Chef Nicole Pederson, Executive Chef and Partner of Found in Chicago, joined us this week on Chefs Coast to Coast for Episode 009 of our podcast. She shared her accidental path down the restaurant industry and who it was that first asked her to start training to be a Chef. Since then, she has racked up quite the list of accolades and credits some incredible Chefs for helping her rise through the ranks. If you are a female and interested in becoming a Chef, you have got to tune in!
Apple and Beet Salad with black walnuts, bijou, and sourdough
Macerate the diced shallot in the vinegar for 30 min, and then add Dijon and honey, whisk together then slowly add the olive oil, finish with sea salt and pepper to taste.
For Roasted Beets
Place all ingredients in a hotel pan and cover with foil- cook at 350 for 45 min or until beets are just cooked through – you should be able to pierce with a knife but they should not be too soft.
Using a towel rub off the skins of the beets while they are still warm, cool then season with salt and toss with a few tablespoons of the vinaigrette. Can be refrigerated until needed.
For the Apples
Wash the apple and cut into large chunks, core removed. Toss with the vinaigrette to prevent oxidation.
Croutons- I like to use bread called La Miche, it is a whole wheat sourdough. Remove all the crust, tear into large croutons, toss with salt, pepper, and extra virgin olive oil, be generous with the oil, toast for about 5 min in 350 oven then toss with grated gouda and cook for 5 to 8 min more. Crouton should be toasted on the outside, soft on the inside, and just a little greasy.
Ruby streak, baby mustard greens- If you can’t find them you can substitute arugula or baby dandelion greens.
Toasted Black Walnuts or walnuts – toss in a small amonnt of olive oil and salt toast at 350 for 8 min or nicely browned.
For the Salad- toss beets, apples, mustard greens, and croutons in the vinaigrette season with salt and black pepper if desired. Serve plated individually with the cheese as explained below.
Bijou or other crottin style goat cheese – Sever room temperature cut in half. I like to serve just off to the side of the salad with a dollop of apple butter and topped with some walnuts.
As an added bonus to our listeners, Found Kitchen is giving away $50 to dine at their restaurant! To enter, fill out the quick form below by August 29th Midnight, CST. The winner will be announced in next week's episode so be sure to tune in to find out if you won!
Chef Anisha Anand is a Personal Chef based out of Houston, TX. She specializes in making nutrient-rich meals for families and individuals and can whip up anything for any diet!
After the show, she put together her personal gluten-free pizza recipe for all our listeners. Thanks, Anisha!
The crust will look like this! The plain ones or the one below is the herbed garlic one for the adults!
This is what you end up with… cheese only, or with veggies only or with cheese and pepperoni! I found some organic/ Nitrate/nitrate-free options for my client's kids.
Accompaniments, such as cilantro sprigs, lemon or lime wedges, mango chutney, sliced banana, and unsweetened coconut flakes
Preheat oven to 325 F. Heat a large skillet over medium-high heat. Add oil, then onions, apple, and ginger; season with salt. Cook, stirring occasionally, until onions are golden brown and tender, about 15 minutes—reduce heat if vegetables brown too quickly. Add turmeric and curry powder to onion mixture; stir to combine. Add lamb, and cook, breaking up large pieces with a wooden spoon, until cooked through, about 10 minutes. Stir in almonds, and cook for 2 minutes more.
Tear bread into large pieces, and place in a small bowl. Add 1/4 cup milk and 1/2 teaspoon salt, and let stand until milk is absorbed. Add bread mixture to lamb, and cook, stirring frequently, until bottom of pan begins to brown, 1 to 2 minutes. Stir in apricot preserves and lemon juice, scraping up browned bits from bottom. Remove from heat, and season with salt and pepper.
Spoon lamb into a 6-cup shallow baking dish. Whisk eggs, nutmeg, lemon zest, and remaining 1 1/2 cups milk in a medium bowl. Pour over lamb. Place bay leaves in dish, pressing into filling. Bake until set around edges and center is no longer runny, 35 to 45 minutes. Let stand for 15 minutes before serving. Serve with desired accompaniments and rice.Connect with Chef Paul and Peli Peli on facebook as Peli Peli Galleria, and Peli Peli Vintage Park, on twitter, and Instagram.
This week's episode features Chef JD Woodward of Southern Goods in Houston, TX. He has extensive experience in the restaurant industry and has spent a good majority of time finding ways to make Southern Food with a Gulf Coast twist--and Houston loves it.
He also shared a recipe for Royale with us, which is a base for a lot of things that you could make at home!
The recipe for Royale is 8 eggs to 1 quart of cream. It's called Royale because it can be used as a base for so many things.
For French Toast:
Whisk the eggs and cream together with a cup of sugar and a vanilla bean. Dip texas toast into the mixture and cook them in a medium hot pan until browned and cooked through. You can add lavender in place of the vanilla or along with it, a couple teaspoons will do the trick, add too much and it will taste soapy.
For Creme Anglaise:
Heat the cream with any seasonings you want to use i.e. vanilla (1-2 beans), lavender (1-2 teaspoons), ground coriander (2-3 teaspoons), etc. Whisk the eggs and sugar together and then slowly add some of the hot liquid while whisking continuously. Add the egg mixture back to the pot and continue to cook until the custard thickens.
For Creme Brulee:
Follow the recipe for creme anglaise, but when you get to the part where you add the mixture back to the pot, instead of returning it to the heat, pass it through a chinoise into little custard bowls, put them in a water bath and gently bake.
For Ice Cream:
Make the creme anglaise, let it cool to room temp and put it in an ice cream maker.
From Chef JD: "The interesting thing about all of this, for me, is that you start with that base of 8 eggs 1 quart cream and you can get many different things depending what techniques you apply to them. As long as you know the techniques, the flavors become up to the whim of the cook. Less sweet, less sugar; no vanilla sub lavender or meyer lemon zest. Once you can apply the techniques you can get out of the cookbook hunting for a recipe to tell you how much of what to add and get into the kitchen and discover for yourself and according to your own tastes."