Jeremy's Journal

The one I'd never write

2011-12-07T20:59:00.001-05:00

Time moves quickly. It seemed as though it was just yesterday I was holding my Buzz Lightyear lunch box walking nervously into my first day of kindergarten. Fast forward some years later and I'm standing at the threshold of adulthood in my senior year of high school.

A few weeks ago I gazed up at the large brick building thinking to myself how long I've waited for this moment, the day I would find myself face to face with the Culinary Institute of America (CIA) in Hyde Park, NY. l dreamed about the day I would begin a new chapter in my life here at this school, I never saw it any other way. Although much of my life has been filled with the unexpected (in a good way), there was always the CIA. It was the one certainty that guided me all of these years. I knew that when I graduated high school there was no where else I wanted to be. It was "get through 18 years of life and then attend the CIA".

In the beginning of November my parents and I traveled to New York City. Arriving at LaGuardia Airport we took a cab to Grand Central station and then took a 90 minute train ride on "the Hudson River line" (Billy Joel fans). The trees had changed colors, snow still remained on the ground and the river's water lay clear and still like a mirror. After an enjoyable scenic trip we pulled into the Poughkeepsie train station, the last stop on the line. We were whisked away to the school pulling up to a large green street sign that read "The Culinary Institute of America" (I finally made it). As we pulled around the bend of snow covered trees a grand brick building came into view. The cab drove to the admissions office where we were greeted by my newest CIA friend Susan Lavender, Manager of Recruitment. Susan treated us to a fabulous locally sourced, sustainable meal at St. Andrews Restaurant (which is one of the 5 on campus). All the restaurants at the CIA are run by students including the front and back of the house. Our lunch menu consisted of mussels with a duck sausage, a cheese board, roasted squash and beet salad, and a gargenelli Mac and cheese. A large kitchen window showcased the students working together.

After the meal we began our tour. Our first stop was Roth Hall which is the schools iconic main building. We walked through the corridors and scaled the grand staircases having an opportunity to see classes that were taking place with students wearing spotless white chef uniforms. With every corner we turned we were greeted by the aroma’s of the sauces and stocks being made. We traveled beneath the school and visited a class that butchers all the fish for the school. Old French food posters lined the hallways that transported me back to the 1920's. Three hours later our tour had ended back at the admissions office. I was so overwhelmed with joy, excitement and nerves, I was speechless (a rarity for me). Call me over dramatic but I felt like I had finally found where I belonged, a place where everyone spoke the same language and had a passion for the same thing. It's what I had been searching for since I was nine years old.

Before we left for home I submitted my application knowing that this is where I need to be. I then stopped to breathe and realized I would have to write this post, the one I'd never thought I'd write. You see it’s like when you were in kindergarten looking up at the High Schooler's, you knew that one day you’ll get there but just never saw yourself in their shoes.

In just a few months I'll be ending a chapter in my life and starting a brand new one. Like my mom said when I was 12 years old “keep following your dreams because when one door closes, another one opens". If I hadn't followed those words my present and future might have turned out completely different.

Here’s to a new door, and a new chapter.

Oh! By the way, I've been accepted....

Keep on cooking!!

Steak and Siblings

2011-10-14T22:59:00.002-04:00

I've never mentioned my older brother here on JC.com. You should know his name is Jordan. He's always been my opposite, I like Sinatra, he likes Rap. He drinks Coke, I drink water. He enjoys planes and cars and I enjoy new kitchen equipment. Put our differences aside and you'll find our mutual love for creativity and art. Jordan is a wonderful artist (not to mention rapper). He's currently attending Art School for illustration and graphic design. One thing I've admired most about my brother is his view on life. He never fails to bring out the belly laugh of the 8-year old boy inside of me. When you're around him, you’re smile will never touch the ground. He's always open to exploring the uncharted and mysterious, which brings me to my brothers eating habits.

He's a meat and potatoes kind of guy, but no other vegetables for this kid. Like I said he'll try everything but he might just never try it again. If he likes it, he'll stuff his stomach to his hearts content. He likes to graze around the comfort foods. You probably would find him in a dimly lit steak house with a 9oz Filet Mignon, a baked potato, a bottle of A1A sauce at his disposal and a pre-ordered chocolate soufflé for dessert. Although our eating habits may vary and our likes may differ he's still my amazing older sibling, my partner in crime, my steak and macaroni...

There are some combinations in this world that are truly meant to be. Bread and butter, pasta and tomato sauce, etc. Like any great combination steak and mac'n cheese go together like conjoined twins. It was a week ago that Jordan ate a pan seared steak and yes, Stouffers macaroni and cheese. This meal sparked my stove and gave me an idea. What if steak and pasta had a whole new flavor. Spicy and creamy, rich and comforting. And like any great combination they both have there differences...

In the recipe that follows I made a rub using a variety of Spices, Cocoa and Coffee. Not your typical blend but the results will have your taste buds tingling, literally. When I was giving the tenderloin a rub I couldn't help but think of the coffee song by Frank Sinatra (a tune I urge you to listen to). On a much more richly flavored note, I paired the spicy tenderloin with a creamy Gorgonzola Mac. I started it off with an Alfredo sauce and added slices of Gorgonzola to it. Either Gorgonzola or Blue cheese will both work fittingly for this dish.

Keep on Cooking!!

Coffee Rubbed Tenderloin

Rub:
1 Tbsp Adobo
1/4 tsp Cinnamon
1/4 cup Cocoa
3 Tbsp finely Ground Coffee
1/4 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Cayenne
Pinch of Chili Flakes

Mix all of the 8 ingredients above in a small bowl, set aside.

Tenderloin:  
3 lb tenderloin
Salt & pepper
Olive oil, to coat
Coffee rub
A few sprigs of rosemary
5-6 cloves of garlic, smashed

Preheat the oven to 375F

Begin by heating the grill. Season the tenderloin with salt and pepper. Rub the tenderloin with all of the spice mix. Then lightly coat with oil to prevent sticking. Grill on each side for 4 minutes. Once you've obtained beautiful grill marks, let rest for 10 minutes. Place on a rack on a sheet pan. Surrounded with sprigs of rosemary and garlic. Cover with tin foil and roast for 25-30 minutes. Raise the temperature to 400F and continue to roast for an additional 15 minutes until medium-rare.

Gorgonzola Mac:
1 lb Penne (or pasta of your choice)
16oz. Heavy cream
4oz (1stick) unsalted butter
1 cup Parmesan
3oz Dolce Gorgonzola
1 Tbsp chopped chives

Bring a large pot of water to a boil. Cook the pasta until al dente. Strain anne set aside.

In a large sauce pot bring heavy cream to a boil. Lower to a simmer and whisk in the butter, Parmesan, and Gorgonzola until smooth and thick. Add the chives and pasta and stir.

ENJOY!!!!!

The Salmon found my Swing

2011-10-07T11:14:00.004-04:00

Since summer has ended, I think I've lost my "swing". I attend school 5 days a week, work at a Bistro 4 days, complete homework, writing a book, spend time with loved ones and sleep somewhere in between it all. No one said this journey was going to be easy, so I guess I had it coming. I haven't returned to my journal in weeks and for that I feel guilty. To be honest I felt like I've had no time for JeremyCooks anymore, let alone a social life. I've caught the infamous case of "Senioritis", when senior pride results in a year of being lazy. In school, with each available chance I seize the opportunity to lay my head down on a big comfy textbook. One of those recent moments resulted in my daydream of a salmon (YES a salmon!).

I dreamed I was on a bridge, facing the upstream of a large rushing river. I was completely surrounded by trees and mountains. I must have been remembering a scene from my families vacation to Alaska in '07. I noticed though that the body of water gushing below me had really been a glistening stream of Alaskan King Salmon . I was so dreary that I sat down. Just then an abnormally large salmon jumped onto the bridge and laid down in front of me. " Hey there" said the salmon. "Hey" I replied, not paying attention to the fact that a fish was talking to me. "You've lost your swing Jeremy" he said boldly. "I have, haven't I, what do I do about it? I asked. "What you do best!" he yelled. With that he began to wiggle and as he leaped into the air shouted " Keep on Cooking!". He flew over my head and back into the stream. I quickly stood up, contemplating what the salmon had told me. " I will" I yelled back to him. Right then a large net appeared beside me. I picked it up and casted it into the stream pulling out a large catch of wriggling salmon. Satisfied, I threw the net over my shoulder and happily began to march off the bridge, in order to Keep on Cooking!

I opened my eyes with a red textbook mark imprinted into my forehead. I now knew what I had to do, cook salmon, and thats exactly what I did.

In honor of the salmon that gave me back my swing in this somewhat long exaggerated fictional daydream, I created this dish for you.

Maple-Soy Grilled Salmon with Butternut Squash Puree & Sautéed Spinach Salad

Serves 4

Butternut Squash Puree
2 butternut squash, halved and seeded
Olive oil (enough to coat)
Allspice
Salt & Pepper
1 tablespoon, unsalted butter
1/2 cup half & half

Coat each halve of squash with oil and a generous pinch of each seasoning listed above. Roast at 400F for 50-60 minutes until fork tender. Let cool and scoop squash from skin. In a medium sauce pot, add the squash, 1 tablespoon of unsalted butter and a 1/4 cup of the half and half (add more if needed). Blend in blender or handheld blender until smooth and loose but not runny. Keep warm.

Sautéed Spinach Salad
1/4 lb, thickly sliced pancetta
1/4 cup red onion, chopped
1/4 teaspoon garlic
1 16oz can cannelloni beans, washed and rinsed
1 bag spinach

Fry pancetta until golden brown in a large sauté pan ( add a little olive oil to prevent sticking). Remove pancetta with a slotted spoon and reserve. While the oil is still hot add the red onion and sauté until translucent. Add in garlic, stir for 1 minute. To the pan add the beans just to heat. Add the spinach and toss until wilted. Season with salt and pepper. Keep warm

Maple-Soy Grilled Salmon
1/2 cup maple syrup
1/2 cup soy sauce

Bring Maple Syrup and Soy Sauce to a boil then simmer in a small saucepan for 5 minutes until slightly thickened.

4 (4-5 oz) Scottish salmon fillets, skins removed
Salt and Pepper

Heat and grease grill. Oil salmon to prevent any sticking. With a high heat grill salmon on a each side for 2 minutes. Remove from grill and brush with each presentation side with the glaze. Place under broiler for no more then 1 minute.

Serve all together in any fashion and presentation that you feel appropriate. Be creative and enjoy.

and don't forget..............
Keep on Cooking!!!

Recipe Rhyme Challenge

2011-09-18T10:44:00.004-04:00

What if a recipe was read like a poem? Each ingredient rhyming with the next step. It's intertwined through a story told through imagination or a first hand experience. That would be some recipe! I was intrigued by this idea and decided to give it a try. I couldn't do something like this by myself though. I called in the help of my friend Dorette Snover chef, writer and blogger of "Planting Cabbages". The site focuses on the life, stories, food and travel of Dorette. We both decided to challenge our readers with this idea.

Teen Chefs & Dorette (lower left) Summer 2010

Starting today, you (our loyal readers) can participate in the Recipe Rhyme Challenge. By September 25th 2011, we are asking for a submission of your recipe in the form of a poem. Here are the guidelines

-Use as many words and stanzas as it takes
-It can be of any length
-The recipe can be yours, from a book, tv, or online
-It can be in the form of a traditional poem, haiku,soliloquy, sonnet, ballad, prose you name it!
-Please provide a title and your name
-If you are able to, we would love to see pictures along with the poem
-Measurements are not required. We should be able to interpret what your making.

You may submit your poem through email here at JeremyCooks or at Planting Cabbage's. Below is my example of a recipe rhyme. You can also find Dorette's example on her blog as well.

Me and Dorette

For I am the Potato

For I am the potato, he yelled aloud!
Peel me, peel me, round and round
Then cube me, dice me, and pass me down

For I am the parsnip, he said right back!
I am the bleached carrot, sweet and feisty
Now peel me, slice me, cut me thick
Lay in me in the water, cold and icy

Both starches began to shout
As they rustled and hustled in the pan about
Double double boil and trouble
Until soft and tender they both come out

Little did they know while they fought it out
A perfect combination was stirring about
Velvet cream and rich mighty butter
Sank into a creamy dreamy puddle

The starches had had it, they were pushed to a sweat
So they decided to cool it out on the deck
As they drained and steamed they had one last swing
So they made it right back, back into the ring

They mashed and thrashed all over the thing
They pounded and hounded a little more
But now they knew there was much more in store

Down came the creamy potion
As if it were in slow motion
It seeped into every corner
Bringing the starches ever warmer

For now they were one
A soft cloud like mixture
Definitely an intriguing fixture

Both apologized to one another
They acted like fools to each other
But over the side came a peculiar thing
For I am the scallion, the green onion ring!

The three most outstanding poems will be featured on both JeremyCooks and Planting Cabbages. Remember submissions are due September 25th so start your stoves and get rhyming!

If you have questions please feel free to email Dorette and I.

info@JeremyCooks.com & dosnover@aol.com

Planting Cabbages: Recipe Rhyme Challenge

Keep on Cooking!!

- Posted using BlogPress from my iPad

Table Talk: "What defines a Chef"

2011-09-04T09:06:00.001-04:00

I recently stumbled upon an interesting read. A post on the James Beard Food Conference website brought about a thought provoking question. What defines a Chef? According to the writer, who asks the question is there a distinction between Chef and Celebrity?
    First, the topic is quite misleading. A Chef is not defined by whether they are in front of the camera or behind the stove. In my opinion a Chef is defined by their characteristics. A person who is first and foremost passionate about the lore of food and cooking. A chef is excited to enter their kitchen, awaiting the expected and unforeseen challenges of the day. They are also leaders and teachers. Once one masters such traits he/she has earned the title of Chef and it should not matter whether they are in front of a camera or not. Of course having the ability to handle food and work in a kitchen under heat and pressure is an expected requirement.
    There are a handful of true Chefs that put their name in the spotlight, although sometimes they risk damaging their reputation. Some examples of Chefs who have successfully gained celebrity are Giada De Laurenttis, Rocco Dispirito, Duff Goldman, and Anthony Bourdain. Giada is a trained Chef who studied at Le Cordon Bleu Paris. She worked under Wolfgang Puck and was a personal chef for many years. Rocco Dispirito, CIA alumni and youngest to ever graduate, showcases his talents in both restaurants and TV. Duff Goldman, also a CIA graduate worked at the French Laundry straight out of school! Although he's hung his days of professional cooking up, Anthony Bourdain is still considered a Chef. All of these examples are true chefs that have or had the best of both worlds and have maintained respect and authenticity.
    The worlds most admired chefs are celebrities, are they not?. Two of our country’s most renowned Chefs, Thomas Keller and Daniel Boulud (who had his own TV show!) have often shown their faces on the screen. Does being celebrity Chef make one any more or less genuine Chef. Just something to think about though. What do you think defines Chef? Let me know.

Keep on Cooking!!

Food in the eye of the beholder

2011-08-17T12:36:00.002-04:00

©Carl Warner

Food is so many things in our world. It's a way of communication, it's a career choice, a
passion, but its also an art. You might hear the phrase "chefs are artists and the plate is their canvas". Let's take that saying and bring it to a new extreme. For British artist Carl Warner it's his job to hang his food in a gallery. To Warner a bed of smoked salmon is no topping for capers, eggs, and onions. Its the ocean for his tropical "foodscape". When a chef looks at a block of aged Parmesan he may think about grating it or using the rind in a stock. When Warner looks at a block of aged Parmesan he sees the walls of Italian villas. Warner is known worldwide for creating these dream like food filled landscapes. A world wrapped in prosciutto and a sky filled of vegetable hot air balloons comes straight out of a fairytale. As a unique photographer, Carl likes to trick the eye. At first sight you may think your gazing at a magnificent mountain but if you dig a little deeper you'll find yourself looking at a mountain of potatoes.

©Christopher Boffoli

To Christopher Boffoli it's a very small world, of tiny people and mountain high food. Boffoli takes food to a whole new scale with his food filled world of photography. Check out the radiologists examining the burnt sugar topping of the creme brûlée or watch the construction workers as they saw their way through chocolate. A cup of tea easily becomes a beverage sized adventure for two scuba drivers. Boffloli took his love of art and fascination with scales between people and objects and designed a fun metropolis for the everyday food lover.

For Warner and Boffoli it takes a lot of patience to design and pick the freshest produce. According to several interviews it can take days to setup something that seems so simple on camera. If you enjoyed the artwork here and find yourself wanting more food art just do some research and you'll find many other food artist like Warner and Boffoli. Be warned though, you may find yourself eating the art.

Keep on Cooking!

Check out Carl Warner at http://www.carlwarner.com/"
Check out Christopher Boffoli food at http://cjboffoli.500px.com/disparity/

Cooking in the Moment: A Look @ the Book

2011-07-29T17:51:00.001-04:00

I always wished more people could get to know the great food crafters behind the small town of Chapel Hill, NC. Every summer I spend there is like a trip to Oz (at least for me). Except instead of an emerald city its a green city full of kale, Swiss chard, green tomatoes, herbs and so much more. Their yellow brick road is paved with summer squash and the streets are lined with farmers markets. The characters are pulled strait out of a book. Their kind qualities and appreciation for the lore of food shines through their warm smiles.

    Cooking in the Moment by Chef Andrea Reusing is a remarkably colorful book
that takes the reader on a season-to season stroll through the small town of Chapel Hill. Andrea is the owner and Chef at one of Chapel Hills most talked about restaurants'. The Lantern serves food that has it's roots in the southern fields with some Asian crops thrown in. Unlike other fusion restaurants Andrea does it exceptionally well, with comfort food spiced with familiar and unfamiliar Asian ingredients. In addition to her incredible restaurant stands her 2011 James Beard award for the best Southeast chef in the country!
    The book starts in Spring with an entry that begins on a Saturday morning at the end of March. Andrea expresses her feelings for the moments best, broccoli and cauliflower. A bundle gently wrapped in leaves is only $10 dollars but will be the base for many meals that week. Cathy Jones of Perry-Winkle Farms has the spotlight in this entry (as many farmers throughout the book do). She offers Andrea some of the best broccoli, in which she uses to make a Sunday lunch. The following page holds a recipe for cauliflower gratin with aged raw milk cheese. This recipe showcases the minimal ingredients used throughout the book with more attention put on the quality of the seasons produce. Spring continues to offer vegetables that are at their peak such as carrots, asparagus and shitake mushrooms. Spring recipes include roast fresh ham with cracklings, Cast-iron-skillet fresh trout with cornmeal, hen and dumplings and rhubarb ginger sorbet.
    Summer opens the next chapter with a large photo of soft-shell crabs (so you know your in for a treat). Another photo has Andrea and her guests sitting at a long table with crabs, bowls of butter, beer, potatoes and corn. Summer offers cherries, corn, tomatoes and peppers (just to name a few). Andrea is kind enough to share lessons in salt-marinating, pickling, and roasting chestnuts. The book provides full page photos on various heirloom tomatoes and apples!
    Local farmers are featured throughout the book and so are their specialties. This is one of the reasons the book is close to my heart. Andrea writes about my friends Ben and Noah from Fickle Creek Farm and their incredible property. I still dream about their creamy colored eggs. Flo and Portia make some of the best cheese around at Chapel Hill Creamery (I recommend their Hickory Grove). Even the local markets I go to with Dorette and Rich on weekends are featured. Carrboro Farmers market is a favorite of mine and if your looking for great beef head over to Cliff's Meat Market which Andrea enjoys often.
    There's a tornado that comes to whisk me away every summer. I'm always greeted by the sweet smells of honeysuckle and sounds of goats grazing in the fields near by. There may not be munchkins or ruby red slippers, but that just ensures me that Chapel Hill is very real and no dream to wake up from. Cooking in the Moment is a delicious wholesome book that foodies alike should all indulge their senses into.

Keep on Cooking!!!

Preview "Jeremy's Kitchen to Table Experience"

2011-07-25T11:54:00.000-04:00

This coming Saturday, July 30th I will be hosting my first Kitchen to Table Experience at Whole Foods Market in Boca Raton, FL. I'm really excited to be able to work with families in a fun and exciting new way.

The KITCHEN and DINNER TABLE are where family and friends gather around to create delicious FOOD and great CONVERSATION. Participants will work together to prepare and cook a seasonally inspired meal!

The Menu:
Corn & Okra Fritters with Tarragon Aioli, Grilled Summer Squash & Mint Salad
Snapper en Papillote with a Shallot & Caper Butter Sauce, Sauteed Swiss Chard
Basil & Lemon Granita with Fresh Berries.

Here are a few preview photo's to wet your appetite. I'll make sure to post photo's and a blog after the event.

Keep on Cooking!!!

Jeremy

The stories in the cookie jar

2011-07-21T13:08:00.002-04:00

I've never truly been alone in my kitchen, I always have had the company of the cookie jars. Their big eyes, tall hats, and large bellies have watched me grow up. They've seen our Holiday dinners and listened to our laughs and secrets. My mom brought up an interesting topic the other day. She spoke about how she adores the mystery of a cookie jar. All the ones gathered in our home are antiques (that mom has collected) and have been heirlooms of other families. My favorite jar rests on the right hand side of the shelf. It bears a child's face that wears a big old fireman's hat labeled "cookies". He's looking into the corner with a lipstick red smile that never fades. His pale face blushes which makes him look like a giant peach. His features may be memorable but what's his story, what's really in the jar?

He was given as a gift to a local fire house in the early 1900's. After a day of putting out blazing fires the men would return to the station to a jar with a belly full of fresh baked chocolate chip cookies. The men would gather around a table with the jar at the center. While feasting on cookies they discussed the days excitement and the unforeseen battles of tomorrow, all around the comfort of a cookie jar. Then the alarm would sound, the men would take to the trucks and the jar would sit patiently awaiting for the firefighters to return, surrounded by crumbs or so I would like to think.

Much like the other jars they all have a story to tell. The brown mouse in the sailors suit might have once belonged to a great grandmother who lived all alone. She looked forward to the milk man's daily delivery. She cherished these visits the most and so she made a variety of cookies for him, to go with his milk. Chocolate biscotti, pignoli's, and blackberry thumb-prints stuffed the mouse. The old woman, her delivery man and the mouse would sit on her porch eating cookies, enjoying each others company while swaying back and forth on her creaking rocking chairs. Until the day she passed the routine was always the same and so thanks to her cookie jar she was never really alone.

There once was a mother (much like my own) of two very young sons. She was in possession of a cookie jar passed down to her through the generations. It was a round jar, a pumpkin to be specific. The pumpkin was made into a carriage with two small mice that sat atop it, yes, a fairytale come to life. After a long week the mother treated her two young children to their favorite cold ice cream treat. Where were the cookies you might ask? Although the mother was a fine baker this jar was left untouched. It was but a symbol to her and her family. It reminded them of great possibilities, that dreams do come true no matter how small they may be.
These are the stories within the jars, even though some may be imagined, except for the last one, that was real. I hope you enjoy the cookie recipe below I know my family does, and hopefully it fills up your jars or maybe not, giving them each a story to be told.

Keep on Cooking!!!

Recipe:

Chocolate Chip Cookies

Yields 4 dozen (48 cookies)

1 cup walnut or pecan pieces (optional)
2 ½ sticks unsalted butter, room temperature
1-cup light brown sugar, packed
½ cup granulated sugar
1 ½ teaspoons vanilla extract
1 teaspoon lemon juice
1 large egg
1 large egg yolk
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup rolled oats
3 cups semi-sweet chocolate chips

Preheat the oven to 325F

Toast nuts in skillet set over medium high. Stir every so often until they become aromatic and begin to release their oils, 3-5 minutes. Set aside and cool.

Using an electric mixer cream the butter and both sugars until smooth. Beat in the vanilla and lemon juice to combine. Add the egg and egg yolk and beat until just blended into the batter.

In a separate bowl, stir the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter and mix until well blended. Stir in the oats, chocolate chips, and nuts (if desired).

Chill the batter for an hour if you have the time. This will help make them slightly thicker.

Spoon large tablespoons of dough, 3 inches apart on an un-greased cookie sheet. Bake the cookies for 13-15 minutes or until golden brown around the edges. Transfer to a rack to cool completely.

Food, better then Facebook!!

2011-07-10T15:35:00.007-04:00

JeremyCooks has only been around for a short 2 years. However with all the food we've cooked (and ate), the adventures we experienced and the new friends we’ve made it's no wonder why it feels like forever. How could we have squeezed so much into only 2 years. With time comes change, and that's exactly what I'd like to talk to you about. Over the years I have come to realize that Food has the power to bring people together. In fact, Food is probably the greatest social networking tool in history. I’m sure all of you Facebook and Twitter users (me included) are laughing right now, but stop and think about it. Sitting around the table over a delicious meal inspires great conversation, it’s the original social network. With work, school and technology we forget that at the end of the day it's important to come home to sit around the dinner table over good food and great conversation. If we could cook, sit, eat and talk just as our ancestors (OK, maybe even our parents and grandparents did) then maybe, just maybe we could inspire others to do the same. If kids, teens and families could realize the importance of good food and conversation then maybe it would encourage them to cook, and then everything else will follow.

    If you haven't noticed yet we’ve unwrapped JeremyCooks new look. As I mature and enter my senior year in high school JeremyCooks continues to follow me on my journey. The website is living and breathing and grows as I do. We’re still all about food and cooking but we've invited a broader audience to the table and gave the site a new paint job. We’ll soon have an updated recipe section, tip section and an all new interactive experience. In the meantime I have some very exciting things simmering on the stove.
    In collaboration with Whole Foods I’m excited to announce “Jeremy's Kitchen to Table Experience”. This unique cooking (and eating) event is where small groups of family and friends of all ages can cook together to create a seasonally inspired meal directed by yours truly. We then sit down at a large table and get to enjoy our meal over great conversation. The first “Jeremy's Kitchen to Table Experience” will take place at Whole Foods in Boca Raton, FL on July 30th. Our plans are to continue these “happenings” throughout South Florida and “hopefully” and “eventually” (with your support) take the experience on a national tour. If you’re in the area check out the Whole Foods Boca Raton calendar for more details!
    Lastly, with all of my culinary adventures I've had over the years (especially for someone my age) it's about time I wrote a book about it. So I'm currently working on a collection of inspirational stories and recipes to create my first book!!! More on that later, so keep checking back for updates.
    If you’ve been following JeremyCooks since the beginning or have just recently joined us I urge you to stick around, read my posts, follow me on Twitter and shoot me an email sometime, I’ll definitely reply (cause I love hearing from you). So welcome to the latest "chapter" of JeremyCooks where I encourage you to........
Keep on Cooking...from Kitchen to Table.

Birds in a Kitchen

2011-06-27T10:19:00.000-04:00

It's all too familiar. The air is crisp with the scent of oak and pine, the pungent aroma’s of lemon balm and stevia blooming in the garden, and the buzzing of bees right next to your ear that gives you a small cringe. I'm in Chapel Hill, NC once again. C'est Si Bon isn't just a cooking school/camp; it's a playground of unforgettable memories. The smell of coffee seeping in the french press in the morning reminds of Dorette's large 3-paneled kitchen window, which I love so much. I think the world of that window as every bird imaginable comes to it’s frames to eat from the cylinder shaped feeder, many with new colors, but some old and familiar. Especially the red cardinal which visits almost every morning and afternoon.

Like the different birds that stop by for a bite, so do the kid-chefs. They're each unique in there own way bringing a spontaneous personality to Rich and Dorette's cooking school. The first week the kid chefs were on a world tour, visiting a new region, culture, and cuisine each day. Together we took a stroll in the French city of Lyon located between Paris and Marseille . We feasted on Salad Lyonnaise with roasted potatoes, rosemary croutons, bacon, fresh picked lettuce and small misshaped squares of herbed omelet. We foraged the alley ways for a helping of 'tian de courgettes et tomatoes' or zucchini and tomato Provençal (a twin sister to ratatouille). Of course our remaining puddle of savory tomato juice was soaked up with warm torn pieces of Fougasse (latter bread). The kid chefs worked so hard to earn dessert, they cleaned their way through the streets bistros to acquire the sinfully rich flour-less chocolate torte.

The week continued to take us to Italy, Germany,and Spain. At the end of the day we are birds traveling the world with C'est Si Bon.

Keep on Cooking!!

My very own Kitchen Soother

2011-06-19T10:32:00.000-04:00

As the scrambled eggs hit the the hot fat in the pan I can't help but close my eyes as I ponder on such a blissful sound. As I listened to the soft crackling of butter and the formation of raw eggs to cooked, it amazes me how something so simple could be so enticing. Like explorers pursuing the calls of the wild I listen for the sounds of the kitchen. The way the blade of a knife crunches through a rib of celery or the soft sweep of kneading dough. It reminds me why I love the kitchen so much. Some sounds have meaning like the clinking of silverware against a bowl. If you’ve done a good job the clink won't stop until they've finished they're plate, thoroughly enjoying your food. I thought about a “sound soother” or so I think that's what they call them. The small clock/radio’s that sit on a night table, desk, or in a day spa.

You might hear the relaxing sounds of rainfall, the power of a waterfall, the chirping of baby birds, but I hear things differently. If I could create a sound soother of my own and I could borrow the sounds that I could consider the most soothing, it would be as follows. The creaming of butter and sugar which is the sound of moist lard meeting minuscule granules of sweet sand.

The high heated bubbling of something being fried. The broiling of roasted tomatoes as they're juices erupt through their skin like tiny geysers. The crisp cracking of an egg when its shell separates and the striking of a chefs knife against a cutting board. These are my sounds of nature, the bells and whistles of my kitchen. So if I might ask, what are your favorite kitchen sounds? What would they be on your "kitchen soother"? Tell me and Keep on Cooking.

The Food Truck Frenzy

2011-05-15T21:46:00.007-04:00

You might have heard that the latest food craze “food trucks” are taking the country by storm. Why wouldn’t they though, they’re convenient, always on the move, serving fresh gourmet food on the go, they’re restaurants on wheels! With blogger’s covering their every move and TV shows created specifically about them its no wonder why they’re all around.
A few weeks ago I got the chance to meet the two young ladies behind Foodies on the Fly (FOTF), a great blog covering everything from Food Trucks to couture. FOTF informed me of a Gourmet Food Truck Expo being held here in Boca Raton, Florida! The expo had a variety of cuisines for foodies to indulge in. From Miami to West Palm Beach, (Boca Raton is in the middle) here are just a few:

-The Curbside Gourmet
-Dim Ssam a gogo
-The MexZican Gourmet
-Slow Food
-Aaron’s Catering Express
-Nacho Bizness
-Sugar Yummy Mama

Out of the hundreds of people that attended it seemed that most of them had decided to join the line in front of Dim Ssam a Gogo an Asian themed food truck by Sikaya Kitchen. Besides the edgy look to their truck, with the really cool pig illustrations on the side, their food is something to talk about. As I joined the line at the Miami based food truck,

FOTF arrived on the scene joining me on-line. Both experienced and knowledgeable on the subject of food trucks they gave me they’re critiques on each one they had eaten at. Time flew by and we reached the front, the only dilemma now was what to order. How do you choose from a menu that’s mouthwatering just from reading its contents? I decided to pull the “what’s better?” question and wound up ordering the Craklin’ Duck Herb Sandwich with black plum and cilantro. I gathered my napkins and received the lip-smacking sandwich. Just one bite summed up the greatness of this sandwich and its truck. The salty duck glazed in the sweet plum sauce and topped with fresh cilantro on sweet rolls was an exciting flavor combination.

When FOTF had received their orders (as they split up between 2 trucks) they headed back to their one of kind table covered in a silver table-cloth, topped with a candle set and accompanied by two hot pink chairs. They also enjoyed their meals thoroughly and you can read about their critiques and experiences at their blog here.
This was a one of a kind event that was overall delicious and fun! If your interested in the Food Truck Revolution find them on Twitter or Facebook so you can follow their every move. As Dim Ssam a gogo says “Munch & Move On” or as I say.........
.....Keep on Cooking!

Hands On

2011-05-01T09:55:00.001-04:00

The best utensil’s we have are our hands. We use them to show emotions, signs of affection, to greet others and to cook. In the case of this post I’m using hands to teach and inspire. You may notice the following photos below do not contain faces but hands, which belong to the teenagers of the Children’s Home Society in West Palm Beach, FL. The home is a safe place of residence where kids can get help fast. Whether its issues of child abuse, teen pregnancy, or runaway’s the home provides a shelter for those in need of help. Since cooking is a way of connecting with others, making memories, and inspiring I thought how great it would be to show these teens what real food and cooking is all about and how fun it can be. Of course I couldn’t do this alone so I brought my good friends, Aviva, Eric, Jordan and Paula along.
The menu for the class required a lot of hands-on action with Chocolate mousse pie, Sweet Potato Gnocchi and an arugula salad. This was definitely a menu you would not normally see a group of teenagers eating, let alone making. However that was the point, if kids don’t get that chance to try or experience something new how will they ever know if they like it. The goal here was not to try and get them to just eat it, we tried (and succeeded) showing them how food and cooking brings us together, even in stressful situation’s.

After introductions were made, hands were washed, and we divided up into teams, we dived into our chocolate mousse pie. The crust was made of Oreo’s (one of my favorite cookies), which definitely sparked an interest in the teens. Instead of a food processor to grind our crust we put the cookies into plastic bag’s and hammered them with rolling pin’s. As they beat away at their bags of Oreo’s I couldn’t help but say “ beat an Oreo, be happy”, we all stopped to laugh. Melted butter was then added to the mixture, placed in a buttered pie pan and then baked in the oven for 5 minutes at 375F. Our chocolate mousse filling came next which consisted of melting chocolate, whisking sugar and eggs, and beating egg whites. Everything was folded together but we couldn’t help but lick our spoon’s afterward, to make sure it tasted good…of course. The filling was loaded into the pie crust and refrigerated for 2 hours.

The real work was cut out when it came time to make gnocchi. Gnocchi has always been a favorite food of mine to make, especially with others. You might remember my friends and I making gnocchi for “its time to do the laundry” post in which flour was heaved across the kitchen covering us in bits of dough and potato (ah, memories). For this recipe we used a mix of sweet potato and russet because sweet potato is a nutritious pick that also provides a sweet flavor and russet to hold it together. After the potatoes were roasted the teens used their hands to scramble and mush the eggs, flour, Parmesan-Reggiano cheese, nutmeg and potatoes together. My friends (being pro’s at gnocchi making) showed the teens how to roll, portion and design the “little pillows”. For gnocchi we use the back of a fork to create a lined pattern in the dough to so that our sauce can fill up the crevices and hold all the flavor. They began taking turns at the stove boiling the dumplings of dough until they rose to the surface.

We ran into an obstacle when it came time to make the salad. This time around we weren’t using Oreo’s or potatoes, we were stepping outside the comfort zone with arugula. After having a bite of this mysterious peppery tasting leaf, most of their mouths turned upward, bringing unexpected smiles. As for the others, I think their still undecided. Of course the arugula would not be unaccompanied, we also tossed in cherry tomatoes, dressed in olive oil, salt and pepper, and roasted until withered and sweet. The teens could not get enough of them; they were “an explosion of flavor” one teen exclaimed! We also crumbled goat cheese and made a French vinaigrette with Dijon mustard, extra-virgin olive oil, lemon and white balsamic (a 1 to 3 ratio).

After two hours of cooking and potato kneading we were all faint with hunger. First we ate the arugula salad, which definitely was something new to these finicky eaters. However they have a newfound love for roasted tomatoes and goat cheese! Next came the gnocchi which my friends and I took the liberty of sautéing in brown butter, garlic and sage. They pigged out on the gnocchi not saying a word, just a big smile from ear to ear as they cleaned their plates. Each bite was a perfect harmony of savory with nutty flavors of browned butter, the honeyed taste of the sweet potatoes, and the saltiness of the cheese. We took a short brake to clean and take in all this grub, but dessert or “the pinnacle” of our meal was to good to sit around for. The pie was crowned with fresh raspberries and bananas. Everyone huddled around with twinkled in their eye’s. One teen even said, “ I’d dump my boyfriend for this pie”, while eating her last bite with no hesitation.

No one can say that the experience wasn’t something special or unique. We made new friends and sparked new interests. We experimented with flavors and unknown ingredients, even if we didn’t like all of them. I told the teens that they can tell others they have now made mousse, gnocchi, and vinaigrette; they were now accomplished cooks or chefs I should say. They all stared and laughed at the fact that it might be “uncool” to tell their friend’s that, however they asked when would be the next time my friends and I would be returning. A teen said, “how about next weekend?” So, as we began our clean up I asked them to clear the tables and help breakdown, they just simply replied “why should we clean up, we cooked the meal after all”, they obviously have much to learn.

Keep on Cooking!!

Oy Vey, Passover is here!

2011-04-19T16:43:00.001-04:00

It’s that time of year when family and friends gather around the table, eat chopped liver, matzo balls, and brisket! Yes, Passover is here, the one week where its possible to get sick of one food and one food only, Matzoh. Its not like matzoh is bad or anything, but when one consumes it for a week your options seemed limited. However, if there’s a will there’s a way (especially in the kitchen).

-Chocolate matzoh,
-Matzoh Brie (eggs, matzoh and sugar)
-Lox, eggs, onions (LEO) & Matzoh,
-Matzoh sandwich,
-Matzoh pizza,
-Matzoh cake,
-Matzoh & jelly

Passover also consists of those classics like brisket, apricot chicken, broccoli casserole, charoset (a mixture of fruit and nuts) and of course Matzoh Ball (M-Ball) soup. My Nana and Grandma make some of the best M-Balls around with fantastic homemade chicken broth. My Papa always used to ask for bigger M-Balls and my Nana would always deny his request. Finally one year my Nana, brother and I finally decided to give Papa what he wanted. We made a M-ball the size of a grapefruit. I’m still waiting for our “World Record” for the largest M-ball in the world! We gently placed it in a shallow pool of broth and presented it to him. He stared, confused, a little amazed and finally spoke “ why so big, I like smaller ones”. Lets just say you can’t please everyone (on Passover).

Here’s a sweet treat from me to you on this filling holiday. The best Macaroons (coconut cookies) ever that can be made not only for Passover but any occasion. Happy Passover everyone!

Chocolate Dipped Mac’s

2 14oz bags of sweetened flaked coconut
1 14oz can sweetened condensed milk
2 Tbsp sour cream
1 Tbsp heavy cream plus ¼ cup
1 1/2 Tsp. vanilla extract
3/4 lb bittersweet chocolate

Preheat to 325 degrees. Line baking sheet with parchment paper.

In a large bowl, mix together all ingredients until thoroughly combined. Press dough into a soup spoon or small ice cream scoop and release onto the baking sheet. Bake for 20 minutes. Remove from oven and let cool.

Melt the chocolate with a ¼ cup of cream until thick and smooth.

Dip one side of each macaroon in melted chocolate and place on a tray lined with wax paper. Refrigerate for 20 minutes before serving!

Keep on cooking!!

Jamming Out!

2011-03-30T10:50:00.002-04:00

So lately I’ve been going through a “Jamming” phase. I’ve always been fascinated with how a piece of produce could be at the peak of its season and you simply put it in a jar and preserve its quality like pulling tomatoes in the cold of winter. Of course it sounds effortless when I say simple, mastering the art of canning, preserving, and pickling is not for the faint hearted but anyone can do it with just a little bit of patience. You MUST begin by sterilizing your jars. I used a glass pint jar (16oz) with a screw on band. Bring a large pot of water to a boil, add the jars/lids and sterilize them for up to 15 minutes. Be careful to take them out of the water with a pair of tongs, let dry. What next?

First, before anything (I know you're eager) stick a small ceramic plate in the freezer! Don’t ask questions, just do it.

Strawberry, Blueberry, Blackberry, Apricot, almost any fruit can be made into a jam or preserve. To begin, pick a fruit that’s at its peak of season like strawberries and/or rhubarb. You know and love strawberries, let alone the strawberry jam when mom sandwich’s it between a layer of peanut butter and bread. The rhubarb is an added bonus, the flavor works well with sweet strawberries and not to mention the likeness in color. Rhubarb (FYI) is a fat looking piece of rose-colored celery…that’s the best way I could describe it. It’s an earthy plant that originally was used by the Chinese for medicinal purposes, but the English actually the first to began using it for eating. Its sour taste is almost always sweetened and used for jams, pies, cobblers and so on.

Back to the jam, after you have decided on your fruit’s, clean and cut them into appropriate sizes. In the case of strawberries and rhubarb I extracted their juices from their flesh by macerating them (sounds morbid). To do so I tossed them with sugar and the juice of one lemon, covered with a damp cloth and set in the fridge for an hour or so until its sitting in a pool of its own nectar. I then poured the fruit and juice into a large heavy bottomed pan set over medium high heat and let the mixture begin to soften and bubble. As the minutes pass your fruit will soften in which this time you will take the back of a large spoon or potato masher and mush the fruit until slightly chunky, continue to simmer. Now its time to pull that plate you stuck in the freezer and drip a little bit of the hot jam onto the plate and see if it jells up, if so your almost done! (if not simmer for a little longer) If white scum resides on the top of your jam ever so carefully skim as much as you can off with a spoon. Pour into your WARM sterilized jar /jar’s and be sure to leave a ¼ inch headspace.

Now we process the jar (you’re almost there!), to process means to seal your jar so you may preserve it on your shelf. In a large pot of boiling water, submerge your tightly closed jar into the pot. Make sure the water is at least two inches higher then the lid. Process for 10-15 minutes. When you carefully pull the hot jar out of the water you should notice the top of the lid is concave or “puffed up”. There! You did it, you have successfully canned jam! Let your jar stand at room temperature to cool down and store in a shady cabinet. Then spread it on some toast and indulge in your very own jam. The flavor combinations are endless! I’ll be back with more, I think I see pickling in my our future.

As a side note make sure that once you’ve opened your jar that you store it in the fridge to keep fresh. Check out the following site for more information on processing times. It differs with various produce and fruits.

http://www.recipetips.com/kitchen-tips/t--1396/canning-temperatures-and-processing-times.asp

Keep on Cooking!!

Kid Chefs take over SOBE

2011-03-16T11:09:00.012-04:00

The little chefs making humus

My apologies, these past couple of weeks have taken their toll on me, and I had to catch up on my school work and sleep. Here is bit of an overdue post that I would really like to share with you.

I wouldn’t consider myself a “host” (like of a show), but after last weekend I may have to reconsider that. Its been more then half a year (give or take a few months) since I announced my participation in the 2011 SoBe (South Beach) Wine & Food Festival. I was asked to Host/MC the “Food Labs” at this years “Fun & Fit as a Family” (the kids portion and most popular event of the festival). The Food Labs are where kids (ages 2-17) get to cook with celebrity chefs one-on-one (how cool is that). The event is held at Miami’s Jungle Island, which is host to a wide variety of exotic birds, monkeys and more! This is the same venue where I interviewed Food Network stars like, Paula Dean, Marcella Valladolid, and Guy Fieri! Chefs attending this years Food Lab’s (Saturday & Sunday) included Iron Chef Cat Cora, Jamie Oliver, Food Network stars Melissa d’Arabian, Marcella Valladolid and Celebrity Chefs Adrianne Calvo and Michelle Bernstein.

Before..........

.....and after!

I would have never of guessed how much work and how many people an event like this requires. I had the opportunity to work alongside some incredibly talented student volunteers and professionals who made everything possible. The days leading up to the event were filled with construction workers, boxes of cooking equipment, and little time to spare. Luckily Chef Vivian Lebierman (who is the Dean at Le Cordon Bleu Culinary school in Miami) directed us. Richard Cifuentes who is a former Dean at Le Cordon Bleu and Chef Erica Davis who is a pastry chef and was actually a contestant on Top Chef: Just Dessert’s rounded out the culinary professionals leading the crew. We organized and took inventory of all the product the sponsors had donated. Anolon pots and pans, Good Grip colanders, Breville grills and blenders. A makeshift kitchen was set up with wood cabinets, granite counter tops, and state of the art appliances. Tables were prepared with cooking utensils, bowls, jars, cups etc.

Standing room only

Saturday began bright and early at Jungle Island with Iron Chef Cat Cora. The room started to fill in with parents in the back and the kids sitting at the various tables in the front. Cat made Savory Chicken/Veggie Pancakes w/ Maple Syrup. Jamie Oliver arrived next to make “the worlds longest sheet of pasta” which wrapped around the kitchen counter and flowed into the crowd held by an uncountable number of kids. Finally, Next Food Network Star Melissa D’Arabian made Triple Chocolate Black Bean Brownies.

Talking to the audience

Jeremy & Iron Chef Cat Cora

Jamie Oliver's Worlds longest pasta

Jeremy & Jamie Oliver

Jeremy Cooking

Jeremy & Next Food Network Star Melissa d'Arabian

As day one came to a simmer day 2 began with the Mexican heat of Marcella Valladolid. You might know Marcella from her Food Network Show Mexican Made Easy and I also had the chance to interview her at last years Festival. Marcella made Roasted Chicken and Cheese Burritos that had every kid stuffing and rolling. Our next chef was Adrianne Calvo who made 4 types of hummus and Pad Thai with an amazing peanut sauce and a medley of vegetables. The last day ended off with the sweetest Chef, Michelle Bernstein (who I also interviewed). She prepared Chicken Meatballs and Rice Pudding Crème Brule.

Jeremy and Chef Marcella Valladolid

The creative plating of a future chef

One of the little chefs and his berries

Jeremy and Chef Adrianne Calvo

Jeremy and Chef Calvo answering questions

Jeremy and Chef Michelle Bernstein

Jeremy and the "tiniest" Chef

Jeremy, Chef Michelle and Kid Chefs

It was sad to say goodbye to the incredible staff whom I made friends with and it was especially hard to say farewell to each group of kids because they were all so knowledgeable and fun to cook with. I have to thank Alex Saludes, Ashley Shapiro and event founder and coordinator Lee Schrager for giving me this incredible opportunity.

The CREW that made it all happen

Celebrity Chef Art Smith stopped by to visit

Jeremy & SoBe-Fest founder Lee Schrager

Keep on Cooking!

Student Chef of the Year Competition

2011-02-28T14:12:00.008-05:00

Suited up for "battle"

Okay, so maybe I didn’t bring home the gold but I brought home an unforgettable experience. As you might have read in a past post I was nominated to compete in the ACF (American Culinary Federation) Student Chef of the Year Competition. I was chosen to compete at the South East Regional conference against 4 other very talented student competitors. I was the only high school student to compete and the youngest by 6 years. After weeks of practice (7 days a week), missing dinner and consuming the occasional Chinese take out, the day finally came. I packed our bags with sanitation buckets, pans, pots, knives, probes, plates, bowls, utensils, you name it!

After having minor packing difficulties me, my parents and my coach, Chef Hall took off for Atlanta where the competition took place. My mentor and friend Dorette and her husband Rich Snover drove from their cooking school (C’est Si bon) in Chapel Hill, NC to come and watch me compete! That night I prepped the ingredients in the hotel room, imagine defrosting chicken in the hotel bathroom sink and slicing bacon strips on a cutting board on the hotel desk. Dorette brought the goat cheese while I prepped, making it a more enjoyable experience.

Last minute preparations in an empty classroom

Competition day began bright and early at 5:30AM! I checked and re-checked my ingredients and equipment before suiting up for “battle”. The competition took place at the Atlanta Le Cordon Bleu, where other Regional ACF competitions were taking place such as Chef of the year, Pastry Chef of the year and more. The classroom was a nice size and gave the competitors plenty of room to cook. I began my set-up time at 10:10 only to be given 15 minutes to put equipment and food in its place.

15 minutes to setup

Then the curtain rose, my heart pounded and the clock began its 1 hour and 10 minutes. Within the 1 hour I prepared the following dish in 2 portions:

Yes, this is a lot to prepare in 1 hour! The additional 10 minutes is for plating and to serve your dish in the “window” (where the judges taste). I was frantically moving yet it felt like a walk in the park (with some nerves) since I have practiced it many times before.

Lots to do at one time

Vegetable cuts have to be perfect (all the judges looking on)

The clock is ticking

Pressure!!!!!!

The judges tasting the final result

When I finished and the buzzer went off it felt like a boulder had been lifted off my shoulders! However the judges critique was still to come. We waited in the lobby and contemplated the outcome. Then one-by-one each student was summoned to the judges for a private critique. Since I was the last to compete I was the last to be judged. First off, critiques in a competition are not meant to scare or hurt you but simply give you guidance, suggestions and how you could improve in another competition. I quietly nodded my head in agreement with the judges critiques, I told them what I believe needed to be corrected and I wrote down their suggestions. That was it, they left the room and so did I. We wouldn’t know the outcome until the President’s Ball Monday night (this was only Saturday afternoon).

In the blink of an eye (and a visit to my cousins in Atlanta), my parents and I, Chef Hall (coach and teacher), Stephanie Steliga (who competed for Pastry Chef of the year) and the President of the Palm Beach ACF Chapter, Chef Michael Jasa all sat at the table in anticipation of the results. After the first course of the night (beet salad) the Student Chef of the Year was first up to be announced. At the podium in front of a room full of chefs they announced: “the 2011 Southeast Region Student Chef of the Year award goes to…Keith Schwok!” My name is not Keith Schwok but it didn’t matter because I was so happy and honored to be sitting in that room with all those talented chefs and students. It was an incredible experience that I will always remember and I learned more in 6 weeks then I could have in 6 months! Here’s to Keith, congratulations and I know you’ll represent the Southeast well at the nationals in Dallas!

Keep on Cooking!

Cheese, Please! on KitchenDaily

2011-02-28T11:34:00.003-05:00

In my latest JeremyCooks/KitchenDaily post Whole Foods invited me and a my friends to to stop by and learn all about different cheeses. After the great tour they generously donated a lot of different cheeses that we took home and cooked up a "CHEEEEESY!!! meal.......

Click here to read "Cheese Please!"

Keep on Cooking!!!

Chocolate Festival

2011-01-27T15:38:00.031-05:00

This past weekend I conducted a demonstration at the Fairchild Tropical Botanical Garden Chocolate Festival in Miami. That’s right, a festival dedicated to chocolate! Natalie White, Director of Marketing (formerly of Whole Foods in Coral Gables, FL) asked me If I could help out with kid and family friendly chocolate recipes.

I’ve baked with chocolate before but never have I used it in savory foods. As I always say “there’s a first time for everything”. The first day I made a comfort dessert classic, Chocolate Bread Pudding and what could be better then bread and chocolate? I explained the origins of chocolate and how the Aztecs used it as a form of currency at one point. I also walked the audience (which was awesome) from the cocoa tree all the way to a Hershey’s bar. The next day I made a Chocolate Chili, which was completely vegetarian and made with 99% cacao (very bitter on it’s own). However the chocolate added a rich flavor and consistency to the chili. The samples went like crazy and the kids (little chefs) were so much fun to talk and cook with!

Check out these photos and recipes from my most recent demonstration at the Fairchild Tropical Botanical Gardens Chocolate Festival!

Keep on Cooking!

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Recipes:

Chocolate Bread Pudding
Serves 8-10

2 cups heavy cream
2 cups milk
1 whole vanilla bean, split lengthwise, seeds scraped
¼ tsp cinnamon
1 baguette (about 2 pounds)
12 ounces roughly chopped semi-sweet chocolate
8 large egg yolks
¾ cups sugar
caramel sauce and whip cream (optional)

Directions

Heat the oven to 325

In a medium saucepan place the cream, milk, vanilla seeds and pod, and cinnamon and bring to a boil. Remove from the pan from the heat and cover with plastic wrap to infuse flavors, 30 minutes.

Using your hands, tear the baguette into ¼ inch thick pieces directly into a deep gratin dish.

Return the milk mixture to the stove and bring to a boil again. Remove from heat and discard the vanilla pod. Immediately add the chocolate and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine until thick and pale yellow. Slowly, whisk the chocolate mixture into the egg mixture until fully incorporated.

Pour the chocolate custard over the bread filling all the cracks and covering the bread. Place a sheet o f plastic warp over the dish and press down to completely submerge the bread to make sure the bread is soaked. Remove the plastic wrap and allow the to sit fot 30 minutes. Place the gratin dish in a large pan; fill the outer pan with hot water halfway up the sides of the gratin dish. Bake in the oven until set, about 35 minutes, cool on a rack for 15 minutes

Spoon a generous amount of pudding into a serving bowl, dollop with whipped cream and drizzle with caramel sauce.

Caramel Sauce

Yield: 2 ½ cups

¾ cup + 2 tablespoons granulated sugar
¼ cup + 2 tablespoons light corn syrup
¼ cup water
1½ cups heavy cream, warmed
2 tablespoons (1 ounce) unsalted butter, at room temperature.

Combine the sugar and corn syrup in a medium saucepan and stir in the water. Set over medium-high heat and bring to a simmer. Then adjust the heat as necessary to continue simmering. Cook without stirring, for 30 to 35 minutes, until the caramel is a rich amber color (you want a dark caramel so the finished sauce will be a rich color). Remove from the heat and slowly whisk in the cream, being careful because the mixture will bubble up. If the sauce seizes, stir it over the heat to slowly remelt any hardened caramel. Whisk in the butter. Serve warm. Or cool and refrigerate in a covered container for up to one month.

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Chili Mole
Serves 4

1 1/2 tablespoons olive oil
1 white onion, chopped (about 2 cups)
4 large garlic cloves, finely chopped
1 large sweet potato (about one pound), chopped (3 1/2 cups)
2 tablespoons ancho chili or regular chili powder
1 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
1/8 teaspoon smoked paprika (optional)
2 medium zucchini, quartered lengthwise and cut into 1/4-inch thick slices
1 can whole plum tomatoes with juice (32- to 35-ounces each), crushing tomatoes
1 ounce finely chopped unsweetened chocolate, about 1/4 cup
1 cinnamon stick
1/2 teaspoon honey
1 cup water
2 cans black beans (15 ounces each), drained and rinsed
3 tablespoons fresh orange juice
Accompaniment: sour cream, chopped fresh cilantro, scallions, lime wedges

Directions

Heat oil in a 5- to 6-quart heavy pot, over moderate heat and cook onions, stirring occasionally, until soft, about 4 minutes. Stir in garlic, sweet potatoes, chili powder, oregano, cayenne, and paprika. Cook, stirring, 1 minute.
Add zucchini, tomatoes with juice, chocolate, cinnamon, honey, orange juice and water. Simmer mixture, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add beans and simmer, uncovered, until hot, about 5 minutes. Season with salt and top with accompaniments.

Kitchen Cousins

2011-01-24T16:47:00.027-05:00

When the family’s in town for a visit and you’ve already gone bowling and to the movies, a great place to catch up is in the kitchen....Cooking. During the winter holidays I got to spend some quality time with some of my cousins.

My cousin Jessie from New York is quickly on her way to becoming a great chef. We decided to prepare a meal for the whole family (which hasn’t been done in a while). When I think of family coming together there’s nothing like some good old comfort food. We decided on Paella with a simple orange salad, guacamole, and a key lime pudding cake. My cousin Lauren who lives locally (whom you might remember from an ON-THE-GO) also joined in. We did our shopping and started cooking. First Guacamole (Mexican origin), which is a mixture of ripe avocados, red onion, tomatoes, garlic, cilantro, parsley, and a touch of Tabasco. Next came Paella, which is one of my all time favorite things to eat. Paella is a Spanish dish consisting of saffron rice, vegetables, seafood and various meats. To make our Paella “family friendly” we added spicy turkey sausage, seared chicken thigh, mussels and shrimp. A medley of peas, peppers and onion were sautéed and tossed into the Arborio or long grain rice. The Paella was then transferred to the oven in an enormous pot! We had to take out some of the oven racks just to fit it in. Our salad was simple, fresh and overall amazing. Spring mix, oranges, grated fennel, and balsamic reduction, sweet and simple. The Key Lime Pudding Cake was like nothing I had made before, but then again there’s a first time for everything. The batter forms a key lime pudding on top and a cake on the bottom. When the rest of the family arrived the reminiscing began over a large bowl of guacamole, salsa and chips. Before the entrée was served, Jessie was literally on top of the presentation. She grabbed the nearest chair, climbed on top and announced the menu (talk about presentation). Lauren then introduced the salad and I talked about the dessert.

Cousin Lauren mixing the Guacamole

Getting ready to add the Shrimp, Mussels and Chicken to the Paella

Gratting the Fennel

Jessie cuts the bread

The Guacamole (tasted as good as it looked)

Jessie introduces the Paella

The cousins getting ready to serve the Key Lime Pudding Cake

The following week the next set of cousins arrived from Atlanta. This time we decided to bake. What seems to be a popular trend are cake truffles. They consist of shredded cake, icing, dipped in ganache, smothered in candies and occasionally stuck on a stick. My grandmother kept going on about how great they were after trying one a couple of weeks before. My cousins Aaron, Sam, Todd, and Lindsay headed to the kitchen with little knowledge of how to bake (not using a cake mix). That would all change though by the end of the day as I was about to give them a crash course in baking 101 (although Aaron and I once made a giant chocolate chip cookie!). We began by preparing the batter for an easy vanilla sheet cake (eggs, flour, flavorings, sugar, etc). While we baked the cake we prepared the frosting which had an enormous amount of cream cheese and butter in it (Paula Dean approved). The frosting was set aside and we then tested the cake. We took turns shredding the cake and combining it with the frosting to form the sweetest cake mixture you have ever tasted. We rolled them into balls and chilled them until firm. When they were ready we popped a stick into them and dunked them in melted chocolates and coated them in a variety of candies like coconut and multicolored sprinkles. They were chilled again until the chocolate had set and then it was time for a taste test. They were incredibly sweet and fun to look at. My cousins left with the basics of baking and chopping (all that chocolate) and completely sugared out for one day.

Lindsay adding ingredients to the mixer

Sam and Jeremy chop the chocolate

Lindsay and Todd rolling the cake into balls

Lindsay, Todd and Aaron dipping the cake balls

It's great to experience new things in the kitchen and who better to do it with then your family. In the process you’re making more memories and have one you'll have more thing to talk about at your next family reunion.

Keep on Cooking!

National Student Chef of the year competition

2011-01-09T20:39:00.005-05:00

Its been nearly 2 years since I competed in my first American Culinary Federation (ACF) competition. Now I’m at it again, this time to compete for the title of 2011 ACF National Student Chef of the Year, on my own without a partner! As you might remember, our dish for the 2009 ACF Salon consisted of snapper, which meant countless numbers fish to fillet for practice. It was one of the greatest experiences I’ve ever had and on top of that my partner Paige and I received Silver medals. We were the only high school competitors out of 4 professional teams. Professional Culinary competitions are a lot different from what you see on Iron Chef America. You’re judged by Certified Master Chefs (there are less then 100 in the entire world) who take everything into account from your uniform to the precise measurements of your knife cuts, sanitation, even the smell and freshness of your ingredients. I’ll bring you along with me every step of the way right up to competition day at the ACF Regional Conference in Atlanta this February. This is a very big deal, in fact you need to be nominated before you are even considered, so even being chosen to compete is quite an honor. Sixteen competitors have been selected to compete, four from each region of the country (SE, NE, SW & NW). The stakes are high because the winner from each of the four regions moves on to compete for the title of National Student Chef of the Year this summer.......I better start cooking!

Click here to see the ACF Press release.

For more information about how you can get involved in your local ACF chapter please log onto www.ACFchefs.org

Keep on Cooking!!!

A Resolution & A Good Roast Chicken

2011-01-02T11:56:00.002-05:00

To be honest JeremyCooks took a vacation or better yet, I took a vacation. It was an awesome vacation full of food, family, and friends! However it’s now a new year and therefore I have a resolution and a promise to you, yes YOU! My resolution this year is to bring you more content here on JeremyCooks.com. I promise this year you will see a whole lot more food, friends and kids in the kitchen. I can tell you that 2011 looks very promising so far with lots of exciting news and surprises just around the corner.

To start off the New Year there’s nothing better then a good roast chicken. In 2009 I interviewed Food Critic Bill Ciatra and he said the sign of a good restaurant is their roast chicken (that is if they offer it). If you don’t own a restaurant, a great roast chicken is the sign of a great cook. Roast chicken, done the right way is juicy, tender and wrapped in a crispy amber brown skin. When it comes out of the oven its almost like staring at one of the Seven Wonders of the World, you’ll never stop taking photos of it! It may seem like a daunting task just thinking about working with chicken and trussing it but believe it or not it’s quite easy and a fun experience. Here’s a simple tasty recipe for a JeremyCooks Roast Chicken with Root Vegetables. Serve it up with salad and a loaf of bread

…and who could forget dessert (even if it is store-bought).

Keep on Cooking!!

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Recipe

Roast Chicken with Root Vegetables
Serves 4

1 bulb fennel, thinly sliced
4 carrots, diced (1/2 inch thick)
2 yellow onions, halved, cut into thirds
2 turnips peeled, diced (1 inch thick)
5 red potatoes, quartered
1/4 cup olive oil
1 (4 lb.) roasting chicken
2 shallots, halved
3 garlic cloves
1 orange, quartered
1 lemon, halved
1 bunch thyme and rosemary
6 tablespoons butter, room temperature
1 tablespoon kosher salt
½ tablespoon freshly cracked pepper

Preheat the oven to 475°F

In a medium size roasting pan toss the fennel, carrots, onion, turnips, potatoes and 3 tablespoons olive oil (reserve 1 tablespoon) together, season with salt and pepper. Thoroughly wash the chicken and remove any giblets. Pat the chicken completely dry and stuff the cavity with one lemon half and one orange wedge, shallots, garlic, rosemary and thyme. Add the remaining lemon half and orange wedges to the roasting pan.

Begin to truss the chicken by placing it with the legs facing you. Tuck the wings under the bird. Cut a long piece of kitchen twine (3 ft) and center it under the neck and the breast. Pull the twine up and over the breast toward you. Knot the twine, pulling it tight. Bring the ends of the twine around the ends of the drumsticks and straight up. Tie to pull the ends of the drumsticks together, then again to secure the knot.

Drizzle the remaining tablespoon of olive oil over the chicken and thoroughly rub the butter all over the skin. Generously season with salt and pepper. Make a well in the middle of the roasting pan, pushing the vegetables aside. Place the chicken in the well and roast in the oven for 20 minutes. Lower the temperature to 425°F and continue roasting for 1 hour and 10 minutes until golden brown and cooked.

Slice the chicken, place on a platter and serve with roasted vegetables.

A Common Thread

2010-12-20T21:11:00.001-05:00

In my latest JeremyCooks/KitchenDaily post I'm invited to be the "Guest Chef" for a "Common Threads" class. Common Threads teaches kids to prepare cuisines from around the world while doing it in a fun, fresh and healthy manner. Read about Jeremy's experience with some amazing kids while learning more about this great cause.

Click here to read "A Common Thread"

Keep on Cooking!!!

Fun and Fit as a Family

2010-12-12T14:58:00.000-05:00

I’m so excited to officially “re-announce” my participation in the 2011 Food Network South Beach (SoBe) Wine & Food Festival as part of “Fun & Fit as a Family”! Living in South Florida, everyone knows that one of the biggest events of the year is the SoBe Festival. My first trip to SoBe was in 2007, on the beach at the Kellog’s Kidz tent where I got to see and meet Food Network star Giada De Laurentiis. That day happened to be my birthday and a memorable one at that. I got the opportunity to meet one of the people that helped influence my decision to become a chef. A few years later, as you may remember I went back to Fun & Fit and got the incredible opportunity to interview celebrity chef’s such as Paula Dean, Rocco Dispirito and so many more!

Me and Food Network Star Giada De Laurentiis at the Kellog’s Kidz tent in 2007

Me and Celebrity Chef Rocco Dispirito at Fun & Fit as a Family in 2010

Now in its 10th year, the SoBe Wine & Food Festival has invited me to MC/Host the Food Labs as part of “Fun and Fit as a Family” event which now takes place in Jungle Island (Miami Beach). I’ll be working, cooking and connecting with kids along with major celebrity chef’s during one-on-one and hands on demonstrations! This year’s Food Lab line up has everyone talking, featuring Celebrity Chefs like Food Revolution star Jamie Oliver, Food Network Stars Marcela Valladolid and Melissa D’Arabian, Iron Chef Cat Cora, and James Beard award winning Celebrity Chef, Michelle Bernstein. Need I express my excitement any more! If you’re in the South Florida area on February 26th and 27th get your tickets (available now) to Fun & Fit as a Family. Also scheduled to appear are Giada De Laurentiis, Rachael Ray, Rocco Dispirito, Guy Fieri and so many other celebrity chef’s that you’ll be “Chef Struck”! I hope to see you all there and............

Keep on Cooking!!!

To learn more about "Fun & Fit as a Family" (including purchasing tickets) click here.

The Foodie Holiday List:

2010-11-29T20:45:00.004-05:00

Here are a few of my favorite foodie/cook gifts that are perfect for the holiday season. Don’t be afraid to read on though, unlike most “gift list’s” this one is written by a kid for kid’s! I like to think of this as Jeremy’s favorite things except I can’t give 100’s of immersion blenders to each and everyone of you (as much as I would like too).

Green and Black Chocolates:
If you are or know a chocoholic, I highly recommend this sumptuous bar of rich chocolate ranging from 70% to 85% cocoa (the darker the better, I prefer). This cocoa is in fact organic and grown through sustainable, no pesticide farming practices. The cocoa pods are grown and harvested in Belize and the Domican Republic (talk about exotic). The beans are roasted, ground into a paste, stirred for eighteen hours, and then shaped into the delicate bar that tastes like a million bucks. Flavors include, white, milk, toffee, peanut, ginger, cherry, mint and so much more.

Sarabeth’s Orange-Apricot Marmalade
My mom originally introduced me to Sarabeth’s jam, Orange Apricot Marmalade to be more specific. This jam is “legendary”, as stated on the front label of the jar. Sarabeth is in fact a James Beard award winning pastry chef who has multiple restaurant’s (which are amongst my favorite’s) and bakeries. This jam was the first product that jump started her empire and I would recommend this sweet, tangy and chunky marmalade any day. This could be spread on your morning toast, stuffed into your cookies, and maybe even rubbed on your chicken…

La Tourangelle Oil:
This famous oil brand has made its way into nearly every specialty store and kitchen across the country. You might ask why its necessary to have various infused oils in your home and to be honest you don’t. However, as a cook I do tend to become tired of using olive oil (really good olive oil) all the time, so using something like Grapeseed oil (which is canola oil pressed through grape seeds) is a great alternative since it has a lighter flavor (doesn’t overwhelm other seasonings) and a high smoke point (485°F), which makes it safe and healthier to cook with. Other oils include walnut oil, avocado oil, roasted pecan, toasted pumpkin seed, and a lot more. These work great for vinaigrettes, dips, cakes, pasta, and ice cream.

For the Inner Book Junkie:
Two of my favorite food books from this past year are both informative and entertaining. If your looking for a good food author then pick up a copy of Anthony Bourdain’s “Medium Raw”: A bloody valentine to the world of food and the people that cook. Anthony Bourdain is a Chef, Author and has his own show on the Travel Channel called “ Anthony Bourdain’s No reservations”. I know Anthony Bourdain might come off as intimidating to some people but this book shows a whole other side to him. If you want to learn about the modern food world and where it’s going, this book is a perfect read. My favorite cookbook from this year was Harvest to Heat by Darryl Estrine and Kelly Kchendorfer. The book explores the farm to table movement and the farmers and chefs who contribute to the revolution. The recipes range from easy to intermediate but if you love a book full of big beautiful pictures and interesting ingredients then this is right up your alley. Other reads I recommend for book lovers are Thomas Keller’s Ad Hoc at Home, The Barefoot Contessa Collection (any and all of Ina Garten's books), and Larousse Gastronomique (the greatest food dictionary).

Foodzie:
At the end of the day, if you’re lazy or maybe just looking to be surprised, let the specialty items come to you! With the aid of the Internet at your fingertips you can have a package of gourmet treats from epicureans all over the country at your doorstep each month. I can’t give you a complete list of everything they give because there’s so many things from chocolates to cheeses and salts to sauces, condiments, and snacks, galore! Foodzie.com has been featured on the TODAY show, in the New York Times and "O" Magazine. Subscribe to the tasting box and get a full case of handpicked samples from some of the best items Foodzie has to offer.

I hope you enjoy these affordable gift ideas. If you have any questions, feel free to email or Tweet me.

To learn more about these gifts click on the links below:

Green & Black Chocolates
Sarabeth's
La Tourangelle Oil
Anthony Bourdain’s “Medium Raw”
Harvest to Heat by Darryl Estrine and Kelly Kchendorfer
Thomas Keller’s Ad Hoc at Home
The Barefoot Contessa Collection
Larousse Gastronomique
Foodzie

Keep on Cooking!!

Fall Harvest Lunch on KitchenDaliy

2010-11-23T12:35:00.004-05:00

For my latest JeremyCooks/KitchenDaily post I took three friends to a local farm to learn about the process of farm to table. After which we went home and created a great Fall inspired meal. Join my friends and I as we harvest some very hot peppers, a variety of micro-greens, an abundance of fall produce and a new found appreciation for the roots.

Click here to visit A Fall Harvest Lunch

Keep on Cooking!!

The French Press

2010-11-23T10:16:00.000-05:00

So sorry to my fellow foodies and followers. I’ve been planning projects and tending to school work but I’m here, alive, thriving and as always, cooking! Today I wanted to take a chance to glorify one of my greatest investments in the kitchen, (something I don’t even cook with) the French Press. I first came upon this funny contraption spending my summers North Carolina at C’est Si Bon Cooking School. Dorette (a dear friend and mentor of mine) has several French Presses and even one that she travels with. I never got it until I finally got one for myself. A French Press consists of a glass flask and is supported by metal rods and a rubber handle. The important part of the press is…well, the press. At the end of the lid is a long skinny rod that holds the filter that pushes the coffee grinds down and liquid out. I have used my press 100’s of times and I can say for sure it will make you love coffee….if you don’t already. At a young age you should avoid drinking coffee everyday and maybe even try decaffeinated at least until your older. Its something that warms me up each morning and helps me think when I write, not to mention it helps get me through first period. Warning, the French press does produce a stronger coffee put that’s nothing a little sugar and cream cant take care of and if you have leftovers, iced coffee is great in the afternoon.

Do you have a favorite kitchen investment?

Keep on Cooking!!

Common Threads Miami

2010-11-10T11:34:00.004-05:00

Christina and Jeremy with some of the Common Threads kids.

I apologize that this post took me some time to get up, but here it is! A couple of months ago JeremyCooks was introduced to a very unique and worthy cause. Chef Art Smith who is known as Oprah Winfrey’s former chef, co-founded this great organization. He is also the owner of his own restaurants, (“Table fifty two” in Chicago and “Art and Soul” in Washington DC), a cookbook author, and a James Beard Award recipient. Common Threads holds weekly classes at various kitchen facilities across the country teaching low-income kids (ages 8-12) to eat better and healthier by cooking wholesome, affordable and diverse cuisine.

For the first time outside of Chicago, Common Threads held it’s World Festival Fundraiser in Miami on November 1st. The Miami Common Threads chapter was started by non-other than celebrity Chef Michelle Bernstein! I, along with 15 other incredible Chefs got the opportunity to take part in this grand event! I was told that I would be representing JeremyCooks but would be preparing and serving Art Smith’s Tenderloin Salad. This was a big undertaking as all the chefs that would be coming already have restaurants and access to kitchen equipment to make 350 tastings. I however have years ahead of me before opening my own restaurant and have limited access to state of the art equipment. Fortunately, we were offered to work in the fantastic kitchens at Florida International University’s (FIU) School of Hospitality Management in North Miami Beach. Christina Brown (friend and fellow student from WBHS) assisted me in the kitchen and at the festival. At FIU we were joined by Jamaloan Ramero, who is a graduate of FIU and knows her way around the school’s kitchens. Preparing about 30 lbs of tenderloin was not an easy task but in the end our salad was incredible.

Christina and Jeremy preparing for the big event

Jamaloan, grilling the fennel and onions

When we arrived at the Palms Hotel (where the event was being held) we were escorted to our booth which was conveniently located at the very front of the festival, right next to Michelle Bernstein’s booth! The event started around 7:30PM and began serving our salad which consisted of grilled fennel, red onion, asparagus, lemon, chives, cherry tomato’s and olive oil with a slice of tenderloin and topped with arugula and crumbled feta cheese.

Last minute preparations before the guests arrived

The most rewarding part of the night was being able to meet some of the kids from Common Threads! They were so happy to be there and tried just about everything the Chefs had to offer (talk about good eaters). Christina and I also got the chance to meet Chef Smith who said the salad was excellent (what an honor!).

Christina, Jeremy and Chef Art Smith

The Common Thread's kids, staff and Chefs Bernstein and Smith

Christina, Jeremy and Chef Michelle Bernstein

Jeremy and Mimi Chacin

(Miami Program Manager for Common Threads)

The event could not have gone better and I can’t wait to get more involved with Common Threads classes. I would like to thank Christina Brown and Jamlaon Ramero for being such wonderful help. Also, our appreciation goes out to Cheney Brothers and Whole Foods for donating all the ingredients I needed to prepare my dish. Lastly I would like to thank Common Threads, Chef Art Smith and all the great people who keep this organization running for letting me take part in a spectacular event. In the end the fundraiser earned a lot of money and raised more awareness for this great cause. Log on to commonthreads.org to see how you could get involved with your local chapter.

Keep on Cooking!!

It’s all Gnocchi

2010-11-07T21:11:00.007-05:00

This past weekend I participated in the Wyland Living Green Festival in Mizner Park, Boca Raton, FL. I got the opportunity to perform a demonstration as part of the events cooking series. For the demo I cooked a dish that would represent fresh, organic and fall theme. With help of some awesome volunteer’s we cooked Sweet Potato Gnocchi with a Brown Butter Sage Sauce. Below are some photos from the demonstration as well as the Gnocchi recipe, which I highly recommended you try!

Enjoy and Keep on Cooking!!


Jeremy and his two assistants

Someone from the audience tastes the Gnocchi

Preparing the Brown Butter Sage Sauce

Everyone wanted a taste....and they all got one.

Click here for the recipe

Its Time to do the Laundry

2010-10-31T12:52:00.011-04:00

5 Teens and the French Laundry Cookbook

Thomas who? The French what? Some of you may be able to fill in those blanks, but most would have trouble identifying them. No worries though, I’m about to give you a lesson in fine dinning 101. The French Laundry by Chef Thomas Keller is located by the vineyards of Napa Valley (California). Opening just 16 years ago (1994) the French Laundry slowly but surely has risen to the top, becoming what then New York Times food critic, writer (and later Gourmet Magazine Editor) Ruth Reichel called “ the most exciting restaurant in America”. The food speaks for itself as each dish is plated artistically and offers a variety of flavors. The menu prices begin with a prix-fix (you pay one flat price) nine-course tasting menu and no single ingredient is ever repeated throughout the menu. Chef Thomas Keller is one of the most highly recognized and respected chefs in the Culinary World. He has been named “Best Chef” by the James Beard Foundation and is the only American born chef to hold multiple 3-star Michelin rating (thats the highest rating a restaurant can get). He also owns 3 other restaurants, Per Se (which is The French Laundry’s sister restaurant in New York), Bouchon (with locations in Napa, Beverly Hills and Las Vegas), and his latest restaurant Ad Hoc also located in Napa. Now that you know the what’s and who’s, it’s time to tell you why. I decided to take on the impossible and get my friends to cook from the French Laundry cookbook. Call me crazy but it was a culinary adventure I just had to take on. Of course I couldn’t do this alone, I needed the help of my friends to help me set up a “3-star restaurant” in my own home.

Our French Landry dinner table (check out the clothing pins on the napkins)

At first it was tough, I had to find recipe’s within the book that would be “kid-friendly” and approachable, but don’t expect to go to the French laundry and find a kids menu. After searching I came upon 3 dishes that I thought were perfect. To start, a Parmigiano-Reggiano Custard with Romaine Lettuce, Anchovy Dressing, and Parmesan crisp’s. The main course was Sautéed Potato Gnocchi with a Balsamic Glaze. To finish the meal off, the French Laundry’s twist on an old classic, Strawberry Sorbet Shortcakes with Sweetened Crème Fraiche Sauce. Believe it or not this meal was not difficult but it requires some prep work. In order to save time I made a few items the day before, the Strawberry Sorbet, Balsamic Reduction, Chive Oil, and Lemon Oil. I began by pureeing strawberries, then strained them and added sugar and honey to the mixture and finally freezing it in my ice cream maker over night. The Balsamic Reduction was a success because, according to Chef Keller the key is to not boil or simmer your liquid but to let it reduce low and slow (2 cups for 2-3 hours until thick). The chive oil began with 1 cup of chopped chives run under hot water for 2 minutes then pureed with canola oil and strained.

Making crouton rounds and checking the "book"

Making Parmesan crisps

Mixing the biscuit dough

Eric, Paula and Aviva straining the Crème Fraiche

At 12:00 PM the next day my friend Aviva arrived and we began to make the Parmigiano-Regiano custards by infusing milk and cream with a block of Parmesan Cheese. I also started to make the anchovy dressing, which called for 2 packed anchovy cases bathed in milk which made the dressing thick and creamy. Balsamic, shallots, dijon, and lemon were all pureed creating a sweet and salty sauce. Soon after, Paula, Eric and Jordan arrived, eager to get started. Eric and Paula made crouton rounds from a French baguette while Jordan made Parmesan crisps. Next on our prep list came the dessert. The biscuits were an easy mixture of flour, baking soda and powder, sugar, milk and buttermilk. Our delightfully rich Crème Fraiche Sauce was warmed in a small sauce-pot and infused with vanilla beans. Finally it was time to prepare our gnocchi. The potatoes roasted for 1 hour until cooked all the way through. They were then scooped out of their skin and riced through a food mill. We then cut in eggs, flour and salt into the potato forming dough. Anyone and everyone can do the next part. We all rolled little potions of the dough into “snakes, cut it into 1-2 inch pieces and rolled them into balls.

Paula cutting the vanilla bean for the Créme Fraiche

Cutting the strawberries for dessert

"Ricing" the potatoes

Rolling the dough

Spidering the cooked gnocchi

Using the back of a fork we rolled the balls into ovals giving each piece a stripped look. All that was left was to cook the gnocchi in a pot of boiling water. They cook incredibly fast and you can tell when they’re done because they float to the surface. We finished up the gnocchi later on by sautéing them with the rest of the ingredients. I wanted everyone to experience what it’s like to work in 3 star restaurant so I set up a plating station at my kitchen table.

Parmigiano-Reggiano Custard with Romaine Lettuce, Anchovy Dressing,
and Parmesan crisp

Everyone in front of their salad platings

Sautéing the gnocchi

Plated gnocchi

Dessert assembly and plating station

Strawberry Sorbet Shortcakes with Sweetened Crème Fraiche Sauce

For each course everyone got to plate their own dish, and they all were spectacular to look at just as if we were at the French Laundry. In the end each course had a unique flavor and beautiful presentation created by 5 teens, impossible you say…I don’t think so. In fact I think we would have made Chef Keller proud. Laundry is a good thing!

Keep on Cooking!! 

 **Chef Thomas Keller has inspired Chef’s, cooks and food lovers from all over the world. Some may not have the opportunity (or can't afford) to visit the French Laundry, but if one could it would be a once in a lifetime experience. In the meantime I highly recommend the “French Laundry Cookbook.**

Common Threads

2010-10-12T09:27:00.009-04:00

Of all the exciting new projects JeremyCooks is taking on, one in particular holds a very special place in my heart. I am proud and excited to announce our new partnership with Common Threads. Founded in Chicago by Celebrity Chef Art Smith, Common Threads teaches underprivileged children (ages 8-12) how to cook and eat healthy. Chef Smith, who is the former Chef to Oprah Winfrey is a successful restaurateur and author. Using his celebrity and passion to make the world a better place he created Common Threads to "educate children on the importance of nutrition and physical well-being, and to foster an appreciation of cultural diversity through cooking." Common Threads is expanding its reach and is having its 1st Annual World Festival Miami on November 1st to raise funds and awareness. JeremyCooks and Common Threads are a perfect match as we both love to teach children how to cook, eat, and have a great time doing it! My participation for this event requires me to prepare 350 tastings of one of Chef Art Smiths recipes. This is both exciting and an honor for me, as I will be working amongst 15 talented and established chefs from the Miami area including Chef Michelle Bernstein who opened the Common Threads Miami Chapter.

For more information about Common Threads and to see how you could get involved please visit commonthreads.org.

Click here for Ticket information for the 1st Annual World Festival Miami.

Keep on Cooking!!!

KitchenDaily

2010-10-11T14:06:00.001-04:00

Hey Everyone!

I am excited to finally announce that the first ever JeremyCooks, KitchenDaily post is up NOW! KitchenDaily.com is AOL’s food site and is full of kitchen wisdom from contributing celebrity chef’s such as Tyler Florence, Curtis Stone, Gail Simmons, Marcus Samuelsson, and many more. KitchenDaily also provides techniques, recipes, and skills from The Culinary Institute of America (the countries premiere culinary college). The website provides easy weeknight recipes, how-to’s, insight on holiday and dinner parties, and features such as Cooking with Kids, Cooking Equipment, Healthy Chef and so much more! I am excited and honored to be a part of the AOL family and KitchenDaily, which is viewed, by millions of people every month. Catch me on JeremyCooks.com and NOW KitchenDaily as I cook with kids and teens in and out of the kitchen!

Checkout the first JeremyCooks, KitchenDaily.com post UP NOW! I’m cookin’ up a 50’s style dinner with two of my closet’s friends. This fly dinner is sure to flip your lid with a modern twist on those 50’s classics that I’m sure you’ll dig!

Click here to visit A '50s Style Dinner Party for Teens

Keep on Cooking!!

ON-THE-GO: Friday Night Friends

2010-10-10T23:33:00.004-04:00

It’s Friday night and it’s time to celebrate the end of the week by hanging out with friends. You might have a movie planned or a game of bowling but first your going to want to eat. Yes, you could go out but if you’re pressed for time and need to make that movie you’re going to have to cook ON-THE-GO! Believe it or not cooking with your friends can be a fun and exciting activity. As you know from my previous blogs entries I cook a lot with my friends and I’ve made some of my best memories with them. This past Friday night my cousin Lauren was having her friend Nicole over, they had activities planned but first they needed dinner. I saw this as an opportunity to help and offered to come over and create a meal ON-THE-GO!

I had to create a menu that would get a delicious and colorful meal on the table and fast. My mom happens to make excellent turkey burgers that are moist and can be stuffed with a variety of ingredients. I decided to take that classic turkey burger and spice it up. The menu: first, the moist turkey burger sandwiched between a roasted tomato aioli, topped with roasted red bell peppers, red onion, and arugula. On the side, baked sweet potato fries jazzed up with 3 different spices. For dessert I chose chocolate dipped strawberries drizzled with raspberry white chocolate. I was ready to go and I had packed up just about everything including my food processor. As soon as I arrived we went straight to work.

Jeremy showing Nicole how to quarter the tomatoes

Nicole quartered the tomato’s for the aioli (you can do this ahead of time) and then tossed them with olive oil, dried basil and popped them into the oven at 375°F for 35-40 minutes.

Tomatoes roasting in the oven

Lauren peeled and cut the sweet potatoes into batonnet’s (French fry cut), blanched them in boiling water, and then shocked them in iced water. In the past my baked sweet potatoes fries would come out soft and droopy. However with some research, I learned that by blanching the sweet potatoes first before baking them allows them to get a crunchy exterior. For the seasoning Lauren melted brown sugar, water, canola oil, chili powder, ginger and cinnamon until dissolved and syrup like. We gently tossed the fries together with the seasoning and baked them on a sheet pan at 450°F for 25 minutes.


Lauren cutting the Sweet Potatoes

Seasoning the fries before they go into the oven

Back to the aioli, in a food processor we combined the cooled tomatoes, two garlic cloves, paprika, and mayonnaise then pulsed in the food processor until well blended. For the burgers we took ground turkey meat (not breast, it makes it dry and tough) and combined it with four tablespoons of the aioli for flavor. My recipe calls for 2 tablespoons but Lauren liked it so much she added more (you can do the same if you like).

Lauren tasting the Aioli

We formed them into patties and cooked them in a large skillet over medium high heat all the way through until firm. In another pan we brushed the hamburger buns with olive oil and toasted them (oil side down) in the pan until golden brown (this is done so when you spread the aioli on it, the bread doesn’t become soggy).


Nicole mixing up the ingredients for the patties

Cooking the Turkey Burgers

In the meantime, we sliced up a jar of pickled roasted bell peppers (saves you a lot of time), sliced the red onion and opened up the bag of arugula (if you don’t have arugula, spring mix works just as well). We assembled a “burger bar” so everyone could create their own and get in on the burger action. Nicole and Lauren loved it!

Sneaking a taste of the Sweet Potato Fries


The assembly line

Delicious!!!!!

The burger was juicy, tender and delicious. It worked well with the kick from the red onion, the smokey flavor of the pepper and the bitter bite of the arugula all held together by the garlic and tomato flavor of the aioli. The fries had a firm exterior and a soft inside and worked great with the spiced syrup. We weren’t finished yet; we still had strawberries to dip. First we melted chopped semi-sweet chocolate in a double boiler (a heatproof bowl set over a small pot of simmering water) and stirred until smooth.

Chopping the chocolate

Dipped Strawberries

While Lauren dipped the strawberries in the chocolate, Nicole melted white chocolate using the same method except this time we folded in a ¼ cup of seedless raspberry jam and a little water to smooth it out. We drizzled the white chocolate on to the strawberries with a fork and set them in the fridge until the chocolate was cooled and firm (you could definitely do this ahead of time as well). The dessert was a hit! We ate all of them!!   

Bet you can't eat just one

Remember there’s always time for good food and cooking ON-THE-GO.  

Keep on Cooking!!!

**Remember to be very careful in using knives. If you're not experienced with knives please ask your parents or someone with experience for permission and/or assistance**

JeremyCooks.com • ON-THE-GO

Friday Night Turkey Burgers Yield: 4 Quarter Pound Burgers

1 lb ground turkey meat (not breast)
2 Tablespoons Roasted Tomato Aioli (recipe below)
4 1/3 inch-thick red onion slices (1 red onion)
1 12 oz. jar Roasted red bell peppers, sliced
1 bag of Arugula
¼ cup olive oil
4 hamburger buns

Place the turkey in a medium sized bowl, add the 2 Tablespoons of aioli and mix gently. Evenly divide the turkey mixture into four equal portions (1-inch thick patties). Sprinkle salt and pepper in a large skillet over medium high heat. Add the patties to the pan and cook all the way through, about four minutes each side. Brush each bun (cut side up) with olive and toast (cut side down) in a medium sized pan until golden brown.

Assembly: Spread Aioli on tops and bottoms of each bun, place 1 turkey burger on each of the 4 bun bottoms, top with pepper and red onion slices and some arugula. Cover burgers with bun tops and serve.

Roasted Tomato Aioli

2 whole medium tomatoes
1 teaspoon dried basil
2 garlic cloves
2 tablespoons olive oil
1/3 cup Mayonnaise
¼ tsp paprika
Salt and pepper to taste

Preheat the oven to 375°F

Quarter the tomatoes and cut each quarter in half. In a medium size bowl toss the tomatoes with dried basil, and olive oil. Roast in the oven for 35-40 minutes on a regular sheet pan. When the tomatoes are done let them cool completely. In a food processor combine a ¼ cup of the tomatoes, garlic, mayonnaise, olive oil, paprika and salt and pepper to taste. Pulse until thick and smooth. Can be made one day ahead. Cover and refrigerate.

Baked Sweet Potato Fries
Yield: 4 servings

2 sweet Potatoes, peeled and cut into ½-inch squared strips
¼ cup Brown Sugar
1 tablespoon vegetable oil, plus 2 teaspoons
½ teaspoon ground ginger
¼ teaspoon cinnamon
¼ teaspoon chili powder
Kosher salt

Preheat the oven to 450°F.

Bring a large pot of water to a boil and prepare an ice bath (large bowl, ice, and water)

Place the cut sweet potatoes into the boiling water and blanch for 30-45 seconds. With a slotted spoon transfer the potatoes directly into the ice bath and shock. After 1 minute drain the cooled potatoes and pat dry. Put on the side.

In a small saucepot combine brown sugar, 1-tablespoon oil, ginger, cinnamon, and chili powder and simmer on medium low for 2 to 3 minutes until thick and syrup like. In a large bowl pour the sauce over the sweet potatoes and toss to coat. Rub 2 teaspoons of oil on a non-stick baking sheet to prevent the fries from sticking. Arrange potatoes on the sheet pan and bake until brown, 25-30 minutes, turning after 10 to 12 minutes. Remove from the oven and toss with Kosher salt to taste. Serve and enjoy.

Chocolate Strawberries
Yield: 1 lb strawberries

1 pint strawberries
8 ounces chopped semi-sweet chocolate
6 ounces chopped white chocolate
¼ cup seedless Raspberry jam
2 Tablespoons water

Begin by melting the chopped semi-sweet chocolate in a double boiler or a heatproof bowl set over a small pot of simmering water, stir until smooth. Dip each strawberry in the semi-sweet chocolate and set on sheet tray lined with parchment paper. Separately, melt the white chocolate using the same method. To the white chocolate, fold in the raspberry jam and water until completely incorporated. Using a fork drizzle the white chocolate over the dipped strawberries and set in the fridge until the chocolate sets for about 30 minutes.

ON-THE-GO: Easy Weeknight Meal

2010-10-04T12:08:00.003-04:00

Jeremy and Eric getting ready to cook an Easy Weeknight Meal

As kids and teen’s we all have busy lives, thing’s to do and places to be but that doesn’t mean there isn’t time for good food and cooking. I’m excited to introduce a new feature here on JeremyCooks called ON-THE-GO! It’s time that we all realize that an easy weeknight meal does not come from the microwave or a frozen box. I’m always cooking meals with others at my home, but now it’s time to pack up my kitchen and help others where they live. While ON-THE-GO I’ll create easy, simple and fresh recipes that anyone (not just kids) can make for just about any occasion.

My first ON-THE-GO takes me to my friend Eric’s house. Like me, Eric is bombarded with schoolwork and after-school activities, so it’s hard to find time to cook during the week. As I thought of what would help Eric get a great meal on the table I decided that a pasta dish could be creative and quick. I like my pasta with a meaty comfort sauce that’ll keep me full and satisfied to get all my after-school work done. I decided on bow tie pasta with sun-dried tomato pesto, spicy Italian sausage, and peas. Eric started to boil the pasta and then we began preparing the pesto that consisted of just a few simple ingredients, sun dried tomatoes, grated Parmesan, basil, garlic, and olive oil. The great thing about pesto is that you could make it before hand which will definitely save you time when you’re on the go. When I’m cooking fast I like to plan out the week in advance, I ask myself how could this meal benefit future meals. I purposely made extra pesto so I could use it on a sandwich with turkey, or put it in an omelet later in the week.

Preparing the Pesto in the food processor


Eric removing the Sausage from its casing

Jeremy and Eric breaking up the sausage

While the pasta was on the verge of “al dente” we removed the sausage from it’s casing and broke it up into pieces in a medium sized skillet over medium high heat. If you don’t like spicy sausage there’s always mild and if you don’t care for pork see if your local supermarket or butcher offers turkey sausage.


Jeremy stirring the pasta

Eric stirring the pasta

What’s great about the Italian sausage is that it doesn’t require any added oil when cooking because it already contains the proper amount of fat needed to cook it in. Eric began cooking the sausage and when most of the pink was gone we added ½ cup of frozen peas.


Eric breaking up the sausage in the skillet

Sausage and Peas

Adding in the Pasta

We then incorporated half of the sun-dried pesto into the pan and tossed in the cooked pasta until it was coated with beautiful specks of red and green. To top it off I grated Pecorino Romano cheese for that added saltiness.

Bow tie pasta with sausage, pesto and peas

Jeremy and Eric about to enjoy their creation

For dessert we made baked stuffed apples. Eric started with a mixture of brown sugar, raisins, chopped walnuts, cinnamon, nutmeg and cold unsalted butter. He mixed it together with his hands, breaking the butter into little pieces (do this ahead of time and store in fridge). Next we removed the core four Macintosh apples with a melon baller until all the seeds were out. A little squirt of lemon juice on top to prevent browning and then we over stuffed each apple with the filling.

Stuffing the Apples

The apples went in the oven at 375°F for 20 minutes until they were bubbly and golden brown. In just 20 minutes we had a beautiful apple exploding with warm flavors which we topped with vanilla ice cream, you know…to cool it down of course.

An awesome and simple dessert

Thats it, simple easy and delicious. In less then an hour you could create a lip smacking meal that’ll allow you the time to get all your other work done. Remember, there’s always time for good food and cooking you just got to find it when you’re ON-THE-GO.

Keep on Cooking!!!

JeremyCooks.com • ON-THE-GO

Pesto, Bow-tie, and Sausage

Sun-Dried Tomato Pesto
8 ounces sun-dried tomato’s
1 cup basil
2 whole garlic cloves
1 cup grated Parmesan
1 ½ cups olive oil

Place the first 4 ingredients in a food processor and begin pulsing. With the processor running then slowly add the olive oil until it’s well blended and mixture is smooth. Cover and store in fridge until ready to use.

Pasta
½ lb bow tie pasta
20 oz. Spicy Italian sausage (about 4-5 links)
½ cup frozen peas
Freshly grated Pecorino Romano Cheese

Bring a pot of salted water to a boil, add the pasta, and cook until “Al Dente”. In the meantime, set a large skillet over medium high and take the sausages out of their case and place into the heated pan. Break the sausage into bite size pieces and stir until cooked all the way through. Add the peas and sun-dried tomato pesto and stir until peas are heated. Toss in the cooked pasta and serve with freshly grated Pecorino Romano.

Baked Stuffed Apples
Ingredients:
4 large Macintosh or Empire Apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon,
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint vanilla ice cream (or ice cream of choice)

Directions
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Combine the next 7 ingredients in a bowl and over-stuff into apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and sprinkle with cinnamon.

Measure me up, Bowl me down

2010-10-02T10:32:00.000-04:00

Metal Measuring Spoons

If you happen to catch a glimpse of your grandmother baking that heavenly decadent German Chocolate Cake or cooking that “fall off the bone brisket”, you may notice that she doesn’t use measuring spoons or cups. Why? Simply because she’s been doing it for a very long time and that doesn’t mean you should follow, especially in the beginning. I’ve made that mistake of not using measuring tools plenty of times and have ended up with less then perfect results.

Metal Measuring Bowls

You definitely need a set of measuring cups and spoons and to be precise you’ll want metal or rubber (avoid cheap plastic). The reason I say to avoid plastic is because over time hot liquids or your dishwasher will eventually ruin them. You’ll also want 1 or 2 measuring cups for liquid.

Liquid Measuring Cup

Like me, you might want an assortment of bowls, a few plastic and a couple of metal. The plastic bowls are good for just about anything but the metal bowls are sturdier. You can even find bowls that are weighted with rubber bottoms. Bowls with little spouts at the end of them make it easy to pour batters and other liquids out of.

Keep on Cooking!!!

The American Pizza Championship

2010-09-21T13:19:00.004-04:00

Jeremy and Steve Lieber at The American Pizza Championship

Last week I was given the opportunity to judge the US Pizza Championship at the Restaurant Association and Lodging Show in Orlando, FL. I was first asked by my good friend, Director of Operations for the U.S. Pizza Team, Steve Lieber to be a judge for the competition. If you recall, on my recent trip to New York I got to learn more about the art of pizza making when I met with world champion pizza maker and member of the U.S pizza team, Hakki (read blog for more). I learned that pizza making is not all about cheese to sauce ratio, it’s about your passion for pizza. Pizza is one of my all time favorite comfort foods and I do recall many memories of my family gathering around a hot, bubbly, oozing cheesy, thin crust pizza. Bringing all my pizza knowledge I was joined by two other judges, Executive Chef Michael Bersell of Disney’s Animal Kingdom, and Master Pizzaiolo, Giulio Adriani, winner of the 2010 America’s Plate and owner of “Olio Pizza e Piu” in New York’s West Village.

Jeremy and Executive Chef Michael Bersell of Disney’s Animal Kingdom

Before taking my seat on the stage I was welcomed by “Pizza Enthusiast” Scott Wiener who was the competition’s master of ceremonies. Scott runs “Scott’s Pizza Tours”, that showcases some of the greatest pizza parlors in all of New York City. Purely passionate about a good crust, Scott shared some of his pizza wisdom with me and asked me question’s along the way to share with the audience. It was time to start the competition as I took a seat next to the other judges. Facing the judges podium stood a makeshift pizza kitchen, equipped with two deck ovens, a conveyor belt, 3 long metal tables, and a demo mirror hanging above so everyone could catch a glimpse of the action.

The Judges discuss a type of flour used in the Pizza's

The first pizza set the standard for what was to come, a ‘ninja” pizza with dough shaped like a ninja’s blade topped with spinach, raisins, and believe it or not, edible gold. I did enjoy the flavors of the pizza especially the sweetness of the raisins. From there on the pizza’s just got more interesting and unique. For Guilio the dough and crust played a major role in his judging, he would inspect the crust and with one bite he could instantly tell if it was good or not.

The creation of the "Ninja" Pizza

One pizza was dubbed the “Hulk” as this deep-dish pizza had a titanic sized crust that would challenge any pizza fanatic. Some pizzas were topped with everything but the kitchen sink and other’s where kept to a minimum of fresh ingredients. The judging was scored on appearance, taste, and viability. By the 6th pizza I learned not to gorge every last bit of the slice but rather take from tip and the lip (crust).

Two of the entries out of the oven, ready to be judged

After 18 delicious entries I was full and ready to explode. The judging wrapped up, the tallies were totaled and the winners were ready to be announced. Third place went to Romano Ramusevic for his Adriatic Pizza topped with fresh mozzarella, baby lobster tail, shrimp, fresh scallops, and lump crab meet all nestled on a lobster bisque sauce! In Second place came Damian “Dutch” Van Oostendrop with his Pizza Bianco. Baby arugula dressed in olive oil and scattered with pine nuts and four types of cheese, Feta, Romano, Parmesan Reggiano, and Whole milk Mozzarella. In first place, “drum roll please…“ with his “Pizza a la Vodka” which consisted of a delicate, rich layer of smooth vodka cream sauce, fresh mushrooms, prosciutto, green peas, olive oil and aged Romano cheese was Cemal Ramusevic! Cemal and third place winner Romano are brothers, I guess tomato sauce runs through that family’s veins. The three winning contestants where awarded a Pizza Peel plaque and Cemal was given a spot on the U.S. Pizza Team which competes all over the world.

L to R: Steve Lieber (US Pizza Team), Romano Ramusevic (3rd place),
Damian “Dutch” Van Oostendrop (2nd Place), Cemal Ramusevic (1st place) and
Liz Barrett (Editor-in-Chief, PMQ Pizza Magazine)

In the end it was a spectacular, delicious and filling experience for me. Congratulations to the winners and all the other contestants who competed but were not triumphant. No need to worry though, these pizza crafters will travel back to their pizza’s labs and parlors to create and serve what is known as the great “American Pizza” and who knows, maybe they will rise victorious at next year’s show.

Keep on Cooking!!!

Blender’s, Gadgets, & Machines.....oh my!

2010-09-18T11:07:00.000-04:00

As you get more advanced a counter top mixer will be indispensable

When you walk into a store that sells all those culinary contraptions, you might think of the daunting task of setting them up and the uncountable amount of buttons you’ll have to push…wrong. The machine’s I use the most in the kitchen are my Kitchen Aid mixer and my Cuisinart food processor. If you’re a baker you’ll definitely need a Mixer down the road but if your just starting out you’ll want a small yet sturdy hand mixer that’ll get the job done.

A hand held mixer is great to get started

The Kitchen Aid is equipped with a dough hook, paddle attachment and a whisk (to whip up a beautiful meringue). It will help you prepare cake batters, cookie dough, as well as a perfect pizza dough. The food processor is another vital piece of equipment you might just want in your kitchen. It can pulse or chop just about anything. It can grind bread to make breadcrumbs, make dough’s, prepare pesto and so much more.

The Food Processor will become your most valuable electric gadget

Other (but not necessary to get started) machines in the kitchen that maybe useful are panini presses, immersion blenders, waffle iron, blenders and a whole lot more. Remember you don't need to spend a lot of money to get started and just add on when you can.

Keep on Cooking!!!

You’ll need something to cut on…

2010-09-14T12:18:00.003-04:00

Wood Boards are great but can require a lot of maintenance

There are many different types of cutting boards, but to start the two you would most probably use are wood and plastic. Like knives, cutting boards can be expensive (believe it or not), so save yourself the expenses and avoid the over priced ones, at least in the beginning. I like wood boards to cut my produce, chop my nuts and chocolate, work dough’s on and more. However I don’t cut my meats on a wood board because the raw juices can be absorbed by the wood, possibly causing “cross-contamination” (plus you can get a really funky smelling board). A plastic cutting board can do just as good a job as a wood one, they just don’t look as cool. If you want to be a cook the looks of your equipment should not matter. It’s easy to find cheap plastic boards that you can cut anything on. Try to find a board with rubber on it making it slip resistant. However if you want to go with a wood board they require regular oiling and/or waxing, so think carefully before making your decision.

Plastic Boards are inexpensive but make sure they have slip resistant bottoms

Keep on Cooking!!!

Kitchen Essentials, Part 1

2010-09-09T15:59:00.002-04:00

If you want to cook in the kitchen it's important to have all the right gadgets and gizmos. First you need to start off with the kitchen basics (which I'll discuss below) and then slowly add to your culinary collection. Some things you'll use all of the time and others might collect dust over the years, but you'll never know when you'll need it (and you will). Over time you'll pick things up along the way. When you travel, instead of that snow globe of Alaska you'll want that Alaskan Ulu Knife (I did). However, first things first so let’s start off with the kitchen essentials, so here's what I suggest.

A Global Brand Chef's Knife

A good knife, makes a good kitchen:
Knives are the tridents of the kitchen; they conduct your culinary symphony next to your spoon and whisk. In your kitchen I considered it an essential to have a couple of good sturdy knives that will last you a long time. My philosophy, you don’t need expensive knives to have a good kitchen. You should hold your knife comfortably, it might be lightweight (I prefer), or a little bit on the denser side, but that’s for you to decide. It’s important to have one universal chef’s knife, a serrated knife (my favorite), a pairing knife, and a boning knife. Of course there are hundreds of other knives but to get started you’ll need these a lot. I like the brand Global since their lightweight and the blade is almost paper thin. Go to your local cooking store and test out some knives and pick whichever suits you and your budget the best.

**Remember to be very careful in using knives (if you're not experienced with knives please ask your parents or someone with experience for assistance) and always take care in maintaining them**

This is Part-One of a mutli-part blog entry. So keep checking back and if you have any questions don't hesitate to ask.

Keep on Cooking!!!!

i Trulli

2010-08-16T21:59:00.005-04:00

Jeremy in front of i Trulli

Have you ever been to Puglia, (no?), well you should because the food is out of this world. On my trip to NYC we ate at i Trulli, a restaurant that serve’s the food of Southern Italy, the Puglia region to be exact. The owner, wine expert, and restaurateur, Nicola Marzovilla, opened i Trulli to show that Puglian food is both simple and delicious, but he can’t do it without the help of his mother Dora (who makes the pasta 5 days a week) and Executive Chef Patti Jackson.

I got the chance to talk with Chef Patti while she was in the kitchen, which is run out of their really big basement (like many restaurants in NYC). Patti is also a trained pastry chef and so she helps oversee the pastry department. She worked in various Italian restaurants and made her way to i Trulli, where she now carries out Nicola’s vision for the restaurant.

Jeremy and i Trulli Executive Chef Patti Jackson

What really struck me as interesting was that Nicola has really strong feelings about no kid menus! There was a whole article written in the New York Times about it.(Click here to read the NY Times Article) He feels that at a very early age kids should be taken off the kiddy menu and introduced to new and interesting things. Nicola practices this philosophy at his restaurant where you won’t find a kids menu (which is a great idea). Even so, i Trulli is very kid friendly, on Sundays, kids 14 and under eat at half price, and bringing the family is strongly encouraged, and all of their pasta dishes are offered in appetizer portions which is perfect for young kids.

Jeremy and iTrulli owner Nicola Marzovilla

The menu features everything from pastas, meats, seafood etc… so there’s something for everyone. This brings me to dinner, which consisted of 9 courses (no cab ride for us after dinner…we’ll walk instead). Nicola sat down with me, my dad, our friend Eric and began to order what seemed like everything on the menu. For antipasti or appetizer’s we had Panzerotti (baby calzones), Panelle, which are chickpea fritters with goat cheese and a Sicilian Caponata (eggplant). May I add that the goat cheese made my night! Next we had Bufala, which is imported Bufala Milk Mozzarella with tomatoes and pesto, which was simple and delicious. We also had Calamari that is quickly sautéed with garlic and olives making it a lot tastier and healthier compared to fried Calamari! However, I can’t forget the Pulp or grilled octopus. It was tender and juicy, right up to the last tentacle! The pasta course came next which was a pleasure to have since all the pastas are handmade by Nicola’s mother Dora. We had Orecchiette or ear shaped pasta, which is mixed in a rabbit ragu (the best rabbit ragu you will ever have). Up next was Mafaldine with fresh sardines, golden raisins, fennel and bread crumbs. Unfortunately we finished…but then came dessert. They brought one of everything, gelato, sorbet, biscotti, and even blueberry pie! The food and atmosphere of i Trulli definitely carries Nicola’s vision of simple. The food is made with only a few ingredient’s, which in return makes everything unique and keeps you wanting more. I thanked Nicola and Chef Patti for a memorable meal and I told them that I would definitely be back. Maybe I’ll even fly to Puglia and then I could have all the octopus and rabbit ragu I want…but that’s another blog.
Keep on Cooking!

Visit i Trulli online at:
http://www.itrulli.com/

i Trulli
122 East 27th Street
New York, NY 10016
(212) 481-7372

Blue Hill

2010-08-15T11:31:00.008-04:00

Blue Hill in NYC

On my recent trip to NYC my dad and I ate at one of our countries most acclaimed restaurants, Blue Hill, which is located in Greenwich Village. Blue Hill focuses on farm to table seasonal produce. Executive Chef and co-owner (along with family members David and Laureen Barber) Dan Barber is a James Beard Award winning chef. In addition to the restaurant in New York City they manage a farm (about 30 minutes outside of the city) called Stone Barns that grows the restaurants produce and holds their livestock. There is also a Blue Hill restaurant at Stone Barns as well.

Blue Hill Executive Chef and co-owner Chef Dan Barber

I had known about Blue Hill for quite some time and I’ve always wanted to go since I’m a farm to table advocate! (Those of you who follow JeremyCooks know that I spend every June working at C’est Si Bon in Chapel Hill, NC which is a Farm to Table cooking school and camp.) A few weeks before going to NY we sent an email to Chef Barber and Vice President Irene Hamburger telling them about JeremyCooks and how I would love to visit Blue Hill. We received a response telling us how excited they were about JeremyCooks and would be happy for us to visit Blue Hill in NYC. They also offered us a tour of the farm but unfortunately our schedule didn’t permit it (but next time without a question).

My next trip will include a visit to Blue Hill at Stone Barns

We went on Tuesday evening just as they were opening for dinner and my dad and I were among the first to arrive (within 20 minutes the place was packed). We were seated at one of the back table’s in the corner so we could see the entire restaurant. When our waiter came out I asked him if Chef Barber was available, and if so could you please tell him Jeremy Salamon was here. “ He is,” said the waiter “ and he knows you’re here”, he said it with a smile and walked away. The next thing I know we were greeted by the managers who actually taken the time to check out the website and came to talk to me about it (how cool is that!). The next part was a surprise, as Chef Barber walked up to our table! After we spoke for a few minutes he told us that if we didn’t mind we would not be given menus, but instead he would be making us dinner (I didn’t mind at all). The first course was a Marinated Spring Vegetable Salad. Sounds ordinary, right? Think again, this salad had each individual vegetable standing on top of a needle, situated on a wooden block. (see below)

First course: Marinated spring vegetable salad

Almond Cake with Ricotta with Homemade Tomato Sauce (mini-Sliders)

Homemade Bread with 2 types of butter and a Tomato Sea salt dip

Another amazing dish we were served was a Summer Melon and Tomato Gazpacho. It consisted of local bell peppers, basil and a dollop of yogurt sorbet to top it off. I would have no problem sitting on the beach on a really hot day eating a gallon of this stuff! A few amazing courses later and we were served “this morning’s farm egg”. Freshly picked, this egg is cooked and seated in a bath of preserved tomatoes and eggplant broth, with almonds and pancetta.

Summer Melon and Tomato Gazpacho

Watermelon, Goat Cheese, Marinated Tomatoes and Pancetta topped with Foam

“This morning’s farm egg”

Our main course (which was course seven, I believe) was a strip of perfectly Seared Duck Breast served with finely Diced Vegetables paired with a Succotash of Lima Beans and Corn (the flavors melted in my mouth).

Seared Duck Breast paired with Succotash of Lima beans and corn

Dessert was served in four courses, we had Watermelon with Balsamic and a Cantaloupe Sorbet, Blue Hill honey with Blueberries and Yogurt, a soft Strawberry Cannoli and finally homemade Raspberry Truffles. Who knew so many little courses could fill you up so fast (Alright it wasn’t that fast, we were there for 3 hours)! It was a truly unforgettable dining experience and I highly recommend you visit.

Watermelon with Balsamic and a Cantaloupe Sorbet

Blue Hill honey with Blueberries and Yogurt

A Soft Strawberry Cannoli

In the end, I met an award-winning chef who I truly admire, and experienced an amazing and unforgettable meal.

Keep on Cooking!!!

Visit Blue Hill online at:
http://bluehillfarm.com

Blue Hill in NYC:
75 Washington Place (Near 6th Avenue)
 New York, NY 10011 
Tel# (212) 539-1776

Blue Hill at Stone Barns:
630 Bedford Road 
Pocantico Hills, NY 10591
 Tel# (914) 366 9600

The James Beard House

2010-08-10T14:00:00.001-04:00

You might have heard of Julia Child but have you ever heard of James Beard? He’s better known as the founding father of American cuisine. James Beard was born in Portland, Oregon and moved to New York City in 1937 to pursue his dreams of acting and singing. Unfortunately, that didn’t work out, (lucky for us) so he fell into what would become his life’s work, food. He worked with his close friend Bill Rhodes in a catering business, which soon led to Beards first cookbook Hor’deurves and Canapés. He made many TV appearances and became the official face of all things culinary. In the 1950’s Beard opened his first cooking school to teach fresh wholesome cuisine to the men and women of America. He also starred in his own cooking show, which was said to be the first of its kind making him the first TV Celebrity Chef. James was insistent on using only fresh seasonal ingredients, an idea that was years ahead of his time. When he passed away in 1985 at the age of 81 his good friend Julia Child decided to preserve James Beard’s House as a gathering place of all things food. Peter Krump, a former student of James Beard bought the house and started the James Beard Foundation. The foundation provides scholarships and awards to amateur and professional chefs.

A portrait of James Beard hangs in the house

While in New York I decided to visit the place where it all started, The James Beard House. I was met by Kris Moon, the Director of House Operations, who gave me the tour of the house while sharing stories of James Beards life. Our first stop was the kitchen, which is tight on space but is stocked with professional kitchen appliances, which are not original to the house.

Jeremy in the Beard kitchen

There are still some things that are kept the same such as the wallpaper, which is a map of the world. While we were being given the tour, volunteers were preparing for a class. The Beard house hosts a series of classes given by local and big name chefs. Andrea Beaman, who was a Top Chef (season 1) contestant was giving one of the week’s demos on fresh healthy foods.

Chef Andrea Beaman preparing to teach a class at the House

However, the house is more known for its dinner’s, which are cooked by some of the country’s greatest chef’s. The dining room displays food paintings and photograph that are created by different artists and change each month. Upstairs is more room for dining, the house can hold 80 people, which is a lot for such a small space. One area of the upstairs was Mr. Beards bedroom, which is also very small. The story says that you could tell when Mr. Beard was done entertaining when his feet pressed against the window at the foot of his bed, in other words he was a very large man!

One of James Beard's "outrageous" Chefs Jackets

The third floor holds the private dinning room for private dinners. Guests can also gaze through the library of James Beard award wining books (James Beard also wrote 20 books himself) while waiting for their meals to be served. At the end of the tour I came to realize just what an important figure Mr. Beard was and what an impact he had on food today.

Jeremy and Kris Moon (Director of House Operations) in the upstairs dining room

So, the next time you hear of, or meet a James Beard award winner, thank them for continuing the Beard legacy and making the culinary world just a little greater everyday. For more information on James Beard and the foundation visit their web site at www.jamesbeard.org.

Keep on Cooking!!

World Champion Pizza

2010-08-10T13:00:00.001-04:00

Learning the art of Pizza Tossing

You can’t go to New York City without having pizza and outside of Italy there is simply no better, and with so many choices. As you know I will be a judge at the American Pizza Championship, next month in Orlando. FL. Before the competition I needed to learn more about Pizza as a sport (who knew their could be so much to know about pizza). I contacted my friend Steve Lieber (Director of the U.S. Pizza Team) and he suggested I visit team member Hakki Akdeniz.

Hakki teaching Jeremy the proper technique for tossing Pizza dough

Wednesday afternoon I headed to Hakki’s small pizza shop, World Champion Pizza, but there’s’ nothing little about Hakki’s passion, personality and pizza. Originally from Turkey, Hakki traveled to Canada where his uncle owned a pizzeria and that’s were he started to work and develop his Pizza making skills. After a few years he decided to go to New York where he started working in various kitchens as a dishwasher working his way up to pizza maker. His bosses recognized his ability to toss pizza quickly. He soon became interested in Pizza competitions, he practiced and before he knew it he was competing, lighting pizza on fire and tossing it! (a crowd pleaser). Hakki is now the 2010 World Champion Pizza Tosser. On every wall in his pizzeria, he shares all of his accomplishments. He began by showing me how to toss “Throw Dough” (the official practice rubber dough of the u.s. pizza team). He showed me how to toss with one hand and then spin it with the other, twirl it in your hand and even toss it under your leg! We made pizza too; he tops the pizza with a sweet tomato sauce and fresh mozzarella. According to Hakki the most important thing about pizza is the crust and sauce.

After learning how to toss, we got down to making the Pizza

Swirling on the sauce

Putting the Pie in the oven

There’s a technique to everything, even the way you swirl the sauce on top of the pizza. We ate a slice straight out of the oven and a couple of the customer’s got to try it as well.

The First JeremyCooks "tossed" Pizza

Jeremy and Hakki enjoying a JeremyCooks Pizza

It might not have been made like a champion but I certainly now know how to judge one! Thanks Hakki.

If you're in New York stop by and visit Hakki and tell him Jeremy sent you.
World Champion Pizza is located at:
170 Rivington St
New York , NY 10002
Tel# (212) 673-3450
or visit his web site at http://www.hakkipizza.com

So toss up your own pizza and Keep on Cooking!!

Taste of the Nation heads to Miami

2010-08-01T16:41:00.001-04:00

It was the big follow-up to the Ft. Lauderdale Taste of the Nations presented by Share Our Strength. SOS is a national organization that works hard to make sure no kid in America grows up hungry. Taste of the Nation is a spectacular dinner/auction that takes place in different locations all over the country, bringing together local and big name Chefs for a great cause. The Miami TOTN was held at the beautiful Fairmont Hotel in North Miami Beach. My dad and I ate our way through the event (no joke), samples of truffle macaroni and cheese with pulled pork was provided by the chefs at Preston’s. Wild Alaskan Halibut Ceviche with Aji Amarillo, lime and cilantro (featured by Bourbon Steak) was another of our favorites of the night. The most interesting dish came from “The Restaurant” (that’s the name of the restaurant). They served a Mango Infused Ravioli. I got a chance to speak to the pastry chef, Noah French (great last name for pastry chef). He said it’s a form of molecular gastronomy, as these little gelatin balls are injected with mango and then put in to a chemical bath which helps retain its shape. As soon as the “ravioli” hits your mouth it bursts open with an explosion of mango flavor!

Mango Infused Ravioli challenged the senses

We also saw some familiar faces such as the talented Chef Doug Rodriguez of D. Rodriguez Cuba who served amazing pork sliders.

Jeremy and Chef Rodriguez of D. Rodriguez Cuba

James Beard award winning Chef Allen Susser was there too, as he was the Chef Chairman of the event. His two restaurants, the new Taste (Gastropub) and the world famous Chef Allen’s were represented.

Jeremy and event Chef Chairperson, Chef Allen Susser

The Meat Market (where we shot our first Cookisode) also had a booth, they served a Braised Lamb stuffed inside a Sweet Phylo Dough (very Mediterranean), which was absolutely delicious.

Meat Market's Braised Lamb stuffed inside a Sweet Phylo Dough

We ate some incredible desserts like layered mousse made by the Fairmont pastry chef’s to fruit tarts by Whole Food’s. One dish that stood out was lobster PB&J. You read right, delicious lobster meat placed between a PB&J sandwich on toasted bread, very creative, but not my thing! The night continued with an auction hosted by Chef and TV personality Ralph Pagano.

Chef Ralph Pagano and Jeremy

I’ll take this opportunity to tell you what an awesome guy he is and that on September 13th, Chef Pagano and I will be judging the American Pizza Championship for the United States Pizza Team in Orlando, FL. (more on that later)! Again this was a fantastic night filled with great food and talented chefs all for a very important cause. I wish to thank event coordinator Sari Vatski for inviting JeremyCooks to attend Taste of the Nations.

Jeremy and Taste of the Nation coordinator Sari Vatske

Now I ask all of you who are reading to roll up your sleeves and cook up your own way to help end childhood hunger. ......Keep on Cooking!

5 days, 5 sauces: Day 5, Espagnole

2010-07-17T11:53:00.004-04:00

Espagnole ingredients

After four days of creamy delicious mother sauces, we finally made it to Friday, Day 5. One thing that you should know about Espagnole is that it’s a French sauce not Spanish. It’s a classic brown sauce that is made from beef stock, mirepoix (carrot, onion, celery), tomatoes and thickened with roux.

Sautéing onions, carrots and garlic

I started by sautéing onions, carrots and garlic until translucent, then stirred in flour creating a roux (thickener). I cooked the roux until medium brown. To prevent lumps I whisked in hot beef stock until incorporated.

Whisking in the stock

Next I added tomato puree, a bay leaf, peppercorns, and chopped celery. I let the sauce simmer for 15 minutes until thickened.

Everything's in, simmering sauce

When the sauce was done I strained it in a fine mesh sieve to get a nice smooth texture.

Straining the sauce

The sauce tasted incredible and I decided store it in the fridge and save it for something good. You can serve Espagnole as is or use it to make other sauces such as bordelaise. I’m definitely going to try the sauce on top of an open faced Roast Beef sandwich with a little bit of melted gruyere!

Espagnole in all it's glory!!

Well, I hope I showed you that you could make these easy and delicious traditional sauces and use them in every day dishes. Just remember that even though the names might sound challenging it doesn’t mean that these sauces are. Try making one of the sauces (or all of them!) and tell me what dishes you used them in, be creative, and as always......
Keep on cooking!

Here's the Sauce recipe but you can also find it in the recipe section (Sauces) of JeremyCooks.

Espagnole Sauce
Yield: 2 2/3 cups

Espagnole is a classic brown sauce that is made from brown stock, mirepoix (carrot, onion, celery), tomatoes and thickened with roux. It is one of the five mother sauces and is traditionally a French sauce, not Spanish.

Ingredients:
1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
½ stick (1/4 cup) unsalted butter
¼ cup all-purpose flour
4 cups hot beef stock
¼ cup canned tomato puree
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
½ teaspoon whole black peppercorns
1 bay leaf

Equipment:
3-quart heavy saucepan
Measuring cups
Wooden spoon

Process:
Cook the carrots and onions in a 3-quart heavy saucepan over medium heat for 7 to 8 minutes stirring occasionally until golden. Add the flour and cook roux over medium low heat for 6 to 10 minutes stirring constantly, until medium brown. Add the hot stock in a fast stream, whisking constantly to prevent lumps. Then add the tomato puree, garlic, celery, peppercorns and the bay leaf and bring to a boil. Reduce the heat and cook at a bare simmer, stirring occasionally, until reduced to about 3 cups, about 45 minutes.

Strain the sauce in a fine-mesh sieve into a bowl, discard of the solids.

5 days, 5 sauces: Day 4, Tomato

2010-07-16T11:35:00.003-04:00

The ingredients

Day 4 (or Tomato Sauce Day) began bright and early! I decided to use the Tomato Sauce in lasagna and make it ahead of time for Dad and Jordan. I would not be attending dinner last night as I had a cooking date with Grandma and my cousin Lauren, and Mom was going out as well. (ironically we had lasagna too for dinner). I started making the Tomato Sauce with just a few simple ingredients. I gathered my “mise en place” of chopped onions, minced garlic, canned crushed tomatoes, a bay leaf and a couple of herbs and spices I had on hand. I sautéed the onions in a sauce pot until translucent, and then I added the garlic. Next came the crushed tomatoes but you can certainly used whole canned and crush them on your own (it adds some fun).

Adding the tomatoes

Then I added the bay leaf, salt, pepper, crushed red pepper flakes, and chopped parley and thyme. I let the sauce sit for 15 minutes until slightly thickened and in the blink of an eye the tomato sauce was complete. Later on I added the sauce to my cooked ground beef and layered it on top of a ricotta mixture and lasagna noodles.

Ground beef simmering in the tomato sauce

The sauce was delicious and simple, it was great with the lasagna and it would be even better on top of pizza or chicken/veal Parmesan, you name it!

The finished Lasagna

4 sauce’s down, one to go! Tomorrow is Espagnole Sauce and I have to decide what I’m going to make!
Keep on cooking!!

Here's the Sauce recipe but you can also find it in the recipe section (Sauces) of JeremyCooks.

Tomato Sauce
Tomato sauce is one of the 5 mother sauces and is used in many dishes. It is made with fresh or canned tomatoes and infused with different herbs and spices.

Ingredients:
2 Tablespoon good olive oil
1 cup chopped yellow onion ( 1 onion)
1 ½ teaspoons minced garlic
42 ounces of canned, good quality, plum tomatoes in puree or crushed tomatoes
1 dried bay leaf
1 teaspoon of kosher salt
½ teaspoon of freshly ground black pepper

Equipment:
Measuring cups and spoons
Knife and cutting board
Large sauce pot
Stirring spoon

Directions:
Place a large sauce pot over medium heat and add the olive oil. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for one more minute stir in the tomatoes, bay leaf, salt and pepper. Simmer uncovered over low heat until the sauce thickens about 15 to 20 minutes. Remove and discard the bay leaf. Season the sauce with more slat and pepper to taste

The sauce can be made one day ahead. Cool, the cover and refrigerate. Rewarm over medium heat before using.

5 days, 5 sauces: Day 3, Chicken Veloute

2010-07-15T11:10:00.005-04:00

Veloute Sauce simmering

Just the name Veloute might sound like you’re about to embark on a real culinary challenge, but don’t be fooled, it’s a very easy sauce to make. A Veloute is made with any white stock such as chicken, fish or vegetable. Veloute is not necessarily the finished product though. It is used in the traditional Supreme Sauce, which is made with cream and mushrooms, but you can strain the Veloute and serve it as simple gravy.

Melting the butter before adding flour and Chicken stock (in back)

I started out by bringing chicken stock to a simmer. I made fresh chicken stock the day before (which I highly encourage), but if you’re not up to it store bought works just as good. While the stock was simmering I began to melt a tablespoon of butter in a medium sized saucepan, once completely melted I whisked in 1 tablespoon of flour creating a roux (the beginning of a Béchamel). When the roux became a tan color I began to slowly whisk in the chicken stock. Once fully incorporated I let the Veloute simmer for 15 minutes, whisking occasionally. It became thick and creamy, from only 3 ingredients.

Stirring the Sauce

At this point you can serve the sauce as is or on a piece of grilled chicken if you wanted to. I decided to stuff the leftover chicken that I fabricated for the stock with artichoke hearts and spinach sautéed with shallots and garlic. I seared the stuffed chicken to get a nice golden brown and crispy crust, then into a 400-degree oven until cooked thoroughly. In the same pan I cooked the chicken, I sautéed shallots and thyme, then I deglazed (or cleaned) the pan with Marsala wine (you don’t have to use wine, you could use stock or water).

Prepping the Chicken and the Artichoke & Spinach Stuffing

Searing the Chicken

I let the Marsala reduce and the alcohol burn off. Next, I added the heavy cream and let it simmer until thick. At this point I added the cream mixture to the Veloute and stirred it with a wooden spoon. I pulled the chicken out of the oven, plated it and draped my mushroom Veloute over it. Lets just say mom couldn’t stop eating the sauce; I had to pry the pan out of her hands.

Artichoke and Spinach Stuffed Chicken with a Marsala Veloute

3 sauces down, 2 to go, and the ever-popular Tomato Sauce tomorrow. I think ill make lasagna.
Keep on cooking!!

Here's the recipe but you can also find it in the recipe section (Sauces) of JeremyCooks: If you would like to try my Artichoke and Spinach Stuffed Chicken with a Marsala Veloute, send me an email and I’ll send the recipe to you.
(Click here to send me a request)

Chicken Veloute Sauce
Yield 1 quart
Veloute is a classical French sauce and one of the five mother sauces. It is made with any white stock such as chicken, fish or vegetable. Veloute is not necessarily the finished product. It is used in the traditional supreme sauce which is made with cream and mushrooms. You can simply strain the veloute and serve it as a simple gravy.

Ingredients:
6 cups hot chicken stock
2 tbsp clarified butter
2 tbsp all purpose flour

Equipment:
Medium saucepan
Heavy bottom saucepan
Wooden spoon
Wire whisk
Wire mesh sieve lined with a cheesecloth

Directions:
In a medium saucepan bring the chicken stock to a simmer, then lower the heat so the stock stock stays hot. Meanwhile, melt the clarified butter in a heavy-bottomed saucepan over medium heat until it becomes frothy. Do not let it turn brown as that will change the flavor. Stir the flour into the melted butter a little bit at a time with a wooden spoon until the mixture forms a pale yellow colored paste or roux. Heat the roux for another minute to cook off the raw flour taste. Slowly add the hot chicken stock to the roux using a whire whisk. Whisk vigorously to get rid of any lumps. Simmer the sauce for 20 minutes or until the total volume of the sauce has been reduced to about one-third. Stir constantly to make sure the sauce doesn’t burn the bottom of the pan.

The sauce should be smooth and velvety. If the sauce is to thick whisk in a little bit more hot chicken stock until its thick enough to coat the back of a spoon or nape.

Remove the sauce from the heat. For an even smoother consistency, carefully pour the sauce into a wire mesh sieve lined with a cheesecloth.

Keep the veloute covered until ready to use.

5 days, 5 sauces: Day 2, Béchamel

2010-07-14T10:35:00.003-04:00

The ingredients for Béchamel

Tuesday is Béchamel, a thick sauce used in most heavy creamed dishes. It is made from a white roux, which is a combination of melted butter and flour. I was trying to think of an easy dish that everyone can use Béchamel in. What I came to realize is that if you have ever made macaroni and cheese from scratch before, you have successfully made Béchamel.

Grated cheese for the Mac & Cheese

Putting it all together

I started by melting butter in a heavy bottom pot. I then brought 1 quart of whole milk to a boil. I added a couple of tablespoons of flour to the melted butter and whisked it together until thickened, becoming the base for my sauce. I then added the boiling milk and whisked until the milk was thick and tan in color. Next came the cheese, again be creative use two of your favorite cheeses but remember to choose firm cheese’s not brie or goat cheese (sadly). I chose a sharp white cheddar and Muenster cheese. I shredded the cheese and stirred them into the milk mixture. I then added my penne pasta, a pinch of nutmeg, salt, and white and black pepper. To make my “mac” a little bit more special, I added frozen peas and sun-dried tomatoes! Lastly, I sprinkled breadcrumbs tossed with butter on top and popped it into the oven at 375 degrees until bubbly, creamy, and golden brown on top.

Out of the Oven, Ready to eat!!

Jeremy with the Mac & ~~Cheese~~ Béchamel

My parents and I nearly ate the whole thing but we had to stop ourselves to save some for my brother (he’s in for a treat). Two sauces down, three to go, Chicken Veloute tomorrow.

Keep on cooking!!

Here's the recipe but you can also find it in the recipe section of JeremyCooks:
Béchamel Sauce
Yield: 3 cups

Béchamel sauce is one of the 5 mother sauces and is considered a French classic. It is used in most heavy creamed dishes. It is made from a white roux which is a combination of melted butter and flour.

Ingredients:
-5 tablespoons butter
-4 tablespoons all purpose flour
-4 cups milk
-2 teaspoons salt
-1/2 teaspoon freshly grated nutmeg
-1/4 teaspoon ground white pepper

Equipment:
Measuring cups
Medium saucepan
Whisk
Saucepot
Micro-pane

Process:
Heat butter in a medium saucepan over medium low heat until melted. Add the flour and stir until a smooth consistency (white roux). Cook over medium heat until he mixture becomes a light tan color. 6 to 7 minutes.

In the mean time, put the milk in a separate pan and heat until it boils. Add the hot milk to the white roux 1 cup at a time, whisking constantly until smooth. Bring sauce to a boil and cook for 10 minutes, stirring constantly. Remove from heat and season with salt, nutmeg and white pepper. Set-aside until ready to use.

5 days, 5 sauces: Day 1, Hollandaise

2010-07-13T07:29:00.002-04:00

Hollandaise Sauce on Asparagus. A great way to make vegetable taste even better!!!

I decided to take a little project/experiment upon myself for this week. I’m going back to basics and revisiting the 5 mother sauces (Hollandaise, Veloute, Tomato, Espagnole, and Bechamel). The names might seem challenging but there easy and accessible to make, plus they're delicious in their own unique way. I want everyone to know that you can make these sauces and incorporate them in easy and simple to make dishes.

The ingredients

Cooking up the asparagus on the griddle

Adding the Hollandaise Sauce, what a difference!!!

Hollandaise is made by combining egg yolk, cream, and acidity (lemon juice or vinegar), which is then cooked over simmering water. It’s the base for other sauces, such as mousseline. It can be served with fish and steamed vegetables or the very popular Eggs Benedict. On Monday night I jazzed things up and made a hollandaise sauce with dill and poured it over grilled asparagus! Delicious and simple, the creamy yellow hollandaise with green dill specks on top of the asparagus looked great. I made the recipe easy for you to follow and make. Try it on top of your favorite fish and instead of dill add chopped chives. If you don’t like asparagus try steamed carrots or broccoli. Be creative, because you need an imagination in the kitchen! One sauce down, four to go!

Keep on Cooking!!

Here's the recipe but you can also find it in the recipe section of JeremyCooks:

Hollandaise Sauce
Yields 2 cups

Hollandaise is one of the five mother sauces and is a rich smooth sauce. It is made by combining egg yolk, cream, and acidity which is then cooked over simmering water. Hollandaise can be combined with whip cream and/or veloute to make a glacage, which is used to coat a dish which is then lightly browned under a salamander or broiler just before served.

Ingredients:
3 egg yolks
1-tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
½ teaspoon salt
Dash of cayenne pepper

Preparation:
Place a small thick ceramic bowl in a heavy-bottmed pan or use a heavyweight double boiler. Off the heat, add the egg yolks and cream to the double boiler and stir with a wire whisk until blended-the mixture should not be beaten but stirred, vigorously and continually. Place the bowl over hot simmering water ( the heavy bottem pan should contain 1/12 inches of water, the water should not touch the bowl). Stir the eggs constantly. once the eggs have thickened to a consistency of very heavy cream, add the cooled, melted butter with one hand, and stirring vigorously with the other. Make sure to pour the butter very slowly so that the each addition is incorporated into the egg mixture evenly, before more is added. Once all the butter is added, add the lemon juice or vinegar one drop at a time, and immediately remove from the heat. Add salt and cayenne.

If your sauce breaks (curdles), don’t worry. Just transfer your broken sauce to another bowl and clean out the one you have been using. Restart by adding a fresh yolk into the pot. start over again using the broken sauce as if it were the butter.

Teen Chef Week: Au revoir C’est Si Bon!!

2010-07-06T15:11:00.007-04:00

The Teen Chef's of C'est Si Bon and Friends

Three weeks came and went at the speed of light. It seems like it was just yesterday that I arrived in Chapel Hill and with a blink of an eye I was back home in sunny (and HOT) South Florida. My last week at C’est Si Bon was something to remember. Some of this years Teen Chefs came from New York, Michigan, Kentucky and of course, North Carolina. The teen’s started to arrive on Sunday while Emily, Aileen (assistants) and I prepared the first meal for them. Smoked turkey legs, grilled squash and eggplant, shrimp with a remoulade and 7-Up pound cake for dessert (and yes it is made with 7-Up soda, it's a southern thing). The dishes were to take center stage in the Teen Chefs first lesson of the week, food photography. When all the teens had arrived they were introduced to photographer Eugene Paul Cottrel and each given a dish to photograph. They spoke about tips, lighting, and the importance of food photography in the modern world. After the lesson dinner was served and the teens and I were off to Fickle Creek farm where we sleep for the week. On Monday morning the teens got up early to cook breakfast with Ben (one of the farm owners). Eggs with Swiss chard, yogurt with fresh fruit and granola were on the menu. The first cooking class of the week was given at Watts grocery by Chef and owner Amy Tornquist with Sous Chef James Naquin.

Sous Chef James Naquin demonstrating at Watts Grocery

They focus on using local and fresh ingredients, not something you see very often in restaurants, but it is a growing trend. They made a grilled chicken with a blackberry sauce, squash gratin, hickory grove (local cheese) biscuits with shrimp and bacon. For dessert we made a lemon curd mousse with blueberries. This meal was so filling and delicious it set the standard for the meals yet to come. After Watts it was off to see Jack Tapp, the honeybee keeper at Busy Bee Apiaries. I know Jack from previous years, and every time I see him he always has something new and exciting going on.

Learning about Bee's and Honey (yes, those are real, live bees)

He is currently working with the State of North Carolina and different universities on continuing the art of Bee Keeping and how bees can further benefit society. The Teen Chefs learned about how honey is harvested and about the lives of Queen Bees. They also got to taste honey directly from the comb itself (you cant get any fresher than that). We took away a whole new perspective on Bee’s as well as some blueberry honey, creamed honey, and honey vinegar.

Back at C’est Si Bon the teens sat down for a lecture with Mr. Page “Cackalacky” (that’s really not his last name), the owner and inventor of the famous hot sauce made from sweet potatoes called Cackalacky (now my brother’s favorite choice of hot sauce). Afterwards the teen’s cooked Grilled Zucchini Flan, Chicken and Dumplings, and Ginger Chess Pie. Tuesday consisted of cheese and lots of it. First we were given a tour of Fickle Creek Farm and got to see the sheep, pigs, and chickens. We also got to collect the eggs just as they were laid; it was worth a couple of pecks on the hand.

Freshly laid eggs at Fickle Creek Farm.

A tour of Chapel Hill Creamery taught the teens how milk is produced and harvested and then made into cheese. We tried their Farmer’s Cheese (tangy and smooth), Hickory Grove (consists of a washed hard rind and a butter like inside), and everyone’s favorite Feta Cheese. The Teens then headed back to the school for a lesson on Nut Cheeses (vegetarian cheese), given by Chef instructor Kelly Taylor. Next, we made a Tangerine Tapioca, with a cashew cream and banana’s but we nicknamed this delightful concoction “Puddin” (this continued to be an ongoing joke throughout the week). On Wednesday we learned about bio-fuels, composting and potatoes (yes, potatoes) at the Abundance Foundation in Pittsboro.

Farmer Doug and Teen Chef Meagan at the Abundance

Afterwards we headed to the Carrboro Farmers Market where the teens did a cooking demo/cook-off against each other. They were split into teams of 2 and given ten dollars to shop their way around the market and create a unique potato salad. One team made a Summer Potato Salad with tomatoes, cucumbers and Cackalacky sauce. The other team made a BBQ Potato Salad while another made a Blackberry Potato Salad. They all seemed to be big hits with the farmer market crowd.

Teen Chef Cook Off

Dorette and Teen Chefs at Carrboro Potato Salad Cook-off

Teen Chefs Naomi and Taylor with their Blackberry Potato Salad

Dinner on Wednesday was at the famous Crook’s Corner on Franklin Street in Chapel Hill. The late, acclaimed Chef Bill Neal who started the local food movement in Chapel Hill, originally owned Crook’s Corner. His food was southern and hearty with a French influence. I had seared scallops with spinach and hominy (type of corn). The other teens had pasta with peas and quark (like sour cream), fried chicken livers, and shrimp and grits.

Dinner at Crook's Corner

Early Thursday morning we took a tour of the Weaver Street Market (local grocery store) bakery and pastry production site. Most of the bakers arrive at the bakery at 3:00 in the morning and don’t leave until late at night (talk about dedication). Next on the schedule was Sunshine Lavender Farm. The teens learned about Culinary Lavender and the different uses it has. Chocolate Lavender Truffles, ice cream, pasta, salad, etc. are just some of the dishes that Lavender can be incorporated in. After we left the farm I fell asleep in the car and not because of all the food and busy days but because of the soothing smell of lavender (go figure).

Later that evening we headed out to Anatoth Community Garden where we cooked dinner for the locals using most of the fresh produce from the farm. After a year of construction they finally completed building their outside brick pizza oven. We all took turn’s managing it using a very large wooden peel/paddle. We cooked sausage and zucchini, corn and potatoes to top the pizza along with fresh mozzarella and tomatoes.

Taylor prepping ingredients for the Pizza's at Anatoth

Naomi, Megan and Jeremy Making the Pizza's

In goes the Pizza into the Brick Oven

Friday was our last day at Fickle Creek Farm, we ate our final breakfast and said our goodbye’s to Ben and Noah (The owners of Fickle Creek). We had our final cooking class at Miel Bon Bons where the teens and I painted fondant frames, decorated mini cakes, and made chocolate truffles (a very high sugar rush followed).

The Teen Chefs and their creations at Meil Bon Bon's

The week ended with a Grand Finale Gumbo Dinner. Most of the farmers and chefs from the week attended along with parents of each teen. Spicy Seafood Gumbo with okra was served over rice. Someone added a little to much spice to one of the gumbos so we labeled it “rather spicy” but surprisingly a lot of people enjoyed it. For dessert they served “puddin” this time made with pastry cream and a chocolate pecan pie. At the end of the night we said goodbye and we completed yet another year of teen chefs.

The Finale at C'est Si Bon

Each teen was unique and took away a whole new perspective on food and cooking. I left Saturday afternoon with my farewell to Dorette and C’est Si Bon, promising to return next year. I hope I got to inspire the kids and teens but I truly was inspired by their desire to Keep on Cooking and bring together a greater awareness and community of kids and teens in the culinary world.

Au revoir C’est Si Bon and as always.................
Keep on Cooking!

French Week

2010-06-28T07:44:00.005-04:00

Jeremy teaching a new group of Kid Chefs

After a weekend at the lake, boating, tubing and lounging, it was time to get French week under way. It was early Monday morning and C’est si Bon was welcoming another group of Kid Chefs. Chandler (the other intern), Yvonne (chef), Trevor (once intern now returning chef), Dorette (co-owner and chef) and I set up the drinks, cutting boards and greeted all of the new kid. They got a tour of the kitchen and then a lesson in knife skills.

Rich gives a lesson on Taste and Smell

I was assigned to three kids and we immediately began to collect our “mise en place” (prep items). We proceeded to make a chilled carrot, cantaloupe, and anise soup with a lentil salad (capers, walnuts and mint) and both amazing an delicious. On Tuesday my group was in charge of the dessert which was lavender ice cream with lemon balm shortbread, carrots and cornmeal. The shortbread came out great but sadly the ice cream did not have enough time to chill, so we let it freeze over night and had it later in the week.

Trevor helps Kid Chefs prepare the shortbread

Ready to go into the oven

Another dish we prepared for the day was a spinach and egg quiche, we decided to surprise the kid chefs by adding duck and goose eggs into the Quiche. They devoured the quiche not knowing of our secret ingredient. When we told them what type of eggs were used in the quiche they didn’t seem to mind and actually kept eating the quiche (I don’t blame them, it was delicious). The duck and goose eggs are deeper in color and have a more distinct flavor then regular eggs. On Wednesday Trevor gave a demo on how to start the Fougasee Bread. Fougasse is a French ladder bread with oval slits. (looks like a ladder)

A Kid Chef chopping garlic

Also on Wednesday my group got to make the legendary Beef Bourgignonne! We also made a vegetarian Bourgignone which consisted of a variety of mushrooms, carrots, onions, vegetable stock, and herbs. Wednesday had a lot of great dishes; the Kids made Provencal pasta with tomatoes, basil and Swiss chard, broccoli and avocado salad, St.Germain pea soup (with bacon) and a flour-less chocolate gateau. Thursday consisted of French onion soup, grilled tilapia with a citrus persillade, and puff pastries with the lavender ice cream. My group made mushrooms stuffed with rice, cabbage, raisins, more mushroom, grilled eggplant and squash.

Kneading dough

Jeremy demonstrating techniques for the Kid Chefs

Friday came before we knew it and that means Iron Chef Day! Dorette explained the rules, divided the kids into teams and I gave a demo on slicing cabbage. The two teams had to make pizza, one with marinara and a salad while the other made pesto and dessert. It was the same concept as last week but with a French influence.

The Iron Chefs of C'est si Bon

Team marinara made a delicious salad of spinach, cabbage, romaine, sliced apples and cucumbers with goat cheese and a balsamic vinaigrette. Team Pesto made a tart with pastry cream, leftover spiced apple filling (from the beginning of the week), topped with meringue and blackberries. Both pizzas were unique with toppings such as proscuitto, pepperoni, peppers, olives, pecorino, mozzarella and basil.

One of the Iron Chef Pizza's

An amazing salad creation

Team Pesto's delicious tart

At the end of the day it was Team Marinara that won and French week was over. It was another great week and I was very excited to see a new group of kids inspired and excited to cook!! The Teen Chefs are arriving on Sunday and I will begin my last week at C’est si Bon, stay tuned for next weeks blog.
Keep on Cooking!!

Here are two of my favorite recipes from the week!
Gnocchi au fromage a la parisienne (gnocchi with cheese)
from the C’est si Bon kitchen 
Gnocchi
500 ml water
125 g butter
250 g flour
8 eggs
50 g gruyere, grated

Bechamel sauce
70 g butter
70 g flour
1 liter milk

Finish
100 g Gruyere, grated
50 g butter
1 bunch parsley, minced
salt, pepper, and nutmeg

In a large saucepan combine butter and water and bring mixture just to a boil. Add sifted flour all at once, stirring briskly until the mixture pulls away from the sides of the pan and forms a ball. Transfer to a large bowl, let it cool for five minutes and stir in eggs, one at a time, incorporating completely. Add Gruyere. Bring six inches of water to boil, and lower to a simmer. Drop walnut- sized ovals of the paste into the water and cook uncovered for 5-7 minutes. Transfer the Gnocchi with a slotted spoon to a large bowl of ice water. Drain well in a large colander. To make Béchamel sauce heat butter in a medium saucepan over medium low heat until melted. Add the flour and stir until a smooth consistency (white roux). Cook over medium heat until he mixture becomes a light tan color. 6 to 7 minutes. In the mean time, put the milk in a separate pan and heat until it boils. Add the hot milk to the white roux 1 cup at a time, whisking constantly until smooth. Bring sauce to a boil and cook for 10 minutes, stirring constantly. Set-aside until ready to use.
Arrange in one layer in a buttered gratin dish, pour the béchamel sauce over them, dot with butter and sprinkle with the Gruyere. Bake in a preheated 425 oven for ten minutes, then brown under broiler until golden. garnish with chopped parsley.

Flour-less chocolate gateau (cake)
from the C’est si Bon kitchen

Each cake serves 12

For the cake:
10 ounces bittersweet or semisweet chocolate
¾ cup (1 ½ sticks) unsalted butter
½ cup unsweetened cocoa powder
½ cup liquer such as grand marnier or coffee or orange juice
5 eggs
1 cup sugar

Preheat the oven to 350 degrees and butter and flour a 9 inch spring-form pan. Line the bottom with a cut circle of parchment paper. Set pan aside.

Melt chocolate and butter in a microwave-able bowl for 1 minute 20 seconds. Remove from microwave and whisk until butter and chocolate are incorporated well. Whisk in the cocoa and the liquor (or coffee or juice.)

Beat eggs and sugar in an electric mixer, such as a kitchen-aid or other similar type until the mixture has tripled in volume. Fold in the chocolate mixture.

Pour and scrape batter into pan, spreading out to the edges.
Bake for 40 minutes in the oven till the top forms a crust and the interior tests, for the most part, clean with a few moist crumbs.
Cool cake on a wire rack for about 5 minutes then, if necessary, scrunch the crust down to form an even layer, release the cake from the spring-form and invert on the rack. Peel off the parchment paper. Let cool completely.

For the ganache:
¼ cup heavy cream
8 ounces bittersweet or semi-sweet chocolate coarsely chopped
6 tablespoons liquor, coffee or juice

Heat the crème in a small heavy saucepan. Simmer, but do not boil. Add the chocolate and the 6 tablespoons of cognac. Stir until chocolate is melted and well combined with the cream. Set aside for 15 minutes then spread over cooled cake.

My return to C’est Si Bon: Italian Week

2010-06-21T12:36:00.008-04:00

Jeremy working with another "future" Chef.

Week one has come to an end but it feels that it was only just yesterday when I arrived in Chapel Hill, North Carolina. If you haven’t read my previous blog about C’est Si Bon (C’est Si Bon, June 18th 2009), in the summer of 2007 I attended a one week summer Teen Chef program at a cooking school called C’est Si Bon in Chapel Hill, NC. After a week of cooking fresh ingredients, farms and lets not forget the goat cheese, I wanted more! Dorette (owner of the school and a Culinary Institute of America trained Chef) had asked me to return the following summer as an intern. I would help out with the Kid Chefs day program and also help with the Teen Chef program at night. Fast-forward 3 years later and here I am back again for my fourth summer doing what I love most, cooking and inspiring other kids. The week started out on Monday, waking up at 7:00AM to a hot cup of French press coffee (if you like coffee, I encourage you to try using a French press). Dorette, Yvonne (chef), Trevor (once an intern, now returning as a chef), Tyler, Cydni (both interns), and I started the days prep before the kids arrived. Putting out cutting boards and knives, making the drink for the day, which consists of several herbs (usually mint, stevia, and lemon balm), lemon slices all steeped in water. It seems that every summer I return Dorette and Rich (her husband and co-owner) have a new and interesting herb growing. This year, besides their beautiful cabbage, they have a new herb growing called Stevia. You might think of it as something straight out of Willy Wonka’s factory. The taste is similar to candy yet it's all natural with no artificial sweetener, it’s a plant. The Kid Chefs start to arrive around 9:00AM, and soon Rich begins giving a lesson on taste and smell, and how to train your taste buds. From there the kids are sorted into 4 groups, appetizer, salad, entrée, and dessert. Each intern is assigned to oversee a group and then the day really begins. A lesson on knife cutting and safety prepares the kids for all the chopping, dicing and slicing they will encounter during the week. Recipes are given out to each group and the cooking begins.

Some of the Kid Chefs in front of one of the Daily menus

Kid Chefs presenting some of their dishes

Jeremy working with another Kid Chef

Once the dishes have been prepared and lunch has been served it’s time for chores which include washing of dishes, bringing the trash to the compost, wiping down tables and sweeping. On the first day it’s interesting to see which kids are picky eaters and the ones who will try just about anything. There are kids who cook a lot at home and some who may eat out a lot. Finally the interns break down the kitchen for the day and the kid chefs depart. Dorette and I like to end the day with a cup of iced coffee (by then were almost falling over from exhaustion). The day didn’t end there though; tonight's activity was to host a corporate team building event. Team building is when a company sends some of it’s executives to the cooking school to “connect” with one other through cooking. (Chapel Hill and it’ neighboring cities, Raleigh and Durham have a lot of big companies). The co-workers are separated into teams and are given ingredients and recipes. Once they have finished their dishes they sit down to dinner and discuss the evenings events. The team building event was a lot of fun and very different from working with kids.

Tuesday came and went, it was just about the same as Monday, although no day is the same with Kid Chefs. Wednesday seemed to be the most hectic day since the recipes were a little more involved but everyone pulled through and made a wonderful meal. My team made Mostaciolli or Italian biscotti with cracked pepper, anise seeds and a type of gingerbread dough. The kids didn’t like the idea of cracked pepper in their dessert so they submerged their cookies in chocolate and powdered sugar (which happened to be delicious).

Kid Chefs enjoying the dishes "THEY" created.

Thursday was going to be our “simple day” as the recipes were easy. I guess we spoke to soon and the power went off in the school. We made it through the day though, and made a shark (shrimp) stuffed salmon fillet (pretty good for no power, right?). Before we knew it, it was Friday which at C’est si Bon is Iron Chef day. The kids were split into two teams and given recipes from the week. Each team was required to make a pizza. One team had to make a marinara sauce for their pizza and the other team had to make a pesto for theirs. Team Marinara also made a panzanella salad of Parmesan croutons, eggplant, tomatoes and peppers. The dish was sweet and salty and a favorite of mine from the week. Team Pesto made a chocolate panna cotta for dessert adding Nutella and walnuts to the recipe. Each kid chef is encouraged to use different herbs from the garden and to always change their recipe (but no chocolate chips in the salad).

Dorette and a Kid Chef working with Pizza dough

Kid Chefs and their creations

They were judged on presentation, taste, sanitation and teamwork. Each team put on a hilarious skit to present their dishes. Team pesto won by a half a point, they asked what they won and I told them the ability to cook (they gave me a look).

Kids CAN COOK!!!!! This looks so good you can taste it!!

Friday ended with a Kid Chefs leftover dinner with a couple of Dorette and Rich’s friends (someone has to eat the leftovers). To say that I slept like a rock is an understatement, I really could have slept all of Saturday. On Saturday we went to the farmers market and picked up the turkeys which Dorette and Rich raise until Thanksgiving (I’m not joking). Well, one week down and two to go, next week is French week and I’m already preparing the coffee.
Keep on cooking!!

Here are two of my favorite recipe’s from Italian week!
Sicilian tomato, pepper and crouton salad
from the C’est si Bon kitchen

Prepare the tomato and pepper segment of the dish a day or two ahead of time, chill and combine with the sautéed croutons just prior to serving time.

For the tomato and pepper part

4 large fresh tomatoes (or 16 roma's)
3 red or yellow bell peppers
1 medium red or vidalia onion
2 large cloves garlic, peeled and sliced
4 tablespoons olive oil
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon salt and freshly cracked black pepper

For the croutons

About 1/2 cup olive oil
2 cups french or italian bread, cut into 3/4" cubes
1 large clove garlic, peeled and minced
large handful each of chopped fresh parsley and fresh basil
romaine lettuce

Chop the tomatoes into bite size pieces. seed the peppers, chop them and the onions the same size as the tomatoes. heat the olive oil in a large saucepan over medium heat. sauté the onion and garlic until translucent, then add the tomatoes and peppers. reduce the heat to medium low until most of the liquid has evaporated, about 20 minutes. stir often during the last five minutes, keeping a careful watch so it doesn't burn. remove from the heat and add the vinegar, salt, and freshly cracked black and white pepper.

Cool and store in the refrigerator. Prepare the croutons by heating 1/3 cup of the olive oil in a large frying pan over medium heat. add the bread cubes and brown the cubes on all sides, adding more oil if necessary. it's important to watch the bread carefully so it doesn't get too brown. these can be kept covered at room temperature for a couple of days and reheated briefly in a pan, tossing quickly.
to serve, mix the fresh chopped herbs, garlic, and the croutons with the tomato and pepper mixture. arrange a leaf or two of romaine on a plate and add a mound of this wonderful salad. Serve with a glass of red for a light cool dinner.

Italian boned stuffed chicken breasts, pollo disossato farcito
from the C’est Si Bon kitchen

OK, you can bone the entire chicken but you can also stuff boneless breasts or thighs. or a turkey breast would be nice too.

For the chicken:
1 chicken, weighing about 4 pounds
or 3 pounds breasts, thighs, or turkey breast

For the stuffing:
medium sized onion, sliced
3 tablespoons olive oil
1 tablespoon butter or rendered lard
sprig of rosemary
sprig of marjoram
1 cup dry white wine
salt & pepper to taste

For the filling:
1.5 pounds ground veal
1/4 pound salami (mild)
3 eggs
4 tablespoons freshly grated parmigiano
Pepper
1/4 pound sharp provolone
2 ounces raisins (optional)
2 ounces pine nuts (optional)
1/4 cup unsalted butter
1/4 cup dry white wine
bunch of parsley
Salt

Bone the chicken, rinse it, and dry it well. If using turkey breast, butterfly it.   Cut the provolone into thin sticks and mince the salami and the parsley. Rinse and drain the raisins and the pine nuts.   Combine the ground meat with the eggs, parmigiano, salami, raisins, pine nuts, parsley, butter, and white wine, and season the mixture with salt and pepper and mix well.   Put the chicken, breasts, or thighs or turkey breast on your work surface and distribute stuffing, being sure to evenly space the provolone through the mixture. when you have finished stuffing, tie the bird, breast, thighs.   Put the chicken in a pot with the butter, oil, onion, salt, pepper, rosemary, and marjoram. Set it on the stove and gently simmer it, covered, turning it frequently. when the chicken and the onion begin to brown, sprinkle some of the wine over it. let the wine evaporate, sprinkle some more over the bird, and repeat the cycle until you have finished the wine; by now the bird will be well browned, and to finish the cooking you should sprinkle a ladle of boiling water or broth over it. When it reaches 140 internal temp (for a whole deboned bird or large turkey breast this could be as long as 1 1/2 hours), remove to a cutting board and reduce the sauce.   It is easier to slice if you let the bird cool and so let sit for at least 10 minutes, 20 if you can. slice and place on a platter. spoon the sauce over it; cover the serving platter to keep warm. serve additional sauce on the side.