Chef Blog

One of the popular new forms of kitchen cutlery available at the moment is the ceramic knife.  Ceramic knives are becoming more and more trendy in the culinary world because of their ability to maintain a sharp edge for 10 times longer than a steel forged knife.  Additionally, ceramic knives are completely nonreactive and non rusting which means you can use them under water not worry about drying them and so on and so forth.

The downside of ceramic nice comet in the fact that they are more chip-able than steel and cannot be used for chopping or hacking at incredibly hard items like animal bones.  Other groups of people enjoy the ceramic option because they are less reactive with food than iron knives and food that is cut with a ceramic knife will actually go bad less quickly than food cut with traditional metal.  Ceramic knives are usually constructed out of zirconium and compressed into a knife shape.  Checkout more information here.

During the winter time we are often besieged by a variety of different colds and sicknesses.  Many people will turn to flu shots, medication, antibiotics or any other pharmaceutical concoction to stave off illness.  However, the wintertime season has a bevy of natural options which are designed to help bolster your immune system.

For example, two of the largest wintertime foods are citrus and yams/root vegetables.  As most people know citrus is incredibly high vitamin C and may even help to alkaline the system despite being of an acidic nature. One of the common home-style recipes for when you’re sick is hot water with half a squeezed organic lemon, some squeezed ginger juice, and some fresh raw honey.  The ginger, lemon, and honey all work together synergistically to assist your immune system while flushing out toxins.

Yams are great food for the winter time because of their high levels of vitamin A and complex carbohydrates which help to sustain energy.  Eating squashes and yams will help to protect your skin against the harsh winter cold and boost your eyesight.

Syrian Red Lentil Soup (Shurbat Addes)

• 2 c. red lentils
• 6 cloves garlic
• 1 t. coriander seed
• 1 T. kosher salt
• 2 T. olive oil
• Garnish: fresh cilantro, ground cumin, Aleppo pepper (see note above) or chili flakes, lemon wedges

1. Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer. Stir occasionally to make sure they aren’t sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 40 minutes, until they have dissolved into a puree.
2. While the lentils are cooking, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer.
3. Taste and adjust first for texture first (by adding water). I like it moderately thin, but thick is good too. Then add salt as needed to make it flavorful.
4. Serve in individual cups garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.

This is an adaptation from another similar recipe I found here. 

• 1.5 cups heavy cream or concentrated nut milk
• 0.6 oz. dried morel mushrooms
• 2 teaspoons high quality raw cacao powder
• 1/2 cup half & half or different flavored concentrated nut milk
• sea salt
• Honey if appropriate

1. Bring the cream to a simmer in a small saucepan. Add the morels, and simmer on lowest possible heat for 10 minutes.
2. Turn off heat and allow to rest for 30 more minutes.
3. Add the cocoa powder, half & half, and a couple pinches of salt.
4. Puree very thoroughly in a blender, then strain through a fine mesh sieve.
5. Taste and adjust the salt.
6. To serve, reheat and then carefully froth with a handheld blender.
7. Add honey if you desire sweetness

Most people seem to generally know that it’s not a great idea to be obese.  Despite this fact heart attacks are still the number one cause of death in United States which is unequivocally associated with high cholesterol levels and obesity.  As a general cultural response, those people who do not want to become unhealthy from the this tend to avoid and fear most fats.  However, it’s wise for people to understand the difference between the obesity and disease causing fats and the longevity enhancing, healthy fats.

Generally fats fall into two categories, the unsaturated fats and the saturated fats.  All unsaturated fats are fine to eat and even play critical functions in the survival of your body.  In fact, one of the most critical fats is the omega three fatty acid, which is helpful for brain function, liver function and overall health/beauty.  Saturated fats are responsible for most diseases, most obesity, and sluggish behavior and energy.  Traditionally, unsaturated fats are found in plant and fish sources and saturated fats almost exclusively are the result of eggs, meat, and dairy products.  That doesn’t mean that you’re going to instantly die from eating any kind of animal product, but it does mean that you need to heavily monitor your intake of these foods as they are in fact the culprits that seem to be killing so many millions of Americans.  I found a great webmd article recently that goes into the subject with more detail. 

This is an adaptation from a “Grandma” style recipe i found here. This is a great use of winter apples. For a raw version just throw everything in the blender!

• 4 medium cooking apples, quartered
• 1/2 cup water
• 1/2 cup organic raw honey
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

Method

Heat peeled apples and boiling water over medium heat. Reduce to simmer, uncovered, stirring occasionally until tender. Stir in remaining ingredients, heat to boiling, and stir about 1 minute.

For those of you who don’t like to eat our friendly fish friends this delicious alternative is packed with protein and minerals!

Chickpea-hijiki salad sandwiches
1tablespoon dried hijiki
boiling water
1(15-ounce) can chick peas drained or equivilant fresh cooked beans

3 tablespoons hummus
2 tablespoons apple cider vinager
2 tablespoons minced onion
1/2 cup shredded carrot or zucchini
sea salt an pepper to taste
sandwich fixings(tomato,lettuce,onion)
whole wheat bread, pita bread or wraps your pref

Place hijiki in small bowl and poor boiling water over it to cover.Cover the bowl with a plate and let the hijiki sit for about 15 min. Meanwhile , prepare the rest of the ingredients. In a large bowl mash the chickpeas with a potato masher until no whole beans are left. Add the remaining ingredients and mix well. When the hijiki is ready , drain and combine it with the chickpea mixture. Refrigerate for at least 15 min; serve on sprouted whole grain with lettuce tomato an onion.

1. One full set of measuring spoons, two full sets of measuring cups. I recommend one set of larger measuring containers for liquids, complete with handles and pour spouts, and one graduated set (1⁄4 cup, 1⁄3 cup, 1⁄2 cup, etc.) for dry ingredients that can be scooped up and/or leveled off.

2. At least two cutting boards. Ideally, you should use one for produce and one for protein to avoid cross-contamination.

3. A 2- or 3-inch paring knife, an 8-inch chef’s knife. Be sure to buy your knives in a store where you can feel them in your hand. A knife should be a natural extension of your arm, its heft and weight feeling just right. Buy the best heavy-duty knives you can afford. Cheap, lightweight models make for harder work, slower prep times and even less safety for the cook. I recommend carbon-steel alloy blades, which require sharpening less often than nonalloy blades.

4. Two flat-bottom 12-inch skillets with slightly angled sides, one nonstick and one stainless steel, preferably with one lid that fits both. A preseasoned cast-iron skillet is also a must-have for its natural nonstick surface and great searing ability. Nonstick cookware is a modern marvel, essential when cooking with little or no fat, but keep in mind that the surface can be nicked or scratched by metal utensils and leak toxins into your food, rendering it unusable, and it should never be exposed to high heat without ingredients in the pan. Stainless-steel or cast-iron skillets are more durable; use the nonstick only when a recipe requires it.

5. Two-quart and 4-quart saucepans, as well as a Dutch oven or covered casserole, preferably 8-quart or larger, all with lids.  Prefer multi-ply, stainless-steel, copper-core pots. While they’ll set your budget back a notch or two, no amount of fancy cooking techniques can overcome poor-quality cookware.

6. A set of three stainless-steel mixing bowls (small, medium and large). Glass mixing bowls, while beautiful, chip and break. Stainless-steel bowls are relatively indestructible and have a natural nonstick and nonreactive finish. Lately, stainless-steel bowls with rubber outer coatings have come on the market—they do not slip across a counter, a boon to cooks everywhere.

7. A kitchen scale. Healthy cooking is calibrated cooking—you want exactly what the recipe calls for. Buy a kitchen scale with a “tare function”—in other words, it can “zero out.” You can set a small plate on it or a large measuring cup, reset the machine to zero, and then measure what you add without subtracting the weight of the container.

8. An instant-read thermometer. Accurately checking temperature is the only way to tell for sure if a piece of meat or poultry is cooked to the proper degree. A thermometer with a simple dial gauge, available at supermarkets, will work as well as a fancy digital one.

9. Two or three wooden spoons for stirring; a plastic or metal slotted spoon for draining.

10. A sturdy colander that fits in your sink, stands up well to heat and is easy to clean.

4 ripe, firm Bosc pears
1 1/2 cups raw organic pomegranate juice
1 cup sweet dessert wine, such as Muscatel or Riesling
2 tablespoons sliced and soaked almonds
1/2 cup pomegranate seeds (1/2 large fruit, see Tip)
4 tablespoons organic plain goat yogurt
4 fresh or dried mint leaves for garnish

1. Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.
2. Place the pears on their sides in a large 3- or 4-quart saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.
3. Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.
4. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
5. To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear. Sprinkle pomegranate seeds around the pears and top with the almonds. Garnish each serving with a dollop of yogurt and a mint leaf.

• 1 1/2 cup brown rice cereal
• 1 1/4 cups oats
• 1 cup pumpkin seeds
• 1 cup walnuts
• 1 cup cranberries
• 1 tsp pumpkin pie spice
• 1 tsp fresh ground vanilla
• 2/3 cup honey
• 1 tsp sea salt
• 3 scoops brown rice protein
• 1/4 cup maple sugar

Mix ingredients together in a large bowl until well sorted and sticky and clump into lumps or bars.