I've always wondered how chefs make everything "come together" at the right time - beautiful food. perfect presentation. everything done at same time. temperature spot on.
Often, I use Jeff as my right hand man in the kitchen. He helps me remember the boiling pot on the stove or the broiler browning some wonder in the oven. If it weren't for him, I think I'd have a lot more failures in the kitchen. He's saved many a dish. For sure. (And, he does clean-up and dishes, too! I'm so lucky. He's a gem.) I like to think I'm good at multi-tasking, but for some reason, multi-tasking and cooking don't mix well for me. When I have multiple dishes going at the same time, it's like a science trying to time everything just right.
It all makes sense now - prep. Simply put. Get all your ducks in a row before you dive in and start cooking. Hard for an impatient person, but I guess it's worth a try. I just adore Williams Sonoma - for their products, their recipes, their ideas. They have everything a cook could care for. I'm including an excerpt from their article on prep.
As quoted from Williams Sonoma's article...
Mise en Place: The Secret to Cooking Like a Professional
When you're in a hurry to get dinner on the table, it's tempting to just turn on the stove and start cooking. But you'll save time in the long run if you spend a few minutes getting organized. Professional chefs call this mise en place, which literally means "put in place."
Mise en place is the secret that enables a restaurant to take your order and, ten minutes later, serve your meal fresh and piping hot. It all boils down to advance preparation. In a professional kitchen, the carrots are peeled, sliced and blanched. The stocks and sauces are made, the garlic is chopped, the meat is marinated and the water is boiling for the pasta. All that's left to be done is cook the meal. Once the prep work is done, the dish comes together easily. (So true.)
This concept translates well into the home kitchen. No matter how simple the recipe, taking time to organize your equipment and prep the ingredients will streamline the cooking process. That way, you won't be chopping the parsley for the sauce while the steaks burn, or rummaging around for the cheese grater (and the cheese) while the pasta overcooks. If you're preparing several dishes at once, mise en place is essential to prevent last-minute chaos in the kitchen. (Love the chaos reference, as I can so relate.)
Before you start chopping and dicing, read the recipe through twice to familiarize yourself with all the steps. The list of ingredients specifies simple prep work, such as zesting the lemons or melting the butter. The directions alert you to any tasks that must be done well in advance, such as chilling sugar cookie dough before rolling it out.
I'm in serious need of improvement in this area, so wish me luck in my 'mastery of prepping'. I'll let you know how it goes...
Tuesday, March 8, 2011
Monday, March 7, 2011
braised brussels sprouts with bacon & thyme
My family has been making these for years. If you don't love brussels sprouts, you will after you eat these. My kids even eat them. Anything tastes better with bacon and shallots. mmmm.
I think these are best finished a "little crunchy" or more on the "raw" side. My sister and I discovered that the flavor changes if they're overdone. We prefer the brussels sprouts to look fresh and green rather than dark and army green when done.
brussels sprouts with bacon & thyme
(adapted from Williams Sonoma)
2 lb. brussels sprouts (fresh)
5 oz. bacon, diced
4 shallots, finely chopped
2 tsp. finely chopped fresh thyme
1 1/4 to 1 1/3 cups chicken or turkey stock
2 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. salt - (we like to use kosher or sea salt)
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into halves. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.
Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.
Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. (Make sure you get the brussels sprouts to brown.) Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock.
Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts aresoft, about 15 minutes more. (Cook the brussels sprouts to your liking - we modify the cooking time to achieve our desired doneness.)
Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.
Serves 8 to 10.
Enjoy!
I think these are best finished a "little crunchy" or more on the "raw" side. My sister and I discovered that the flavor changes if they're overdone. We prefer the brussels sprouts to look fresh and green rather than dark and army green when done.
brussels sprouts with bacon & thyme
(adapted from Williams Sonoma)
2 lb. brussels sprouts (fresh)
5 oz. bacon, diced
4 shallots, finely chopped
2 tsp. finely chopped fresh thyme
1 1/4 to 1 1/3 cups chicken or turkey stock
2 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. salt - (we like to use kosher or sea salt)
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into halves. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.
Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.
Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. (Make sure you get the brussels sprouts to brown.) Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock.
Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are
Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.
Serves 8 to 10.
Enjoy!
Saturday, March 5, 2011
chocolate mint brownies
Baking. Ugh. My skills in this area are less than par. Can't seem to get the timing down or master the perfection of doneness. My layer cakes are lopsided and my cookies too brown. I think it's the kitchen's fault. It has to be the lack of the Viking range, I'm sure of it. It couldn't be my inability...or could it? As an aside, I also struggle with frosting the finished products. Crumbs always seem to mix in while spreading the layer of frosting. Any tips here are appreciated... Regardless, I am in need of a baking overhaul. You heard it. 2011 will begin the journey of improvement.
I found this recipe for chocolate mint brownies. The mint layer can be colored green to make them festive for St. Patrick's Day. However, if you don't care for mint, these brownies are pretty amazing by themselves - they're rich and fudgy.
Chocolate Mint Brownies (adapted from joyofbaking.com)
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with parchment paper across the bottom and up two opposite sides of the pan. Set aside. The original recipe said to line the pan with aluminum foil, but I had issues with removing from bars once done.)
Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate.
Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute).
Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer:
2 tablespoons (28 grams) unsalted butter, at room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 - 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)
In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Glaze:
3 ounces (90 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Makes about 30 1-inch (2.5 cm) squares.
You can see my kids enjoyed them. Brendan & Clare finished before I had a chance to snap some pictures, but Dane & Eleanor took a little more time.
I found this recipe for chocolate mint brownies. The mint layer can be colored green to make them festive for St. Patrick's Day. However, if you don't care for mint, these brownies are pretty amazing by themselves - they're rich and fudgy.
Chocolate Mint Brownies (adapted from joyofbaking.com)
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with parchment paper across the bottom and up two opposite sides of the pan. Set aside. The original recipe said to line the pan with aluminum foil, but I had issues with removing from bars once done.)
Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate.
Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer:
2 tablespoons (28 grams) unsalted butter, at room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 - 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)
In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Glaze:
3 ounces (90 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Makes about 30 1-inch (2.5 cm) squares.
You can see my kids enjoyed them. Brendan & Clare finished before I had a chance to snap some pictures, but Dane & Eleanor took a little more time.
Friday, March 4, 2011
milkshakes made your way
family traditions - milkshakes, movies and popcorn, oh my.
Our Friday evenings are usually reserved for family movie nights. Redbox movies, homemade popcorn (the shake your pan over the stove kind) and milkshakes - which involve taking orders like a short order cook. Everyone with unique requests. We don't mess around when it comes to milkshakes at the Kanwischers. I'm just sayin'...
My husband's usually the "maker of shakes." His technique varies - sometimes using our trusty blender and other times, hand-mixing each individually. Can't you just feel the love?
1. Jeff likes a chocolate malt - vanilla ice cream, milk, not much chocolate, but definitely malt powder, and a little runny. Served with a spoon. Note: It must sit unattended for a few minutes first.
2. Tenley likes a butterscotch shake - no malt powder for me, a little butterscotch syrup, milk and vanilla ice cream. Must be served with a straw in a plastic or chilled aluminum cup. Consumed while cold and frozen (No glass for me. I have a theory that glass melts ice cream too fast. Just call me particular or an experienced milkshake kind of girl. I've had many a milkshake in my 34 years, so yes, I'm entitled to my opinion) That's how I like my milkshake...that's how I roll.
3. Brendan likes a chocolate butterscotch vanilla shake - vanilla ice cream with both chocolate and butterscotch syrup, milk and a dash of vanilla extract. Served with a straw. (Phew... and I thought I was picky...)
4. Clare likes a chocolate butterscotch shake - vanilla ice cream with both chocolate and butterscotch syrup, milk, whipped cream on top and sometimes, a maraschino cherry. Served with a straw.
5. Dane prefers a bowl of vanilla ice cream with whipped cream and 2-3 maraschino cherries on top. Served with a spoon.
6. Eleanor likes milkshakes and vanilla ice cream with whipped cream. Served with a spoon and LOTS of napkins or wet wipes.
Everyone gets settled in with their shakes and popcorn and it's movie time. Although, we're missing the set of red velvet curtains to introduce the movie, we can skip the previews, sit back, relax and not have to worry about the person behind us kicking the seats.
It's our family night the kids look forward to all week. And, I'll hang on to it for as long as I can...
Our Friday evenings are usually reserved for family movie nights. Redbox movies, homemade popcorn (the shake your pan over the stove kind) and milkshakes - which involve taking orders like a short order cook. Everyone with unique requests. We don't mess around when it comes to milkshakes at the Kanwischers. I'm just sayin'...
My husband's usually the "maker of shakes." His technique varies - sometimes using our trusty blender and other times, hand-mixing each individually. Can't you just feel the love?
1. Jeff likes a chocolate malt - vanilla ice cream, milk, not much chocolate, but definitely malt powder, and a little runny. Served with a spoon. Note: It must sit unattended for a few minutes first.
2. Tenley likes a butterscotch shake - no malt powder for me, a little butterscotch syrup, milk and vanilla ice cream. Must be served with a straw in a plastic or chilled aluminum cup. Consumed while cold and frozen (No glass for me. I have a theory that glass melts ice cream too fast. Just call me particular or an experienced milkshake kind of girl. I've had many a milkshake in my 34 years, so yes, I'm entitled to my opinion) That's how I like my milkshake...that's how I roll.
3. Brendan likes a chocolate butterscotch vanilla shake - vanilla ice cream with both chocolate and butterscotch syrup, milk and a dash of vanilla extract. Served with a straw. (Phew... and I thought I was picky...)
4. Clare likes a chocolate butterscotch shake - vanilla ice cream with both chocolate and butterscotch syrup, milk, whipped cream on top and sometimes, a maraschino cherry. Served with a straw.
5. Dane prefers a bowl of vanilla ice cream with whipped cream and 2-3 maraschino cherries on top. Served with a spoon.
6. Eleanor likes milkshakes and vanilla ice cream with whipped cream. Served with a spoon and LOTS of napkins or wet wipes.
Everyone gets settled in with their shakes and popcorn and it's movie time. Although, we're missing the set of red velvet curtains to introduce the movie, we can skip the previews, sit back, relax and not have to worry about the person behind us kicking the seats.
It's our family night the kids look forward to all week. And, I'll hang on to it for as long as I can...
Thursday, March 3, 2011
word's out...i have a viking crush
My ultimate wish is to someday cook on one of these... I mean, who wouldn't love one of these bad boys?
or, better yet...
photos courtesy of Viking Corporation
Viking, are you listening? Anyone? Anyone? Bueller? Jeff?
Well, for now, I'll keep my fingers crossed and continue to dream about my viking crush and how fabulous it would be to cook and bake with one. oh, so fabulous.
photos courtesy of Viking Corporation
Viking, are you listening? Anyone? Anyone? Bueller? Jeff?
Well, for now, I'll keep my fingers crossed and continue to dream about my viking crush and how fabulous it would be to cook and bake with one. oh, so fabulous.
Wednesday, March 2, 2011
review: travail kitchen and amusements
Oh my gosh... if I had my own restaurant, it would have a striking resemblance to Travail... it would be quaint and narrow. A "touch your neighbor's elbow kind of place," with a chalkboard wall menu, reclaimed wood bar and rugged floors. Who needs lots of tables, with lots of overhead? Customers will wait if you deliver on food and service.
Travail Kitchen and Amusements - Robbinsdale, MN
Jeff and I had the most amazing 10 course menu for two, with wine and local Surly tap. We sat at the bar to avoid the two hour wait (already at 5:00 pm on a Saturday.) This place had everything polished - from music to coffee to wine to ambience to entrees and accompaniments... Each course was like a miniature work of art, worthy of a picture in a gourmet food publication, and to top it off, they all tasted divine, each course outdone by the next.
Something to be savored for sure.
We had a tasting menu of beet salad, foie gras, chicken, quail eggs, butternut squash soup, steak tartare, agnolotti, charcuterie, scallops, pork belly, octopus, and more. While everything was worthy of smacking my lips, my ultimate favorites were the agnolotti pasta and the butternut squash soup.
Agnolotti
I can't wait to go back and maybe even try to recreate some of the dishes myself. Cheers!
Travail Kitchen and Amusements - Robbinsdale, MN
Jeff and I had the most amazing 10 course menu for two, with wine and local Surly tap. We sat at the bar to avoid the two hour wait (already at 5:00 pm on a Saturday.) This place had everything polished - from music to coffee to wine to ambience to entrees and accompaniments... Each course was like a miniature work of art, worthy of a picture in a gourmet food publication, and to top it off, they all tasted divine, each course outdone by the next.
Something to be savored for sure.
We had a tasting menu of beet salad, foie gras, chicken, quail eggs, butternut squash soup, steak tartare, agnolotti, charcuterie, scallops, pork belly, octopus, and more. While everything was worthy of smacking my lips, my ultimate favorites were the agnolotti pasta and the butternut squash soup.
Agnolotti
I can't wait to go back and maybe even try to recreate some of the dishes myself. Cheers!
Tuesday, March 1, 2011
whitney's german baked egg casserole
My other fantabulous sister, Whitney, has a curious fascination with everything German. Yes, we do have strong German genes in our family (as we do Norwegian and Canadian and bits of other heritage as well, i.e. Russian). She also loves to cook and seems to always be having a grand old time in sunny California. What a lucky duck - sunny and warm, even in the winter. Meanwhile, we've hit some records with our 75+ inces of snow this winter.
Anyways, she made this egg casserole for everyone at Christmas a few years ago. I have to say, a breakfast like this fills your belly until dinner. And for those wondering what a casserole is - same thing as a hotdish. If you don't know what a hotdish is, then never mind, it's really a term known by fellow North Dakotans and Minnesotans.
Whitney's German Baked Egg Casserole
1 lb shredded MOnterrey jack cheese
1 dozen eggs
1/2 cup melted butter put in 9x13 pan
2 cups cottage cheese
1/4 cup flour
1 tsp. baking powder
1 tomato, chopped
1/3 finely chopped onion
6 slices of fully cooked bacon
green pepper, chopped
garlic, minced
cooked sausage or ham
Slightly beat eggs, then add the flour and remaining ingredients. Mix well an pour in casserole dish. Bake at 350 degrees until a knife comes out clean in center (approximately 45 min to an hour). Eggs should be firm and lightly brown on top!! Enjoy.
Anyways, she made this egg casserole for everyone at Christmas a few years ago. I have to say, a breakfast like this fills your belly until dinner. And for those wondering what a casserole is - same thing as a hotdish. If you don't know what a hotdish is, then never mind, it's really a term known by fellow North Dakotans and Minnesotans.
Whitney's German Baked Egg Casserole
1 lb shredded MOnterrey jack cheese
1 dozen eggs
1/2 cup melted butter put in 9x13 pan
2 cups cottage cheese
1/4 cup flour
1 tsp. baking powder
1 tomato, chopped
1/3 finely chopped onion
6 slices of fully cooked bacon
green pepper, chopped
garlic, minced
cooked sausage or ham
Slightly beat eggs, then add the flour and remaining ingredients. Mix well an pour in casserole dish. Bake at 350 degrees until a knife comes out clean in center (approximately 45 min to an hour). Eggs should be firm and lightly brown on top!! Enjoy.
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