chefpliska

All Hail Asparagus the King of Springtime Vegetables

Thu, 09 Apr 2026 12:03:31 GMT

Farrow Island Salmon with Home Grown Asparagus

Spring brings the arrival of our asparagus in its third year since we planted it. In this post I will share three dishes that I have prepared with Asparagus two of which use our garden grown asparagus and the last one is my chilled asparagus soup that I teach my students how to prepare in my Soup and Sauce class at Ozarks Tech.

Asparagus and Salmon are a classic combination and both go well with a buttery lemon Hollandaise sauce. Mashed potatoes mixed with Kale is a variation of the Irish classic potato dish known as Colcannon potatoes and rounded out the plate. In this post I will describe how I cooked it with some tips on the process of growing Asparagus and how to cook the stems properly. When preparing this dish seek out the freshest salmon you can find. Here I used Farrow Island Norwegian salmon that I purchased from our best local fish monger at Seafood Express in Springfield - Express Foods | Fresh Seafood & Meat Market

Asparagus is a perineal plant which I have heard can grow for more than 20 years returning every year in the spring when properly cared for. It takes some patience to grow it due to the fact that it should grow for at least three seasons before it can be harvested and that is if you grow from root stocks, not seeds. The root stocks which can be purchased from good garden stores or online should be planted in a deep trench and then mulched while they grow. The stocks that sprout up will turn to lovely frilly ferns that absorb energy from the sunlight to establish the root system. By resisting the temptation to pick them and eat them in the first two years the roots can grow and spread. On the third year they can be harvested in the spring for about 4 weeks from when they first emerge in the early spring.

Thick stocks are best peeled at the base since they can be fibrous. Asparagus can be grilled, roasted, deep fried in batter and steamed or boiled in salted water. The classic way to boil them is to tie them together with twine so that they stay together and the tips do not become damaged when cooking. I still remember when I was a sous chef at the Renaissance hotel in Washington DC when the French executive chef had me peel, tie and cook eight cases of thick asparagus- needless to say that took awhile.

Over this past winter in our unheated greenhouse, we were able to grow a winter variety of blue Russian kale. For this dish I used the Kale mixed with mashed potatoes for my version of the classic Irish "Colcannon Potatoes".

Here is a photo of all the mise en place for the complete salmon dish. I used a very flexible Mercer knife to skin the Farrow Island Norwegian Salmon that I purchased from my favorite local fish monger Seafood Express. See my recommendation page for more on both of these companies.

Hollandaise sauce is one of the five mother sauces in classic French cooking and is the base for many variations of sauces also called small sauces. It is basically an emulsified sauce of egg yolks, lemon juice and clarified butter with some spices. Here is my small home style version of this classic sauce.

Hollandaise Sauce

Yield: 2 portions

Ingredients:

2 each Egg yolks

½ Lemon Juiced (about 1 1/2 teaspoons juice)

1 ½ TBL Water

¼ lb. Plugra Butter (unsalted), clarified but not too hot

Salt, White Pepper, and Cayenne Pepper or Tabasco to taste

Method:

1. Whisk egg yolks, lemon juice, and water in a large, stainless-steel bowl

2. Whip and cook over lightly boiling water until light and fluffy. Cook the egg yolks to least 160˚F

3. Whip in the clarified butter in a slow stream (see Method for clarified butter below) add more water if the sauce becomes to thick

4. Season with salt, white pepper and cayenne pepper or Tabasco sauce

5. Keep the sauce warm.

Method for clarified butter:

1. Melt the unsalted Plugra or European style butter in a small heavy bottom sauce pot

2. Bring to a light boil; and cook until all of the liquids evaporate, stirring occasionally

3. The butter is clarified when it stops boiling and is clear

4. Immediately strain into a metal bowl and reserve until needed.

Caution! Once the butter stops to boil and is clear, you will have only a few seconds before the butter starts to brown and then becomes burned.

Pepper Pan Seared Ribeye with Asparagus and King Oyster Mushrooms

Hertzog's cast iron seared black pepper crusted rib eye topped with our home-grown asparagus, king oyster mushrooms, red peppers and roasted shallots drizzled with Worcestershire butter made for a delicious meal. Another great way to serve asparagus. I picked up this Missouri raised prime ribeye steak at Restaurant Market Place here in Springfield check out their store at the link- Home

Chilled Asparagus soup with Goat Cheese Mousse

Chilled asparagus and leek soup topped with goat cheese mousse is a soup that I often served at the University Club of MU. This image comes from my Soup and Sauce class at Ozarks Tech. I originally developed this recipe to use up all of the left-over asparagus ends that we often had in abundance from large banquets. In class I evaluate my students on the flavor, viscosity, shape of the goat cheese quenelle, the size of the paper-thin baguette croustade and the thinness of the chives. The chives of this thickness can only be cut with a razor-sharp knife. Here I used my Damascus steel Mercer French Knife.

Asparagus, Leek, and Potato Soup

Yield 3 1/2 quarts

Note can be served hot or cold

Ingredients:

1 quart Asparagus stems, chopped fine

1 cup Leek with light green stalk only, chopped

½ cup Celery, chopped

½ cup Onions, chopped

4 oz Butter

½ cup Flour

1 ½ tsp Tarragon, chopped

1 TBL Basil, chopped

1 TBL Chives, chopped

1 cup White potatoes (Yukon Gold or Idaho), peeled and diced

5 cups Vegetable or chicken stock (hot)

1 quart ½ and ½

Ingredients: Garnish

Asparagus, chives, diced potatoes

For Cold Soup omit the diced potatoes and top with Goat cheese mousse, Blanched Asparagus and Chives

1. Melt the butter in a heavy sauce pot

2. Add the onions, celery, leeks and asparagus and sauté until translucent and tender over medium heat

3. Add the flour and make a roux

4. Add the ½ and ½ and cook to make a bechamel

5. Add the hot stock

6. Add the herbs, and potatoes and cook until the potatoes are tender

7. Blend until smooth (if too thin return to the stove and thicken with a cornstarch slurry)

8. Strain and season with salt and white pepper if needed

9. Garnish and serve or chill, garnish and serve.

Pistachio Opera

Sat, 14 Mar 2026 17:19:32 GMT

Pistachio Opera cake my alternate version of the classic French Gateau

Gateau Opera or Opera cake in English is a very popular dessert with an interesting history. The traditional version is normally made with three layers of thin almond sponge cake (Jaconde) layered with alternate fillings of rich chocolate ganache and creamy coffee flavored butter cream. The origin of the cake is disputed; I prefer the version of its story as the one where famed French Pastry Chef Gaston Lenôtre created it in 1955 for the opening of the Paris Opera house. When I was a young chef in training his book was one of the first ones that I purchased and his school Ecole Lenôtre is still in operation today in Paris. Here is a link to their website- Formations Lenôtre de pâtisserie, cuisine, boulangerie | Lenôtre

I first learned to make a version of the original cake when I was the Pâtissier at the Washington DC restaurant “Le Caprice” where the Alsatian French Chef owner Edmond Foltzenlogel taught me how to make it. Pistachio Opera is not my original idea; I have seen others make it as well. However, this is my version of Pistachio Opera.

I make the Jaconde with pistachios instead of the almond flour and replace the coffee butter cream layers with alternate layers of Swiss white chocolate butter cream, raspberry jam and lemon curd. Instead of soaking the layers with coffee syrup, as in the original version, I use a vanilla flavored syrup. I serve it on two sauces raspberry coulis and lemon champagne sabayon. I top the cake with white chocolate ganache instead of the dark chocolate glaze that is used in the original version (shown in the image below).

Jaconde Pistachio Biscuit (Pistachio Sponge Recipe)

Yields: 3 each ½ sheet pans

13 ounces granulated sugar

10 eggs, room temperature

13 ounces Pistachio flour (sifted with the all-purpose flour)

3 1/2 ounces all-purpose flour

10 egg whites

1. Whip eggs and sugar to a ribbon on high speed and then reduce the speed to medium and continue to whip for 10 minutes,

2. Fold in dry ingredients,

3. Whip egg whites to soft peaks and fold into pistachio sugar mixture with a wire whisk in two batches one third the first time and finish with the last two thirds of the egg white foam,

4. Then deflate slightly by giving the mix 10 mixes with your hand or a plastic paddle.

5. Spread onto sheet pans lined with parchment paper or silicon baking mats, bake at 375.

Lemon Curd

Yield 1 quart (this will yield more than is needed, reserve the rest for another use or apply as a garnish sauce for plating the dessert)

12 Egg yolks

1 cup Lemon Juice

1 cup Granulated sugar

1 Tablespoon Lemon zest finely grated

8 ounces Butter room temperature

1. Rub the lemon zest and the sugar together to release the essential oils in the zest,

2. Mix with the egg yolks, and lemon juice and cook over a bain marie until thick 185F,

3. Remove from stove push through a strainer,

4. Chill to room temperature over ice,

5. Whip in the butter and use or refrigerate.

* Stabilized lemon curd for use in lemon tarts or fillings for tortes.

Use 3 sheets of gelatin bloomed in water until soft. Add to the hot curd in step three and stir until melted. Strain and follow the rest of the procedure.

Swiss Buttercream

Yield: 1 pound, 8 ounces

Ingredients

egg whites, room temperature 4 each

granulated sugar 5 ounces

European-style butter, unsalted (softened) 1 pound

confectioners’ sugar, sifted 2 ounces

vanilla extract 1 teaspoon

salt (optional) 1/4 teaspoon

1. Whisk egg whites and sugar over boiling water until cooked to 160°F.

2. Pour into a mixing machine bowl and mix on high speed until light a meringue forms and the mixture has cooled in the bowl to room temperature. Note: This is called a Swiss Meringue. An Italian meringue may also be used.

3. Continue to whip the meringue while adding softened butter a little at a time until all the butter is absorbed.

4. Reduce to medium speed and mix while adding the confectioners’ sugar.

5. Add vanilla extract and salt (optional) and mix to fully incorporate.

* Add 3 to 4 oz of melted white chocolate after step 5, to make white chocolate butter cream.

Steps to prepare the pistachio opera cake:

Bake the jaconde in 3 half sheet pans and cool then remove from the pans
While the jaconde cools prepare the lemon curd
Next prepare the butter cream
Make a simple syrup with 1 cup of sugar and 2 cups of water, boil for 2 minutes, add a small amount of vanilla extract and cool
Build the layers of the gateau by first spreading a thin layer of seedless raspberry jam on the first layer
Then spread a thin layer of lemon curd on the jam, followed by a thin layer of butter cream
Lay on the second jaconde sponge to form the middle layer
Soak lightly with vanilla simple syrup (do not over soak)
Spread another thin layer of the lemon curd followed by more butter cream as in the first layer
Top with the final layer of the jaconde sponge and lightly soak with more syrup
Finnish the gateau with a layer of butter cream or as in the photo with a white chocolate ganache (made with 8 oz of white chocolate and 4 oz of heavy cream).

Optional- To make the ganache bring the cream to a boil and remove from the heat. Add the white chocolate cut in small pieces and stir until melted. Pour onto the top layer of the gateau and spread out. If desired refrigerate the gateau and do a second coating of the ganache.

Chill the gateau until firm and slice into portions to serve. If desired serve with raspberry sauce, lemon champagne sabayon or lemon curd and whipped cream. In the image I garnished it with a rustic white chocolate decoration tinted with green.

All of the recipes can be found in my book " Pastry & Dessert Techniques ". Just like many classic pastries and desserts, once you become proficient in producing the different components of the dessert you can build them with confidence to delight your friends and family. Sweet dreams my friends.

Seacuterie

Tue, 27 Jan 2026 15:03:53 GMT

Seacuterie, the art of cold seafood preservation and presentation

Seacuterie is a relatively new term for the ancient way of preserving seafood for later use. Extravagant displays can be achieved when the seafood is presented and served in an artistic fashion. Seacuterie encompasses the techniques of curing, smoking and cooking seafood which are techniques used in Garde Manger the subcategory of culinary arts which means the art of cold food preparation and presentation. Garde Manger is a subject that contains a huge number of techniques, recipes and methods, one of which is Charcuterie which traditionally focuses on cold food prepared from pork like ham, salamis, pates, etc.

In seacuterie the current trend is to present chilled sea food on seacuterie boards. This type of offering is an evolution from the French classic L'Assiette Fruits de Mer (cold seafood platter) or the Grand Plateau Fruits de Mer (seafood tower) both of which are still served today in extravagant seafood restaurants.

At Ozarks Tech I discuss cold seafood presentation and techniques and teach my students how to prepare a trio of cold seafood with chilled shrimp, trout and salmon in a lesson from my Garde Manger class. That is where the image of the trio of seafood came from in the first image of this post.

When I was a working executive chef, I was very successful in creating very popular chilled sea food displays for brunch buffets and also in multicourse meals. Below are two images from some of my past buffets at the University Club of MU on the campus of the University of Missouri also known as Mizzou. Along with a photo of an elaborate seafood buffet with an angle fish ice carving from when I was the executive chef of the Topeka Country Club, this image was featured in Club Management magazine.

Grava lox is one of the recipes that I learned many years ago it is an ancient preservation technique that is a specialty from the Scandinavian countries. It is considered to be a national dish from that area of the North Atlantic. It is done with a dry curing technique using 50/50 salt and sugar along with spices. Here is my recipe that I learned from one of my former French Chefs who was from Britanny, when I was the sous chef of the Ramada Renaissance hotel in Washington, DC. It should be made with the freshest salmon available and can be used in variety of ways.

Grava Lox of Salmon

Yield ½ lb or 2 servings

1 each 8oz center cut piece of salmon filet, skin on (should be very fresh and high quality)

½ cup Kosher Salt

½ cup Granulated Sugar

2 teaspoons Fresh Dill, Chopped

½ teaspoon Fennel Seed

¼ teaspoon Cracked Black Pepper

Garnish-

2 Tablespoons Fresh Dill, Chopped

½ teaspoon Fennel Seed

½ teaspoon Cracked Black Pepper

1. Trim off the belly and remove any pin bones from the salmon filet

2. Dry with a paper towel

3. Place in a small dish or pan skin side down

4. Mix the curing salt, sugar, dill, fennel seed and black pepper together and cover the salmon filet

5. Refrigerate for 48 hours

7. Remove from the salmon and wash off the curing mix

8. Dry with a paper towel

9. Prepare the garnish with the fresh dill, fennel and cracked black pepper and cover the salmon filet

10. Wrap with plastic and press into the filet, the entire surface of the cured salmon should be covered (Grava lox will last 7 to 10 days)

11. Slice thin and serve or refrigerate until needed

Serve with Honey mustard, Chopped Hard Boiled Eggs, Chopped Red Onions, Capers, Lemon and Croustades

For Hot Smoked Salmon cure the salmon for 24 hours, rinse and dry. Coat with brandy and top with cracked pepper if desired. Hot smoke and brush with Olive Oil when the salmon is removed from the smoker while still hot. Chill and serve.

For more information on seafood charcuterie and what trends are being used in some top restaurants check out this article from Food and Wine - Fish Charcuterie Is Putting Seafood Boards on the Menu

I have created many beautiful displays and buffets using chilled seafood. Perhaps one day I will write another book on the subject of this very popular and high-end art of serving delicious seafood and fish specialties found throughout the world.

Controling Food Cost 2.0

Fri, 19 Dec 2025 12:13:17 GMT

Twelve More Tips on How to Reduce Food Cost

One major job function of professional executive chefs is to control food costs. With slim profit margins controlling food costs can make the difference between making a profit or not. There are many strategies and techniques that we use to make this happen. Some of these are very suitable for home as well and with the ever-increasing cost of food this is very important in controlling your budget at home. Here are some tips for you-

Big batch theory - Make the biggest batches of foods that can be frozen or preserved and then freeze individual portions, to save time later, with lower cost food options such as lasagnas, soups, stews, and bases like stocks, doughs and crepes.

Cross utilization – One of the strategies that chefs and restaurants use is to make dishes that cross utilize base ingredients such as mother sauces in more than one dish on the menu. The same idea goes at home and also when purchasing food staples make sure to have a plan to use them in different preparations. This way your pantry will not be full of items that you use for only one dish and then go bad after time due to infrequent use.

Preferred purchasing programs- Chefs do this by looking for companies that give additional savings on products in volume purchasing programs. At home use this plan with stores like Sam’s club or Costco to save on prices. One caution for this is to make sure you only buy items that you use often. To minimize waste of some foods that may expire or go bad if not used up in time.

Control over production- This concept is one that is always a challenge and if done with proper planning will control waste and therefore food cost. Learn how to adjust and scale recipes to make the correct amounts that you will be serving. An example might be when cooking for only two make a half cup of rice instead of a whole cup as is often printed on the package.

Portion control- Pay attention to the proper size of portions when cooking at home. In kitchens we always weigh meats and fish and other items to make sure to be consistent and not make large cuts that will increase the food cost of the meal. An example at home would be to make sure to cut proteins in appropriate sizes of 4 to 6 ounces and to offset with larger vegetable portions and sides to cut the cost or start with a salad prior to the entrée this will also increase vegetable consumption, much needed in most Americans' diets.

Use underutilized cuts in creative ways- L earning to use the less well-known cuts from beef, pork and lamb can save you in food costs. The chuck eye of beef instead of the ribeye is one example of a more affordable steak. Learn creative ways to cook with tougher yet flavorful options from the leg, shoulder, shank etc. Braising/slow cooking then serving over tasty vegetables and starches such as polenta, cheese grits, mashed starchy vegetables such as celeriac, cauliflower and potato puree for example.

Cook with less proteins and use more nutrient dense ingredients- Cook more stir fry dishes, quesadillas, whole grain pasta and vegetables topped with thin sliced proteins and classic dishes such as beef stroganoff and paellas to cut down on expensive proteins and also add more vegetables and healthy carbohydrates to your food.

Learn to fabricate your own meat and fish- Labor costs are going up for many reasons that is why it is important to purchase whole muscle portions known as sub-primal portions of meat such as loins and legs and then cutting them up and vacuum sealing the portions will save you money. Marinating the portions prior to freezing will also save time and increase flavor once the portions are thawed for use at a later date.

Learn to use the trim – When cutting whole sub-primal pieces of meat there is excess trim such as fat, silver skin sometimes bones left over. All of these items can be used if desired in stocks, broths, au jus and rendered fat (if desired) to be used in future cooking. Rendered beef fat (sometimes called beef tallow) is making a comeback for frying potatoes and other items versus seed oils for deep frying.

Practice how to preserve your food from the season- These techniques are ancient and were widely practiced prior to the age of modern refrigeration. I like to make large batches of sauces and pesto’s along with drying herbs for later use. Fermentation and canning are also very good ways to preserve food for later use.

Organize your food storage and refrigerator weekly- Rotate your food, label it with dates and organize your food storage often to make sure that food does not go bad. Donate old, canned goods prior to their best buy dates if needed.

Practice the 3-day theory - When I was a working executive chef, I always tried to instill the concept of the using fresh or prepared foods within a three-day period to my kitchen staff. This concept works well at home as well to save on spoilage. Use, freeze, or marinate fresh meats and seafood within this period is a good practice.

Here are some additional tips:

Never shop hungry
Search for the loss leaders
Compare the prices of major brand names to house brands
Cook with family and friends
Learning to work like a chef does, with efficiency in production
Grow your own
Discontinue home food delivery services

Duck for Thanksgiving 2025

Mon, 01 Dec 2025 19:31:29 GMT

Duck a l'Orange for my Family Thanksgiving Feast!

As always, my family requests that I prepare Roasted Duck for Thanksgiving. I change the sides and desserts ever so slightly every season and this year is no exception. Although it takes some time and effort, I encourage you to re-create it yourself for your next family feast- Happy Holidays!

Duck Roasting spice

1 TBL ground bay leaves

1 TBL ground Thyme

1 TBL Rubbed Sage

½ tsp. ground coriander

½ tsp. ground mace

2 Tbl Kosher salt or course sea salt

1 TBL Ground Black Pepper

· Blend all together in coffee grinder and store in a sealed jar.

For the full recipe on how to make the Duck see my previous blog post- Duck, Duck, Goose!

Chicken 101

Tue, 25 Nov 2025 14:25:57 GMT

Intensive chicken lesson to build your skills in the kitchen

The intensive lab is engineered to teach students how to manage time. I provide the students with a minute-by-minute timeline leading students through fabricating a whole chicken, making golden chicken stock, braising legs, sautéing breasts and serving with a mushroom velouté sauce, roasted Brussel sprouts, oblique cut carrots and turned red potatoes .

The informative lesson plan includes the required ingredients and a detailed timeline on how to teach the lesson.

Timeline

15 minutes Attendance, hand out recipe and timeline and explain lab

15 minutes Students set up station and gather mise en place

15 minutes Chef Demo – fabricate chicken and make chicken stock

45 minutes Students break down chicken, start stock and prepare/cut mise en place

15 minutes Chef Demo – braise chicken and explain veg cuts, fennel, leek

30 minutes Students braise chicken and finish mise en place

30 minutes Chef Demo –

Sauté chicken breast and finish in oven
Tourne potatoes and roast veg
Prepare roux and velouté
Check on braised chicken and remove from oven if done
Prepare the mushroom sauce
Plate up – 2 dishes each

60 minutes Students finish all cooking, plate up and present one dish each

30 minutes Clean up

Ingredient List

Fabricate chicken (Note: remove wishbone before fabrication)

2 boneless skinless breasts

2 thighs

2 drumsticks

Roasted golden stock

Roast Carcass and the wings with Mirepoix

½ onion

½ rib celery

½ carrot

2” split green top of leek

Aromatics: 2 bay leaves, 6 sprigs thyme, 6 stems parsley, 10 to 12 peppercorns

Braised chicken legs

2 drumsticks

2 thighs

½ cup each Julienne yellow onions, leeks, fennel and red bell pepper

2 tsp. Chopped garlic

1 ½ cups Diced tomatoes (canned or concasse)

½ cup White wine

1 cup Chicken stock

1 TBL AP flour Garnish

1 TBL chopped Basil and Parsley 50/50

Sautéed chicken breasts

2 boneless, skinless chicken breasts Seasoned flour for dredging (salt, pepper, paprika)

Velouté sauce (1 cup)

2 oz butter

2 oz AP flour

2 cups golden chicken stock

Mushroom sauce

2 cups sliced button mushrooms

1 TBL minced shallots

½ cup white wine

½ cup heavy cream

Garnish Chopped parsley (optional – chives and tarragon)

Top Sirloin Roulade

Fri, 21 Nov 2025 11:53:29 GMT

Try out my beef sirloin roulade- one of my favorite beef recipes

Beef prices are extremely high these days with steaks such as rib eye, filet and strip often becoming unaffordable for many consumers and also for diners in restaurants as well. However top sirloin is a more cost-effective option. In this recipe that I have served many times in both banquets when I was at the University club of MU and also as a lesson in my meat fabrication class at Ozarks Tech. It is made with tenderized thin slices of top sirloin that I marinade and then roll up with grilled Portobello mushrooms, crisp bacon, Fontina cheese and red onion confit (caramelized red onions with sugar and vinegar). I then skewer them and mark them on a hot grill and finish them in the oven. After a short rest I slice them and serve them on mashed potatoes made with equal parts boiled parsnips and serve them with a rich port wine sauce.

Top Sirloin Roulade with Port Wine Sauce

Yield 4 portions

4 Pieces Thin sliced top sirloin (6-ounce slices) or thin sliced strip loin steaks

8 Pieces Thick cut bacon (Cooked crisp)

8 Slices Fontina Cheese (Cut in julienne)

4 Slices Portobello Mushrooms (1/2 thick gills and stems removed)

1 cup Red Onion Confit (See Recipe)

Olive Oil as needed to sauté

Kosher Salt, Black Pepper and Fresh Thyme for seasoning

1. Make the red onion confit and cool

2. Sautee the Portobello mushroom slices in olive oil until tender and cool

3. Pound out the slices of top sirloin between sheets of plastic to tenderize and flatten

4. Take off the layer of plastic wrap and spread out a small amount of red onion confit on each piece of beef

5. Lay a piece of cooked bacon, Portobello mushroom, and 4 or 5 pieces of julienne cheese onto each piece of beef

6. Roll each piece up tightly, season with salt pepper and fresh thyme and tie up with butchers' twine or secure with bamboo skewers

7. In a hot sauté pan with a small amount of olive oil brown each roulade and place them onto a roasting rack

8. Roast in a hot oven at 375F for 12 to 15 minutes or until the internal temperature reaches 130F (baste with a little melted butter while roasting if desired)

9. Remove from the oven and let rest prior to slicing while the sauce is being made

10. Slice and serve on mashed Yukon gold potatoes with parsnips and serve with the sauce.

Port Wine Sauce

2 TBL Fine diced shallots

2 cups Port Wine

1 cup Demi-Glace (at home substitute a good quality store bought beef broth)

1 TBL Tomato Paste

¼ stick Butter (Cold cut in ½” dice)

Corn Starch Slurry to thicken sauce

1. After the roulades are all browned off sweat the shallots in the same pan

2. Add the red wine and reduce by half

3. Add the Beef Broth and the tomato paste and bring to a light boil

4. Thicken with the cornstarch slurry and then whisk in the cold butter.

5. Serve with the slice roulades.

Red Onion confit

2 cups Julienne red onion

2 tablespoons Vegetable oil

¼ cup Red wine vinegar

¼ cup Sugar

1. Sautee the red onions in the oil until they start to brown over medium heat

2. Add the red wine vinegar and the sugar and caramelize slowly

3. Remove from heat and cool.

Pasta Fagioli My Way

Thu, 16 Oct 2025 13:05:25 GMT

Super charged Pasta with Beans

Pasta e Fagioli

Is a time honored ancient Italian hearty soup meaning pasta with beans and is said to have originated during the Roman era thousands of years ago. Since then, it has morphed and changed into many variations throughout Italy and in the immigrant communities in New York and the Northeast region of the US. Even becoming somewhat of a classic “Wise Guy” phrase with its lyrical line “When the stars make you drool just like pasta fazool.” Found in the classic Dean Martin song “That’s Amore” released in 1953. Fazool is how many Italian Americans pronounce the word Fagioli. In most of the dishes the soup was simply made with elbow macaroni or other small pasta shapes cooked with white beans and tomatoes with or without meat. In my version I pack the soup with more ingredients such as smoked pork shank, Italian sausage and vegetables and substitute cheese filled tortellini for the macaroni. This makes my version much heartier and suitable for dinner when served with a tossed green salad and perhaps some crusty Italian bread with olive oil.

When I prepare it, I like to make a large batch in my Insta Pot or a Crock Pot slow cooker and then after cooking and cooling I freeze it in small batches without the tortellini to be reheated for a quick meal at which time I add the cooked tortellini and fresh grated Parmesan cheese at a later date. This meal is extremely tasty, hearty, healthy and is inexpensive to make. Here is my recipe below. Hope you enjoy it!

Pasta Fagioli My Way

By Chef Daniel Pliska CEC AAC

Yield 2 quarts

1/4 cup Onions, diced small

1/4 cup Celery, diced small

1/4 cup red bell peppers, small diced

1/4 cup Fennel, small diced

1 TBL Garlic, chopped

2 Tbl Olive oil

2 TBL AP flour

1 each Smoked ham hock, 16oz

1 cup Diced tomatoes, canned or fresh skinned and de-seeded

2 Tbl Tomato Paste

1 cup Kale or Swiss Chard, chopped (optional)

1 Tbl Fresh Basil, chiffonade

1 Tbl Organo, chopped

1 Tbl Parsley, chopped

5 cups Chicken Broth

2 links Italian sausage

1 cup White beans, re-hydrated

2 cups Tortellini, Cooked

1/2 cup Parmesan cheese, shredded

To taste Salt and Black pepper

1. In a large pot or insta pot, brown the Italian Sausage in the olive oil

2. Remove the sausage and bake until internal temperature reaches 165F and cool

3. Add to the pot, the diced onions, celery, bell peppers, fennel and garlic and Sautee until translucent

4. Dust with the flour and stir in

5. Add the smoked ham hock, diced tomatoes, tomato paste and Kale or Chard (if used)

6. Add the chicken broth and bring to a simmer

7. Add the white beans and cook for at least 3 to 4 hours

8. Add the herbs at the end of the cooking

9. Slice the sausage and add to the pot

10. Remove the ham hock, cool, and pull the meat off the bone

11. Chop and add back to the pot

12. Adjust the seasoning with salt and pepper if needed

13. Serve with Tortellini and parmesan.

The Powerful Pantry

Sun, 28 Sep 2025 13:27:47 GMT

Build a good pantry supply for global flavors

Building a pantry supply of selected ingredients that are used for the cuisine of specific regions of the world will allow you to create dishes that are popular in these global styles of cooking. Asian, Latin and lesser-known European styles of cooking are becoming increasingly more popular throughout the US. Furthermore, the spread of ethnic world cuisine restaurants is reaching broader audiences not just in major metropolitan areas but in secondary markets as well. Having on hand specific spices, sauces and ingredients that are used to create many of the mainstream global dishes found in the Latin, Asian and European areas of the world will enable you to create exotic meals at home versus dining out. When the proper ingredients are used along with the techniques of preparation found in these regions your cooking repertoire will surely increase to the delight of your family and friends.

In this post I will concentrate on three major regions of the world. Listed below are the continent's where these countries are located that use these pantry items. Certainly, there are many more countries in these regions than those that I have listed, however these are just some of more well-known ones that use these staple items.

Asia- China, Japan, Thailand, Vietnam and Korea
Latin America- Mexico, Brazil, Peru, Argentina, and the Caribbean
European- Germany, Austria, Switzerland, Italy, France, Spain and Greece

Stay tuned for upcoming posts where I will focus on each area of the world which use these pantry items along with recipes and techniques from these countries and more.

Twelve of my best gardening tips 2025

Sat, 30 Aug 2025 12:03:26 GMT

My Home Growing Techniques and Practices for Improving Your Gardening

Let's face it gardening can be expensive. The price of plants, garden soil, wood to build beds and structures along with soil amendments can all be pricey. I am constantly striving to reduce cost, and to do things more efficiently. I also try to reuse ordinary by products or containers to save money and reduce garbage that adds to our every growing landfills. Here are twelve ways that I have found to been successful that can help you in your gardening journey as well.

4. Recycle your plastic yogurt and other containers for the garden- These containers are excellent for up potting seedlings prior to transplanting into the garden. Simply drill some holes in the bottoms so as to create good drainage and for bottom watering in underliers.

5. Use reclaimed wood for garden projects- I am always on the lookout for free wood or leftover wood from projects to use in the garden for beds, containers, trestles etc. Pressure treated deck wood, cedar fencing and hardwood floor scraps from a wood pile at a hardwood floor store have all been used in my garden projects. (see the image below for a planter made with upcycled wood)

6. Build teepee trestles with last year’s sunflower stalks- At the end of the season after the sunflowers have died strip the dead leaves from the long straight stalks, these can then be dried over the winter to be used in the next season for build teepee trestles. They are strong however, last only one or two seasons. Even so it's still much better to use the free leftovers stalks versus purchasing bamboo stakes sold at the stores.

10. Growing from seeds to save money- Plants from the store are expensive $3 to $5 a plant or sometimes even more. Growing plants from seeds takes a little more time and work, however it is very gratifying and will surely save you money. Save seeds at the end of the season to save even more money.

11. Explore new ways of cooking from garden to table – Fresh vegetables are healthier and taste much better than vegetables from the store. However, they can become boring to eat unless various ways to cook with them are used. Use alternative ways to cook with them such as grilling, roasting and stir-frying. Also experiment with how to mix them with other foods, alternate herbs and spices and use them in soups and sauces to make simple dishes more exciting and nutritious.

12: Grow vertically whenever possible to maximize garden space and to keep many crawling pests away from the plants. This way of growing makes it easier to maintain the plants in order to minimize back aches from bending over repeatedly.

The last image below is one technique I use to preserve the harvest by making pesto from basil, garlic, pine nuts and olive oil. I also like to freeze the pesto in small two serving portions in small zip lick bags. Later in the year I thaw out only what is needed to minimize overproduction and better control waste.

Bringing on the Flavor in Late Summer 2025

daniel.pliska@gmail.com (Daniel Pliska) — Fri, 08 Aug 2025 13:35:27 GMT

Garden to Table Dishes to Inspire You

In this post I will share two of my recent favorite home cooked dinners that utilized fresh picked vegetables and herbs from our garden. In the image above is a hearty salad made with purple potatoes and green beans. I tossed them with spicy sauteed shrimp, sliced andouille sausage and garnished it with 12-minute boiled cage free eggs. The vinaigrette was made with one-part white balsamic vinegar and three parts extra virgin olive oil, that ratio is the typical amount used in most simple vinaigrettes. By using the same ratio with various vinegars and oils many vinaigrettes can be created. The salad was seasoned with basil, scallions, red onion, celery and Anaheim peppers. Then sprinkled with fresh cracked pepper and served with chopped lettuce. Simple, healthy and super tasty.

Here is one of my favorite recipes for grilled lamb chops that use fresh harvested tomatoes. The choice to peel and seed them can be optional. Sometime, if I have perfectly ripe tomatoes, I will dice them whole or alternately just cut out the cores containing the seeds before I dice them.

Grilled Lamb Chops with Kalamata Olive Relish and Mediterranean Salad

Yield : 24 each or 8 portions

Grilled Lamb Chops

24 -single bone lamb pork chops marinated, in olive oil, a splash of balsamic vinegar, garlic, basil and a touch of sugar

Kosher salt and fresh black pepper for seasoning

Kalamata Olive Relish

1 cup Kalamata olives: rinsed, blanched, and chopped

¼ cup red onion: thinly diced and blanched

¼ cup red bell pepper: finely diced and blanched

1 tablespoon minced garlic

1 cup Roma tomatoes: skin and seeds removed and fine diced (optional technique can be done by dicing the whole tomatoes)

¼ cup chopped parsley

1 tablespoon chopped basil

1 tablespoon sherry or balsamic vinegar

¼ cup olive oil

½ teaspoon fresh pepper

Mediterranean Salad

1 quart spring mixed greens

1 quart chopped romaine lettuce

1 cup artichoke hearts (canned) cut in quarters

1 cup diced Roma tomatoes

½ cup red onion cut in julienne

1 cup feta cheese in crumbles

2 cups croutons

1 recipe balsamic vinaigrette

Method:

Mix all ingredients for olive relish and set aside.
Over hot coals, grill the lamb chops to medium rare (130˚ F).
Toss together all salad ingredients with balsamic vinaigrette.
Place salad in a large bowl and top with the lamb chops. Finish with the olive relish.

July is Tomato Time

daniel.pliska@gmail.com (Daniel Pliska) — Mon, 28 Jul 2025 10:52:43 GMT

Three of my favorite recipes to cook with tomatoes!

The sun filled long days of July accompanied with blistering heat is the beginning of what is often called the dog days of summer. The humid heat at this time of year can be stifling for us humans. However, tomatoes love the heat, and this is when they start to ripen and if we have cared for our vines in our gardens while they grew, we are rewarded with a bountiful harvest. As a chef who gardens this is the time when I to start making soups and sauces for freezing for the cold winter season where we will long for the heat filled long days of mid-summer. When we reheat and use them, as we close our eyes will be transported from the cold dark days of winter to the midsummer season filled- with lovey red ripening tomatoes. Here are three of my best recipes for preserving and using the tomato harvest for delicious healthy meals.

Tomato Sauce

Yield: 1 quart

1 qt Tomato Concasse (skinned and de-seeded chopped tomatoes)

½ cup Onion, Chopped fine

1 Tbl Garlic, Chopped fine

3 Tbl Olive Oil

1 Tbl Flour

1 Tbl Balsamic vinegar

2 tsp Sugar

2 tsp Thyme leaves, fresh

1 tsp Oregano, fresh chopped

2 tsp Basil, Chiffonade

1 tsp Kosher or sea salt

½ tsp Black pepper

1. Sautee onion and garlic in olive oil until translucent

2. Add the flour and stir in

3. Add the tomato concasse or canned diced tomatoes

4. Add the rest of the ingredients

5. Cook down to the desired constancy

Puree if desired to make a thin silky tomato sauce

How to make tomato concasse

See the photo steps above

Core and score tomatoes and plunge into boiling water to loosen the skins
Shock in ice water
Peel the tomatoes with a paring knife
Cut in half across the equator of the tomato to expose all the seeds
With a knife, fingers or spoon remove the seeds
Tomatoes are ready to be chopped or diced (tomato concasse)

Tomato Concasse can be frozen for later use and is a great to preserve the harvest.

CREAM OF TOMATO FENNEL SOUP

Yields: 6 cups

See the photo below

Ingredients:

2 pounds Roma Tomatoes cut in quarters

1 cup Red Bell Peppers large diced

½ cup Yellow Onions, large diced

½ cup Leeks, white part only, rinsed well and large diced

½ cup Celery, large diced

1 cup Fennel, large diced

1 Tablespoon Garlic, minced

3 Tablespoons Olive oil

3 Tablespoons All-purpose flour

½ cup White wine

2 Tablespoons Tomato paste

6 cups Water or Chicken Broth

1 Tablespoon Balsamic vinegar

1 teaspoons Sugar

½ cup Heavy Cream

2 Tablespoons Fresh Basil chopped

1 Tablespoon Fresh Chives chopped

To Taste Salt and pepper

Olive oil for roasting the tomatoes and bell peppers

Instructions:

1. Toss the quartered tomatoes and bell peppers in a small amount of olive oil.

2. Roast for 30 minutes at 400 F.

3. Sauté the onions, leeks, celery, fennel, and garlic in three tablespoons olive oil.

4. Add the flour and stir in.

5. Add the white wine.

6. Add the water or chicken broth, balsamic vinegar and sugar.

7. Bring to a light boil and skim of the scum and reduce to a simmer.

8. Cook for 1 hour while skimming off any scum.

9. Puree in a blender and return to the pot and cook 30 minutes.

10. Strain and add ½ cup of cream, and continue to cook until the right consistency is met.

11. Add the chopped herbs, season with salt and pepper if needed and serve.

Smoked Tomato Relish

Yield 2 1/2 to 3 cups

See the photo below

Ingredients:

1/4 cup Shallots, finely diced
1 teaspoon Black pepper
1 teaspoon Granulated sugar
2 Tablespoons Fresh basil chopped
½ teaspoon Salt
¼ cup Balsamic vinegar
¾ cup Extra virgin olive oil
5 each Medium slicing tomatoes

1. Blanch, peel and de-seed the tomatoes,

2. Indirect smoke with wood chips for 10 minutes,

3. Remove the tomatoes from the smoker and cover with plastic wrap and cool to room temperature,

4. In a large bowl mix the shallots, black pepper, sugar, basil and salt with the balsamic vinegar,

5. Whisk in the olive oil,

6. Dice the tomatoes and mix in,

7. Serve with grilled steak or chicken.

Tantalizing Sweet Tarts

daniel.pliska@gmail.com (Daniel Pliska) — Fri, 25 Jul 2025 14:21:35 GMT

How to make a fruit tart -recap from my seminar at MoeFACs summer conference 2025

Tarts as described by the Merriam-webster dictionary are small pies or pastry shells without a top containing jelly, custard, or fruit… Tarts can be sweet or savory! However, sweet tarts served for dessert are perhaps the best known. Many classic tarts that originated in Europe are still popular today such as Tarte au Citron (lemon tart), Tarte au Fruit (fruit tart) Tarte Bourdaloue (pear frangipane tart) and Tarte Tatin (caramelized apple tart). Many of these have very interesting histories and there are many more classic sweet tarts that have stood the test of time for hundreds of years.

One of the most common and simplest forms of a tart is the fruit tart, made with a short crust sweet dough base, filled with a rich vanilla flavored pastry cream and then topped with berries. Found in almost every French style pastry shop all over the world this tart can be a small individual tart known as a tartlet or a large tart meant to be cut into slices. They can be made in round shapes, square or rectangles. The berries can be glazed with a thinned out apricot jam or simply dusted with powdered sugar. The type of berries commonly used are raspberries, blueberries and strawberries although others can be used as well such as blackberries, currents, gooseberries, wild strawberries, etc. Sliced tropical fruits are also used in many fruit tarts.

Fruit tarts can be made more interesting by adding another flavor profile with an additional layer fruit tarts can be made with a shallow layer of almond cream (Frangipane) which is then baked prior to topping with pastry cream and fruit. Frangipane is also the filling used in the French Pear tart known as Tarte Bourdaloue.

Pastry Cream Recipe

Yield: 3 1/2 cups

2 cups Milk

1/2 cup Granulated sugar

½ each Vanilla bean split lengthwise and scraped, (or 1 ½ teaspoons vanilla extract)

3/4 cup Cornstarch

1/4 cup Egg yolks

1/4 cup Milk

3/8 cup Sugar

4 ounces Butter, cut in ½” dice

1 cup heavy cream, whipped

1. Sca1d 2 cups milk, 1/2 cup sugar and the vanilla bean in a small stainless-steel pot,

2. In a separate bowl mix together the corn starch, egg yolks, remaining milk and sugar (this is called a liaison),

3. Pour the hot milk into the liaison while mixing and then strain back into the pot,

4. Cook on medium heat while whisking constantly until it is very thick. This can take a few minutes, reduce heat and cook and stir constantly so as not to scorch for 2 minutes to thoroughly cook the starch,

5. Remove from the pot and put into a mixing machine bowl with the diced butter,

6. Whip at high speed until the pastry cream is room temperature.

7. Add the whipped cream and mix just enough to incorporate.

In my pastry cream recipe some of the sugar is mixed with the milk in order to raise the temperature of the milk prior to adding the liaison (cornstarch, egg yolk and milk mixture). By doing this the cream can be cooked much faster than if the sugar was omitted.

Pastry Cream tips to achieve the best pastry cream:

· Pastry cream can be scorched while cooking. To prevent this, make sure to switch back and forth while stirring the cream with both a thick wire whisk and a heat-resistant rubber spatula, the spatula is used to stir the cooking cream in the bottom corners of the pot where the whisk cannot reach.

· Always use a stainless-steel pot when cooking pastry cream and other creams. Aluminum will make the cream turn a grey color.

· To prevent a thick skin from forming on the cooling pastry cream after it is cooked, whip it in a mixing machine until room temperature or sprinkle a thin layer of granulated sugar on top of the cream as it cools. When it is cold press plastic wrap tightly onto the surface of the cream for storage to prevent a skin from forming.

Sweet Pastry Dough Recipe

Yield: about 3 pounds, enough for 3 each 10” tarts

½ pound granulated sugar

1 pound butter

1 1/2 pounds all-purpose flour

½ teaspoon salt

1/2 Tablespoon Vanilla

2 eggs

1. Mix the butter, sugar and salt together in a mixer with the paddle attachment until smooth,

2. Add the flour, eggs, and vanilla then continue to mix until thoroughly blended,

3. Remove and form into a large slab or disks and place on a sheet pan,

4. Chill in refrigerator until solid,

To use knead the cold dough or mix with a dough hook just enough to make it pliable. Quickly roll out to desired thickness, cut and use.

Tips for the perfect sweet pastry dough

· Thoroughly chill the dough and then knead it slightly until soft. Then roll out quickly or the dough will become too soft to handle,

· Be careful not to over-bake the dough. Bake just until lightly brown.

· If the edges of the dough become brown before the center is done during baking then remove the pan from the oven for a few minutes. Then return it to the oven to bake it through. This technique works well for thin wafer cookies as well to ensure even baking.

Frangipane Filling

Yield 2 ¼ pounds

8 ounces Almond paste

8 ounces Sugar

8 ounces Butter

8 ounces Pastry flour

4 each Eggs

1/2 Tablespoons Vanilla

Method:

1. Mix the first two ingredients with 1 egg until smooth.

2. Then add butter and 1 egg and whip until smooth.

3. Then add flour and 2 eggs.

4. Mix in the with vanilla.

Pipe into tart shells lined with a thin layer of apricot jam or orange marmalade and bake at 350F.

Charred Tomatillo Salsa

daniel.pliska@gmail.com (Daniel Pliska) — Thu, 26 Jun 2025 21:06:17 GMT

The heat of summer living is made easy with Charred Tomatillo Salsa

I like to make this type of salsa on a cast iron pan over my backyard BBQ grill in the summer. The secret to the flavor of this type of salsa comes from the technique of charring the vegetables which can also be done on the stovetop in a cast iron pan (make sure to turn on the hood fan). Charring or slightly burning food is the hallmark of the Argentinian Gauchos and it is mostly done over an open fire. This simple tomatillo salsa is made with the green Mexican tomatillos, poblano, and jalapeno peppers. It is great as a snack with tortilla chips or as a side condiment for Quesadillas, Tacos or Enchiladas.

As always, prep all of the ingredients before the cooking process begins. Start by removing the papery like husk surrounding the tomatillos. Then wash all of the vegetables. Cut the peppers in half and remove the seeds.

My recipe for Charred Tomatillo Salsa

Yield 3 Cups

7 Each Tomatilloes
1 Each Poblano Pepper
1 Each Jalapeno Pepper
2 Each Tomatoes, medium size slicers
2 Slices Red Onions, 1/2 thick
3 Each Garlic Cloves, peeled
1 Each Lime, small
¼ cup Chopped Cilantro, coarsely chopped
2 Tablespoons Olive Oil
Olive oil For Charring the vegetables
Salt To taste

Remove the outer husks encasing the tomatillos
Wash all of the vegetables
Cut the peppers in half and remove the seeds
In a very hot cast iron pan char, all of the vegetables until soft with a small amount of olive oil (this can be done over a charcoal grill on cast iron as well to get a smoky finish)
Puree half of the tomatillos
Rough chop the rest of the vegetables and add to the puree
With the aid of fork squeeze out the juice and add to the salsa by inserting it into the cut halves and twisting while squeezing
Add the chopped cilantro and olive oil and season with salt
Serve with tortilla chips or as a condiment for quesadillas, tacos or enchiladas.

Enjoyed with a cold beer, margarita or chilled beverage of choice.

What is Garde Manger

daniel.pliska@gmail.com (Daniel Pliska) — Sun, 01 Jun 2025 17:03:15 GMT

The Art and Preparation of Cold Food

Mention the word Garde Manger to a group of non-culinary people and prepare yourself for a blank stare or the question “What are you talking about?”. In this age of chef celebrities, YouTube how-to videos and TV food shows the world of Garde Manger is not well known. In its simplest form Garde Manger could be described as both the art and preparation of cold food as well as the place in the kitchen where cold food is produced. In smaller kitchens this is often known as the pantry section.

Cold hors d’oeuvres is one category of Garde Manger. This image includes deviled eggs, ham and olive crepe gateau and savory filled tartlettes which are a type of canape. Together this display made a lasting impression for an Easter Buffet when I was the Chef of the University Club of MU.

Mention the word Garde Manger to a group of non-culinary people and prepare yourself for a blank stare or the question “What are you talking about?”. In this age of chef celebrities, Youtube how-to videos and TV food shows the world of Garde Manger is not well known. In its simplest form Garde Manger could be described as the art of cold food preparation and presentation.

Garde Manger is taught in most culinary schools in only one semester in a 3-credit hour class. However, since it is such a broad topic there are a number of textbooks that are written about it. Here is an outline of the categories used in Garde Manger and basically how I teach it in my 8-week class at Ozarks Technical Community College:

Salads – tossed, composed and bound

Cold hors d’oeuvres and appetizers (canapes and tea sandwiches)

Chilled seafood – raw, cured, smoked, poached and grilled seafood (sushi, ceviche, smoked salmon, shrimp cocktail)

Charcuterie (includes pates, terrines, mousses, rillettes, and sausages)

Cold food trays and platters (crudite- vegetables, fruit displays, cheese trays and cold cut and deli trays, etc)

Food Art – Vegetable carving, Fruit Carving

Non-food Art – Ice Sculptor, dough sculptors, butter and tallow sculptors all used as centerpieces for cold buffets

Blue Crab and Mango salad garnished with fried bean thread noodles.

Salads can be divided into three sub-categories: Tossed, Composed and Bound. The most common tossed salad is undoubtedly a green salad made up of a variety of greens and lightly tossed with an oil and vinegar based dressing. Composed Salads are salads that are laid out in a decorative manner and then served drizzled with dressing or dressing served on the side for the guest to use. Bound salads are salads that mixed with a dressing that binds all of the ingredients together – think chicken or tuna salad. Bound salads can be served as is on a bed of greens, in sandwiches or as an hors d’oeuvre such as a single bite serving presented on spoons, as shown in the image above. Two of the most important concepts for this category that I cover are the ratio of oil to vinegar, 3 to 1, to make a simple vinaigrette and the method for preparing mayonnaise to understand the emulsification process.

A composed salad is made by laying out the ingredients in a decorative fashion for either a single served course or as a platter on a buffet. The dressing is normally served on the side or drizzled over the salad when served.

Canapes and tea sandwiches are very popular and used for butler-passed appetizers, on a buffet or served on platters as is done in a classic tea party. Canapes are normally made with three components with a standard ratio of a 1/3rd base such as a croustade, 1/3rd spread, 1/3rd main item or garnish. In my class, I offer alternative ideas for bases such as tartlettes, choux puffs, crisp wontons, puff pastry, phyllo pastry, and vegetables. When combined with all of the spreads such as compound butter or herb cream cheese mixtures along with delectable main items such as shrimp, smoked salmon, ham, beef tenderloin or caviar, to name but a few, the possibilities are endless.

Finger sandwiches and tea sandwiches are small dainty sandwiches which are larger than single bite canapes. They are normally two or three bites and usually built with fresh bread. Some examples are chicken salad, ham salad, egg salad or watercress cucumber, to name but a few.

Mono Maki style sushi (translated to rolled Sushi) is one subcategory of this beloved Japanese cold food – extremely popular and served in many restaurants and eateries.

Chilled, smoked and cured seafood covers a vast amount of specialties that include smoked salmon, poached seafood (shrimp and lobster), gravlox and the ever popular sushi. We cover these types of cold food in 2 class periods… not much time when you consider the vast amount of presentations and types of seafood that are served in this way.

Gravlox is a Scandinavian specialty. It is prepared by curing very fresh salmon with salt, sugar dill, and pepper. Cured in this way it can be preserved for a longer period of time. Traditionally it is served with ice-cold Aquavit.

Charcuterie is a time-honored traditional method for cooking, preserving, and utilizing all of the meat and organs from a pig after it is slaughtered. It includes pates, terrines, rillettes, and sausages of all types. Over time it has evolved into the practice of using other meats (such as game and poultry) and some seafood and vegetables as well. This topic is recently becoming popular again and is the sole subject of some books. A subcategory of Garde Manger, Charcuterie is a highly advanced skill that takes years to master. The methods that I cover in our class are forcemeats, of which there are four types, that are used for pates, terrines, and galantines. We also prepare a simple fresh sausage method so the students can learn the technique of how to stuff sausages into casings. We also discuss some of the other methods and ingredients used in the practice of Charcuterie.

One of my charcuterie specialties is “Chicken and Apricot Terrine.” In it, I use the breast meat for a mousseline style forcemeat and the brine-cured smoked meat from the legs. The terrine also includes diced ham, dried apricots, and pistachios.

Tray and platter design is like any other visual art form and it employs methods and techniques for laying out food in the most decorative eye appealing way. For this portion of the class, I discuss, draw out, show pictures and books that illustrate some of these basic concepts. These are the focal point, flow, slicing, serpentine, tin solder and the use of negative space.

Spanakopita -Garden to Table Cooking at Home

Wed, 28 May 2025 12:05:47 GMT

Baking, Chef cooking tips, ethnic cooking, healthy cooking

Spanakopita -Garden to Table Cooking at Home

Baked some great Spanakopita last week with our bumper crop of home-grown spinach. For my full recipe from my book “Pastry and Dessert Techniques” check out my past post on Savory Pastries.

This spring season has seen an extraordinary amount of rain and cool weather in Southern Missouri. In our garden the weather pattern has resulted in the best spinach I have ever grown. I baked some flaky buttery phyllo pastries last week and shared it on my Facebook and Instagram post where I point out some points for successful use when baking with phyllo. I am re-blogging this past with my full recipe. Enjoy!

Spanakopita
Yield 36 appetizer portions

1 pound Fresh spinach julienne
¼ cup Onion minced
1 teaspoon Garlic minced
2 tablespoons Fresh oregano chopped
2 tablespoons Fresh basil chiffonade
1 Tablespoon Fresh mint chopped
4 ounces Cream Cheese
8 ounces Feta Cheese
2 Eggs
1 cup Breadcrumbs
Kosher salt and black pepper to taste
18 sheets Phyllo pastry
Clarified butter for brushing pastry about 3 cups)
Breadcrumbs for dusting the phyllo (about 2 cups)
Olive oil for cooking the spinach (About 1/4 cup)

Sweat the onion and garlic in olive oil until translucent,
Add the spinach and the chopped herbs and sauté until spinach is wilted,
Cool and squeeze out the excess water and blend with the cream and feta cheese in a mixing machine with the paddle until smooth,
Season with salt and pepper if needed and add the eggs and breadcrumbs,
Lay out a sheet of phyllo pastry and brush with butter and dust with breadcrumbs,
Repeat the process with another sheet to make 2 layers,
Cut the sheets into 4 long strips about 2 ½” wide and sprinkle a small amount of breadcrumbs at the base of each strip,
With a pastry bag pipe onto the base about 2 tablespoons of the spinach filling,
Fold into triangles,
Brush finished triangles with more butter and bake at 375F until crisp and serve (about 10 minutes in a convection oven).

Chicken Curry Salad

Wed, 21 May 2025 14:33:04 GMT

Flavorful Curry Spiced Chicken Salad

Chicken Curry Salad

Yield 2 portions

Chicken curry salad with grapes, almonds and coconut served with fresh fruit. Is a favorite recipe from my culinary 101 class.

Ingredients:

1 cup Chicken breast, cooked and cut in ½” x ½” dice

1/4 cup Celery, diced ¼” x ¼”

1/4 cup Seedless white grapes

2 TBL Red onion, diced ¼” x ¼”

2 TBL Sliced almonds, toasted

2 TBL Scallions, chopped

¾ tsp Curry powder

3/4 cup Mayonnaise

1 tsp Lemon juice

TT Salt and pepper

Method:

Mix the chicken, celery, grapes, onions, almonds, and scallions and curry powder.

Mix the mayonnaise and lemon juice.

Season with salt and pepper.

Optional- The other half of the vegetables can be cut, roasted separately, and served with the meat as well.

Greens in May

Wed, 21 May 2025 13:01:36 GMT

Chef cooking tips, Gardening, healthy cooking

Greens in May

In the culinary world, greens apply to wide variety of vegetables. From delicate lettuces to brusque hardy kale. In this post I will share some ways that I have grown and served heirloom types of lettuce, spinach and kale. from our home garden this spring.

This spring has been cool, windy and rainy here in Southern Missouri. That being said, the cool weather has produced some of the most beautiful salad greens I have every grown. In this post I will share how I have been using them in my home cooking along with some tips of how I grew them.

Spinach and Lettuce

First salad of the season- Baby greens with honey white balsamic vinaigrette with oranges, red onions, pecans and feta. Delicate baby lettuces are best served with a light dressing made with the highest quality vinegars and oils such as EVO or grapeseed oil. Spring greens also go very well with one of my favorite recipes Curry Chicken Salad get the recipe at my recipe page https://chefpliska.com/my-recipes/

Grilled marinated Red Fern Farm chicken thighs served with my salad made for a tasty meal. I started by first boning out the local raised chicken thighs that I purchased at the Farmers’ Market from my friend Spencer and then marinated them in honey, garlic, red wine vinegar, whole grain mustard and olive oil. Once marinated, I rolled them and passed two long skewers through them making it easier to grill them all together. For more info on their farm go to https://www.facebook.com/TheRedFernFarm/

This year I grew radishes in grow bags. Did you know that radishes are one of the fastest vegetables to grow from seed to harvest in 3 to 4 weeks. For best results use a light airy soil mix with good drainage.

Ways to cook with Kale

This monster KALE survived in one of my raised beds from my winter garden. I surrounded and covered the roots with a thick layer of leaf mulch through the cold months. These four plants exploded into this giant in the spring. Many people do not like the bitter flavor of Kale but here are three ways to cook with kale which are very tasty: In a lamb, pearl barley and kale soup. Colcannon potatoes made with Kale in place of the traditional cabbage. Potato, sausage and cheddar cheese frittata (open faced omelet) for a hearty breakfast. Chef Tip– Kale can be chopped, blanched and frozen which works well for preserving the harvest.

Three steps of how I raised my lettuce- Started in seed trays in our unheated green house at the end of February. Up potted to larger pots and then climatized them by placing them out in the sun for a couple hours each day for a week (also called hardening off the transplants). Lastly transplanted them in the garden bed and also grew some in a plastic storage box in the green house.

Heirloom Lettuce Varieties

The early spring lettuce planting were all heirloom seeds that we purchased online at https://www.rareseeds.com/. They included Flashy Butter Gem which are a type of Romain with dark red streaks. They all germinated well and produced some very nice heads. Another new lettuce this year was Merlot which are in the photo above. Very mild flavor with delicate leaves. I also had success with another heirloom Romain variety named Parris Island Cos. Lastly, our Spinach was a huge success with the best harvest to date. In full disclosure, I am not sponsored or affiliated with Baker Creek Heirloom Seeds (rare seeds.com) however I highly recommend them for growing your own seedlings. In closing, it is extremely gratifying to grow some of your own vegetables from seeds and when combined with good cooking skills they cannot be beat. Until next time keep on cooking and growing.

Artichoke Bottoms

Mon, 24 Mar 2025 13:12:27 GMT

Cooking, Culinary and Pastry Arts, healthy cooking

Artichoke Bottoms

Artichokes are a humble, yet exotic vegetable and are well known in the Mediterranean cuisines of French, Italian, Greece and Middle Eastern countries. There is more than one way to trim and cook the bottoms and many ways to use them. Here are three of my ways to serve them.

Three ways to use artichoke bottoms for delicious results.

Artichokes are a very healthy and tasty vegetable however trimming them into bottoms and cooking them can be a little tricky. This is how I teach my students how to prepare them and three ways to use them.

How to Trim and Cook Artichoke Bottoms

At this point the bottoms can be used in a variety of ways or stored in the chilled cooking liquid for later use. Here are three ways that I use them.

Artichoke, Poached Egg and Arugula Salad

Wilted arugula salad tossed with sherry vinaigrette with bacon, sauteed shiitake mushrooms, marinated asparagus, artichoke bottom and poached egg. Poached egg, bacon, croutons and Frisée is a classic salad known as Lyonnaise Salad. This is my way of upgrading the dish with a more commonly found salad green, arugula.

Artichoke bottoms on Filet Mignon

Filet mignon topped with brandy flambeed artichoke bottom filled with bacon lardons, portabella mushrooms, gorgonzola blue cheese and port wine demi glaze.

Filet mignon with artichoke bottom filled with sauteed spinach, poached egg and béarnaise sauce. This was one my student’s specials. The béarnaise was little too thin. This is a variation of the classic French dish Tournedos Henri IV.

Artichoke bottoms can be sliced, diced and served in innumerable ways stuffed with crab, and in salads are two other ways that I like to serve this thorny Mediterranean vegetable. They are often served canned however learning how to trim and cook them is a core technique that must be learned for any serious cooks. Happy Cooking my friends.

Ultimate Savory Pastry Bites

Sun, 16 Feb 2025 12:40:08 GMT

Baking, Culinary and Pastry Arts, garde manger, pastry

Ultimate Savory Pastry Bites

Somewhere between the sweet pastry world and the savory culinary realm lies the intersection of savory pastry appetizers. These delectable one to two-bite specialties are used for passed appetizers, buffets, amuse-bouche or starter courses.

Made with a variety of common doughs such as puff pastry, choux pastry, pate brisee, phyllo and crepes these types of savory pastries are best prepared with tasty fillings and luxurious ingredients. Served warm or cold they are always very well received and when produced with care can be both aesthetically appealing and delicious.

Accompanied in this tray with canapes the savory pastries included are curry chicken salad cream puffs, smoked salmon crepe roulades, and goat cheese sundried tomato tarts topped with a mock chaud froid sauce.

Savory Pastries made with Puff Pastry

Buttery light and flaky puff pastry or Pâte feuilletée as it is known in French is the dough I used for these smoked salmon croissants and savory Palmiers made with spinach, prosciutto, parmesan and mustard.

Puff pastry is used for a variety of savory pastries such as these smoked salmon croissants filled with honey mustard butter.

Bouchées made with puff pastry are delicious, filled with a grilled yellow fin tuna salad nicoise. As always, the highest quality pastry with a tasty filling is of the utmost importance to obtain the best results.

Spinach Feta filled Spanakopita pastries are made with crispy and buttery flaky phyllo pastry dough.

Phyllo Savory Pastries

Phyllo pastry is often used in many savory pastry applications. The classic Greek Spanakopita is filled with a creamy spinach and feta cheese stuffing layered in laminated sheets of dough brushed with clarified butter and breadcrumbs. It is one of the specialties that I teach my students how to make in my World Cuisine class. Here is my recipe:

Spanakopita

Yield 36 appetizer portions

1 pound Fresh spinach julienne

¼ cup Onion minced

1 teaspoon Garlic minced

2 tablespoons Fresh oregano chopped

2 tablespoons Fresh basil chiffonade

1 Tablespoon Fresh mint chopped

4 ounces Cream Cheese

8 ounces Feta Cheese

2 Eggs

1 cup Breadcrumbs

Kosher salt and black pepper to taste

18 sheets Phyllo pastry

Clarified butter for brushing pastry about 3 cups)

Breadcrumbs for dusting the phyllo (about 2 cups)

Olive oil for cooking the spinach (About 1/4 cup)

Sweat the onion and garlic in olive oil until translucent,
Add the spinach and the chopped herbs and sauté until spinach is wilted,
Cool and squeeze out the excess water and blend with the cream and feta cheese in a mixing machine with the paddle until smooth,
Season with salt and pepper if needed and add the eggs and breadcrumbs,
Lay out a sheet of phyllo pastry and brush with butter and dust with breadcrumbs,
Repeat the process with another sheet to make 2 layers,
Cut the sheets into 4 long strips about 2 ½” wide and sprinkle a small amount of breadcrumbs at the base of each strip,
With a pastry bag pipe onto the base about 2 tablespoons of the spinach filling,
Fold into triangles,
Brush finished triangles with more butter and bake at 375F until crisp and serve (about 10 minutes in a convection oven).

Blue crab salad on pate brisée tartlets with marinated asparagus

Mastering the techniques of preparing and using classic pastry doughs combined with imaginative fillings made with top quality ingredients will surely please your guests. Until next time my friends, Bon Appetit.

Always love Chocolate- Five of my best chocolate desserts!

Fri, 10 Jan 2025 12:09:47 GMT

Baking, baking and pastry books, Chocolate, Desserts

Always love Chocolate- Five of my best chocolate desserts!

In ancient history chocolate was thought to be the food of gods when served in a drink to the early Mayan kings. Still enjoyed around the world as a luxuries delight, chocolate can be made into any number of desserts. Here are some ideas for how to use chocolate in desserts.

Ok I have to admit it, I am a Chocoholic. Now that I’ve confessed- allow me to share some images of my past chocolate desserts that we served in our student-run restaurant “Scallions” at Ozarks Technical Community College. These are Swiss Chalet, Chocolate bourbon deep dish pecan pie, Chocolate cherry bread pudding, Baileys Irish Cream mousse torte, and Chocolate mousse with a chocolate dipped cookie comb.

Deep dish chocolate bourbon pecan pie baked in a pate sucree crust. Topped with a chocolate ganache.

By using the best quality ingredients and understanding how to use foundational basic techniques and recipes many great desserts can be made with chocolate. These ideas in this post are meant to spark your creativity so that you too can make unique desserts with chocolate.

Chocolate Cherry Bread Pudding is a simple dessert made with dried bread and cherries soaked with a vanilla custard flan mix, then mixed with chocolate pieces prior to baking it in ramekins in a water bath (Bain Marie). I garnished it with crisp baked phyllo sheet brushed with butter and dusted with coco powder. To see how to make it check out this video produced by Johnson County Community College at https://www.youtube.com/watch?v=-xboZsYRZCI

Milk chocolate Baileys Irish Cream Mousse Torte. One of my award winning desserts.

Chocolate mousse served with a chocolate cookie dipped in dark chocolate garnished with whipped cream and shaved chocolate. This is a simple mousse made in three steps. Swiss meringue, fold with melted chocolate and then folded with whipped cream.

Shaped like a Swiss Chalet this dessert is made with a chocolate genoise, layered with whipped chocolate ganache lighted with a small amount of butter cream. It is then cut into strips and then cut corner to corner. The triangles are turned onto their sides and then pushed together making a triangle shape. The newly formed large triangle is then coated with more ganache before being enrobed in liquid coating ganache. Sliced and served with raspberry sauce and cream Anglaise for a striking presentation of delicious pleasure.

Tips for using Chocolate

Use high quality chocolate- look for Couverture which contains hi amounts of Cocoa butter and Cocoa solids and is very fluid -for a good description go to: https://www.thespruceeats.com/couverture-chocolate-520352
Melt chocolate very gently over simmering water in a stainless-steel bowl or in a microwave at half power. Stir often with a plastic spatula smearing the chocolate on the sides of the bowl (like a window wiper) to smooth out lumps.
Make sure chocolate is mixed well and smooth with no lumps prior to using
Tempering (crystalizing) chocolate is not necessary when mixing into other ingredients such as meringue or whipped cream (mousse), whipped butter/sugar (butter cream) or cake batters (brownies).
Some good brands of chocolate couverture that I recommend are Callebaut, Valrhona, Felchlin, Guittard.
Be wary of chocolate chips many of which contain other ingredients – don’t use chips for mousse or ganache- use couverture.

Foundational techniques and sub recipes for these desserts can be found in my book Pastry & Dessert Techniques available at Amazon.

Stocks 101

Sat, 14 Dec 2024 12:24:39 GMT

Cooking, Culinary and Pastry Arts, healthy cooking, high volume cooking, Restaurants

Stocks 101

The expertise of the Saucier requires the highest skill in the hot food kitchen. From the time of haute cuisine and still today, flavorful stocks are the base to build from to create the best soups and sauces. The practice of making stocks is rapidly becoming more and more rare to find in today’s commercial…

In the days of old alchemists attempted to combine base elements to create gold! I tell my students on day one, in my soup and sauce class that the aim of the saucier is to create gold level flavors and presentations from elementary natural food ingredients. In this image beef consommé is served with a braised short rib and wild mushroom ravioli.

Bringing food to ethereal heights through crystal clear consommé, rich silky lobster cream sauce, or ultimate savory demi-glace based meat sauces, the classic well-prepared soups and sauces that I teach about will make a lasting impression on their diners.

Following the steps of extracting flavor from the shells or bones into a stock or broth and after straining and then reducing the stock to increase the flavor is the first step in any classic sauce or soup. Core concepts to make great stocks are as follows:

Start with the bones or shells and simmer them with cold water, vegetables (mirepoix), herbs and spices (aromatics) to create a stock.
Use the proper ratios to achieve the best flavor such as – mirepoix (1 part onions, 1/2 part each celery and carrots), mirepoix to bones should be 25% mirepoix to 100% bones or shells.
Cook low and at a simmer for the required time to extract the flavor (1 hour for crustaceans, 30 minutes for fish, 3 to 4 hours for chicken, 8 hours for veal or beef.
Skim off all impurities that rise to the top- grease and scum.
Aromatics normally consist of bay leaves, parsley stems, thyme and black pepper corns. This can change depending on what type of stock or broth is made.
Strain out the liquid after the stock is cooked and reduce if needed to intensify the flavor.

Lobster Stock (Small batch)

By Chef Daniel Pliska CEC AAC

Yield 5 cups

5 each small lobster heads

2 cups Mirepoix, medium rough diced

4 each Garlic Cloves

¼ cup Tomato paste

½ cup Brandy

10 each Thyme sprigs

2 each Tarragon sprigs 2” long

3 each Bay leaves

3 TBL Black peppercorns

5 each Parsley sprigs

Olive oil for sautéing

Roast the lobster heads at 375F until they turn bright red
Remove from the oven and split in half longways
In a hot skillet sauté the shells and crush with a potato masher
Flambé with the brandy
Add the mirepoix and tomato paste
Cover with water and bring to a boil
Reduce the heat and skim
Add the aromatics and simmer for 1 ½ to 2 hours
Strain and use for Sauce Américaine or Lobster Bisque.

Tips for using Chocolate

Use high quality chocolate- look for Couverture which contains hi amounts of Cocoa butter and Cocoa solids and is very fluid -for a good description go to: https://www.thespruceeats.com/couverture-chocolate-520352
Melt chocolate very gently over simmering water in a stainless-steel bowl or in a microwave at half power. Stir often with a plastic spatula smearing the chocolate on the sides of the bowl (like a window wiper) to smooth out lumps.
Make sure chocolate is mixed well and smooth with no lumps prior to using
Tempering (crystalizing) chocolate is not necessary when mixing into other ingredients such as meringue or whipped cream (mousse), whipped butter/sugar (butter cream) or cake batters (brownies).
Some good brands of chocolate couverture that I recommend are Callebaut, Valrhona, Felchlin, Guittard.
Be wary of chocolate chips many of which contain other ingredients – don’t use chips for mousse or ganache- use couverture.

When a good stock is made it is then used in many ways:

To create sauces (in this image is a chicken Veloute with mushrooms and cream)
Soups hot or cold
Consommes
Braising liquids
Meat Glace

Many classic and international style soups are built with a base of a good stock or broth. Such as this Italian Meat Ball soup. Much like the classic Minestrone this soup is started with onions, garlic, celery, bell peppers, fennel and tomatoes.

All hail the Strip Steak!

Sat, 19 Oct 2024 13:53:19 GMT

Beef, butchering, Chef cooking tips, cooking

All hail the Strip Steak!

Strip steaks are one of the most popular cuts sold in top steak house restaurants. Learning how to fabricate them from the whole primal strip loin and how to utilize all of the trimmings will save you money. In this post I will show you how I do it.

Located from the beef short loin in the lower part of the back comes the popular New York Strip steak also known as the Kansas City strip. This steak is one of the favorite steaks served in restaurants or cooked at home on the back yard grill.

Cast Iron pan seared strip steak with blue cheese and bacon. I produced the sauce from the broth made with the roasted back strap and silver skin trimmed off of the loin. See the photo below.

In this post I will show how to break down and portion these steaks from the primal whole strip loin, along with how I use the trim in some unique ways.

To see an alternative way for breaking down the loin I recommend this video from the Missouri Beef Council at- https://www.beefitswhatsfordinner.com/cutting-videos/search?Take=10&SortItem=&VideoId=70403

Cut the steaks from the clean side of the loin towards the side with the tendon going through the middle of loin. This side of the strip loin is called the nerve end. Once reached stop cutting steaks and trim out the piece for diced Kabob meat or stir fry.

This group of photos shows how I break down the nerve end into diced Kabob meat suitable for skewers or blackened steak bites. Notice the un-trimmed nerve end with the tendon going right through the middle of eye of the loin. If left in on steaks cut this part they would be unpleasant to eat since the tendon is tough and not chewable. Chefs in high end restaurants do not use this part for steaks however most grocery stores will cut this into steaks and sell this to unsuspecting consumers. Buyer Beware! In the top right image I show how to “C” cut out the tendon and cut the clean muscle into 1 1/4″ cubes.

When butchering and fabricating large pieces of meat it is best to use the proper knives. The large knife on the left side and the angled boning knife on right are the knives that I used for this job, they were gifted to me for review by Mercer Culinary- If you are interested in the butcher knife that I used to portion the strip into steaks check it out on Amazon at https://www.amazon.com/Mercer-Culinary-M13718-Granton-American/dp/B08KZD2M8H?ref_=ast_sto_dp

From the silver skin, back strap and gristle I make a beef broth (I call it an Au Jus base). I start this by roasting off the meat and deeply caramelizing the onion. Then I add the browned scraps along with garlic, parsley, bay leaves, rosemary and black peppercorns. Simmer this for at least one hour to make a rich broth. I often use this base to make Au Jus after de-glazing my pan when I make a whole roast beef (Prime Rib, Strip Loin or Top sirloin roast)

After cutting up the loin I vacuumed sealed the steaks and diced meat for later use. Freeze them for long term storage and remove and thaw them as needed.

Here is another image of a sliced strip steak served on fingerling potatoes, and wild mushrooms with cippolini onions and bacon lardons. I use a Worcestershire compound butter and a rich port wine veal jus to finish the dish.

I teach this method for breaking down the strip loin in the beef lab of my fabrication class at Ozarks Technical Community College. From this post I hope you will learn how to do it too, and save some money when you do. Until next time Bon Appetit!

Sliced strip steak with mushrooms, green peppercorns, demi glace and cream.

When Side Dishes Become the Star!

Fri, 09 Aug 2024 14:04:52 GMT

Healthy Cooking

When Side Dishes Become the Star!

Tasty side dishes makes meals extra special and are often overlooked. In this post I offer three sides that will bring your meals to the next level.

In the world of restaurants proteins such as meat or fish are typically described in the food service industry as at center of the plate also known as the main entrée in classical terms. Due to this they are the predominant focus in both the minds of the diner and in the production in the kitchen. Whether that be steaks, fish, chicken or something else it is normally the determining factor for what the guest will choose to order. However, in almost all restaurants and at home as well not much effort is made to make the sides that accompany the entrée the best they can be. In this post I will offer three of my best side dishes of vegetable and starches that are both tasty and healthy. These sides are so good they can rival the center of the plate protein for taste and attention and will bring your meals to another level. The sides dishes are Curry Scented Pearl Couscous with tiny-diced Squash, Green Beans Provencal My Way and Pan-fried Cauliflower with Brown Rice and Cashews.

Curry Scented Pearl Couscous

In the first dish Pearl Couscous also known as Israeli Couscous (which is actually a type of semolina wheat pasta) is pan toasted and then cooked with small, diced onions, celery, zucchini and yellow squash. The steps are:

Toast the couscous in a dry pan over medium heat until fragrant and lightly brown
Add a small amount of olive oil, a dash of curry powder, turmeric or cumin and stir
Add the vegetables and stir to cooking them for a minute or two (the ratio of vegetable should be equal to the amount of the couscous)
Add vegetable or chicken broth. The ratio should be two parts broth to one part couscous
Reduce the heat and bring to a simmer, and cover with a lid
Cook until tender, fluff and serve

Green Beans Provencal My Way

Green beans cooked in the style of the Provence in Southern France is a classic dish reminiscent of the famous Ratatouille.

In this stewed green bean side, I start with onions and garlic by sauteing in olive oil until tender
Add some Herbs de Province (a regional spice from the South of France flavored with lavender)
Add blanched green beans, tomato sauce (see my puree recipe under my recipe column ). A good, canned sauce can also be used.
Add julienned skinned and seeded tomatoes or chopped tomatoes
Cook down for a few minutes over medium low heat to infuse all the flavors
Add chopped fresh basil and oregano and serve

Yellow Squash, bell peppers, and zucchini can also be added to the green beans when stewing. Sometimes I serve this topped with grated parmesan as well.

Pan fried Cauliflower with Brown Rice and Cashews

Cauliflower rice is a trendy new side dish of small chopped fleurettes of cauliflower, normally steamed and served as an alternative low carb side. In my version the cauliflower is pan fried with brown rice, onions, and garlic with salted cashews. It makes a tasty side for roasted chicken. Here is how to do it:

Rinse the brown rice well and boil until tender.
Strain and rinse again in cold water
Panfry chopped onions and cauliflower in grapeseed or vegetable oil with a small amount of whole butter over medium heat until golden brown then add the chopped garlic (be careful not to burn the garlic)- the ratio of the rice to cauliflower should be one to one or even more for the cauliflower
Add the rice and continue to fry until fragrant
Season with salt and fresh ground pepper
Remove from the heat and toss with chopped scallions or parsley and lightly salted cashews and serve.

An alternative way to make this is to stir fry in a wok and use sesame oil and small amount of dark mushroom soy sauce for an Asian inspired side dish.

I hope you enjoyed this post and will try to make some of these sides. Until next time- Keep on Cooking!

From Seed to Table

Mon, 08 Jul 2024 14:22:57 GMT

Chef cooking tips, Gardening, healthy cooking

From Seed to Table

Growing your own garden vegetables from seeds is a great hobby and when done correctly and with care can yield healthful and extremely tasty dishes. Here are some tips to help you on your journey of gardening and home cooking.

It is extremely gratifying to grow your own vegetables from seeds and after caring and nurturing them, to yield a bountiful harvest. Once picked, bringing the vegetables into your kitchen to prepare great meals at home will surely delight your family and friends. Furthermore its fresher, healthier and cheaper than eating out!

This year we planted almost everything from seeds that we started in our small green house and then transplanted into our garden beds when the time was right. In this post I will share some tips and trials for doing so as well as how to cook some delicious dishes with fresh garden produce. Without further ado let’s begin.

February 25 was the launch of our early spring planting in our green house with lettuce, tomatoes, cucumbers, basil, parsley, and Swiss chard. In 20/20 hindsight this was actually a little too early for Zone 6.5 that we live in and the fact that we have no heat in our green house. We tried to use candles under clay pots to keep the temperature from freezing and sometime also brought the young seedlings into our sunroom during some cold nights. This worked somewhat, however some of the seedlings didn’t make it. Here are some tips and ways that we used that we found successful.

Started many of seeds in a seed starting mix in seedling planter with 52 cells and a plastic top – worked great!
Up-potted the seedlings to small re-cycled plastic pots once they grew their true leaves (the second set of leaves that come off the seedlings)
We also used some recycled yogurt containers, drilling some holes in the bottom
Used the technique of up-watering by filling plastic trays with water and setting in the seedlings- don’t let the pots sit in the water longer than 4 to 6 hours. This helps prevent fog gnats from growing. However, we still got some.
Transplanted out into the garden when the last frost dates were behind us- we used a guide from Bakers Seed Company with a slide pullout that helped us to determine the correct time.
When transplanting from indoors to the garden make sure to harden off the plants in stages by bringing them out for a few hours a day for 4 to 5 days before planting in the ground.
We also utilize two compost tumblers to make our own compost. We supplement this with some store-bought compost as well.
When making garden soil (which can be expensive) make a mix of 1/3rd 1/3rd 1/3rd garden bed soil, peat hummus and compost to save money on container or raised be soils.

Two more tips- we use rainwater as much as possible which we collect in two rain barrels and water with re-cycled milk jugs. Transporting them in a cart which saves us time and trips to the garden.

Now onwards to the kitchen! As a chef this is my expertise whereas gardening is one skill that I am still learning through trial and error. Here are three ways that I cooked with our vegetables and herbs.

Amish Paste tomatoes are great for making sauces because they do not contain to many seeds.

Tomatoes and cucumber relish with basil and olive oil that I served over lamb slider burgers on croustades with TOMA Point Reyes California cheese in the first image of the post. On the side I made roasted garlic and chive aioli. I like to peel the cucumbers then cut them long ways into quarters and then cut out the seeds prior to dicing them. In full disclosure I received the TOMA cheese and other samples from the California Milk Board so I could try them out prior to a chef event that I was contracted for in San Antonio. I was delighted by the variety and the flavors of the cheese. They also sponsor a nation wide Pizza competition, for more about them go to – https://www.realcaliforniamilk.com/

When garden tomatoes are at their peak, I also like to make a Smoked Tomato Relish that goes great with grilled meats. For my recipe go to this past article in Missouri Life Magazine- https://missourilife.com/smoked-tomatoes-are-soooo-good/

Sauteed fingerling potatoes in olive oil, bacon fat and fresh snipped rosemary with sea salt and cracked black pepper. These potatoes were grown from seed potatoes in grow bags which worked very well. If you have never had fingerlings, they are a waxy variety of which there are many variations. Simply delicious. Along with them I sauteed some young carrots, baby yellow squash with English peas and fresh basil chiffonade. Makes a great side for roasted chicken.

Lastly is one way to make Swiss chard. Chard like kale is easy to grow, however many people dislike the bitter taste of these highly nutritious brassicas. I made a gratin dish of thinly cut chard leaves with the ribs removed, with bacon, garlic, caramelized onions, heavy cream and cheese (I used the TOMA cheese which is much like a Fontina). I then put the creamed chard into a gratin dish topped with Japanese breadcrumbs and browned under the broiler. My wife Brigitte who is not a fan of greens loved it.

In closing, growing your own produce and then cooking it in your kitchen is both a wonderful hobby and will save you money if done wisely. To repeat my opening comment by doing this your food will be much tastier, cheaper and healthier too! Bon Appetit.

Culinary School Confidential

Fri, 31 May 2024 14:29:42 GMT

Chef cooking tips, cooking, healthy cooking

Culinary School Confidential

In my latest post I will explain two lesser known styles of cooking techniques. Lacquering and Oven poaching along with images of many of my dishes from these past semester.

In my culinary school classes at Ozarks Technical Community College, our main goal is to educate students to get them ready to work in commercial kitchens. However, many of the techniques and recipes can be used at home. In this post I will share some ways to improve your home cooking.

Pork Sate with Asian noodle salad is a simple dish using skewered pork loin and a spicy ginger peanut marinade. To achieve a nice glaze the cooking technique of lacquering is used.

In a broad sense it takes three ways to cook great food either at home or in restaurants. One – use the best possible ingredients. Two – learn and apply good culinary techniques and Three – combine foods, spices and herbs to make the meal exciting. Here are some dishes from this semesters classes that use these principles to achieve the best results. In this post I will also discuss two not so well known techniques that can be easily done at home.

Lacquering – This technique is used in the pork sate dish with Asian noodle salad. It is achieved by first marinating the meat and then repeatedly basting the skewered meat with the marinade and then using some re-served clean marinade (not used on the raw meat) to brush on the sates after grilling. This is a technique used in Japanese cooking on skewered grilled chicken- Yakitori.
Thai Sate Glaze
Use for chicken, Pork, Beef or Salmon
Yield 1 quart
Ingredients:
1 Tbl Fresh chopped ginger
1 Tbl Minced Garlic
2 Tbl Sesame oil
2 cups Thai style Sweet Chili Sauce (Mae Ploy Brand)
½ cup Sriracha Hot Chili Sauce
1 cup Peanut butter
½ cup lime juice
½ cup soy sauce
½ cup coarse chopped cilantro

Sweat the ginger, and garlic in the sesame oil.
Add the rest of the ingredients except the cilantro and simmer for 5 minutes
Remove from the heat and add the cilantro
Coat the meat raw and grill until cooked on skewers
Coat again and garnish with chopped unsalted peanuts (optional)

Oven Poaching- This is categorized as a type of moist heat cookery, more precisely as sub-style of poaching. It is often used in both volume batch cooking and ala carte applications. Simple to do, and a great way to build a simple sauce with the poaching liquid and the addition of either heavy cream or butter. When the fish is served in the strained flavorful liquid it is often called A La Nage in classical French cooking terms. Which translates to “in the swim”. To do it butter a baking dish and sprinkle with chopped shallots (add some herbs if desired Tarragon, Chives, Dill or Basil). Next place in the fish fillets, season and add a small amount of white wine, about 25% up the fish. Cover with foil and place in a 350F degree oven and oven poach until the fish is done. Strain out the cooking liquid, reduce by half or more if needed and add heavy cream and thicken with a cornstarch slurry, or emulsify with cold butter, add some more chopped herbs a splash of lemon and serve. Here is a link to a video for Shallow poaching which is a similar technique https://youtu.be/-nqX5qoBd8M?si=pP0nSZ-w0_Bp9O2N this video comes from Arcane Chest a non-formal education group on You Tube.

These top three dishes are stuffed leg of lamb with spinach, dried apricots and feta cheese. Grilled lamb chops with a olive, tomato and caper relish in the first image. This image was from my Fabrication class (butchering). Learning how to break down, portion and marinate large roasts and fish can help you to save time and money. By using a home vacuum sealer you can store the food for longer times in the freezer. Start with breaking down whole pork loins, chickens and sides of salmon and later move to more complicated procedures.

The second is from Culinary 101 class and is a oven poached salmon, crispy skin trout and garlic shrimp. Oven poaching is a simple yet delicious way to cook thin fillets of fish. After cooking, strain out the cooking liquid and prepare a sauce to go over the fish. Beurre Blanc or Vin Blanc are the two best sauces to make. Use herbs like Tarragon, Dill, Chives, Basil and Parsley for the best results.

The last image is a vegetarian dish with crispy potato disks layered with mashed potatoes, grilled portabella mushrooms and asparagus on a bed of spinach with a light tomato sauce. This dish came from one of my Soup and Sauces class. The sauce is made from roasted tomatoes and vegetables that were cooked and pureed prior to straining. This can be done simply with a hand held immersion blender and then straining and thickening with a cornstarch slurry to attain the correct consistency.

The photos below are some other dishes from this semester’s cooking classes. Top down are Pan fried fluke (a type of sole) in a egg batter with curry scented tomato sauce and pine nuts. The next two shots are from my Soup and Sauces class: two fish dishes served in a lobster cream sauce (Américaine Sauce) and Sea Food Market Chowder and Airline chicken breast with a pan sauce made from a highly reduced chicken stock (Glace de Volaille). The last image is three shell fish dishes and came from my Fabrication class where I teach how to break down and cook all common types of meat and seafood.

Cooking at home and in a commercial kitchen has many things in common and once you learn about classic techniques and applications of how to apply heat then some great dishes can be achieved. Until next time Bon Appetit!

Elegant Crepes

Mon, 19 Feb 2024 14:53:52 GMT

Desserts

Elegant Crepes

Thin, delicate, lacy and elegant- Crepes can be served sweet or savory. Once the technique of making the batter and cooking the crepes is attained, the variety of ways to serve them is endless. The opening image shows my scrambled eggs and Swiss cheese crepes, a fantastic brunch dish. In this post I will share…

Smoked salmon crepe roulades served with watercress mousseline and salmon caviar.

Made with just five ingredients crepes are a thin batter made with eggs, flour, butter, milk and a pinch of salt or sugar. The batter can be made with alternative flours and also flavored with coco powder or herbs and spices.

The next image is my smoked salmon and buckwheat crepe gateau. Buckwheat crepes are called Galettes Bretonnes. Early in the 80’s I discovered these rustic crepes made with buckwheat flour on a trip to my wife Brigitte’s ancestral homeland, Brittany France, when we were first married. Many years later the cherished memory inspired me to create this layered smoked salmon and crepe gateau which I served in the dining room of the the University Club. It was so well received that I decided to demonstrate how to prepare it at the Chef to Chef Conference in New Orleans in 2019 to a group of club chefs.

I highly recommend the event for club chefs and more information for this years convention can be found at https://www.cheftochefconference.com/ To access my recipe for the buckwheat crepe gateau see my recipes column in this blog.

Buckwheat crepe smoked salmon gateau served makes a great first course with a salad of arugula, Belgium endive, radishes and grapefruit with sour cream.

Inflation is running rampant and food costs are rising to historic levels. Improving and learning more about cooking and baking from scratch will save you money, increase your health and make your food taste better. As a professional chef, many of the ways that I have used to cut food costs in professional kitchens can also work at home. Here are 12 ways to cut your food cost and improve your diet for a healthier life.

Cook more with grains, legumes, and rice. Most of us love foods that are made with flour like pizza, pasta, and sandwiches made with wheat bread. However, flour is going to become much more expensive with the war in Ukraine. Learn how to make rice dishes like paella, jambalaya, stir fry rice, etc. Buy dried beans and legumes and cook them yourself instead of using canned beans which are more expensive and not as healthy.

Demonstrating my smoked salmon gateau on stage at the 10th annual Chef to Chef conference in NOLA.

In the gallery above are some crepe dishes that I made at home. The top image is crepes stuffed with chicken, leeks, peas and mushrooms in a creamy sauce. At the bottom I am preparing to serve them as a dessert with strawberries, and Grand Marnier in a orange, sugar, and butter sauce.

This sauce is made much like the famous Crepes Suzette, which in past times was a favorite in many fine dining rooms often flambeed table side for a dramatic presentation. The story goes that Crepes Suzette were invented in 1895 by Henry Carpentier in Monte Carlo at the Cafe de Paris. To read about the history of the dish and the mystery of who was Suzette go to: https://dessertadvisor.com/2020/05/06/crepes-suzette/

Three steps for making crepes. First ladle the thin batter into a non-stick or seasoned pan while tilting and shaking to evenly coat the bottom of the pan in one smooth layer. Second flip over the crepe with an offset pallet knife. Lastly, lay out on parchment to cool and continue the process until all of the batter is used. To prepare them quickly use more than one pan at a time.

Below is my recipe from my book Pastry & Desserts along with my version of the simple yet decadent classic- Crepes Suzette.

Crêpes

Yield: 18 to 20 – 10” crêpes

Portion size 1 ½ oz ladle per crêpe

Ingredients:

Method:

In a large bowl whisk the eggs with the salt.
Gradually add the flour while whisking to form a thick paste.
Then add the butter and mix until smooth.
Slowly add the milk and mix to make a smooth batter.
Strain out through a sieve to remove any lumps and let rest for 20 minutes.
Skim the top and then using a 2oz ladle pour quickly ¾’s of a ladle into a hot 10 inch sauté pan (that has been sprayed with oil spray) while shaking and turning the pan to coat the bottom of the pan with a thin layer.
If the batter is too thick add a little more milk.
Cook over medium high heat until edges start to brown then turn over and cook for 30 seconds longer.
Turn out of the pan unto parchment paper and let cool.
Repeat the process until all of the crêpe batter is used.
When the crêpes are cool stack them on top of each other and wrap tightly and store.
They can be frozen for up to 2 weeks and then thawed at room temperature or in a microwave.

* Crepe batter can also be flavored with chopped chives or other herbs and can be made with a small addition of cocoa powder as well to make chocolate crepes.

Crêpes Suzette Modern Style

Yield: Servings—4, 2 crêpes per serving

Ingredients:

Method:

Preheat a large 12” sauté pan over medium-high heat.
Add the brown sugar and then squeeze the orange and lemon juice on the sugar and stir with a wooden spoon until melted.
Add the Grand Marnier and the butter a little bit at a time while stirring rapidly until all the butter is incorporated.
Then add the crêpes.
If using rum, remove the pan from heat and pour the rum all over the crêpes.
Return to stove to flame the rum with a long lighter. While flaming, sprinkle the cinnamon directly onto the flaming crepes to create sparkles.
When the flame goes out, serve the crêpes onto a plate with vanilla bean ice cream to make a truly decadent dessert.

Crepes are the ultimate delicate pancakes and all serious cooks and pastry cooks should know how to make them and serve them in a variety of ways. Until next time keep on cooking…

Sharing and Giving Back with Cooking in 2023

Sun, 21 Jan 2024 15:14:56 GMT

Culinary and Pastry Arts, Restaurants

Sharing and Giving Back with Cooking in 2023

Looking back to move forward! As I grow older I strive to become wiser and through this lens of hope for 2024 I celebrate how the the past year has been. Here we go… The main reason for this post is to share with you three concepts that I have found over the years to…

Looking back to move forward! As I grow older I strive to become wiser and through this lens of hope for 2024 I celebrate how the the past year has been. Here we go…

Teaching the high school teachers at the annual MOEFACS conference in the summer of 2023

The main reason for this post is to share with you three concepts that I have found over the years to help others and that has also given me great satisfaction. These points are:

Sharing and giving back
Networking
Building a community

The American Culinary Federation Springfield/Branson chapter has seen some great meetings and events in the past year. These photos are from the Emerging Chef Challenge, 50/50 Scholarship dinner and our Certification Seminar held at Ozarks Technical Community College. In 2024 I will again be serving as the education chairman for the chapter. With the board we are planning some exciting meetings and events for the upcoming calendar check our our Facebook Page. https://www.facebook.com/SprinfieldBransonACF

Guest panelist at CAFE (Center for the Advancement of Food Service Education) teachers and directors retreat held in Charleston SC. Had a great time speaking, cooking and networking at this annual event. The focus of my speech was on how to teach like a trainer. This group’s main focus is on formal culinary school and hospitality management education. I was invited to speak by Chef/Author Paul Sorgule and I also helped prep for his food station at the reception. Chef Paul has a great blog that focuses on working in restaurant kitchens at https://harvestamericacues.com

To read more about the Center for the Advancement of Food Service Education go to their website at: https://cafemeetingplace.com

Canned Peaches is a five-part podcast series focusing on food, stories and traditions that are associated with specific foods such as honey, chestnuts, wild mushrooms and of course canned peaches . I was asked to host an event to help promote the podcast launch at OTC and offered a tasting menu that focused on honey and executed with help from some my top students. The commentator/host of the podcast is award winning author and former J school professor from the University of MU, Nina Fursteneau. For more on her works go to: https://www.facebook.com/NinaMukerjeeFurstenauAuthor

Canned Peaches launched in November, and is presented in partnership with the Missouri Humanities with support from the Missouri Humanities Trust Fund. Partners are Harvest Public Media, Vox Magazine, the Missouri School of Journalism’s Missouri News Network, and the Lee Hills Chair for Free-Press Studies.

Check out the podcasts at: https://www.npr.org/podcasts/1213099099/canned-peaches?fbclid=IwAR1G_u-IKMHDYkJ4QcMiaO0i2BfwrNKNSBwd-CNwbjL8eioTKEUht5bqP4o

Writing articles on some great restaurants in Missouri in my column “Find Dining” for Missouri Life magazine has been a fun side hustle for me and I always get to try some great food and make a connection with some talented chefs and owners. The restaurants that I dined at and visited prior to writing about them were 1932 Reserve located at the lake of the Ozarks, the Indian restaurant in Springfield Newabs and The Order in the Vandivort hotel in downtown Springfield. To read the full articles go to my Articles page on this blog or go to the archives page at Missouri Life at: https://missourilife.com/?s=daniel+pliska

The fall semester in my culinary classes at Ozarks Technical Community College featured some great classes and events along with the fall season of our ala carte restaurant “Scallions” which experienced a record season that was sold out for most of the days. Additionally, this semester I taught in the newly remodeled Savory Kitchen Lab. For the latest on our formal accredited program go to the site- https://academics.otc.edu/cul-hsm/

Teaching what you know, sharing your talents with others and building community through networking and joining organizations is not only for chefs but for anyone in any chosen field. In 2024 with so much angst and uncertainty I urge you to reach out and give back for in the end I believe that is what we are all meant to do.

Cooking Salmon at Home for the Holidays

Thu, 28 Dec 2023 12:51:25 GMT

Butchering, Chef cooking tips, cooking, Seafood

Cooking Salmon at Home for the Holidays

Salmon is perhaps the most popular fish in the US! When I told my friend Chris Perkins, who is a fishmonger and owner of Express Foods here in Springfield Missouri, that I wanted to demonstrate how to break down a whole salmon and show some various ways to cook it, he graciously gifted me this…

https://www.expressfoods.net/ Here is how I do it and the reasons why many chefs choose to purchase whole fish versus fillets.

Break down the whole fish in 6 steps:

1) Using a large butcher knife, cut down to the spine, under the pectoral fin, close to the collar then cut off the first filet all the way to the tail, in a smooth sawing motion.

2) Turn the fish over and repeat.

3) Trim off the rib bones by the belly.

4) Remove the pin bones with a pair of tweezers or needle nose plyers.

5) Trim off the belly and use it for smoking or cooking separately.

6) Skin the fish with a long sharp flexible fish knife. Then repeat these steps with the other filet.

The whole fish is broken down and fabricated into various portion cuts for use in this post.

Chefs often choose to purchase whole fish instead of filets for several reasons. One is that it is easier to discern how fresh the fish is by the clearness of the eyes, firm flesh, and red gills with minimal if any fishy odor. Additionally, whole fish stays fresh longer than filets (always store covered with ice). Furthermore, just like whole animal carcasses many different parts of the fish can be used from the flesh to the bones for fish stock (fumet) in selected species. Lastly purchasing whole fish will ensure that the seafood that arrives is the correct species that the chef ordered. This is not always the case when buying filets that can not always be so easily identified as the whole fish would be.

Salmon Sates

Yield 12 sates

12 each 1-ounce thin slices of raw salmon 4”x 1”

Glaze

½ cup Sweet Thai Chili Sauce

1 Tablespoon Fish Sauce (Soy sauce can also be used)

1 Tablespoon Lime Juice

1 Tablespoon Sesame Oil

½ teaspoon Ginger minced fine

Garnish (As needed)

Chopped Roasted Peanuts- Optional

Black and White Sesame Seeds

Chopped Cilantro

Mix all of the glaze ingredients together
Separate into 2 bowls
Brush salmon sates on both sides with one of the bowls of the glaze
Reserve the other bowl to brush the sates after they are cooked
Sear off the sates in a very hot cast iron skillet (or grill over hot charcoals)
Place onto an oiled baking pan and bake at 375F until cooked through
Remove from the oven and brush with the reserved glaze
Garnish with chopped peanuts, sesame seeds, and cilantro.

Oven shallow poached salmon. Served with a Buerre Blanc Sauce made from the poaching liquid. Plated on my mother’s antique fish platter with red potatoes, green beans, fennel, red onions, and red bell peppers.

Cured smoked salmon belly, shredded and served on croustades with garlic herb canape butter, quick pickled fennel, and red onions.

Hot Smoked Salmon

Prepare the salmon curing salt, cure the salmon bellies then hot smoke, and use for croustades, salad, salmon cakes, or any other purposes. See the image above in the gallery.

Salmon cure

Yield 1 cup

½ cup Kosher salt

½ cup Granulated Sugar

2 tsp Cracked pepper

1 tsp Fennel Seed

½ tsp Tarragon or dill

Mix all together and spread over salmon
Refrigerate for 4 hours or overnight
Wash off the salt/sugar cure, dry then brush with whisky
Season with black pepper and tarragon or dill
Refrigerate for 2 to 4 hours uncovered
Hot smoke over indirect coals and wood chips
Once cooked brush with olive oil
Remove the meat from the skin along with any fins or bones
Shred the meat and serve on croustades or reserve it for other uses.

Farm-raised or wild Salmon is one type of fish that all good cooks need to know how to prepare. I hope this post will encourage you to cook more fish for your friends and family to enjoy in the new year and beyond.

From the Garden 2023!

Mon, 04 Sep 2023 15:48:12 GMT

Gardening, healthy cooking, Uncategorized

From the Garden 2023!

This year has been a wonderful time for raising vegetables and herbs in our backyard garden although there have been some challenges (when are there not any) such as the deluges, drought periods, and excessive heat waves. However, that being said many of my raised beds were successful with bountiful production. In this post, I will tell you how I grew and used the produce in the hopes that you will be inspired to grow and cook more of your own food from your garden. Do this and you will unlock a secret to good health and living.

This season I grew Kale, Cucumbers, Tomatoes, Peas, Fingerling Potatoes, Green Beans, Yellow Squash, Zucchini, Butternut Squash, Arugula, Baby Bok Choy, Lettuce, and of course herbs of many kinds. In my 4th year of growing in our backyard, I am always trying to improve my techniques for planting, raising, and cooking with the produce. Here are are few tips and new things this year:

This year I grew fingerling potatoes for the first time. I was pleased with our harvest from 19 seed potatoes to more than 20 lbs of potatoes. I love them sliced and sauteed in bacon fat with rosemary and onions as a side dish for roasted chicken or grilled steak. Simple yet ever so satisfying.

Early in the spring, I grew peas in a semi-shady spot, they were delicious blanched, and fried with some leftover saffron rice, mushrooms, and chicken breast with basil.

Abe Lincoln heirloom beefsteak tomato. Weighed in at more than 1 pound. Not bad from a young 6″ transplant that I bought early in the season for $1 at the farmers market. Although the tomatoes all suffered from some cracking in the skin due to the infrequent rain, it’s not a big deal, just have to trim that off and eat the rest.

Kale is an extremely nutritious vegetable. However many people do not care for it since it has a strong taste and can be somewhat fibrous. Here are three ways to use it from top to bottom. Chop it and use it in soups, I use it in lamb, and vegetable soup with tortellini and serve it with a good dose of shredded Parmesan cheese. It can also be used in mashed potatoes, this is a classic Irish-style way of serving potatoes called Colcannon potatoes. I served it as a side with a pork ribeye medallion wrapped in bacon with a whole-grain mustard and cornmeal crust. Lastly, I like to serve kale chopped fine and sauteed with corn and peppers.

As I become better at growing my own vegetables I strive to grow more unique heirloom vegetables from seeds versus purchasing young plants from big box stores. This season I found many seeds at the Baker Creek Heirloom Seeds company. To see their entire catalog go to http://www.rareseeds.com.

Other gardening procedures that you might find useful are: I collect my own rainwater through 2 rain barrels. It is better for the plants and saves money on watering. I also use two Tumbler composters where I make my own compost by mixing 50%/50% kitchen scraps with brown leaves and or brown paper. Also, this year have been using cardboard boxes (without any ink on them) as a weed guard in between my plants which I then cover with hardwood mulch.

One last thing I did was to succession plant in order to get more production. In most of my beds, I was able to get two harvests. When the lettuce, potatoes, and peas were done I transplanted seedlings that I had started in small seed pots in their place with tomatoes, green beans, squash, and other vegetables. At this time late in the season, I expect to see the green beans and squash start to produce.

Hope you can use some of these ideas in your gardening and cooking. Until next time keep on cooking…

Seeds from Baker Creek Rare Seeds. Although I do not receive any compensation from this company I am happy to share it with you to source some great heirloom seeds.

Often the best food is the freshest, simplest, and homegrown…

One Chicken Three Dishes

Mon, 07 Aug 2023 15:56:09 GMT

Butchering, Chef cooking tips, healthy cooking

One Chicken Three Dishes

One of the dishes that I prepared from the whole chicken. Boneless chicken breasts topped with Pesto, Proscuitto ham, fresh Mozzarella, and Provolone Cheese. Served on Zucchini ribbons with Corn Rissoto and Roasted Cherry Tomato sauce.

Purchasing whole chickens and breaking them down yourself will save you money and help to improve your cooking skills. Known as fabrication in professional kitchens, the act of cutting whole birds, large pieces of meat, or fish into individual portions is a skill set that once learned is very applicable at home. Additionally, the bones, scraps, and often fat can be used in other preparations one of the most important in poultry fabrication is the bones that can be used to make flavorful stocks which lead to the best soups and sauces.

In this post, I will break down a whole chicken into useable parts that I will use to prepare three separate dishes along with a bonus portion of wings that can be frozen and used for another dish. When planning this post, I decided to go to the Springfield farmers market to get some tasty locally-produced birds. I talked to my friend Spenser, owner of Red Fern Farm of Carthage, Missouri to tell him my idea. He was delighted and gifted me three chickens to use in the post. To be specific, the chickens were 3 1/2 lb. WOGs (a standard term in the industry that means whole chickens without giblets). The non-GMO (not genetically modified) Road Island Red cross-bred birds were frozen and pasture-raised in a free-range manner. For more info on the farm go to their FB page at https://www.facebook.com/TheRedFernFarm .

Thank you, Spenser, from Red Fern Farm, for gifting me the whole chickens to use in this post.

When purchasing chicken either commercially or for the home kitchen there are many options. One thing to keep in mind and the main point of this post is that when someone else cuts up the birds prior to purchasing them, you as the consumer will pay more per pound.

The common ways to cut up whole chickens to be used in cooking are as follows: 8 cut- bone-in, halves or quarters, boneless breasts, airline breasts with the first joint of the wing attached, tenderloins, boneless or bone-in thighs, drumsticks, wings either whole or cut into drumettes and flats. For this post, I broke down the chicken into boneless skinless breasts, boneless skinless thighs, drumsticks, chicken wings- drumettes and flats, and the carcass which I use for stock.

The whole chicken is broken down and fabricated into portions.

Pictured below are the steps I used to break down the chicken. Done in this order first: remove the wishbone, then the breast with wings attached, remove the thighs, remove the skin, bone out the thighs, remove the wings from the breasts, remove the skin, take off the tenderloins, then pound out the breasts under plastic wrap and reserve the rest of the chicken for the other dishes.

First remove the wishbone and cut out the chicken breast quarters.

Next remove the leg quarters, separate into thighs and drumsticks then remove the skin from the thighs and remove the bones.

Lastly cut off the wings from the breasts and disjoint the wing into the drumettes and flats (middle wing bone) and remove the wing tips for stock. Remove the skin from the breasts and take off the tenderloins. Lastly, pound out the breast meat into thin cutlets.

Mercer Knives

For this post, I used one of the new butcher knives that I received from a sales representative from Mercer Culinary to try out and give them feedback on how I like them. The butcher knives are engineered to be used for specific fabrication purposes. The three knives that I received are an offset curved semi-flexible boning knife (which I used to break down the chickens), a gratin-edged breaking knife which is used for breaking down large cuts of meat (known as Sub-Primals), and a long fillet knife (used mostly for fish). Mercer is a widely used knife brand used in culinary schools and in professional kitchens. The curved boning knife had a great feel in my hand and was extremely sharp and lightweight.

Chicken Breast

Once the chicken was fabricated I first seasoned and dredged the chicken cutlets and sauteed them in olive oil. The next steps are shown in the following image – brush with pesto (chopped fresh basil leaves can be substituted), top with prosciutto ham, then add thinly sliced tomatoes, sliced fresh mozzarella, and finally sliced provolone. Bake at 350F until fully cooked.

Once baked I served the chicken with corn risotto, zucchini ribbons, split cherry tomatoes (from my garden), and roasted cherry tomato sauce. The sauce recipe can be found on my recipe page.

The rest of the Chicken

This next set of images illustrates how used the rest of the chicken.

I cut and marinated the thigh meat and chicken tenderloins with garlic, white wine, lemon juice, olive oil, and fresh herbs from my garden (Basil, Oregano, and Mint). I let the marinade infuse well with the meat overnight in the refrigerator. Then I cut and blanched red onions, zucchini, and red peppers and skewered them on bamboo to make Mediterranean-style Kabobs. Grilling them over hot charcoal, making a delicious healthy meal served over rice.

Lastly, I prepared a chicken stock from the carcass and the trimmings which I made into a chicken, kale, and noodle soup. Many of the ingredients came from my garden. The ingredients as shown in the photo are garlic, onions, celery, red peppers, Anaheim peppers, diced skinned and seeded tomatoes (tomato concasse) kale, fresh basil, oregano, thyme, and fennel fronds. I roasted the chicken drumsticks and the wings then simmered them in the soup until the meat was extremely tender. Then I removed the chicken, took off the skin, and pulled the meat off the bones. I then added the pulled meat back to the soup with some cooked pasta and voila! I had my third meal from one chicken. My wife and I enjoyed the soup with grated parmesan and garlic bread for lunch on another day.

Procuring whole chickens and learning how to break them down and fabricate the different cuts will most certainly save you money and allow you to create more nutritious meals. Preparing them with fresh garden produce will bring even more satisfaction and an even higher level of nutrient-dense food for you and your loved ones to enjoy. Until next time my friends from my kitchen to yours I wish you Happy Cooking…

Small Bites… A how-to guide for making Canapes

Mon, 17 Jul 2023 16:06:22 GMT

Buffet, Chef cooking tips, Culinary and Pastry Arts, garde manger

Small Bites… A how-to guide for making Canapes

When it comes to the world of culinary delights, canapes and cold hors d’oeuvres could be described as those tempting bejeweled morsels often passed by white-gloved servers clad in tuxedos at swanky receptions. They can also be found as a prelude to a meal, as an amuse bouche, on a buffet in a selection of…

In this post, I will illustrate some ways that I have produced delectable savory bites as canapes and small hors d’oeuvres which I served in past events, parties, and banquets while I was the Executive Chef of the University Club at the University of Missouri as well kitchen labs and events at Ozarks Technical Community College, where I currently work.

Traditional canapes from one of my Garde Manger classes. Using the 1/3- 1/3- 1/3 principle. Smoked Salmon and Shrimp, Salami Cornets, Grilled Vegetables, and Ham Asparagus Rolls.

Traditional canapes are small one to two-bite open-faced offerings made with a crunchy base, a creamy filling, and a delectable topping. I teach my students to use a principle of 1/3rd base ( butter toasted croustade), 1/3rd tasty filling (butter and/or creamy cheese with herbs), and 1/3rd main ingredient (Shrimp, Ham, Smoked Salmon, etc). To make the canapes more appealing, coat them with a wine glaze bound with gelatine and other accouterments such as Herbs, Capers, Olives, and Microgreens.

This summer I have been asked to return to the High School Teacher’s State Conference known as MoeFACS for Missouri Educators of Family and Consumer Science Teachers. At the seminar, I will offer two demonstrations both on the theme of small bites, one for savory and one for sweet. In the savory demo, I will show the teachers how to make this style of canape by using croustades, canape butter, and various ways to garnish them for building delicious and memorable canapes.

Assortment of cold hors d’oeuvres from one of my past buffets at the U Club. Left to right stuffed fried potatoes with Royal Red Rock Shrimp, Stuffed Cucumbers with Blue Crab Salad, Chicken thigh Roulades with Sundried Tomato Pesto, Spinach, and Ham.

The following images are different types of cold hors d’oeuvres that I have produced for various buffets and receptions.

Smoked Salmon Crepe Roulades, Stuffed Choux Pastry Puffs with Curry Chicken Salad, Deviled Eggs with Hot Smoked Salmon, and Goat Cheese Tarts. Three of these recipes can be found in my book “Pastry and Dessert Techniques”.

Canapes and stuffed cold vegetables are often filled with a compound butter or herbed cream cheese. Here is my recipe for a canape spread made with both butter and cream cheese. In a small stand mixer mix the room-temperature butter first and then add the cream cheese and other ingredients. Continue to mix until light and airy before using.

Canapé Spread

Yield 1 ½ lbs

12 oz Cream Cheese (room temperature)

8 oz Butter (room temperature)

2 TBL Minced garlic

1/4 cup Chopped basil

2 TBL Chopped parsley

2 Tbl Chopped chives

1 Tbl Worcestershire Sauce

¾ tsp Black pepper

¾ tsp Salt

Mix all together until smooth.

These stuffed Celery hors d’oeuvres are made with Blue Cheese flavored compound butter garnished with Cornishon Pickles, Baby Corn, and Olives they make a striking accompaniment served with a Martini. Many types of small Vegetables can be stuffed with Canape Butter and garnished for cold hors d’oeuvres.

More stuffed Vegetables- Radish flowers with Pearl Couscous Salad on a base of Cucumber adhered with Canape Spread.

Tea Smoked Duck Breast with Honey Five Spiced Butter, Grilled Scallops with Charred Tomatillo Salsa, and a Trio of Butter Poached Shrimp, Smoked Mussel, and Grilled Scallops with Fresh Tomato, Cilantro, and Lime Salsa. All of these feature a luxurious delicacy to make a lasting impression.

When preparing cold hors d’oeuvres always strive to create the WOW effect by making them beautiful as well as extremely tasty. Use delectable fresh ingredients and make sure the cooking and seasoning are done with the utmost care. Additionally, clean and precise workmanship with knife skills, piping, and garnishing must be used for the visual effect. By using these techniques canapes and cold hors d’oeuvres of distinction can be created to the delight of your dining guests.

Spring Semester Dishes

Sat, 01 Apr 2023 16:16:16 GMT

Baking

Spring Semester Dishes

The 2023 spring semester at Ozarks Technical Community College where I teach culinary arts is halfway over with the spring break upon us. Here in this post, I will share two of my favorite dishes that you can make at home. The first one is Grilled Lamb Chops with Kalamata Olive Relish and Mediterranean Salad. The Second one is Stuffed Chicken Breast with Spinach, Fontina, and Wild Mushrooms. Both of these recipes were from kitchen labs in my Fabrication class where we first fabricate (butcher) the cuts in the first class of the week and then cook them in the next class.

Fabricating the lamb rack chops and cleaning the bones is also known as Frenching the chops which is done by cutting the meat between the bones and then scraping the chops with the back of a boning knife to clean off all the sinew.

Here is my recipe for the dish:

Grilled Lamb Chops with Kalamata Olive Relish

Yield: 24 each or 8 portions

Grilled Lamb Chops

24 single-bone lamb pork chops marinated for 2 hours in balsamic vinaigrette

Kosher salt and fresh black pepper for seasoning

Kalamata Olive Relish

1 cup Kalamata olives: rinsed, blanched, and chopped

¼ cup red onion: finely diced and blanched

¼ cup red bell pepper: finely diced and blanched

1 tablespoon minced garlic

1 cup Roma tomatoes: skin and seeds removed and finely diced

¼ cup chopped parsley

1 tablespoon chopped basil

1 tablespoon sherry or balsamic vinegar

¼ cup olive oil

½ teaspoon fresh pepper

Mediterranean Salad

1 quart spring mixed greens

1 quart chopped romaine lettuce

1 cup artichoke hearts (canned) cut into quarters

1 cup diced Roma tomatoes

½ cup red onion cut in julienne

1 cup feta cheese in crumbles

2 cups croutons

balsamic vinaigrette to taste

Method:

Mix all ingredients for olive relish and set aside.

Over hot coals, grill the lamb chops to medium rare (130˚ F).

Toss together all salad ingredients with balsamic vinaigrette.

Place salad in a large bowl and top with the lamb chops. Finish with olive relish.

Balsamic Vinaigrette

Yield 2 ½ cups (8-10 salads)

½ cup finely chopped shallots

½ cup Balsamic Vinegar

1 1/2 Tbl Black pepper

1 ½ tsp Granulated sugar

1 ½ tsp Chopped fresh basil

½ tsp Salt

1 ½ cups Extra virgin olive oil

Mix shallots, vinegar, pepper, sugar, basil, and salt

Whisk in the oil to form a simple vinaigrette or emulsify in a blender

This next dish is my stuffed Airline Chicken Breast with Spinach, Fontina Cheese, and Wild Mushrooms. This is an easy stuffing to make and can be used to stuff a boneless or airline chicken breast. The airline chicken breast refers to a chicken breast with the first joint of the wing bone attached because it resembles an airline wing. For the first class, we butcher three whole chickens to use in later classes. Here is a photo of the three chickens left to right airline chicken breast with legs and thighs (this technique yields a chicken carcass for preparing stock. The next one is trussed with string for roasting the whole bird. The last chicken below it in the photo is known as 8-cut chicken and is normally used for frying, braising, or baking.

Stuffed Airline Chicken with Spinach, Fontina, and Wild Mushrooms

Yield 24 portions

Ingredients:

1 ½ pounds spinach, picked, steamed, & chopped

4 ounces prosciutto ham, cut into fine dice

4 ounces wild mushrooms (preferably morels) chopped fine

1 pound fontina cheese, cut into small dice

½ cup minced onions

2 tablespoons minced garlic

6 ounces heavy cream

1 cup bread crumbs

Salt & fresh black pepper

Olive oil for cooking

24 each free-range Amish airline breasts

Sauce:

6 ounces sherry

1 tablespoon shallots

1 tablespoon garlic

1 tablespoon fresh rosemary

1 quart chicken Jus Lie (reduced chicken stock)

Arrowroot or cornstarch slurry

*For Jus Lie, prepare Chicken Stock with the carcasses. Roast the chicken bones to make a golden stock then strain and reduce the stock by 50%.

Methods:

Stuffing:

Sauté onions, garlic, morels, and prosciutto ham. Add spinach and heavy cream. Then, add cheese and stir until melted. Add bread crumbs and cool.

Sauce:

Sweat shallots, garlic, and rosemary. Add sherry and reduce by half. Add jus lie and reduce by one-quarter. Thicken with arrowroot. Strain.

Chicken:

Cut a pocket from a wing joint into the breast. Pipe in stuffing and close the incision with a toothpick. Dredge breast, skin side, in flour. Pan-fry until crisp and golden brown. Turn over and finish in the oven. Remove the toothpick, slice it in half, and serve on a pool of sauce.

My methodology for teaching is to demonstrate classical techniques with many of my signature diner-praised dishes that can be used in real-world restaurants. Many of my recipes can be used at home and all the techniques are useful for cooking at home or in a professional setting. Hope you enjoy these and keep on cooking!

Baking at Home with PDT

Sun, 26 Feb 2023 16:23:48 GMT

Baking, baking and pastry books

Baking at Home with PDT

Baking at home during the cold winter months is a great way to spend your idle time versus sitting in front of a computer screen or TV. This past couple of years have seen a spike in DYI baking and cooking at home. In the last few weeks, I too have been baking and making desserts at home using some recipes from my book PDT short for “Pastry and Dessert Techniques”. As with all at-home cooking, baking, and other craft and handy work endeavors, practice is required to produce nice products. Here in this post, I will show the steps, give you some tips, and illustrate the techniques I used to prepare these classic desserts and pastries. Some of the recipes from my book were scaled back to yield smaller amount of portions.

In the last two weeks, I made five classic-style desserts: Lemon Tart, individual-size Bourdaloue Tarts, Chocolate Pecan Tarts, and Gateau Opera featured in the opening image.

The first dessert is a lemon tart featuring a creamy lemon curd bound with gelatine and butter topped with a Swiss Meringue. This recipe is on page 213. For one tart I used a half batch of the recipe. I also used a graham cracker crust; however, a sweet dough crust known as pate sucree can also be used. Here is the recipe for the graham cracker crust:

3 oz granulated sugar, 3 oz butter, 6 oz of graham crackers ground into crumbs, and 1/2 teaspoon of cinnamon. To prepare it mix the butter and sugar together until blended well. Then add the graham cracker crumbs and cinnamon.

A slice of lemon cream tart topped with a thick layer of Swiss meringue served on a Steelite plate. In full disclosure, I must give credit to Fellers restaurant supply which provided me with this beautiful rectangle plate for this post. In the next image are some of the steps to produce this tart.

In rotation from the top left image are some steps and tips for making the lemon curd cream.

After grating the lemon zest with a micro plane rub it together well with the sugar. This will help to release the essential oils in the skin and produce a more pronounced lemon flavor in the cream.
When extracting the juice from the lemon use a fork and twist it well to obtain the most juice. This technique is often done with a reamer however a fork does just as well.
Cook the curd over a pot of simmering water on the stove and use a thermometer until the egg yolk, lemon, and sugar mix gets thick and reaches 175 to 180F.
Add a small amount of melted gelatine to the hot curd and then cool to room temperature. Then whip in the soft room temperature butter to attain a creamy lemon curd. Spoon or pipe into the tart shell or crust and cool to set in the refrigerator. Then top with a cooked Swiss meringue made with the egg whites left after separating the yolks for the curd.

Tart Bourdaloue is a classic tart made with Pears and Almond Cream which is called Frangipane. To make this tart make sure to first gather all of the ingredients and measure out all of them so that the production of the tart will be easily done. Some tips are:

After making a smooth sweet tart dough (pate sucree) make sure to chill it slightly and roll it out to a rectangle while the dough is chilled. If the dough is allowed to get too warm it will be too difficult to handle.
When peeling the pears make sure to peel them quickly and toss them with a small amount of lemon juice to inhibit oxidation of the pears. This will help them to not become brown. Poach them in 25% white wine, 75% water, sugar, and lemon juice. Cook them until they can be pierced with a pairing knife with no resistance and cool them on a plate in the refrigerator.
I use either apricot jam or orange marmalade in the bottom of the tarts prior to lining them with sliced poached pears and then piping in the smooth frangipane. Lastly, I press in sliced almonds around the rim before baking.
Once baked I thin out some apricot jam with water and then boil and strain it before I brush the tarts to give them a nice shine.

To prepare Gateau Opera the famous French layer cake I first baked an almond sponge cake known as a biscuit Joconde (1/4 batch from pg 268) then I prepared a 1/2 small batch of French Butter Cream with 1/2 pound of Plugra butter. Coffee syrup is used to soak the layers. lastly, I prepared a chocolate ganache used in the first layer and on the top of the Gateau.

Paris Brest is my wife’s favorite pastry and it is made with Pate A Choux. In PDT the base yield on page 58 has a typo in the ingredients, the butter should be cut in half to 1/2 a cup instead of 1 cup that is printed on page 58. Paris Brest is named after a famous bicycle race which is why the shape of the pastry resembles a bicycle tire. Traditionally it is made with praline-flavored buttercream. I used Nutella for the hazelnut flavor which does quite well instead of preparing a praline paste.

Choux pastry is also used for Profiteroles (ice cream-filled cream puffs) that I served with a Bananas foster sauce and chocolate sauce topped with toasted hazelnuts.

This last image from my baking-at-home post is one of my favorite and easiest desserts to prepare from my book. French Apple tart (Alsatian Apple Tarte pg 214) is made with apples with only four ingredients: butter, sugar, eggs, and cinnamon. It can be made in a sweet pastry crust (Pate Sucree pg 55) or a traditional pie crust (Pate Brisee pg 49). This tart can be prepared without a mixing machine by hand in a bowl. Although my book is meant to teach cooks how to prepare classic sweet and savory desserts and pastries in a commercial kitchen the techniques and many of the recipes can be made at home in small batches too. Hope you enjoyed this post and until next time… bake on, my friends.

A look back- Missouri Restaurants in 2022!

Tue, 10 Jan 2023 16:48:12 GMT

Restaurants

A look back- Missouri Restaurants in 2022!

This past year has been a tough year for restaurants in our state and the country in general. Rising food costs, supply chain issues, pandemic woes and difficulties in finding staff often created an unsustainable environment for restaurants. That said, the public in general is, has been and I believe will be very supportive of eating out and ordering food to be delivered from restaurants and dining establishments. For these reasons and for my appreciation of those who work in the field I have been motivated to seek out and write about the favorable experiences and wonderful food options offered by Missouri restaurants in the regional magazine “Missouri Life”.

When I contemplate which restaurants to choose in my column, I consider this 4-point matrix to determine which restaurants to focus on. They are as follows:

Renown for excellent food and service
Unique in its class
Historical location or story
Underrepresented world cuisine or style of food served

In 2022 I wrote about seven restaurants in my column in the magazine. Find Dining is the name of the column and once it goes through the editing and revision process it is cut down and resized from my original submission. Due to this fact, many images and points are not able to be published due to the size and layout planned for the magazine edition. Here is a rundown of this past year’s restaurants with some unpublished images and information. To access the published article please see my “Articles” page they can also be found on the magazine’s website https://missourilife.com/category/missouri-food-and-drinks.

In 2023 I will be writing more articles for the 50-year-old magazine and look forward to shining a spotlight on some of the best restaurants in the state. Hope you enjoy them and keep on dining!

Affäre is an innovative German restaurant that features seasonal, locally raised and grown foods and ingredients. It is centered in the Crossroads Art District in Kansas City and is co-owned by the native German couple Martin and Katrin Heuser. Check them out at- https://www.affarekc.com

No. 5 Bistro is housed in a re-purposed building in Sedalia with a long history and four-generation ownership dating back to the 1800s. Early in its history, it was J.A. Lamy Manufacturing, which was contracted by Levi Straus for the production of its blue jeans. To see their menu and latest information go to- https://www.lamymfg.com/play/no-5-bistro-bar

La Habana Vieja is housed in a renovated former bank building that operated midcentury in the 1800s on historic Commercial Street in Springfield. Its menu focuses on traditional Cuban cuisine. Check out the latest at their website- https://www.la-habana-vieja.com

Glenn’s Café in Columbia has operated since 1939 and has been a favorite dining destination in Central Missouri. Currently located in the newly renovated boutique hotel the Tiger on 8 ^th street, it features traditional and re-imagined Creole and Cajun-style specialties. For the latest information about Glenn’s see their site- https://www.glennscafe.com

801 Fish is a first-class luxurious seafood restaurant in Clayton, a suburb of St Louis. The restaurant was recently recognized by 24/7 Wall Street Magazine as the best seafood restaurant in Missouri. Check them out at- https://www.801fish.com

Salvatore’s restaurant in Ozark Missouri features homemade pasta and is currently owned and operated by Chef Daniel Oawster. This restaurant has been a true family-run restaurant since its inception in 2012. For their latest offerings and menu options go to- https://freshsalvatores.com

Seven Interpretations of Classic French Cuisine

Fri, 18 Nov 2022 13:23:42 GMT

Chef cooking tips, cooking, Culinary and Pastry Arts, healthy cooking, Seafood

Seven Interpretations of Classic French Cuisine

Fin Fish lab with Stuffed Sole with Shrimp, Scallops, and Italian Vegetables with Pernod Beurre Blanc and Black Sea Bass with Little Neck Clams in a Tomato Fennel Broth.

Classical haute cuisine with an emphasis on French techniques is the subject of cooking textbooks that are used in all culinary schools in the USA. In many areas, French restaurants are not as prevalent as many other styles of restaurants; however, the majority of fine dining restaurants still use classic techniques in modern applications in their cooking. The philosophy that I try to instill in my students is to use the recipes and methods that are found in the classical realm in ways that would sell in fine-dining restaurants today. I tell them that classics became classics for a reason in culinary or any other genre. That is because they are popular with the majority of people and have stood the test of time. In the culinary field, they have been reproduced by many great chefs past and present. All top chefs who are known for excellence in their cooking use classic techniques, methods, and composition in combining ingredients, because they are just as popular today as when they were first prepared often decades if not centuries before. The principles that are used in classical cooking are also applicable to home cooking as well as in fine dining establishments.

Here are seven dishes from my demonstrations in this past semester’s culinary labs. They were examples from three of this semester’s classes that I taught: Culinary 101, Soup and Sauces, and Fabrication. During my career as a working Executive Chef in private clubs and hotels, I used many of these recipes and presentations to great success and received rave reviews and feedback from the diners that consumed them. I tell my students that each one of these dishes or the components used in these plates can also be prepared in the home kitchen as well.

This image is from my soup and sauce class. On this day we prepared Tuscan-style white bean and kale soup along with sauteed airline chicken breast with a pan sauce. The sauce is made with a classic reduction of chicken stock known as a Glace de Viande or more precisely Glace de Poulet. Finished with Maderia and mounted with butter. I accompanied it with a type of Gnocchi made with semolina flour in the Roman style – Gnocchi Romain.

Here is another dish from my soup and sauce class. This one is a vegetable Napolean that is layered with spinach, grilled portabello mushrooms, asparagus, mashed potatoes (pomme mousseline), and crispy disks of spaghetti-cut Idaho potatoes. The sauce is roasted tomato coulis. Coulis is a classic type of sauce today mostly prepared as a puree of berries, in old times the sauce had a very different meaning and was made with meat.

In this 101 class, seafood was the lesson. It was one of the last classes of the semester. It featured crispy skin trout, garlic shrimp, and oven-poached salmon with a butter sauce made from the poaching liquid (cuisson). This dish would be called a seafood medley in a fine dining environment. In that case, I would use a more expensive fish such as red snapper or sea bass instead of trout.

Classic rustic Beef Bourguignon (Burgandy Beef) is a bistro favorite. Here is a way to present it with the classic potato preparation called Pomme Duchess. I elevated the dish with garnishes of bacon lardons, heart-shaped croutons, crispy layered potatoes inlaid with flatleaf parsley, and roasted baby carrots. Due to its aesthetic appeal, when served in a cast iron dish along with these garnishes this method of presentation could garner a higher price in a restaurant when compared to serving it alone in a bowl.

This is a cold soup fashioned after the classic potato leek soup, Vichyssoise. In my career as an Executive Chef, we often served high-volume banquets with asparagus leaving us with enormous amounts of leftover stems. So I adapted the classic Vichyssoise by chopping the stems and adding them to the cooking process along with leeks and potatoes before pureeing and straining the soup. I used to serve it hot or cold. When I serve it cold I would garnish it with goat cheese mousse and chive oil. A delightful chilled soup on a hot summer day. Here is my recipe:

Asparagus, Leek, and Potato Soup

Yield: 1 gallon

Garnish: Asparagus, chives, diced potatoes

For cold soup omit the diced potatoes in the garnish and top with goat cheese mousse, blanched asparagus tips, chives, and chive oil.

Melt the butter in a heavy sauce pot
Add the onions, celery, leeks, and asparagus and saute until translucent and tender over medium heat
Add the flour and stir in to make a roux
Add the ½ and ½ and cook to form a bechamel reduce the heat to low and cook for 5 minutes while stirring
Add the hot stock and continue to cook while stirring occasionally for at least 20 minutes, do not allow it to boil.
Add the herbs, and potatoes and cook until the potatoes are tender
Blend until smooth (if to thin return to the stove and thicken with a cornstarch slurry, if too thick add more stock, cream, or half and half)
Strain and season with salt and white pepper if needed
Garnish and serve or chill, garnish and serve.

This class was from a lab in my fabrication class which featured two baked shellfish dishes, Oysters and Clams. On the right is the New Orleans classic Oysters Rockefeller next to my version of the favorite – Clams Casino. I prepare the clams in a more elaborate way than the traditional style. I make it by cooking the clams with wine and shallots and then removing them from the shells and chopping them up. From the cooking liquid, I then prepare the sauce cooking it down with a concasse of tomatoes, red bell peppers, leeks, fennel, and herbs. After I mix it with the chopped clams and refill the shells I topped it with garlic butter, bread crumbs, and bacon. At service time I broil the clams and serve them on kosher salt.

I hope you can glean some ideas using classical French-style cuisine from this post in your cooking either at home or in a commercial kitchen. Until next time… Bon Appetit!

In my new remodeled home kitchen!

Sun, 06 Nov 2022 13:36:09 GMT

Cooking, Gardening, healthy cooking

In my new remodeled home kitchen!

All my life I have cooked for others in professional kitchens that range from humble small restaurant spaces to huge establishments with multiple kitchens in hotels and clubs that serve thousands. This past summer my wife and I were finally able to have our home kitchen transformed into a modern elegant kitchen. In this post,…

How I make lasagna with tomato sauce made from tomatoes from our home garden. I serve it with a rich Alfredo sauce.

Late harvest German Queen heirloom tomatoes that I used to make the tomato sauce for my lasagna. Scroll down to find the recipe for my sauce.

Grilled “Tri-Tip” of beef with Chinese ingredients in a Garlic Ginger marinade with rice and stir-fried vegetables. The vegetables include Kale from our winter garden.

How I make the Italian classic dish – Sal Tim Bucco. Filled with julienne prosciutto ham, provolone, mozzarella cheese, and fresh sage from our herb garden.

A simple BLT with Sourdough with fresh Basil mayo.

Tomato Sauce (Home version)

Yield: 1 quart

1 qt Tomato Concasse

½ cup Onion, Chopped fine

1 Tbl Garlic, Chopped fine

3 Tbl Olive Oil

3 Tbl Flour

1 Tbl Balsamic vinegar

1 Tbl Sugar

2 tsp Thyme leaves, fresh

2 tsp Basil, Chiffonade

1 tsp Kosher or sea salt

½ tsp Black pepper

Sautee onion and garlic in olive oil until translucent
Add the flour and stir in
Add the tomato concasse
Add the rest of the ingredients
Cook down to the desired constancy

Puree if desired.

Made some fettucini with Alfredo sauce and basil served with Italian sausage, shrimp, and tomatoes Caprese style. Cooking in my new kitchen with vegetables from our home garden is a great joy for me and hope you too can find peace and happiness through cooking and enjoying your own food.

Macademia Nut Cresents

Sun, 04 Sep 2022 12:31:26 GMT

Baking and pastry books, Culinary and Pastry Arts, Desserts, pastry

Macademia Nut Cresents

Macadamia nut white chocolate cookies are nothing new. The flavor combination of rich macadamia nuts and silky white chocolate is very popular and found in many mass-produced cookies. My version of macadamia nut and white chocolate cookies uses a very fragile short dough and is sandwiched with white chocolate buttercream and tangy orange marmalade before being dipped in white chocolate. They are one of my best fancy cookies. When produced in small one-bite cookies they are classified in a category known as petit four sec in classic French pastry.

A platter of my Petit four sec-from left to right Frangipane tartlets, Linzer cookies, White chocolate macadamia nut crescents, Dresden schnitten, Checkerboard cookies, Florentine cookies, and Frangipane tartlets.

I first developed this short dough many years ago when I was the executive chef at the Capital City Club in Raleigh, NC. In July I prepared them for a local ACF scholarship fundraiser dinner as a to-go gift.

Fill the baked crescents with white chocolate Swiss buttercream and orange marmalade.

Here is my recipe for the dough along with a step-by-step photo gallery for how to prepare them.

Prepare the dough and chill well
Roll out the dough on sheet pans and chill again
Cut the dough into crescent shapes with a fluted cutter
Egg wash half of them to be used for the tops
Bake at 350F until lightly brown and baked through
Cool to room temperature
Pipe a thin fence around the edges of half of the crescents with white chocolate flavored Swiss buttercream
Fill in the center with orange marmalade
Place the egg-washed tops on the filled bottoms
Dip in tempered white chocolate
Chill and serve.

Macadamia Nut Dough

Yield: 15 lbs

Ingredients:

3 lbs Unsalted butter

3 lbs Granulated sugar

3 lbs Toasted macadamia nuts, ground

15 each Eggs

4 ½ lbs 50/50 cake flour/bread flour, sifted

1 Tbl Baking powder, sifted

6 Tbl Vanilla extract

2 Tbl Salt, sifted

Method:

1) With a paddle attachment in a large mixing machine cream butter and sugar until smooth.

2) Add nuts and blend well.

3) Slowly add eggs and vanilla until well-mixed.

4) Add dry ingredients to nut dough and mix well scraping the bowl often to ensure proper mixing.

5) Transfer to a parchment-lined sheet pan and chill for 30 minutes.

6) Remove just what you need and roll out and cut into desired shapes.

7) Bake and use.

Here is another way that I have used the crescents, topped with white chocolate truffles for a garnish on individual white chocolate buttercream tortes

Here the white chocolate macadamia nut crescents were used as a garnish for one of these fancy pastries that I served while I was the Exec Chef at the University Club of MU.

A Taste of Gold

Besides being used as a fancy sandwiched cookie I also use round cookies made from the dough as a base for one of my composed desserts, “A Taste of Gold” which is a layered sphere-shaped dessert made with Mango Bavarian Cream, Rum soaked Sponge Cake and Coconut Pastry Cream encased in a thin White Chocolate. A Taste of Gold is an award-winning dessert and the recipe can be found in my pastry book – Pastry & Dessert Techniques.

For a personally signed copy please email me at daniel.pliska.gmail.com

Twelve ways to reduce food costs at home and save money

Wed, 29 Jun 2022 14:42:39 GMT

Butchering, Chef cooking tips, Culinary and Pastry Arts, Gardening, healthy cooking

Twelve ways to reduce food costs at home and save money

Stir fry rice with vegetables, nuts, marinated pre-cooked diced protein, and egg is a very economical dish. Portion and marinate meats and seafood prior to freezing to minimize kitchen prep time.

Cook more with grains, legumes, and rice. Most of us love foods that are made with flour like pizza, pasta, and sandwiches made with wheat bread. However, flour is going to become much more expensive with the war in Ukraine. Learn how to make rice dishes like paella, jambalaya, stir fry rice, etc. Buy dried beans and legumes and cook them yourself instead of using canned beans which are more expensive and not as healthy.

Lentils or beans cooked with diced vegetables and flavorful spices in stock or broth then serve with rice makes a filling, tasty side dish. Dried legumes are cheaper than canned and contain no added preservatives.

Learn how to fabricate your own meats and fish then buy large sub-primal cuts like pork loins, top sirloins, whole legs, whole chickens, and skin-on whole filets of salmon. Then cut, marinate, and freeze. Additionally, use cheaper cuts of meat such as flat iron steaks, thigh meat, turkey, etc.

Learn some fabrication techniques and buy sub-primal cuts then break down, portion, and freeze to save money. Here is an image of a bone-in whole pork loin that is broken down and cut into various portions and roasts.

Buying whole chickens and cutting them up will save you money and then make stock from the bones and freeze then use later in soups, sauces, or rice dishes. Pictured here are 3 whole chickens two cut up in different ways than one whole one trussed for roasting.

When fabricating large sub-primal pieces of meat costs can be reduced by learning how to use all of the trim in other ways. Here beef tenderloin chain is used for beef Burgandy and trim is used to make stir fry beef.

Learn how to use leftovers to cook in tasty ways. Enchiladas, pasta dishes, soups, stir fry dishes, etc. Purchase and learn how to cook in a slow cooker like an Instant Pot or Crock-Pot. Make stocks and broths whenever possible and use them in soups and sauces or in rice dishes to increase the flavor.
Cook in large batches, portion, and freeze – chili, stews, soups, lasagna, etc. Invest in a vacuum sealer to extend the freezer life of your food and inhibit freezer burn.
Control over production – don’t cook more than you will eat whenever possible. That is of course if you do not have a plan for your leftovers. Take rice for example: instead of cooking a cup of rice which is the standard recipe on most rice containers try cooking a half cup. The perfect portion for two sides of rice.
Cut your own vegetables, lettuce, and fruits. Whole heads of lettuce will last longer and are much cheaper if you buy them whole instead of pre-chopped. This goes for fruit as well.
Learn how to make your own desserts or dessert toppings instead of buying premade desserts, cakes, pies, etc. Some easy desserts that take minimal equipment and skill are cobblers, crepes, cheesecakes, pies, poached fruits, cream puffs, bread pudding, and dessert sauces such as chocolate, caramel, or fruit sauces.

Organize your refrigerator and freezer to minimize waste- try using inventory lists on your refrigerator. This will help you to rotate your food out before it becomes too old, or freezer burned.
Grow some of your own food if possible. Focus on vegetables that are easy to grow and produce high yields. Tomatoes, squash, potatoes, lettuce, cucumbers, Swiss chard, and herbs and learn how to preserve them by freezing, drying, pickling, and making sauces. Many of these can be grown in containers like 5-gallon plastic buckets or pots if yard space is an issue.

Tomatoes are easy to grow and can be made into sauces and frozen and used later in the season to preserve the harvest.

Compost your vegetable and fruit scraps and use them in your garden, mix with equal parts dry brown matter such as leaves or shredded brown paper, and turn frequently, perhaps in a compost tumbler. Coffee grounds and eggshells work well in compost as well. Don’t use any meat scraps or citrus fruits.
Don’t buy convenience foods such as rice mixes, dressings, frozen dinners, etc. Make them yourself. They will taste better and save you money.
When shopping- Instead of buying what you want or items that are listed on specific recipes buy items that are on sale (loss leaders), buy in bulk when possible, however, do so only if you can use the food before it spoils, purchase produce that is in season. Don’t shop when you are hungry so as not to impulse buy foods that are more expensive or risk purchasing too much.

Cooking more at home can be very joyful. If you have children cook with them to increase your family time and help them to learn life skills that will be useful when they grow up. If your children have grown and left the nest or you do not have children cook with friends before you dine with them. Have some small appetizers or charcuterie boards to snack on while cooking and promote the anticipation for dinner. Play some good music that matches the type of food that you will be cooking such as Latin music when making Mexican food, Italian opera when cooking Italian, or New Orleans Jazz when making Creole or Cajun foods.

I hope my ideas will help you cut your food costs and prompt you to cook more at home and have fun when cooking. Until next time- Bon Appetit!

Secrets of the Saucier

Sat, 16 Apr 2022 13:43:53 GMT

Chef cooking tips, cooking, Uncategorized

Secrets of the Saucier

The aim of a great sauce is to bring food to ethereal heights. Great soup creates sumptuous comfort when eaten and can create memories that will always be cherished. Developing flavor and silky consistency is the goal for cooks who make sauces and soups. Although this is a vast topic and one that takes years…

Extraction + reduction = Flavor
Low and slow cooking
High-quality ingredients produce the best results
The best soups and sauces begin with a great stock
Skim, strain, and reduce

Clockwise from the top – Oxtail Consomme with Ravioli filled with braised Oxtails and Porcini Mushrooms, Chicken and Sausage Gumbo Ya Ya, and Vegetarian Napolean with roasted Tomato Coulis, Stuffed Sole on a creamy Lobster Ragout, Oven poached Cod with Mussels and Leeks with Buere Blanc made from the poaching liquid.

In my Soup and Sauce class at Ozarks Technical Community College, I teach the classical ways to create soups and sauces in ways that could be used in contemporary fine dining establishments. We focus on building soups and sauces from stocks made carefully from bones, vegetables, and aromatics. In this post, I will discuss the 5 basic principles/secrets for building flavor. The photos in this post feature soups and sauces which were derived from modern versions of the Mother sauces found in the classical Haute cuisine. The Mother sauces that students learn are Espagnole, Veloute, Bechamel, Tomato and Hollandaise.

Extraction + Reduction = Flavor

This equation describes the process of developing flavor at its most basic level. Consider the example of making stock for a flavorful chicken soup. The first step is to create a stock by pulling the flavor of the chicken out of the bones, mirepoix, and aromatics into a pot filled with cold water. After the stock has cooked slowly for 3 to 5 hours it is strained and then reduced to evaporate some of the water and to strengthen the flavor of the chicken. Umami is the sought-after flavor profile in a great chicken soup and when it is consumed it can create a comforting memorable feeling.

Low and Slow Cooking

The best stocks, broths, sauces, and braised dishes are achieved by slowly cooking. When stocks boil rapidly with the bones and vegetables the process agitates the particles and any fat in the liquid. This results in a clouding finished product. Slow and gentle simmering creates a clear clean stock. Another important point when making stocks and broth is to always start with cold water. This is done to slowly draw out the flavor and nutrients from the bones, mirepoix (vegetables), and aromatics (herbs and spices) to create a stock or broth this is achieved through the scientific process of osmosis. In the braising of meats, slow cooking keeps the meat tender when finished. In contrast, if the cooking is done rapidly the meat can become stringy and unpleasant when eaten.

This stuffed chicken breast is served with a pan sauce made with reduced golden chicken stock (glace de viande), sherry, and butter. Produced after pan-roasting the stuffed chicken. The classic glace de viande or meat glaze is when a stock made from meat is reduced to a thick syrupy glaze without any starch such as roux or slurry.

High Quality Ingredients Produce the Best Results

Always try to use the best quality ingredients when preparing soups and sauces. Start with the freshest and best ingredients and treat the products with care in the prepping and cooking process. This will produce the best results in finished dishes. We used to say you have to baby a soup or sauce when cooking it by treating it with the best care and techniques to yield extraordinary results.

These lobster shells are flambeed with brandy after roasting and then made into a lobster stock along with mirepoix, tomato paste, and aromatics. Use for lobster bisque or lobster sauces.

Fantastic Soups and Sauces Begin With a Great Stock

Stocks and broths are the foundation of any great soups or sauces. Compare this to an analogy in the construction of a house, starting with a solid foundation on top of which a frame can then be built which will result in a beautiful house when finished. Without a solid base to start with the finished product will not be excellent. Always start with a flavorful clean and clear stock to build and produce the best sauces and soups.

In this presentation of beef tenderloin prepared in the classic style of “Beef Wellington,” the rich sauce that was served with it was made with a modern version of Demi-Glace. This sauce is created from a stock (Fond Brun de Veau) made with roasted veal bones, mirepoix, tomato paste, and aromatics then slowly simmered for at least 8 hours.

Skim, Strain, and Reduce

These three actions are of the utmost importance when creating flavorful stocks and sauces.

Skimming the scum, grease, and impurities that rise to the top in the simmering process of stocks and sauces must be done carefully and often throughout the cooking process to create a clear stock and a shiny sauce. This technique is called Dépouillage in French. Do this by carefully pushing the scum to the side of the pot or kettle and carefully skimming it off and discarding it.

Straining the stocks and sauces is also very important to yield a clean and shiny sauce by removing any of the particles that would break down and cloud a sauce during the cooking process. This is often done several times throughout the process of reduction (cooking down the sauce to evaporate water). Each time transfer the sauce to a clean smaller pot and then repeat the process. A fine mesh strainer (Chinoise) or sometimes cheesecloth is used to achieve the finest results.

Reduction is the process of simmering or lightly boiling stock or sauce to evaporate the water to intensify the flavor of the finished sauce or soup. If a sauce or stock is bland and watery the flavor will be weak. Reduce it to improve and strengthen the flavor.

If you would like to make the short ribs in this post go to my page on recipes and scroll down to find my recipe for braised short ribs with wild mushroom sundried tomato risotto. I hope the techniques and images in this post will help you to improve your soup and sauce making and as always if you enjoyed this post or have any questions please let me know in the comments. Bon Appetit!

As stocks and sauces cook impurities such as fat and scum rise to the top. Skim them often and discard the fat and scum to yield the best-finished results.

Comforting Chicken/Turkey Pot Pie for the Holidays

Tue, 21 Dec 2021 13:49:33 GMT

Baking, Chef cooking tips, cooking, healthy cooking, Uncategorized

Comforting Chicken/Turkey Pot Pie for the Holidays

During the holiday season cooking at home for family and friends is enjoyable and can help to facilitate comfort and relaxation. In this post, I offer my recipe for Chicken Pot Pie, which I recently demonstrated in a virtual conference for high school consumer science teachers from the kitchen of Ozarks Technical Community College. In the actual demo, I prepared the Chicken Pot Pie with an Arugula Pear Salad with Candied Pecans, Gorgonzola Cheese, and Dried Cranberries. I decided to share the techniques and recipe on how to make a pot pie because many people serve roast turkey during the season and then wonder what to do with the leftovers. A pot pie is a good way to use leftover meat with a stock made from the roasted turkey carcass. In order to make a great pot pie two separate preparations need to be accomplished. First, a pie dough needs to be made and then the filling needs to be prepared. After the filling has been made and bowled up in an ovenproof dish or dishes, it is covered with the pie dough. In the final step, it is brushed with an egg wash and baked until the crust is golden brown and then it’s ready to be served.

To make a flakey tender pie dough, cut the chilled fat into the flour until the fat particles are the size of small peas. Make sure the fat and water are very cold. When forming the dough mix briefly with the water to avoid too much gluten development which makes the dough tough.

Pie dough

½ lb All-purpose flour

1/2 tsp Salt

3/8 cup Shortening, chilled

1/8 cup Butter, chilled and small diced

¼ to ½ cup, or more Water, ice cold

In a stainless steel or glass bowl mix the flour with the salt
Cut in the butter with a pastry blender
Cut in the shortening until only small pea size lumps can be seen
With a fork mix in the water in small increments to form a shaggy dough
Form into a ball, wrap in plastic and refrigerate for at least 30 minutes or over-night.

Once the dough is made and is chilling and relaxing the next step is to prepare the filling with a classic basic sauce known as Veloute.

Once the pie is made prepare the filling with the following recipe:

Chicken/Turkey Pot Pie

Yield 2 Individual ovenproof casserole dishes or 1- 8” glass pie dish

12 oz Pie dough
Pinch Coarse Sea salt (optional)
2 cups Chicken, cooked and large diced (Leftover turkey can also be used)
¼ cup Carrots, medium diced
¼ cup Parsnips, medium diced
¼ cup Celery, medium diced
¼ cup Pearl onions, blanched and peeled
¼ cup Mushrooms, medium diced
2 ½ cups Rich chicken stock, or double chicken stock
3 TBL Butter
4 TBL All-purpose flour
1 tsp Chopped Tarragon or Chives
2 tsp Chopped Parsley
¼ cup Heavy cream, hot
2 TBL Dry Sherry or Maderia
Salt and pepper to taste
Corn starch slurry if needed 50/50 starch and Sherry or water
Egg wash 1 egg and 1 yolk, mixed with a little water
Large crystal sea salt if desired
AP flour for rolling out the pie dough

Prepare the pie dough and chill
In a heavy bottom sauce pot, melt the butter and sauté the pearl onions, carrots, parsnips, celery, and mushrooms
Dust with 3 TBL flour to form a roux and cook while stirring over low heat for 5 minutes
Whisk in the chicken stock to make a Velouté
Simmer while occasionally stirring for 10 to 15 minutes, skim any scum that forms
Add the diced chicken and return to a simmer, cook for 3 more minutes
Add the hot cream, chopped herbs, and sherry
Adjust the consistency if needed with some cornstarch slurry
Taste and adjust the seasoning with salt and pepper if needed
Remove from the stove and fill the oven proof dishes or pie dish with the filling using a slotted spoon so as not to get too much sauce. The filling should have just enough sauce in it to make a hearty filling and should not be too runny.

Cutting the vegetables into a uniform size and shape is important to yield the best finished product. Dice root vegetables by first cutting them into sticks then cut across them into dice. This picture shows a very small dice 1/8 x 1/8 inch, known as Brunoise. For the pot pie, the sticks should be cut larger into a medium-size dice. Also pictured are Cremini mushrooms and Pearl Onions that can be used in pot pies.

Final preparation:

Dust a cutting board or surface and roll out the pie dough
Cut into the proper shape and cut a small hole in the middle of the dough to form a vent
Brush the rim of the dishes or the pie dish with egg wash
Cover the dishes with or pie dish with the dough and crimp the edges
Brush heavily with the egg wash and sprinkle on some of the large crystal sea salt if desired
Bake at 350F for approximately 30 to 35 minutes, or until the dough is golden brown

Remove from the oven and serve.

Smokin’ with Show Me Beef™!

Wed, 15 Sep 2021 12:38:52 GMT

Baking, Culinary and Pastry Arts, Desserts, holiday baking, pastry

Smokin’ with Show Me Beef™!

Show Me Beef™ ribs slow smoked on the grill makes for a great summer meal with beef raised, processed and sold in Missouri. In full disclosure I was gifted this beef to prepare and enjoy at home to showcase in this post and as a self proclaimed beef aficionado I am happy to do so.

Chefs have many things in common. When it comes to food, we all get excited when a new high-quality purveyor comes to our area. Recently I was invited to a grand opening event introducing a line of beef raised, processed, and sold in Missouri both for retail consumers at Price Cutters and for restaurants and chefs from Springfield Grocers. It is also sold throughout the state. For more locations and information about the beef go to https://showmebeef.com

Show Me Beef™ short plate. Photos from top right- Short plate has three bones, Two plates broken down into boneless short ribs, soup trimmings and silver skin for beef jus, and bone in ribs for smoking, BBQ glazed ribs ready to eat, dry rubbed ribs ready to be smoked.

In this post I am using the short plate. The short plate is the sub-primal cut from which comes short ribs that are highly prized by chefs and beef lovers. Smoked short ribs that are fabricated from the plate are used in many ways such as slow smoked, braised in red wine and cut thin marinated and grilled in the Korean Style. For more information on the short plate go to https://www.beefitswhatsfordinner.com/cuts/cut/2850/short-plate-prima l .

Located in the front part of the belly in the carcass the short plate comes from the forequarter portion of the animal. It is a tough cut of meat with high amount of fat which makes for better flavor when cooked slowly.

Smoking the ribs with the indirect grilling technique for a low and slow method takes time and patience.

The process to prepare the ribs first starts by trimming off the silver skin (tenuous gristle) and fat from the top of the short plate. Then portioning the plate into ribs by cutting down the plate between the bones separating them into single bone ribs.

Next prepare the spice and rub into the meat on the ribs and refrigerate for at least 4 hours. This enables the spice to penetrate and flavor the meat prior to smoking.

Prepare the beef jus use as a basting juice on the ribs in the next step.

To smoke the ribs I used my weber grill with charcoal and hickory smoking chips. First build a hot fire on one side of the grill. Bring out the ribs and allow them to come to room temperature for about 20 minutes and soak about 2 cups of chips in water. Once the charcoal is white and hot, sear the ribs directly over the coals. Once they are marked on both sides move them to the opposite side of the grill so that they are not directly over the coals (this technique is called indirect grilling). Place the smoking chips on a disposable pie tin or on a tray made from foil and put over the coals and bring them to a smoking point. Then cover the grill and open all the vents on the cover. Let smoke for 45 minutes and then uncover and add a few more charcoal briquettes and re-cover the grill. Continue to grill for 45 more minutes. Uncover and turn the ribs and baste with the beef jus. Check the charcoal fire and add a few more briquettes if needed then re-cover and continue this process two more times for a total time of 3 hours of smoking. Then turn the ribs once more and baste with the BBQ glaze and add a few more briquettes to the fire and continue to smoke for 30 minutes. Repeat the process until the beef ribs are tender. Then remove from the grill and cover with foil (tenting) and let them rest for 30 minutes, serve with BBQ sauce if desired. The total cooking time will take around 4 to 4 1/2 hours.

Short Rib Spice Rub

Yield approximately ¼ cup

2 Tablespoon Kosher Salt

1 Tablespoon Sugar

2 teaspoons Black Pepper

2 teaspoons Paprika

1 teaspoon Chili Powder

1 teaspoon Granulated Garlic

1 teaspoon Onion Powder

Mix all together and use or store in a jar.

Beef Jus

Yield 2 cups

½ pound Silver skin beef trimmings

½ each Small yellow onion, cut into slices

1 each Garlic Clove cut in half

1 each Small bay leaf

8 each Whole black pepper corns

2 ½ cups Cold water

Optional Parsley and rosemary

Spread out the silver skin on a baking sheet and roast in the oven at 400F until brown (to render out the excess fat) for 15 to 20 minutes
Drain the fat and discard or reserve for another use
Brown the onions in a little beef fat in a thick bottomed pot over medium high heat
Add the browned silver skin, garlic, bay leaf, peppercorns and herbs if used
Bring to a boil, skim and simmer for 1 to 2 hours
Strain and use as a basting juice for the ribs or reserve for another use.

BBQ Glaze

Yield ¾ cup

½ cup BBQ sauce (commercial tomato based)

¼ cup Beer (IPA, Pilsner or light beer)

1 teaspoon Honey

Mix together and use as a mop to glaze the smoked ribs in the last 30 minutes of cooking.

Smoked Short Ribs with Bi-colored Corn, Sweet Potatoes and Potatoes… Yum!

Show Me Beef™ Rib Eye in all its glory!

As an added bonus I was given this rib eye to cook. It had great marbling of fat throughout the muscle and the steaks that were tender and flavorful. Compound butters are a great and easy accompaniment for steaks. Here is a recipe for one of my favorite butters that goes great with a grilled rib eye right off the grill or out of the the cast iron pan. Use the best quality butter for the best taste and flavor.

Hope you enjoy it and until next time- Keep on Grillin!

Steak Butter

Yield 18 to 20 servings:

1 pound Butter (Unsalted European style)

1 Tablespoon Fresh Tarragon leaves

1 Tablespoon Fresh Chives

2 Tablespoons Fresh flat leaf Parsley leaves

2 Tablespoons Minced shallots

½ teaspoon Ground black pepper

¼ teaspoon Kosher salt

1 Tablespoon Worcestershire sauce

Prepare the steak butter by coarsely chopping the herbs and mixing them along with the rest of the ingredients thoroughly with the soft butter.
Roll up in parchment paper or plastic wrap and chill or freeze slightly to firm up into a cylinder.
Slice and top hot grilled steaks or chicken right off the grill.

Sold out! Six of my most popular Chef Specials.

Wed, 25 Aug 2021 13:27:29 GMT

Cooking, Culinary and Pastry Arts, Uncategorized

Sold out! Six of my most popular Chef Specials.

After a semester of only serving food to go in our student run-restaurant “Scallions” at Ozarks Technical Community College, I am excited to announce that we are planning to reopen for full service dining this Fall. In this post I will summarize my teaching methodology for our capstone class and will showcase six of my…

Grilled Colorado Lamb Chops with Charred Romaine, Red Bell Peppers, Artichoke and Kalamata Olives.

Held on the OTC campus in Springfield Missouri the aim of our Restaurant Operations class is to teach the students how to run an a la carte kitchen. The class is designed to give the students some real world experience in an actual restaurant setting and is open for lunch one day a week. In the restaurant we serve between 60 to 80 covers (guests) on an average day. In the class I teach how to design a menu, write the recipes, how to cost out the recipe items and determine the menu food cost as well as how to develop prep sheets and par sheets for each station. In culinary training I introduce new techniques and skills in the core menu and in my chef specials. The recipes also re-enforces previously learned techniques from earlier fundamental classes.

The students rotate between 6 stations every two weeks. The stations which are typically found in actual restaurant kitchens are Sautee, Middle, Grill, Pantry, Pastry and Sous Chef. The theme of the menu focuses on American Bistro style and offers the types of foods that are popular and easily procured in the Midwest region of the country. The menu is broken up into three sections: the core menu, student specials and chef specials. We prep the menu on Tuesdays and service is on Thursdays. The majority of menu items come from the core menu which I tweak every semester, the student specials come from a four-course signature menu that they plan and create at the beginning of the semester, and includes a salad, soup, entrée and dessert. I create the weekly chef specials and teach the students how to prepare and serve them. The orders are taken and the guests are served by the front of the house management class.

My chef specials showcase my philosophy for designing menu items that are desirable for the majority of guests that live in this part of the country. In this post are six of my most popular creations from past semesters, each of which sold out, with between 16 and 25 portions that were produced.

The opening image is of Colorado Grilled Lamb Chops. These were marinated in a Basil Balsamic Vinaigrette prior to being grilled to order.

My version of Surf and Turf- Filet and Lobster.

The next special is Filet and Lobster which was a center cut 5 oz filet of beef topped with Maine Lobster and Asparagus Béarnaise sauce and a Veal Demi Glaze. Béarnaise sauce is a classic derivative sauce made from a base Hollandaise sauce, which is basically a butter egg yolk emulsion and is classified as one of the five mother sauces in classic haute cuisine. It is produced by making a tarragon reduction by cooking down white wine, vinegar, tarragon, and shallots and then adding it to Hollandaise sauce.

Grilled Swordfish and Sweet Corn Risotto

Grilled Swordfish with Sweet Corn Risotto was another popular dish that I served with grilled sliced zucchini planks, small diced red peppers, and corn. I then garnished it with grilled shrimp and charred scallions. Seafood is very popular in the Midwest however only well-known species are normally consumed by most diners. That being said I sell only sustainable species and steer clear of endangered overfished options that are often sold in many restaurants.

Beef Roulades with Spätzle, baked Acorn Squash, braised Red Cabbage and Green Beans with Hazelnut Butter.

During the month of October, I sold Germanic-style inspired specials to celebrate the month. The most popular was my version of the German Classic- Beef Roulades with Spätzle and Red Cabbage. Two of the other Octoberfest specials of note were Chicken Bavarian, and a duo of Wiener Schnitzel and Venison Medallion with Huckleberry Sauce and Potato Pancakes both sold out quickly. Germanic style dishes are becoming harder to find in most restaurants, as of late, and I believe when done well are still very much desired by many Midwesterners. Supporting evidence of this statement is illustrated with the amount of feedback that I received when I posted this image on a “German Recipes and Traditions” Facebook group. The post garnered more than 1000 likes and comments combined.

Two seafood presentations- Sole stuffed with Royal Red Rock Shrimp, Bay Scallops and Italian Vegetables with Pernod Burre Blanc, and Braised Bronzini (Mediterranean Sea Bass) with Little Neck Clams in a Tomato, Fennel, Leek, and Garlic Broth.

Another popular Seafood Special that I prepared was Stuffed Bronzini filet with Royal Red Rock Shrimp and Bay Scallops with Italian Vegetables. To be more specific I used Zucchini, Fennel, Red Onion, Leeks and Red Peppers with a touch of garlic, basil, and oregano. Which was then served with a Pernod Beurre Blanc. I wasn’t able to get a good photo of the special so I used this image that I took from a seafood lab in my Fabrication class where I made the dish with Filet of Sole instead of Bronzini, the plate in the background is Bronzini also known as Mediterranean Sea Bass

Braised Short Ribs of Beef in Red Wine with Sundried Tomato- Wild Mushroom Risotto and Fried Parsnips.

The last of the six most popular specials is Braised Short Ribs of Beef in a Rich Red Wine Sauce with Risotto made with Wild Mushrooms and Sun-dried Tomatoes garnished with fried Parsnip Ribbons. I make this dish with a regional red wine -Saint James Norton which is a red grape varietal that is produced from Saint James Winery in Southern Missouri. A great dish that is always popular during the cold months of the year. If you want the recipe I have previously posted the recipe in my recipes page of this blog.

Classic traditional cooking techniques and recipes using regional popular foods will always be hit with diners. Unfortunately, many of these types of dishes are hard to find in many of today’s restaurants for a variety of reasons.a

Sundried Tomato Garlic Pork Sausage

Sun, 23 May 2021 12:43:22 GMT

Butchering, cooking, Uncategorized

Sundried Tomato Garlic Pork Sausage

Sausage is enjoyed all over the world and is a great way to use up the trim from fabrication of larger pieces of meat. In my fabrication (butchering) class at Ozarks Technical Community College I teach the fresh sausage making technique. Although my recipe Sundried Tomato Garlic Pork Sausage calls for using pork butt here…

Useable cuts from a whole end to end bone in pork loin are pork chops, boneless pork loin roast, pork tenderloin, sate meat, and trim that I use for pork sausage.

In this recipe I use an additional technique of brining the trim in a salt and sugar solution prior to grinding the meat and stuffing the sausage casing. This step increases the flavor and moisture of the meat in the final sausage. I also tied the links in shorter lengths to create a more dramatic presentation once plated.

The next step I use is to poach the sausage in beer and onions prior to grilling the sausage. This also increases the flavor and is done so that the sausage does not burst open in high heat of the open grill.

Poaching the sausage prior to grilling will keep the sausage from bursting through the casing in the direct heat of the open grill.

Here is my recipe for the sausage:

Sun-Dried Tomato and Garlic Pork Sausage

By Chef Daniel Pliska CEC

Yield 3 1/2 Lbs

Ingredients:

3 Lbs Pork Butt cut in 1”x 1” strips Cured in brine for 4 hours

5 oz Sun-dried tomatoes Blanched reserve blanching liquid and reduce to 1 cup

5 oz diced white onions

1 oz chopped garlic

1/2 Tbl. Chopped fresh sage

1 Tbl. Chopped fresh rosemary

1 Tbl. Chopped fresh thyme

1/2 Tbl. Fennel seed

1 tsp. kosher salt

1 Tbl. Coarse ground black pepper

1/2 tsp. Sweet crushed red pepper

2 extra large eggs

1/8 cup Cornstarch

2 Tbl. Olive oil

1 cup Sun-dried tomato blanching liquid

Curing Brine:

2 Quarts Warm water

1 ½ cups Granulated Sugar

1 ½ cups kosher salt

2 Tbl. Crushed Red pepper flakes

2 Tbl. Coriander seed

2 Tbl. Fennel seed

1 Tbl. Crushed Star Anise pods

12 Each Bay leaves

2 Tbl. Cracked Black pepper

20 Sprigs Fresh Thyme

Method:

Sweat onion and garlic in olive oil until translucent
Add sun-dried tomatoes all herbs and blanching liquid and reduce until dry then cool to room temperature
Remove the pork from the brine and rinse off all of the spices
Add the sun-dried tomato herb mixture and chill
Progressively grind the meat thru a large die in a meat grinder then thru the medium size die
In a mixing machine mix in the eggs and the cornstarch and chill
Place in a sausage stuffer and fill pre washed casings then tie into lengths
Poach in beer, onions and water or broth
Grill or pan fry as desired.

The final plated dish is completed. Skewered sausages on toasted sliced baguette and country mustard coleslaw topped with a olive-caper relish accompanied with fried Yukon gold sliced potatoes.

For the Love of Chocolate

Tue, 13 Feb 2018 13:10:40 GMT

Chocolate, Culinary and Pastry Arts, Desserts, pastry, Uncategorized

For the Love of Chocolate

Molded chocolate bonbons are one type of chocolate candies that are very popular today in many shops and restaurants.

Chocolate candies are without question one of the most luxurious and enticeable treats that have ever been created. Ever since chocolate was first brought from the new world to Europe, where it was first used as a drink, it has held the fascination and appreciation of all who consume it. This complex compound is derived from the laborious process from the pod of Cocoa plant yields what we in the culinary and pastry trade know as Couverture, which is basically the refined chocolate solids mixed with sugar, cocoa butter, and lecithin. From couverture comes the multitude of chocolate candies. The two most well known are molded bonbons and chocolate truffles.

Before any type of chocolate candy, chocolate decoration or showpiece is made one must first learn how to properly melt and cool the chocolate so that it will set properly. If done correctly the cooled set chocolate will yield a shiny crisp finish after it has hardened. This process in technical terms used by chocolate makers and pastry chefs is known as crystallization or in older terminology as tempering. When the chocolate is properly crystalized it can be piped, formed, molded or poured onto thin sheets called acetate to create many different shapes and decorations. The process basically is done by melting and cooling the temperature of the chocolate through three temperature ranges which are: melting, cooling and working ranges and differ slightly on the brand and type of chocolate.

Chocolate does not have to be crystallized if mixed with something else, as in a chocolate mousse for example. Only when it is used on its own is it necessary to be concerned with the proper crystallization process.

Properly crystallized chocolate couverture is poured into polycarbonate molds to create thin outer shells. When filled with delectable fillings such as ganache, gianduja or gelee they yield delectable chocolate bonbons.

A basic reason for this is that when chocolate (couverture) is melted and re-sets as it cools the various fats and solids contained in the chocolate set at different rates and at different specific temperatures. If done naturally without using a method to control the crystallization the chocolate would not set properly and would be grey and streaked when it hardened. Here is another way to look at it: Think of an instance in the summer when you left a chocolate bar somewhere hot and it became slightly melted and soft, then you took it into the house and refrigerated the bar. What happened once it rehardened? It had become an unsightly grey with streaks (this is called bloomed or fat bloomed in chocolate making jargon).

To crystalize (temper) the chocolate there are three basic methods. They are tabling, seeding and microwave methods.

The table method (the classical method used for generations) is accomplished on a marble slab. The chocolate is first melted to a specific temperature range and then a portion of it is poured onto the marble and then spread back and forth with an offset palette knife. When it begins to cool and set it is returned to the original bowl and stirred until the chocolate is cooled to the proper temperature. Lastly, the chocolate is then briefly re-warmed to bring it to the working temperature and ensure that it is fluid enough to work with.

In the seeding method, the chocolate is first melted to the correct temperature range and then a portion of pre-crystalized chocolate (that has not been melted and is shiny and hard when purchased) is added to the melted chocolate and then stirred until the chocolate has reached the proper temperature and the entire batch is crystallized properly. In both of these methods, the correct ranges of temperature along with the slow gentle stirring of the chocolate is of utmost importance in order to create the proper formation of the crystals, ensuring a smooth workable chocolate that will set properly when cooled.

Properly crystallized chocolate is held in a chocolate holding machine that keeps the chocolate at the correct temperature to keep it fluid for use. This machine used by professionals can be used to crystallize the chocolate by way of the seeding method.

For home use, the best way to work with chocolate is to use the microwave method. This is done in a plastic bowl by melting the chopped chocolate on 50% to75% power until about 3/4ths of it is melted. The bowl is then removed from the microwave and stirred until all of the chocolate has melted. This technique is accomplished because all of the chocolate is not melted and therefore the chocolate that is still solid remains in a crystallized state. When stirred with the melted chocolate this enables the entire batch to develop the crystallization needed to bring it in its proper state. If done right and then tested the chocolate can be used for candies, decoration, and showpieces.

In all of the methods, the temperature is of the utmost importance. If the chocolate does not reach or exceeds the top temperature then the chocolate will not crystallize properly. Make sure to use a good thermometer to check it throughout the phases. See the following guide.

Always make sure to test the crystallized chocolate when making chocolate candies or decorations. One test is to dip a small palette knife into the chocolate and allow it to harden in a cool place and then cut it off with a paring knife to create a chocolate curl. If you can do this the chocolate has been crystallized properly

Decorations made with crystallized chocolate is an art form that uses many techniques some of which are shavings, piping, ribbons, plaques, and filigree.

Chocolate shavings are the most basic type of chocolate decoration made by scraping a paring knife across a chocolate block onto parchment paper. The shaving can then be stored for topping pastry and tortes prior to service.

Piping chocolate is a technique that takes practice to create thin graceful lines with no breaks. Done with crystallized chocolate this technique which is also used for chocolate writing is a skill with many applications.

Piping thin lines of chocolate on plates and then filling in the negative spaces with colored jam or piping gel is one technique used to decorate with chocolate.

Chocolate curls, plaques and filigree can be used to make decorations or showpieces for elaborate presentations.

This chocolate decoration can be used to top a torte or as a centerpiece garnish for a platter of chocolate pastries.

Chocolate is surely one of the most luxurious and enticing foods in the world. With knowledge and practice, it can be used to make candies and desserts and simple decorations in both the home and professional kitchen!

Tarte Bourdaloue

Sun, 31 Dec 2017 12:23:27 GMT

Baking, Culinary and Pastry Arts, Desserts, holiday baking, pastry

Tarte Bourdaloue

When it comes to holiday seasonal desserts Pear Frangipane Tart is unquestionably one of my all-time favorites. This classic French tart or “tarte” as it is spelled in French is known as Tarte Bourdaloue. It is said to have been created in the pastry shop Bourdaloue in Paris in 1909 by the famous patissier Coquelin. However,…

In my version of the Pear Almond tart, I start with poaching pears in a simple syrup of sugar and water that is flavored with Chardonnay and Vanilla. I then roll out a chilled base of pate sucrée and form into tart pans. I then place the sliced pears on a small amount of jam and fill in the empty spaces with Frangipane. I then decorate with a border of sliced almonds and bake them. Once baked, the Frangipane has the texture of cake. Frangipane (also spelled Frangipani) is used in many types of tarts and pastries. Two of these are the famous Bakewell Tart from England and the French Pastry, Pithivier that is encased in puff pastry.

To make this pastry, any type of tart pan can be used; however, I like to use the pans with removable bottoms because of the ease of removal of the tart once baked. In this post, I produced these tarts in large production in our club’s kitchen with a special machine called a dough sheeter which is used in commercial pastry shops and bakeries. It has two conveyor belts on both sides with a set of mechanized steel rollers in between. As the dough is rolled back in forth the rollers are brought closer and closer together by the operator in order to reduce the dough in thickness until the dough reaches the exact size that is needed. Alternately the dough can be rolled out by hand for small production or at home. My home size recipe is as follows:

Pate Sucree (Home recipe)

Yield 2 -10″ Tarts

18 ounces All-purpose flour

12 ounces Butter (unsalted)room temperature

6 ounces Granulated Sugar

2 each Eggs, Large

1/2 teaspoon Vanilla Extract

Pinch or salt

1) Cream the butter and sugar together in a mixing machine with the paddle attachment

2) Add the flour, eggs, salt, and vanilla

3) Mix just until a smooth paste is formed

4) Take out the dough and knead it into a ball and chill until firm

5) When ready to use knead the dough just enough to make it pliable and roll out while still cold.

Step one and two in preparing the tarts is to poach the pears and to roll out and fill the tart pans with pate sucree.

While the pears are poaching, the almond cream (frangipane) can be made. It is a simple recipe or formula, as bakers and pastry chefs like to call it, accomplished in three steps in a mixing machine. Made with almond paste, granulated sugar, eggs, butter, cake flour, a small amount of vanilla and a touch of salt. Here is the recipe for Frangipane:

Frangipane (Home recipe)

Yield 2 – 10″ tarts

8 ounces Almond Paste

8 ounces Granulated Sugar

8 ounces All-purpose or cake flour

8 ounces Butter (room temperature)

4 each Eggs

1 teaspoon Vanilla Extract

1) In a mixing machine with the paddle attachment mix the almond paste and the sugar with one egg until smooth on low speed

2) Add the butter and add one more egg and mix until smooth

3) Add the flour, vanilla and the last two eggs; mix until a smooth creamy paste is formed

4) Use as needed or store in the refrigerator or freezer until needed.

In the next steps pipe in a small amount of apricot jam or orange marmalade, then slice the poached pears and lay them into the pans.

In the last steps with a pastry bag fitted with a large tip, fill in the empty spaces in the tarts with the Frangipane. Then press some sliced almonds into the edges of the Frangipane and bake.

Hot out of the oven these tarts are now ready to be glazed.

To finish the tarts, I brush them while still hot with an apricot glaze and then slice them and serve them warm with vanilla ice cream or Cream Anglaize for a decadent dessert that is perfect for the cold winter weather of the Christmas holiday season. Happy New Year!

One of my favorite wintertime tarts is made with Pears and an Almond cake-like filling known as Frangipane. It is served best warm with Ice Cream or Vanilla Sauce

Duck for Thanksgiving!

Sat, 09 Jan 2016 12:34:58 GMT

Chef cooking tips

Duck for Thanksgiving!

Duck, Duck, Goose? Maybe the title of this post should be Duck, Duck, Duck! for that is what my family always requests for special occasions. Their favorite home cooked meal – and I must confess mine as well – is a special feast that begins with a duck liver paté. I prepare it while the duck roasts, which we enjoy as an appetizer with some good crackers or toasted French bread. The main meal consists of the roasted ducks with orange (duck a l’orange), rosti potatoes (crisp grated potato sautéed in rendered duck fat), wild rice, green beans with hazelnuts, and braised red cabbage with apples. However, a single dinner is not the end of the enjoyment for this regal fowl.

The next day after the duck carcass has cooled, I remove all of the meat, prepare a duck stock from the bones and then make a duck risotto with wild mushrooms and asparagus. I also like to save the duck fat, which can be stored for up to 3 months, and use it to sautée potatoes and other vegetables when compatible. This is delicious and better for you than butter.

Roasted duck with orange or Canard a l’Orange as it is called in its classical French name is one of the most famous preparations for this tasty bird. Duck is also prized in Eastern cultures, most notably in China where it is often prepared in the classic manner known as Peking Duck, which was originally created for the emperor of China centuries ago and is quite the laborious process. The method to make Peking Duck includes the use of a tire pump to loosen the skin from the meat, the dousing of the duck in a boiling flavorful liquid in a wok and then roasting it hanged from a hook in a special oven to create an extra crispy skin. After the duck is roasted its skin is then carefully trimmed and served with the meat and julienned green onions rolled in thin pancakes with Hoisin dipping sauce. If you have never tried Peking Duck I would highly encourage you to do so if you ever have the chance.

Both western and eastern techniques for roasting ducks produce excellent results. No matter which method is used, when done correctly and with care you can create a magnificent meal.

Here is my home recipe for roast duck with orange- a meal fit for king!

For more information on cooking techniques and products go to http://www.mapleleaffarms.com

Duck A l’Orange

Yield: 3 to 4 portions

Ingredients:

1 whole duck 5 to 6 lbs.

2 Tbl Duck roasting spice (recipe to follow)

3 oranges

1 apple, cut in wedges

1 onion, peeled and large diced ¾” x ¾”

1 carrot, cut in ½” lengths

1 rib celery, cut in ½” lengths

Grand Marnier Orange Sauce

¼ cup granulated sugar

¼ cup red wine vinegar

2 Tbl Grand Marnier

½ cup orange juice, squeezed from 2 of the oranges

2 cups duck stock (Made with the duck wings, neck and ½ cup of mirepoix, 3 sprigs parsley, and water or chicken broth, enough to cover the bones)

2 to 3 Tbl Corn starch slurry (cornstarch mixed with equal parts water) to thicken

Optional -1 to 2 teaspoons orange marmalade and candied orange zest, if desired. Candied orange zest is made by peeling and cutting the zest into fine julienne and then blanching and rinsing the zest repeatedly until all of the bitter flavor is removed; the zest then is sweetened by the sugar.

Duck Roasting Spice

1 Tbl ground bay leaves

1 Tbl ground thyme

1 Tbl rubbed sage

½ tsp ground coriander

½ tsp ground mace

2 Tbl Kosher salt or course sea salt

1 Tbl Ground black pepper

Method for duck roasting spice:

Blend all together in coffee grinder and store in a sealed jar.

Method for duck:

Remove the liver from the duck and use for the duck and apple paté. Remove the neck and gizzards. Discard the gizzards or reserve for another use and rinse the neck well.

Place the neck into a roasting pan and cut off the wing bones at the second joint and place into the pan with the onion, celery and carrot (Mirepoix).
Season the duck well inside the cavity and on the outside with 2 Tbl duck roasting spice.
Cut the apple and one orange into quarters and stuff into the cavity and then place into the roasting pan on the mirepoix breast side down.
Prick the duck skin around the legs and breast with a fork. This will help to allow the duck fat to be rendered out of the duck while it is roasting.
Roast in preheated oven at 300F for 1½ hours.
Remove duck from the oven and place it on a platter. Drain off the fat into a small pot. Also remove the wing bones and the neck and place into another pot. Add the mirepoix, and parsley and bring to a simmer while the duck finishes roasting. This is the stock that will be used for the sauce. Then turn duck over and roast for another 45 minutes at 300F.
Remove from the oven and drain off the fat as in step 6 into the small pot. Then raise the heat to 400F and return the duck to the oven breast side up and continue to roast and crisp up the skin for 20 to 30 minutes. The duck is done when the leg joints are loose and the skin is crisp. When done remove from the oven and place onto a platter until sauce and all of the side dishes are prepared.
While the duck is roasting clarify the fat in the small pot over low heat until clear and all the liquid is boiled away. Immediately strain into a bowl. This fat will be used to cook the rosti potatoes for a side dish and is also excellent to cook green beans or cabbage. Reserve leftover fat in the refrigerator for the risotto and other future uses.

To start the sauce mix equal parts sugar and red wine vinegar together and cooked down to a dark brown caramel. This is called a Gastrique, an essential step in making an orange sauce.

Method for the sauce:

In a heavy bottom pot combine the sugar and vinegar and cook over high heat until a dark brown caramel is attained, swirling the pot often so as to cook the sugar and vinegar evenly.
Take off the heat and add the Grand Marnier and squeezed orange juice and return to the stove. Reduce the heat to medium and bring to a boil.
Add 2 cups of the duck stock and reduce by half.
Whisk in the slurry until the correct thickness is attained; use more or less to create the proper thickness.
Strain and add orange marmalade and candied orange zest if desired.

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