. mix with wooden spoon, allow to cook for 2 minutes (do not burn, light brown is fine)
13. Add a splash of wine while mixing, cook for 1 minute ( optional) Add chicken stock while mixing
14. Place chicken in sauce and allow to simmer about 5 minutes (make sure chicken is thoroughly cooked)
15. Add lemon juice and chopped parsley (optional) simmer an additional minute.
16. Place chicken on plate, and spoon sauce over.

This dish would work well alone, or served over pasta. Enjoy!

Artichoke Dip

A perfect dip that you could throw together in just a couple minutes. Also a great way to trick your kids into eating vegetables. This dip has been served at all my family gatherings and is always the first appetizer to disappear. I hope you enjoy it as much as we do.

1 can artichoke hearts
1- 8 oz. package shredded mozarella
1 cup mayonnaise
1/2 cup grated parmesan cheese
freshly ground pepper (to taste)

preheat oven to 400

1. Drain and pick apart artichoke hearts
2. Combine with all other ingredients.
3. Bake in any oven safe serving dish (not greased) for about 30 minutes (browned and bubbly)
4. Serve with crackers

Tip of the Day- Ingredient Replacement

Avoiding recipes because you do not have ingredients on hand, are allergic, or are simply unfamiliar with them can always be avoided. Almost all ingredients are easily replaceable with other like ingredients, or in some cases unexpected replacements will suffice. As always, feel free to comment or email me with any questions you may have.

THE Brownie.

There are no words that could accurately describe how insanely good this brownie recipe is. Simple, and addictive. Trust me, just make them!


9"x13" cake pan
4 squares unsweetened baking chocolate
2 sticks unsalted butter
2 cups sugar
4 eggs
1 cup flour
2 cups miniature marshmallows
1 cup chocolate chips
2 tsp. vanilla
tiny pinch of salt

Preheat oven to 350

1. Melt baking chocolate and butter in large saucepan while stirring, do not allow to burn.
2. When melted, make sure it's thoroughly mixed, and stir in the rest of the ingredients to combine.
3. Pour into greased cake pan.
4. Bake for 31 minutes


Please let me know what you think!

Mustard Glazed Salmon

A very simple, but spectacular, salmon recipe. This is amazing over salad.


4 Salmon filets (About 8 oz. each)
2 heaping TBSP. dijon mustard
3 TBSP. low sodium soy sauce
5 TBSP. olive oil
2-3 garlic cloves chopped

1. Preheat oven to 400
2. Combine mustard, soy sauce, and garlic in a bowl.
3. Whisk in oil.
4. Place fish in baking dish and pour sauce over.
5. Bake for 15-20 minutes (to desired doneness)
6. Broil for a few minutes to brown/crisp top.

Great made last minute, or marinate for a few hours.

Chocolate Chip Banana Bread

I love banana bread, and this is hands down my favorite recipe. A little trick for baking with bananas, anytime you are about to throw away an over- ripened banana, just place it in the freezer instead. This eliminates waste and ensures you always have a perfectly ripened banana on hand for baking. I have compared the flavors of fresh bananas vs. frozen and actually prefer the frozen (gives it a nice rich sweetness and strong banana flavor.) This recipe is for 2 loaves, they make perfect gifts, or freeze them and microwave anytime for a heavenly snack.

1 cup sugar
2 eggs
1 stick unsalted butter, softened
4 TBSP. sour cream
2 ripe bananas, mashed
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
6-12 oz. chocolate chips (up to you!)
2- 8"x3"x2" greased loaf pans

1. Preheat oven to 350
2. Cream sugar and butter together, add eggs one at a time and beat well until homogenous
3. Add sour cream and bananas, mix well
4. Sift dry ingredients into separate bowl
5. Add slowly dry ingredients to wet until incorporated.
5. Fold in chocolate chips
6. Divide evenly amongst greased loaf pans.
7. Bake ~50 minutes or until a toothpick comes out clean.
8. Allow to cool on rack.

Enjoy!

Tip of the Day- Defrosting

Buying in bulk and freezing individual portions of protein is one of the easiest ways to save money. Simply transfer to the fridge 24 hours prior to cooking (large cuts of meat may take longer) and allow to defrost. If you forget and/or want to defrost quickly, place sealed protein in a bowl and place in sink. Run COLD water on protein until completely thawed. This works particularly well with seafood, allowing you to get from the freezer to the pan in as little as half an hour. Be sure to dry everything thoroughly before cooking in oil.

Sea Scallops with Szechwan Sauce

An amazing scallop dish with a powerful Szechwan sauce. You should have some sauce left over, but don't worry you will find yourself dunking anything you could find in it, it's that good!

1 -1" piece fresh ginger (peeled and quartered)
4 large garlic cloves (cut into chunks)
2 scallions, cut into pieces
2 TBSP. vegetable oil
1/2- tsp. crushed red pepper flakes
3- TBSP. sugar
4 tsp. japanese soy sauce
3 TBSP. dry white wine
1 tsp. white vinegar
1/2 tsp. sesame oil
13-16 Sea Scallops (cleaned! be sure to peel off the small muscle on the side, it is chewy and tough )

Combine: ginger, garlic, and scallion in food processor, coarsely chop. Leave in food processor for now.
Meanwhile, in a bowl combine red pepper, sugar, soy sauce, ketchup, wine, vinegar, & sesame oil.

Heat vegetable oil to medium heat in a heavy bottomed skillet. Add ginger, garlic, and scallion, turn to low and stir frequently. Do not allow to brown , cook for 1-2 minutes, until strong garlic scent has diminished.
Add your liquid ingredients to the pan while stirring, allow to simmer for an additional 1-2 minutes.

Take your scallops out of the fridge about 20 minutes prior to sautéing to prevent sticking.
Heat sauté pan on high, add oil to lightly cover bottom. Allow to heat to near smoking point.
DRY scallops thoroughly with paper towel, brush with olive oil, and season with S+P.
Add scallops to pan, do not touch/move for 2-3 minutes or until crust forms. Flip and repeat.
If the pan starts to smoke heavily, be sure to turn down the flame.

Do the sauce in advance, and reheat if you want to make dinner a breeze, but be sure to cook the scallops right before serving,

Tip of the Day (#2) Chicken

Chicken is a delicious, lean protein that pairs well with virtually anything you could think of. The most important aspect of cooking chicken is the internal temperature which you are cooking it to. So often, I find that chicken is extremely over cooked in attempts to "make sure that it's done". The easiest way to fix this dilemma is to invest in a good (~$15.00) meat thermometer. When your chicken is fully cooked it will read 160 degrees (and carry over to 165 when removed). It is not necessary to cook beyond this. Over cooked chicken is dry and tasteless and the downfall of most poorly executed chicken dishes. Monitor internal temperature and it will be moist, juicy, and flavorful every time!

Tip of the Day!

Waiting for a new camera in the mail before I start posting daily recipes, as I want to include pictures (What's a recipe without pictures?!) So I thought it would be fun to include a tip of the day in the meantime. Todays tip:

Seasoning! This is one of the simplest ways to improve your cooking without adding any additional ingredients or time. Proper seasoning is what makes or breaks a dish. Always season high and dry! Meaning, keep your hand atleast 6 inches above the food you are seasoning, this ensures even distribution. Keep your hands dry, this will prevent clumping, and again helps in even distribution. Another tip, which will enhance the depth of a dish, is to season each ingredient individually as you add them. Taste along the way, making sure not to over season. When your dish is ready to be served, give it one last taste and decide if more S+P is needed. When seasoned properly, all the ingredients should meld to create one, mouthwatering taste.

Your Questions

Just wanted to thank everyone that has submitted questions/comments so far. I am here to help and will respond as quickly as possible to get a delicious dinner on your plate as soon as tonight! Please feel free to check all of my comments below my posts as many people ask for advice or recipes there!

Restaurants vs. Supermarkets

By no means am I attempting to stop people from going out to eat, or even ordering in on occasion. I am here, however, to give you an alternative to eating out , and to help prevent you from wasting your hard earned cash. In the past year I have noticed a huge decline in the quality of foods served in restaurants, from the ingredients used to the staff preparing/serving your meals. Restaurants, like everyone else, are saving a buck wherever they can. That means lower quality and higher cost for the customer. Replacing going out to eat with home cooked meals twice a week(or more) will not only save you thousands of dollars a year, it will enable you to monitor what your consuming. Need help compiling a grocery list that will keep you healthy, save you money, and time? I am here to help.

Fun Idea, Whats for Dinner?

Thought I could do something interesting here, post ingredients that you have on hand, including quantities and the amount of people you are cooking for (Don't be embarrassed, trust me, I have worked with less!) I will help you turn whatever you have into a delicious meal.

Ask a Chef!

I just wanted to extend an invitation to everyone to post here or email me with any cooking questions you may have, as it will be difficult to cover everything you want to know without your input. The recipes and tips will be coming very shortly, but in the meantime, ask away!
ChefBradS@gmail.com

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!