Happy St. Patrick's Day....

Hi!

I am working for a company called Heathland Hospitality Group. They have several kinds of accounts that they manage and I am helping out at the one in Maryland. The Chester River Yacht and Country Club, no less!!! I am running the kitchen with the Chef/Club Manager and trying to find someone to take my place.

I am happier than I have been in years! It all happened within a few days and my neighbor has been blessedly feeding Doris while I am away.
The kitchen is full of young kids, from all walks of life, who want to learn, need to learn and are learning, from me. It is so great after all of these years to get to mold some young cooks. And, as we are in the South, they call me Miss Barbara and are respectful, hardworking and a genuine pleasure to be around!!!

I am lucky to get my hands on a kitchen like this, do my thing and move on, within the company, to wherever they need me next.

I am going to be on The 10! Show on Wed., March 24th at 11. I will think about my dish after I get through St. Patrick's Day buffet! Haven't made a good Corned Beef and Cabbage since I worked at McAleer's Irish Pub in Manhattan...ah..the beginning of my professional career..and now, all these years later, I'm back to Corned Beef and Cabbage...fitting somehow.

Happy St. Patrick's Day and ...

Happy Birthday Mrs. Hunt. I miss you and think about you all of the time.

HOT DISH FOR A COLD DAY

CHICKEN TINGA TOSTADAS

**As Seen on The 10! Show. 1/5/09

This is a quick, easy and economical dish to make for a party, football games or dinner!
It can be as mild or spicy as you like, easy for the kids to help and "men love it"!

You can find chipotles in most grocery stores in the International isle. I like the LaMorena brand the best.

You can serve it on individual tostadas or break them up and make a messy, but delicious, nacho platter.

And remember..

If nothing else...EAT!!!


Ingredients

* 6 bone-in chicken breast halves
* 7 medium onions, thinly sliced
* 1 clove garlic, chopped
* 1/4 cup vegetable oil
* 6 medium tomatoes
* 1 (7 ounce) can chipotle peppers in adobo sauce
* 1 tablespoon chicken bouillon granules
* 16 tostada shells
* 1 cup sour cream
* salt and pepper to taste

Directions

1. Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. To serve, each person spreads some sour cream on their tostada shell, and tops with chicken and shredded lettuce.

for a video of this dish go to:

www.the10!show.com
look for the link to Game Day Recipes

Julie and Julia

So, after a busy holiday season, I finally got around to watching Julie and Julia, the movie.

Knowing the premise of the movie helped, and of course, having cooked for Julia herself, 17 years ago in NYC, it made watching the movie nostalgic and special.

The movie was fine, Meryl Streep as Julia was fine and the food was awesome. But, for me, the inspiration of Julia's life was the special ingredient I need to inspire me to go forward with my plans for television success!!!

Whether on a national or local level, I believe..like Julia, that I am a teacher and that I have something to say. Cooking should be fun, anyone can do it if they put their minds to it and that simple is always best. That is the message I want to get across to viewers and hopefully, 2010 will afford me that opportunity.

When I met Julia Child, I had only been cooking professionally for 3 years. I was with B.Flay, in the kitchen of the Rainbow Room in NYC and it was Julia's 80th birthday celebration.

She came into the kitchen, larger than life, as genuine as she was tall. She really did talk like we remember her and she was more than gracious to every Chef, Line Cook (that be me) Waiter and Dishwasher that were in the kitchen that day. She took my hand and said "Well, seems to me that you are one of the only women in the kitchen... well good for you"!! She said it with a hearty laugh and a twinkle in her eye. To this day, 17 years later, I can still hear her words and see that big smile, with my hand firmly grasped in hers. I will never forget that moment.

Later in the evening, after all of the festivities were over, B. Flay told me to go and get my cookbook, my Mom had mailed me a copy a year earlier that she "pinched fro the Bala Cynwyd Library.. I hemmed and hawed that she was too tired, the night was over, etc.. He gave me that stare and said " GO GET IT"! So, I did!!
When I approached her, she was a lovely and as gracious as she was hours earlier in the kitchen. She remembered me, but not my name and I eagerly reminded her as she signed her name.
I have tears in my eyes as I write this, it was a magical moment for me.

A year or so later, I was again at the Rainbow Room, this time with B. Flay's then wife, Deborah Ponzak, cooking for The Dames Escoffier tribute to ...none other than Julia Child!!!
No kitchen appearance this time, and I did not see her but from the balcony above the famous dance floor, but I was in the same room!! Something I had chopped, diced, peeled or poached went to her table and that was enough for me!!!

When she died in August of 2004, I was working in my kitchen and the news came over the television that she had died. I stood and wept, at my cutting board, as if she was a relative or an old friend. Where else would I be when hearing about Julia, seems she would have wanted it that way. That moment when time stood still..when I met Julia, I was in a kitchen and when she left, I was doing the thing she loved most.

She was an old friend, not just to me, but to millions of people who opened her books and tried to truss a chicken, make an aspic or add more butter!!! I will never forget her and will continue to embrace my life, my food and my future with the same gusto in which Julia embraced hers.

I am inspired again, to try for my future, as she did hers that day when she stepped into Le Cordon Bleu!

A l'avenir!!!

Thanksgiving Countdown Checklist

The day is drawing near, time to write a checklist and get this train moving!
These are some general chores that I do to get ready to cook my Thanksgiving meal. Hope they help!

Tuesday

**If you are reading this on Tues. evening, and you still have last minute items to buy for cooking day tomorrow, GO NOW!! The stores are not as crowded and you will then save time tomorrow for cooking.


-Brine turkey
-Make stock with giblets for gravy and stuffing.
-Buy last minute items, for me it will be the fruit for the fruit tray.
-Pull china and silver and glassware to be cleaned, if necessary.
-Iron tablecloth and napkins, in necessary
-Make cranberry sauce
-Chop celery and onion and any other ingredients for stuffing and put in zip lock bag.
-Have a glass of wine..you are ahead of the game.

WEDNESDAY

-Take turkey out of brine and dry off. Put in fridge if cooking Thursday.
-Break down turkey, if not cooking whole, into whole breast and leg and thigh. Keep leg and thigh attached. This is the same as doing it to a chicken..bigger but the same principle. Don't be timid, you can do it. This will cut cooking time, if you are not putting whole turkey on table.
-Get turkey in oven.
-Make stuffing.
-Make Mac and Cheese
-Make Gravy
-Slice cooled, cooked turkey.
-Make Sweet Potato and Butternut Squash Mash
-Make fruit platter.
-Put any relishes, cole slaw, pickles, celery, etc..in bowls, wrap and put in fridge.
-Set the table
-Have a glass of wine! You are ready for Thursday.

I am not serving the turkey whole on Thursday so I cook and slice on Wednesday evening and re-heat on Thursday with some turkey or chicken stock to re-moisten.
Cooking the bird without the legs cuts down cooking time and helps ensure moist meat.

Making the starch items a day ahead also saves time but more importantly, stove space. The only thing I would make on Thursday is fresh mashed potatoes. But, that is just me. It is perfectly alright to make them Wed. evening too.

***Remember to take the heavy starch items out of fridge Thursday morning to re-heat. If they go from fridge to oven, they will take longer to cook and cool down the temperature in the oven and then you're really screwed. One to two hours before they are to go into the oven is just fine.

If you don't have space to keep the fruit cool, peel and seed as much as you can so tomorrow, you can slice and make the platter and set on the table or sideboard.

THURSDAY

-Preheat oven (s)
-Get turkey in oven if roasting whole
-Pull starches from fridge
-Set table if it's not done yet!!
-Slice turkey if applicable
-Get gravy in pan to heat, put a lid on it and turn it on when it's time, you're ready.
-Pull turkey and an other items to be heated from fridge.
-Make mashed potatoes.

Thursday is hopefully a relaxing day for you as most of the heavy cooking is done. Now, stove and oven management become the key! The turkey should be the last thing in the oven to be re-heated. Get your stuffing and bean casserole, etc.. in oven. They will stay warm on top of the stove, wrapped with foil. Then the sweet potatoes, mashed (if not fresh) and vegetables.
Then the sliced turkey.

*** Don't be afraid to put things in the microwave!!! If stove and oven space is limited, put the stuffing in the microwave, heat and cover. Same with the sweet or mashed potatoes, whatever else will help. Don't make yourself crazy cramming stuff in the oven, one night won't be the end of the world. If it is the difference between cold stuffing or potatoes, use it!!!!

I am certain I have missed a few things....
Keep checking back for updates and Happy Cooking! Have fun.

Thanksgiving Side Dish

Here is a recipe I have made many times, a great alternative to sweet potato and marshmallow casserole!!!

Roasted Sweet Potato and Butternut Squash Mash

Preheat oven to 350 (this is a slow roast)

Sweet Potatoes
Butternut Squash
Butter (softened)
Cinnamon
Nutmeg
S&P
Milk/1/2/Heavy Cream (depends on how rich you want the mash to be)
Honey

Lightly rub whole Sweet Potatoes with oil, canola is fine, and put on foil lined cookie sheet (easy clean up) in oven.

Cut Butternut Squash in 1/2, remove seeds, rub with butter over cut side and place cut side up on cookie sheet. Sprinkle with S&P, cinnamon, nutmeg and put on foil lined cookie sheet in oven.

Roast both until a knife can be inserted, cleanly and with no resistance. (approx 45 mins. depending on size)

These will be hot to handle, so use a dish towel, but you want to scoop both while they are warm so you can make the mash.
Cut Sweet Potatoes in 1/2 and scoop in bowl, do the same with Butternut Squash.
Add milk or cream or 1/2 and 1/2, or a combo of milk and cream and butter. Mash as you would potatoes, these will have a bit of chunk to them because they are both a bit more fibrous than a regular potato, adding more cinnamon and nutmeg to desired taste.

At the very end, add a slow stream of honey to add the extra sweetness, along with the creaminess of the cream and butter. Add S&P to taste.

These can be done ahead of time and re-baked in the oven with foil over top or in the microwave or in a pot on top of the stove.

The combination of the roasted root vegetable, sweetness of the honey and the "flavors of the season" with the cinnamon and nutmeg make these a great addition to Thanksgiving.

Thanksgiving Menu and Prep List..Mission Possible!

There is no way around it people..that time of year when the "Oh My Goshy, I have to cook Thanksgiving Dinner" deer in the headlights moment descends upon you!

Fear not, I'll save you!!! Or do my darnedest to try and help you put things in order to have a stress free and enjoyable day.

This is the way I go about tackling a "job" and don't kid yourselves, cooking for a lot of people, family or not, is a catering job!

Step 1: Plan your menu.

Step 2: Decide which items on that menu you want to make and which you can farm out to guests who want to contribute.

Step 3: Write prep list and grocery list.

Step 4: Start picking up items in grocery store now, that are on sale, that can be stored and used as the day approaches.

Step 5: Get an idea in your head how much oven space you will have and decide which items can be made the day before and what needs to be done on Thanksgiving Day.

Step 6: Be calm, have a glass of wine, read a book..you are 3 weeks away from Thanksgiving and you are already ahead of the game!!!

The following is a sample menu of a Thanksgiving Dinner that many of us make, every year. I will follow the steps and give you an idea how this whole thing works!!!

Step 1:

MENU: (This is for 12-15 guests, adjust as number of guests go up or down)
Roast Turkey
Stuffing
Mashed Potatoes
Sweet Potato Casserole

Mac and Cheese (ok, my Mom never made mac and cheese for T-Giving, but kids are different now and if you want the little darlings to eat at all...make it!)

Corn
Green Bean Casserole
Cole Slaw
Cranberry Sauce
Dessert

Depending on your family traditions, the menu will vary, but these are the basics that I will be serving at the Stretch's Thanksgiving Dinner this year.

STEP 2:

Dishing out the duties...
If you make the best green bean casserole ever and Aunt Kate makes the sweet potatoes like nobody else can..let Aunt Kate make the Sweet Potatoes. It will save you time and oven space. She arrives on T-giving Day and the potatoes are warm and ready to go. You save yourself time, Aunt Kate has helped and everybody goes to the table happy!
If there are guests who don't cook, let them bring the Ocean Spray Cranberry Sauce (is there really anything better??? Really?) and the coleslaw. These items are easily found in a grocery store and then everyone "gets a trophy" because they feel they have contributed.

There is no reason to make yourself crazy by being Super Cook and doing everything yourself. I have found, in my experience, that people want to contribute, love it when they are told what to bring in advance and it takes time and pressure off of you to be able to enjoy the day.

STEP 3:

The following is my grocery list for the menu, some of these items can be purchased in advance, some you will purchase as the day gets closer.

-Turkey (20 to 24 pounds) ** if using a fresh turkey..now is the time to order it.
-Celery
-Carrots
-Onions
-Garlic
-Fresh Sage
-Chicken Broth
-Bread Mix for Stuffing (if you make your own bread mix, start drying now to be ready in a few weeks, it won't hurt it)
-Sausage *if you like sausage in your stuffing, you don't have to!!
-Butter
-Yukon Gold, White or Large Red Potatoes for Mashed Potatoes
-Milk
-Sweet Potatoes
-Marshmallows
-Cinnamon
-Brown Sugar
-Macaroni
-Mild Cheddar and Yellow Mild Cheddar Cheese
-Frozen, Canned or Fresh Corn (if you can find decent fresh corn, shuck it, cut it off the cob and cook it, whatever!)
-Green Beans, fresh or frozen, depends on what you are more comfortable using
-Cream of Mushroom Soup (the way Mom used to make)
-French's Frizzled Onions
-Soy Sauce
-
-Cole Slaw
-Cranberry Sauce (if you are using the canned variety...mmm Ocean Spray Cranberry Jelly)
-Pies, Cookies or the things you need to make them which is so far out of my league..I will leave it to you!)

Now, the list is done, the menu is done..what you are going to make and what you farmed out to others is decided.
If you are not doing sweet potatoes or the green beans, put a check mark on your list with the name of the provider, and remind them a week before that they are "on your list, don't forget!"

This is the time, when you are out shopping for your regular life, to start picking up items to store until the cooking fiesta begins!!!
Many stores have sales on the popular Thanksgiving items now. If you have a big enough freezer and can store a turkey, by all means get it now!!! The prices will go up as the day gets closer, it is the biggest item on your menu and it will keep your stress level low, knowing you are a step ahead of the masses!

You will need chicken broth for the gravy, buy it now! Cranberry sauce, butter, the marshmallows for the sweet potatoes...you get the idea.

To not have to go to the grocery store for a million things 3 days before Thanksgiving is worth its weight in gold!!!!

Heck, you can make the Mac and Cheese now and put it in the freezer...check it off the list...done!!!!

Each time you purchase an item on your list, cross it off. There is no better feeling or sense of accomplishment than when you can cross something off your list.
Gives you peace of mind and again, you are ahead of the game!!!

This concludes Lesson 1 of Thanksgiving Planning! As the day gets closer, I will give you the next steps..kind of like Mission Impossible but I promise your computer will not self destruct after reading!!!!

Good Luck! Feel free to ask for help, I am here!!!

Barbara

P.S. In the interest of full disclosure..Doris eats canned pumpkin every day, when he is not eating pea soup or an everything bagel!!!

Doris and the Pea Soup

My insane cat Doris, loves Shari's Pea Soup....