Uses KitchenSpeak in general conversation
Uses KitchenSpeak in general conversation
- In a stock pot, render bacon fat over medium heat. Remove bacon and set aside. Drain excess fat.
- Return pot to heat. Add onions and garlic, and stir until transluscent.
- Add ground beef, and cook for about 5 minutes, stirring occassionally.
- Add diced bacon and chorizo. Stir to distribute evenly. Let cook for a further 2 minutes.
- Add the the vegetables and peeled tomatoes. Stir.
- Add chicken stock. bring to boil, then lower heat to simmer for about 30 minutes. Skim any excess oil and scum from the surface.
- Transfer to crock pot and set on low for 4-6 hours. Or until the meat is very tender.
- Add lentils and let simmer for another hour or so until softened.
- Add the spinach leaves and fresh basil and let simmer for a further 10 minutes.
- Season with salt and pepper.
- Ladle the rich soup onto deep bowls. Top with grated cheddar cheese.
- Heat oil in large pot. Saute onion and garlic until tender, about 2 minutes.
- Add the chopped peppers and mushrooms. Continue cooking for about 4-5 minutes.
- Add remaining ingredients except the corn.
- Bring to a boil, the lower heat to a simmer. Let it roll for about half an hour covered, stirring occassionally.
- Stir in corn, and cook through for about 5-7 minutes.
- Adjust seasoning with salt and pepper.
- In a stock pot, render bacon over medium heat. About 2-3 minutes. The aroma will be great in this first step!
- Add onion, and stir to cook until transluscent. Make sure that it does not burn. We want it glossy.
- Add potatoes and carrots and stir to cook, do not color. About 4-5 minutes.
- Add flour, stir to distribute evenly.
- Add stock. Please use good quality stock. No fuss recipe available here. Bring to boil, then lower heat. Let simmer for 15 minutes until vegetables are tender. Don't worry if the veggies break up. That is what they are supposed to do.
- Let cool for 15 minutes. (This prevents the unnecessary mess in the next step.)
- Pass soup through a blender, and puree until smooth. If taken fresh from the fire, the blender will be your worst enemy. Letting it cool before processing prevents scalding spatters.
- Return to heat. Add drained corn. Bring back to a simmer. Stir occassionally for 2-3 minutes.
- Stir in fresh cream.
- Season with salt and pepper to taste. Bring out the taste of fresh corn and bacon.
- Serve hot in soup plates. Garnish with a sprinkling of chopped parsley.
- Roast bell peppers over open flame until charred. When all surfaces are charred, transfer to a mixing bowl. Cover with cling wrap and let stand for 30 minutes. Then peel peppers and deseed. Roughly chop, then set aside.
- Heat butter in stock pot. Add onions, celery, leeks and garlic. Cook until onions are transuscent, stirring constantly to prevent burning.
- Add roasted pepper and tomato paste. Cook until throughly mixed, about 1 minute.
- Add flour and stir to mix. Pour in chicken stock.
- Bring to boil, then lower heat to a simmer. Let simmer for 15 minutes.
- Pass soup through a blender, then pour back into stock pot and return to heat.
- Stir in cream. Season with salt and pepper.
We all know the feeling. We are tired. We drag ourselves to work every day, just making do. You feel drained. Another guest is just more work. More mise en place. more reservations mean an endless session of Saturday night clean up. We lost the inspiration to move, complaining and ranting and saying to yourself 'why bother?'. This is burnout. A state of complete physical, mental and emotional exhaustion caused by long-term exposure to a demanding and overwhelming work or home life. Sufferers often become cynical about their work, feel under-achieved and lack motivation or drive. Sleep, appetite and mental health may be affected, as well as relationships with coworkers and guests.
We usually prevent this on the onset by doing what everybody else tells us...'Do what you love'. It is so cliche I can just gag. After deciding that the restaurant business is for you, the restaurant life is what you lead, I suggest take these few points to get you back on track.
Cuisine is only about making foods taste the way they are supposed to taste. - Charlie Trotter
Life is what I design it to be - If your were to read your own obituary, what would you like to see? What we do in the kitchen has something to do with our purpose, our calling. Anything less is a sham.
- 900 g Pumpkin, peeled and deseeded
- 50 ml olive oil
- 1 pc Baguette
- 80 g unsalted butter
- 120 g white onion, chopped
- 40 g celery chopped
- 40 g carrots, peeled and chopped
- 30 g garlic cloves, peeled and chopped
- salt and pepper
- 1 tsp chopped oregano, fresh or dried
- 1/2 tsp chili flakes
- 1 L Chicken Stock
- 80 ml cream
- Preheat oven to 350F
- Spread olive oil on baking tray
- Place pumpkin and tray, coat evenly with olive oil
- Season with salt and pepper
- Slice Baguette diagonally into serving slices. Rub each side with a sliced fresh garlic.
- Place pumpkin and garlic bread in oven. Let bread toast for 10 minutes. Cook pumpkin for about 25-30 minutes, until edges are golden
- Remove from oven. Let cool.
- In a stock pot, melt butter.
- Add chopped onion, celery, carrots and garlic. Stir until onions are tender and translucent.
- Add chopped pumpkin
- Pour in Stock. Bring to boil, then lower heat to a simmer
- Let simmer for 15 minutes
- Remove from heat and let cool for 10 minutes
- Pass soup through a blender. Strain through a chinois or strainer into another stock pot
- Return to stove and bring to boil. Lower heat to simmer.
- Sprinkle oregano and chili flakes
- Season with salt and pepper
- Stir in cream.
- Place a garlic bread slice in soup plate
- ladle soup over bread
- Garnish with a sprinkle of oregano
The Philippines is still reeling from the devastation delivered by Typhoon Ondoy (international name Ketsana) leaving, by last reports, 227 dead and thousands homeless. The entire Metro Manila and surrounding provinces in Northern Luzon have been affected, particularly the low lying areas of Marikina and Rizal. Many have been relocated to evacuation centers, leaving their home and property, and to many their loved ones, behind. Relief efforts have been in full swing since Saturday, and your donations have been put to good use in providing much needed food, water and medical and toiletry supplies. Some funds were used for the clean up and rebuilding of certain communities.
However, we ask our dear readers for more help from local and international communities. A Supertyphoon is expected to make landfall by Saturday morning, in other words, in less than 24 hours. This weather disturbance is of a much greater strength than the previous storm, and is expected to create more damage as it reaches Philippine shores. It is expected that more families and homes will be destroyed. I ask you for your assistance in helping alleviate the potential destruction that would ensue. We would be needing more assistance as current resources are lacking.
When you are ready to make a donation, no matter how small, please proceed to this blogsite www.personalchefmanila.blogspot.com and click the Paypal link provided for Typhoon Donation. Proceeds will go to the Maria Liguori church in Magallanes for distribution and purchases of much needed relief goods.
I will thank you in advance for participation in this endeavor, as you will have touched the lives who are affected by these devastating weather disturbances. We are bracing for the worst, and we are praying that we will come out of it unscathed.