Wednesday, June 15, 2011
Monday, June 13, 2011
Our meatless Monday!
What a great day today. Tempertures were perfect. A perfect night for dining outside on the deck.
Our menu tonight was Tomato Basil Bisque and Grilled Cheese. On the grilled ciabatta bread was American and Swiss cheese, a thin slice of Vadalia Onion, and Peach Zinfandel Chutney. It was just heaven! What did you have for your meatless Monday?
Wednesday, June 8, 2011
Pet Peeves and Kitchen Tip #1
It has been a month since I did my last blog and I have so much to write about.
The USDA has changed the food architecture again. Instead of a pyramid it is now a circle like a pie chart. Slices on it determine what portions to eat. The one thing that has been on my plate the last couple of nights are Ritz Crackers and Peanut Butter.
Another article I have seen in the food world is about tomatoes. Now you know they are a fruit but treated like a vegetable. I have never liked tomatoes. I eat salsa. I even have had the stewed tomatoes at the Pine Club. I am not a fan of tomatoes. Now a new book is out on tomatoes. Most of the tomatoes grown today are for the fast food industry. These GM (genetically-modified) fruits have been breed for transportation, not for eating. This is one fruit/vegetable that is best eaten right out of your garden or farmers market.
Here is another pet peeve I have lately. Eat local they say. I try to but I also live in Ohio hello? Where am I going to eat local this winter? When I was the chef at a restaurant here in Dayton which shall remain nameless, I had relationships with local farmers. After they would pack up at the market, they would always come to the back door of the restaurant and I would buy from the back of their vans. The farmer would also let me know what crop was coming, what to count on, what not to count on, etc. I would base menus, specials, or events based on what the farmers told me. This was 15 years ago. Where was all the press then on eating local? Even then people would say "oh it is so good to have a local farmer." I just find it so strange that I was on the cusp of the beginning of this movement.
Alot of people ask me what my secret is on cooking. Well in today's education system, we do not teach home economics. That is where the basics of cooking are taught. Not anymore. What are the basics that everyone should know? What tips should you know that will help in the kitchen? Feeding yourself is one of the basic needs. Driving through a fast food window satisfies the basic need but you are buying the food that kills you. So here is the begining of my tips to assist you in the kitchen.
1. Get a good, sharp knife. There are so many knives out there that it is confusing. I use a larger chef knife. The ones I buy cost around $12. I buy them from a local knife sharpener business. Find one that fits your hand. Once you have a good knife you will be able to chop alot of products that will eventually save you money. Example....buy already chopped broccoli. You pay $3.00 for florettes. You pay $.99 cents for a head of broccoli. Cut the florettes and you save the stem part for soup. You got to save money somehow, right?
One of the things I always told my students was to learn to rock the chefs knife. When you chop, you never lift the knife off the cutting board. Once you have the feel of the knife, then you are ready to become a chopping fool.
The other advise that I told students was make the product safe. That means if it is round, chop off part of the fruit or vegetable to make a flat side. Chopping something that can't roll off is not safe. Is your cutting board safe? Don't forget to lay a wet towel under the cutting board. The board will not move.
If there are any knife use questions or how to chop something, please email me at chefongreenst@gmail.com
The USDA has changed the food architecture again. Instead of a pyramid it is now a circle like a pie chart. Slices on it determine what portions to eat. The one thing that has been on my plate the last couple of nights are Ritz Crackers and Peanut Butter.
Another article I have seen in the food world is about tomatoes. Now you know they are a fruit but treated like a vegetable. I have never liked tomatoes. I eat salsa. I even have had the stewed tomatoes at the Pine Club. I am not a fan of tomatoes. Now a new book is out on tomatoes. Most of the tomatoes grown today are for the fast food industry. These GM (genetically-modified) fruits have been breed for transportation, not for eating. This is one fruit/vegetable that is best eaten right out of your garden or farmers market.
Here is another pet peeve I have lately. Eat local they say. I try to but I also live in Ohio hello? Where am I going to eat local this winter? When I was the chef at a restaurant here in Dayton which shall remain nameless, I had relationships with local farmers. After they would pack up at the market, they would always come to the back door of the restaurant and I would buy from the back of their vans. The farmer would also let me know what crop was coming, what to count on, what not to count on, etc. I would base menus, specials, or events based on what the farmers told me. This was 15 years ago. Where was all the press then on eating local? Even then people would say "oh it is so good to have a local farmer." I just find it so strange that I was on the cusp of the beginning of this movement.
Alot of people ask me what my secret is on cooking. Well in today's education system, we do not teach home economics. That is where the basics of cooking are taught. Not anymore. What are the basics that everyone should know? What tips should you know that will help in the kitchen? Feeding yourself is one of the basic needs. Driving through a fast food window satisfies the basic need but you are buying the food that kills you. So here is the begining of my tips to assist you in the kitchen.
1. Get a good, sharp knife. There are so many knives out there that it is confusing. I use a larger chef knife. The ones I buy cost around $12. I buy them from a local knife sharpener business. Find one that fits your hand. Once you have a good knife you will be able to chop alot of products that will eventually save you money. Example....buy already chopped broccoli. You pay $3.00 for florettes. You pay $.99 cents for a head of broccoli. Cut the florettes and you save the stem part for soup. You got to save money somehow, right?
One of the things I always told my students was to learn to rock the chefs knife. When you chop, you never lift the knife off the cutting board. Once you have the feel of the knife, then you are ready to become a chopping fool.
The other advise that I told students was make the product safe. That means if it is round, chop off part of the fruit or vegetable to make a flat side. Chopping something that can't roll off is not safe. Is your cutting board safe? Don't forget to lay a wet towel under the cutting board. The board will not move.
If there are any knife use questions or how to chop something, please email me at chefongreenst@gmail.com
Tuesday, June 7, 2011
Monday, May 2, 2011
Sunday, May 1, 2011
Thursday, April 28, 2011
Wednesday, April 27, 2011
Hot Brown and Derby Pie
Here are pictures from 4-22-11 of our lunch at the Brown Hotel, Louisville, Kentucky.
Tuesday, April 26, 2011
A Food Tradition
Everyone remembers some form of a tradition that dealt with food. Whether it was someones foodopoolza at some relatives house at Thanksgiving, or the worse meal ever celebrating a holiday at someones house. Some people remember what they were wearing, who they were dining with, the wine, the music, it's everything within that special food memory.
Easter was a few days ago and I have to admit that I never really was a big Easter celebrator when I was young. I always remembered the new outfit, the white patent leather shoes, always coins in the eggs. We would go to church (the over/under of church visits per year 3). After I had my 2 boys and knew we were going to be in the Bahamas, Easter became a fun holiday. We would have Easter egg hunts on the beach or around the condo. Also the thrill for Easter in the Bahamas was the food I would smuggle down.
My first son was maybe just a year old when I smuggled in my suitcase a boneless leg of lamb but in his diaper bag, asparagus and strawberries. You can't have Easter dinner with out those menu items. I even knew that. We were in Miami waiting to board a small Saab Turbo Prop plane. My son then decided to have a major blow. I really had no time to organize the diaper bag, so I just shoved the stained outfit he was wearing on top of the produce. Now I started through customs, they asked if I was carrying anything like that food or plant objects while the guard started to unzip my bag. I explained that I had really bad dirty clothes on top because of the major blow out by this baby. The guy stopped, zipped it up, and a way we boarded the plane. It was a great dinner in the Bahamas that year. Celebrated with friends and family who are no longer living.
That is the tradition of food. The warm fuzzies of a good memory that involve food.
For the past 7 straight years we have been having a food memory tradition. The tradition started because we were not going to the Bahamas that year. My father had become ill so the trip was cancelled. My Mother's best friend had just recently moved to Louisville, Kentucky. So we went to Louisville for Spring Break. We went to the Louisville Slugger Museum, Churchill Downs, the home of the greatest 2 minutes in sports, and we went to the Brown Hotel for Hot Browns. If there is anything steeped in tradition it is the town of Louisville. From Derby Hats on Derby Day to Mint Juleps at the track, and then there is the Hot Brown at the Brown Hotel. The dish was created by Fred Schmidt, Chef of the Brown Hotel, circa 1926.
A Hot Brown is an opened face sandwich. It starts with toast points. They cut the crust off the thick slices of bread. Then they place sliced, roasted turkey breast. They sauce it with a morney sauce made with heavy cream and some parmesean cheese; 2 slices of bacon and 2 tomato wedges finish the dish. They place the earthenware dish under the broiler and broil till the sauce begins to bubble. Garnish with some chopped parsley and serve. It is so rich and oh so good. For the past 7 years we always have spicy Bloody Marys with the Hot Brown. Then for dessert we have Derby Pie. (That's for another day)
The pictures published are from the last 7 years. I love this tradition! I love to visit Louisville, see the grandeur of the Brown Hotel, and even the tradition of sitting at the same table for 7 years straight. If you ever get a chance to get to Louisville, stop at the Brown and enjoy a long standing food tradition.
Easter was a few days ago and I have to admit that I never really was a big Easter celebrator when I was young. I always remembered the new outfit, the white patent leather shoes, always coins in the eggs. We would go to church (the over/under of church visits per year 3). After I had my 2 boys and knew we were going to be in the Bahamas, Easter became a fun holiday. We would have Easter egg hunts on the beach or around the condo. Also the thrill for Easter in the Bahamas was the food I would smuggle down.
My first son was maybe just a year old when I smuggled in my suitcase a boneless leg of lamb but in his diaper bag, asparagus and strawberries. You can't have Easter dinner with out those menu items. I even knew that. We were in Miami waiting to board a small Saab Turbo Prop plane. My son then decided to have a major blow. I really had no time to organize the diaper bag, so I just shoved the stained outfit he was wearing on top of the produce. Now I started through customs, they asked if I was carrying anything like that food or plant objects while the guard started to unzip my bag. I explained that I had really bad dirty clothes on top because of the major blow out by this baby. The guy stopped, zipped it up, and a way we boarded the plane. It was a great dinner in the Bahamas that year. Celebrated with friends and family who are no longer living.
That is the tradition of food. The warm fuzzies of a good memory that involve food.
A Hot Brown is an opened face sandwich. It starts with toast points. They cut the crust off the thick slices of bread. Then they place sliced, roasted turkey breast. They sauce it with a morney sauce made with heavy cream and some parmesean cheese; 2 slices of bacon and 2 tomato wedges finish the dish. They place the earthenware dish under the broiler and broil till the sauce begins to bubble. Garnish with some chopped parsley and serve. It is so rich and oh so good. For the past 7 years we always have spicy Bloody Marys with the Hot Brown. Then for dessert we have Derby Pie. (That's for another day)
The pictures published are from the last 7 years. I love this tradition! I love to visit Louisville, see the grandeur of the Brown Hotel, and even the tradition of sitting at the same table for 7 years straight. If you ever get a chance to get to Louisville, stop at the Brown and enjoy a long standing food tradition.
Sunday, April 10, 2011
Saturday, April 2, 2011
It's Saturday and I'm on soapbox!
I want to Thank everyone for your kind words and comments regarding my new blog. I have spoken to family and friends who really have opened the flood gates for me. That's what loved ones do. They assist and advise you to step out of the box of your mind and see the possibilities that are already around you. To them, I love you and thank you.
Yesterday I was unable to write. My Mom and I took my oldest son and his prom date to pick out his prom outfit. He will be 18 in less than a month and this is the first time he has gone to prom while in high school. The bummer of the whole thing is I will be unable to see him and his date all dressed up since I have a prior commitment that weekend. Thank God for smart phones and wifi. I will be able to receive pics and videos where we will be.
One of my major pet peeves is customer service. I used to do customer service for the cable company years ago. My Mother was the Customer Service Manager for a large manufacturer here in Dayton. My parents owned a retail store. I grew up in customer service. The idea of giving good, personal, great customer service to people has become extinct. You know, push 1 or 2 for what you need. There is no living voice that greets you when you have a need or even answers the phone in some locations of our world. Yesterday we observed both horrible and great customer service in two business' that are literally across the street from each other.
We had stopped at the 2 flower shops on Troy St. here in Dayton. The "Furst" one we went into to inquire about flowers for the prom, would not even acknowledge our presence in their shop. Not even "I'm assisting another customer, I'll be with you in just a moment." NOTHING I'm telling you. There were many employees who could have just acknowledged us. The 4 of us walked out.
We then crossed the street and went to Oberer's florist. The difference was night and day. "How can we help you?" was the first words out from the young women at the customer service counter. The young women took us back into their flower cooler and let us pick out the roses, the wrist band, and even the ribbon. The total experience was just wonderful. After the order had been placed and payed for, this wonderful young women gave out a sample of the roses to my son's date. She was able to take them home to show her family.
I'm not going to try and twist you and your dollars and say don't go to Furst florist. I'm only shopping Oberer's florist. "Furst" is no longer first on my list when I need a local florist here in Dayton.
I want to provide my friends and family with my culinary expertise. Whatever it may be to assist you. It could be a new product I found, or a product to avoid. Maybe a fool proof recipe. What if I cooked dinner for you one night? A couple of things I have thought of and suggested to me are: Do you really know what to have in your pantry to create easy and nutritional meals for your family? Do you know how to avoid the processed foods that are out there? I think that it is possible from what I have learned, is that our country's obesity problem and conditions such as ADHD and diabetes are because of the milk we drink, antibiotics and growth steroids the producers feed the animals, and the foods we all eat. What about the Monsanto Corp? Does Monsanto provide the growth hormones into our food supply? Is Monsanto responsible for the genetically modified foods? Could the obesity problem be because people don't know the basics to get them started? Do they know how to cook? Do they have Home Economic classes in school anymore? Hello?
These are just some of my pet peeves when it comes to food in our country. I have been on the inside of the culinary industry. I a Mom. I am the sole provider of meals in our house.
Here is an idea that was suggested by a great friend. What if I emailed you a menu on Sunday night. The menu would could consist of a salad with home-made dressings, protein, a starch, vegetable, and dessert. Some weeks would have fresh baked yeast bread or rolls. Every menu would be different each week, would be seasonal, and all home made. I would celebrate or spotlight what is happening now. Examples would be a Cinco de Mayo menu, Food Memories, and a "Royal Wedding" breakfast menu. You know we are all going to be up at 5am on Friday, April 29th. You would let me know by a deadline on Tuesday. You would come to Green St. between the hours of 4-6 pm on Thursday to pick up your meal. Say the cost would be $10 per meal.
Would there be any takers? Please comment and let me know.
Yesterday I was unable to write. My Mom and I took my oldest son and his prom date to pick out his prom outfit. He will be 18 in less than a month and this is the first time he has gone to prom while in high school. The bummer of the whole thing is I will be unable to see him and his date all dressed up since I have a prior commitment that weekend. Thank God for smart phones and wifi. I will be able to receive pics and videos where we will be.
One of my major pet peeves is customer service. I used to do customer service for the cable company years ago. My Mother was the Customer Service Manager for a large manufacturer here in Dayton. My parents owned a retail store. I grew up in customer service. The idea of giving good, personal, great customer service to people has become extinct. You know, push 1 or 2 for what you need. There is no living voice that greets you when you have a need or even answers the phone in some locations of our world. Yesterday we observed both horrible and great customer service in two business' that are literally across the street from each other.
We had stopped at the 2 flower shops on Troy St. here in Dayton. The "Furst" one we went into to inquire about flowers for the prom, would not even acknowledge our presence in their shop. Not even "I'm assisting another customer, I'll be with you in just a moment." NOTHING I'm telling you. There were many employees who could have just acknowledged us. The 4 of us walked out.
We then crossed the street and went to Oberer's florist. The difference was night and day. "How can we help you?" was the first words out from the young women at the customer service counter. The young women took us back into their flower cooler and let us pick out the roses, the wrist band, and even the ribbon. The total experience was just wonderful. After the order had been placed and payed for, this wonderful young women gave out a sample of the roses to my son's date. She was able to take them home to show her family.
I'm not going to try and twist you and your dollars and say don't go to Furst florist. I'm only shopping Oberer's florist. "Furst" is no longer first on my list when I need a local florist here in Dayton.
I want to provide my friends and family with my culinary expertise. Whatever it may be to assist you. It could be a new product I found, or a product to avoid. Maybe a fool proof recipe. What if I cooked dinner for you one night? A couple of things I have thought of and suggested to me are: Do you really know what to have in your pantry to create easy and nutritional meals for your family? Do you know how to avoid the processed foods that are out there? I think that it is possible from what I have learned, is that our country's obesity problem and conditions such as ADHD and diabetes are because of the milk we drink, antibiotics and growth steroids the producers feed the animals, and the foods we all eat. What about the Monsanto Corp? Does Monsanto provide the growth hormones into our food supply? Is Monsanto responsible for the genetically modified foods? Could the obesity problem be because people don't know the basics to get them started? Do they know how to cook? Do they have Home Economic classes in school anymore? Hello?
These are just some of my pet peeves when it comes to food in our country. I have been on the inside of the culinary industry. I a Mom. I am the sole provider of meals in our house.
Here is an idea that was suggested by a great friend. What if I emailed you a menu on Sunday night. The menu would could consist of a salad with home-made dressings, protein, a starch, vegetable, and dessert. Some weeks would have fresh baked yeast bread or rolls. Every menu would be different each week, would be seasonal, and all home made. I would celebrate or spotlight what is happening now. Examples would be a Cinco de Mayo menu, Food Memories, and a "Royal Wedding" breakfast menu. You know we are all going to be up at 5am on Friday, April 29th. You would let me know by a deadline on Tuesday. You would come to Green St. between the hours of 4-6 pm on Thursday to pick up your meal. Say the cost would be $10 per meal.
Would there be any takers? Please comment and let me know.
Thursday, March 31, 2011
My First Blog
March 31, 2011
My first blog. What the hell am I doing?
Last night was the season finale of "Top Chef" on Bravo. My youngest son, age 13, and I have been watching the show together because I am a Chef. (I haven't worked in 7 months, but that is another blog).
He said, "Mom you could be on this show." Yes I could, I answered. I would be on the "Top Chef-Seniors" show. That remark flew out of my mouth because I had turned 50 last month. The last couple of shows were done in Nassau, Bahamas. Our family has spent alot of time in the Bahamas, especially the island of Grand Bahama, Freeport to be exact. The main ingredient the chefs had to focus on in one show was Conch. The contestests had to snorkle for the conch, break it out of the shell, and finally cook it. My son was like "Mom, you would smoke them here."
What I guess I am leading up to is I know how to get conch out of the shell, but there is no paying jobs for that skill in Dayton, Ohio. I told my son that I am getting itchy to do some kind of work. However, I don't want to work as a Chef in a restaurant, university, or catering. Kind of narrows the field for someone with my skill, huh?
I told my husband this morning what I said last night to my son. I then said maybe I'll write. How frickin' scary is that?
So here I am.
I look forward to writing this. I think you will find that I have lived the Top Chef life. 200K is not worth it. You can't open a restaurant in Dayton, Ohio for that amount. I may have a very jaded view of the life we see on these channels. Some of the food these people cook are outstanding. Some of the dishes really inspire me. I don't have a budget of $1800 to go to Whole Foods, the closest one is in Columbus. I make a standard list of items that are staples in my kitchen. From there, I deviate. So please, bear with me.
My first blog. What the hell am I doing?
Last night was the season finale of "Top Chef" on Bravo. My youngest son, age 13, and I have been watching the show together because I am a Chef. (I haven't worked in 7 months, but that is another blog).
He said, "Mom you could be on this show." Yes I could, I answered. I would be on the "Top Chef-Seniors" show. That remark flew out of my mouth because I had turned 50 last month. The last couple of shows were done in Nassau, Bahamas. Our family has spent alot of time in the Bahamas, especially the island of Grand Bahama, Freeport to be exact. The main ingredient the chefs had to focus on in one show was Conch. The contestests had to snorkle for the conch, break it out of the shell, and finally cook it. My son was like "Mom, you would smoke them here."
What I guess I am leading up to is I know how to get conch out of the shell, but there is no paying jobs for that skill in Dayton, Ohio. I told my son that I am getting itchy to do some kind of work. However, I don't want to work as a Chef in a restaurant, university, or catering. Kind of narrows the field for someone with my skill, huh?
I told my husband this morning what I said last night to my son. I then said maybe I'll write. How frickin' scary is that?
So here I am.
I look forward to writing this. I think you will find that I have lived the Top Chef life. 200K is not worth it. You can't open a restaurant in Dayton, Ohio for that amount. I may have a very jaded view of the life we see on these channels. Some of the food these people cook are outstanding. Some of the dishes really inspire me. I don't have a budget of $1800 to go to Whole Foods, the closest one is in Columbus. I make a standard list of items that are staples in my kitchen. From there, I deviate. So please, bear with me.
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