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.

Friday, September 15, 2017

Seasonal Eating

Why Eat What's in Season?

Flavor
Produce that have been allowed to fully ripen in the sun taste amazing! Freshly picked produce has the optimal flavor – crispy, fragrant, juicy and colorful. Those summer heirloom tomatoes make all other tomatoes seem inferior. You can eat it like an apple; raw, warm from the sun and straight from the vine.
 Nutrition
Plants get their nourishment from the sun and soil. Seasonally fresh produce is picked when they’re ripe and fully developed. The plant has had more sun exposure, which means it will have higher levels of antioxidants! 
Economy
Simply supply and demand. When there’s abundance of a product, such as watermelons in the summer, the prices go down. Seasonal food is much cheaper to produce for the farmers who would rather sell their products for a lower price, than not at all. Cash in on the seasonal bounty.
Environment
Seasonal produce can grow without too much added human assistance i.e. pesticides and genetically modification. We know how these toxic compounds can contaminate the water and soil and also our health. Seasonal food is more likely to be locally produced as well, which reduces the load on our environment due to transport, or “food mileage”.
Home Cooking
Eating seasonally also forces you to cook more -- and there really is nothing better you could do for your health. When you start to take back control of what you put in to your body, which oil you choose to cook with, how much sugar you add to your food etc, you are consciously making better choices for your health. Cooking is also a great activity to do with your kids, family and friends. And, what better way to show your love?
Support of Your Seasonal Needs
The natural cycle of produce is perfectly designed to support our health.
Apples grow in the fall and they are the perfect transition food, helping the body get rid of excess heat and cool down before winter. In the spring the abundance of leafy greens help us alkalize, detox and loose some extra pounds after a long winter of heavier foods. In the summer we need to cool down and stay hydrated by eating more fruits, berries, cucumber, watermelon etc. Building a lifestyle around seasonal food facilitates the body’s natural healing process.

Organic/Free of Pesticides
Food grown outside of their season or natural environment need a lot more human assistance in forms of pesticides, waxes, chemicals and preservatives to grow and look appealing to us consumers. By choosing local and seasonal food, you are also more likely to get a cleaner product! 

What's in Season?