A small breakfast

Breakfast, one of the most skipped and forgotten meals of the day. How could something so important be left out as we begin our busy day? In this day and age with all of our gadgets and widgets you would think that time could be made for indulging our bodies need for nutrients. Whether it is a piece of fruit, toast or quick shake it is very important to begin your day on a positive note.
When you are waking and beginning your day try to give your body that initial boost it so desperately needs. For this particular morning I kept it real simple. Whole wheat toast, a little butter, cranberry chutney, a fried egg and some bacon.

At first glance this seems to be a high load of saturated fat, yet at my height and weight this is acceptable. Remember that everyone is different and to keep portions to a minimum. As you can see with the finished dish, it was simply one egg a piece of bacon and some toast. Keep things in moderation and enjoy the goodness of life!

Have some Creme Brulee

Chocolate Creme Brulee
Makes 5 portions

Heavy Cream 16 fl oz
Sugar 3 0z
Vanilla bean 1ea or a 1/4 tsp of vanilla extract as a substitute
Egg yolks, beaten 3 ea
Chocolate melted 3oz
Brulee Sugar 2.5 oz

Method and Technique

Pre-heat your oven to 325 degrees f.
Bring the cream and half of the sugar to a boil. After it boils pull off the heat and place the vanilla bean, which has already been scraped, into the the hot cream and sugar. Allow for this mixture to steep for 15 minutes covered with plastic wrap.
While the base is steeping mix the egg yolks and remaining sugar. After the 15 minutes has passed your base should be well infused, it is at this point you should start tempering the warm cream with the egg yolk base. It is very important that you take your time with this stage. If you add too much of the warm base to the eggs your custard will look like scrambled eggs. This is certainly not a characteristic you would like to see in your finished creme brulee. With that said, be patient mixing slowly until all the cream base has incorporated smoothly with the egg yolks and sugar. Once you have a nice custard base it is time to add the chocolate.
Melt the 3 oz of chocolate either in a microwave over small increments of time or over a double boiler. Personally I use a pot of slow simmering water with a metal bowl on top of it stirring my chocolate with a rubber spat until melted. Do whatever makes you comfortable.
Once the chocolate has melted place it into a large bowl and start mixing a third of the custard base into it at a time. Strain once all the base is mixed in.The end base should be smooth and well incorporated. Pour the custard into your creme brulee ramekins evenly about three-quarters full.
With the oven set at 325f, prepare a deep sheet tray with the ramekins set into it. Fill the tray with water until it reaches half way up the ramekins then place into the oven and bake for approximately 20-25 minutes or until the custard has set. You can test this by simply shaking the ramekin lightly. If it is set the custard with have no ripples. At this point you can pull it out and cool.

When the custard has cooled it is time to create the delicious sugary crust that we all love about the beloved creme brulee.


Take some granulated sugar and dust the tops of your ramekins with it. Once you have covered the tops pull out your blow torch! ....there really cant be many times in life that you can say that and be serious about it. I love it.



With the torch in hand light it up and quickly run the flame over the sugar melting it with out burning. Let stand for a moment then serve. Enjoy!

Monday Dinner with Friends

Last Monday a couple friends and I got together and made a meal happen. In these trying times funds are very hard to come across. If you, like me, are not apart of the one percent of individuals wealthy enough to simply live off of money earned from money here are a few easy guidelines you can follow.

Keep it Simple:
When looking to cook search for a protein, veg and starch. You don't have to make it more complicated then it is. For this meal I started with a protein we already had in the freezer. Chicken thighs and drumsticks. If you don't have anything frozen or readily available it would be a good idea to start watching sale trends at your local market. On occasion you can walk away with a great deal! Those deals can lead you to creating several meals off of a bulk purchase.

Create with what you already have:
With our chicken thawing I began searching through my cupboards and found a box of orzo that was purchased and forgotten about. Orzo is a great starch option and it is an extremely easy pasta to cook. This strange pasta is very close to resembling rice and could be used as a substitute in many dishes. Now that we had the main components of the dish figured out a simple trip to the market would round it out.

Only purchase what you need to finish the dish:
Needing some vegetables to smooth out the rough edges of our meal the group and i talked about which flavor profiles we would want to follow. Keeping it simple was the path and my cupboards supplied an answer...Italian. With a little dried basil, red chili peppers, onion powder, salt, pepper and red wine vinegar it was decided for us. Now that a flavor profile is found one can then decide which vegetables at the market would coincide the best with the dishes flavors.
At the store we found Asparagus, Broccoli, mushrooms and spinach. With the addition of these vegetables our dish would come together nicely. Giving us a well rounded meal at a low cost.
The following recipe is how I put it all together.

Chicken:
5ea drumsticks
5ea thighs
2 cups red wine vinegar
1 cup Olive oil
1 tbs dried basil
1 tbs red chili flakes
1 tbs onion powder
s/p to taste

Defrost the chicken. Preheat the oven to 375. While the oven is heating up take the chicken and rinse. Place it into a large container that will enable you to store it and the marinade together in the fridge. With the chicken rinsed, measure out all ingredients mixing them well with the poultry. Store in fridge for 30-45 minutes. This will allow all flavors to combine and settle with the protein.
After the chicken has marinated for a while pull it out and place it on a baking tray evenly spacing it. Remember that overcrowding will not allow for even cooking and a proper crisping of the skin. Once you have done this place in the oven for 45 minutes or until the chicken is fully cooked and golden brown.

Orzo
3 cups of orzo dried
8 cups of water
1 tsp salt for water
1 tbsp olive oil
1 tsp red wine vinegar
pinch of red chili flakes
s/p to taste

Bring the eight cups of water to a boil. Once the the water boils drop the pasta in giving it a stir. The water temp will fall then come back to a boil. As this happens you will want to control the boil by bringing it down to a simmer. Controlling the heat is very important when making pasta or rice. Simmer the orzo for 8-10 minutes or until it has expanded and softened up. With the orzo cooked strain it discarding the water. Place it into a bowl or back into the pot you cooked it in. Measure out your olive oil, red wine vinegar and a pinch of chili flakes, add them in with the orzo. Mix thoroughly so you ensure all ingredients are incorporated. Cover and keep warm.

The Vegetables
1 bu Asparagus
2 small heads of Broccoli
1 pk Button Mushrooms
1 bag of Baby Spinach

Take and wash all vegetables, making sure to dry them after rinsing. Wile washing all vegetables have two small pots of water heating up. Take the asparagus and cut off the wood-like bottoms leaving you the nice tender green stems and tips. Cut the Asparagus in half after trimming the bottoms off and put aside. With the broccoli heads, trim off the florets creating small bite sized pieces, put them aside. The mushrooms purchased where already sliced so washing them was all that needed to happen. As for the spinach it says washed but it is always good to take that extra step rinsing it off, put it aside and prepare to blanch the asparagus and broccoli.
With the two pots of water boiling by now drop the Broccoli florets in one and the asparagus pieces into the other one. Let them cook for 1-2 minutes strain and run cold water over them to stop the cooking process. Place onto a plate and hold.
Heat up a large saute pan with a little olive oil in it and once hot, start off by browning the mushrooms. Cook the shrooms for 2-3 minutes then add broccoli and asparagus, brown a touch then add in the spinach. With all of those beautiful leaves hanging in the pan splash a bit of water or stock in to speed up the cooking process of the spinach. Once the spinach is cooked and well incorporated in your vegetable medley turn off heat and hold.

To Finish:
Pull the chicken out when it is fully cooked and golden brown. At this stage you can decide to either platter up the thighs and drumsticks, the orzo and your side separately like a family style buffet or you can plate it up for your guests. For the platting I made a bed of orzo, having the vegetables come off of the side allowing the thighs and drumsticks to stack giving them an appealing height while show casing that golden brown crispy skin.
Have fun and enjoy.

Past Places...an old Picture serves up fond memories.

It doesn't seem like that long ago...I was working at A Spot of Tea in Rhinebeck, New York and things where going great. My first two years at the Culinary Institute of America where finished and an associates degree was earned in culinary art. The days seemed to pass by effortlessly.
Lou Jones an instructor for Escoffier at the CIA, owned the restaurant and was training me in both French and British cuisine. During the day we served simple British fair which changed for dinner, focusing on French items based on different regions. The menu during the day comprised of tea sandwiches, scones, treacle tarts, chip buddies, Toad in the hole, Bangers and mash, and spotted dick with custard. While the menu at night showcased Duck Confit Gascony Style, Filet De Saumon avec le sauce Buerre Rouge a Tian and the well loved Creme Moulee. The Techniques and methods learned from Lou have carried me on my journey through gastronomy and will continue to grow with me.
Whether it was the production of fairy cakes, scones or a simple tea sandwich Lou and A spot of Tea will stick with me forever.


Chicken Provencal with baked Zucchini, a light tomato sauce, basil and an unfiltered EVOO




I was reminiscing about the good and bad times had during this period and began to laugh a little. It is funny how a chain of thoughts will lead you to review old photos and how those old photos can bring it all back. Good People, Good Food and Great Memories.

Fairy Cakes on the Go







Tea Sandwich

A little snack....Tuna salad with toasted Rye bread "fingers" and Asparagus

If you are in the mood for a something a little light give this a shot.

Tuna
1 can of tuna held in water
2 tbsp chopped celery
2 tbsp chopped white onion
1/4c low fat plain yogurt
1/2 ea lemon
2 tbsp chopped parsley
salt and pepper to taste

Drain out the tuna. Chop all vegetables and herbs, put them aside for a moment. Place the drained tuna in a bowl and combine it with the plain yogurt. If the yogurt has separated a little don't worry. Give the delicious live culture a quick mix and things should be back to normal. Now that you have the tuna in a bowl and the yogurt ready put the 1/4 cup with the fish. Squeeze the 1/2 lemon into the bowl and fold smoothly with a rubber spatula. You don't want to ruin the texture of the fish by rushing this step. So fold slowly. Once everything has come toghether add the onions, celery and parsley. Fold until everything is incorporated then season as desired. Hold in the fridge until ready to serve.


Asparagus
3 ea asparagus spears
salt and pepper to taste
1/2 ea lemon

Simply bring a small pot of water to a boil and blanch the asparagus. Place them in the water. Let them cook for 1-2 mins. Pull them out and toss them in EVOO, a squeeze of lemon and season as desired. Serve immediately. If you are not looking to serve right away be sure to have an ice bath ready to "shock" them. This will ensure their crisp delicious taste and texture.

Rye Bread "Fingers"
1 ea slice of Rye Bread

Toast the bread. Take the toast and simply cut it into quarters. You can use more bread if you like. I tend to watch the amount of carbohydrates that i am putting in my body. Today eating one slice of bread means that sugar can go into my coffee. So yes today I will take some coffee with my sugar! ;-)

This is a simple delicious alternative to tuna salad if you have any questions or comments please feel free.

Enjoy the Day!

Just one crazy Chef!

While out doing what I do here in Los Angeles (lots of nothing and everything at the same time), this just called my name. It was right off of sunset pretty cool...just thought it would be nice to share with the world enjoy relatives, friends and foodies a like.

A New Look for an Old Friend....The Avacado Learns French

Since moving out to Southern California, my outlook on produce has considerably changed. The over all quality in there agriculture is phenomenal. Yet, even with its outstanding standards in production you can find wonderful alternatives. For example, one of the most used and beloved items in California cuisine is the avocado. Every once in a while it is a bit difficult to find the perfect Cali one and when that's the case I turn to Mexican Avocado's. Whether the dish requires a soft truly ripe fruit or one that gives just enough resistance for garnishing, they have it.

Through out the past two years that I have been out west, the uses of this fruit has seemed one sided. There is the quintessential guacamole, the addition of it to salads, wraps and the occasional soup.

What keeps its use so one sided? Is the Avocado doomed to forever bathe itself in cilantro, onions, jalapenos and lime juice? Being a firm believer that foods from different regions can transcend there flavors and textures, I think not.

With that said, the problem can be found not with how its used but with what style of cuisine it is used in. The Avocado seems to frolic between Latin American food and Californian styles. It should at least be given a chance to travel overseas.

Having thought about the season, its uses, mouth feel and flavor, the following recipe takes the avocado away from its humble abode to the land of croissants and brie. Using a variation of the french fines herbs minus tarragon (sorry tarragon lovers....no dice), beautiful plating techniques and there belief in preserving the goodness of fine products this is what I have come up with.

Avocado and Herb Crusted Salmon
on Sauteed Arugula, Spring Carrots, Baby Zucchini and Snap Peas
with a Red Wine Vinaigrette and fresh Herbs


Herb Crust
1c whole grain bread crumbs
1 1/2tbs Avocado
1tsp pickled capers (strained no liquid)
1tsp curly leaf parsley
1tsp chervil
1/2ea Meyer lemon (juiced)
1ea pinch Meyer lemon zest
1tsp chives
1tsp minced white onion
1/2tsp garlic paste (1ea clove should do it)
1tbs extra virgin olive oil
s/p to taste

Salmon
6-7oz piece of salmon (skinless)
1/2ea Meyer lemon
1tsp red wine vinegar
1tsp Meyer lemon zest
1tbsp blended olive oil
s/p to taste

Arugula
3-4 cups uncooked arugula
1tsp small diced white onion
1tsp sliced garlic
1tsp blended olive oil
s/p to taste

Spring Carrots, Baby zucchini and Snap Peas
2ea spring carrots
2ea baby zucchini
3-4ea snap peas
1tbs curly leaf parsley
1tsp chervil
1tsp chives


Red Wine Vinaigrette
1tbs red wine vinegar
3tbs extra virgin olive oil
1 drop Dijon mustard
1/2 tsp Honey (substitute with simple syrup if you don't want a honey flavor)
1pinch curly leaf parsley
1pinch chervil
1pinch chives

Garnish
3slices avocado
1pinch curly leaf parsley
1pinch chervil
1pinch chives
1/2ea Meyer lemon
s/p


Method and Techniques

First things First:
Bring one small pot of water to a boil for carrots and snap peas
Heat the oven to 350 degrees Fahrenheit
Have one saute pan for vegetables and one for the fish...if your like me you will have to wash one right after you sear the fish so that you can saute the arugula then carrots, zucchini and snap peas hopefully you have two saute pans to make dirty for your lovely local dish washers ie: roommates, onlookers and sometimes innocent by-standers (they are my favorite!!)

Red Wine Vinaigrette:
In a mixing bowl add red wine vinegar, honey, Dijon and a pinch of s/p. Slowly mix in extra virgin olive oil. Once it has all come together add fresh herbs and keep it to the side until plating.

Herb Crust:
First chop all herbs, capers and mince white onion set aside. Take the avocado and split it in half. Using a spoon take out pit then scoop out the rest. Flip it over so that the bright green portion of it is showing with the pit side down. slice it thin reserving three middle pieces for garnish. Put aside. The rest of the slices you want to half, then cut length wise into a small dice (being careful with it isn't extremely important as it will break up a bit when mixing the crust). Zest the Meyer lemon put aside. After zesting the lemon juice it reserving 1/2 for crust and the other half for a quick marinating of the salmon. For the garlic paste take one clove (peeled and the but end cut off) and crush it with the side of your knife. If this makes you uncomfortable feel free to hit it with a mallet...feels good to release that tension huh. After crushing the garlic mince it up thoroughly. Occasionally swipe the side of your knife through it as if you where spreading peanut butter on bread. After it resembles a paste put aside.
In a small mixing bowl place bread crumbs, capers, herbs, lemon zest, salt and pepper mix. Set aside. In another small bowl mix lemon juice, garlic paste and olive oil until everything is well incorporated. Now combine everything into one bowl. The breading should be moist but not soaking wet. If it forms a loose ball yet still sticks a bit good job!

Salmon:
Take the portioned piece of fish out rinse then pat dry. Chop the herbs set aside. The reserved Meyer lemon juice and zest should now be mixed with the olive oil, red wine vinegar and fresh herbs. Poor over fish season and set aside for about ten minutes while you prepare the vegetables and vinaigrette. Poor about 2 tbs of blended oil into small bowl or mise en place dish for cooking it. After preparing the vegetables and vinaigrette you can now start the fish. Heat up a small saute pan. Poor in oil pat the fleshy side of the skin dry to avoid burning yourself and wait for the pan to get almost smoking hot. Put fish in fleshy side down sear for 4-5 minutes or until a solid browning of salmon has occurred. Once seared turn off heat and put it on a small baking tray ,rare skin side down (and yes the tray should be oiled a bit). Ball up a fair amount of the herb crust then smear, covering the salmon... use as much or as little as you want...it is the only direct carbohydrate used in this dish so no worries. Have fun with it. After covering your lovely sear place on hold until you have started blanching vegetables. Once the vegetables are in water place in oven for 6-7 minutes or until desired temperature is reached once cooked hold aside for plating. (plating should not take more than 1 minute so be prepared with the veg before finishing fish in oven...over cooked salmon is no bueno)

Arugula:
Small dice the white onion and slice the garlic thin. Have the arugula washed and dried. Heat a saute pan with a little bit of blended olive oil toss in white onion and garlic slices. Do not brown them. After sweating the garlic and onion mixture add arugula and saute until wilted. Season with salt and pepper place on a plate with paper towel to soak up the leached liquid. Keep warm

Vegetables:
Peel the spring carrots and then cut in half. Place in boiling water 2-3 minutes
Clean the snap peas, pinching the ends off and peeling it down the side removing the stringy membrane. Drop snap peas into the simmering carrots for 1 minute then strain the peas and carrots cool them down in ice water and hold until you have the zucchini ready.
Wash the baby zucchini, cut off dirty ends then cut in half. Heat a saute pan up, add some blended olive oil, sear the zucchini and carrots. After you have a good amount of color on the two add snap peas, s/p and fresh herbs. Turn the heat off and hold warm for plating.

For Plating:
Take the drained arugula and place off of the center of your plate. Put the mixed vegetables on the other side of the arugula so that the center of the plate is covered leaving a fair amount of space around the edges. Place the Salmon on top of your beautiful vegetable base. Season the three slices of avocado, squeeze a bit of Meyer lemon juice on it sprinkle with a bit of herbs then place on top of the crusted salmon. Give the red wine vinaigrette a stir. Spoon some on the fish and avocado garnish, then spoon more around the edge of your plate. Sprinkle some of the herb mix around and serve. Enjoy.

Wine Suggestion

It can be a crisp refreshing white such as a vouvray or a nice oak-barrel chardonnay with a full body. If whites are not for you a simple Rose or light pinot noir will work.

A creamy chardonnay would work fine with this dish.
I like:
The Winery at La Grange
Fetcher's Chardonnay
2007
Virginia

A light Refreshing Rose

Iron Horse
Brut Rose (sparkling)
2005
Green Valley, Sonoma CA