Olympia Provisions

Growing up in a German family, we were always eating charcuterie, well before it became a trendy, hurry-and-post-it-on-Instagram item on so many restaurant menus today. Olympia Provisions by Elias Castro provides a glimpse of the work it takes to run not one, but two restaurants that pride themselves on classic and modern charcuterie methods incorporating beautiful, local ingredients. The classy photography is beautifully executed on thick paper, with dazzling full page images. It is written in a clear and professional manner, and I feel it would be appealing to a wide variety of audiences.



The book explores the craft of curing and smoking meats, and provides excellent recipe examples. There are also recipes included from each of their two restaurants, which serve to compliment the accompanied charcuterie products. The recipes do include ingredients that are not often found in the pantries of today. However they are easily sourced via the internet. There are also several pieces of equipment that are necessary when making sausage, such as a grinder and sausage stuffer. Sometimes all that you will need is salt and a string to hang the meat. Yes, most of the recipes take an extended (by today's definition) amount of time. But that is where the patience and passion comes out of those that  are dedicated to the craft. You may have to wait months, up to years, to reap the rewards of your hard work. Using a mix of old World techniques with modern ingredients, the book is an excellent source for beginners to seasoned experts. 

I also appreciated the discussions regarding proper handling of ingredients, and the necessary handling precautions that are inherent with safely producing cured meats. Additionally, the book provides a factual argument regarding the usage of nitrates and nitrites in preservation of meats. This is a hot topic in the realm of charcuterie, with parties on both sides in disagreement and a lot of misinformation floating around internet forums. The book does a nice job explaining the topic in a concise manner, while not losing sight of the bigger picture.
  
Almost at birth my parents exposed me to a myriad of tastes and textures that the world of charcuterie offers. From the chunky-jelly texture of head cheese, to the ultra-smooth silkiness of boudin blanc. Smoked sausages, emulsified sausages, boiled, braised, and grilled sausages were common fare throughout the year, but the especially delicious and memorable items always came around the Holidays. I can attest that Olympia Provisions has captured the spirit of the craft, and has collected a smorgasbord of recipes to entertain even the most discerning charcuterie palate. And I understand the idea of drying raw meat in your garage may seem crazy, but armed with the information in this book, it becomes almost fool-proof and will fascinate with results. I highly recommend this book if you are at all interested in the world of charcuterie.     

Disclaimer: I received this book from Blogging for Books in exchange for my honest review. All opinions expressed are my own. Thank you.

Tofu Fries

Are you looking for a delicious and healthy alternative to greasy, starch-laden, french-fries? Maybe you just want something different? May I present tofu fries. These are extremely easy to make, not to mention economical and better for you.

Start with a package of extra-firm tofu. Remove the block of tofu and wrap in a double layer of paper towels. Place on a plate, then place another plate on top and weight it down with a skillet or can of corn. Wait 20 minutes, then drain off the water that has been pressed out.

Now take the block and slice it into 3/4" sticks. Use about 1/2 cup of cornstarch on a large plate, then roll each tofu stick in the cornstarch to coat. Heat 2-3 inches of oil to approximately 350 degrees. Use a thermometer to make sure! After the oil has heated, fry the tofu in several batches, using tongs to keep them separated. Cook to golden-brown and delicious, approximately 3-4 minutes. Remove the fries and drain on paper towels, then immediately season with sea salt. Serve with Asian ketchup (recipe below).

Asian Ketchup
---------------
1/2 cup ketchup
3 Tbs soy sauce
2 Tbs sesame oil
1 Tbs Sriracha or Sambal Oelek (Asian garlic/pepper sauce)
3 cloves garlic, minced
1 Tbs fresh ginger, minced

Combine all ingredients, mixing well. Let rest 30 mins before serving to allow flavors to meld.

National Doughnut Day

Today marks the 73rd year of the National Doughnut Day. This day honors the sugary-sweet pastries as well as the women of The Salvation Army who served doughnuts to soldiers in World War I. The "doughnut lassies" as they were called, also continued the tradition by preparing and serving the fried orbs to hungry soldiers in WWII.

The doughnut is the quintessential pastry of America. Doughnuts fly in the face of traditional and snobby European-style pastries. At their foundation, the simple, sweet dough is fried, then topped with anything from simple powdered sugar to fluorescent-pink glaze with candy sprinkles. Whether you're in the mood for a hefty apple fritter or a lightly dusted crueller, doughnuts are an irresistible American icon.

If you'd like to try your hand at being a doughnut lassie, I've included the original recipe used by The Salvation Army way back in 1938. Simple ingredients, simple prep, delicious results. The recipe will make a bunch - so invite the family and friends over, and don't feel limited to serve them just for breakfast, these are delicious any time of the day!

SALVATION ARMY LASSIES’ DOUGHNUT RECIPE

Yield: 4 doz. doughnuts

5 C flour
2 C sugar
5 tsp. baking powder
1 tsp. salt
2 eggs
1 3/4 C milk
Oil/Lard for frying

DIRECTIONS

• Combine all ingredients (except for oil) in a large bowl to make a dough.

• Knead dough for 3-5 minutes until smooth and elastic. Shape into a disc, then roll out on a lightly floured board to about 3/8" thick. Cut dough using a 2-3" diameter water glass or metal ring cutter. If you want your doughnuts with holes, use a smaller circle cutter to make the holes in the middle. (When finding items to cut out doughnut circles, be creative!)

• Heat oil until a thermometer reads 375. Carefully drop the rings into the oil, several at a time, cooking in batches to keep the oil temp from dropping too low. Using tongs, turn the doughnuts over slowly to help cook evenly.

• When browned, remove doughnuts, place on wire rack and allow excess fat to drip off.

• Dust with powdered sugar, sugar and cinnamon, drizzle with warm Nutella, maple glaze, chocolate chips, coconut, anything your doughnut dreams desire! Let cool and enjoy.

Jalapeno-Cucumber Margarita

The weekend is around the corner, the warmer weather is starting to make it's way into town, the days are getting longer, so what better way to welcome Summer than a deliciously spicy-cool cocktail? I call this the "Green-eyed Girl" - for the simple reason that it's green, and I knew a girl named Margarita once. This interesting combination of flavors is sublime, the coolness of the cucumber keeping the heat from the jalapenos under control. The sweetness of the syrup bringing out the subtle flavors of the tequila, while the tartness of fresh lime juice keeps your lips pursed. So raise a glass to Summer, and welcome all of the tantalizing flavors that are part of this season!

Green-eyed girl
6 slices (about 1/8" thick) of peeled cucumber
3 slices of fresh jalapeno
Juice from 1 lime
1.5 oz quality tequila blanco
3/4oz simple syrup

Muddle the cucumber and jalapeno slices, add lime juice, tequila and syrup. Shake vigorously and serve over ice in a salt-rimmed glass. Simple syrup is easy to make, just mix equal parts water and sugar, bring to a boil, then remove from heat and cool. To salt the rim of a glass, just run a sliced lime along the glass edge, then dip into rock salt in a shallow dish. Garnish with a lime wedge and cucumber slice.

Grilling 101

With the Memorial Day weekend just hours away, Americans across the country are uncovering their BBQ's and grills, stocking up on hamburger, chicken, and steaks, and lighting the coals. But most grill efforts fall short. Burned chicken, underdone steaks, charred hamburgers and hot dogs seem to happen more often than we'd like. So here are a few simple tips and techniques, to help you on your way to grilling like a pro. Your family and friends will worship your finely honed grill moves, and you'll be the envy of your neighbors.

Hamburgers

The number one mistake made by cooks when grilling hamburgers is pressing the meat while it's over the heat. Doing this squeezes all of the tasty juices out of the meat and onto the coals, causing sooty smoke and flareups. You're then left with dry, crumbly discs that resemble hockey pucks more than hamburgers. If you are a cheeseburger fan, try mixing crumbled bleu or cheddar cheese into the meat before cooking - it increases the cheese impact tenfold.

Hot Dogs

It's hard to beat a savory hot dog fresh from the grill, topped with all the trimmings and some spicy mustard. Cooking a hot dog is simple enough, remember to just keep the dogs moving while on the grill to keep them from burning and splitting. More importantly though - start with a quality hot dog. That pack that you saw on sale for .39 cents buy-one-get-one-free is probably not what you're after. Cheap hot dogs contain lots of non-meat binders, such as soy protein, potato starch, and yeast. Yuck! Consider fresh-made sausage from your local specialty or butcher shop. The higher-end grocery stores have several options to choose from as well.

Steaks

First, let your steaks come to room temperature before grilling. Tossing a steak right from the cooler onto a white-hot fire will result in a overdone exterior and a raw interior. Once at room temp, brush your steaks with a little olive oil, and season with salt and pepper. The key to grilling the steaks perfectly requires a 2-stage fire, so divide your lit coals into two piles, one larger than the other. Place the meat over the hot portion of the fire to sear the meat, then move it over to the cooler side of the grill to finish gracefully.

Chicken

Nothing ruins a good cookout faster than bad grilled chicken. Some people try to make up for greasy skin and raw centers by cooking the life out of the meat and then dousing it in overly-sweet BBQ sauce. Grilling chicken requires a different approach than hamburgers or steaks, one that involves some patience and using the cover. Remember that thing that came with your grill? After the coals are lit, divide them to each side, leaving a valley between them. Grill the chicken with the coals flaking each side, and cover. Let cook for approximately 20 minutes WITHOUT disturbing - this means no opening the lid for a peek, no poking, prodding or otherwise molesting the tasty bird. After 20 minutes, remove the cover and move the chicken directly over the coals to finish to a delicious golden-brown. Use a meat thermometer to confirm they are done. 160 for breasts, 175 for legs, thighs and drumsticks.


I hope these little bits of information help you on your Memorial Day BBQ. A few, small modifications will have a huge impact on the finished product. Have a happy and safe Memorial Day!

Chilled Rhubarb Soup

Rhubarb is an under-appreciated item to cook with, and subsequently rarely makes it onto many menus. That's a shame, because the bright red stalks can compliment a number of dishes quite nicely. Although the rhubarb leaves are toxic, the stalks have both culinary and medicinal uses. Fresh, raw stalks are crisp (much like celery) and have a bright, tart taste. You will most often find the plant's stalks are cooked until softened, then created into pies, breads, muffins, soup and other dishes where their sassy flavor is welcomed.

This recipe creates a wonderful Spring or Summer-time break from the ordinary. The chilled soup is sweet yet tart, and very light in texture. As a bonus, it can be made in about the time it takes to boil water, making it a perfect weeknight treat.

CHILLED RHUBARB SOUP
1-1/2 pounds trimmed rhubarb
3/4 cup sugar
2 cups water
1 teaspoon vanilla
mascarpone (or sour cream)

Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, add rhubarb. Return to boil, & simmer for 10 minutes. Add vanilla. Chill. Serve with a dollop of mascarpone or sour cream.

Chef's Choice Knife Sharpener Review

It has been said that a dull knife is the most dangerous item in the kitchen. A worn-out knife not only is more difficult to use, it can be a safety hazard as you try to whittle your way through vegetables etc. Commercial kitchens have professional cutlery specialists that ensure the chef's knives are razor-sharp. The home chef is not without options though. Look in the local classified ads and you should be able to find someone who will sharpen your blades, sometimes they even offer mobile service. Typically your local grocery store's meat counter will also offer sharpening, although I would be a little apprehensive leaving my expensive blades with some guy that uses a band-saw to cut meat. Perhaps the easiest option is to purchase your own sharpener, and there are a number of models for all shapes, sizes and types of knives. Just like a mechanic has different tools for different applications, my knives are a variety of American, European, and Asian styles, each with their own specific sharpening needs.

After doing a bit of research, I chose to try the "Chef's Choice Diamond Hone Sharpener 4623". It is lightweight, the handle is big enough for larger hands, and it's cheaper than expensive electric sharpeners that tend to be fussy and need constant adjustment. The versatile 3-stage manual knife sharpener is engineered to restore and recreate both a 20 degree edge for European and American style knives and a 15 degree edge for Asian style knives. It will also sharpen pocket knives, serrated steak knives and even bread knives.

The sharpener is easy to use, and is designed for both left and right-handed chefs. The unit has three different slots, the first and second for sharpening and the last for honing and polishing. The slots house a two-sided diamond sharpening stone that will last years, with minimal maintenance needed. A few back-and-forth swipes in the appropriate slots and you are rewarded with a sharpened knife that will make kitchen chores much easier. I sharpened all of my knives in a matter of minutes, and it makes a huge difference! And at about $30, this is a no-brainer when it comes to kitchen tools. Simply, a must-have.