"When I pass a flowering zucchini plant in a garden, my heart skips a beat"...
Zucchini is... yummy. Wait, Wait, Wait!! I know I am about to lose 1/2 of you. Those of you who think zucchini is mushy or tasteless, unwelcome on any level. Just hear me out. Please.
There is only one blueprint in the approach to zucchini which finds itself widely accepted by the masses. I know this because I have served it to countless people, some who do not take offense to the vegetable in question and others who abhor it. The latter only acquiesces after a determined assault on their open mindedness, which is supposedly the call letters of today's culture, and that usually gets the door open to one bite... and that's all I need.
I am about to share the super duper secret method of fabricating a vegetable so disliked that I fear their price may skyrocket by the shear numbers of those rushing out to their local grocery to purchase them. (Is zucchini a traded commodity?) Lest, I be misunderstood let me say, whereas I am usually a star secret keeper, this tactic does not fall under the irrevocable friendship clause. I did not create this method I am just divulging it to you.
Marinate it. Simple, uncomplicated, delicious and quick.
Here are some captivating ideas... I'm not yet a great recipe writer so I will share an outline of ideas which I have tried with great success:
Ground Rules- You will marinate (not swimming in it though; just enough to cover the surface of the slices) in lemon juice and a good olive oil. Don't you love the simplicity here?
Idea #1 Make a lot of this because it will disappear faster than you can imagine!
Thinly slice zucchini (buy an inexpensive* hand held slicer if you don't have a mandolin)
Fan slices out on a serving plate either in a circular fashion or vertical rows or just pile
them up if you want to.
Sprinkle sliced leeks and/or chopped green onion over the gorgeous display
Generously (but not drowning), squeeze lemon juice to cover slices. Drizzle with a good
olive oil (the better the oil, the better the final product)
Top with chopped herbs (use your favorite; I use parsley and thyme which most people
find inoffensive), Parmesan, Boursin (you'd be crazy not to use this cheese), kosher salt
and pepper. Here is your license to play with flavor... just don't use any overpowering
flavor like garlic or red pepper, etc.
Cover tightly with plastic wrap and refrigerate until the zucchini softens. (Don't ask how
long this takes... 30-60 minutes maybe :-< ) Serve as appetizer or side. This is really
fresh and lends itself to summer, or those of the dieting persuasion, but read
on for cooler weather ideas...
Idea #2
Implement Idea #1 but place all zucchini, lemon juice, olive oil, salt and pepper
into a plastic bag.
Shake to cover all slices.
Cover this mixture over a large slice of butter-sauteed French bread (out of this
world!), flatbread, foccacia, or ciabatta.
Sprinkle with the herbs, Boursin (yum), Parmesan, someone even told me I added
bacon once... Well, that was brilliant, if I do say so myself.
Idea #3
Thinly slice zucchini (at least 3-4) and put into a plastic bag along with a generous (don't drown the poor things) amount of lemon juice and the good olive oil. Shake to
cover all surfaces of slices and refrigerate for about an 1 hour.
Either buy ready made flatbread or precook a flat, thin pie crust until just done (not brown)
Spread a thin layer of Boursin (everytime I type that word my mouth starts watering) on
this base and cover with concentric circles of marinated zucchini. Drizzle with a little
more really good olive oil.
Bake at 400 degrees until zucchini just starts to brown... 15 minutes maybe.
Sprinkle with herbs, thoroughly cooked bacon (possibly) and parmesan and serve. This
is good even when it cools to room temperature which makes it a great appetizer to
share when you offered to bring something to a friends dinner party.
There are a hundred thousand ideas of how to use this scrumptious mixture to delight your family or guests. Imagine away!
*I was going to say cheap, but my sister says that is a less appealing adjective.
P.S. Thanks Facebook friends for all your comments on the last blog! Every one was helpful and all comments are fun to read. One day I'll figure out how to respond separately to each of you. Whereas, I can cook, I can't do all things Facebook.
Tuesday, January 20, 2015
Wednesday, January 14, 2015
"A recipe has no soul. You, as the cook must bring soul to the recipe."
I had the pleasure of teaching my first official cooking class last week... well, it was a barter deal but that's like getting paid, right? Anyway, it was a lovely couple who were interested in learning about seafood.
As I contemplated and planned prior to the event, I was not shocked to notice some of the old cooking school compulsiveness bubbling to the surface. It was a bit like the market basket finals of old in that there was a specific time frame and 3 dishes to demonstrate. Yet I reminded myself, I am totally in control here, took a deep breath and enjoyed every minute of the process.
Here is the menu:
Three Small Plates
Crab Cakes Three Ways with Spicy Thai Aoili
Lime Basil Vinaigrette
Lemon Garlic Remoulade
Perfectly Sauteed Scallops with a Green Apple Spring Mix Salad/ splash of lime
juice and Basil Olive Oil
Chilean Sea Bass with Tomato, Shallot, Basil Salsa finished with a Parmesan Panko
Crust
Everyone (all two of them) seemed happy at the end of 1 1/2 hours of cooking and eating... including me! And I have another class to teach next week! This is a free class because I need some guinea pigs!
The cookbook is developing some shape. I am working hard on stock and sauce recipes right now and some recipes in which to use them and my dear colleagues are working on cooking the recipes and book publishing details. But this work needs a title, and we three haven't been struck by anything yet...
Three Cooks Create Culinary School in Your Kitchen... too long
Culinary School for Dummies... too offensive
Culinary School - In Abbreviation... too ridiculous.
Home Cooks Learn Culinary School Secrets... I like the secrets part
Any ideas??
I had the pleasure of teaching my first official cooking class last week... well, it was a barter deal but that's like getting paid, right? Anyway, it was a lovely couple who were interested in learning about seafood.
As I contemplated and planned prior to the event, I was not shocked to notice some of the old cooking school compulsiveness bubbling to the surface. It was a bit like the market basket finals of old in that there was a specific time frame and 3 dishes to demonstrate. Yet I reminded myself, I am totally in control here, took a deep breath and enjoyed every minute of the process.
Here is the menu:
Three Small Plates
Crab Cakes Three Ways with Spicy Thai Aoili
Lime Basil Vinaigrette
Lemon Garlic Remoulade
Perfectly Sauteed Scallops with a Green Apple Spring Mix Salad/ splash of lime
juice and Basil Olive Oil
Chilean Sea Bass with Tomato, Shallot, Basil Salsa finished with a Parmesan Panko
Crust
Everyone (all two of them) seemed happy at the end of 1 1/2 hours of cooking and eating... including me! And I have another class to teach next week! This is a free class because I need some guinea pigs!
The cookbook is developing some shape. I am working hard on stock and sauce recipes right now and some recipes in which to use them and my dear colleagues are working on cooking the recipes and book publishing details. But this work needs a title, and we three haven't been struck by anything yet...
Three Cooks Create Culinary School in Your Kitchen... too long
Culinary School for Dummies... too offensive
Culinary School - In Abbreviation... too ridiculous.
Home Cooks Learn Culinary School Secrets... I like the secrets part
Any ideas??
Wednesday, January 7, 2015
A New Venture
Just a quick note of information to send out after a very quiet last few years. I am working on a cookbook in collaboration with two friends and fellow food lovers, Dinah Berntsen and Pat Bilby. As of now, our direction is something in the arena of a taking your cooking game to the next level via a walk through my culinary school training. Wow... that's a mouthful! The title will be much more approachable but that gives you a taste, if you will, of what is to come. ;-)
It is my intention to blog about this process and all recipes and techniques involved, not to exclude all those crazy stories which go along with the process, so... stay tuned!
It is my intention to blog about this process and all recipes and techniques involved, not to exclude all those crazy stories which go along with the process, so... stay tuned!
Friday, January 20, 2012
"A Jedi uses the Force for knowledge and defense, never for attack."
Hi Fans ( I think there are 6 of you VIP's!),
I am feeling the need to support a culinary professional who is under attack. Paula Deen.
I am not quite sure why other professionals in this field feel it is necessary to weigh in on her health and diet. I am not necessarily a huge fan of Ms. Deen, but her food is exceptionally good and one is allowed to eat any type of food one chooses to eat when one chooses to do so. It is called freedom.
One is also free to speak about that food and live their life anyway they choose. That is called autonomy.
It is the elite who need to control the lives of others.
Now, I don't want to be unkind to anybody, but let us not be unkind to Ms. Deen.
I come from southern roots as does my husbands family. That is a cultural type of food which should be valued and appreciated. That doesn't mean it is healthy... it does mean there may be more responsibility to oneself when eating that style of cooking.
Last night I made pinto beans with ham hocks and buttermilk cornbread (see picture above). That is good eating! I did a quick cook of those beans then simmered them for hours with homemade chicken stock and a couple of ham hocks (which rendered flavor and very little fat), bay leaves and some parsley stems. When they were done I ate them the way my mother taught me - with sweet pickles and sweet pickle juice - oh law, that is good stuff. My son added Texas-style bbq sauce!
Cheese and green chili made a admirable addition to the cornbread batter... and that bread would have been healthier for me if I hadn't put so much butter on each delectable slice that entered my mouth - oh law that is good stuff too. The men in my family add that very healthy syrup, called honey, on their cornbread. :-)
Speaking of cornbread, maybe one of the most poignant times I had this Christmas was in the kitchen with my husbands mother and sister, trying to remember the family buttermilk cornbread recipe. There was so much history to this recipe. The Grandmother could tell when she got it just right based on it's consistency and that the amount of soda used was based on just how acidic the buttermilk was. You could never just follow a recipe - you had to taste your ingredients and adjust! I was listening and combining ingredients based on their recollections. We were cooking for 15 so I used the cast iron skillet (that weighs about 50 lbs) and deposited that golden batter into the preheated monster skillet. Let me just say this... We didn't make enough :-)
Live and let live... and definitely let that southern cookin' LIVE!
I am feeling the need to support a culinary professional who is under attack. Paula Deen.
I am not quite sure why other professionals in this field feel it is necessary to weigh in on her health and diet. I am not necessarily a huge fan of Ms. Deen, but her food is exceptionally good and one is allowed to eat any type of food one chooses to eat when one chooses to do so. It is called freedom.
One is also free to speak about that food and live their life anyway they choose. That is called autonomy.It is the elite who need to control the lives of others.
Now, I don't want to be unkind to anybody, but let us not be unkind to Ms. Deen.
I come from southern roots as does my husbands family. That is a cultural type of food which should be valued and appreciated. That doesn't mean it is healthy... it does mean there may be more responsibility to oneself when eating that style of cooking.
Last night I made pinto beans with ham hocks and buttermilk cornbread (see picture above). That is good eating! I did a quick cook of those beans then simmered them for hours with homemade chicken stock and a couple of ham hocks (which rendered flavor and very little fat), bay leaves and some parsley stems. When they were done I ate them the way my mother taught me - with sweet pickles and sweet pickle juice - oh law, that is good stuff. My son added Texas-style bbq sauce!
Cheese and green chili made a admirable addition to the cornbread batter... and that bread would have been healthier for me if I hadn't put so much butter on each delectable slice that entered my mouth - oh law that is good stuff too. The men in my family add that very healthy syrup, called honey, on their cornbread. :-)
Speaking of cornbread, maybe one of the most poignant times I had this Christmas was in the kitchen with my husbands mother and sister, trying to remember the family buttermilk cornbread recipe. There was so much history to this recipe. The Grandmother could tell when she got it just right based on it's consistency and that the amount of soda used was based on just how acidic the buttermilk was. You could never just follow a recipe - you had to taste your ingredients and adjust! I was listening and combining ingredients based on their recollections. We were cooking for 15 so I used the cast iron skillet (that weighs about 50 lbs) and deposited that golden batter into the preheated monster skillet. Let me just say this... We didn't make enough :-)
Live and let live... and definitely let that southern cookin' LIVE!
Wednesday, August 17, 2011
“A hard beginning maketh a good ending.”
It is difficult to find the appropriate title for this final culinary school blog. Other options were:
"Every end is a new beginning"; “If you want a happy ending, that of course depends on where you stop your story.”; "It's never over til it's over."; or, “You won't realize the distance you've walked until you look around and realize how far you've been.” But, I think the one I finally chose was the most appropriate (and it is short) - "A hard beginning maketh a good ending."
After reading through a few of my earlier postings, I am reminded of the stress of those first months... WHAT AM I TALKING ABOUT? It was really a stress from the first to the last. At this point I can admit that it was good stress. Mind-altering stress. Refining, revamping, sharpening stress. I finally made it to the end... the good ending - graduation.
I matriculated Friday, August 12th. A day to be entered into the annals of Gayle's life history as a defining moment. I was soo happy. I was ecstatic. My feet barely touched ground all day. I smiled and was friendly to all fellow human beings - so tolerant of their driving as I traveled the California freeways; so benevolent to all tourists crowding my little town. I think I was perfect on August 12 - that one shining day. Well, truthfully, I guess you can't really be perfect if the only person you are thinking about all day is yourself. :-o
I did my hair to impeccability; I ironed my chef's coat to faultlessness; I chose the ideal pair of shoes and chose divine, yet understated earrings... and then proceeded to harass my husband, sons, and sister to get going because I was afraid we would be late. We were 30 minutes early. :-)
When we arrived and I caught the first glimpse of my fellow students, I cried out, (to myself) "My people!" I couldn't really say that out loud to young people in their early 20's. Those friends with whom I had shared the kitchen trenches. Those associates who had competed in the culinary arena and won the battle. We graduated together, just like we started... together.
There was only one difference... I got the President's Award. :-)
Oh yes, I did.
"Every end is a new beginning"; “If you want a happy ending, that of course depends on where you stop your story.”; "It's never over til it's over."; or, “You won't realize the distance you've walked until you look around and realize how far you've been.” But, I think the one I finally chose was the most appropriate (and it is short) - "A hard beginning maketh a good ending."
After reading through a few of my earlier postings, I am reminded of the stress of those first months... WHAT AM I TALKING ABOUT? It was really a stress from the first to the last. At this point I can admit that it was good stress. Mind-altering stress. Refining, revamping, sharpening stress. I finally made it to the end... the good ending - graduation.
I matriculated Friday, August 12th. A day to be entered into the annals of Gayle's life history as a defining moment. I was soo happy. I was ecstatic. My feet barely touched ground all day. I smiled and was friendly to all fellow human beings - so tolerant of their driving as I traveled the California freeways; so benevolent to all tourists crowding my little town. I think I was perfect on August 12 - that one shining day. Well, truthfully, I guess you can't really be perfect if the only person you are thinking about all day is yourself. :-o
I did my hair to impeccability; I ironed my chef's coat to faultlessness; I chose the ideal pair of shoes and chose divine, yet understated earrings... and then proceeded to harass my husband, sons, and sister to get going because I was afraid we would be late. We were 30 minutes early. :-)
When we arrived and I caught the first glimpse of my fellow students, I cried out, (to myself) "My people!" I couldn't really say that out loud to young people in their early 20's. Those friends with whom I had shared the kitchen trenches. Those associates who had competed in the culinary arena and won the battle. We graduated together, just like we started... together.
There was only one difference... I got the President's Award. :-)
Oh yes, I did.
Wednesday, August 3, 2011
"And just when you thought you were the coolest person in the room, I walked in."
Okay this Title quote is a little ridiculous, but funny. I want to tell you about my classmate, Jack.
Jack and I are in competition... Jack wants to beat me. I am not sure why; Jack isn't sure why. Probably because I am just there. And now, guess what? I want to beat Jack... badly, very badly!
Jack schools me in knife skills. I school Jack in baking.
Jack is a speed demon. I am more methodical... interestingly enough.
Jack has tons of restaurant experience. I have savvy.
Jack is always first in plating during our practical finals. I always score the highest on written tests... except once.
As reticent to admit this fact, it is true that Jack beat me on a written test. One time. He was ecstatic. He was elated. He was annoying!
In the midst of his overblown, bombastic, extensive, celebration, I said, "Jack, I am going to get you a T-shirt that says "I beat Gayle by one point... ONCE!'" He told me he would wear it if it was black and the writing was white, outlined in gold. Where did I lose control of this competition?
When we paired up as a team for the Garde Manger final, we rocked the kitchen. :-]
I like 19 year old Jack... but not enough to ever let him beat me... again.
Jack and I are in competition... Jack wants to beat me. I am not sure why; Jack isn't sure why. Probably because I am just there. And now, guess what? I want to beat Jack... badly, very badly!
Jack schools me in knife skills. I school Jack in baking.
Jack is a speed demon. I am more methodical... interestingly enough.
Jack has tons of restaurant experience. I have savvy.
Jack is always first in plating during our practical finals. I always score the highest on written tests... except once.
As reticent to admit this fact, it is true that Jack beat me on a written test. One time. He was ecstatic. He was elated. He was annoying!
In the midst of his overblown, bombastic, extensive, celebration, I said, "Jack, I am going to get you a T-shirt that says "I beat Gayle by one point... ONCE!'" He told me he would wear it if it was black and the writing was white, outlined in gold. Where did I lose control of this competition?
When we paired up as a team for the Garde Manger final, we rocked the kitchen. :-]
I like 19 year old Jack... but not enough to ever let him beat me... again.
"Today was good. Today was fun. Tomorrow is another one."
Although I have been quite inconsistent in blogging my experiences of culinary school I have decided it is not too late to continue on...
I have finished my class work and now find myself nearly done with my "externship." I finally found out why it is called - "extern". It is because I am still protected and monitored by my culinary school - boy they just don't let you out of their sight for a minute! :-) To continue, I have been working at the Italian Bed and Breakfast and enjoying the challenge of plating 8 hot breakfast plates with all manner of egg dishes, red, russet, and sweet potatoes, crepes, rolled pancakes, breakfast meats, fruit and vegetable varietals, morning "desserts", hollandaise sauce, sweet tomato/basil sauce, balsamic reductions, caramel, whipped cream - and that just scratches the surface.
Today, among other things I made an apple galette and garnished it with homemade caramel sauce and hand-whipped cream. (Any of my chef's instructors reading this blog? I am following the make-it-yourself imperative!) This dish is considered the morning dessert. It was served with scrambled eggs in puff pastry shell with hollandaise, a hash brown style potato dish with thyme, onion, and garlic, and roasted cherry tomatoes, coffee, cranberry juice, and orange juice. Why am I suddenly so hungry??
Chef Mary let me take the reins the other day and I made ham and cheese crepes with a fried egg on top, served with cinnamon/brown sugar sweet potatoes and a lovely fruit garnish. The breakfast dessert was lemon/blueberry scones and homemade strawberry jam. I know if sounds like I am bragging, but I am truly surprised when it all comes together and people like the final product. Even the couple from Scotland said I could sell my scones there! :-0
I want to move to Scotland... I like bagpipes. I cried when I watched Braveheart. I am Scottish... among other things. I think I could pick up their brogue without any trouble. Ron and I could live on what I make hawking my blueberry lemon scones on street corners. Hmm...
One of the most delightful things about this B&B is the visitors. We have had guests from China, Poland, The Netherlands, Sweden, Norway, Germany, England, Scotland, Canada, Knoxville Tennessee, Colorado, Illinois, South Carolina, New York, Arizona, Pennsylvania, etc., etc. What fun to serve all these lovely folks breakfast at 9 AM en masse at the round table in the dining room!
I may have been made for this job... I feel quite sure I like the cooking and the people together!
Graduation is August 12 at 6 PM. I had my school coat altered so the shoulders actually fit, and I found out I don't have to wear the elastic-waist, black and white striped pants. Zipp-idy-do-dah! I can wear plain black pants or a skirt!!
I am proclaiming, like Dr. Suess, "Today was good. Today was fun. Tomorrow is another one!"
I have finished my class work and now find myself nearly done with my "externship." I finally found out why it is called - "extern". It is because I am still protected and monitored by my culinary school - boy they just don't let you out of their sight for a minute! :-) To continue, I have been working at the Italian Bed and Breakfast and enjoying the challenge of plating 8 hot breakfast plates with all manner of egg dishes, red, russet, and sweet potatoes, crepes, rolled pancakes, breakfast meats, fruit and vegetable varietals, morning "desserts", hollandaise sauce, sweet tomato/basil sauce, balsamic reductions, caramel, whipped cream - and that just scratches the surface.
Today, among other things I made an apple galette and garnished it with homemade caramel sauce and hand-whipped cream. (Any of my chef's instructors reading this blog? I am following the make-it-yourself imperative!) This dish is considered the morning dessert. It was served with scrambled eggs in puff pastry shell with hollandaise, a hash brown style potato dish with thyme, onion, and garlic, and roasted cherry tomatoes, coffee, cranberry juice, and orange juice. Why am I suddenly so hungry??
Chef Mary let me take the reins the other day and I made ham and cheese crepes with a fried egg on top, served with cinnamon/brown sugar sweet potatoes and a lovely fruit garnish. The breakfast dessert was lemon/blueberry scones and homemade strawberry jam. I know if sounds like I am bragging, but I am truly surprised when it all comes together and people like the final product. Even the couple from Scotland said I could sell my scones there! :-0
I want to move to Scotland... I like bagpipes. I cried when I watched Braveheart. I am Scottish... among other things. I think I could pick up their brogue without any trouble. Ron and I could live on what I make hawking my blueberry lemon scones on street corners. Hmm...
One of the most delightful things about this B&B is the visitors. We have had guests from China, Poland, The Netherlands, Sweden, Norway, Germany, England, Scotland, Canada, Knoxville Tennessee, Colorado, Illinois, South Carolina, New York, Arizona, Pennsylvania, etc., etc. What fun to serve all these lovely folks breakfast at 9 AM en masse at the round table in the dining room!
I may have been made for this job... I feel quite sure I like the cooking and the people together!
Graduation is August 12 at 6 PM. I had my school coat altered so the shoulders actually fit, and I found out I don't have to wear the elastic-waist, black and white striped pants. Zipp-idy-do-dah! I can wear plain black pants or a skirt!!
I am proclaiming, like Dr. Suess, "Today was good. Today was fun. Tomorrow is another one!"
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