If you’re anything like me, then you love the smell of a chicken roasting in the oven. It’s comfort food, right?? But, if you’re also like me, you get into a rut – plain old chicken, but still that yummy smell!
Plain no longer! This week at chef school I learned (among other things) the secret to brining! So here we go!
300 ml Vermouth
240 ml Kosher salt
140 ml honey
1 onion sliced
1/2 lemon, sliced
6 garlic cloves, smashed
45 ml black peppercorns
15 ml celery seed
3 sprigs Rosemary
3 sprigs thyme
6 sprigs parsley
7 bay leaves (broken a bit)
1 chicken – about 2.5-3 lbs
Mix all the brine ingredients together
Bring to a boil in a large pot with about 2L water
Cool the brine mixture to room temp – hint, if it’s cold outside, just cover the pot and place outdoors!
Rinse the chicken, and submerge in the brine. I used a small bucket for this. Cover it!!!! Brine overnight, or 6-8 hrs. (Absolute minimum 4 hrs.) it’s important that you refrigerate the bucket of chicken while its brining…. If not, a trip to the ER is going to be in your future – can you say “food poisoning”?
Thoroughly rinse the chicken and place it in your roasting an, or whatever you want to use! I massaged it with some delicious Olive Oil and a bit of salt & pepper. Feel free to add herbs!
Roast it in your oven at 375 for 25 minutes, then lower the temp to 325 and continue for an additional 45 minutes (or until your chicken is cooked, the juices run clear). Let it rest for 10 minutes before slicing.
Here’s my chicken still in my LeCreuset. We gobbled up way too much and way too fast to get a good picture of it sliced so pretty!
Well, I had my second and third class in the George Brown College Culinary Arts program. So, with kit in hand (or in case) and my uniform all clean and beautiful, I put on my very glamorous shoes. I know… you’re jealous! ha ha
I entered the massive kitchen, aka my lab, and began to meet my classmates. I felt very fortunate to be sharing my space with a young lady who obviously had some background in cooking. And by that I mean she knew how to do things very well. We worked together very well and teamed up on some tasks like clean up! Thank you!!
So week 2 focused on knife skills, chef knife skills to be specific. We learned how to finely chop herbs, dice tomatoes, peppers, onions. Oh…. onions – WITHOUT tearing up! I’m so excited about that! Smart phones (or any phones) are not permitted in class because they are huge bacteria sources. So, sorry can’t post pictures of anything I’m doing. The best part is, we DO get to take home what we’ve made. But… I didn’t take any pictures when I got home either. Oh well.
What did we do? Read on!
Keys to Success in working with herbs (a focus from the class!)
never buy dried herbs in large quantities because the quality deteriorates with time.
Always keep dried herbs in air tight containers. This way they will last longer. That means, get them out of those plastic packages they come in, or those small jars! Ugh.
Transparent glass bottles shouldn’t be used because light affects the quality of the herbs. Oh dear! All my herbs are stored in mason jars, a la Chef Michael Smith! But, they aren’t stored out in the open, they are in a cupboard so maybe that will help!
When using dried herbs, remember that you won’t needs the same quantity as you would if you were using fresh herbs. Really you would use about 1/3 to 1/5 less.
Go figure! Standard stuff, but it’s good to be reminded! Right?
But how do you cut fresh herbs? For a recipe? Well, we needed some finely chopped herbs and so this is how it’s done! We took some fresh herbs, in this case some nice flat leaf parsley, and removed the stems. Stems are bitter, so why would you want them? Stack the leaves and roll them. This process is called making a chiffonade. Once the leaves are rolled, you can slice them easily on the short side. Then turn them a bit and slice again. Voila! Beautiful chopped herbs without destroying them – as in the way I pretty much used to do!
We spent quite a bit of time prepping the onions, tomatoes, and peppers. Remember that uniformity of size promotes a better appearance to your dish! Also, if you are cooking these veggies that same uniformity also promotes an even cooking time. Another key in prepping veggies is to match the size of the cut (cube, dice, etc.) to the size of the utensil you will be using to eat it! For example, if you are making a soup, you want your veggies to be able to fit into your spoon so you would cut them into small cubes. if you are doing a stew, you use a fork, so you can cube your veggies (and meat) into larger sized cubes.
Wrapping up this post, we made a Tuscan Bean Salad. It was so delicious and each brought home their creations!
Try it, it’s so yummy:
TUSCAN BEAN SALAD (George Brown College, Culinary Arts I, 2013)
6 oz Navy Beans
4 oz prosciutto, julienne
3 Plum Tomatoes, seeded, chopped
4 oz Asiago cheese, grated
1/2 green pepper, seeded, chopped
1/2 red pepper, seeded, chopped
1/2 Yellow pepper, seeded, chopped
1/2 red onion, finely diced
1 clove garlic, puree (oooh I did this with my knife! So cool!)
4 1/2 oz EVOO
1 1/2 oz Red wine vinegar
1/2 lemon, juiced
3 sun-dried black olives
2 sprigs fresh oregano
1/4 bunch fresh basil
3 sprigs flat parsley
salt/pepper to taste
1 sprig flat parsley
1 Bay Leaf (bah… use about 3-4 and break them up!)
about 6-7 black peppercorns (crack them using the base of a pot, don’t “grind”)
Taking a 4″ x 4″ square of cheese cloth, place these herbs/spices in the centre, roll it up, tie it good and tight and voila, you’re ready to flavour your beans!
So, here we go….
Soak the beans overnight in a pot of water – make sure the water covers the beans by at least 2″. Drain and rinse.
Place the beans in a pot with enough water to cover by about 4″. Add the sachet.Simmer until the beans are tender (approx 40 minutes) drain and let cool.
Marinate the peppers, onion, tomatoes in the oil, vinegar, garlic, lemon juice, and herbs – for about 30 minutes.
Mix with the cooled cooked beans. Add prosciutto.
Adjust the seasoning (S & P) and toss in the cheese.
Serve and ENJOY!!! It’s aromatic and so delicious!
Scott and I were eating it for a few days until we finally used it up!
I did it. I survived night #1 in the Culinary Arts program at George Brown College in Toronto. I’m excited and yet terrified at the same time. There seem to be some very experienced cooks in this class and I feel a bit like a fish out of water. First class was all about the supply kit; what was needed/not needed, the uniform (woot!), shoes (ugh), and the small wares kit. Ah the small wares – this includes knives, spoons, tongs, vegetable peeler, ladles, spatulas, metal spoons (solid and slotted) pot scrubber (hmmm, didn’t know I was allowed to bring Scott with me! he he, kidding!), rubber gloves (for dishes… again, um…. not the glamorous part of the school experience!) and of course…. BANDAIDS! Seriously. Bandaids.
I walked over from my office to the College to see how long it would take…. 25 minutes, in biting cold wind last night. Decided that it was the last time I would do that! Next week I’ll either drive down and suffer with the expensive parking, or take the subway from my office over… but then it’s still about a ten minute walk from the subway. Not too bad, I suppose. BUT, I’ll have MY KIT with me next week. Okay, decision made – I’m driving.
So, as I got closer to the College I started to get a strange sense of excitement and insane nerves at the same time. What if I can’t cut it? …and I’m not talking about using a knife. What if I just can’t keep up? What if I fail miserably? Yikes so many nerves, and yet at the same time so crazy excited. I passed by the ‘fish bowl’ and stopped to take a picture. The fish bowl is the lab kitchen where I will spend the next twelve weeks. Full length windows allow anyone walking past outside to see in and watch! More nerves! But oh man, was I excited – gleaming pots above every stove, stainless bowls over the work stations, pristine and beautiful.
I couldn’t capture the entire kitchen on my small iPhone but the long line of gas stoves and the pots above was enough to make me smile and almost cry… I know, but I’m serious! I was so excited.
Intimidation began the moment I walked in the front door. The place was buzzing with students all eager to get going! I found my classroom and dutifully waited outside with the other “chef-wannabe’s” most of whom were already dressed in their uniforms and had their kit boxes with them. Wait a second – didn’t the notice say not to pick up anything until after the first class? Was I on the right floor? Right room? Yikes. Panic attack. I struck up a short conversation with chef-nobody beside me and he told me this was his fourth class, and no we were not in the same class (I don’t think he was talking about the physical classroom here! I think he was judging me! Pfft!) Chef-nobody got up and moved. Chef-me was glad! Jerk!
Our instructor opened her lab door and called everyone inside. Okay NOW I was with people who were speaking the same language as me – foodie! She checked my name on her list, handed me the course outline, the supply list, and my voucher for my uniform. I sat down and began to realize that I may be – just may be in over my head! The smell of roast chicken permeated the room and it gave me some comfort. I really wanted a bowl of chicken soup – to calm my nerves! There was no roast chicken! Only roasting chicken bones!
“Good evening everyone…. ” and off we went on a journey into the world of stock making. Chef had been roasting chicken bones for flavour, also roasting beef and veal bones for flavour. She began the stock making experience right away since it takes quite some time to simmer. Once all that was on the go, she back tracked and did the intro to the class including proper handling of knives, etc.
Three different stocks. Beef. Chicken. Fish. Three different tastings. Bland. Boring. But I did see the value in making them and learned that I had been doing it wrong for EVER! Time for a re-learning of Heather. Thankfully I’m still a little pliable and so I can be bent to learn new ways. Homework this week – make stock.
What did I learn? A little French! I learned that mirepoix means a combination of vegetables used to flavour stock. Oh, you know I’m going to be using that as much as I can. “I need to buy some vegetables for my mirepoix” I’ll sound so knowledgeable and important! he he. I’ll fool everyone! 🙂
Next, I learned there are four types of stock, that I already knew… but it was a good refresher: Brown, White, Fish, and Vegetable. Stock is defined as the liquid (flavourful) derived from bones using added flavouring of vegetables, herbs, spices and water. So the stock is made by the transference of flavours and nutrients of the bones and other ingredients. Stock should be clear. Very clear, and neutral in flavour. No seasonings (i.e. no salt!) To backtrack a bit – brown and white stock? Huh?
Brown stock is made from 50% beef/veal bones and 50% water – that’s the usual combination apparently. White stock is made from chicken or turkey bones in the same 50/50 combination. I also learned that you should never let the stock boil, only simmer. I used to boil the heck out of the bones! So wrong! Don’t forget to skim the scum (foam) off the top of the liquid to keep the stock clear.
Fish stock is made from the bones of any lean white fish, preferably from salt water, especially the heads, tails and any larger scraps. Fish stock works up very quickly and can be ready in about 20-30 minutes. Oh, this was the fun part… I learned all about ‘sweating’ the bones and mirepoix for fish stock. More on that another time!
Cooling stock quickly after it is ready helps keep it from spoiling. So again, I learned not to just put it in the fridge! (yikes, I’m such a bad cook!) but rather set the pot in a sink with cold water around it (just a few inches) and ice cubes. This will cool the stock quickly and safely. Stirring is important during the cooling period as well, because if the outside is cool and the inside is still very warm there is an increased chance of the stock souring. So, stir. Got it. Man, so much work JUST to make stock!
Why you ask? Well, I’ll tell you…. these precious stocks (which can be frozen, once cooled) make up the basis for a whole group of sauces like Veloute! Also, if you are ever in an Iron Chef competition, or lucky enough (?) to take part on the Food Network’s “Chopped” you can say “I’ll quickly make up… blah blah blah sauce using basic chicken stock and turn that into….” Yep, Bring on the black box competition, I’m getting ready!
Next week and every week following that we’ll be in the fish bowl. I’ve already staked out my spot, AWAY from the window!
Well, that’s it for class #1. I’m off now to buy ugly black safety shoes for class… and maybe I’ll stop at the local meat merchant to pick up some beef and veal soup bones to make stock. I need to do my homework!