Happy in the Kitchen: The first meal |
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Recipes
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Written by foodie pam
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Tuesday, 22 January 2008 |
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 After Husband fell in love with Michel Richard's "Happy in the Kitchen" cookbook, we decided to start cooking some of his recipes on a regular basis. For our first "Happy in the Kitchen" meal we choose Syrah Braised Short Ribs. We've decided to cook about 30 of the recipes, but many of them are best suited for the summer since they use lots of the vegetables that I grow in my garden. Braised short ribs sounded perfect for a chilly January weekend. The recipe takes two days since the short ribs must sit overnight to, as Michel Richard says “give the flavors a chance to develop”. But for us the process took three days since we first had to go shopping for the ingredients. For our first recipe, we decided to use purchased chicken stock but otherwise followed the recipe as written. | Day 1 First up was shopping. We had to get slab bacon, which we knew was carried at a local butcher shop and bone-in short ribs which we assumed the same shop would have. We were wrong about the short-ribs and we quickly feared that this little adventure had just taken a nasty turn. Fortunately, Husband had a thought - let’s try Andronico’s. Andronico’s is a wonderful grocery store but not very close to our house. In this case, however, since we were already out and about we headed up to Andronico's. As soon as we got to the store we immediately went to the meat counter to see what they had and to our amazement they not only had bone-in short ribs but they had the European style cut that the recipe suggested we use. With our fears of failure gone, we then searched for everything else we needed and happily found that Andronico’s had it all. As a result we’ve assigned Andronico’s as the official Happy in the Kitchen grocer! Day 2 We began cooking, or more appropriately preparing, since we always follow mise en place. The prep work for the short ribs went fairly quickly and in no time at all the large, very full, enamel cast iron pot was in the oven cooking. We only ran into one minor problem during this stage: how to fit everything in the pot and in what order to place them. This might seem trivial and was something Michel Richard apparently didn’t think worthy of explaining. The recipe stated that you add the seared short ribs to a large enamel casserole pot that contains some vegetables. At some unspecified point, we were also to add two bouquet garnis, one of which was a rather bulky construction using leek leaves. While we had verified the ribs would fit in our pot before starting, we really didn’t have much extra room and didn't consider everything else that needed to go in. After we got all the ribs in and topped them with the liquids, we realized we hadn’t put in either bouquest garni. The first, wrapped in cheese cloth, was easy to slide in but the leek encasement of herbs was a problem since we thought it should be submerged for better flavor. Husband was trying to arrange everything with the tongs but not succeeding so I knew it was time to take over. “Sometimes you just have to use your hands” I could hear in my head. Since I’ve never heard Michel Richard speak I’m pretty sure it wasn’t him but my mom yelling at me to use my hands! Wherever the thought came from it worked and a minute later we had everything arranged and the pot in the oven. Three and half hours later our cooking for day two was done. Day 3 The last day was primarily Husband work - that is, removal of the bones from the meat sauce. I put the final touches on the sauce, which in addition to the two bottles of Syrah added the day before also contained a hefty portion of port. About an hour and a half later the ribs were ready for their final cooking. The aromas from the oven were amazing and we could hardly wait to try out our creation. That night we served the meat over wide parpadelle pasta along with lots of bread to soak up the absolutely delicious sauce.  The Result  |  Mise en place  Salting the meat  Browning meat  Ready for braising  The next day  Deboned  Ready for the sauce  Ready to serve |
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Last Updated ( Wednesday, 30 January 2008 )
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Foodie Talk
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Written by foodie pam
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Wednesday, 16 January 2008 |
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Almost a year ago “Happy in the Kitchen” by Michel Richard arrived on the Project Foodie doorstep. I eagerly read it, raved about it, and told Husband “read this – you’ll love it”. In typical husband-speed he did. About two months ago he began reading it, and reading it, and reading it. When he got done in mid-December, dozens of pages had turned corners for recipes he wanted to cook and we started talking about actually cooking many of them. Lest you think he would behave this way for just any cookbook, I asked him to explain his excitement over Happy in the Kitchen: “Rarely do I read through a whole cookbook and every so often I pick out recipes that we should try in the Project Foodie kitchen. That changed when I read Michel Richard’s, “Happy in the Kitchen”. I thought that we had received another coffee table book from a famous chef. How wrong I was. Not only did I read through the book from cover to cover, but I picked out dozens of recipes that I’d like to make. Michel’s cooking is certainly not ordinary. He’s an avid fan of saran wrap, freezing, meat slicers, and many other techniques that I rarely have used in the kitchen. His recipes are approachable, very well written and well edited, with pictures that look like they actually match the recipe they reflect! Many of the recipes use techniques that I would have never have thought of using on my own, but turn out to be fairly simple in the end. Though many of the recipes require multiple days, the end result looks to be worth the effort.”
Famous last words that we’re going to put to the test because, over ambitious foodies that we are, we’ve decided to cook the book, or at least some of it. Based on Husband’s selections, and liberal pruning on my part, we have about 30 Happy in the Kitchen recipes selected to make. Now, if you are familiar with Happy in the Kitchen you’ll know that is a lot of cooking because many of the recipes, require multiple days to cook. As a result, our plan is to make one meal every month or so over the next year. We’ll reevaluate next year to see if we want to continue, but 12 meals should give us a pretty good introduction into Michel Richard’s style. First up we’re making Silky Syrah Short Ribs. Check back next week to see how it turned out. In the mean time, if you are a Happy in the Kitchen fan then join the fun with us and share your thoughts on the recipes. We’ve added the cookbook into Project Foodie Track & Tag (check it out here) which means you can save a summary of each individual recipe, rate the recipes, and add comments on the recipes. The recipes themselves are accessible only through the print book, but this way everyone who enjoys Happy in the Kitchen can share their experiences. Join the fun and become Happy in the Kitchen! PS: We’re still looking for a skills/technique based cookbook to cook through and I’ll be writing about that in the weeks to come!
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Last Updated ( Tuesday, 15 January 2008 )
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Leftover Tuesdays
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Written by foodie pam
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Thursday, 03 January 2008 |
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 Leftovers got you down? How about converting those leftovers into something new and intriguing? That’s what the Leftover Tuesdays event is all about. Check it out!
The Challenge Leftover Tuesdays #11 challenges you to transform your leftovers into tasty temptations and tell us all about it! What do we mean by leftovers? Well, we're pretty liberal with our definition of leftovers. They can be the remnants of a previous meal (either home cooked or bought) but they can also be the unused portions of the various components you've used to create recent (or not so recent) meals. Basically, leftovers are anything in your fridge, pantry or freezer for which you have no intended purpose and need/want to use up! How to submit your entry 1. Prepare a culinary creation from your leftovers. 2. Email me (
This email address is being protected from spam bots, you need Javascript enabled to view it
) with your entry by midnight on Thursday January 31st, with the subject "Leftover Tuesdays". Be sure to include the following, very important information:This email address is being protected from spam bots, you need Javascript enabled to view it - Your name and location.
- A 150 x 150 jpeg photo of your creation - if you would like it included in the roundup.
- The name of your blog, your blog URL, and the URL for your Leftover Tuesdays post or if you are not a blogger then the recipe and a description of how you came up with the creation.
Want to see previous Leftover Tuesdays? Round #1 was at Cooking Chat, Roundup #2 is over at Rachel's Bite, Round #3 is at What's Cooking, Round #4 is at ceres & bacchus, Round #5 is here on Project Foodie, Round #6 is at Chronicles in Culinary Curiosity, Round #7 (the Pantry Raid) is on Project Foodie, Round #8 is at Dispensing Happiness, and then on Project Foodie you’ll find Round #9, and Round #10. Have fun creating and cooking - I'm looking forward to seeing all of your wonderful creations!
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Last Updated ( Thursday, 03 January 2008 )
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Cooking through a cookbook |
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Foodie Talk
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Written by foodie pam
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Tuesday, 01 January 2008 |
 Have you every cooked through a cookbook? My husband and I want to do this as both a fun activity and a way to help improve our cooking skills. Problem is - we’re not sure what book to cook through. We want a book that will instruct and guide us through all of the things we are unfamiliar with. Lots of great classics come to mind such as ones by Julia Child and Jacques Pépin. Michael Ruhlman has a list of great potentials in The Elements including the Zuni Café Cookbook by Judy Rogers that he just raves and raves about. Then there are more recent ones such as the French Culinary Institute's Fundamental Techniques of Classic Cuisine and James Peterson’s Cooking. Lots of great choices. But, given the amount of time we’ll devote to this we want the ‘right’ book. Or, maybe we shouldn’t cook from just one book? We could focus on techniques and find the most appealing choices from more than one book. Or maybe not. This little 'activity' is already likely to take several years, and including more than one book could extend it to decades! All of this brings me back to my initial question: Have you every cooked through a cookbook? If you have, do you have any suggestions or recommendations on what book to use? Or even if you haven’t cooked through an entire cookbook, if you have any suggestions please let me know…
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Last Updated ( Monday, 31 December 2007 )
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Tamale Making: A Food Centric Family Christmas Tradition |
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Stories
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Written by foodie pam
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Wednesday, 26 December 2007 |
  Christmas traditions often revolve around food. For the past few years Husband and I have made a tradition of enjoying cocktails with our neighbors before dinner on Christmas Eve. And each year, as we enjoyed our cocktails, we would see images of our other neighbors participating in their annual Tamale Making tradition. This year we were honored to view the Tamale Making festivities first hand.
For those of you unfamiliar with this tradition, it is a custom of many families of Mexican heritage to make Tamales during the Christmas season. It is easy to see why. Of course, the tamales taste great but that’s not necessarily the main draw. The tamale making brings the entire family together, to work on a common goal – the creation of amazing tamales. During tamale making everyone is together, in one room, talking, sharing, participating and having fun.
  As with many family traditions, every family makes the tamales differently, with different ingredients, techniques and styles. My neighbors prepare the meat, which for them is a mixture of beef and pork, the day before. They also prepare the masa mixture before the rest of the family arrives. That way, the task of tamale assembling and cooking can get started immediately once the large groups of family members arrive. To make the tamales, everyone gets an apron and stands around large bowls of meat and masa. Each person grabs a corn husk, smears some masa on the corn husk, drops some meat on the masa, adds an olive (or not depending on personal preference), and rolls up the corn husk to form the tamale, The tamales are placed in a steamer basket, which once full, will steam for about an hour to cook the tamales. The result is about 8 dozen tamales.
Of course, the process is not all work; wine, champagne, soda, chips, salsa and other goodies are enjoyed as is a lively discussion of what everyone is up to. Children home for the holidays catch up with relatives and families share their lives. The tamales are great but the fun and love my neighbor's family shared seemed a far more important aspect of this wonderful, family-centric, interactive cooking tradition.
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Last Updated ( Sunday, 30 December 2007 )
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Foodie Talk
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Written by foodie pam
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Thursday, 20 December 2007 |
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The kitchen tools and equipment we love are often very personal. And, to me, cutting boards tend to be one of the most personal. For the past several years I've used a 9x11” plastic cutting board that has a red dot on one side and a green dot on the other. The ‘purpose’ of the dots is to use the red side for meat and the green for vegetables. Great concept, but I often forget to apply it in practice!  Lately, the cutting board has become warped, presumably from putting it in the dishwasher, and I’ve realized it is a bit small for my needs. Looking at what is available I’m still inclined to go with plastic over wood. Even though I know I occasionally mix meat and veggies on an individual day, at least with plastic I can stick it in the dishwasher and be sure it is clean the next time I use it. And if warping is a problem with the plastic board, I know it will be far worse with a wood cutting board. Now, while I admit I don’t get new cutting boards very often, I found the Preserve line of cutting boards, made by Recycline and sold at Whole Foods, to be appealing because they are made from recycled plastic. Hey any thing we can do to be eco-friendly is a good thing in my book. The boards come in several sizes but the big 14 x 11” board was just the size I wanted, although the smaller 10x8" board seems really appealing for small, quick cutting jobs. The board has a handle on one end that I initially thought would get in the way, but it really is very handy for lifting the board. As I said, cutting boards are a personal choice, and many prefer wood but since plastic is a better choice for my kitchen habits at least I can feel good knowing this one doesn’t add to the waste of plastic out there…
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Last Updated ( Thursday, 20 December 2007 )
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Foodie Talk
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Written by foodie pam
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Friday, 14 December 2007 |
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 Last weekend, a friend and I spend nearly all of Sunday baking cookies. The bake fest lasted about 7 hours and resulted in nearly 20 dozen cookies. We each made 3 different types of cookies.
I’d never baked with anyone before, other than my mom and sister that is, but it really was lots of fun. Before we met, we both picked out a list of recipes we wanted to make and then we finalized it the day of the bake fest. We then went to the store for all the miscellaneous items we didn’t have. The actual cooking lasted about 5 hours. We each made our own recipes but helped each other with ‘issues’, tray rotations, timing, and so forth. Having someone in the kitchen to talk too and bounce ideas off was great. Husband was around, but he wisely left the kitchen to the women for the day – although he did help with some mixing, dish washing, and of course periodic tasting!  The cookies? We each made a variation of white mice (aka Mexican wedding cakes, Russian tea cookies, etc). I used the recipe in Elizabeth Falkner’s Demolition Desserts. The result? Absolutely fabulous cookies that were slightly crunchy on the outside and moist on the inside - or as my neighbor said after trying one from her gift box “they were like a drug!”.
I also made the Vanilla Roll-Out Cookies from the article by Dorie Greenspan in this month's Bon Appetit and I made the 'Mike's dark chocolate black bottom bites" from I’m Dreaming of a Chocolate Christmas. Both of which were great.  What we did we do with all of these cookies? I gave tins to my neighbors, kept about a dozen, and then (bravely) had Husband take the rest to work so we wouldn’t eat them!
My friend wrapped hers in gorgeous little gift plates and gave them as gifts to friends. I don’t have the patience for that but she did a great job and the gifts looked wonderful!
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Last Updated ( Friday, 14 December 2007 )
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Foodie Talk
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Written by foodie pam
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Friday, 07 December 2007 |
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 This week on Project Foodie we spotlighted a cookbook that not only presents recipes but serves a good cause. The cookbook, Americans Cook!, is the brainchild of Westchester, NY girl scout troop leader Felice Kaufman. The cause has multiple facets. One is supporting the Girl Scouts troop but another effect of this effort is exposing these girls to cooking. While generations past may have merely been concerned with getting their children to eat their vegetables, in today’s world we have young adults who don’t know anything about cooking! I’ve had conversations with people in their 20’s asking how to cook the most basic items; like cooking dry boxed pasta! Obesity and general health issues are increasing while our eating habits seem to continue to decline. Sure, just because you cook your own food doesn’t mean what you eat will be low in fat, low in calories and high in nutrition but at least you have control over it.
Getting our children (and young adults) to cook involves many steps and no single simple solution exists. Having said that, I applaud Felice Kaufman for envisioning and executing a creative project for these girls that will not only help them raise money but will also open their eyes to the world of cooking…
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Last Updated ( Friday, 07 December 2007 )
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Leftover Tuesdays #10 Round-up |
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Recipes
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Written by foodie pam
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Saturday, 01 December 2007 |
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What did you do with your leftovers this month? That’s the question Leftover Tuesdays ask and this month’s Leftover Tuesdays event has some really unique answers! In fact, I suspect the culinary creativity of your fellow foodies will amaze you as we have some great entries this month. So, without further ado let’s see what everyone has been up to this month with their leftovers…  | Laurie from Tastes Like Home: Mediterranean Cooking in Alaska constantly challenges herself to create amazing Greek Cuisine with ingredients available in Alaska. She has nicely accomplished that with her transformation of leftover halibut into Savory Fish Cakes. And as if the transformation isn’t enough, she also shares with us her approach to recording her recipe creations for future use! |  | Foodie Heather from here at Project Foodie created not just one but two meals from leftover Kale. First, she used Kale, that she forgot to put in its originally designated meal, to create a wonderful hash. Then she transformed the leftover hash into a Potato, Kale and Tomato Frittata. |  | Tigerfish from teczcape – an escape to food may have out done us all this month with this mouthwatering creation. Using leftover wonton skin, unused almond butter, and overly ripe bananas combined with a hefty dose of ingenuity, Tigerfish created Banana Peanut Butter Wonton Pockets. Now tell me don’t those look absolutely sinful? Wow! |  | Windy from Windy's Food Corner in England has transformed leftover Lamb into a great Korma Curry Lamb. Not a big lamb fan? Windy says this dish is also great with leftover chicken – yum! |  | Foodhunter over at The Food Hunter’s Guide to Cuisine had several unused portions leftover from her Thanksgiving meal - sausage and mushrooms from the stuffing along with parmesan and mozzarella from a lasagna. The transformation? Pizza! Which incidentally is one of my favorite ways to use leftovers. Foodhunter's pizza looks really good. |  | Joel from Food Monkeys made a grand slam out of a roast chicken. Following the initial meal of sliced chicken breast, the other breast was converted into Cranberry Wild Rice with Roast Chicken Breast, the next night one chicken leg was the star in a Chicken Pot Pie, and the final night the other chicken leg was used for Curried Chicken Leg. Wow! Four meals from one $2 chicken. And he also had a great leftover creation pizza this month What leftover devotion! |  | And finally, my transformation of leftover turkey from Thanksgiving into tasty, albeit not photogenic, enchiladas. Trust me these Turkey and Mushroom Enchiladas with a Spinach Cream Sauce really tasted great despite their appearance! |
Thanks everyone for playing along with Leftover Tuesdays. Can’t wait to see your next creations!
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Last Updated ( Saturday, 01 December 2007 )
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Recipes
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Written by foodie pam
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Thursday, 29 November 2007 |
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 At our most recent dinner party Husband and I served Crostinis for appetizers. They were great! Not only did the different Crostinis taste great but everyone enjoyed them - we even had recipe requests. I must admit though, about an hour and a half before everyone arrived I was a bit annoyed at myself for doing the Crostinis. We made three different types of Crostinis so we had to make three different toppings (which we did the day before). This added more preparation than a single baked appetizer or a simple cheese plate. On top of that, assembling three dozen Crostini (we had 16 people at the party) took Husband and I about 30 minutes. But, as soon as the Crostinis were done I was really happy I made them! They were gorgeous, tasted great, and added the perfect tone to the party. Sometimes the extra effort is well worth it - this is definitely one of those cases. I would not hesitate make any of these again - in fact I'm serving the Salmon ones when some friends come over next week.
If you're having a cocktail party or want to serve some nice elegant hors d'oeuvres at a dinner party I highly recommend any of these Crostinis:
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Last Updated ( Thursday, 29 November 2007 )
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Leftover Turkey Enchiladas |
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Recipes
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Written by foodie pam
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Wednesday, 28 November 2007 |
 I don't know about you but I've had more than my share of Turkey over the past few days. On Sunday we finally finished the side dishes that went with our Thanksgiving meal but we still had both white and dark turkey meat left. A fourteen pound bird for two people leaves a lot of leftovers! So for this month's Leftover Tuesdays event it was really easy to pick the leftover to use. The creation also turned out pretty easy because I had a craving for enchiladas with a nice creamy sauce. I opted to convert a favorite recipe into a leftover variation for turkey.  These enchiladas have a great creamy spinach sauce but sadly are not very photogenic. Starting with the initial recipe, I made several modifications to create my own Creamy Spinach, Turkey and Mushroom Enchiladas. I added about a pound of Cremini mushrooms to both balance the turkey flavor and to add some more substance to the enchiladas. I also used Anaheim peppers rather than poblano because I couldn't find any poblano peppers. Anaheim are smaller than poblano so I used four but I could have used even more since I like a hefty dose of veggies. In hindsight, I should have also thrown in a few jalapeños for added heat but since I didn't our version was a bit less spicy than we'd have liked. When I assemble the enchiladas I’ve found it is nice to add a dallop of the sauce into the middle of each enchilada before I roll it up; otherwise you end-up with lots of sauce on the outside but a rather dry inside. The turkey worked great here and although I knew I was eating leftover turkey it didn't seem that way - making this a great way to conceal leftover turkey.
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Last Updated ( Wednesday, 28 November 2007 )
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Recipes
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Written by foodie pam
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Monday, 26 November 2007 |
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 I think I'm ready to start thinking about food again - now that we've put a sizable dent in the Thanksgiving leftovers that is! This was an interesting Thanksgiving because after years of pressure from the fancy new Thanksgiving menus in every cooking magazine's November issue I finally took the plunge and tried all new recipes for Thanksgiving. It was also interesting because Husband convinced me to run a 10K Turkey Trot Thanksgiving morning. The trot was fun and a tradition from our years in Houston but a full day of cooking after my first 10K in a couple of years made for a pretty tired foodie.... Still, it is a great Thanksgiving tradition.
Thankfully, we'd prepped a bunch of things on Wednesday so we only had about a few hours of cooking on Thanksgiving day itself. Earlier in the week, we reviewed our menu choices and made a few modifications to our original menu such as removing the onion side dish (we had plenty without it) and choosing a slightly more straightforward/traditional cranberry dish. As happens with most new things, some of the dishes we tried where hits and some were duds.... Porcini Mushroom Turkey with Mushroom Gravy: This turkey has a mushroom butter that is spread between the turkey meat and skin. We've used butters on poultry before and had great results but in this case the butter didn't seem to change the flavor of the turkey much. I wouldn't make the turkey again. The mushroom gravy that went with this turkey was a bit labor intensive with lots of mushrooms and more preparing than I'm used to for a gravy. But the result was amazing. I'd definitely have the gravy again.  Three-Mushroom Dressing with Prosciutto: I'm a big fan of stuffing and really love when it is cooked inside the turkey. As a result, I was a bit skeptical of this dressing but I was pleasantly surprised. It really tasted like a stuffing and it wasn't a whole lot of work. I'd make this again.
 Whole Wheat Dinner Rolls: I really want to like whole grain breads and Bon Appetit made these sound delicious. But I was really really disappointed in the result. I knew these rolls wouldn't be as good as the all butter rolls I normally make but these really didn't have any good flavor. I only ate one and while Husband made an attempt at eating a second he gave up. I froze the rest and we'll use them for stuffing when we make our traditional turkey next month...
Smashed Rutabagas with Ginger-Roasted Pears: We served this in place of mashed potatoes. I'd never had rutabagas before so this was a big gamble. The result tasted ok but was not stellar. Between the ginger-roasted pears and the cream in this preparation, however, I'm still not sure I know what rutabagas taste like though. I probably wouldn't make this again.  Cranberry, Pear and Ginger Chutney: This was a pretty easy dish to prepare although it did have a large assortment of ingredients. The result was good but a bit strong on the cloves. I'd make this again but with less cloves.
 Apple and Quince Crisp with Rum Raisins: This was, by far, the best part of the meal. I absolutely loved this crisp. The raisins, which were flambéed, were not only fun to make but delicious even on their own. I'd never had quince before but it really complemented the apple. Initially, we intended to serve this with whipped cream but we were too tired after a full day of cooking (and trotting) so we skipped the whipped cream. In the end that was a good choice since this dessert is so great on its own that the whipped cream was not necessary.
Overall, the meal was fine but this menu required more work than the one we normally make and for most of the dishes the extra effort did not yield better results. Would I try an all new menu again? We'll have to see just how energetic I am next year...
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Last Updated ( Monday, 26 November 2007 )
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| << Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
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FOODIE HEATHER
Sweet Potatoe & Apple Puree I'm always on the look out for new side dishes and this one is not only good but economical too. Using two of the current seasons food items that... |
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FROM THE CHEF
In Search of the Perfect Apple Pie My mom taught me everything I know about baking. At least that is what she tells me to say to people whenever they ask how I learned to bake... |
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FOODIE HEATHER
Project Foodie Holiday Gift Guide – Foodie Gifts on the cheap (under $25) “It’s the most wonderful time of the year”…if it's so wonderful then why do we all stress about finding that perfect gift for the kids, husband, in-laws, boss, siblings,... |
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FOODIE PAM
If someone with a magic wand would grant me three restaurant reservations anywhere in the world, one of the restaurants would certainly be Ferran Adria's elBulli. Sadly, I don't... |
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