Understanding helpful cooking methods
Not everything we work with starts out in a state of perfection. There is local food grown by farmers, and food certified by groups like Oregon Tilth. There is organic food sold at markets, and there is what we are offered when we go to the regular supermarket When nothing untoward has happened to food from seed to plate, it has its own truth, and often the best thing to do is simply shepherd that food via our cooking to the plate. I believe that the closer you are to the sources of...
Read MoreFrance Curriculum: Sample Recipes
White Asparagus & Hollandaise SAUCE MALTAISE: For asparagus, made with sour orange juice. (Mikado is made with tangerine juice.) The method is the same as for Hollandaise. 2 tablespoons water 1 teaspoon lemon juice 1/4 cup plus 2 tablespoons orange (tangerine) juice 2 teaspoons fine grated rind ½ teaspoon salt pinch of pepper 3 egg yolks 1/2 pound unsalted butter, melted Make an infusion of water, lemon juice and ¼ cup orange juice, rind, salt and pepper Reduce to 2 or 3...
Read MoreHomemade chicken stock for celebration soup
Chicken Stock Vegetables Meat and bones Herbs and bouquet Salt VEGETABLES Always twice as much onion as carrot And an equal amount of carrot to celery That way nothing dominated The vegetables are the bed On which you rest the bones BONES/MEAT Stock is not ‘bone water’ It includes bones and meat So, for 1 chicken 1 onion ½ carrot ½ celery rib BOUQUET/HERBS 12 parsley stems 1 branch thyme 1 bay leaf (I usually tied them together with A branch of celery, cut in half) A pinch of...
Read MoreOne recipe, two dishes
If you prepare the dish as it is, it makes a magnificent dish of beans, similar to what I ate at La Tupina in Bordeaux. If you prepare the beans, but give it more liquid, broth, bean water, or just water, you will get a memorable soup of beans and vegetables. first, prep the veggies second, brown pancetta slowly. reserve meat, leave fat in pan third, saute onions and leeks soft, then add carrots and turnips, & sweat soft fourth, saute mushrooms separately fifth, add all veggies,...
Read Moree:tour – kitchen competencies
A basic sketch of kitchen competencies: how we think, how we train [1] Using tools: Your hands are the best tool, Knife skills help you learn to be organized and systematic. The point of learning knife skills is to be able to control the tool to learn basic vegetable cuts, julienne, brunoise, mirepoix, etc We train you to see the size of the cut ; how to position the knife, and execute with perfect control. Then you practice over and over until it is yours. [2] Understanding...
Read MoreOpen House November 6th
COOK WITH THE COOKS At the Chef Studio Special Open House 3 – 5 [] Sunday November 6 [] 2818 Se Pine Street [] rsvp: correspond@thechefstudio.com [] Info about the Studio and upcoming classes in January [] 8-week apprenticeship program with Robert Reynolds [] 2-day a week pastry program [] 4-part evening pastry program [] diploma course: evening sessions 2 times a week for 8 weeks [] 4-part evening classes on Indian cooking with Kaaren Bedi [] 4-part evening classes on Italian...
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