Category: Blog (Page 28 of 30)

Wow! What a rockin’ weekend!

Saturday and Sunday was the Robert Bland Culinary Salon where High School and College Students, as well as professionals competed in both hot and cold food categories. C-CAP students from across the State competed, as well as college kids from ACI, SCI and The Art Institute of Phoenix.  Congratulations to all of our competitors – you did a great job!  A few hours later a special party was held at the International Culinary Schools Art Institute of Phoenix for three students competitors on Iron Chef America premiere. 

Tyler Burke and Julie Fiedler, both college students at the International Culinary Schools Art Institute of Phoenix, rolled the dice at the Culinary Salon and competed in the Professional category. Well hot dog for them, because Julie scored a Gold and Tyler, Silver.

For those of you who don’t know, cold food is a culinary technique whereby a cooked meal is cooled and then ‘dipped’ and or painted with aspic. It almost looks lacquered. Attention to detail is of the utmost importance.  I’m not certain of all aspics (little word spin there) but each platter is supposed to represent 8 servings of a meal. So, if you’re serving 1 guest 8 peas, you’ll need exactly 64 peas on your platter.  (please feel free to correct me on this, Chefs) This art requires lots of time, skill and dedication. Our competitors should be very proud.

Following Sunday’s competition and awards ceremony, we all made our way to the Art Institute to watch a very special television show. Tyler, Julie and another classmate, Catelyn Remick, were the first ever student team to compete on Iron Chef America!  It premiered last night on The Food Network. I am so proud of them was honored to be a small part of this special night.

The “Kids” were pitted against Iron Chef Michael Symon and his two apprentices. Don’t think Iron Chef went easy on them; either. The secret ingredient wasn’t some sort of scary looking fish, or an unpronounceable cheese from Greece, or even pressed mystery meat! It was Balsamic Vinegar. Talk about a “what the heck ingredient.” I will tell you that these guys rocked it. And while they did not win, they pulled it off with style, grace and good cooking. The entertainment part wasn’t too shabby either.

I feel very fortunate to be able to call these young chefs my friends and their instructors, Chef Eric Watson and Chef Joe LaVilla are two of my favorite people and could not be commended highly enough for their devoted dedication to all of their ‘kids’. 

Keep your eyes peeled for these rising stars!!

You know that grocery list that serioulsy requires you to hit at least 3 different stores to get the best quality, best price and best selection?  I hate that grocery list! Aside from the warehouse buys of toilet paper, hairspray and pork chops, my families’ real needs were unequivocally evidenced in the two bottom drawers of the refrigerator.  It looked so sad and lonely in there: a few parsley stems, two oranges, onion remnants and soup celery. 

Not looking forward to this sojourn for supplies, I suddenly remembered that today was my first produce delivery from Boxed Greens (www.boxedgreens.com)!  Right there, on the stoop,  my refrigerated/recycled box of local goodness was ready to be opened, explored and eaten.  Christmas in September is always a good thing!

I’ve been reading about and intending to get involved with the slow food movement for some time now.  The availability and acquisition of farm fresh products is a lot easier than you may think.  There are groups of folks out there who gather together in what they call “Edible Communities.” They exist all over the US and can guide you to local producers and/or organic distributors.  Farmer’s markets are always a great way to go, as well; but with my weekend schedule, it’s much easier to take delivery.  I opened my present like a little kid.

Sweet potatoes called out, “Hi, Autumn is here!” The plums and pears replied, ”See you next summer, it’s been fun.” While the earthy essence of heirloom tomatoes made me want to take a bite right there, but then they started screaming, “Save us for the salad!!”

One of the many reasons I took the plunge into a regular delivery of boxes of fresh, seasonal produce, was the challenge.  Most of us hit the grocery store with the same list for the same things that we’re used to cooking the same way.  Away with thee, horrid Rut!  Oh, and um, Boxed Greens gives you recipes cards, too.  Every little bit helps!  On top of all of that, my farm girl guilt kicked in and manifested itself into a beautiful box of greens on my front step! 

Tonight we’re having oven –roasted carrots and sweet potatoes; fresh mixed greens and those diva heirloom tomatoes with a champagne vinagraitte; pan seared pork chops with fresh garlic and mushrooms and an Anjou pear with a little gorgonzola for dessert.  I suppose I’d better hit the kitchen.  If they could just deliver wine!!

Finally, should you have the time or the inclination, that little windowsill facing west may be just the spot for an aromatic herb, or a potential patio potted garden to grow a few of your own edibles.  My flower beds are my tomato plots and next to them, my peppers, basil, rosemary, thyme and, to the horror of my husband and child – talking zucchini.

Eat Well, Live Well, Drink Well and Give.

Cheers,

Heidi

Cuisine at Home is this really killer culinary magazine that I subscribe to.  It’s published just once every 2 months and it’s arrival is awaited with much anticipation.  The most current issue has a special little section on Bistro Dining – just perfect for that chuck roast I’ve got in the freezer.

If you know me, you know I love a good braise, especially one marinated in an entire bottle of Pinot Noir.  The recipe I found for Beef Daube (pronounced Dob) was ideal for a Sunday.  I sure do wish it was just a little bit cooler- at least less than 80.  Oh well.  Our ‘winter’ is nearly upon us and ya’ll northerners will be jealous soon.

Oh my God, I just stumbled on Hee Haw on the TV!  This is sooo cool.  They just did that corn field bit where the guests and regulars tell those ‘corny’ jokes.  Hang on, hang on, Buck Owens is singing “My Heart Skips a Beat.”  Can you believe this is an hour long program and that he came from Bakersfield, CA?

Okay, back to Beef Daube.  There are as many variations on this technique as there are …..Linda Ronstadt singing a song on a porch in an outfit that I bought yesterday at Macy’s.  What comes around, goes around.  Should have kept that peasant top and the shiny boots.

Trim, chunk and marinate a 3 pound chuck roast in a bottle of  red wine, thyme, garlic, parsley, 1 juiced orange and half of that orange’s peel, salt, pepper and bay leaves.  I’m at 8 hours, but you can go for 24 if you want.  Remove meat from marinade.  Strain marinade, toss aromatics and reserve liquid.  Blot meat with a paper towel and dredge in flour.   Cook 4 slices of bacon in a dutch oven on high heat, remove bacon and brown off meat in batches. Set meat aside on paper towels.  Add some carrots, boiling onions, and a few quartered fennel bulbs…..time out for Merle Haggard.  He looks pretty good.  I wonder if this was before his prison time?  Let’s hear it for the bad boys.  Nice tune.

Deglaze with 2 cups of the marinade, add the tomatoes and the beef stock (home made if possible). Add the meat back to the pot, cover and cook in a 325 degree oven for 2-3 hours.   

“Hey Grandpa, what’s for supper?”  – black eyed peas with salted pork belly, tomatoes in a can and cherry cobbler, the best you’ve ever had. Wish I were there for dinner, too.

Serve beef daube over egg noodles or waxy red spuds with just a touch of parmesan, fresh parsley and more red wine!!

Merle’s gettin’ double billing tonight!  I watched this show a lot as a kid.  The humor is simple, as is the music and the food suggestions from Grandpa. For some reason, it just seems to fit.  Maybe not with Beef Daube, but it’s making me smile and my 11 year old daughter miserable.  Although, if you think about it the recipe I’m sending to you is just stew.  Perhaps a bit uppity for Korn Field County, but I’d bet Grandpa would shout this out through his window panes.  He might even suggest some baked grits as an accompaniement. 

Live well, Eat well – Cheers,  Heidi