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Posts from the ‘Things I love’ Category

Jan 22

51 Comments

Super Foods Power Smoothie

2012 © copyright Savory Simple, all rights reserved

2012 © copyright Savory Simple, all rights reserved

This is my daily breakfast.  It’s very filling and so healthy.  I like this smoothie so much that I used it to kick my morning caffeine habit.  I used to look forward to coffee.  Now I crave my smoothie.

May I talk about flax seed for a moment?  One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet.  Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies.  1 1/2 tablespoons of flax seed has 4 grams of fiber!  That’s the same as eating a cup of brussels sprouts.   In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties.  There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes.  Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flaxand prefer the flavor and texture over standard flax seed.  But either will work fine.

This recipe is totally customizable.  I like using almond milk and butter because almonds are another super food.  But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat).  Use any nut butter you prefer.  You can also add more nut butter for decadence.  I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale.  It’s so good for you and this is any easy way to fill your tummy and add nutrition.  I freeze individual servings of banana and kale so I simply drop them into the blender.  The kale chops up better when frozen. Read more

Dec 3

52 Comments

Holiday Gifts For Food Lovers (Under $35)

Have you finished your holiday shopping yet? If you’re like me, you’ve barely started. I avoid malls after Thanksgiving and shop exclusively online.  Pajamas are better than long lines, I always say.  Anyway, I’ve been perusing the internet for gift ideas and I thought I’d share some of my favorite finds with you!  I think the spiced gingerbread butter from Williams-Sonoma would be the perfect stocking stuffer.  And if anyone bought me Momofuku Milk Bar cookies,  I’d literally squeal with joy.  The cornflake and compost cookies look to die for.  Oh right, I’m shopping for others...

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Nov 10

220 Comments

Williams-Sonoma Holiday Giveaway

The contest has ended.  Thanks to everyone who entered! Keep an eye out in the next few weeks for another fun giveaway!

Oct 16

17 Comments

Return to Larriland Farms

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

I just can’t stay away...

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Sep 28

98 Comments

Autumn Celebration Contest

The contest has ended.  Thanks to everyone who entered!

Sep 20

17 Comments

Apple Picking at Larriland Farms

As much as I love warm weather, I look forward to fall every year.  Apple picking is my cherished yearly tradition signaling autumn leaves, cool weather, cider, winter squash, and holidays with family.

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Dec 16

27 Comments

Culinary School Graduation Holiday Giveaway

Tomorrow I graduate from culinary school!  What a year it has been.  I knew it would be difficult and it certainly was.  But I learned a lot about myself and am happier for it.  I’m moving forward on a career path that excites me.   This is the beginning!

My dear friend and fellow blogger S.j. over at Cooking School Confidential and Forme of Cury wrote a great blog entry a few months ago called Should I go to culinary school from someone who has been. It’s a good if you’re considering attending school, especially as a second career.  I share most of her opinions and believe we had a very similar experience.  But the bottom line is I would do it all over again.

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Oct 31

59 Comments

Pumpkin Ravioli with Brown Butter Sauce

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

It takes a bit of effort, but making homemade ravioli is so worth the time.  And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering.  You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli.  And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product.  The thinner the pasta, the better.

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Apr 12

2 Comments

Phase II Begins (Bananas Flambe’)

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Hello world!  It feels as though I haven’t written a proper update in forever.  Phase II has been a whirlwind of activity and excitement, with several changes to our routine.  First, and probably best, is that school begins an hour later.  While I did enjoy getting home earlier, it is so wonderful to be able to sleep in a bit and stay up past 10pm.  Previously I would arrive at school around 6:15 am.  Now I arrive at the luxurious hour of 7:15 am.  It’s not quite the 9-5 routine I had in my previous life, but every hour makes a difference.

The second big change is in production.  In Phase I, we watched a demo in the morning and then hit the kitchen to make a three-course meal.  We still have our morning demo, but now we cook to order.  We take orders from staff members, do as much prep as possible and then fire on command.  We cannot plate the entree until the appetizer is gone.  The same goes for dessert.  Once we’ve finished service, we’re allowed to eat the leftovers.  It’s intense!

I miss my old chefs, but the new team is full of knowledge and experience.  They’re teaching us some serious refinement.  Phase I was technique.  We’re still learning technique, but now we’re also focusing on beautiful plating and perfect execution.  Chef examines our food before it leaves the kitchen and if he isn’t satisfied, we fix it.  The soup must be hot, the meat must be cooked perfectly to order.

I’ve also begun the process of finding my externship restaurant.  I’ve met with the school adviser and have several places in mind.  Now I just have to start making phone calls.  I’m really hoping to find a restaurant that teaches me a new cuisine.  I’ve also become completely enamored with the pastry side of culinary school.  I would love to explore this further.  I’m even contemplating moving on to the Pastry Arts Program after graduation!

Speaking of desserts, we’ve been making some delicious and simple treats in Phase II.  This has been one of my favorites so far:

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Mar 20

9 Comments

Week 11 – Chocolate Chip Cookies

2011 © copyright Savory Simple, all rights reserved

2011 © copyright Savory Simple, all rights reserved

Phase I is almost over.  I’m sad, nervous and excited all at once. I have so much love and respect for the chefs I’ve learned from these past three months… it’s a bittersweet transition.  This weekend I’m studying for my midterm written and practical exams, which will take place next week.  We’re also taking a field trip to a dairy farm.  I know Phase II is going to be much more intense.  Will there still be the same level of laughter and unity we’ve become accustomed to?

This is a bit of a rushed post, but I wanted to pass along an amazing cookie recipe while I hit the books (and the kitchen) in preparation for next week.  Is there anyone out there who doesn’t love cookies?  These are far superior to anything you’ll buy at the grocery store.  And they’re so simple!  You probably already have most of the ingredients in your pantry.  I daydream about these cookies.  If you want the chocolate melting in your mouth with each bite, add chopped semi-sweet chocolate in addition to the chips.  You’ll thank me later.

Chocolate Chip Cookies

Ingredients:

  • 2/3 cup vegetable shortening
  • 2/3 cup butter
  • 8 oz sugar
  • 8 oz brown sugar
  • 2 eggs
  • 1 egg yolk
  • ½ tsp vanilla extract
  • 14 oz all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 12 oz chocolate chips
  • optional: semi-sweet chocolate, chopped

Method:

  1. Line a baking sheet with parchment paper and a quick brush of vegetable shortening.  Not too much or the cookies will be greasy.
  2. Sift the flour, baking powder and salt together.
  3. In a mixing bowl with the paddle attachment, mix the vegetable shortening and butter.  Add the sugar and brown sugar.
  4. Add the yolks and the eggs on low speed.  Then slowly add the flour and vanilla.
  5. Add the chocolate chips and a good handful of chopped chocolate.
  6. Use a small ice cream scoop to portion out the cookies.  Chill 15 minutes.
  7. Bake at 350 for 13 minutes.

Jan 30

3 Comments

Weeks 3 and 4: Things Get Intense

When I decided to leave my desk job to attend culinary school, I knew it would be a challenging experience.  What I didn’t anticipate was the mental and physical exhaustion.  It feels a bit like I’ve just come home from a trip overseas.  I often have no idea what time or what day it is.  Starting at 6:30-7am is starting to take its toll.  Many of us chug coffee and Red Bull all day like our lives depend on it.  And it’s kind of true.  We have to be fast and focused and the crash at the end of the day seems inevitable.  If we’re not learning, cooking or eating we’re supposed to be mopping, scrubbing, doing dishes and making stock for the entire school.  The days, the dishes, and my kitchen teams have all started to blend together.

We’re making three or four technique heavy recipes per day.  I now have a binder containing fifty recipes.  Fifty!  In a month!  When I’m not at school I’m practicing techniques (the knife skills need a LOT of work), reading, writing papers, typing up notes and recipes… it’s time consuming, to say the least.  My desire to cook and clean at home has diminished for obvious reasons.  I’m still working on finding the proper balance between my personal and culinary worlds.  Sometimes they feel like two entirely separate universes.

I’m sharing my favorite sweet and savory dishes from the past week.  On the savory side, I’m offering up a beef bourguignon recipe that knocks the socks off every other version I’ve tried.  Like most of the my culinary school recipes, this one relies heavily on technique.  I can give you the ingredients, but if they’re not used properly the results won’t necessarily be special.

On the sweet side… poached French meringues on crème anglaise, topped with caramel.  It’s a light dessert that plays with texture and temperature.  School is definitely turning me into a sweets person.  When I eat out I’m typically too full at the end of the main course to order dessert.  But the desserts we’ve been making are fun and have that perfect level of sweetness.  I’ve enjoy making them so much that a few times I’ve wondered if perhaps I belong in the pastry program!

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Jan 19

9 Comments

Zest, anyone?

Today we made a salad so incredibly tasty I’m just dying to share it.  I promise to post pictures as soon as I get a chance to practice at home.

“LA SALADE D’ORANGE ET ZESTES CONFITS”

We’re supposed to write the names of our French recipes in all caps because capitalized French words don’t require funny accents over the letters.  Cool, eh?

Ingredients:

  • oranges
  • simple syrup

Method:

  1. Remove zest and pith from oranges
  2. Julienne zest
  3. Triple blanch zest
  4. Cook zest for 10-15 minutes in simple syrup
  5. Slice oranges, top with zest and drizzled syrup

The long version:

Take 2 oranges.  Slice both ends off, and carefully peel each orange from top to bottom with a paring knife, removing as much pith (white, bitter stuff) as possible.  Maintain the round sides of the orange as you angle the knife downward.  Don’t throw the skins away!  You need the zest.  Technically, you can get it before peeling the orange by use a vegetable peeler but where’s the fun in that?  This way gives you more control over the shape.

Use the paring knife to remove the rest of the white pith from the zest.  Once you have pretty orange chunks, slice the zest julienne style.  You want it very thin like angle hair pasta.

Next, add the zest to a pot of cold water and bring it to a boil.  Blanch for one minute, then drain with a fine mesh strainer.  Repeat this procedure two more times.

Create a simple syrup from 1 cup of sugar and 1 cup of water, bringing them to a boil in a medium sauce pot.  Don’t stir, just let the sugar melt and the syrup will form itself.  Once it’s at a nice consistency where the syrup coats the back of a spoon while hot, add the zest and let it cook for 10-15 minutes.  Scoop the zest out of the pot onto a plate and let it stiffen up while you plate the rest of the salad.

Make sure you’ve removed all the pith and then slice the oranges and arrange them in a circle on a plate, layering one over the other.  Artfully place the candied zest in a circle on top of the oranges and then drizzle with simple syrup.

Impress your guests!

Update:

I made this tonight and took a picture, but the quality of the photo isn’t great.  It tastes good!

Oct 21

11 Comments

Butternut Squash and Pancetta Risotto

I love risotto.  LOVE.  Standing at the stove, gently stirring the grains while listening to music can be extremely cathartic at the end of a long day.  And the reward is a delicious, creamy bowl of joy.  There’s nothing difficult about it; it just requires a bit of attention.  The trick is to keep your stock hot on the stove next to your grains for a consistent temperature and use a ladle to gradually add the liquid.  Don’t worry about stirring constantly.  I don’t.  In fact, if you let it sit for a bit the rice on the bottom gets toasted instead of mushy.  You know, I’ve never actually heard anyone say risotto is difficult.  I just hear people say “Everyone says risotto is difficult to make, but really it’s not!”  It’s like some kind of strange myth.

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Oct 9

7 Comments

Oven-Roasted Tomatoes

Tomato season is coming to a close so I’m a bit late with this entry.  However, I find vine-ripened tomatoes to be good all year.  This is one of my favorite savory simple side dishes: a juicy, rich, flavorful tomato that is good with salad, a sprinkle of balsamic and/or fresh mozzarella.  They’re also quite tasty by themselves!  I usually eat several straight out of the oven.

The best part is that they’re so easy.  Slice some vine tomatoes in half, toss to coat with a thin later of olive oil, sprinkle some salt on top, and cook unattended at 275 for 3 hours.

Really, does it get any easier than that?  So delicious!

Oct 6

8 Comments

Homemade Mayonnaise

When I read Julia Child’s My Life in France,  I was struck but how often she spoke of homemade mayonnaise and her attempts to perfect it for the sauce chapter in Mastering the Art of French Cooking.  I was extremely curious, having never made it myself.   It’s incredibly easy.  She has instructions for making it by hand as well as with the food processor.  These days I use the food processor, which takes around 5 minutes.  However, I highly recommend trying it once by hand to get an understanding of how egg emulsions work.   And there’s something very satisfying about hand crafting a sauce.  I find it easier to control the consistency, though it’s messier and more time consuming.

Here’s an easy recipe for the food processor:

Ingredients

  • 2 Egg Yolks
  • 1 Whole Egg
  • 1 1/2 cups of regular olive oil (extra virgin leaves a bitter aftertaste)
  • 2 Tbsp lemon juice (vinegar also works but I prefer the citrus)
  • Salt & Pepper to taste

Add the egg yolks & whole egg to a food processor and give it a whirl for around 2 minutes.  Then add the lemon juice, salt and pepper.  Process for another minute.  Next, you want to SLOWLY add the olive oil, a teaspoon or so at a time, while blending.  I learned a great trick from one of my teachers.  Most food processors have a tiny hole in the lid pusher.

lid

If you add the olive oil into the tube, it will hit the mayonnaise at just the right speed.  Keep refilling as the oil empties until you’ve used everything.  Then give it a taste test for consistency and flavor.  Adjust spices as needed, adding more lemon juice or some water if it’s too thick.  You can also get creative at this point, adding cayenne, roasted garlic or whatever strikes your fancy!

This will last about 2 weeks in the refrigerator.  You’ll never use store bought mayo again!

Oct 5

Foodie Goodies

It’s fall and that means the holidays will soon be upon us!  Since I’m always seeking out new kitchen gadgets and gourmet products, foodie gifts are a breeze.  I’ve found amazing items at Zingerman’s, Dean and DeLuca, D’Artagnan, and ChefShop.  And I bookmark them as I go; Amazon recently added a nice browser feature called the Universal Wish List Button, which you can use to compile potential gifts in one location for future viewing.  They don’t have to be from Amazon, which is a plus…  However, I will say that Amazon has done a great job of getting many online gourmet shops into one location for easy browsing.

I’ve compiled a list of assorted gift items, ranging from the low to high end.  Something for everyone!

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Oct 1

6 Comments

The Joys of Apple Picking

apple

My favorite seasons are Autumn and Spring.  To me they signal new beginnings, beautiful colors, perfect weather, and new seasonal ingredients.   One of my favorite fall activities is apple picking.   There is something so incredibly satisfying about walking through endless rows of apple trees, looking for the perfect fruit.

For the past three years I’ve made an annual October visit to Larriland Farms in Woodbine, MD.   I just love this place, though I highly recommend getting there as early as possible on weekends.  I usually try to arrive by 9am, because by the time I’m leaving there’s a line of cars down the street waiting to be guided into the parking lot.

Check out some of the features on Larriland Farm’s website.  They have a list of seasonal ingredients as well as lovely recipes for everything from pie to apple crisps.  I think one of my favorite things to make with an overflow of apples is apple butter.  I try new recipes every year; I think this year it’s time to make my own version.  Keep an eye out toward the end of the month!

(On a side note, I highly recommend getting an apple peeler such as this one.  The first year I made apple butter it took hours to peel everything by hand.  These are a huge time saver!)

But really, is there anything better than hot apple cider on a brisk autumn day?  Here’s a wonderful recipe from Simply Recipes.   I’m a big fan of adding a bit of liquor to cider for that extra bit of warmth.

Hot Mulled Cider

Courtesy of Simply Recipes

Ingredients

  • 1/2 gallon of fresh, unfiltered apple cider
  • 1 orange
  • 15 cloves
  • 4 3-inch sticks of cinnamon
  • 15 allspice berries
  • 1 teaspoon of nutmeg
  • 7 pods of cardamon
  • 1/4 cup brown sugar

1 . Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 . Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

Sep 30

3 Comments

Duck Fat Fries

I mentioned duck fat fries in my previous posting, so I thought I’d go into a bit more detail.  First off, they’re super addictive, flavorful and very easy to make.  They’re a killer side to a meat dish.  And I like to think the version I’ve created at home is just about as good as any I’ve had in a restaurant.

You can technically use any kind of potato but if you’re cutting your own, make sure they’re sized consistently so that they cook evenly.   Potato wedges are an easy way to accomplish this.  Personally, I like getting pre-cut, frozen shoestring fries (make sure to get them plain, without added spice).  You can follow the instructions on the bag for cooking them in the oven, with a few special fatty touches.

Duck fat is pretty cheap to order online.  I found a 7 oz container at D’Artagnan but a quick Google search will provide all kinds of results.    Before sticking your fries in the oven, give them a healthy covering of fat and then spread them out in a single layer.

In restaurants I’ve often seen duck fat fries topped with rosemary.  I don’t mind the rosemary, but my favorite way to finish off these babies is with truffle salt.  I absolutely adore truffle salt and use it all the time; it’s amazing with eggs or steak.   So when those fries are nice and golden, take them out of the oven, pat them dry with some paper towels, and then give them a healthy shake of truffle salt and pepper.

Try not to eat them all too quickly.

Sep 29

8 Comments

Baltimore Restaurants I love

I’m relocating from Baltimore to Rockville in a few months.  While the DC area has no shortage of amazing restaurants (Minibar, anyone?)  there are a few gems in Charm City that I will sorely miss.

Salt Tavern, located near Patterson Park,  is my go-to restaurant for the ultimate in gourmet comfort food.  It is reasonably priced, with a menu that changes with the seasons.  There are 2 staple items on the menu, however, that I almost always have to order.  Everything I’ve had at Salt has been very good, but when I visit the restaurant without ordering the kobe beef and foie gras slider with duck fat fries, I feel deprived.  It is decadent.  I eventually created my own version of duck fat fries which I’ll post here at some point.

Jack’s Bistro, located in Canton, has become a recent favorite of mine.  Chef/Owner Ted Stelzenmuller brings innovative meals to the table, and I’m always excited to try new menu items.  They specialize in sous vide, a method of cooking ingredients for an extended period of time at an exact temperature.   The Sous Vide Bistro Steak Frites is always cooked perfectly, and you can smell the truffle oil before the plate hits the table.  There are appetizers such as gazpacho with cucumber foam and popcorn, or maybe you’re more in the mood for chocolate mac and cheese.   And don’t forget the fried s’mores with cake batter ice cream for desert.

Finally, I have to mention B Bistro in Bolton Hill.  Though I only managed to dine there a few times, each visit was memorable.  The location is cozy, the service friendly, and the food is delicious.   The pasta is fresh and well made.  Also, B really turned my attention toward unusual homemade ice cream.  The last time I visited they had several varieties, and I opted for the olive oil ice cream.  It was dense and rich; almost a gelato.  Some day I’ll make my own!

Sep 29

5 Comments

Zingerman’s

On my path to becoming an obsessive foodie, many books have made an impact.  Julia Child’s My Life in France truly inspired me to pursue my dreams as a culinary professional.   I’ve always feared starting a 2nd career but if she could do it at 37, I had no reasonable excuse.  It’s a wonderful book and I found strength and excitement within the pages.

Another book that has made a huge impact on me is Zingerman’s Guide To Good Eating, by Ari Weinzweig.  I cannot say enough about this book.  It taught me the importance of quality ingredients, with detailed histories and recommendations about everything including balsamic vinegar, olive oil, pasta, bread and meat.  Zingerman’s has an online store with many of these products, but it’s easy to shop around the web for the best prices.

If you don’t mind spending a bit on oils and vinegars, I have some recommendations for products I’ve absolutely fallen in love with:

Castello di Cacchiano Olive Oil has completely changed my expectations for olive oil.  It’s unfiltered and bright green, with a grassy flavor that gives a kick of pepper on the back end.  It’s perfect for dipping bread.

If you want something a bit lighter that’s more appropriate for salads, check out Maussane-les-Alpilles Olive Oil.  It still has a strong flavor with a slight pepper kick, but it’s fruity and elegant.  Lately I’ve taken to eating salads with olive oil and a bit of salt, no vinegar necessary!

However,  if you are a fan of balsamic vinegar, you MUST try Cavalli Balsamico at some point.  The price tag is hefty, to be sure, but it puts everything else to shame.  Did you know that 99% of balsamic vinegars sold in grocery stores aren’t even real balsamic?  Every foodie must taste the real thing at some point.  Try it in risotto with real Parmigiano or on top of vanilla ice cream.

If you can’t stomach the price tag, Cavalli makes a cheaper version called Balsamic Condimento that gives you the experience of real balsamic flavor for a more reasonable price.  Try it with brussels sprouts.

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