Grandma's Cookies 4

Post no three and I found a whole page of cookie recipes.  Here are a few with some other treats.

CRUMB CAKE

Dedicated to Gail Ellis

2 c Flour
1 t salt
3/4 c butter

mix flour and sugar, cut in butter.  take out 3/4 cup of the streusel  crumbs.
mix the remaining mixture with

1 t cinnamon
1 c raisins
1/2 t cloves
1 t soda
1 c sour milk

Pour in greased tin and bake at 350F for 35 minutes

BROWNIES (#2)

2 c sugar
1 cup melted butter
4 large eggs
4 squares chocolate
2 c flour - sift first
1/4 t baking powder
1/4 t salt
1 t vanilla
1 cup chopped nuts

mix all together well.  bake about 30 minutes at 325F

DREAM BARS

(Notation page 22 Better Homes Cookbook )

mix and spread the following

1/2 c butter
2 tbl confectioners sugar
1 c cake flour

bake first half at 350F to set crust

second half
2 eggs
1 1/4 c brown sugar
2 tbl flour
1/4 t salt
1 1/2 t baking powder
1 c nuts - chopped
1 c coconut

mix second half and place on top of crust and bake at 350F for 30 minutes

DAUGHTER IN LAW COOKIES

Dedicated to Vivian Maxwell

1 c white sugar
1 c brown sugar
1 c oleo (use butter)
1 c cooking oil
1 egg

add 3 1/2 c flour
1 t soda
1 t cream of tartar
1/4 t salt
1 t vanilla
 can add nuts, raisins or chocolate chips

Drop by tsp on sheetpan squash with fork.  Bake 350F  10-12 minutes

Grandma's Cookies 3

This is the third installment of my Grandma's recipes collection... the cookie recipes are somewhat elusive so here are a few that looked well used.

BEVERLY'S DIP

(very good)
2 c mayonaise
1 pt sour cream
3 Tbl dehydrated onion powder
3 Tbl dried parsley
3 t lawry's seasoning salt
3 t dill weed

Mix all together.

Grandma used dried herbs.  I suggest substituting fresh.

BROCCOLI BACON RAISIN SALAD

2 bunches broccoli - break into bits
1/2 c red onion - chopped
1 c celery, chopped
1 lb bacon - fried and chopped
1/2 c sunflower seeds - toasted
1/2 c raisins

     Dressing:
3/4 c mqayonaise
1/4 c sugar
2 T vinegar

Mix ingredients together, make dressing and dress.

HOT CRAB DIP

Dedicated to "D.O. Leary"

1 8oz cream cheese

1 Tbl milk

1 c crab meat

2 Tbl chopped onion

1/2 t horseradish

1/4 t salt, dash pepper

1/3 c slivered almonds (toasted)

blend and heat.

Grandma's Cookies 2

A continuation of My Grandma's recipe collection.  Still looking for the cookie recipes.. ;)

MEATBALLS 1

zesty - 20 meatballs

1.5 lb ground round
1 pack dry onion soup mix
1 c water
2-8 oz tomato sauce
1/2 t garlic salt
1/2 t thyme
1/2 t black pepper
1/2 t oregano
1 t parsley flakes

Cook soup mix and water. pour 2 Tbl tomato sauce into cup add all seasoning to this. mix seasoned tomato sauce into beef. add remainder of tomato sauce to soup base.  make beef into 20 balls.  place into 2 qt casserole pour over sauce - refrigerate to marinate.
Bake at 350F - covered 1 hour.

MEATBALLS 2

1 lb round steak
1 pork chop
veal may be added in place of pork
put through grinder 3 times -season with salt and pepper
3 Tbl cornstarch
3 eggs
3 Tbl cream
Mix with hands and form into balls.  Place into frying pan with 2-3 Tbl butter.
fry fine diced onions (4 onions)  once onions are caramelized pull out . place meatballs in pan and brown all.

Place meatballs in pan with 1/2 can strained tomatoes, bay leaf, salt and pepper and the cooked onions.  add enough water to cover. cook about 1.5 hours.  reduce liquid in pan for gravy.

CHICKEN DIVAN

This recipe is dedicated to Lucinda Bell

2 cans cream of chicken soup

1 c mayo

1 t lemon juice (optional)

1/2 t curry powder

 combine these and set aside

2 broccoli (10 oz)

2 c sliced cooked chicken (4 breasts)

1/2 c shredded sharp american cheese (sub cheddar)

1/2 c soft bread crumbs

1 Tbl melted butter

cook broccoli in salted boiling water (blanch) till tender. Arrange broccoli in greased baking dish.  Place Chicken on top - pour the combined above ingredients over chicken.  sprinkle cheese on top.  mix bread crumbs and butter - sprinkle over all and bake at 350F for 25-30 minutes.   serve over rice

Enjoy!

CHICKEN SALAD SUPREME (good)

serves 6

2 c chicken

2Tbl chopped green olives

2 Tbl chopped ripe olives

2 Tbl chopped mixed pickle

3/4 c chopped celery

2 hard boiled eggs - sliced

1/2 c toasted almonds

3/4 cup mayo

toss all together - season with s&p as needed

CHINESE CABBAGE SALAD (fantastic!)

1/4 head cabbage - finely shredded

2 green onions - finely sliced

2 Tbl toasted sesame seeds

2 Tbl toasted slivered onions

1 package raman - uncooked / crushed

     Dressing: Dress just before service
2 Tbl sugar
3 Tbl salad oil
3 Tbl sesame oil
1/2 t pepper
3 Tbl white vinegar

Grandma's Cookies 1

This will be an ongoing blog.  In an attempt to log and classify the many cookie and other recipes that I inherited from my Grandmother I will post them here for all to share.  Here cookies where the joy of many a grandchild.

Hopefully they will all get translated correctly.  She has many notes on the yellowed index cards, each one covered in flour, egg and dry cookie dough from years of use.

NUT CAKE

This recipe appears to be either dedicated to M. Allen.

1/2 lb Butter
2 c. sugar
6 eggs large
4 c. flour
1 Tbl baking powder
2 Tbl nutmeg
1 Tbl cinnamon
3/4 c. black molasses
1/2 c grape juice
3 lb nuts
2 lb raisins

Mix together dry ingredients and wet separately,  toss raisins and nuts with some flour to coat.  Mix all together in cake pan.  Cook in slow oven (250F) for 2.5-3 hours in water bath.

BROWNIES

This recipe  is dedicated to Elva

4oz chocolate

3/4 c butter

2 c sugar

4 large eggs

1 t vanilla

1.5 c flour

1 t baking powder

1 t salt?

Melt chocolate & butter, add sugar & eggs mixing well.  Add vanilla.

Combine dry ingredients and add nuts and wet ingredients.

bake in greased 9x13" pan @ 350F for 27-30 minutes.

Check doneness by inserting toothpick 1" from edge until pick comes out clear.  DO NOT OVERCOOK!

CHOCOLATE ALMOND VELVET

2/3 c chocolate syrup

2/3 c canned milk

1/2 t vanilla

chill above mixed in refrig.

1 pint whipped heavy cream

1/3 c almonds sliced lightly toasted

fold into chocolate mixture - chill again until set

serves 8

MEXICAN WEDDING COOKIES

1 c soft butter

1/2c 4x powdered sugar

1t vanilla

1 Tbl almond extract

2 c flour

1/4 t salt

1 c chopped pecans

Mix all ingredient well.  Form into small balls and roll in powdered sugar

Bake at 400F until light brown

RUTH'S DRESSING

2Tbl Poupon

6 Tbl Red Wine Vinegar

4 Tbl Olive oil

This recipe was written on the inside cover on one of three recipe books.

CHEWY COOKIES

This recipes  is from the kithcen of "mother" so it may be from Great Grandma Thompson.

Yield 100 cookies?

3/4 c butter

2 c sugar

2 large eggs

2 c flour

1 t soda

2 cup rolled oats

1 c raisins

Boil and drain raisins, put oatmeal and raisins thru grinder, add other ingredients.

Make into small balls and place on cookie sheet  bake at 300F.

Tonics, Elixirs and Potions

This week I have been experimenting with tonics.  I have one listed on my "Vegan Dinner Series" and I need a good recipe. While up in Maine I ventured to DuckFat and had a house made tonic. It was fabulous. So I have been experimenting with various herbal blends, with and without vinegars, sparkling water etc. I imagine myself as an old time snake oil salesman, developing my magic elixir of healing.

The Vagabondchef Restorative Tonic

 Yields 1 quart of Tonic

1 Tb   Green Cardamom
1 Tb   Panchipuri Spice Mix
8 ea    Whole Clove
2 Tb   Chopped Ginger Fresh
2 Tb   Cacao Nips
1/2 t   Black Cumin
1 ea    Whole Lemon cut in half
1/2 t   Fennel Seed
1/4 c   Mint leaves
1/8 t   Cayenne
4 t      Stevia leaf
1 t     Balsamico Vinegar - The thicker the better - don't skimp here. (or anywhere)
Place all ingredients into French press of other vessel pour boiling water over top and steep

Serve hot or chill and serve iced.  To preserve the rich flavor make ice cubes from the tonic ahead of time.
A splash of sparkling water will add a nice fizz to the beverage.

Enjoy.

Some of the few items I will try to grow this season.
Greenhouse is complete, soil has arrived, pots are stacked and ready.

Now I just need the snow and ice to go away.


fennel
chives
brussel sprouts
hot peppers
catnip
peas
spinach
beans
arugula
sweet basil
thia basil
lemongrass
sugar snap peas
tomatoes
parsley

Spiced sunflower-sesame seed puree

This puree was used as one of the components of my Vagabondchef Vegan Dinner series courses.  It is extremely rich and has a great mouth feel.  It can be used as a stand alone spread or with other components.

I came up with it due to the fact that some of the guests had peanut allergies. I plan on using it alot. 

1. Spiced sunflower and sesame seed puree

2 cups  toasted sunflower seeds
1 cup    toasted sesame seeds
2 Tb     Coconut oil
1/2 cup Unrefined extra virgin olive oil
1/2 Tb   Zatar
1/2 Tb   Ras el Hanout   
tt           sea salt
tt           grains of paradise

 Place all toasted ingredient and spices in to vitamix, add melted coconut oil and olive oil, blend well.  You may need to add small amounts of warm water to adjust the consistency.  Once the consistency is reached adjust the final seasoning. 

House dried tomato coulis

I first learned the basics for this sauce back in the late 90's in Sandpoint, Idaho when I was working at a French Bistro of sorts.  It had the usual Chef/Owner who partied to much, took liberties with the female waitstaff and bullied his wife and staff.  A sad statement of the times that this was what I had come to expect in the smaller businesses. 

This sauce was used on crepes and ofr some of the lighter seafood dishes.  It is bright, fresh and enhances the flavor of the tomato, while almost eliminating the acidic nature.

House Dried Tomato Coulis

20 each   Roma Tomatoes

2   each   Cloves Garlic

8   each   Fresh Basil Leaves

1   each   Sprig Fresh Oregano

1   cup     Unfiltered Extra Virign Olive Oil

tt              Sea salt

tt              Black pepper

Cut the tomatoes in half or quarter, smash the garlic and pick all the herbs off of the vines.

Place all the ingredients into a dehydrator and set for about 48 hours on 115F.  This will dry the ingredients enough to achieve the desired result.  The tomatoes should be dry but still soft.

Add all the ingredients to a sauce pot and cover with water (you can add some dry white wine if you like), bring to a simmer and continue cooking until the tomato bulks up and can be smashed with a fork.  At  this point blend with a hand blender if you would like a rustic coulis or place in the vita-mix and puree for an elegantly smooth texture.  Add the oil to adjust the texture at this point.

Season to taste.

The Divine Dinner : Vegan 5 course

 The Divine Dinner

Vegan Christmas Dinner

Amusé

Roasted Mushrooms

With a Toasted Pecan Puree

Dehydrated Tomato Chips

Non-Alcoholic Sangria Sparkler

Caramelized Onion Herbal Consommé

Baby Vegetable Garden

2012 Gavi, La Luciana, Araldica, Italy

Baked Sweet Potato Pave

With Cumin Scented Cauliflower Rice

Unfiltered Extra Virgin Olive Oil, Crispy shallots

2011 Beaujolais-Village, Louis Jadot, France

Fennel and Pomegranate Salad

With Watercress, Pomelo Supremes and Radish

Fennel Orange Vinaigrette

2009 Pinot Noir, Bear Boat, Sonoma Coast, California

Baked Thai Tofu Skewer

Butternut Squash, Lentil Daal, and Crispy Chick Peas

Over Spiced Seed Butter - Carrot Puree

Finished with Fried Sage and Lemon Oil

N.V. Blanc de Noirs, Chandon, California

Fresh Vegetable Pickles

Herb and Sea Salt Focacchia Bread

Pappadam Crackers

Working towards the goal

Sometimes goals seem like they are never going to be achieved.  Roadblocks keep getting thrown up in your way forcing you to reevaluate which goals are truly worth the effort.

Well for several years now I have been in pursuit of my ACF Certified Executive Chef certification.   I took the written test a few years ago just before taking my practical.  That practical was not quite up to par and then the test expired. The economy took a dump and I moved to continue my education at the CIA.

After graduation I ended up running a hotel kitchen which left me with no time to practice, much less have a life or focus on anything other than the events at the hotel.  This was a great learning experience, but it distracted me from two of my goals.

I ha received my AOS from the CIA, but the goal was BS.  And the ACF CEC, hung in the air just out of reach..

Finally the hotel job ended and a fresh start appeared.  I Gained a fantastic job working at the State office building, with state hours.  Monday thru Friday, state holidays off, 6am to 2pm.  Almost an unheard of work schedule in the industry.  I am able to cook to my hearts content here and am truly appreciated by the customers and my employer.  The biggest bonus of this job is the free time in the afternoons.

I have conquered the ACF goal.  I am now a Certified Executive Chef.  I retook the written and practical test, and passed them both.  I am also taking classes online to gain the BS degree.  The Cordon Bleu offers an all online program and I should complete that sometime in 2015. 

What's next, lies just beyond that corner ahead.  But for now two of longest goals are getting taken care of.  One is done and the other is underway.  The journey continues and everyday it gets richer and richer.

During my time at the new job I have been able to focus on family and my health.  I have not been sick once!  I also have lost 40 pounds and will continue to work on my health until I have dropped a total of 150 pounds.  Next goal....

2012: July 15th - New Menu Roll out

The final approvals came through, the final grammatical check found the last error on the menu and the plate builds and recipes are complete.  The new menu rolls out today.  Well that was four days ago.  The kitchen stff came in and I cooked the entire breakfast lunch and dinner menu.  Took photos of each dish and had the staff and management taste the samples.  reviews were good, the food is quick and simple, straightforward, designed to have high quality and plating speed off the line by a small staff. Successful service is the key.  Guest compliments started rolling in.  A few of the hotels regulars commented on the change, Everything changes and they will get used to it over time. 

Now comes the fine tuning of the line and the polishing of the staff as they become proficient in each dish.
Each night we are focusing on one dish.  Preparing it, critiquing it and improving it.

The next big project that is happening at lightning speed is the revamping and major upgrade of the daily breakfast buffet.  More modern displays, improved food selections, WOW factor is key.  Today we heard customers comment on the first few changes and "wow" came out of their mouths.  A good feeling indeed.

Now to make sure that food cost stays in line with all the additional goodies. 

SERVICE, QUALITY, SPEED

2012: July : 4th

Independence Day is here.  Travelers are out and about.  But it is slow for the hotel.  I have adjusted the staff and new training begins next week.
New training for the new menu
New training for skill improvement
New training for stewardship of a kitchen
and the list goes on.
The floors have been scrubbed and years of food build up are now gone.  The grout is white, the walls are grease free and the equipment is slowly getting repaired, but repaired none the less.
The breakfast buffet has been improved by leaps and bounds and the next step is to tackle the banquet menus...and there are so many of them.

My first months numbers for Labor and food cost are in... The labor was just under 2 points over but my food cost was well below budgeted projections.  And almost half of what it used to be.  This is a good sign of things to come.

The new menu is ready.
Recipes - check
Build sheets - check
Plating and pictures - the 13th
New menu starts - 13th

Ruby wedding package of 125 guests - 14th
Casting call for Anthony Bourdain's new cooking show - 14th....oh well something else will come up that will work with my job's timeline.

Anyway, it is now refreshing to walk into the kitchen and see the progress that has been made over the last five weeks.  Major cleaning and organization.  Now it is time to focus on the smaller details....refining and improving.  Every day better than the last.

Happy 4th of July 2012

2012 June: Week 2..Dehydration=Kidney Stones

Well the second week of my new job has come to close, and a dramatic close at that.  It started off great.. The schedule was set so everyone could have two days off in a row.  The storeroom organization was on task as was the walk-in projects as well.  I can now tell you were everything should be... Blindfold me and I can find it.  Now to get everyone else on the same page.
The par list for the restaurant breakfast buffet has been set using last weeks prep/waste records.  And the pans are almost here to start the upgraded presentations. Next week we are even going to take in further.

The weekend banquets were well prepped and going well when all of a sudden on Friday night after the last dessert went out and I was wrapping up directions for the closing crew, PAIN...Pain like I have never felt before, dropped me to the ground right in the middle of the kitchen.  Everyone stopped and freaked out then they helped me to the office.  My side had exploded, my arms and hands were numb and I was pale white, cold and clammy.  I thought it was a burst appendix, my heart did not hurt but I was scared.  I could not dial the phone... So one person called 911 and another called my wife.  I had the car so she had to get a ride.
One hour later, melted ice, PAIN, and  an ambulance ride (my first and hopefully my last) I was rushed to the local Hospital.  They hooked me up to the EKG, took blood, gave me pain medication and sent me for a cat-scan.  Praise God not a burst appendix, but a Kidney Stone..3mm one little rock and hope it never happen again.  It was the most excruciating pain I have ever felt.  I've been bit, kicked, stabbed, cut, burned, beat-down and gouged in the eye.  But all that other pain did not even come close.

I ended up home early in the AM and passed the stone later on that day.  So drugged up I couldn't go back to work until the next morning.  (It is sad when that is the only way to get a day off).  This morning I prepped and put out a breakfast buffet and a brunch buffet and started prep for this evenings sports buffet.  I am lucky to have a competent lead who can handle it by himself with help from a cook and a dishwasher.  If everything goes well I get tomorrow off and Tuesday we present the new menu to the owners for approval, after that it is tasting, photos, build sheets and recipes....So excited to finally get things rolling along...

Oh, I forgot to mention, while I was in the hospital,  My breakfast cook walked off the line and quit,  My recently returned prep cook gave two weeks notice and my lead cook had a full on screaming match with the new F&B manager for the restaurant...Why do these thing happen when I'm down.... This place is going to be one long hard uphill battle.

See you next week.

2012 June: The first week

The first week of my new job as Executive Chef of the hotel has been something of a challenge with a multitude of opportunities.  I assessed the equipment on the line and we have about 40% functionality maybe 50% after some deep cleaning and fine tuning.  The staff overall has a super work ethic except for the usual 10% that will be dealt with very soon.  Scheduling issues out of my control this month will make for some unique training and shift ideas to make it successful.  The first few banquets that I had went off without a hitch and got nice reviews.

There is still a general lack of organization throughout the whole establishment not just the restaurant. so the challenges are many but so are the rewards.  This first week I worked around 90 hours and stayed two nights at the hotel due to closing the kitchen and opening the next day for AM banquets.  Not something I want to keep doing.. I am not 20 anymore and after about 60 hours I start to get pains, after about 70 hours I lose focus and it is harder to get the good desired results and efficiency that I need to get things accomplished.

Inventory was a major deal, and the form I had was from 2010 so I am going to have to update all the prices to current or boy-howdy will my numbers be off. It's funny but not really.  I decided to recreate a system all my own that makes sense and will allow me to get the job done in half the time.

Today is the one day I will get off for week #2 but I am making good use of it.  The first part of next week will be to finish the revamped menus...Simple, super easy and hopefully successful with the staff and equipment that I have... Once we get that mastered we can work on fancy and fresh.  Already made a lot of progress but so far to go..  It's like make the climb on Mt. Everest.  I have started, ou the door to the airport and flown to the Himalayas.  But I still have to get up guides, pack the llamas and make the actual hike....

See ya next week!

2012 May: A New Leaf. Life after THE CIA

Executive Chef 2005

After an extensive 8 week job search and numerous interviews and cooking practicals I have landed a job.  It met all of my criteria and even more.

Executive Chef 2006

I will be the Executive Chef of a prestigious hotel in Southbury, CT.

There is already a good base of banquet business and almost no main restaurant business. One of my first tasks is to repair, organize and bring up the general morale of the kitchen then on to bigger tasks. 

Executive Chef 2007

My job is to revamp the menus to create a destination local, build the restaurant business and increase the banquet business and corresponding revenues of both.  Train the current staff if possible and hire and train more staff.  Clean, organize and repair the kitchen and meet any and all other challenges that come my way.

Executive Chef 2008

It is just what I was looking for.  Creativity, Responsibility, challenges around every corner.  No where to go but up!!

Chef on Chopped 2011

It is almost 2 years to the day from when I started at the CIA to getting this job (June 1) would be exact, but I start on the 28th of May so that's really close.  With all my previous experience and the vast array of knowledge heaped upon my brain at the CIA,  I can not wait to get going.

Final kitchen class at the CIA.  Ready to take on the world!  February 2012

I have already approached a few local merchants about sourcing their products for the menu.  I will be sourcing many more in the weeks to come. New menu items to test, training manuals to create, recipes to index and more and more and more.

I should be blogging quite regularly again as I have something exciting to let loose upon the masses.

Final day of school at the CIA. March 2012

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect." Fernand Point

Well the new year has come, and the old has gone.  School passed by in the blink of an eye, and I find myself in Connecticut deeply entrenched in the job search.  I graduated in late March and have been actively searching the region for an executive chef position.  I have been to many interviews, had many cooking practicals, even reviewed a few restaurants as a consultant.  Nothing seems to have panned out yet.  But even as I write this on the brink of early summer, I have two more interviews on Monday.

The economy seems to have rebounded a lot since 2010.  Everyday new jobs are posted in the search engines on the internet.  I am keeping my search to the local Hartford area due to the fact that my wife has a great teaching job and does not want to move.

What is in store for me? I only know that I have set some priorities for my life and I will get the job that meets all of them!

Tune in same chef time, same chef channel to find out what happens next.

2011 December: Wine Tasting Day 5

Day 5

Brut                             Blanc de Blanc                       Albrecht                 Cremant d’Alsace            France                               NV

Brut                             Blanc de Blanc                       1er Cru Paul Georg   Champagne,                  France                             NV

Brut                             1er Cru Aubry                                                        Champagne                   France                                 NV

Muscadet                     Sevre et Maine, Surlie,           Chateau de la Cheshare Loire,                        France                           2010

Sancerre                       Pascal Jolivet                                                    Loire                                France                                 2010

Vouvray                     “Les Giradirer” Domaine des Ausbuisieres,              Loire,                            France                                    2009

Riesling                     “Rosenbourg” Paul Blanck,                                        Alsace                           France                                 2009

Pinot Gris                “Les Princes Abbe’s” Domaine Schlumberger,            Alsace                              France                           2007

Gewürztraminer          Albert Mann, Albert Mann,                                        Alsace                           France                                 2009

Chinon                       “Le Petites Roches” Joquot,                                          Loire                          France                                 2009

Here is day 5 tasting.  French whites from: western Loire, Central Loire, Upper Loire, Champagne, Alsace regions.  The Chinon was the only red.

Exquisite tasting.  Lots of terminology and rankings.