Monday, November 30, 2009

Leftover Makeover: Turkey Gumbo



One of the best ways to do a leftover makeover is to make a soup, stew, or gumbo from your Thanksgiving squeezins. A gumbo utilizes the carcass, exponentially increasing your thiftyness quotient. Here's some online recipes:
GumboPages.com
Grist.org
Cooks.com - 31 Turkey Gumbo Recipes

Sunday, November 29, 2009

Leftovers? Never - Make that Bird Shine after Thanksgiving


One of my most prized cookbooks is a 9th Edition 1945 copy of the

Gourmet's Guide to New Orleans

Aside from featuring hundreds of recipes include the house specialties from Antoine's, Arnaud's, Galatoire's, Brennan's, Dunbar's, and the Pontchartrain Hotel, it also includes How to Cook a Steak by Roark Bradford:





Saturday, November 28, 2009

Shift Happens (Did You Know?)




Karl Fisch and Scott McLeod's "Shift Happens (Did You Know?)" series tracks the progression of globalization and information technology in a way that shows just how exponentially fast the world is changing. They put into perspective the age of information overload we're living in, in the hopes of helping us understand the future-- but the way they present it, it's hard enough to even wrap your mind around the present.

Friday, November 27, 2009

You Gotta be Kidding!!! Gear for Your TechHeads....


Say it ain't so - another distraction on the road. I saw a contractor's van windshield covered with so many PostIts that there was no way he could see out of it. Add cellphones and America's shortened attention span and driving becomes even more hazardous. This laptop-steering wheel stand has to be illegal. But the GEARLOG is great for your TechHead gifts.

Thursday, November 26, 2009

You're Welcome!

Wednesday, November 25, 2009

No Percolators for Xmas!!! The Lowdown on Brewing Coffee




Brew Study


A friend requested a percolator for Christmas this year, and I replied about the inefficiencies and general bad treatment this particular instrument gives the bean. So here's a little info on the java jive.

How many cups? Coffee pots, be they drip or perk, are used for multiple servings here in America. Quite ubiquitous is the Bunn-O-Matic burning away in an office. For single or 2 cup servings, I prefer an espresso maker with a steamer or the French Press.

BREW Much study has been done about the science of brewing coffee - the primary goal being extracting the ambrosia by having the water at the correct temperature interact with the bean for the correct amount of time.

Resources:
Coffee and Caffeine FAQ




Tuesday, November 24, 2009

From AMERICA'S TEST KITCHEN: Skillet Apple Pie

Recipes Printer Friendly
Skillet Apple Pie
from the Episode: Easy Apple Desserts


If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute�simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.

Serves 6 to 8

Crust
1 cup�unbleached all-purpose flour�(5 ounces), plus more for dusting work surface
1 tablespoon�sugar
1/2 teaspoon�table salt
2 tablespoons�vegetable shortening�, chilled
6 tablespoons (3/4 stick)�cold unsalted butter�, cut into 1/4-inch pieces
3�4 tablespoons�ice water

Filling
1/2 cup�apple cider�(see note)
1/3 cup�maple syrup
2 tablespoons�fresh lemon juice�from 1 lemon
2 teaspoons�cornstarch
1/8 teaspoon�ground cinnamon�(optional)
2 tablespoons�unsalted butter
2 1/2 pounds�sweet apples�and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)


1 egg white�, lightly beaten
2 teaspoons�sugar


See Illustrations Below: Keys to Flaky, Flavorful Skillet Apple Pie

1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)

3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.




Step-by-Step: Keys to Flaky, Flavorful Skillet Apple Pie

1. Caramelize Apples: Precook apples in butter to deepen their flavor.

2. Add Cider: Coat apples with 1/2 cup apple cider to create juicy, flavorful filling.

3. Cut Dough: Score before baking to allow juices to bubble up and caramelize around edges.

4. Bake in Hot Oven: Precooked apples need less time in oven than traditional apple pie.

Related Content

Recipes: Equipment Center: Tasting Lab:
American Public Television America's Test Kitchen About Us | Customer Service | Job Opportunities | Events & Appearances | E-mail Newsletter
Cook's ILLUSTRATED Magazine

Monday, November 23, 2009

Turducken RESOURCE

Paula Deen's Turducken Recipe

Chef Paul Prudhomme's TURDUCKEN with optional:

SWEET POTATO EGGPLANT GRAVY

ANDOUILLE SMOKED SAUSAGE DRESSING

CORNBREAD DRESSING

OYSTER DRESSING



Turducken Wiki



Sunday, November 22, 2009

The Frugal Gourmet Retread - Jeff Smith


When I came back to the U.S. from college overseas in the 80's, I became a type of "househusband". While my hairdresser gf was at work, my duties included vacuuming a one bedroom apartment and preparing a gourmet dinner with appropriate wine pairings. My culinary skill at that time could be described as "collegiate bachelor" (I had almost succumbed to PIZZACIDE on numerous occasions). As has so many times come my rescue, TV was there for me: every weekday afternoon on KERA a slew of talented chefs doled out inventive and informative kitchen knowledge. Jaques Pepin taught me which knife to use and how to use it, Justin Wilson taught me the seductive, invaluable allure of the pepper, and Jeff Smith showed me how to celebrate the world and its cultures through cuisine. They opened up a new world for me - and in a year I could kick out an Ossobuco alla milanese, a Blackened Steak, or a champagne brunch. I was well on my way to becoming "domesticated".

Jeff Smith, The Frugal Gourmet, served as a touchstone for common sense, joy, and humor in the kitchen. His fall from grace was traumatic and unbelievable.

Jeff Smith's OBIT in the SEATTLE TIMES


Jeff Smith
Acclaimed 1980s TV celebrity and chef known as "The Frugal Gourmet" and the shortened nickname "The Frug"; owner of Chaplain's Pantry in Tacoma, Washington, in the 1970s, was an ordained Protestant minister. Jeff's national television career took off when he appeared on the Phil Donahue Show; his popular TV show was the most watched cooking show in the US at the time. Author of a dozen successful cookbooks, including The Frugal Gourmet, The Frugal Gourmet Cooks with Wine, and The Frugal Gourmet Cooks American. Died in 2004.

"I know that most of us believe that corn on the cob cries out for fresh butter. But, in order to cut down on the cholesterol, try this: Heat some olive oil in a frying pan and add a bit of crushed garlic. Do not let the garlic brown, but let it cook a tiny bit. Brush that on your corn and you won't miss the butter at all. In fact, I think that you will prefer the garlic oil."

"Try to buy the herbs and spices that you use most requently in bulk, and then put them in your own spice bottles. The saving realized here is about 70 percent. Hard to believe, but it is true."

Extracted from: Smith, Jeff. The Frugal Gourmet Cooks American, William Morrow and Company, Inc., NY, 1987.

"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."

"The squid is so cooperative. Its body forms a tube that can be stuffed with marvelous fillings. You don't have to be Greek to enjoy this one."

"Slaves were taught to be fine chefs, but they endangered their lives if they made a mistake or served an ill-prepared dish. Rather than being reprimanded, they were often hauled into the dining room and flogged in the presence of the guests."

Extracted from: Bay Gourmet website, (http://members.tripod.com/~BayGourmet/quotes.html).

"Remember that a grill is different from a griddle in that the griddle has ridges so that the food does not lie flat on the cooking surface. A griddle, on the other hand, is simply a flat cooking surface."

"Herbs and spices are some of the most important ingredients in your kitchen. Try to keep them as fresh as possible, so don't buy them in large amounts. Keep them in tightly sealed jars. Try to buy most herbs and spices whole or in whole-leaf form; they have much more flavor that way. Crush the leaves as you add them to the pot. Or use a wooden or porcelain mortar and pestle."

Extracted from: Smith, Jeff, The Frugal Gourmet Whole Family Cookbook, William Morrow & Company, NY, 1992.



Saturday, November 21, 2009

Science in the Kitchen


Dr. Myhrvold, who once presided over Microsoft Windows, did not undertake this endeavor as a lonely intellectual pursuit. He hired 15 people, including 5 professional chefs, a photographer, an art director and writers and editors, to create it. They included Christopher Young, a biochemistry-graduate-student-turned-chef who headed the research kitchen at the Fat Duck near London, one of the most innovative restaurants in the world.


NY TIMES Article

NY TIMES Video

Friday, November 20, 2009

Finally FRIDAY, but it's RAINING!!! That means it is HAPPY HOUR AT FRED'S!




Thursday, November 19, 2009

The Pecans are Dropping, The Peppers Picked...


Fort Worth is finally getting some weather. My habaneros and jalapenos on the porch suddenly producing tear-inducing morsels. The big tree out back started sharing some much anticipated pecans rather than being the sole delight for the legion of squirrel. As the days grow shorter and the temperature drops, there is nothing like having a big pot of stock wafting through the house, no feminine potpourri hinting at lilacs and chamomile, but hearty potatoes, garlic, and roasted bones to serve as the base for the next week's meals. Here's some tips for making your own Meat Stock:

Save Those Bones! Meat Stock to the Rescue By Vicki McClure Davidson

Wednesday, November 18, 2009

Trouble at the COOP


Won’t Work for Food

Horror stories of the country’s largest member-owned cooperative grocery store

By Diane Mehta




I've never been a member of a Food CoOp, having to scramble far and wide for good local produce here in Fort Worth. A couple of good articles, from CHOW.com and The New York Times, cite the difficulties at the Park Slope Food Coop where 15,000 members enjoy savings of up to 40 percent on environmentally friendly groceries.

Flunking Out at the Food Co-op




Tuesday, November 17, 2009

LAST 24 HOURS - BID NOW: 65 ROSES Wine & Food Online Auction



Fred’s – The Outlaw Chef – Ought Zero – Kill & Grill for Eight (8)
Eight (8) fortunate hunters will enjoy hunting with this Outlaw Chef. After a day of being outdoors, the group will sit around the campfire and feel like they are back in the old west
as Terry Chandler prepares the “Kill of the Day,” and adds the perfect sides that will compliment your main course.
Value - $3,000



Thank you for supporting the Cystic Fibrosis Foundation and bidding on these incredible auction items donated by this year's participating chefs and other CFF supporters. For additional information on any of the auction items, OR TO PLACE A BID ON ONE OR MORE, please contact Kathy Mills - 817-249-7744 - kmills@cff.org.
Because of people like you...CF research is making great strides and adding tomorrows to those who live with this disease daily, and giving hope to the families and friends who love them! Therefore, on behalf of all who's lives have been affected by cystic fibrosis, thank you for your help!

Monday, November 16, 2009

DFW Public Radio Launches Sister Station; KXT/91.7 FM

In early summer of this year, KERA announced that it would launch a music-oriented sister station, and that immediately set off memories of the old KERA -- an eclectic, adult album alternative format. KERA's owner bought the 91.7 frequency for $18 million from KVTT, a longtime Christian station that was struggling with a large debt load. But even after the announcement, the station still had to wait for final FCC approval. It took some five months after the initial announcement for the station to launch, which it did last week.
KXT Website
KERA Website
Star Telegram Article
Star Telegram Blog Post

Saturday, November 14, 2009

Gulf Coast Oysters Safe; For Now...


Food Agency Delays Ban on Oysters After Outcry

In October, a top agency official announced at a hearing of Interstate Shellfish Sanitation Conference, a quasi-governmental board that oversees the oyster industry that the agency would by 2011 require that all oysters harvested from the Gulf Coast during the warm months be processed to reduce the risk of Vibrio vulnificus, a bacterium that each year kills about 15 people who contract the illness in the United States after eating contaminated raw oysters.

Processing includes partial cooking, freezing or other steps that kill the oyster and reduce the risk of bacterial infection. Some oyster harvesters and restaurateurs complained that the steps rendered the oysters unmarketable.


NY Times article

LA Times article

A ban on some raw, untreated oysters? Shucks

"Are you truly going to tell me that I can't have a raw oyster?" the 33-year-old doctor said, with the incredulity of a Frenchman contemplating life without Camembert. "We're going to let the government do that?"

Friday, November 13, 2009

Today thru Sunday - Fort Worth GREEK FESTIVAL!



Γειά σου! Get your drachma out and your stretchy pants ready - St. Demetrios Greek Orthodox Church is having its GREEK FESTIVAL this weekend Nov. 13-15th.

2020 N.W. 21st Street
Fort Worth, Texas 76106-7708


Καλή όρεξη!


Καλέστε την αστυνομία!
Το Χόβερκράφτ μου είναι γεμάτο χέλια




Thursday, November 12, 2009

Weekend Roundup; Central Market Cooking Class TODAY!








SOUTH TEXAS CHUCKWAGON SUPPER



Terry Chandler, “Outlaw Chef” /Owner Fred’s Café

When he’s not in the kitchen or appearing on “Diners, Drive-ins and Dives,” this Outlaw Chef spends his time feeding the ranch hands at the 6666 Ranch in west Texas. Meals are made up of delicious fare like:

  • Bacon Wrapped Quail
  • Mesquite Fired Del “7” Steaks
  • Frijoles Charros
  • Green Chili Cheese Grits
  • Pan de Campo
  • Whiskey Pie

Please note that class will be held outdoors around the Chuckwagon, so dress appropriately for the weather.

CLASS TIME 6:30 - 9 PM

Wednesday, November 11, 2009

Sign Up ONLINE for The OUTLAW CHEF'S Cooking Class at Central Market




SOUTH TEXAS CHUCKWAGON SUPPER

Terry Chandler, “Outlaw Chef” /Owner Fred’s Café

When he’s not in the kitchen or appearing on “Diners, Drive-ins and Dives,” this Outlaw Chef spends his time feeding the ranch hands at the 6666 Ranch in west Texas. Meals are made up of delicious fare like:

  • Bacon Wrapped Quail
  • Mesquite Fired Del “7” Steaks
  • Frijoles Charros
  • Green Chili Cheese Grits
  • Pan de Campo
  • Whiskey Pie

Please note that class will be held outdoors around the Chuckwagon, so dress appropriately for the weather.

CLASS TIME 6:30 - 9 PM

Tuesday, November 10, 2009

USMC Birthday Dinner; Central Market Cooking Class


I am cooking for some Marines tonight at FRED'S as it is the USMC birthday, Nov 10, 1775. A typical USMC banquet includes steak, lobster and a cake ceremony in which the cake is cut with a marine sabre and and the first piece givin to the youngest marine and the second piece given to the oldest. I am using a Marine Kbar (fighting knife) instead of the sabre.

I am teaching a chuck-wagon cooking class at Central Market on Thursday. Sign on up!


Each year, the Marine Corps marks November 10th with a celebration of the brave spirit which compelled these men and thousands since to defend our country as United States Marines.

Sunday, November 8, 2009

The Trachtenburg Family Slideshow Players


The Trachtenburg Family Slideshow Players describe themselves as an "indie-vaudeville conceptual art-rock pop band", Their trademark is the slideshow itself: slides collected from "estate sales, garage sales, thrift stores, etc." are constantly shown in order to "turn the lives of annonymous [sic] strangers into pop-rock musical expos[é]s based on the contents of these slide collections".

Saturday, November 7, 2009

OPA! FORT WORTH GREEK FESTIVAL next weekend!



Γειά σου! Get your drachma out and your stretchy pants ready - St. Demetrios Greek Orthodox Church is having its GREEK FESTIVAL next weekend Nov. 13-15th.

2020 N.W. 21st Street
Fort Worth, Texas 76106-7708


Καλή όρεξη!


Καλέστε την αστυνομία!
Το Χόβερκράφτ μου είναι γεμάτο χέλια




Friday, November 6, 2009

Unification of Cutlery

Weekend Roundup


Thursday, November 5, 2009

Dallas Morning News

Explore Fort Worth's stylish side with these day-trip tips


For a more authentic dive experience, nearby Fred's Texas Cafe (915 Currie St., 817-332-0083, fredstexascafe.com) is a neon and weathered-wood joint that's earned best-of awards for both its burgers and its party patio. Even on a Saturday afternoon, the line is out the door.

Wednesday, November 4, 2009

The OUTLAW CHEF Cooks for CROWN ROYAL at the Texas Motor Speedway; 65 ROSES AUCTION





Fred’s – The Outlaw Chef – Ought Zero – Kill & Grill for Eight (8)
Eight (8) fortunate hunters will enjoy hunting with this Outlaw Chef. After a day of being outdoors, the group will sit around the campfire and feel like they are back in the old west
as Terry Chandler prepares the “Kill of the Day,” and adds the perfect sides that will compliment your main course.
Value - $3,000



Thank you for supporting the Cystic Fibrosis Foundation and bidding on these incredible auction items donated by this year's participating chefs and other CFF supporters. For additional information on any of the auction items, OR TO PLACE A BID ON ONE OR MORE, please contact Kathy Mills - 817-249-7744 - kmills@cff.org.
Because of people like you...CF research is making great strides and adding tomorrows to those who live with this disease daily, and giving hope to the families and friends who love them! Therefore, on behalf of all who's lives have been affected by cystic fibrosis, thank you for your help!

Tuesday, November 3, 2009

Zeke's Hit; Quincy Makeover


Driving down the bricks yesterday I was startled to see Fire & Police activity at local fish & chips shop Zeke's - it looked like someone drove a truck through the front door causing extensive damage. Now that's wanting some fried fish hard!


Is it just me or is Quincy Wallace getting better looking with age?