Flavor Secrets

Cooking with Hollywood: Julie and Julia V

2010-03-21T07:39:00.000-07:00

One of Julie's "sayings" in this movie that I hear often repeated is, "You can never have too much butter!" That one, however, I have to disagree with. When something is swimming in butter, it becomes a greasy, unattractive dish, not to mention the unnecessary nutrition and cholesterol issues. "Mounting" butter is the best way to add it. That means you add a bit at the end so that although you have minimized it, the delicious taste of the butter comes through.

Cooking with Hollywood: Julie and Julia IV

2010-03-14T08:22:00.000-07:00

One of my favorite parts of this movie is the reaction of both women when they made a decision about what to do. Julie became obsessed with her project. She told her mother it was about "having a regimen...It gives you something you have to do, every day. Julia told Simone Beck that she "lept out of bed to get to school early". That's what goals do to you. It was the same with me. Suddenly I could get up at 5 am and get to school by 6, bright eyed and ready for action. I even did it on icy roads. Even that was an accomplishment. In all cases, we were encouraged to try new things at every bend. That's fulfillment.

Cooking with Hollywood: Julie and Julia III

2010-03-13T15:11:00.000-08:00

I've been away for awhile, but am still committed to blogging! It has been so long since I've seen it that I decided to watch Julie and Julia again to refresh my memory. I can hardly believe it, but this is the third time I've watched it, which is going some from someone who has never seen any other movie twice. I was thinking about what it really is that attracted me so much to this movie and I think it can be summed up in one word... PASSION. For both women, a project was undertaken despite all odds, with no guarantees, but one that determined a personal sense of success or failure. Both persevered through the pain of rejection on many fronts until the sweet smell of victory was in the air.

It's always great to see someone accomplish something that they have really worked hard to achieve. For me, this movie was especially personal because I saw so much of myself in it. I went to culinary school because I finally could, not because I had to. The passion for cooking that was fed there grew until I also published a book. I could relate to all aspects of both projects... not being taken seriously,working harder than I had to and in some cases should have, the drive, the development of the passion, the inability to stop, etc. and finally, the day the books arrived.

Rejections are the hardest part of any project. In retrospect, tho, they cause us to show our real stuff. In the back of my mind was always an essay I read by Tom Clancy about publishing. Can you believe that he got 50 - yes, FIFTY - rejections for Hunt for Red October? It was said that it was too technical and no one would buy it. Just goes to show you that there's a time, place and purpose for just about everything.

Cooking with Hollywood: Julie and Julia II

2010-02-23T10:22:00.000-08:00

After watching Julie and Julia, I was struck by the changes in the publishing world since the original appearance of Julia Child's cookbook. First, it's even more difficult to get any publishing company to take on any type of book. Because of the increased ability to self publish in a cost effective way, the market is flooded. Because of cheaper labor costs, many books nowadays are even printed outside the country and then shipped back here for sale.

At the same time, technology has changed the way we think about and read both books and cookbooks. As people turn more and more to the Internet first when seeking information, the need for books has decreased and we are beginning to see hard cover and paperback books becoming dinosaurs. (When was the last time you looked in an encyclopedia?)

The invention of digital readers has helped, but has also changed the way we read. I love mine, especially when I travel because I can take lots of books along without all the weight. I still don't feel like I want a cookbook on a reader though. I want to see the whole recipe and all of the information on one page - all at once - with a stunning picture of what it should look like when it's done. (I picked up Mastering the Art of French Cooking at Borders the other day, but didn't buy it because... well... it didn't have any pictures!) As well, my cookbooks are more of a "collection". They sit around me like friends and encourage me to experiment with different dishes in the kitchen.

Cooking with Hollywood: Julie and Julia

2010-02-21T15:43:00.000-08:00

Time to move on to another "foodie" movie. How about Julie and Julia? The best thing about this is that I will get to watch it again. I have yet to run into anyone who didn't like it or didn't think that Meryl Streep was incredible in her part as Julia Childs. It was a cuddly, fun, feel good sort of movie and the only one that I have ever sat through twice. It was interesting to me that Julie and Julia both did what they did for the same reason I wrote my book. They both followed a passion for learning about food because they needed "something more" in their lives. In all cases, the project became bigger than itself and morphed into a career.

Cooking with Hollywood: Ratatouille 9

2010-02-10T10:56:00.000-08:00

Thinking about restaurant critics is an interesting topic. In Ratatouille, the critic was well known and the kitchen had the opportunity to respond when he walked in the door. The Michelin food critics are, however, anonymous. Those that criticize that system wonder how you can assess the validity of their opinions if you don't know who they are or what their credentials are. Michelin says, however, that their critics are highly trained, experienced and organized. They eat at all kinds of different restaurants twice a day and submit long, detailed reports on every experience. For many years, the Michelin critics were criticized for being highly influenced by expectations that restaurants would follow French haute cuisine rules and ideas. i.e. traditional methods. Recent articles, however, seem to opine that they are trying to accept and give credit to new ideas and methods. As we speak, Michelin is creating a rating system for US restaurants. It is, however, interesting that most of the best rated chefs are French and/or trained in France, isn't it?

Cooking with Hollywood: Ratatouille 8

2010-02-09T15:40:00.001-08:00

Often cartoon style movies have very grown up humor and/or make/discuss important issues. With Ratatouille, a very serious issue lies underneath the plot that has to do with the Michelin rating system. The Chef Gousteau character clearly imitates the real life situation of what happened to Chef Bernard Louiseau of La Côte d'Or restaurant in Saulieu, France. Chef Gousteau even looks like him. Chef Louiseau achieved his life's ambition to become a Michelin 3 star chef (the best) but then confided to another chef that he would kill himself if he lost a star. In February of 2003, he did just that, shooting himself with his hunting rifle after his restaurant had been downgraded by Gault Millau and there were rumors surfacing that he would lose a star.

As in the case of Chef Gousteau in the movie, Chef Louiseau may be physically gone, but his ideas had and still do have great influence on French cuisine. He introduced many ideas and products. As well, his restaurant is still flourishing and still has 3 Michelin stars, due to the efforts of the current chef and his wife. Young chefs are still learning and benefiting from his style.

Thought for the Day...

2010-02-04T12:00:00.001-08:00

Blogging is lonely!

Cooking with Hollywood: Ratatouille 7

2010-02-04T05:55:00.000-08:00

I'm sure that the dish Ratatouille was chosen for the movie because it starts with RAT and the movie is about a rat, so that's perfect - but it's really a great dish for using up bits of leftovers, and for offering a variety of vegetables at a meal. I like to make it in the winter time when fresh vegetables aren't that available and you need to cook them to intensify the flavors.

Ratatouille is normally a combination of eggplant, tomatoes, zucchini and onions, seasoned with garlic and herbs like basil and thyme. Just sauté the garlic and onions. Then add the vegetables and cook them all together until they are tender. If you are using dried herbs, add them early and if you are using fresh herbs, add them at the end to keep their fresh taste in tact. You can serve this like a stew or you can cut the vegetables larger (as Remy did in the movie) and arrange them in rows or circles in a baking dish and bake them instead of sautéing them. You can also add other bits of leftover things like diced or sliced potatoes, cooked pasta or rice. Or, you can serve your stew over the starch. And last, you can also add cooked chicken or meat.

Don't forget salt, pepper and little acid like lemon juice... and the first commandment of cooking, which is to taste your dish and if necessary and adjust the spices before you serve it. There you have it! Ratatouille! At least, doing this blog, I learned how to spell it. :)

Cooking with Hollywood: Ratatouille 6

2010-02-03T13:49:00.000-08:00

Another point the movie Ratatouille brings up is about presentation. Remember when the ratatouille was placed before the critic? He had ordered the dish and and obviously had an idea in his mind about what it should look like, but something distinctly different showed up. His reaction was surprise that bordered on displeasure. He did not expect to like it. When he tasted it, however, he loved it and it evoked all of the memories he had of the wonderful taste of the ratatouille he had experienced while growing up.

This is the interesting thing about presentation. Particularly with traditional dishes, it's important not to go too far when changing a presentation. It must still be appealing in a way that people will try it. What ultimately matters is how it tastes, but you have to be sure your guest will at least try it in order for the taste to come through. Make your dish beautiful and even different, but not too bizarre.

Cooking with Hollywood: Ratatouille 5

2010-02-01T08:10:00.000-08:00

In the Ratatouille movie, the little rat has a highly developed sense of smell that allows him to identify different ingredients. If you're not good at this, don't worry about it. I'm not so sure each individual ingredient is as important as being able to sense with the overall combination tastes good. Holding yourself to identifying ingredients is like expecting yourself to be able to able to identify wines like the Expert, Robert Parker. People have different abilities at most everything.

When you’re trying to get your taste mix right, remember to think about salt and acid. They are the two ingredients you can add that will enhance the flavor of the others.

Cooking with Hollywood: Ratatouille 4

2010-01-31T18:29:00.000-08:00

Remy, the rat, said, "If you’re going to name a dish, you should name it something that sounds delicious – not RAT-atouille...Patuie!" How true is that! This even applies at home. "They" say we eat with our eyes - but we also eat with our ears! This reminds me of a German dish called "Rote Grueze". It's several different kinds of bright, red berries, cooked into a delicious, warm sauce, often served over ice cream. We saw this translated as "Red Grits". Without understanding what it really was, who would order red grits for dessert?

Cooking with Hollywood: Ratatouille 3

2010-01-31T06:42:00.000-08:00

Another favorite quote from Ratatouille: Remy, the little chef rat is explaining to his father why he loves to cook and he says, "It's because of the infinite combinations". This is contrary to what the French lady chef (can't remember her name) says, when she scolds Remy and says, "We have to follow the recipe!" Actually, making up our own combinations is a luxury we have more often at home than a restaurant chef has. Once he/she has the fun of creating a recipe, it does have to be followed exactly because clients expect to be able to order a dish and have it show up the same each time. A chef has to keep to a standard to meet expectations. It's the same when you write a cookbook. The recipe has to be exact enough so that it works for everybody. At home, however, we can create a new dish every day!

Cooking with Hollywood: Ratatouille 2

2010-01-30T08:01:00.000-08:00

One of my favorite quotes from the movie came from Chef Gousteau himself... "If you're hungry, look around!" One of my favorite things to do is to look in the refrigerator. As another character in the same movie said, "Chefs discover. They create." There is a bit of artistry to cooking and when you can create something that is totally yours, that's when it's really fun. I think that's why it was so rewarding for me to create the Flavor Secrets cookbook. Those recipes are full of my soul. They reflect the way I think about cooking and allow me to share dishes that we eat at home every day.

If you're confused about what flavors go together, there is a wonderful book called "Culinary Artistry" that is simply lists of ingredients and what blends well with them. This doesn't mean that they are the only combinations - your taste buds should be your ultimate guide - but it's helpful when people are beginning to cook without recipes. It will give you some confidence!

Cooking with Hollywood: Ratatouille 1

2010-01-28T05:38:00.000-08:00

A friend of mine suggested that I write about cooking with Hollywood - i.e. the role that food plays in movies. That's an interesting thought, so let's go back again to Ratatouille, the animated movie where a sweet, little rat becomes a chef. Cooking is his passion, so he tries different dishes, imagines different spice combinations, and spends time reading cookbooks. He learns how to become a great cook because of his passion.

On the other hand, a boy (called Linguine) has a job as a cook and is a total disaster. The little rat helps the boy create great dishes by sitting under his hat and pulling his hair. Each pull controls what the boy does (lift an arm, grab a spice, stir the pot, and so forth). The boy, however, doesn't learn. He follows the motions and in the end does what he likes (which is fine) and becomes a great waiter, delivering food to enthusiastic customers that the rat and his friends make.

A cookbook highlighted in the movie (by a great chef and the little rat's mentor) is called, "Anyone Can Cook". I say that anyone can LEARN to cook who pays attention and has the desire. They only need direction (recipes and/or a mentor chef)and the DESIRE to cook well. As with learning anything, you have to pay attention, want to learn and invest time experimenting on your own.

Knives: Sharpening

2010-01-27T14:53:00.001-08:00

Speaking of knives... Here's how you sharpen them. No need to pay someone else to do it! Just get yourself a whetstone. This can be a simple one or a more complex one with different grades on it. First, rub either water or mineral oil on the whetstone. Once you choose one, use the same thing each time you use the whetstone. don't mix it up.

Start with the coarsest grade. Hold your knife in one hand, pressing down on the tip with the other. Draw the knife across the stone at a 20 degree angle - from the heel to the end. Repeat five or six times, turning the blade on the opposite side each time. Then move to the finer piece of your whetstone and do it again. Then, straighten your knife by moving it across a "steel", which is a long piece of steel with a handle. Last, carefully wash and dry your knife. Now you're ready to go! Keeping your knives sharp is really important. A dull knife can slip and you are more likely to cut yourself.

Knives: Choosing good ones

2010-01-22T11:42:00.000-08:00

Another question I get a lot is what makes a good knife. The "tang" or piece of steel that goes through the handle should extend the full length of the handle. It should also be riveted in place. If the steel doesn't go all the way to the end, the knife is very likely to break. The blades should be carbon steel. Having said that though, there are some really nice and really beautiful ceramic ones out there that I might give a try. Take a look at those same cooking stores and sites I mentioned for kitchen equipment. Remember though, that within every brand there are many grades of knives. If the price sounds too good to be true, it probably is.

Kitchen Equipment

2010-01-20T11:22:00.000-08:00

Yesterday in class, the question of where to purchase kitchen equipment came up again. I've been asked this so often that I thought I would put it out here too. My absolute favorite online store is JB Prince, which has been serving chefs for I think a hundred years. They carry high quality equipment, knives, books, specialty pastry items and party serving supplies. I love their products, but they are not inexpensive. The web-site is www.jbprince.com.

You can also find great stuff at William Sonoma, both in the physical store and online. As well, Bed, Bath and Beyond carries a lot of nice items (also in physical stores and online) - especially small kitchen utensils - and they are always giving 20 percent off coupons, so that's really nice! Many sites are currently giving free shipping because since it's right after Christmas, people are not buying much in general.

Sur la Table has a great store in the Detroit area at Partridge Creek Mall (on M-59). They have a lot more dishes and specialty pastry items than Williams Sonoma. In fact, if you are looking for pastry items, don't miss Heinrich's, on Ten Mile, just east of Van Dyke. In Farmington Hills, Kitchen Creations fits that bill (just behind the purple building on the main street).

Last, another site I often order from is called chefscatalog.com. They have simply everything and last I knew were offering free shipping.

Daikon Radish Soup

2010-01-19T11:38:00.000-08:00

I hardly ever throw anything away. So since I bought these Daikon radishes and have been munching them for diet food, I had to figure out something to do with the beautiful greens. Soup is always great when you're on a diet because it's so filling! It really sticks to your ribs. Here's what I came up with. Give it a try!

Daikon Radish Soup:
¼ cup olive oil
1 large yellow onion, peeled and chopped large
3 Daikon radishes, trimmed and peeled
1 red bell pepper, chopped large
5 large, Russet potatoes, peeled and chopped large
Approximately 32 ounces chicken broth
Greens from one bunch of radishes, washed and chopped
Optional: 1 to 2 cups heavy cream
Salt, pepper and Tabasco sauce to taste

Method:
1. Over medium-high heat and in a 4 quart sauce pan, heat the olive oil. Add the onion, radish and pepper and cook until lightly browned.
2. Add the potatoes and continue cooking until the potatoes are golden, stirring often, about 5 minutes.
3. Add just enough chicken broth to cover the vegetables and continue to cook until the potatoes are well done, about 30 minutes.
4. Stir in the greens and cook for another five minutes.
5. Purée the soup.
6. If desired, add the cream.
7. Taste and season with salt, pepper and a few shots of Tabasco sauce.

Diet foods

2010-01-19T05:27:00.001-08:00

Like many of my friends, I packed on a few pounds over the holidays. As I try to get my head around consuming less calories, I've been thinking about how to get some variety into our meals while at the same time limiting them. Last night, up popped the Daikon radish. We had purchased some fresh ones to make a stir fry and of course, as I was chopping I started munching. Daikon is Japanese for big root and as I researched it, I learned that it is not only just 65 calories for a whole cup, it's full of fiber and packs a lot of Vitamin C! The taste is milder than the red radishes we are used to, but still spicy and interesting. I'm going to get some more and keep them sliced and wrapped in the frig. Along with the standard carrots and celery, I can grab radish sticks when the snack monster overtakes me!

Spicing Foods 5

2010-01-18T10:12:00.001-08:00

People often ask me about using wine as the acid component of different dishes. They wonder whether it's OK to use cheap wine and if the type really matters. The answer is yes to all of that. Price is not an issue when it comes to cooking with wine. In fact, you probably wouldn't want to use your really expensive wines when you can accomplish the same thing with inexpensive ones. What matters is the taste. It shouldn't be "sour" tasting or something you dislike because that taste will definitely flavor your dish. I find that fruity wines are the best because they round out other tastes and blend well. Chardonnay in particular doesn't work well because when it reduces it becomes too strong. Choose something that is light to medium weight and fruity like a Riesling (white) or a Pinot Noir (red). Use a white for light colored dishes and a red for dark colored dishes. You would use, for example, a white for a fish sauce and a red for a meat sauce.

Spicing Foods 3

2010-01-17T11:57:00.000-08:00

Another product that is a staple in my kitchen is hot sauce. Yes, Tabasco or any other hot sauce that you really like. I even have one that my kids brought from Taco Bell that I really like! Adding a dash or two of hot sauce does not make your dish unbearable hot. It creates a little sensation on the back of your tongue, not even identifiable as "hot". In most instances, people will not even be able to recognize it as a taste. That extra little kick is pleasing and gives the over-all taste more interest.

Spicing Foods 2

2010-01-17T07:04:00.001-08:00

The two major things that kick up flavor are salt and acid. By acid, I mean vinegar, wine, fresh lemon juice, etc. Adding a little of each can take your dish from every day to gourmet in an instant. Add these ingredients until you can just taste the difference.

Spicing Foods 1

2010-01-16T06:32:00.001-08:00

Learning to cook has a lot to do with learning to spice. Anyone can follow directions and come up with an edible product, but to turn something out that tastes good, you have to check it before you serve it. To me, this is the first commandment of cooking. Taste everything before you serve it.

Cooking is easy

2010-01-15T08:08:00.000-08:00

Just saw the movie, Ratatouille. I guess I was resisting because it's basically a cartoon, but it was great! The whole premise of the movie is that anyone can cook but I'm wondering how many people really believe that. I have, however, been surprised at the number of people who have looked at Flavor Secrets and said, "WOW. These look so easy. I think even I can try them!"

Recipe Success

2010-01-14T16:27:00.001-08:00

It makes me really happy when people tell me things they like about the cookbook and the recipes within it. I worked hard to make sure the recipes were easy and contained ingredients that are easy to find. I felt I had accomplished that, but then actually publishing it was like gulping and putting my heart and soul on the line. It is so gratifying to know that you are having success with the recipes and that you like them. When you tell me, it's like a gift. Thank you!

Chicken Delights

2009-12-15T04:47:00.000-08:00

Here's a great appetizer or healthy, after school protein snack. It's so easy, tasty and really, really quick. Enjoy!

Makes about 28 appetizers

For Chicken Balls:
One pound of ground chicken
1 shallot, minced
1 stalk celery, finely diced
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons curry powder
3 tablespoons mango chutney
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon mixed pepper
3/4 cup Pepperidge Farm® Herb Stuffing crushed into breadcrumbs
— OR — 3/4 cup Italian breadcrumbs
½ cup almonds, coarsely ground
Cooking spray
For Glaze:
11/2 cups mango chutney, puréed

1. Preheat your oven to 400°F.
2. Mix all Chicken Ball ingredients together well.
3. Using your fingers, form the mixture into bite-sized balls and place them on a lightly sprayed baking sheet.
4. Bake until just firm, about 10 minutes. Be careful not to overcook or they will dry out, but make sure they are cooked through.
5. While the bites are baking, purée the chutney. When you take them out of the oven, paint them with the chutney using a pastry brush.
6. Insert serving picks and serve immediately.

Chef Lynn’s Secrets:
• These little bites can be made ahead. Make the balls and flash freeze them (cooked or uncooked) on cookie sheets. As soon as they are frozen, transfer them to plastic freezer bags and freeze up to 3 months. Return them to cookie sheets to thaw in the fridge. Then proceed with the recipe.
• My favorite chutney is Major Grey®, available in most grocery stores and markets.
• They are also good at room temperature and make healthy after school protein snacks for kids. If anyone has a nut allergy, just leave the nuts out.

http://www.chefsblogs.com/

Two cookbook corrections

2009-12-10T12:18:00.001-08:00

While preparing the vegetable casserole (page 77) and the Cabbage balls (page 69) for the FOX2 news show, I noticed that in both cases there is an ingredient listed in the method that is not in the ingredient list. Please note that there is no whipping cream in the vegetable casserole and there is no bacon in the cabbage balls! Sorry about that. Someone said that's what makes first editions so valuable. :)

Chef Lynn

Coconut Macadamia Nut Cookies

2009-12-01T18:20:00.000-08:00

This is a question about a recipe that is in the cookie chapter of the Flavor Secrets Cookbook. Anke mentions that her cookies stayed mounded and did not spread at all. This is correct, Anke. These cookies do not spread much, if at all. The mounds keep the coconut chewy and moist, which accounts for the great taste.

2009-11-30T04:43:00.000-08:00

I just returned from gastronomic heaven in NYC. One day we even had a double dose of Daniel!... Cafe Boulud for lunch and the restaurant Daniel in the evening. I feel like I have been trying to commit suicide by eating! Going to restaurants is always a shot in the arm for trying new things or getting out of a cooking rut. What did I learn? Never weigh yourself the morning after a week-end like that!!!

Flavor Secrets: Back to the Basics cookbook

2009-11-24T09:37:00.000-08:00

I couldn't be happier with the reception for my new cookbook. I knew that chefs who looked at the galleys liked it. But now, customers are reacting the same way. This is really important to me because I wrote it from my heart - for you... my students and others who want to learn to build flavor cooking at home without professional equipment.

The book focuses on different cooking techniques and "secrets" of building flavor, as well as what you can make ahead and what you can do to save money by using leftovers. It's available at www.amazon.com and www.spitzpress.com. It would make a great holiday present for anyone who loves to cook at any level. Please take a look and then join me here with your cooking questions.

Caramelization

2009-11-19T02:35:00.001-08:00

Caramelization is really a mis-used term. We all know that it means "browning"but it actually only applies to the browning of sugars. When you brown proteins, what you are seeing is actually something called the "Maillard reaction". This is the correct chemical term for what is happening. What's important though, is that browning increases flavor. Whatever we call it, it does make things taste better and that's what counts!

Oil Storage

2009-11-10T05:27:00.000-08:00

I just received a question from a reader of my book about keeping oils in the refrigerator. He found that the oil thickened and then he had to leave it at room temperature a long time before he could use it. You can handle this two ways. One is to pour the oil into a container with an opening large enough to accommodate a spoon or ladle which you can use to place the oil in your pan when you want to use it. The second is to keep enough at room temperature for short term use and replace it when it's gone. Oils can quickly become rancid, so be sure to keep them out of the sunlight and at least in a cool, dark place.

Flavor Secrets

2009-11-09T18:20:00.000-08:00

Hello food lovers! My name is Chef Lynn and I'm an experienced cooking teacher. In this forum, you can share recipes and ideas or ask me anything you want to know about cooking. I'll check in as often as I can and answer to the best of my ability. Let's talk about food!

I have just released a new cookbook called "Flavor Secrets: Back to the Basics". In the book, I share tons of chef tips (that I call "secrets") for building flavor when cooking at home. You can find out more about it at www.spitzpress.com. My cooking class web-site is at www.curious-cooks.com.