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Thursday, May 17, 2012

SIMPLE LEMON CAKE
Credit: André Baranowski
SERVES 8 – 10
INGREDIENTS
1 tbsp. butter, plus 8 tbsp. melted
2 tbsp. fine dry bread crumbs
1/2 cup whole blanched almonds
1 1/2 cups flour
1 tsp. baking powder
3/4 tsp. fine salt
1 1/3 cups plus 2 tbsp. sugar
2 eggs
1/2 cup milk, at room temperature
2 tbsp. lemon extract
Zest and juice of 2 lemons (Meyer when available – Dec – Apr)
INSTRUCTIONS
1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving.
This article was first published in Saveur in Issue #110

I LOVE THE COMBINATIONS OF FLAVOR





The Kindergarten
fresh baked bread, choose your favorite cheese–$6.00
Wake and Bacon
fresh amish farmed fried eggs,crisp bacon, american–$8.50
Porky Cheese
honey ham, crisp bacon, swiss–$9.50
Westside Monte Cristo
honey ham, smoked turkey, swiss, american, crispy beer battered and deep fried, mixed berry preserves–$11.00
Summer Chicken
grilled chicken, lettuce, tomato, havarti, roasted garlic herb dressing–$10.50
Winter Chicken
grilled chicken, honey tomato chipotle sauce, pepper-jack–$10.00
Blackened Chicken
cast iron blackened, grilled peppers & onions, provolone–$10.50
BBQ Chicken
grilled chicken, grilled onions, sharp cheddar–$10.00
Chorizo and Potato
freshly ground spicy mexican sausage, potato hash, sharp cheddar–$9.00
Smokey Russian
smoked turkey, fresh napa vodka kraut, smoked gouda, russian dressing–$10.50
Municipal Stadium Magic
locally produced bratwurst, fresh napa vodka kraut, grilled peppers, american–$10.00
Hot Italian
grilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic, provolone–$10.50
Parma, Italy
crispy breaded chicken breast, sun-dried tomato pesto, roasted garlic, provolone–$10.50
The Godfather
3 cheese lasagna, hearty red sauce, provolone, garlic spiked bread, provolone–$12.00
The Dude Abides
homemade meatballs, fried mozzarella cheese sticks, rich marinara, provolone & romano–$12.00
The Parmageddon
2 potato & cheese pierogi, fresh napa vodka kraut, grilled onions, cheddar–$10.50
Turtle Pizza Roll Melt
authentic pizza rolls, homemade marinara, basil pesto cream cheese, provolone, romano–$10.50
Gyro Melt
slow roasted beef & lamb, tzatziki cucumber yogurt sauce, fresh tomato & sweet onions, feta, muenster–$11.00

The Lake Erie Monster
crispy battered jumbo haddock fillet, american, jalapeno tartar sauce–$13.50
North Coast Shores
handmade crab cakes, wilted garlic spinach, roasted red pepper, herbed cream cheese–$14.00
Rising Sun Melt
daily asian marinated fish or seafood selection, ginger wasabi dressing, lettuce, tomato, muenster–Market Price (ask your sever for today’s selection and preparation)
Purple Parma
crispy breaded eggplant, grilled tomato, sun-dried tomato pesto, roasted garlic, provolone cheese–$9.50
Big Popper
fresh jalapeno peppers, cheddar, herbed cream cheese, crispy battered and deep-fried, mixed berry preserves–$10.50
Roasted Vegetable
zucchini, eggplant, yellow squash, carrots, sun-dried tomato pesto, muenster–$9.00
Mushroom Melt
garlic portabellas, caramel port onions, provolone–$9.00
Spinach Pie
wilted garlic spinach, roasted red peppers, grilled onions, feta–$9.00
Grilled Peanut Butter and Banana
freshly made peanut butter, caramelized banana, sweet cream cheese, mixed berry preserves–$9.00
Half Combo
half kindergarten, soup cup and salad with cheese (cheddar, feta, or blue). Fries and slaw not included.–$7.50

Thursday, May 10, 2012

NEXT - el Bulli

When asked next time "Chef Bill what has been your favorite meal?"
My answer will have to be NEXT - homage to the famed el Bulli



29 truly amazing courses
I will do my best to describe the experience...
better yet, enjoy the pictures.

2004 nitro caipirinha with tarragon concentrate


2000 hot/cold trout roe tempura

2005 spherical olives


1991 coca of avocado pear, anchovies and green onion

2003 iberico sandwich

2001 golden egg

2007 black sesame spongecake and miso


1998 chicken liquid croquettes

1997 smoke foam


2003 carrot air with coconut milk


1997 cuttlefish and coconut ravioli with soy, ginger and mint


1992 savory tomato ice with oregano and almond milk pudding

2001 hot crab aspic with mini corn cous-cous

2000 cauiliflower cous-cous with solid aromatic herb sauce


1988 suquet of prawns

1998 potato tortilla by marc singla

1989 trumpet carpaccio


1987 red mullet gaudi


2007 nasturtium with eel, bonemarrow and cucumber

2000 civet of rabbit with hot apple jelly

2009 gorgonzola globe


1999 foie gras caramel custard

1996 spice plate


2009 mint pond

1997 chocolate in textures


2010 chocolate donuts

1993 creme flute

1989 puff pastry web

2004 passionfruit marshmallow - the farewell

Sunday, May 6, 2012

ProStart - Helping Culinary Students Suceed





With national and local support from industry members, educators, the National Restaurant Association Educational Foundation (NRAEF) and state restaurant association partners, ProStart® reaches more than 90,000 students in 1,700 high schools across 47 states, Guam, and U.S. military bases.
From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.

ProStart National Certificate of Achievement

Students who have completed the requirements of the ProStart program are awarded an industry-recognized certificate – the ProStart National Certificate of Achievement.  To earn the certificate, students pass two national exams, demonstrate a mastery of foundational skills and work 400 mentored hours.
Students who receive the certificate are eligible for NRAEF scholarship opportunities and course credits at more than 75 of the country’s leading hospitality and culinary arts colleges and universities.

Whether its ProStart or Chefs Move to Schools,
friends like @ChefSpike do their part.



 

President Bill Clinton Visits Chicago to Deliver Special Keynote Presentation at 2012 National Restaurant Association Restaurant, Hotel-Motel Show





The former president praised the National Restaurant Association's Kids LiveWell program as an example of effective cooperation. Launched by the NRA in collaboration with Healthy Dining last summer, Kids LiveWell helps restaurateurs identify and promote healthy kids' menu options. Since the program's launch the number of participating restaurants companies has more than quadrupled.

"Thank you for all that's being done through your initiatives to help our kids have a healthier future," President Clinton said. "What works is what [restaurateurs] are doing to feed kids and help them eat healthier. What works is cooperation."

He noted that the fight against childhood obesity is a top domestic priority for his Clinton Foundation. The foundation several years ago launched the Alliance for a Healthier Generation with the American Heart Association to tackle rising rates of childhood obesity.

"Childhood obesity is a 30-year problem with no single cause, no single solution and no villain," he said. He praised the voluntary collaborative efforts of soft drink manufacturers to reduce the calorie count of beverages in school vending machines and cafeterias, and work by foodservice manufacturers and distributors to increase the nutrition value of school lunches.