Bacon S’mores

June 11, 2015June 11, 2015 Rachel Sherwood

The weather is finally starting to warm up. This summer mix up your classic s’mores with a savory twist, add bacon! You can make it gluten-free by using the bacon lattice as the base or simply tuck a few pieces of cooked bacon in with the marshmallow and chocolate between your traditional graham crackers.

(Bacon S’more)

Bacon S’mores

16 thick-cut slices of bacon
8 large marshmallows
8 small bars chocolate (about 1in x 2in pieces)
8 large graham crackers broken in half (optional)

To make the bacon lattice:

Preheat oven to 400 degrees.

Cut bacon pieces in half. On a foil-lined sheet pan create lattice squares. Using 4 of the cut pieces alternate them creating an overlapping lattice in a small square about 4x4inches. Repeat with the remaining bacon pieces.

(raw bacon lattice)

Bake for 10 minutes and carefully flip squares. Bake another 5-10 minute until crisp, drain on paper towels.

To assemble on one crisp bacon lattice place a chocolate bar, top with hot roasted marshmallow and top with another bacon lattice piece and enjoy! Repeat with the remaining pieces.

Makes 8 servings.

*You can also just cook the bacon normally and add it to the traditional s’more as you would add the chocolate.

Creating Excellent Flavor by Understanding Taste

June 4, 2015June 4, 2015 Rachel Sherwood

We have all experienced this before, walking into a home or restaurant and instantly feeling hungry when the smell of delicious food wafts our way, whether it was onions and garlic, bacon, coffee or roasted meats. We have all experienced this sensation at one time or another. The funny thing is in this instance we are not seeing or tasting anything but the environmental cues, specifically smell in this case, tell us that something good must be cooking and we are hungry.

You see as complex as we think some foods and flavors are it all comes down to taste. As humans, our mouths can actually only identify five primary taste sensations: sweet, sour, bitter, salty, and umami*. Now, taste in general can be easily confused with flavor. But these are two very different things and they each play a significant role in how we perceive food.

These tastes, along with texture, temperature, irritation, sight, sound and smell produce the perception of flavor. Surprisingly, flavors are recognized mainly through our sense of smell, not taste. For example, let’s say you have two red jelly beans, one cherry flavored and one strawberry flavored. If you hold your nose and eat one of them, you would be able to distinguish the sweet taste of sugar, but not able to pick up on the flavor unless you stopped holding your nose. We need to experience the aroma to help recognize the familiar flavor of cherry or strawberry. When the nose and mouth work together, the combined aroma with the five basic tastes allows us to enjoy thousands of flavors.

So what does all this have to do with cooking? It’s simple. If a certain food does not taste good, you can alter the five primary tastes so that it goes from undesirable to mouthwatering. For example, if a piece of meat is bland, it may lack salt. If a soup is dull, it may need just a touch of sour lemon juice. You can make any food delicious when you know how to control the tastes and perceived flavors. Each additional ingredient or seasoning and the chosen cooking method change how a food will taste. When you taste each step of the way, you begin to know what the subtle changes will do and how to control them for the best desired results.

Learn to trust your tastes and know that others’ tastes may be different than yours, and that’s ok. The next time you taste something good try to identify where that taste comes from, is it sweet, sour, bitter, salty, or umami. Make a note of this and try adding these type of flavorings as you cook and experiment at home. Once you know the basics of taste and controlling them with seasonings your cooking ability and flavor profiles begin to expand easily. Delicious food is more than just how it tastes, but how the senses perceive it.

Want to learn more about how to incorporate this into your everyday cooking? Contact me about classes or a private V.I.P day to work on your specific interests.

Hello Fresh Review

May 28, 2015May 26, 2015 Rachel Sherwood

Had to Try It

(Rachel testing recipes)

I couldn’t help myself, I had to check it out and see what is was really like. Being a professional chef and huge supporter of the family meal I cook everyday and make dinner almost every night. Now usually this is fun and easy for me. However, just like everyone else, I have those days I don’t feel like cooking. But then I can rely on any number of home-cooked meals I have perfectly packed in my freezer for a quick thaw and dinner is served. I don’t know about you but I have been seeing so may new fresh packed meal delivery services pop up I had to see what the fuss was all about and if it really worked.

So is it right for you? Check this out: here is my review and experience with one of them.

Hello Fresh Review

I have been seeing lots of advertisements for these fresh packaged home meal delivery services. Being an avid supporter of home cooked meals, I was very curious if they lived up to their claims, such as, really making cooking delicious balanced meals at home or work. I was quite surprised with the quality of results. So, do you think it is right for you? See my experience below.

How it works:

I chose the company Hello Fresh, as I liked that they supported local farmers and focused on high quality ingredients. I signed up for the classic box for 2 people, which included meat. They also have vegetarian options for a slightly less fee and also options of meals for 4 people. The program sends you everything you need to cook a meal at home in perfectly packaged measured amounts for the specific recipe. Salt, pepper, sugar, cooking oil and butter are considered pantry staples and are not provided.

Each week you have your choice of 5 set recipes to choose 3 meals from, sorry vegetarians at this point you have no choice options. For my first box I let them choose for me and I was sent Spring Asparagus and Shrimp Risotto, Steak Sandwiches with tomato watercress-salad and Rosemary Walnut Crusted Chicken.

Each recipe is created by chefs to be well balanced and in several of different flavors. They do all the work for you, except the cooking that is. The recipe and all the pre-portioned ingredients are delivered directly to your door.

They claim is that this is “Cooking Made Easy”. Their mission is “quick and easy recipes, no fancy equipment or techniques, and no obscure ingredients to help you get nutritious and delicious meals on the table.”

So how much does this serve cost? In my opinion it’s a bit much for every week and I still have to do the work. However, if it gets you cooking real food and sharing a balanced meal together, that is priceless. Here is how it breaks down.

3 Classic Meals Box for Two – $69, $11.50 per person
3 Classic Meals Box for Four – $129, $10.75 per person

3 Vegetarian Meal Box for Two – $59, $9.83 per person
3 Vegetarian Meal Box for Four – $109, $9.08 per person

This was my experience:

Ironically my box showed up midday, just as I was coming home from the grocery store with basic pantry goods like milk, eggs, bread and cereal, items that we go through every week.

I opened the insulated box that had ice packs by the meat and seafood. It was packaged well but I would be concerned about some of the items, especially the seafood, if it was a hot summer day and it sat outside for the afternoon until I got home. The proteins were packed separately and everything else for each recipe was tucked inside it’s own plastic bag, making it easy to keep what is need for each recipe together. The packaging was not excessive but if you are a real environmentalist it may bother you that everything, even the 2 sprigs of parsley, were individually packaged. Each recipe came with a color photo recipe card with instructions and nutritional information.

Time to cook

Shrimp and Asparagus Risotto

I started with the Shrimp and Asparagus Risotto, given it was seafood and likely to spoil first.

(Contents that came in the box for Shrimp and Asparagus risotto)

This recipe stated it was at a level one recipe, which takes 45 minutes. I liked how on the recipe card they had an informative note about what a Meyer Lemon was. A photo of each ingredient was provided just in case you were unfamiliar with a particular item.

I did my best to read through this recipe in advance, gather the equipment as stated on the card, and cook as a normal home cook would to make sure the times were accurate. Speaking of the equipment list, I did not understand why they bothered listing out the “tools needed” when they did not list everything you actually needed to prepare the meal. This happened with every recipe. In this particular recipe it was quite a few things. They also clearly state you need a slotted spoon yet in the instructional photos show a ladle and a wooden spoon. In my opinion, if you are going to take the time to list equipment needed, list it all; knifes, cutting boards and measuring tools needed to create the recipe as stated.

(Tools the recipe card said I needed to make the Risotto)

(All the tools I actually needed to make the Risotto)

The recipe itself was easy to follow and produced two generous portions of tasty risotto. I completed this recipe in 40 minutes so given I did all the chopping in 7 minutes and I only let my rice cook for 20 of the 30 minutes suggested; the average home cook may not chop that quickly. I thought the timing on this recipe was pretty accurate. I would maybe give yourself an extra 5-10 minutes for gathering extra items, chopping, familiarizing yourself with the recipe, and potentially some of the cooking terms used like “al dente” if you are a true beginner.

(Managing three hot pans at one time does not seem like a level one beginner recipe to me)

On that note, I would have to disagree that this is a level one recipe as in my mind having to manage 3 pans all cooking at the same time, and taking 45 minutes is not a quick, easy dinner for a beginner.

(Generous portion of Shrimp and Asparagus Risotto)

Recipe 2: Steak Sandwiches with Tomato-Watercress Salad

(Contents that came in the box for Steak Sandwiches)

This recipe was also stated as a level one recipe that takes 40 minutes to complete. Again it was an easy to follow recipe and it tasted delicious taking me a total of 35 minutes to complete. I did not roast the tomato for the full 20-25 minutes. Which brings me to the point of it is great to have the perfect measured ingredients and easy to follow recipes, but that does not make up for cooking skill. You still should know how to properly sear the piece of meat, as it just says sear, no instruction on what this is or how to do this, or what a roasted tomato should looks like when it is done, and that you should remove the really thick woody stems of the watercress first for the best results. It is implied that the cook already knows these tips and techniques. Is it not that big of a deal, however the consumer may be creating an entirely different result that what is intended without this proper information.

My husband and I enjoyed the sandwich, but as I told him the cost of the program, that it came down to $11.50 per person per meal, we both thought why did I take the time to make this sandwich when we could have gone to any number of local artisan sandwich shops and ordered a delicious steak sandwich similar to this for the same price, if not even less. So yes, good easy to follow but for the time, effort and cost of this particular meal, it did not make sense for me. In my personal opinion I also did not like heating up my oven to roast a single tomato and warm the buns, this seemed like a waste of energy and the prep. The time on the recipe card does not include time to preheat the oven, so also add 15 minutes to your prep time.

(Steak Sandwich with Tomato-Watercress Salad)

The next day as I was thinking about it when it occurred to me, that I would never cook a steak with the end result of it to be a steak sandwich. The steak sandwich would be a leftover result from another steak meal. Previously I would have cooked steaks for dinner one night and made an extra one or used the leftovers to make a steak sandwich the next day. Spending 40min to make 2 sandwiches seemed ridiculous to me, in my mind sandwiches should be quick and easy foods that should take 10 minutes or less not 40 minutes. It is getting you to cook at home, but this one had me seriously questioning the time, money, and effort aspect.

Recipe 3: Rosemary-Walnut Crusted Chicken

(Contents that came in the box for Rosemary-Walnut Crusted Chicken)

I personally thought that this was the most mainstream and simple recipe of the bunch, featuring chicken, roasted potatoes and a simple salad. I thought this one was the most accurate in its recipe and the most satisfying given the amount of time and effort put in. This recipe was stated as a level 2 that takes 30 minutes and leaves you with a complete filling and substantial meal. My guess is they marked it as a level two because of the pounding the crusting of chicken technique. However, I still feel managing three hot pans for the risotto is much more difficult for a beginner in the kitchen than breading chicken.

(Rosemary-Walnut Crusted Chicken with side salad)

Overall, I loved that everything was used up and there was no waste but at the same time, I know how to creatively use leftovers to make other meals faster and I was slightly bummed when I went to the refrigerator to make breakfast Saturday morning, and I didn’t have little extras to use from making the weeks meals. To be honest, I would have been looking forward to extra asparagus, rosemary and potatoes to make a simple frittata and potato hash for breakfast, extra greens and steak for a steak salad lunch, and leftover risotto for risotto cakes for dinner, making another complete day’s worth of delicious and healthy meals. Leftovers and extra food is wonderful if you know how to use it.

Pros:

Loved that everything was pre-measured, made it really easy to get started, cut down prep time and waste.

Easy to follow color recipe cards

Pictures to help with some of the steps of the recipe and identify ingredients used

Great to try new recipes or ingredients easily

No thought required to produce balanced meal

Serves 2 people, a decent portion on good tasting food

Encourages home cooking

Program allows for hold periods, if you want to skip a week’s meal box you can

Cons:

Even with items pre measured it took 35-45 minutes to cook a meal

Extra packaging is slightly wasteful

Not sure what I would do with all the ice packs after a few weeks of deliveries

Participant must have basic cooking skills; proper preparation and culinary knowledge is required for best results

Just enough for one meal at a time, no thoughts on advance prep to make things more efficient or other meals

Convenience comes with a cost, $11.50 per person per meal

Provides 3 meals per week, what are you eating the other 4 days?

You have to put the box on hold in advance and pick your meals in advance. If something comes up and you don’t want to eat that particular meal or have time to prepare it food would still be wasted.

Meals are set for 2-4 people making it difficult for a single person of family of 5

Not much option for picky eaters, special needs or diet restrictions you must pick from the few recipes choices per week.

Is it for you?

I loved this little experiment and yes it did provide 3 substantial balanced meals. Would this work long term for me, not really. For me the time, effort and cost just do not make sense for me. I could maybe see ordering a box to have delivered after we get home from vacation so we instantly have food on hand. For me, I like the flexibly of cooking what I am in the mood for, and if I am busy or tired I always have options for quick meals on the pantry and freezer. It is also more than I want to spend on groceries per week. I know how to properly stock a working pantry, which allows me to produce delicious balanced meals quickly for a few dollars per person. I can also adapt if it is just myself eating alone or accommodate more if I have impromptu guests.

Will it work for you? Maybe!

I loved that it easily inspires balanced cooking and sharing of meals at home. This alone will serve you well in long run for better health and relationships than eating out, or relying on convenience or grab and go food options. If you are looking to start cooking, or have trouble stocking a pantry, and don’t really want to think about it, I think this is a great option. I caution that you should have a basic understanding of cooking skills and proper technique for the best and most efficient results. I think if you are on a tight budget or have 3 growing boys, it may not be the best option for you. I think it would work well for couples and small families that want to try new foods with little risk. They are interested in cooking, but not sure where to start or find recipes that work. It is a great way to get into the habit of cooking at home. Still not sure, give it a try; there are several very similar companies with programs just like this one. I have included links below. Most also offer a reduced rate trial week, so you can test out a few recipes like I did without the full fee. If you want to learn basic cooking skills, techniques and how to stock a pantry for inexpensive quick meals at any time, contact me; I am happy to help you set your kitchen up for success.

Good luck and happy cooking!

References:

https://www.hellofresh.com

https://www.blueapron.com

http://www.forksoverknives.com/meals-to-your-door/

https://www.plated.com

Beet Hummus

May 20, 2015 Rachel Sherwood

Finding an appetizer that everyone can eat seems to be a more commonly difficult task with all the various food allergies and diet restrictions it makes feeding a group nearly impossible. One thing that I love to make for parties is hummus as it is a healthy gluten-free, dairy-free, egg-free, peanut-free option that can go with any variety of crackers, bread, or vegetables, and can be used as a dip or a spread. I think it is easiest to put out a variety of options and then guests can help themselves to what they need and like taking the worry and the work out of hosting. Traditional hummus is made from garbanzo beans or chickpeas, olive oil, tahini paste (made from ground sesame seeds) garlic, and lemon juice and just blended all together. It is simple and inexpensive but as you know I enjoy making things better and unique to fit my needs and style so I have been experimenting with a wide variety of flavor options.

Beet Hummus

1 large beet or 3 small beets, about 2 cups
1 garlic clove
2 tablespoons lemon juice
3 tablespoons Tahini
1 15oz can garbanzo beans
1/4 cup olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Wash and peel beets, cut into 1/4 inch dice and place them in a shallow roasting pan. Lightly coat with olive oil and sprinkle with a pinch of salt and pepper to season. Roast at 400 degrees for 20-35 minutes until tender.

Combine all ingredients in a food processor and process, scraping sides occasionally until smooth and creamy. If you like your hummus thinner add a touch of water or a little more olive oil until you achieve your desired consistency.

Serve with assorted artisan crackers and vegetables to fit a variety of tastes or for something a bit fancier spread beet hummus on melba toasts, top with soft goat cheese and garnish with Italian parsley.

Homemade Buns, Sweet or Savory Rolls

May 14, 2015 Rachel Sherwood

I have exciting news: we are expecting a baby this October! We are thrilled to start this new adventure and grow our family. I could not resist the traditional “bun in the oven”, so today I am sharing my simple recipe for Homemade Sweet or Savory rolls. This is a great recipe to use as a starter and then feel free to top them with cinnamon sugar, and nutmeg or Italian seasoning and shredded cheese to make them fit your personal style and tastes. These are perfect to be eaten right out of the oven with butter, served with dinner or use for sandwiches and burgers. Enjoy!

Homemade Sweet or Savory Rolls

Sweet Rolls

1/2 cup pineapple juice (room temperature)
1/2 cup warm milk (100 – 110°F)
4 tablespoons unsalted butter, melted and slightly cooled
2 whole eggs, lightly beaten
4-8 tablespoons granulated sugar (depending on how sweet you like them)
1 1/2 teaspoons salt
2 1/4 teaspoons (1 packet) instant yeast
4 – 4 1/2 cups (20 ounces) bread flour, you may need more or less depending on how you measure. If you have a scale I included the weight for better results.
1 large egg for baking

(Optional cinnamon sugar, vanilla sugar or a sprinkle of nutmeg as a dusting on top of rolls before you bake them.)

Savory Rolls

This is basically the same recipe only subbing out the pineapple juice, using less sugar and adding some seasonings.

1/2 cup water (room temperature)
1/2 cup warm milk (100 – 110°F)
4 tablespoons salted butter, melted and slightly cooled
2 whole eggs, lightly beaten
1 tablespoons granulated sugar
1 teaspoon fine salt
2 1/4 teaspoons (1 packet) instant yeast
4 – 4 1/2 cups (20 ounces) bread flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 large egg for baking

(Optional Italian seasoning, garlic salt, lemon pepper blend or grated cheese as a dusting on top of rolls before you bake them.)

Directions:

Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer.

Add 2 cups of the flour and stir until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour, kneading until dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

Cover bowl with clean towel or plastic wrap. Let rise until about 1 hour until doubled in size.

Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Divide the dough into 9 equal pieces. Shape each piece into a ball and place in the prepared pan.

In a small bowl, combine the egg with 1 tablespoon of water. Brush all over the rolls. Cover with towel or plastic wrap and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 375°F.

Bake the rolls for 20 minutes, or until golden brown. Serve warm.

Ingredients Notes:

If you don’t have a stand mixer knead the dough by hand until a smooth ball forms gradually adding flour as needed this can take up to 12 minutes.
If you don’t have unsalted butter use salted but reduce the salt in the recipe to 1 teaspoon. In general unsalted butter works best as you can control the amount of salt added.
No bread flour? Use all-purpose, bread flour gives these rolls a nice round shape and chewy texture.

Oven Fresh Rolls any time? Here are your make-ahead options:

Overnight: Prepare recipe as directed, allow the shaped rolls rise overnight in the fridge. Let sit at room temperature for 1 hour until slightly puffy, before baking as the recipe directs.

Freezer: Shape dough into balls and let rest 10 minutes on a parchment-lined baking sheet not touching the others. To cook, defrost overnight in the fridge, allow to sit at room temperature for about an hour before baking as the recipe directs.

Pre-Baked: Freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes.