Technique

Omlete

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It doesn’t have to be fancy, elaborate or expensive to be good.  

 

When asked what technique would best help him identify a good chef, or a potential employee, Jacque Pepin said, “Ask him to make an omlette.”

If you have practiced the art of omlette-making you will most likely agree.  As one who loves eggs in every one of the hundreds of possible preparations I would agree that making a perfect omlette is an honest measure of a

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Ham

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The traditional way to present a ham, which is already cooked or smoked, is to make a glaze which you can “paint” onto the ham as it reaches about 160 degrees. Placing the ham on a rack works best so that it does not stick to the bottom of the roasting pan. Most recipes recommend that the ham “roasted” uncovered. Heat the oven to 400 degrees. Lower the temperature to 350 after putting the ham in the oven. The roasting time
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Cauliflower

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At our sauce class on Monday, people asked Chef Brandt what they could do with some vegetables they had trouble with.  One was turnips.  We put several cooking ideas for turnips in this week's newsletter, so if you have not seen it yet, check it out. Another was cauliflower.  I thought I would share some of Chef Brandt's answers and add some of my own.  Chef Brandt is the genius behind Pura Vida by Brandt Evans and the guiding force of
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Sweet Corn

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Coming up on February and even the cold weather treats like Brussels sprouts are soon to be finished.  A serving of sweet corn is sure to be brighten the dinner plate. Use a non-stick sauté pan to slowly heat the corn.  Because it was frozen there will be a fair amount of liquid.  (AND, if you forgot to thaw the corn you can place it in the sauté pan even if it is frozen.)  Slowly increase the heat to evaporate the
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Ground Chicken and Scrambled Eggs

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Saute the ground chicken in butter of olive oil.  Break it up with a spatula as it is frying.  When it is thoroughly cooked set it aside.  Make scrambled eggs and add the chicken to the eggs.  Season will with salt and pepper.  Serve with corn chips.
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Acorn Squash

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Cut the squash in half from stem to base.  Scoop out the seeds.  Peel and core an apple.  Cut into quarters of chunk so that the cavities of the squash can be filled with the apple.  Add a half teaspoons of brown sugar to the apple.   Cover the squash halves with foil.  Roast on a tray with the s cut side of the squash up.  Roast until the squash is very soft.  This will take more than an hour depending on
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Whole Chicken

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If you are a graduate of the Chicken 101 class this is an opportunity to ply your skills.  Remove the breasts.  Remove the thigh-legs.  If you are feeling ambitious, remove the bones from the thigh-leg portion.  You now have four portions. If the chicken is near the 5 pound mark one breast could serve two people.  Likewise a thigh-leg portion could serve two people.   Wrap the four portions—breast portions and leg-thigh portion in plastic and refrigerate or freeze.   Use the carcass and leg
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Watermelon Radishes

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Remove a thin slice from both the top and bottom of the radish.  Use a food processor with the shredding blade or shred with a grater.  If you have a mandolin slice the radishes a thin as possible.   Toss the shredded radishes with lemon juice and olive oil.  The ratio should be 1 part lemon juice to 3 or 4 parts olive oil.  Season to taste with salt and pepper.   Thin slices of radish can be sautéed in butter or oil and
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Turnips

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Peel turnips and cut them in half from top to bottom.  Slice each half across to create half circles.  Blanch the slices in boiling salted water for 2 minutes.  Refresh in ice water.  Dry the turnip slices in a clean towel.   Saute the slices in butter for 3-4 mintues turning them to color both sides.  Add a couple of teaspoons of brown sugar.  When the sugar has melted with the butter add enough water to nearly cover the slices.  Continue cooking
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Baby Mustard Greens

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According to Elisabeth Schneider, author of Uncommon Fruits and Vegetables, there are very few written recipes for mustard greens.  She suggests that those who like greens and use them know how to cook them while those who don’t like them have no interest in learning how to cook them.   I think this is true of many kinds of food.  We have often had bad eating experiences as the result of improper cooking methods.   Giuliano Bugialli, cook book author and food historian, says
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