HAPPY THANKSGIVING 2009

THURSDAY, NOVEMBER 26TH, 2009

Wassup Family!
From our family at THE STYLE SHOPPE, Happy Thanksgiving to you and yours! We are busy catering and preparing a fabulous dinner party for 250 guests for one of our Jewish clients. Yeah, "koshruth cooking" has very special requirements and restrictions but we can handle it!
We cooked 25 Kosher Turkeys. The day began at 5:00 AM the turkeys had to be cleaned, marinaded and finally roasted. We used 16-20 pound turkeys so they cooked roughly three hours each. Once properly cooked and cooled, they had to be broken down into breasts, dark meat and scraps for the gravy and stuffing. The day came to a close at 7:30 PM. We hope you and your family are having as much fun as we are!
The final menu featured:
Pumpkin Bisque
Mesclun Field Greens with Cranberry Walnut Dressing
Roasted Turkey
Pecan Cranberry Stuffing
Giblet Gravy
Orange Glazed Brussels Sprouts
Herb and Garlic Roasted Fingerling Potatoes
Homemade Cranberry Sauce
Hot Water Cornbread Muffins
Deep Dish Apple Pie Souffle
Egg Nog Spiced Vanilla Ice Cream

CHEFS CORNER

While surf'in the web, I came across this interesting piece produced by "THE FUTURE" a handsomely well produced website authored by a group of friends who self promote and offer their own unique and personal flavor on culture, lifestyle and media. I think the website is fabulous overall but I take issue with their lack of fact checking and research of the material they present. "Opinions" are not necessarily factually accurate and are subject to personal interpretation. What is not subject to personal interpretation or conjecture are technical facts and historical precedence. One plus one equals two no matter what one thinks personally.

As a professional classically trained chef, I was surprised they did not edit the piece for technical and historical accuracy. Esthetically it doesn't matter because the average subscriber most likely will not know right from wrong anyway, but for the culinary professionals who watch the piece, it is an insult from someone calling themselves a chef. Similar to a doctor diagnosing you with a common cold but treating you with a shot of penicillin in the rear.
Pastry Arts are a highly specialized skill set within Culinary Arts with it's own techniques and terminology. Chef Love references the butter and sugar to be beaten together and emulsified with the eggs. The order of the ingredients is correct but the process is not. Anytime butter, sugar and eggs are combined in this style it is known as "the creaming method." The creaming method is one of several ways that you can mix ingredients to make a cake or cookies. It is the most prevalent method used because the resulting cake will be light and tender. If in fact the butter, sugar and eggs are beaten, the results will be grainy and thick. Yes! Now you know why your last cake was so thick and heavy. Another golden rule of baking "always combine the dry ingredients" before adding the wet. The spot also failed to mention a critically important step. The oven must be preheated before placing the batter in the oven. If the oven is not properly heated, the leavening agents in the batter will not properly activate and the results will be flat. Eggs require steam to rise and agents such as baking soda or power require water and heat.

"Brulee" means burnt cream. The chef incorrectly referred to the method/ technique of burning sugar as Brulee. The technique is caramelization. When ones refers to brulee most often it describes the classic french dessert. Creme Brulee is a classic dish of smooth custard, with a CARAMELIZED SUGAR topping. I am looking over my notes taken in Pastry Arts 101 during Culinary school. The chef incorrectly states he brulees the bananas when in fact he is caramelizing the sugar topping. If the sugar is caramelized to the point it melts and forms a solid sheet on top of the bananas it may be called "bananas brulee."

To the novice these are minor insignificant points but one must remember there is always a part of the audience that knows the proper and correct style and technique. Television, movies and talk shows all use fact checkers to avoid these types of errors. Here is a fabulous simple pound cake recipe to enjoy this holiday season.

SIMPLE POUND CAKE RECIPE
Preheat oven to 340 degrees F. Spray and line 2 8" cake pans.
BUTTER 1 1/4 lbs.
SUGAR 1 1/2 lbs.
LEMON RIND, grated 1 oz.
SALT 1/4 oz.
CAKE FLOUR 1 3/4 lbs.
BAKING POWDER 3/4 oz.
EGGS 2 lbs.
Cream together the butter, sugar, lemon rind and salt, set aside
Sift together the cake flour and baking powder
Alternately add the eggs and flour mixture to the bowl in thirds on low speed
Add half the batter to each of cake pans and bake for 20 to 30 minutes or until cake springs back when lightly touched in the center.

THE CHEF'S CORNER

Mommas way gets a makeover!
As a Chef and Caterer one of the most challenging tasks I encounter with clients is the selection of specific dishes. Not because of choices or ideas but personal preference and concept. The simplest of dishes can blossom complex and potential disasters if not well researched in advance. A middle aged woman of color comes into the shop and requests “Macaroni & Cheese” for a party of 40. This seems like a simple and easy order. After closer examination I immediately realize the booker did not fully qualify the order. Does the customer mean Traditional Baked Macaroni & Cheese that costs considerably more than its contemporary counterpart of Macaroni with Cheese Sauce? Will it be served as a side dish or as an entrée item? These questions are illustrations of the traditional vs. contemporary.
Traditional Baked Macaroni & Cheese is very rich with fresh eggs, a minimum of three types of sharp cheeses and fresh cream in addition to the macaroni. Developed on the plantations of the deep south during the slave era it was a casserole that was prepared on Sundays and special occasions. Due to the richness, time consuming preparation and cost Baked Macaroni and Cheese was a much celebrated treat. Many healthcare professionals and food manufacturers have condemned the traditional dish as unhealthy and life threatening.
Macaroni with Cheese Sauce is a contemporary cost and time saving interpretation. Most often it consists of milk, one type of cheese and flour in addition to the macaroni. It can be prepared in 1/3 the time it takes to make the traditional version. The cost effectiveness and preparation has made this version very popular amongst cooks, schools and families on the go. It is heavily advertised by food manufacturers that market quick fix boxed and canned versions. Healthcare professionals are not excited about the contemporary version but prefer it over the traditional.
There is a generation of people that have never eaten the traditional version. My customer was middle aged and may have meant the baked or contemporary versions as a New Yorker. After calling and personally speaking with her I learned she wanted the traditional but decided to order a pan of each. When considering serving traditional dishes and cuisines it is very important to always consider who the guests are, their ages, palates and your expectations of the final dish.
Here are recipes for the traditional and contemporary versions!
Traditional Southern Baked Macaroni & Cheese
Serves 12-14 people3 ea. 1 pound boxes Elbow Macaroni – small
cooked and drained completely
9 Whole Eggs, beaten
1 cup Heavy Cream
½ cup Evaporated Milk
1 tablespoon Dry Mustard
to taste Kosher Salt
to taste White Pepper
½ teaspoon Granulated Garlic
1 pound New York Extra Sharp Yellow Cheddar—grated or shredded
½ pound New York Sharp White Cheddar— grated or shredded
½ pound Mozzarela-- grated or shredded

Cook macaroni until it is JUST getting soft (too soft and you'll have mush) Drain the water completely and set aside. While the macaroni is cooking put together the royale by beating together the eggs, heavy cream, milk and the dry ingredients. Oil the casserole dish (glass Pyrex or Corning Ware Casserole works best). In a large bowl combine the macaroni, the royale and the cheese and layer into the casserole. Cover with the casserole lid or aluminum foil will work. Bake for about 25 to 35 minutes or until the center is soft set, remove the lid or foil and sprinkle cheese on top for garnish and bake uncovered an additional 6-12 minutes until done in the center.

Contemporary Macaroni & Cheese Sauce
Serves 12-14 people
2 ea. 1 pound boxes Elbow Macaroni - small
1 ½ pounds Velveeta Cheese
1 ½ cans Evaporated Milk
¾ cup Real Butter
½ gallon Whole Milk
7 ½ teaspoons Kosher Salt
4 ½ teaspoons White Pepper

While cooking macaroni JUST until getting soft (too soft and you'll have mush), cut Velveeta into small pieces and get other ingredients open and ready to go. Drain Macaroni and return to large pot over medium-low heat.
Add Velveeta Cheese, butter and evaporated milk.
Important: KEEP STIRRING OR IT WILL SCORCH.
Add whole milk to the level where the macaroni is just covered.
Keep stirring until all cheese and butter is totally melted and mixed. Turn off heat. Add salt and pepper to taste.

THE CHEFS CORNER

A SPRING AFFAIR
Now that the weather is getting down right hot and sticky, everyone can appreciate great and simple entertainment options.As a person who entertains and socializes constantly during the warm weather, my favorite solution is “plattering”. Platters can be assembled ahead of time, feed small or large numbers of guests and make an excellent option to take to a party or gathering. Platters can be done at home or purchased at your local butcher, grocery or deli. Sophisticated and elaborate platters can be ordered from local caterers. Successful platters have simple things in common. Presentation is key and essential. Everything we eat begins with our eyes. We are more likely to eat an attractive dish that tastes horrible rather than a horrible looking dish that tastes great! A great platter offers simplicity. Great food should compliment and enhance entertaining not hinder or over power. Platters should contain selections that are no larger than bite size, don’t easily fall apart and should not be drenched in sauce or topping.Appealing shapes, colors and seasonality are all crucial to successful presentation. Assortment is also a major concern when entertaining. Each of us comes from a unique culinary background based on what, how and when we have eaten in our lives. During social situations these memories effect how much we enjoy ourselves. Platters designed for larger numbers of guests should offer a wider range of very simple selections, but not so many as to confuse or challenge a guest. Those intended for smaller and more intimate groups have fewer options that are more upscale. Large, small or very ornate platters offer the opportunity to offer items from the very diverse to simple pleasures that appeal to the widest range of tastes. Good company and the guest list are very important for a harmonious affair and so is the lists of platters. It should compliment the atmosphere and character of the affair. They should contain items that are appropriate for the time of day & location, be sophisticated or simple enough for the event and be recognizable to guests. Selections on the platter should compliment the beverages, flowers and theme of the affair. Appetizer or snack platters are great for informal cocktails, showers and sporting events. Wing, charcuterie and specialty platters are great for dinner parties, formal cocktails and luncheons. Fruit, cheese and crudite platters can be appropriate choices for any events.Placement and availability in the room is important. A platter should not be the guest that comes to the party and sits in a secluded corner the entire time nor should it be the loud mouthed obnoxious guest that becomes the center of distraction.