Notebook ~ Dining Criteria
My 3 dining criteria include: architectural aesthetics, background noise, and the food on the plate.
Month: August 2018
Notebook ~ Consistency.
Consistency. Consistency does not mean boring. To me – it means that the kitchen is well organized and the staff follows recipes. From day to day the plan is followed and who ever is working that day – picks up where that following day left […]
Notebook ~ ” Cooks to French ” a gold star day
One of my gold star moments is having the best foie gras at Spago. Served 5 ways and each perfect. The holy grail was found (did I mention it was served by Chef Puck).
Wolfgang Puck restaurants came to Denver in 1998. Fusion cuisine, casual elegant – coming to Denver. Very exciting time. I briefly meet Chef Puck came to Denver for the Taste of Colorado 2001. Shortly after, I started cooking at Wolfgang Pucks. Executive Chef Daniel ran a solid crew. As part of the cross corporate identity training the chefs would rotate stations. The thought is branding , recipes and quality would be checked and consistency enforced.
Tonight! It is my opportunity to create the signature appetizer. I lead with salmon medallion spiral, Parmesan crisp and poppy beurre rouge. My second gold star moment came when the corporate chef called over the executive chef and exclaimed “He cooks to French”, “we shall not be serving that this night!” I could not have been more proud. Words intended as constructive critique perceived as a badge earned. No argument to the Corporate Chef – nor any memory of what was severed that evening.
Just a gold star day.
Sadly on January 26th 2005, after 7 years in Denver, Wolfgang Puck restaurant closed. I will always carry my earned gold star.
Pizza Friday ~ Basic Kneads
Attended an End of Summer Party where Pizza Friday and Travel Eats ran together. Wood fired, anywhere is the mantra. Basic Kneads followed through. They did a great job keeping in front of the guests appetite. The pizza did not end at the end of […]
Johnshaven Festival
Johnshaven is a coastal village along the North Sea located in Aberdeenshire, down the road from Grandpa in Laurencekirk Scotland. The travel eats this week is Scottish Smoked Salmon. When I visited grandpa in September it was to cold to sit water side. Thank goodness […]
Pizza Friday ~ Tony P’s Pizzeria
Tony P’s Pizzeria: the perfect location, and the perfect family dinner experience…. well… maybe not perfect, but it has “kid friendly” potential.
When my family and I went down to the Highlands this weekend, we found an original and gorgeous pizzeria. As we ventured inside, the first things that I saw were a tattered floor, many people, dim lights, and separated sections of the restaurant, acting as if they were one. My first thoughts were (from seeing how many people there were) that this was a great place to bring a friend, family, or to recommend to someone. Also, I thought that it needed some help.
When we sat down at the table, my family and I ordered drinks and my Mama and Papa’s came straight away. I just figured that they were taking a little while, and that my drink (an Italian Cream Soda) would come out in a few minutes. Well… 45 minutes later I asked, “- Oh! And may I please have the Italian soda?” The waitress responded, “Another one?!” “Umm…. I haven’t had my first one.” “Oh! Ohhh yeahhh!….” My view: “REALLY?” Well, I guess they were busy, but the waitress only had about 6 or so tables to cover.
Before the waitress noticed my soda had gone missing, we ordered our meals. My parents ordered an “everything” pizza, while I ordered a 12″ ‘make your own’ pizza. About 10 minutes later, she brought out the dough (on a plate), marinara sauce, cheese, and black olives (as I requested). I made up my pizza as my Mama and Papa had their pizza brought to the table.
When the waitress brought my cooked meal back to the table, I was very excited. I had never made my own pizza in a restaurant before… only at home. As I took my first bite, I noticed a sweet note incorporated in it: pineapple! But, I didn’t put pineapple on the pizza that I made! She eventually took the pizza away and brought back the pizza that I certainly made: with cheese and black olives. My thoughts on this: they need a better system.
As we were heading out, our waitress stopped us at our table and asked if I wanted an Italian Cream Soda to go. I said, “Yes, please.” Yet, that soda tasted like it was made with a bit of bitterness.
My rating on Tony P’s in the Highlands: 6/10 They have a good thought, but it has “kid friendly” potential.
Frances Sweets of the week ~ Malley’s Chocolates
Malley’s Chocolates from Cleveland, Ohio has adopted the motto (“Whats the motto with you!” {Lion King}) – The perfect gift that is never returned. – In trying these wonders, we found this to be true. There were 4 different varieties of milk, dark, coconut and […]
Market Place. Private Selection Barbecue Sauce
Private selection Kentucky Bourbon free sample from Kroger is an excellent BBQ sauce. The free sample is smoky, not to sweet and a hint of orange. It definitely warrants a try. Onward – it will be in the chefs pantry.
Book review “The Cuisines of Mexico” by Dianne Kennedy
Foodie discovery from the thread of Mort Rosenblum’s book “Chocolate a bitter sweet Saga of Dark and light”. Cooking “Mole De Olla” under a Mexican volcano..what a vision. The “Mole De Olla” recipe is copy cat recipe found in Diana Kennedy’s book.
Diana Kennedy’s is the “Authoritative Cultural Missionary”. The recipes in cuisines of Mexico cook book are classic and my go to resource for Mexican flavors.
Mole Poblano De Guajolote
2018-08-18 19:25:51
Serves 10
Mole Poblano under a volcano
8 chiles mulatos
5 chiles anchos
6 chiles Pasilla
a large fry pan
1/2 cup lard
a large bowl
warm water to cover and brine the turkey
8 pound turkey
A sauce pan
the turkey giblets
mirepox
blender
1/2 cup tomates Verdes
- 3 small rounds of french bread.
- 1 samll tortilla
4 cloves
10 peppercorns
1/2 stick cinnamon
1/8 teaspoon aniseed
1 table spoon chilli seed toasteed
7 table spoons sesame seeds toasted
3 cloves toasted
6 table spoons lard
2 tablespoons raisins
20 almonds unskinned
mortar and pestle
2 ounces pumpkin seeds
1 1/2 ounce Mexican chocolate
5 cups turkey broth
Day before
remove the seeds and veins from the chilies. reserve 1 tablespoon of the seeds
Heat the lard and quickly fry the chilies. both sides. Do not char. place the chilies in water and cover for 2 hours. do not peel
Serving day
cut the turkey up - as if for sautee'. reserve the giblets for the sauce. preheat the oven to 325D F. Sear the turkey and then braise for 60 minutes. in a sauce pan cook the giblets with mirepox and water. cook for an hour. cool, strain and set aside
when the turkey is cooked, pull from pan, save the turkey stock. Blend the chilies until smooth. if needed add turkey stock. Cook the chili puree over medium heat for about 10 minutes
- Grind the spices, add seeds.
Puree tomates verdes and toasted garlic. Fry the raisins until they puff up. add to the blender. fry the pumpkin seeds. add to the blender. Fry the tortilla and bread. add to the blender. Blend together until smooth. if necessary add turkey stock so the puree is smooth. cook over medium flame for about 5 minutes with chile sauce.
- :break the chocolate into small pieces and add to the sauce. cook for about 10 minutes. add stock and continue to cook for about 40 minutes. add the turkey pieces and cook for about 20 minutes.
Mole comes from the Nahuatl word Molli, meaning Concoction. Legend has it Mole was born in one of the convents in the city of Puebla de los~Angeles. Fray Pascual was preparing the banquet for Viceroy, Don Juan de Palafox y Mendoza. a wind swept up the ingredients an put them all together...Hmm
Adapted from The Cuisines of Mexico
Adapted from The Cuisines of Mexico
Culinary Daughter https://www.culinarydaughter.com/
ISBN 0-06-181481-4
Book Review ~ Shake Shack recipes and stories
Shake Shack recipes and stories is what brought me to the book. the book has excellent photos and shared recipes. We went to experience the Shake Shack opening in Rhino first hand (Blog March 27 2017) For me – the unexpected in the book […]