This is by far the most refreshing mix of summer flavors you'll ever experience. The crispness of the watermelon, combined with the richness of the fig vinegar, balanced with the sharpness of the cilantro make for one amazing culinary treat!
If you need to make this in advance, prepare all your ingredients, but don't combine until just before serving. Once the vinegar hits the watermelon, it starts a pickling process.
1/2 of a watermelon, cut into 1" or smaller pieces and seeds removed (seedless watermelons are easiest)
1 cup of Fig Infused White Balsamic Vinegar
1/4 cup Brown Sugar
1 Tsp Salt
1 bunch of minced cilantro leaves with stems removed.
Put the chopped watermelon in a bowl.
Combine the vinegar, brown sugar, and salt and mix well.
Pour the vinegar mixture over the watermelon.
Sprinkle the cilantro over the watermelon, and then mix well.
Saturday, June 20, 2009
Tuesday, June 16, 2009
Tom's Chicken Noodle Soup
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 shitake mushrooms
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
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 medium yellow onion, diced into small chunks
1/2 inch ginger root, minced
2 minced garlic cloves
1/2 cup diced shitake mushrooms
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
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.
Thursday, May 21, 2009
Rosemary and Sea Salt Focaccia
This dough is one of the most difficult to work with, with a 90% saturation rate, you end up with a very sticky dough that bakes into a deliciously crusty bottomed focaccia. I like to top it with rosemary and sea salt. For a fun variation, try topping it with tomato sauce and pizza toppings.
Video One:
Video Two:
The recipe:
1 cup warm water
1 1/2 teaspoons yeast
1 1/2 teaspoons sugar
3 cups flour - bread flour is preferred, but if using all purpose flour, make sure it has at least 4 grams of protein for every 30 grams of flour
1 1/4 teaspoon table salt
2/3 cups American style lager
3 tablespoons olive oil
1 tablespoon Kosher or Sea Salt
6" long fresh rosemary sprig, washed and diced
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add flour, lager and salt
4. Mix on low speed, stopping as necessary to scrape the sides of the bowl until all dry ingredients are incorporated.
5. Mix on high for 6 - 10 minutes, until gloss forms on dough, and dough starts "grabbing" the dough hook.
6. Pour one tablespoon of olive oil into a separate bowl, spread around with a rubber spatula, coating both the bowl and the spatula.
7. Move dough from mixing bowl to oiled bowl, sprinkle 1 tablespoon of olive oil on top of dough.
8. After oiling your hands, gently turn the dough ball over in the oil, making sure all sides of the dough are coated.
9. Cover with plastic wrap, and place in a warm, draft free location for 2-3 hours. (until has grown 2 1/2 times it's original size).
10. Preheat oven to 450 degrees
11. Cover baking stone with parchment paper
12. Pour 1 tablespoon of oil over parchment paper and spread until paper is covered.
13. Dump dough on to parchment paper, carefully forming the dough into a circle.
14. Let rise for 15-30 minutes
15. Using a fork, poke 30-40 holes in the dough to relieve surface bubbles
16. Sprinkle sea salt over the top of the dough
17. Place in 450 degree oven and set timer for 20 minutes.
18. With 5 minutes left on the timer, sprinkle diced rosemary liberally over the top of the bread.
19. If you're feeling brave, remove the parchment paper from underneath the bottom of the dough.
20. Bake for at least 5 more minutes, or until top of the dough is golden brown.
Notes:
This dough can also be used as a base for a pizza. Instead of placing on a stone, bake on a greased 10" X 15" cookie sheet. After the dough has risen, dump it onto the cookie sheet, and spread the dough with your hands. Add pizza toppings of your choice. Bake for 20 minutes, or until the bottom of the dough is dark brown.
If you choose to omit the lager, increase water by 2/3 cups.
Video One:
Video Two:
The recipe:
1 cup warm water
1 1/2 teaspoons yeast
1 1/2 teaspoons sugar
3 cups flour - bread flour is preferred, but if using all purpose flour, make sure it has at least 4 grams of protein for every 30 grams of flour
1 1/4 teaspoon table salt
2/3 cups American style lager
3 tablespoons olive oil
1 tablespoon Kosher or Sea Salt
6" long fresh rosemary sprig, washed and diced
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add flour, lager and salt
4. Mix on low speed, stopping as necessary to scrape the sides of the bowl until all dry ingredients are incorporated.
5. Mix on high for 6 - 10 minutes, until gloss forms on dough, and dough starts "grabbing" the dough hook.
6. Pour one tablespoon of olive oil into a separate bowl, spread around with a rubber spatula, coating both the bowl and the spatula.
7. Move dough from mixing bowl to oiled bowl, sprinkle 1 tablespoon of olive oil on top of dough.
8. After oiling your hands, gently turn the dough ball over in the oil, making sure all sides of the dough are coated.
9. Cover with plastic wrap, and place in a warm, draft free location for 2-3 hours. (until has grown 2 1/2 times it's original size).
10. Preheat oven to 450 degrees
11. Cover baking stone with parchment paper
12. Pour 1 tablespoon of oil over parchment paper and spread until paper is covered.
13. Dump dough on to parchment paper, carefully forming the dough into a circle.
14. Let rise for 15-30 minutes
15. Using a fork, poke 30-40 holes in the dough to relieve surface bubbles
16. Sprinkle sea salt over the top of the dough
17. Place in 450 degree oven and set timer for 20 minutes.
18. With 5 minutes left on the timer, sprinkle diced rosemary liberally over the top of the bread.
19. If you're feeling brave, remove the parchment paper from underneath the bottom of the dough.
20. Bake for at least 5 more minutes, or until top of the dough is golden brown.
Notes:
This dough can also be used as a base for a pizza. Instead of placing on a stone, bake on a greased 10" X 15" cookie sheet. After the dough has risen, dump it onto the cookie sheet, and spread the dough with your hands. Add pizza toppings of your choice. Bake for 20 minutes, or until the bottom of the dough is dark brown.
If you choose to omit the lager, increase water by 2/3 cups.
Sunday, May 3, 2009
Margherita Pizza
New York style pizza can be a real challenge for a home cook - the biggest challenge being the crust. Most traditional ovens lack the horsepower to properly develop the crust. On this episode, you'll learn tricks to a crunchy crust that doesn't sacrifice the ooey gooey topping.
Video Part one:
Video Part two:
The recipe:
* 1 cup warm water (8 oz) (100 - 110F)
* 1/2 cup American lager (4 oz)
* 2 tablespoons white vinegar
* 4 1/2 cups of all-purpose flour (19.75 oz)
* 1 tablespoons of olive oil
* 1/2 teaspoon of granulated sugar
* 2 1/2 teaspoon of salt
* 1/2 teaspoon of yeast
* Extra flour for rolling out the crust
Toppings
*28 oz can of diced tomatoes with basil added (San Marzano DOP preferred).
*5 sprigs of fresh basil - sliced into shreds
*1 lb of fresh mozzarella, preferably from buffalo's milk.
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add oil, vinegar, lager, salt and flour and stir in a mixer until incorporated. Mix on a medium speed for approximately 5 minutes until the dough forms a cohesive ball.
4. Cover with a damp cloth and store in a warm humid place for 1 1/2 to 2 hours.
5. Divide dough into 4 equal portions.
6. Roll each portion into a ball. You want a dough ball without visible seams on top.
7. Put pizza stone on middle rack in 500+ degree oven to "preheat." The hotter your oven can get, the better.
8. Place dough ball on lightly floured surface and lightly flour the top. Using rolling pin, roll out a thin circle, using lots of flour on both sides to prevent sticking.
9. Top with tomato sauce and thinly sliced mozzarella.
10. After topping the pizza, carefully slide the pizza into the oven.
11. Bake in a 500+ degree oven for 10-15 minutes, until bottom of crust is golden. To check doneness, gently lift the the pizza using either a fork or a spatula/pancake flipper to reveal the underside of the crust. The pizza is done when the underside has considerable browning.
12. Top with a generous amount of sliced fresh basil.
Notes:
Simmer tomatoes for over low heat for 30 minutes to 1 hour to remove as much liquid as possible
A word of caution on working with the pizza stone. It should be HOT in order to appropriately sear the bottom of the pizza. When you're done working with the stone, let it cool to the touch before attempting to wash. If you try to wash it too soon the cold water will shock the stone, causing it to crack. Further, don't use anything other than water to clean the stone. Soap will work its way into the stone, and make future pizzas taste like Palmolive.
"Baker Percentage:" traditionally, bread is rated by it's rate of water saturation, based on weight. 1 lb of flour is approximately 3 3/4ths cups, and 1 lb of water is 2 cups. At this ratio, bread dough is considered 100% saturated. Good pizza dough typically sits around 60% saturation.
If you choose to omit the beer, increase water to 1 1/2 cups.
Video Part one:
Video Part two:
The recipe:
* 1 cup warm water (8 oz) (100 - 110F)
* 1/2 cup American lager (4 oz)
* 2 tablespoons white vinegar
* 4 1/2 cups of all-purpose flour (19.75 oz)
* 1 tablespoons of olive oil
* 1/2 teaspoon of granulated sugar
* 2 1/2 teaspoon of salt
* 1/2 teaspoon of yeast
* Extra flour for rolling out the crust
Toppings
*28 oz can of diced tomatoes with basil added (San Marzano DOP preferred).
*5 sprigs of fresh basil - sliced into shreds
*1 lb of fresh mozzarella, preferably from buffalo's milk.
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add oil, vinegar, lager, salt and flour and stir in a mixer until incorporated. Mix on a medium speed for approximately 5 minutes until the dough forms a cohesive ball.
4. Cover with a damp cloth and store in a warm humid place for 1 1/2 to 2 hours.
5. Divide dough into 4 equal portions.
6. Roll each portion into a ball. You want a dough ball without visible seams on top.
7. Put pizza stone on middle rack in 500+ degree oven to "preheat." The hotter your oven can get, the better.
8. Place dough ball on lightly floured surface and lightly flour the top. Using rolling pin, roll out a thin circle, using lots of flour on both sides to prevent sticking.
9. Top with tomato sauce and thinly sliced mozzarella.
10. After topping the pizza, carefully slide the pizza into the oven.
11. Bake in a 500+ degree oven for 10-15 minutes, until bottom of crust is golden. To check doneness, gently lift the the pizza using either a fork or a spatula/pancake flipper to reveal the underside of the crust. The pizza is done when the underside has considerable browning.
12. Top with a generous amount of sliced fresh basil.
Notes:
Simmer tomatoes for over low heat for 30 minutes to 1 hour to remove as much liquid as possible
A word of caution on working with the pizza stone. It should be HOT in order to appropriately sear the bottom of the pizza. When you're done working with the stone, let it cool to the touch before attempting to wash. If you try to wash it too soon the cold water will shock the stone, causing it to crack. Further, don't use anything other than water to clean the stone. Soap will work its way into the stone, and make future pizzas taste like Palmolive.
"Baker Percentage:" traditionally, bread is rated by it's rate of water saturation, based on weight. 1 lb of flour is approximately 3 3/4ths cups, and 1 lb of water is 2 cups. At this ratio, bread dough is considered 100% saturated. Good pizza dough typically sits around 60% saturation.
If you choose to omit the beer, increase water to 1 1/2 cups.
Sunday, April 26, 2009
Basic Artisan Bread
It's important to start with the basics. And since bread is foundation of life, it's important to understand how flour, water, sugar, salt, and yeast work together to create a sustaining, not to mention DELICIOUS food. This recipe stays true to pure leavened bread, but adds a few tweaks to create a more flavorful final product.
Video Part One:
Video Part Two:
Ingredients
3 cups flour
1/4 teaspoon instant yeast
1 tablespoon sugar
1 1/2 teaspoon kosher salt
3/4 cup plus 2 tablespoons warm water (between 100 - 110 Fahrenheit)
1/4 cup plus 2 tablespoons American lager (think Budweiser, or Miller)
1 tablespoon white vinegar
Notes:
If you want to add "inclusions" (nuts, chocolate chips, dried fruit, olives, cheese...) add them between steps 5 and 6.
Video Part One:
Video Part Two:
Ingredients
3 cups flour
1/4 teaspoon instant yeast
1 tablespoon sugar
1 1/2 teaspoon kosher salt
3/4 cup plus 2 tablespoons warm water (between 100 - 110 Fahrenheit)
1/4 cup plus 2 tablespoons American lager (think Budweiser, or Miller)
1 tablespoon white vinegar
- Mix sugar, water and yeast together, let rest for 10 minutes
- Add salt, flour, lager and vinegar
- Mix on low speed until all ingredients are incorporated
- Mix on high for 5 - 10 minutes, until dough forms a wet ball
- Cover with damp cloth, and set in a warm and humid location for 1 1-2 to 2 hours. (Yeast LOVES a temperature between 85 - 110 degrees)
- Remove from oven and knead for 5- 10 minutes more
- While the bread is kneading, place baking stone in oven and preheat oven to 450 degrees.
- Form dough into a ball with no visible seams. Let rise for 30 minutes.
- Remove baking stone, and cover with a circle of parchment (not wax) paper.
- Place dough ball on top of stone, and let rise for 30 minutes.
- Reduce oven to 425 degrees
- Spray dough with a good blast of water from a squirt bottle.
- Put dough in oven, and bake for 15 minutes, and then reduce oven temp to 350.
- Bake for another 15-30minutes, until an instant read thermometer reads 210 degrees
- Remove from oven, remove the bread from the stone, and let cool to room temperature.
- This bread is best if served the same day.
Notes:
If you want to add "inclusions" (nuts, chocolate chips, dried fruit, olives, cheese...) add them between steps 5 and 6.
Saturday, December 20, 2008
The Ultimate Butter Caramel
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.
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.
Friday, December 19, 2008
Obligatory first blog post
After years of working in the kitchen I decided it's FINALLY time to share the skills, and recipes with the world...
Are you tired of soggy crusted homemade pizza? Sick of grilled chicken that is burnt on the outside, but undercooked on the inside?
I've always loved to tweak recipes. When I was five, I was tired of the basic peanut butter and jelly on white bread, so I added a teaspoon of sugar and put it on a hamburger bun. Although a simple change, I ate a lot more PB&J from then on.
Look for short videos showing simple homemade recipes with a twist. Imagine basic chicken noodle soup, but turned up to eleven through the use of special ingredients and simple techniques. It's EASY to turn the basics that you know and love into fantastic dishes. All it takes is a little know how!
You'll never look at basic food the same!
Are you tired of soggy crusted homemade pizza? Sick of grilled chicken that is burnt on the outside, but undercooked on the inside?
I've always loved to tweak recipes. When I was five, I was tired of the basic peanut butter and jelly on white bread, so I added a teaspoon of sugar and put it on a hamburger bun. Although a simple change, I ate a lot more PB&J from then on.
Look for short videos showing simple homemade recipes with a twist. Imagine basic chicken noodle soup, but turned up to eleven through the use of special ingredients and simple techniques. It's EASY to turn the basics that you know and love into fantastic dishes. All it takes is a little know how!
You'll never look at basic food the same!
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