Chestnut Street Inn Bed & Breakfast

The Problem with Next Food Network Star 29 May 2012, 2:08 pm

Many of you are going to look at the title of this blog and think, ok, sour grapes. Quit whining. While there is some truth to that, I think I can back up my stance pretty easily. It's no secret that I've been yearning to have my own show on any tv network focusing on Mediterranean inspired cuisine. Many of you have supported me in this endeavor, seen my pilot, came to my fundraiser to help find an agent and sent in letters to the Food Network. Over and over again upon teaching cooking classes or after appearances on Paula Sands Live! you encourage me, telling me I should have my own cooking show or I'd be great on Chopped.

Well, here is the problem. I've tried. I have repeatedly sent in applications to show after show after show to no avail. Apparently I am having trouble getting their attention. It doesn't matter if I cook food that many people love or if I have natural ability to cook, teach and entertain at the same time as I often do in my cooking classes. The network execs simply don't know I exist and are having trouble finding this needle in an ever growing haystack of would be Julia Childs.

Why?? I have a theory. Have you noticed how arrogant and nasty some of the personalities on these shows can be?? Many present an over the top persona that not only looks over the top but appears to have over the top ego. The problem is I'm too much Tinkerbell and not enough Lady Gaga. I have lofty ideas that I might be recognized for being a good chef, one who presents the kind of food that is missing on the television scene and one who is just cute, nice and down to earth. Unfortunately, while this may be the kind of person who would ultimately produce a "star," it isn't the kind of person who would initially get ratings on a reality competition show that thrives on conflict.

So the question is, how does someone who refuses to play the bitch get the attention of the kind of formulaic media production that is the Food Network?? How do I convince them that nice and talented are enough for ratings and in the long run will create a star that has staying power, not just a one shot wonder??

I'm not sure of the answer but I'm certainly going to keep working at it. Until then, I'll keep doing what I do best, which is cooking with passion and passing along that passion to those who really love food, not sensationalism. Perhaps one day this passion is what will get me noticed. I may be a small fish in a big pond, but eventually even a tadpole grows up into a bullfrog and can hop onto the biggest lily pad in the pond. I'm hoping that this bullfrog will be hopping onto the Food Network lily pad sooner rather than later.

The Sad Truth About Our Industrialized Food System 24 May 2012, 3:42 pm

I find it incomprehensible how institutions like schoools, hospitals and nursing homes have become the lowest rung of importance in our industrialized food system. I don't know if any of you have had the occasion of late to experience any of the foods served at any of these institutions but the situation is atrocious.

Many of you know that I have spent some time working with children and doing cooking demos at schools trying to educate kids on the benefits of healthy eating. Part of that was inspired by the likes of Jamie Oliver's Food Revolution, part by the White House Let's Move initiative, but basically I was motivated to try to connect with kids and show them that healthy doesn't necessarily mean yucky. Believe it or not, kids are much more open minded than we think they are. If you give them the opportunity to try new things, they are quite receptive. That being said, when you see what they are actually being fed by school cafeterias, it is incredibly disheartening. All the education and encouragement in the world won't be worth a darn thing if they continue serving the slop they do in schools.

Many kids in this country only have 2 meals a day and they are the 2 that they get for free at school. When all they are being fed is fried, fatty, white starches and processed, pre-packaged frankenfoods it is no wonder that we are suffering from an epidemic of obesity amongst school aged children. It is absolutely disgusting.

However, if you think schools are bad, nursing homes are even worse. About a month and a half ago my grandmother had to be admitted to a nursing home and I frequently had occasion to visit her during meal times. A sampling of the "food" she has been fed that supposedly meets some kind of minimal nutritional requirement includes items like cheetos, white bread, mashed potatoes from a box, chocolate cookies, chocolate or strawberry milk, sloppy joes and mystery meat I have yet to identify as having come from any particular animal. While I understand there are huge costs associated with running a nursing facility, many older individuals suffer from numerous dietary restrictions associated with everything from diabetes to heart problems to diverticulitis to acid reflux. You can't tell me that these foods qualify as healthy for those individuals. Heck, I don't think they qualify as healthy for even a younger individual without any health problems.

And last week, when I was in the hospital after what I'd call moderately invasive surgery, the items offered to me for meals included hamburgers, pizza, grilled cheese sandwiches, cake, cookies, flavored milk, veggies with ranch dressing and JELLO. When I asked the gentleman if they had yogurt, I was promptly told that never in the years that he has been working at that hospital has anyone ever asked for or been served yogurt. I was mortified.

What has to occur in the history of an industrialized food system that places such little value on the most vulnerable members of the population? I understand the food lobby is huge and I get that food manufacturers are being paid government subsidies to provide these institutions with cheap food in abundance, but why do we stand for it?? Are we so desensitized to what good food is that we actually believe that this kind of food is healthy or even remotely nutritious??

It makes sense that kids are not standing up for something better because they don't know any better, but their parents should be angered by what they are being fed. And the adult children of those who are in nursing homes should be even more insensed by what their parents are being fed. What's more is that any patient who has ever been in a hospital should be outraged by the offerings they are being given when they are at their most fragile. I don't know about you but for me, it's not ok. Something has to be done. I don't believe that the system cannot be changed by a few people. If one person gets another person to speak up against this kind of atrocity, eventually we'll have an army of folks speaking out against what I think is the deliberate poisoning of a vast segment of our population. We have to realize at some point that what we put into our bodies in the form of food is as important if not more important than any kind of medication you might be prescribed. We have to get back to a society where food is real, not synthetic. Respected, not abused. It's time for us all to wake up and smell the coffee before it's too late.

Dear Mr. Comedien 3 May 2012, 7:29 am

Courtesy of the Bureau County Republican

Happy National Eggs Benedict Day!!! 16 Apr 2012, 10:02 am

Today is National Eggs Benedict Day. Eggs Benedict is definitely one of my favorite breakfasts. I happen to love my eggs poached and still runny. The creamy yolks to quote the movie Julie and Julia are like "cheese sauce." I do get bored with the traditional version however so I started messing around with the recipe and came up with the following. I served it about a month or so ago. The only thing traditional about it was the poached eggs and the Hollandaise Sauce.

A quick note about poaching eggs. You can poach them the old fashioned way in a pot of gently simmering water with a hint of vinegar in it, but that can be really tricky and very time consuming. My preference is to use an egg poaching pan, which you can get at most high end kitchen supply stores. It makes perfect little poached eggs that are all uniform in shape and size. To keep eggs warm if you plan on doing a bunch of them, place the poached eggs in a bowl of warm water until you are ready to serve. This keeps them warm, but stops the cooking process so they don't get overdone.

Also, I'm a Hollandaise Sauce snob. There is no place for a packaged mix of Hollandaise in my book, especially because many of the packaged mixes are not gluten free and have numerous fillers in them including a ton of sodium. It is extremely easy to make and nothing replaces the real thing. I use good quality cage free eggs that I know are fresh so there is no concern about salmonella.

Eggs Benedict a la Crab Louie

Crab Louie is a sauce made with crab, asparagus and Hollandaise that often goes over a filet or a chicken breast. In this case I decided to put it over my poached eggs for a new and improved version of Eggs Benedict. If you do not like crab or have an allergy, just do the roasted asparagus with the Hollandaise and skip the crab part. Instead of english muffins I use home baked rolls which are much heartier and absorb the creamy eggs and sauce really well.

Rolls

Yields: 10 Servings

3 1/2 cups All Purpose Flour
6 Tbl Extra Virgin Olive Oil
1 tsp Kosher Salt
1/2 cup plus 1 tsp granulated Sugar
2 tsps Yeast
1 1/2 cups water (110 degrees)

Place yeast, 1 tsp sugar and lukewarm water in a large bowl. Make sure the water is at the proper temperature or the yeast will not be activated properly. Allow to stand in a warm place for 10 minutes or until the yeast becomes frothy. Add salt, sugar, oil and flour and knead until the dough is smooth and not sticky. Cover with plastic wrap and allow to proof for 2 hours in a warm place. Grease a baking sheet with cooking spray or more oil and divide the dough into 10 equally sized rolls. Allow to proof for an additional hour. Preheat oven to 375 degrees. Bake for 20 mins. Allow to cool completely before using.

Hollandaise Sauce

Yields: Approx. 8 Servings

3 Egg Yolks
8 Tbl Unsalted Butter, Melted
Pinch Kosher Salt
Pinch Freshly Grated Nutmeg
Pinch Freshly Ground Pepper
1 tbl Lemon Juice
1 tbl water

Place egg yolks, water, lemon juice, salt, pepper and nutmeg in a large measuring cup. Puree with an immersion blender. Slowly add hot melted butter, pureeing with immersion blender until the sauce is light golden yellow and thick. If sauce begins to separate, simply reblend.

Asparagus

Yields: Approx. 8 Servings

1 lb asparagus, trimmed
Kosher Salt and Freshly Ground Pepper
2 tbl White Truffle Oil

Place asparagus on baking sheet and drizzle with oil. Season liberally with salt and pepper. Toss to coat evenly. Place in a 375 degree oven for approx. 15 mins or until the asparagus are just cooked through, but still crisp.

To Assemble:

Yields: 8 Servings

8 Rolls, halved and toasted (I cut off the very top of the roll to make it level so it doesn't tip over)
1 lb roasted asparagus
8 oz lump crab meat (You can get this in a can or in vacuum sealed pouches), room temperature
4 large beefsteak tomatoes, cut into 16 thick slices
1 batch Hollandaise Sauce
16 Poached Farm Fresh Eggs

Place one roll on each plate. Top each half with tomato slice, then asparagus, then poached eggs, then garnish with crab meat and finally a dollop of Hollandaise sauce. Garnish with a dash of Paprika. Serve with fruit, bacon or sausage and/or greens tossed in a light vinaigrette.

Spinach: It Isn't Just for Popeye 26 Mar 2012, 9:05 am

Today is National Spinach Day so I thought I'd share a couple of my favorite spinach recipes. Spinach isn't just good for you, it is delicious. I happen to love it both raw and cooked. The key with cooking spinach is to always add just a hint of freshly grated nutmeg. It adds a bit of that je ne sais quoi. I am a bit of a spinach snob though. I don't really like frozen spinach and I definitely will not buy that mushy stuff they call spinach in a can. I like fresh baby spinach leaves that I can either get at the store or even better straight from the farm.









1 Tbl AP Flour

Messing Around 17 Mar 2012, 10:28 am

I am often asked by guests staying or dining with us if specific recipes are in my cookbook and often my answer is "kind of." Not a good answer I suppose but an honest one. I view recipes as guidelines that can be deviated from and played with. So I usually get a basic recipe that works, write it down and then mess around with it. I guess you could say I get easily bored or you could say that I like to be creative in the kitchen. Either way, the result is that I never make a recipe the same exact way twice.

Part of this involves availability of ingredients and what is fresh. Because I like to support local organic farms I often base my specific recipe on any given day on what I can get from those farms. While a recipe may call for spinach, if the farm has kale or arugula, I'll use it and find a way to make it work. Keeps things fresh and keeps me on my toes.

The other part of it is that I like to keep things new for repeat guests. We do get a lot of repeat guests and I want to keep them coming back for different and exciting things. If it is the same every time, they will get bored, so this is my opportunity to keep them guessing and keep them coming back for more.

With that in mind, this last weekend I happened to have a group of regulars coming for a special dinner party for their co-workers. I had served sausage stuffed mushrooms many times for them and others and I love my recipe but I felt like tweaking a bit. So I shook things up a bit and came up with a new version. I wouldn't necessarily say improved, just slightly different. I'll continue making both versions as they are both quite popular. Here are both recipes. Try them both, play with them and remember, keep it fresh. One of the safest places to try something new is in the kitchen. The worst that could happen is that you may not like something, but don't let that stop your creativity. Your taste buds will appreciate you.
 


Begin by browning the sausage with some Italian seasoning in a medium saucepan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the juices as they will keep the mushrooms moist. Cool filling completely before assembling mushrooms. Place mushroom caps in a greased casserole and sprinkle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. Sprinkle each cap with more grated parmesan. Place mushrooms in a preheated 350 degree oven and bake approx. 25 mins or until the tops begin to turn golden. Serve hot.


Revised Sausage Stuffed Mushrooms

Yields: 12 Servings

1 lb bulk sausage
1 onion, minced
3 garlic cloves, minced
2 small sweet peppers, minced
2 tsps truffle oil
1 Tbl Herbes de Provence
1/4 cup dry sherry
Pinch freshly grated nutmeg
Pinch Freshly Ground Pepper
1 tsp anchovy paste
8 oz mascarpone
1/2 cup grated parmesan cheese
2 Tbl chopped italian parsley
2 Tbl chopped cilantro
1 egg
24 stuffer mushrooms, stems removed and peeled

Place mushrooms on baking sheet. Place sausage in saute pan and begin browning over medium high heat. Add onion and continue sauteeing until tender, approx. 5 mins. Add garlic and heat for one minute or until fragrant. Add peppers, truffle oil, herbes de provence, anchovy paste, nutmeg, pepper and wine. Cook until all the liquid has evaporated and the sausage is cooked through. Add parsley and cilantro and stir to combine. Remove from heat. Allow to cool completely. Add mascarpone and parmesan cheeses as well as egg and combine well. Fill each mushroom cap generously. Bake at 375 degrees for approx. 15-20 mins or until the filling is golden brown on top. Serve garnished with a little balsamic reduction.

Celebrating St. Patrick's Day 12 Mar 2012, 11:29 am

Saint Patrick was considered to be the person who brought Christianity to Ireland. Much mythology surrounds the life of Saint Patrick, including his description of the Holy Trinity using the three leaves of the Irish clover or shamrock. He is purported to have died on March 17, 461, which is the day chosen to commemmorate his life. The holiday has been celebrated by the Irish as a feasting day for over 1000 years, but ironically the first St. Patrick's Day parade was held by Irish Americans in New York in the late 1700's. Since then, Irish and non-Irish alike have adopted the holiday and the traditional corned beef and cabbage and green beer have become a favorite in households across the US.

I myself am not Irish, although many think that with my red hair I am, but I have come to appreciate the food traditions of the holiday and enjoy the festivities. As such, every year at the Chestnut Street Inn we put together a special menu honoring the occasion. This year, we are deviating from the traditional corned beef and cabbage with an Irish Stew. We also always include a good beer and cheese soup and dessert often includes Irish Cream liqueur. Here are a couple of my favorite recipes.

Beer and Cheese Soup

Yields: Approx. 8 Servings



3 Slices Applewood Smoked Bacon, cut into chunks
1 onion, diced
3-4 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 lg Russett or Kennebec potatoes, peeled and diced
Pinch Kosher Salt and Freshly Ground Pepper
1 Tsp Smoked Hot Hungarian Paprika
2 Bay Leaves
2 Tbls Herbes de Provence
1 Bottle Beer (Stout or Ale)
4 Cups Kitchen Basics or Pacifica Chicken Broth
½-3/4 Cup Daisy Sour Cream
1 Cup Aged Irish or English Cheddar Cheese, grated



Cook bacon in a medium stock pot over medium heat. Remove to paper towels to allow to drain. Add onion to bacon fat and sauté until translucent, approx. 5 mins. Add garlic and sauté until fragrant approx. one minute. Add carrots, celery and potato and sauté for an additional couple of minutes. Add spices and heat for one minute. Add beer. Bring to a boil and cook, uncovered, until all the liquid has evaporated. Add chicken broth and bring to a boil. Cover and simmer on low for 45 mins. Remove bay leaves and puree with an immersion blender. Add sour cream and cheese and puree until smooth. Season to taste with salt and pepper. Serve with reserved bacon pieces and a dollop of homemade crème fraiche.



Irish Stew


Yields: Approx. 8-10 Servings



2 1/2 lbs Beef Stew Meat
2 Tbl Extra Virgin Olive Oil
1 lg onion, diced
2-3 cloves garlic, minced
1 lb baby carrots
1 lb frozen pearl onions, thawed
2 lbs baby red potatoes or dutch potatoes, washed
4 cups beef broth
Pinch Kosher Salt and Freshly ground pepper
2 bay leaves
2 Tbl Herbes de Provence
3-4 Tbl all purpose flour



Place olive oil in a large stock pot over medium high heat. Add beef and cook for approx. 5 mins to brown. Add onion and sauté for 5 mins until translucent. Add garlic and sauté for one minute until fragrant. Add carrots, onions and potatoes and season with salt, pepper, bay leaves and Herbes de Provence. Add flour and stir for approx. one minute to cook through. Add broth and bring to a boil. Cover and reduce to a simmer. Cook for approx. 2 hours, stirring occasionally and adding more liquid if needed. Adjust seasoning to taste. Serve with Daisy Sour Cream.

You May Not Care Where Your Food Comes From But I Do 2 Mar 2012, 1:24 pm

It's no secret that I am passionate about food. Specifically, locally grown food. I make it a point to go out and purchase it and carefully prepare it for my guests to eat. I'm not shy about advertising it because it is something I believe in and I have found that in general guests appreciate my passion. So it came as quite a surprise last weekend when a guest who was dining with us seemed less than enthusiastic about the fact that I support local farms and serve their food. When I explained that my greens came from Indian Trails Farm in Kewanee, the butternut squash and sweet potatoes from Coneflower Farm in Tiskilwa and the eggs and meat from Meadow Haven Farm here in Sheffield, I expected the usual response, which generally is curiosity, enthusiasm and support. This gentleman said very loudly in front of an entire roomful of guests "I don't care. That does nothing for me." I could feel the others in the room sink into their chairs in a sense of deflation. And I wanted to go hide in the kitchen. Instead, I said something to the effect of "That's too bad because you are an organic being and you should care about what you are putting into your body." Perhaps a bit rude, but I felt the need to not only justify what I do but also to stand up for the farms that work so hard to grow nutritious and delicious organic foods for me to serve.

So as I say, while certain guests may not care what they put into their bodies, I do. When they dine at my restaurant I am responsible for what they eat and I take that responsibility extremely seriously. Yes, taste is the number one priority, but quality is a close second. I want to provide the freshest, most nutritious food possible whenever I can as the seasons allow. This involves several things in my eyes. First, the food should not travel thousands of miles to get to me. It should be fresh and that inherently means it cannot spend days on a semi making it's way into a grocery store where it will sit on a shelf for days before making its way onto the table. And let's be honest, I know this isn't always possible, particularly in the winter. But, some things are available year round and I can be discriminatory in terms of reading labels on foods at the grocery store and select those that have travelled the least to get to me. Secondly, I want to know how that food was grown and where it came from. I don't want to provide food that came from a foreign country where I cannot guarantee the growing practices were as regulated as they are in this country. I also want to know that when the chicken and eggs say they are free range, those chickens indeed spent time roaming the outdoors, soaking in the sunlight and didn't simply have the opportunity to go outside via one small door attached to their coop. Third, I cook from scratch as much as possible, avoiding processed foods that contain ingredients I cannot pronounce and don't recognize.

Supporting local farms isn't just a matter of quality and taste either. It is a matter of economics. I want to support Americans, but more specifically, I want to support those who are within my immediate community. Spending money locally directly benefits my local community. It keeps those dollars within our area. I can directly see the results of my relationship with those farmers in the form of say improvements they make on their farms, sending their kids to college or helping them pay for their health care. Locavorism isn't some idealistic hippie notion that only those in a commune appreciate, it is the wave of the future. Small businesses thrive when those in their communities step up and support them. They do not thrive on multi-national ad campaigns and big corporations. Our future depends upon these kinds of businesses making a go of it and being successful within their communities.

And finally, a statistic that I once heard that always sticks with me. Americans in general spend approximately 5% of their expendable incomes on food and about 25% on pharmaceuticals. These numbers are reversed in Europe where they spend approximately 25% on food and only 5% on pharmaceuticals. Europeans see the value in respecting the notion of "You Are What You Eat." This isn't just a catchy phrase. This is a motto to live by. What you put into your body has a direct correlation with what your body puts out. Eating natural, high quality food is like putting premium fuel into a car. It functions better, lasts longer and requires less care. I practice what I preach with my own body and I believe that by feeding my guests locally and naturally I am in some way nourishing their bodies, although I do give my car regular gas. Hospitality doesn't just mean being nice in my book, it means caring about my guests and feeding them the best possible quality food I can find. That's my philosophy and I'm sticking to it.

Is Gluten Free Healthier for Everyone?? 23 Feb 2012, 10:53 am

Messing with Mushrooms 19 Feb 2012, 1:03 pm