12 Days of a Culinary Christmas: Day 5

Day 5: Go Green Already!

Combine holiday spirit, environmental consciousness and caffeine all in one tidy, convenient gift.  Re-usable coffee cups are everywhere these days.    It always kind of bugged me that when I'd stop somewhere and order coffee to go...it came with an extra sleeve of paper around the outside. Here's a simple way to make a statement for more responsible packaging and still enjoy your morning brew. You can find these in any of the locally-owned gift shops around town, and if I'm not mistaken...a lot of coffee shops will give you a small discount for bringing in your own cup! 

12 Days of a Culinary Christmas: Day 4

Even the best of us get wrapped up in cooking that is defined by convenience.  And there's nothing wrong with that.   We're all getting more done in less time than ever before.  But, just because you don't have time for a 43-ingredient, 5 preparation boeuf bourguignon...doesn't mean you don't appreciate the technique, precision and adherence to classical execution. Thumbing through the pages of a great cookbook...taking in the photos, the recipes, the tips on technique... is always a great escape, even if its just from a pile of dishes.  So, here's one of our favorites...and we're sure you'll like it too.

Day Four: Thomas Keller's "The French Laundry" Cookbook

Chef Thomas Keller is known for classical French flair expressed in modern Bistro dishes.  His acclaimed restaurant, The French Laundry is located north of San Francisco in Napa Valley.  Each and every day, he prepares a 9-course tasting menu in which no ingredient is ever repeated.  The result is a series of small bites that intrigue, satisfy and inspire.  He notes, "What we want you to experience that sense of surprise when you taste something so new, so exciting, so comforting, so delicious, you think 'wow' and then its gone...We want you to say, 'I wish I had just one more bite of that.' And then the next plate arrives, the same thing happens, but in a different way."

Keller's The French Laundry features 150 recipes from his famous restaurant, and some even refer to it as a "culinary manifesto."  His interpretation of modern dishes and ingredients such as Peas and Carrots (lobster paired with pea shoots and creamy ginger-carrot sauce) will delight any foodie.  He's a modern-day classic himself.     In addition to The French Laundry, Keller has also published Bouchon and Ad Hoc At Home.  One of these books weighs 6.5 pounds! Discover which one for yourself. 

PS- Have you seen these books in a locally-owned bookstore?  If so, please comment below!

12 Days of a Culinary Christmas-Day Three

Did your mom ever make you a slice of bread with peanut butter...accented by a hand-drawn heart?  Even thirty years later, I still think that nothing says I love you like gifts of homemade food or treats.  No matter how the cook makes their mark on the package, it's always special because you know that it was made just for you. 

But, there does come a time when you've got to add a little sophistication and panache to your presentation. 

I give you the Williams-Sonoma Personalized Embosser.  It's a notary stamp for foodies, complete with name or monogrammed initials.  This embosser is perfect for the person who is always baking and cooking for others.  Simply insert a golden foil sticker, press down, and seal the meal with your initials and a personalized message.   There's options like "Recipe From...", "Cellar of..."  and "Made from Scratch."    You can "notarize" a recipe, use a gold foil sticker or even a vellum gift tag.  Homemade, quite artistic, and made with love.

Remember, if you know where to find this, or any of the ideas on our list from a local business, please leave a comment and let us know where to go!

-Chef

12 Days of a Culinary Christmas- Day Two

Day 2: Digital Kitchen Scale

One of the most under-utilized tools available to home cooks is the digital kitchen scale.  These cool little scales are available at a great range of price points...some even starting at $15 or so.  Without sounding too obvious, digital scales serve the purpose of helping you measure your ingredients by weight...rather than volume.   Why is this important, you ask?    

Think like a pastry chef.  Most baking is based upon reactions that cause a chemical change in your ingredients as they form your final product.  As the cooking process takes place, those ingredients react together and are completely transformed;  they can't ever be separated again.  Great baking recipes, and great chemistry, require precision.    

Most home cooks have learned to differentiate between wet and dry measures for their ingredients...i.e. a liquid measuring cup versus 1/2 cup or 1/4 cup scoops for dry components like sugar or flour.  But, once you advance to more challenging and intricate recipes, you may find that the dish calls for a certain number of grams of sugar.  A digital kitchen scale allows you to make those precise measurements by weight...as specific as the 1-gram graduation or better. 

Here's a Digital Kitchen Scale by American Weigh.  It has up to an 11-pound capacity and a removable bowl- very convenient for home-based baking.   Digital scales are great for portion control too...but then again, it's the holidays and who wants to think about that?

-Chef

PS-If you know about a locally-owned business who sells this or other items on our list, please leave a comment below so that we can support local business owners!

12 Days of a Culinary Christmas- Day One

'Tis the season of eating, celebrating, gifting and sharing...and when it comes to holiday gifts, I favor gifts that are practical, useful and of course, edible.   Really, anything that you can use in the kitchen to make a new dish, try a new technique or incorporate a new flavor you've never tried before is a great gift in my book.  So, without further adieu, I present to you the 12 Days of a Culinary Christmas, with my top picks for the special foodie in your life (or for your own cupboards too). 

Day One: Penzey's Spices

Penzey's Spices offers more than 250 specialty spices ranging from Garam Masala to Chipolte Peppers to Vietnamese Cinnamon and more.  When you can't find fresh herbs or when your recipe calls for an exotic dried herb, Penzey's will have it. Check out the gift sets like the Grill & Broil, Indian Curry for the Pepper Lovers. And, here's a few favorite spices & herbs to look out for:

• China Tung Hing Cinnamon-extra sweet, spicy and strong
• Ground Ancho Chile Peppers- not hot, just richly flavorful and colorful
• White Peppercorns-a rich, somewhat hot flavor for soup, grilled meats, light-colored dishes
• Smoked Spanish Paprika-smoked over oak fires and a great addition to a lot of grilled dishes

Check out Penzey's website, or they've even got a store in Birmingham.  

3 Little Words to help you think like a Chef

Alright, here's another old quote for you..."Play like a Champion Today."  Yes, its a football reference, but when it comes to getting ready for Thanksgiving this week, I want you all to go big!  The best way to have a great turkey day is to think like a Chef all week long.  Really, it all comes down to three little words:  

 Mise en place   

Mise en place is a French phrase that means "everything in its place."  Its all set up.  Your menu and your individual dishes are well thought out and you've prepared for each step that you'll need to take to execute.  So, what does mise en place mean for your Thanksgiving? 

It means you can actually watch the Macy's Thanksgiving Day Parade.  You can catch a few quarters of the Lions vs. the Patriots.  It means you won't have an insurmountable pile of dishes before you even eat dinner.  Mise en place is essential in the kitchens at 801...we've got a small space and a tight-knit team, but taking the time to do the essential preparation and planning before every service helps us send great dishes out of the kitchen consistently. 

So, here's a few quick tips to help you think like a Chef this week. 

• Monday: This is a great day to review your guest count, set the table, clean & iron tablecloths and set out water and wine glasses.  Make sure that your turkey- whether its fresh or frozen, is cozy & comfortably cold in your fridge.   Finally, do you have a meat thermometer?   An instant-read thermometer is essential to help you know when your bird is done.  It should read 180 degrees when inserted deep into the thigh, not touching bone.   We've all got a drawer full of old kitchen gadgets- like thermometers- and wonder if they still work.  You can test your thermometer by bringing water to a rapid boil, and inserting your thermometer. It should read 212 degrees F.   Make your major shopping trip if you haven't done so already...food- check....wine-check.

• Tuesday:  Think like a Pastry Chef.   Work ahead and assemble your pie crusts, cheesecake crusts and tackle any other baking prep work that you can.  Are there sauces or fruit coulis you can make in advance?

• Wednesday:  Do a final review of your shopping list for any last minute items.  Brine the bird and set out your roaster.  Assemble any appetizer platters that can be prepared in advance.  What potatoes and veggies can you clean, trim and prep for their ultimate recipe destination?

• Thursday: Estimate your turkey's cooking time and remember that it will need to rest for at least 20 minutes after its done roasting.   Work clean as you assemble your dishes;  wash and put away what you can as you go--it's even better to enlist the help of a few younger family members when you can.  That way, you'll only have dinner dishes to deal with after the meal...not a mountain of mess from all of your cooking endeavors!

Finally, and most importantly, enjoy your day. Toast with your family and friends and count your blessings. You're really thinking like a Chef when you're most grateful for the memories created at the table. 

-Chef  

The Secret Life of Citrus

What's that old saying... Don't judge a book by its cover...beauty is only skin deep...its what's inside that matters.    The list of colloquialisms goes on and on, and they're all really saying the same thing.  When it comes to people, you've got to move past judgments based upon appearances and find out what someone's all about on the inside.  Let me make one confession...I can be a shallow Chef... but only when it comes to citrus. 

Lemons, limes, oranges...the most beautiful part of these fruits runs just skin deep.   Citrus peels are intensely perfumed and packed with essential oils that impart tremendous flavor into your food. Yes, you can certainly use the juice of any one of these fruits to flavor your dish. But, its the beauty wrapped into the zest, peel or grating of the skin that packs a subtle yet powerful punch.  Citrus has a way of unlocking the flavor profiles of your entire dish; its as if it heightens your senses for all of the flavors that are present. You'll see us add citrus peels to our marinated olives; and zest in everything from to seafood to vinaigrettes. Citrus even has a way of waking up the warm, spicy tones you'll find in Fall chutneys and pies.   

Remember the secret life of citrus...its beauty runs just skin deep...but it always packs a powerful punch. 

Are you ready for Thanksgiving yet?  Here's a take on Cranberry Sauce with Citrus Zest- a variation on one of our chutneys. 

-Chef

Cranberry Sauce with Citrus Zest

1 pound fresh cranberries, washed 

2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

1 lemon, zested

Combine the cranberries, sugar and water in a medium pot. Gently stir as you bring the mixture to boil over medium heat. Allow to gently boil for a few minutes, watching for some of the cranberries to break down. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Continue to stir gently as needed, and simmer for an additional  6-8 minutes.   Stir in the orange juice, orange zest and lemon zest-- adding a little bit of each at a time and tasting as you go along.  Tasting as you cook is the real secret in improving your final product and creating balance, no matter what you're cooking.  Your cranberry sauce should be subtly sweet, tart, warm with spices and bright from the citrus.   Allow to cool before serving. 

Photo from wizardrecipes

Thanksgiving...The All-American Culinary Superbowl

Tomorrow marks two weeks until Thanksgiving; any holiday that celebrates sharing amazing food with the people you love is a good thing in my book.  Thanksgiving carries with it all the anticipation of a major championship game...the stakes are high and no one wants to disappoint the team on the big day. And, its easy to get wrapped up in planning for the main event... the potatoes, the veggies, the bread, and of course, the bird.  

Here's one game-day strategy for going from a bench-warmer to an All-Star in your house.  Prep the team with easy-to-prepare appetizers.   Sure, one of the best parts of Thanksgiving is the all-day anticipation of a huge dinner feast, but a warm-up round with tasty snacks is the best way to win big with your crowd.    

No need for a heavy appetizer display.  Opt for flavor over quantity.  With that in mind, I leave you with an 801 favorite... Marinated Olives.    Prep a day or two in advance, and they'll taste even better.  Enjoy. 

-Chef

 

Marinated Olives

1 1/2 Cups Queen Stuffed Olives

1 Cup Kalamata Olives

1/4 Cup Roasted Garlic Cloves

1/4 Cup Roasted Red Pepper; sliced into strips

Zest from 1 Orange

2 Tbs. Italian Dressing

Combine all ingredients in a non-reactive bowl and allow to marinate overnight.  

To roast garlic: 

Preheat your oven to 400 degrees. Peel away the white outer covering of the garlic bulb, leaving the cloves attached to the root.  Cut across the top of the cloves so that you can see down into the bulb. Drizzle with olive oil and spread it around the entire bulb generously with your fingers. Wrap the bulb in aluminum foil and bake for 30-35 minutes or until the garlic cloves are soft. Remove the garlic packet from the oven and allow to cool.   Remove the individual garlic cloves by gently squeezing the garlic bulb.  Toss the roasted garlic cloves with the olive mixture, or use it in a hummus mixture or marinade. 

Photo courtesy of Snooth.com

Harvest Slow Food- A Celebration of Real Food!

We're getting ready for another Slow Food Wine Dinner...inspired by all of the best fall harvest. Think golden squash roasted to perfection...fall and winter lettuces like Frisee and Endive... and the sweet & tart contradiction of cranberry.  'Tis the season of giving thanks, and we designed the Harvest Slow Food menu to really celebrate the best bounty of our local farms. 

I think by now that you know 801 focuses on local, sustainable cuisine.  Why, you ask? Simply put, I can guarantee that food coming from a local farm will always taste better than food that has traveled thousands of miles to get to your plate. Its the Farm-to-Plate movement, which is literally focused on shortening the distance between the farmers and your dinner table.  Don't you want to know where your food came from?   So, here's the real question that we get a lot:  What is Slow Food?

  

"Slow Food aims to be everything that Fast Food is not" -- USA Today

Slow Food is a national movement- (you can read more about it here).  Its a lifestyle and a way of eating that focuses on the sheer joy of eating good food that was grown in your community and in an environmentally sound manner.  Slow Food USA has over 200 Chapters across the country, and they operate with a focus of, "raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown."   The Slow Food movement is about celebrating food and its place in our culture. 

We think that's a great way to eat.

We say enough with the fast food commercials that accuse each other of having fake meat products and chicken made out of seaweed!  And, we won't even name the fast food restaurant with a milkshake flavored like a pecan pie.  That's not real food.  And those flavors didn't come from a farm; they came from a laboratory.  

Slow Food is Real Food. And our Harvest Slow Food Menu is our way of saying thanks to all of the farmers and their commitment to locally grow treasure. 

I look forward to seeing you at our Harvest Slow Food Dinner-- Friday, November 19, 2010.  

-Chef

 

Harvest Slow Food Menu, 11/19/10

I.     Crispy butternut squash beignets with spiced pear syrup

II.   Peppercorn duck breast salad with frisee, endive, fresh herbs and dried cranberry vinaigrette

III.  Herb roasted lamb chops with brown butter spaghetti squash risotto and root vegetable puree

IV.  Pan seared wreck fish with crispy broccolini, smoked mushroom and local potato hash with roasted garlic puree.

V.  Caramelized Apple Napoleon with egg nog ice cream

Photo courtesy of SlowFoodUSA.org

801 Risotto- The Perfect Canvas

Slow food and slow cooking are great comforts; especially as cooler fall and winter air make their way our area.  One of the best ways to warm your bones is to spend time in the kitchen, making the foods that you find comforting and warming from the inside out.  Risotto is one of those dishes. At its basic level, it's warm, creamy and satisfying...in terms of both texture and richness. But, Risotto is also the perfect canvas for an assortment of flavors...from wild mushrooms, to roasted vegetables (another slow food favorite in our kitchen), to seafood, and of course, any number of cheeses that your heart desires. 

From time to time, we'll use risotto to showcase a great vegetable find at the farmer's market, like a butternut squash.  But, risotto can also stand up to bold add-ins like blue cheese.  The beauty of the dish is that you can coax the most creamy, decadent texture from the rice and then give it any flavor profile you like. Risotto is traditionally made with Arborio rice, a short-grained rice with an incredibly starchy exterior.  Slowly cooking and stirring the rice releases the starch, creating a creamy rice dish that's perfect as a small first course or as an accompaniment to the main entree.  

Risotto is totally approachable in the kitchen...all it takes is a little patience and the willingness to put a little love into the dish.  Use this recipe as a blank canvas for your favorite flavors-- roasted red peppers, wild mushrooms and Parmesan are just a few ideas.  What are your favorite risotto flavors?

-Chef

 

801 Franklin Risotto

2 Cups Arborio Rice

1 Shallot- minced

2 Tbs. Butter

1 Bay Leaf

1 Cup White Wine

2 Cups of Stock or Broth

Salt & Pepper to taste

• Heat a large saute pan on medium high heat.  

• Add the butter and allow it to melt.  
• Add the rice and shallot. Toasting the rice and shallot develops their flavor, giving the rice a nutty, toasted flavor.  
• In a separate pot, warm the stock or broth.  Gently stir the rice around the pan until the butter is absorbed. 
• Add the white wine to the pan and let it absorb into the rice. The alcohol will evaporate while the rice absorbs the flavors of the wine. 
• Add the Bay Leaf to the rice as well.  Reduce heat to medium and continue stirring frequently.  
• Add 1 to 2 ladles of warm stock to the rice and continue stirring.  When the stock is almost completely absorbed, add another 1 to 2 ladles of liquid.  Continue for 20-25 minutes until the rice is tender;   the amount of stock you need will vary.  
• Season to taste using salt and pepper.  Taste the rice;  it should be al dente; rich and creamy but still holding its texture and shape.  (In other words, be careful to avoid cooking your risotto to mush! Now, how's that for a gourmet term?) 
• Remove the Bay Leaf, and finish the dish with a tablespoon of butter stirred into the rice, or a dusting of Parmesan and fresh herbs on top.

 Variations:

• Add roasted vegetables or wild mushrooms after the wine has absorbed into the rice.
• Use red wine to add a rosy tint to your risotto dish
• If using a bleu cheese or Parmesan, gently crumble and stir in the cheese after the final ladle of stock has been absorbed.  

Welcome to the kitchen

Friends, Foodies, Hungry People, Gourmets, and Wine Aficionados Alike:

Welcome to our kitchen's corner of the world wide web... if you've never been our guest at the restaurant, we want to get to know you a little bit better-- and we hope you learn a little bit more about us. And if you're a long-time 801 friend, we want to share a little more time with you. You see, everything that we do at 801 Franklin is about celebrating every day.  Not waiting for a special occasion.  801 is all about feeding good food to good people.  And if you've found your way to our blog, you're already "good people" in our book. 

This blog is our story...a look behind the doors to the kitchen, behind the chef's hat and beyond the crisp white table cloths.  Our story, at its foundation, is about a passion for food and a passion for making every one of our guests and friends (we like to think that there's really no distinction between the two) as comfortable as possible.  We want you to relish every dining experience at 801, and we want you to walk away with a whole new appreciation for food, and how you cook in your very own kitchen. 

You'll hear us talk about Slow Food,  Organics, and Sustainable food choices-- we'll help you learn a little more about that movement and exactly why everything local tastes a whole lot better than food that's traveled 5,000 miles before it gets to your plate.  

So, we're glad you found us.   When we're not sharing a great moment together on the patio, in the dining room or celebrating a special event at the restaurant, we hope we can spend a little more time with you here.  We've got a few tips and tricks up our sleeves to share, and some reviews of our favorite restaurants and chefs, spiced up with a glimpse into our most current seasonal inspirations and food obsessions.

Do you love food as much as we do?

Good. 

You're in the right place. 

-Chef