Wednesday, April 8, 2009

Princeton University Garden Project Fundraiser













Garden Fundraiser Dinner


If you live in the area or are looking for a nice Sunday dinner out; then come and enjoy a three-course meal prepared from local ingredients along with live music in the student-run organic garden.

Location: Forbes Garden Project, 79 Alexander St.

Date/Time: 04/19/09 at 5:00 pm - 04/19/09 at 8:00 pm

Sponsor: The Garden Project

Tickets are $25 per person and all proceeds will benefit the Garden Project, a student initiative which aims to educate the Princeton University community on the need for sustainable food production. For more information and to purchase tickets, please contact Stephanie Brewer (sbrewer@princeton.edu).

I will be attending this event and report back with photos and details at a later date. If you live in the area, I highly recommend coming to functions like these to help support sustainable and green lifestyles. They will also be partnering with me and my students to grow a garden for the culinary classes I am teaching.

Tuesday, April 7, 2009

Vegetarian Calzone















Peeptastic Contest- If you did not see my 'Farro' post and the legion of peeps then go now, and do not forget to vote for the 'Peep' of your choice (hopefully me) here at Savor The Thyme...

I live in 'The Garden State' of Italy! When we moved here we stayed away from Italian eatery's just like back home, and there are plenty believe you me. Some friends a few years back were going to eat at a local place they had been raving about. I begged hubby to go even though I knew he was not gung ho on the idea. We tried it, and oh my goodness...Texas never had Italian food this good. The Veal Piccata melts in your mouth. Italian food is one thing I almost never make at home, and there is no need to now other than the 'Pie' I make once a month!

Instead of my usual vegetarian 'Pie', I decided to try making calzone. I had some vegetables left over in the fridge, and pulled out a few Italian books I have on hand like the gigantic Culinaria Italy series.















Take portobello mushrooms, goat cheese, sun dried tomatoes in herb oil, green onions, garlic, basil, and place them it into the center of square you cut from the dough. Fold it over like a triangle, turning corners in towards center, press edges down firmly with a fork, and try not to pierce the dough. During baking the center melds together and some liquid does seep out. Normally you would baste them with an egg wash, but I chose to bake and then top with a mixture of three cheeses: Parmesan, Asiago, and Romano that I keep in the freezer for such occasions.

Heat up some sauce (they say 'gravy' here in NJ) with red pepper flakes (if you like 'heat'), and steam something green to serve as a side. This turned out to be the perfect meal for hubby who came home late from work, because it can be eaten at room temperature if needed. Hubby commented that was a first in our house and he liked it.

CULINARIA ITALIA HISTORY/COOKBOOK: Calzone is a focaccia with a meat and cheese filling, from the Puglia region. The filling is why it gets the name. Stuffed with traditional Italian products like cured meats, cheese(usually mozzarella) or vegetables, depending on the region you find it.

Pizza, calzone and focaccia are the genuine symbols of the Italian art of baking, and can be found all over the peninsula with a myriad mouthwatering and tempting variants that differ. No sauce was traditionally added to the inside; if it is served at all usually as a side for dipping. Normally it is also eaten as a mid-day snack, and with wine.


















Mine definitely puffed up like a baggy trouser leg (a casual dinner trouser I might add)...

Go check out 'The Mushroom Lady' blog I found while blog cruising. She has history and some very interesting reads on the subject of mushrooms.

Gluten-Free Dough


1 tablespoon - Gluten-free dry yeast
2/3 cup - Brown rice flour or bean flour
1/2 cup - Tapioca flour
2 tablespoons - Dry milk powder or non-dairy milk powder*
2 teaspoons - Xanthan gum
1/2 teaspoon - Salt
1 teaspoon - Unflavored gelatin powder
1 teaspoon - Italian herb seasoning
2/3 cup - Warm water (105 degrees F)
1/2 teaspoon - Sugar or 1/4 teaspoon honey
1 teaspoon - Olive oil
1 teaspoon - Cider vinegar
Cooking spray

Preheat oven to 425 degrees F.

In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.) Recipe provided by... The Gluten-Free Gourmet by Bette Hagman

Monday, April 6, 2009

Proper Attire in a Restaurant












I am not sure how she stumbled upon my CookAppeal, LLC website, but a very polite journalism student emailed me one day and ask me a very good question. "What are your thoughts on dining out and dress etiquette"? She was writing a paper for one of her classes, and needed some input from professionals. What to wear out in the public eye can be a tricky question all around, because every generation creates its own unique style of etiquette. I remember taking a tour of the mansions in Newport, Rhode Island, the guide mentioned that as the gilded era came to a close people let loose, parents began to let their guard down on discipline; then we definitely saw how fashion, attitudes, and the economy has affected dining establishments.

I asked Ms. Mitchem if I could see her paper after it was written, and would she mind if I used it on my blog...

“How to Dress When Dining Out”

by Jessica Mitchem

Miriam knew tonight was the night. She had been dating Rob for three years, and tonight he asked her to join him for dinner at a quaint little restaurant they had wanted to try for a while. He had also delivered flowers to her at work.

Rob had called the four-star restaurant in Memphis, Tenn., over a month ago to make reservations. From the outside, the restaurant looked like any other. There was nothing fancy about the building, and the owners did not offer valet service. Nonetheless, Rob asked for the best table, with dim light, and a little privacy. He knew Miriam was the one, and he planned to propose the night of the reservation in June.

Upon their arrival, they were greeted by the maître d' and were quickly turned away because of their attire. Miriam and Rob were embarrassed and in shock that a restaurant would have such standards. While walking arm-in-arm back to the car, Rob felt like kicking himself for not asking such a simple question as, “Do you have a dress code?”.

“I think I was the reason we weren’t let in,” Rob said. “I was wearing casual khaki shorts and a pull over. Miriam had on a sundress.”

“But it was a cotton dress, and I was wearing flip flops,” Miriam said. “We both looked a little dressed down for the place.”

Like Rob and Miriam, many people are not aware that restaurants have dress codes. At the same time, some people may not try upper-scale restaurants because they are intimidated by the dress code. They fear they will be dressed inappropriately and don’t bother going or calling to find out. (more below)




















Why are you expected to dress up when dining out?

Chefs put extensive time and effort into their culinary creations, so patrons are expected to show respect to the chef and his food. Dressing up requires some energy and thought, just like the time it takes to make the magnificent food you go to enjoy. Also, dressing up makes the occasion more memorable. If you have taken special care to put on a stylish ensemble, you are more likely to enjoy your fine dining experience.

Elizabeth Stelling owns CookAppeal, LLC, a boutique catering and customized chef service in Princeton, New Jersey. She says our society’s idea of dress and fashion has changed drastically over the decades. “I think the times have shifted into a more casual dress approach and it will continue for years to come,” Stelling says.

While a more relaxed style is becoming more accepted, manners are not to be overlooked. No matter the rating, you should be considerate of other diners, servers and chefs. Helena Echlin, writer of the Table Manners column on www.chow.com, says, “We dress up as a mark of respect to the restaurant and all the labor its staff has gone to. It's also because part of the fun of going out to dine is people-watching, and that's less fun if everyone is wearing jeans or sweatpants.”

What is the Five-Star Rating System?

According to the Mobil Travel Guide web site, fine dining restaurants are evaluated on “several hundred objective restaurant criteria, including food quality and presentation, service, and atmosphere to provide a rating that you can depend on.” The higher the stars, the better the restaurant scored in these areas and the finer the service, food and wine should be. Although each restaurant is scored objectively, Mobil Inspectors are highly trained in culinary arts and restaurant hospitality. To find ratings of fine restaurants in your area, visit the Mobil Travel Guide web page at http://mobiltravelguide.howstuffworks.com.

Fine dining is about enjoying great food, environment and company. Restaurant patrons dress up to enhance the experience. Pretty clothes enhance the way you feel about yourself. Restaurant owners put great effort into making their establishments as enjoyable as possible. In return, they expect their customers to put forth their best dining etiquette and attire.

Echlin wrote, “People shouldn’t go to fancy restaurants dressed like slobs. Paying for a service isn’t an excuse to be rude, and it is rude.”

What is expected at a Three-Star Restaurant?

Think business casual. A nice pair of pants and a cute top is acceptable for dining at a three-star restaurant. No matter the rating, you want to look neat and polished when enjoying a restaurant. Casual clothing like shorts, T-shirts, and flip flops should enjoy keep their place in the closet while you are dining out at a three-star restaurant.

Deborah Lockridge, co-founder of the web site www.bhamdining.com in Birmingham, Ala., says, “In general, dress codes are much more lax than they used to be, but personally, I'd rather feel overdressed than under dressed.”

What is expected at a Four-Star Restaurant?

Dining at a four-star venue requires a little dressier approach. Assume the proper attire is semi-formal, or somewhere between business-casual and formal. It’s likely that a nice dress will be more appropriate than slacks, but that’s not to say you can’t wear slacks.

Stelling says a European attitude of comfortable chic has started to take over. She says she has seen a decline in the expectations of fine dining establishments as she has traveled the world. Nice pants and a blouse have become acceptable attire.

However, you want to skip the standard work outfit, so leave that collared button-down at home. If you are dining in the evening, you want to wear a jacket over your outfit, and most likely the restaurant will have a coat closet where you leave it while you occupy a table. The coat closet is just one of many luxury amenities a fine dining establishment offers, and it’s designed to help you enjoy the atmosphere without your area being cluttered.

In another article, Echlin wrote, “You’re there for the overall experience, not just what you put in your mouth.” In a four-star setting, you will experience a highly-trained staff to provide personal service to each table. The food will be creative and perfectly seasoned. Your outfit should reflect the environment.

What is expected at a Five-Star Restaurant?

Once upon a few decades ago, women wore their finest attire anytime they left their homes. Even if leaving just to go grocery shopping. Naturally, they would wear this attire when dining out. Although we aren’t expected to dress like that anymore, we should keep their idea in mind.

In the evening at a five-star dining hall, hostesses will still offer to check your coat. For this “elite group,” as the Mobil Travel Guide has categorized it, the five-star experience should be flawless. The décor is elegant, service is exceptional, and the food and wine leave nothing to be desired. Dinner dining attire requires superlative style and thought to match the nearly perfect environment. You should choose something classy and timeless.

How are you expected to know what to wear?

Since the rules are not written in stone and more restaurants recommend a dress code rather than require one, it may take a little guess work to determine what to wear. Lockridge says, “It depends on where you are, the time of year, and the restaurant itself. For summertime, a bit more casual attire tends to be accepted at fine restaurants. Around the holidays, you’d better dress up more or you'll feel out of place.”

Also, word of mouth travels fast. If you heard of a restaurant from a friend or co-worker, ask her what to wear. When in doubt, choose the little black dress. Pair it up with fashionable accessories and stylish heels. If you still aren’t comfortable with that, call the restaurant and ask about their expected dress code.

“If you are enjoying yourself, then I say all that matters is the company you keep,” Stelling said.

Had Rob and Miriam known about restaurant guides and fine dining expectations, their momentous night could have been more enjoyable. Instead of proposing over dim candle light in a romantic corner of a restaurant, he proposed over a pizza delivery box in his apartment. Next time they wish to eat out at an unfamiliar place, Rob is sure to call ahead.
















Bio info:

Jessica Mitchem, 24
Northport, AL
Senior at University of Alabama, Journalism major





















Jessica raises a good question for us all. Should we wear what makes us feel more comfortable? Does world trends and movie stars direct our fashion sense when we dine out? What do you think? Do you follow old school on this? Apples to Apples? Do we still call up our friends to see what they are wearing to an event we both might attend?

I actually think that most of the time we do show up and if we see others are either down dressed or more formal than us, we feel uncomfortable, and what truly matters is what I told Jessica...the company is what is important, so not only call up the restaurant, but ask your dining partner what they think, and if you come to an agreement; then just go have a great time!

Thanks Jessica for letting me be a part of this! -Chef E

Sunday, April 5, 2009

So 'Farro' away, but as close as the 'Peep' flys...
















The title is just the poet and bad comic coming out, and the fact that we are so far from each other in many ways. Only with all this technology can we blog or twitter and minutes later know exactly what the other is doing!

I try as often as I can to read as many blog and foodbuzz sites as one can in a day. One of my favorites (so many) is Lisa @ Lisa Is Cooking. Her photography is beautiful, her cookbook collection could far out weight mine, at least from what she mentions. She made something recently that I realized I had not made at all. A dish with Farro Risotto (many restaurants use this name). One of the many things on my blog is I do not try and do Italian. Why? I live in New Jersey, and they already do it wonderfully!

Right after I saw her post I emailed a chef friend who owns an Italian restaurant in Princeton, and asked if he could recommend a good brand of farro. He said that it was not on his menu any more, and joked that it left a bad taste in his mouth. I asked why, and he said it was because his old partner's name was Farro. I had a good laugh. This was still something I had to try cooking for myself. I love barley, and all the other grains out there...















Emails come in from companies wanting me to promote their products, and if I feel it is something I want to represent; then I say yes. Turns out two promotions were not so farro from making my wishes come true. One's label was in Italian, like a liqueur we brought back from Italy not to long ago, and I cannot remember my Italian; so I cannot even tell you what either or the directions say. Anyone read Italian out there? The De Rosario line of truffle oil is organically infused, and not as pricey as most. They evidently are trying break into the market in my area and asked me for some help.



















'What a ham this peep is...I guess it heard about how good truffle oil was, or is he up to something?'

Jennifer @ Savor The Thyme is having this 'Peep Contest', and we have always enjoy seeing them around Easter each year. Just include a Peep into your blog post, and then send it on over to her at her savorthethyme@cox.net with all the details. You have until midnight tonight to get them in!

Farro, an ancient grain, has long been loved in Italy because it has a delicious nutty flavor and chewy texture. It is enjoying a resurgence among chefs worldwide. Spelt's "nutty" flavor has long been popular in Europe, where it is also known as "Farro" (Italy) and "Dinkle" (Germany). In Roman times it was "Farrum", and origins can be traced back early Mesopotamia, and was feed to the legions. Grain was easy to transport and could be eaten for any meal. Eggs were added for protein. Spelt (Triticum spelta) is an ancient and distant cousin to modern wheat (Triticum aestivum). Spelt is one of the oldest of cultivated grains, preceded only by Emmer and eikorn. Reading the information it says that Farro is the mother of all grains including rice, barley, wheat and rye; this will be added to my 'rice' education I have been working on the past weeks.

When you are searching for farro, look for this type, Farro Perlato, as the hull has already been removed and there is no need for a long soaking. This grain does however continue to absorb liquid, and that is why I choose to let it cool before adding my infused oil mixture to season it further.















Farro Salad-


Truffle oil is loved in my house for sure! I decided to go with a salad that would include- pre-cooked farro, chopped portabello mushrooms, onions, sun dried tomatoes, garlic, and thyme infused into the oil overnight; then tossed it into the farro once it cools a bit. I took some bone in ribye and removed one of the bones with a bit of meat still on; took it and browned it well and used it for my stock. After making a beef stock reduction with mushrooms, onions, garlic, and herbs I pan seared the portioned beef (salt/pepper to taste); then poured the reduction over the ribeye portions and baked in a hot oven (top rack) for another twelve to fifteen minutes like we did in the restaurant when they are thick cut. The ribeye comes out on the medium-rare side.

Plate a small portion of steak over the farro and spoon a bit of the reduction left in the pan over the top.















CONSUMER ALERT: Turns out farro was not the only present inside my package. You should always rinse, and I am sure most of you do, packaged grains, lentils, etc. This is what was at the bottom of my soaking bowl. Hubby said a little extra iron wouldn't hurt, and also I was thinking that after a few thousand more packages of grain orders were filled; that machine must have gone kaput!















'Word soon spread and the legion of Peeps arrive to feast off a plate of Farro...man that little guy listens and works fast!'

Saturday, April 4, 2009

Tom Yum 'Yum' Soup
















Most of us have heard that when you do not feel well, a good bowl of chicken soup will help build back up your immune system. I am hungry, but not yet feeling up to an outing to the grocery store. Only having a little of this and that in the cupboard and fridge I decided to look around for some soup ideas. My gluten-free eating limits the noodle options, but finally I saw 'hot and sour' mentioned in one of my global cuisine books listed under Thai was Tom Yum Soup. Having most of the ingredients, I decided this was what I was making.















I had a few frozen scrap chicken breast pieces and some peeled shrimp. Most all the seasonings are in my cupboard; just not the mushrooms and the fish sauce. I would make a stir fried rice for hubby's more filling supper, and incorporate my kitchen time to a minimal. Being tired these last three days gave me a good reason to pull a chair into the kitchen to work at the counter. Hey! At least I made a tasty meal; otherwise I must confess we have eaten cereal with rice milk for our meals.














'I always felt soups like this were too time consuming, but you can add cucumbers, straw mushrooms, carrots, and most anything to this hot and sour combo so quickly. I just really wanted a broth that would open up my sinuses, so that I can breath better!'


Tom Yum Soup & Stir Fried Rice

Bring some chicken stock to the boil over medium heat in a saucepan. Add 1 tablespoon of lemongrass (a tube they now sell at the market), kaffir lime leaves, grated ginger, and chilies in a pan over high heat with some oil for 3 or so minutes to open flavor; then add to the broth. Lower the heat to medium low, cover, and simmer for 15 minutes to let the spices infuse the broth.

I stir fried some small pieces of chicken, green and red peppers, and onion in a few table spoons of oil on medium high in the original seasoning pan; cook until chicken is done.Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add half of the juice from a lime, green onions, and cilantro. Make brown rice and quickly on high heat toss the two together.

Then add the other half of lime in my broth, and I removed the kaffir lime leaves and chilies, and tossed them to the side; added some shrimp, chicken, peppers and peas to the soup mixture and enjoy! That wore me out, and back to the couch for some more rest I go...















Hubby brought me 'his choice' of books to keep me company while he works late and weekends in the past weeks. The top book is a new poetry book given to me as a gift, so that was the top and winner read of my time on the couch; along with a hot bowl of *slurp* Tom Yum Yum Yum!

Ahhhh, I am feeling better already...

Thursday, April 2, 2009

Kitchen Confidential- Classroom Fun!
















'My new briefcase given to me by hubby's sister for Christmas. I thought a Liz Claiborne bag was a bit extravagant (I do not like to carry purses), but I stuffed it with my teaching supplies *heavy*and off I go...'


Isle Youth Build is for Trenton inner city kids. I consider it a second chance high school for their diplomas, certifications, and life skills. Through partnerships these kids attend both academic and vocational classes. They also rehabilitate at least one abandoned home in Trenton each year. These kids are there because they want to make a difference in their life and surroundings.

The Life Skills Coach (LSC) found me through my Open Mic group. I believe in bringing culture into someones life through performance art. Once the Life Skills Coach found out that I taught cooking classes we discussed a partnership. Weekly classes are scheduled, and the first class took place this past Tuesday evening.

Kristina, their LSC, told me that most of the students grumbled at the thought of someone coming in and lecturing about the subject of cooking (I thought, but how can that be boring); then after it was all over she told me she heard nothing but positive remarks. They loved my hands on approach, disciplined structure, and liked the fact they were working for their dinner!














'I kept an eye on the finger positioning part of their knife lesson the whole time (practice, practice, practice), and we counted fingers before leaving to just make sure...'
















I spent about thirty minutes going over basics such as-

  • Safety- Holding the knife down towards the floor while moving around the room, non-slip shoes, and HCAAP requirements for most employers.
  • Sanitation- Hand washing (how long, and proper technique), cutting boards, etc...
  • Personal Hygiene- Dress, hair nets, coming to work around food sick, etc...
  • Procurement- I will purchase the ingredients, but they have to check them off the list and learn to make a budget.
  • Station Set-up- Wet towels under cutting board to prevent slipping, gloves, bowls, mise...
  • Georges Auguste Escoffier's Kitchen Order & Mise en place- as we set up three stations- We will go over more on his 'brigade de cuisine' next week.
  • Equipment & Tools- They have some large equipment, but we will do a kitchen tour.
  • Knife Skills- Knife cuts using various ingredients for our menu that related to the fact they had to work for their supper this night!
  • Nutrition- A small amount on the menu (protein, vitamins, etc) they were preparing, so more focus next week.
  • Set-up/Clean-up- Each person is responsible for helping set-up and clean-up their stations every class.
I found each student was a willing participant, they witnessed each actual step by step action, and then set up their own stations in three separate groups...















'I had to ask the classes normal instructor to give back the knife to the actual student...guess they were having just as much fun learning as the kids were!'














'What was really funny was they loved learning the knife skills, and the various cutting terms like chiffonade (ribbon cuts) and julienne (small/thin slices), and that the pieces got smaller and smaller in order to keep going, and going, and...they just did not want to stop!'

We had three stations set-up in the lunch room until they move into their new building...

* Fruit Salad
* Garden Salad
* Grill Station















Believe it or not some people have not done simple preparation of things such as salads and other cuisine outside of their own personal family's meals. Only two out of the twelve students has ever worked in food industry related jobs. I plan to introduce as many cultures into their lives in the next twelve weeks, and then start all over with the next group.















'Of course this Texas girl taught them how to flip quesadillas like a real short order (Tex-mex) cook; that was part of their 'protein' lesson in the nutrition discussion...and I have to sneak some of my favorite foods in their somewhere...'














'Here is a shout out to all of Chef E's peeps out there in the blog sphere, and her hood...'

We will be taking kitchen tours, ethnic market tours, farmer's market tours, and have guest speakers and chef's come in and work with them. I am having a bake sale in late April to raise money to buy them some culinary books, and other supplies we need for our classes...

Inner city kids that are this enthused are well worth my time!

EXTRA! EXTRA! Read all about it: I am taking donations from New Jersey blogs, friends, libraries, and others for books to start up a cooking library. I would like nutrition, global cuisine, Betty Crocker, Helpful Kitchen Hints, and really- any cookbooks you might want to donate. Any condition or type is welcome. We also will be having a bake sale to raise money for more aprons, and kitchen supplies for these guys on April 18th, in Plainsboro, NJ at a local market. If you would like to volunteer in any way just shoot me an email...Thanks!

Laughter is the best remedy

I might be down for the moment, but this is what is still going on in my brain...


Try JibJab Sendables® eCards today!


Go over and check out the culprit who introduced me to this JibJab site...

Ricardo @ Rico Coffee Shop, and he is right laughing is one of the best remedies...