Tag: cooking school

Winter’s Colorful Citrus

Winter knows how to hook you. That first nip of cold air gets you excited and all the sweaters come out. When you are sick of rain the snow starts and when you think you can’t handle the grey skies anymore, Peonies show up and the citrus is ripe for the picking.

The Peonies I had to find in NYC while looking at colleges for my daughter. They were a welcome sight on a slushy, grey street in Chelsea. The citrus, in the form Cara Cara oranges greeted me when I came home to Los Angeles. They were bursting with juice and practically leapt off their trees when I went out to pick them.

Cara Cara oranges are wonderfully sweet and have specks of dark red hinting of a relationship to blood oranges. You can juice them and cook with them. This year they were too sweet not to use in everything! First, I peeled, sliced and served them on a beautiful platter on their own. Delicious! Then I tried a variation on lemon curd. It is literally sunshine is a jar. You can use any way you would lemon curd or, like me, just eat with a spoon.


Cara Cara Orange Curd
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Cara Cara Orange Curd
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Ingredients
Servings:
Instructions
  1. Bring the orange juice to a simmer in a small saucepan, over a medium high heat and reduce to 1/2 cup. Remove from heat and stir in zest. Cool to room temperature.
  2. In a separate bowl, whisk together egg, egg yolks and sugar. Whisk in cooled juice mixture. Once combined, pour back into saucepan and cook over medium heat, stirring constantly until it starts to thicken and it reaches a temperature of 180°. This should take 6 - 8 minutes.
  3. Pour mixture through a fine mesh strainer into another bowl and stir in butter, until it is completely melted. Cool completely and place plastic right on surface of curd, to prevent skin forming. Place in refrigerator until well chilled.
  4. Store in airtight in refrigerator for 1 week or freeze for up to 3 months. Thaw overnight in refrigerator, before use, if frozen.
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Camp Culinary

Last summer I got to spend many days cooking, teaching and hanging out with one of my favorite kids. The best part is it was all under the guise of cooking school or Camp Culinary, as I called it. Noah is a freckle-faced 11 year old boy that you will usually find in some sort of team t-shirt and matching everything else. Sports are Noah’s thing.   Cooking is his other thing. He asked for a cooking play set for his 3rd birthday and even though it wasn’t with me, this summer he continued his culinary education with more classes.

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Mom gave me carte blanche. Noah gave me challenges that upped my game.  I suggested we decorate cupcakes and make macaroni and cheese and maybe pasta al la checca. He said “What about Mother Sauces?”.

This kid is amazing. We started with mayonnaise, hollandaise and veloute. Did I mention he made me sharpen my skills? It is very hot here in Southern California and my mayonnaise got way too thin, too fast and my hollandaise got overcooked. He loved it, not because I messed up and he could giggle (which he did), but because it gave him another opportunity to learn. We remade both and they were great! Noah found heaven when dipping a piece of broccoli in the hollandaise, complete with eye roll and tummy rub.

Our first field trip took us to Grand Central Market in Downtown Los Angeles. Noah had been to L.A.’s famed Farmer’s Market and his local farmer’s markets but never to Grand Central Market. The child that sat in my backseat peppered me with questions like he was on his way to Disneyland. How long will it take us to get there? What stand would we go to first? Did I think he would be able to hold a butcher’s cleaver? The questions continued the whole way. I don’t even think he noticed the traffic we were in. I told him our first visit would be to Bel Campo Meats.

I was so pleased at the time each of the vendors took to talk to my young charge and teach him. As promised, first stop was Bel Campo Meats. The butcher took the time to show Noah his meat cleaver and talk about the ways you can cut meat. Did you know that Japan has 200 MORE cuts of the same cow than America? We cut our meat much bigger and have a lot more waste. We learned that cuts, such as the Hangar, used to be used in ground meat or hot dogs. This is because there is only ONE Hangar on each cow. Often it can be cut into two portions but because it is not the tenderest cut it didn’t use to be so popular. The American palette has developed and now we demand flavor as much as the tenderness, so cuts like the Hangar, Flap and Skirt are becoming a lot more popular. After learning all about the different cuts, we decided on a Bavette Steak.

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After the butcher, we learned about seven different kinds of mole and the differences between double cream, triple cream and hard cheeses. We ordered noodles for lunch at the Chinese place and learned that meant soup! We went to the candy stand and the juice bar. Each vendor was another ride, without the long lines.

By the time we got back in the car, we were both exhausted but so satisfied. Before we ever left the parking garage, my little Noah was asleep. It really was a day at Disneyland for him. He was excited to get home and share his experiences and couldn’t wait for our next culinary adventure.  It was truly one of my most memorable summer experiences.

Here is a great way to prepare Bavette Steak. If you can’t find Bavette you can use skirt or flap steak too.

Bavette Steak with Romesco sauce
Print Recipe
I love romesco sauce! It's bread and almonds and deliciousness! It also happens to be super easy to make.
Servings
6 people
Servings
6 people
Bavette Steak with Romesco sauce
Print Recipe
I love romesco sauce! It's bread and almonds and deliciousness! It also happens to be super easy to make.
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Heat a non-stick pan (I like to use a cast iron skillet) over medium high heat and add 1 T. oil then add onion. Cook until browned. Transfer to a food processor, but don't process yet.
  2. Return same pan to heat and add another T. oil to pan. Toast bread and almonds until just golden. Watch carefully. When ready, add to food processor.
  3. Add roasted red peppers, water, vinegar, 1/4 tsp. salt and red pepper flakes to processor and pulse until well combined.
  4. With processor running add 1 T. olive oil, through top and blend until smooth.
  5. Season the steaks with t teaspoon salt and some fresh ground pepper. Reheat your pan over a medium high heat and add the last T. of olive oil.
  6. Cook steaks until they are brown on the bottom, about 4 minutes. Flip steaks, reduce heat and continue cooking until desired doneness. A thermometer inserted that reads 130°, will be medium rare after resting. This should take about 12 minutes. Let cook an additional 4-8 minutes for medium to medium well.
  7. Let meat rest, covers with foil, on cutting board, for 10 minutes. Slice very thinly against the grain and serve with Romesco sauce drizzled over it or on the side.
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