Culinary Terms Week 1

Mise en place: French for “everything in place

Saute: To cook over high heat, quickly w/ small amount of fat

Bouquet garni: Bay leaf, sprig of thyme, parsley, peppercorns enclosed in a leek. Used to flavor dishes during cooking

Deglaze: To add a cold liquid into sauté pan. This remove cooked particles and adds flavor

Mirepoix: Onions, carrots, and celery used in preparing soups and stocks. Ratio is 50% onion, 25% carrots, and 25% celery

Stock: A flavoreful liquid made by simmering bones, vegetables and seasonings.

Dice: Vegetables cut into cubes. there are 3 different sizes: large~ 3/4", medium~1/2” and small~ 1/4"

Roux: Equal parts of flour and fat. There is white, blonde and brown. color is developed through cooking. the darker the roux the less thickening power it has.

Asian Steak Noodle & Greens Salad

Grocery List:  Steak of choice: flank, sirloin, flat iron are suggested. Carrot, baby bok choy, red bell pepper, Scallions, Spring Greens, Udon Noodles, Sesame Seeds, Italian Bread stick. 

 Marinade & Vinaigrette:  Roasted garlic, ginger, cilantro, agava honey, lime juice, rice vinegar, soy sauce, sesame oil, canola oil

Tight on time? Buy a teriyaki Sesame marinade and dressing

Marinate steak in ziploc bag for two hours.  Marinade: ginger, garlic, soy sauce, lime juice, canola oil

 

Cook Udon noodles according to package.  Rinse with cold water to cool and stop cooking.  Toss with sesame oil.  Koyo offers the product above.  This is a great noodle making it easy for portion control.

 Mix together  Roasted garlic, ginger, cilantro, lime juice, rice vinegar, soy sauce and agave. 

 Like food spicy? Use chili paste to add heat.

Blends ingredients with immersion blender.  Slowly stream in sesame oil and then canola oil just until mixture begins to tighten.  Season with salt & pepper

Cut Veggies into thin strips (Julienne): carrots, bok choy, red peppers. 

Add other veggies that you have on hand.

Toss Veggies with Noodles.  Coat lightly with Vinaigrette and season to taste

 Toss Greens with Vinaigrette and layer in bowl.  Twist noodles and veggies and place in center of bowl

Heat Grill or Saute pan.  Cook Steak to desired temp.  Slice on Bias and place on noodles.

Sprinkle with sesame seeds and sliced scallions.  Drizzle with vinaigrette if desired.  Cross two bread sticks and place in back of bowl.

Culinary Note: Great Recipe for Lunch Boxes.  Grill/Saute Steak and chill.  Layer ingredients into lunch container. Keep vinaigrette on side until lunchtime.

Roasted Garlic Paste, Garlic Oil

Grocery List:  Garlic Cloves, Olive Oil, Canola Oil

Heat Oven to 400 degrees

Combined Garlic Cloves (peeled or unpeeled) into small oven safe dish.  Season with salt and pepper.  Fill with water 1/3 of the way.  Then cover garlic cloves with oil mixture, 50/50 ratio.  Cover with foil and Roast for 40 mins.  Check and continue to roast until brown in color and cloves are soft.

Remove from oven and cool for 1 hour.  Pour off oil reserving for later use.  Store garlic tightly covered in refrigerator for up to 7 days..... It won't last that long. 

Note: Garlic will smash out of skin if using unpeeled

Use Roasted Garlic place of raw garlic.  Roasting will reduce the intensity of the garlic. 

Roasted Garlic paste is great for Dressing, Viniagrettes, Aioli, Salsa, Spreads, Marinades

Use Garlic Oil for sauteing, toasting and great for pizza! 

Purple Potato Salad w/ Tapenade Aioli

Grocery List:  Assorted Colored Potatoes, (any variety), Capers, Kalamata Olives, Parsley, Dill, Lemon Juice, Plain Greek Yogurt, Eggs, Red Onion, Celery.  Garnish: Butter Lettuce & Roasted Beets

Roast Garlic: See Recipe

Hard Boil Eggs:  See Recipe

Dice Assorted Potatoes into bite size pieces.  Boil separately in salted water until fork tender.  Remove and rinse with cold water.  Pour onto sheet tray, in single layer, to cool completely.

Combined capers, kalamata olives, roasted garlic, lemon juice, parsley and dill in food processor.  Pulse until ingredients are roughly chopped.  Add Greek Yogurt and mix completely.  Culinary note: Make extra and save for other uses.  See Tapenade Aioli Recipe

Cut Eggs to a large dice.  Cut red onion and celery to a small dice.

Combined cooled Potatoes and diced ingredients

Add dollops of Tapenade Aioli and fold into Potato mixture.

For plating: Use a piece of Butter Lettuce as a cup to hold mixture.  Garnish with fresh dill. 

Picture shows roasted beets for added flavor and color.

Great sanck or Lunch Box item

Triple Radish & Roasted Beet Salad w/ Blood Orange Vinaigrette

Grocery List:  Ruby Beets, Golden Beets, Black Radish, Daikon Radish, Horseradish, Blood Oranges, Fennel Bulb, Carrot, Goat Cheese, Mixed Greens with Herbs.  Vinaigrette: Rice vinegar, White Wine vinegar, olive oil, shallot, garlic, ginger, agava honey, fresh herbs

Toss unpeeled beets in oil, salt and pepper to coat. Roast Beets in 400 degree oven until fork tender.  Remove & cool completely.   Peel and thinly slice beets keeping separate.

Slice Black Radishes and Daikon very thin

                                                      Peel and Grate Fresh Horseradish

                         Keep ingredients separated and nicely staked in between plastic wrap for easy plating

   

 Peel Blood Oranges removing all pith from outside,cut segments out, reserving extra juice for vinaigrette.

                                   Combined Equal parts of Vinegar & Blood Orange Juice.

Add fresh herbs, agava honey, garlic, ginger and shallots.  Using an immersion blender puree ingredients.  Slowly drizzle oil while continuing to blend.  The amount of oil will be approximately double the amount of vinegar.  Season with salt and pepper.

Layer Beets, Black radish & Daikon on inside rim of plate.  Toss greens with sliced fennel and vinaigrette.  Layer in the center of plate.  Garnish with Orange Segments, Shredded Carrot, Goat Cheese and Fresh Grated Horseradish

Premium Pizza, thin & deep dish crust

 Vegetarian option or with healthier topping choices: Create crust by incorporating wheat flour into dough.  Use toppings such as plum tomato, artichoke, roasted peppers, spinach, mushrooms, carmelized onions, olives, goat cheese for.  For best gourmet ingredients try creminelli pancetta, oyster mushrooms, fresh pulled mozarella, heirloom tomato slices, top with arugula salad.

Daily Doughnut

Sausage & Butternut Squash Lasagna

Grocery List:

Butternut Squash~ 2 cups (may substitute any winter squash)

vegetable stock~ 2 cups 
sausage any variety (not the links)~ 1 1/2 #
small diced onion~ 1 med
minced garlic~ 2 tablespoons

red wine~ 3/4 cup
diced tomato~ 3 cups 
bachamel sauce~ 3 cups

Fresh Spinach~ 2 Cups 
ricotta Cheese~ 16 oz
shredded gruyere or parmesan~ 4 oz
eggs~ 2 each
fresh herbs of choice~ parsley, basil, oregano, sage, thyme (finely chopped)
fresh mozzarella slices~ 8-10
lasagna noodles~ 16 oz box, prepared by direction on box procedure:
 *in saute pan: saute sausage, onion and garlic until brown. deglaze pan with red wine and allow to reduce, stir in fresh tomato and allow to quickly cook 2-3 mins then remove while tomato still intact

* in saucepan on med heat: whisk together squash puree & stock until thoroughly combined and heated.

*in med saucepan on low heat: slowly heat bachamel 

*in med bowl: combined ricotta, fresh spinach, gruyere/parm, eggs and fresh herbs

*in 8x13 baking dish: spread a layer of squash mixture into bottom of baking dish. place single layer of noodles over sauce. cover noodles with sausage mixture. ladle bachamel over sausage reserving some for the top. place second layer of noodles. cover noodles with ricotta mixture. ladle the rest of squash mixture over ricotta. place final layer of noodles. ladle remaining bachamel over noodles then cover with remaining parm and Mozarella slices. allow to sit for 30 mins then bake for 55-65 mins. allow to rest for 20 mins after removing from oven allowing lasagna to "set-up"  Great recipe to prep in days before then refrigerate and bake later!

Winter Squash with Roasted Poblano (pasilla)

Grocery List:
winter squash puree~ 2 #

poblano peppers~ 1-2 each

garlic~ 1-2 tablespoons

butter~ 4- 8 tablespoons

mexican spices such as: cumin, paprika, ancho chili powder~ to taste

salt and pepper~ to taste

heavy cream~ 1/2 cup

queso cheese 

procedure:

*on stove top or in oven: roast poblano peppers until skin is brown or black. place in plastic bag and allow to rest for 10 mins. peel skin and remove seeds and dice.

*in saute pan: saute butter, garlic, and peppers just until aroma is release add winter squash puree and spices. heat thoroughly. fold in heavy cream.

* in baking dish(appropriate size): pour in mixture and sprinkle with queso cheese 
* bake on 375 degrees  just until cheese is browningredient note:   poblano (pasilla) peppers are dark green, slighlty smaller than a bell,  have a pointed end.
Anehiem pepper can be substituted these are long and thin
queso is a crumble white mexican cheese. it is usually found by the ricotta

Flank Steak Bruchetta

Grocery List:
flank steak, tomatos(whatever is on sale)

garlic

red onion

basil

balsamic vinegar

fresh lime juice

olive oil 

salt & pepper

bruchetta loaf

procedure:*marinate flank steak in mixture of olive oil, balsamic vinegar, lime juice, garlic, salt and pepper for several hours.

* in med bowl: combined tomato, red onion, garlic, basil, s&p. allow to marinate for 2 hours. culinary note: when serving add a dash of balsamic. 

* with serrated knife: slice bruchetta, layer on baking sheet and brush with olive oil.  toast lightly on both sides

* heat grill until smoking: grill flank steak for 3-6 mins each side. (depending on  temp. desired, med rare - med well)  

* remove from grill and allow to rest for 5 mins.  slice on a bias into long strip going against the grain.

* with spoon: scoop tomato mixture onto bruchetta. layer a thin strip of flank steak over and serve.  steak can be served hot or chilled.

Season coming to end for Pomogranates

pomegranates season is ending!

 Pick up a Pomegranate at the store & utilize them before they are gone! Pomegranates may be bought as a whole fruit or seeds only.  There are also several juice options with various percent of juice dictating the cost.  100% pomegranate juice is more expensive than most juices. Most recipes should use 100% juice.  pomegranate will spice up everyday eats.  Here are some suggestions:

salsas and chutney: best stirred in at the end of procedure to prevent seeds from bursting

guacamole:  add seeds for a sweet crisp texture
salads and vinaigrette: use juice in dressing, seeds make great garnish

fresh lemonade:  2/3 lemonade, 1/3 pom juice, slice lemon circles and pom seeds

cranberry sauce:  add seeds or use juice in combination with cranberries