This is one of those dishes that will knock your tastebuds out of the back of your head, only to have them scurrying back to your tongue to get another taste. It's a well balanced blend of sweet, sour, salt and savory. Be sure to give the prosciutto time to get crispy.
Part 1
Part 2
4 split boneless skinless chicken breasts, trimmed of fat
2 Tbs olive oil
12 large sage leaves, 8 of them minced
6 oz of thinly sliced prosciutto (8 total slices)
1/2 cup flour
1 Tbs freshly ground black pepper
1 finely minced shallot
1 cup white wine (I prefer Chardonnay for this recipe) or replace with 1 1/4 cup of orange juice (omit lemon juice if using orange juice).
Juice from 1 lemon (roughly 1 teaspoon)
4 Tbs butter cut into small chunks
Salt to taste
Lay the chicken breast on the cutting board, and slice them into two large cutlets
Preheat oven to 200 degrees.
Add olive oil to a large frying pan over medium-high heat.
Place 4 sage leaves in the olive oil and let fry for 25-30 seconds.
Combine flour and black pepper
Dredge the chicken cutlets in flour, then sprinkle sage over the top, cover with a slice of prosciutto.
Place chicken, prosciutto side down into frying pan, turning when chicken is cooked halfway through. Depending on the size of your pan, you may need to repeat this 3-4 times until all the cutlets are cooked.
When chicken is cooked through, place in an oven safe dish, and keep warm in oven.
Add minced shallot to your frypan, stirring till the shallot becomes translucent and starts to brown.
Add wine and lemon juice to your frypan, stirring to remove all the brown bits off the bottom of your pan.
Add butter, 1 chunk at a time, whisking vigorously with each addition, not adding another until the previous chunk is completely melted.
Salt sauce to taste.
Serve chicken over rice or noodles, topping with beurre blanc and fried sage leaf.
Monday, December 21, 2009
Sunday, December 20, 2009
A Word on Pasta - White Vinegar
Living in Utah presents some challenges with pasta making. Because a large portion of our water makes its way through limestone deposits as it meanders into our water supply, it tends to have a higher pH. This presents an issue when it comes to making pasta.
Basic(higher pH) water attacks the outer walls of pasta, causing excess starch (mainly amylose) to make it's way into the cooking water. When you pull the pasta out of the water, the amylose starch in the water sticks to your pasta, causing your pasta to turn into one big lumpy mess.
While it's always possible to either rinse the pasta, and/or cover it in oil, that washes away starch from the pasta and/or adds additional calories, without adding much extra flavor.
If you're making your own pasta, the trick to fix this is add additional eggs to your pasta batter. The protein in the egg will do a better job holding the amylose starch in the pasta. However, there are very few nights when making my own pasta is feasible.
Instead, try adding 3 tablespoons of white vinegar to every gallon of pasta water. This will lower the pH of the water enough that the amylose starch won't make its way into your pasta water. You'll end up with a much better noodle!
Basic(higher pH) water attacks the outer walls of pasta, causing excess starch (mainly amylose) to make it's way into the cooking water. When you pull the pasta out of the water, the amylose starch in the water sticks to your pasta, causing your pasta to turn into one big lumpy mess.
While it's always possible to either rinse the pasta, and/or cover it in oil, that washes away starch from the pasta and/or adds additional calories, without adding much extra flavor.
If you're making your own pasta, the trick to fix this is add additional eggs to your pasta batter. The protein in the egg will do a better job holding the amylose starch in the pasta. However, there are very few nights when making my own pasta is feasible.
Instead, try adding 3 tablespoons of white vinegar to every gallon of pasta water. This will lower the pH of the water enough that the amylose starch won't make its way into your pasta water. You'll end up with a much better noodle!
Saturday, December 19, 2009
Fat = Flavor?
I've been hearing this phrase a LOT these days. And although I appreciate the amazing alliteration, the hair on the back of my neck bristles whenever I hear it.
Let's break it down into a mathematical formula.
In the equation 3 X 5 = 15, at no point does 5 = 15. 5 is but a component of the equation.
It's the same way with fat, although, the equation is a little more complex.
Flavor is a combination of fat and water soluble flavor compounds, mixed with the 5 scientifically approved tongue sensations: sour, salt, bitter, sweet, and savory (I personally believe there are quite a few additional tongue sensations, such as spicy, and acerbic, but that's a topic for another time).
First, let's talk about fat and water soluble flavor compounds, we'll use the tomato as an example.
A vine ripened/home grown tomato is one of the things in this world that money can't buy. The delicious richness that can only be achieved by picking it at its peak is unparalleled.
Tomato's are also FULL of the antioxidant lycopene, a fat soluble compound that does contribute flavor. In addition, they are full of ascorbic acid, a water soluble compound. Since tomatoes already have quite a bit of water, it's easy to taste ascorbic acid's contribution. However, have you ever noticed that by drizzling a little oil over tomatoes, they taste completely different? The fat soluble flavor compounds now have an easier way to find their way to your nose, which makes the flavor more intense.
So while it's true that fat increases the amount of available fat soluble compounds, thereby increasing the overall flavor, it doesn't equal flavor. It is but a component in the equation.
Let's break it down into a mathematical formula.
In the equation 3 X 5 = 15, at no point does 5 = 15. 5 is but a component of the equation.
It's the same way with fat, although, the equation is a little more complex.
Flavor is a combination of fat and water soluble flavor compounds, mixed with the 5 scientifically approved tongue sensations: sour, salt, bitter, sweet, and savory (I personally believe there are quite a few additional tongue sensations, such as spicy, and acerbic, but that's a topic for another time).
First, let's talk about fat and water soluble flavor compounds, we'll use the tomato as an example.
A vine ripened/home grown tomato is one of the things in this world that money can't buy. The delicious richness that can only be achieved by picking it at its peak is unparalleled.
Tomato's are also FULL of the antioxidant lycopene, a fat soluble compound that does contribute flavor. In addition, they are full of ascorbic acid, a water soluble compound. Since tomatoes already have quite a bit of water, it's easy to taste ascorbic acid's contribution. However, have you ever noticed that by drizzling a little oil over tomatoes, they taste completely different? The fat soluble flavor compounds now have an easier way to find their way to your nose, which makes the flavor more intense.
So while it's true that fat increases the amount of available fat soluble compounds, thereby increasing the overall flavor, it doesn't equal flavor. It is but a component in the equation.
Sunday, December 13, 2009
Ultimate Butter Caramel
Part 1
Part 2
This is a recipe that has taken quite a few holiday seasons to develop, but I guarantee that you'll NEVER be satisfied with another caramel again. It was developed at an elevation of 4500 feet, so add 1 degree of cooking temperature for every 500 feet in elevation drop (IE: 244 degrees at sea level, 240 degrees at 2000 feet).
Ingredients:
1/2 cup salted butter cut into small chunks
2 cups DARK brown sugar (light brown sugar doesn't work)
2 cups light corn syrup
1/8 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla
Combine corn syrup and dark brown sugar in large saucepan (I use a 6 qt pan). Place on medium heat and stir till dissolved. Then increase the heat to high and bring to a boil. Let the mixture boil for 2-3 minutes, keeping sides of the pan clean (this is important as dirty pan sides cause sugar chunks in the finished product, and the boiling creates a darker, more flavorful caramel due to a chemical process called Maillard reaction that takes place between the milk fat (protein), and the lactose, fructose and glucose (carbohydrate).
Add butter, one chunk at a time, stirring constantly. Add salt. Keep stirring as you slowly pour in cream so mixture does not stop boiling. STOP STIRRING after the cream is completely incorporated. Cook without stirring to 236 degrees (see note above about changes to final temperature based on elevation) and take off the heat. Add vanilla. Without scraping the pan, pour into a generously buttered 9"X12" pan (I use Pyrex as it makes it easier to remove the next day). Put the pan on a cooling rack and let cool for 12+ hours. I usually cover the pan with plastic wrap after 1-2 hours of cooling.
Turn the pan over onto a cutting surface and the caramel block should slowly fall on to your surface. If not, you may try heating the bottom of the pan in hot tap water, or if all else fails, gently help it out with a rubber spatula.
Cut caramel into squares and wrap in waxed paper.
Part 2
This is a recipe that has taken quite a few holiday seasons to develop, but I guarantee that you'll NEVER be satisfied with another caramel again. It was developed at an elevation of 4500 feet, so add 1 degree of cooking temperature for every 500 feet in elevation drop (IE: 244 degrees at sea level, 240 degrees at 2000 feet).
Ingredients:
1/2 cup salted butter cut into small chunks
2 cups DARK brown sugar (light brown sugar doesn't work)
2 cups light corn syrup
1/8 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla
Combine corn syrup and dark brown sugar in large saucepan (I use a 6 qt pan). Place on medium heat and stir till dissolved. Then increase the heat to high and bring to a boil. Let the mixture boil for 2-3 minutes, keeping sides of the pan clean (this is important as dirty pan sides cause sugar chunks in the finished product, and the boiling creates a darker, more flavorful caramel due to a chemical process called Maillard reaction that takes place between the milk fat (protein), and the lactose, fructose and glucose (carbohydrate).
Add butter, one chunk at a time, stirring constantly. Add salt. Keep stirring as you slowly pour in cream so mixture does not stop boiling. STOP STIRRING after the cream is completely incorporated. Cook without stirring to 236 degrees (see note above about changes to final temperature based on elevation) and take off the heat. Add vanilla. Without scraping the pan, pour into a generously buttered 9"X12" pan (I use Pyrex as it makes it easier to remove the next day). Put the pan on a cooling rack and let cool for 12+ hours. I usually cover the pan with plastic wrap after 1-2 hours of cooling.
Turn the pan over onto a cutting surface and the caramel block should slowly fall on to your surface. If not, you may try heating the bottom of the pan in hot tap water, or if all else fails, gently help it out with a rubber spatula.
Cut caramel into squares and wrap in waxed paper.
Improved Chicken Noodle Soup
I've always been proud of my homemade chicken noodle soup. But something was missing. I wanted something with a velvety texture, filled with a rich broth, and just the right amount of salt and savory. The trick is a little unflavored gelatin, and mushrooms. The gelatin significantly improves the mouthfeel, giving this soup a smooth texture, while the mushrooms contribute umami, turning an ordinary bowl of soup into a culinary experience fit for a king.
1 lb boneless/skinless chicken cut into 3/4 or smaller cubes
1 medium yellow onion, diced into small chunks
1/2 inch ginger root, minced
2 minced garlic cloves
1/2 cup diced crimini mushrooms (also known as baby bellas)
3 peeled whole carrots, chopped
2 cups diced celery
1 leek, sliced into circles, and then rinsed after chopping (leeks tend to carry a LOT of dirt, so rinsing after chopping is crucial.
2 qts chicken stock (or use water and chicken meat base)
1 packet of unflavored gelatin
1 bunch of cilantro, minced
1 tsp freshly ground coarse black pepper
Homemade noodles (see below)
Salt to taste
Fresh ground black pepper to taste
Place a 6 qt stockpot over high heat and add just enough oil to coat the bottom of the pan. Add the unflavored gelatin to 1/2 cup cold water in a separate dish and let sit for 10 minutes. Add the chicken and fry until the exterior of the chicken starts to brown. Add onions, ginger garlic, and mushrooms and continue to fry until onions are translucent. Add celery, carrots, and leeks and cook until veggies start to sweat. Add chicken stock, bring to a boil, and then reduce heat to a simmer. Add the unflavored gelatin.
Add the noodles, black pepper and salt to taste. Cook until noodles are tender.
1-2 minutes prior to serving, add the cilantro and stir well.
Homemade Whole Wheat Noodles
1 1/4 cup whole wheat flour
2 eggs
1 Tsp salt
1/3 cup water
Combine the salt, flour and eggs in a mixer. Mix well. Once all ingredients except water are incorporated, add water a little bit at a time until the dough ball is slightly tacky. You may end up using less water than the recipe calls for. If you add too much water, add flour, 1/4 cup at a time until the dough feels just tacky.
Let the dough rest for 15 minutes, then dump onto a floured surface, roll out into a long piece, about 1/8 inch thick.
If you have a pasta roller, make the dough into 1/4 inch wide noodles, then cut into 2" lengths before adding to the soup.
If you don't have a pasta roller, slice the noodles by hand, taking care to maintain an even width.
1 lb boneless/skinless chicken cut into 3/4 or smaller cubes
1 medium yellow onion, diced into small chunks
1/2 inch ginger root, minced
2 minced garlic cloves
1/2 cup diced crimini mushrooms (also known as baby bellas)
3 peeled whole carrots, chopped
2 cups diced celery
1 leek, sliced into circles, and then rinsed after chopping (leeks tend to carry a LOT of dirt, so rinsing after chopping is crucial.
2 qts chicken stock (or use water and chicken meat base)
1 packet of unflavored gelatin
1 bunch of cilantro, minced
1 tsp freshly ground coarse black pepper
Homemade noodles (see below)
Salt to taste
Fresh ground black pepper to taste
Place a 6 qt stockpot over high heat and add just enough oil to coat the bottom of the pan. Add the unflavored gelatin to 1/2 cup cold water in a separate dish and let sit for 10 minutes. Add the chicken and fry until the exterior of the chicken starts to brown. Add onions, ginger garlic, and mushrooms and continue to fry until onions are translucent. Add celery, carrots, and leeks and cook until veggies start to sweat. Add chicken stock, bring to a boil, and then reduce heat to a simmer. Add the unflavored gelatin.
Add the noodles, black pepper and salt to taste. Cook until noodles are tender.
1-2 minutes prior to serving, add the cilantro and stir well.
Homemade Whole Wheat Noodles
1 1/4 cup whole wheat flour
2 eggs
1 Tsp salt
1/3 cup water
Combine the salt, flour and eggs in a mixer. Mix well. Once all ingredients except water are incorporated, add water a little bit at a time until the dough ball is slightly tacky. You may end up using less water than the recipe calls for. If you add too much water, add flour, 1/4 cup at a time until the dough feels just tacky.
Let the dough rest for 15 minutes, then dump onto a floured surface, roll out into a long piece, about 1/8 inch thick.
If you have a pasta roller, make the dough into 1/4 inch wide noodles, then cut into 2" lengths before adding to the soup.
If you don't have a pasta roller, slice the noodles by hand, taking care to maintain an even width.
Tuesday, December 8, 2009
Perfect Pot Roast
Pot roast can be absolutely delicious or absolutely dreadful. It all depends on the preparation. When cooked properly, it is a moist and delicate entree.
To understand the challenge in cooking proper pot roast, one must consider two components that makeup the roast: meat fibers, and glycogen.
The meat fibers start to lose their moisture at approximately 140 degrees, expelling all of it by 180 degrees. But glycogen, also known as connective tissue, starts to breakdown around 150 degrees, but doesn't REALLY turn to gelatin until the internal temp of the meat reaches 200 degrees, and not breaking down the glycogen creates a TOUGH pot roast.
Herein lies the problem with most pot roasts. If you don't cook it long enough it's tough, but if you cook it too long, it's dry.
The trick, is to cook the muscle fibers long enough that they even though they've given off all their moisture, they breakdown and allow the reintroduction of liquid. Cooking the roast in a flavorful stock allows the infusion of delicious flavors once the roast hits this phase.
The breakdown of muscle fibers requires cooking the roast a full hour with the internal temperature at 200-212 degrees -a temperature easily maintained by keeping the roast immersed in water. So don't skimp on stock, and be sure the roast stays in the oven for the full 3 1/2 hours.
Part 1
Part 2:
The ingredients:
3-4 lb roast - preferably Chuck
2 Tbs olive oil
3 medium diced onions
2 stalks celery - chopped
3 carrots - peeled and chopped
2 cups low sodium chicken stock
1/4 cup all purpose flour
1 bottle red wine
5 sprigs thyme
5 bay leaves
2 Tbs anchovy paste
Salt and pepper to taste
Preheat oven to 325.
Trim the roast of any excessive "fat cap" fat.
Preheat a 5-6 qt oven safe cooking vessel with a well fitting lid (enameled dutch oven preferred) over the stove.
Add olive oil to pan.
Brown both sides of the roast in your cooking vessel
Remove the roast from the pan.
Add onions, carrots, and celery to the pan, cooking until just slightly brown.
Add roast back to the pan.
Whisk flour and chicken stock together, add to the pan
Add the bottle of wine to the pan
Add thyme, bay leaves and anchovy paste to the pan
Cover the cooking vessel with aluminum foil, put lid of pan over the top of the foil.
Place in oven for 3 1/2 hours
After removing the cooking vessel from the oven, skim liquid fat off the top of the cooking liquid.
Using a soup ladle and a sieve, remove at least 2 cups of the cooking liquid, run through a sieve into a saucepan.
Place the saucepan over medium high heat and reduce cooking liquid by 1/2.
To understand the challenge in cooking proper pot roast, one must consider two components that makeup the roast: meat fibers, and glycogen.
The meat fibers start to lose their moisture at approximately 140 degrees, expelling all of it by 180 degrees. But glycogen, also known as connective tissue, starts to breakdown around 150 degrees, but doesn't REALLY turn to gelatin until the internal temp of the meat reaches 200 degrees, and not breaking down the glycogen creates a TOUGH pot roast.
Herein lies the problem with most pot roasts. If you don't cook it long enough it's tough, but if you cook it too long, it's dry.
The trick, is to cook the muscle fibers long enough that they even though they've given off all their moisture, they breakdown and allow the reintroduction of liquid. Cooking the roast in a flavorful stock allows the infusion of delicious flavors once the roast hits this phase.
The breakdown of muscle fibers requires cooking the roast a full hour with the internal temperature at 200-212 degrees -a temperature easily maintained by keeping the roast immersed in water. So don't skimp on stock, and be sure the roast stays in the oven for the full 3 1/2 hours.
Part 1
Part 2:
The ingredients:
3-4 lb roast - preferably Chuck
2 Tbs olive oil
3 medium diced onions
2 stalks celery - chopped
3 carrots - peeled and chopped
2 cups low sodium chicken stock
1/4 cup all purpose flour
1 bottle red wine
5 sprigs thyme
5 bay leaves
2 Tbs anchovy paste
Salt and pepper to taste
Preheat oven to 325.
Trim the roast of any excessive "fat cap" fat.
Preheat a 5-6 qt oven safe cooking vessel with a well fitting lid (enameled dutch oven preferred) over the stove.
Add olive oil to pan.
Brown both sides of the roast in your cooking vessel
Remove the roast from the pan.
Add onions, carrots, and celery to the pan, cooking until just slightly brown.
Add roast back to the pan.
Whisk flour and chicken stock together, add to the pan
Add the bottle of wine to the pan
Add thyme, bay leaves and anchovy paste to the pan
Cover the cooking vessel with aluminum foil, put lid of pan over the top of the foil.
Place in oven for 3 1/2 hours
After removing the cooking vessel from the oven, skim liquid fat off the top of the cooking liquid.
Using a soup ladle and a sieve, remove at least 2 cups of the cooking liquid, run through a sieve into a saucepan.
Place the saucepan over medium high heat and reduce cooking liquid by 1/2.
Friday, December 4, 2009
It's Official
The paperwork has been signed. The videos have been submitted. Now, fans of Cook With Tom with Comcast Digital Cable can watch it the old fashioned way.
In order to view the videos, go to On Demand, click "Utah on Demand," "Life & Home-UT," and then "Cook with Tom."
The videos are up and running now!
In order to view the videos, go to On Demand, click "Utah on Demand," "Life & Home-UT," and then "Cook with Tom."
The videos are up and running now!
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