The Art of Investing in Art Part 2
16 years ago
Friday, January 22, 2010
Typos
Oh my Lordie. I have been notified, with much disdain, that I have posted blogs with typos and improper punctuation. I am mortified, as I read and reread, and read yet another time, to make sure that I have everything PERFECT, and yet no, I need to read and look over my work yet another time. So I apologize and promise never to waste your time again with typos and misspellings (misspelled?) Thanks for all the support I have gotten! Hope you all enjoy my blog. I will update it daily if not a few times a day and please feel free to send me any questions or ideas. Have a safe and fun FRIDAY!
Thursday, January 21, 2010
Compound Butter, your new best friend
Good day Fellow Food Lovers. You might be thinking, what pray tell, is compound butter? If you guessed some kind of butter, you are correct! As defined by The Food Lover’s Handbook, a compound butter is “butter creamed with other ingredients such as herbs, wine, shallots and so on.”
Below I have given you some ideas about sweet and savory butters and ways you can use them. As always, these are my ideas. Use your culinary imagination and come up with new flavor combos and what you would use them for.
Sweet Flavor combos:
Honey ginger
Mini chocolate chips and orange zest
Maple syrup with toasted pecans
Cinnamon sugar
Dried cranberry with clove and sugar
Uses:
Spread on any breakfast breads (English muffins, toast, scones, biscuits, bagels, etc.), Pumpkin bread, pancakes, waffles, use to sauté sliced apples or bananas and serve hot over ice cream!
Savory Flavor combos:
Gorganzola (do you really need to add anything more than cheese and butter? Mmmmm)
Sun dried tomato with oregano (the best on top of grilled lamb chops)
Shallots and fines herbes (chives, parsley, chervil and tarragon)
Chile lime cilantro
Garlic with red pepper flakes and Romano cheese
Lemongrass and ginger
Pesto (basil, pinenuts, garlic and Parmesan)
Uses:
Where do I begin? Melt over popcorn, stir into pastas, soups, risottos, polenta/grits (fancy talk for corn meal mush), mashed, baked or roasted potatoes, tossed with hot green veggies, cooked with scrambled eggs, spread on any breakfast breads, slathered over a chicken (over and under the skin) just before you pop it in the oven. Melt over grilled steaks, lamb or pork chops. Why not sauté some shrimp or scallops in it? Or, melt some and serve with steamed lobster tails or any seafood of your choice, yummy!
Okay here are some hints to help you along the way:
Because I am a control freak, I use unsalted butter so that I can add the amount of salt to my liking.
Use SOFTENED, not melted butter (melted butter separates into milk solids and fat and while your end product will no doubt be delicious, it will be greasy and not nearly as pretty as it could be. Softened butter is a must!)
With anything you cook, sometimes the flavors need a little something to brighten them up. In this case, a squeeze of lemon, lime or a sprinkle of vinegar will do the job.
Once your butter is made, using plastic wrap, form the butter into a log and store in the freezer until it is time to use it. Your butter can be kept frozen for a few months. But you and your fans will love it so, it won’t last that long.
I have provided ideas and hopefully inspiration, but I have not given you recipes or ratios. Here is your challenge: Go forth and conquer compound butters! Be creative. Use my ideas or even better, come up with your own, but do go, experiment and have fun. Please post about your kitchen adventures and if you can bear to share, any ideas you have come up with.
Good Luck!
Below I have given you some ideas about sweet and savory butters and ways you can use them. As always, these are my ideas. Use your culinary imagination and come up with new flavor combos and what you would use them for.
Sweet Flavor combos:
Honey ginger
Mini chocolate chips and orange zest
Maple syrup with toasted pecans
Cinnamon sugar
Dried cranberry with clove and sugar
Uses:
Spread on any breakfast breads (English muffins, toast, scones, biscuits, bagels, etc.), Pumpkin bread, pancakes, waffles, use to sauté sliced apples or bananas and serve hot over ice cream!
Savory Flavor combos:
Gorganzola (do you really need to add anything more than cheese and butter? Mmmmm)
Sun dried tomato with oregano (the best on top of grilled lamb chops)
Shallots and fines herbes (chives, parsley, chervil and tarragon)
Chile lime cilantro
Garlic with red pepper flakes and Romano cheese
Lemongrass and ginger
Pesto (basil, pinenuts, garlic and Parmesan)
Uses:
Where do I begin? Melt over popcorn, stir into pastas, soups, risottos, polenta/grits (fancy talk for corn meal mush), mashed, baked or roasted potatoes, tossed with hot green veggies, cooked with scrambled eggs, spread on any breakfast breads, slathered over a chicken (over and under the skin) just before you pop it in the oven. Melt over grilled steaks, lamb or pork chops. Why not sauté some shrimp or scallops in it? Or, melt some and serve with steamed lobster tails or any seafood of your choice, yummy!
Okay here are some hints to help you along the way:
Because I am a control freak, I use unsalted butter so that I can add the amount of salt to my liking.
Use SOFTENED, not melted butter (melted butter separates into milk solids and fat and while your end product will no doubt be delicious, it will be greasy and not nearly as pretty as it could be. Softened butter is a must!)
With anything you cook, sometimes the flavors need a little something to brighten them up. In this case, a squeeze of lemon, lime or a sprinkle of vinegar will do the job.
Once your butter is made, using plastic wrap, form the butter into a log and store in the freezer until it is time to use it. Your butter can be kept frozen for a few months. But you and your fans will love it so, it won’t last that long.
I have provided ideas and hopefully inspiration, but I have not given you recipes or ratios. Here is your challenge: Go forth and conquer compound butters! Be creative. Use my ideas or even better, come up with your own, but do go, experiment and have fun. Please post about your kitchen adventures and if you can bear to share, any ideas you have come up with.
Good Luck!
Great Guacamole, not bad for a white girl!
Okay first off, I am not the type to make overconfident statements about my abilities. I think that sort of confidence should be reserved for famous people…or at least people who are employed…oh and aren’t 30 and living with their parents.
But anyways, so when I say, “Yes my guacamole is AWWWESOME!” you know it must be true. Now it is delicious because I know my ingredients. I have been making guacamole for years because every Monday is Taco Night in my house. This is a tradition that started some 40 years ago in Munich, Germany. My father was in the army, my parents (newlyweds) every Monday would head to the Officer’s Club and crowd around the TV to watch NFL highlights and eat tacos made by one of the officer’s Mexican wife. And so the Miles’ family Monday Night Taco Night was born.
Okay, back to the best guacamole every created. I will share with you my secret to make the guacamole that will be raved over. Here is it: great avocados. If you have watery, pale, stringy or old avocados there is nothing you can do to make them taste palatable. But perfectly ripe, beautifully green, tender avocado flesh, mmm, I could eat it out of the skin with just salt! When I plan on making guacamole, I want it to be the best. I have no problem heading to Gelson’s and spending perhaps double what I would pay at another store, because I know they have the top of the line produce there. Once I have my avocados, all I need are fresh lime (or lemon), red onion, garlic, salt and cilantro. Other recipes call for tomatoes or jalapeno or serrano peppers but personally I like to keep it simple so you can taste each ingredient and aren’t overpowered by a bunch of flavors. Plus tomatoes can make the guacamole watery and not everyone like the spiciness from peppers.
Here is my fool proof, best in the west guacamole:
2 large avocados (I know I know, how the hell are you going to know what a “large avocado" looks like! Well look for ones 4 inches long. And it is ripe when the nubbin at the narrow end pops out)
½ lime (or lemon) plus more to taste
½ cup diced red onion
1 teaspoon garlic puree (I will explain later)
¼ teaspoon salt to start
¼ cup chopped cilantro
Okay let’s get down to the method.
1. Halve the avocados, remove the pits, spoon out the flesh and put in a bowl. Squeeze the juice of one half lime over the avocado and mash (with a fork, potato masher or my favorite, a dough cutter) until you get the texture you want. I like it somewhere between chunky and smooth.
2. This is going to be probably the trickiest part for you : the garlic paste. Now, I have experimented and have decided that I really don’t like minced or even garlic passed through a press because the pieces are just too big for my taste. Now don’t get me wrong, I love garlic, just not so much when I get a big chunk on my chip. So, start out by smashing a few garlic cloves with the side of your knife to remove the papery skins. With skins removed, smash cloves again. Mince the cloves until very small pieces form, don’t forget to clean the side of your knife where the garlic sticks. Once you have very small minced garlic sprinkle over the ¼ teaspoon salt. Again, using the side of you knife mash the garlic until it becomes a sticky paste. Take your time and don't rush, and certainly don't cut yourself. After a few minutes of mashing, Voila! Garlic paste! You are a real chef now! Add 1 teaspoon garlic paste (reserve any leftovers, as you may need to add more to your liking).
3. Dice your red onion, smallish or large if you dig and add to bowl. Chop cilantro, again, run your knife through a few times or seven times, to your liking.
4. Stir all the ingredients until even distributed. And the best part of the whole process…taste! Add any ingredients that your guacamole needs and serve with tortilla chips and chow down! (Now isn’t this nowhere near like that olive green, bird poop looking stuff they sell at the grocery?)
Like I have written before, recipes=guidelines. Cooking involves all senses, taste the most important, so if you aren’t a fan of cilantro (never read my blog again!) leave it out. Don’t like as much garlic? Add less. Make it taste good to you. Because in my mind, anything you eat should be worth the calories you are consuming, right? And a word on salt, one of its many properties is that it acts as a flavor enhancer. Salt to taste. Ask yourself: can you taste the garlic, lime, onion, and cilantro? Is it a nice balance or do you need more of one thing or the other? Also, as guacamole sits, the flavors have time to marry. Make it ahead of time and check the seasoning right before serving. Remember, lime juice not only adds flavor but it also prevents the avocado from discoloring. I recommend making your guacamole only a few hours ahead of time. If it has to sit longer, cover the surface of your guacamole with plastic wrap to keep it from oxidizing and turning an unappetizing color. Okay, a little troubleshooting here. What if you add too much of one thing? Ta da! Add another half of avocado, because more is better in this case and it will certainly get eaten!!
I hope you think my arrogance about my guacamole recipe is appropriate, more importantly I hope you enjoy your guacamole! Until next time!
But anyways, so when I say, “Yes my guacamole is AWWWESOME!” you know it must be true. Now it is delicious because I know my ingredients. I have been making guacamole for years because every Monday is Taco Night in my house. This is a tradition that started some 40 years ago in Munich, Germany. My father was in the army, my parents (newlyweds) every Monday would head to the Officer’s Club and crowd around the TV to watch NFL highlights and eat tacos made by one of the officer’s Mexican wife. And so the Miles’ family Monday Night Taco Night was born.
Okay, back to the best guacamole every created. I will share with you my secret to make the guacamole that will be raved over. Here is it: great avocados. If you have watery, pale, stringy or old avocados there is nothing you can do to make them taste palatable. But perfectly ripe, beautifully green, tender avocado flesh, mmm, I could eat it out of the skin with just salt! When I plan on making guacamole, I want it to be the best. I have no problem heading to Gelson’s and spending perhaps double what I would pay at another store, because I know they have the top of the line produce there. Once I have my avocados, all I need are fresh lime (or lemon), red onion, garlic, salt and cilantro. Other recipes call for tomatoes or jalapeno or serrano peppers but personally I like to keep it simple so you can taste each ingredient and aren’t overpowered by a bunch of flavors. Plus tomatoes can make the guacamole watery and not everyone like the spiciness from peppers.
Here is my fool proof, best in the west guacamole:
2 large avocados (I know I know, how the hell are you going to know what a “large avocado" looks like! Well look for ones 4 inches long. And it is ripe when the nubbin at the narrow end pops out)
½ lime (or lemon) plus more to taste
½ cup diced red onion
1 teaspoon garlic puree (I will explain later)
¼ teaspoon salt to start
¼ cup chopped cilantro
Okay let’s get down to the method.
1. Halve the avocados, remove the pits, spoon out the flesh and put in a bowl. Squeeze the juice of one half lime over the avocado and mash (with a fork, potato masher or my favorite, a dough cutter) until you get the texture you want. I like it somewhere between chunky and smooth.
2. This is going to be probably the trickiest part for you : the garlic paste. Now, I have experimented and have decided that I really don’t like minced or even garlic passed through a press because the pieces are just too big for my taste. Now don’t get me wrong, I love garlic, just not so much when I get a big chunk on my chip. So, start out by smashing a few garlic cloves with the side of your knife to remove the papery skins. With skins removed, smash cloves again. Mince the cloves until very small pieces form, don’t forget to clean the side of your knife where the garlic sticks. Once you have very small minced garlic sprinkle over the ¼ teaspoon salt. Again, using the side of you knife mash the garlic until it becomes a sticky paste. Take your time and don't rush, and certainly don't cut yourself. After a few minutes of mashing, Voila! Garlic paste! You are a real chef now! Add 1 teaspoon garlic paste (reserve any leftovers, as you may need to add more to your liking).
3. Dice your red onion, smallish or large if you dig and add to bowl. Chop cilantro, again, run your knife through a few times or seven times, to your liking.
4. Stir all the ingredients until even distributed. And the best part of the whole process…taste! Add any ingredients that your guacamole needs and serve with tortilla chips and chow down! (Now isn’t this nowhere near like that olive green, bird poop looking stuff they sell at the grocery?)
Like I have written before, recipes=guidelines. Cooking involves all senses, taste the most important, so if you aren’t a fan of cilantro (never read my blog again!) leave it out. Don’t like as much garlic? Add less. Make it taste good to you. Because in my mind, anything you eat should be worth the calories you are consuming, right? And a word on salt, one of its many properties is that it acts as a flavor enhancer. Salt to taste. Ask yourself: can you taste the garlic, lime, onion, and cilantro? Is it a nice balance or do you need more of one thing or the other? Also, as guacamole sits, the flavors have time to marry. Make it ahead of time and check the seasoning right before serving. Remember, lime juice not only adds flavor but it also prevents the avocado from discoloring. I recommend making your guacamole only a few hours ahead of time. If it has to sit longer, cover the surface of your guacamole with plastic wrap to keep it from oxidizing and turning an unappetizing color. Okay, a little troubleshooting here. What if you add too much of one thing? Ta da! Add another half of avocado, because more is better in this case and it will certainly get eaten!!
I hope you think my arrogance about my guacamole recipe is appropriate, more importantly I hope you enjoy your guacamole! Until next time!
A recipe: Just a Guideline
Depending on whether you have been cooking for years, or just starting out, I thought a good introduction would be about recipes. Recipes are this: Just GUIDELINES!
Whether the recipe was written by Rachel Ray, Emeril, Thomas Keller or some sweet old lady in upstate New York, you will not necessarily share the same tastes. Recipes can be modified to fit your palate. What if a recipe calls for garlic and you hate it? What if you really like a lot of citrus in your salad dressing? (Miss Jen!) Now, if you are just starting out cooking, look for recipes that you think you will like. As you gain confidence in the kitchen and with ingredients you will feel more comfortable experimenting. As one of my Chefs in cooking school said about ingredients, “Don’t be afraid, they’re not rocket fuel!” Have fun with it. And don’t worry about making mistakes, because sometimes the best, signature dishes are made when you make a gaff!
Another thing to keep in mind about recipes is that just with each person’s own palate, not all stove tops, and ovens are the same. Baking a loaf of bread in a recipe writer’s oven at 400 degrees for ten minutes might work for her. While other ovens may need to be up at 525 degrees and the loaf may need to cook for an additional thirty minutes. While preparing your meal, think about how your final product should taste like, look like and realize that you may have to modify cooking temperatures and times to ensure achieving your ideal final product.
Alright, another bit of a pet peeve of mine in recipes is when it calls for 1 medium onion. If you are just starting out cooking, how the hell are you going to know what a medium onion looks like? I am not sure I even know what a medium onion looks like. Equally annoying is when they ask for 4 garlic cloves. Have you noticed the cloves on the outside of a head of garlic, greatly varies from the ones on the inside? With these situations, experience is what comes in handy. Just take your time, breathe, relax, have a sip of wine. (Or two.) Use your instincts and remember: less is better than more, because you can always add but you can’t take away!
My last bit of advice about recipes, I take from Julia Childs. When a recipe calls for white wine, what do you use? Some overly oaky California Chardonnay you got as a gift last Christmas? (yuck!) I have always been told, do not cook with wine you would not drink (in my case, that doesn’t mean much, seeing I spent most of cooking school sipping on $5 bottles of Yellow Tail Shiraz, but that’s a story for another blog.) Anyways, Julia Childs says instead, use dry vermouth. You can get a decent bottle for $5 and I promise you will not notice a difference!
So, that is about all I have for you today. If you have any questions, comments or any topic suggestions please feel free to email me at: bmiles79@hotmail.com.
See you next time!
Happy Cooking
Whether the recipe was written by Rachel Ray, Emeril, Thomas Keller or some sweet old lady in upstate New York, you will not necessarily share the same tastes. Recipes can be modified to fit your palate. What if a recipe calls for garlic and you hate it? What if you really like a lot of citrus in your salad dressing? (Miss Jen!) Now, if you are just starting out cooking, look for recipes that you think you will like. As you gain confidence in the kitchen and with ingredients you will feel more comfortable experimenting. As one of my Chefs in cooking school said about ingredients, “Don’t be afraid, they’re not rocket fuel!” Have fun with it. And don’t worry about making mistakes, because sometimes the best, signature dishes are made when you make a gaff!
Another thing to keep in mind about recipes is that just with each person’s own palate, not all stove tops, and ovens are the same. Baking a loaf of bread in a recipe writer’s oven at 400 degrees for ten minutes might work for her. While other ovens may need to be up at 525 degrees and the loaf may need to cook for an additional thirty minutes. While preparing your meal, think about how your final product should taste like, look like and realize that you may have to modify cooking temperatures and times to ensure achieving your ideal final product.
Alright, another bit of a pet peeve of mine in recipes is when it calls for 1 medium onion. If you are just starting out cooking, how the hell are you going to know what a medium onion looks like? I am not sure I even know what a medium onion looks like. Equally annoying is when they ask for 4 garlic cloves. Have you noticed the cloves on the outside of a head of garlic, greatly varies from the ones on the inside? With these situations, experience is what comes in handy. Just take your time, breathe, relax, have a sip of wine. (Or two.) Use your instincts and remember: less is better than more, because you can always add but you can’t take away!
My last bit of advice about recipes, I take from Julia Childs. When a recipe calls for white wine, what do you use? Some overly oaky California Chardonnay you got as a gift last Christmas? (yuck!) I have always been told, do not cook with wine you would not drink (in my case, that doesn’t mean much, seeing I spent most of cooking school sipping on $5 bottles of Yellow Tail Shiraz, but that’s a story for another blog.) Anyways, Julia Childs says instead, use dry vermouth. You can get a decent bottle for $5 and I promise you will not notice a difference!
So, that is about all I have for you today. If you have any questions, comments or any topic suggestions please feel free to email me at: bmiles79@hotmail.com.
See you next time!
Happy Cooking
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