Culinary Journal

RSS Feeds are available on are new site!!!!

2007-06-09T10:26:00.001-05:00

mikeandamber.thekevers.com
You'll see how on the front page.

OUR NEW SITE AND BLOGS!!!!!!!!

2007-06-02T15:30:00.000-05:00

Here is the link to our new site and blogs-

mikeandamber.thekevers.com

Another thankful thought

2007-05-28T13:19:00.000-05:00

What is it that makes food so good? I've been thinking about that a lot lately, and it involves a combination of tastes, smells, whether or not you have to make it, and look. What would life be like without our tongue, nose, or sense of touch(for texture)? It's something to think about.

Concept Cooking

2007-05-25T14:46:00.000-05:00

The idea is-- look in your "cupboards"(also refrigerator or freezer) and make something with no recipe. Make it up. It is good practice and you may make something that is a fantastic new concept. You never know what can happen when you do not have a plan for food, you are starving, and the cupboards are packed with God knows what. Figure out what God knows (about your cupboards); that you have been saving for a nuclear holocaust or something, at least it seems from all the cans, stale bread, and noodles. Bust in the cupboard (once again- also refrigerator or freezer), taste the food (in your mind), and create. There is no better time to thowdown some new food ideas (unless you get mad when you haven't eaten; then eat a granola bar or something first), then when you are hungry.

Here is one of our favorites-

Pan Seared Scallops w/ Vegetable Reduction (kinda) & Leek-Portobello Stir Fry
(this name is long. I haven't been to menu class yet. bear with me.)
Now, I understand that not many people have leeks and shallots laying around, but the idea is "concept cooking," with whatever YOU have laying around, and we had these ingredients laying around. Of course, you will be able to share your recipes with everyone, then they can go to the store and try it out. Like this--

Recipe (with in reason):
makes 2 servings

12 ea. -Medium sized Scallops
2 ea. -Fresh Leeks
2 ea. -Full size Portobellas
1 ea. -Hand full of Snow Peas
2 ea. -Carrots, peeled and diced(unless you are skilled, then julienne)
1 ea. -Full stalk of Broccoli cut into bite size pieces
1/4 c. -Moore's Original Steak Marinade(link) you can get at any store
2 oz. -Olive Oil
1 tsp. -Ginger Powder
1 tsp. -Chile Powder
1/8 c. -Sun-dried Tomato Vinaigrette
1/8 c. -Moore's Original Steak Marinade, again
To taste- Crushed Black Pepper

1. Blanch(link) the snow peas and broccoli separately. Keep cool for later use.
2. Put Olive oil in saute pan and heat to medium-medium high. (might smoke a little, so vent)
3. Cut all other vegetables in long strips. (2in. long x 1/4in. wide) Dice Carrots if you don't want to cut in strips. Then add all to pan and Saute(link) until vegetables are tender.
4. When vegetable saute is almost finished, add the blanched vegetables, the 1/4c. Moore's, Chile and Ginger powder, and toss for 1-2 minutes, then plate.
5. Now, in the same pan, add the Scallops and pan sear on the same temperature.
6. Once the scallops are Slightly browned, add the 1/8c. Moore's, Vinaigrette, toss for 1-2 minutes, and take the scallops off and plate.
7. Return pan to heat, add a 1/4 water or wine, a tbsp of olive oil, stir and scrape the pan removing elements that are stuck to the pan, and reduce the liquid in half. Then use the liquid to pour on the scallops and vegetable stir fry and eat away.

If you have any Concept Recipes, post them here.

Agenda

2007-05-21T10:29:00.000-05:00

Here are the recipes that I will be teaching in this week's Cooking Class for Apartment Life.

This is the Vegetarian Tomato Sauce Recipe .

Makes 2 Quarts-

2 oz. - Olive Oil
4 oz. - Onion, medium dice
4 oz. - Carrot, medium dice
2 qt. - Tomatoes, canned or fresh, coarsely chopped
1 qt. - Tomato Puree, canned
1/4 c. - Last night's red wine (optional)
1 ea. - Garlic Clove, crushed
1 ea. - Bay Leaf
1/4 tsp. - Dried Thyme
1/4 tsp. - Dried Rosemary
1/4 tsp. - Crushed Black Peppercorn
1/4 tsp. - Dried Basil
1/4 tsp. - Oregano
Pinch - fennel seed or Anise

to taste - Salt + Pepper

1.- Saute the onion and carrots until slightly soft. Do not brown.

2.- Add the tomatoes, tomato puree, wine, crushed garlic cloves, all the herbs, the bay leaf, and crushed black peppercorn. Bring to a boil, reduce heat, and simmer over Very Low Heat for about 1 1/2 - 2 hours, until reduced to desired consistency. (Also works well in a Crock pot on low)

3.- Run through a Food Processor or Food Mill. Do not run through a blender, it will put too much air into the sauce and not turn out correctly.

4.- Finally season to taste with salt and pepper.

This is the Sun-dried tomato and pesto bruschetta -

1 ea. French Baggett
1 small jar of pesto
Small jar of sun dried tomatoes
2 c. shredded Fontina cheese

1. Pre-heat oven to 350 degrees. Cut baggett diagonally into half inch slices.
2. Spread Pesto on slices, place one or two sun-dried tomatoes on slices, and add a pinch of shredded Fontina.
3. Put on a baking sheet and place in oven until cheese is melted.
4. Take out and serve. That's it!

This is the recipe for the salad-
Salad
1 head of green leaf lettuce
1 cucumber
2 roma tomatoes
1 rose
1/4 cup of cheese (your choice)

1. Dice the cucumber and tomatoes. Cut the lettuce into 1 inch slices. Peel the rose and leave pedals whole.
2. Combine vegetables and sprinkle cheese on top.

Dressing
1 cup Fresh Carrott Juice
1/4 Cup Balsamic Vinaigrette
1/8 cup Red wine
Salt and Cracked Black Pepper to taste

1. put carrot juice and balsamic vinaigrette in a bowl and wisk until completely combined.
2. Add red wine, salt, and pepper and wisk.
3. Add to salad right before service, no earlier.
4. That's it.

Boards

2007-05-17T16:23:00.000-05:00

What kind of board do you have? Should you use a specific kind?

It is a good idea for you to answer these questions. You should not have a metal, glass, or granite style cutting board. These boards will dull your knives in just a few uses. The only boards that are recommended are wood or plastic, because they do not dull your knives as quickly. Also, wood kills most bacteria naturally.

Smoked Chili and Shrimp Bisque

2007-05-14T12:30:00.000-05:00

This is a new one I just made up. Hope you like it.

-Smoked Chili and Shrimp Bisque-

1/2oz.- Butter
1 oz. - Onions, Charred Slightly, Diced
1 1/2 oz. - Carrots,Charred Slightly, Diced
1/2 oz. - Leeks, Charred Slightly, Diced
1/2 lb. - Small Shrimp, Shells on
1 ea. - Bay Leaf
1/2 tsp.- Dried Thyme
1 oz. - Tomato Paste
1 c. - Chicken Veloute
6 oz. - White Wine
1/2 qt. - Chicken Stock
1/2 c. - Heavy Cream, Hot
1/2 tbsp. - Ancho Chili Powder (or to taste)
1/2 tsp. - Curry powder
To Taste- Salt + Wht. Pepper

1. Heat up Grill to the hottest you can get it. Cut Onions in half, peel carrots, clean leeks, then put them on the grill. Char Slightly.(maybe 1-2 minutes or more per side) When finished, dice.
2. Heat butter over medium heat.
3. Add onions, carrots, and leeks. Saute them until they are lightly brown. (vegetables have different cooking time, so add leeks in a minute or two later)
4. Add the shrimp, bay leaf, thyme, curry powder, and chili powder. Cook until shrimp turn pink.
5. Add tomato paste and stir.
6. Add Wine and simmer until reduced by half.
7. Remove shrimp. Peel and devein them. Keep the shells.
8. Put the shells on the Hot grill and char them for 1-2 minutes. Then return them to the sauce pan.
9. Cut shrimp into a small dice and reserve for garnish.
10. Add Chicken Veloute and Stock to sauce pan. Simmer 10-15 minutes. Stir occasionally.
11. Strain. Return soup back to the saucepan and bring back to simmer.
12. At service time, add hot cream and diced shrimp. Season to taste with salt and wht. pepper.

Taco Spread?

2007-05-14T09:58:00.000-05:00

Taco Spread is an idea I came up with when we had an Apartment Life event that was centered around tacos and taco salads. It is possible that someone else has come up with this idea, but as of right now I am taking the claim on this.

This recipe is very simple and will be eaten very quickly, so make more than you think you will need. Refrigerate or do not make until ready to eat. Avocados do not last very long exposed to oxygen, so plan on not keeping this spread longer than 10 hours. Do not worry though, it is cheap. One last thing- this is also fantastic as a steak dip- if you are making a southwestern style steak.

-Avocado Taco Spread-
(Makes between 1-2 cups)

1 EA. -Avocado
1/2 C. -Ranch Dressing (Ken's is my favorite)
1/4 C. -Sour Cream
2 TBSP.- Chili Powder ( Chipotle, Ancho, or anything else would be fine. Ancho has a smokier flavor and is my choice.)
1/2 EA.-Lime
To Taste- Cracked Pepper or whatever you have
Maybe a little salt, but usually salt not needed unless your name happens to be Ben Chazzle.

-Directions-
Mash the Avocado until it looks like green paste. Add the Ranch Dressing (Ken's I hope.) and stir together. Add sour Cream, Chili Powder (Ancho I hope.), Squeeze the Lime half, and stir together. Finally add Pepper to taste, and that is it. You are done.

(All my recipes can be adjust to fit your pallet in anyway.)

I have an exam today.

2007-05-09T09:33:00.000-05:00

Today my life will revolve around a book and a class. I'll be finished with class May 10. Then once again I can start over fresh with a new semester and hopefully make new and better grades. This semester was my first back at school for about five years. But, I made it through and look forward to nothing but "A's" from now on. Not that I'm calling anyone an "A."

The Hottest Salsa Ever!

2007-04-29T15:54:00.000-05:00

But it is gooood!

This salsa is a simple, yet delicious addition to any evening. I came up with this recipe when my wife was about to purchase her weekly jar of salsa. "Instead of buying it pre-made, I'll just make it," I claimed. So, here is the recipe and grocery list----

Grilled (of course) Fajita Salsa w/ sweet corn and black beans

Grocery list:
Beer of choice. (Corona recommended)
3 Limes (maybe 1-2 extra for beer)
3 Tomatillas
4 Roma Tomatoes
2 Red Bell Peppers
3 FRESH! Jalapenos (depending on how hot you want it) Chipotle also a good choice
1 Bag of Carrots
1 Bag of Celery
3 Shallots (if you don't know what these are, ask someone to show you)
3-4 Garlic Cloves
1 Bunch, Fresh Cilantro
Your favorite Chile powder
1 Can, Black Beans
1 Bag, frozen sweet Corn

Recipe:
Makes about 2 Quarts. Cut it in half if you don't plan on eating this within a few days. It will only last a few days.

1 Cup of Beer
3 Limes
3 Tomatillas
4 Roma Tomatoes
2 Red Bell Peppers
3 FRESH! Jalapenos (depending on how hot you want it)
2 Carrots
2 Celery Stalks
3 Shallots
3-4 Garlic Cloves (depends on how much you like garlic)
1 Pull (a hand full), Fresh Cilantro
1-2 tbsp's Chile powder (depending on how hot you want it)
To Taste, Salt + Pepper
1 Can, Black Beans
Half bag, frozen sweet Corn

Start your grill. Keep the temperature on Medium High or 325-400, depending on the amount of char you would like. Go inside and prep.

Peel the tomatillos and tomatoes; Cut them in half. Clean the red bell peppers, shallots and limes; Cut them in half. Leave the jalapenos whole. All of these will sit directly on the grill to receive a nice char.

Clean the celery and carrots, then (roughly) dice and wrap them together in Aluminum Foil, to be placed on the grill.

Drain the black beans and frozen corn into a colander and set aside.

Grill the vegetables and limes until they have a good char. Finally, dice all vegetables including the jalapenos, and put into a food processor. Add cilantro, chile powder, garlic cloves, salt and pepper, and the juice squeezed from the grilled limes. Grind it up until it is to the consistency you prefer. Last, put in a bowl, add a cup of beer, about a cup of water (to suit your preference), black beans, and corn and stir until completely mixed. Also, adjust seasonings to your liking.

If you don't want it Spicy, don't add the Jalapenos.

Feel free to ask any questions for clarity.

Enjoy.