The Culinary Arts

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yield: Makes 6 servings

An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.

Preparation

Lightly butter 15×10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.

Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.

Let stand 15 minutes. Serve hot.

Bon Appétit |  March 2009

by Rick Rodgers

This fresh salad could be served family-style with the rest of the meal or as a plated first course.

Servings: Makes 10 servings

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Preparation

For dressing:
Whisk first 5 ingredients in small bowl. Gradually whisk in oil.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

For salad:
Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.

Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.

Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Ingredient tip: Chervil is an aromatic herb that’s related to parsley. It has lacy, fern-like leaves and a mild anise flavor. Look for fresh chervil with the rest of the fresh herbs in the produce section. If you can’t find individually packaged chervil, it is often one of the fresh herbs included in the packaged “seafood mix.”

Bon Appétit |  March 2008

Scott Peacock

Culinary art is the art of cooking. The word “culinary” is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food franchises, delicatessens, hospitals and other institutions and corporations. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.

from wikipedia, free encyclopedia

Nothing rounds out a summer day like grilling out….

But some common barbecue practices promote the growth of the bacteria that can cause food poisoning, especially in warm weather .

To keep bacteria at bay, observe the following simple guidelines:

Marinating
Marinate meats in the refrigerator, not on the counter, so bacteria won’t have a chance to grow. If you want to use some marinade for a dip or basting sauce, reserve a portion in advance. Don’t reuse marinade that’s been used on raw meat.

Precooking
Parboiling or partially cooking meat in the microwave or oven to reduce grilling time is safe only if the food then goes immediately onto the grill. If you’re precooking well ahead of time, be certain to cook the meat thoroughly to destroy all bacteria; then refrigerate. (Reheating later on the grill will at least impart a barbecued flavor).

Carrying out the food
Wash any utensils and plates that have come in contact with raw meat before using them for cooked foods. Be sure to keep vegetables or fruits that are intended for grilling separate from the raw meat. That way, no one will unwittingly munch on a piece of produce that’s been contaminated with meat juices.

Cooking the food
Meat and poultry should be thoroughly cooked. It is best to use a meat thermometer to check for safety and doneness. Large cuts of beef like roasts may be cooked to an internal temperature of 160°F for medium. Poultry should reach 180°F.

Serving the food
Serve immediately, so hot foods won’t cool enough to start growing bacteria. Perishable foods should not be left unrefrigerated for more than two hours. If the outdoor temperature is 85°F or hotter, serve within an hour.

Cleaning up
Promptly refrigerate any leftovers, dividing larger quantities into small, shallow containers so the food will cool more quickly, with less chance for bacteria to grow.

Some studies have hinted at a possible cancer risk from eating large quantities of grilled meats, especially if they’re charred. However, any such risk appears to be slight. The weight of the evidence to date indicates that occasional grilling is not hazardous to barbecue lovers.

© 2008 University of Illinois Board of Trustees

Folklore often depicts the magical powers of herbs. But good cooks the world over have discovered another kind of power in the subtle flavors and aromas of herbs. If you grow and dry your own herbs, you will always have a fresh, inexpensive supply close at hand for making delicious foods.

Herbs do not add calories or nutritional value to foods, but they do add flavor. So if you want to cut down on calories, you can use herbs and spices to give zest to familiar, low-calorie foods. For someone on a salt-free diet, herbs can enhance the flavor of otherwise tasteless foods. A pinch of rosemary, for example, dropped into the water that potatoes or rice are boiled in will give a delightful taste to these vegetables.

SELECTION

You can grow and dry a wide variety of herbs. Some that are especially popular are thyme, tarragon, rosemary, mint, sage, sweet basil, bay leaf, parsley, marjoram, savory, oregano, chervil, chives, and dill. The foliage of these plants is attractive, and they give off a soft, pleasant fragrance. If you plant your herb garden near the kitchen, you can enjoy the plants and harvest the leaves easily as they reach the peak of quality. Young, tender leaves are more flavorful and aromatic than older leaves.

PREPARATION

Cut the stalks when the leaves are mature or the plants have just started to bloom. Use only the tender, leafy tops and flower clusters. Discard the leaves below 6 inches from the top of the stalk. They are not as pungent as the top leaves. Remove any dead or discolored leaves. Rinse with cold water to wash off dust and dirt. Blot off excess moisture with paper towelling. When drying dill, harvest the plant as soon as the seeds are ripe.

DRYING METHODS

Air

For air drying, tie six to eight stems together in a small bunch. Then tie a large brown paper bag around the bunch to protect the herbs from the light. Be sure the leaves do not touch the sides; otherwise, they may stick to the bag and not dry properly. Make several holes in the bag for ventilation. Hang it in a warm, dry, airy room or attic. Herbs will dry in 1 to 2 weeks.

If you like, you can remove the leaves from the stems before drying. Place the leaves on a tray in a warm, dry, airy place away from direct sunlight For best results, use a doth-covered rack or an open mesh screen. Turn or stir the leaves occasionally to assure even drying. Herbs should not be sun dried because light destroys the natural aroma. A poor-quality product will result if the herbs are exposed to direct sunlight.

Oven

For oven drying, place clean, fresh leaves in a single layer on racks. There should be at least 1 inches around the racks and between them so that the air can circulate freely. You can use blocks of wood to separate the trays. Set the oven on the very lowest setting and dry the herbs slowly. Keep the oven door propped open slightly for ventilation and to control the heat. Drying will be complete in 2 to 4 hours.

Microwave Oven

If you have a microwave oven, you can use it for drying herbs. Place the herbs between paper towels and set them on the rack. Close the door and turn the oven on a medium setting for 2 to 3 minutes. Then check for dryness; the leaves should feel brittle and should crumble easily. If they are not done, turn the oven on for 30 seconds longer. Although this process actually cooks the herbs, the end product is just about the same.

STORING

When the leaves are dry, shake them from the stems and discard the stems. Crush the leaves if desired. But keep in mind that whole herbs retain their flavor longer than crushed or ground herbs. Store dried herbs in small airtight containers away from the light. Containers such as metal cans or tinted glass that exclude light are best.

If stored in a cool, dry, dark place, whole dried herbs retain their flavor and aroma up to one year. A warm storage area may hasten the loss of flavor. A damp environment encourages caking, color change, and infestation. Close the containers tightly after each use so that the volatile oils are not lost.

Do not use old herbs. If you aren’t sure an herb is fresh, rub a bit of it between your palms and breathe in the aroma. If there is little or no aroma, replace the herb with a fresh supply.

USING

To release the full flavor, cut or chop the dried leaves into fine bits before adding to food. Or crush the leaves by rubbing them between your palms or by grinding them with a mortar and pestle. For the best results, add herbs to the liquid in the recipe.

Keep seasoning blends subtle. When combining herbs, use one having a pronounced flavor with two to four others having a less pronounced flavor. All of the herbs in the following famous combinations can be grown and dried at home:

• bouquet garni, bunches of herbs and sometimes spices tied together or put into a cheesecloth bag. The usual combination is celery leaves, onion, parsley, and thyme. The combination varies for different dishes.
• fines herbes, a mixture of three or more herbs. Combinations used are (1) chervil, chives, and parsley; or (2) basil, sage, and savory.

The amount to use depends on your taste preferences, the piquancy of each herb, and the effect it has on different foods. If you do not have a recipe, start with 1/4 teaspoon of herb per pound of meat or pint of sauce, and increase as desired. If the recipe calls for fresh herbs, you can substitute dried herbs. Use a fourth of the recommended amount, for example, 1/4 teaspoon of dried herb instead of I teaspoon of fresh. Avoid using the same herbs in several dishes to be served at the same meal.

The flavor of an herb will be at its best if you add it to the recipe at the proper time. Add herbs as follows:

• to soups and stews during the last half hour of cooking. The delicate flavor and aroma of herbs can be lost by overcooking.
• to uncooked foods such as tomato juice cocktail 3 to 4 hours before serving, or even overnight, to release the full flavor of the herb.
• to quickly cooked dishes or sauces as soon as you begin cooking the food. To draw out more flavor, barely moisten herbs with a little lemon juice, water, cooking oil, or other liquid suitable for the food you are preparing, and let stand for 10 minutes or more before using.

Herbs may be used to flavor vinegar, mustard, and butter. Choose your favorite herbs to add variety to these everyday ingredients, following the recommended steps.

Use whole spices and herbs for beverages and pickles. Leaving whole spices in pickles can cause unsightly darkening. Tie herbs and whole spices in a small square of cheesecloth so that they can be removed easily before serving. This will also prevent seasoning specks in the finished product. The same method can be used when whole spices and herbs are added to other foods.

Use in tomato and egg dishes, stews, vegetables, meats, soups, and salads. Add a touch to hamburgers, noodles, and salad dressings.	Drop a few leaves into stewing chicken, fish chowder, tomato soup, and corn chowder. Remove the leaves before serving.	Essential in poultry seasoning. Use with onion for stuffing pork, duck, and goose. Rub powdered feaves on pork loin and ham.
Add a pinch to poulfry, meats, egg dishes, poultry stuffings, soups, potato salad, creamed potatoes, and green beans.	Use as a substitute for onion. Sprinkle as a garnish over vegetables, baked potatoes, meats, and soups.	Attractive as a garnish with soups, vegetable safads, meats, and poultry. Good as a seasoning with almost any vegetable or meat dish.
Delicious in pizzas or other Italian dishes, chili, meat loaf, veal dressings, and bean, tomato, or lentil soups. Gives a flair to sour cream served over sliced tomatoes.	Blend with parsley and butter, and spread on chicken breasts and thighs when roasting. Add tparingly to creamed soups, poultry, stews, and sauces.	Usually blended with other herbs. Leaves can be used with meat, poultry stuffing, gravies, soups, egg ond cheese dishes, vegetables, and seafood.

University of Illinois at Urbana-Champaign

College of Agriculture

Cooperative Extension Service

Circular 1227

On the culinary arts.net

I will be talking about all things  about food -recipes, books, schools, just to name a few things.

Since it is spring i want to talk about herbs. I got a new book about them. Time to plant some that can be used through out the year. we can freeze some and dry some.

Why cook with herbs?

People have been seasoning food for century s, with every culture evolving its own dishes thanks to the diversity of plants worldwide. There are good reasons for using herds in your cooking, linking to health as well as flavor.

Herbs are tasty from fresh and pungent to mild salads, from sweet spices to fiery peppers, the range of flavors is wide. Culinary plants and spices work on the taste buds, helping to increase saliva to help start digesting your food. The smell of  well flavored food will start your mouth to water and help in digestion.

Herbs are healthy, eating and drinking herbs have many benefits. Different herbs pass through your body helping with food absorption, help the liver to digest fatty foods. Some have essential oils to help with your intestines and digestive.

Herbs and spices give you variety of flavors and tastes to experiment with. You can find recipes from different cultures that you like, that use certain herbs and spices. You can grow some that you like to use and have them fresh plus give your garden a wonderful smell.

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