Soft scrambled eggs with cream cheese

I eat eggs over easy on toast once or twice each week. It's my favorite quick breakfast.

I gently flip two eggs in my heavy cast iron egg skillet, then set the pair on two pieces of toasted cracked wheat sourdough bread. The toast soaks in the busted yokes. It's better than eating buttered bread.

To complete the breakfast, I add a small glass of orange juice or several slices of cantaloupe. Breakfast is done in less than 10 minutes. It's the perfect breakfast for a weekday morning.

As a big fan of cream cheese, I thought its addition to soft scrambled eggs would enhance their flavor. The process is simple. Cook scrambled eggs to the soft stage -- the point when the eggs are a bit runny.

Off heat, you then work a dollop of your favorite cream cheese blend into the eggs. The cheese softens as it warms and blends with the eggs.

The cream cheese brings out the creaminess of the eggs. The smooth texture and rich flavor brings the eggs alive.

SOFT SCRAMBLED EGGS WITH SPICY CREAM CHEESE

Doubling the cream cheese ingredients lets you use the whole 8-ounce package. Use half of the cream cheese mixture for the recipe and save the remainder in the refrigerator for anther use.

4 ounces cream cheese
1-1/2 tablespoons Parmesan cheese
2 green onions, chopped
1 clove garlic, minced
1 tablespoon chopped cilantro
1 small serano chile, minced
8 large eggs
1/2 teaspoon kosher salt
2 tablespoons butter
8 slices sourdough bread

Bring cream cheese to room temperature. Mix cream cheese, Parmesan cheese, onion, garlic, cilantro and jalapeno chile in small bowl until blended. Seasoned with kosher salt and pepper to taste. Set aside.

Whisk eggs and salt in medium bowl. Melt butter in heavy skillet over medium heat. When foam subsides, add eggs and scramble until eggs are almost cooked but soft. Remove from heat.

Add cream cheese and stir until incorporated. Arrange 2 slices of toast on each plate. Spoon eggs on toast. Garnish with chopped cilantro and crumbled Mexican cotija cheese if desired. Served 4.

Buttermilk biscuits and sausage gravy for a crowd

Nothing says breakfast more than a tall buttermilk biscuit smothered in sausage gravy. It seems every breakfast joint serves its own version of the classic American breakfast dish. Bert's Cafe, located an hours drive from home in South Lake Tahoe, serves the best sausage gravy in El Dorado County.

I often judge a restaurant by its biscuits and gravy. Any joint that serves frozen biscuits and packaged gravy doesn't deserve a repeat visit. I'll reward any place that takes the time to mix scratch biscuits and crumble real sausage into milk gravy with repeat business. There's nothing like the genuine product.

Since I rarely cook breakfast at work, I've wanted to perfect my sausage gravy for some time. I mastered buttermilk biscuits years ago. A rich sausage flavor is a must in my gravy. And the gravy should be thick, full bodied and void of any flour aftertaste. I insist on whole milk, a roux cooked into the sausage and the right mix of onions, Worcestershire sauce and seasonings.

Last week's Christmas breakfast potluck for employees gave me the right opportunity to test my newest version of biscuits and gravy. I modeled the gravy after the dish I ate in South Lake Tahoe the summer before last. The chef worked roasted red peppers into the sauce. It was the best tasting sausage gravies that I've had.

BISCUITS AND SAUSAGE GRAVY FOR A CROWD

This recipe will serve 25 heafty portions or 50 more modest portions. You can use your favorite biscuit recipe if desired. Don't skimp on the milk. While lowfat or nonfat milk may shave a few calories off the finish product, you loose the richness provided by the extra fat in the milk.

BUTTERMILK BISCUITS:
2 pounds all-purpose flour (baker's percent: 50%)
2 pounds pastry flour (50%)
3 ounces granulated sugar (5%)
1-1/4 ounces table salt (2%)
3-1/4 ounces baking powder (5%)
1/2 ounce baking soda (1%)
1/2 teaspoon cream of tartar
1-3/8 pounds shortening (35%)
2-5/8 pounds buttermilk (65%)

SAUSAGE GRAVY:
12 ounces pork sausage
12 ounces spicy pork sausage
1 cup minced onion
3/4 cup minced red bell pepper
12 ounces all-purpose flour
1 gallon whole milk
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons beef base (optional)
1/2 teaspoon ground black pepper

FOR BUTTERMILK BISCUITS: Combine flour, baking powder, sugar, salt and baking soda in mixer bowl. Mix on low speed until blended, approximately 10 seconds, using flat beater. Add shortening to flour mixture. Mix on low speed for 1 minute. Stop and scrape sides and bottom of bowl. Mix 1 minute longer. The mixture will be crumbly. Add buttermilk. Mix on low speed to form a soft dough, about 30 seconds. Do not over mix. Dough should be as soft as can be handled.

Place dough on lightly floured board or table. Knead lightly 15-20 times. Roll to 3/4-inch thickness. Biscuits will approximately double in height during baking. Cut with a 2-inch cutter, or cut into 2- inch squares with a knife. When using round hand cutters, cut straight down and do not twist to produce the best shape. Space the cuts close together to minimize scraps. Use of a roller cutter or cutting the dough into squares eliminates or reduces scraps. The scraps can be rerolled, but the biscuits may not be as tender.

Place on ungreased baking sheets 1/2-inch apart for crusty biscuits, just touching for softer biscuits. Repeat, using remaining dough. Bake at 425°F for 15 minutes, or until golden brown. Biscuits may be held 2-3 hours in the refrigerator until time to bake.

FOR SAUSAGE BRAVY: In a 8- to 10-quart stockpot or braiser, add sausage and cook until browned and cooked through. Drain grease and add onion and red pepper to sausage. Continue cooking until onion softens.

Add flour and cook over medium-high heat until the sausage is well-coated with the flour. Add milk and Worcestershire sauce and stir until desired thickness. Season with salt, beef base (if used) and pepper, to taste.

The recipe prepares 50 (2-inch) biscuits and 5 quarts of gravy. Serve 3 ounces gravy over each split biscuit.

Eating to cook

You have to eat to cook. You can’t be a good cook and be a noneater. I think eating is the secret to good cooking.
--Julia Child

I came across Julia's quote this week on Twitter. While I haven't found the source article or book, it reminds me that eating is essential element in the cook's journey. The only way the cook can develop a sense of flavor is to eat.

To become "well eaten," the cook must eat at a variety of tables, both home and restaurant. Relish the occasion when you can eat at the table of an accomplished home cook, especially one who descends from a long line of cooks. Enjoy a great meal, soak in the good company and make mental notes of the meal.

And don't discount a good local restaurant. Beyond an enjoyable outing with the family, I always watching out for new a flavor or sauce to incorporate into my culinary repertoire. Get out of your comfort zone and eat around. Most neighborhoods are full of homegrown local eateries that showcase the chef's culinary wares.

Being well read as a cook is just as important to the cook. As a picky cookbook buyer, I don't want to fill my shelves with books that I'll never read. I focus my limited resources on specialty cookbooks (The Sporting Chef's Wild Game Recipes by Scott Leysath), regional favorites (Chef Paul Prudhomme's Authentic Cajun Cooking) and ethnic tomes (Diana Kennedy's The Art of Mexican Cooking). (I purchased and read each cookbook listed this year.)

Julia's right. The only way to develop a sense of taste and flavor is to eat. Good food, bad food, mediocre food -- you have to eat it all. Only by eating (and reading) can you learn how to cook good food.

Chicken and sausage gumbo

I prepare chicken and sausage gumbo every fourth Tuesday at work. Most of the residents enjoy it. And a couple staff always ask for the leftovers on Wednesday morning!

When I began working at the recovery home two years ago, I struggled with the stew. The roux gave me fits. I gave up after four or five months. For the next year, I used a packaged gumbo mix to flavor the pot. Though the residents still enjoyed the dinner, I wanted to give it another try.

My motivation came last spring when I found a copy of Authentic Cajun Cooking, by Chef Paul Prudhomme, at a thrift store in Placerville. Known for "propell(ing) the distinctive cuisine of his native Louisiana into the international spotlight," Chef Paul's gumbo recipes captivated my interest. The makers of Tabasco hot sauce published the booklet around 1982.

I focused on the roux since I was satisfied the rest of the recipe. For the several months I browned the roux in about 10 minutes. While this saved time in the kitchen, I was not happy with the flavor the roux gave the gumbo. I slowly realized the only way to create the best roux was to slow the process down.

I now heat the oil for the roux over high heat, then quickly whisk the flour. I immediately turn the heat down to medium. I find that I need to start incrementally turning the heat down after about 10 minutes. It takes at least 30 minutes to produce a roux with a deep reddish-brown color. To avoid burning the roux, even slightly, I'm constantly stirring the roux. Your whole focus should be the roux.

CHICKEN AND SAUSAGE GUMBO

I have tailored this recipe to satisfy the tastes of the residents at work. While I usually use a mild Polish sausage for the gumbo, andouille is the best for the stew.

1-1/2 cups vegetable oil
2 cups all-purpose flour
1 large onion, diced
1/2 bunch celery, diced
3 large green bell pepper, diced
3 quarts chicken stock
1 teaspoon black pepper
1/2 teaspoon white pepper
2 teaspoons granulated garlic
1 teaspoon cayenne pepper
3 tablespoons Louisiana-style hot sauce
2 tablespoons Worcestershire sauce
3 bay leaves
2 tablespoons filé powder
2 pounds frozen okra
4 pounds diced cooked chicken
2 pounds sausage, diced

Heat oil in a heavy skillet until hot. Gradually stir in flour. Immediately turn heat down to medium. Cook, stirring constantly, until roux is dark reddish-brown, about 20 to 30 minutes. Slowly reduce heat under skillet as the roux browns.

After the roux has brown to desired color, add trinity (onion, celery and bell pepper) and stir to combine. Continue cooking until trinity softens. Set aside.

Heat chicken stock in a 12- to 15-quart stockpot to a boil. Add black and white peppers, garlic, cayenne, hot sauce, Worcestershire sauce, bay leaves and filé powder and stir.

Slowly add roux-trinity mixture to stock, stirring constantly. Reduce heat to a simmer and cook for about 30 to 45 minutes, uncovered.

Add okra, chicken and sausage and simmer until chicken is done. Adjust seasoning with salt, pepper and hot sauce.

To serve, place a mound of white rice in the center of a large bowl. Ladle 8 ounces of gumbo around the rice. Serve immediately. Serves 25 (8-ounce) portions. Yield: 6-1/2 quarts.

Avocado yogurt sauce

Every four weeks I prepare chicken burritos at work. Since the residents enjoy any meal with a south of the boarder flare, this is one of the more popular lunches. I rarely have leftovers as every one of the ladies come down for the meal.

To prepare, I add three cups of guajillo chile sauce, two tablespoons white vinegar and one cup tomato sauce to four pounds of sliced roasted chicken breasts. A handful of chopped cilantro finishes the dish.

I'm ready to portion the chicken and sauce onto large flour tortillas after heating it for about 10 to 15 minutes. Mexican rice, lime wedges, chopped onions, diced tomatoes, shredded chedar cheese and sour cream are available on the counter. I let each resident assemble and fold her own burrito with these fixin's.

Although the residents enjoy the full-bodied flavor of sour cream, it adds too many calories to their diet. Avocado yogurt sauce gives me a flavorful alternative to sour cream. And the yogurt adds a nice tang to the sauce.

It goes without saying that the yogurt-based sauce is the healthier of the two. The residents enjoyed the sauce. The avocados were an added bonus since I rarely buy them. It was the perfect marriage of flavor. The rich creaminess from the avocado offset the tangy goodness from the yogurt.

The avocado yogurt sauce gave the residents two added benefits. They enjoyed a rare chance to enjoy the smooth richness of the avocado. And the yogurt shaved a healthy dose of calories from their diet.

AVOCADO YOGURT SAUCE

Use as a dip or substitute for sour cream. Yes, you can substitute Mexican crema or sour cream for yogurt for richer flavor. Remember that this variation boosts the caloric count by about 60 percent, from about 50 calories per ounce to 80 (there are 2 tablespoons in each fluid ounce of the sauce).

3 medium avocados
2 cups plain yogurt
2 limes, juiced
1/4 cup whole cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic

Puree ingredients in food processor until smooth. Adjust seasoning. Serve 2 tablespoons per person. This batch makes about 3-1/2 cups.

Thanksgiving Day prep

I enjoyed a busy day at work on Thanksgiving Day. As the chef in a institutional program, holiday meals give me the chance to cook a special meal for the residents. The holiday meal provides a break from the routine of the standard menu.

Prep work began on Monday morning when I placed two 12- to 13-pound turkeys in the refrigerator to thaw. On Tuesday morning, I wrote a list of a dozen tasks that had to be completed in two days. I worked on most items on the list while cooking the regular meals.

Here's a list of the prep work for the Thanksgiving Day meal. Even though the holiday has past, it gives you an idea of how to organize prep for any large meal.

MONDAY:

• Thaw turkey
• Finish shopping for the meal

TUESDAY:

• Cut carrots and celery for relish tray; place in ice water
• Prepare orange cranberry relish from 2 (12-ounce) bags of fresh cranberries
• Prepare 1 quart of cilantro lime vinaigrette
• Dice 3 pounds of cracked wheat sourdough bread for stuffing
• Prepare 1 cup of green salt by whirling 1 cup kosher salt with fresh parsley, sage, rosemary and thyme in the food processor; the salt was used to season the turkey

WEDNESDAY:

• Thaw turkey
• Peel 9 pounds (A.P.) of fresh sweet potatoes
• Gently simmer sweet potatoes in salted water until al dente
• Prepare about 3 quarts of turkey stock from the necks, giblets and hearts
• Remove plastic wrapping from turkey and set in roasting pan
• Baked 4 pumpkin and 2 pecan pies with assistance from a team of residents

THURSDAY

• Remove turkey from refrigeration and season at 9:15 a.m.
• Place turkey in oven at 10 a.m.
Two residents assemble the relish tray appetizer at noon
• Complete the rest of the meal meal between noon and 2 p.m. with assistance from a team of residents
• Pull turkey from oven at around 1:30 p.m.
• Carved turkey two residents mashed the potatoes and the rest of the hot dishes
• Served the meal at 3 p.m.

2012 THANKSGIVING MENU

• Traditional relish tray with carrot and celery sticks, radish roses, stuffed green olives, pepperoncini peppers and gherkin pickles
• Tossed green salad with cilantro lime vinaigrette
• Roast hen turkey
• Giblet bread dressing
• Mashed garlic potatoes
• Candied sweet potatoes
• Braised collard greens with smoked turkey necks
• Mustard herb gravy
• Orange cranberry sauce

Roasted Brussels sprouts

An older episode of Diners, Drive-Ins and Dives rekindled my interest in Brussels sprouts. Chef Louis Silva of Naglee Park Garage, San Jose, Calif., tosses the sprouts in olive oil, lemon slices, bay leaves, sage leaves, fresh garlic cloves, salt and pepper. He then wraps them in parchment paper and aluminum foil and roasts the sprouts in a 350-degree oven until they pass the smell test.

"When I smell them," explained Louis, "I know they're done."

The roasted Brussels sprouts come out the oven, cool for a minute or two and head straight for a skillet. A healthy pat of butter, ladle of hot chicken stock and handful of cooked crumbled bacon join the sprouts. The vegetable quickly cooks as the stock reduces.

The adventure of trying a new vegetable on the residents intrigued me. I purchased five pounds at the market and prepared them for dinner one evening last week. My goal was to duplicate the Chef Louis' process.

Yet, I had reservations. I've always had this love-hate affair with the little cabbages. While I enjoy the bright cabbage flavor when cooked right, bitter compounds that leach out during cooking ruin the experience. And as I entered this new experience, I didn't know how the residents would react to Brussels sprouts.

The residents surprised me (as they have in the past). Enthusiasm for the vegetable surfaced early in the afternoon. "We're having Brussels sprouts," a resident exclaimed as I trimmed the sprouts. "We're have Brussels sprouts!"

My initial purchase of five pounds proved inadequate. Almost all 26 residents took a serving of roasted Brussels sprouts that evening. It didn't help that they accompanied tri-tip roast, mashed potatoes and brown gravy, one of the most popular meals at work.

The kitchen workers missed out on the dish with its bright lemon aroma. Only one sprout remained when it came time to serve the kitchen workers. I was only able to taste one sprout myself earlier before the meal was served.

I will add to the menu often this fall and winter. And next time, I may need to purchase six pounds for the residents.

ROASTED BRUSSELS SPROUTS

This recipe easily multiplies to feed larger groups. I've found that 5 pounds is the minimum quantity needed for the 26 residents at work. As an alternate to the skillet step, I open the foil, stir in the remaining ingredients (bacon, stock and butter) and turn the oven heat up to 400 degrees. Once the sprouts caramelize a bit, I remove the pan from the oven and serve.

1 pound Brussels sprouts, trimmed
3 cloves garlic
3 sage leaves
2 bay leaves
3 slices fresh lemon
Kosher salt, to taste
Ground black pepper, to taste
1-1/2 tablespoons olive oil
1-1/2 tablespoons butter
1/2 cup low-sodium chicken stock
4 slices cooked bacon, crumbled

In a large bowl, toss Brussels sprouts, garlic cloves, sage leaves, bay leaves, lemon slices, salt and pepper with olive oil until well coated. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle. Fold the foil over itself.

Place in a 350-degree F oven. Cook for about 30 minutes or until they smell done. A larger batch will require 10 to 15 additional minutes. Remove from oven, open foil wrapper and cool slightly.

In a large skillet, melt butter. Add Brussels sprout mixture, chicken stock and bacon crumbles. Cook over medium-high heat until stock reduces and sprouts are tender. Serves 4 to 6 portions.

Balsamic potato salad with grape tomatoes

Often the best salads are those created at the last minute. I often buy produce because it looks good or appeals to me in some fashion. I figure that I'll find was to use it during the week.

That's what I did yesterday when I prepared a potato salad for dinner at my mother's house. My son and I contributed a pot of beans and the potato salad. She had returned after a three-month visit with my sister in Northern Virginia.

I had purchased a bag of red potatoes and a pint of grape tomatoes at the market earlier in the week. The salad was the perfect way to use the tomatoes. As long as I can remember, my mother welcomed tomatoes to the dinner table throughout the summer.

After cooking, cooling and peeling a pot of red potatoes, I whisked together a quick balsamic vinaigrette to dress the salad. A heaping tablespoon of horseradish mustard in the dressing gave the salad its rustic appeal. The pint of grape tomatoes seemed to belong in the salad.

One reason I like this potato salad is because it can be changed on a whim. Trading roasted potato wedges for simmered potatoes gives the salad greater appeal. Almost any vegetable or herb can be used to enhance the salad.

I used horseradish mustard because I had an open jar in the cupboard. While Dijon mustard is traditionally used to flavor most vinaigrette dressings, experiment with flavored mustard.

The horseradish mustard came from a gift pack. Two others remain, maple champagne mustard and blue cheese herb mustard. I'll have to work one of them into the salad somehow.

My mother and sisters enjoyed the potato salad. I left the leftovers at her house for lunch sometime this week.

POTATO SALAD WITH GRAPE TOMATOES

To prepare the potato salad, cover 1-pound red potatoes (6 to 7 small potatoes) with salted water in a medium saucepan. Bring to a boil; and reduce to a simmer. Cook the potatoes until fork tender. Cool, peel and dice the potatoes. Place the potatoes in a medium bowl.

Meanwhile, prepare tomatoes, onions and parsley for the salad. You'll need 1 pint grape or cherry tomatoes, halved; 3 green onions, sliced thin; and 2 tablespoons chopped parsley. Place the vegetables into the bowl with the potatoes and gently toss.

To prepare the dressing, place a heaping tablespoon of Dijon mustard, 1 minced garlic clove and 1 teaspoon fresh chopped thyme in a small bowl. With a fork, whisk in 3 tablespoons balsamic vinegar. While whisking, stream 4 to 6 tablespoons extra virgin olive oil into the vinegar. The dressing should hold together when done.

Pour the dressing over the salad and lightly toss to combine. Adjust seasoning. Refrigerate for a couple hours before serving. Serves 5 to 6 portions.

Broccoli with garlic and thyme

I started dinner this evening by reducing a quart of chicken stock. One cup remained nearly two hours later. Packed in that cup was all the rich goodness from the meat and bones of a chicken.

I resisted the temptation to gulp the broth concentrate down. It was that good.

Since Debbie and I had enjoyed bacon cheeseburgers and fries at Old Town Grill in Placerville this afternoon, I was looking for a quick meal for dinner when broccoli with garlic and thyme came to me.

I minced three fat cloves of garlic and quickly chopped about 2 teaspoons of fresh thyme. After melting a pat of butter, I sauteed the garlic for a minute. The aroma cut was amazing!

The broth reduction next went into the saucepan along with the thyme. I brought the broth to a boil, dumped a pound of frozen broccoli florets in and placed the lid on the saucepan.

The broccoli was soon ready. After spooning it into two waiting bowls, I squeezed a couple lemon wedges over the broccoli and topped it with grated Parmesan cheese.

Dinner over, I strained the remaining broth from the saucepan. It was too good to toss it down the drain. Infused with garlic and thyme, I'm certain it'll become part of dinner on Monday or Tuesday.

Or I could drink as an appetizer!

Braised beef with summer vegetables

The crew of the El Dorado Western Railroad enjoyed a pot of Dutch oven stew last Saturday. With the outdoor kitchen set up under the eve of the recreated freight depot, I cooked as the railroad crew began construction of a railroad siding.

My inspiration for the dish comes from an August 2011 Sunset magazine article. The braising liquid sets this dish apart from the standard camp stew with its heavy gravy. Chicken stock, infused with generous amounts of rosemary and garlic, slowly concentrates as it quietly tenderizes the tough chuck roast. By the time the meat is fork-tender, starch from the potatoes and corn have lightly thickened the sauce.

For the most part, braised beef with summer vegetables is a one-pot meal that can be set on the fire as the cook enjoys a relaxing afternoon in camp. Except for the occasional peak and stir, the pot will tend itself.

Another benefit to this stew? You can mix-and-match vegetables to suit your own tastes or to use up stock. Substitute turnips or celery root for potatoes. Brussels sprouts easily stand in for green beans. The addition of a leafy green vegetable (try chard, kale or even spinach) will impart extra flavor to the braising liquid.

Enjoy the dish. It's already on the menu for my end-of-summer camping trip next month at the Blue Lakes in Eldorado National Forest. I'm certain my family (along with my mother, sister, brother-in-law and nieces) will relish the simple goodness from the braised beef.

Campers and railroaders alike take pleasure in a simple one-pot meal. "After a day of hiking or swimming," noted the introduction to the recipe, "(chef) Adam Sappington of The Country Cat in Portland, likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons."

Enjoy my YouTube video of the dish by clicking. Ingredient amounts and technique vary slightly from the recipe printed here.

BRAISED BEEF WITH SUMMER VEGETABLES

I modified the original recipe to fit inside a 14-inch Dutch oven.

Beef and marinade:
9 garlic cloves, minced
3 tablespoons roughly chopped fresh rosemary leaves
3 tablespoons olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 boneless beef chuck roast, aprox. 3-1/2 to 4 pounds

Vegetables and braising liquid:
1/4 cup butter
6 cups chicken broth, divided
3 tablespoons Worcestershire sauce
4 ears corn, cleaned and cut into thirds
2 medium sweet onions, cut into 6 wedges
1 pound small red or gold potatoes
12 ounces green beans, ends trimmed and cut in half
9 baby zucchini (3/4-pound total), ends trimmed, or regular zucchini cut into chunks
1-1/2 pints cherry tomatoes, stems removed

To prepare beef: In a bowl, combine garlic, rosemary, oil, salt, and pepper. Rub all over beef and place in a zipper-top plastic bag. Refrigerate overnight, or up to 2 days.

In a 14-inch camp-style Dutch oven, add butter and melt. Add beef and cook until browned on underside, 10 minutes. Turn meat over, add 4 cups broth and cover. Cook 1 hour with coals for 350 degrees, with 8 charcoal briquettes under oven and 20 on lid. Refresh coals every 30 to 45 minutes to maintain heat.

Turn meat over, add 2 cups broth with corn, onion and potatoes. Cook, covered, 1 hour. Turn meat and corn, add beans, zucchini and tomatoes, and more broth if pot is getting dry. Cook, covered, until meat is very tender, 15 to 30 minutes. Season with more salt and pepper to taste.

Serves 8 hearty or 12 regular portions.

Braised beef with summer vegetables video

Here's my first attempt at a cooking video. While I don't expect it'll go viral anytime soon, I think I did an okay job. I'll let you judge. I shot it with my cell phone camera. I'd appreciate your feedback.


Chef Steven Karoly cooks a wonderful pot of braised beef with summer vegetables for the El Dorado Western Railroad. Located in the historic town of El Dorado, California, the railroad is a program of the El Dorado County Historical Museum. The maintenance of way crew enjoyed a succulent pot of beef with fresh corn-on-the-cob, new red potatoes, green beans and grape tomatoes. Flavored in a reduced chicken stock, rosemary and garlic rounded out the flavor profile.

Satueed bok choy

I introduced baby bok choy to the residents at work last night. Flavored with ginger, rice wine vinegar, sesame oil and soy sauce, they ate almost the full 2-inch hotel pan.

For 25 servings, briefly saute fresh minced ginger in a mixture of canola & sesame oils. Add cabbage in batches and saute until wilted, but not browned. Five bunches of baby bok choy will feed 25 persons. Transfer cabbage to waiting 2-inch hotel pan.

Combine 1-1/2 cups chicken stock, 3 tablespoons rice wine vinegar and 1-1/2 tablespoons soy sauce. Pour over cabbage in hotel pan. Cover and place pan over medium heat. Gentle simmer for approximately 5 to 10 minutes. I like to cook the cabbage so the stems are tender but crunchy.

I plan to serve bok choy again. At $1.50 per bunch from the mid-town Sacramento Farmer's Market, the vegetable (also known as Chinese cabbage) will be featured on the menu through the summer.

Next time I may toss the baby bok choy in garlic, olive oil and kosher salt. After roasting in a 450-degree oven until wilted and crisp-tender, a drizzle of lemon-basil vinaigrette, it'll be ready to serve.

Sausage and chicken gumbo

SeabeeCook: Made the best chix & sausage gumbo last night at work, considering I'm CA born & raised. Next time maybe seafood. http://yfrog.com/ke89gwaj

Original Tweet: http://twitter.com/SeabeeCook/status/93730880597663744

Sent via TweetDeck (www.tweetdeck.com)

Steven
Sent from my Samsung Captivate(tm) on AT&T

Southwest succotash

Succotash is one of those vegetable combinations that doesn't garner confidence in my ability to inspire the residents at work. Aside from a couple off-handed remarks about Sylvester the Cat (known for countering Daffy's "You're despicable" with "Sufferin' succotash"), most had never heard of the dish.

Until I watched a video of Chef Bob Vaningan preparing succotash for Good Day Alabama last week, the only succotash I had ever cooked was a mixture of corm and lima beans. In the five-minute segment I learned that succotash can be much more. Chef Bob uses a variety of vegetables to boost the flavor of an otherwise mundane vegetable dish.

Chef Bob sautes diced onion and green bell peppers for a minute. He then tosses fresh lima beans and black eye peas into the skillet. After the beans are hot, he adds freshly cut corn and halved grape tomatoes. Once the tomato softens in the skillet, he flavors the succotash with fresh chopped thyme and a splash of olive oil. (Click for Chef Bob's recipe.)

I prepared succotash at two different venues yesterday. As often happens, I bring lessons from a dish that I prepared home with me. I prepared the succotash with frozen lima beans, frozen whole kernel corn and canned pinto beans at work. I used just enough tomatillos and poblano chiles to give the succotash a flavor boost without overpowering the corn and beans.

Since I had originally planned to test the dish at home, I already had the ingredients on hand. Even though the dish at work was good, I enjoyed the home version because I used corn that was freshly cut from the cob. The fresh corn gave the succotash a sweet, succulent quality that I didn't get from the version with frozen vegetables.

SOUTHWEST SUCCOTASH

For best results, cut fresh corn off the cob for this succotash.

2 tablespoon olive oil
1 medium onion, diced small
2 poblano chile peppers, diced small
2 teaspoons minced garlic
2 pounds cooked pinto beans
2 pounds cooked lima beans
1 pound tomatillos, diced
2 pounds whole kernel corn
1 teaspoon cumin
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup lime juice
1/2 cup chopped cilantro

Heat oil a large skillet over medium-high heat. Add onions, poblano chiles and garlic and saute several minutes until vegetables begin to soften.

Add pinto beans and lima beans to skillet. Continue cooking, stiring frequently, until beans are heated. Add corn and tomatillos and continue cooking until tomatillos break apart. Add 1 or 2 cups water if needed to keep succotash from drying out.

Season to taste with kosher salt and ground black pepper. Stir lime juice and cilantro in before servings. Served about 25 (1/2-cup) portions.

Working on Southwest succotash

Steven C. Karoly (@SeabeeCook) has shared a Tweet with you:

"SeabeeCook: Workin' on SW succotash at work - saute onion, garlic & poblano, add pintos & limas, finish w corn & tomatillos, season w cumin & lime juice"

--http://twitter.com/SeabeeCook/status/90897262905012224

Steven
Sent from my Samsung Captivate(tm) on AT&T

Roasted red pepper ranch dressing

Like my daughters, the residents at work are die-hard devotees of ranch salad dressing. The use it as a dip for vegetables, crackers and French fries. Many residents smother their salad with the dressing, which negates the healthy effect of a tossed green salad.

The addition of roasted red pepper gives commercial ranch dressing a big flavor boost. Add more red pepper for a more pronounced flavor. While this dressing isn't a true low-fat dressing, it only contains around 140 calories per tablespoon. You won't need as much dressing with loads of extra flavor.

To prepare the dressing, combine 3-1/2 cups ranch dressing, 1 large chopped roasted red pepper (about 5 ounces), 8 chopped green onions and 2 tablespoons chopped flat-leaf parsley in blender bowl. Blend to form a smooth consistency. Makes about 1 quart.

Chicken rice soup with roasted tomatoes and kidney beans

Here's a quick soup that I prepared at work this morning:

I diced 3 grilled chicken breasts, then added 2 cups cooked rice, 1 (30-oz) can drained & rinced kidney beans, 6 stalks broccoli (chopped), 1 (8-oz) can tomato sauce and dried thyme to 2 quarts chicken stock. After bring the soup to a simmer, I added 6 roasted tomatoes (cut into 6ths).

Makes about 3 quarts.

Sent from my Samsung Captivate(tm) on AT&T

Special salad tonight

This afternoon I prepared an organic spring salad with roasted grape tomatoes and Gorgonzola at work. This was a special salad for the residents as I usually prepare a tossed green salad each evening. With few exceptions, they enjoyed the sharp blue cheese, crisp greens and roasted tomatoes.

For 25 residents, I quickly sauteed 2-1/2 pounds sweet grape tomatoes in a large skillet until lightly colored. I placed the tomatoes in the refrigerator to cool. At mealtime, I tossed 12 ounces crumbled Gorgonzola cheese into 2 pounds organic spring lettuce mix in a large bowl, then dressed the salad with about 6 tablespoons sweet balsamic vinaigrette.

A bit of crunch would've complimented the salad. While traditional croutons will do in a pinch, anything with crunch will add interest to the salad. Try toasted pine nuts, candied pecans or walnuts or crisp vegetable like thinly sliced red onion rings.

SWEET BALSAMIC VINAIGRETTE

Add more or less honey to suit your taste.

3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1-1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Whisk the vinegar, honey, mustard, garlic, salt and pepper in a bowl until dissolved. While whisking, stream oil in until dissolved, stirring constantly.

Lightly coat the salad leaves with vinaigrette. You'll need about 2 to 3 tablespoons dressing for each pound of lettuce greens. Use just enough dressing to coat the salad without the dressing pooling in the bowl.

4 out of 5 chefs agree ...

Steven C. Karoly (@SeabeeCook) has shared a Tweet with you:

"SeabeeCook: 4 of 5 chefs agree: Do not use your thumb to test the sharpness of your knife. http://t.co/eqwu2dg"
--http://twitter.com/SeabeeCook/status/83969696310886400

Steven
Sent from my Samsung Captivate(tm) on AT&T

Salads and blessings

Sent from my Samsung Captivate(tm) on AT&T

Rejoice in the Lord always. Again I will say, rejoice! Let your gentleness be known to all men. The Lord is at hand. Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all understanding, will guard your hearts and minds through Christ Jesus.(Philipians 4:4-7).

I can say that my current job is the best I've ever had. My only regret is that it took almost 40 years to find it. I have to say it was worth the wait.

The residents reinforce this feeling each Monday morning. As I walk into the 111-year-old former boarding house just before 9 a.m., they greet me with "How was your weekend, chef?" and "We're grateful to see you."

This discussion by two residents reminded me of my blessings this morning:

"Is this hot?" asked the first resident as she looked at the black bean and tomato salad with zucchini.

"No. I didn't have any hot peppers this morning," I responded.

"Is it tangy or sweet?"

"Tangy."

"It sure looks good."

"That is so good. We are so blessed," added a second resident who had just returned for seconds.

After working inside prisons for 20 years, it's refreshing to work with women who appreciate the food. The residents continually thank me for the meals and tell me how much they appreciate my work.

Thank you, ladies. You make the two-hour commute worth the effort.