Mascarpone Brulee with Fresh Berries – How did he do that?

What is the ultimate experience for a foodie? Making something that your other foodie friends can’t figure out how you did! They won’t be able to figure out how you “browned” the mini Mascarpone cheesecakes, without it melting into a puddle on the shortcake. I’ll explain further during the clip. This simple summer dessert is inspired by three of my favorite desserts…Crème Brulee, Cheesecake, and Strawberry Shortcake. It’s also the perfect excuse to go out and finally get one of those cool culinary blow-torches!
Since the weather is warming up, two things come to mind; what am I going to make with all those sweet berries, and how can I avoid turning on my oven. This dessert is so fast and easy, and looks “cooked” since we are going to “Brulee,” or caramelize, some sugar on top of the Mascarpone. I’m not a big dessert person, but this is my idea of the perfect finish to that early summer dinner. If you can’t find fresh berries, those mixed frozen berries will fill in nicely. Enjoy!

Important Note: one tip I forgot to mention in the clip. It will help if you refrigerate the Mascarpone-topped shortbreads for 15-30 minutes before you burn the sugar on the top. If the cheese is too soft, it may begin to melt as you Brulee the sugar.



Ingredients:
1 pint strawberries
1/2 pint blackberry (or any fresh berry)
1/3 cup sugar
juice of half orange
---
8 oz Mascarpone (Italian cream cheese) or regular cream cheese
1 tsp lemon zest
1/2 tsp sugar
few drops of vanilla
---
2 shortcakes or plain scones, halved
sugar to Brulee top

Need a Creme Brulee touch? Here is a link for you to check out:

Have a Great Memorial Day Weekend!

This holiday weekend has always stuck me as a bit odd. It is obviously a national day of remembrance for those that have given their lives in military service to this great country. Seems like such a somber excuse to enjoy all those delicious BBQ ribs and cold beer. Maybe we should really honor them by eating some of those freeze-dried, ready-to-eat meals and warm water…chipped beef on toast anyone? They say an army travels on its stomach, so I’d like to make a special request that you also remember all the brave cooks and chefs that have made the ultimate sacrifice for us while feeding the troops in times of war. By the way, I’ve turned off the comment feature for this post. I didn’t want a long thread of anti-war, pro-war, anti-pork, pro-pork comments. This blogs sole purpose is to entertain (even if that means playing pirated TV clips!).

Now, on a less serious note, most of you will be attending some type of outdoor BBQ (whether its juicy pork ribs, or spicy tofu kabobs and some gazpacho), so I picked today’s post because it’s one of my all-time favorite Simpsons clips. Let’s all eat, drink and be merry….and remember, if only for a few moments, the reason for this long weekend.

Shrimp and Vegetable Couscous – Ancient and Easy

Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. It’s origins go back thousands of years and while usually considered a Moroccan dish, this is also a staple in Algeria, Tunisia and Libya. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This is one of those recipe clips that should give you lots of ideas regarding ways to vary it to create your own combinations. By the way, this is the “home” version, the real traditional method used to cook this dish uses a steamer called a “kiska,” sometimes called a “couscoussier” in French cuisine.

A few very important keys as you watch the clip: Make sure the “grains” of the couscous are coated with the olive oil, as this will keep it fluffy and separate. Also, as soon as you pour the hot stock over the couscous, wrap with foil IMMEDIATELY and TIGHTLY, and don’t touch it for 5 minutes! Most supermarket couscous will call for the basic 1 to 1 ratio of stock to dry couscous, but be sure to read the instructions.



Ingredients:
2 Cups Couscous
2 1/3 Cups Cold Water
1 Pound Raw Shrimp (With Shells)
1/2 Cup Diced Tomato
2 Green Zuchinni
1 Eggplant
1/2 Bunch Tarragon
1/2 Bunch Dill
Pepper
Salt
Cayenne
1/3 Cup Olive Oil
Lemon To Garnish

Everyone remain calm…this is only a Test!

Well, I finally did it. I actually bought a “real” digital camera for the site. Yes, believe it or not, the over one hundred video recipe clips I’ve filmed so far, have been filmed using the cheap, bottom of the line, web cam pictured here. Now, nothing against Logitech, or their fine line of web cams, but they aren’t exactly made to serve as the cornerstone of your video recipe blog. Along with this new camera purchase, I’ve also bought a new MacBook and will be editing the clips with iMovie, a definite step up from the relatively primitive Windows Movie Maker I’ve been using. Why the change in platforms? It was really those Mac commercials; that skinny smartass dude was sooo much cooler than the old PC guy.

Seriously, I am very excited to have these new toys, and it’s going to take a few days to figure out how all this stuff works. I may even have to read a couple manuals! The clip I posted today is a first attempt at figuring out how the new camera and software work together, etc. So, my apologies for the basically useless clip today, but I have to do a little experimenting, and you know you are going to click on it out of curiosity anyway. I’ve included pictures of my new camera (please no emails telling me how much that model sucks), and I even bought a tripod (I was using a spice rack and blender as a tripod for the webcam). Enjoy?

Scrambled Eggs – This is still a test…a soft, creamy, delicious test

Well, I’m still testing, and learning, and fumbling around with the new A/V equipment and software, but at least you can see an actual edible recipe during this experiment. I decided to do some very basic scrambled eggs.

First of all, my sister-in-law Nina requested an eggs demo, and secondly I wanted to see how much better quality the quicker stirring motions would come out verses the old camera. So, this is still officially a test video, so go easy on the comments… I’m getting a real microphone today, and still don’t have Photoshop on the new MacBook to do any decent screen shots with. Anyway, enough excuses, on to the recipe.

I’ve heard Chef Gordon Ramsey say that when he wants to test a young cook’s skills, he has them scramble a couple eggs. He wants to see if they are going to produce a plate of rubbery yellow clumps, or a smooth, creamy, custard-like delicacy. Today’s clip will hopefully show you how to produce the later. Speaking of Chef Ramsey, I’ve included his scrambled egg video recipe below mine. He goes into much more detail than I do (hey, I said this is just a test), so check that clip out also. It’s from a series he did a while back, and he’s quite different from the screaming maniac that you see on Hell’s Kitchen. There he is paid good money to curse and make people cry. On his “real” cooking shows from the BBC, he is a very good teacher and well worth watching.

A few key points before you watch; do not beat your eggs, do not salt the eggs until their cooked, and do not cook on high heat. If you’re going to add cheese, do it near the end when you add the butter. The rest of the tips you can catch while you view the clip. Oh, and serve on a warm plate!!

For larger groups you’ll need a larger pan of course, but the same technique will work; it will just take a bit longer. Also, make sure you have some heat-proof silicone spatulas around. As Alton Brown might say, “melted rubber is not good eats!” Enjoy.



Ingredients:
2 large eggs
salt and pepper
2 tsp butter
fresh chives

Chef Gordon Ramsey’s Version

A Scene from the Best Food Movie Ever!

This is a scene from a movie called "Big Night." It came out in 1996, and I've probably watched it over 30 times. I consider it the best restaurant movie ever made, and no movie that I've seen before or since has captured the experience of the food business so brilliantly as this one. The film is the story of two Italian brothers who own a restaurant called "Paradise". Primo (played by Tony Shalhoub), is an intense, passionate chef who can't cope with his customers' expectations of "real" (Americanized) Italian food. The other brother, Secondo (played by Stanley Tucci), is the restaurant manager, who is in a constant battle with his brother over the balance between making money, and staying true to their culinary roots.

This is a great movie, even if you are not a "foodie," as its very funny, sweet, sad, and has an amazing sound track of music from that period. Also, any movie with Isabella Rossellini is worth seeing, and try and see if you can identify the buss boy who later (in real life) goes on to have quite a successful music career. Anyone thinking of going to culinary school and/or starting a restaurant, should be made to watch this movie first. It gives such a perfect study of the agony and ecstasy of the restaurant experience. Find and rent this movie!!! Enjoy.


If you can't find this older movie I've added a link here to Amazon. This is a "must have" for any real foodie.

Stuffed Summer Squash with Goat Cheese and Romesco – Our least terrible test yet!

Well, the new microphone is hooked up and I think the sound is better. The intros and endings of these test clips still need a lot of work, and I just realized that I need to go out and pick up a digital camera for the still shots. Other than that, I think I’m starting to figure this new stuff out.

This has always been one of my favorite summer side-veggie dishes. Any summer squash you can cut in half will work. Anyone that has, or knows someone that has, a vegetable garden really needs to try this dish! I mean, what the hell are you going to do with all those squash? The completely irregular green starburst squash you see in this video were not the best choice to do a demo with since they are hard to slice in half evenly, but hey, if it works with these, it will work with any squash as I said.

The deep, rich flavor of the romesco mingling with the sweet blandness of the squash combined with the creamy tang of the warm goat cheese makes this dish a summer classic. Don’t serve too hot! This dish shines best served warm or at room temp. If you’ve never tried romesco, this is the dish to taste it in. It’s a medium-spicy, “pesto-like” sauce made from roasted red peppers, garlic, almonds, anchovy and other spices. We use it a lot in summer, as it is the perfect instant sauce for any grilled meat, fish or vegetables. One of these days I’ll show you how to make your own romesco, but for now you should be able find it at most high-end grocery stores. If you can’t find or make it, any flavorful sauce will work; salsa, roasted red pepper relish, olive tapenade, etc. Enjoy!



Ingredients:
3 small summer squash
6 tbl goat cheese
3 tbl romesco sauce
3 tbl olive oil
2 tbl plain bread crumbs
salt and pepper to taste

I Can't Decide. What Do You Think?

I just ran across some polling software that I thought I would try out this week. Yes, another test! I'm not going to describe the recipes listed on the poll, so don't ask. Just pick the one that sounds the best to you, and click the button (if you feel like it). It's more of a test of the polling software than an experiment in culinary democracy. Thanks for participating. Speaking of polls and voting, in true American political tradition, I will be voting for which ever 2008 candidate’s campaign donates the most to this site. Yes, my vote can, and hopefully will, be bought.

Which recipe would you most enjoy seeing this week? (by the way, you have to vote without any recipe desciptions)
	"No Slice" Potato Gratin
	Romesco Glazed Salmon
	"3 Corn" Polenta
	Chicken Parmesan
Free polls from Pollhost.com

Shepherd’s Pie “Moussaka” – A Culinary “Mash-up” of two Old World Classics

For those of you that aren’t hip (like me…I don’t have an iPod which automatically makes me not hip), a “mash-up” usually refers to a DJ taking two different songs and mixing and “mashing” them together to produce a new musical creation. My personal favorite, the Jay Z/Linkin Park mash-up MTV did a few years ago. If you haven’t heard any of that, and you’re under 60 years old (Hi, Mom), then check it out, it’s great stuff. Big Pimpin for real. Anyway, in that same spirit of combining two great things to make a new even greater thing, I present today’s video recipe clip.

I love classic Greek “Moussaka.” Layers of lamb and eggplant, exotically spiced and topped with a rich, almost custard-like sauce. I also love a good Shepherd’s Pie, what’s not to like about a pie made out of ground meat and mashed potatoes? So, I thought I would try a Shepherd’s Pie using the flavor components of the Greek “Moussaka.” Did it work? Damn right! It was really good, and next to a green salad, made for a very satisfying supper on a foggy San Francisco night.

A few suggestions before you watch the clip. The potato topping I do is relatively bland since I was topping a very highly seasoned meat base. You should use my spice amounts below as a rough guide, and add the cumin, cinnamon and hot pepper in increments until you have something that tastes right to you. The lamb and eggplant mixture is NOT subtlety spiced in this dish, and the ingredient amounts reflect that fact. This dish should explode with exotic and aromatic flavor. To me that’s what makes the “crispy and browned on the top, but moist and tender underneath” potato topping such a great contrast. And don’t forget the fresh mint. As you hear me say in the clip, I used chocolate mint, which you can find at the better garden centers (or order the seeds online – it’s an amazing herb), but plain supper market mint will work beautifully. Enjoy!



Ingredients:
2 lbs ground lamb
2 eggplant
1/3 cup tomato paste
1/2 onion
4 cloves garlic
3 russet potatoes
1/2 cup milk
1/2 grated parmesan cheese
1/2 stick butter
salt to taste
1 egg
fresh mint
2 tbl olive oil
Spice Mix:
2 bay leaves
3 tbl ground cumin
1 tbl cinnamon
1 tsp cayenne
1 tbl black pepper
1 tbl salt (at least, taste and adjust)
2 tbl herb de provance (or Italian or Greek dried herb mix)
1 tbl paprika
1 tsp red pepper flakes
*Baked at 400F for 20-25 minutes until golden brown

The Simpson’s Bovine University or PETA Propaganda… who do you trust?

I just received an email, with the photo you see here, in response to my Chicken and Biscuits video recipe clip. Apparently the vegetarian that sent it (I’m assuming they’re a vegetarian) found it in the PETA online newsletter. OK, very amusing. While I’m a devote Omnivore, and feel good about eating any and all living things, I do understand (and respect) the vegetarian point of view. That’s why I’m posting today’s clip, from The Simpsons, called “Bovine University.” It is a very scientific (I'm kidding), and well researched (I'm kidding), instructional video that clearly explains why it’s ok to eat meat (I'm kidding). I think that if the average vegetarian understood more about the food chain, they may change their views (I'm kidding). Enjoy!

Simple Broccoli Soup with “Easy” Cheddar Croutons

Here you’ll see the classic, and very simple, technique for homemade vegetable soups. I’m using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey School of vegetable soups. It’s basically the vegetable, some stock or water, just cooked until tender, pureed and seasoned simply. His “crazy” theory is that the star of the bowl should be the featured vegetable itself.

The cheddar croutons you’ll also see in the demo really make it special, as well as providing an excuse to use my culinary blow-torch!! The chewy, cheesy garnish is a perfect contrast to our minimalist soup approach.

I also hope that after watching this clip you seriously consider getting a good immersion blender, which are also sometimes called stick blenders. They are fairly cheap and an incredibly handy tool for making soup at home the simple pleasure it should be. It’s also fantastic for making salad dressings and sauces, as you’ll see in other clips. By the way, if you don’t have one of these stick blenders, don’t worry. Just carefully use your blender by blending a few small batches at a time to avoid the dreaded “flying scalding soup” situation. Enjoy.



Ingredients:
2 heads broccoli
1 tbl butter
1 clove garlic
1 quart chicken stock
1/3 cup heavy cream
sliced bread
cheddar cheese
cayenne pepper
salt to taste

Savory Chocolate Crustini with Maldon Sea Salt Crystals

This short and simple clip may seem a bit strange. The thought of topping a warm, olive oil soaked Crustini with chocolate and sea salt does take an open mind to contemplate. The first time I came across this combo, I too was understandable skeptical, but one bite and I was convinced. It worked. Not only did it work, it rocked!

The blending of the fruity/peppery olive oil, bittersweet dark chocolate, the warm crispy-edged bread, and the tiny crunch of briny sea salt crystals is quite the epicurean experience.

Most good cooks know that a pinch of salt in a dessert recipe is a must to bring out the sweetness of whatever you’re making. So topping the chocolate with flakes of the Maldon sea salt is really not that crazy. I guess it’s the fact that it’s served on top of warm Crustini that makes it seem so unusual.

To me this is a savory recipe, not a dessert. I think these are perfect with a nice glass of red wine or port. It would make for a very unique passed Hors D’ouvre. This is not a sweet bite if you use the bittersweet chocolate I suggest. You could use semi-sweet, but then I think you just crossed the savory-sweet border and now definitely have a dessert item. Anyway, it’s the season of faith, so have some, and give this a try!

By the way, this was NOT inspired by a certain animated TV Chef from South Park, Colorado! If it was, I would have called it, “Chef’s Salty Chocolate Crustini.” I almost provided a link to the song, but discretion prevailed (and hey, you can always google it). Apologies to all of you that are not South Park fans and have no idea what I’m talking about.





Ingredients:
Sliced baguette
bittersweet chocolate
olive oil
Maldon sea salt crystals, or other flaky type sea salt

The Maldon salt you see in the clip is a really interesting ingredient and I’ve included a link here, in case you want more info.

Lost in Translation? We’ll take that chance!

Thanks to AltaVista’s amazing Bable Fish translation service, our blog pages can be translated to almost any other major language (sorry minor languages, talk to AltaVista). Simply click on the flag of the country you wish and “Voila!” (that’s French) every word on the page is in your language of choice. Now, you do have to know what the flag of your native country looks like. Also, since I don’t speak another language (except for cursing), I have no idea how accurate this translation is. I would hate for my subtle humor and brilliant observations to somehow be lost in translation. As you know, I spend a lot of time editing so that the grammar, punctuation and capitalization are really well wrote. I would hate for the translating software to not do this as good as I have did. Oh well, I’ll just have to that chance.

In the sidebar, on every page on the site, you will see the widget pictured below. Just click on a flag, and it will open the translated page in a new window!