http://seattletimes.nwsource.com/html/localnews/2010939945_food31m.html
Click the above link first then click this one next!
Thank you United Way, Yuri Kim, Nancy Bartley, Dean Rutz, The Art Institute of Seattle, and everyone else that supports this site (Mindy, parents, friends!). Please donate to the United Way, they do a lot of great things for this community and there are people that need your help.
Eric
Made the focaccia in class last night.
It was pretty darn good so I decided to add more to it. WHY NOT? I fried a couple of eggs……..
Then I cut up the focaccia, placed the egg on top and put some pepperjack cheese on top of that. Placed it in the oven at 450F until the cheese melted then finished it off with some fresh dill.
I have 10 recipes coming that I need to type up from the last week so stay tuned for “Laminated Bread Week” and more cool bread recipes. Oh, I have some ideas that I’m working on too……. I need to pack, we’re moving…………to West Seattle!!!!!!
Eric
Added a little pepper jack cheese to the mix. I spent my last $2.00 on it and it was a wise purchase!
No more ?.L.T’s for a while. I have eaten 5 of them this week….
Eirc
I had some money left over so on Wednesday morning I made my way over to H-Mart again to pick up some supplies. My intention was to make a beef stock and use it to braise something. I looked around for a few minutes then came up to the decision of doing short ribs.
(Here’s the H-Mart receipt)
I made the beef stock on Wednesday and while you’re expecting a recipe now for it let me just me just say that I have a surprise for you and it’s going to be huge. Until you see what I’m talking about here is a recipe for beef stock (click)
I like inexpensive cuts of meat. When you know what to do with them they can develop flavors that an expensive piece of Wagyu won’t. So let’s braise (such high praise for the braise!
First you will want to tie the meat so that it stays attached to the bone as you cook it. This will help with structure when you go to plate it up. I’m sure you could not tie it but I’m a little dramatic so tie them up!
As you can see, I used a butcher’s knot to tie this up, it’s easy to do and quick when you’re doing more than one.
Ok, so here is where things start to become awesome. Take a rather large cast-iron pan and sear each side of the meat……on high heat, don’t be afraid….add a little bit of clarified butter to help the searing process.
While the meat is searing, you will want to prep some onions, celery, carrots, roma tomato (quartered) and those mushroom stems that came from the tomato duxelle from the previous day. I’m going to use a hint of those mushrooms now then finish the sauce with mushrooms because there is nothing better than beef and mushrooms!
Throw the onions and carrots in to lightly caramelize them. Then throw in the celery, tomato, some thyme, parsley, salt, pepper, and finally the beef stock then take the whole pan and place it in the oven for over 3 hours at 250F. You will want to make sure the liquid is just covering the meat at all times so you will have to pour more beef stock in as the meat cooks.
(add more beef stock….ok ok ok, I will….)
Huh, this is going to be a while. I think I’ll make a salad. Hmmm, not much left or exciting to work with. Wait, I can make some croutons out of that oatnut bread and use some of the romaine to do a………….
Croutons tossed in melted butter, salt, pepper, and thyme then placed in the oven at 250F for 25 minutes.
Tomatoes (diced nice!), with the croutons, hearts of romaine, white wine vinaigrette (70% canola 30% white wine vinegar then salt and pepper).
Alright, the meat is ready. Strain the sauce from the meat then place the strained sauce in a small sauce pot then reduce by half…make sure you skim the fat from the sauce, there will be a lot of it. When the sauce it about 50% reduced then toss in some sliced mushrooms and let it simmer for 10-15 minutes. You’re ready to plate up now (see picture above)
Now it’s time for a little message from the United Way of King County.
There are so many simple things you and your family can do to take action to end hunger in our community. You can:
Taking the Hunger Challenge? |
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(knife cuts are awful when you can’t use your left hand….ahhhhhhhhh)
This is the 4th item made from the whole chicken. Granted, it’s really 3 things because the chicken stock became this soup but I like to make it seem like I did a lot more than I actually did….story of my life.
After you have made the chicken stock then cube up some potatoes, cut up some leeks (save some to garnish with), add a little thyme, salt, and pepper and there you have it. I would prefer if you cooked the soup slow so potatoes don’t cause it to get too cloudy, it will take longer but the appearance is great (this is perfect for a crock pot). For some reason I like clear soups, I have the same problem when I go swimming….if I can’t see the bottom then I won’t go in….hi, I’m twelve!
DONATE NOW TO THE UNITED WAY OF KING COUNTY’S HUNGER ACTION WEEK!! If you have donated then donate again, this time with a smile on your face 
Here is a list of other bloggers participating in the Hunger Action Week. If you like what’s going on here then you’ll love what’s going on at these other blogs!!!!
I’ll start the list with one of my favorite bloggers. Alice over at Savorysweetlife.com (click)
These other blogs are new to me and after a few clicks I’m excited to keep reading about them. Check them out for yourself!
Like what’s going on this week? Donate to a great cause. United Way of King County’s Hunger Action Week:
(Random things on a plate. Very filling but I just had to work with what I had so not too shabby!)
This is the another meal using the same whole chicken from Monday and I don’t normally eat chicken in consecutive days but I just wanted to show you how flexible one chicken could be. Stretching the dollar is of utmost importance through this whole week so each component I purchased has multiple uses. I bought a few pounds of potatoes and used them yesterday with the herb potatoes; they will also make their way into a potato leek soup tomorrow for lunch. I reserved the mushroom stems from the tomato duxelle to use in a beef stock and a braised short rib that I will cook on Friday. The eggs were the base for the aioli and other meals you have seen already like the omelette and E.L.T.
Know how to make multiple meals from one ingredient is very important and while I am receiving amazing training from school and work I realize that a lot of people don’t have access to culinary schools or restaurants so this is why I’m here, ta-da! I’m not here to tell you how to do anything specifically but I do want you to get some ideas. You won’t find perfection here, yet
GET TO THE RECIPE AND STOP TALKING!!!
I started off by taking the stems off some mushrooms. You can use different kinds of mushrooms but I just went for inexpensive.
Mince the mushrooms then saute them with clarified butter, salt, pepper, parsley, and a little bit of white wine vinegar.
Cut the tops of two roma tomatoes off and remove the guts.
Take that little mushroom mixture, stuff the tomatoes then place them in the oven at 275F for an hour.
While that little guy is in the oven quickly place a potato in some foil with butter, salt, and pepper then throw it in the oven.
Tomato and potato in the oven. Sweet, let’s make some aioli! I put an egg yolk, salt, pepper, and thyme into a mortar and pestle and slowly worked in canola oil. After reaching the desired consistency add a few drops of lemon juice (lemon thyme!!)
Place mortar and pestle in refrigerator and move onto something else. Oh right, the chicken. Add some salt, pepper, and thyme to the chicken then cover and place in refrigerator.
When the potatoes are just about to be done flip the heat up on the oven to 375F. If you want to remove the tomatoes you can. Place a little clarified butter in the pan then saute the chicken breast skin side down then flip and place entire pan in oven until the chicken is done 155-160F.
That’s it, you’re all done now….go eat but first donate!!!
(Click here to donate to the United Way of King County’s Hunger Action Week)
Fried egg with lettuce and tomato, lettuce and tomato, mayonnaise with lettuce and tomato; this sandwich doesn’t quit! Take some bread, add some lettuce and tomato then let your mind go wild with different ways to dress this up. I’ve eaten this sandwich four times now and it’s getting to the point where it’s routine and I don’t even think about making it anymore.
I had some visitors today at my house today so we’ll see how that turns out. If it turns out bad then I’ll blame you ?.L.T. sandwich….yes, you.
If you haven’t donated yet then now is the time.
Now, a message from the United Way of King County (smooth transition, like a pro)
| Many local food banks don’t have enough capacity to store all of the fresh and frozen produce they receive and are frequently forced to turn it away. You can help by supporting “Yes We Can,” a project which will help a local cannery save fresh foods that might otherwise perish. The newly canned food will be distributed to local food banks, reducing their need to purchase such items, and helping hungry people access healthy food. The project is a partnership of United Way of King County, the South King County Food Coalition and Northwest Harvest. Click here to give and learn more about this innovative program.
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I had a chance to actually cook something and not just eat a sandwich with tomato and lettuce, and a homemade mayonnaise (1 cup canola oil + 1 egg). I was excited because I knew I would have leftovers from this meal or so I thought.
Snacking isn’t really a big for me because I normally eat bigger meals through the day. I’m not on a diet or anything so I don’t really pay attention to what I eat or when I eat it but as this hunger week is going on those little snacks are starting to become necessity and I’m really starting to look forward to when the food is ready. I take a lot of time when I cook because I want it to turn out right and I pretty much have 60% of the use of my left hand since that injury at work.
When things take longer I notice myself rummaging through the food that was set away from the hunger challenge. If I eat this celery stick will it be enough for the soup tomorrow? If I eat this carrot will it be enough for the carrot puree the next day? Normally, celery sticks or carrot sticks are indispensable but I actually have to have them planned for something it makes things a little more stressful. I do have money to buy more but I don’t want to just gorge myself and jump away from my plans.
I started this chicken dish by pouring a little clarified butter (click here) into a 10 inch cast iron pan with 4 inch high sides. I set the oven to 250F then dusted a little bit of kosher salt and black pepper on top of the chicken.
I took the chicken and placed it in the hot cast iron pan with butter then proceeded to sear each side until I achieved a golden brown color. It gives a nice crispy texture and contrary to popular belief it does nothing to “trap in the juices” (don’t sear it then weight it before and after and you will find that you lose the same amount of juices when you sear it). Searing the meat on the outside is more about texture than juices.
While the meat was searing I did a little chopping, slicing, and a concasse of tomato (click). Below you see the leeks, carrrots, and the tomato concasse. All three give a depth of flavor and will later be served with the dish as the accompanying vegetable. Normally I will toss the vegetables that were seared with the meat then during the last 30 minutes of cooking add fresh vegetables to the braise but like I said, I want to eliminate waste, if it’s edible then I would rather eat it than throw it in the trash.
The chicken is looking like it’s just about to the color and texture I want so I started placing the vegetables in the pot along with 1 1/2 cups of that chicken stock I made. The key is the have liquid going about 3/4 of the way up on the meat and making sure the liquid stays at that amount so having a another 1/2 cup to 3/4 of a cup of stock is a must. I made about a gallon of chicken stock from the 1 chicken carcass so using a maximum of 2.25 cups is no big deal.
Vegetables on are on, stock is in, cast-iron pan goes in the oven for 2-3 hours. You can actually cook it longer if you want. This would be great a dish for a crock pot but you can’t sear in a crock pot and having crispy anything is delightful so go with this method instead. After about an hour or two I start prepping the potatoes.
Nothing crazy, just some fresh herbs, a little clarified butter, salt, pepper, and a touch of white wine vinegar.
I cover the potatoes with foil and place them in the oven until they are tender. At this point I remove the cast -iron pan and strain the juice out of the pan. I place it in a smaller pan and reduce the juices by 50% then add a little bit of flour to thicken it. Normally I would add wine to the mix to give the sauce more flavor but that’s not an option.
The sauce is to the right consistency so I take some whole butter and slowly work it into the sauce to finish it off. I know what you’re thinking, “sounds like you use a lot of butter through this whole recipe”. It sounds like it but I have only used about 2-3 tbsp. total….for everything.
I plate ti all up and pour some of that sauce over the chicken then ta-da! Worth the wait, inexpensive, and definitely not a lame tomato and lettuce sandwich.
I make this dish completely different when I can use whatever I want. To compare check this out (click).
Here are a few words from the United Way of King County about hunger.
Many local food banks don’t have enough capacity to store all of the fresh and frozen produce they receive and are frequently forced to turn it away. You can help by supporting “Yes We Can,” a project which will help a local cannery save fresh foods that might otherwise perish. The newly canned food will be distributed to local food banks, reducing their need to purchase such items, and helping hungry people access healthy food. The project is a partnership of United Way of King County, the South King County Food Coalition and Northwest Harvest. Click here to give and learn more about this innovative program.
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(Chicken stock for the day: Chicken, water, onions, celery, carrots, thyme, black peppercorns, and parsley stems)
While in culinary school and at work I have learned how important making stock is. Chicken, Beef, Veal, Vegetable and just about any other meat if you want to give it a go. Whichever you choose it’s a great way to save money while increasing the flavor of your dishes.
A stock is usually made with the bones of meat with some vegetables and herbs/spices added to the mix. The classic beef stock consists of beef bones that are roasted then a mirepoix is added (celery, carrots, onion) and caramelized then a bunch of water is added and the stock will cook for 8-12 hours. The same thing is done with chicken minus the caramelization of the vegetables and roasting (unless you’re Eric Ripert, he roasts the chicken…that’s why he’s awesome). The herbs are debatable and most consist of thyme, bay leaf, and pepper….of course additions and subtractions can be made. (Oh if you’re curious, a broth is made by using the meat and the bones).
So why is this stock so important? I like to think of a stock as a great way to dispose of odds and ends in your kitchen. Restaurants have standards and want to keep their stocks tasting the same way every time because those stocks will later go into soups, sauces, or braising liquids but you don’t have to do this at home. Have a few extra mushrooms that aren’t enough to put into a meal? Throw them into the stock! Fresh herbs starting to look a little less than perfect? Walk the plank! I like to treat my stocks at home like a little garbage disposal. Why throw a lot of that stuff into a compost bin, trash, or let it spoil? Put it into a stock, you paid for the food so eat it!!
At home I make stocks on Wednesday and Thursday’s. The beef ones I let sit overnight in a rather large stock pot. I will start the chicken when I get home then cool down and bag before I go to sleep. A vegetable stock takes about 45 minutes so that’s easy! Make stock, stop throwing your food away, eat it! When a recipe asks for water 9 times out of 10 you can use stock to create something more flavor.
A few tips for making a stock at home:
Right now I am making a stock that will go into a braised chicken recipe and then tomorrow I will take more stock and make a potato and leek soup.
There will be lots more coming up on this blog throughout the week for Hunger Action Week so stay tuned. If you like what’s going on here or even if you don’t and you hate me then just forget about that and donate to the United Way of King County. My words, pictures, and recipes don’t matter. Making sure someone has something to eat for their next meal is important, you can help.
United Way of King County (click here)
Over the past year I have spent countless hours sourcing foods, trying new products, and eating at restaurants (from The Herbfarm to random taco trucks). When I taste something excellent or there is a product that peaks my interest I start asking a lot of questions. This has lead me to driving to Shelton to pick up crab and oysters at Taylor Shellfish. I have been to Longbeach, WA to feed my crab habit. I have been to Visalia, CA to visit Pom Wonderful’s Pomegranate and Pistachio orchards. The trips continue into Washington’s Yakima Valley for wine, grape seed oil, emmer flour, spelt flour, and beans. Don’t forget the farmers markets……I worked at almost every market during last season (Proctor, West Seattle, Ballard, Queen Anne, Bellevue, Capitol Hill, and many more). I could keep going but I won’t.
My point is that when you want/need something you need to know where to buy it .When you need something and you’re on a budget you need to know where you can consistently find a great price. The circulars, manufacturer’s coupons, and commercials are all great for telling you where the deals are but what they won’t tell you is which store will save you the most amount of money everytime. Plus, when you’re working, commuting, and have a billion errands to run do you really have time to sift through a newspaper to find pork chops for 15 cents less per pound at a store across town? You need gas to get there is it really worth it? Probably not.
What stores should I shop at? Walmart? No thanks. Whole Foods, PCC, Metropolitan Market? Hahahaha. Albertson’s, Safeway, QFC??? Nope. The three places I have found that help you save the most money are Winco, Grocery Outlet, and my favorite, H-Mart. I don’t have anything against Whole Foods, PCC, or any of those other stores that I feel are more expensive because I do shop at all of them. Whole Foods, Met. Market, and PCC focus on the great quality organic style of life and frankly, that’s expensive (price is what you pay and value is what you get…I think I learned that in the auto sales business). I said this last year, I believe everyone should have access to organic food….everything should be grown that way but there is a price to pay obviously. High quality food costs more, duh, and growing enough of it for an entire population is another issue to deal with (this where you come in urban farmer)
When I go to a Farmers market I know I’m going to pay a lot more because there is a superior product being served plus I can actually shake the hands of the person growing the product….that doesn’t happen at Safeway. I remember when I worked at the markets there were a few of them that accepted food stamps but the traffic wasn’t really that high compared to the more affluent customers shopping at the markets. Should the producer’s change their prices? No. Should the affluent feel guilty? No. Does $12 per day in food cost allow two people to eat organic food all the time? No. Everyone deserves to eat healthy food.
As you can see in the picture above I tried to buy as much healthy stuff as I could. Vegetables, fresh herbs, a whole chicken, etc…. None of that stuff is organic but it’s the least expensive group of items I could buy together and only found at stores like H-Mart, Winco, and Grocery Outlet. These three stores truly are thrifty when it comes right down to it and you can consistently find great deals. A great deal is important when you have a $12 per day maximum to spend for two people. I spent $29.76 there and another $5.25 at another store for butter, vinegar, and canola oil. I still have money left over in order to cook some meals.
This year I told myself I wouldn’t deep fry anything which I did 3-4 times last year. I grew up in a home where it was very common to fry just about everything so it was something comfortable for me to do when I thought about simplifying my food. As I have made my way through culinary school I am figuring out that deep frying is quick, easy, and still awesome, but there are different ways to cook food to make it taste great so this gave me more options which allowed me to expand my menu for the week with healthier options. I really do hope that someone out there struggling with hungers sees my blog and can figure out a way to cook easier for themselves but I know that if someone is truly struggling with hunger then I’m sure they’re not perusing the interwebs to read a cooking blog. This is where you come in.
Donate to the United Way of King County’s Hunger Action Week Campaign.
Eric
It’s nice not to have sponsors for this blog sometimes because I can actually say what I want. Weeeeeeeeeeeeeeeeeeee!!!
Chicken, it’s inexpensive, filling, and is an easily manipulated item in the kitchen.
One of the things I looked forward to in culinary school was learning how to butcher my own food. I didn’t go out and kill the chicken myself but I do know how to break it down so I can save myself some money and use every part of the chicken order to eliminate waste.
I cut up this chicken into 5 pieces so I can have a 2 breasts, a leg and thigh connected, and finally the carcass with remaining meat for a flavorful stock. Instead of buying smaller pieces of chicken like I did last year I can now control what I want to eat and how I want to eat it while saving the maximum amount of money. There are more ways to break down a chicken but I felt for two adults this way will allow us to eat a few substantial meals while on a slim budget for the week.
There will be lots more coming up on this blog throughout the week for Hunger Action Week so stay tuned. If you like what’s going on here or even if you don’t and you hate me then just forget about that and donate to the United Way of King County. My words, pictures, and recipes don’t matter. Making sure someone has something to eat for their next meal is important, you can help.
United Way of King County (click here)
Here is a little more information about how hunger from the United Way of King County:
| Hunger is on an alarming rise in our state. The number of households that are financially stretched to the point where they can’t be certain that everyone will have enough to eat has increased by 13%
In Washington state, 112,000 households now meet the definition for hunger—”very low food security”? and rates of hunger are higher in households with children. Read the new report from the U.S. Department of Agriculture, and join us as we take action against hunger. How you can help:
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Naked omelette with thyme, salt, pepper, toast, and banana. Nothing inside…..not even bacon 
It’s been a year already? Last year I participated in the United Way of King County’s Hunger Action Week and after the week was over I had a lot of confidence with my cooking abilities. They were really rough and looking back at the recipes I can honestly say I had no idea what I was doing at the time. I probably don’t know what I’m doing now but ignorance is bliss!! (click here for last year’s posts)
I started culinary school last July and since then I have been moving at the speed of light in this whole cooking world. I’m not making much of an impact in the cooking world but I am learning how to make good to great food with limited resources. So three quarters into $50,000 worth of culinary school for two years I can probably be a little less stressed about making $50 last for a week of food for myself and Mindy, right? Absolutely not.
I am always trying to one up myself when I cook so taking a major step back to stay within a fixed budget is going to be tough. I don’t spend money on going out or other hobbies anymore (I didn’t attend a single Mariners game last year when the year before I attended over 20). I’m in school, I work, and I have this crazy blog. Even with all of this stuff I have going on I am fortunate.
There are people out there that work and can only dream of going to culinary school. I know tons of people that would love to have a blog. There are people out there that can only dream of having something as simple as a job…..doing anything….just a job! So I’m not going to get too preachy and whiney over the week because as I sit here with my laptop, nice camera, and high speed internet telling you about my experience I know there are people out there that have much less than I do.
This is 5 days and $50 for food for two people. I think about situations in Haiti and other parts of the world am I feel ridiculous to think that $50 for a week of food is going to be hard to do. I was listening to the radio and I heard a doctor that was in Haiti saying that he saw people selling mud cakes (made of mud….not chocolate) to others just to give them something to eat. Check out the picture above of the omelette, egg, and toast….I’m complaining about bacon….nice, Eric.
There will be lots more coming up on this blog throughout the week for Hunger Action Week so stay tuned. If you like what’s going on here or even if you don’t and you hate me then just forget about that and donate to the United Way of King County. My words, pictures, and recipes don’t matter. Making sure someone has something to eat for their next meal is important, you can help.
United Way of King County (click here)
Eric
A book from the father of molecular gastronomy.
I’ve been kicking around this whole “molecular gastronomy” thing for quite some time. When I first heard about it I was reading about at all the cool presentations, shapes, and textures that were being displayed by chefs at numerous restaurants around the world. I thought, “I want to cook like that one day…..I want to create art through food”. I didn’t realize what these chefs were actually doing. I just thought it was for presentation purposes only. I saw a video on youtube that showed Jose Andres hanging out with Ferran Adria and Chef Adria was explaining his spherification of olive puree, I was amazed.
A few months later I saw Mario Batali and Anthony Bourdain talk in Seattle. Mario Batali called molecular gastronomy fake, I was confused. I respect all these chefs and what they do. I’m so far down the totem pole in this chef world that I’m a random bush that is hanging out across the field from the chef totem pole. What to do?
Looking back at the whole thing I realize one thing. Mario Batali wasn’t talking about molecular gastronomy at all. He was talking about the chefs that turned “molecular gastronomy” into elaborate presentations, shapes, and textures. He had no issue with Ferran Adria but he had a problem with the guys trying to be like Ferran Adria without understanding the science behind what Chef Adria was doing.
Heston Blumenthal set me straight when he had Harold McGee on his show, “Kitchen Chemistry”. Harold McGee wrote a book called:
(I have more information on the book coming shortly….not finished yet)
and Heston Blumenthal said that this book changed cooking for him. It was written in 1984, I have the revised version that was written in 2004. This book answered the why’s, how’s, and debunked all those things you have probably heard growing up, “sear the meat it traps in the juices”……these book say, “no, that’s not true”……the books are correct, you are not (I believed the same thing, I suck…haha). Chef Blumenthal listened, learned, and innovated so did Ferran Adria….look where they’re at now.
I did my research, bought my books, and started to read them (I have a lot more on the way). I began reading Harold McGee’s book and then I started doing more research about how the term “molecular gastronomy” came to be. It was an easy way for Herve This and his science partner to market this science of cooking easily. What you have probably heard from the mainstream is that molecular gastronomy is the crazy presentations, shapes, and textures of food. The mainstream doesn’t get it…..it’s like Elvis when he first came out. The teenager’s loved him and parents immediately thought he was the devil. We often shun the things we do not understand or feel uncomfortable with.
My ignorance lead me to this world of molecular gastronomy………OH PRETTY COLORS!!!! My curiosity has lead me to understand and respect it. Herve This’s book, “Building a Meal from Molecular Gastronomy to Culinary Constructivism” has broken down all of these things into plain English for me. Call it stupid, call it ridiculous, call it what you want. There is a science behind cooking. The days of me looking at something and saying, ‘it’s done”, are over. The days of believing someone simply because they have been doing it that way forever are over…..if they can’t tell me WHY then I will question them…..woo hooo I’m 4 years old all over again!
Herve This labeled it molecular gastronomy to make it easy to understand and market but he has also debunked over 25,000 culinary beliefs since he has started his research. This book shows how to boil an egg to perfection, you might say, “well you just boil it for 10 minutes with a soft boil/hard boil/or whatever technique I’ve been using for years”. Do you want to perfect this process? I do, so I listen. Chefs have listened to the words of Herve This and they have become extremely successful in the culinary world, I want the same.
Full speed ahead, let’s build a meal “molecularly”!
BUY THIS BOOK…………..now!
Eric
(WTF did I just ramble on about??? Anyway, back to the kitchen I go)
This is part of the late night menu here at the Rivera household. The cheese is one of my favorites so I’m always looking for new places to sneak it into. It’s a raw cow’s milk cheese that has been soaked in stout beer for over 100 days. I took it and placed it in some roasted red pepper then baked it until the cheese melted then topped it with a red wine vinaigrette with fresh herbs.
Try it, you’ll like it.
Eric
