By Chef Glenn Morel In the chaotic world of never-ending to-do lists and constant meetings and deadlines, finding a way to streamline daily tasks can make a world of difference. One such game changer that I have taken on and gaining popularity is the art of meal prep. Meal prep can significantly reduce stress and bring a sense of calm to your weekly life. Imagine after a long day knowing that a delicious, healthy meal is just a microwave away. No more last minute grocery store runs or staring blankly into the fridge, wondering what to make for dinner. By dedicating a few hours over the weekend to plan, shop, chop, and cook, you set yourself up for a week of one less thing to do. Not only does meal prep save time and money, but it also allows you to make healthier choices. Say goodbye to greasy takeout or unknown what’s in the box meals. Your carefully crafted or attempted recipe meals are waiting for you, ready to fuel your body and mind. The benefits extend beyond just physical health. The mental relief that comes with knowing your meals are sorted can’t be overstated. Instead of worrying about what to eat, you can focus your energy on more important tasks or simply unwind and relax after a busy day. Meal prep also fosters creativity in the kitchen which I constantly promote. Experiment and even fail with new recipes, flavors, and ingredients, knowing that you have everything you need at your fingertips. It’s a chance to indulge your inner chef without the time constraints of a typical weeknight. So, whether you’re a busy professional, a parent juggling multiple responsibilities, or simply someone looking to simplify their life, meal prep is a game-changer. Embrace the power of planning, take back control…
By Chef Glenn Morel “The Art of Plating: Elevating Gourmet Dining to a Visual Symphony” In the realm of culinary artistry, the presentation of a dish is as crucial as its taste. The art of plating gourmet food transcends mere arrangement. It is a harmonious blend of colors, textures, and shapes that tantalize not just the taste buds but the eyes as well. Imagine a canvas, blank yet brimming with potential. A skilled chef wields their tools like a painter’s brush, creating culinary masterpieces that captivate and delight. Each element on the plate is carefully considered, from the vibrant hues of fresh produce to the delicate drizzle of sauce that adds a final flourish. And YOU can create such wonderful looking plates also. The plate becomes a stage, and the food its star performer. A symphony of flavors dances across the palate, while the visual composition enchants the senses. A sprinkle of microgreens here, a swirl of reduction there—every detail serves a purpose, enhancing the overall dining experience. OK…maybe I was on wine glass number three writing this, however, we do eat with our eyes. The art of plating goes beyond mere aesthetics; it is a reflection of the chef’s creativity and attention to detail. It is a form of expression, a way to evoke emotion and tell a story through food. Each dish is a work of art, a testament to the chef’s skill and passion for their craft. So…the next time you sit down to a gourmet meal, take a moment to appreciate the artistry before you. Savor not just the flavors, but the beauty of the presentation. For in the art of plating, culinary magic unfolds, turning a simple meal into a symphony of taste and sight.” Start with cold plates to allow you more time to…
By Chef Glenn Morel Perfect for any occasion or a cozy night in, this recipe elevates the humble salmon into a gourmet delight that will leave your taste buds singing. Ingredients: 12 oz. salmon 4 Tbsp. olive oil (divided) 2 Tbsp. butter 1 small onion (diced) 4 cloves garlic (minced) 1/2 cup cherry tomatoes 1/4 cup sun-dried tomatoes 1/2 cup vegetable broth 1/2 cup heavy cream 1 tsp. ground basil 1/2 tsp. kosher salt 1/4 tsp. pepper 1/4 cup Parmesan cheese 2 cups fresh baby spinach, 2 Tbsp. fresh parsley for garnish. Preparation Start by seasoning the salmon fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes per side or until cooked to your desired doneness. Once done, remove the salmon from the skillet and set aside. In the same skillet, add the remaining 2 tablespoons of olive oil and butter. Sauté the diced onion until it becomes translucent, then add the minced garlic and cook for another minute until fragrant. Next, add the cherry tomatoes, sun-dried tomatoes, vegetable broth, heavy cream, ground basil, salt, and pepper to the skillet. Stir well to combine all the ingredients and bring the mixture to a simmer. Once the sauce has thickened slightly, stir in the Parmesan cheese until it melts and the sauce becomes creamy and smooth. Taste and adjust the seasoning if needed. Add the fresh baby spinach to the skillet and cook until it wilts, stirring gently to incorporate it into the sauce. Return the cooked salmon fillets to the skillet, spooning some of the sauce over the top. Allow the salmon to heat through for a couple of minutes in the sauce. To serve, plate the creamy salmon alongside a…
By Chef Glenn Morel Stuffed Beef Tenderloin and Prawns Pernod WARNING: This dish may lead to unexpected proposals or at least a second date. Ingredients: – One 2 lb Beef tenderloin – 1 cup chopped mushrooms – 1/2 cup chopped onions – 2 shots Brandy – 2 shots Pernod (anise-flavored liqueur) – Salt and pepper to taste – Olive oil – 1/4 cup beef broth – 2 tablespoons butter – 4 Large peeled and deveined shrimp per person – 1/4 cup heavy cream – Spinach -Chopped tomato for garnish Instructions: The Beef Preheat your oven to 375°F. Using a sharp knife, carefully slice a pocket through the tenderloin medallion lengthwise. (Easiest when loin is very cold) In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped mushrooms and onions until they are cooked through. Season with salt and pepper to taste. Roll the mushroom and onions in plastic wrap and tie both ends. Using a wooden spoon, stuff the mushroom and onion mixture into the pockets of the beef tenderloin. Cut one tied end of the wrapped stuffing and pull out the remaining wrap leaving behind the stuffing. Tie the loin. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Sear the stuffed beef tenderloin on all sides until browned. Transfer the skillet to the preheated oven and roast the tenderloin for 8-10 minutes, or until the desired level of doneness is reached. Remove the skillet from the oven and transfer the beef tenderloin to a cutting board. Cover loosely with foil and let rest for a few minutes. While the beef is resting, return the skillet to the stovetop over medium heat. Add beef broth and butter to the skillet, scraping up any browned bits from the bottom of the…
By Judy Eichner Whether or not the claim that homemade chicken soup is a cure-all, also known as Jewish penicillin, its use is widespread in many cultures around the world. Doctors have differing opinions, but most of the parents I know swear it’s so. Try making the soup using the following recipe and see if it makes you feel better the next time you have a cold or an upper respiratory infection. The Soup 1 whole chicken, or 3 chicken breasts (6 pieces) 4 large celery ribs 4-6 large carrots 2 large onions salt and pepper to taste Put all the ingredients in a large soup pot. Use enough water to just about cover the ingredients. Bring to a rolling boil and then lower the flame to medium and cook for about 45 minutes to an hour. Remove the vegetables and put in a food processor or blender. Process until the mixture is thick and the vegetable pieces are not distinguishable from one another. Remove the chicken from the pot and cut into bite sized pieces. Add the veggies and the chicken to the pot and slowly cook covered for about 1 to 1 ½ hours. If it looks like a good part of the liquid has evaporated, add a container of clear chicken broth, preferably organic. Serve with either matzo balls (recipe to follow) or very fine egg noodles. The Matzo Balls In a large bowl, put: 4 tablespoons of vegetable oil 4 large eggs, slightly beaten 2 teaspoons of salt, if desired 4 tablespoons of chicken soup or water 1 cup of matzo meal Blend the vegetable oil, eggs, matzo meal and salt together. Add soup stock or water and mix until mixture is uniform. Cover and place the mixture in the refrigerator for 15* minutes. Bring 3…
By Chef Glenn Morel Are you tired of the same old potato dishes? Looking to add some pizzazz to your Christmas dinner? Fondant potatoes provide a delicious and elegant twist to the humble spud. Seasoned with fragrant rosemary and thyme, these golden delights are sure to impress even the pickiest of eaters. To embark on this culinary adventure, gather the following ingredients: – 8 medium potatoes – 1 tablespoon of olive oil – 1 stick of unsalted butter, cubed – 4 large garlic cloves, bashed – 2 sprigs of rosemary – 2 sprigs of thyme – 1/2 cup of chicken or vegetable stock Serves 6 Now, let’s get cooking! Begin by slicing the ends off the potatoes, creating a flat surface on either side. Take a circular cookie cutter and cut out your perfect rounds. Depth is up to you and your cookie cutter but keep them consistent. Heat up the oil in a pan over medium-low heat. Once the oil is hot, place the potatoes cut-side down in the pan. Fry them for 5-7 minutes, or until they turn a deep golden brown. Once they’ve achieved the perfect color, flip them over and fry the other side. Now it’s time to introduce the star of the show: butter! Add the cubed butter to the pan and let it melt, enveloping the potatoes in its creamy goodness. Sprinkle the bashed garlic and fragrant herbs (rosemary and thyme) around the potatoes, allowing their flavors to infuse into every bite. Season generously with salt and pepper to enhance the taste. Carefully pour the chicken or vegetable stock around the potatoes, taking care to avoid any hot butter splashes. This will add moisture and depth of flavor to the dish. Cover the pan and let the fondant potatoes simmer gently for approximately 25-30…
By Glenn Morel When you ask if you can “bring anything” to a Thanksgiving dinner, know that…they already have a pie, a bottle of Merlot and an orchid and that recipes last longer than all three of those things. (Especially the wine!) Here are a few unique sides that you can bring that won’t require much energy once you’re in your host’s kitchen. Greek cabbage salad. This one is super easy and should be done the night before. It doesn’t take any cooking. Simply cut up cabbage into small strands. Cut up a cabbage and half because one cabbage is not enough and two cabbages is too many. Drench that in Italian dressing and add some Cavendars Greek seasoning. If you can get a low salt version, I recommend it. It’s sort of like Lawry’s seasoning only different. Let that marinate overnight. Bring that to the party and nobody will have ever had it and it will be a hit. I promise. Acorn squash wreaths are beautiful and easy to make. However, they do require some time in the oven. (But, easy to warm without getting mushy). Carefully slice the acorn squash and clean them like perfect little wreathe rounds using a round cookie/biscuit cutter or a glass as pictured. Lay them out on an oiled cookie sheet and sprinkle brown sugar and just a smidgen of corn starch on them. Add some chunks of butter to the pan and cook them at 350 degrees for 25 minutes or until fork tender. Prior to reheating add some pomegranate seeds. Voila! It makes for a very nice holiday presentation. Jalapeño layered cornbread is different than cornbread with diced jalapeños in it. You want to create a distinctive layer like the picture otherwise the pepper flavor gets lost. Cut and get the…
By Glenn Morel In the heart of the autumn season, I embarked on a precarious rabbit hunt. What started as an exciting pursuit soon transformed into a culinary adventure, resulting in a delicious fall stew recipe that captured the essence of the season’s flavors. Equipped with determination and enthusiasm, I ventured into the picturesque Blue Ridge Mountain countryside, eagerly anticipating a successful rabbit hunt. However, the rabbits proved to be elusive, leading me on a wild chase through rock fields and forests. The thrill of the pursuit combined with the natural beauty of the surroundings created an unforgettable experience, even if my initial goal proved challenging to achieve. Although my rabbit hunt may not have yielded the desired results, fate had a different plan in store for me. As I regrouped after a long day, a local farmer generously shared his family’s cherished fall stew recipe with me. Filled with hearty ingredients like root vegetables, aromatic herbs, and a hint of warming spices, this stew perfectly captured the essence of the season. Eager to make the most of this unexpected turn of events, I gathered the required ingredients and set to work in the kitchen. Chopping vegetables, marinating the rabbit (so, maybe it was Squirrel) meat, and carefully blending spices, the aromas of the stew filled the room, creating an atmosphere of anticipation and satisfaction. As the stew simmered on the stove, the flavors melded together, creating a rich and comforting dish that promised to warm my soul on a chilly autumn evening. As the stew neared completion, I couldn’t help but marvel at the transformation that had taken place. What had started as a challenging rabbit hunt had evolved into a culinary adventure, where the flavors and experiences intertwined. When the stew was finally ready, I sat under the trees…
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…
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