Well Fed Network

Professional Garde Manger - A Review

Scott Anderson — Tue, 31 Aug 2010 14:28:19 +0000

To manage cold food preparation in a creative fashion is what Garde Manger is all about. The basics and skills needed to handle the station can flow through into the home kitchen as well if you follow along in this book. For the professional, this book will be a way to refine your skills in Catering, Banquet service and general food service operations. For the home cook, this book will open your eyes to the wonderful world of Garde Manger and help you develop skills that will assist in your home cooking and possibly moving into a professional setting.

The book is broken down into 18 chapters, starting with the Garde Manger Profession and finishing with Buffets and Food Bars. You will learn the very basics of production and follow through with design, plating and adding condiments and decor to round out the recipe. The different levels and expectations of cold food are laid out quite well in Chapter One and certainly leave no stone unturned. If you are a novice in the kitchen, you may want to study the book a bit first to pick up the terminology so you can better prepare yourself for what’s ahead.

The recipes and methods for preparation are easy to follow and include step by step instructions with pictures and diagrams. If you take the time to look over the recipe before you begin, then you have mastered the first rule of the kitchen. Read everything and set your station or area up with the needed ingredients and kitchen tools to get the job done. Once you work through the first selected recipes, you will gain a measure of satisfaction and accomplishment that will carry you through the book.

I’ve enjoyed reading through the book and have utilized several recipes in my professional kitchen, as well as adapting them a bit to my home kitchen. I look forward to utilizing these recipes to enhance my cold food preparation skills, as well as giving me some new ideas in cold food production. This book certainly deserves a nice spot on my culinary shelf and I’m sure you will enjoy it as well.

Recipe for Gozleme

cwilson — Wed, 18 Aug 2010 20:02:18 +0000

I was very surprised when I found out that Greek yogurt had a pretty good shelf life. I purchased some recently and realized I could keep it in my fridge for around a month! So what can you do with it and why would you keep it for so long? Well, if you plan your meals on a weekly or even monthly basis, it’s good to know that you can purchase your Greek yogurt, particularly if it’s on special, and have it sit in your fridge for a little while.

Greek yogurt is good for to have with fruit or in smoothies, but I bet a lot of you may not think you can make a good savory meal from it with just a bit of flour!

I came across this recipe in a food magazine a couple of years ago. I have since lost the actual recipe, but I have continued to make it and everyone in my family still loves it. The best thing about it is that you can put whatever you want in it. It’s based on a Turkish gozleme and is a little similar to the Italian calzone. It’s very basic and inexpensive and you can make it as a main meal or finger food for a party with its versatility. Unfortunately, I forgot to take a picture of my final product, but instead I have a picture of what it looks like just before you serve.

Yummy Gozleme
Dough
2 cups plain flour
500g plain Greek yogurtFilling
200-250g Greek feta crumbled
1/2 cup mixed grated cheese (Mozzarella, Parmesan - whatever you like)
1/2 cup baby spinach leaves chopped
1/4 cup baby rocket chopped
salt and pepper to taste

Method
1.Combine flour and yogurt until sticky dough forms. It will be rather sticky, but just add a little bit of flour at a time, but not too much. Allow to stand for 10 mins.

2. Mix all filling ingredients in a bowl.3. Take some dough about the size of a tennis ball and roll (with a rolling pin) out flat until its about 10mm thick. Add some filling on one side and fold over so you have a half(semi)-circle and squish sides together. Continue until dough and filling is used up.4. Heat pan on medium heat and add some olive oil and cook each gozleme until golden brown.

5. Serve immediately so that the cheese is yummy and melted! Enjoy!

Gingered Couscous-Stuffed Peppers

Scott Anderson — Wed, 04 Aug 2010 15:25:23 +0000

Peppers are a must have dish for any summer menu. The additions of fresh garden veggies along with the bright flavor of ginger makes this dish a wonderful side accompaniment to a main entrée or as an entrée itself.You can use green, red, orange or yellow peppers depending upon your culinary desire. The colored peppers are often a bit sweeter and meatier than the green peppers so adjust your coking time accordingly. If you choose to grill these out doors, make sure you cook them on the upper rack or place them in an iron skillet, cover with foil and add an extra ½ cup of water to the peppers while cooking.

Ingredients

3 tablespoons grape seed oil
1 small sweet onion, small dice
1 large carrot, peeled and grated
1 small jicima, peeled and minced
½ teaspoon cilantro, chopped
1 teaspoon toasted sesame seeds
1 teaspoon peeled and minced fresh ginger
1¾ cups chicken broth
1 cup peas
3/4 cup herbed couscous
2 green bell peppers, split lengthwise, seeded and cleaned
8 ounces feta

1. Preheat the oven to 325°F. Over medium heat, sauté the onion, carrot and jicima in the grape seed oil until tender. Add the spices and sesame seeds and stir, cooking for about 2-3 minutes to allow the flavors to blend.

2. Add 1 cup of the broth plus 1/2 cup of water, and bring to a boil. Stir in the peas and couscous, cover, and simmer over low heat until the liquid is absorbed and the couscous is cooked. Add water, if necessary, to keep it moist until it’s done cooking.

3. Arrange the pepper halves in a baking dish so they are snug. Pour the remaining ¾ cup broth in the bottom of the dish.

4. Spoon 1/4 cup of the couscous mixture into each pepper half, then sprinkle feta across the top. Do the same with remaining peppers, pressing down to fill them, and top with the remaining feta.

5. Cover the dish tightly with foil sprayed with pan release and bake until steamed and tender, about 30 – 35 minutes. Remove the foil and broil for 1-2 minutes to brown the tops.

Nigella’s Zucchini, Feta and Mint Fritters

Carrie Havranek — Tue, 27 Jul 2010 20:38:20 +0000

I’ve well documented my love of Nigella Lawson here on Well Fed and elsewhere, but this has to be the best use of zucchini (apart from compulsive baking of zucchini bread and/or muffins, including these amazing ones from Sarah’s Cucina Bella) I’ve seen in a long time. Her zucchini fritters with mint and feta make the best use of what the gardens are yielding right now, and can be served warm or at room temperature. We ate it the other night with a CSA-full salad and a simple dressing. It’s from her book Forever Summer, and yields about two dozen.

Ingredients:

4 zucchini (approx. 1 pounds)
5-6 scallions, finely chopped
9 ounces feta cheese
small bunch fresh parsley, chopped
small bunch fresh mint, chopped, plus extra to sprinkle over at the end
1 tablespoon dried mint
1 teaspoon paprika
scant 1 cup all-purpose flour
salt and pepper
3 eggs, beaten
olive oil for frying
3-4 limes

Instructions:

Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the moisture into the hot oil, flattening the little cakes down the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.

General John Buford

Scott Anderson — Tue, 06 Jul 2010 15:36:28 +0000

Major General John Buford was a hard charging man that didn’t like to sit back and watch the battle. He fought intelligently at the Battle of Gettysburg on ground of his choosing. His battle tactics and troop deployment gave Union forces under Major General John Fulton Reynolds time to come up and place Union foothold outside Gettysburg. Had Buford not chosen the “high ground”, the Battle of Gettysburg may have had a different outcome.In honoring this man, I came up with a very straightforward sandwich utilizing some of the freshest Wisconsin Mozzarella I’ve tasted. The flavors of the Mozzarella need to be creamy and light, so utilizing the milk from Wisconsin cows makes all the difference. I’ve paired the cheese with some Applewood smoked bacon, fresh red leaf lettuce and ripe beefsteak tomatoes.

4 slices country-style thick cut white bread
4 ounces fresh Wisconsin BelGioioso mozzarella, sliced
6 slices thick cut Applewood Smoked Bacon, cooked
1 large ripe beefsteak tomato, cored and thinly sliced
4 red leaf lettuce filets, washed and stems trimmed off
Salt and Pepper
Garlic infused Olive oil

Preheat Panini Grill.

Place one piece of bread on your workspace; arrange the lettuce on the bread and top with some bacon, Mozzarella, and tomato. Grind on salt and pepper to taste and top with remaining piece of bread. The creaminess of the mozzarella, when melted, will take the place of mayo on the bread.

Brush both sides of the bread with the garlic oil and place into Panini Grill at 45 degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.

The Cheeses of Wisconsin - Book Review

Scott Anderson — Mon, 28 Jun 2010 13:15:42 +0000

This book is a great read even though it’s not a real in-depth study of cheese. It was never meant to be an exhaustive study but more so a roadmap on how to get to a variety of really great Cheese Makers that are spread across the state of Wisconsin. You get information on the cheese and cheese makers and what styles of cheese they create along with their website, telephone number and address.

It’s an excellent culinary travel guide and one that is certainly worth purchasing. To round out the book, you are given Day Trips to cheese makers, a Wisconsin map of the cheese makers, how to shop for Wisconsin cheese, resources if you are interested in cheesemaking, beverage pairing with cheese, how to serve cheese in “flights,” and finally recipes using Wisconsin cheese and suggestions for cooking with cheese. You simply can’t go wrong if you are heading to Wisconsin or are interested in Wisconsin cheese. California may have Happy Cows, but Wisconsin has Happy Cows and Happy Customers.

The “General Burnside”

Scott Anderson — Mon, 21 Jun 2010 19:41:21 +0000

General Burnside, which many will know is responsible for the naming of “sideburns,” was a man that knew his limits yet was often thrust into situation above his comprehension and ability to control. Such was the situation at the Lower Bridge during the Battle of Sharpsburg, also known as the Battle of Antietam. Burnside was in command of the 9th corps because he was recently removed a Wing Commander by his old friend General George B. McClellan. As such, Burnside ended up as a traffic cop directing the flow of men and materials across the bridge instead of commanding his corps.

In light of his command structure, I built a sandwich that reflects his dedication to the cause but will not load you up on too many flavors pulling you in every direction. It’s a hearty rustic sandwich with delicious blending of artisan cheese and grilled vegetables. I have added balsamic vinegar to give the vegetables a nice snap and I’m sure the General would have approved.

4 slices (1/2-thick) Pugliese-style bread (Artisan Italian loaf)
4 ounces sliced Crave Brothers Les Frères’ Cheese
6 ounces grilled vegetables
1 zucchini
1 yellow squash
1 red pepper
1 sweet onion
Balsamic Vinegar
Olive oil
Fresh Basil or Spinach leaves (optional)

Preheat Panini Grill and brush irons with olive oil so sandwich will not stick.

You can either grill your vegetable on you Panini grill or grill outdoors over medium heat. Cut zucchini and squash lengthwise into 1/4-inch slices. Cut bell pepper into 1/2-inch strips. Peel onion and cut in half, slice into ¼-inch slices. Place on a lightly oiled grill grate. Cook for about 5 minutes, turning occasionally. Remove from grill.

Place one piece of bread on your workspace, splash with balsamic vinegar, add on 2 slices of Les Frères’ cheese, then 3 ounces grilled vegetables. Top with remaining slice of bread that has been splashed with vinegar. You can always add fresh basil or even spinach leaves if you desire, just make sure to wash your greens.

Place into Panini Grill at 45 degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.

Cuisinart GreenGourmet Hard Anodized Eco-Friendly Non Stick 12-Inch Stir Fry Wok with Glass Cover

Scott Anderson — Wed, 16 Jun 2010 12:35:33 +0000

As a professional chef, I run across all sorts of cookware and kitchen gadgets that are supposed to be the latest and greatest for the kitchen. However, this wok just so happens to be the next best thing, and I picked it up at my local Le Gourmet Chef in Hagerstown, MD.

This wok does the job of providing even heat throughout your cooking process. The surface is super slick, but gives you a nice foundation for stir fries, stock reduction, or working up Pho Noodle bowl recipes. Clean-up is a breeze, with paper towels no less. The nicest feature is the stay cool recycled stainless steel handle. Some of the key features are:

* Exclusive Ceramica nonstick technology is PTFE/PFOA and petroleum free ceramic-based nonstick interior helps to reduce oil consumption and preserve the environment
* Hard anodized pan construction provides superior heat conductivity, requiring less energy to achieve desired cooking temperature
* Riveted stainless stick handle stays cool on the stovetop and is made from 70% recycled stainless steel
* Packaging is made from 100% recycled materials and is printed with soy ink
* Oven and broiler safe
The deep rich browning created by this pan is uniform and flavorful. Don’t let the competition sway you, cooking ’till black is not the new brown! So if you are going green, get this cookware, it’s certainly your next step! Simply put, the ultra smooth non-stick surface is smoother than glass, thus cooking requires little if no oil and clean-up is a breeze with a simple rinse and wipe.

The Great Big Cheese Cookbook - Cookbook Review

Scott Anderson — Thu, 10 Jun 2010 16:08:09 +0000

As a newly appointed Chef Ambassador to the Wisconsin Milk Marketing Board, I’ve been working overtime incorporating a variety of Wisconsin cheeses into my menus. It’s been great to have this collection at my fingertips to go through and see what has already been created utilizing the wonderful flavors and varieties of Wisconsin Cheese.

This inspired collection of recipes are every bit as good as their pictures and descriptions. I’ve made several recipes, most notably the Chocolate Moussecarpone Tarts which were well received at our last Catering function. The simple addition of rich creamy marscapone cheese to melted chocolate gave a velvety richness to the tart, as well as a beautiful presentation platform atop the chocolate tart shell. That’s just one of over 300 classic and modern recipes presented within the cookbook from celebrated chefs across the country. Classics such as fondue, or Wisconsin Cheese Straws blend well with Steak and Gorgonzola Thyme Crust followed up with Wisconsin Cheddar Peach Shortcakes.

Cooking with cheese comes easy if you follow the opening pages of the cookbook. It walks you through choosing, handling, storing, freezing and cutting and trimming the cheese. You are also given a “Perfect Pairing” guide at the end to help with pairing cheese with suggested wines and beer. There is even a Cheese substitutions guide to assist if you are in a bind. If you don’t have Brick, then try Havarti or Muenster and if your Pasta dish is lacking in Parmesan then try grating on some Asiago.

Where cheese comes from truly matters, and unless you have quality milk, you can’t produce quality cheese. No matter how happy the cows are in California; the difference is that Wisconsin has Happy Cows AND Happy Customers.

The “Thomas Jonathan Jackson”

Scott Anderson — Tue, 01 Jun 2010 15:12:54 +0000

Makes 1 sandwich

Thomas Jonathan Jackson, better known after First Manassas as “Stonewall Jackson,” was a man of many quirks. He would sit ramrod straight in the saddle and often hold one arm up in the air to balance out his circulation. Many historians noted that he had a fondness for living off the land and eating what his soldiers ate, but reserved a certain fondness for lemons.

Although it is true he liked lemons, he certainly wasn’t seen eating them all the time, and truth be told, he liked a variety of fresh fruits including peaches, watermelon, oranges, apples, grapes and berries. This sandwich has the rustic flavors of pork thrown on the campfire with an herbed lemon Aioli to compliment the savory pork and smokiness of the Rofumo cheese. To finish the sandwich, the tang of the onions would remind him of the wild field onions that sprung up around the countryside.

1 multigrain Ciabatta – sliced in half lengthwise
4 oz thinly sliced black pepper crusted pork loin
3 slices Wisconsin Smoked Rofumo
1½ - tablespoons herbed lemon Aioli*
1 cup light packed baby spinach
1 ounce balsamic onions*

Preheat Panini Grill and spray irons so sandwich will not stick.

Place bottom of Ciabatta on your workspace, spread ½ aioli on bread, then arrange spinach, then layer on pork loin, Rofumo, and balsamic onions. Top with remaining Aioli and remaining slice of bread.

Place into Panini Grill at 45 degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.

Herbed Lemon Aioli

3/4 cup mayonnaise
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
½ teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon white pepper

Stir together mayonnaise and remaining ingredients. Cover and chill mixture up to 3 days

Balsamic Onions

1 large red onion, cut in half and thinly sliced crosswise
1/3 cup balsamic vinegar
Olive oil

Heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and caramelized, 15-20 minutes. Stir in balsamic vinegar, and continue simmering until the balsamic vinegar is reduced to evenly coat the onions, 3 minutes.