Archive for August, 2009

Put Your Stock In Cooking

Tuesday, August 25th, 2009

Out of pure curiosity and a yearning to revisit the man who inspired my creativity, I recently picked up my copy of Master Chef Auguste Escoffier’s cookbook and read some pages to get my juices flowing on some upcoming projects. The man was truly a genius and indeed the “Father of modern cooking”. Here is something that caught my eye and indeed should be the foundation of all cooks both novice and professional.

“Indeed, stock is everything, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or mediocre, it is quite hopeless to expect anything approaching a satisfactory result.”

Now that may a bit harsh through translation, but you can’t argue with the logic.

Stock-the strained liquid that is the result of cooking vegetables, meat or fish with other seasoning ingredients in water.

Fall Flavors Cooking Class

Saturday, August 22nd, 2009

Join us for a cooking class, as Chef Jay DeLong demonstrates the preparation of a rustic 4-course meal using the freshest fall ingredients. Space is limited, so register early to secure your space!

Date & Time:
Thursday, September 17th, 2009
7:00 pm

Price:
$65 per person
includes recipe sheets, demonstration,
2 drinks & tastings of each menu item

Location:
J.F Henry Kitchen & Tableware
4445 California Avenue SW, Seattle WA 98116

The Menu:
Carrot Ginger Shooter
with creme fraiche & chopped chives

Autumn Salad
roasted beets, crumbled blue cheese, toasted pinenuts
and an orange vinaigrette

Seared Pork Tenderloin
served with a blackberry & orange juice reduction,
accompanied by whipped mashed potatoes

Spiced Buttered Apples
served with a vanilla chiffon cream

REGISTER NOW!
http://canapechefservices.eventbrite.com

Taste Tip

Tuesday, August 18th, 2009

When making a salad dressing and you are ready to taste it, use a piece of the lettuce you will be using in your salad.  You will be able to gauge the seasoning and how to adjust it much better than using a spoon.  By tasting it with the greens, you will have a better understanding of how they will compliment each other.

“Flavor Of The Week”

Friday, August 14th, 2009

Next week I am shooting the pilot episode of an Internet driven television program called “Flavor Of The Week”.  I will be going around to local places here in Seattle on a quest to show the viewer all of the wonderful culinary resources we have here in the Greater Seattle area.  Each episode will focus on one ingredient, where to purchase it, why to purchase it in that particular place and a demo on how to use it.

I am very excited to be a part of this project, and once we get the episode shot and edited, we will be looking for sponsorship so we may launch the program officially.

Stay Tuned!!

It’s The Simple Things

Tuesday, August 4th, 2009

I was in my garden this morning, which has been decimated by the heat, and the things that are left have really caught my eye.  I picked a tomato that is vine ripened, and there are a few small jalapeño peppers that look wonderful.  My potatoes and carrots are doing well, but other than that….

So for my lunch today, I will more than likely have a sandwich with that tomato from my garden and I will enjoy every bite. Simple, but satisfying.



 
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