Apple Orchard Sauerkraut

How to Make Apple Orchard Sauerkraut~Chef and a Baker
Amazingly simple and super healthy, fermentation takes advantage of beneficial bacteria by turning sugar into lactic acid. This sauerkraut has a mellow sour flavor with a crunchy and crisp texture. This style also known as lacto~fermentation provides all of the probiotic benefits for stomach health, and they taste great!
Orchard Sauerkraut
 
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This sauerkraut has a mellow sour flavor with a crunchy and crisp texture
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • 4 pounds Napa cabbage, shredded with Cores and outer leaves removed
  • 2 tart or granny Smith apples finely sliced with skin on
  • 3 tablespoons of sea salt or real salt
  • 1 tablespoon caraway seeds
  • 2 tablespoons pink peppercorns
  • ½  cup of beet juice
  • 2 grape leaves
Instructions
  1. Mix the cabbage, apple, sea salt, caraway seeds, peppercorns, grape leaves and beet juice in a large bowl
  2. Mix well, working the salt thoroughly into all the cabbage drawing out all of the moisture of the cabbage
  3. Once the cabbage begins to wilt, squeeze out all of the excess liquid, repeat as necessary several times
  4. Add the contents to a large ceramic container and press down packing everything firmly, keep pressing down until the cabbage is completely submerged by the liquid
  5. Cover and set out at room temperature for at least one month tasting it every few days, removing any scum or film that has formed on the surface
  6. Once the sauerkraut has reached a great flavor remove from the crockpot and transfer to a container
  7. It will stay delicious and edible for six months!
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Blackened Opah with Tempura Fried Okra, Scallion Rice and Remoulade Sauce

Blackened Opah with a Remoulade Sauce~Chef and a Baker
Opah or moonfish is a colorful, delicious and fatty fish from Hawaii.
In this preparation we’re highlighting Mardi Gras and something we would find in New Orleans Cajun style cuisine.
Lightly fried okra and two different versions of remoulade sauce with some scallion rice, round out this plate.
Blackened Opah with Tempura Fried Okra, Scallion Rice and Remoulade Sauce
 
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Opah or moonfish is a colorful, delicious and fatty fish from Hawaii. In this preparation we're highlighting Mardi Gras and something we would find in New Orleans Cajun style cuisine. Lightly fried okra and two different versions of remoulade sauce with some scallion rice, round out this plate.
Chef and a Baker:
Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 5 or 6 ounce Opah filet
  • Cajun Blackening spice
  • Fresh okra
  • Tempura batter
  • Freshly made sushi rice
  • Remoulade sauce
  • Turmeric spice
  • Green onion (scallions)
  • Rice vinegar
  • Pea shoots
  • Lemon and lime wedges for garnish
Instructions
  1. Blacken Opah and hard sear in a cast iron pan.
  2. Fry okra in a tempura batter
  3. Make sushi rice, finish with rice vinegar and scallions
  4. Make remoulade sauce, take one cup of finished sauce and put blender with 1 teaspoon of turmeric for smooth texture and bright color
  5. Spoon remoulade sauce on plate, center rice, place fish on rice, pile okra on sauce. Put blended remoulade sauce in squirt bottle and lattice top of the fish. Garnish with pea shoots, lemon and lime wedge.

 

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Candied Orange Peels

Fast and Easy Candied Orange Peels~Chef and a Baker
A great way to add add intense citrus flavor and bright sweetness to savory dishes or a smooth blending of tasty sweet oranges to your dessert. This is a powerful tool to add to your culinary quiver.
Candied Orange Peels
 
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A great way to add add intense citrus flavor and bright sweetness to savory dishes or a smooth blending of tasty sweet oranges to your dessert. This is a powerful tool to add to your culinary quiver.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • 10 Florida or Valencia oranges
  • 4 cups granulated sugar
  • 6 cups water
Instructions
  1. Top and tail the oranges and cut the skin into quarters.
  2. Peel the skin and remove the pith (the white part), cut the skin into julienne strips about a quarter inch wide
  3. Put the strips of peel into a large sauce pan or a rondeau and cover with cold water
  4. Put on the stove and bring to a boil, once boiling drain the water from the peels and  repeat this process three times (to soften the skin)
  5. In a small bowl whisk together the sugar and water and put  sugar water or simple syrup into a medium sauce pan and bring to a simmer
  6. Let the simple syrup cook for 15 minutes at a simmer, then  place the peels in and cook for one hour or until the peels are translucent adjusting the heat to maintain a simmer and do not boil
  7. Swirl the pan to make sure that all the peels are covered with the simple syrup and  drain from the peels and set aside ( base for a citrus sauce?)
  8. Place the peels out a sheet pan or a rack and let dry for 6 hours
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Crispy Duck Breast with Orange Beurre Blanc

Crispy Duck Breast with Orange Beurre Blanc~Chef and a Baker
Spring is here and duck is now in season.
This dish features pickled, grilled asparagus, duck fat roasted fingerling potatoes and a orange beurre blanc over a crispy seared well-seasoned duck breast.
Cracked mustard and a crème de cassis reduction finish out this plate.
Crispy Duck Breast with Orange Beurre Blanc
 
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This dish features pickled, grilled asparagus, duck fat roasted fingerling potatoes and a orange beurre blanc over a crispy seared well-seasoned duck breast.
Chef and a Baker:
Recipe type: Main
Cuisine: French
Serves: 2
Ingredients
  • Locally sourced duck breast
  • One bunch of asparagus peeled and cut half inch keeping the tips
  • Pickling brine for asparugus
  • 1 pound of fingerling potatoes
  • Whole-grain cracked mustard and a squirt bottle
  • Reduce 1 bottle of crème de cassis with a little bit of sugar into a thick reduction and put into a squirt bottle
  •  Orange beurre blanc:
  • ¼ cup chopped shallots
  • ½ cup dry white wine
  • 1 tablespoon chopped garlic
  • 3 tablespoons white-wine vinegar
  • ½ cup heavy cream
  • 1 stick (1/2 cup) cold unsalted butter, cut into pieces
  • 1 tablespoon fresh lemon juice, or to taste
  • 3 oranges juiced
Instructions
  1. Score duck breast and salt liberally
  2. In a cold cast-iron pan place duck breast on very low heat, keep skin side down for three quarters of the way of cooking
  3. Peel asparagus and cut into half inch using mostly just the tips of the asparagus
  4. Cut fingerling potatoes in half and then on a sharp bias cut cut in half again
  5. Take seared duck breast and place in oven and cook to approximately 135° or medium rare with fingerling potatoes roasting next to them in the duck fat,  take duck out and let rest
  6. Take asparagus out of pickling brine and put on grill for nice char
  7. Plate fingerling potatoes, asparagus, and cut duck breast into a fan,  ladle beurre blanc  on top of duck
  8. In a squirt bottle place dots of whole-grain crack mustard and creme de casis reduction, using toothpick, run dots together
  9. Make beurre blanc:
  10. In a small heavy saucepan, simmer wine, vinegar, shallot, garlic, orange juice until reduced to about 2 tablespoons.
  11. Add cream and simmer until liquid is reduced by about half.
  12. Strain liquid into separate pan
  13. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to liquify. It should be the consistency of hollandaise.) Remove pan from heat and stir in lemon juice and salt and pepper to taste.
 
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Homemade Pretzels

Housemade Pretzels~Chef and a Baker
These homemade pretzels are easy to make.
Not only do they have a nice crunch, but they’re very soft and are salty enough to make you want more. These homemade pretzels are great to eat with different soups or with a flavored mustard or even as a appetizer.

 

Homemade Pretzels
 
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These homemade pretzels are easy to make. Not only do they have a nice crunch, but they're very soft and are salty enough to make you want more. These homemade pretzels are great to eat with different soups or with a flavored mustard or even as a appetizer.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 10
Ingredients
  • 1½ cups warm water
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 2¼ teaspoon yeast
  • 1 pound of flour all-purpose
  • 2 ounces of melted butter
  • 10 cups of water
  • ⅔ cup of toasted baking soda
  • egg wash
  • kosher salt
Instructions
  1. Combine water sugar and salt in a mixing bowl
  2. Sprinkle yeast on top and wait for five minutes until foamy
  3. Add flour and melted butter,mix with a mixer using a dough hook on low speed until combined
  4. After mixed well, place in large container and cover, rest for one hour or until the dough doubles in size
  5. In a separate pot on the stove top bring 5 cups of water and toasted baking soda to a boil
  6. Cut and roll pretzels into cigar shaped rope and bring into a U shape twist twice and make your pretzel shape.
  7. Put pretzel in boiling water with baking soda to set
  8. After the pretzel is set and rises to the top of the water, place on baking tray and brush with egg wash and sprinkle with salt
  9. Bake for 11 minutes in a 350° oven
  10. Your golden brown crunchy soft pretzels are ready to eat.

 

 

 

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Mussels Pomodoro

How to make the Best Mussels Pomodoro~Chef and a Baker
These mussels have a fresh tomato basil broth with white wine, herb lobster stock and a duck fat grilled crostini.

Mussels Pomodoro
 
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These mussels have a fresh tomato basil broth with white wine, herb lobster stock and a duck fat grilled crostini.
Chef and a Baker:
Recipe type: Main
Cuisine: American
Serves: 20
Ingredients
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 2 Tablespoons of olive oil
  • ¼ cup white wine ( something tasty, I prefer a nice Sauvignon Blanc )
  • ¼ cup lobster stock
  • 1 cup Pomodoro sauce
  • 1 teaspoon duck fat
  • 1 bunch of basil cut into chiffonade
Instructions
  1. Sauté garlic, shallots and olive oil in a hot pan
  2. Deglaze with white wine and add lobster broth, Pomodoro sauce and mussels
  3. Cover and cook until mussels open
  4. Rub duck fat on crostini and grill until toasted and crunchy but not burnt.
  5. Taste broth and adjust seasoning if necessary.
  6. Transfer to bowl, garnish with crostini, basil chiffonade and micro greens.

 

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Tiramisu with Salted Caramel Sauce

Tiramisu with Salted Caramel Sauce~Chef and a Baker
These ladyfingers are soaked with espresso and layered with a light, airy cream filling of marscapone cheese and Grand Marnier brandy.
A salted caramel sauce rounds this dessert out elevating it to not just another run of the mill tiramisu.
Tiramisu with Salted Caramel Sauce
 
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These ladyfingers are soaked with espresso and layered with a light, airy cream filling of marscapone cheese and Grand Marnier brandy. A salted caramel sauce rounds this dessert out elevating it to not just another run of the mill tiramisu.
Chef and a Baker:
Recipe type: Dessert
Cuisine: Italian
Serves: 10
Ingredients
  • 1 cup heavy whipping cream
  • 1 cup mascarpone cheese
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 tsp Vanilla extract
  • 1 tablespoon Grand Marnier Brandy
  • 1 and ½ cups espresso or STRONG coffee at room temperature – sweetened if desired
  • 1 package Lady Fingers (Savoiardi brand)
  • Cocoa powder for dusting the top
  • Rough chopped espresso beans
  • Salted Caramel Sauce:
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ¾ teaspoon kosher salt, or to taste
Instructions
  1. Combine espresso, 2 tablespoons of Grand Marnier, vanilla extract and a tablespoon of the sugar in a wide bowl.
  2. Vigorously whisk egg yolks, 2 tablespoons of Grand Marnier and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
  3. Remove the bowl from heat then beat in mascarpone cheese until just combined.
  4. Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
  5. Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).
  6. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  7. Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
  8. When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy).
  9. Salted Caramel Sauce:
  10. In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
  11. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

 

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Halibut Mango Ceviche

Delicious Halibut Mango Ceviche~Chef and a Baker
This Ceviche can be made with any type of whitefish.
It has a nice blast of sweet from the mango and a little sexy bitterness from the tequila with a pleasant sour note from the pickled red onions.
Halibut Mango Ceviche
 
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This Ceviche can be made with any type of whitefish. It has a nice blast of sweet from the mango and a little sexy bitterness from the tequila with a pleasant sour note from the pickled red onions.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4
Ingredients
  • ½ pounds skinless, boneless whitefish, cut into a very small dice
  • ⅓ cup fresh lime juice
  • 1 small jicama, small dice
  • ¼ cup tequila
  • 2 jalapeño chile peppers, seeded and minced
  • 1 Fresno chili, coin cut
  • ½ cup finely chopped and pickled red onion
  • 1 mango - peeled, seeded and diced
  • ½ bunch chopped fresh cilantro
  • Handful of micro greens
  • 1 teaspoon salt, or to taste
Instructions
  1. Combine cubed halibut, lime juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl.
  2. Cover and refrigerate for 2 hours.
  3. After the Ceviche has sat for 2 hours, add red onion and jicama. Mix well, then recover and refrigerate another 30 minutes.
  4. Fold in the remaining diced mango and cilantro, season to taste with salt and finish with micro greens before serving.

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Chicken Pad Thai

How to Make the Best Chicken Pad Thai~Chef and a Baker
This sweet and salty combination of rice noodles, chicken and fish sauce makes for a tasty chicken pad thai that anyone can make and everyone will love.
Chicken Pad Thai
 
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This tasty sweet and salty combination of rice noodles, chicken and fish sauce makes for an authentic Pad Thai that anyone can make and everyone will love.
Chef and a Baker:
Recipe type: Main
Cuisine: Thai
Serves: 2
Ingredients
  • 2 Shallots minced
  • 2 Minced Garlic bulbs
  • 1 Minced Lemongrass stalk
  • 1 piece of Minced Ginger
  • Organic Chicken Breast Large Dice
  • Rice noodles
  • Handful of Mung Bean Sprouts
  • 3 ounce of Pad Thai sauce
  • 1 ounce Sambal (Red chili paste)
  • 2 Eggs
  • Handful of Thai Basil
  • Handful of Mint
  • Handful of Pulsed peanuts
  • 1 Fresno Chili
  • Black sesame seeds  and a handful of Scallions (Green onions) for garnish
Instructions
  1. Sauté in oil a pinch of shallots, lemongrass, ginger and garlic.
  2. Add well-seasoned diced chicken and cook chicken until ¾ done.
  3. Drop par cooked rice noodles into pasta cooker for 45 seconds, drain and add to pan. Add handful of bean sprouts, scallions, 1oz Sambal and 3oz of pad Thai sauce.
  4. Mix well and incorporate the sauce into the ingredients in the pan.
  5. Push noodles to one side of the pan and crack 2 eggs into pan season and scramble (Carbonara style).
  6. Add chopped Thai basil and mint and mix well with tongs.
  7. Using a squirt bottle make a small circle of the Pad Thai sauce in the center of a 12 inch bowl. Bird’s nest the Pad Thai on top of the sauce and garnish with black sesame seeds, bean sprouts, lime slices and red Fresno chilies coin cut.

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Beer & Cheese Soup with Brown Butter Popcorn

Beer & Cheese Soup with Brown Butter Popcorn~Chef and a Baker
This take on beer and cheese soup combines baby Swiss cheese with white cheddar, fresh popped popcorn tossed in brown butter, candied bacon and homemade pretzels.
Beer & Cheese Soup with Brown Butter Popcorn, Candied Bacon and Homemade Pretzels
 
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This take on beer and cheese soup combines baby Swiss cheese with white cheddar, fresh popped popcorn tossed in brown butter, candied bacon and homemade pretzels.
Chef and a Baker:
Recipe type: Appetizer
Cuisine: American
Serves: 10
Ingredients
  • 6 pack of any kind of lager or pale ale
  • 1 pound of butter
  • 3 large rough diced yellow onions
  • 5 pounds of shredded white cheddar
  • 5 pounds of shredded baby Swiss
  • 3 gallons of milk, whole milk
  • 1 pint of chicken stock
  • 2 cups of all-purpose flour
  • Juice of 3 lemons or 2 Tablespoons of unpasteurized apple cider vinegar
  • 1 Tablespoon of Colemans mustard powder
  • 1 teaspoon of cayenne powder
  • 1 cup of brown butter
  • 3 pieces of bacon
  • 1 teaspoon of maple sugar
  • Fresh chives
  • 1 teaspoon of Spanish Paprika
Instructions
  1. Sweat onions in butter until translucent
  2. Add three bottles of beer and chicken stock, After onions have absorbed chicken stock and beer add milk. Using a bowl toss the shredded cheese with flour until well combined.
  3. You'll need a small hand blender or immersion blender to mix the cheese as you add it to your base. Blend well making it nice and creamy to remove any chunks from the cheese melted in there with the onion.
  4. Season with salt, the juice of three lemons, apple cider vinegar, mustard powder, cayenne and taste until it's awesome.
  5. Add the remaining beer and simmer.
  6. Garnish with fresh popped popcorn tossed with brown butter, candied bacon (use maple sugar on the bacon and cut into small dices) garnish with fresh chives and a little paprika for color.

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