Posted on

Battle of the Brands

Battle of the Brands bracket
Let the battle begin!

We’re in!

We made it into the 2017 Battle of the Brands in Kansas City! It’s a NCAA tournament bracket style competition to choose Kansas City’s favorite brands. We’ll go up against one other company each round, with four days to get people to vote for us. The winner with the most votes advances to the next round for more voting.

The voting in each round runs Monday thru Thursday and votes can be cast once per round from each device a voter owns.

We have followers for our service in Chicago, St. Louis, Kansas City, Wichita, Des Moines, Omaha, Denver, Milwaukee, Indianapolis, Minneapolis and St. Paul. We would be honored for all of you to show Kansas City how much influence you can have on a Kansas City contest! #KCBattle2017

Visit the KC Battle of the Brands webpage and vote for Friend That Cooks in the Second Stage Companies bracket. While you’re there, show some love to some other great Kansas City brands. Some of our favorites include Studio Build, Shammerific Shine and Innovating Solutions. Share our post with your friends to spread the word!

Posted on

Happy New Year

I hope everyone has had a fantastic Holiday season. In typical fashion, I ate too much, drank too much, and had a heck of a good time. As the New Year creeps in, there are always excited and well-meaning declarations of improved health, living a simpler life, etc. I don’t know about you, but my resolutions always fizzle out around February 1st. So this year, I’ve decided not to make resolutions. I’ve decided to make a plan for health and wellness.

Many people think going to the gym and being on super restrictive diets are the answer for weight loss and health. It is only a small part of the bigger picture. The exercise will keep your heart healthy and increase stamina and strength. The restrictive diets work because you starve yourself. Your body is forced to lose weight because you are burning more calories than you are taking in. That isn’t very healthy and it is extremely difficult to maintain long term.

Here are some healthy tips to begin the New Year and maintain your goals for health and wellness.

1. Portioning is the key. You shouldn’t feel deprived of anything, that’s why diets don’t work. I like to begin with 5-6 ounces of protein (more if I am working out heavily). Protein not only fuels your body, it helps keep you fuller longer. Obviously, the leaner the better, but we are taking baby steps. Ribeye’s will always be my favorite.
2. I find grains are the hardest for me to control unless I portion. I could eat an entire loaf of bread and be completely content with my life. This is bad. Again, 6-7 ounces of whole grains daily will give you the satisfaction of the carbs we all crave without overdoing it. Whole grains contain dietary fiber, thiamine, niacin, and folic acid among many other vitamins we need to keep our bodies nourished.
3. Vegetables are my favorite…really, they are. The variety changes seasonally and there are so many wonderful things that can be done to vegetables to make them more amazing than they already are! Balance is the key to success, so 2.5-3.5 cups of vegetables a day is recommended. Asparagus with lemon, garlic and a little olive oil is a great way to get a serving of vegetables and it tastes great. I also really like charred root vegetables (in season now). The char means the sugars in the vegetables have caramelized and concentrated for a deeper sweeter flavor with a touch of smoke.
4. Dairy is another weakness of mine, let’s face it, I just like food. I don’t know if I could live without cheese, I’ve never met a cheese I didn’t like. Thankfully, 3 cups of dairy is the suggested serving amount. It should also be as low fat as possible. If you aren’t going the low fat route, just eat less. I’m doing a happy dance because this means I can put a little cheese in my eggs and eat a little yogurt and honey with breakfast.

Winning! Dairy is packed with calcium resulting in better bone health.
5. Fruit is like a healthy sweet treat. Many fruits are high in dietary fiber, vitamin A, vitamin C, and a variety of vitamin B’s. Our daily allowance is 1.5-2 cups of fruit a day. I like eating fruit with breakfast or throughout the day as a snack between meals.

Being healthy doesn’t have to be a chore. We have to change our thinking from, diets are super restrictive to diet is a way of life and should be balanced. If you are craving a piece of cake, have a small piece. If you are craving potato chips, eat a few. We just have to reprogram our thinking to use moderation and encourage a balanced diet.

Cheers to an amazing journey in the New Year!

Posted on

Chef Spotlight | Jillian Mahl

In out Chef Spotlight this month

…we introduce you to Jillian Mahl, a Friend That Cooks personal chef servicing clients in Des Moines, IA.

jillian bio pic
Jillian Mahl, Friend That Cooks personal chef in Des Miones, IA

Chef Jillian Mahl has been cooking professionally for 13 years.  She started out, as all good chefs do, at the bottom of the proverbial food chain in a fine dining restaurant in Omaha,NE and worked her way up from there. She graduated top of her class in Culinary Arts at the International Culinary Center, New York City in 2010 and went on to work in several NYC restaurants such as Restaurant Allegretti and Bergdorf Goodman.

She returned to the Midwest after several years on the coast to pursue a personal business venture.  In 2015, she joined the FTC family in Omaha, NE.  She now cooks for her clients in Des Moines, Iowa.

When she isn’t working, Jillian enjoys playing with anything involving yarn and needles, reading about all sorts of real and fictional things, practicing Tae Kwon Do and yoga, and visiting with her gentleman friend.

Watch our Chef Spotlight every month to learn about another Friend That Cooks personal chef. Visit www.friendthatcooks.com to learn more about weekly meal prep from Friend That Cooks.

Posted on

Cooking with Children

Cooking with children can be a really fun experience for everyone. It is a fantastic opportunity to bond, learn, and empower children with the experience of cooking. Organization is the key to any successful cooking experience. This initial step is especially important when working with an enthusiastic capable young person.

 

When I cook with children, I begin the experience with a simple conversation, “what do you like to eat and what do you like/want to make?” These questions establish a great platform to begin the process. First, it allows me to gauge their pallet. Some children are more adventurous eaters than others. Second, it allows the child to be engaged from start to finish. Creating a sense of ownership fosters enthusiasm, respect for the ingredients, and creates a fun space to learn and work together.

 

After we’ve established what we are making, we mise en place. This French term literally means “everything in its place.” We gather our ingredients, pots and pans, cutting board, knives, and any other equipment needed to begin cooking. I usually create lists of what we need and split it between us. This is another great beginning creating ownership in the dish being created.

 

Once we have our ingredients and equipment, we read the recipe again, together. This is something key in all aspects of cooking. Reading a recipe before you begin cooking gives you an understanding of the process and it familiarizes you so mistakes are less likely to occur. Reading together also creates a perfect time for questions. If there is a measurement or abbreviation of an ingredient your sous chef doesn’t understand, this is the time to explain it. We are setting ourselves up for success.

 

Now the cooking can begin! I have a couple rules for myself when working with a young sous chef. First, I delegate appropriate tasks. A twelve year old has the ability to do different things than a seven year old. Find age appropriate engaging things to do. For example, I’d teach the twelve year old how to cut an onion with a proper chef’s knife while allowing the seven year old to measure ingredients, mix and stir things on the stove (with a stool and a watchful eye). I remember being able to beat the eggs for breakfast at four or five years old and being able to move them around in a hot pan with a spatula at age six. Every child’s ability will be different.

 

I also let my young sous chef know they have to wait for me to do anything hot. This is a rule for safety. Again, age will make a huge difference.

 

One of my favorite recipes to do together is Bowtie Pasta with Bacon and Peas. It I easy and delicious.

8 ounces uncooked (bow tie pasta)

3 bacon slices

1/2 cup onion, diced

2 medium carrots, peeled and diced

1 cup unsalted chicken broth

1 cup frozen green peas

1 tablespoon fresh thyme, chopped

salt and pepper to taste

3 ounces cream cheese

  1. Pre-heat oven to 375
  2. Cook the pasta according to package directions. Drain the pasta, reserving 1/4 cup cooking liquid.
  3. Place bacon on a cookie sheet with sides and bake in the oven until cooked through, approximately 10 minutes. Drain on a paper towel and chop.
  4. In a large sauté pan, add 1 tablespoon of the bacon grease over medium heat.
  5. Once the bacon fat is hot, add the onions and carrots and cook until the onions are soft stirring consistently.
  6. Add the broth and bring to a boil.
  7. Add the peas and cook until hot through, approximately 2-3 minutes.
  8. Remove the pan from the heat and stir in the reserved cooking liquid.
  9. Add the chopped bacon, thyme, salt, pepper and cream cheese to pan.
  10. Once cream cheese is almost melted, add the pasta and toss to coat. Serve immediately.

Enjoy the experience and the wonderful meal you’ve created together.

Posted on

Personal Chefs vs Meal Kit Delivery

personal chef vs meal kit delivery

Top 5 reasons Friend That Cooks in-home meal prep service is better than meal kit delivery

The new meal kit companies use phrases like “meal prep” or “home chef” to try and fool busy families into believing they provide chef prepared meals. The truth is, their ingredients are packaged in large production facilities by under paid and overworked factory workers who have no culinary background at all. They are mass produced, impersonal, and leave all the real work to the customer. So ditch the “apron”, think outside the box, and read on about a better way to put healthy, delicious meals on the table.

Here are the Top 5 Reasons why using a personal chef for in-home weekly meal prep from Friend That Cooks is a better value than any of the meal kit delivery services:


convenienceReason #1 – Convenience

Friend That Cooks provides real “meal prep“. Meals are prepared by professional chefs. They are simply reheated, attaining their optimal state after reheating, with almost no work for the customer. We plan the menu, shop, cook, clean up and stock the fridge with food for the whole week.

Meal kit delivery services ship the ingredients with recipes and leave customers with no culinary expertise to do the cooking themselves. 30-minute preparations and 15 more minutes of clean up every night means you’ll invest hours every week to use a service that is supposed to be convenient.


better ingredientsReason #2 – Better Ingredients

Friend That Cooks chefs hand pick every single ingredient from your local grocery store, making sure you only get the best tomato in the pile, and can take advantage of local and/or organic ingredients. Every piece of meat or produce is the absolute best of what’s available or we don’t buy it.

Meal kit delivery services buy ingredients in bulk. They have to use every tomato in the pile to make money, meaning only one meal will get the best tomato, while everyone else settles for lesser ingredients, and you won’t find anything sourced locally.


more menu optionsReason #3 – More Menu Options

Friend That Cooks chefs have huge repertoires of ethnic and classic dishes they can make from scratch. By cooking from scratch, we can tailor all of our dishes to meet the specific tastes and dietary needs of every family individually. We take requests, invent new recipes, and tailor our service to your tastes. We make the foods that you want to eat without limiting you to a set menu.

Meal kit delivery services offer limited selections. You choose from a small list of dishes and any dietary need has to bend to their menu instead of the other way around. Vegetarian? Paleo? You’ll be lucky to have any choices.


professional chefsReason #4 – Professional Chefs

Friend That Cooks carefully recruits, screens and trains only the best cooks. We test their knowledge, cooking ability, and even do background checks. Our chef’s skills are well beyond not only home cooks, but most professional cooks too.

Meal kit delivery services use underpaid, overworked factory employees with no culinary experience to package your meals into boxes and mail them to you. You have to do the cooking yourself and the meal kit company has to make sure the recipes are fairly basic to suit the skill of a novice cook.


more for moneyReason #5 – Better Value For The Money

Friend That Cooks quality of service is well above that of the delivery services, yet the price can be similar or even less. For example, a family of four in Kansas City uses 4.5 hours of service ($166.50) and has a grocery bill of $100 per week (an average cost for clients in this market). This family would typically get 24-28 total meals yielding an average cost per meal of $9.50 to $11.10. Depending on the menu, our clients have seen meal prices as low as $7 per meal and even menu items with more expensive ingredients rarely average more than $15-20 per meal. With Friend That Cooks, you have complete control over the number of meals and the grocery budget every week.

Meal kit delivery services charge $9.95 and up for their meals. For moderate to premium ingredients, you’ll spend $15, $20 or even more than $30. And not only do you have to cook them yourself, but you won’t have the culinary training and experience to get the most out of those expensive ingredients.


About Friend That Cooks

Friend That Cooks Personal Chef Service offers in-home weekly meal prep for busy families and couples. We send a talented professional chef to the homes of our clients every week for a half day to shop, cook, clean up and stock their refrigerators with a week’s worth of healthy, prepared meals to reheat. We charge an affordable hourly rate plus the cost of groceries.

Click the button below to set up a free consultation with a Friend That Cooks chef about weekly meal prep in your home:

contact button

Posted on

Holiday Treats

Fall is my favorite time of the year. The leaves are multicolored and vibrant, the air is crisp and cool and Thanksgiving and Christmas are right around the corner. It is also the perfect time to get ahead on some holiday baking.

There is nothing better than a cookie with crunchy buttery edges and a soft chewy center. I know, you are thinking, “Why would I bake now, won’t the cookies get stale before the holidays?” Yes, if you bake them today, they will be stale in 3 days. The soft center you worked so hard for will be for naught. Well, I have a pro tip I’ve been using for years…FREEZE YOUR DOUGH. Wait, what? Freeze the dough? Yes!

Your best friend for cookies is a portion scoop like this:

20161111_102837

The portion scoop allows you to scoop the cookie dough and freeze individual cookies. You can bake as many or as few cookies as you need and they will ALWAYS be soft and delicious.

Here is a recipe for my favorite sugar cookie. This cookie is great because anything can be added to it. I’ve made them with butterscotch chips and pistachios. I’ve iced them with nutella. The list is unending for this cookie because it is an excellent base for any addition you’d like.

The Best Sugar Cookies

4 2/3 cups All Purpose flour

2 teaspoons baking powder

1 teaspoon baking soad

1 teaspoon salt

2 3/4 cups sugar

4 ounces cream cheese, room temp

6 ounces butter, softened

2 eggs

2 tablespoons milk

1 table spoon vanilla

Method

Preheat oven to 350. Sift the flour, baking powder, baking soda, and salt together. Combine the sugar, cream cheese, and butter in a mixer and beat until incorporated. If you over cream the mixture, there will be too much air in the cookies and they will become really flat. Once the mixture is well incorporated, add the eggs, milk and vanilla. Mix until the dough is uniform in texture. Portion the cookies with your handy dandy portion scoop onto a cookie sheet lined with parchment paper. Gently flatten the cookies so they aren’t dome shaped. Bake until the edges are golden and crispy, approximately 20 minutes.

*the yellow (#20) portion scoop is approximately 1 5/8 ounces. The cookies will be the size of a normal meatball. If you use something smaller, please adjust the cooking time down so the cookies don’t burn.

*if you aren’t going to bake the cookies immediately, please refrigerate the portioned scoops of dough for 10 minutes or until they have firmed back up then place in a plastic bag and freeze for up to 2 months.

20161111_102453

Happy Baking! The recipe makes about 30 cookies.

 

 

Posted on

Time for a Tailgate Party

Fall is one of the best times of the year for sports. There is a little slice of the season where Football, Baseball and Basketball are in full effect. It is also the perfect time to try new snacks for your next tailgate party.

When I tailgate, I want to have a great time, but I also want to eat great food. The grill is an easy way to create delicious food. One of my favorite things to grill is the chicken wing. They are easy to cook and easy to eat. Spice up your next tailgate with these show stoppers.

Thai Grilled Chicken Wings

2 pounds chicken wings, remove tips, separate drumetts and flats

1/2 cup oyster sauce

1/2 cup soy sauce

2 tablespoons sugar

2 tablespoons vegetable oil

2 teaspoons black pepper

Combine all ingredients in a bowl and allow to marinate for 30 minutes. If the chicken marinates any longer, the wings will be too salty. Grill marinated wings for 6-8 minutes or until cooked through. Enjoy with sriracha or hoisin for dipping.

 

Cambodian Inspired Grilled Wings

3 pounds chicken wings, remove tips, separate drumetts and flats

6 lemongrass stalks, remove outer layer, slice tender inner layer

3 tablespoons lime zest

6 garlic cloves

2 shallots, chopped

1 inch ginger, peeled, chopped

1 teaspoon ground turmeric

1/2 cup honey

6 tablespoons vegetable oil

6 tablespoons fish sauce

6 tablespoons oyster sauce

1 1/2 tablespoons sweet paprika

wooden skewers, soaked

 

Combine lemongrass, garlic, lime zest, shallots, ginger, and turmeric in a food processor. Pulse until a smooth paste forms. Add paste, fish sauce, oyster sauce, honey, paprika, and wings to a bowl to marinate for at least three hours, covered and refrigerated.

Once the chicken is marinated, grill for about 8 minutes or until cooked through.

 

Happy Tailgating!

 

 

Posted on

Autumn Flavor Ideas | The Apple

The Apple

Autumn Flavor Ideas
Autumn Flavor Ideas
The first iconic flavor of Autumn, until pumpkin spice came to town. But we want to bring back the apple. Because it’s not just for pies, although it does make one heck of a dessert. With thousands of varieties to choose from, you are sure to find the right one. And if you don’t want to find a local orchard and pick your own, you can usually find about 10 different options at your local grocery market. They look great, taste great, and pack quite a nutritional punch with vitamins A and C and antioxidants. Weather you eat ‘em or drink ‘em, you know the old saying. “An apple a day keeps the doctor away.”

Looking for a new way to mix apples into the menu? Try some of these ideas!

  • Grated or julienned apples in a classic slaw
  • Diced with black beans, avocado, jalapenos and lime juice salad
  • Cored and sliced, roasted with pork tenderloin, onions and rosemary
  • Swap out the beer or red wine in your Sunday beef roast for Apple Cider or Applejack
  • Add diced apples the last 5-10 minutes when roasting Brussel’s Sprouts
  • Add grated apples to braised red cabbage or homemade sauerkraut
  • Instead of raisins, add small diced apple on peanut butter and celery boats for a tasty and fun snack
  • Thinly slice apples and fennel bulb for a vibrant and light salad
  • Add apples to your butternut squash soup recipe
  • Dice an apple and add it to your oatmeal for a hearty and warming breakfast
  • Add small diced apples, or applesauce, to pancakes and crepes
  • Add sliced apples to the bottom of a pumpkin pie. Best of both worlds!
  • Peruse the blog and find more recipes and fun ways to use great ingredients! Check out our website to learn more about weekly meal prep.

Posted on

Chef Spotlight | Pha Le

pha le
Pha Le, Friend That Cooks Personal Chef in Chicago

In our Chef Spotlight this month

…we introduce you to Pha Le, a Friend That Cooks personal chef servicing clients in Chicago, IL.

Pha Le was born in Vietnam and grew up in Nebraska, Texas, and now resides in Chicago, IL. After graduating from high school in Houston, Texas, she decided to go straight to culinary school. Wanting to stay close to home, she attended the Art Institute of Houston.

While attending culinary school, she did her internship at St. Regis Hotel in Houston, Texas and stayed after earning her degree to further her understanding of hospitality.

Her culinary background in Houston includes Haven Restaurant, which was the 1st certified “Green” restaurant that she helped open for Randy Evans, (formerly Brennan’s & Commander’s Palace, Louisiana). She also helped open Hendricks Deli & Grill and later became the sous chef before moving to Chicago to further her culinary repertoire.

With Haven being such a “green” restaurant, vegetables and herbs were grown and harvested on site. She was able to learn and understand farm to table dining and the true meaning of “cook what you can grow”. This inspired her to learn and mix finesse from fine dining and local ingredients while still maintaining integrity and utilizing each ingredient to its full potential. That kick started her decision to move to Chicago where there’s so much opportunity and back to her midwestern roots.

While in Chicago she worked at Paul Kahan’s Blackbird restaurant as a line cook before leaving to work at the legendary Pump Room conceptualized by Jean-George Vongerichten at The Public Hotel as a Sous Chef. During both times, she was able to learn more about Midwestern ingredients, farmers, and local purveyors. She was able to establish a rapport and push their products and businesses and the knowledge of farm to fork.

Farm to fork really cemented when she left the Pump Room and went to work for Nicole Pederson at Found Restaurant as her Executive Sous Chef. During her 3-year duration, there were multiple field trips for back-of-house and front-of-house employees to farms to learn about where the products came from. She enjoyed making last minute specials based on ingredient availability, changed the menu every two to three months based on seasonality, and worked with local purveyors to see the smile on their faces when a restaurant supported their life’s work.

Pha continues her passion for using local, fresh and seasonal ingredients with her menus for her Friend That Cooks clients. She has been with FTC since October of 2015.

Watch our Chef Spotlight every month to learn about another Friend That Cooks personal chef. Visit www.friendthatcooks.com to learn more about weekly meal prep from Friend That Cooks.

Posted on

The Art of Braising Meat

We get asked all of the time, “what’s your secret to cooking great tasting meat?”, so we decided to give you a little how-to guide to braising meat so you can rock dinner. This tutorial is about braising which is a low and slow kind of cooking method. For grilling, stay tuned, we will cover that in a different newsletter. This is also a general guideline and not a specific recipe. There are an infinite number of combinations of meat, aromatics and liquids out there. To list them all out be impossible. If you are thinking, “what kind?” or “how much?” of any ingredient mentioned, send us an email and we can give you some ideas. The pictures you see here are of a 4lb beef brisket. The fat cap (or fat layer) is on the underside to better show you how it was seasoned. Also, before searing, it was cut in half to better fit in the Dutch oven. More on that later.

Step One: Buy some meat

brisket-raw
Whether it’s beef, pork, lamb or other, it doesn’t really matter. The principles are the same. But, quality does. Make sure you are buying your meat from someone you trust. Avoiding previously frozen meat matters too. Without getting too science-nerd on ya, when you freeze anything, the water molecules within the cell walls freeze too. And what happens to water when it freezes? It expands and breaks down the cell walls, which in turn can make for a mushier texture. Great for bananas in banana bread. Not so great for a piece of meat. That’s not to say you can’t use frozen meat. Just make sure it was frozen properly, and take the time to thaw it out properly- in the fridge for a day or two.

Quality also means grade. Budget determines quality grade, mostly. If you have a few extra bucks to spend, get Prime. Choice is the best choice for the dollar…(see what I did there?!) You spend a little less, and still get great quality. Select is the lowest grade you can buy at the store. Unless you are pinching pennies, I don’t recommend getting it. It’s really not worth it. So just buy Choice.

brisket-small

Step Two: Prep the meat

You don’t want to go straight from the fridge to the stove. Ever. Again…science. Let your meat rest at room temperature for about 30 minutes to an hour. “OMG! Won’t I get sick if I leave my meat out that long?” NO! You won’t. Unless you left it in your hot car for an hour after you got home, it’s probably going to be fine. Just be smart.

Remove any extra fat or silver skin that wasn’t removed by the butcher. I don’t mean remove all the fat. You need some to make the meat not suck. But too much and your meat will be greasy. You want a nice 1/8 inch layer. And there should be some marbling. That’s why you bought Choice, remember. (Fat carries flavor, so leaner cuts tend to have less flavor.) Pat the piece of meat dry with a paper towel or two. This removes any extra moisture from the surface of the meat.

SEASON YOUR MEAT BEFORE YOU COOK IT*!!!! This may be the most important step. Unless you have a medical condition that prohibits you from consuming salt, season your meat with salt. Most of us at FTC prefer Kosher salt, but you can use whatever you want. And pepper. Use pepper. Sprinkle all sides of the meat with a layer of salt and pepper. It’s not just for flavor. Also, science.

beer-braising

Step Three: Prepare the aromatics

This is the stuff that makes the meat taste really good. Things like herbs (remember that disclaimer about infinite number of possibilities), sliced onion, chopped garlic, shallots, carrots, celery, etc. You don’t need a lot of it. Half an onion, 2-3 cloves of garlic, a handful of herbs (dried or fresh) a carrot and a celery stalk will do just fine for a 4lb roast.

You also need a liquid and some acid. Tomato, red wine, beer, and cider all work well as an acid. You will need about ½-1 cup of acid. Broth, stock and juice are fine liquids. Basically, you need something that tastes better than water. About 2 cups should suffice.

Step Four: Prepare the heat source

The oven should already be on and preheating to between 275 and 325 degrees, depending on the meat. But first, we must sear the meat. That takes a high heat source. You will want to use a heavy Dutch oven or stock pot, something with an oven safe lid. We don’t want to wash a lot of dishes at the end of this, so try to use only one pan. But if you don’t have one, you can sear in a skillet and transfer to a roasting pan.

Get the pan hot. Not rip roaring, call the fire department hot. But hot. You are going to put a big hunk of meat in the pan that is going to suck up all the heat in a short amount of time. If when you put a small amount of oil in the pan, it begins to smoke, the pan is too hot. Remove from heat, wipe out the pan, and try again. The trick is to get the pan hot enough that when you put the meat in, it stays hot and continues to caramelize the outside of the meat, but doesn’t burn down your house. And this is one case where the size of the meat matters. You need a pan that is big enough to house the meat comfortably.

Step Five: Cook the meat

brisket-searing
Add a small amount of oil to the pan, just enough that when you swirl the pan around the oil covers the bottom of the pan. And quickly it should start to shimmer. That means it’s ready. Carefully add your meat and let it sit. You will be tempted to check it. Don’t. Every time you lift the meat surface from the pan, it stops cooking. So just trust us and leave it. This is called caramelization. It is a science word that means good tasting meat.

After a couple of minutes, you should start to see the meat turn a beautiful golden or dark brown around the edges. Now would be a good time to check.brisket-browned If it has turned said GBD (golden brown delicious) color, flip the meat and repeat on all sides, until you have a nice crust around the entire outside. Remove the meat from the pan and set aside. Turn down the heat a skosh, add the aromatics and stir them around a bit until they start to release their juices*. Then add the liquids and scrape up any cooked-on bits from the bottom of the pan. Return the meat to the pan (or to the roasting pan if using a separate pan for the oven with the aromatics and liquid), transfer to the oven (covered) and let the meat cook until it is tender. For a 4 lb beef chuck roast, that is about 3 hours.

Step Six: Serve the meat, and take a pic for Instagram

Because that’s what we all do now, right? braise-meat-small

*If you want to use the braising liquid as a sauce, you will want to thicken it. Either, dust the meat with a light coating of flour after seasoning with salt and pepper, or add a heaping tablespoon of flour just after adding the aromatics, and before adding the liquid. Either way, there will be enough flour molecules to thicken the sauce while it cooks.

**If you have an allergy or sensitivity to gluten or just don’t like it, don’t use flour. There are other products out there that can be used as a thickener, but most should be added at the end of the cooking process. Email us if you have a specific question.

Posted on

Parsnip: The New Potato

Potatoes are a gift from the food gods! When baked, the skin gets crispy like a chip and the inside is fluffy and delicious. Fried potatoes in chip form or french fries can’t be beat. The crunchy salty goodness is hard to resist and goes with everything. Having a sandwich, eat some chips or fries. Enjoying a steak, have some potatoes…any preparation is perfect.

The down side to potatoes is they are extremely high in carbohydrates and in most preparations, high in fat. Alone, potatoes are high in potassium, vitamin C, B6 and are naturally fat free only having approximately 165 calories per serving. Have you ever eaten a fat free potato? I can honestly say I have NOT. I like my potatoes fried or with butter, cheese, and cream. The fat free notion goes out the window along with the added health benefits. The way I’ve begun to combat the starchy, fat laden potato dishes is to remove the potato and substitute the 100 calorie parsnip.

Parsnips are pretty cool, they are fragrant, sweet and easy to prepare. The first time I saw a parsnip I flashed back to childhood and saw the vampire bunny we read about, Bunnicula.

They look like white carrots (maybe the parsnip and the carrot are cousins). They are incredibly versatile and a fantastic substitution for their starchy white counterpart.

images

Parsnips are high in dietary fiber and anti-oxidants. The bright white root vegetable also has  anti-inflammatory properties as well as being a good source for vitamin C, folic acid, B6, thiamin, vitamins K and E. So far, we are ahead of the game! This nutrient dense vegetable works with almost anything.

My two favorite ways to enjoy Parsnips are in a puree, like mashed potatoes and roasted with other fall vegetables like carrots, beets, and sweet potatoes.

Parsnip puree became popular with me because it is low carb and has the closest texture to a perfectly mashed potato.

Mashed potatoes require far more technique than parsnips, they are far less forgiving. There is a super fine line between a perfectly creamy mashed potato and a gummy one. With the white root vegetable, you have a lot more leniency. Here is a recipe I use when I’m craving mashed potatoes and don’t want to over do it with the carbohydrates.

Parsnip Puree

1 lb parsnips, peeled and sliced thin

2 garlic cloves, smashed

1 c half and half

2 T butter

salt to taste

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce the heat then cover and simmer until the parsnips are very soft, 10–15 minutes. Uncover and cook until the liquid is reduced by half, about 5 minutes; season with salt. Puree in a blender until smooth. The stick blenders are fantastic for this application as well.

Parsnip puree takes less than half the time of mashed potatoes and has a deeper nutritional bench. Anything that would normally get potatoes, now receives parsnips.

images-1

 

Char Roasted Root Vegetables

4 parsnips, peeled

4 carrots, peeled

1 sweet potato, peeled

1 golden beet, peeled

6 brussel sprouts, halved

3 T olive oil

salt to taste

any combination of dried herbs you have in your pantry

Pre-heat Oven to 425. Once all vegetables are peeled, cut them into approximately the same sizes, your choice. Place all vegetables in a bowl and add the oil, salt, and herbs. Toss them together and spread on 2 sheet pans. 1 sheet pan will allow the vegetables to steam rather than char and roast. Place in oven for 25 minutes. Once the vegetables are charred, turn the heat down to 400 and continue to roast until tender. Enjoy with any meal.

0611gtfat-roast-vegetables-628

 

Happy Fall!