Tips and Tools

The Lowdown on Gluten Free & The Chew’s Carla Hall…

February 16, 2015 Mike Staib Friends of Ergo Chef, Recipes, Special Offers, Tips and Tools 1 comment

Welcome to the February Blog

We hope you are keeping warm and safe with all this brutally cold weather. To begin, with Celiac Disease on the rise and problems with gluten becoming more prevalent than ever, we thought would give you all you need to know about gluten, it’s affects and where you might find it. Our Chef’s Spotlight this month is The Chew’s Carla Hall and we have a great recipe from her cookbook Cooking With Love: Comfort Food That Hugs You, Shao Mai. Our Gourmet Store Spotlight this month travels to Fairfield, Connecticut and visits our friends at Kitchen Corner, a truly amazing store with over 5000 quality products, including our Ergo cutlery. Our Product Spotlight this month is our new 8″ Straight Handled Chef’s Knife and in honor of President’s Day, we have a secret sale. Just go to the link below, go to checkout and the discount will appear in your cart. Enjoy!

Food Tricks & Kitchen Tips

Gluten-free diets (for reasons other than Celiac disease) have become a recent trend. A number of experts are beginning to believe that Celiac disease is at the extreme end of a spectrum of gluten sensitivity, and a number of people are adopting gluten-free diets to treat Celiac-like symptoms in the absence of a positive test for Celiac disease.

In addition, some parents are using gluten-free diets to treat autism, although evidence of the diet’s efficacy as an autism treatment is poor. Despite vigorous marketing, a variety of studies, including a study by the University of Rochester, found that the “Popular Autism Diet Does Not Demonstrate Behavioral Improvement” and fails to show any genuine benefit to children diagnosed with Autism who do not also have a known digestive condition which benefits from a gluten-free diet

People wishing to follow a completely gluten free diet must also take into consideration the ingredients of any over-the-counter or prescription medications and vitamins. Also, cosmetics such as lipstick, lip balms, and lip gloss may contain gluten and need to be investigated before use. Glues used on envelopes may also contain gluten. Most products manufactured for Passover are gluten free. Exceptions are foods that list matzoh as an ingredient, usually in the form of cake meal.

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are corn, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber.

Almond flour is a low-carbohydrate alternative to flour, with a low glycemic index. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free (this is not the same as Graham flour made from wheat). Chickpeas.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup. A gluten-free diet allows for fresh fruits, vegetables, meats and many dairy products. The diet allows rice, corn, soy, potato, tapioca, beans, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, Montina and nut flours and prohibits the ingestion of wheat, barley, rye and related components, including triticale, durum, graham, kamut, semolina, spelt, malt, malt flavoring or malt vinegar.

Standards for “gluten-free” labelling have been set up by the “Codex Alimentarius”; however, these regulations do not apply to “foods which in their normal form do not contain gluten”. The legal definition of the phrase “gluten-free” varies from country to country. Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million). Australian standards reserve the “gluten free” label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable. In the processing of gluten-containing grains, gluten is removed (shown in the processing flow below)

Alcohol
Several celiac groups report that according to the American Dietetic Association’s “Manual of Clinical Dietetics” many types of alcoholic beverages are considered gluten free, provided no colourings or other additives have been added as these ingredients may contain gluten. Although most forms of whiskey are distilled from a mash that includes grains that contain gluten, distillation removes any proteins present in the mash, including gluten. Although up to 49% of the mash for Bourbon and up to 20% of the mash for corn whiskey may be made up of wheat, or rye, all-corn Bourbons and corn whiskeys do exist, and are generally labeled as such. Spirits made without any grain such as brandy, wine, mead, cider, sherry, port, rum, tequila and vermouth generally do not contain gluten, although some vineyards use a flour paste to caulk the oak barrels in which wine is aged, and other vineyards use gluten as a clarifying agent (though it’s unclear whether gluten remains at the end of the clarification process). Therefore, some celiacs may wish to exercise caution. Liqueurs and pre-mixed drinks should be examined carefully for gluten-derived ingredients.

Almost all beers are brewed with malted barley or wheat and will contain gluten. Sorghum and buckwheat-based gluten-free beers are available, but remain a niche market. Some low-gluten beers are also available, however there is disagreement over the use of gluten products in brewed beverages: Some brewers argue that the proteins from such grains as barley or wheat are converted into amino acids during the brewing process and are therefore gluten-free; however, there is evidence that this claim is false.

Bread, which is a staple in the Western diet, is typically made from grains such as wheat that contain gluten. Wheat gluten contributes to the elasticity of dough and is thus an important component of bread. Gluten-free bread is made with ground flours from a variety of materials such as almonds, rice (rice bread), sorghum (sorghum bread), corn (cornbread), or legumes like beans (bean bread), but since these flours lack gluten it can be difficult for them to retain their shape as they rise and they may be less “fluffy”. Additives such as xanthum gum, hydroxypropyl methylcellulose (HPMC), corn starch, or eggs are used to compensate for the lack of gluten.

Always avoid food and drinks containing:
Barley (malt, malt flavoring and malt vinegar are usually made from barley)
Rye
Triticale (a cross between wheat and rye)
Wheat
Beer
Breads
Cakes and pies
Candies
Cereals
Cookies and crackers
Croutons
French fries
Gravies
Imitation meat or seafood
Matzo
Pastas
Processed luncheon meats
Salad dressings
Sauces, including soy sauce
Seasoned rice mixes
Seasoned snack foods, such as potato and tortilla chips
Self-basting poultry
Soups and soup bases
Vegetables in sauce

Watch for cross-contamination
Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a “may contain” statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you’re not sure whether a food contains gluten, don’t buy it or check with the manufacturer first to ask what it contains. Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren’t thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work. We hope this helps.

Chefs Spotlight
Carla Hall is a co-host of ABC’s popular lifestyle series “The Chew,” seated alongside restaurateurs and “Iron Chef America” stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravo’s “Top Chef,” where she won over audiences with her fun catch phrase, “Hootie Hoo” and her philosophy to always cook with love. Hall is the owner of Carla Hall Petite Cookies, an artisan cookie company that specializes in creating sweet and savory “petite bites of love.” Her approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living. Her newest cookbook, Carla’s Comfort Food: Favorite Dishes from Around the World will be published March 25, 2014, and her first cookbook, Cooking with Love: Comfort Food That Hugs You, was published in November 2012 and recently re-released in paperback.

A native of Nashville, TN, Hall received a degree in Accounting from Howard University, but traveling through Europe awakened her passion for food and inspired a new career path. She attended L’Academie de Cuisine in Maryland where she completed her culinary training, going on to work as a Sous Chef at the Henley Park Hotel in Washington, DC. She also served as Executive Chef at both The State Plaza Hotel and The Washington Club, and has taught classes at CulinAerie, Sur la Table and her alma mater, L’Academie de Cuisine. Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a reservation.” She lives in Washington, DC with her husband, Matthew Lyons, and stepson Noah.

Recipe
From Carla’s new cookbook, Cooking With Love: Comfort Food That Hugs You.

I first had Shao Mai (little open-topped dumplings) at dim sum, the Chinese-style brunch where you graze on lots of small dishes. I enjoyed the traditional pork and shrimp dumplings so much, I decided to do my own version with a curried beef filling. Curry powder is great! Because it’s a blend of many different spices, you don’t have to work as hard to get flavor. Plus, I love bringing Indian flavors into my food. The warmth and depth of spices add so much to the lean beef in this filling. For this recipe, be sure to buy thin wonton wrappers made with an egg-based dough, not the thicker dumpling wrappers made from an eggless flour-based dough.

Makes 40 dumplings

INGREDIENTS
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 tablespoon curry powder
2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon sesame oil
2 large eggs
3/4 pound lean (90%) ground beef sirloin
1 red bell pepper, stemmed, seeded, and finely diced
1/4 cup thinly sliced scallions (green onions)
1 tablespoon water, plus more for cooking
Forty 3 1/2-inch-diameter round wonton wrappers

Method
1. In a small bowl, whisk together the ginger, garlic, curry powder, cornstarch, salt, sesame oil, and 1 of the eggs. In a large bowl, combine the beef, bell pepper, and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour.
2. In a clean small bowl, whisk the remaining egg with the water. Lightly brush a thin layer of the egg wash on a wonton wrapper. Use a measuring tablespoon to scoop 1 tablespoon of the beef filling into the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around beef with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the beef up so that it’s flush with the top of the wrapper. You’re not really pressing the filling, just gently shaping it. The beef should be exposed on top and the whole dumpling should be in the shape of a wide cylinder. Place wrapped dumplings on a wax paper- or plastic wrap-lined half sheet pan. Repeat with the remaining wrappers, egg wash, and beef filling. If you don’t want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month.
3. Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes.
4. Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the water evaporates, about 2 minutes. Again add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the beef is cooked through, about 2 minutes more. You can tell when the beef is done when the dumpling feels very firm. If you want to be sure, cut one in half to check.
5. Transfer the cooked dumplings to a serving plate and tent loosely with foil. Repeat with the remaining dumplings. Serve hot or warm.

Recipe Note: Catering Like Carla
To make this easy recipe even easier, set up an assembly line: Lay out 5 wrappers in a line, brush them all with the egg wash, place a dollop of filling in the center of each, and wrap them up, one by one, down the line. Repeat until you’re done.

There’s little difference between making 25 and 125 of these once you’ve got your assembly line set up. So why not make more, since they’re perfect for freezing? You can double, triple, or quadruple the recipe easily. Line half sheet pans with plastic wrap, place the dumplings on them, and freeze until very hard. Transfer them to resealable plastic freezer bags and freeze for up to 1 month. Cook them straight from the freezer. They’ll take about 5 minutes longer than fresh ones to cook through.

Gourmet Store Spotlight
The Kitchen Corner, established in 1977, is your one-stop-shop for anything you need in your kitchen. With over 5,000 items in our inventory, They have everything from cookie cutters and cake decorating supplies to cookware, electronics, gadgets and more. They have the most unique kitchen ware around and Knife Sharpening; They offer professional knife sharpening, which restores the knife’s sharp edge. Call or stop by for pricing. You’ll get your knives back in only two business days!

The Kitchen Corner, established over thirty years ago, has become “Your Kitchen Store” with over 5,000 items in inventory. This includes a wide selection of electronics, textiles, cutlery, and cookware. In addition, they have an unbeatable selection of cookie cutters, candy-making and cake decorating supplies. The list of quality products they have to offer, including our Ergo cutlery goes on and on.

The Kitchen Corner offers not only top-of-the-line products, but also services such as expert knife and scissor sharpening, gift wrapping and shipping, and cake decorating, cupcake, and cooking classes. Their shop is perfect for your cooking, baking and entertaining needs. We offer free gift wrapping and have gift certificates available to make gift giving a cinch. Special orders are never a problem and we ship via UPS.

Earn a 20% discount off your next purchase. Inquire about our “Frequent Buyers Club”! Visit and experience the friendly and knowledgeable service that The Kitchen Corner delivers. Address: 2359 Black Rock Tpke., Fairfield CT * Phone: (203) 374-1118, Fax: (203) 374-4114 * Email: info@kitchen-corner.com * Hours: Monday-Friday: 9:30 – 6, Saturday: 9:30 – 5, Sunday: 11 – 4. Visit them on facebook for special offers and cooking class schedules.

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Till next time,

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The Language Of The Kitchen & Food Network’s, Jeff Mauro

January 15, 2015 Mike Staib Events, Friends of Ergo Chef, Recipes, Tips and Tools 1 comment

Hi and welcome to the first Chop Talk of 2015. We’re excited this year with some new products and happenings here at Ergo. We’ll have more on that later on in 2015. Starting off this year since everyone likes a good list, in our first Food Tricks & Kitchen Tips we’ve compiled a pretty cool selection of phrases heard in professional kitchens everywhere. From Amuse-Bouche to Velouté, we cover the Language of the Kitchen. Next up is a Chef’s Spotlight on Food Network’s Sandwich King, Jeff Mauro. Jeff graciously gives us a recipe for a decadent Jalapeno Popper Grilled Cheese Sandwich as well. We are proud to announce to new product for 2015. Last month we debuted our new Juicer, this month, Ergo is bringing you Crimson Series Straight Handled Chef’s Knives for you traditionalists out there. Enjoy!

Food Tricks & Kitchen Tips:

The Language Of The Kitchen…contibuted by Louis S. Luzzo

To some, the language of the professional kitchen is like a second tounge. I have heard it described as “the linguistic abnormalities that sometimes ascribe themselves to the professional, and/or commercial kitchens” In this edition of Food Tricks & Kitchen Tips, #FTKT, we’ll explore and explain the phrases, definitions and concepts in relation to cheffing and working in a commercial kitchen. This way , the next time you receive a Tourchon, you’ll know what your getting! Following is a list of words and definitions. Some words you need to know. Some you probably should know. Some are just fun to know. Then there are the ones you want to know, in order just to show off. Secondly, because everybody loves a good list. Third is because in order to be a complete chef in your own kitchen, cooking, interpreting recipes and mastering the techniques, you need to be able to understand what’s being asked of you by a particular cookbook or chef’s recipe. Enjoy!

Culinary Words Index
Amuse-Bouche ~ also known as amuse-gueule, amusee, petite amuse and lagniappe. A French term that literally means ‘mouth amusement.’ These are tiny bites of food served before a meal to whet the palate and invigorate the appetite. They’re more whimsical than hors d’oeuvres, and smaller than appetizers.
Aperitif ~ French term for an alcoholic beverage served before a meal as an appetizer to stimulate the appetite. It can be a punch made to complement the meal, but it is usually a white wine, sherry, champagne, or a sparkling wine.
Assiette ~ French for “assortment,” as in cheeses.
Bain-Marie ~ A hot water bath that is used to keep food warm on the top of a stove. It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter.
Béarnaise ~A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
Béchamel ~A basic white sauce of milk, butter and flour.
Beurre blanc ~A thick sauce of butter, white wine and vinegar.
Beurre noisette ~Butter cooked to a hazelnut (noisette) color.
Beurre rouge ~ Beurre blanc, but with red wine instead of white.
Blanch, blanching ~ To briefly plunge food into boiling water and then into cold water to stop cooking.
Bouquet garni ~ It is a small bunch of herbs, which traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley, tied together with kitchen twine and tossed into the sauce as is.
Braise ~ a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables.
Brine ~ A mixture of salt water, sometimes herbs and spices designed to increase the moisture holding capacity of meat. by having the meat soak in it for from three hours up to three days, resulting in a moister product when cooked.
Brunoise ~ It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter.
Butterfly ~ To split food (usually meat, fish, or poultry) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly. Often this is the first step when preparing a roast that is to be stuffed and rolled.
Caramelize ~ (1) To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color from golden to dark brown. (2) Heating of meats or vegetables until the natural sugars in them break down and turn light brown. Sugar will begin to caramelize at 320 degrees F.
Carry-over cooking ~ heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting, due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.
Cassoulet ~ A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Celeriac ~ More commonly known here as celery root.
Charcuterie ~ The French term for delicatessen-style items.
Chasseur Sauce ~ Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats.
Chef de Partie ~ Also known as a “station chef” or “line cook”, is in charge of a particular area of production.
Chiffonade ~In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags.
Coddle ~ To cook food slowly in water just below the boiling point.
Cold-smoking ~ Curing meat (hams, sausages, bacon, fish) in the smoke of smoldering wood or corncobs at temperatures from 60 to 100 degrees F.
Compote ~ refers to a chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup, which may also contain alcohol or liqueur and sometimes spices.
Compound butter ~ Also known as finishing butter, flavoring butter, or beurre composé in French, A compound butter is butter that has been flavored by blending softened butter together with various ingredients.
Confiseur ~ The candy cook.
Confit ~ Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Consommé ~ Meat or fish stock that has been clarified.
Coquilles St. Jacques ~ Scallops cooked in white wine with a little salt, peppercorn, parsley, bay leaf, chopped shallots, and water. A sauce of fish stock, butter, flour, milk, egg yolks, and cream accompanies them.
Coulis ~ A type of a sauce which derives its body (either entirely or in part), from pureed fruits or vegetables.
Court bouillon ~ It is a French term that means, “short broth.” It is used in place of water when boiling various types of food (mostly used for poaching fish or as a base for fish soups). The broth is made of wine, water, herbs, and spices. It usually is also flavored with onions, celery, carrots and cloves.
Crème anglaise ~Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Crème fraîche ~ Cream that is allowed to set and thicken to a velvety rich texture.
Dauphine ~ Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
Deglaze ~ To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Demi-glace ~ A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Duxelles ~ Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
Emulsion ~ The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
En croute ~ A food that is wrapped in pastry and baked.
Enophile ~ A person who is knowledgeable about and enjoys wine.
Epicure ~ A person of refined taste who cultivates the knowledge and appreciation of fine food and wine.
Fumet ~ An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Hollandaise ~ An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Meunière ~ Literally “miller’s wife” in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
Mirepoix ~ A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
Mousseline ~ A sauce made airy with the addition of whipped cream or beaten egg whites.
Niçoise ~ Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Noisette ~ a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish.
Paillard ~ A thin slice of meat, grilled or sautéed.
Papillote ~ The term “en papilotte” is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
Pâté ~ Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte ~ French for dough, paste or batter.
Pot-au-feu ~ Meat and vegetables simmered in water.
Poussin ~ A small, young chicken.
Prix fixe ~ French for fixed price, a complete meal that features a limited number of selections at a preset price.
Quenelle ~ A small, delicate, poached dumpling of meat, fish or vegetables.
Rillettes ~ Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Roulade ~ A French term for a thin roll of meat or cake around savory or sweet fillings.
Roux ~ A slow-cooked mix of flour and fat, used to thicken soups and sauces.
Terrine ~ a) kind of pâté made of pieces of meat in a deep dish with straight side; b) an earthenware container, or the dish cooked therein.
Torchon ~ Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Velouté ~ A creamy white, stock-based sauce.
Verjus ~ Sour liquid made from unripe fruit; used to flavor sauces and condiments.

Chef’s Spotlight: Jeff Mauro

Born in 1978 in Chicago, IL, Jeff Mauro was a ham on a roll from the very beginning. As one of 4 kids, he competed for attention not by making his sisters cry, but by making his family laugh. Jeff’s flair for the stage was discovered early on in the Roosevelt Jr. High 3 legendary production of Let George Do It! From that point on, he immersed himself in the performing arts and flourished.

After graduating from Bradley University in glorious Peoria, IL, he opened up a deli with his cousin and instantly fell in love with cooking. During the day Jeff would craft sandwiches. During the night, he satisfied his comedic bug playing the role ‘Tony’ in Tony and Tina’s Wedding. With both his professional cooking knowledge and performance skills polished, he moved to Los Angeles in an attempt to meld his two loves – cooking and comedy.

After a few years hustling in Hollywood, he upped the ante and enrolled in culinary school to refine his cooking skills. Jeff graduated Valedictorian, packed up his Honda and returned to Chicago where he was a culinary instructor, a successful private chef, and local comedic performer. After 3 unsuccessful audition attempts, he finally landed himself on Season 7 of Food Network Star, which he totally won.

Jeff Mauro is now the star of Food Network’s Emmy-nominated Sandwich King, $24 in 24 hrs and The Kitchen. He has appeared on Good Morning America, The Today Show, Late Night with Jimmy Fallon, The Steve Harvey Show, Chopped, Cupcake Wars. When not making TV, Jeff loves spending time with his wife and first love Sarah, playing above average blues guitar and roughhousin’ with his five-year-old son and co-star Lorenzo. His favorite color is pastrami. You can get more information about Jeff on his website: www.jeffmauro.com Follow him on Social Media: twitter, facebook, instagram.

Recipe
Jalapeno Popper Grilled Cheese
Courtesy of Jeff Mauro
SHOW: The Best Thing I Ever Made
EPISODE: Bring the Heat

Ingredients
6 jalapenos, cut in half lengthwise
2 tablespoons olive oil
Salt and freshly cracked black pepper
1 cup mascarpone cheese
1 cup shredded aged Cheddar
8 slices country white bread
2 tablespoons salted butter

Method
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.

Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.
Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

Ergo Products Spotlight

Gourmet Store Spotlight

Cooktique, is located in Tenafly NJ. They celebrate 37 years of providing professional service in a small town atmosphere. Looking for an unusual gadget, a wedding present, a hostess gift, or specialty food? They are just the place you need. Avoid the hectic rush of mall shopping while enjoying some of these perks: unbeatable prices, no lines and friendly service, park right behind the store; get free gift wrapping; have a custom made gift basket created as you wait; purchase and ship a gift the very same day; and much, much more. There is always something new at Cooktique as they constantly seek out new vendors, lines and colors, as well as the latest in specialty food trends and gadget inventions. Check out the specialty gourmet coffee department. They offer 28 varieties, guaranteed to be fresh and satisfying, at the lowest prices or your money back. They carry all the Ergo Products so stop buy for all your kitchen ware needs. West Railroad Avenue. Tenafly, New Jersey 07670 Phone: (201) 568-7990 Fax: (201) 568-5966 E-Mail: cooktique@msn.com

2015 Food Trends, Johnny Iuzzini & My Juicer

December 15, 2014 Mike Staib Friends of Ergo Chef, Recipes, Special Offers, Tips and Tools No comments

Hello everyone and welcome to the last blog of 2014. Can you believe that the year has gone by already? Seems just yesterday we were celebrating the New Year and here we are again with Christmas and 2015 right around the corner. It’s been a great year and we thank you all for you continued support of our blog, Chop Talk and our company. All of us here at Ergo appreciate your patronage and look forward to bringing you more great content throughout the coming year. To that end we thought we’d give give you a preview of what’s trending in food and culinary world for the coming year with our latest Food Tricks & Kitchen Tips, Food Trends of 2015. We have a special Chef’s Spotlight with 3 starred Michelin Chef and host of Top Chef Desserts, Chef Johnny Iuzzini, who also give us a delicious and easy Recipe; Butternut Maple Blondies. In our Gourmet Store Spotlight we bring you Warren Kitchen & Cutlery. Our Where’s Randy follows the Ergo/Costco Road show and Chef Randy to New Jersey and finally, a fantastic announcement: We are introducing a new product for 2015, called “My Juicer(TM),” A Personal Juicer/Blender with Sport Bottle that we know you’re going to love. If you pre-order now, we’ll give you a 20% discount!!! So without further ado, let’s Chop Talk!

Food Tricks & Kitchen Tips: Food Trends of 2015

Perfect for a year ending #FTKT, we bring you a preview of what’s trending in food and culinary world for the coming year.

The Rise of Fermented Foods

2015 will be the year fermented foods – foods like yogurt, tempeh and sauerkraut take center stage. These foods contain live cultures, or are preserved in liquid so their sugars and starches can become bacteria-boosting agents. After multi-year growth of gluten-free foods, many consumers have found their digestive health improved.

Locally sourced meats and seafood
The trend in using locally sourced meat, seafood and produce will hopefully continue and increase throughout areas that aren’t already utilizing their local communities. Purchase seasonal, sustainably raised, locally and regionally farmed products without the use of antibiotics, hormones and genetically modified ingredients; and limited or no use of herbicides and pesticides. Spend our dollars purchasing from local and regional small farms committed to sustainable farming practices.

Locally grown produce
The term “local food system” (or “regional food system”) is used to describe a method of food production and distribution that is geographically localized, rather than national and/or international. Food is grown (or raised) and harvested close to consumers’ homes, then distributed over much shorter distances than is common in the conventional global industrial food system.

Environmental sustainability
Environmental sustainability involves making decisions and taking action that are in the interests of protecting the natural world, with particular emphasis on preserving the capability of the environment to support human life. Environmental sustainability is about making responsible decisions that will reduce your business’ negative impact on the environment.

Healthful Kids’ Meals
Demand for healthful kids’ meals is increasing. “Feeding kids healthfully is not taking anything away from them but instead gives them the building materials they need, through nutritious foods, to grow and learn and live a full life,” David Katz, director of Yale University’s Prevention Research Center.

Natural ingredients/minimally processed food
This is a bit misleading. “Natural foods” and “all natural foods” are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in most jurisdictions means that the term assures nothing.

New cuts of meat
Tri-tip, Flat Iron Steak, Spinalis, Boneless Chuck Short Ribs, Filet of Sirloin, Denver Cut Steak.
In recent years, as foodies have proliferated, culinary topics have become increasingly vital and the once impenetrable wall between professional chefs in the kitchen and the public has come tumbling down, and there has been increased use of the term “chef’s cuts” to describe tasty but less common cuts of meat (not just beef).

Hyper-local sourcing
Restaurant gardens, is a practice that is gaining ground among local restaurateurs and barkeeps. chefs are planting gardens, keeping bees all in an effort to control the quality of herbs and vegetables making their way to your plate.

Sustainable seafood
Sustainable seafood is seafood that is either caught or farmed in ways that consider the long-term vitality of harvested species and the well-being of the oceans. It was first promoted through the sustainable seafood movement which began in the 1990s. This operation highlights over-fishing and environmentally destructive fishing methods.

Food waste reduction/management
We throw away 7.2 million tons of food and drink from our homes every year, the majority of which could have been eaten. This costs us billions a year, harms the environment and wastes resources. Preventing food waste is better for the environment than any treatment, and can save money for businesses and households.

Gluten-free Cuisine
For anybody paying attention to new health and food trends, gluten free diets have become very popular lately. For Celiacs, this has been an all to real lifestyle requirement. A number of experts now are beginning to believe that celiac disease is at the extreme end of a spectrum of gluten sensitivity, and a number of people are adopting gluten-free diets to treat celiac-like symptoms in the absence of a positive test for celiac disease.

Chef’s Spotlight

Our Chef’s spotlight this months is Chef Johnny Iuzzini.

Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary focus at the restaurant was in savory, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny’s fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef. After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper East Side and eventually became Pastry Chef François Payard’s right-hand man. Johnny traveled to Europe in 1998 where he apprenticed in some of France’s finest pâtisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L’Ecole DGF du Chocolat et Patisserie. In the Fall of 1998, Johnny returned to the US for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comité Colbert named Johnny one of the “Emerging Young Artists of 2000.”

In 2001 Chef Daniel Boulud promoted Johnny to Executive Pastry Chef. In May 2002, Chef/Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four-star namesake, Restaurant Jean Georges, as well as its café, Nougatine. In addition, Johnny also oversaw the pastry program for the opening of Perry Street from 2005-2006, which earned three stars from the New York Times. During that same year, Restaurant Jean Georges earned its most prestigious award to date, three Michelin stars. It was one of only four restaurants in New York City to receive this honor. In this position, Johnny was recognized with numerous awards including “Best New Pastry Chef” by New York Magazine and “10 Best Pastry Chefs in America” by Pastry Art and Design Magazine. In May 2006, The James Beard Foundation awarded Johnny “Outstanding Pastry Chef of the Year” and Forbes.com identified Johnny as one of the 10 most influential chefs working in America.

Johnny’s first cookbook, Dessert Fourplay: Sweet Quartets From A Four-Star Pastry Chef, was published December 30,2008. Through beautiful photography and easy-to-follow recipes, this book enables trained chefs and home cooks alike to explore Johnny’s use of single ingredients as primary inspiration for the dessert quartets featured on his seasonal menus at Jean Georges. Johnny has appeared in numerous TV segments for The Food Network, Martha Stewart, Top Chef, Today in NY, Paula’s Party, Today Show, Good Morning America, The Tony Danza Show, Cutthroat Kitchen, and Iron Chef America.

He was the head judge of Bravo’s culinary competition series “Top Chef Just Desserts” for two seasons. Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry consulting company, aptly named Sugar Fueled Inc. In addition to participating in numerous charity events and initiatives, Johnny is a chef ambassador for Family Reach foundation. His highly anticipated second book Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking was published in September 2014. To order Johnny’s book, click here. You can also follow Johnny via social media on facebook & twitter.

Recipe
Courtesy of Chef Johnny Iuzzini

Butternut-Maple Blondies

Makes about 12 blondies

There are really no rules on what you can and can’t use in a great dessert, and I find that vegetables offer flavors, textures, and colors that work well in the sweet environment. They also can add tons of moisture to a dessert, as the squash does for these blondies. Here the rich, moist squash eliminates the need for the heavy, flavorless corn syrup usually found in blondie recipes.

Ingredients

One 2-pound butternut squash, halved and seeded (907 g)
¾ cup (1 ½ sticks) cold unsalted butter, diced, plus more for the pan (170 g)
2 to 3 tablespoons Demerara sugar, for the pan
1 cup (packed) dark brown sugar (232 g)
2 large eggs, at room temperature
2 tablespoons pure maple syrup (34 g)
1 teaspoon vanilla extract (5 g)
2 cups all-purpose flour (250 g)
1 ½ teaspoons baking powder (6 g)
¾ teaspoon ground cumin (1.5 g)
¾ teaspoon ground ginger (1.5 g)
¼ teaspoon ground mace
½ teaspoon kosher salt (2 g)
6 ounces white chocolate, coarsely chopped (170 g)

Method

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper and put the squash halves on it, cut side down. Roast until the flesh is fork-tender, 25 to 30 minutes. Remove from the oven and, when cool enough to handle, scoop the flesh from the skins into a food processor and puree until smooth.
3. Transfer the squash to a saucepan and simmer over low heat, stirring frequently, for 10 minutes to remove excess moisture. Remove from the heat, measure 1 cup for the blondies, and reserve the remaining puree for another use.
4. Reduce the oven temperature to 350°F. Grease an 8 × 11-inch baking dish or cake pan with butter and coat it generously with the Demerara sugar, tapping out the excess.
5. In the bowl of a standing mixer with the paddle attachment, toss the ¾ cup butter and the brown sugar together with your hands until the butter is coated. Beat the butter and sugar on medium speed for about 5 minutes, until lightened and no clumps of butter remain. Add the eggs, one at a time, mixing well and scraping down the bowl with a rubber spatula between additions. Add the syrup and vanilla and mix well.
6. Sift the flour, baking powder, cumin, ginger, and mace together; sprinkle the salt over the top. With the mixer on low speed, gradually add the dry ingredients, a little at a time, mixing until just combined. Add the cooled squash and mix until just combined. Remove the bowl from the mixer and fold in two thirds of the white chocolate pieces.
7. Evenly spread the batter into the prepared pan and sprinkle the remaining chocolate pieces evenly over the top. Bake on the center rack until a cake tester inserted in the center comes out clean, about 45 minutes.
8. Cool completely in the pan on a rack before cutting into 12 equal-sized pieces.

Gourmet Store Spotlight

This month our Spotlight is Warren Kitchen & Cutlery.

Located in historic Rhinebeck, in New York’s beautiful Mid-Hudson Valley, Warren Kitchen & Cutlery is a true kitchenware emporium – a place where inspired chefs and cooking enthusiasts can find their favorite knives, cookware, appliances, kitchen tools and serving pieces for home or restaurant. Knives are their specialty; they have more than a 1,500 different styles and sizes in stock. They encourage you to take advantage of our in-store sharpening and engraving services.

6934 Route 9 Rhinebeck, NY 12572 ~ 845-876-6208 ~ info@warrenkitchentools.com ~ Facebook

Where’s Randy

This month the Ergo/Costco Road Show will be in:

Mon. Dec. 15 — Wed. Dec. 24 (10 days)
Randy will be at the Costco
100 Grand Ave, North Brunswick, NJ 08902
Phone:(732) 509-3905

Come out, say hello & see Chef Randall Smith. He’ll be all set and waiting with all the great Ergo products! Great Christmas gifts for the chef, cook or culinary student or home cook or food enthusiast in your life!

Ergo Product Showcase

My Juicer complete kit L Ergo Chef is excited about introducing a new product in Kitchen Electrics called “My Juicer(TM)” A Personal Juicer/Blender with Sport Bottle to quickly and easily blend all your Fresh or Frozen Fruits & Vegetables into delicious healthy smoothies.

The Ergo Chef’s brand new My Juicer(TM) is made with top quality components for easily blending up healthy smoothies and shakes. The powerful 300 watt motor and 4 Stainless Steel blades are engineered for quick and easy blending of frozen fruits, veggies and even desserts. My Juicer(TM) is the first part of Ergo Chef’s new “Kitchen Collection” of electrics. Estimated Ship Date is April 2015. Includes: High Quality Stainless Steel & Black Plastic Base with NON-Slip Suction Feet. Durable BPA Free Plastic Sport Bottle with Removable Lid with Handle and One Juicer Blade Assembly. Pre-Order My Juicer today and save 20%! To order click here: My Juicer

From all of us at here Ergo Chef, from our families to yours, we wish you a very Merry Christmas, a Happy Hanukkah and a healthy Happy New Year!

Till next time,

Ergo

The Perfect Thanksgiving Turkey & Spotlight on Actress Kelly Le Brock’s, Kelly’s Kitchen

November 21, 2014 Mike Staib Events, Friends of Ergo Chef, Recipes, Special Offers, Tips and Tools No comments

Hi everyone and welcome to this frigid Thanksgiving edition of Chop Talk.

We just want to thank everyone who came out to the Fabulous Food Show in Cleveland. We had a great show and our Ergo Products were a big hit! In this edition of Chop Talk we are all about Thanksgiving! First up is tips on making the perfect holiday turkey from the Gourmet Guy, Louis Luzzo, who gives us a delicious cranberry sauce recipe. Next, we have a special Chef’s Spotlight on actress Kelly Le Brock, who also graces us with a simple green bean side dish recipe. Last but not least we have our Gourmet Store Spotlight Kitchen Gadgets and Beyond with two stores in Connecticut. Take advantage of savings with our Black Friday Sale and Cyber Monday Sales SAVE 20% on all product when you purchase from our website here online, Friday, November 28, 2014 and Monday, December 1st, 2014.

Food Tricks & Kitchen Tips

Making the Perfect Holiday Turkey
by Louis S Luzzo, Sr.
Roasting a turkey during the Holidays can either make or break a successful meal. Like many at home cooks, I have a few horror stories of the days before I became the self proclaimed, “Gourmet Guy.” I am going to give you some fool proof rules-of-thumb and methods to insure that your Thanksgiving meal comes off as a complete success that will wow your guests. From the Menu Planning, to Proper Seasoning , to how to pick the right turkey, we’ll take a look at all the basics.~ Lou

How big of a turkey should I roast?
Most importantly, we need to count the amount of guests we will be serving. A good rule of thumb to go by would be:
~One (1) pound of raw turkey per person which includes a moderate amount for leftovers.
~1 1/2 pounds per person, if you have hearty eaters or want ample leftovers.
~3/4 pound of whole turkey per person for no leftovers.

To properly thaw the turkey (if frozen), we recommend leaving it in the refrigerator for 4-5 days to slow thaw under a cool temperature. If you are pressed for time, you may place it in a sink or a container in the sink and run cold water over it for a few hours. Once the bird is thawed, you are ready to prepare it for cooking.

Brining (optional)
Not every home cook will go the extra mile at home, but I found that brining your turkey can incorporate a great level of flavor and make your turkey extremely moist. I typically brine most poultry and pork before cooking, and have made several different types of flavored brines. A brine by definition is; a strong solution of water and salt used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added. I really enjoy molasses and brown sugar and balance it out with some savory herbs, bay leaves, peppercorns and garlic. Depending on the size of the bird, you can brine a turkey for a few hours, or even let it go overnight. But, it is very important to remember that the brining solution is high in salt and you must adjust and lessen the amount of salt you use in your seasoning when you prepare your turkey for roasting.

Seasoning & Prepping the Bird
The next step can be a lot of fun, as you get to be very creative with seasoning and preparing your turkey. Seasonings offer a great deal of flavor and can be as simple as salt and black pepper, or as elaborate as Cajun spice or a rub consisting of garlic, chilies and dried herbs. Be sure to rub the entire cavity with your seasoning blend of choice, and always lubricate the outside of the skin with oil or butter so the seasonings will adhere and cook into the bird.

*Tip For Crispier Skin
Crisp skin and a moist center is what we all desire when roasting the perfect turkey and I have learned a little trick to enhance the outer skin. Carefully lift the skin up around the bird and slide a few pats of softened butter underneath. Generously rub the outer skin with butter and your seasonings, and let them sink in for about an hour before roasting. Many family recipes include stuffing the bird with all kinds of aromatics or even a traditional bread stuffing. It is totally up to you to decide which way you want to go, but stuffing a turkey’s cavity can really enhance the flavor of the meat. It’s important to have a good carving set and Ergo has you covered. just click the link to see more about Ergo’s Carving Set

Stuffing & Dressing
There are two schools of thought when it comes to stuffing; In the Bird (stuffing) and & Out of the Bird (dressing). In my house we make both, or sometimes do a Cornbread Oyster dressing as well. In some households, the turkey is stuffed with other birds; a boned chicken is stuffed into a boned duck, which is then stuffed into the turkey.

Roasting Your Turkey
So, now that we are ready to roast, how do I know how long it should cook for, and how high the temperature should be? USDA says that a turkey should not roast under 325 degrees Fahrenheit, so that’s a fair starting point. Approximate cooking times for an unstuffed turkey are as follows: (it is around 20 to 30 minutes per pound)

~10 – 18 lb bird 3 to 3 ½ hrs
~19 – 22 lb bird 3 ½ to 4 hrs
~22 – 24 lb bird 4 to 4 ½ hrs
~24 – 29 lb bird 4 ½ to 5 hrs

One helpful hint to achieving a nice golden skin, is to start the “searing” process by cooking it in a 400 – 425 degree oven for 10-15 minutes (depending on the size) to start the browning process (sugars begin to caramelize), then lower the temperature to 325 degrees and slow roast for the appropriate time. Basting is another way to impart even browning and to distribute some of those great flavorful juices. You may baste with the juices found in the bottom of the pan, or use some type of fat.

Also popular, is to baste with another flavorful liquid, for example a brown stock fortified with apple cider vinegar and herbs. If the bird begins to brown too much, you may cover it with aluminum foil until it has reached doneness, and then finish for the last few minutes uncovered. Be careful not to cover the bird entirely, as you don’t want to steam the turkey.

How do I know if my bird is done? The USDA recommends that the turkey be cooked to a temperature of 165 degrees as measured in the innermost part of the thigh. If the thigh is 165 degrees, the breast meat is likely to be 10 degrees hotter. Many cooks would tell you that a turkey roasted to those temperatures is overdone and would taste unacceptably dry. Use a meat thermometer to check for doneness, try not to rely on those “pop up timers” that come with most turkeys. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.

To test the accuracy of your instant read thermometer, insert the tip about 2 inches deep into boiling water. At sea level it should register 212 degrees F. If it does not, replace it; or if it has a calibration device, reset it for accuracy. Nobody wants an overcooked bird, so start checking your bird about 3/4’s of the way through the total recommended cooking time.

Gravy
Time to make the gravy! On the stove top, use the same pan that you roasted this delicious turkey in. The drippings and leftover fat and liquid are going to make this gravy a very tasty one. I like to use a ratio of 1 Tablespoon of fat to 1 Tablespoon of flour to create a “roux” that will thicken my gravy. You can use chicken or turkey stock, or even just deglaze with sherry or white wine and add water. Just be sure to cook out the flour so it doesn’t leave a raw taste to the gravy. Season to taste.

Turkey is done, gravy is ready and now it’s time to roll out all the fix-ins. Cranberry sauce, sweet potato pie, cornbread stuffing, yams, green beans, creamed onions, apple and pecan pie are just some of my favorites! Try something new this year and let me know how it comes out! We all have a lot to be thankful for and I am very blessed with such wonderful family and friends. God Bless and Happy Thanksgiving.

Chef’s Spotlight

Our Chef’s Spotlight this edition is actress Kelly Le Brock and her new food platform, “Kelly’s Kitchen.”

Interview excerpt courtesy of the blog Kitchen Rap with Louis S. Luzzo, Sr. Click the link to read the full interview.
“With Kelly’s Kitchen, Kelly is all about healthy eating and good healthcare, starting in the kitchen, at the table. “It came about within the last four years,” she offered. “I am just horrified at the way people are eating and I really want to get out there and show people how to make a delicious meal out of a bag of beans or a bag of brown rice. It doesn’t have to be expensive to eat well. Yes it is expensive in time, but that is something that people have come to confuse with eating healthy being expensive in dollars. Seems that people don’t have time anymore,” she lamented, “but you can make a decent meal in 30 minutes. Families should have to drop their phones in a little basket when they come through the door and sit down every night at the dinner table and look at each other. Really talk to each other.”

She has lent her voice and become an ambassador for a cause she believes in, foodtweeks™ and has re-emerged from a self imposed cocoon with a new-found, vibrant voice. “It’s time to give back,”she declared. “We don’t need to leave our country to help people, they are right here in our face. I know what it’s like to struggle for food or not have enough to eat. There are people in this country a paycheck away from hunger. I am the ambassador for this great new app that is affiliated with 50 food banks across the country. The beauty of it is that there are people who are always trying to get healthy cutting calories, they take those calories and put them into foodtweeks™ and those calories go into the food bank and translate to available food.” For every calorie users “tweek” from their food, foodtweeks™ makes a donation to a local food bank so they can distribute the same number of nutritious calories to feed a hungry child and their family. There’s no cost of any kind to the foodtweeks™ user and it’s easy for food banks to participate. You remove calories. They give them away!” Find Kelly on Social Media; twitter: @KellyLeBrock, @AtKellysKitchen

Recipe 1

Sauteed Green Beans Courtesy of Kelly Le Brock
Ingredients
20 oz bag of french green beans(if using fresh beans us a good handful per person)
1 tbsp olive oil
2 cloves garlic, chopped finely
2 tbsp butter
Salt to taste

Method
If using fresh beans, remove the ends and julienne. Place beans in a pot of boiling water for 3 minutes. Remove immediately and place in an ice bath to stop cooking keep color. On the stove top, heat a cast iron skillet. Place butter and garlic and sauté until garlic is translucent. Add green beans and sauté for another minute until beans are heated through. Remove,place in a bowl, drizzle olive oil, sprinkle salt to taste and serve.

Recipe 2

Old Fashioned Cranberry Sauce Courtesy of Louis S. Luzzo, Sr.

Ingredients
12 oz Cranberries, Fresh Frozen
1 3/4 Cups Water
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Cup Orange Juice
1 Tbl Orange Zest, Chopped
1 tsp Ground Ginger
1/2 Cinnamon Stick

Method
Place all ingredients in a sauce-pot, except for the cranberries and bring to a boil. As soon as it boils, add the cranberries to the liquid. reduce heat to medium. Cook for approximately 5 minutes until all of the cranberries have “popped”. Remove the cinnamon stick, and cool. The liquid will be loose and will thicken once it cools.

Gourmet Store Spotlight

Founded in 2001, Kitchen Gadgets and Beyond, formally Chefs Equipment Emporium of Wallingford, opened its doors to the public as a kitchenware specialty showroom retailer that prides itself on quality, affordability and accountability. At Kitchen Gadgets and Beyond, they are passionate about cooking and understand your need for reliable, long-lasting and high quality kitchenware.

With an additional expanding of products offering to meet all your kitchen needs, Kitchen Gadgets and Beyond also offers commercial and residential cookware, cutlery, bakeware, small kitchen electrics, gourmet food and ingredients and Kitchen Tools, Utensils, gadgets and more gadgets. Their wide selection along with their friendly, well-trained staff ensures that they are your authority for cooking, dining and entertaining.

They are a customer focused, family owned company serving the Connecticut area and beyond! Their friendly and knowledgeable staff is always on-hand to help you navigate your way through the thousands of unique items they offer in order to make your next culinary adventure the greatest yet!

If you have questions that their website does not address or items that you cannot find, you can call them at 860-828-9601 or email them at info@Kitchengadgetsandbeyond.com. Visit their two locations:717 Berlin Turnpike, Berlin, CT 06037 (860) 828-9601 ~ 920 South Colony Rd, Wallingford, CT 06492 203-269-3971 and follow them on facebook here.

Black Friday/Cyber Monday Sale

Save 20% on all Ergo products on our Black Friday Sale, November 28, 2014 and Cyber Monday Sale, December 1, 2014 when you purchase online at www.ErgoChef.com.

From all of us at Ergo Chef, we wish you and yours a wonderful and Happy Thanksgiving.

Till next time,

Ergo

A Fabulous Food Show time of year.

November 3, 2014 Mike Staib Events, Friends of Ergo Chef, Recipes, Special Offers, Tips and Tools No comments

Brrr!!! Welcome to a brisk, chilly November. We are getting excited as this month, we will be traveling to Cleveland for one of the best food shows in the country, The Fabulous Food Show, at the I-X Center, Nov. 14- 16th. If you are in Cleveland and attending, stop by the Ergo booth and say hi to Scott, Mike and Chef Randy and check out all the great Ergo products available. This time of year, one great way to feed your family is simple one pot meals so in this edition of Food Tricks & Kitchen Tips we are covering Cooking with Woks. Our Chef’s Spotlight is the Jersey General Chef Frank Benowitz. We have a deliciously healthy Chili recipe from Kimberly Winder. Our Gourmet Store Spotlight this edition is Bowery Kitchen, located in NYC’s Chelsea Market. And lastly, we have an awesome Spotlight and coupon code discount on our Crimson Series Knives.

Food Tricks and Kitchen Tips: Cooking with Woks

The Wok
One of our favorite methods of cooking is in a wok. They are simple, yet very versatile, require little oil, making them an economical way to cook. A woks unique shape allows it to distribute heat evenly through the pan and get very hot, making them perfect for stir-fry cooking. While they may not be necessary for every kitchen, for true food enthusiasts eager to recreate their favorite Asian recipes and flavors in their own kitchens, a wok and steamer are musts in their kitchens.

Thousands of years ago, Chinese cooks figured out how to prepare healthy food quickly using a simple piece of equipment – the Chinese wok. Once you’ve decided to add a wok to your supply of kitchen equipment, you’ll want to shop around to choose the best model. Originally, all woks were round bottomed and made of iron – designed to be used with the traditional Chinese wood stove. Gradually, the iron was replaced with carbon steel. Today, there are all types of woks on the market: aluminum, copper, stainless steel.Traditionally, the wok came with two metal handles, making it easy to lift in and out of the stove. I prefer the modern woks that have one long wooden handle, like a skillet, they are easier to handle in my opinion.

The wok’s most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are sometimes found with flat bottoms — this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove’s heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.

Seasoning Your Wok:
You may have heard that it is very important to season(carbonize) the cooking surface your wok before trying it out for the first time. This is a the most important step, if you are to get years of fabulous food from your wok. This only applies to carbon-steel or cast-iron woks. If you have purchased an electric or non-stick coated wok, be very careful as the pan can get to hot ans catch fire. See your instruction manual for specifics on seasoning if you have one of these types. Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting, replacing it with a light coating of cooking oil. It is also important to properly clean your wok after each use.

~Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).
~If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.
~Rinse the wok and dry thoroughly.
~Place the wok on high heat.
~Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.
~Remove the wok from the stove element. Turn the heat down to medium-low
~Add a thin film of oil (about 1½ teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.
~Heat the wok on medium-low heat for about 10 minutes
~Wipe off the oil with another paper towel. There will be black residue on the towel.
~Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). The wok is now ready to use.

If your wok becomes gunky and sticky or gets rusted you can clean the wok with salt. Simply put half a cup of salt in the wok and heat on high, reduce the heat if it gets too hot. Using your spatula send the salt up to the edges very carefully. Hot salt is dangerous. Do this for 5 minutes and turn off the heat. Allow the salt to cool to warm. Using a cloth rub the spots where the salt has stuck to in order to get rid of the gunk or rust. Discard the salt and wash the wok in hot water with a soft sponge. Re-season the wok.

Cooking With Your Wok:

Cooking in a wok is very simple. Many things can be cooked in a wok. Remember that woks are meant to cook very quickly so it will be necessary to have everything prepared. When preparing food to be cooked, remember that small uniform pieces will cook the most evenly. After adding a tablespoon or so of oil, heat your wok on medium to high heat. Cook meat first and when it all seems done on the outside, add any vegetables and sauces. In only a few minutes, the meat will be completely done and the vegetables will be tender yet crisp. You may also fry, braise, or poach in a wok. Gauging the temperature for each of these cooking techniques is very important. Keep in mind that oil and water do not mix, so if you decide to poach in a wok, be sure to dry and season the pan thoroughly after you’ve finished.

Recognized as the cleaning whisk or the bamboo wok cleaning brush, this small broom-like brush is made of bamboo bristles. Bundled jointly and tied at the top with strings, this easy device is the answer to removing stubborn food remains while not damaging the wok. Just use the bamboo wok cleaning brush in a swirling motion below running water. The bamboo whisk is tough and functional and it can be used for mainly stainless steel cookware. This bamboo wok cleaning brush may be ordinary in appearance but it is a well-organized and simple way to clean your wok. After using the brush to remove the food bits, scrub your wok with dish detergent and hot water. Dry the wok and rub a bit of oil around the inside of the pan. This will make sure your wok lasts a long time and that it gives your food a great flavor.

Chefs Spotlight
Chef Frank Benowitz
Since 2003, Chef Instructor Frank Benowitz has been employed by Mercer County Community College (MCCC) in West Windsor, NJ as a professional staff member in the Hotel, Restaurant Institutional Management (HRIM) & Culinary Department and teaches a multitude of HRIM, Culinary and Business courses. Chef Benowitz is a MCCC graduate and went on to earn his Bachelor’s Degree through Thomas Edison College and his Master’s Degree through Fairleigh Dickinson University.

Spending only a few years working in hotels and restaurants, much of his culinary knowledge was a result of culinary book study/classes and then working with dozens of extremely talented Chefs and absorbing information/culinary techniques to build a sound foundation to teach his students. His love of food and cooking is apparent in each demonstration and each class in which he teaches. He truly feels that you must continuously learn and improve your knowledge/skill base to be successful in the culinary world. As such, he serves as Hospitality Club Advisor (winning the prestigious Advisor of the Year Award twice already) – creating/serving menus for catering efforts typically between 50 – 300 guests. Also, he has served as a Judge for a variety of savory and sweet culinary competitions throughout the Tri-state area.

In 2006, he became co-host and co-producer of Dish It Out with Chef Doug Fee (originally airing only locally in Mercer County, NJ and now available in multiple counties in NJ along with upstate New York, Maine, Connecticut, South Carolina and soon in to appear in additional states via their local television channel markets). Dish It Out, will enter its 9th season in Fall 2014, and has won multiple awards, including a 2014 Silver Telly. Several episodes are now available on the internet via You Tube shown in many culinary schools throughout North America.

Speaking of awards, he has earned the 1st Place People’s Choice Salsa Award, many years in a row, at the annual NJ State Chili and Salsa Championship. Also, in 2013, Chef Benowitz won 2nd Place in the NJ State Seafood Challenge held at the Governor’s Mansion. By popular demand, following numerous awards, his famous mango salsa is now available for purchase via The Jersey General.

In recent years, Chef Benowitz has had the pleasure of working with/for several celebrities along with some well-known Chefs such as: Robert Irvine, Walter Scheib, Ellie Krieger, Michael Voltaggio, Fabio Vivani, Mike Isabella, Aaron McCargo, Jr., Jose Garces, Cat Cora, Sara Moulton, Bobby Flay, Rick Bayless and Emeril Lagasse.

Recipe
Here is a Healthy Fall Recipe where good knives come in very handy to prep. From Kimberly Winder– who will be a regular monthly contributor. Here is a recipe for Vegetarian Chili that is really delicious and requires a lot of chopping. I make it frequently in the winter and fall. It is a perfect football recipe, too. Even carnivores like it.

Vegetarian Chili
by Kimberly Winder
Prep time: 15 minutes
Prep notes: Cooking time: 30 minutes Yields: 8 servings

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 tomatoes, diced, (or one can organic diced tomatoes)
1 carrot, cut into quarter moons
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups cooked or canned red, black or kidney beans
1 cup water
2 tablespoons organic tomato paste
1 teaspoon sea salt

Method
Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes. Add tomatoes, carrots, chili powder and cumin and sauté for 5 minutes. Slowly add beans, water, tomato paste and salt. Cook on low to medium heat for 20 minutes.
Notes
Add as many veggies as you like such as bell peppers, zucchini and corn kernels.

Gourmet Store Spotlight

Shop with the top Restaurant chefs and professionals as well as Food Network Stars at Bowery Kitchen Supplies. Opened for business on the famous Bowery Street Restaurant Supply Street in 1975, supplying New York’s finest Restaurants, Bars, Lounges, Deli’s, Bakery, Pizzerias & Caterers! they opened a second store in the The Chelsea Market Home, also home to The Food Network Studios and numerous other well known food related establishments.

On a daily basis the on-stage personalities and talented chefs in hundreds of kitchens in New York use their cool gadgets and traditional chef tools to create feasts for the stomach as well as the eyes. Visit them and experience the market yourself.

Bowery Kitchen located in the New York City’s Chelsea Market, with entrances at 75 Ninth Avenue and 88 Tenth Avenue. Chelsea Market is an indoor arcade-style market (one whole NYC avenue-to-avenue block) with the finest raw and prepared food shops in downtown Manhattan. Mailing Address is: 460 West 16th Street, New York, NY 10011 USA Telephone: 212-376-4982 Fax: 212-242-7360 Or you can email them at: Info@Bowerykitchens.com

Chop Talk Product Spotlight

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Till next time:

Ergo Chef

A Mixed Harvest of Fall Goodness and Flavor….

October 17, 2014 Mike Staib Friends of Ergo Chef, Recipes, Tips and Tools No comments

Wow, fall has come on like gangbusters and we are full on into a great season of cooking and events. In this edition, we have a mixed harvest of goodness and flavor. We have a great new Food Tricks & Kitchen Tips, we are ‘Cooking with Umami…the Fifth Flavor. In our Chef’s Spotlight we have Chef/Owner Peter Sinapi and his restaurant Sinapi’s Restaurant. We decided to get you healthy this month with a delicious smoothie recipe from Kimberly Winder of Wellness Solutions and last but not least we are introducing a new feature, Gourmet Store Spotlight and first up is Charles Department Store in Katona, NY, celebrating their 90th Anniversary.

Food Tricks & Kitchen Tips: Cooking with Umami…The Fifth Flavor

Today is all about taste and what’s known as “The Fifth Flavor,” Umami. Huh, you say? You’ve heard of Sweet, Salty, Sour, Bitter, but….Umami? While many of you may not be familiar with the phrase, but accomplished chefs around the world, more and more, make Umami the focus of their cuisine. Many specialists now understand that taste is actually more complicated, with the taste buds being helped along by sense of smell, by the feel of substances in the mouth and even by the noise that food makes when we chew it. This newly found taste for a while was almost unexplainable and a bit of a mystery.

But in the early 1900s, Dr. Kikunae Ikeda of the Tokyo. Imperial University, identified this taste when studying the flavors in seaweed broth. Ikeda isolated monosodium glutamate as the chemical responsible and with the help of the Ajinomoto company, began commercial distribution of MSG products.

So what is it, and how do you cook with it? It is actually not a physical ingredient, but more of a natural occurring amino acid that gives off a pleasant savory taste. They are found in many meats, vegetables, seafood and dairy. The word Umami is a Japanese word which means tasty, delicious, or yummy. It has also been associated with other words including meaty, brothy and savory. Not everyone can differentiate the taste from the common four, but its popularity has become more widespread in recent years. For example, there is now a Umami Food and Art Festival in NY that is dedicated to educating culinary professionals and artists about this mysterious taste. Kikkoman’s Soy Sauce began an advertising campaign some time ago with top chefs from around the world using Umami as part of their slogan, to raise awareness of the uses of their soy sauce products to enhance the Umami experience.

Taste and flavor are commonly associated as one in the same, but there is a definite distinction between the two. It is said that taste is the sensation caused in the mouth by contact with a substance, while flavor is the mixed sensation of both smell and taste. To simplify this research, it would be safe to say that the formula of taste + smell = flavor. Umami as an ingredient, becomes a flavor enhancer, bringing depth to your food without covering any flavors or subtle tastes. It is found in more mature foods such as an older Parmesan cheese, aged wine, or soy sauce.

Umami rich foods are very satisfying and can actually be a healthier way to cook as well. They tend to make salt taste saltier, which means we can lower the amount of sodium in a dish when using Umami rich ingredients. It also creates a sensation that most chefs call “mouth feel,” which is normally associated with the mouth sensation we get when we eat foods high in fat. Thus, we may lower the amount of fat in a dish, and let the richness of the Umami do the trick.

Here is a starter list of a few ingredients that are very Umami rich, and would lend a great deal of taste and flavor to any home cooked meal.

Seafood: fish sauce, anchovies, kombu, nori, dried bonito flakes, makeral, seabream, tuna, cod, prawns, squid, oysters, shellfish.
Meat: beef, pork and chicken.
Vegetables: dried and fresh shiitake mushrooms, corn, truffles, soy beans, potatoes, sweet potatoes, Chinese cabbage, carrots and tomatoes.
Other Foods: Parmesan cheese and Green Tea.

Even though we were all taught otherwise, since the time when we were children, it is time to put aside your mom’s admonitions. The only way to become a better cook and be more aware is to play with your food, so get to the store, buy some Umami rich ingredients and start playing and cooking for yourselves!

Chef’s Spotlight

This edition is not so much a Chef Spot light at it is a Chef/Restaurant Spotlight of Sinapi’s Restaurant in Danbury, CT. and Chef Owner Owner Peter Sinapi.

When Pietro Sinapi came home over 28 years ago and told his family that he was going to open up his first pizza place, his family was taken aback. What does an auto body mechanic know about running and operating his own restaurant? But with will and determination, he took the risk that would change his life forever. Coming into any Sinapi’s Restaurant is like joining their family at the dinner table.

Every fresh ingredient is used to ensure the best tasting meals possible. Soups are made fresh daily, peppers are roasted to perfection and meatballs taste just like Nonna’s! Their pizza made us famous, but are dinners keep them coming back for more. Also available is the unbelievably tasting home-style desserts – from true Italian cheesecake, to biscotti & their famous, fresh made Italian Ices. Check out our Dinner for Two! Pietro decided to start offering his great Marinara sauce to the public and locals can now find it in Select Grocers & direct from Sinap1’s Restaurant. What started out as a small mom & pop pizza shop has slowly evolved into a full restaurant & catering experience with customer satisfaction their #1 goal. So come in and join their family for what will be an unforgettable and delicious dining experience!

Recipe

Our recipe today comes from Kimberly Winder of Wellness Solutions

Says Kimberly, “Stress is a part of our everyday lives – we can’t escape it. It is all around us – at home, at work and in our cars. There are always things pulling us in a million directions and distracting us from our sense of peace and harmony in the world. Have no fear. There is good news! We can actually do things to help manage and keep the stress from getting too out of control and hijacking our lives. One very huge way we can mange stress is by eating healthful, whole foods that nourish our bodies and keep our energy levels high. But, how do we manage this when we are so busy and stressed out to begin with? Simple. Mix up a smoothie in your blender and drink your stress away! Follow my simple system for creating a stress relieving, healthful and delicious smoothie.”

STEP 1: Choose half a serving of fruit (ie. 1/2 banana, 1/2 apple, 1/2 cup of berries). Fruit gives sweetness and provides the body with the right kind of energy and fiber.
STEP 2: Choose one vegetable (ie. celery stalk, carrot, 1/2 cucumber, 1/2 cup of broccoli, etc.). Veggies provide the body with additional fiber and phytonutrients to nourish your body with the vital nutrients it needs.
STEP 3: Choose one cup of dark leafy greens (ie. kale, spinach, parsley, chard, etc.). Green leafy veggies are the powerhouse of the plant family and supply a super boost of phytonutrients to fight disease and build up the digestive system for greater immune function.
STEP 4: Choose a cup of liquid such as water, almond milk or herbal tea. Add more or less to desired consistency.
STEP 5: Add a handful of nuts or seeds for added protein and healthful fats to keep you feeling full and reducing inflammation. Try chia, sunflower, almonds or any other nut/seed that you like.
STEP 6: Blend on high for 30 seconds. I recommend using a high strength blender like a Vitamix or a Nutribullet. Otherwise, it may be kind of chunky. In that case, you may need to strain before drinking. Enjoy!

Gourmet Store Spotlight

In today’s world of over-sized, impersonal shopping malls, Charles Department Store is distinguished by a long tradition of personal service and good value. In fact, Westchester County’s only family-owned specialty department store is celebrating 90 years of being one of those great American “Main Street” stores where “everybody knows your name.”

With Victorian-style clapboard walls, original tin ceilings and creaky wooden floors, Charles takes shoppers back to a time when retailers cared about community and built their business one satisfied customer at a time. Present owners David and Jim Raneri of Katonah point with pride to photos of their grandparents, Charles and Isabelle Raneri, who founded the original Charles Dry Goods store in 1924.

Charles Raneri emigrated to the United States from Sicily when he was 14 years old. Settling in Mt. Kisco, he worked as a peddler along the railroad. It wasn’t long before Raneri opened his own store in Mt. Kisco, moving later to a larger premises in Bedford Hills. In 1939, he moved his establishment again, this time to its present prime location on Katonah Avenue, directly across from the old train depot.

In the 1940s, Charles Raneri’s son, Phillip, joined the family business, bringing his background in radio engineering and electronics to the growing store. In 1950, Phillip married Claire Schroeder and a family of five followed — four boys and one girl. While the entire Raneri family worked in the store from time to time, David and Jim chose to follow in their father’s and grandfather’s footsteps and run the family business. Today, David and Jim Raneri co-own the store, and have stayed true to their grandfather’s vision of incomparable personal service, combined with top quality products.

In the good old days, the success of Charles Department Store arose out of the shop’s ability to supply the folks of the quiet rural area surrounding Mt. Kisco, Bedford Hills and Katonah with all their needs, from pot-bellied stoves to Sunday bonnets. Charles continues to offer the best quality merchandise available, changing with the times to offer the high-quality products that people want. Dave and Jim Raneri carefully select all items, providing their customers with the best possible choices, answers to questions and service with a genuine smile. Grandfather Raneri might be surprised by some of the modern-day products for sale in his store, but he would have no trouble recognizing his families’ unwavering commitment to customer service and value. Some things never change, even after 90 years. We are please to be included in their October Top 5 Products!

Till next time,

Ergo Chef

Barbecue Styles of America: A Guide to Regional Barbecue Flavors

October 3, 2014 Mike Staib Events, Friends of Ergo Chef, Recipes, Tips and Tools No comments

Hi and welcome to another edition of Chop Talk. As you all know we are all about BBQ here at Ergo and October is no different. Summer is over but we still spend many waking moments thinking about grilled meats. After all what better excuse to ‘test our knives’ than with a nice brisket hot and juicy off the grill. To that end, we have a guest blogger this edition who has been here before, Robyn Medlin Lindars. and this time she brings us on a trip around the country with her Guide to Regional Barbecue. This month also brings our own Chef Randall Smith competing with Doug Keiles and Adam Feinberg on the Ribs Within BBQ team for Ergo Chef in the 4th Annual High Point BBQ Battle in Clarksburg, MD October 10 – 11, 2014. And this month’s Chef Spotlight is David Letterman who provides us with a great Fall recipe, Apple PepperJack~Pumpkin Cheese Cake.

Guide to Regional Barbecue Written by Robyn Medlin Lindars

Barbecue is personal. Ask anyone what makes for good ’cue and the answer varies, probably based on where they’re from. To understand barbecue styles is to understand what barbecue is. Barbecue is a method of cooking meat, traditionally tough, less expensive cuts, in a wood-burning pit over a low temperature for a long period of time to create tender, moist, flavorful results. Regional flavors are based on the type of seasoning used. The seasoning may date back to the first settlers in the area. For example, Germans settled in South Carolina and brought a strong mustard-based influence to barbecue. Here is a historical breakdown of barbecue by region: the history of each regional flavor, its differences, and restaurants that serve it. Who knew barbecue was so diverse?

Kansas City

Barbecue Styles of America – Kansas City Style Barbecue Kansas-City-style barbecue includes a wide variety of meats, and is perhaps the most popular style in the U.S. Kansas-City-style sauce, a tangy and sweet, tomato-and-molasses-based sauce, is what many think of when they think of barbecue sauce. Memphis native Henry Perry, known as “The Father of Kansas City Barbecue” opened up the first commercial barbecue restaurant in 1907. His disciple Arthur Bryant opened up shop in 1930. Today, Arthur Bryant’s is one of the most famous barbecue restaurants in the country. Kansas City is home to the American Royal, known as the World Series of barbecue. The Kansas City Barbecue Society (KCBS) has over 15,000 members and is the largest sanctioning body of barbecue competitions, at more than 400 per year. KCBS contestants enter four main categories: chicken, ribs, pork, and brisket, judged on taste, appearance, and texture.

Signature Style: Tangy, Sweet; Tomato-and-Molasses-Based Sauce Meat Specialties: Burnt Ends from a Beef Brisket Where to Taste: Arthur Bryant’s in Kansas City, MO

Memphis

Barbecue Styles of America – Memphis Style Barbecue Memphis-style barbecue is primarily pork, notably ribs, often served dry versus the wet western style of other regions. “Dry” means chefs use only a dry rub for flavoring, while wet style uses a sauce applied during the entire cooking process. A “mop” sauce is often mopped on during the cooking process to keep the meat moist. Traditional Memphis-style dry rub consists of salt, pepper, paprika, cayenne, sugar, and a variety of other spices. Many restaurants serve their ribs dry with sauce on the table for those who want it. Memphis is home to the legendary Memphis in May or “Superbowl of Swine:” the largest pork barbecue competition in the world. Notable restaurants include Charlie Vergo’s Rendezvous (named to the list of top five best ribs and mail-order meat byEsquire), Interstate, Neely’s, Corky’s (known for their presence in national grocery stores and mail-order service), and Memphis Barbecue Company.

Signature Style: Salt, Pepper, Paprika, Cayenne, and Sugar Dry Rub Meat Specialties: Pork Ribs Where to Taste: Charlie Vergo’s Rendezvous in Memphis, TN

Texas

Barbecue Styles of America – Texas Style Barbecue Texas-style barbecue is all about the beef, especially the brisket. Texas has four distinct styles of barbecue: East Texas, Central Texas, West Texas, and South Texas. The emphasis in Texas falls on the meat, not the sauce. Texas-style sauce is usually thin and tomato-based, mixed with beef drippings, chili pepper, and spices. The Germans and Czechs brought meat-market-style barbecue to the central part of the state; it originated in the butcher shops and can be found at places such as Mueller’s or Kreuz Market near Lockhart. “Hot Guts” is the old-school terminology for the German-inspired local sausage of the nearby Elgin area, known as the sausage capital of Texas. Every spring, the Houston Livestock Show and Rodeo hosts the World’s Championship Bar-B-Que Contest. The contest is one of the largest in the state and typically hosts over 300 teams. Austin is home to Franklin Barbecue, named by Bon Appétit as the best barbecue restaurant in the country.

Signature Style: Thin, Tomato-Based Sauce with Beef Drippings, Chili Pepper, Meat Specialties: Beef Brisket Where to Taste: Franklin Barbecue in Austin, TX

North-Carolina

Barbecue Styles of America – North Carolina Style Barbecue North-Carolina-style barbecue has two distinct styles: Piedmont (also referred to as Lexington style) and Eastern style. Lexington, North Carolina, refers to itself as The Barbecue Capital of the World. Lexington style uses pork shoulder; the sauce is a vinegar-and-tomato-based red sauce that is often used in place of mayo as the base for coleslaw. Go to Lexington Barbecue Restaurant for authentic Lexington-style ’cue; don’t forget to order a Cheer Wine, the state’s local cherry-flavored soda, to go with your sandwich. Eastern style, found in the eastern and coastal parts of the state, focuses on the whole hog; the sauce is only vinegar and pepper, which is often used as a mop sauce during cooking. There is much debate within the state as to which style of barbecue is most popular. North Carolinians show off their barbecue chops at the Lexington Barbecue Festival, which was named the Official Food Festival of the Piedmont Triad Region of the State of North Carolina.

Signature Style: Vinegar-and-Tomato-Based Red Sauce, and Vinegar-and-Pepper Sauce Meat Specialties: Pork (Whole Hog) Where to Taste: Lexington Barbecue in Lexington, NC

South-Carolina

Barbecue Styles of America – South Carolina Style Barbecue South-Carolina-style barbecue can be divided into three different styles, one of which is the only one that uses a mustard-based sauce. The state’s western section features a peppery, tomato-based sauce. The central area focuses on a German influence with that notable mustard sauce, referred to as Carolina Gold. The third style hails from the coastal Pee Dee region and uses a thin, spicy, vinegary, peppery sauce. The South Carolina Barbecue Association holds more than 10 different barbecue competitions through out the year. Based on their competition results, the association names an overall state champion each year.

Signature Style: Mustard-Based Sauce Meat Specialties: Pork (The Whole Hog) Where to Taste: Scott’s Bar-B-Que in Hemingway, SC

Kentucky

Barbecue Styles of America – Kentucky Style Barbecue Kentucky-style barbecue has two separate barbecue regions: the western region and south-central region. The western part of the state, home to the most popular style, is known for its mutton-based barbecue, which comes from the wool production that began in the 1800s. The mutton from a mature sheep is typically served with a vinegar-based sauce called mutton dip. This popular combination can be found at the Old Hickory Restaurant in Owensboro. Owensboro hosts the International Bar-B-Q Festival, which features a Mutton Glutton party, followed by a 5k that helps burn off some of those calories.The south-central part of Kentucky is known for its use of thin-sliced pork shoulder dressed with a pepper-and-vinegar sauce.

Signature Style: Mutton Dip, a Vinegar-Based Sauce Meat Specialties: Mutton, Mature Sheep Where to Taste: Old Hickory in Owensboro, KY

Alabama

Barbecue Styles of America – Alabama Style Barbecue Alabama-style barbecue is all about the pork. You will find smoked pork shoulder, butt, or ribs. Various parts of Alabama embrace bordering regions, including the styles of nearby Tennessee and the Carolinas. Their influence can be seen in the sauces: one sauce is distinctively Alabama and called Alabama White Sauce. This characteristic mayonnaise-based barbecue sauce also includes cider vinegar, lemon juice, horseradish, salt, pepper, and hot sauce. Big Bob Gibson’s of Decatur, Alabama, lays claim to the creation of Alabama White Sauce, which was originally used for “baptizing” chickens; however, it is now used as a sauce for pork as well. Alabama’s finest barbecue chefs compete each year for the Alabama Governor’s Cup, which is presented to the barbecue teams who complete the Alabama Barbecue Trail with the most points.

Signature Style: White Sauce (Mayonnaise-Based, With Cider Vinegar, Lemon Juice, Horseradish, Salt, Pepper, and Hot Sauce) Meat Specialties: Pork (Shoulder, Butt, Ribs) Where to Taste: “Big Bob” Gibson Bar-B-Q of Decatur, AL

Chef’s Spotlight

Our Chef’s Spotlight is David Letterman (and no relation to the comedian/talk show host) David grew up in the family food business, Bonafatto’s Fruit & Grocery, started in 1919, transforming to a take home meal shop in the 1970’s, gradually adding a small restaurant. In January 1990, David became the third generation of Bonfatto to enter the business, and within a year he successfully established a second location.

It wasn’t long before catering services were added, and then, in July 1999, David and his wife, Sherri, became full owners. The hard-working couple’s first order of business: the launching of Bonfatto’s Restaurant and Lounge, which opened in November 2000 on Bishop Street in Bellefonte and featured everything from American-Italian dishes to Bonanza Subs.

Coming from the Bonfatto family, of course David had to make his own new innovation to the family business; a new line of award-winning Bonfatto’s Wing Sauce and Marinade! They searched the world, gathering exotic spices, peppers, and yes, even fruits that make Bonfatto’s hand-crafted Magnificent 9 sauces truly magnificent.

Sweet with a kiss of heat! Dessert with a dash of daring! Each of the uniquely original Bonfatto’s Spice Cream creations is a savory dessert treat—a gourmet take on premium vanilla ice cream that’s sure to keep tongues wagging! The secret is in the sauce—Bonfatto’s Wing Sauces—lightly infused throughout French vanilla ice cream with all-natural ingredients. It’s ice cream that’s a little bonkers—a sweet with a tickle of heat. And it’s everything Mom told you not to do.

Recipe

Apple PepperJack~Pumpkin Cheese Cake
courtesy of David Letterman

Preheat oven to 350 degrees

For the crust
3/4 cup gram cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled

Filling
4-8 ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup (plus or minus)
Bonfatto’s Apple Pepper Jack Wing Sauce & Marinade

Method
Mix the ingredients for the crust in a bowl. Put into a greased spring-form pan, pressing in place to create a uniform crust. Bake in oven for 10 minutes, remove and cool. Put the cream cheese, sugar and eggs in a large mixing bowl. Blend the ingredients on low speed. Once they have come together, increase the speed of your mixer to medium high and mix until very smooth and creamy. In a separate bowl mix the pumpkin, cream, vanilla, and the spices. Put this into the cream cheese mixture and mix until completely incorporated. Drizzle some of the Apple Pepper Jack onto the crust (may need to put the jar into the microwave for 30 seconds or so to make it pour easier-take the lid off first).

Spread the cream cheese mixture into the spring-form pan. Drizzle the remaining marinade across the top. Using the back of a butter knife, swirl the cheesecake batter and marinade creating a marbling effect. Be careful not to over blend or cut through the crust. Bake for 50 minutes. The cheesecake will be done when a toothpick inserted into the middle comes out clean. Let cool on rack then release the springform.

Events

randyhighpoint

Our own Chef Randall Smith will be competing with Doug Keiles and Adam Feinberg on the Ribs within BBQ team for Ergo Chef in the 4th Annual High Point BBQ Battle STATE CHAMPIONSHIP in Clarksburg, MD October 10 – 11, 2014.

Held annually, is a The Kansas City Barbeque Society -sanctioned event, operating under KCBS rules. It is locally operated as a fundraising event on behalf of the Muscular Dystrophy Association by High Point Events, the Montgomery County Career Fire. Fighters Association and the Montgomery County Career Officers Association. Come spend a beautiful fall day at Montgomery County’s premier event facility, High Point Farm, while watching some of barbecue’s finest grill teams compete for top marks in four gastronomic categories: Beef Brisket, Pork Ribs, Chicken and Pork. Competition has never tasted (nor smelled) so good…nor happened for such a great cause!

Autumn Ingredients & Spotlight on Chef Doug Keiles

September 15, 2014 Mike Staib Friends of Ergo Chef, Recipes, Tips and Tools No comments

Autumn has long been associated with the transition from warm to cold weather, the primary harvest has dominated its themes and popular images throughout the world. For many of us, especially here in the States, the smell of freshly made donuts, watching through the window while cider is being fresh pressed, and folks starting to get that wistful look in their eyes as they start to glimpse the hint of Thanksgiving and Christmas just over the horizon, is a childhood memory that brings warm thoughts of family and friends. We’re sure many of you can remember returning home from the farmers market with arms full of fresh produce, apples, cider, fresh donuts, placing our pumpkins on the front stoop to await their fateful appointment with the carving knife that would soon transform them into the Jack-o-Lanterns for Halloween night. The cooling of the nights, the touch of color in the leaves and the anticipation of the coming holiday season always gives the air clarity, as if shaking off the haze of summer.

In keeping with the fact that everyone loves a good list, we thought we’d give you a great rundown of the some of the abundance of autumn produce and ingredients that are available, or coming available, in this coming autumn season.

Autumn Produce

Apples

There are thousands (7500) of varieties of apples, ranging from tender to crisp to sweet to tart. Apples are available year-round, but they’re best from September to November. Apples contain phytonutrients which can help you regulate your blood sugar. Eaten raw, or used as a great addition to any cheese board, baked alone, or used in a pie, they are healthy and delicious. Apples were brought to North America by colonists in the 17th century, and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625. The only apples native to North America are crab apples, which were once called “common apples.” All other varieties were brought here from Europe.

Celery Root (Celeriac)

Celery root, also known as celeriac, is the root of the celery plant. It is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here. It is edible raw or cooked, and tastes similar to celery stalks. It can be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.

Chestnuts

In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute. Although they are wonderful straight from the oven or fireplace, you can make use of the winter chestnut crop in many ways, both sweet and savory. Before trying one of the many chestnut recipes, learn about chestnut history and how to store them. Probably one of the first foods eaten by man, the chestnut dates back to prehistoric times. The majority of the chestnut trees currently found in America are of native European stock, but Native Americans feasted on America’s own variety, Castanea dentata, long before European immigrants introduced their stock to America. Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. Legend has it that the Greek army survived on their stores of chestnuts during their retreat from Asia Minor in 401-399 B.C. Chestnuts contain twice as much starch as potatoes. It is no wonder they are still an important food crop in China, Japan, and southern Europe, where they are often ground into a meal for bread-making, thus giving rise to the nickname of “bread tree.”

Cranberries

95% of all cranberries are used as to make juice. The remaining 5% is used to make sauce, compotes and jellies. They are a a major commercial crop in the U.S. with Wisconsin the leading producer of cranberries, with over half of U.S. production. Massachusetts is the second largest U.S. producer. Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded as we’ve all seen from the TV commercials, with six to eight inches of water above the vines. A harvester is the driven through the beds to remove the fruit from the vines. Although most cranberries are wet-picked, 5–10% of the US crop is still dry-picked. Labor costs are higher and yield is much less, but dry-picked berries are less bruised and are usually the ones sold at your favorite farmers market or fresh fruit stand.

Dates

Dates are the fruit of the date palm tree, which grow in the desert. Harvested between September and March In the US they are grown in Arizona and California. They have a sweet, caramel-like taste and soft texture. Farmers markets may have fresh dates in season, but they are also available mail order from some growers and can usually be found at Middle Eastern markets.

Fennel

Fennel has a light anise, or licorice, flavor. Crisp and refreshing when raw, but melts into a savory sweetness when slowly cooked. The tall green stalks look like celery with wispy dill-like leaves at the top. The stalks grow from a white onion-like bulb. All parts are edible, although the mild, tender bulb is most commonly used and served and is most associated with Italian cooking. It is often available year-round, but is at its best during its natural season from fall through early spring.

Hazelnuts

Hazelnuts are used in confectionery to make some pralines, in chocolate for some chocolate truffles, and in hazelnut paste products. They are rich in protein and unsaturated fat and contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins. In season primarily in October, the majority if not all the hazelnuts available in the US come from Oregon. In Austria, hazelnut paste is an ingredient in the making of tortes(such as Viennese hazelnut torte). In Kiev cake, hazelnut flour is used to flavor its meringue body, and crushed hazelnuts are sprinkled over its sides. Dacquoise, is a French dessert cake, and often contains a layer of hazelnut meringue and is also a primary ingredient of the vodka-based liqueur frangelico. Over 2,000 tons are imported annually into Australia, mostly to supply the demand from the Cadbury-Schweppes company. Hazelnut oil pressed from hazelnuts is strongly flavored and used as a cooking oil.

Mushrooms

There are over two thousand types of mushrooms, but only 2 ½ – 5 % are edible. Though you can usually get mushrooms all year round they are at their peak in fall and winter. Always look for mushrooms that are firm, not broken and avoid those that seem damp or smell of mildew. There are many varieties available, from Shitake to Crimini, to Portabello and more exotic varieties like the Black Chanterelle.

Pears

The pear is native to coastal and mildly temperate regions of the Old World, from western Europe and north Africa east right across Asia. Most of North American pears are grown in Oregon and Washington, and the harvest months listed here reflect that. Pears have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to high amounts of fructose and glucose, plus Levulose, the sweetest of known natural sugars, found to a greater extent in fresh pears than in any other fruit. Great raw, on cheeseboards, and poached.

Peas

Freshly frozen garden peas and petits pois are frozen within just two and a half-hours of being picked. Peas are a good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. They are rich in protein, carbohydrate and fibre and low in fat which is mostly of the unsaturated kind. The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

Pumpkin

As one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year. The top pumpkin producing states in the U.S. include Illinois, Ohio, Pennsylvania, and California. Pumpkins are a warm weather crop that are usually planted in early July. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into various kinds of pie which is a traditional staple of the Canadian and American Thanksgiving holiday. Pumpkins that are still small and green may be eaten in the same way as the vegetable marrow/zucchini. Pumpkins can also be eaten mashed or incorporated into soup.

Quince

A quince is a hard, round or pear-shaped fruit. It looks and tastes like a cross between an apple and pear. Unlike apples and pears though, quinces are inedible raw. When cooked, quinces develop a slightly grainy texture similar to a firm pear and develop a rosy amber color. Their season is very brief, from October to December, so be sure to get them when you see them. Quince is a great side for duck and other game meats. You can use it as a paste on cheese boards, compote, poach it and also tarte tatin.

Sage

Once prized for its medicinal value, the most popular use of sage these days is in stuffing for the Thanksgiving turkey. In ancient Rome, it was considered to have substantial healing properties, particularly helpful in the digestion of the ubiquitous fatty meats of the time, and was deemed a part of the official Roman pharmacopeia. Sage has been used effectively for throat infections, dental abscesses, infected gums and mouth ulcers. Great when used with game meats.

Squash

The term “summer” and “winter” for squash are only based on current usage, not on actuality. “Summer” types are on the market all winter; and “winter” types are on the markets in the late summer and fall, as well as winter.

Acorn

This winter squash is shaped like an acorn. Great for baking. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. In addition to the dark green acorn, there are now golden and multi-colored varieties.

Butternut

Beige colored and shaped like a vase, this is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier and sweeter the squash.

Spaghetti

A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nut-like flavor. When cooked, the flesh separates in strands that resemble spaghetti. The most yellow squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Spaghetti squash also freezes well.

Think outside the box when setting up your weekly menus and try different ingredients and techniques. You’ll be glad you did and it’s always great to get the family to try new things and expand their palette.

Chef’s Spotlight

Doug Keiles is the self-proclaimed Bacon Guru and all natural seasonings purveyor extraordinaire. He is Pit Master of the Grand Champion winning competition BBQ Team Ribs Within, TV cooking personality and a featured writer on BBQ/Grilling. Doug’s love of competition cooking is only equal to his love of his family and crafting his own bacon. Doug started as a backyard cooker making ribs that friends would clammer for day and night. His gutsy confrontation of bringing ribs to a local operation of Famous Dave’s Barbeque in 2002 introduced him to the competitive BBQ cooking circuit.

From his first contest in July 2003, he learned from those around him and he was instantly addicted. He wanted to stand out from the other competitors and started mixing commercial rubs to hone his distinct flavor. In 2006 RUB-4-All his signature seasoning was born. Over the last 11 seasons, Doug hand crafted, field tested and brought 9 more seasonings and salts to the public. These seasonings have brought Doug # Grand Championships in Grilling and # in KCBS Sanctioned BBQ contests.

He was known has the “Hippie Chef” on Twitter during his National TV Appearance as one of the top 16 Grillers on Chopped Grill Masters in August 2012, losing in the dessert round to the eventual Champion of the Event. He proudly sponsors and mentors BBQ teams across the country via his seasonings, inspiring them with “You got to rub it to win it”. This intense and favorable TV experience reinforced Doug’s passion and commitment to his grilling and BBQ.

In August 2013 his First Place Bacon entry at Hudson Valley Grilling & BBQ Contest earned him entry to the World Food Championships – Bacon division where he placed 2nd in the World. Inspired by this event, Doug was encouraged to seek USDA Approval for his own line of bacon. Effective May 2014 his RIBS WITHIN Uncured Slab Bacon was approved for commercial sale. You can purchase it at Tender Lovin’ Grill in Hillsborough, NJ or online at www.ribswithin.com.

“There is nothing better than presenting straight forward, in your face, all natural and flavorful food”, Doug states as he was interviewed as a Featured Alumni of Rutgers University in their June Alumni quarterly bulletin. You can find Doug sharing his recipes and love of cooking as one of the featured writers in recently published, nationally available Barbecue America magazine. For more information on Doug’s line of Ribs Within Seasonings and to see him live at events go to www.bacon.guru or www.ribswithin.com, and follow him on Facebook, Twitter @RibsWithinBBQ and Instagram #Dougie_Bacon.

Recipe

Courtesy of Doug Keiles

BBQ Bok Choy

“BBQ, even done perfectly, can still have a lot of fat. It calls out for sweet and savory side. This dish is my twist on southern greens. Bok Choy is lighter and really stands up to the vinegar. I usually make a lot at once, since it boils down and can last a while in the fridge.”

Ingredients: Makes about 10 servings

3-4 lbs Baby Bok Choy

3-4 cups Vinegar

1 cup Apple juice or cider

1 cup Water

2 tablespoon BBQ Rub (I use Ribs Within Rubs)

2+ tablespoon Hot Salt (I use Ribs Within HOT SALT but to make yourself combine 1 tsp hot chili powder and 1 tsp table salt.)

Method:

Wash Bok Choy really well. Then starting at the white end, chop in ½” to ¾” slices until you get to the leaves. Separate the stalks and the leaves into 2 piles. (Easier to do while chopping). Chop leaves in ½” strips. In a large pot, put 1 cup of water and turn to medium high. When the water is hot, add the stalk (white) parts of the bok choy into the water. Add 1 cup of vinegar and a teaspoon of hot salt. Stir to mix around the liquid. After 5 minutes (or the stalks are starting to soften), add bbq rub. Add in all of the leaves, then the apple juice, Hot Salt and 1 cup of vinegar and stir. Cook for 10 min and taste the liquid – it should be tangy and sweetish, add more vinegar for more tang). More rub or salt or vinegar can be added to taste. Cook an additional 20-30 minutes over medium heat, stirring occasionally, until the leaves breakdown. Let stand 15-20 minutes to continue to breakdown and absorb the liquid. Serve in a large bowl. With tongs. Can be served cold, room temp, or warm

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Molecular Gastronomy, The Science of Food & Chef Adrian Cruz

September 1, 2014 Mike Staib Events, Friends of Ergo Chef, Recipes, Tips and Tools No comments

Hello and welcome to another edition of Chop Talk. In this edition we are covering ‘art on a plate.’ First up is a complete explanation of Molecular Gastronomy, or The Science of Food. Many of us have heard the term, but few of us, except for you educated foodies out there, actually know the origins of the term. We’ll cover it’s history, highlight some of the great chefs who employ this science in the kitchens of their restaurants and describe the various techniques that make up this cooking method. Our Chef’s Spotlight in this edition is Chef Adrian Cruz, who exemplifies the moniker of ‘culinary artist’ with his take on art on a plate and who graciously give us a beautiful recipe and presentation for our Recipes section. Lastly we have a great announcement for all you California readers, as we have partnered with a new culinary gourmet store in Los Angeles, Van Dorn Gourmets. We hope you enjoy.

Food Tricks & Kitchen Tips: Molecular Gastronomy

moleculargastronomy1 Though seemingly new, molecular gastronomy has been around since the time of Escoffier and the term was first introduced into the lexicon in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. It became the title for a set of workshops they held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. “Molecular Gastronomy,” first based on exploring the science behind traditional cooking methods, is also known now as the scientific discipline co-created by Kurti and This.

If you are a fan of this discipline, then you are familiar with those chefs, such as Ferran Adrià, Grant Achatz, Wylie Dufresne, Jose Andres, Thomas Keller and Heston Blumenthal, as well as a handful of others that push the limits of creativity by breaking the boundaries between the lab and the table. If you are not familiar with it, you should be, if for no other reason than to have experienced the genre at least once.

What is it exactly?
There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The afore-mentioned (perhaps with the exception of food safety) have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees, they are considered separate areas of investigation.

The discipline covers some of these areas:
~How ingredients are changed by different cooking methods.
~How all the senses play their own roles in our appreciation of food.
~The mechanisms of aroma release and the perception of taste and flavor.
~How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes.
~How cooking methods affect the eventual flavor and texture of food ingredients.
~How new cooking methods might produce improved results of texture and flavor.
~How our brains interpret the signals from all our senses to tell us the “flavor” of food.
~How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc..

Though many disparate examples of the scientific investigation of cooking exist throughout history, the creation of the discipline of Molecular Gastronomy was intended to bring together the chemical and physical processes of cooking. It broke it into an organized discipline within food science; A. To address what the other disciplines within food science do not cover and, B. Cover it in a manner intended for scientists rather than cooks.

Here’s a perfect example of new knowledge brought about by Molecular Gastronomy: A soufflé is based on a viscous preparation, for example a Bechamel sauce made of butter, flour and milk, to which is added cheese, egg yolks and whisked egg whites. It used to be thought that soufflés rose as the air bubbles in the egg whites grew bigger as they became warmer. However, Hervé This has measured the temperature and pressure inside a soufflé and calculated that the bubbles can swell by 20 per cent at the most, whereas soufflés can double in volume.

In fact, the soufflé rises as water from the milk and yolks evaporates, and rises to the top of the soufflé, pushing the layers of mixture upwards. This means that heating the container from the bottom produces the best results. He has also found that the stiffer the egg whites, the more the soufflé rises. The firmer egg whites have a greater volume to begin with, but the firmness of the foam also prevents the bubbles from passing quickly through the soufflé and escaping; slowly rising bubbles are better at pushing up the layers of mixture.

The presentations that Molecular Gastronomy represents are very much in the forefront of moving food into areas never before explored. Creations such as Blood Orange Foam, or Chef Marcus Samuelsson’s ‘Foie Gras Ganache,’ are true genius applications of time honored traditional ingredients and dishes, presented with new imagination and flair. But, it’s also about what arrives at your table as well. What do diners see? How do they interact with the food? How is their experience changed by the surrealistic plating and surprising presentation, or ingredients that look like other food, or scented air released from air pillows while you dine.

Examples of Molecular Gastronomy

Flash-freezing
Related back to my first query about flash freezing to make ice cream, El Bulli was the first restaurant to experiment with quickly freezing the outside of various foods, sometimes leaving a liquid center, using a volatile set-up involving a bowl of liquid nitrogen dubbed the TeppanNitro. Later, Alinea’s Achatz began using an appliance called the Anti-Griddle, whose metal surface freezes rather than cooks.

Spherification
Also known as ravioli (not the kind you eat with marinara sauce), spheres are what you get when you mix liquid food with sodium alginate, then dunk it in a bath of calcium chloride. A sphere looks and feels like caviar, with a thin membrane that pops in your mouth, expunging a liquid center. Popular experiments from the chefs above have included ravioli made from purées of things like mangoes and peas.

Meat glue
One of the greatest hits of the movement has been Wylie Dufresne’s “shrimp noodles,” which, as the name states, are noodles made of shrimp meat. They were created using transglutaminase, or meat glue, as it’s known in wd-50’s kitchen, a substance that binds different proteins together and is more familiarly used in mass-produced foods like chicken nuggets.

Foams
You probably know about foams, which are sauces that have been turned into froth using a whipped cream canister and sometimes lecithin as a stabilizer. They were invented at El Bulli, along with similar “airs” made with an immersion blender.

Dusts & Dehydration
The dehydration of certain well known ingredients into a dust which changes the way one might use these ingredients, an example would be Black Chanterell or Black Trumpet mushrooms. We have had this dust added to dishes as wide ranging as soups, steaks and foie gras.

Prologue
While Molecular Gastronomy may not be for you, we highly suggest that you experience this dining genre at least once. The creativity of chefs and restaurants embracing the nuances of breaking down food to the molecular level is moving food, dining and presentation to even higher levels than ever before, and frankly, we like where it is going and am excited to see who will push the boundaries of the culinary envelope even further. As the ‘dining public’ we are the beneficiaries of these talented chefs and the masterpieces and art they create on a plate. To that end, let’s move on to our Chef’s Spotlight.

Chef’s Spotlight

Chef Adrian Cruz is an aspiring self taught chef. At a young age, he moved from Washington State to Texas with his family. His mother’s home-cooked meals inspired him to enjoy working with food and being in the kitchen. Although he learned some techniques from his mother, Adrian’s penchant for gastronomy manifested itself by the time he was 12 years old. He was able to work and train at various restaurants in the Rio Grande Valley. He’s also had the pleasure of working side by side with his brothers. Says Cruz, “I want people to know nostalgic memories and to understand the science behind my work. I want to achieve truly unique works of art on the plate and see what creations come to my mind. I love food and creating art..”

The Cruz Brothers are known locally for their natural talent and eagerness to create innovative signature dishes – their passion for food is generational and everlasting. Chef Cruz incorporates culinary traditions from around the world into his own work, adding seasonings and techniques drawn from Asia, Mexico, Europe and the Mediterranean. He infuses precise technique with creative flair and adventuresome spirit to create a cuisine, both casual comfort food and fine dining, of great finesse and balanced flavors. His reputation has given him the opportunity to host various cooking shows for local television, participate in community fundraisers and participate in culinary contests. He joined Chefs Roll in January of 2014 and has been travelling for events and competing around the Sates with Chefs Roll. He was chosen to be Chef Works Apparel International Chef of the Month in 2014 and joined Chefs Life Apparel, designing his own Latin Passion Line. Chef Cruz formed a group of chefs, called Cartel Kitchen, paired with chefs who share the same creativity love for cooking where they share ideas and cater events all over United States.

Adrian wants people to know nostalgic memories and to understand the science behind His work. He strives to achieve truly unique works of art on the plate and see what creations come to his mind. Adrian loves food and creates beautiful dishes with a lot of fusion and passion for art. Cruz went from the underdog to a noticed chef with great skills. His Latin passion comes form when he started as a kid working as a migrant in Washington state with his family. He is working on new projects for his career and maybe some day own his own restaurant. If you love his food and his art on a plate follow him on facebook and at www.chefsroll.com/chefadriancruz and www.chefslifeapparel.com

Recipe

Ancho Rubbed Spicy Tuna with Pickled Ginger Oranges~Apples~Asian Pears~Honey Siracha~Wasabi Avocado~Sweet Thai Chili Sauce~Fried Nori & Bacon Bits.

Courtesy of Chef Adrian Cruz

Ingredients
6 oz Ahi tuna
1 tsp of Ancho chili
1 tsp soy
1 tsp of garlic
1 tsp of ginger
3 tbsp of bacon
3 slices of pickled Asian pears
3 diced apples
3 slices of fresh pickled oranges
3 sheets of fried Nori
1 tbsp of bacon fat

Method
Season tuna in a ancho chilli rub with soy sauce, ginger, ancho, garlic, then rubbed in sesame seeds get a none stick skillet and put in medium heat till nice and hot add bacon fat and gently sear the tuna in all sides 7 seconds each side take out and set aside after that get the nori and fry till it gets crispy take out and set to to the side next get the oranges Asian pears and apples and let them sock in vinegar with honey salt ginger sugar and citrus.

Plating
Grab your honey Siracha, the Wasabi avocado, the bacon and sweet Thai chili. Add drops to your plate sprinkle the bacon bits add the pickled fruit set to the side. Now take the tuna and slice 2 inch slices add to your plate. After that add the fried Nori and sweet Thai chili. Serve.

Product Spotlight

Check it out! Ergo is proud to announce our affiliation with a new gourmet store in Los Angeles, California, Van Dorn Gourmets in Magnolia Park. They will be carrying Ergo Chef CRIMSON Cutlery, our popular Multi-Function Shears and our world famous DUO Tongs! We are pleased and excited to serve the chefs and home cooks of Los Angeles via. Van Dorn Gourmets.

Van Dorn Gourmets’ are proudly made by their own family owned and operated business dedicated to customer service, fast delivery, and of course, awesome flavor! All of their spice blends including seasoning blends, spice rubs, dip mixes, and salt blends, were developed by Brian in his own stone mortar & pestle using the finest ingredients. Brian has been blending spices, and creating unique flavor compounds for his family and friends for years and they are proud to share these wonderful blends with you. Their products also focus toward the health conscious consumer. Some of their herbs are organic, many are salt and/or sugar free, and none of their blends contain MSG.

Till next time,

Ergo

The Art of Braising & a Chef’s Spotlight on Chef Barry Sexton….

August 18, 2014 Mike Staib Events, Friends of Ergo Chef, Recipes, Tips and Tools No comments

Hi and welcome to a special edition of Chop Talk. We would like to congratulate Adam Petramala who has been selected as the winner of our Gourmet Kitchen Store Sweepstakes and will be receiving our Crimson 6″ Santuko Knife. In this edition’s Food Tricks & Kitchen Tips, as we approach fall, we are covering braising, teaching you how to produce those falling off the bone dishes that we all love. In our Chef’s Spotlight, we bring you Chef Barry Sexton, who gives us not one, but two great recipes. Thanks for being here and we hope you enjoy!

Food Tricks & Kitchen Tips: The Art of Braising

Shortribcloseup Tender, falling off the bone, full of meaty flavors with rich yet balanced aromas of red wine and hearty vegetables. Ahhh, the art of braising! Not an easy technique by any means, but when prepared properly, a braised item can be a very memorable dining experience. Cooking, by simple definition, is the application of heat to food. But all heat is not created equal. In the kitchen, there’s a big difference between moist heat and dry heat. Whenever you add a liquid to the pot or pan, for instance, when you simmer, boil, steam, or braise, you’re cooking with moist heat. If you don’t add a liquid when you sear, sauté, fry, roast, or grill, you’re cooking with dry heat. Braising is a very unique cooking method where you are actually cooking with dry and moist heat.

In order to achieve a great flavor profile of your braised item, it is important to sear the protein in a hot pan (dry heat) in order to develop caramelization – browning flavor profiles– and seal in the juices. Then by adding a liquid (moist heat) and cooking at a low temperature for a longer period of time, the braised dish will be very tender and moist. This is definitely the best of both worlds as you benefit from all spectrums of the cooking world!

Once you have decided to experiment with braising, it is important to decide which cut of meat you wish to braise. Typically, braising is a very economical way to feed the family, as cheaper, underutilized and less tender cuts of meat are used. The slow and long cooking method allows the connective tissue and fat to break down much more, leaving those tougher cuts of meat melting in your mouth! Popular cuts of meat to braise include: shanks, brisket, flank, baby back ribs, short ribs, most cuts from the shoulder, arm and leg. These parts of the animal are exercised much more than others, which builds up and toughens the muscle, therefore it is necessary to break that muscle down during the cooking process. The very popular Filet Mignon, is a much more tender cut of meat coming from the tenderloin and it is not necessary to braise it in order to tenderize, but of course it can be done. Don’t just stop with beef though, it is very common to braise poultry, pork, lamb, fish, and many vegetables a well.

Now that we’ve chosen the cut of meat, its time to develop those delicious flavors! Many popular braised dishes include Pot Roast, Beef Stew, Swiss steak, Coq au Vin, Chicken Cacciatore, Goulash, Braised Tilapia, Beef Bourguignon and Moroccan Tagine dishes.(we’ll be covering cooking in a Tagine in an upcoming installment) All of these popular dishes begin with important ingredients; the item to be braised, vegetables, (in most cases, Mirepoix; carrots, onions, celery), normally an alcohol such as a red or white wine, a flavorful liquid or stock (water can be used), and aromatics. Once the item is seared and removed from the pot, flavor development begins with the caramelization of vegetables and with the addition of a tomato product. From here, you can deglaze with an alcohol and return the meat to the pot. Cover the item with the stock, about two thirds of the way up. Bring to a quick boil, then lower it to a simmer. Cover the pot with aluminum foil and place it in an oven for a few hours. Depending on the size and cut of the item, it can sometimes go for up to 8 hours.

Aromatics play a very important role in braising. Fresh and dried herbs, spices, vegetables, and seasonings are all ways to enhance a braised item. They can be added all at once in the pot, or bunched up in a Sachet: a small cheesecloth bag, containing various herbs and spices, used to infuse flavor into stocks. These can typically include; bay leaf, thyme, parsley stems and black peppercorns.

How do we know when it’s done? The terms “falling off the bone” or “fork tender” are great gauges of doneness. Remove the cover and test the product with a fork. If it is moist enough to fully pierce through with a fork, it is probably ready.

Now it’s time to serve! We can ladle the braise or stew over mashed potatoes, rice, or vegetables, or choose to remove the meat and create a sauce with the left over braising liquid. All of those pronounced flavors will only get better when reduced down in a pot further to fully develop and concentrate.

There’s really nothing to be afraid of and this is really not as hard as it sounds. Just take your time and like we’ve learned in prior installments of The At Home Cook Series, just follow the steps. It’s almost like a one pot meal, where presentation and knife skills are not nearly as important as the infusion of flavor from the cooking method. If you follow these easy steps to success, you are bound to create a very flavorful and palate appealing masterpiece!

Chefs Spotlight

Chef Barry E. Sexton is an accomplished chef, food stylist, food consultant and a motivational speaker with his creative talents and training, Also a culinary dynamo who is making waves.

Philadelphia native, Chef Barry E. Sexton has successfully acquired over 30 years experience in the culinary arts. The Philadelphia Art Institute graduate always believed that great food is a combination of bold tastes, textures and color. Like fine art, crucial ingredients waiting to be blended on a canvas. Chef Sexton was classically trained for more than a decade under the tutelage of Master Chef Jean Pierre Tardy, who was the Executive Chef of Le Bec-Fin for seven years. Chef Barry worked closely with him keeping the creative process alive by using his imagination with the best and freshest ingredients available to create signature dishes at Jean Pierre’s French Restaurant in Newtown, Pa. He contributes his success to having great mentors and a vast amount of passion for food, wine and art. Throughout his career, he has practiced his culinary artistry at some notable Philadelphia restaurants and hotels also located in Bucks County.

This award-winning chef is well known for his keen sense of creativity, gourmet catering, and private cooking classes that showcase his style of cooking. His cuisine integrates the sophisticated flavors of African, Caribbean, Italian and Asian all infused with a cultural blend from around the world. In 1995, he was voted the Top Chef to watch, while working at Striped Bass, a well-known restaurant that specialized only in seafood flown in from around the world. Chef Sexton created dishes that reflected his proven track record among those with discerning taste. He also helped launch Zanzibar Blue, a popular upscale jazz/blues restaurant located in the Philadelphia Hyatt Hotel. Chef Sexton’s menus have been well received by notable personalities such as Rosa Parks, mother of the Civil Rights Movement, actor Denzel Washington and former congressman Bill Gray. His artful plating and delicious food attracted admirers of his unique cuisine.

Chef Sexton has also been employed as Executive Chef of the Buck Hotel & Conference Center in Feasterville as well as abroad at the five star Round Hill Hotel & Resort, Jamaica, W.I. During his stay at Round Hill, Chef Sexton was invited to prepare exquisite dinners for several Ambassadors and Prime Minister’s of the Caribbean Council.

A classically trained Chef, innovatively creative cuisine and a commitment to service. That’s how clients characterize the Opinionated Palate catering service. Chef Sexton’s vast culinary knowledge, great reputation for the love of food and impressive presentations, has contributed to the company’s popularity. As a caterer the Opinionated Palate won’t settle for less than the best and will exceed your expectation. They offer a full package of catering menus that can fit almost every need with many options for any type of event. The Opinionated Palate has cuisine that’s tailored to your palate. They will also collaborate a menu based upon personal tastes and budget to make the artistic vision of your event a reality. Check out the website here: https://www.opinionatedpalate.com/

Recipe
Mushroom & White Bean Soup
Courtesy of Chef Barry Sexton

Ingredients
2 Tbsp olive oil
1 lb mushrooms, chopped
1c white onion, chopped
c celery, chopped
4 cloves garlic, chopped
2 medium carrots, grated
2 Tbsp flour
3 cups vegetable stock
2 cups water
2 cups heavy cream
2 bay leaves
1/2 tsp rosemary leaves, minced
1/8 tsp red chili flakes
1 can small white beans
1 tsp freshly ground black pepper
salt, to taste

Method
Heat olive oil in a pot over medium heat. Add in garlic, cook until lightly brown. Add in the onions, and cook for 2 minutes until softened. Add carrots and continue to cook stirring occasionally. Turn up the heat, add in the mushrooms. Cook for about 4 minutes, stirring frequently until the mushrooms sweat and release water. Stir in flour, add the water, stock, cream and remaining ingredients except the beans. Bring soup to a boil, lower heat to a simmer allowing the flavors to combine. Add beans and continue to cook for 12 minutes. Salt to taste. Serve & enjoy!

Crispy Mushrooms & Goat Cheese Purse
Courtesy of Chef Barry Sexton

Ingredients
24 wonton small square wonton wrappers
2 tablespoons olive oil
2 tablespoons butter
1/2cup onion, minced
3 clove garlic, finely minced
1 cup mushrooms, roughly chopped
2 tablespoons bread crumbs
6oz. goat cheese, softened
2 tablespoons parsley, finely minced
salt and pepper to taste

Method
Heat 2 tablespoons of olive oil with 2 tablespoon of butter in a large pan. Add onion and cook for 3 minutes then stir in minced garlic and cook until golden. Add mushrooms and season with salt and pepper. Cook for about 5 minutes, until mushrooms are soft. In a food processor, add cooked mushrooms mixture, bread crumbs, goat cheese and parsley. Pulse until combined.

To assemble
Place 4 wonton skins on a dry work surface. Fill center of each with 1 teaspoon of mushroom goat cheese mixture. Moisten remaining corners with egg; around the edge and fold the wonton in half diagonally. Press with your finger to seal the edges of the dough. Bring the two outer corners up with a pinch and a twist to seal them tightly. They can also be shaped as a flat triangle. Repeat process until all the mixture is gone. Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check. Add the purses, 3 or 4 at a time, in the hot oil and let fry for about a minute to a minute and a half, just until they are golden and crispy. Flip them halfway through. Remove from oil and drain onto a paper towel. Season with a sprinkle of salt.

Raspberry Lavender Honey Mustard
Ingredients
1 lemon (zested and juiced)
1 tsp Olive Oil
2 tsp Dijon Mustard
4 tsp honey
1/2 fresh raspberry
1/8 tsp crushed lavender
Salt & pepper to taste

Method
Place all ingredients into a food processor and blend until smooth. Strain and set aside until ready to use.

Till next time,
Ergo Chef

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