The Weekend Cook ~ Creamy Cole Slaw

I  always make this in  the morning so there's plenty of time for the flavors to soak up before serving. 

Serves 8

½ small red onion, chopped (optional)

1 medium head of cabbage, shredded, or 1 (16 oz.) bag

cole slaw mix

2 small green peppers, diced

2 medium carrots, shredded

1 cup good-quality mayonnaise

2 tablespoons white vinegar

2 teaspoons sugar

½ teaspoons celery salt

¼ teaspoon celery seed

1⁄8 teaspoon freshly cracked black pepper

2 tablespoons milk

Combine the first 4 ingredients in a large bowl. In a blender, mix the remaining ingredients and pour over the slaw. Mix thoroughly and chill.

After it is combined, if the cole slaw has too strong of a cabbage flavor, you can add more mayonnaise, one tablespoon at a time, until the desired flavor is achieved.

Find this and other backyard BBQ recipes in Country Comfort Cookbooks:Summer Favorites 

Tuesday's Tips ~ Seasoning

Coating food with dry seasoning may seem like a simple task, but, by following the procedure below, you can be sure to do it as evenly and adequately as possible every time. First, combine the dry seasoning (such as kosher salt, freshly cracked black pepper, and dry spices) in a small bowl and mix well. Set aside. Lay the food flat on a cutting board or sheet pan. Pinch a generous amount of the dry seasoning and hold your hand approximately 12 inches above the food. Sprinkle
the dry seasoning onto the food while simultaneously moving
your hand side to side (this should mimic falling snow).

The Weekend Cook ~ Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Per her sister Liz’s request for a healthy lunch, Chef Nicole created a salad inspired by the super food and ever so popular, Kale!

Serves 2; yields 1 cup dressing 

Dressing 

¼ cup sesame oil

½ cup blended oil (see Chef’s Tips video on blended oil)

Paste from 1 clove garlic

Zest of ½ orange

Zest of ½ lemon

¼ cup segments and juice of 1–2 oranges

½ teaspoon fresh ginger, peeled and minced

½ teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

Salad

1 head kale, washed, ribs removed and discarded, and leaves sliced into bite-sized pieces

1 cup broccoli florets

1⁄8 cup thinly sliced red onion

¼ cup hazelnuts, toasted (see Chef’s Tips tab on nuts and seeds) and roughly chopped

¼ cup golden raisins

Dressing

Combine both oils in a pourable liquid measuring cup, and set aside.

Combine the remaining ingredients in a mixing bowl. To emulsify the dressing, vigorously whisk the mixture while slowly pouring the oils in a constant, steady stream (see Chef’s Tips video on vinaigrette).

Salad

Toss all the salad ingredients in a large bowl. Prior to serving, add dressing to taste.

 

Tuesday's Tip ~ Standard Breading Procedure

This procedure is meant for food that will be baked, pan/shallowfried, or deep-fried. 

First, prepare the “dry” flour mixture (typically, the main ingredient is all-purpose flour, although you may use a wholewheat, rye, or rice flour). I always add cornstarch to this dry mixture. The ratio that I follow is 2:1, meaning 2 parts flour to 1 part cornstarch. This trick lends to the crispy and crunchy texture characteristic of fried food. Season the flour mixture. Use your imagination; in addition to using kosher salt and freshly cracked black pepper, paprika is fantastic for adding a bit of color, and spices such as curry, cinnamon, and cayenne will add a great depth of flavor. Place the flour mixture into a large, shallow pan. The pan should be large enough to lay the
dredging item flat.
Secondly, prepare the “wet” egg mixture. Always beat the eggs well in a separate bowl, and then add to a large, shallow pan. I always add 1 or 2 tablespoons of water, milk, or buttermilk to the egg mixture.
This lends to a creamy texture to the eggs, which act as an adhesive between the dry ingredients.
Lastly, prepare the “dry” breadcrumb mixture. Typically, this is Italian- style breadcrumbs, although I love the Japanese-style “panko” breadcrumbs (found in the international foods’ aisle of most grocery
stores). Panko is characteristically light, and adds a lot of texture to fried foods. You can also season this mixture with kosher salt, freshly cracked black pepper, and minced fresh herbs. Other flavor additives include Parmesan cheese, sesame seeds, and toasted coconut. Avoidadding fresh garlic or onion when deep frying, as this will often burn and add a bitter flavor.
To assemble, place the flour mixture, egg mixture, and breadcrumb mixture side by side, in that order. When dredging in the flour mixture, be sure to completely coat the entire surface area of the food item, and pat it off to remove excess flour that would otherwise burn in the oil. Next, fully submerge the food item into the egg mixture. 

Finally,place it into the breadcrumb mixture until fully coated. Another great trick is to lay fully coated food onto a flat pan, being careful not to overcrowd it, and place the pan uncovered in the refrigerator for 30 minutes before frying. This helps to adhere the breading onto the food item. Chef Nicole 

The Weekend Cook ~ Crème Brule French Toast with Berries

It's Mother's Day weekend... and that brings to mind cherished memories of  breakfast in bed, prepared by my children over the years... the pride on their faces as they placed the tray on my lap! With delight I would enjoy every morsel (even burnt toast tasted had a special appeal on that day!) Happy Mother's Day to all women who nurture those they love!

Thanks Executive Chef John Paulk from Mezzaluna Fine Catering, Portland, Oregon for sharing this wonderful recipe with us!

Serves 6–8

1 stick (1⁄2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 (9-inch) round-loaf country-style bread

5 large eggs

1  1⁄2 cups half-and-half

1 teaspoon pure vanilla extract

1 teaspoon Grand Marnier® (or orange-flavored liqueur)

1⁄4 teaspoon salt

2 pints  Marion berries or blackberries

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 13-by 9- by 2-inch baking dish.

Cut six (1-inch-thick) slices from the center portion of the bread, reserving the ends for another use, and trim the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them slightly to fit.

In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier ®, and salt until combined well, and pour evenly over the bread. Chill the bread mixture, covered, for 8 to 24 hours.

Preheat an oven to 350°F, and bring the bread mixture to room temperature. Sprinkle with berries.

Bake the casserole, uncovered, in the middle of the oven until puffed and the edges are pale (35 to 40 minutes). Serve hot French toast immediately!

Tuesday's Tips ~ Mise en place

Mise en place [MEEZ-ahn-plahs] is a French term that literally means “set or put in place.” Mise en place refers to a chef’s setup of essential ingredients and tools that are necessary to begin the actual cooking process. Before beginning any recipe, it is important to:

1. Have all the ingredients and equipment readily accessible.

2. Read the entire recipe and make sure that you understand all of the instructions and steps that you need to follow. It's very important to know the technique, thanks to You Tube, if you are not familiar with a particular technique, you can watch it first. If your mise en place is set out and organized right in front of you, it allows for a steady flow of production. Essentially, organization leads to less error.  For most professional and at-home chefs, a mise en place consists of:

• Kosher salt: Keep readily accessible in a small finger pot.
• Freshly cracked black pepper: Keep in a refillable pepper mill with whole black peppercorns.
• Blended oil (see the Chef's tips tab)
  
• Flour/cornstarch: Not only is flour or cornstarch essential for baking, they oftentimes act as a thickening agent.
• Sugar/honey: Just as a pinch of salt is added to almost all baking recipes to bring out the sweetness and balance the flavor, I add a pinch of sugar or a tablespoon of honey to my savory soups and sauces. I believe that this creates a well-rounded depth of flavor.  Chef Nicole