On Tuesday, I had the honor (again) of joining the team at Central Market Cooking school in Plano This time, Dean Liesenfelt and his team member, Margaret, cooked up Paella, not 1, not 2 but 3 ways!
Paella, pronounced "pa-e-ya", is named for the pan which is used to cook the dish. La Paella is made of iron, historically or most commonly now, stainless steel. The pan is circular and shallow and has two handles. The word itself has a latin meaning of flat basket.
During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paella pan to cook rice with easily available ingredients from the countryside: tomatoes, onions and snails. On special occasions rabbit or duck might be included, and the better-off could afford chicken. Little by little this 'Valencian rice' became more widely known. By the end of the nineteenth century 'paella valenciana' had established itself.
The special thing about this evening is that Dean treated us to a slice of Pata Negra For your information, Pata Negra (black footed) pigs are fed acorns and grasses. It develops a meat that is high in fat but is mostly unsaturated. It is exported from Spain to the US. I believe that Dean said that Central Market sells it for like $150.00 a pound? Maybe more? The link I sent says $28.50 for a QUARTER pound. What a treat - it was delicious.
Paella Three Ways
Paella Valenciana
Some of the ingredients: pork, chicken, garlic, onion, green peppers, saffron, Valencia rice, shrimp, scallops, squid rings, grouper, clams, mussels, peas, white asparagus, lemon wedges and multiple spices and stock.
I did not taste this one. The peas turned me off a bit. I bet if I had tasted it, I'd have been fine.
Clam Fideuá (Pasta Style Paella) My Favorite!
Some of the ingredients: small clams, monkfish, tomatoes, garlic, fish stock, saffron, paprika, fieas or spaghetti, mussels.
My total, hands down favorite. I love mussels and clams, noodles, saffron and paprika. No way to lose me here!
Squid Paella Negra
Some of the ingredients: cleaned squid, mussels, shallot, garlic, hot pepper flakes, tomatoes, paella rice, squid ink, broth, clam juice, saffron, parsley.
Tasting notes: a little musty from the ink and slight kick from pepper flakes. I enjoyed this fresh but not leftover the next day.
I had the pleasure of getting the recipes since I volunteered. I don't have the energy to type it all here but if you see something you like, please comment and I'll try to get it scanned and emailed to you.
The February volunteering schedule is full so I won't have any new posts until March, if I can get in. BUT, I now have $40.00 to put towards a class and plan to try and get in on one of Dean's classes as a student.
Wednesday, January 26, 2011
Slow Cooked "Bolognese" Sauce
I have reeeeally wanted to make some good "spaghetti" or "bologense" sauce lately and have been studying up on ingredients, history, etc. For true facts on honest to goodness bolognese sauce from, you guessed it, Bologna, Italy head on over to the wiki page and read on.
In the meantime, I found a great recipe from Kate over at Framed Cooks.
Since we all know (and if you didn't, you do now) how true food bloggers at heart love to borrow, link back and promote our fellow foodies. Its a food bloggers biggest complement to have anyone cook and enjoy their dish but better yet, have a fellow blogger cook and enjoy their dish and then tell everyone how amazingly delicious it was.
Head over to Kate's place and check out the recipe. I will tell you I made a few variations.
- I took one slice of bacon and chopped it finely and browned with the ground beef.
- I did not use a slow cooker because I got started late. I just used a big stock pot on the stove top.
- I only had one can of tomato sauce so I used 14 oz of Ragu to make up for it instead of schlepping back out to Sprouts.
- I have a friggin garden growing in my fridge because I cannot resist the urge to buy produce (or meat or...) despite the fact that I'm only going to the store for allergy medicine and diapers. So I added finely chopped button mushrooms.
- As I was cleaning (and organizing) my fridge as the sauce was simmering, I found a small schmidge of butter that my mother in law had compounded with garlic. So you know what's next - it went in the pot. It was about a tablespoon.
I'll add a picture once I plate it but Kate's picture says enough.
In the meantime, I found a great recipe from Kate over at Framed Cooks.
Since we all know (and if you didn't, you do now) how true food bloggers at heart love to borrow, link back and promote our fellow foodies. Its a food bloggers biggest complement to have anyone cook and enjoy their dish but better yet, have a fellow blogger cook and enjoy their dish and then tell everyone how amazingly delicious it was.
Head over to Kate's place and check out the recipe. I will tell you I made a few variations.
- I took one slice of bacon and chopped it finely and browned with the ground beef.
- I did not use a slow cooker because I got started late. I just used a big stock pot on the stove top.
- I only had one can of tomato sauce so I used 14 oz of Ragu to make up for it instead of schlepping back out to Sprouts.
- I have a friggin garden growing in my fridge because I cannot resist the urge to buy produce (or meat or...) despite the fact that I'm only going to the store for allergy medicine and diapers. So I added finely chopped button mushrooms.
- As I was cleaning (and organizing) my fridge as the sauce was simmering, I found a small schmidge of butter that my mother in law had compounded with garlic. So you know what's next - it went in the pot. It was about a tablespoon.
I'll add a picture once I plate it but Kate's picture says enough.
Sunday, January 23, 2011
Central Market : Sushi 101
I wanted to write about my experience volunteering for Central Market's cooking school. Not because I really think you'll get something out of it but so I don't forget what I learned and experienced. First off, the chef, Dean Lisenfelt and his assistant, Rebecca, as well as Johnny, the other volunteer were *the nicest* people I've worked with in a *LONG* time (sans my current work team :))
I arrived at 5:45 for a 6:30 PM class and started by helping setup place settings for about 24 people. Rolling mats, pickled ginger, soy sauce and wasabi paste. As the students started to arrive, I checked them in and handed out their cards. If you attend 8 classes, you get $40.00 to go towards your next class. As volunteers, when you volunteer for two classes, you get this card filled out for you.
As the class was taking place, I was listening with 1 ear and paying attention to the tasks at hand. I had hoped to glean a little bit about sushi making while assisting the best I could. I made a goal for myself to have at least 5 takeaways, not including 3 new friends :)
1) Nori paper - rice likes the rough side
2) When cutting your roll, dip your knife, let the water roll down the blade.
3) Don't smoosh or pack the rice or Dean gets REAL mad
4) when cutting your roll, don't push down. Let the knife do the work. rock back and forth.
5) any roll, dipped in tempura and covered in Saracha and Duke's mayo is UNBELIEVEABLE.
6) to Serve wine and beer to the students (2 per class is the max) I need to be TABC certified. On my todo list :)
7) don't let your sticky rice get dry
8) get a rice steamer. It will be your best friend.
So while Dean was teaching 1 roll (we taught 5 total), Rebecca, Johnny and I were preparing plates with the contents of the next roll and so on. Crab (with a C not a K as Dean put so well), Spicy Tuna, cucumber done on the Mandolin (see my kitchen wishlist!), avocado, pancetta, smoked salmon, tempura shrimp (my fav) and cream cheese. Not in that order!
When the class was over, we promptly cleaned up and I learned from Rebecca how the kitchen dishwashing works (rinse, sanitize, put away) because she said at the Paella class on Tuesday, I would probably have to do some washing because I would be the only volunteer. No worries! I still remember how to do it :)
Once we had most everything cleaned and neat with a few left behinds came the best part - we ATE leftovers! We had a buffet of all the previous ingredients and we just dug in, noshed informally and made some wonderful small talk. They asked about my children, their ages and I got to share about my blog. I shared with Chef Dean about my homemade chicken stock to which he shouted to Rebecca "Hey Rebecca - Angie ROCKS". What a great feeling and I can't wait to volunteer Tuesday and thereafter. 40 bucks towards a class or not, to be able to glean skills from Dean and his team or to be appreciated by the students, or to be able to bounce my creative ideas off of someone like Dean or Rebecca, is completely gratifying. Not to mention to leftovers I got to munch on!
BTW, I could take the tempura crumbs, that fall off to the bottom when you fry something in tempura and then lay it over the rack, and put it in a bowl of milk and eat. Seriously. Love tempura as much as I love sour cream and anyone that knows me, knows that in my will it says "to be buried in Shepps sour cream until covered".
Look forward to posting about Tuesdays Paella class.
I arrived at 5:45 for a 6:30 PM class and started by helping setup place settings for about 24 people. Rolling mats, pickled ginger, soy sauce and wasabi paste. As the students started to arrive, I checked them in and handed out their cards. If you attend 8 classes, you get $40.00 to go towards your next class. As volunteers, when you volunteer for two classes, you get this card filled out for you.
As the class was taking place, I was listening with 1 ear and paying attention to the tasks at hand. I had hoped to glean a little bit about sushi making while assisting the best I could. I made a goal for myself to have at least 5 takeaways, not including 3 new friends :)
1) Nori paper - rice likes the rough side
2) When cutting your roll, dip your knife, let the water roll down the blade.
3) Don't smoosh or pack the rice or Dean gets REAL mad
4) when cutting your roll, don't push down. Let the knife do the work. rock back and forth.
5) any roll, dipped in tempura and covered in Saracha and Duke's mayo is UNBELIEVEABLE.
6) to Serve wine and beer to the students (2 per class is the max) I need to be TABC certified. On my todo list :)
7) don't let your sticky rice get dry
8) get a rice steamer. It will be your best friend.
So while Dean was teaching 1 roll (we taught 5 total), Rebecca, Johnny and I were preparing plates with the contents of the next roll and so on. Crab (with a C not a K as Dean put so well), Spicy Tuna, cucumber done on the Mandolin (see my kitchen wishlist!), avocado, pancetta, smoked salmon, tempura shrimp (my fav) and cream cheese. Not in that order!
When the class was over, we promptly cleaned up and I learned from Rebecca how the kitchen dishwashing works (rinse, sanitize, put away) because she said at the Paella class on Tuesday, I would probably have to do some washing because I would be the only volunteer. No worries! I still remember how to do it :)
Once we had most everything cleaned and neat with a few left behinds came the best part - we ATE leftovers! We had a buffet of all the previous ingredients and we just dug in, noshed informally and made some wonderful small talk. They asked about my children, their ages and I got to share about my blog. I shared with Chef Dean about my homemade chicken stock to which he shouted to Rebecca "Hey Rebecca - Angie ROCKS". What a great feeling and I can't wait to volunteer Tuesday and thereafter. 40 bucks towards a class or not, to be able to glean skills from Dean and his team or to be appreciated by the students, or to be able to bounce my creative ideas off of someone like Dean or Rebecca, is completely gratifying. Not to mention to leftovers I got to munch on!
BTW, I could take the tempura crumbs, that fall off to the bottom when you fry something in tempura and then lay it over the rack, and put it in a bowl of milk and eat. Seriously. Love tempura as much as I love sour cream and anyone that knows me, knows that in my will it says "to be buried in Shepps sour cream until covered".
Look forward to posting about Tuesdays Paella class.
Chili (Recipe from LBJ Ranch kitchen)
Papa bear's mom made this and brought it over and I begged for the recipe. I'm making it today. The first picture shows how I really feel about this recipe.
I made one variation. I cooked the onions seperately while I brown the ground beef, then I combined. I love the flavor that the onion gives the oil so I don't want that drained out when the meat gets drained.
Chili (Recipe from LBJ Ranch kitchen)
1 large yellow onion chopped
1 ½ lbs coarsely ground beef
1 heaping teaspoon garlic salt
1 tablespoon Cumin
4 tablespoons Gerhardt chili powder
1 can stewed tomatoes (mashed)
1 can Rotel (tomatoes and green chilis)
1 teaspoon sugar
2 tablespoons corn starch + 6 TBS water
1 small can tomato sauce
1 family size can Ranch beans
Saute chopped onion in oil until clear in a seperate pan.
In a pot, brown meat thoroughly, stiring often, then drain.
Add all spices and stir well (don’t add cornstarch)
Add stewed tomatoes and Rotel tomatoes (I mashed the stewed tomatoes in the pan once I added them)
Mix cornstarch and water, then combine with tomato sauce.
Add tomato sauce mixture to chili
Stir well
Add can of Ranch beans
Cook covered at least 2 hours
Best served over rice.
Freezes well
Tuesday, January 18, 2011
Farm Fresh Eggs Part 1 - Baked Eggs with Pan Au Levain croutons, sausage and spinach
I saw this recipe for Baked Eggs over at Use Real Butter. I love her snarkiness. Just read her about me section and you'll see why I love her :)
So I have these gorgeous (see photo) Farm Fresh Eggs from Rehobeth Ranch that I purchased at the Chestnut Square Farmers Market and have been dying to do something with them. I also purchased a Pan Au Levain from the Village Baking Company.
Baked Eggs with Pan Au Levain croutons and Spinach
Preheat oven to 375
Buttered two ramekin bowls.
laid small amount of chopped spinach to bowls.
broke each egg one at a time in to a seperate bowl to which I then poured, one each, gently in to the ramekin careful not to break the yolk.
In a separate pan, I sauteed some onions, sage, thyme, salt and pepper with a 1/2 pound of extra lean ground pork to make a homemade sausage mixture.
Once this was cooked through, I placed some to the side of the egg yolk in the ramekin. I diced 4 large Pan Au Levain 1x1 inch 'croutons' coated with some olive oil and placed gently on top of the ramekin, careful to avoid the yolk.
Bake until whites are set - about 15-20 minutes. I know you can also set your broiler and place the ramekins 6 inches from the top for about 5 minutes but you risk missing the proper time to remove by cooking too fast if you aren't babysitting it. Try it out and see what works for you.
All I can say is that the way the Pan Au Levain soaked up the yolk was like butta.
Fried Rice - with leftovers
I had leftover rice from when Papa bear's mom brought over chili. Leftover asian grilled chicken. Combined with some asian spices and oils, chopped carrots and fried egg - it made for an easy meal for Papa bear as he recovers from his stomach bug.
Not real measurements here.
fry the egg first so you dont have to transfer rice mix back and forth. Fry the egg, add salt and pepper to taste. break the yolk in the pan and then flip until well done. Set aside and chop up to preference.
Olive Oil with a few dashes of sesame oil (start small with the sesame oil, I mean VERY small. Its overpowering).
sautee carrots until they start to soften, then throw in diced leftover chicken.
When this is warm, toss in leftover cold rice (works best with fried rice).
add a dash of rice vinegar and some red chili flakes and some soy sauce (maybe a tbsp?) and turn dish.
Add egg, mix until well turned. Taste. Add additional elements if necessary.
Not real measurements here.
fry the egg first so you dont have to transfer rice mix back and forth. Fry the egg, add salt and pepper to taste. break the yolk in the pan and then flip until well done. Set aside and chop up to preference.
Olive Oil with a few dashes of sesame oil (start small with the sesame oil, I mean VERY small. Its overpowering).
sautee carrots until they start to soften, then throw in diced leftover chicken.
When this is warm, toss in leftover cold rice (works best with fried rice).
add a dash of rice vinegar and some red chili flakes and some soy sauce (maybe a tbsp?) and turn dish.
Add egg, mix until well turned. Taste. Add additional elements if necessary.
Leftover Risotto
I had some leftover risotto and wasn't sure what to do with it. It had become a little binded and wasn't as tasty as when it was hot out of the oven.
Formed patties out of risotto
Rolled in Panko
Fried in olive oil until golden brown
topped with Tzatziki from Sprouts
The sourness of the Tzatziki really livened up the risotto.
Formed patties out of risotto
Rolled in Panko
Fried in olive oil until golden brown
topped with Tzatziki from Sprouts
The sourness of the Tzatziki really livened up the risotto.
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