Tournedos Sautes Aux Champignons Tournedos Sautes Chasseur

Fancy title for Filet Steaks with Mushroom and Madeira Sauce

  

According to Julia Child's Mastering the Art of French Cookbook, "a handsome presenation for these steaks would be a platter decorated with whole baked tomatoes, artichoke hearts cooked in butter, and potato balls sauteed in butter," but I'm just going to add blanched greend beans and scalloped potatoes (learned from betty's cooking from youtube-- apparently a multi-generation family recipe).  

Super easy to make: These potatoes were presoaked in salt bath to remove some starch load and makes for more biteable (vs. mushy) texture.  Made by layers in a casserole bake pan- potatoes, frozen butter cubes (distrbutes evenly and easier to handle), minced garlic (optional), dash of sea salt, bits of fresh parsley and powdered with all-purpose flour.  Layer after layer, then soak in milk bath.  Bake at 375 F for 1.5 hrs.  Added white pepper powder for a slight kick taste.

 

I liked the sauce for this dish.  Needs a good watch over the timing.  Multi-step process. 1. Butter + oil in thick pan to sear steaks (5 minutes each side on med-high heat).  2. Remove steaks, quickly add salt/pepper, then we'll use the remaining oil in pan.  3. Add 1/2 cup of beef broth + 1 tbs tomato paste.  High heat until left with gooey paste (3 tbs). 4. Add 3/4 cup Madeira wine + 1/2 tbs arrowroot or cornstarch (I just used potato starch).  Heat up high 1 minute to remove alcohol.  6. Add in sauteed mushrooms.  7. Pour over steaks. 

To quickly dry salt waterdunked potato, lined them up on clean towel, then folded up the towerl horizontally. Much faster than traditional paper towel method for every few potatoes.

 

These button mushrooms looked cute today, so they're included here.

Slice of Apple Pah-Aiiii

Taking a dive into the Joy of Cooking!  Recently got this book as a bday gift and thought it could use some sprinkle of flour and other fun ingredients on the pages.  As with almost every thing here, here's a first attempt at making a pie.

Very simple stuff going in: main ingredients + sugar + cinnamon + salt.  I like to dunk the apple slices in mild salt water to avoid getting knife marks. 

Pie crust (flour+pinch of salt.  add bits of frozen unsalted butter + chilled veggie shortening for equal distribution.  Simplified: I used a food processor hitting low, pause, low, pause... until we get a crumbly cornmeal texture.  Also an easy way to avoid hanging/breaking dough when inserting the dough into pie pan/dish is rolling up the dough and unrolling as you pass over the dish. 

For a juicier filling, precook apples (~6 apples) in covered high heat until you can smell its natural fragrance (~5-7 minutes), then add in sugar (3/4 cup), sea salt (1 tsp), cinnamon (1 tbs) and heat for 3 minutes, then quickly pour over baking sheet to cool at room temperature.  Apple texture should be soft with shapes still retained.  Green granny apples give it a nice tart kick.

Burning Fingers, Peppers, and Baking Soda

Right now my left pinky is burning up like crazy.  I just came back chopping peppers for salsa and curry and wow... definitely will have to wear a glove next time.

[Edit: Even after washing with soap the heat was still there (warm water made it worse...cold was better).  I decided to spray rubbing alcohol and felt about 85% relief.  When cooking and getting burnt, cold water helps but draws the heat inward.  Alcohol brings out the heat from the body.  Learned this technique from an old cook from NY.]

[Edit: The burn wasn't as bad, but still  felt it.  Mom's old remedy worked like a charm.  Dunk the finger in a mix of water and baking soda (50:50).  Baking soda detoxifies.  All better! =)]

A Peek into FCI (French Culinary Institute)

It was harder than it seemed!

I just want to recap on a 5 hour audit of FCI's culinary arts classroom.  Two friends and I explored through the halls into classroom kitchens, stock rooms, break rooms, restrooms... overall, everything looked clean, professional, yet, warm. This was for the culinary arts program, but they were currently working on dessert.  The course includes regular cooking, wine tasting, and desserts.

I was mentally prepared for an intense demanding aggressive and "scary" chef instructor, but instead, I met a very charming nice hospitable informative chef.  We were lucky.  The pastry chef seemed friendly, but this other chef didn't seem all too chummy.

For the class we audited, I noticed that the students were extremely positive, eager to learn, helped another out, and over all a friendly bunch.  Student to instructor ratio was 5:1 for this class.  Other classes we passed by were maybe 10-15:1.  This doesn't mean that there weren't people running around the kitchen lined with a bit of chaos.  It was fast paced, standing 5 hours straight (I thought my knee caps were going to bust).  BUT, this is very doable.  There was even a pregnant lady.  Student ages ranged from early 20s to early 40s.  Each student also had their own "workstation", which includes personal cutting station, fridge, oven, and stove area.  However, there's a lot of team work, especially during prepping time.  Students divide work amongst themselves to set up all ready & measured ingredients.  One student actually was out sick (won't get into detail), and so the team prepared and made his portion, in case he needed it for reference for their final.  Near the end, everyone worked together to clean up, wash dishes, sanitize the area, and call it a night.  Leftovers are always enjoyed by students during and after the cookout. 

Enough of chit chat, below are some pictures from the class:

Strictly using All Clad pots and pans.

Sweet Roll Prep

Chef adding flour for non-stick action.

Chef showing to roll.

 Souffle Time

Pouring egg batter into lightly buttered & sugared ramekins.

Pouring in the souffle batter.  In & Out of oven.  H2O added for heat stability.

Final Souffle~!

Brownies

Brownies with nuts & chocolate chips.

Chef packed us some for to-go.

Cakes
 

Fondants galore.  We went to the pastry class to borrow ramekins for the souffle.

Overall, it was really fun.  It was more hands on experience than I anticipated, which was a big plus.  At the end of the day, we learned to make sweet rolls (batter), spritz cookies, brownies, toffee/brittle, and souffle.  Tricks and tips we learned:
1. Brittle: Add baking soda at the end of mixing the toffee mix. 
2. Cleaning: To avoid muscling through pots/pans with sticky stuck sauces, pump some soap with water.  Leave on low heat for about 10 minutes, then clean. 
3. Sanitation:  The chef reminded students during the cooking to never place hot pots or any pots on top of cutting boards.

Pomegranate Spritzer

 

Complements almost any meal.  Goes well with steak due to the tarty flavor.  I like getting my pomegranate juice from directly from the farmer.  The flavor is stronger, fresher, and overall tastier.  I put 1/4 of this pom juice and mix with 3/4 mineral water.  I used to be a water snob and had to drink a few bottles of Perrier a day.  Trader Joe's sells a great substitute for a fraction of the cost.  The pic shows a hand drink blender mixing 'em up to get the pom foam to arise on top. 

 

The colder you can keep these at, the better the spritzer foam will get.



DOUP= Dumpling + Soup

 

Spin off of Keller's Chicken Dumpling Soup.  Tasted like fusion.  American + Asian + Mazto Ball 



Fresh veggies essential.  That onion right there, it wasn't pretty inside...couple of peels ruined it for the rest.  I don't like taking chances with iffy veggies, so a new onion came to sub in.

Star carrot- easiest to make!

I started to get an idea, that after I use a papaya peeler on carrots, the ridges could add to a design.

Papaya peeler.  I use those stringy carrots for Vietnamese Spring Rolls.

Just dice on...



Recipes that ask to throw a cup of this, that, that, and more... this is my sanity check cup.



You'll see why later: First shape, triangle like during origami lesson.

Fold it like so, then cut bottom tip.  Trim around the top.

Final product.



Diced veggies.  Star carrot looks cute!



Here comes the parchment paper art!

This light paper acts as a cover, but with a nice ventilation system for veggies to breathe and not get mushy.

Yucks.  I was really hoping this wasn't the end product.

More like it.



Football Shaped Dumpling (No fillers)



Dumplings swimming in small batches for better even cooking.




The Chicken Broth Soup (Didn't feel like eating chicken meat).  Would this constitute as a vegetarian?  If there's chicken broth?  OR Can this pass a Chicken [broth] Dumpling Soup? 



Hamburger

 

 

 

 

 

 

I like to make my own beef patties.  With sirloin, I add onions, bread crumbs, a tad bit of BBQ sauce for smokey flavor, salt. pepper, andddddd onion enzyme.  The bread is Kaiser.  It's a nice size with good texture for grilling slight butter on.  Other bread option is Ezekiel bread type, for the more health conscious sorts. The toppings are caramelized onions in red wine with the magic onion enzyme juice again, grilled.  I like this with American cheese (Tillamook)

Steak Mushrooms



I like simplicity when adding veggies to accompany a steak dinner.  These mushrooms are regular white button mushrooms carefully washed.  My mom actually liked these mushrooms more than the steak.  Used an All Clad pan greased with butter/oil  50/50, add minced garlic, let whole mushrooms sit, add grated Parmesan cheese.  Stir until cooked.  Later added course pepper.   No salt was added for this.



Filet Mignon wrapped around with Bacon

In this dish, I did not use any salt/pepper/wine while cooking.  Just natural flavors from the bacon and the filet's own flavor.  One of best flavors I had.

My parents happened to know a free-range cattle ranch family,who used grass and organic feeds.  This doesn't happen all the time for us, but getting the freshest meats is well worth it.
 The way I like my meat is tender.  Easy way is to leave out the meat in the fridge for 2-3 days before cooking.  Our family always had frozen all meats ahead.  If you use a freezer to store meat, try not to use the microwave to defrost.  The texture will not come out as lean.

SALT: This is when salt needs to be added for taste, not during cooking.  Salt will cause the meat to grow more tense and produces a less appetizing texture.  Instead, for salt users, apply it after the meat is nearly done.

HEAT:  I started with high, mainly to sear the sides of the meat.  After that, brought it back to low for 1.5 hours for slower cooking.  Before serving, medium high to cook meat according to diner's preference.