No Soup For You! Lesson 5

No Soup For You!

  Soups are a great way to explore your creativity and use imagination, with a variety of ingredients, seasonings and garnishes.  The possibilities are endless.  And if you have been following my posts you have learned all about stocks which are the foundation of all soups.


  There are 2 kinds of soups, Clear Soups, which are Broths, made from meat, fish, game poultry and veggie stocks, and Thick Soups, which are either cream based or soups made with starchy vegetables simmered then puréed to thicken.

 Most soups are based on stocks you can build upon by adding your favorite veggies and meat if you choose or creams and cheeses and you are set.  

  I have included a few recipes for you to try.  One is a Clear Soup and the other in a Cream Soup.  I hope you will try them both and let know how you did.

Chicken Vegetable Soup

4 boneless skinless Chicken Breasts
4 carrots (peeled and chopped)
4 celery stocks (chopped)
1 onion (chopped)
4 medium potatoes (peeled and chopped)
2 qt. Chicken Stock
TT salt,pepper and garlic

In a skillet sauté the onion, celery, carrots in butter with salt and pepper to taste.
In large 5 qt pot add stock and chicken and boil until chicken is cooked through.  Take chicken out and chop or shred into bite size peices.
Add chicken back in pot and add sautéed veggies and potatoes.  Simmer until potatoes are cooked through. You can add noodles or rice if you choose.

You can also roast your chicken well seasoned with salt and pepper and garlic in an oven at 400 degrees F. And this will give you soup a deeper chicken flavor. If you choose to roast use chicken with skin on.

Clam Chowder

1 lb fresh clams (steamed until open then shucked.)
8oz clam juice
3 cups cream or half and half
4 medium potatoes (diced)
3 celery stocks (diced)
1 small carrot(diced)
2 cups chicken or fish stock
1 onion (diced)

In a 4 Qt pot place clam juice, stock, cream and potatoes. And turn on low.
Sautéed vegetables until onion is transparent
Add vegg to pot and simmer until thickened.  You can also add a Blonde Roux if you like it really thick.

Enjoy!
See you next time with a continuation of meat basics.
Darcy
http://chefdarcysilverspooncatering.com/

Movies On The Green

Darcy's Planned Event For The Community

  What can I say. Boredom is a self inflicted ailment. And I refuse to be bored. Quiet, at peace, yes. But never bored.

  I wanted to have an old fashioned community gathering or block party as it is commonly called.

 

With specialty popcorns and treats a festive feeling is what I am striving for.

Party and event planning is a natural occurance for me. The excitement and fun of a really well planned event is what I love.

  If you have a need for a special occasion, please let me be your planner which can make your event very special and with very little stress.

Have Some Simple and Inexpensive Fun! 

Darcy

Let's Get Meaty! Lesson 4

Let's Get Meaty...

  In this series of posts we will be talking about, you guessed it: Meats. To be more specific, Beef, Veal, Poultry, Game, fish and shellfish.

  We are going to start with Beef which is the largest consumed protein. We will cover Grades, Cuts. It's uses, storing Temperatures and Cooking Temperatures.

Grades:

 The USDA Grades the meat for its quality in tenderness, juiciness and flavor based on the animals age and the meats color, texture and degree of marbling. The USDA grading qualities are:
http://www.foodsafety.gov/keep/charts/mintemp.html


1. Prime: This meat is most commonly used in the finest restaurants, hotels and gourmet markets. It is well marbled and has a thick covering of firm fat.

2. Choice:This cut of meat is most commonly used in food service and retail markets. Choice meats are well marbled but with less fat than the Prime cuts and will produce tender and juicy products.

3. Select/Standard: The choice grade is good for stewing, crock pot and ground beef. Generally used in processed ground beef, sausages and hot dogs.

Storage: It is important when you are purchasing beef you store it correctly. It is highly perishable thus temperature control is vital. Fresh meat should be stored in temperatures of 30-35 degree F. Vacuumed packaged meats should remain in it's original packaging until it is needed. Frozen meats should be kept at -50-0 degrees F.

Cooking Temperatures:

Extra-rare or Blue (bleu)	very red and cold	46–49 °C	115–120 °F
Rare (saignant)	cold red center; soft	52–55 °C	125–130 °F
Medium rare (à point)	warm red center; firmer	55–60 °C	130–140 °F	145 °F
Medium (demi-anglais)	pink and firm	60–65 °C	140–150 °F	160 °F
Medium well (cuit)	small amount of pink in the center	65–69 °C	150–155 °F
Well done (bien cuit)	gray-brown throughout; firm	71-100 °C	160-212 °F	170 °F
Overcooked	blacken throughout; crispy	>100 °C	>212 °F	>220 °F

Cuts:

     1. Rib Roast:

        a. Prime Rib

        b. Short Ribs

        c. Rib Eye Steak

        d. Beef Ribs

     2. Short Loin:

                            

        a. T-Bone

        b. Porterhouse

        c. New York Strip

     3.Tenderloin:

                         

         a. Boneless Strip Steak

         b. Filet Mignon

Beef Tenderloin Steaks with Gorgonzola

Prep Time: 10 M | Cook Time: 20 M | Makes: 4 servings | Difficulty: Easy

Ingredients:

4 (1 1/2-inch-thick) beef tenderloin steaks

1 tablespoon extra-virgin olive oil, eyeball it

Salt and freshly ground black pepper

3/4 pound Gorgonzola

4 fresh sage leaves, thinly sliced

Directions:

Let meat rest 10 minutes before beginning dinner preparation.Place a large, flat griddle or skillet over high 

heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.

Preheat broiler to high.

Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

4. Top Sirloin:

                              

        a. Top Sirloin Steak
        b. Roasts

5. Flank Steak:

                                

        a. London Broil

        b. Carneasotta

6. Top Round: 

      

        a. Rump Roast
        b. Outside Round
        c. Knuckle
        d. Shank

  As you can see there is an endless variety of great meats to create your amazing meal. Don't be afraid to ask your local supermarkets butcher to help you with your selections. And specifically the cuts you will need for your dish.

See you next time when we will continue with Meats.

Darcy

Talent, Energy and Determination

My Mother, Sister and Me!

Three Is Dynamite

   Who can explain complex human traits? Are they just inherited or are they learned at the feet of someone else?   Fierce determination, talent and expressive delight in beauty is the only explanation I can come up with to explain this phenomenon known as "The Sartell Girls" "A Force Of Nature."

   Mom, a professional artist*designer, my sister, a photographer, painter and baker, and then there is me...Chef. Love of design, color and the amazing world you can create. These are what was taught.

  Growing up with a professional artist mother has it's ups and downs. With this kind of talent surrounding you since birth, can there be any other foregone conclusion that  my sister Summer and I would also be artists? 

  Each of us different in our own right. Summer is a natural photographer, painter and envelopes herself in bright bold color. She can do anything she sets her mind to. She was taught, as I was taught. "You are only limited in what you can accomplish, if you limit your mind." "Boredom is a self-inflicted syndrome." If mom had anything to say about it, you would never have the chance to be bored.

  I was never sure if mom was purposefully teaching traits or she just couldn't keep them to herself. Work, enthusiasm, energy and determination was a daily occurrence in our home.

  We were dragged from project to project. From event to event, learning  the skills it takes to accomplish anything. Even if we didn't want to learn.

  We did learn, much to mom's amazement. She watches her children become forces of nature as they learn and grow in their own right. And she is mighty proud.

  So here we are "The Sartell Girls". Which to some strike fear into lazy hearts. Even though Summer and I have different last names now. We still think of ourselves as such. Summer and I  have daughters and sons of our own now and the tradition continues as we see budding talents grow at our feet.
Some say it's catching!

Dynamite comes in small packages. Put the three of us together. And it's name is Talent, Energy and Determination...A Force Of Nature.

Summer Heather Sartell Lakey

SK Sartell

Darcy Kay Sartell Jackson

Stocks and Sauces Lesson 3

Stocks and Sauces Part 3

SMALL SAUCES, are grouped into families based on the Mother Sauce from Which they are made.  Some small sauces have a variety of uses.  Others are Traditionally used on specific foods.  Although there are many classic small sauces, I am only going to include a few I believe you will use frequently in your every day cooking.

Mother Sauce: Béchamel

Small Sauces’

1.    Cheddar Sauce, made by adding 8 oz of grated cheddar a dash of Worcestershire sauce and 1 TBS Dry Mustard to 1 Quart of Béchamel sauce.

a.     Used to make Macaroni and Cheese,

b.    Cheese Fondue

2.    Mornay Sauce, Made by adding 4 oz. Guyere cheese and 1 oz. Parmesan cheese, thin as desired with Scalded Cream then remove from heat and stir in 2 oz. whole butter to 1 qt Béchamel.

a.     Cheese Dips like Spinach dip.

b.    Alfredo sauce

Mother Sauce: Veloute

Small Sauces

1.    Horseradish Sauce, Made by adding Lemon juice , 4 oz Heavy Cream, 1 tsp Dry Mustard, and just before service 2 oz. freshly grated Horseradish to 1 qt. Veloute.

a.     Used mainly on Red Meat

2.    Mushroom Sauce, Made by Sautéing 4 oz. sliced Mushrooms in ½ oz butter and add 2 tsp. Lemon juice to 1 qt. Veloute.

a.     Used on Red Meat and Poultry

Mother Sauce: Espagnole

Small Sauce

 1.  Demi-Glaze, made with ½ Brown Stock and ½ Espagnole Sauce (Brown Sauce) and reduced by half, finished with Madeira wine or Sherry

b.    Used with primarily Beef, Pork or Game

Mother Sauce: Tomato

Small Sauce

1.    Creole, Made by sautéing 6 oz. diced Onion, 4 oz. sliced Celery and 1 tsp Garlic in 1 oz. oil.  Add 1 Qt. Tomato Sauce, a Bay Leaf and a pinch of Thyme, simmer for 15 minutes then add 4 oz. diced Green Pepper and a dash of Hot Pepper Sauce.  Simmer for another 15 minutes and remove Bay Leaf.

a.     Used to make Jombolia

Mother Sauce: Hollandaise

Small Sauce

1.    Grimrod, Made from adding Saffron to your Hollandaise Sauce

a.     Used with Egg Benedict

b.    Steamed Fish

Bechamel Sauce

Prep Time: 5 M | Cook Time: 20 M | Makes: 3 cups Ingredients:5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmegDirections:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.****************************************Espagnole Sauce
These simple sauces make for  tempting changes in the usual potatoes and gravy.Prep Time: 5 M | Cook Time: 1 H | Makes: 1 gallon
Ingredients:
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garniDirections: In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap.
See you next time as we embark on the trail of  Meats..
Darcy* Silver Spoon Catering

Silver Spoons New Pinterest Page

Silver Spoon and Chef Darcy teaches basic cooking skills and introduces her Pinterest Site.

You can now re-pin Darcy's cooking skill lessons.

Saucy, Saucy, Saucy...Lesson 2

Stocks and Sauces Part 2

Sauces:

With few exceptions a sauce is a liquid plus a thickening agent (which we will cover a little later) and seasonings. 

By using the stocks you have made on hand and use a thickening agent properly you can end up with a fantastic sauce with great flavor and texture, for any recipe.

When it comes to sauces there are what we call Mother Sauces and Small Sauces.  Mother Sauces are the major sauce that Small Sauces are made from, for instance a Béchamel Sauce is a Mother Sauce and you make a Cream sauce or a Cheddar sauce with it, which are Small Sauces.

In this entry I will cover the 5 Mother Sauces and the different thickening agents you use for each.

5 Mother Sauces:

1.    Béchamel:

a.     The easiest of the sauces to make, Traditionally with cream and thickened with a White Roux, it is creamy with no graininess and should have be cream in color with a deep shine and thick enough to coat food lightly.

2.    Veloute:

a.     Made with White Stock or Fish Stock and thickened with a blond roux.  It should be thick, rich and smooth and free of any lumps.  It should taste like the stock you used to make it, ivory in color with a deep shine. Should also be thick enough to coat foods.

3.    Espagnole or Brown Sauce:

a.     Made with Brown Stock, and thickened with a Brown Roux, with Mirepoix and tomato paste added, usually used with Meats.  Should be smooth and silky with a deep rich flavor, brown in color and a deep shine.

4.    Tomato:

a.     Made with Tomatoes, Vegetables, White Stock and seasonings and thickened with a Blond or Brown Roux or cooked over time and pureed down to thicken.  Should be thick rich and full of flavor, texture should be grainier then most other Sauces.

5.    Hollandaise:

a.     Made using egg yolks as natural emulsifiers which are used to emulsify warm butter and a small amount of water, lemon juice or vinegar by whipping the yolks with the liquid.  Should be a buttery sauce, pale yellow in color and very rich.  It is a lump free sauce that should not show signs of breaking.

Thickening Agents:

Use a heavy pan to prevent scorching and heat the clarified butter. Add all the flour at once and stir into a paste. Cook paste over medium heat until desired color.  Stir often to avoid burning.

1.    White Roux: Equal parts flour to Fat, cooked briefly to remove flour flavor.

2.    Blond Roux: Equal parts flour and fat, cooked a little longer the Whit Roux, should have a light golden color.

3.    Brown Roux: Equal parts flour and fat, cooked until it is a darker color and a nutty aroma and flavor.

Have fun experimenting with the flavors and thickness of your sauces.

Darcy