24 hours in . . .

My most recent project has been an interesting one to watch so far.  Overnight, the pork belly curing has lost about 5% of its weight.  The meat firmed up nicely, and I assume it will continue to do so over the next few days.  Gonna be a long stretch of time, but I am anticipating smoking the belly this weekend for several hours at a cool temperature.

Pork Juice

Yeah, that is a bit of the liquid that leached from the pork.  As you can see, it amounted to right at 3 oz. and there was a dare issued in the house as to who wanted to drink it.  No one completed the dare.  The Boy couldn’t even look at it as it was neither a Chicken Bit nor a Tater Tot.  I think I could have conned The Wife, but I poured it down the drain before I let the thought complete.

Curing Belly

On the right, you can see how the belly is curing.  The meat firmed up nicely, and should continue to do so over the next several days.  After removing it from the container, and clearing out the juices, I placed another 3/4 cup of the brine on all of the surfaces, placed it back in the container, covered, and placed it back in the fridge.  Tomorrow I plan to again drain the juices that accumulate, but will not re-coat with the brine mixture.  I will wait until the following day to do that.  Essentially, I do not want it to be too salty.

-Cheers.

A simple meal . . .

So tonight I had only a little time to prepare dinner.  I had chicken breasts set out, but no idea what to do with them, and little time to think about what to make and/or research. It’s the end of the corporate fourth quarter and things are a bit nuts.  So, searching through the kitchen quickly between calls, I came up with this little ditty.  Took less than 30 minutes to make, and was really easy.  Hope you enjoy.

Mock-Pesto with Pappardelle and Chicken (Serves 2)

• 2 TBS pignoli (pine nuts)
• 2 TBS Butter (Unsalted)
• 1 tsp Olive Oil
• 3 cloves Garlic, finely chopped
• 6-10 Basil leaves (depending on size), chiffonade
• 2 Grilled Boneless Chicken Breasts, sliced thin and on the bias
• 1/2 lb Cooked Pappardelle
• Salt and Pepper to taste
• 2 TBS Parmesan

Grill the chicken until done. I would lightly season with salt and pepper at a minimum.  I used a mix from my pantry called “Connie’s Seasoned Salt” which is a much larger story that I will print later (provided I am given permission).

Cook the noodles in boiling, salted water as you normally would, leaving them just slightly under-cooked and reserve a couple of minutes ahead of the sauce.

In a non-stick pan, toast the pignoli (fancy Italian word for pine nuts, made me feel important that I knew that) over medium heat until lightly browned.  Should only take a few minutes, and there is no fat required.  Allow to cool on the counter in a separate bowl.  After they have cooled, you can chop roughly, or if you don’t feel comfortable chopping with a knife, you can crush them under a heavy pan or use one of these archaic torture devices that my Mom used. (Well, she made us use it on her behalf.  Her’s being a leftover from the Dark Ages.  I think it actually came from my Great Grandmother.  It sucked and she knew it, thus the conscription.  Use a mini processor, if you have one, but leave them roughly chopped.).Keep the non-stick pan handy.

Melt the butter with the Olive Oil over medium-low heat in the non-stick pan and throw in the garlic to perfume the oils.  Be sure not to burn or even toast the garlic.  A small pinch of salt would be good at this point to draw out the moisture in the butter.  Don’t add too much, as there will be salt in the cheese you add later.  If you choose to use dried basil, just use a 1/4 tsp and toss it in as well.  If using fresh, keep it on the side for a bit.

After a few minutes of cooking the garlic, toss in the basil, cooked pappardelle (with a few drops of the pasta water), chicken and parmesan.  This should bring everything back up to temp, melting the cheese a bit, and blending all the ingredients.  I used shredded organic parm that I had on hand, but even better would be Parmesan Reggiano shaved with a vegetable peeler in big slices.  Toss to combine and serve topped with the pignoli for crunch and pepper to taste if you wish.

Oh, and by the way, I was hungry.  I forgot to take a picture.  Stoopid.  But it was simple, wonderful, and quick.

Cheers!

Sara Moulton in Austin

Faraday’s  Kitchen Store in Lakeway will be hosting a book signing event next weekend with Sara Moulton of The Food Network.

Don’t miss your chance to meet Celebrity Chef Sara Moulton!

Sara Moulton, famous television chef and cookbook author, will be at Faraday’s Kitchen Store on NEXT Saturday, June 12th from 11am to 1 pm – her ONLY Texas appearance on her book tour for her new book, “Sara Moulton’s Everyday Family Dinners”!

She will be doing a cooking demonstration from 11-12, and offering samples of her delicious recipes. Then from 12-1, she’ll be available to sign copies of her book!

BOOKS NOW AVAILABLE AT FARADAY’S!

We’re offering you three Book Signing Options:

1. Join us the day of event for the demonstration and food tasting. Books will be available for sale, so you can meet Sara and have her personally sign your book.

2. Purchase your book in advance and get a bookmark which will reserve your place in line – save time on the day of the event so you can relax and enjoy the demonstration!

3. Can’t make it on the day she’s coming? Purchase a book and leave it at the store∑ we’ll have Sara sign it for you, and you can pick it up the day after the event.

Whichever option you choose, make sure you don’t miss this
EXCITING EVENT!

For more information on this event or Sara Moulton,
CLICK HERE.

An Event at Ventana . . .

Please Join us for an Special Evening Honoring
The American Culinary Federation Student Organization
Proceeds will benefit the student club

Friday, June 4, 2010
6pm
$65 per person

Reservations 339.3850

Ventana Restaurant
Le Cordon Bleu College of Culinary Arts
3110 Esperanza Crossing Suite 100
Austin, Texas 78758

MENU
Chef Instructors collaborate with the flavors of the season in the Texas Hill Country
Each course expertly paired with wine

Passed Hors D’ Oeuvres
Chef Jayson Reynolds, Le Cordon Bleu Austin
512 Beer Battered-Quail with Poblano-Peach Chutney

Compressed Watermelon, Pure Luck Hopelessly Bleu, Tequila-Cured Salmon, Fried Lime

Fried Yucca Chips, Foie Gras Torchon, Dr Pepper Gastrique, Crispy Cilantro

Windemer Hefeweizen Wheat Beer

Gruet Blanc de Noirs, New Mexico, USA, N/V

Appetizer

Chef Evan Morgan, Le Cordon Bleu Aust

Confit of Pork Belly with Cactus Cumberland Sauce and Pecan Tuile

Dynamite Vineyards Merlot, Sonoma County, CA, 2007

Salad Course

Chef Jayson Reynolds, Le Cordon Bleu Austin

Baby Arugula, Heirloom Tomato, Extra Virgin Olive Oil, House-Smoked Mesquite Salt

Chardonnay, Louis Latour, Macon-Villages, France, 2007

Fish Course

Chef Kevin Quinn, Le Cordon Bleu Austin

Roasted Swordfish Peach and Chipotle glaze, Buttermilk Corn Cake & Fennel slaw

Pinot Noir, Wild Horse, Central Valley, CA 2007

Meat course

Chef Randall Sansom, Culinary Academy of Austin & ChefRyan Neville, Art Institute

Texas Buffalo* stuffed with grilled vegetables in a red wine reduction, summer vegetable cassoulet, roasted beets and Texas Olive Oil Poached Potatoes

Flat Creek SuperTexan, Texas Hill Country, 2007

Dessert Course

Chef Bernard Kazenske, Le Cordon Bleu Austin

Spicy Roasted Peach Papillote filled with Creamy Ricotta and candied ginger,

accompanied with Cactus Pear Margarita Sorbet and Cointreau Coulis

Flat Creek Muscato d’Arancia, Texas, 2008

Ventana Restaurant at Le Cordon Bleu is located at:

3110 Esperanza Crossing
Suite 100 Austin, TX 78758
Phone: 512.339.3850
Fax: 512.833.6336

Get more information about Ventana Restaurant at Le Cordon Bleu
Make a reservation at Ventana Restaurant at Le Cordon Bleu

Day Seven – My last meal.

So, yesterday was my last day of The Challenge.  As I have said, it was an interesting and educating week.

I made it through the week on $15.90 worth of groceries and an estimated $5-6 additional from my pantry (I didn’t keep track as well as some of my colleagues).  I did not, however, need to re-enforce my main foods from the store, or use any of the $50 I set aside.  (And, if any of you did see me at the store on Wednesday, I was buying shave cream and blades for my razor, so it doesn’t count.)  From my cupboard, I used flour and yeast to make bread, dried herbs and other seasonings, and a small part of a packet of bacon I found in the freezer.

To start off the week, I roasted a whole chicken, used the carcass for stock.  I went though items that are not normally in my diet (like fruit, which I know, I should change).  I found new items that I actually enjoy.  And, new ways to cook those with which I was already familiar.  And I utilized skills that I did not realize I had to stretch everything out as much as possible.

Most importantly, I learned a LOT about the Capital Area Food Bank, the amazing people behind it, and those families that depend on CAFB every week – forty eight thousand of them,  (I spelled out the number for dramatic effect.  I  hope it worked.  If not, here it is numerically  – 48,000.  At the very least, it deserved repeating.)  These are people and families that depend on CAFB to help them stretch what little they have each week.  Many are hardworking families, that do everything they can to make sure that the mouths in their homes have food, education and necessities, and CAFB helps them stretch each dollar.

The Challenge has also changed me a little.  Today I found myself wandering aimlessly around the grocery.  Well, not aimlessly, there were things that I wanted to buy.  Lots of things in fact, acting a bit like the proverbial ‘kid in a candy store’ after the restrictions of the last week.  However, as there were items that I wanted, in many instances I found myself repulsed by the price.  And no, we aren’t talking lobster or whole beef tenderloins.  My budget, like most doesn’t allow for that.  But, there were items that I put back after looking at the price tag, things that I would normally purchase.  It wasn’t until I was half-way through the store, with a relatively empty cart that the epiphany struck.  I was focusing on ‘need’ rather than ‘want’, and it all hit me like a ton of bricks.

I would like to thank all those that have supported me in The Challenge both in mention, direct message and through donations to CAFB.  Please keep in mind that you can continue to donate through the link at left (big yellow button, says ‘Donate’ – it will not bite you).  I will leave the link up for the next few weeks and transfer the funds directly to CAFB at the end of the month.  Additionally, you can donate directly to CAFB or to your local food bank.  Donations can be monetary, it can be made in the form of time, or through donations of food items.  Keep in mind that a $5 donation to CAFB enables them to acquire $25 in food items.

Oh, and what of my last meal?  Well, my family and I had been out for the day and I had little time to prepare when we got back.  I know I said I didn’t want to do it, but having all of a potato and 1/2 a bag of navy beans left I didn’t have a lot to choose from.  So, I threw that brown bad boy in the microwave, partially cooking it before I placed it in the oven to finish and get the skin the way I like it.  I topped it with anything I could find in the fridge from cheese, to bacon bits (not the good kind).  But, like the little rush you get on finishing a daunting task, it was AWESOME!

I would like mention that this evening I did go out for dinner.  It was my birthday on Wednesday and because of The Challenge, I chose not to celebrate it then.  But, in keeping with the theme here, I was frugal.  In fact, it didn’t cost me a dime.  I even walked out with a donation.  Thanks Mom and Dad!