Talking about some of the basics in cooking, we try to take the mystery and confusion out of making stocks and sauces. We cover the types and principles of stock, the mother sauces and how to make them, as well as some of the derivative sauces.
Our “Word of the Day” was Mirepoix (19:17).
The listener question this time was about alternatives to pasta, especially if you have a gluten allergy or intolerance. It’s another nice touch about cooking for allergies (22:31).
Keep sending in those questions and feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel.
Thanks for tuning in and we’ll see you next month.
A new episode just dropped. We’ve got the show notes below.
We’ve also set up a YouTube channel. So far you can find a video about using and caring for your knife, the most essential tool for a chef, and a video about breaking down a chicken. The link for the channel is shown in the sidebar. Thanks for following us, and send us some feedback.
Topic: Sandwiches & Deep-Frying at Home
This was a fun episode to do. We cover what makes up a sandwich and talk a little bit about some of the different kinds of bread that can be used. We then go on to discuss how you would deep fry food at home with minimal equipment and how to make home-made potato chips to go with your sandwich (12:20).
Our “Word of the Day” was Mirepoix (20:28).
The listener question this time was close to my heart, being lactose intolerant. It asked if you can substitute lactose free or other milk alternatives for milk in recipes. It’s a nice touch on allergy cooking (24:11).
I’m really enjoying the questions, and look forward to more of them. Also feel free to share your ideas, or even just your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter. Also check out our brand new YouTube channel.
Thanks for tuning in and we’ll see you next month.
Great topic this time as well as our first listener question (Thanks Mom)
Topic: The Basics of Salads
We cover the components of a salad as well as the 3 keys to elevating food and how they relate to salads.
Our “Word of the Day” was Bouquet Garni and Sachet.
Our first listener question was asking for ideas for simple meals on these hot summer nights. Check out below for a simple “Stuffed Chicken Breast Supreme”.
We’d love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter.
Thanks for tuning in and we’ll see you next month.
Stuffed Chicken Breast Supreme
(Courtesy of Family Circle Magazine, 1975)
Makes 8 servings
INGREDIENTS:
8 Boneless, Skinless Chicken Breasts
6 oz Gruyere Cheese, Shredded
1/4 lb Salami, Chopped
1/2 c Chopped Green Onions
1 Egg
3 oz Seasoned Bread Crumbs
1/4 c Butter
1/4 c All-Purpose Flour, plus extra for breading
2 c Milk
PROCESS:
Butterfly each chicken breast to create a pocket in the side.
Combine 1 cup of the Gruyere cheese, salami, and green onions in a small bowl.
Place about 1/4 c of the mixture into the canter of each chicken breast. Secure the open side with toothpicks to hold it closed.
Set up your breading station with extra flour, 1 beaten egg, and the bread crumbs in separate dishes.
Roll chicken breasts in flour to coat, then dip in the egg and coat with the bread crumbs.
Layout coated chicken breasts on a lined sheet pan and bake at 400 degrees until golden brown, about 40 minutes. Chicken should reach an internal temperature of 165 degrees.
When chicken is about half way done, melt the butter in a medium saucepan.
Stir in flour and stir to combine. Cook, while stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens.
Stir in remaining cheese until melted.
Remove from heat and hold warm until chicken is done.
When chicken is done, serve with cheese sauce ladled over it.
Welcome Back and sorry we’ve been gone for so long. This is kind of old news now, but we’ve been approved and can now be found on iTunes, Spotify, and Google Play.
Topic: Elevated Hamburgers – Part 2; Food Trends and Fads; Other Chef’s Podcasts
A lot of shorter topics this month, but totally worth the listen as we expand the show’s make-up. We started with continuing the discussion about elevated burgers with a visit to Hubert Keller’s Burger Bar in Las Vegas. We continued with an introduction to food trends, and finished with a small diatribe about my adventures looking for other food podcasts.
Our “Word of the Day” was Empanada.
We’d love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter.
First, we announced that we have started the application process for iTunes, Spotify, and Google Play.
Topic: Elevated Hamburgers
This month we discussed how to elevate the standard burger from selecting your meat, forming the patties, cooking the burgers, Bun selection, all the way to toppings.
Our “Word of the Day” was a special double word event. They were Sear and Maillard Reaction.
We encourage all of our listeners to tweet, Facebook, or email us your favorite burger combinations and recipes to share.
1) A French term for stock. Commonly 3 types (fond blanc, fond brun, fond de vegetal)
2) The browned bits of food remaining in the pan after food has been sautéed or roasted. It is typically incorporated into a sauce by deglazing, or adding a small amount of liquid to a pan and stirring to loosen the bits of food.
Last was Steak Pasta with Garlic Cream Sauce Recipe
8 oz Steak (Strip or Skirt are both good), sliced about 1/8″-1/4″ thick
2 tbsp Garlic, minced
2 oz Button Mushrooms, cleaned and quartered
2 oz Asparagus Heads
1 oz Sun-Dried Tomatoes
1/4 c Chicken Stock
1/2 c Heavy Cream
Olive Oil, as needed
Salt and Pepper, to taste
8 oz Cooked Pasta
Parmesan Cheese, as desired
1) Get your pan nice and hot, about medium high on a standard home oven.
2) Add a little oil to cook the meat, then season the meat.
3) Toss the meat into the pan and cook until the meat starts to brown. You don’t want to cook it all the way through, as it’s still going to have some time cooking.
4) Now toss in the garlic and cook for about a minute without burning the garlic.
5) Add mushrooms, season and cook about a minute.
6) Add asparagus heads and sun-dried tomatoes. Season and cook until mushrooms and asparagus are tender.
7) Deglaze the pan with about ¼ c of chicken stock.
8) Add about ½ c of heavy cream. Season one more time. Simmer until sauce coats the back of a spoon or your desired thickness.
9) Add cooked pasta and toss in sauce until coated.
10) Adjust seasoning and top with fresh grated parmesan cheese.
