Month: October 2024
A Family Tradition: Spaghetti and Peas
In our family, spaghetti and peas isn’t just a dish; it’s a comforting ritual that brings us together, reminding us of simpler times and shared stories. Growing up, it was the meal that brought everyone to the table, a reliable classic that somehow managed to […]
The Basic Cookery – Blanching
Blanching is one of those culinary techniques that often goes unnoticed, yet it plays a vital role in many dishes. At its core, blanching is a simple process: Briefly boiling vegetables and then plunging it into ice water to stop the cooking. While it might sound basic, this method opens the door to enhanced flavors, vibrant colors and improved textures
Greens Blanched 
Greens Iced 
Greens with Orange Zest , Onion and Apple
The first step in blanching involves immersing vegetables, in rapidly boiling water. Remove from boiling water, the vegetable is shocked in ice water. This stops the cooking process and locks in the color.
Though blanching is a straightforward process, its application are vast. It teaches us something fundamental about cooking: that something the most simple is the foundation to the greatest impact.
Traveler’s Culinary Adventure: – Texas Barbecue Trail. Houston
Texas: a land where barbeque isn’t just food – its a rite of passage, a gathering of cultures and flavors. I have driven a stretch of road and the unmistakable aroma of smoke meats guiding to the heart of Texas Barbeque. The adventure takes winds […]
Suprise and Delight – Street Eats Food Truck at Creighton
There is a special surprise when a food truck rolls onto campus, a surprise moment that breaks the day’s routine and promises something extraordinary. Today, i caught that suprise – the unmistakable sight of a culinary food truck parked infornt of the dorm, it cheerful […]
When Hunger comes from the heart … Start with Rock Soup
From family folk lore is the legend of Dad’s rock soup. He was renown for driving up from Whitter, traveling with a stock pot full of what he called “Rock Soup”. His recipe included the stone were well washed and soaked overnight, they would soften enough to almost be edible.
When we are hungry from the heart, we don’t need all the answers. We just needs Dads tenacity to start with a stone, and we were always grateful for the visit.
Creighton Café’ Brain Food
The Café at Creighton University can be thought as creating food for our success for studies. Balancing ROTC PT and studies, nutrition often falls to the bottom of the priority / survival list. The University cafe becomes my critical stop between classes, and while it […]
Notes from the Garden – Explore
A gentle scent of lavender lingers in the air, heightening the senses as we stroll through the botanic gardens. Morning sunlight filters softly through the leaves, casting shadows on the path. With each step, the serenity of the morning wraps around us. We toast to […]
Schnitzel
In the early days of my culinary education, I had the privilege of learning from Chef Hugo. Wednesdays quickly became a favorite day for me, as it was the day of learning. Chef Hugo introduced me to the science of food. It was a far from anything I encountered before. The spark of my inquisitive “Why”.
One dish in particular dish stands out: Schnitzel a’la Holstein. It became clear that education he was giving was more than science, it was the gift of his heritage, simplicity and balance. A recent glimpse through Food and Wine brought all those memories rushing back, and I knew I had to write to you, to recreate this dish, just as Chef Hugo had taught me.
Schnitzel a’ la Holstein
Classic Schnitel, a dish with combination of egg, capers, and anchovie
Equipment
- large sauté pan
- egg pan
- hammer
- Plastic Wrap
Ingredients
- 4 each veal cutlets about 4 ounces each
- 1 pinch salt and pepper
- flour for dredging
- 2 each eggs
- bread crumbs
- butter for frying
- 4 eggs for frying, one for each schnitzel
- 1 table spoon capers
- 2 each anchovy per schnitzel
- lemon circles for garnish
Instructions
Prepare the Veal
- place each veal cutlet between tow plastic sheets of plastic wrap.
- gently pound them to about 1/4 inch thickness
- season both sides with salt and pepper
Bread the Cutlets
- set your work station up with bowls of flour, beaten eggs, and breadcrumbs (in separate bowls).
- dredge each cutlet in flour, shake off the excess, dip into the egg wash and coat with the bread crumbs
Fry the Schnitzel
- in the large sauté pan melt the butter.
- fry the breaded veal cutlets over medium heat until golden brown on both sides. About 3-4 minutes. [# at this point you can pop into the oven to hold until the rest of the plate catches up]
Fry the Egg
- One egg per schnitzel in butter, sunny side.
Assemble the dish
- Place the fried egg on top of each schnitzel.
- garnish with anchovy filets, capers and serve with lemon circle /twist.
Notes
balancing.
the flavors are salty and anchovies and capers with complements the richness of the egg and schnitzel. make sure not to skip these elements.
A Family Tradition: The Scent of Orange
During our childhood one of the household chores was tag teaming oranges. the Trees seemed enormous, branches heavy with ripe, sunkissed fruit. we would tag team the trees, carefully pulling the oranges from the trees with careful precision and eager excitement. there was something special […]