Sicilian Cannoli [Video]

Yield: 16 Cannolis

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour and 15 minutes

INGREDIENTS

For the Shells:

1¼ cups all-purpose flour

1 large egg

1 large egg yolk 

2 tablespoons unsalted butter, melted

¼ cup Madeira wine

½ teaspoon salt

Canola oil, for frying

For the Filling:

½ cup heavy cream 

2 cups whole-milk ricotta 

5 tablespoons confectioners' sugar

½ cup finely chopped bittersweet chocolate 

2 teaspoons orange zest

½ teaspoon salt

3 tablespoons granulated sugar

Pistachios, finely chopped, to garnish

Equipment: Metal cannoli dowels

DIRECTIONS

1. Make the shells: Place the flour, egg, egg yolk, butter, Madeira and salt in a food processor and pulse until a dough forms. Gather the dough into a ball. Form the dough into a flat disc; wrap the dough in plastic wrap and chill for 30 minutes.

2. Meanwhile, make the filling: Place the cream in a medium bowl and whisk until soft peaks form. Set aside in the refrigerator. In a separate bowl or the bowl of an electric mixer fitted with the paddle attachment, combine the ricotta, confectioners' sugar, chocolate, orange zest, salt and granulated sugar and mix until well combined. Using a rubber spatula, fold in the reserved whipped cream. Set aside in the refrigerator until ready to assemble. Make ahead: The filling can be made up to a day ahead.

3. Pour 2 inches of canola oil in a large, heavy-bottomed pot. Heat the oil until a deep-fry thermometer reads 325°. Meanwhile, divide the dough in half. Working with one piece at time, use a pasta machine or a floured rolling pin to roll the dough out until it is very thin (about 1/16 inch thick). Cut the dough in half to work in small batches.

4. Using a 4-inch round cookie cutter, cut out 16 rounds, placing the rounds on a floured parchment-lined sheet tray as you go. Pierce the rounds all over on both sides using a fork. Wrap each round over the metal cannoli dowels. Use a little water on the edge of each round to seal the dough shut.

5. Using a slotted spoon, lower 4 dough-wrapped dowels and fry until golden brown and crisp, about 2 to 3 minutes. Remove the dowels and allow to cool on a paper towel-lined plate. When the dowels are still slightly warm but not hot, gently remove the shells from the dowels using a kitchen towel. Repeat with remaining dough rounds. Make ahead: Cannoli shells can be made a day ahead and stored in an airtight container at room temperature.

6. To assemble, just before serving, use a pastry bag or plastic bag with one corner snipped off to pipe the filling into the cannoli shells. Dip the ends of the cannoli into the chopped pistachios to garnish and serve immediately.

Chef Emeritus

Apple Cider Beignets With Butter Rum Caramel Sauce

SERVES 4 TO 6 (DESSERT)

ACTIVE TIME: 40 MIN START TO FINISH: 50 MIN

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

FOR SAUCE

1 cup sugar

3 tablespoons unsalted butter, cut into pieces

1/3 cups water

1/4 cup dark rum

1/2 teaspoon cider vinegar

1/4 cup heavy cream

FOR BEIGNETS

About 8 cups vegetable oil, divided

2 Golden Delicious apples

1 3/4 cups self-rising cake flour, divided

1 large egg

3/4 cup sparkling apple cider

Confectioner’s sugar for dusting

SPECIAL EQUIPMENT: a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter

MAKE SAUCE:

Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.

MAKE BEIGNETS:

Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.

Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.

Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.

Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.

Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.

Just before serving, dust warm beignets with confectioners’ sugar. Stir sauce, and then serve on the side.

COOKS’ NOTES:

If you can’t find self-rising cake flour, you can substitute self-rising all-purpose. Use 1 cup in the batter and 1/2 cup for dredging. Increase cider to 1 cup and follow recipe as directed.

Sauce can be made 3 days ahead and chilled, covered. Warm before serving.

Beignets are best freshly made but can be fried 2 hours ahead and kept, loosely covered, at room temperature. Reheat beignets (they should not touch) on a rack set in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.

RECIPE BY LILLIAN CHOU

PHOTOGRAPH BY ROMULO YANES

Lemon Ricotta Cheesecake

A few bites of cheesecake normally leaves you feeling overstuffed-- it's one of the heaviest desserts out there. Delicious, but sometimes a little too much.  That's why basing the cake with ricotta makes such a difference. Ricotta is lighter and fluffier. It makes for an altogether more refreshing treat.

The addition of lemon zest makes for a tangy, mildly sweet cake that hits the spot on lazy, summer afternoons. All sorts of Italian desserts combine these two ingredients-- ricotta and lemons-- with palette-pleasing results. Make sure to stock up on high-quality ricotta (fresh from the farmer's market is ideal!). It makes all the difference.

Ricotta-based cakes are a staple in bakeries all over Italy. They vary in texture and sweetness. We think this recipe provides just the right balance. It's a great alternative to the sticky, sugar-saturated desserts that populate supermarket shelves. Still, it's got just the right touch of sweetness.  Try it out for yourself, and you'll understand why it's so well-loved both in Italy and beyond.

Ingredients:

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)

1/4 cup butter, melted

1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese

2/3 cup white sugar

1/3 cup all-purpose flour

6 eggs

1/4 teaspoon ground cinnamon

2 teaspoons grated lemon zest

2 teaspoons vanilla extract

1/8 teaspoon salt

Directions:

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300° F, until the cake is a light golden color.

When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time. Buon appetito!

Chef Emeritus

Umami: The Fifth Taste

 You’re probably familiar with salty, sweet, bitter, and sour, but did you know there’s a fifth taste? It’s called umami, and a new study concludes that it has a unique effect on appetite.

Umami, which means “pleasant savory taste,” has been described as a mouth-watering, brothy, meaty sensation with a long-lasting aftertaste that balances the total flavor of a dish. Some chefs refer to umami as a flavor synergizer and, in the form of the food additive monosodium glutamate (MSG), it acts as a flavor enhancer.

According to a study published in the American Journal of Clinical Nutrition, the addition of MSG to soup stimulated appetite during eating, but also boosted post-meal satiety, which resulted in eating less later in the day. As an additive, MSG is something to avoid: research in the ’60s revealed that large amounts fed to mice destroyed nerve cells in the brain. And people who are sensitive to large amounts of MSG may experience side effects ranging from headaches to trouble breathing. However, umami flavor also occurs naturally in several healthy foods.

Here are five nutrient-rich umami options that may help you eat less, along with easy breezy ways to enjoy them.

Mushrooms

Mushrooms provide just 20 calories per cup, and they’re the only plant source of vitamin D, a key nutrient linked to lower rates of obesity, type 2 diabetes, heart disease, high blood pressure, osteoporosis, and certain cancers. Studies also link low vitamin D intake to more total fat and belly fat, and recent research has found that adequate blood vitamin D levels improve muscle strength and help muscles work more efficiently by boosting energy from within cells.

Mushrooms also contain unique antioxidants that fight aging and heart disease, and natural substances in mushrooms have been shown to protect against breast cancer by preventing levels of estrogen in the body from becoming excessive. Shiitake, Japan’s most popular mushroom, is particularly rich in umami flavor. Simply sauté some ‘shrooms in organic, low-sodium vegetable broth with a bit of garlic, and add them to almost anything, including omelets, salads, soups, or open-faced sandwiches.

Truffles

Truffles, one of the world’s greatest delicacies, contain three types of natural umami substances. This fungus, which has been referred to as “the diamond in the kitchen,” is quite expensive because it’s difficult to cultivate, but a tiny amount goes a long way. Just a thinly sliced or shaved bit of truffle adds robust flavor to any dish, but you can also use truffle oil to make a simple vinaigrette along with extra virgin olive oil, vinegar or lemon juice, and herbs. Or drizzle truffle oil over cooked veggies, spaghetti squash, or a lean protein like organic eggs or fish.

Green tea

The list of green tea’s benefits is impressive. Regular consumption has been linked to a reduced risk of obesity, heart disease, blood pressure, cancer, and osteoporosis, as well as overall anti-aging benefits. In addition to using green tea as a beverage along with meals, I like to use both brewed tea and loose leaves in cooking. I whip loose tea leaves into smoothies or combine them with pepper and other herbs like thyme as a rub. Brewed tea makes a great base for a marinade or soup or a flavorful liquid for steaming veggies or whole grain rice.

Seaweed

Seaweed’s benefits range from heart protection to weight loss. One recent research review concluded that some seaweed proteins work just like blood pressure meds, and in animal research, a component in brown seaweed was shown to help rats burn more body fat. In addition, seaweed’s star nutrient iodine helps regulate the thyroid, and its magnesium may help enhance mood and improve sleep. In addition to making a side of seaweed salad a staple in your sushi orders, you can add a dollop to many savory dishes, including scrambled eggs, stir frys, and soups.

Tomatoes

Levels of the umami provider glutamic acid increase as tomatoes ripen, and research shows that in the inner “guts” of a tomato are tied to a stronger umami aftertaste. To take advantage, add sliced ripe tomatoes to a garden salad, or roast or grill tomatoes to further intensify their flavor. Bonus: cooking tomatoes provide more lycopene (as much as a 164% boost!), an antioxidant linked to a reduced risk of heart disease, and cancer, as well as skin benefits, including preventing wrinkles. Mmmm, umami!

Chef Emeritus

A Recipe by Andrew Baird

"For those of you who like a bit more of a challenge, this is a great recipe to try", says Andrew Baird, Executive Head Chef of Longueville Manor. Get stuck into this recipe for monkfish wrapped in parma ham with local cockles and a saffron sauce...

Preparation time | 40 minutes

Cooking time | 15 minutes

Ingredients

• 2 medium monkfish tails (taken off the bone and skinned)
• 8 slices of Parma ham
• 8 baby fennel bulbs 
• 8 baby carrots
• 8 cockles
• 200ml dry white wine
• 1 shallot, peeled and sliced
• 1 garlic clove, crushed
• 5g saffron
• 200ml double Jersey cream
• 10g purple cress
• 10ml olive oil
• 20g Jersey butter
• 200g butternut squash purée
• Salt and freshly ground black pepper

Method

Pre heat the oven to 180ºC.

Lay the Parma ham, slightly overlapping, on a plate. Place the monkfish fillet on top and roll up. Tie in place with string – a slip knot is best.

Brush with a little olive oil and bake in the oven for approximately 10 minutes. Once cooked, leave to rest and keep warm.

Peel and top the carrots and fennel. Cook in a little boiling water with salt and a knob of butter until just tender. Heat up a saucepan and put in the cockles, white wine, shallot and garlic. Cover with a lid.

When the cockles have opened remove from the liquid and keep covered

Add the cream and saffron to the cockle liquid. Bring to a simmer and cook for 3-4 minutes. Season to taste and pass the liquid through a fine sieve into a clean pan.

To serve

Spoon a heaped tablespoon of the butternut squash purée at one side of a plate. With the base of a spoon, drag the purée across to the other side. Slice each monkfish fillet into 6 and place 3 pieces on each plate. Place a cockle in between each slice and add the carrots and baby fennel. Finish with the saffron sauce and garnish with purple cress. 

Chef's tip

Pancetta could be substituted for the Parma ham and mussels used instead of cockles.

Chef Emeritus

Sugar Cream Pie

Total Time:

3 hr 10 min

Prep:

2 hr 5 min

Cook:

1 hr 5 min

Yield: 8 to 10 servings

Level: Easy

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons cold vegetable shortening
• For the filling:
• 2 cups heavy whipping cream
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1/8 teaspoon freshly grated nutmeg

Directions

Make the crust: Pulse the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.

Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 30 minutes.

Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.

Chef Emeritus

Cultural Currents: Pork and Orange Stir-Fry

Nutrition Information:

381 calories (13% from fat, 12% from saturated fat), 23 g protein, 8 g fat, 55 g carbohydrate, 56 mg cholesterol, 136 mg sodium, 4 g dietary fiber, 583 mg potassium, % DV-vitamin C-163%, iron-12%.

Ingredients

1 pound pork tenderloin

1 tablespoon cornstarch

1/4 teaspoon salt and ground black pepper

1 tablespoon peanut oil

1 tablespoon minced fresh ginger

3 cups baby spinach leaves

1 (15-ounce) can Del Monte mandarin oranges in light syrup, drained

1 (15-ounce) can KAME stir-fry vegetables, drained

3 tablespoons sweet Asian chili sauce

2 tablespoons low sodium soy sauce

2 teaspoons sesame oil

2 scallions, thinly sliced

Preparation

Cut pork tenderloin into 1/2-inch-thick rounds, then into 1/2-inch-wide strips. Place pork tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.

In 12-inch skillet over medium-high heat, heat peanut oil; add ginger. Cook 30 seconds; add pork strips. Stir-fry until pork is lightly browned, about 5 minutes. Add spinach; cook 2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir-fry vegetables, chili sauce, soy sauce; cook over medium heat until mixture is coated and thickens slightly.

Stir in sesame oil and sprinkle with scallions. Serve with rice.

Serves

4 servings

Chef Emeritus

The Art Of Cusine

Georges Auguste Escoffier 

October, 28 1846 – February, 12 1935

No other figure in history has done more to raise the stature of cooking.

Escoffier, was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.

Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings" —though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.

Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

Escoffier died on February 12, 1935, at the age of 88, in Monte Carlo, a few days after the death of his wife.

Chef Emeritus

Chilled Lobster Salad With Lemon Thyme Madeleine

Serve lobster salad dressed with herbed vinaigrette and aromatic
madeleines for an elegant lunch.

This sweet and savory lobster salad arrives from Executive Chef Tom Devine at Linwood's in Owing Mills, Maryland.

Servings:4

Ingredients

• Herbed Vinaigrette
• 4 tablespoons mint
• 4 tablespoons cilantro
• 4 tablespoons basil
• 4 tablespoons dill
• 2 eggs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 1/4 cup lemon juice
• 2 cups extra virgin olive oil
• Lemon Thyme Madeleines
• 6 tablespoons unsalted butter
• 2/3 cup powdered sugar
• 1/2 cup flour
• 1/4 cup ground almonds
• 1/2 cup egg whites
• 2 tablespoons thyme, chopped
• Lobster And Salad
• 2 (1 1/2 pound) lobsters, cooked and cooled
• 1 head hydroponic bibb lettuce
• 12 slices avocado
• 16 segments red grapefruit
• herbed vinaigrette
• 8 lemon thyme madeleines

Directions:

For the herbed vinaigrette:

1. Blanch all the herbs in boiling salted water for 5 seconds, shock in ice cold water and chop.

2. Place the eggs, cheese and lemon juice in a blender on medium speed. Slowly add the oil in a steady stream to emulsify the vinaigrette.

3. Strain through a fine mesh strainer. Chill.

For the lemon thyme madeleines:

1. Preheat oven to 350°F.

2. In a small saucepan, melt the butter over medium heat and cook until nutty and brown but not burned. Set aside to cool.

3. Sift together the powdered sugar and flour, then stir in the ground almonds.

4. Whisk the egg whites until frothy.

5. Stir in the almond mixture until thoroughly combined.

6. Add the brown butter, thyme and lemon zest.

7. Spoon batter into a greased madeleine pan. Bake for 5 minutes, until golden brown. Flip out of the pan while still warm.

For the lobster and salad:

1. Remove the lobster meat from the shells.

2. Chop the tail and knuckle meat; reserve the claws.

3. Toss the chopped lobster meat with herbed vinaigrette to coat lightly. Season with salt.

4. Lay out two leaves of bibb lettuce in the center of each plate. Top with lobster salad.

5. Arrange avocado and grapefruit segments on the outside edge of the lettuce leaves.

6. Garnish with lobster claws and two warm madeleines.

Servings:4

Level of Difficulty: Difficult

Prep Time: 1 hour plus time for the lobster to fully cool

Cooking Time: 30 minutes

Making A Mousse Out Of A Juicy Fruit: Strawberry Mousse

In many locations, the peak season for strawberries is right in the middle of April, so it only seems fitting to share with you a great strawberry dessert recipe.

Strawberry mousse is a perfect spring dessert that has a wonderful, smooth texture and is filled with the freshest fruit you can find.

Making a mousse out of a juicy fruit like strawberries can be tough. The sweet juice can interfere with the smooth texture all while providing a flavor that is far too subtle. to fix this, we processed the berries with a little sugar and salt before cooking them into a syrup. This intensified the flavor while limiting the moisture that got into the mousse. Keep reading below for this great recipe...


Ingredients

2lbs strawberries, hulled
1/2 cup sugar
a pinch of salt
1 3/4 teaspoons unflavored gelatin
4oz cream cheese, cut into 8 pieces and softened
1/2 cup heavy cream, chilled
1/4 teaspoon vanilla extract

Directions

Cut some of the strawberries into 1/4" pieces until they can fill up 1 cup. Refrigerate until ready to be used for garnish. Pulse the remaining strawberries in a food processor or blender in 2 batches until most pieces are 1/4" to 1/2" thick. Transfer the strawberries to a bowl and toss with 1/4 cup sugar and the salt. Cover the bowl and let stand for 45 minutes, stirring occasionally.

Strain the processed strawberries through a fine-mesh strainer into a bowl. Measure about 3 tablespoons of juice into a small cup. Sprinkle the gelatin over the juice and let sit until the gelatin softens (about 5 minutes). Place the remaining juice in a small saucepan and cook over medium-high heat until reduced to 3 tablespoons (about 10 minutes). Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth.

While the juice is reducing, return the strawberries to the food processor and process until smooth. Strain the puree through a fine-mesh strainer into a medium bowl, pressing on the solids to remove the seeds and pulp. Discard any solids in the strainer. Add the strawberry puree to the juice-gelatin mixture and whisk until incorporated.

In a separate bowl, whip together the heavy cream and vanilla extract and whisk until foamy (about 1 minute). Whip harder until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff peaks form. Whisk the whipped cream into the strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours. Serve, garnished with diced strawberries.

Enjoy!

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Ingredients

8 ounces orzo (about 1 1/3 cups)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 tablespoons purchased pesto
2 tablespoons fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

preparation

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold.
Servings: Makes 6 servings

3 Kitchen Commandments from Anthony Bourdain

BY ANTHONY BOURDAIN | POSTED JUNE 26, 2014

Anthony Bourdain's 
Kitchen Commandments


Anthony Bourdain names the three sacred chef rules every serious cook should know.







On Lists
I’m a big believer in lists, which focus the mind and serve as a reference point. When I worked in restaurant kitchens, the very first thing in the morning, I’d write the day’s prep lists, go through the refrigerators and see what I had and what needed to be used quickly, and take stock of what was missing. I’m also a strong believer in forward motion. A less-than-great decision is better than no decision or endless dithering. Improvise, adapt, go forward. And remember that credit and blame accrue to the chef in equal proportion. If your subordinates fail, it’s your failure. To blame others is loathsome. That itself is failure.

On Punctuality
I devoted an entire chapter of Kitchen Confidential to my old mentor, Bigfoot, whom I described as “a bully, a yenta, a sadist and a mensch…the most stand-up guy I ever worked for.” Bigfoot had a rule: Arrive 15 minutes early for your shift. The first time I was 14 minutes early, I was advised that the next time it happened, I’d be sent home and lose the shift. And the next time after that, I’d be fired. I was never late again for any job, and I instituted the same policy in my kitchens. To this day, I’m pathologically early to every engagement—business or social. Arrival time is an expression of respect; it reveals character and discipline. Technical skills you can learn; character you either have or you don’t.

On Knives
Knife skills are the first thing you learn in a kitchen. Whenever I saw cooks muscling a red pepper with a dull blade, I’d put them on knife-heavy prep, doing basic cuts again and again and again until they got it right. Most of the really gruesome wounds I witnessed on the job (or wrapped up before rushing a bleeding cook to the ER) came from rotary slicers or can edges—not knives. I made sure my cooks had a good chef’s knife, a flexible fillet knife for fish, an offset serrated knife and a paring knife. Some butchering hotshots also had the super-skinny remnants of a knife they’d ground down to a thin jailhouse shank and were using to scrape meat off the bone.

Cantonese Charred Honey Pork Belly (Cha Siu)

This is a yummy Cantonese grill meat dish that everyone loves. Cha siu is of Cantonese origin where skewers of pork meat is marinated in a honey seafood sauce, and then roast in oven to charred, savory, and sticky sweet perfection.

Ingredients:

1 lb pork belly (cut into 4 pieces)

3 cloves garlic (finely chopped)

1 1/2 tablespoons cooking oil

Seafood sauce:

1 1/2 tablespoons maltose

1 1/2 tablespoons honey

1 1/2 tablespoons seafood sauce

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rose wine

3 dashes white pepper powder

3 drops red coloring (optional)

1/2 teaspoon five-spice powder

1/2 teaspoon sesame oil

Directions:

Add all ingredients in the cha siu sauce in a sauce pan.

Heat it up and stir-well until all blended and become slightly thickened and sticky.

Transfer out and let cool, set aside for later use.

Marinate the pork butt pieces with 2/3 of the cha siu sauce and the chopped garlic overnight.

Add 1 1/2 tablespoons cooking oil into the remaining cha siu sauce.

Keep in the fridge overnight.

The next day, heat the oven to 375 degree F.

Roast the cha siu for 15 minutes (shake off the excess cha siu sauce before roasting).

Transfer them out of the oven and thread the char siu pieces on metal skewers

Grill them over fire with stove top.

Brush the remaining cha siu sauce while grilling until the cha siu are perfectly charred.

Slice the cha siu into bite-size pieces, drizzle the remaining cha siu sauce over and serve immediately with steamed white rice.

Bubur Cha-Cha (Yam Treat)

This is a popular Nonya dessert that appears more and more in cafes in the more Metropolitan cities in the United States. It is a medley of sweet potatoes, yam and a myriad of colored sago balls in a coconut base soup. Yum!

Ingredients:

1 can of coconut milk

1 med sweet potato (300 g) skinned and diced

1 med yam (300g) skinned and diced

1 tsp salt

Syrup

1 cup (225 ml) water

6 screwpine (pandan) leaves knotted

5 oz sugar (I used rock sugar)

Sago Flour Triangles (if you cannot buy the premade sago balls from Vietnamese grocer)

11oz (300g) Sago Flour

1/2 tsp Borax (tingkal)

1 cup (225ml) boiling water

Red/green/blue food coloring

4 tbs sugar

Method:

Add 2 1/2 cups water to the can coconut, set aside.

Rinse and drain sweet potatoes and steam for 5-7 mins until cooked. Set aside.

Steam yam cubes for 5-7 mins until cooked. Set aside.

Make the syrup. Bring the 1 cup of water to boil. Add the screwpine leaves and sugar and boil for 10 mins. Strain syrup into a bowl and set aside.

To make sago flour triangles:

I bought the sago balls which come in a package from the Vietnamese/Chinese grocery store. They are used for the popular Bubble Tea. They come in packages of white, black or multi color. If you do not have these, then try making the triangles using the recipe below.

Sift together sago flour and borax. Then stir in the boiling water.

Using your hands, knead to form firm smooth dough.

Divide dough into four parts. Leave one part uncolored, and color the other 3 portions. Knead them separately to work in the color.

Roll each part into thin long strips of about 1 cm in diameter. Use a pair of scissors and cut each strip into small triangles.

Bring a saucepan of water to a boil. Place the sago triangles in the boiling water, stirring to keep them from sticking. When they float, scoop them out quickly and plunge into a basin of cold water for 10 mins. Drain and place flour triangles in a bowl. Add 4 tbs sugar and mix to keep the cooked sago triangles separated.

To prepare the coconut milk:

In a saucepan, combine the syrup and coconut milk and bring to boil over low heat stirring constantly. Add salt and stir well. Remove from the heat and keep stirring for a while to prevent the mixture from curdling and turning oily.

To serve:

Place a tablespoonful each of cooked sweet potatoes, yam and sago triangles in a small bowl. Add coconut milk to fill the bowl. Serve hot or cold.

You've Heard Of Dry Aged Beef. But What Exactly Is Dry Aging? [Video]

Meat purveyors give a close look at the process

This is Not a Cucumber

What you’re looking at here may seem like food – and it is – but it’s not what you think. Tokyo-born artist Hikaru Cho is using her deft skill with a paintbrush to transform one food into another. Imagine picking up a tiny eggplant and suddenly breaking it like an egg, spilling its yolk all over the floor. That’s the reality she’s creating here.

Cho’s work is one part spooky and two parts fun. She’s made a name for herself painting people’s bodies with believable illusions from zippers in their backs, to an insanely creepy second set of eyeballs and bizarrely beautiful makeup. It seems there are few things she can’t apply paint to and transform their appearance… if not their reality.

In transforming what we see, Cho is helping us re-think everyday objects along with human form and nature. What if we did have electrical plugs in our backs? What if I could find a banana inside a cucumber? See the bizarre and thought provoking world she’s creating on her very cool website or follow her on Facebook and Instagram.

10 foods that make you smell

You're sitting on a train that’s slightly warm, packed with passengers, and suddenly you get a whiff of "rotten egg" stench.

Stop after stop, the crowd thins out, but that onerous odor remains. You search for the offender as subtly as you can, so you can find a seat in the opposite direction. As your head swivels, you’re hit with that stench again, so strong you could swear it was you.

You nonchalantly dip your head down toward your underarm — wait a minute. It is you. But you didn't even work out today. And you took a shower this morning. And you’re wearing deodorant.

What you eat can directly affect how you smell, and in more ways than just your breath. Scientifically, this boils down to the way your body metabolizes the stinky sulfur compounds found in many foods like garlic, cumin, and asparagus. While smelling like garlic is not new (it is said to ward off both vampires and mosquitoes), the stench of asparagus-tainted urine might not be quite as familiar and you may not have even realized that some of the foods on our list could have this effect on you.

If you have a hot date, an interview, or plan to be out in public, you may want to keep these foods off the day’s menu. And if you can't, here are a few tricks to help deodorize nasty smells.

Red Meat

In 2006, researchers from the Czech Republic collected perspiration samples from meat-eating and vegetarian men. They then asked a group of women to identify the foulest odor, based on numerous factors. Overwhelmingly, the vegetarians’ body odor was found to be much more appealing than the meat-eaters’.

Deodorize: A simple way to remove potential stench is to cut out red meat all together. If a vegetarian's life is not for you, try cutting out some meat and replace it with seafood or veggie dinners.

Curry/Cumin

The taste of Tikka chicken may not be worth the lingering stench that comes with it. The aromas of spices such as curry and cumin can make a home for themselves in your pores, and stew for days at a time.

Deodorize: Even a brief brush with cumin can cause a lasting odor. Instead try cardamom, an aromatic seed of a plant from the ginger family, which permeates the body quickly and leaves a fresh aroma.

Garlic

Garlic stink oozes from your skin because allicin, within another sulfur compound called allin, is released when garlic is cut or crushed. Allicin breaks down quickly after consumption and converts to other substances, which cause bacteria to mix with sweat and results in a strong odor.

However, it is said that if you are at dinner and both you and your date consume garlic, you’ll be less likely to notice it. (It’s up to you to take that risk.)

Deodorize: If your underarms become some serious stinkers, apply white or cider vinegar to keep you odor-free throughout the day.

Asparagus

The ripe smell of asparagus crops up in a seemingly harmless way, but tell that to the guy sharing five bathroom stalls with five other men. Asparagus makes urine stink when the sulfur compound mercaptan breaks down in the digestive system. If you're wondering why your urine doesn't smell after eating asparagus, it’s because your body doesn’t possess the enzyme to break mercaptan down.

Deodorize: If you’re afraid offending in a public restroom, try finding a tasty asparagus alternative. Bell peppers can easily be roasted or grilled much like asparagus without the after effects.

Cruciferous Vegetables (Broccoli, Cabbage, Brussels Sprouts)

Little kids across America now have a reason to snub some of these loathsome vegetables. These sulfur-rich foods pack nutrients and antioxidants that may help rid the body of toxins and carcinogenic cells, but they’re also responsible for severe smells. This stench introduces itself in the socially-crippling form of flatulence. The sulfur in these foods is responsible for the rotten-egg smell toots tend to leave behind.

Deodorize: Cruciferous vegetables are vital to our health. So, when you're in the comfort of your own home, eat those greens! You can also par-boil to remove some of the stench before you finish cooking them. In the meantime, spices like coriander, turmeric, and caraway will not only leave you smelling fresh, they’ll help control your bottom.

Have you ever heard of Green Tomato Soup?

Green Tomato Soup

You don't always need red tomatoes to enjoy a great winter soup with a flavor many aren't accustomed to. Green tomatoes can be unripe regular tomatoes, or they can come in perpetually green varieties like the Green Zebra. What you'll end up with is a less acidic taste with a hint of sweetness. Some even compare the taste to that of a zucchini.

When choosing a good green tomato soup, we wanted something that complimented the unique flavor profile. Garlic, of course, is a favorite ingredient in any winter soup, and we also added in some coriander seeds, dill, a little honey to add just a hint of sweetness, and then we got the most of our saltiness in with bacon. Garnish with some dill or extra vegetables for presentation.

Green Tomato Soup recipe:

Ingredients

1 medium onion, thinly sliced

1/3 cup diced carrots

1 teaspoon whole coriander seeds

2 cloves garlic, minced

3lbs green tomatoes, cored and roughly chopped

2 cups chicken broth

1 1/4 teaspoons kosher salt

black pepper to taste

4 slices bacon

1/3 cup crème fraîche

2 tablespoons chopped fresh dill

1 teaspoon thyme

1 tablespoon honey

Directions

Melt the butter in a large pot over medium-high head. Add the onion and carrot and cook, stirring occasionally, until the onions turn translucent.

Meanwhile, crush the coriander with a mortar and pestle or the side of a knife. Add it to the pot along with the garlic and sauté for another 3 minutes.

Stir in the tomato, stock, salt, and pepper, and then bring to a boil. Reduce the heat to medium-low to bring the soup to a simmer and cook for another 30 minutes.

Meanwhile, cook the bacon in a skillet until crisp, and then transfer the bacon to a paper-towel lined plate.

Using a food processor or blender, puree the soup until smooth (this may take a few batches in a blender). Return the soup to the pot to medium heat and stir in the crème fraîche along with the dill, thyme, and honey.  Cook for another minute or two. Taste and adjust the seasonings as desired. Serve hot.

Enjoy!

How to Choose an Ear of Corn (Without Peeking!)

How to Choose an Ear of Corn (Without Peeking!) (via Food 52)

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: You can get fresh, bright, perfect corn -- while practicing proper corn-buying etiquette, too. We can…

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Cilantro: The Divisive Herb

Cilantro: The Divisive Herb (via Food 52)

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. Today: We're talking about everyone's favorite (or not) herb -- cilantro. Love it? We’ve got fresh ideas for working cilantro into your…

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General Tso's chicken

General Tso's chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants.

Ingredients:

1 pound chicken thighs, boneless

1 tablespoon light soy sauce

1 egg, lightly beaten

Freshly ground black or white pepper, to taste

Cornstarch, as needed

Sauce:

2 tablespoons dark soy sauce

1 tablespoon rice vinegar

2 teaspoons Chinese rice wine or dry sherry

1 tablespoon granulated sugar

3 tablespoons chicken broth or water

1 tablespoon minced ginger

2 teaspoons minced garlic

2 teaspoons cornstarch for thickening sauce, optional

Other:

3 green onions (spring onions, scallions)

5 to 10 small dried red chili peppers, according to taste

3 – 4 cups oil for deep-frying and stir-frying, as needed

Preparation:

1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.

2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.

3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.

4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).

5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).

6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.

7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

Trout Cakes With Basil Vinaigrette

You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructible cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like these crispy, savory fried trout cakes.

Reprinted with permission from Lodge Cast Iron Nation

Ingredients

Trout Cakes

1 pound skinless U.S. farm-raised trout fillets, pin bones removed

1/4 cup panko breadcrumbs

1/4 cup red bell pepper, cut into small dice

Grated zest of 1 lemon

2 tablespoons fresh basil, chopped

1 clove garlic, minced

1 large egg, beaten

1 teaspoon fine sea salt

1 tablespoon olive oil

Watercress Salad With Basil Vinaigrette

8 cups watercress, rinsed and spun dry

1 cup packed fresh basil leaves

1 clove garlic, peeled

Generous pinch fine sea salt

Freshly ground black pepper, to taste

1/4 cup olive oil, plus more if needed

2 tablespoons champagne vinegar

Directions:

For the basil vinaigrette:

Place all the ingredients in a small food processor, and press until pureed.

Add 1 to 2 tablespoons more oil, if desired, after tasting.

Refrigerate in an airtight container for up to 3 days.

Remove from the refrigerator 20 to 30 minutes prior to using so the olive oil is not solidified.

Makes 1/2 cup.

For the trout cakes:

Place the trout fillets in the freezer until they begin to firm up but are not frozen, about 30 minutes.

While the fillets chill, combine the panko, bell pepper, lemon zest, basil, garlic and salt in a medium bowl.

Coarsely chop the chilled trout and add to the bowl. Stir to combine.

Divide the mixture into 4 equal portions, and shape the cakes about 1/2-inch thick.

Heat the oil in a Lodge 12-inch cast iron skillet over medium heat until it shimmers.

Add the trout cakes to the pan, and cook until golden brown, about 4 minutes per side.

Remove to a paper towel-lined plate to stand for 5 minutes.

For assembly:

To serve, toss the watercress with 1/4 cup of the vinaigrette, if desired. 
Servings: 4

The Softest Scrambled Eggs The Jean Georges Way

Strawberry Basil Shortcakes

INGREDIENTS

SHORTCAKES

¼ cup sugar

1 tablespoon baking powder

½ teaspoon kosher salt

2 cups all-purpose flour, plus more for surface

6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces

1 cup heavy cream

1 large egg, beaten to blend

BERRIES AND ASSEMBLY

1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided

4 tablespoons sugar, divided

2 sprigs basil

2 cups heavy cream

2 tablespoons crème fraîche

PREPARATION

SHORTCAKES

Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

Turn out dough onto a lightly floured surface and pat into a 12x4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. 

Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

BERRIES AND ASSEMBLY

Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

NUTRITIONAL INFORMATION

Calories (kcal) 4560 Fat (g) 43 Saturated Fat (g) 26 Cholesterol (mg) 175 Carbohydrates (g) 40 Dietary Fiber (g) 2 Total Sugars (g) 14 Protein (g) 6 Sodium (mg) 160