Savory Seasons
T able of Contents Satiation 2 Superb The Kitchen Essentials Gold 4 Brown The History of the Potato
A peritivo Italian Dinner Night
6
the desired shape. Carbon steel, stainless steel, high-carbon stainless steel, and ceramic are generally used for knife blades. The handles of knives are often made of hard woods infused with plastic. Handles made of stainless steel are welded directly to the blade. These blades are durable but very lightweight. A handle should be comfortable to hold and ground smooth to eliminate crevices where bacteria can grow. Some of the most basic knives include the French of Chef ’s knife, the utility knife, the boning knife, the paring knife, the cleaver, the slicer, the butcher knife, and oyster and clam knives. These knives are generally sharpened using a sharpening stone,
Cookware can be made from many materials. Some of the most
or whetstone, or steel, a scored, slightly abrasive steel rod used
standard materials used are copper, aluminum, stainless steel,
to hone or straight a blade immediately after and between
cast iron, glass, ceramics, plastics, and enamelware.
sharpenings.
Strainers and Sieves
Measuring and Portioning Devices Precise measurement is essential, especially in the bakeshop.
The Kitchen Essentials
size and cost. Most measuring devices are hand tools designed
strainers, colanders, drum sieves, china caps, and chinois. These
to make food preparation and service easier and more precise.
devices have stainless steel mesh or screen through which food
The accuracy they provide prevents the cost of mistakes made
passes. The mesh or screen size varies from extremely fine to
when inaccurate measurements are made.
several millimeters wide.
Measurements can be based on weight or volume. Weight
very kitchen has its basic needs. These things are not
ized cutters. Many hand tools are designed for specific tasks,
measurements are often in grams, ounces, or pounds. Volume
always the basic refrigerator, stove, and sink. For a more
such as balling melons or pitting cherries. When selecting hand
measurements are in teaspoons, cups, and gallons. Having
advanced kitchen, the cook must first invest in some very help-
tools, sturdiness, durability, and safety are the most important
several measuring devices available is necessary. Both liquid and
ful, essential kitchen utilities. Without these items, the cook
qualities.
dry measuring cups, along with a variety of scales, should be in
Knives
every kitchen.
may as well be in a college dorm kitchen whipping up some macaroni and cheese.
Hand Tools Hand tools are an essential part to every kitchen. These tools
gredients and drain or puree cooked foods, strainers and sieves
Also, foods should be measured when served to control portion are rather important. Some non-mechanical devices include
Superb Satiation E
Used primarily to aerate and remove impurities from dry in-
The most important items in the chef ’s tool kit are knives. Any number of tasks can be accomplished with a sharp knife.
Cookware Cookware includes many things such as sauté pans and
Processing Equipment Including both electrical and nonelectrical mechanical devices, processing equipment is used to chop, puree, slice, grind, or mix foods. Reading the operating procedures is essential before using any processing equipment. Always turn the equipment off and disconnect the power supply before disassembling, cleaning, or moving the appliance. Processing equipment comes in many shapes and sizes. Some
Knives are expensive but will last for many years with proper
stockpots used on the stovetop along with the roasting pans,
of this equipment includes a slicer, a mandoline, a food chopper
are designed to aid in cutting, shaping, moving or combin-
care. When selecting knives, look for easily-sharpened, well-
or buffalo chopper, a food processor, a blender, an immersion
ing foods. The tools often have few, if any, moving parts. The
hotel pans, and specialty molds used inside the oven. These
constructed knives that are comfortable and can easily be bal-
most important category of hand tools is knives, which will be
kitchen items should be selected for their size, shape, ability to
anced in your hand.
conduct heat evenly, and their overall quality of construction.
discussed later. Some other tools that fall under this category are metal or rubber spatulas, spoons, whisks, tongs, and special-
2
The base of a good knife begins with a single piece of metal. The metal is then cut or forged and tempered into a blade of Summer 2009
Savory Seasons
The most important considerations when choosing cook-
Continued on Page 8
ware are the type and thickness, or gage, of the material used. Savory Seasons Summer 2009
3
Potatoes were not widely accepted in haute cuisine until 1785. It is said that Antoine-Augustin Parmentier, a French Army Phramacist, induced King Louis XVI of France to try a potato. The King and his Queen Marie Antoinette liked them so much that members of their court began wearing the blossoms as hair accessories and boutonnières.
19th Century A.D.
Brown Gold The History of the Potato
T
he potato is a wonderful vegetable that is used in many dishes throughout the world. One might think that the potato has been used as popularly now as it was since the beginning of man, but that is not true. The potato has had to fight for its spot on the table of the world as one of the most diverse vegetables known to man.
5th Century B.C.
Potato remains have been found in the ancient ruins of Peru and Chile that date back to 500 B.C. It is now known that the Incan culture grew, ate, and worshipped this vegetable. The potato was so important to their culture that they buried potatoes with their dead. The ancient Incan potatoes were not like the ones we know today. These potatoes had dark purplish skins and yellow flesh. They are still to this day known to the Incans as “papas.”
16th Century A.D.
In 1532, the Spanish conquistadors encountered the potato upon their arrival in Peru. Spanish explorer and conqueror, Gonzalo Jiminez de Quesada, took the potato in Spain in 1565, in lieu of the gold he did not find. Thinking the potato was some kind of truffle; the Spanish called them “tartuffo.” Potatoes were soon used as a standard supply on Spanish ships as the sailors noticed if they ate them they did not suffer from scurvy. The potato arrived in Italy and England in about 1585. It
4
arrived in Germany by 1587, to Austria about 1588, and to France around 1600. The potato was considered weird, poisonous, and throroughly evil wherever it was introduced. In France, the potato was accused of causing leprosy, syphilis, narcosis, scronfula, early death, sterility, rampant sexuality, and destruction of soil. The potato faced so much opposition that an edict was made in France stating:
“In view of the fact that the potato is a pernicious substance whose use can cause leprosy, it is hereby forbidden, under pain of fine, to cultivate it.” In 1589, Sir Walter Raleigh, British explorer and historian, brought the potato to Ireland. He planted them at his Irish estate near Cork, Ireland. An Irish legend says that he made a gift of the potato to Queen Elizabeth I. Local gentry were invited to a banquet featuring the potato in every course. However, the cooks were uneducated in potatoes, tossed out the lumpylooking tubers and brought a dish of boiled stems and leaves to the royal table. These parts of the potato plant are poisonous and resulted in everyone becoming deathly ill. After this event, potatoes were banned from the court.
Potatoes were not always grown in Idaho. A Presbyterian missionary, Henry Harmon Spalding, planted the first potatoes in Idaho in 1836. Henry wanted to demonstrate that they could provide food for themselves through agriculture rather than hunting and gathering. The “Great Famine” or “Great Starvation” in Ireland lasted from 1845-1849. The famine was a result of the potato crop becoming diseased. At the height of the famine, around 1845, at least one million people died of starvation. Over just a short number of years, Ireland’s population dropped by one half, from about nine million to a little more than four million. Americans in the 1850s considered the potato as food for animals rather than for humans. By 1872, the Idaho potato industry really began to take off. This was around the time the Russet Burbank potato was developed by American horticulturist Luther Burbank. Burbank developed the potato while trying to improve the Irish potato. This hybrid was more disease-resistant than other potatoes. Burbank sold the rights to his potato for $150, which he used to travel to Santa Rosa, California. In California, Burbank established a nursery garden, greenhouse, and experimental farms than have become famous throughout the world. The Russet Burbank potato began appearing throughout Idaho by the early 1900s.
20th & 21st Centuries A.D.
Today, the potato is taken for granted, as it is so common and plentiful in the Western diet. Today’s potato-eaters seem to forget that the potato has only been in mainstream cuisine for a few hundred years. Source: WhatsCookingAmerica.net On Cooking 4th Edition
18th Century A.D.
Potatoes were introduced to the U.S. several times throughout the 1600s. However, they were not widely grown until 1719. Summer 2009
Savory Seasons
Savory Seasons Summer 2009
German Potato Salad Ingredients:
• 7-1/2 lbs. Potatoes • 2 tbsp. Butter • 3 tbsp. Flour (heaping) • 1-1/2 cup Water
Directions:
• ½ lbs. Bacon (small pcs.) • Few Onions (chopped) • 1-1/2 c. Vinegar • 1-3/4 cup Sugar
Mix vinegar & water. Boil Potatoes with skins. Brown bacon. Add butter & onions. Stir in flour & blend until smooth. Stir in vinegar & water. Blend until smooth. Add sugar & stir until thick. Stir until mixture starts to boil (will thicken). Peel skins off potatoes & cut into bite size pieces. Salt potatoes. Pour sauce over cut up potatoes & stir. Serve warm or cold.
Lyonnaise Potatoes Ingredients:
Servings: 8
• 2 lbs. Potatoes • 8 oz. Onion (Julienne) • 4 oz. Clarified Butter • Salt & Pepper (to taste)
Directions:
Partially cook the potatoes. Cool. Peel & cut potatoes into ¼-inch slices. Sauté onions in half of the butter until tender. Remove onions from pan with slotted spoon & set aside. Add remaining butter to the pan. Add potatoes & sauté until well-browned on all sides. Return onions to the pan & sauté to combine the flavors. Season to taste with salt & pepper.
5
Aperitivo
Italian Dinner Night
E
-
ver wonder what it would be like to have an authentic Italian dinner? Well, you could always hop on a plane and experience
Tuscany for yourself. But what if you don’t have the time or money to do that? Another option is to create your own authentic Italian dinner in your home. That sounds a lot easier. Let’s get started! The first aspect we must address is the area in which you will be having the dinner. Be it in your dining room or outdoors, the mood must be just right to create the Italian atmosphere you’re looking for. What we’re looking for is something that will help to express the sunny atmosphere of the Italian countryside in your chosen area. One way to do this is to seat your guests at natural wooden tables, without tablecloths. Then, you may add placemats in harvest colors to bring in the warmth of the countryside. To add a savory, aromatic touch to your dinner, hang bunches of dried herbs over your table.
Continued on Page 10 Savory Seasons • Summer 2009
7
Superb Satiations - Continued from page 3 and in easily reached from the work areas in which fires are likely to occur. There are different classes of extinguishers to fight different types of fires. Ventilation systems are also important. These are commonly installed over cooking equipment to remove vapors, heat, and smoke. Properly operating systems make the kitchen more comfortable for the staff and reduce the danger of fire. First-aid kits and protective gear are also essential to kitchen safety. These supplies should be in a clearly marked area and located in visible areas near food preparation sites. All kitchens should be equipped with high quality heat-resistant gloves or potholders to be used when handling hot pans and other equipment. Steel-mesh safety gloves can be used to prevent puncture or slicing wounds. Having the essentials in a kitchen makes cooking easier for evblender, a mixer, and a juicer. These machines are generally
Dishwashers and refrigeration units are also included. These
specialized for specific tasks in the kitchen.
items are usually installed in a fixed location, which is deter-
Storage Containers
mined by the traffic flow of the kitchen and space limitation.
In order to keep leftovers and open packages of food safe for consumption, proper storage containers are necessary. Storage used properly can also reduce the cost incurred by waste or spoilage. Containers that are most useful are those made of highdensity plastic such as polyethylene and polypropylene. These containers do not break like those made of glass would and may come with airtight lids. Stackable containers are often helpful
Heavy equipment includes stovetops, ovens, wood-burning
Source: On Cooking 4th Edition
Servings: 20 Ingredients:
• 3-3/8 lbs. Cream Cheese (Softened) • 2 oz. Cake Flour • 18 oz. Granulated Sugar • 8 Eggs • 5 oz. Heavy Cream • 1 tbsp. Vanilla Extract
Directions:
Beat the cheese until smooth. Beat in the flour and sugar. Blend in the eggs slowly, then add the cream and vanilla. Pour the batter into well-buttered spring-form pans. Bake at 300°F until set, approximately 1 to 1 ½ hours. Cool completely before removing the sides of each pan.
Each piece of equipment has a specific task that it performs in the kitchen. Many pieces of heavy equipment may be present in one kitchen.
Safety Equipment Federal, state, or local laws require many safety devices.
fitted with handles and spigots or marked with graduated mea-
eration despite not being used in food preparation. Failing
surements to help with the workflow of the kitchen.
to include safety equipment in the kitchen or failing to main-
Heavy Equipment
tain it properly can endanger both workers and customers.
8
to be. These tools will make almost any dish possible.
kettles, steamers, deep-fat fryers, refrigerators, and dishwashers.
in kitchens with limited space. Also, some containers may be
ated appliances used for cooking, reheating, or holding foods.
diocre rather than the superb meals they were intended
ovens, microwave ovens, broilers and grills, tilting skillets, steam
These items are critical to the well being of a food service op-
Included in heavy equipment is gas-, electric-, or steam-oper-
eryone. Without these items your dishes may turn out me-
New York-Style Cheesecake
Yield: 2, 10-in. Cakes
One of the most essential safety items in the kitchen is the fire extinguisher. They must be placed in sight of work areas Summer 2009
Savory Seasons
Savory Seasons Summer 2009
9
Aperitivo - Continued from page 7 For the centerpiece, set a row of potted herbs or fresh wildflow-
For the main course, you can serve just about anything Ital-
ers for a natural centerpiece. Another alternative would be the
ian. A popular choice might be something along the lines of
use of sunflowers, seen all over the countryside of Tuscany, as
fettuccine in white sauce or simple spaghetti and meatballs.
a floral arrangement. Bowls of olives can be added as a tasty
For our meal, we have chosen to make osso bucco served over
before dinner snack as well as an additional decoration.
risotto Milanese. In order to make this, we will also need to
Another aspect of the atmosphere is the dishware. Although
make gremolata, a topping for the dish. The dish will be served
pretty, authentic wine glasses are not necessary for an Italian
on dinner plates along with some fresh Italian bread.
Gremolata (Use with Osso Bucco) Ingredients: • 1 Garlic Clove (chopped fine)
• 1 tbsp. Lemon Zest
• 1 tbsp. Fresh Italian Parsley (chopped)
Directions: Season the veal with salt and pepper and dredge the pieces in
dinner. Short juice tumblers can be used to serve wine, if necessary. As for the rest of the dishes, make sure they are fit for the
flour. Sauté them in olive oil until brown on both sides. Add the
Osso Bucco
Servings: 4 garlic and carrot and sauté briefly. Add the lemon zest, wine, (With Gremolata | Serve Over Risotto Milanese)
dinner you are serving. Now, for the most important aspect: the food. Everything
stock, and tomato puree. Bring to a boil and reduce to a sim-
Ingredients:
must be Italian, including the drinks. For those with access to
mer. Braise on the stovetop or in a 325°F oven until the meat is
• 8-12 Pieces Veal Shank (1-in. pieces) • 4 oz. Flour
wine, this would be the most traditional drink to add to your
tender but not falling from the bone, approximately 40 to 60
Italian dinner. However, this is not for everyone. Another easy
• Salt and Pepper to Taste
• Olive Oil (as needed)
minutes. Remove the cover and reduce the sauce until thick.
solution is an Italian soda. Consisting of carbonated water,
• 1 Garlic Clove (diced)
• 4 oz. Carrot (diced)
Adjust the seasonings to taste. At service time, transfer the meat
flavored syrup, half and half, and ice, these drinks are fairly easy
• 1 tbsp. Lemon Zest (grated)
• 8 oz. White Wine
to a serving platter and ladle the sauce over it. Combine the
to mix-up. Mix the drinks and serve them in a tall glass with a
• 1 qt. Brown Stock (veal stock)
• 2 tbsp. Tomato puree
gremolata ingredients and sprinkle over the meat sauce.
straw and optional whipped cream. Everyone will love them!
Continued on Page 12
Italian Soda
Tomato Bruschetta
Ingredients:
Ingredients:
Servings: 4
• Carbonated Water
• Ice
• 8 Slices French or Italian Bread • 1 tsp. Olive Oil
• 7 tbsp. Flavored Syrup
• ¼ c. Half & Half (optional)
• 2 Garlic Cloves (halved)
• 2 tbsp. Minced Onion
• Whipped Cream (optional)
• 1 Tomato (diced)
• Pinch of Dried Oregano
Directions:
• Pinch of Pepper
• 2 tsp. Parmesan Cheese
Measure syrup into 20-ounce cup. Add ice. Pour in half and
Directions:
half. Add carbonated water. Stir well. Serve topped with
Toast bread. Rub one side of hot toast with cut side of garlic.
whipped cream.
Heat oil in nonstick skillet over medium-high heat; add onion
Next, you will need the appetizers. One popular Italian appetizer is tomato bruschetta. These treats are easy to make and taste delicious. These can be served on appetizer plates or on a platter.
10
and cook, stirring until tender. Add tomato, oregano, and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute.
Summer 2009
Savory Seasons
Savory Seasons Summer 2009
11
Aperitivo - Continued from page 11
Risotto Milanese
Servings: 24
(Serve with Osso Bucco) Ingredients: • 2-½ qt. Chicken Stock
• 4 oz. Butter
• 5 oz. Onions (minced)
• 1-½ lbs. Arborio Rice
• 8 oz. Dry White Wine
• ½ t. Saffron Threads (crushed)
• 4 oz. Parmesan Cheese (grated)
Directions: Bring the chicken stock to a simmer. Heat 3 ounces of the butter in a large, heavy saucepan. Add the onion and sauté without browning until translucent. Add the rice to the onion and butter. Stir well to coat the grains with butter but do not allow the rice to brown. Add the wine and stir until it is completely absorbed. Add the saffron. Add the simmering stock, 4 ounces at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4-ounce portion. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1-ounce of butter and the grated cheese. Serve immediately.
Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked lady finger on the bottom of a 13x8 in baking dish, breaking them in half if necessary in order
Finally, for dessert we will be serving tiramisu along with a
to fit the bottom. Spread evenly ½ of the mas-
side of gelato, an Italian ice cream. Tiramisu is generally served
carpone mixture over the ladyfingers. Arrange
with a cup of espresso to accent the flavor of the dish.
another layer of soaked ladyfingers and
Tiramisu
top with remaining mascarpone mix-
Servings: 6
Ingredients: • 6 Egg Yolks
• 3 tbsp. Sugar
• 1 lbs. Mascarpone Cheese
• 2 tsp. Dark Rum
• 1-1/2 cup Strong Espresso (cooled) • 24 Packaged Ladyfingers
ture. Cover tiramisu with plastic wrap and refrigerate for 2 to 8 hours. Before serving sprinkle with chocolate shavings. That’s it for the Italian dinner! Have
• ½ cup Bittersweet Chocolate Shavings (for garnish)
fun and enjoy your night away in the
Directions:
beautiful countryside of Tuscany. Ciao!
Grilled Chicken Appetizer Roll-ups Servings: 16 Ingredients: • 8 Flour Tortillas (8-inch) • 4 Boneless Skinless Chicken Breasts (about 1 lbs.) • 1 tbsp. Olive or Vegetable Oil • 2 tbsp. Lime Juice • 1 Medium Clove Garlic (minced) • 1 8-oz. Package Port Wine or Sharp Cheddar ColdPack Cheese Food (Softened) • 1/3 cup Chopped Green Onions • 1/2 cup Sour Cream • Salt & Pepper to Taste
Directions:
Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime juice and garlic; marinate chicken 20 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked through (or sauté in nonstick skillet 10 to 12 minutes). Divide cheese in half; reserve one-half. To make each roll-up, spread 1-tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion . Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350°F for 8 to 10 minutes.) Meanwhile, combine reserved softened cheese and sour cream. Remove from foil; cut in half diagonally. Serve the cheese sauce for dipping.
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
12
Summer 2009
Savory Seasons
Savory Seasons Summer 2009
13