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2009 February | Kitchen Guy

Archive for February, 2009

Tiramisu – The Easy Way

Posted by Chef Jim on February 24, 2009  |  Comments Off

It’s Italy’s favorite dessert — simplified. Here’s the easy way to make Tiramisu.

Tiramisu – The Easy Way

1 cup cold whipping cream

1/2 cup powdered sugar

1 tsp. vanilla extract

8 ounces Mascarpone cheese

1 1/2 cups espresso or very strong coffee, cooled

1/3 cup Amaretto

1 1/2 cups bittersweet chocolate chips (or shaved chocolate)

20 ladyfingers

1 tsp. ground cinnamon

1 Tbsp. cocoa powder

In a bowl in a stand mixer, whisk together whipping cream with powdered sugar and vanilla until stiff peaks form. Reduce speed to low and mix in mascarpone just until blended. Take care not to overbeat since this will cause the cream to start to separate.

In a small bowl, combine espresso and amaretto. Dip ladyfingers, one at a time, in espresso mixture for 1 second, then allow to drain for 2 seconds and place in a single layer in the bottom of a loaf pan. With a rubber spatula, spread 1/3 of the cream mixture evenly over ladyfingers. Sprinkle with 1/2 cup chocolate. Repeat layers 2 more times until all cream and chocolate is used. Sprinkle with cinnamon and refrigerate for 30 minutes before slicing and plating.

Video: Cajun Shrimp in Cayenne Butter

Posted by Chef Jim on February 18, 2009  |  Comments Off

Laissez le bon temps rolles! It’s Mardi Gras time and what better way to celebrate than with this spicy shrimp dish?

Cajun Shrimp in Cayenne Butter

1 tsp. cayenne pepper
1 tsp. black pepper, freshly ground
1 tsp. salt
1/4 tsp. crushed red pepper flakes
1 tsp. paprika
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1/2 cup unsalted butter
1 pound raw shrimp, peeled and deveined
1 cup beer
1/2 cup shrimp stock* or clam juice
2 tsp. fresh lemon juice
1 Tbsp. cornstarch, combined with 2 Tbsp. water

Combine the cayenne, black pepper, salt, red pepper, paprika, rosemary, and thyme. Put in
container and set aside.

In a large skillet, melt the butter, and add the seasonings. Cook until bubbly. Add the shrimp
and coat with the butter mixture. Cook 1 minute. Add the beer and shrimp stock and cook for 2 – 4
minutes depending on size of shrimp. Add the lemon juice and cornstarch to thicken and cook for 1
minute more. Serve in bowls over rice.

*To make shrimp stock, save the peeled shells from the shrimp and place in a quart of water in a saucepan, add a stick of celery, 7 or 8 black peppercorns, and a smashed clove of garlic. Bring it to a boil, reduce it to a simmer and continue cooking for about two hours until it is reduced by half.

Blog Topic: Misguided Suze Orman

Posted by Chef Jim on February 12, 2009  |  Comments Off

Suze Orman is a well-known and well-respected person in financial circles and over the past several years she has achieved prominence for her no-nonsense advice to persons who have lived beyond their means.

And now demand for Ms. Orman’s oracle-like advice has skyrocketed because of the financial mess our country finds itself in.

So what do you suppose Suze advised “average Americans” do to help dig themselves out of the global recession and the transformation of their 401(k)s into 201(k)s?

She told them/us to stop going out to eat at restaurants.

Let me see if I have this straight: Unemployment now creeps toward 8%; restaurants employ 13 million people, second only to the government; Suze thinks that putting millions of restaurant workers in unemployment lines will help the American economy recover. Yeah – that makes a lot of sense.

Is she nuts?

This problem has been compounded because Suze Orman has a “bully pulpit” on talk shows and financial networks, so her word is taken as divinely inspired by Oprah’s loyalists, Larry King’s fans, Today Show aficionados, and others.

Let’s be frank about this piece of advice from Suze: it’s ridiculous and makes no sense. Right now, the restaurant industry is one of the few that continues to create jobs. I’ll grant that most don’t pay like Wall Street investment banks – but they are jobs nonetheless. And tens of thousands of workers support their families on what they earn in restaurant jobs.

Furthermore, I don’t know of one restaurant, independent or chain, that has accepted a penny of bailout money from any source. There isn’t even a thought among the thousands of restaurant owners in America about asking for a handout from the government. Yet, Wall Street bankers and investment firms continue to take tens of billions of taxpayer dollars, use the money to shore up their capital positions instead of lending it to businesses, and we’re still stuck in an untenable downward economic quagmire.

So if people stop eating in restaurants, where do you suppose all of those out-of-work Wall Street types will find work to tide them over until they find “regular” work or until their share of the TARP money comes through? Do you suppose any of Suze’s friends in the financial world would consider giving back any portion of the billions they received in bonuses for all the great work they did for you and me last year?

Restaurant sales in the U.S. exceed $550 million (that’s more than half a trillion dollars – almost the size of the latest bailout bill). Boycotting restaurants as a money-saving strategy is wrong-headed and misguided, at best.

Maybe Suze (who, by the way, used to work in a restaurant) could redirect her advice to an area of real trouble like, say, overspending with credit cards, or how to avoid mortgage defaults, or strategies for recovering our lost retirement savings.

Let me tilt at the Suze Orman windmill. I’m not suggesting you eat out at a restaurant every day of the week. But don’t think that avoiding the night out at your favorite eatery, bôite, or lunch at the local diner will do anything to get us out of this recession. You do that and, trust me, you’ll only help prolong the mess we’re in.

On this count, don’t listen to Suze Orman.

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CORRECTION: In my column on kitchen gadgets, I mistakenly attributed the invention of the Ginsu knife to Ron Popeil. The inventor of the Ginsu is Ed Valenti. My apologies to Mr. Valenti for the error. Mr. Valenti has a book about the subject and you can find information about it at www.ginsuguys.com.

Video: Cheesecake Valentine Hearts

Posted by Chef Jim on February 11, 2009  |  Comments Off

There’s no better gift for the Love of Your Life than cheesecake!

Blog Topic: Inspector Gadget

Posted by Chef Jim on February 9, 2009  |  Comments Off

If you’ve ever seen the classic television show, “The Honeymooners,” you may remember an episode where Ralph and Ed are convinced they’ll become millionaires with a kitchen gadget that they’ll sell on television. Jackie Gleason was “Chef of the Future” and Art Carney was his shill. Of course the deal went sour because Ralph got stage fright and no amount of prompting from Ed could save their pitch.

Yes, way back in the 1950s, even in its infancy, television was the medium of choice to hawk miracle gadgets that would perform any number of tasks, making claims that they would take all of the drudgery out of kitchen work.

Fast forward to 2009 and not much has changed. Tune in at any hour of the day or night on any television station in America and you are likely to hear a breathless announcer shouting: “But wait! Call now and we’ll double the offer!”

Almost every day, it seems, there’s a new gadget being advertised that alleges it will make your life easier, simplify any number of tasks around the house, or cure whatever it is that ails you.

I am a confessed gadget addict. Some of the drawers in my kitchen are brimming with every conceivable kitchen tool you can think of. The majority of them, of course, are professional grade. But I’ve bought my share of these alleged miracle gadgets, largely out of curiosity. Most of the miracles are now in boxes in my garage because I buy them, use them once, find out that in general they are useless and then toss them in a box for a garage sale of the future.

The most annoying pitchman has got to be Billy Mays. I don’t know why he feels he has to scream at me to sell whatever he’s selling. I’ll be watching TV late at night, close to dozing off and on comes Billy at full volume hollering at me because my laundry isn’t white enough, my tile grout is messy, my onions haven’t been chopped properly, or some other household catastrophe that has to be solved right away for only $19.99.

Then there’s “Chef Tony” in all his Brooklyn-accented glory, decked out in his chef whites pitching knives, choppers, storage devices, and every conceivable device to simplify things that I had no idea needed to be simplified. Now why would I try to cut a piece of wood or a leather boot and then peel a tomato? And if his knives are so great, why would he sell me two sets for the price of one (just pay shipping and handling)? That right there should give you your first clue about what these things are worth.

The airwaves also carry grandmotherly “Kathy” who also sells sandwich makers (who knew it was so difficult to put two slices of bread together?), pasta steamers, and other nonsensical devices. A few years ago she was hawking a plastic tube that supposedly cooked your pasta in less time. But properly cooked pasta needs the movement of boiling water to cook properly, yet Kathy claimed that all you need do is add hot water to this tube, close it up and it just a minute or two your pasta was “perfectly cooked.” In reality, it was perfectly gummy and nearly inedible. When the directions on the box say boil for 8 or 9 minutes, there’s a good reason for it.

The godfather of all of these direct response television ads and infomercials is inventor and entrepreneur Ron Popiel. He did any number of gadgets for the kitchen, along with the pocket fisherman and his last endeavor was the “set-it-and-forget-it” rotisserie. A lot of his stuff was clever, but a lot of it was pretty goofy, too.

Most of these gizmos are pitched for a few months on television and they eventually make their way into discount stores. These are the things that keep factories in China humming, and they turn them out by the hundreds of thousands. So if you’re of a mind to buy this junk, save yourself the shipping and handling and wait until it shows up in Wal-Mart or Target.

But here’s the bottom line: P.T. Barnum had it right over a hundred years ago when he said, “There’s a sucker born every minute.” With 150 million homes in the U.S. with television sets, there is an endless audience of suckers.

Do yourself and your local economy a favor. If you really need a kitchen gadget, go to your local kitchen store or department store kitchen department and spend the money locally. Chances are, whatever it is you buy will be a quality product and it will be a lot less hassle if you have to return it.

But wait! There’s more! No there isn’t. I’ve finished my rant.

Video: Mushroom-Goat Cheese Tart

Posted by Chef Jim on February 3, 2009  |  Comments Off

Puff pastry cups play a central role in this delicious mushroom and goat cheese “tart.”

 

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