Ragu alla Bolognese

Yield: Serves 4-6

I have been cooking for a lifetime. Meals have always been good; none has ever been produced which was not edible – more than a few had to be rescued, but were still delicious.

As it happens with time and experience, you begin to prepare meals unconsciously – with a little of this and that and, somehow, everyone enjoys.

I’m quickly learning that, by developing this blog and recipe book, the “this and that” has to go to the wayside; every meal has to be cooked or baked, tested and proven and sometimes more than once. When it is your turn to make it, it better be right.

While making this dish, it brought me back to Venice, Italy. Now that was a romantic country and experience. I'll tell a great story, with my next Italian dish posting. In the mean time, this should set the mood and get you ready to prepare this Ragu alla Bolognese on a lazy, Sunday afternoon.



Some recipes require little effort, but still accurate documentation. Other recipes demand meticulous research, as with this Bolognese sauce. I’ve always made a good one, so people tell me, but I decided that creating an “original” one was important, not just good flavor. As with many recipes, discovering that “the original” recipe rarely exists can be frustrating.

What is “original” in fact is not original; also, we assume “original” if made by world renowned or celebrity chefs, when in fact it may not be – their recipes may come close but, after all is said and done, they also are interpretations or variations with their preferences.

So, I’ve concluded that, if a recipe tastes good or extraordinary, it is an excellent recipe. What should be said, however, by cooks and bakers at all levels, that recipes which they offer are not “the recipe.” Recipes are not definitive – they never can be.

For some reason, I have taken extra care to offer this recipe to as true to an “original” that is possible, perhaps because it is considered to be a world classic.

I think you will enjoy this. But as always, feel free to experiment – add fennel to the Mirepoix, add mushrooms, garlic, cheeses and other ingredients or spices to the sauce that please your palette.

Guten Appetit…!

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Ingredients

• 1 lb. Tagliatelle or Fettuccine (1)
• 2 oz butter, unsalted (2)
• 6 oz of thick pancetta or bacon rashers, diced (3)
• 1 large onion, medium chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 16 oz lean (85/15%) beef mince (4)
• 5 oz chicken livers, finely chopped (5)
• 2 cups beef stock - low sodium (6)
• 6 oz. can tomato paste
• ½ cup white wine (I used red cabernet sauvignon wine)
• 1 to 1-½ cup of milk or cream if required to make it thinner during simmering or to further tenderize the meat
• ¼ tsp freshly grated nutmeg (ground, in an emergency, may be used)
• Freshly grated Parmigiano-Reggiano

Preparation - Sauce

1. Dice the pancetta or bacon
2. Dice the onion – medium
3. Slice carrot and celery into ¼ inch pieces
4. In a large skillet, heat ½ the butter until melted and hot
5. Add the speck (pancetta or bacon), cook until a nice golden brown
6. Add onion, carrot and celery – cook until soft and aromatic, 8 to 10 minutes
7. Increase heat, add remaining butter; add beef mince and brown
8. Optionally, add chicken liver – heat until the liver has changed color
9. Add beef stock, tomato puree, wine, nutmeg and salt and pepper
10. Bring all to a boil, reduce heat & slow simmer partially covered – 2 to 3 hours [add more milk if too dry]
11. garnish with freshly grated Parmigiano-Reggiano

Preparation – Pasta & Serving

1. 30 minutes before the sauce is finished, prepare pasta to al dente (7)
2. Drain pasta quickly and minimally and serve into individual bowls (8)
3. Ladle ½ cup, more or less of ragù on top of pasta
4. Add fresh, grated Parmigiano-Reggiano on top of ragù
5. Garnish with a sprig of parsley, if desired

Footnotes:

(1) Original recipes are with Tagliatelle – flat pasta.
(2) In Bologna, butter reigns supreme; some recipes mix oil and butter
(3) Original recipes call for Pancetta
(4) Original recipes call for beef; variations are pork shoulder or sweet port sausage (casing removed)
(5) In some recipes or Italian regions, chicken liver is added for additional complex flavor or on special occasions
(6)Originally, beef stock is common, but mix with ½ beef and ½ chicken to cut the saltiness common in beef stocks
(7) Prepare pasta according to package instructions.
(8) Much argument exists, but a typical serving is approximately 4-5 oz.

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Spanakopita

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Recipe to come.

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Fettuccine & Chicken Meatballs

Yield: Serves 4-6 – Approximately 35-38 Meatballs

Sometimes I want something lighter than beef, so I'll make chicken meatballs to go with my pasta. I also quarter them and put them in a salad, each dunked a little with the tomato sauce. Top the salad with a sprinkle of fresh, grated Asiago or Parmigiano-Reggiano cheese.

These are also good by themselves as an appetizer, cold or hot. Skew each with a toothpick, or a bunch on a skewer. If you feel ambitious, cut each meatball in half, wrap them in Phyllo dough triangles and heat  in the oven, center rack on a cookie sheet at 325F for approximately 15-20 minutes, or until the pastry is a nice golden brown and flaky.

Never buy those frozen, processed chicken fingers again - that's not food. One of my grandsons, a very picky eater and aficionado of trash food, loved these. I'll get him weaned, yet.

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Ingredients - Meatballs

1 lb. fettuccine
1 lb. chicken mince
2 oz. grated parmesan cheese
1/4 cup fresh, white breadcrumbs
2 medium cloves of fresh garlic, crushed
1 large egg
½ tsp salt
¼ tsp black pepper, fresh ground
1 tblsp chopped fresh parsley
1 tblsp chopped fresh sage
3 tblsp vegetable oil
Fresh grated Asiago or Parmesan cheese for serving

Preparation

1. Mix chicken mince, parmesan, breadcrumbs, garlic, egg & herbs
2. Season with salt & pepper
3. Shape into ping-pong sized balls
4. Heat oil and fry until golden brown – turn often, drain on paper towels

Ingredients - Tomato Sauce:

1 tbsp olive oil
1 onion finely chopped
2 14 oz. cans diced tomatoes, petite
2 bay leaves
1 cup fresh basil leaves
¼ tsp coarsely ground pepper

Preparation

1. Heat oil in a large pan, add onion and sauté for 3-4 minutes – until softened
2. Add diced tomatoes and bay leaves, cover and bring to boil – stir occasionally
3. Reduce heat and slow simmer for 60 minutes
4. Add meatballs to sauce, along with basil leaves, pepper and simmer 15 more minutes
5. While sauce is simmering, cook fettuccine until al dente

Serving

• Drain Pasta, serve portions in individual bowls
• Ladle a serving of Meatballs and sauce atop pasta – finish with 1 tablespoon of Asiago or Parmigiano-Reggiano cheese and garnish with a sprig of parsley

Guten Appetit, und Laß es Dir schmecken...!
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All About Beef...Almost - 06 / 07: Anatomy of The Cow

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6. Anatomy of the Cow - Where our meat comes from.

Most of us are familiar with some of the major cuts of meat, but most of us are not familiar from what parts of the cow these cuts come from (myself included, until I really started to do the serious research). So, here is a simplified illustration of this great, nourishing and sometimes mysterious aninal.

Chapter 7 gives a more detailed outline and some of the common names* of cuts. As I develop this chapter, I will put in more descriptive details as to tenderness, juiciness and flavor and how to best cook the various cuts.

Be sure to share your comments and knowledge. Come back often, for this educational adventure.

     1. Chuck
     2. Rib
     3. Loin
          a. Short Loin
          b. Sirloin
     4. Round
     5. Brisket
     6.  Fore Shank
     7. Short Plate
     8. Flank

(Reference Wikipedia)

Note:*
A 1200 pound Yield Grade 1 steer yields 518 pounds of retail cuts from a 750 pound carcass.
A 1200 pound Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass.
A 1200 pound Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass.

Of the retail cuts, on a carcass weight basis:
31% are steaks; 31% are roasts; 38% is ground beef and stew meat.


7. Types of Cuts & Common Names

     a. Chuck / Shoulder

          i. 7-Bone Pot Roast
          ii. Arm Pot Roast
          iii. Under Blade Pot Roast
          iv. Chuck Pot Roast / Steak
          v. Chuck Eye Roast
          vi. Short Ribs
          vii. Flanken Style Ribs
          viii. Mock Tender Roast
          ix. Chuck Top Blade Steak
          x. Shoulder Top Blade Steak (Flat Iron)
          xi. Shoulder Petite Tender
          xii. Shoulder Petite Medallions
          xiii. Ground Beef

     b. Rib

          i. Rib Roast, Large End
          ii. Rib Roast, Small End
          iii. Rib Steak, Small End
          iv. Rib Eye Roast, Boneless
          v. Rib Eye Steak, Boneless
          vi. Back Ribs
          vii. Spare Ribs

     c. Short Loin

          i. Top Loin Steak, Boneless
          ii. T-Bone Steak
          iii. Porterhouse Steak
          iv. Tenderloin Roast, Filet Mignon
          v. Tenderloin Steak, Filet Mignon

     d. Sirloin

          i. Sirloin Steak, Flat Bone
          ii. Sirloin Steak, Round Bone
          iii. Top Sirloin Steak
          iv. Tri-Tip Roast
          v. Tri-Tip Steak
          vi. Sirloin Tip Roast
          vii. Pin Bone
          viii. Flat Bone
          ix. Wedge Bone

     e. Round

          i. Round Steak, Boneless
          ii. Bottom Round Roast
          iii. Bottom Round Steak
          iv. Eye Round Roast
          v. Eye Round Steak
          vi. Top Round Steak
          vii. Boneless Rump Roast
          viii. Tip Roast, Cap Off
          ix. Tip Steak
          x. Top Round
          xi. Heel

     f. Brisket

          i. Brisket Whole
          ii. Brisket Flat Half
          iii. Brisket Point Half
          iv. Shank Cross Cut
          v. Brisket First Cut
          vi. Brisket Front Cut

    g. Fore Shank

          i. Foreshank

     h. Short Plate

          i. Skirt Steak
          ii. Stew Meat
          iii. Short Ribs

     i. Flank

          i. Flank Steak
          ii. London Broil

*American Angus Association • http://www.angus.org/
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All About Beef...Almost

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This "White Paper" is developing the subject about beef. It will take some time to complete it - I'm not sure this subject can ever be "completed." So I'm taking it one step at a time, to describe elements of this wonderfull protein and fare. Make comments. Give us your expertise. Come back often...!

(Image courtesy Omaha Steaks)

3. Grades of Beef

USDA Classifications

Beef quality refers to 3 primary expected eating characteristics of the cooked product – tenderness, juiciness and flavor. Grading is the differentiation of expected differences of these characteristics between grades.

Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat. The three lower grades -- USDA Utility, Cutter, and Canner -- are seldom, if ever, sold at retail but are used instead to make ground beef and manufactured meat items such as frankfurters.

Of all the beef produced in the US, less than 2% is certified as USDA Prime. Typically you will not find USDA Prime in the supermarkets, since its limited supply is procured by fine meat purveyors that retail it to upscale restaurants and affluent consumers.

The United States Department of Agriculture (USDA) grades beef at the request of a meat packer. Only beef that is USDA inspected may carry the USDA shield of authenticity. This grading system determines the quality rating of beef, based upon inspection which essentially measures the amount of fat (marbling) in the ribeye muscle portion (lean) and combines the age (maturity) of the beef carcass to arrive at the grade quality.

Basically, the higher the ratio of marbling and the younger the beef, the higher the designation grade is. It is amount of marbling that determines tenderness, juiciness and flavor. The age of the beef determines beef texture and also effects flavor. Younger beef is more tender, has a finer texture and is also a lighter red color.

Therefore USDA Prime Grade has the highest rating of a combined high ratio of marbling with the youngest maturity of beef. That's why prime is the most flavorful and most tender with the finest of texture.

Although there are eight levels of USDA graded beef, there are generally only three USDA grades of beef that you would buy in a supermarket, a butcher shop or restaurant. They are USDA Prime, Choice or Select, which is the order of grade from highest to lowest in quality. Two lesser grades are Cutter and Canner, which you would typically find in frozen pot pie dinners, microwave burritos, hamburgers and other processed food products. USDA Select is not very far above the bottom of the edible barrel, though some major chain stores will market and infer to consumers that Select is a premium grade.

Beware of marketing deceptions where some supermarkets may try to fool consumers by using the words "prime" and "choice" without displaying the official "USDA Shield.” Unless prime and choice carry the USDA label, what you are buying will not be the real thing. Here are the Shields.

  

Some upscale restaurants employ clever menu copy that may deceive you into thinking you are ordering a USDA Prime Steak, when in reality you are being served the less costly "Choice" version. When shopping for quality steaks, always look for the USDA Shield / Label. When at a restaurant, always ask your server what the USDA grade actually is. If you hear stuttering and a quick diversion from the subject, ask questions.

When purchasing beef at stores, be aware that "USDA Inspected" on the label means only that it has been inspected. If it doesn't say Select, Choice or Prime on the sticker, it usually means the product received a Standard grade which, for all practical purposes, is not edible when applying dry heat cooking methods - grilling, broiling or pan frying.

USDA Prime

USDA Prime is the top grade with maximum tenderness, juiciness, flavor and fine texture. It has the highest degree of fat marbling and is derived from younger beef. That's why Prime is generally featured at the most exclusive upscale, steakhouse restaurants.

(Used by permission of the USDA)

USDA Choice

(Used by permission of the USDA)

USDA Choice is the second highest graded beef. It has less fat marbling than Prime. Choice is a quality steak, particularly if it is a cut that is derived from the loin and rib areas of the beef such as a tenderloin filet or rib steak. Generally, USDA Choice is less tender, juicy and flavorful with a slightly more coarse texture versus Prime.

USDA Select

(Used by permission of the USDA)

USDA Select is generally the lowest grade of steak you will find at a supermarket or restaurant. It is tougher, less juicy and less flavorful, since it is leaner that Prime and Choice with very little marbling. The texture of Select is generally coarser. As a result, Select is not nearly as enjoyable or desirable.

USDA Select is not very far above the bottom of the edible barrel, though some major chain stores will try and infer to a consumer that Select is a premium grade.

Cutter & Canner

Two lesser grades, below Select, are Cutter and Canner which you would typically find in frozen pot pie dinners, microwave burritos, hamburgers and other processed food products.

Percentage of Intramuscular Fat
For USDA Quality Grade
Degree of Marbling

11% and Above / Prime+ / Abundant

9.5% - 11% / Prime° / Moderately Abundant

8% - 9.5% / Prime- / Slightly Abundant

7% - 8% / Choice+ / Moderate

5% - 6% / Choice° / Modest

4% - 5% / Choice- / Small

3.5% - 4% / Select+ / Slight

3% - 3.5% / Select- / Slight

2.5% - 3% / Standard+ / Traces

2.5% and Below / Standard- / Practically Devoid

 

Common Steaks - Primary

1. Filet Mignon

(Image credit: Meyer Natural Angus)

The tenderloin is known as the most tender cut of beef. Ends of the tenderloin and any surface fats are removed. They are cut in various sizes. 6-oz. steaks can be up to 1.5" thick and 8-oz. steaks perhaps just over 1.75" thick.

2. Rib Eye

(Image credit: Meyer Natural Angus)

10-oz. ribeye steaks may run up to 1.0" thick and a 16-oz. may be up to 1.5" thick. A thicker steak will perform much better on the grill.

3. New York Strip

(Image credit: Meyer Natural Angus)

The striploin has a reputation for being one of the most premium cuts. The Sirloin end of the striploin is usually removed, as well as any excess external fat. Most are cut as "center cuts." General sizes are 8-oz. steaks that will be up to 1.0" thick and a heartier 16-oz. steak that may be as thick as 1.5."

4. Top Sirloin

(Image credit: Meyer Natural Angus)

Sirloin Butt. Tender with a perfect complement to the pronounced beef flavor the Top Sirloin is known for. External fat is trimmed, as well as what is known as the top sirloin cap. Portionas are usually steaks from the heart (Gluteus Medius) of the sirloin. Common sizes are from 6-oz. to 10-oz. with a thickness from 1.25" to 1.50".

5. Porterhouse

The Porterhouse is a combination steak which from the point where the tenderloin and top loin meet. Basically an over-sized T-Bone steak, the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks that make up this cut you will get a tenderloin steak and a top loin (or New York Strip Steak).

Common Roasts - Primary

Data to come.

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An Experience At Shula’s - 02

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I said I would report on my next cooking class at Shula’s Steak House. So here it is. Spanakopita – what a delightful appetizer. I have enjoyed it in the past, but have never made it. Executive Chef Mark Enge was at the helm.

Tables and white cloths were set. I knew the group was going to be lively, when someone exclaimed,”Where’s the whisky?” We were served fresh, cold water in large wine goblets, and for those who started out with a soda at the bar, while waiting for the group to assemble, refills were offered.

The chef and an assistant had, apparently, been very busy getting ready for us. Fresh parsley, dill, scallions and stemmed baby spinach leaves filled workstations of the large, brightly lit and spotless kitchen with aromas one rarely senses in commercialized supermarkets. Oh, the dill was fabulous…! Red tomatoes were waiting to be diced. Eggs were carefully set and displayed. It looked like a bright morning, 7:00 AM Grecian farm stand on market day.

I got the sense that an appetizer, fit for a court, was about to be created.

The first lesson was how to recognize fresh vegetables. A bundle of green onions from a major supermarket was held up for all to see. The green was drooping and lifeless. Next, from a specialty vegetables vendor, we were shown what scallions should look like – tall, erect, and straight as redwoods. And, if that was not enough, both the curly parsley and dill displayed themselves as regally as bouquets of roses. That was impressive. In the future, I will be more careful when I shop for vegetables.

Before the preparation of Spanakopita, we enjoyed a fresh, cold salsa prepared with salmon. Drowned in flavor, chef Enge outdid himself. This was definitely something I was going to repeat in my kitchen, often, as soon as I can weasel the recipe out from under him. It had a wonderful kick and was just refreshing – par excellence. We were ready to start, but first a short story and brief notes about Phyllo (or Fillo) dough.

Phyllo dough can be daunting and just plain exasperating. But once you learn how to handle it, it really becomes, with a little practice and patience, not difficult at all. Handle it very gently, and it will not tear – gently…!

I still remember, as if it were yesterday, my mother used to make it from scratch in the dining room and on the table on a Saturday afternoon. We all loved Apfel Strudel, of course, and twice a month she would bake this nectar from the gods – employing my oldest brother and me to help her stretch the dough into a paper thin sheet (literally) 4x6 feet. It was truly a performance. My brother still complains to this day, how he disliked helping her make it. Of course, he did not protest when it came time to eat.

You can purchase Phyllo dough at most supermarkets in the refrigerated sections. It comes both frozen and refrigerated. Once thawed in the refrigerator, it can be kept for 2 weeks. Before using it, remove it when thawed overnight, carefully unroll it, and immediately cover it with plastic and a damp kitchen towel to prevent it from drying out. These sheets are very thin, they dry out quickly and that is when they tear while being handled. Uncover the stack, remove a sheet and recover.

Chef Enge demonstrated techniques of stripping, chopping, dicing and slicing parsley, dill, spinach and scallions. A very sharp chef’s knife is required.

The blade moved and flew with the speed of a Tsunami, the rhythm of drum rolls and dexterity of a woodpecker’s beak on fresh morning oak. Still today, I have not mastered that “way of the chefs,” and probably never will.

Individually, each of us prepared our ingredients and mixed them well in a small skillet. In went the spinach, the dill, the parsley, the onions, the egg, the salt and pepper (I snuck in a clove of garlic). Now came the Feta – some for the recipe and (while chef Enge was not looking) some for me. This stuff was tasty…!

OoomPaPa…! Bon Appetite…! Guten Appetit, Laß es Dir schmecken...! Καλή όρεξη! (Kalí óreksi!)…and in American vernacular, “Oh my…Holy crap, was it good…!”

I carefully grabbed a Phyllo sheet and placed it on a sheet of parchment paper. I slowly spread a very thin layer of warm, melted butter on top, by hand – you can use a soft brush to apply. I layed two more sheets, carefully covering each with butter. I placed the ingredients mixture onto the top Phyllo sheet, leaving one inch from each end, carefully rolled it closed, sealed the ends and placed seam side down.

We made it into a roll, instead of triangles, for expediency. Jokes were exchanged, we all looked at each others’ process, hoping to gain a secret and technique. Chef Enge kept a close eye on each of us, gave invaluable instruction and help and then placed all rolls into the oven at 325F for 12 minutes. Out they came and he presented our artistry. Because we wrote our names on the parchment, we were able to imbibe our own success or disaster.

Each Spanakopita roll was a success story. Not a single student failed. Hot, fresh, buttery, golden brown and crispy, with Feta oozing from the ends, each roll was a Rembrandt. What a flavor…! We each tasted our own. Oh, my…exquisite was the word. We all wrapped our creations and took then home to be enjoyed. I ate one quarter of the roll on the spot.

The spinach, the parsley, the dill, the scallions and Feta cheese (and my garlic) were all balanced – truly nectar. Executive Chef Enge, slightly rounded as all good chefs are, beamed with satisfaction at our success.

The recipe was so straight forward and easy to create, that our success belonged to him. I had a minute to talk to him, prior to my leaving. His experience is exemplar. In kitchens since he was 13, from a European background and cooking with the French, Executive Chef Mark Enge brings a style and flavors to his cuisine not easily available from the culinary world. Under his tutelage, perhaps there is hope for me, yet.

It was an hour’s drive for me, to get home. Half way there, as I paid my toll, I gave the attendant change at 10:45 PM with one hand and placed the last bite of Spanakopita onto my palette with the other. She looked at me, startled; I grinned with a mouthful and pulled away. The appetizer never had to suffer the ill fate and embarrassment of being reheated.

I will make this often and, because of Chef Enge, will begin to greatly expand my appetizer repertoire with Phyllo dough which, up to this point, has been fairly limited to sweets.

A big thanks to Chef Enge and Shula’s. Tonight I will chase their New York Strip and report in. By the way, I’m beginning my project called “Chasing The New York Strip.” Make sure you come back and, keep in touch, as I go from one restaurant establishment to another, chasing tenderness and flavor of the Strip. Good ones are not easy to find.

Also, watch for my in depth “White Paper – All About Beef,” which will deal with grading, types of cuts, processing, antibiotics, grass-fed vs. grain – the health, the flavor, advantages and negatives of each.

Check back soon…!

Guten Appetit, und Laß es Dir schmecken...!
March 16, 2010

An Experience At Shula's - 01

By Christoph G. Olesch – Chef, Food Writer

     A friend of mine called me and said I should go with him and his wife for an evening cooking class at a well renowned steak house – Shula’s in Itasca, NW Chicago. For those of you who don’t know, and I didn’t, it’s a small, specialty national chain by Don Shula. One of the most successful NFL football coaches ever, he is the only coach with a record of winning all football games in a season, including the Super bowl – 1972 Miami Dolphins 17-0 “Perfect Season.” I’m not much of a follower, but that’s an unbelievable achievement.

     Their website states their meat comes from the Graham Angus Farm, which is recognized as one of the top Angus farms in the country. The SHULA CUT® sits on top of the beef quality pyramid, taking only the most desired Custom Center Cuts of the Premium Black Angus Beef® brand, making The SHULA CUT the best beef money can buy. Shula's proprietary specifications guarantee that less than 1% will make The SHULA CUT. Damn, that’s got to be good…!

     I’m always chasing a New York Strip and, during my past extensive travels across the states, I was more often disappointed than satisfied – a good one is very difficult to find. You can rest assured, with that type of proclamation that I will be going soon to chase their Angus Strip. And I will be writing about it and let you know. I have a sense that it’s going to be excellent. I can’t wait.

     So, off I went that Friday night with great expectations, not knowing what to expect or what I was going to cook and get myself into.

     I arrived early. It gave me an opportunity to browse the theme of their bar “The No Name Lounge.” A complete history with artifacts and wonderful photography of the “Perfect Season” is displayed. If you’re a fan, you need to go see it.

     I also walked into the restaurant where, at the entranceway, were displayed on a cart, in all their splendor – raw and wrapped – filet mignon, porterhouse and “my” New York Strip. Thick cuts of mouth watering protein – the marbling was exquisite. I had the urge to make steak tartar, immediately. But the group was beginning to assemble and I had to give up that idea.

 

     Executive Chef Mark Enge was going to teach us. However, a last minute announcement was made that something came up and Shula Chef-Daniel Solone, was to take his place. Hoping it was nothing serious, we all said the hell with Enge…We couldn’t wait. Off we went, into the catacombs of Shula’s kitchen.

     Chef Daniel introduced himself and gave us the evening’s mission. Oh, my…! We were going to make grilled salmon…!

     The first few lessons were about color, shape and how to trim. Then the fun part – how to skin the salmon. With a razor sharp knife, he explained and began the process. He had obviously done this before – at least once, as we all smiled. Then, midstream, he asked for a volunteer who would want to try his skill. A lady stepped up, full of the devil and laughter. Never having done it before, she began to butcher the next 3 inches of this goddess from the sea.

     Not embarrassed, she laughed and made us laugh. Chef Daniel was almost stricken with the bends from hysterical laughter, not at the student, but her performance. She had us in stitches, obviously under her control. We could all relax now, because we recognized our own ineptitude and did not have to be afraid to try it or show our lack of skill.

     Daniel immediately and respectfully came to the rescue. Again he explained to us that once cut into, it is the skin which needs to be wiggled and pulled out from under the meat, as the knife remains in place and stationary. The student, with all her strength, did as was instructed and, Oh…!, she finished the job magnificently. A perfectly skinned salmon (itself grateful for the skill she now employed) was ready for the grill.

     The salmon was cut and placed on one of the kitchen grills. Nothing fancy, and with only a brush of teriyaki sauce on the meat, the aroma seized us all. We were motionless and Chef Daniel was very pleased, as he saw his techniques result in our becoming almost catatonic. Some of us took photographs to record the pleasure.

     Meanwhile, on the side, he was preparing a complimentary sweet and sour sauce, with pineapple and a Mirepoix – just an exquisite combination – and giving us lessons how to flip the pan to mix ingredients, instead of stirring. I never really mastered that myself. Perhaps with practice I could gain some skill.

     Simultaneously, we all called the previous student back to the task. We demanded she step up to the duty. After all, we were too busy enjoying wine. Hesitant and afraid, she obliged and committed. Then came the first swing of the skillet. Whoa…! What a weak attempt. She tried again and almost the entire dish was lost to the kitchen floor.

     Chef Daniel was a wise instructor. He rescued her from the daunting experience and gave her a different pan with dry, cut green beans. It was not long, (less the pound of beans on the kitchen floor), before the wrist action became sound and rhythmic and the skillet was in fluid motion with the experience of a seasoned chef. We all applauded and drank more wine.

     Everyone was served an ample portion of the cookery. Oh, was it exquisite…! We wished Executive Chef Mark Enge well, but did not miss him. Chef Daniel, educated with a Master’s in biology, degreed in the culinary arts and with long experience, served us well. He can cook in my kitchen anytime.

     Absolute fun was had by all. We learned enormously. We ate enormously. It was a class which everyone should have experienced.

     I would like to thank Chef Daniel Solone for his time, experience and skillful instruction – his fun. I would also like to thank Shula’s Steak House for making these classes available. As soon as you can, call them and make reservations, classes fill up quickly. Also, don't forget to eat at the restaurant. Tell me what you think.

     I’m signed up for the next one. What we will cook is apparently a secret. Executive Chef Mark Enge will be hosting. I’ll be making reservations at Shula’s for my “Chasing the NY Strip” project.

     My friend and I will dine. I will report soon and, I suspect I will be dining there often. You can visit their site here: http://www.donshula.com/

     Check back on my report of the next class and my dining experience..!


Guten Appetit, und Laß es Dir schmecken...!
March 12, 2010
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Foods To Know - About Ingredients

A basic understanding of our foods will be described and discussed here.
This section is under development.
...

• Meats

     o Beef

Click for Details

     o Veal

     o Lamb

     o Pork

     o Game / Venison

• Poultry

Click For Details

     o Chicken
     o Turkey
     o Hens
     o Duck
     o Pheasant

• Seafood

Click For Details

     o Round Fish
           Black Sea Bass
           Bluefin / Yellowfin Tuna
           Cod
           Haddock
           Mackerel
           Mahi-Mahi
           Red / Black Grouper
           Red Snapper
           Salmon
           Striped Bass
           Trout
           Walleyed Pike
           White Hake
           Yellow Tail Snapper
     o Flat Fish
           Dover Sole
           Flounder
           Halibut
           Lemon Sole
     o Non-Bony
           Cape & Thresher Shark
           Monkfish
           Sturgeon
           Swordfish
     o Shellfish
           Cephalopods
           Crustacean
           Molluskan
     o Other Fish
           American Catfish
           Anchovy
           Eel
           John Dory
           Ocean Catfish
           Sardine
           Tilapia

• Fruits

Click For Details

     o Apples
     o Berries
     o Citrus Fruits
     o Grapes
     o Melons
     o Other Fruits
     o Pears
     o Stone Fruits
For a Wikipedia reference, Click Here

• Vegetables

Click For Details

     o Bitter Salad Greens
     o Cabbage Family
     o Cooking Greens
     o Hard-Shell Squash
     o Lettuce Family
     o Mushrooms
     o Onion Family
     o Peppers
     o Pod & Seed Vegetables
     o Root Vegetables
     o Shoots & Stalks
     o Soft-Shell Squash, Cucumber & Eggplant
     o Tomatoes
     o Tubers
For a Wikipedia reference, Click Here

• Herbs (Vegetables)

Click For Details

     o Basil
     o Cardamom
     o Chervil
     o Chives
     o Cilantro
     o Curry Leaves
     o Dill
     o Lemon Grass
     o Marjoram
     o Oregano
     o Parsley
     o Rosemary
     o Sage
     o Tarragon
     o Thyme
 For a Wikipedia reference, Click Here

• Dairy Products

Click For Details

     o Milk
     o Creams
     o Butter
     o Cheeses – Fresh
           Boursin
           Cheese Curd
           Chèvre
           Cottage
           Farmer’s
           Feta
           Mascarpone
           Mozzarella
           Queso Fresco
           Ricotta
           Soft Ash Goat
     o Cheeses – Soft/Rind Ripened
           Brie
           Camembert
           Epoisses
           Explorateur
           Limburger
           Pont l’Évêque
           Reblochon
           Tellegio
     o Cheeses – Semisoft
           Caciotta
           Fontina
           Havarti
           Monterey Jack
           Morbier
           Muenster
           Port-Salut
     o Cheeses – Hard
           Aged Cheddar
           Cantal
           Emmentaler
           Gouda
           Gruyère
           Manchego
           Pecorino
           Provolone
           Ricotta Salata
     o Cheeses – Grating
           Asiago
           Parmigiano-Reggiano
           Grana Padano
           Ancho Chile
           Caciotta
           Dry Monterey Jack
           Pecorino Romano
           Sap Sago
           Spanish Goat Cheese
     o Cheeses – Blue-Veined
           Gorgonzola
           Pont Reyes
           Roquefort
           Spanish Blue
           Stilton
     o Eggs
For a Wikipedia reference, Click Here
For a Wikipedia reference, American Cheeses Click Here
For a Wikipedia reference, Italian Cheeses Click Here
For a Wikipedia reference, Italian PDO Cheeses Click Here

• Grains, Meals & Flours

Click For Details

     o Wheat
     o Wheat Flour
     o Rice
     o Corn
     o Oats
     o Other Oats
     o Dried Pasta & Noodles
     o Dried Legumes

• Nuts & Seeds
For a Wikipedia reference: (Nuts Click Here Seeds Click Here

• Dried Spices
For a Wikipedia reference, Click Here

• Salt & Pepper

• Sweetners

• Other Sweetners

• Fats & Oils

 

• Miscellaneous


Images are courtesy of Merriam Webster Visual Dictionary On Line
...

Creative Chefs I like

...
A list of chefs I like, that are interesting, creative and have a passion for their culinary art.

This list of professionals will never be complete...

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Julia Child

Mario Batali

Mark Bittman

Ellie Krieger

Emeril Laggasse

A list of excellent, non-commercial chefs and just nice people...

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Des

...

The Art of Cooking

...
This will be an adventure to go back to the basics of creating quality, healthy and home-cooked meals - imagine, real food...!

How To Cook – Back To Basics

• Mise en Place
• Bouquets Garni
• Sachets & Oignon Brûlè
• Mirepoix
• Stocks & Broths
• Making A Roux
• How To Sauté
• Deglazing
• Sauces & Gravies
• Cooking Pasta & Dumplings
• Pan & Deep Frying
• Steaming & Submersion
• Poaching & Simmering
• Braising & Stewing
• Cutting Vegetables & Herbs
• Cooking Vegetables
• Cooking Grains & Legumes
• Cooking Pasta & Dumplings
• Cooking Eggs
• Salads & Salad Dressings
• Soups & Stews
• Sandwiches
• Appetizers
• Yeast Breads
• Under Development

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Supporting Vendors

...

OUR MISSION: To educate all, but especially the young: "Get back to the basics of creating healthy, home cooked meals and consuming non-processed, natural foods."

Vendors listed below are organizations who's products I use and/or have personal experience with, unless noted with "(exception)",  and like and recommend for their quality, Sponsors and supporters will be listed here. As we gain sponsorships, their contributions and support will be described. They will be listed in their order of becoming sponsors.

Below are suppliers we have contacted to solicit their support for our mission.

************************************************************

Thank you Staub, for your potential support.

Without reservation, we support their high quality, cookware products.

Thank you Calphalon, for your potential support.

Without reservation, we support their high quality, kitchenware products.

Thank you Meyer Natural Angus, for your potential support.
Without reservation, we support their high quality, non-antibiotic food products and support for healthy eating.

(Exception)

Thank you Fine Cooking, for your potential support.
Without reservation, we support their quality contents and support for healthy eating.

Thank you Food Network, for your potential support.
Without reservation, we support their high quality contents and support for healthy eating.

Thank you Disney Cruise Line, for your potential support.
Without reservation, we support their high products and services.

(Exception)

Thank you Krups, for your potential support.
Without reservation, we support their high quality, kitchenware products.

Thank you Bertolli, for your potential support.
Without reservation, we support their high quality, food products.

Thank you Monari Federozini, for your potential support.
Without reservation, we support their high quality, balsamic vinegar food products.

Thank you Newman's Own Foundation, for your potential support.
Without reservation, we support these high quality food products.

Thank you KitchenAid, for your potential support.
Without reservation, we support their high quality, kitchenware products.

Thank you LeCreuset, for your potential support.
Without reservation, we support their high quality, cookware products.

Thank you Cuisinart, for your potential support.
Without reservation, we support their high quality, kitchenware products.

Thank you Whole Foods, for your potential support.
Without reservation, we support their high quality, natural products.

 

Thank you Vendange, for your potential support.
Without reservation, we support their high quality products.

Thank you Hellmann's, for your potential support...

Without reservation, we support their high quality, natural products.

Thank you McCormick, for your potential support...

Without reservation, we support their high quality, natural products.

Thank you Heinz, for your potential support...
Without reservation, we support their high quality, natural products.

Thank you Bed, Bath & Beyond, for your potential support...
Without reservation, we support their high quality products & services.

Thank you Meijer, for your potential support...
Without reservation, we support their high quality products & services.

Thank you All-Clad, for your potential support...

Without reservation, we support the high quality of All-Clad cookware products.

Thank you Wusthof, for your potential support...

Without reservation, we support the high quality of Wusthoff cutlery products. 

All logos are registered trademarks of their respective owners.

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