Fish Tacos featuring Halibut...In Season Now

These fish tacos are stuffed with chili-crusted halibut chunks, a shredded cabbage, lime and cilantro slaw, chunks of avocado and drizzled with a warming orange juice chipotle sauce. The result is a very fresh and zesty meal.

According to our authorities at the Monterey Fish Market, halibut is in season and ready to enjoy. It is a mild white fish that is my personal favorite.

Health benefits of Halibut, according to WHFoods: "Halibut are truly a nutrient-dense food. A very good source of high quality protein, halibut are rich in significant amounts of a variety of important nutrients including the minerals selenium, magnesium, phosphorus and potassium; the B vitamins B12, niacin, and B6; and perhaps most important, the beneficial omega-3 essential fatty acids. Essential fatty acids are so named because they are essential for our health but cannot be made by the body; they must therefore be obtained from foods. Cold-water fish like halibut are a rich source of the omega-3 essential fats, a form of essential fatty acids in which the standard American diet is sorely deficient."

Halibut Fish Tacos with Orange-Chipotle Sauce

The Sauce:

1 cup fresh orange juice

1 teaspoon minced canned chipotle in adobo (including sauce) more as needed to increase heat
1 tablespoon distilled white vinegar

Bring orange juice, chipotles, and vinegar to a boil in a 1 to 1 1/2 quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15-20 minutes. Remove from heat and cool.

The Seasoning for the Fish:

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher or sea salt

Mix together in a plate or pie tin.

The Fish:
Aprox. 3/4 lb (about 1" thick) halibut fillet or steak will feed 4 people. I never think it seems like enough but it really goes a long way.

A fish steak is a cross-section of the fish, containing the backbone and any other bones that were not removed prior, whereas a fish fillet is taken from the side of the fish, cutting (filleting) the meat off of the backbone and usually attempting to leave out any other bones.

About 3 tablespoons olive oil

Rinse and pat dry fillets. Brush fish with olive oil then press each fillet into spices until completely covered.

Heat skillet over medium heat and add remaining olive oil. Place fish into hot skillet and cook undisturbed for approximately 5 minutes. Turn fish carefully and finish cooking. This will only take a few more minutes. It is done when it is turns solid white and flakes apart easily with a fork.

**Note that you have lots of options for cooking methods. You can grill the fish, broil it or bake it, whichever you prefer. I like to use my saute pan because it gives me the most control.

The Wraps:
Good quality corn tortillas

The Slaw:
1/3-1/2 head green cabbage, thinly sliced
1/2 cup loosely packed cilantro, rough chopped

Toss cabbage and cilantro together.
Whisk together the juice of 1 lime with olive oil equal to amount of juice.
Add salt and pepper to taste.
Toss dressing and cabbage/cilantro mixture.

The condiments:
Avocado-a must.
Optional: I usually put grated jack cheese on my tacos. Black beans go well with these and also salsa. We've even included Spanish rice. Have fun and enjoy! I have served this for company and let people build their own with whatever toppings they like.

To Serve:
Slice avocado into chunks.
Heat tortillas over flame until warm but not crisp. If you do not have a gas stove or grill, you can place them in a dry pan (cast iron is good) to warm them (but do not get them crispy or they will break apart).

If you tortillas are thin, double up on them. Cut the fish into chunks (remove bones if you used a steak and remove skin) and place in the tortillas. Drizzle a little of the sauce over the fish, then add your slaw, avocado (and anything else you have in mind). Have plenty of napkins available and enjoy!

Slow Cooker Black Bean Soup with Chipotle Chiles

One of the wonderful things that people do when you have a new baby is to bring over food. You see, in your sleep deprived state, you should not be operating heavy equipment or things in the kitchen like sharp knives and fire. When our daughter was born I did things in the kitchen like poor myself a cup of hot coffee and keep pouring and pouring as it overflowed puddling on the counter top and oozing over the edges until my brain finally kicked in and said "enough!"

Dylan's friend, Ranita, brought us over a wonderful dish: black bean soup, an avocado, salsa, tortilla chips. I can't remember having had black bean soup before but this stuff was delicious. We have tried to get the recipe from her but I think she is busy with her own little one. So, left to my own devices, I began searching out a recipe that would resemble the one she made. Now that I'm allowed in the kitchen again here is the winning recipe. We will be forever grateful to everyone who brought us nourishing food during those first few months as we adjusted to our new family.

Nutritionally, beans are an excellent source of complex carbohydrates and fiber. Most Americans do not get enough fiber in their diets. Beans lower cholesterol and prevent blood sugar levels from rising too rapidly after a meal, which means they're good for people with diabetes. They contribute to heart health with significant amounts of antioxidants, folic acid, vitamin B6 and magnesium. AND beans are protective against cancer. There was a study done on 90,000 women and the researchers found a significantly reduced rate of breast cancer in the women who had a higher intake of beans and lentils. Two or more servings a week was associated with a 24% reduced risk! (Encyclopedia of Healing Foods, Murray, 2005)

Black Bean Soup with Chipotle Chiles
adapted from Bon Appetit, March 2004, but pretty much left intact

The best thing about this recipe, other than the taste, is that you can put it in the crock pot and forget about it. AND for those of you who forget to soak your beans the night before, this recipe rocks as there is no presoaking needed. In addition, it's inexpensive, feeds way more than than the 6 people listed in the recipe header, and can be frozen. We even used some as a dip.

Tools:
Slow cooker (aka Crock Pot)
Immersion blender or regular blender

Ingredients:

• 1 tablespoon olive oil
• 2 medium-size red onions, chopped
• 1 medium-size red bell pepper, chopped
• 1 medium-size green bell pepper, chopped
• 4 garlic cloves, minced
• 4 teaspoons ground cumin
• 1 16-ounce package dried black beans
• 1.5 tablespoons chopped canned chipotle chiles* (more to taste)
  
• 3 cups hot water
• 4 cups hot vegetable broth (preferably homemade)
  
• 2 tablespoons fresh lime juice
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then hot water/broth mixture. Cover and cook on high until beans are very tender, about 6 hours. Here it is important to taste for the amount of spiciness you desire. If you want more heat add some more chipotle. Use your immersion blender (aka stick blender) to puree some of the soup-don't go crazy here, it only takes a minute, you want some of the beans left whole. If you are using a traditional blender, transfer 2 cups bean mixture to blender; puree until smooth then return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Serve with a dollop of plain yogurt and a few cilantro leaves on top, and a side of avocado slices, tortilla chips or a cheese quesadilla.

*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

Bunny Bowl Winter Minestrone

Minestrone is one of those soups that is both comforting and familiar. In this version, adapted from Alice Waters' book The Art of Simple Food, we've matched comfort with an "oh my god" flavor combination that takes the whole thing to a new level. Conveniently, minestrone can be easily be changed to suit the seasonal collection of vegetables available at the farmers market on any given week.

The soup's number one "secret" is this*: cut everything into small pieces so that each spoonful is a complex taste combination; a bean, a piece of potato, a carrot, a little bit of sweet onion and the saltiness of a touch of Parmesan all hit your palate at the same time. You stare at the bunny on the bowl as if intoxicated and say, "Damn, this is the best Bunny Bowl Minestrone I've ever had!" Bunnies all over the world rejoice and you are happy.

Bunny Bowl Winter Minestrone
Ingredients:
1 cup of dried cannellini, great northern or navy beans, cooked
OR 1 can of beans, rinsed and drained
3-4 cups of vegetable stock
olive oil
1 onion, finely chopped
4 cloves garlic, coarsely chopped
5 thyme springs
1 bay leaf
2 carrots, peeled and finely chopped
1 small leek, white and light green part only, diced
2 yellow potatoes such as Yukon gold or Russian butter, peel if you prefer, finely diced
2 stalks celery, finely chopped
1/3 head savoy cabbage, rinsed and roughly chopped
1 cup small noodles of your choice
2 medium tomatoes, peeled, seeded, and chopped OR 1 small can organic chopped tomatoes, drained
Parmesan cheese
Sea salt and freshly ground pepper
red pepper flakes, couple of shakes

Prepare dried beans in the usual way. That is, soak overnight if possible (but at least a few hours), drain, cover with plenty of fresh water. Toss in a small 2 inch piece of kombu and cook for 1-3 hours until done. They will be soft but not falling apart and mushy. Let cool and drain, reserving some of the liquid. OR if using canned beans, just drain and rinse with fresh water.

In a heavy bottomed pan over medium heat add about 2 tablespoons of olive oil. When the oil is hot, add the onion and carrots and cook for 10-15 minutes, until tender.

Add the garlic, thyme, bay leaf and 2 tsp sea salt and cook for 5 minutes.

Add 3 cups of vegetable stock and bring to boil. When boiling, add the leek, potatoes, and celery. Reduce to a simmer and cook for 5 minutes.

Add chopped tomatoes and cook for 15 minutes. While this is cooking, heat salted water to a boil in a large pot. When boiling, drop in your cabbage for a quick blanch-- about 2 minutes. Remove with tongs, give a quick rinse with cold water to stop the cooking, and allow to drain. Next, return the same pot of water to a boil, add your noodles and cook until al dente (soft but with a little tooth--maybe 8 to 10 minutes). Drain and set aside.

Go back and taste the soup for salt and adjust as necessary.

Add cooked beans. If you have made your own beans you can add some of that cooking liquid here otherwise you may want to add more vegetable stock or water so that there is a nice amount of soup broth in the pot. Add the cabbage and the noodles.

Add a few shakes of pepper flakes and make one last adjustment to taste remembering that Parmesan will bring some salt to the soup. Cook for 5 to 10 more minutes to let all the flavors mingle.

Remove the bay leaf and thyme sprigs. Ladle soup into bunny bowls, top with grated Parmesan and pass with extra virgin olive oil or pesto if desired.

*This is a tip I learned from the Alice Waters' cookbook mentioned above.

Patty's Grilled Vegetables over Soba Noodles

When you become a couple you inherit your partner's friends. In my case, I gained Patty and Todd. Todd is a Professor at the University of San Antonio. He does a lot of research and tried to explain it to me once but it was a hopeless endeavor. It has something to do with birds and the sounds they make.
Patty is a Labor and Delivery nurse, a dog lover, an avid reader, fluent in Spanish and a darn good cook. One year she gave Dylan a small homemade cookbook which, lucky for me, I inherited along with the friendship. The recipe that follows is one that is in her book (albeit with a few of our own modifications) and one that we love and I think you will enjoy too.

The marinade and sauce work wonderfully together. Though January is not grilling season I find that I can fire up the gas grill on days when the weather is sunny or cook the vegetables stove top on a cast iron grill. You know the type of pan where one side is a griddle for pancakes and the other side is grooved for grilling? It does tend to make a mess of the stove, so be prepared to wipe it down after the vegetables cook.

Patty's Grilled Vegetables over Soba Noodles

Step 1-Make the Marinade

1/3 cup orange juice
2 1/2 tbsp molasses
1 tbsp water
1/4 cup olive oil
1 1/2 tsp dijon mustard
2-3 cloves garlic, minced

Step 2-Make the Sauce

1/3 cup green onions, thinly sliced on the diagonal
1 1/2 tbsp soy
1 tbsp sherry vinegar
2 tbsp toasted sesame oil
2 tbsp brown sugar
1 tbsp fresh ginger, grated

Step 3-Gather and Prepare your Vegetables

These are the vegetables we enjoy but we mix it up, depending on what we have on hand. Feel free to use veggies you enjoy.

1 large or 2 small yams, peeled, cut into 1/2 inch slices
1 eggplant, cut into 1/2 inch slices
1 red bell pepper, seeded, cut into 1/2 slices
2 baby bok choy, bottom trimmed and cut in 1/2 lengthwise
1 large portabello mushroom, or a handful of shitakes, cleaned, cut into thick slices
1 yellow onion, cut into thick rings
olive oil for cooking, about 1/3 cup in a small dish

Now that you have your vegetables ready, put them in the marinade and toss to coat. As Patty says, "Let the vegetables marinate until you feel like cooking."

Step 4- The Noodles

You will need 1 package soba noodles. The ones I use are organic noodles made from buckwheat, they cook fast, in 4-6 minutes, be careful not to overcook or they will be mushy.

Procedure

Put medium pot of water with a steamer bucket on the stove to boil. Steam the yam slices until almost done. Be careful that they are still firm and not too soft or they will be difficult to grill. 5 minutes should be sufficient. Keep the water as you will use that to cook the soba noodles in later.

Take vegetables out of the marinade and place on indoor or outdoor grill. Brush with oil, turn, brush again with oil and some of the leftover marinade. Continue to cook, turning half way through until they have nice grill marks and are somewhat soft. When cooked, vegetables can be put in a dish and kept in a low oven until the noodles are ready.

Bring water to boil. Add soba noodles. When done add the 1/2 of the sauce to the noodles and toss to coat.

To assemble, place a pile of noodles on a plate or bowl. Top with grilled vegies and drizzle some of the extra sauce over them.

Quinoa and Black Bean Salad

If you haven't tried quinoa (keen wah), here is a great recipe to start you off. This salad is tasty, crunchy, healthy and different from your everyday type of salad. Great thing to take in your lunch or to a work pot luck.

It has the highest protein profile of all the grains, has more calcium than milk and is a good source of iron, phosphorous, B vitamins, and vitamin E.

Ingredients:

1 cup quinoa, rinsed
2 cups veg stock or water

----------------------------

for dressing:

2 tbsp lime juice (1 lime)
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

---------------------------

for the salad:

1 tbsp olive oil

1/2 cup yellow onion, diced

1/4 cup red pepper, diced

1 medium to large carrot, diced

3 green onions, white and 3 inches of green part, chopped

1 stick celery, chopped

1 tsp chili powder

1/2 tsp ground cumin

1/4 tsp sea salt

1/2 cup cilantro, rough chop

1 can black beans (preferably Eden brand) rinsed and given a lemon and salt spritz

Method:

1. In a medium sized soup pot bring stock and quinoa to a boil. Reduce to simmer, cover and cook for 12-15 minutes until all of the liquid is gone. Spread quinoa onto a cookie sheet, rake with a fork and let it cool.

2. Combine lime juice, 2 tbsp of olive oil, salt and pepper in jar; shake to mix.

3. Heat 1 tbsp of olive oil in a small saute pan, saute yellow onion for 2 minutes, add red pepper and carrot, saute 2 mins, add spices and saute 2 mins.

4. Toss gently to combine quinoa and beans, onion mixture, green onions and celery, then cilantro. Toss in enough dressing to coat. Serve at room temperature.

Serve with avocado if desired.

Quick Delicious Spinach, Avocado, Pumpkin Seed Salad with Lime Dressing

Okay, just a quick entry to inspire you to throw this salad together when you are in a rush but still want something healthy. Dylan and I actually had this as a 3:00pm snack last week...you know the after lunch but not quite dinner but I'm kind of hungry sort of thing. I saw this (or something similar) one night on Food Network while watching Nigella. She served smoked salmon strips with hers.

1 bag of organic spinach-I know it says "pre-washed" but I always wash it again and give it a spin around the salad spinner to dry it. Place in serving bowl.

1 avocado-slice it in half and remove the seed. Holding each half in your hand run the knife top to bottom then across to make little chunks. Use a spoon to scoop out the avocado right into your serving bowl.

Pumpkin Seeds-use as many as you want, raw or toasted organic seeds. Throw those in the bowl.

1 Lime-halved. Juice each half into a jar, add an equal amount of olive oil and some sea salt to taste.
Shake.

Poor the dressing over the greens, toss, and eat away. No, there's no picture, we ate the whole thing so fast there was no time!

Homemade Vegie Broth--Come on, you can do it!

Really I began making my own vegetable broth because I just couldn't stand how much I was paying for a couple of cartons every week, like almost $3 per carton...and the price kept going up. And here I was tossing out all the veggie scraps...carrot tops, onion skins, soft celery from the bottom bin of the fridge. My vegetable bins seem to be more like little square coffins where odds and ends of various produce meet their demise. Sometimes they just lay limp at the bottom which is kind of sad but the ones that are forgotten in the back actually begin to decay and even leak a yellowish brown goo. Do not use these for stock! Remember, garbage in-garbage out.

Back to making your own stock. If you're home for a couple of hours I think you'll be surprised at how easy making broth actually is. I make my broth every other weekend and freeze it so it's on hand when I need it. The only problem I encountered was my canning jars exploding in the freezer. As if cleaning up the vegetable bins was not enough. I tried filling the jars on 3/4 of the way but they still expanded and cracked the glass. One chef I know, Karen Diggs, recommends using plastic wrap or parchment paper as a lid instead of a metal canning lid, still using the ring to seal the wrap in place. What I have found works for me is laying the jars on their sides so there is more room for expansion. We haven't had a problem since.

Now, IF you are going to use store bought broth, which I trust you will do only for an emergency, I recommend using Pacific or Imagine Organic. You can dilute them with water to stretch them a little. However, it's worth noting that in Cook's Illustrated June 2008 issue they blasted all organic cooking broths stating, "All the organic vegetable broths in our lineup tanked." Here are the ones NOT recommended: Better Than Bouillon Vegetable Base, Emeril's All Natural Organic Veg Stock, Swanson Certified Organic Vegetarian Veg Broth, Imagine Org Veg Cooking Stock, Kitchen Basics Natural Veg Cooking Stock and Pacific Natural Foods Organic Veg Broth. Imagine Organic Veg Broth was "recommended with reservations" with tasters stating stating it had a "mostly carrot" flavor and being bland. Knorr Vegetarian Vegetable Bouillon Cubes was deemed salty but on the okay list with College Inn Garden Veg Broth. So which one (and only one) unbelievably made it to the recommended list? Swanson Vegetarian Vegetable Broth (not the organic one)...and why are you NOT going to use this one? Because being conscious about what you put into your mouth you know that it doesn't make sense for a vegetable broth to have "flavor enhancers" like those found in Swansons: high fructose corn syrup, sugar, dextrose, MSG, disodium insodinate, disodium guanylate, and more.

All of that should be more than enough reason for you to want to make your own stock; it's going to taste better and it's going to make anything you use it in extra nourishing. There are literally hundreds of recipes for stock out there but the one I use is a modification of Rebecca Katz' Magic Mineral Broth. You know I love everything that comes out of her kitchen and her broth is no exception. If you're making a sipping broth please visit her website and make the exact version, it's a touch sweet which makes it especially soothing. But for my purposes, which mainly means using it as a base for soups and grains, I change a few things, including omitting the salt and using less yams/sweet potatoes. According to James Beard vegetables contain their own natural sodium so it can be added afterward.

There is such a thing as a roasted vegetable stock. It will give you a darker, deeper more earthy flavor. For a Roasted Vegetable Stock to use say as a base for Onion Soup check out this recipe. Anna Thomas in The Vegetarian Epicure (which is a great cookbook and you can pick it up on Amazon for a couple bucks) has a recipe for Dark Vegetable Broth and an Assertive Broth in which she has you saute the vegies first. What we're going for here is a light broth to use as a base for everything from soups to grains to add light flavor and lots of nutrients.

Now, one of the things you're going to see in this recipe is kombu. Kombu is kelp, yep that's seaweed my friends or as we called it in chef school "sea vegetable" because weed is such an ugly word. The Kombu package says it's an "Edible Ocean Plant." Whatever it's called, I don't want you to skip this ingredient. You can find it in most stores (see picture) you've probably just never looked. I promise you that your stock will not taste all fishy.

Kombu or Kelp, is a brown seaweed very rich in iodine. It is high too in potassium, calcium, iron, and magnesium and also contains a highly important level of trace elements such as zinc, copper and manganese. According to Paul Pitchford in his book Healing with Whole Foods, kombu greatly increases the nutritional value of all food prepared with it. It has a high mineral content. In beans, the minerals help balance the protein and oil and increase digestibility. Kombu softens masses (anti-tumor), it has an anti-coagulant effect on the blood, is a natural fungicide, relieves hormonal imbalances, cools and soothes lungs and throat, and relieves coughing and asthma to name just a few benefits!

Lastly, if you want to know more about the difference between Broth vs Stock here is a decent explanation.

Ingredients:
3 unpeeled carrots with green tops, rinse off any dirt, cut into large chunks
1 medium yellow onion, skins on but cut off dirty root, quarter
1 leek, white and light green parts, cut in half lengthwise, rinsed, then cut into chunks
4 stalks celery, with tops if you've got them, cut into chunks
4 cloves garlic, tossed in whole, skins and all
1/2 bunch Italian parsley
2 medium red potatoes, unpeeled but scrubbed clean, eyes removed, quartered
1 Garnet yam, skin on, quartered
1 3x2 inch strip of kombu, rinsed
1 bay leaf
8 peppercorns
4 whole juniper berries

Method:
Toss all ingredients into an 8 quart stock pot and cover with cold water to about 2 inches from the top of the pot. Cover with lid and bring to a boil. Remove lid, reduce heat to low and simmer for 2 hours. Strain the stock and let cool. Refrigerate or freeze.

A Gift for Someone Sick: Chicken Noodle Soup Two Ways

Is someone you know sick? Make them some chicken soup and they are bound to feel better.

I have 2 versions for you. In version number one I use vegetable broth as a base and add one chicken breast at the end. It is totally enough chicken, easy on the budget and the digestive tract. This is the easier and faster of the two recipes. In version two, I use a crock pot and an organic chicken carcass to create a chicken broth as the base for the soup. Homemade bone broth has extra nutritional benefit and if you have the time on a chilly weekend it's worth the effort.

You know how I love fresh herbs so pick up some fresh rosemary sprigs to toss into these soups. Rosemary contains several potent antioxidants and is known to reduce inflammatory responses, making it beneficial for those with rheumatoid arthritis, bronchial asthma, and atherosclerosis (the build up of plaque on the inside of blood vessels). Rosemary increases circulation, improves digestion, and stimulates the immune system making it a great addition to our Chicken Noodle Soup recipe.

You'll also notice a "secret" ingredient: fresh ginger. It adds a warming touch to the soup which feels really nice on a scratchy throat, and it helps with nausea and gastrointestinal distress, and has antioxidant properties.

Version I (using only a chicken breast)

Ingredients:
2 quarts vegetable broth
1 quart water
1 tbsp olive oil
1 tbsp organic butter
1 boneless skinless organic chicken breast, sliced thin
1 inch piece of ginger, quartered (no need to peel)
2 large cloves of garlic, finely chopped
2 stalks celery, sliced thin
2 carrots, sliced thin
1 leek, light green and white parts, halved lengthwise, washed and sliced thin
1 small onion, chopped
1/3 cup fresh green beans, chopped
1/3 cup fresh Italian parsley, chopped
2-3 sprigs of Rosemary(about 6 inches, more will overpower the soup)
1/2 package of good quality egg noodles
sea salt and freshly ground pepper

Directions:
Heat olive oil and butter in your soup pot over medium flame. Saute onion, leek, garlic, celery, and carrots for about 8 minutes until the onion is clear (do not brown). Add the stock, water, and ginger and bring to a boil. Reduce to simmer and cook for 25 minutes.

Return to boil and drop in raw chicken slices and rosemary sprigs. Add 1/2 teaspoon of sea salt. Simmer for 5 minutes then remove ginger and rosemary. Add the green beans, egg noodles, and Italian parsley and cook for approximately 10 minutes until noodles are done. It the noodles absorb too much of the soup feel free to add more stock or water to get the consistency you like. Add salt and pepper to taste.

Version 2 (using, dare I say, a whole chicken carcass...mmm, special!)
Ingredients:
1 whole organic chicken
1 crock pot or large soup pot
Water to fill
1 tbsp olive oil
1 tbsp organic butter
1 inch piece of ginger, quartered
2 large cloves of garlic, finely chopped
2 stalks celery, sliced thin
2 carrots, sliced thin
1 leek, light green and white parts, halved lengthwise, washed and sliced thin
1 small onion, chopped
1/3 cup fresh green beans, chopped
1/3 cup fresh Italian parsley, chopped
2-3 sprigs of Rosemary (about 6 inches)
1/2 package of good quality egg noodles
sea salt and freshly ground pepper

Directions:
So you've purchased an organic chicken to the tune of about $16.00 and you're thinking this better be worth it! Not to worry, you're going to get two meals from this bird. The first thing I want you to do is cut off the breast, legs and thighs. Those can be used in another dish right away or frozen to use later. I used mine in a pan roasted chicken with white wine, kalamata olives, garlic, and lemon. I'll post the recipe for this separately. If you're not ready to do the soup you can throw the carcass in the freezer until you need it. It should still have a nice amount of meat left on the bones.

I put the carcass in my crock pot and add water to cover the bones about half way. Cook for about 6 hours on high or until the bones pull apart gently and cleanly. Remove the bones with a slotted spoon or tongs, place on a deep plate or pan, then let cool to the touch. Separate the bones from the meat. You will be surprised by just how much meat you get. Yes, it's a lot of work but remember, you're doing a great thing by using the whole bird and you get both dark and white meat, which adds a great flavor. In addition, bone broth has great nutritional value. It contains minerals such as calcium, magnesium, and phosphorus in a form that the body can easily absorb. To read more about bone broths check out Sally Fallon's site.

Set your bowl of chicken aside and let's work with the broth for a minute. The first thing I do is use a ladle to put it in one of those separator measuring cups that allows you to remove some of the fat. The second thing I do is line a mesh strainer with cheese cloth and slowly pour the broth through it to remove anything left floating around (skin, bones and god knows what else). Now you should have a beautiful broth to work with.

Next heat the olive oil and butter in your soup pot over a medium flame. Saute onion, leek, garlic, celery, and carrots for about 8 minutes until the onion is clear (do not brown). Add the stock and ginger and bring to boil. Reduce to simmer and cook for 25 minutes.

Return to boil and add the cooked chicken and rosemary sprigs. Add 1/2 teaspoon of sea salt. Simmer for 5 minutes then remove ginger and rosemary. Add the green beans, egg noodles, and Italian parsley and cook for approximately 10 minutes until noodles are done. It the noodles absorb too much of the soup feel free to add more stock or water to get the consistency you like. Add salt and pepper to taste and you're good to go.

Veg Medley w/Chard & Poached Eggs-Something different for Bkfst or Brunch

I created this recipe one weekend morning when I was in an "I don't know what I want" mood. I wanted something different, and as the odds and ends in the fridge began to fill the counter top this tasty dish emerged.

I used rainbow chard because I am just enamored by its colors. You'll want to remove that colorful stem which you can do either with a knife or by using your thumb and forefinger to strip the leaves off. Then put them in your salad spinner and give them a nice washing. Spin them dry, then just give them a rough chop.

Why throw chard in the mix? Look at its nutritional profile and you'll have your answer: It has carotenes, vitamins C, E, and K, fiber and chlorophyll. It is also an excellent source of minerals -- including magnesium, potassium, iron and manganese -- and B6, calcium, protein, thiamine, zinc, niacin, folic acid and selenium! With this profile chard is a particularly powerful anti-cancer food, especially of those that affect the digestive tract, such as colon cancer. The vitamin K provided by chard (388.9% of the daily value in 1 cup of cooked chard) is important for maintaining bone health.

Ingredients:
2 Tbsp olive oil
1/2 yellow onion, cut top to root, then into long quarter-inch strips
2 large cloves of garlic, smashed well with the back of your knife
2 small carrots, peeled and thinly sliced
1 cup of a variety of tomatoes, chopped (you can substitute 15 oz can of chopped organic tomatoes with juice)
1/2 cup frozen corn (I froze mine this summer so I'd have it on hand, but when corn is in season I use 1 ear, kernels removed from cob)
4 cups rainbow chard (1 bunch), stems removed, cleaned, spun dry and roughly chopped
1 cup vegetable stock
1/2 tsp fresh oregano
1/2 cup Italian parsley, roughly chopped
thyme, 3 sprigs
lemon zest, 1 tsp
sea salt and ground pepper
3-4 fresh farm eggs

Directions:

• Heat 3 quart sauce pan over medium heat and add olive oil. When hot, add onion slices and a pinch of salt. Saute for 3-4 minutes until softened. Add garlic and saute 2 more minutes, being careful not to brown the garlic.
• Add carrots and 1/4 cup of stock. Cover and simmer 3-4 minutes. Add tomatoes and simmer uncovered for about 6 minutes, until tomatoes begin to break down. Add another 1/4-1/2 cup of stock and the oregano, parsley, thyme and lemon zest. Stir to blend. Add corn, simmer for 3 minutes. Add chard and simmer until it wilts. Add salt and pepper. Mixture should not be dry, nor should it be a soup. There should be a tasty sauce developing with thin enough liquid to poach the eggs. If it needs more stock add that now. Taste and adjust seasonings.
  
• When you have a nice simmer going crack in the eggs and cover. Check after 3 minutes. Cook the eggs until the yolks are set to the consistency you like. Remove lid and sprinkle eggs with freshly ground pepper. Using a slotted spoon, scoop up an egg with a good helping of the underlying vegetables. Serve with corn tortillas or sprouted whole grain toast.

You're Going To Love These Green Beans with Chipotle Butter

This is an easy recipe with a big taste. It's made with a compounded butter and once the butter is made there is enough that you can also use it on other things such as broccoli. The flavor is smokey with a little heat but not overly so. We adapted this recipe after finding it in an old Bon Appetit magazine (Dec. 2006). We steam the beans instead of boiling them so we can preserve the vitamins and flavor and we give them a quick saute instead of stirring them in a pot. You can add a sprinkle of toasted pinons or pepitas (pumpkin seeds) if you'd like.

Ingredients: 1 stick unsalted butter at room temperature
1 1/2 teaspoons chopped canned chipotle chile (you can buy a can of chipotle chilis in adobo sauce in the Mexican Food section of your grocery store--use what you need and freeze the rest)
1 teaspoon apple cider vinegar
3/4 teaspoon sea salt
3 lbs of green beans, trimmed (feel free to use however many green beans you'd like and simply adjust the amount of butter, using enough to coat them all)

Directions: Blend butter, chile, vinegar, and salt in mini processor until smooth. Transfer to small bowl or jar. You can make this ahead of time and stick it in the refrigerator.
Next steam the beans for 3 minutes. Drain. Melt chipotle butter in large frying pan over medium heat. Add the beans and saute in the butter for 3-5 minutes until they just start to blister. Stir frequently. Season with a pinch of salt if needed. Transfer to bowl, top with nuts if desired and enjoy.

Delicious Food at Ubuntu in Napa

This blog has been neglected but I think you will understand. We are new parents to a baby girl we named Remi Anise Sterling. Her middle name (pronounced like Denise) came to me when I was recipe testing with Catherine McConkie for Rebecca Katz new cookbook. We were using Star Anise, a spice, and it smells so wonderful...sort of like licorice only better. Dylan agreed that it went well with Remi and the name stuck. Rebecca has claimed her our little Spice Girl!

So, yesterday we drove to Napa and left her with Chris's parents for our first real outing. There was a tinge of seperation anxiety but hey, our caregivers were a retired surgeon and a retired baby nurse and lactation specialist! So knowing she was in great hands and having cell phones on the ready, off we went to Ubuntu. The restaurant was recommended to me by a fellow chef, Jason, who works on their biodynamic farm.

The weather that day was warm and sunny and the food was beyond expectations. That shouldn't surprise anyone, Chef Jeremy Fox has many accolades including Rising Star Chef. So, what did we have to eat? Chickpea fries with herbs and romesco sauce. The chickpeas had been mashed and shaped to look like french fries and then lightly fried with the romesco as a dipping sauce. Then there was the hickory smoked grits topped with BBQ brussel sprouts, crunchy green apple and bronze fennel sprouts. Now that should make your mouth water. Dessert was poached pear with fennel and white chocolate, citrus and horchata. It was served in a martini glass with the white chocolate on the bottom, sliced pear and orange with hazelnuts next, topped with half vanilla ice cream and half citrus ice. On the one hand the ice was cleansing and on the other hand the ice cream was rich...wonderful combination. Okay, next time I will remember to get the camera out of the glove compartment and take pictures of the food for you. But hey, I'm a tired new parent and I was lucky to have my shoes on the right feet!
Please spoil yourself by visiting a wonderful restaurant on occassion - it really is worth every bite.

What's in Season for June? Bonus: Bruschetta Recipe

Woohoo! Summer fruits and vegies are on their way to a market near you! So, here's my version of Frida Kahlo's watermelon in Viva la Vida. There is an exhibit of her work at the SFMOMA starting this month. We were lucky enough to go to her house in Mexico City last August and be wowed by the art, the torturous devices she wore for her polio, and the brilliant colors inside the house and out...reds, blues, greens, yellows...just gorgeous.

All those colors have me thinking about the shades of summer fruits and vegies. Maybe you've noticed the first of the yellow corn showing up in your grocery store. It's still not at its peak yet but I have to admit I couldn't resist getting a couple of ears and testing out my new toy. It's the Kuhn Rikon Corn Zipper from Sur la Table and it's very cool. The monster teeth on this kitchen tool make stripping the kernels off the cob a breeze.

You should also be seeing green beans start to show up as well as cucumbers, those beautiful purple eggplants, your summer squash and even juicy red tomatoes are making an appearance. Those tomatoes look pretty right now but by July you'll get that great flavor that goes with those good looks. Yes, we already bought some of those too. I like the ugly heirloom ones. Dylan chopped them up and made some bruschetta for a great after work before supper treat. I'll let you in on her recipe below.

We are in fruit heaven as we move from strawberries to blueberries, raspberries, apricots, early peaches and nectarines and the first of the melons. Now, maybe I'm old fashioned but I still like the watermelon with the black seeds. I just don't think "seedless" watermelons taste as good...and anyway they're not really seedless, the seeds are just white and a little softer/smaller than the black ones. Remember growing up and spitting those seeds as far as you could while the juice was running down your fingers? Are we going to deny a whole generation of kids this thrill by feeding them seedless watermelons? Pffft. Let's not forget the grapes are coming out as well as black mission figs and of course you've seen those delicious deep dark red cherries or even the yellow-red rainiers. Now are you seeing that summer color palette?

So, on with the Bruschetta recipe.

Dylan emailed this recipe and it's dated 08/09/2001. I taped it to my refrigerator and would make it every year when tomatoes came into season. She tells me she got the recipe from a book entitled Vegetarian Cooking of the Mediterranean.

Getting Ready for those Tasty Tomatoes Bruschetta
1 medium tomato, diced
6 sundried tomatoes, chopped (I used the ones in oil, you can also used dried ones that are soaked in water until soft)
1/2 bunch of basil, cut into thin strips
1 clove garlic, chopped fine
2 teaspoons capers, rinsed and drained, optional (I'm not a fan of them so I leave them out)
2 tablespoons olive oil
1 French Baguette, sliced on the diagonal about 1/4 inch thick

Mix together all ingredients except bread. Let the tomato mixture sit so the flavors will marry while you toast the bread. Set over to 350 degrees F. Place bread slices on a baking sheet and bake in over until golden, 3-5 minutes. Turn bread over and repeat. (Note: We have been known to slap slices of bead in the toaster and "cheat".)

Red Potato Slices Roasted with Lemon and Olives

I know this sounds really weird, in fact it sounded so weird I had to try it! And guess what, it was really good. You can eat the lemon slices, rind and all, which I liked but dylan did not so she picked them out. The flavor here is wonderful and refreshing and quite spring like.

Red Potato Slices Roasted with Lemon and Olives
from The Best of Fine Cooking Fresh Spring/Summer 2006

2 lb. medium or large red potatoes (about 5 medium), scrubbed and sliced 1/4 inch thick
3 Tbs. olive oil; more for the pan
1 lemon, very thinly sliced (discard the ends and seeds)
2 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tsp. kosher salt (I used sea salt)
1/4 tsp. freshly ground black pepper
1/3 cup pitted olives (Recipe called for oil-cured olives, didn't specify the type. I used water packed kalamatas because that is what I had on hand and it turned out fine).

Position a rack in the center of the oven and heat the oven to 425 degrees F.

Generously oil a large baking dish (9x13, oval gratin, or you can use a cast iron skillet like I did).
In a large bowl, combine the potatoes, the 3 Tbs. oil, lemon slices, garlic, parsley, salt and pepper; toss well. Spread the potato mixture in the baking dish so the potatoes are evenly layered (it can be rustic looking). Roast, turning the potatoes with a spatula every 20 minutes, until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, about 1 hour. Scatter the olives over the potatoes for the last 3 to 5 minutes of cooking.

I served this with sauteed chard. Enjoy!

Tips from Culinary School To Take Your Cooking from Good to Great

Wow, it's been a month and a half without so much as a single recipe from me. This is all because I severely underestimated how consuming culinary school would be. As my classmate Pamela said, "I used to think about food a lot but now I'm totally obsessed with it." It's true. When not in class cooking up a storm, I'm writing up recipes and analyzing their nutritional content (homework), going to the farmers market or trying out new recipes at home. Oh and don't forget that mess of cookbooks and cooking magazines I flip through looking for inspiration.

I thought you all might enjoy some tips from the culinary kitchen that you can start using right now to take your recipes from good to great.

1. Start using lots of fresh herbs and spices. Get rid of any old stale spices in your spice cabinet and replace them with fresh organic spices. Buy small quantities and put a date on the bottom of the jar. Don't be afraid to throw in a handful of fresh herbs to spark up the flavor of a dish. This time of year why not plant a couple of pots with basil and Italian parsley, rosemary and thyme? Then you can just go out and snip off what you need which is cheaper than buying fresh organic herbs in the market.

2. Upgrade your salt. Most chefs love salt and they love it because it brings out the flavor in their dishes. Unless you're on a restricted salt diet, go buy yourself some good sea salt. The one I'm using right now for everyday cooking is called Redmond Real Salt "ancient all natural sea salt " and boasts "unrefined sea salt mined from ancient sea bed contains 50+ trace minerals, including iodine. Okay, I'll tell you one of my salt secrets. I take some salt and put it in a little jar. I grab an herb, say rosemary or the lovely purple flower off of a lavender plant. I gentle crush it just a bit in a small mortar and pestle and toss it with the salt and then use that to season things like soup or roasted vegies. Delicious.

3. Invest in a good chef knife. This act alone will change your life. When dylan and i were just friends she would come over and we would cook dinner together. one time she was over and trying to cut the skin off a kabocha squash which is already difficult but with my dull knives it was ridiculous. Well, that put her over the edge and the next time she came over to cook she brought me a "real" knife. It was a Henckel 8" Chefs Knife and I've been using it every since. And well we've been together for years now so you see it really can change your life!

4. How to Balance Flavors. Have you ever cooked up something only to taste it and realize it's way too spicy or way too sweet? Here is the key to fixing those situations:

flavor to balance add

too sweet sour (acid)/heat... such as lemon jc, chili sauce, vinegar
too salty sour (acid)...lemon jc, vinegar
too hot, spicy sweet/fat...such as agave, honey, olive oil, butter
too sour(acidic) sweet/fat...agave, honey, olive oil, butter
too bland add salt/heat/herbs/spices
needs brightness acid/aromatics/heat...balsamic vinegar, wine, lemon/lime jc, zest, spices, herbs, chili sauce
needs depth herbs such as thyme and rosemary, maybe some salt to bring our flavors
too harsh/strong sweet such as agave, honey, molasses

5. Turn it up a notch with zest. A really nice microplane runs about $12 and will definitely take your cooking from good to great or is that grate! Start adding zest to things and see what happens. Wash your lemon, lime or orange first then zest the peel without getting the white pith as that part is bitter.

6. Make your life easier with natural parchment paper. If I'm going to roast or bake something I line that pan with parchment paper and let me tell you it beats the heck out of soaking and scrubbing those pans.

7. Make your own salad dressings. No, don't grumble, seriously you can do this. Your dressing will be fresh and taste better, you'll know exactly what ingredients are in it and it will cost you way less than buying bottled dressing. So here is the ratio: 1 part acid (usually vinegar) to 3 parts oil (usually olive oil). Use only 2 parts oil for a stronger more intense flavored dressing and 3 parts for a more subtle flavor. Okay, an example of one I throw together that has a slightly sweet taste: 1 part white wine vinegar, 2 parts olive oil, a little orange zest then a squeeze of orange juice, few drops of agave, salt and pepper.

I hope you will try some of these tips and do let me know how your dishes turn out.

A Kitchen on Fire

Okay, this video really tripped me out. I knew you were not supposed to put water on an oil fire but I did not know this is what would happen if you did. The video seems to be some sort of British Public Service announcement. It's short but very powerful. I certainly won't forget what to do if I'm ever in this situation.

Food...Faster, Faster

You used to hear more about microwaves being "dangerous" but now that 90% of US homes have them they are just a given, like having a stove or refrigerator. Remember when they were saying not to stand in front of your microwave while it cooked because it was emitting something dangerous? My non-scientific gut feeling is that something "un-natural" is happening in that metal box, and as convenient as it may be, I don't want to cook my food in it. If you do use a microwave to heat your food up, remember not to use plastic as plastic has been shown to leach toxins, so use glass.

Now, obviously the producers of microwaves are not funding any studies figure out the effects of microwaved food on the food or on those who eat it regularly. There is a good article about some of the research that's been done and what they've found about microwaving food.

I remember getting a Sharp Carousel Microwave as a wedding present in 1982. So I've been using a microwave at least since then. Despite having a Microwave Cookbook I never could get the hang of cooking with it. The food didn't cook evenly and never browned right. The microwave was reduce to warming up leftovers. Nowadays it lives in the basement, unplugged, collecting dust.

The 1.2 BILLION dollar frozen dinner market certainly won't be funding any studies about the dangers associated with microwaving food. Healthy Choice from ConAgra Foods leads the way in the frozen dinner industry. I grew up eating Chicken Pot Pies baked for 45 minutes in those cute little aluminum trays. (The jury is still out on the Alzheimer's/Aluminum link). God I loved those things with their 3 tiny pieces of meat and that yummy top crust. My mother loved them too, after all it was a fairly cheap and easy way to cook for 4 people.

We have Swanson to thank for the TV dinner market. Necessity being the Mother of Invention, in 1953 Swanson overestimated the demand for Thanksgiving Turkeys and ended up with a whopping 520,000 pounds of extra meat on their hands. Long story short, they put it in a compartmentalized tray, linked it to the nation's new TV craze and bammo you've got yourself a TV dinner.

I'm concerned that we feel this rush all the time around food. As a child I used to have to WAIT for dinner to be prepared, didn't you? There just weren't fast food joints on every corner and there wasn't the money available for eating out every night. Marketing plays a big part in making us feel like we don't have time to cook. Maybe the bad economy will help us to spend more time in the kitchen and at the table, reconnecting with food and family.

Can You Afford Organic Food?

This post is for my co-worker, Julie, who told me yesterday that organic food is just too expensive for her to buy. Especially because she has a 13 year old son who eats a lot. I think price is a very legitimate concern and this is a hot political topic. Yes, organic has 40% more nutritious value than conventional and yeah for no chemical cancer causing sprays and so on. But hey, on a social worker's budget I feel her pain! So, my first advise is to buy in season, that is always cheaper. My second piece of advise is to check out the blog MyDailyDiner

Amanda has grocery shopping for *organic* on a *budget* broken down to a science. Look at the right hand column of the blog and scroll down to the section entitled "A Smarter Way to Shop."

It starts with this, "Eating can be expensive. How do I keep my budget between $120-$200/per week, while feeding a family of four only organic, local and seasonal food?
It took practice.
On Friday's, I hit Whole Foods and buy a weeks worth of meat. I buy whatever is on sale. I spend $20 to $30/weekly on meat..."
So, you get the idea. Check out her site and start buying organic.

The Birthing of 9 Chefs

How did this happen? I've been in culinary school for 2 whole weeks now and I haven't posted a thing! So much to tell you about...

The first day of class finally arrived on April 1 for 9 very passionate culinary students. Here we are in our chef garb just this past Saturday, which was the first time we were allowed in the kitchen. As you may remember, I was all worried about the hat. In the end I found the perfect purple and blue striped cotton and hemp hat, even locally made. (I'm the one front and center -- note the hat.)

And just what do they teach in culinary school? Well, we had 5 classes before we were even allowed in the kitchen. There was instruction on kitchen basics like measurements (yes, math conversions--never one of my favorite subjects in school). So you take a recipe that serves 4 and make it serve 45. Believe me those 3 tablespoons become a nightmare. There was also nutrition analysis, macro- and micronutrients, sanitation, and then finally we got into the kitchen to learn knife skills. We were each loaded down with carrots, celery, potatoes, onions, basil, bell peppers, jalepenos, and more. And there was my little cheat sheet of all the cuts--chiffonades, cubes, fine dices, etc.--quickly bloodied by the juice of a strawberry sliced into a decorative fan and by the drippings from a supremed blood orange.

And you should see what Chef Brian Keane did with the bell pepper. I've never seen anything like it. He cut off the top and the bottom. The stem popped right out of the top leaving an impressive ring for garnishing. He then made one vertical cut and opened up the pepper. He took out the ribs and laid the pepper out flat. From there he was able to cut it into even strips. I, for one, was quite impressed by this.

Anyway, as I said we weren't in the kitchen until Saturday but that isn't entirely true as we were allowed in the kitchen to clean it. So class started each day with a lecture, followed by our instructor do a cooking demo, all the while telling us what she was doing. After the demo we each had our assigned tasks for cleaning up. And I mean CLEAN right down to the floor being mopped.

Though we have "guest appearances" by other chefs, our main instructor is Chef Karen Diggs.

She apprenticed with a French chef, she has also opened restuarants in Hong Kong and the US, as well as worked with celebrity chefs on TV. She even worked in a "silent kitchen" at one point. Where apparently you get your orders at the beginning of the shift then no one talks in the kitchen (except for safety). She says this is the ultimate in discipline and focus. She likes us to be on time "because a sense of timing is critical to cooking" and reminded us what her teacher used to say to her was, "A dull knife is a dull mind."

Well, I need to go sharpen my knife and my mind!

Spectacular Swirly Bread Pudding

Thanks to Molly, a co-worker of Dylan's at Children's Hospital, for introducing us to the wonderful bread pudding that forms the foundation of this recipe. We've made only a few minor changes to give it a little less sugar and a cinnamon swirl.

8 Eggs
2 Cups Milk (we use 2% Organic)
2 Cups Heavy Whipping Cream
1 1/2 Cups Sugar
1/4 Cup Amaretto (yes, that's liquor in your pudding folks - go Molly!)
1 Tablespoon Vanilla
1 Loaf Semifreddies Cinnamon Swirl Bread (if you don't have this or something similar in your area you can substitute 1 loaf of Challah bread but you won't get the swirl)
Cocoa powder


You will need a 9x13 glass pan. Prep the pan by spreading a little canola oil over it and dusting it with sifted cocoa powder.
In a large sized bowl, rip the bread into pieces.

In a medium sized bowl, mix the eggs, milk, heavy cream, sugar, amaretto and vanilla thoroughly.

Pour this mixture over the bread and let sit for 30 minutes.


Bake in 350 degree F oven for 40-50 minutes. Serve warm, room temperature or chilled, whatever you prefer. Enjoy!

Easter ramblings

What do vegetarian's eat for Easter dinner? I have no idea. Fortunately, Dylan and I will be working (this is what happens when you work at a hospital, they tend to be open 24/7) so I won't have to figure out what to cook. Growing up it was always HAM on Easter. The kind that had pineapple rings on it and cloves stuck between the criss cross slices, oh and a maraschino cherry in the middle of each pineapple ring. Mmmmm.

And anyway, how on earth did Easter get here so quickly? We just celebrated St. Patty's day! And vegetarian or not I tried Tamara's corned beef and cabbage which was slow cooked in Guiness beer. Tender and quite good. And this was served with Mushy Peas, not Irish but rather British, and not as bad as they sound.

We had my son over to dye eggs, a tradition. That translates to deviled eggs, egg salad and potato salad this coming week. This year there were rubber bands used to wrap around the eggs before they were dipped into the dye, markers, ink bunny stamps, the ever popular clear wax crayon and even scotch tape. Also new for us was using some brown eggs which created a more intense color than the white eggs.

Oh and I found my chef coat and pants for culinary school. I thought this would be fun but it was really quite stressful. The men's pants were baggy beyond belief and the coats were also too big. The women's selection was quite small compared to the mens but I was able to find a pair of black pants (will have to be hemmed) and a white chef's coat with knotted buttons. I am so glad I didn't try to order online, it would have never worked.

I will be seeing my brother for a couple of days when he visits San Diego in April. He is a chef and owns the Hungry Bear Restaurant in Winter Park, Colorado. He has been cooking for what seems like forever and it always makes my mouth water when he rambles off his latest creation. Don't ask him for a recipe though, he just composes things like a musician writes a song and has yet to give me an exact recipe. I hope to help out with some of his catering events when I am done with school.

Culinary school starts April 1, be sure to follow along as the adventure unfolds!