Wednesday, November 22, 2017

Happy Thanksgiving!

A Healthy Side Dish for Thanksgiving

Thanksgiving is a holiday known for food, family, friends, and traditions. We all look forward to eating some good home cooking  and some turkey. This holiday season is especially difficult for people who want to be more health conscious and  those seeking to provide their family with delicious healthy tasting food.  Here is a  healthy alternative for a tasty side dishes  for Thanksgiving Holiday.

Sweet Potato Spoon Bread

Everybody loves a good corn bread, but sweet potato spoon bread is a great healthy alternative.  Sweet potatoes are high in Vitamin B6 and a good source of Vitamin C.   This recipe is a great balance of sweet and healthy.


Ingredients

  • 1 pound sweet potatoes
  • 2 1/4 cups stone-ground yellow cornmeal, plus more for   dusting
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 3 cups boiling water
  • 1 1/2 cups buttermilk
  • 1 1/2 tablespoons mild honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground white pepper
  • Scant 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 5 large egg whites, at room temperature


How to Make It

  1. Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.
  2. Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.
  3. Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.
  4. In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.
Make Ahead
The spoon bread can be made early in the day, wrapped in foil and reheated in a 350° oven.

Monday, October 23, 2017

Trip to the Sylvia Center Farm

This past friday Chef Andrew and an HCZ colleague went to Kinderhook NY to learn more about the Sylvia Centers Learning Garden, part of Katchkie Farms. To start the weather could not be more perfect, not a cloud in the sky. While it was the end of the season, the grounds were still beautiful. We learned a tremendous amount about the operation and took a couple pictures during the tour.  



Lunch Today 10/23/17

For today’s lunch we are Serving Kung Pao Beef. This recipe uses Sichuan peppercorns. With its unique aroma and flavor is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth. According to Harold McGee in On Food and Cooking, they are not simply pungent; "they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue). Come by to either kitchen to try out this unique ingredient




To complement our main course, for soup today at our 245 West Kitchen we are serving Congee. Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.


Friday, October 13, 2017

Lunch Today


From the great minds at Kitchn

What Is Sumac?

Taste: Sour
Most Popular Use: Spice blends, dry rubs, salads
The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. The spice was long used in Europe to add tartness to many dishes until the Romans introduced lemons to the area. While it's less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.

Ground sumac is widely available in Middle Eastern markets, and little by little it's making its way into the spice aisle of grocery stores. Store ground sumac in an airtight container, away from heat and light.

How To Use Sumac

Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It's used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving.
It pairs well with vegetables, grilled lamb, chicken and fish. Sumac is one of the main components in the spice mix za'atar, and is used as a topping on fattoush salad, and makes a nice topping on dips like hummus.


Today we are diving into middle eastern cuisine and serving a Roasted Sumac Chicken, Rice Pilaf and Moroccan Carrot Salad. 
Besseha (Have a nice meal in Moroccan Arabic)

Cooking and Math, match made in heaven

This past Monday Chef Andrew and Chef June had the pleasure of working with the entire 7th grade at Promise Academy 2. We taught the students along side Mr. Di and Ms. Miller about Recipe scaling, ratios, proportions, kitchen math and fractions. We linked the Native American recipe to make the connection to what they are learning in History and even threw in some Science terminology to make the total connection.  Once finished with the math lesson, the students began to cut the cucumbers, onions, and assemble their salad working as a team. Another group of students made the dressing learning about emulsification. The students ate everything they made, which upon their first impression what GROSS. Even made a song about the Wild Wild Wild Wild Rice (Remix from Rhianna). Thanks again for having us and look forward to the next time. 
 
CORN, BLUEBERRY AND WILD RICE SALAD
Makes 8 servings
  • 6 ears sweet corn, husked and roasted
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup fresh blueberries 
  • 4 tablespoons lime juice
  • 1 cup cooked wild rice 
  • 4 tablespoons olive oil
  • 1 small cucumber, finely diced 
  • 2 tablespoons honey 
  • ¼ cup finely chopped red onion
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro

Remove husks from corn and lightly roast corn over open flame. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno. 
For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt. Cover; shake well to combine. Add to salad and toss. Cover the salad and refrigerate overnight or up to 24 hours.




Tuesday, September 26, 2017

The Roux- Fall Issue 2



Fall Food

Delicious

We all enjoy delicious food,
Makes us happy, fixes our mood.
It's all about the juicy taste,
Doesn't matter, where the food is placed.

We should consider, nutritional support,
We shall need it, if we engage in a sport.
Energy; food provides - plenty
Need a bit more, if we're over twenty.

A great dish, we should all savor,
Eat slowly, as we taste the flavor.
Choose our very favorite cuisine,
Is it red? Or is it green?


by AnitaPoems.com

~~~~~~~~~~~~~~

Soon the leaves will change colors, the weather will become cooler, the days will become shorter and nights will grow longer. All of these signal the early stages of the new Fall season. As we leave the summer behind with it's citrus fruit and salads, we welcome the Fall with flavors such as squash, apple cinnamon, nutmeg and other flavors.

Here's a recipe to get you in the Fall mood. 



Butternut, Cauliflower, Coconut Curry 

Ingredients:
1 (15-oz.) can unsalted chickpeas, rinsed and drained

3 tablespoons olive oil, divided
1/2 cup frozen green peas, thawed
3/4 cup chopped yellow onion
2 tablespoons minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
1 cup cubed peeled butternut squash
1 cup fresh cauliflower florets
1 cup diced red potatoes
4 cups unsalted vegetable stock
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt 
1 cup light coconut milk



Instructions:
Preheat oven to 450 degrees. 
Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.

Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1.5 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.

Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.