What is that and how do I cook it? Broaden your culinary horizons with Food Bank Food Executive Chef Jon Emanuel Project Angel Heart
What is Project Angel Heart? • Our Mission: Delivering nutritious meals to improve quality of life, at no cost, for those coping with life-threatening illness. • We’ll serve just over 400,000 meals this year • 3 millionth was in August, 2009! • Nearly all meals made from scratch • Most meals are modified for special diets • FBR product accounts for approximately 20% of our food • “ A meal with heart gives hope.” • www.projectangelheart.org, and on Facebook and Twitter • Questions about Project Angel Heart?
Who is this guy? • Professional Chef since 1993 • Graduate of California Culinary Academy • Kitchen experience in Marriott hotels, Roy’s, SF 49ers • Executive Chef at Glacier Bay Country Inn and South Pole Station prior to Project Angel Heart • Chef-Instructor at Metro State • Have volunteered locally at Operation Frontline (member agency) and Rosa Linda’s
Today’s Menu • Discuss individual ingredients from the list • What they are • How they’re used • Questions • General Q&A
Resources to put you on the path… • On Cooking by Labensky/Hause • The Professional Chef C.I.A. text • Professional Cooking by Wayne Gisslen • Cook’s Illustrated, Gourmet, Bon Appetit, Saveur, etc. • Food section • Ask a chef • Volunteer at Project Angel Heart or Operation Frontline
During this little chat… • Ask questions! • Offer up ideas! • Stay on topic
Greens-- Chard • Swiss, green, rainbow, etc. • Season is late spring, early summer • Leaves have a mild, slightly irony, earthy taste • Leaves and stems should be cooked separately or combined after stems are nearly cooked
Greens-- chard (continued) • Wash thoroughly • Trim leaves at stem, trim stem at bottom • Chop leaves in strips, squares or random • Chop stems across the grain thinly • Use leaved raw in salads • Sauté, braise or steam leaves or stems
Greens (continued) • Collard greens • Slightly bitter and very tough • Popular in US South
Greens– Collard greens (continued) • Trim out stem by cutting or tearing • Most people discard the stem • Chop leaves • Simmer with other ingredients until tender • Can be sautéed after simmering • Usually served with vinegar or lemon
Greens (continued) • Kale • Similar to collards • A little more bitter • A bit more tender • Popular in far western Europe • Simmer, braise, sauté (blanch or simmer first), marinate • Chips!
Bok Choy • AKA Chinese cabbage • Usually seen in mature and baby varieties • Bitter with fibrous stems • Much more tender than collards or kale • Stalks and leaves may be chopped and used • Good in stir-fries, sautés– quickly over high heat • May be braised or simmered • Takes well to strong flavors
Eggplant • Member of the nightshade family • Extremely versatile • Roasted • Grilled • Fried • Sautéed • Pureed • Braised • Salting? • DEMO: • Prep • Fried eggplant (standard breading procedure) • Babaghanoush
Daikon radish • Originally from central Asia, but most popular in Japanese and Korean cuisine • Peel and trim tops and roots • Best served raw in salads or pickled • In Germany they are sliced thin, salted and eaten with beer
Leeks • Taste like mild onion • Only the light green and white parts are used • Must be thoroughly cleaned • Usually used to flavor stocks and soups • May be sliced thin and fried for garnishes or seasoning • If eating on its own should be cooked thoroughly to tenderize
Beans • Great Northern • Pinto • Black • Black eyed peas • Garbanzo • Kidney • Other
Beans (dried) • Should be soaked overnight in plenty of water • May be “quick soaked” • Drain and simmer until tender with any other ingredients you’d like • May be served whole, chilled, pureed, marinated, hot… • Serve with rice or pasta for a protein boost!
Beans (continued) • Lentils • Don’t need to be soaked • Have a peppery, earthy flavor • Cover with liquid, bring to a boil, reduce to a simmer, cook until tender • Great in soups, stews and as a side dish • Take well to strong flavors • Salt at the end (toughens) • Can be mashed and formed into patties or balls
Thymus gland or pancreas of veal, lamb, beef and sometimes pork • Considered a delicacy for its mild flavor and velvety texture • Preparation (two day process): • Soak in cold water for 12-24 hours • Blanch and shock • Peel and trim • Press 2-24 hours • Cooking: • Bread and fry • Grill • Sauté • Roast • Poach • Braise
Thymus or throat sweetbread Pancreas or stomach sweetbread Mollejas Asada
Q & A “Life is just a series of excuses to do good things.” Jon Emanuel