Monday, May 10, 2010

Change of Venue

So you all know I'm bad at updating this site.. SO CHECK OUT THE FACEBOOK PAGE! HOORAH! Much more stuff over there. And the opportunity for discussions.

Friday, February 26, 2010

Homemade Chicken Nuggets and blue cheese sauce

The other night my friend Galen and I cooked a fantastic meal. It was truly awesome and delicious and I would totally tell you about it but right now I'm focused on a certain aspect of it: the chicken nuggets I made.

These were really easy and came out awesome.

Cut chicken breast into nugget sized pieces.

Season with salt and pepper. I used a japanese chili powder with orange zest mixed in - highly recommended.

Always salt your chicken before you cook it, and the longer you can wait between the better it will be.

Dredge in flour.

Dip in beaten egg.

Coat in panko (japanese bread crumbs). Also try mixing some salt and seasoning into the panko for extra flavor. I think next time i'll throw in some fresh herbs.

Deep fry till golden.


See? Easy.

You can even freeze what you don't fry and then thaw and fry them later.

The picture is the chicken with my very own hotsauce: Scorched Orange(TM), available in stores sometime in 2011 (I hope). Scorched Orange(TM) from the makers of Cheese Bees(TM) haha.

Bonus recipe:
If you decide to eat your nuggets as I do, coated in delicious spicy sauce, here is a blue cheese sauce recipe for dipping.

1/8 Lb St Agur blue (or any good creamy blue.. maybe Fourme d'Ambert)
1-2 tbsp milk
1-2 tsp heavy cream
lrg pinch powdered tarragon
3-5 tbsp mayo.


This was delicious.. but a little heavy and quite a strong blue cheese flavor, this is the recipe I used based on what I had in the fridge... but here's what I would have used if I had more at my disposal:

1/8 Lb St Agur blue
1-3 tbsp buttermilk
2-4 tbsp sour cream or greek yogurt
1-3 tbsp mayo
lrg pinch fresh tarragon or dill
squeeze of lemon
black pepper to taste.



- Stroud out.

Kitchen Tools: The Beast

This is The Beast... my baby.

Here it is next to an 8 inch classic Wustoff for comparison. 1 pound more steel and 6 inches longer she's the most bad ass knife I've ever held in my hands and she's allll mine. Sure it might be considered a bit excessive for every day use but it can do ANYTHING: Onions - easy. Parsley - a snap. Elephant - that pachyderm doesn't stand a chance! If I could karate chop my food into chiffonade I would gladly lay my knives to rest.

Sunday, February 7, 2010

Cheese Crackers

The other night I had a dream - in this dream I made homemade cheez-its, they were phenomenal. I haven't figured out that recipe yet - BUT - today at Kitchen Arts I decided to start by making some cheese crackers. They were quite well liked by the customers I offered them to, and everyone commented on how great it smells in the store.

I started by making Cheese Bees (I have to figure out how to copyright that name: for the time being I'll start by saying the ideas on this blog are the intellectual property of your's truly.)

I brushed the bees with a beaten egg and some brown sugar so they had a nice golden shine and just the littlest bit of sweetness. I like the shape and how they puffed up.

But after a while I got tired of cutting them all out so I decided to just make artisanal style crackers and roll them out realllly thin.

The larger crackers got brushed with olive oil and were then sprinkled with salt and extra grated cheese.

This was a lot of fun and a good way to spend a Sunday at work attracting customers with the perfect smell of baked cheesy goodness.


1 Cup Flour plus extra for dusting your work surface/hands/rollingpin
4 or 5oz milk
1 1/2 cups freshly grated cheese: Parmesan, Piave Veccio, Gruyere, Cheddar, any hard cheese will do
Extra cheese for dusting the crackers
A good pinch of chili powder (this really helps them have that extra awesome SOMETHING, but you could also substitute your favorite spice or herbs)
4tbs butter.
Salt and Pepper to taste.
Olive oil for flat crackers
Egg beaten with 1tbs water and 1tbs brown sugar for shapes.

Preheat your oven to 350F

-Cut the butter into the flour and mix until its crumbly.
-Add in the chili powder and salt and pepper (however much you feel comfortable with, I just did maybe 6 grinds of each salt and pepper.. just until it looked right)
-Mix in the cup and a half of grated cheese.
-Now mix in the milk until it starts to form a dough, then knead the dough with your hands until it is smooth and no longer sticky... you may need to add a small amount of flour.

For the bees or just cutting out a shape; roll half of the dough out until it is about 2mm thick cut out, place on your baking sheet, brush with egg mixture and bake for about 10 mins or until golden.

For the "artisanal" crackers break off a small piece of dough maybe twice the size of your thumb. -Roll it into a ball, then roll it out into a rough circle as thin as you possibly can. I used a mini silicone rolling pin which made this quite easy.
-Place on your baking sheet and bake until the edges start to brown, the middle should still be light colored but should be quite a bit dryer than a fresh sheet. (about 5 minutes)
-Brush on the olive oil, sprinkle the salt and the cheese.
-Bake until cheese is mostly melted and cracker has slightly browned more.


Stroud Out.

Tuesday, January 26, 2010

Concernig Updates

I am going to TRULY attempt more updates if only in miniature via twitter.

La Vraie Fodue Savoyarde

This is the recipe we at the Boston Cheese Cellar use and give out when people ask for one. It was given to us by a real Frenchman, husband to one of the shop's employees. We featured it the other day at Kitchen Arts for our cheese event.

You will need:

A day old baguette or two cut into cubes. (Any crusty artisan bread will work fairly well)
1 clove of garlic
1 1/4 cups dry white wine (Apremont, Abymes or Roussette are the top recommendations but any will work)
1/2 lb Gruyere cheese, grated
1/2 lb Emmenthaler cheese, grated
1 tbs cornstarch
2 tbs kirsch (this is a cherry flavored liqueur commonly available at liquor stores, i have substituted sweet cooking wines in the past and that has worked well, but the kirch really adds a certain sweetness that really pulls it all together)
a pinch of nutmeg
salt and pepper to taste

- Peel and half the garlic and rub the interior of the fondue pot with it.

- Discard the garlic, add the wine to the pot and bring to a simmer over medium heat.

- Add the grated cheeses and nutmeg.

- Cook, stirring with a wooden spoon, until the cheese is melted. (At this point the cheese and wine will still be separated.)

- Mix together the kirsch and cornstarch and stir into the cheese mixture. Continue to stir and simmer until the mixture is smooth, about 5 minutes.

- Season to your taste with salt and pepper. If the fondue is too thick, add another 1/4 cup of wine.

- Transfer the fondue pot from the stove to its stand and adjust the flame to medium.

- Spear your bread cubes, stir into the cheese mixture, eat and enjoy.

- When you reach the end of the pot and the cheese residue begins to harden, you can crack and egg in the pot, stir everything together and finish the meal with a savory fondue omelet.

The ease of making this recipe is only rivaled by the sheer deliciousness of it all.

I would recommend you definitely try it as directed your first time through, then try some experimentation. Instead of just Gruyere and Emmenthaler play with the amounts and add a third cheese such as Comte or Sharfe Maxx. Instead of nutmeg try a pinch of chili powder. Or try adding a small amount of butter to the pot after you've rubbed it with the garlic and throw in a pinch of herbs de provence and once it's all aromatic add the wine.

As I like to say: Your own imagination is your only limitation.

-Stroud out.

Monday, January 25, 2010

Beef and Beer Stew topped with a Fried Potato Nest.

I made this a few weeks ago, it ended up being more of an exercise in the artistic side, as it didn't really turn out as well as I had hoped... a little too salty. But they're kinda pretty.

No recipe because I don't actually remember what I put in it besides beef, beer, onions and peas (and of course the potatoes on top). I can tell you I used a nicely marbled chuck steak which I cut into pieces and a bottle of Guiness stout... I wanted one of the draught cans but I would have had to go all the way to Blanchards to get it.