Sunday, September 26, 2010

White Bean Bruschetta

White Bean Bruschetta
1 15 oz. can or jar of good quality cannellini beans
1 tablespoon olive oil
1 fat clove of garlic)
Pinch of sea salt
½ ounce of parmesan or ramono
8-10 leaves of basil
Large batard or similar loaf of bread
Kalamata olives

Slice the bread into 1-inch thick slices and place the slices in a grill pan over medium-high heat for about 4-5 minutes a side. You can do this dry, or you can brush olive oil on each side, depending on your preference. You will need somewhere between 6-8 slices for 1 can of beans.

In a small saucepan, heat the olive oil and cook the green garlic for 3-4 minutes over medium-high heat, until it is soft and fragrant. Do not brown the garlic.

Add the cannellini beans and warm through. Blend the cannellini/garlic mixture in a food processor or blender, adding a pinch or two of salt to taste. I left the consistency a little chunky.

To assemble the bruschetta, spread a couple of tablespoons of the white bean puree on the toasted bread. Then sprinkle on a few ribbons of basil add olive and tomatoe drizzle in olive oil.

Wednesday, September 22, 2010

The diffrence between a Chef and a Cook

The terms cook and chef are used so often interchangeably that their demarcating line has become somewhat blurred. But technically speaking, a chef is someone who necessarily obtains a professional degree and prepares food in a professional setting. A cook, on the other hand, may not be professionally trained and may or may not be working in a professional setting.

A cook can be a member of a household staff who prepares food and manages the kitchen staff. Often, big households employ a cook-housekeeper. A chef, on the other hand, is likely to be heading a team of cooks in a restaurant or hotel. A cook is considered an inferior title than that of a chef. Domestic staff in modern households are generally expected to be good cooks also. They may do all kinds of other household duties apart from cooking for the members of the family they work for.

A chef, on the other hand, even if employed in a large household, normally would stick to cooking alone. A chef is also more of a technical title and is further listed according to specializations like in any other profession. Therefore, you can have a Chef de Cuisine who is in charge of the functioning of the kitchen and its functioning. He may or may not cook but simply manage the team in the kitchen. Sous Chef who is in charge specifically of the cooking and supervision of the staff. Both these titles define mainly supervision-related duties. Chef de Partie are the people who specifically get down to the nuts and bolts of cooking. Among cooks who work as junior staff in a hotel or restaurant kitchen, the classifications can be as follows: A Sauté cook takes care of all sautéed dishes and sauces and cooks fish if there is no specialist fish cook around. A Roast Cook is responsible for broiling, grilling and baking while a Vegetable cook, as the name suggests, takes care of soups and vegetable dishes
Are you wondering why do you care? Because when your taking about your food or party you want to make sure the person in the other room knows what there doing, If not it could be a recipie for disaster!

Friday, September 10, 2010

Cake Contessa's Chocolate Chip Cookies

Chocolate Chip Cookies
From the kitchen of Cake Contessa
#1 butter
2 ½ cups dark brown sugar
2 ½ cups white sugar
4 eggs
2 tablespoons vanilla
3 1/2 cups all purpose flour
1tsp baking soda
1 tsp baking powder
#1 chocolate chips
2 tablespoons vanilla

Cream butter and both sugars together until light and fluffy about 4 minutes, add eggs slowly until incorporated add vanilla, Stir all dry ingredients together and add slowly. Last add chocolate chips, Bake at 350 for 8-12 minutes, cool slightly before removing from pan:)