New Nordic Cuisine

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Here I am yesterday in my chef’s whites back for another program at my alma mater.  The course New Nordic Cuisine is following a style similar to Danish chef Rene Redzepi and Claus Meyer of the famed Noma restaurant, named best restaurant in the world by the San Pelligrino group of judges. I feel right at home and familiar with this as I spent the first 6 years of my life in Sweden and Finland.  The colourful and healthy dishes are full of flavour. The ingredients may be challenging to find depending on where you are living and what markets you have access to. I have included some images and if there are requests for instructions,  I will happily provide them. I just loved the colours and flavours of this cuisine.

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At my alma mater with my favourite hand forged Japanese chef’s knife (covered in it’s wooden sheath). I want to sing each time I use it.

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Nordic Grains with Wild Mushrooms and Turnips

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Flowers and Roots Salad

Thomas Keller ~Michelin Star

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THOMAS KELLER:  World-renowned chef, entrepreneur and mentor to young chefs.

“His cooking career began in the mid-1970s at the Palm Beach Yacht Club. His mother managed the restaurant, and his older brother, Joseph, helped teach him in the kitchen. published by www.sfgate.com”

Today, Thomas Keller’s restaurants on both side of the US coasts have won many awards. There is a screen in the kitchen of the French Laundry in California that is hooked up to Per Se in New York. The two kitchens can talk to each other.  Each kitchen can see the other kitchen’s operation.
With the magic of the Internet allows you to see a Chef Thomas Keller Cooking lesson!!!

Thoma Keller and Chef Eva (me)

Chef Thoma Keller and Chef Eva (me)

IN MANHATTAN
Both the Michelin three-star Per Se in Manhattan and The French Laundry in California have been on the list of top restaurants in the world.
While visiting New York, Thomas Keller  did a book signing.  In this photo Thomas Keller is signing all four of my cookbooks:
1) The French Laundry
2) Bouchon
3) Bouchon Bakery
4) Ad Hoc
I enjoyed his signature dishes while I was in Manhattan. That iridescent light in the picture was a camera flaw. But how appropriate it was. A glowing day!

In Manhattan

Thomas Keller Restaurant Per Se In Manhattan (Tuna Tartare -cornets)

Back home in Toronto (Canada) I recreated Thomas Keller’s Cornets with black sesame seeds from Thomas Keller’s very first cookbook:  The French Laundry Cookbook.  “Salmon Tartare with Sweet Red Onion Creme Fraiche” pg. 6

At home in Toronto

Thomas Keller’s Cornet Creation Recipe – at home in Toronto

 

A lot of chefs talk about Thomas Keller. When you simply speak his name, your credibility as a chef is elevated. There was a great vintage TV commercial (1970-1980). “When E. F. Hutton talks, people listen”. This statement applies to Thomas Keller. Dinner at his restaurants will run you about $600. You must be able to demand these prices, and his restaurants are always full.

One of 11 Cookbooks written by Thomas Keller

One of 11 cookbooks written by Thomas Keller

Chef Thomas Keller has been a mentor to some of the greatest 3 star Michelin chefs today (Grant Achatz).  Great chefs that come from great mentors occurs when a willing chef has the curiosity of blending foods that accentuate taste and bring various flavours to your palate. Trying to make food art is part of it. That is why the phrase “The eye does half the eating” is true. And tastes so good that you have to enjoy this meal another time. (alas the spawn of cookbooks.) Food needs to be enjoyed at all levels. Thomas Keller is a master in the culinary world, who stays on top each and every year. What I personally like about Chef Thomas Keller is his willingness to work with his staff. They are all Chefs in Keller’s kitchen. They all contribute. That is how he brings out the best from his chefs. They want to please the palate of a true master Chef like Thomas Keller.  First thing in the morning, Keller would grab his mop out for the floors and wipe down his workstation. Those days are over.  Keller is still in the kitchen. Now, his role is more of a mentor, overseeing food preparation in the kitchen. Thank goodness!

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me...quote by Thomas Keller

Veal PAPRIKASH~ A Taste of Hungary! Authentic

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Chicken Or Veal Paprikas (or Pork Shoulder)

  • Servings: 8-10
  • Difficulty: easy
  • Print

INGREDIENTS
▢ 3 tbsp + olive oil
▢ 1 large onion
▢ 2 cloves of garlic
▢ 1 tbsp caraway seeds (heaping)
▢ 2 lb of chicken thighs ( veal or pork shoulder ~ cut into one inch cubes)
▢ 2 large tomatoes cut in 1/2 (before serving fish out the skin)
▢ 1 red bell pepper cut in half (before serving fish out the skin)
▢ 1 table spoon Hungarian sweet paprika
▢ 1 inch tomato paste (Alpino)

OPTIONAL: A splash of wine. (Wine tenderizes the meat)
Salt and pepper ~ to taste

INSTRUCTIONS
▢ 3 table spoons or more olive oil (cover bottom of heavy pot)
▢ 1 large onion diced an saute until golden brown add garlic and caraway seeds.
▢ Stir. 2 pounds chicken thighs 6-8 pieces. Place thighs bone side down and side by side Not on top of each other. (The skin will fall off during the cooking and can be lifted out before serving). ( or add cubed veal/pork shoulder)
▢ Add: tomato, red bell pepper, sweet Hungarian Paprika and tomato paste. Add salt and pepper to taste.
▢ Add: water to cover chicken about 1.5 incles above the chicken ( approx 1 litre)
▢ Cover and simmer until chicken is tender about 45 minutes to 1 hour. If it is too watery, simmer uncovered for about 15 minutes

OPTIONAL: Cooking method for large quantities. Prepare all the ingredients as above on top of the stove. Set oven temperature to 350F. Place it in the oven. I use a large covered croissant pot. Check after 1/2 hour. Cook for another 1/2 hour
SERVE: with mashed potatoes or rice or gnocchi

CLASSIC HUNGARIAN dish with a complex and aromatic (paprika) sauce

Hungarian Paprika

Hungarian Paprika

A PERFECT WINTER DISH! It multiplies well for entertaining and is always a winner! Hungarian Veal paprikas is a stew. Do not mix it up with Hungarian goulash ( gulyás ). Which is a soup.  You will sometimes see Porkolt written, which is the proper Hungarian word for paprikas.
VEAL PAPRIKASH is another great dish you will want to add to your comfort food list. This recipe comes from my glamorous and clever neighbour, whose birthplace is Hungary.  This ‘RECIPE’  hails from a ‘no recipe’ blend…. like many talented chefs! The ingredients are exactly the way that mother made it – back home in Hungary!  Larger quantities are easy to make, when hosting a dinner party. Always a big hit with friends and family. The flavour satisfies many gourmands. My Hungarian neighbor is quite adamant about all the ingredients and the method.  A traditional recipe at home in Hungary. A very popular ‘Heart Healthy’ dish!.
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RECIPE (one version)
papprika--image2INGREDIENTS
2 tablespoons or more olive oil
2 cups diced onions
2 1/2 pounds veal shoulder cut into about one inch or bite sized pieces
2 large tomatoes, cut into quarters
3 tablespoons Hungarian sweet paprika
3 cloves garlic
2 heaping tablespoons caraway seeds (dissolves in the dish)
1 large or 2 small red peppers, cut into chunks
Salt and pepper to taste

OPTIONAL: A splash of wine.  (Wine tenderizes the meat)

INSTRUCTIONS
1. In a heavy cast iron pot place onions and olive oil. Add more olive oil if necessary so that the onions are covered. Cook over medium heat until the onions are soft, stirring occasionally, about 10 minutes.
2. Add the veal and cook for another 5 minutes. IMG_1567
3. Add the other ingredients; tomatoes, paprika, caraway seeds, garlic, and red pepper. [NOTE: after the tomatoes and peppers are cooked, remove the skin by pinching the fruit ~ to avoid floating skin in your dish. You can also peal the outer skin before cooking. Your choice] Add salt and pepper to taste. Cover and simmer for one hour checking occasionally to make sure it is not boiling. If it is too watery, simmer uncovered for about 15 minutes.IMG_1576
Aromatic, “Health Smart” sauce that is incredibly smooth.

OPTIONAL cooking method : Use an enamelled cast iron pot ( with lid on ) in the oven for large quantities. Mix all the ingredients ln top of the stove. Then place in the oven. Set oven temperature to 350F  Check after 1/2 hour. Cook for another 1/2 hour. Ready to plate.  Hint: All ovens are different. Adjust accordingly.

Comfort Food #1

Simply Splendid Comfort Food

FREEZER_freidnly33Serves 8-10. Leftovers are stored in the fridge or freezer or given to friends. A tasty meal to take home for another day!
didyouknow2PAPRIKA comes loaded with vitamin A and carotenoids along with vitamin E, iron and lutein. Vitamin A aids in night vision. Carotenoids gives paprika its deep red color plus preventing harmful light rays from damaging the eye tissues. Paprika pairs well with humus (chick peas), carrots, butternut squash and pumpkin soup. Caraway, also known as meridian fennel, or Persian cumin is common in European cooking  for breads, cakes and added to pork roast (Germany, Austria and Hungary)  and in Moroccan dishes.  The  flavor is nutty and bittersweet.

HAT2 FOOD TIP: Use paprika as a salt substitute.  You can add paprika  to  “HOT” roasted potatoes and vegetables, right out of the oven.  FUN STORY:  I got this idea from a seaside shanty.  Hot, curly fries with salt and paprika came out of the kitchen! The  “chef” added it for you.  (without me asking for paprika)   Actually, they were amazing! (If you let the fries cool, even a little bit and add the paprika later ~ it was not the same taste).  Oven veggies: add the paprika the last 5 minutes of baking, before you take them out of the oven to heighten the flavour.  Do the same with roast chicken, scallops and more. CARAWAY seed comes from the parsley family. Grind it up and add it to your  family’s coleslaw or potato salad and falafel (add very little ~ to taste).  Caraway spice is a storehouse of minerals, attacking free radicals in you body.

The third and some say, most important influence reached Hungary with the Turkish occupation during the 16th and 17th century: the signature spice of Hungarian cuisine, paprika was brought to the country and changed our dishes forever.

Sweet Hungarian Pepper Used To Make Paprika

Turkey Stock

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Having that wonderful turkey dinner?
Enjoying all the luscious protein?
Then do you throw out the turkey carcass?
Please don’t! You can make liquid gold out of this!
This is not a recipe but a process.
This is what I use for chicken as well, including the rotisserie chickens that you purchase at the grocery store already pre-cooked.

You are having guests at this turkey dinner anyway.
Get them to pitch in and help.
Before the dinner, have your large stockpot ready with water and put in an onion or two, some carrots and celery.
While you are preparing dinner, put in any tough woody stems or peelings of broccoli, asparagus, the cores of cauliflowers, trimmings of mushrooms and their stems along with some water. I will often freeze these to have them ready for a stock.
Whenever you have a burner free put this stockpot on it to have it ready.
Everyone will enjoy the meal and at the end have some guests cut off all of the meat from the carcass, store that away and then put the carcass in the stockpot. Some guests can clear the table and you will be organizing the dessert plating and presentation at this time.
Cover the turkey carcass with water to at least 1 inch over the top of the bird. Cook on medium heat while you are enjoying the dessert.
After the guests have left, add more water to the cover the turkey carcass by several inches and let this simmer on low heat overnight.
In the morning, turn off the heat and strain the turkey carcass and vegetables out of the stock.
Return the stock to the pot and reduce by a half of the original volume.
Pour this into glass mason jars using a canning funnel if you have one. You can also ladle this in. Always fill to the level. below the curved section of the glass. This is very important if you are going to freeze this stock.
Let these cool to almost room temperature and then refrigerate.
The reason you do this is that you do not want to place hot items in the refrigerator next to other foods, thereby warming them up and causing bacteria to grow.
The next day, while refrigerated the stock will have jelled and will have the most incredible flavour.
When you use this as a soup base you usually have to add a minimal amount to no salt at all and it is soooooo good.
If you are not using the it in the next few days, place the jars in the freezer with the LID OFF. Just rest the lid on the glass. Tighten the lids the following day as any expansion would have been complete and the glass will not break.
Do not store them in the freezer doors as the jars can knock each other and break.

didyouknowWhy should you freeze in glass?  It is inert and will not contaminate your food. The leaching out of Bisphenonl A and Phthalates are still a concern with plastics.  Keep you and your family happy and healthy and enjoy delicious soup!

Butternut Squash and Apple Soup with Flavour! (easy recipe)

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There is  a wonderful supply of beautiful squashes, pumpkins and other  gourds available now.  Every upscale restaurant seems to have butternut squash soup on their menu.  I started experimenting with different flavours for my squash soup and liked the slight bite when I added lemongrass and ginger.  Not to mention the health benefits!  I added an apple to give this soup a lightness. And, it can easily be served before a main course without feeling too full.  It is especially good with homemade crackers (see instructions below).
print_recipe
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INGREDIENTS
butternut-squash-soup-ingredients4 1/2 tablespoons olive oil
a 2 1/2 lb. squash,   peeled  and cubed
1 large onion, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
1 large apple peeled and coarsely chopped
1 teaspoon ancho chili powder
6 cups chicken or vegetable stock
2 tablespoons finely chopped ginger  (divided)
1 tablespoon finely chopped lemongrass
Salt and pepper to taste
INSTRUCTIONS
1. Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onions and carrots. Cook stirring until tender and the onions translucent, about 5 minutes.
2. Add the squash, celery, and apple and cook another 5 minutes. Add the ancho chile, 1 tablespoon of ginger, lemongrass and  pinch of salt and stir into the mixture.
3. Add the stock and bring to a boil. Then ~ Reduce heat, cover and simmer another 45 minutes.
4. Add the final tablespoon of the ginger for that extra “bite” of flavour. (optional)
Puree the soup using an immersion blender right in the pot. Or, blend in batches, using a blender or food processor.
~ Add salt and pepper to taste.~
Note: If you are serving this soup to children, then you may want to leave out the “spicy” ginger.
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EVERYTHING YOU WANTED TO KNOW ABOUT EVERY TYPE OF SQUASH
Butternut, acorn , spaghetti, delicata and kabocha squash all belong to the winter squash family though most start to pop up at grocery store and farmer’s markets in the early fall.  Edible pumpkins also belong to this group, along with less familiar squash varieties like hubbard, turban, sweet dumpling, banana and buttercup. While each squash has its own unique taste and texture, these are versatile vegetable.  Most can be used interchangeable and they can be baked, roasted, steamed, sauteed or microwaved.   When shopping for squash, look for squash that’s firm and heavy for its size.  You may be able to buy squash that’s already peeled and cut up.  This will be more expensive than whole squash but can be a real time saver.

Shop for pumpkins grown for eating rather than carving.  These include sugar pumpkins, pie pumpkins, sweet pumpkins, cheese pumpkins and heirloom varieties.  Store winter squash in the refrigerator or in a cool dry place.  They will keep for weeks or a month or longer.

ACORN and delicata squash have edible skin and indeed much of the nutrients are just under the skin so it is advantageous to eat the skin.  Butternut squash can be peeled with a vegetable peeler. Squash with harder skin should be cooked as is and the flesh scooped out later.
SQUASH SEEDS can be scooped out before cooking and most are edible as well as nutritious.  Rinse the seeds, pat them dry and bake them with salt and olive oil at 300F (150C),  stirring occasionally for 20 minutes.  When you think of a seed having the power to grow a plant,  think of the nutrition value they can impart.

PASTA REPLACEMENT: After spaghetti squash is cooked it’s flesh can be pulled out in spaghetti-like strands. This is a wonderful no carb gluten free replacement for pasta as well as a good vegetarian filling for tacos and other dishes.
didyouknowGinger helps to reduce nausea from many causes; pregnancy, postoperative nausea and more. Ginger reduces inflammation and possibly lessen arthritis pain.  Some studies have shown that ginger was more effective that the over-the-counter drug Dramamine for treating motion sickness!

Ginger extract has been used by osteoarthritis patients to relieve pain.

 

“TASTY” GOURMET CRACKERS
I have admired the appearance and flavour of those lovely crackers on the restaurant tables.  You can buy them for a pricey sum at gourmet food shops. I decided to make my own GOURMET CRACKERS and used tortilla wrappers as well as pita bread. You can get rice tortillas at a whole foods store. Other options are whole wheat, spinach flavoured or other flavoured wraps.
DO IT YOURSELF (DIY): Slice the wraps with a knife as pictured below. Brush the wraps with olive oil and sprinkled with sesame seeds, steak seasoning, or salt, herbs (fresh or dried) and/or spices and baked at 375F for 10 minutes, these are yummy crackers for soups, dips or snacking!   Your kids will love them too!

Tortillas, pita bread, black and white sesame seeds, steak seasoning, olive oil

1. Tortillas, pita bread, black and white sesame seeds, steak seasoning, olive oil

slice into wedges

2. Slice into wedges

Brush with olive oil, sprinkle with sesame seeds, herbs, salt or seasoning

3. Brush with olive oil, sprinkle with sesame seeds, herbs, salt or seasoning

bake at 375F for 10 minutes

4. bake at 375F for 10 minutes

 

Serve with soup, dips, snacks for just pennies a piece! Yum!

Serve with soup, dips, snacks for just pennies a piece! Yum!