Sorry for the delay!

Sorry for the delay of posts. I'm currently trying new ways to present this blog so it can look it's very best. Luckily I have quite a few people who really know what they are doing. I've even been throwing around the idea of purchasing an actual web address, only time will tell.


Take Care,Hector

Trip to Vermont!

This past September I had the amazing opportunity to visit the beautiful state of Vermont with my girlfriend Amy. We went to visit the New England Culinary Institute(NECI) in our future home of Montpelier. I must say the experience was an amazing one. The school was great and the town was like another world. The Vermonters were some of the nicest people I’ve ever met. I think what surprised me the most was the size of the capitol. Having the culinary institute close at hand has really helped make it one of the greatest food towns around. We were lucky enough to dine at NECI’s Main Street Bar and Grill not once but twice. The food was super delicious. I even discovered that the school has its own garden. The students were very helpful as well. We were lucky enough to met two great students who answered our every question on the tour. To anyone out there who is thinking about visiting Vermont all I can say is GO. I believe that you will find it is like you have stepped back in in time(in a good way) Amy and I spent a total of three days in Vermont, waking up at 2am on the last to catch our bus back to the airport. All in all it was the best weekend of my life. I am surly looking forward to when I can call Montpelier my home.


Pics coming soon!

It's been a while

Sorry for the reference to a dated song but the title is the truth. I have really neglected this blog for too long. I figured that if I am headed off to culinary school in a few months I should pick it up again. Coming this July(hopefully) I will being my education at the New England Culinary Institute( neci.edu) I'm really looking forward to this and am sure that it will provide plenty for me to ramble on about and countless pictures to share. Along with that news comes more exciting news, it's almost Thanksgiving. This is by far my favorite time of the year. Make sure to check back often(no really I'm going to keep it up this time) for some cool pics and tips during this holiday season.


Cook on,Hector

New Shun Knife Set!

Just picked up this 10 piece Shun set on Thursday. I've wanted these for quite a while and I have to say that they are well worth the money!

(Click on pictures to enlarge)

New Alton Brown Tattoo

Well I Just got this saturday, hopefully this won't be the last of my culinary ink...

New Cookies...

Chocolate "Pebble" Cookies

8 oz. Butter
4 oz. Sugar(1/2 Cup)
4 oz. Brown Sugar(1/2 Cup)
2 lg. eggs
1 tsp. Vanilla
1/2 oz. cocoa powder(2 tbs.)
8 oz. Flour(2 Cups)
1 tbs. Baking Powder
4 oz. Chocolate Rice Crispy Cereal(1 Cup)

Preheat the oven to 350

Cream the butter and sugar together for 2 Min. Add the eggs on at a time mixing until fully integrated. Add the vanilla. Sift together the dry ingredients and add in three installments. Add the cereal and gently fold in. Using a # 24 scoop dish 6 at a time on a baking sheet and bake for 10 Min. Remove the cookies from the pan and allow to cool.



NOTE: Using bread flour in place of the all purpose and letting it rest in the fridge for about a half hour results in more puffy cookies.

New quick bread and cookies and cream pie recipe coming soon...

Plan on working on these this weekend so check back on Monday and you may be surprised...

Any AB freaks?

Check out Lisa's amazing site all about Alton Brown. She was kind enough to post up a little review about the Alton Brown event we both attended on 2/19. And make sure you bookmark the site if you're an AB freak like me!

http://allaboutalton.blogspot.com/

Chocolate Cup cakes

These cup cakes are close to a soufflé than anything else so try to bake them as close to the service time as possible. If you need to cook them ahead of time I found out that they fall and end up more like brownies, so this is kind of a dual batter! I would also advise making the frosting ahead of time so you can frost and serve them ASAP.




Chocolate Cup Cake
3 Egg Yolks
5 Egg whites
1/2 Cup sugar
1/2 tsp Creme of tartar
4 0z Dark Chocolate
3 Tbs. Butter
1 1/4 Cups Flour
1/2 Cup milk
1 ts vanilla




Preheat the oven to 350. In a large mixing bowl mix together egg yolks vanilla and sugar until the yolks lighten in color. Place the egg whites in a separate bowl with creme of tartar for later use. In the microwave melt the chocolate and butter and mix into the yolk mixture.Mix together the flour and salt and slowly stir in the flour and milk alternating between the two into the chocolate base. Whip the egg whites to stiff peaks and mix in one third of the whites to lighten the batter then gently fold in the remaining two thirds chocolate base. Bake at 350 for 20 min.
Makes 12 regular Cup cakes


The Frosting

4 oz. Dark Chocolate
4 oz. Heavy whipping cream

Place the chopped chocolate in your stand mixer. Bring the cream to a simmer and pour over the chocolate, allow to sit for two min to melt the chocolate. Using your whisk attachment whip the mixture until a smooth frosting comes together.

Some new recipes in the works

Started working on a new cranberry sauce, and chocolate cupcake recipe. The recipes will be posted soon.

Cookies are not a sometimes food!

Just started working on a new cookie recipe last night. Have to work with the sugars to get the moisture right. SO make sure to keep an eye out, this is my favorite recipe yet!

New England clam chowder Vs. Manhattan clam chowder

While recently re-watching an episode of "Throwdown" my feelings about clam chowder have once again been brought to the surface. I don't want to go on and on bashing one or the other,but having recently visited Boston I have confirmed my suspicions.
I was lucky enough to try Boston Chowda's rich and creamy chowder. And it made me realize once again that Manhattan clam chowder is well...soupy.In my opinion chowder should be thick,creamy and delicious. Am I the only one who feels this way???

Pork tenderloin roulade

This was a spur of the moment recipe born out of boredom and necessity.It was one of the rare ones that work out way better than expected. The cayenne by the way is completely optional.

Pork Tenderloin

Filling
1 ts. salt
1/4 tsp black pepper
1 1/2 tbs Fresh parsley
1 cup spinach chiffonade
2 tbs. butter
Cayenne pepper to taste

Place the tenderloin with the skinny end facing you. With a boning knife(Or Chef's knife) Start a small incision in to the side. Open the slit and continue until the tenderloin is opened as much as possible. Melt the butter and apply to the inside of the pork. Apply the filling onto of the butter. Roll the pork back up and truss with butchers string.

Butternut squash soup

This makes a rather thick soup but I like soup nice and thick. The texture actually comes out more like a chowder but butternut squash chowder just sounds weird...

Butternut Squash Soup

3.5 lbs butternut squash
1 Cup brown Sugar
1 Ts. Cinnamon
Pinch kosher Salt
Pepper to taste
1 Cup Half and Half
1 Cup Whole milk


Peel and cube the squash into 1/2 in cubes. In the largest pot you can find add the squash, cover and bring to a boil until the squash yields to a paring knife. Drain squash and return to pot,using a potato masher mash the squash and add the Brown sugar, cinnamon,salt,pepper,Milk and half and half. Blend until smooth and creamy.

Internet problems

I just wanted to let everybody know that I can't get any internet connection on my home computer...the one with all the recipes. So I will be transferring them to this one and posting them in the next few days.

Boston Ma

Well I've been back for less than 24 hrs and I already miss Boston. The city itself was amazing. The neighborhoods we went to were very clean and the people were very nice. Now onto the best part...the food. I never understood the saying"tastes of the ocean" until I ate fresh oysters at Durgin Park. Aside from the amazing oysters my friend ordered a nice 1 lb lobster. Let me be the first to say that the tomalley (the green stuff)is absolutely delicious! And this is where I may lose some of you but it must be said...Lobster eyes are amazingly good. If you like clams then I high advise giving this a try,although you do have to peel them. All that being said I'm now off to google to find some excuse to visit boston again!

Take care,Hector



P.S New recipes by the end of the week ;)

Garlic mashed potatoes

This is a great winter time recipe. And the best part is you can use the leftovers to make great potatoes patties! I have been thinking about doing a version with some parsnips and a little bit of ginger, thoughts?

Garlic Mashed Potatoes

6-8 medium potatoes
1/4 cup fat free butter milk
1 cup whole milk
8 cloves garlic
salt
pepper


Peel and slice potatoes into 1/4 inch cubes. Place cubes in pot and bring to a boil for 20 minuets. Dice 8 cloves of garlic and add to buttermilk and whole milk. Bring milk and garlic mixture to a barley heat through. Keep a close eye and make sure the milk does not curdle. Once potatoes yield to a paring knife mash slightly and add milk mixture a little bit at a time mashing between each addition. EIther keep the potatoes texture lumpy or take them to a hand mixer for a smooth and creamy texture.

Sorry It's Been a while since posting but the holidays kind of took over. But hopefully I will be back and frequently posting! This weekend yields a trip to Boston,Ma and a lunch at Durgin Park and I cannot wait to try their baked beans! Then in February it's off to meet my hero Alton Brown in Pa. Hopefully once I return to Boston I can post another recipe or two for you al to try. Please keep checking back!!!


Take care,Hector