By Glenn Morel Recently I accepted the Job as Executive Chef back in a professional kitchen. I’m reacquainting with the grind that is like stepping into a chaotic circus, where pots and pans juggle flames, and the chefs perform culinary acrobatics. (I haven’t fallen YET) It’s a world of sizzling drama, spicy personalities, and absurdly timed food orders. So grab your apron, tighten that chef’s hat, and let’s dive into the laughter-filled realm of the professional kitchen! The Language of the Kitchen: Entering a professional kitchen is like stepping into a foreign land where the language spoken is a mix of gibberish and expletives. “86 flounder!” you hear, and you’re left wondering if you missed a bus or a secret code. But don’t worry, you’ll soon learn that “86” means they’re out of something, and you’ll be “in the weeds” when the orders pile up like a mountain of dirty dishes. The Dance of the Chefs: The kitchen is a stage, and the chefs are the dancers, moving in a synchronized chaos. It’s a tango of sharp knives and slippery floors, where a misplaced step can result in a culinary catastrophe. And let’s not forget the chef’s secret weapon – the “mise en place” dance, where every ingredient is prepped and ready to go. (Then cleaned! And DON’T touch my knives.) Just hope you take care of your feet and wear great shoes. The Line Cook’s Battle: Line cooks are the unsung heroes of the kitchen, battling flames and time constraints with their trusty spatulas. They’re like culinary ninjas, dodging grease splatters and catching falling pans with lightning reflexes. But be warned, the line cook’s arch-nemesis is the “ticket machine” – a never-ending stream of orders that seem to multiply faster than rabbits on a farm. (My Grandfather raised rabbits.)…
By Glenn Morel For many home cooks, the kitchen can be an intimidating place. Uncertainty about equipment, spaces, and products can create fear and apprehension. Heck, even WITH a handbook I’d be afraid to change my car’s transmission. This article aims to address these concerns and provide practical advice on how to alleviate kitchen anxiety and gain confidence in cooking. Familiarize Yourself with Your Kitchen: Start by getting to know your kitchen (“Hi Kitchen!”) and its layout. Take inventory of your cooking equipment and tools, such as pots, pans, knives, and utensils. Understanding what you have will help you plan meals and navigate recipes effectively. Organize your kitchen, ensuring that frequently used items are easily accessible. Avoid buying too many gadgets thus reducing stress during meal preparation. Master the Essential Cooking Techniques: Learning fundamental cooking techniques will boost your confidence in the kitchen. Begin with basic skills such as chopping, sautéing, boiling, and baking. Practice these techniques through simple recipes and gradually progress to more complex dishes. Online tutorials, cooking classes, and cookbooks can be valuable resources for honing your skills. Remember, practice makes better not perfect, so don’t be discouraged by initial setbacks. Embrace the learning process and take pride in your progress. Experiment with Ingredients and Recipes: One of the best ways to overcome kitchen anxiety is through experimentation. Start by exploring different ingredients and flavors. Experiment with herbs, spices, and seasonings to enhance your dishes. Gradually expand your culinary repertoire by trying new recipes and techniques. Don’t be afraid to make mistakes; they are valuable learning opportunities. Embrace creativity in the kitchen and trust your taste buds. Over time, you’ll develop a better understanding of flavors and gain confidence in your ability to create delicious meals. Seek Inspiration and Guidance: To alleviate kitchen anxiety, seek inspiration and…
By Chef Glenn Morell Summer is here, and it’s time to fire up the grill! If you’re looking for a new and exciting recipe to impress your friends and family, look no further than Charred Fish on Grilled Watermelon. Ingredients: Firm white fish Watermelon Blackening seasoning (I prefer salt free) Butter Outdoor heat source Belgian endive to hold scoops of salsa Allspice Salt and pepper This recipe combines two unlikely ingredients – fish and watermelon – to create a delicious and unique flavor combination. The smoky, spicy fish pairs perfectly with the sweet, juicy watermelon, creating a dish that is sure to be a hit at your next summer barbecue. To start, you’ll need to cut your watermelon into even strips, about 1/2 inch thick. Brush them with olive oil and dust them with allspice, then grill them (I’ve used a George Foreman and a Panini grill) for about 2-3 minutes per side. The goal here is to get some grill marks on the watermelon and soften it slightly. While the watermelon is grilling, coat your fish (I recommend halibut) in melted butter and blackening seasoning. Be sure to use a salt-free seasoning, as the fish will already be plenty flavorful from the seasoning and the grill. Once your fish is coated, place it on the grill (or hot iron skillet) cook for 3-4 minutes per side, until charred and cooked through. The key here is to get a nice char on the fish without overcooking it, so keep an eye on it as it cooks. To serve, place a piece of charred fish on top of a grilled watermelon strip and serve it with a Belgian endive leaf filled with cold salsa. The crispness of the endive and the freshness of the salsa will provide a great contrast to…
By Chef Glenn Morel There’s something irresistible about Dynamite Shrimp. A perfect balance of crispy exterior and succulent interior, it hits that salty-sweet-spicy trifecta that triggers the pleasure receptors in our brains. When done right, Dynamite Shrimp is as visually appealing as it is delicious. Versatile too: Served as an appetizer or the main course, it can be tailored to the season or occasion. On this occasion, I chose to make dynamite shrimp the same…but different. Chef Glenn’s Dynamite “Lobster” on Forbidden Black Rice I prefer spiny lobster (longusta) over the sweeter Maine lobster. Forbidden black Rice was once reserved only for the wealthy and powerful to ensure their health and long life. No one else was allowed to eat it. Here is my variation of the popular Dynamite Recipe. Ingredients: – 10 to 15 small lobster tails, cut into ¼ inch thick medallions – Salt and pepper – 2 eggs – 1 cup of corn flour Dynamite sauce ingredients: -1 cup of mayo -1 tablespoon of hot sauce -2 teaspoon of paprika or chili powder -2 tablespoon of honey -3 tablespoons of tomato ketchup -2 teaspoon of minced garlic -2 teaspoon of sesame oil -2 tablespoon of rice vinegar -2 cups of Forbidden black rice cooked per recipe on box or bag Directions: Season the lobster medallions with salt and pepper. In a bowl, mix the egg, corn flour, salt, and pepper. Add the lobster medallions and mix well until evenly coated. Add a few teaspoons of water if the batter is too dry. Heat oil in a large skillet or pan to medium-high heat. To check if the oil is ready, you can dip a wooden spoon into the oil. If it sizzles, the oil is ready. Fry a few pieces of lobster at a time for 2-3…
By Charles Oppman Now that spring is in full swing we’re likely to see the seasonal springtime dish pasta primavera on Italian restaurant menus across America. It just makes sense―the word primavera means “spring” in Italian. But what is pasta primavera exactly, and what’s its culinary history? Let’s begin with the heart of the dish, the pasta. Long before they invented the mechanical clock, gunpowder and paper, the Chinese invented noodles, which would come to be called pasta, “dough” in Italian. Although the origin of pasta evokes much speculation, many historians credit the 13th century explorer, Marco Polo, with bringing pasta to Italy from China. During his 17 years in China the Venetian merchant probably dined with the likes of Kublai Khan, Polo must have sampled a variety of Asian pastas, which were generally made with rice flour or millet. The Chinese began using wheat for noodles about 3000 BC. The medieval Chinese didn’t eat dry strands of pasta like we do today. Instead they cooked fresh pasta. Pasta primavera is an Italian-American dish―created in New York City in the 1970s―consisting of pasta and fresh vegetables. There is no one recipe for this dish. It may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green, red or yellow bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors. A seasonal addition would be fresh asparagus, which is inexpensive and plentiful during the spring season. Chicken, sausage or seafood may be added, but the star of the dish is always the vegetables. A Classic primavera sauce is based on a soffritto (the Italian version of a French mirepoix) of garlic and olive oil, and finished with freshly grated Parmesan cheese….
By Sally McKenney A nursery rhyme, of course! And the first song we usually learn on the recorder. But what are the hot cross buns we eat? Hot cross buns are rich with history dating back to the 12th century. They’re yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus. They’re decorated with a white cross representing the crucifix, either marked right into the dough or etched on top with icing. Hot cross buns are a traditional Easter food, typically eaten on Good Friday. Learn how to make our rendition of hot cross buns using this deliciously spiced yeast dough. Brown sugar, raisins or currants, butter, and vanilla add exceptional flavor and each dense bun is marked with a traditional cross. Orange icing is a tasty finishing touch to this Easter recipe! We’ve been making these for years and I would love to share our family’s version here today. Ingredients 3/4 cup (180ml) whole milk, warmed to about 110°F 2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet) 1 teaspoon granulated sugar 1/2 cup (100g) packed light or dark brown sugar 5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 1 teaspoon salt 1 and 1/4 teaspoons ground cinnamon (see note) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 and 1/2 cups (438g) all-purpose flour or bread flour (spoon & leveled) 1 cup (140g) raisins or currants Flour Cross 1/2 cup (63g) all-purpose flour or bread flour 6–8 Tablespoons (90-120ml) water Orange Icing 1 cup (120g) confectioners’ sugar 3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing) Instructions Prepare the dough: Whisk the milk, yeast, and granulated sugar together in the bowl of your stand mixer. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next…
by Charles Oppman With St. Patrick’s Day almost upon us, there is no better way to celebrate this special day than to make that quintessential Irish dish―Irish Stew. There isn’t just one recipe for Irish stew (Irish: stobhach or stobhach Gaelach). Recipes can vary from home to home or region to region, but all are agreed that the meat must be lamb―mutton can be used, but this is meat from an older sheep and is less tender, fattier and has a stronger flavor. Another point of agreement is that the dish must include onions and potatoes. Many are adamant that carrots are a must and some even like peas, turnips, parsnips and/or celery. The purist will insist it must also contain pearl barley, but this would not be common nowadays at least. The meat used is not the best cuts of lamb, but the cheaper ones such as shoulder, leg or shank. This famous meat stew is different than most in that the meat is not browned. In French culinary parlance, it is cooked blanquette style. This recipe serves 4. Ingredients 1 tablespoon olive oil 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces ½ tsp salt 1/2 tsp ground black pepper 2 bay leaves 1 large onion, sliced 2 carrots, peeled and cut into 1 inch sections 1 parsnip, peeled and cut into large chunks (optional) 4 cups beef broth, canned is acceptable 3 large red potatoes, peeled and quartered 1 tablespoon chopped fresh rosemary ½ cup chopped fresh parsley Directions Heat oil over high heat in a large stockpot or Dutch oven. Add lamb pieces and cook over medium heat, stirring gently, but do not allow to brown. Season with salt and pepper. Add onions, bay leaves and beef broth. Cover and simmer over low heat…
By Judy Eichner Valentine’s Day is observed by many people, in many countries, in a variety of ways. According to a recent poll, chocolate, in any form, is the preferred gift of both recipient and sender when commemorating this holiday. A long time ago someone said “chocolate is the nectar of the Gods.” The first people to discover the secrets of this nectar were the Aztecs and the Mayans. Mixing cacao seeds with various spices became a favored drink of royalty, and the seeds were often offered to the gods in lieu of human blood. When the Spanish conquered the natives, they brought the seeds back to Spain in the 1500’s where new recipes were created using the cacao seeds. Nearly a century later, the rest of Europe started experimenting with the seeds and made a variety of different chocolates. However, it remained a royal delectable because sugar and cacao were very expensive. In the 1800’s things changed when mass production lowered the cost of producing the chocolate. Today, it is readily available in various forms, at affordable prices. One day while window shopping in Georgetown, I saw a young woman wearing a T shirt that said “Give me some chocolate and nobody will get hurt.” It struck a familiar chord in my mind, because it made me think of how many times I thought that everything would be better if only I had some chocolate! I am not alone. In this country, there are millions of people who feel the same way. Did you know……..In Europe, Valentine’s Day has many different names: In Wales, the Welsh people celebrate Dydd Santes Dwynwen (St. Dwynwen’t Day) on January 25th. The day commemorates St. Dwynwen, the patron saint of Welsh lovers. In France Valentine’s Day is called Saint Valentin. In Spain it…
By Charles Oppman Now that the holidays are over what do you do with all that leftover turkey? We can only eat so many turkey sandwiches and soup recipes. Why not turn those turkey leftovers into a filling dish that will get you through the chilly days ahead? Make a turkey pot pie. It’s easy, inexpensive (you already have the main ingredient) and tasty. Americans are pie lovers. Pies are a vestige of our colonial past, especially here in the Mid-Atlantic region. The English are great pie makers, especially savory ones. The French tend to make sweeter versions known as gallettes the most famous of which is the gallette du Rois (King Cake) eaten on the day of the Epiphany. The filling 1 stick salted butter 1 cup potatoes, peeled and cubed 1 cup celery, chopped 1 cup frozen peas and carrots 1 cup onion, diced 3 tablespoons flour 1 cup turkey broth or canned chicken broth 1 cup table cream 1 teaspoon thyme leaves Salt and pepper to taste 2 cups leftover turkey, chopped Method In a heavy-bottomed pot melt butter. Add potatoes, celery and onions and sauté until al dente. Add frozen peas and carrots, thyme leaves, salt and pepper. Mix in flour until distributed, allow cooking for several minutes, but do not brown. Stirring continuously, add all cream and broth, only as needed, to achieve a thick stew-like consistency. Taste and adjust for seasoning. Transfer mixture to casserole of baking dish. Allow to cool before topping with pastry. The Pastry 2 sticks unsalted butter ½ tablespoon sugar ½ teaspoon salt ¼ cups very cold milk, as needed 2 cups sifted cake flour, all-purpose will suffice 1 egg, beaten Method Mix together sifted flour, sugar and salt. Using a pastry cutter or fork, cut butter into the flour…
By Stephanie David The holidays are fast approaching. All the décor I see up in stores right now keeps reminding me. That means it’s time to start planning for all the gatherings and events surrounding this festive time of year. One of my favorite parts of get togethers are all the tasty appetizers – charcuterie boards in particular. When it comes to deciding what to serve up, a charcuterie board is a perfect to-go option that is always a hit and makes for a beautiful display. They’re versatile and can take on almost any theme for the occasion. You can easily adjust the components for different preferences, scale the portions based on guest count, the price range you’d like stay within or to take on a theme by focusing on a color palette, geographic region or season. At times, charcuterie boards can seem intimidating to create, but they’re easier than you might think! I’m going to help break down the process by sharing my tips and tricks so you can knock your holiday charcuterie board out of the park. Your Cheese Board Tools First things first, we must pick a serving dish and tools for delivering the deliciousness. You can use anything ranging from a platter, wooden board, piece of slate, all the way to right on the counter to make a grazing set up. The size of your gathering will help determine the size of the spread you will want to put out. You’ll also want to have a few ramekins or small bowls on hand to fill with the liquid items like, honey, jams, chutney, etc. and some cheese knives for cutting and spreading. Your Cheeses and Meats Selecting your cheeses is a good starting place. Here you can offer a range of flavors through aging, milk, etc….
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