Chef Demo: Shrimp Bisque and Creamed Split Pea Soup

Shrimp Bisque

 

   

Ingredients

(1/2 recipe from Culinary Foundations, Wayne Gisslen)

 

 

Preparation

 

 

Yields: Approximately 2 quarts

 

Chefs Notes:

 

Creamed Split Pea Soup

 

 

Ingredients

(1/6 recipe from Culinary Foundations, Wayne Gisslen, inspired)

1 ounce salt pork

10 teaspoons onion, small dice

5 teaspoons celery, small dice

5 teaspoons carrot, small dice

1 quart ham stock

1/6 ham bone or ham hock

1/2 pound green split peas, dried

Sachet Ingredients:

          1/6 bay leaf

          1 clove

          1 peppercorn

Salt, to taste

Pepper, taste 

 

Preparation

Cut the salt pork into fine dice. Saute the salt pork slowly in a heavy saucepot on low heat to render the fat. Do not brown the pork. Add the mirepoix and sweat in the fat until the vegetables are slightly softened. Add the ham stock and ham bone. Bring to a boil. Rinse the split peas under cold water. Drain in a strainer and add to the stock. Add the sachet. Cover and simmer until the peas are tender; about one hour. Remove the ham and sachet. Pass the soup through a food mill. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency by adding additional stock. Season to taste.

If a ham hock was used, trim off the meat, dice it, and add it to the soup to finish.

 

Yields: 1 quart

 

Chefs Notes: If a less creamy version of this soup is preferred, only pass half of the soup through the food mill, or skip that step in its entirety. Especially if left in a more rustic state, a very common garnish for this soup may be additional chopped ham or fried bacon bits, crème fraiche or sour cream, and chopped scallions. Hot sauce is often used to finish on an individual basis, to attain a desired level of heat.

 

 

Chef Demo: Alfredo Sauce & Basil Pesto

Alfredo Sauce

 

 

 

Ingredients

(1/2 recipe from Culinary Foundations, Wayne Gisslen)

 

 

Preparation

 

 

Yields:

 

Chefs Notes:

 

 

Basil Pesto 

 

 

 

 

Ingredients

(1/2 recipe from Culinary Foundations, Wayne Gisslen)

 

 

Preparation

 

 

Yields:

 

Chefs Notes:

 

 

Chef Demo: Beer Battered Vegetables

Beer Battered Vegetables

 

Beer Battered Onion Rings

 

 

Ingredients

(1/2 recipe from Culinary Foundations, Wayne Gisslen)

 

 

Preparation

 

 

Yields:

 

Chefs Notes:

 

 

Chef Demo: Polenta

Polenta

 

Chef Demo: Fresh Pasta

Fresh Pasta

 

  

 

Ingredients

(1/2 recipe from Culinary Foundations, Wayne Gisslen)

 

 

Preparation

 

 

Yields:

 

Chefs Notes:

 

 

 

Chef Demo: Rice Pilaf

Rice Pilaf

 

Rice pilaf, in its simplicity, is a wonderful side dish, but with the addition of

ingredients and garnish to one's imagination, it can be brought to another level of complexity and sophistication. Simply garnish with chopped herbs or scallions for additional

flavor and texture, or sauté button or cremini mushrooms in butter, thyme and garlic,

and incorporate into the rice just prior to placing it in the oven; the flavor of the mushrooms will permeate the rice and add a level of umami desired by the palate. Dried nuts and/or fruits take this dish in a completely different direction, and make use of the unlimited variations of rice available, from brown to wild rice, to make this basic application full of flavor and depth.

Ingredients
1 cup long-grain white rice
2 ounces onion, small dice
1 clove garlic, minced
1 ounce butter
2 cups chicken stock
2 branches fresh thyme
Salt, to taste
Pepper, to taste

Herbs, chopped scallions, or preferred, for garnish

Preparation
Preheat oven to 350 degrees.
Heat the stock in a saucepan to a rolling simmer.
In a second saucepan (oven-safe) melt the butter. Add in the onion and sauté until tender (approximately 5 minutes); careful not to brown. Add in the garlic and sauté an additional several minutes. Add the rice and stir to coat all the ingredients with the butter. Once coated, all the simmering stock.
Bring the saucepan back to a rolling simmer, stirring occasionally, and add the thyme branches. Cover and place in the preheated oven. Bake for approximately 20 minutes, until the rice is tender and liquids are absorbed; ideally simultaneously. Allow the rice to sit, covered, for several minutes. Uncover, remove the thyme branches, and using a fork, "fluff" onto a flat baking sheet or plate. Season to taste, and garnish to serve.

Yields: 4 servings

Chef Demo: Tempura

Tempura 

Tempura, translated, means "feathered". It is a technique of combining cold or sparkling water, soft wheat flour and additional starches to create a light batter, ideal for frying vegetables and prawns, traditionally. For best results, keep the batter cold at all times, by either adding ice cold water or ice to the batter and/or placing the mixing bowl on top of a larger bowl filled with ice.

 

Ingredients

(From Chef Jeremy's repertoire of recipes)

2 1/2 cups all-purpose flour

1/2 cup corn starch

1/2 cup finely ground dried masa (found in most grocery stores in the flour or ethnic food aisles)

Sparkling water or club soda 

 

High temperature oil for deep frying (such as canola oil)

All purpose flour for dredging

Kosher salt, to season flour and finish ingredients after frying

1 1/2 pounds cleaned and cut vegetables or prawns for frying

 

Soy Ginger Dipping Sauce, courtesy of Alton Brown, Food Network (recipe follows)

 

Preparation

Combine the flour, cornstarch and masa in a large bowl and mix well. This is the dry ingredient mix for tempura, and may be stored for future use in a plastic container or zip lock bag. Pour 1 cup of water into a bowl and slowly whisk in the necessary amount of the tempura dry mix until it ha reached a consistency of thin pancake batter. It is desirable for the batter to be slightly lumpy. If not frying immediately, refrigerate until ready for use.

Preheat the oven to 275 degrees. Line a baking sheet with paper towels.

To fry the tempura, heat the oil to 375 degrees in a deep fat fryer or stock pot over medium-high heat. (Use a candy thermometer to ensure proper temperature.) Place the dredging flour in a shallow dish and season with kosher salt.

Lightly coat the vegetables, or ingredients to be fried, in the flour mixture, and tap off the excess. Dip into the tempura batter and allow the excess batter to drain off. Use tongs to place the item into the frying liquid, while moving it back and forth in a "feathering" motion. Fry each item, in small batches, until they are golden brown. Carefully remove the tempura items from the fryer with tongs onto the sheet tray lined with paper towels. Keep the fried items warm in the preheated oven until all are prepared and ready to serve.

Serve with Soy Ginger Dipping Sauce, courtesy of Alton Brown, Food Network (recipe follows)

 

Yields: 1 1/2 pounds tempura ingredients

 

Chef's Notes: Whether it is derived out of tradition or produces the ideal consistency, tempura batter is historically mixed using a pair of chopsticks, in lieu of a whisk or spoon. By using such "tools", it does ensure that the batter will be slightly lumpy, which is desired, to create a light and crispy final product.

 

Soy Ginger Dipping Sauce

There is absolutely no reason to spend time and energy "re-inventing the wheel". Alton Brown, cuisine expert and Food Network persona, has absolutely nailed this tempura dipping sauce; a wonderful blend of sweet and salty, with a generous blend of umami flavor from the soy.

 

Ingredients

1/2 cup low-sodium soy sauce

1/4 cup rice wine vinegar

2 Tablespoons finely grated ginger

2 Tablespoons finely chopped green onion

2 medium garlic cloves, finely minced

2 teaspoons sugar

1 teaspoon sesame oil

 

Preparation

Whisk all ingredients until combined and serve.

 

Yields: 1 cup