Vegetable Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

2 fluid ounces Vegetable oil
1 pound Onions, sliced
1 pound Leeks, chopped
8 ounces Celery, chopped
8 ounces Green Cabbage leaf, chopped
8 ounces Carrots, chopped
8 ounces Tomato, chopped
3 each Garlic cloves, crushed
5 quarts Cold water
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)

Process:

1. Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.

2. Add the water and sachet; simmer for 30 to 40 minutes.

3. Strain the stock. It may be used now, or it may be cooled and stored for later use.

PAELLA A LA VELENCIANA (Spain): Chicken and Seafood Rice

Tonight a friend of mine from Jersey was asking me about Paella.  Last spring, I cooked some paella dishes and here are the recipe in this blog post.

PAELLA A LA VELENCIANA (Spain)

Chicken and Seafood Rice

Yield:  4 Portions

INGREDIENTS:

12 oz.	Pork, lean, diced
4 ea.	Chicken legs, cut into thighs and drumsticks
3 oz.	Olive oil
2 ea.	Garlic cloves, chopped
6 oz.	Onion, small dice
6 oz.	Red pepper, small dice
6 oz.	Green pepper, small dice
3/4 lb.	Rice, short grain
1/2 tsp.	Saffron, crushed
1/4 tsp.	Salt
1/2  cup	Chicken stock, hot
2 lb.	Clams, fresh littleneck, cleaned
2 lb.	Mussels, fresh, cleaned
2 lb.	Shrimp, 16/20, P&D
1 lb.	Chorizo link, cooked, sliced
8 oz.	Tomato concasse, small dice
4 oz.	Carrots, small dice
4 oz.	Peas (garden)
4 oz.	Scallions, sliced
2 ea.	Lemons

Method:

1.                  Brown the chicken and pork in the olive oil. Remove and reserve.

2.                  Sauté the garlic, onion, and peppers in the reserved oil.

3.                  Add the rice, saffron and salt. Stir until the rice is coated with oil.

4.                  Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400- degree F.          oven. Cook the rice mixture for 8 minutes.

5.                  Place the clams and mussels on top the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.

6.                  Add the shrimp, chorizo, tomato concasse, carrots and peas. Return the pan to the oven and cook paella until the shrimp is cooked through and all the ingredients are very hot.

7.  Garnish the paella with the scallions and strips of roasted red pepper. Drizzle with juice of 1 lemon. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.

SAFFRON RISOTTO WITH SHRIMP and Cheese Manacotti (Italy)

This past weekend, I made Green Onion Risotto and my family really liked it and my sister asked if I had a good risotto recipe.  Thought about it and I made this recipe in class and it was pretty good.   So I think it will fit the bill:

Italian Cuisine - Cheese Manacotti and Shrimp Risotto

 — at Stlcc Forest Park.

April 11, 2012

This is the picture of what we made in class, it pairs well with Cheese Manacotti and White Wine.

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

               2.                 Add rice; stir until grains are coated with butter.

               3.                 Add one-third of the stock, stir until rice absorbs liquid.

               4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

               5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and           sautéed shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.

HAM TETRAZENEE

Graden Family Farm est. 1872

This is from my families cookbook that my mother put together many years ago...  

My Grandmother made this every family holiday by request as my mother, aunts, and many others tried to make it but it never seemed to be as good as Grandma's.  One year, she had me come over when I was a teen and showed me how to make it.  I think that I have come pretty close to Grandma's and have shared this recipe with a few people and they have all loved it.

So I share this family secret with you all, enjoy!

HAM TETRAZENEE

(Grandma Graden)

1/4 cup finely chopped onion      

1/2 cup melted butter     

1/2 lb. fresh mushrooms sliced

1/3 cup flour                  

2 cups milk 2 cups half n half 

2 T. cooking cherry (optional)

1/4 tsp. salt          

dash of garlic salt & pepper        

3/4 shredded Parmesan cheese

1 (7 oz.) pkg. spaghetti cooked         

2 cups small thinly sliced cooked ham pieces

Directions:

Sauté onion in butter until transparent.  

Add mushrooms and cook until tender.  

Blend in flour.  

Stir in milk and half n half slowly, so it doesn't lump.  

Continue stirring until mixture is smooth and thickened.  

Add sherry, salts, and pepper.  

Mix together 1/2 cup shredded Parmesan, spaghetti in bottom of 2 qt. greased shallow baking dish.  

Cover with alternative layers of sauce and ham ending with sauce.  

Sprinkle with remaining cheese over top.  

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.  

Makes 6 to 8 servings or more.

(When doubling use a 2 lb. box.)

I dug this up and posted it last night cause a friend of mine that lives down in the Gulf was looking for something to make with some ham she had and needed to use.  Today she posted a pic of what she ended up with and I am going to share it here.  She ended up adding Peas to it and thought it was really good.  I am looking at it like my Chef Instructor would and thought what is it missing?  Some red, right!  I think some Red Bell Peppers, roast and diced into small dice would compliment it and provide the red it needs...

Picture compliments of Lisianna Emmett

Food of the British Isles, a paper for class

Food of the British Isles

Harrison Graden

Global Cuisine M/T

Chef Elkin

The food of the British Isles can be described as earthy, local, fresh, economical and “unfussy”.  It seems that the foods consumed came from various influences: Roman, Anglo-Saxon, Celtic, French, Norse, Welch, Irish, Indian, and many other countries where the country of England dwelt.  Through their conquest and travels, there are many influences, where they brought home the best to be found.

British cooking has been called “unfussy” as from the Great Wars, there were food rationing measures in place and continued for many years due to economic needs following the wars.  It could be said that British Isle food used the best of what it had and stretched it.  But this was not a new trend seen during and after the great wars, this was something which over the years was to be seen time and time again.

The people of the British Isles have seen very little wealth and prosperity and at times have had to live through famines, wars and other civil disobedience.   In Ireland, there was the infamous potato blight, where many died or left Ireland altogether in search of a better life.  This does not include the many struggles against the crown where there was civil disobedience and wars waged.  During these wars, crops and livestock were destroyed, leaving many without food.  They were put out of their homes and properties, to wander the lands and byways in search of a place to lay and seeking the food of anyone who would share as beggars.

As I peruse the food of the British Isles I would call some of their food the best of comfort foods.  From Sunday Roast to Corned Beef and Cabbage.  Then there are the meat pies, haggis, scones, fish & chips, on and on….

In the recent history the British Isles have gone from a predominantly rural setting to a urbanized and industrialized area.  This has brought about a society which seeks to be a highly consumer orientated society.  So the modern British foods seem to draw influences not traditionally drawn on, to include: the Mediterranean, Middle Eastern, South, East, and South East Asia. Foods such as the Slow Food Movement have grown in influence and food safety is increasingly the norm.

Cornish Pasty & Yorkshire Pudding

CORNISH PASTY (England)

Beef, Onion, and Potato Turnover

Yield: 6 or 12

Serving Size: 1 or 2 per serving

Cooking Method: Bake

INGREDIENTS:

            PASTRY:

            10 oz               Flour, all purpose

            Pinch               Salt

            6 oz                 Butter or shortening cut into ¾ inch pieces

            3 to 4 oz          Water, cold

            FILLING:

            8 oz                 Beef, top round, trimmed, minced

            6 oz                 Potatoes, peeled, small diced

            4 oz                 Onion, medium dice

            To taste           Salt

            To taste           Pepper

            1/8 cup                        Parsley, fresh, minced

            ASSEMBLY:

            1 ea                  Egg, lightly beaten

PASTRY METHOD:

1. Place flour and salt in a bowl of food processor.  Pulse to mix.
2. Add butter, or shortening, pulse to mix until size of peas.
3. With machine running, add water through feed tube until dough comes together into ball.  Pulse if needed.
4. Wrap ball in film wrap, refrigerate until well chilled.

FILLING METHOD:

1. Combine all filling ingredients in bowl, mix well.
2. Cover and refrigerate until ready to use.

ASSEMBLY:

1. Preheat oven to 400 degrees.
2. On slightly floured surface, roll pastry thin.
3. Cot 5  to 5 ½ inch circles, place 1 ½ oz filling just under center of dough.
4. Brush edges of dough with cold water, fold dough over filling until edges meet to form half circle, crimp edges to seal well.
5. Place on baking sheet, brush with egg.
6. Place in center of oven for 12 minutes, reduce heat to 325 degrees, bake another 45 minutes.
7. Serve immediately or slightly cooled.

           

           

METHOD:

1. Place flour and salt in bowl of food processor, pulse to mix.
2. With processor running, add eggs and milk through tube, pulse to mix well.
3. Remove butter to bowl, refrigerate at least 1 hour.
4. Meanwhile, preheat oven to 400 degrees.
5. Place butter in ½ steam table pan.
6. Stir batter, pour batter into pan, and bake for 15 minutes.
7. Reduce heat to 350 degrees; bake another 10 to 15 minutes, until puffy, crisp, and golden.
8. Remove from oven, cut into squares, serve immediately.

YORKSHIRE PUDDING (England)

Yield: 8

Serving Size: 3 by 4 ½ inch piece

Cooking Method: Boil, bake

INGREDIENTS:

            1 cup               Flour, all-purpose

            ½ tsp               Salt

            2 ea                  Eggs

            1 cup               Milk

            2 tblsp             Butter

           

METHOD:

1. Place flour and salt in bowl of food processor, pulse to mix.
2. With processor running, add eggs and milk through tube, pulse to mix well.
3. Remove butter to bowl, refrigerate at least 1 hour.
4. Meanwhile, preheat oven to 400 degrees.
5. Place butter in ½ steam table pan.
6. Stir batter, pour batter into pan, and bake for 15 minutes.
7. Reduce heat to 350 degrees; bake another 10 to 15 minutes, until puffy, crisp, and golden.
8. Remove from oven, cut into squares, serve immediately.

Chicken Fricassee from Culinary Fundamentals pg 536

Chicken Fricassee from Culinary Fundamentals pg 536

I cooked this for my family the day after Thanksgiving 2011, also cooked it in class a few weeks ago.  Served this with Steamed Brocolli, Spatzel, and Redskin Mashed Potatoes...

Chicken Fricassee 

The American Culinary Federation

Servings: 10

 Categories: Main Dish

Source: Culinary Fundamentals

Copyright: Prentice Hall

2 4 lb each Chickens, skinned (4-4 1/2 pounds each)

1 1/2 tablespoons Salt

1/4 teaspoon White pepper, freshly ground

1/2 ounce All-purpose flour

5 ounces Unsalted butter

1 1/8 pounds Onion, medium dice

2 teaspoons Garlic, minced

8 fluid ounces White wine

16 fluid ounces Chicken Stock

1 1/2 pounds Leek, diced

12 ounces Carrot, medium dice

2 each Bay leaf

2 each Thyme sprig

12 fluid ounces Heavy cream

1/2 ounce Parsley, chopped

1. Cut the chicken into eighths. Rinse the chicken pieces and blot dry. Season well with salt and white pepper and dust lightly in flour. 

2. In a large braising pot, over low-medium heat, heat the butter and sauté the chicken pieces until they stiffen slightly, but do not brown. Remove the chicken from the pan and reserve. Add the onions and garlic to the pan and cook stirring frequently until the onions are translucent, about 5 minutes. Deglaze the pan with white wine and add the chicken stock, leeks, carrots, bay leaf, and thyme.

3. Bring to a simmer and return the chicken to the pan along with any juices released while the chicken was held. Cover the pot and braise the chicken on the stovetop over low to medium heat, until the chicken is fork-tender, about 30 to 40 minutes.

4. To finish the sauce, remove the chicken and hold it warm. Add the cream and simmer until the sauce has thickened slightly, about 5 to 7 minutes. Return the chicken to the sauce and continue to simmer. Garnish with chopped parsley. Serve immediately.

How do you make your Corned beef?

Okay this is part rant and part how I make my Corned Beef!

Those who follow me on "FB" know which company I work for. I work for a prominent grocer in the STL area, we are union and I recently transferred to a store closer to home. So I am low in seniority and get the jobs and shifts no one wants.

Subsequently, there are guys who are cooking that I question there abilities...

So I posed a question this evening on "FB", "do you remove all the fat off your Corned Beef; before or after cooking, or not at all?"

I posed this question cause the cook there this evening was trimming all fat off the corned beef to hold for serving...
IMHO, this would make the meat suseptable to drying out?

About half the people who responded to my question said they would leave the fat on to cook it and remove to eat. While the other half resoundly said, "this was where the flavor was at and they would leave it on."

I believe that to eat healthier, the fat needs to be removed as much as possible. With that being said, this is corned beef, to be served on St. Patty's Day. This is a once a year meal which should be packed with as much flavor as possible.

Fat is where the flavor is!

I myself would prepare the corned beef with the fat and the serve it with the fat...

Leaving it upto the person eating it, to remove that which they did not want.

Especially if I were cutting it to hold for up to two hours for the person coming up to buy it on a whim...

Why would I do this?

One as I have stated in order to help it keep moist. Secondly, for the flavor aspect...

Now here to how I prepare my Corned Beef & Cabbage meal, on St. Patty's Day:

I prefer the flat cut Corned Beef...
I use a large roasting pan...
Line it with heavy aluminum foil...
Cut up Red Potatoes, Carrots, and Onions, making a bed to lay my corned beef on it...
The only seasoning I use is the seasoning packet that comes with the corned beef...
Add water to cover the vegetables and place 3-4 beef bullion cubes in it...
Add a few more vegetables to cover the meat...
Seal the roaster with more aluminum foil...
Bake in a 350 degree oven, half hour for each pound of meat...
Remove from oven...
Place corned beef on serving platter...
Scoop out all the cooked vegetables...
Slice Corned Beef in thin slices...
Drizzle au jus over the mCorned Beef and resereve the rest to be served on the side!

I never cook my Cabbage with the Corned Beef, instead, I steam it, to keep it a vibrant green with texture. (I can not stand mushy cabbage!)

Enjoy!!!!!!!

What ever is left over after the meal, I save for the morning after to make a
scrambled Corned Beef Scramble to be served with Biscuits and Gravy....

BBQ Baked Beans

I wrote this recipe for Heartland Range & Shooter's Saloon where I was the GM. Goes well with any grilled or smoked foods. So if you are planning to BBQ, give this a try! Enjoy!

BBQ Baked Beans

1 Large Can of Bush's Baked Beans (flavor of your choice)

1 Small Onion Diced

1/4 c Crumbled Bacon

1/8 c Dark Brown Sugar

1/8 Cup BBQ Sauce (your favorite flavor, I use Sweet Baby Rays)

1 TBL Ground Cinnamon

1/8 tsp Red Pepper Flakes

Combine all ingredients in a mixing bowl. Place in a greased cast iron or heavy oven proof pan and bake in a 325 degree oven. Bake approx. 35-45 minutes or until bubbly on the edges.

Serve Hot...

Blue Cheese Burgers

I made these burgers, they were okay but as for myself, I think they could use some improvement.

(I know the pic is not of a burger but I like the grilled aspect.)




Blue Cheese Burgers

2 oz. cream cheese
2 oz. crumbled blue cheese
1/8 t. onion powder (or ¼ cup Chopped Green Onion)
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. Enjoy!
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’ I don’t add anything besides salt and pepper to the meat because the filling is so flavorful, but you are more than welcome to add extra seasoning to the meat if that’s what you like. Feel free to experiment with different seasonings in the filling, too!

Serving Suggestion: Whole Wheat Bun, Baby Spinach or Arugula, Sliced Red Onion, & Sliced Tomato

As found on:

http://pinchmysalt.com/2007/11/08/blue-cheese-burger-recipe/

Creamy Herb Chicken Soup

Creamy Herb Chicken Soup

2 TB Olive Oil
4 TB Butter

1/8 cup Roux
3-4 prepared Chicken Breast - chopped (Boiled, Grilled, or Baked)
2-3 slices Bacon (crumbled)
1 medium sized Onion (chopped) - could use Green Onion
1 TB Fresh Garlic (chopped) - I used 2 cloves
1 qt Whipping Cream (Heavy Cream)

1 qt Milk -Less to make thicker

1 can low sodium Chicken Broth
1/8 tsp Coarse Ground Black Pepper
Pinch of Sea Salt
1/8 cup of Chives (reserve for garnish)

3 Sage Leaves
1/8 cup Fresh Grated Parmesan Cheese (reserve 1/2 for Garnish)
Fresh Parsley (for Garnish) can use vivid green freeze dried

Using a heavy bottomed Stock Pot, melt butter and add Olive Oil, heat til oil is hot. Saute' onion, stirring frequently about 3-4 minutes until almost translucent. Add chicken and continue saute' another 2-3 minutes to heat through then add garlic. Make a roux by adding about an 3 TB flour to pan, then slowly add Cream or Milk and can of Chicken Broth. Add seasonings, bring to a low boil, if you bring it to a full boil you risk the chance of curdling the milk & creeam, reduce heat to a simmer. Stir in 1/2 of Parmesan Cheese and continue simmering for 10 minutes until thickened.

Serve in large bowls and garnish with Parmesan Cheese, Chives, and Parsley and a side of Garlic Cheese Bread.

Mexican Gumbo w/Chicken

Mexican Gumbo w/ Chicken

By: Kelli Venezia & Skip Graden

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast, trimmed of fat and diced (Grill Chicken for additional flavor, any other meats such as Steak, Chorizo, or season Ground Beef may be added or substituted)

3 cups frozen bell pepper and onion mix (about 10 ounces) (1 pkg Southwest Blend of Fajita Veggies) or Grilled/Roast Fresh

1 tablespoon ground cumin (less if desired, 1 teaspoon for mild, 2 for medium)

2 14-ounce cans reduced-sodium chicken broth

1 15-ounce can diced tomatoes, preferably with green chiles
1 15-ounce can Black Beans drained

1/4 teaspoon freshly ground pepper

2 tablespoons lime juice (prefer fresh Lime)

1 cup Instant Rice
1 cup V-8 Juice
1/2 cup chopped fresh cilantro (add some just before boiling, reserve the rest for garnish)

3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
Sour Cream & Chips for garnish

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. (Unless you have previously Grilled the chicken and veggies) Transfer to a plate using a slotted spoon.

Add pepper-onion mix and cumin to the pot, still complete this step if previously grilled roasted the veggies. Cook, stirring occasionally, until the onions are lightly browned, or if previously Grilled warmed through, about 4 minutes. Add broth, tomatoes, black beans, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.

Return the chicken and any accumulated juice, add the rice & V-8 Juice, at this time to the pot and bring to a low boil then reduce heat to a simmer, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Garnish with Chips, Cheese, Cilantro, & Sour Cream.

EDIT 9/20/15: As I read this over after completion of becoming Certified Culinarian (actual chef), I am seeing some changes that I would use that I think may elevate a great soup. I would add a small dice of carrots and celery to the peppers and onions. (snd if threre is time to fire roast them before sauteing that would be optimal.) I may also add some minced jalapeno, maybe 1/2 of one? Dependant of how much heat you desire??? Lastly instead of rice, Quinoa could be used.  It adds to the protien punch as Quinoa has 8 of the 9 essential amino acids needed to consider it a perfect protien!

Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

(serves 20)
From: Tony Dinon of Destino’s Pizza

2# Ground Beef
1# Italian Sausage
1Lg Onion
1Lg Green Pepper
32 oz Tomato Paste
16 oz Crushed or Stewed Tomatoes
1 TB Brown Sugar
1 TB Salt
1 TB Pepper
1 TB Oregano
1 TB Garlic (minced)
1 TB Basil
60 oz of Long Spaghetti (3oz each)

Fresh Ground Parm for Garnish

Brown and drain meat, chop veggies, add veggies to meat and sauté for 3 minutes. Add Tomatoes and bring to a boil. Reduce heat to simmer for 2-3 hours. May add Sliced Mushrooms while browning the meat.

Ham Tettrazini

This is a family favorite, that we all used to beg my Grandma Graden to make for every family dinner! We could definantly count on having it almost every Easter. I think we all at one time or another went and made it with my Grandmother. Others tried to make this dish but it was never the same as when Grandmother made it! I enjoy making it and have shared it with others here in St Louis and it has always been well recieved!

I would suggest to use fresh fresh fresh! If you have any questions on how to prepare this feel free to ask!

Ham Tettrazini

From the Kitchen of Louise Graden

(I think she clipped it from a newspaper, when she first married my Grandpa)

1/4 cup finely chopped onion

1/2 cup melted butter

1/2 lb. fresh mushrooms sliced

1/3 cup flour

2 cups milk

2 cups Half n Half

2 T. cooking sherry (optional)

1/4 tsp. salt (I use Sea Salt)

dash of garlic salt & pepper

3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked (I use Whole Wheat)

2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent. Add mushrooms and cook until tender. Blend in flour. Stir in milk and half n half slowly, so it doesn't lump. Continue stirring until mixture is smooth and thickened.

Add sherry, salts, and pepper. Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish. Cover with alternative layers of sauce and ham ending with sauce. Sprinkle with remaining cheese over top.

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.

Makes 6 to 8 servings or more.(When doubling use a 2 lb. box.)