Julia Child

Like so many others my life was changed by Julia Child. Her passion for food struck me deep even at a young age. I remember one day coming home from school and finding her show on TV - this was in a time when the only option was 4, 6, 10, and pbs (which I think was either 8 or 13)... At the first moment I fell in love. I remember thinking to myself this was better than cartoons. The first thing I remember seeing Julia make was puff pastry. She was wielding her rolling pin banging the dough like a master swordsman. The next thing I remember was watching her try and flip a pan full of what I think was potatoes - some of them didn't quite make it back into the pan and she blew it off like a cat falling off a ledge - dismissed it as it never happened. She picked up what fellout and put it back in the pan and went along her way. It was amazing... Through the years I always watched her and I'll never forget meeting her on one of her book tours. It was so amazing to personally tell her how much I thought of her and to shake her hand. Her birthday is August 15th and I'm trying to think of what to cook in honor of her. I've been thinking of something as simple as the perfect scrambled eggs (as done to her liking), Roasted Chicken (but Chef John at Food Wishes already did that), maybe a Spinach Turnover like the one she created with Simone Beck... Feedback would be helpful in this decision!




PBS Online: Julia Child Contains information and video clips from Julia Child's PBS television series: Lessons with the Master Chefs. In these programs, Julia shares the kitchen with some of the most respected chefs of our time.

France honors culinary legend Julia ...

Julia Child Uncensored Some midi clips put together by Ed with funny things Julia Child could say..such as Grampa with relish, Hundreds of hours & You should have pot, just to name a few.

NPR's All Things Considered: Julia Child Moves On Interview with Julia Child about leaving Cambridge, Massachusetts.

Julia Child Tipping Our Toques to the True Master An article that appeared on the electronic Gourmet Guide's website in 1996.

Julia Child...A BUTCHER, A BAKER, A MOVER & SHAKER An biography about Julia Child from written by Kira Albin

The BTC Wrap

I didn't eat much yesterday and when I was finally hungry all I could think about was a BLT. I looked in the fridge and I had all I needed except I was missing the L... I didn't let that stop me - Let me take a moment to say that when making a recipe if you don't have one particular item it doesn't mean you can't make the dish. Of course if you're making chicken marsala and you don't have any chicken you might be in a pinch - but if you don't have any pepper it's not like it's going to kill the dish to omit it. Anywho, my buddy The Tortilla Guy sent over a heap load of Tumaro's Wraps the other day and for the first time in all the shipments he's sent me the Priemium White Tortillas were in there! There is a difference in the tortillas at the store and let me tell you that Tumaro's Tortillas are the best I've ever had. They taste great and are a far superior product than the others...

Back to the BTC Wrap - I had Bacon, tomatoes, and well there's always a heap load of cheese in my fridge. So, you start with a wonderful Tumaro's Tortillas Wrap, lay down some many if that's your thing, add some cheese (I used the Kraft Deli American), tomatoes, a bit of salt and pepper, and finally your Bacon. Wrap, Eat & Enjoy...

1 Tumaro's Tortillas Wrap of your liking
1 Tomato sliced to your liking
4-5 Strips of cooked Bacon
Lettuce
Cheese if you like that on your BLTs
Mayo
Salt
Pepper

Bon Appetit...

~Nikko

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The Meatball Sub

The Meatball Sub

For as much as I love meatball subs I almost never eat them. I don't even have one a year - maybe two or three every five years or so... But I love them. I don't get them out often because I'm usually disappointed at what I get. I'll admit in the video I went a bit overboard on the meatballs in the sub, but I was trying to set the point that most places stick 4 meatballs in there and all you're eating is bread. The bread is an important part of the sandwich but I need some meat!

1.5 Lb meatballs
2 large hogie rolls
2-3 cups pasta sauce.
12 slices of mozzarella cheese

Cook the meatballs in the pasta sauce until they are heated through. Slice your hogie roll and open it up but do not cut all the way through. Lay down 4 slices of the cheese then top with meatballs then lay a few more slices of cheese on top. Broil for just a few minutes so the cheese gets nice and melted on top. Eat & Enjoy!

Bon Appetit...

~Nikko

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Just for fun!

Penzeys Spices

Penzeys Spices

We all need a bit of spice in life... I enjoy food for what it is but the addition of a bit of spice in one form or another brings out the best in some foods... As in many things in life you have choices when it comes to spices - specifically in where you get yours. You can go to the market and purchase them off the rack or you can go to a specialty store. I choose Penzeys for my spices. I choose them because they have a fantastic product, and it's cheaper than what is available at the market. Yes - it is cheaper to walk into Penzeys and buy spices than it is a Publix. I assure you that what you get from Penzeys will be a lot fresher than what you will find in any market too... Penzeys doesn't sponsor me - so it's not like we're pitching their name and products to you for money - we do it because they are just that good... If you are lucky enough to have them in your city - walk through the door - if not - www.penzeys.com will set you up right...

Bon Appetit...

~Nikko

Johnsonville Beer Brats

Johnsonville Beer Brats

When I go for a brat Johnsonville is the brat I usually turn to. My favorite way to eat is brat is on a bun with spicy mustard and raw onions - Done - That's it - 4 items and stop. But sometimes I like to dress it up a bit with some roasted peppers and other fun things... It's a brat so do what you need to with it - but don't let me catch you putting ketchup on it - That's just not right...

http://www.johnsonville.com

Come vote for me!
http://www.createyourownville.com/ville/4284/Buckeye

Bon Appetit...

~Nikko

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A Trip To Dean & Deluca in NYC

I've been to some impressive markets in my days. This one was really nice in the specialty department. I was just walking around NYC one day after the Fancy Food Show and just ran into the market... There was a really cool Gourmet Crepes cart next to it that I was watching (see photos below) and when I looked up I saw the Dean & Deluca sign - I had to go in... The market is impressive but the thing that impressed me most was the vast amount of salt they had available. There are so many good markets in NYC but this one is worth seeing...

Bon Appetit...

~Nikko





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Fresh Thai Green Curry - Shrimp

Fresh Thai Green Curry

The curry paste you can buy in the store is good but cumbersome to use, CurrySimple is really good and makes making Thai curry at home even easier - but FRESH is now and always will be the best...

I had always used the paste until we hooked up with CurrySimple which is what we use 90% of the time - I had wanted to try my hand at making fresh green curry and I have to admit at first I was a bit skeptical. After the first bite I was hooked! This is a bit more time consuming to make but well worth the effort. I still use the past and CurrySimple but again, Fresh is best...

1 Stalk lemongrass
3-4 Lime leaves (available at finer markets or most all Asian/Chinese markets)
1/2 Tbsp corriander ground
2 Tbsp fish sauce
1 Tsp shrimp paste (will not miss this if you don't use it...)
1 Tsp sugar (this plays a big part in this so don't omit it)
3-5 Green chilies - we use 2-3 sorrano and 1-2 jalapeno peppers
2 Bunches green onions
3 Cloves garlic minced
1.5" Piece ginger pealed and chopped roughly
1/2 Cup fresh cilantro (coriander) including stems
1 Tsp dark soy sauce
1 Can coconut milk (do not shake this up! You need to separate off the fat)
1 Cup sweet basil chopped roughly

Start by preparing the lemongrass - Remove the bulb and any though outer leaves. Thinly slice then mince the lower half of the stalk - the top half can be discarded. Place in a food processor. Add everything else but the coconut milk and basil to the processor bowl and blitz until it all comes together - you're not looking for a paste here but you want everything well incorporated with itself.

You will want to fry up the curry before you add the shrimp. The best method to do this is to fry the curry up in the coconut milk. Separate the thick fat part of the coconut milk and add it to a pan. Turn up the head to a medium/medium-high - once up to temp add the fresh curry. You will want to cook the curry for about five minutes. Once the curry gets to a happy place add the remaining coconut and bring it to temperature. Once heated add your shrimp and cook it through (3-5 minutes depending on your shrimp - will be a nice pink when done). Best served with rice but works well with pasta as well...

Make your plate look good - remember you eat with your eyes before your mouth...

Bon Appetit...

~Nikko

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Fresh Thai Green Curry Shrimp 1 of 2



Fresh Thai Green Curry Shrimp 2 of 2

The Perfect Dinner

Pâté de Campagne
Tomatoes
Stilton Blue
Smoked Guda
Chev
Cucumbers
Radish
French olive mixture
Arugula
Peppadew
Brie
Peppered Sausage
Pine nuts
Homemade Dijon mustard
Olive oil
Nice crusty bread

Simple but so very good. It's fun to see what type of flavor combination you can come up with for every bite...

Bon Appetit...

~Nikko

Sour & Spice - Hot & Sour Soup

Hot & Sour Soup

The original recipe for this soup came from a Saveur magazine. We've added a few things over the years to make it our own...

For some reason Hot & Sour Soup has always held somewhat of a mystery to me. I used to work at a Chinese restaurant called 456 when I was a kid and it always amazed me when they made the soup. It was one of the few things that was made in somewhat of a secretive fashion. Until I read the recipe in the magazine I had never tried to make it myself (actually I have never made it myself, Tina always makes it). I do the prep work and always fuss to make sure the potato is cooked enough (she would put them in at the last second and have the half raw if she could)... Anyway, this is a very simple recipe and it's better than anything I've ever tried in any restaurant.

For the Pork:

1 Tbsp soy sauce
1 Tbsp brandy (won't be missed if you don't use it)
1 Tbsp cornstarch
1/4 Lb lean pork, cut into 1/4" dice

For the Soup:

3 Tbsp cornstarch
8 Cups chicken stock (can use pork but chicken is better)
3 Tbsp soy sauce
3 Tbsp white wine vinegar
1 Tsp freshly ground pepper (or more if you're a pepperholic like me)
1/2 Tsp cayenne
1 Tsp coarse salt
1/4 Cup cubed peeled potato
1/4 Cup or so shitake or wood ear mushrooms, trimmed, and cut into a 1/4" dice
12 oz. Firm tofu, drained and diced to your liking
1 Egg, lightly beaten
1 Tsp Asian sesame oil (not a necessaty we don't use it and the soup is great)
1/4 Cup chopped fresh cilantro for garnish

For the pork: Combine the soy suace, brandy (or some water if you're not using brandy), and cornstarch in a small bowl, add the pork and mix well. Let stand at room temperature for about 15 minutes.

For the soup: Combine the cornstarch and 1/4 cup water in a small bowl. Put sotck, soy sauce, vinegar, pepper, cayenne, and salt into a large pot. Bring to a boil over medium high heat. Add the pork, cornstarch mixture and reduce the heat to a medium low, and gently simmer, stirring occasionally, until the soup has thickened, about 30 minutes. Add the potato, mushrooms, and tofu and gently simmer until the potato is tender, 15-20 minutes.

Slowly drizzle the egg into the simmering soup in a thin, steady stream (do not stir as your pour, or the egg will form lumps). When the egg strands float to the surface, stir in the oil (if wanted).

Ladle the soup into bowls and garnish with the cilantro. Eat & Enjoy!

Bon Appetit...

~Nikko

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Part 1 of 2



Part 2 of 2





This soup goes well with Potstickers! That's another show...

Melissa d'Arabian Wins The Next Food Network Star...

I'm shocked! She did a good job but I'm really surprised that Jeffrey didn't win. They both put up some good food but I thought he would have made for a better show. It will be fun to see what she comes up with...

Bon Appetit...

~Nikko

Twitter!

Follow us on Twitter...

http://twitter.com/CookinMyWay Yes it's Cookin and not Cooking...

Bon Appetit...

~Nikko

Coriander Paprika Spice Rub

Coriander Paprika Spice Rub

1 Tsp ground Coriander
1/2 Tsp paprika
1/4 Tsp salt
1/4 Tsp ground black pepper

Yes it's simple but toss it with some shrimp and you'll instantly see the WOW factor reach up and smack you right in the kisser... It works well tossed with just boiled shrimp, put on the shrimp then grilled or cooked in a pan... Just try it, you'll like it...

Bon Appetit...

~Nikko

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Chilled Cucumber-Chickpea Soup

This is a start to finish in 25 minutes dinner...

1 Coriander Paprika Spice Rub mix (see below)
1/2 Lb peeled and deveined cooked shrimp chopped
2 Medium cucumbers seeded and chopped
1 15-oz can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup packed fresh mint leaves
2 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp honey
2 Cloves garlic minced
1 1/2 Tsp ground coriander
1/4 Tsp cayenne pepper
3 Cups ice cubes
1/2 Cup cherry tomatoes, halved
4 Green onions, thinly sliced

For the Coriander Paprika Spice Rub

1 Tsp ground Coriander
1/2 Tsp paprika
1/4 Tsp salt
1/4 Tsp ground black pepper

1. Prepare the Coriander Paprika Spice Rub. In a medium bowl toss the shrimp with the spice rub; set aside. Thinly slice enough cucumber to measure 1/3 cup; set aside. Peel, seed, and cut up the remaining cucumbers.

2. In a blender combine the cut-up cucumbers, chickpeas, tahini, mint, lemon juice, olive oil, honey, garlic, coriander, cayenne, and 1/4 teaspoon each salt and black pepper. Cover and blend until smooth, scraping the sides as needed.

3. Just before serving, with the motor running, add ice cubes, a few at a time, through the lid opening until smooth and thickened (blender should be about full). Pour into bowls. Top soup with the shrimp, sliced cucumber, tomatoes, and green onions.

Bon Appetit...

~Nikko

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Video Coming August 09 2009...

Chicken with Pears from Christopher Walkens

If Christopher Walkens had his own cooking show I'd watch every episode... This looks like a really good recipe - I might try and recreate it using my best Walkens voice...

Bon Appetit...

~Nikko

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Pizza Sauce - Version 002

My second venture into making my own pizza sauce... Not exactly what I want but it's getting closer...

3 Tbs Olive oil
2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes
1 Tsp Thyme
1 Tsp Italian seasoning mix
1 Tsp Basil
1 Tbs Oregano
1 Tbs Brown sugar

In the same fashion as version 001 - In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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Moussaka

I have to admit that Pastichio is my favorite Greek food but I also love moussaka...

4 Large eggplants

Meat mixture

2 Lb Lamb ground
1 Lb Beef ground
1 Large onion diced
4 Tbs Penzeys Greek seasoning
1/4 Tsp nutmeg
1/4 Tsp cinnamon

Sauce

4 Tbs Butter
4 Tbs Flour
4 Cups Milk
3 Egg Yokes
1 Cup Kefalotiri cheese grated


Add meat and onion to a heated pan - add the Penzeys Greek seasoning, nutmeg, and cinnamon - mix in well. Once cooked drain off all the fat - set aside. Slice the eggplant into rounds and place on a sheet pan. Lightly salt the eggplant and cook at 400 degrees for 10 min or so just to soften them up a bit. Melt the butter in a large pan then add the flour to form a roux. Slowly add the milk and bring back to temperature so it thickens. Temper the egg yokes, then add to the bashamel. Stir in the cheese and mix well. Coat the bottom of a large pan with a bit of the sauce. Put down a layer of eggplant, lay on all the meat. Layer on the rest of the eggplant. Cover with the remaining sauce. Bake in the oven for 45 minutes or until it is nice and brown on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell Opa!

Bon Appetit...

~Nikko

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Biscuits & Gravy!

My all time favorite breakfast food is biscuits & gravy - or B & G's are they're known in my house... I don't remember how old I was the first time I had biscuits & gravy but I'm pretty sure they put it in my baby bottle... Anyway, making this wonderful dish is very simple.

1 lb sausage - country or breakfast works well (not the spicy)
3-4 Tbs flour
2-3 Cups milk
salt
pepper
love
1 Package of biscuits

Start by preheating the oven and making the biscuits according to the package. Then brown the sausage off. Once cooked remove all but 2 tablespoons of the fat that was rendered. Sprinkle 3 to 4 tablespoons of flour over the sausage and mix it in well. Once all the flour is incorporated slowly add the milk a little at a time. Doing the milk in batches will help keep your gravy lump free. Turn up the heat to a medium high and the milk will thicken. Once it's to your desired thickness add salt and pepper to taste and serve.

Bon Appetit...

~Nikko

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Version 1



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Version 2

Panko Taliapa with Sweet Chilli Sauce

I love fish of all shapes and sizes. Taliapa is one of my favorite fish to prepare. It's flexibility is what makes it so fun to work with. I've been thinking of a pan fried panko crusted taliapa and this is the result.

2 Taliapa fillets
2 Cups Panko bread crumbs
2 Eggs
2 Tsp water
CurrySimple Gourmet Sweet Chilli Sauce
Olive oil for frying

Crack the eggs into a dish and lightly beat with the water. Put the panko bread crumbs in another dish. Now you should flour the fish then run them through the egg then into the panko. I didn't take the time to flour the fish before I started - It's ok - you don't have to but it will help the crust stay on the fish. Anyhow - Fish - Egg - Panco - rest for at least a few minutes before pan frying. In a good sized pan heat some light olive oil to a medium heat. Fry the fish in the oil for about 3-5 minutes on each side. Once plated pour on the CurrySimple Gourmet Sweet chilli Sauce and enjoy!

Bon Appetit...

~Nikko

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Roasted Leg of Lamb

I'm Greek so loving the flavor of lamb is in my DNA. I'll take lamb just about any way I can get it. Chops, loin, leg, roast - Gimme! When I was a kid my uncle Tony would sit out in the garage with his makeshift BBQ pit (he put down bricks then piled coals ontop of them and hand cranked an old Q he got in Greece... He would sit out there all day with a leg of lamb (or 2 or 3 or 4) drink ouzo, smoke cigars and talk to his buddies or my other uncles. I'll never forget the first time he let me come and hang out with him. It was truly a right of passage in our family. Anyhow - Tina and I do lamb once a month or so and here's a good one we did...

1 Bone in leg of lamb
1 Cup Olive oil
6 cloves garlic minced
3-6 Tbs rosemary
9 Anchovy fillets (no we're not kidding)
Salt
Pepper

Put your leg of lam on a rack in a roasting pan. In a bowl combine the olive oil, rosemary, anchovy, a bit of pepper and mix well. Cut small slits into the lamb and stick in some garlic and spices into each hole. Cover the rest of the lamb with the oil/spice mixture. Let sit for an hour covered or put in the fridge for 5 hours or so. Preheat oven to 400 degrees - cook lamb for about an hour or until medium rare - about 160 degrees F.

There are other things made in this video - beats, beat greens, rice... I'll let you watch the video to see how they're done...

Bon Appetit...

~Nikko

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As someone who loves animals - Make sure you buy your meat from ranchers/companies who treat their animals well...

Pizza Sauce - Version 001

So I love pizza - especially making my own pizza. The ultimate would be to make my own dough, sauce, and make my own cheese for it - all the veg grown in my own garden, wheat harvested from my own field, meat butchered from my own animals... Talk about quality control... Ok - enough with the dream and back to the pizza sauce. I make by batches based on using one box of the Pomi strained tomatoes. That's the base for all my pizza sauces. They're the best I can find so that's what I use... Ok sometimes I will use fresh tomatoes...


3 Tbs Olive oil
1-2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes (or to your liking)
1 Tbs Oregano
1 Tsp Basil
Pepper
Salt
1 Tsp Dark brown sugar (it adds an interesting richness to the sauce)

In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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