l'art de la cuisine

QUICK YUMMY MASH for 1-2 persons

2011-10-31T11:53:00.001-06:00

I'll admit. I love Mash Potatoes. I've made them the traditional way, with gravy, with garlic...a bleu cheese variant, and my all time favorite--sour cream and chives!

Ingredients:
Fresh Chives (plant some in a pot if you don't have any)
Fresh Basil (optional, plant some in a pot if you don't have any)
2-4 potatoes, washed and cubed.
Salt to taste
Pepper to taste
2-4 tablespoons of sour cream
2-3 tablespoons of butter
1 pinch of garlic powder.

Put 2 - 4 small red potatoes in a tupperware or ceramic bowl with a litte water almost covering them. Microwave on high for 5-10 minutes.
While the potatoes are cooking, snip some chives and basil. Chop both up as finely as you can.

I'm a firm believer that the secret to success when making great mash potatoes is to have potatoes that aren't over or under cooked. Overcooked potatoes are watery and undercooked potatoes have hard lumps of raw potato in them that is just so unpalatable. I check my potatoes many times during cooking. When baking potatoes, overcooking isn't as much of a risk. To check potatoes, insert a blunt butter knife into the biggest potato. (On that note, let me interject and state that it's also important to cook potatoes that are the same size.) When inserting the butter knife, it needs to go in with no resistance. If it gives any resistance, pull out the knife and wait a few minutes before checking again. If the knife slides in easily, slowly pull it out. The potato should cling to the knife slightly, but slowly fall back down. If the potato completely disintegrates it's probably a little overcooked. Overcooking potatoes aren't as bad as undercooking. A hearty addition of extra butter and salt will absorb the watery taste.

Now that the potatoes are done, put your potatoes in a bowl and mash them up with a fork. Add the chives and basil and butter. Continue mashing. By now you should have a smooth mixture with a few possible lumps. Add a tablespoon of sour cream at a time and continue mixing the mash. Once the sour cream is worked in, the potatoes will form a more creamy consistency. Add the rest of the sour cream and salt and pepper to taste. I usually add little bits of salt between mixing until the right amount is reached. Salt is integral to making good mash...

That's it. This recipe should take no longer than 15 minutes and deliver delectable mash only high dollar restaurants sell.

For larger quantities of Mash Potatoes, I follow a similar recipe but boil my potatoes in a pot of salty water with whole garlic. I also sauté butter and garlic in saucepan and add heavy whipping cream...more on that in another post.

Restaurant Review: No Way José!

2010-03-11T15:56:00.005-06:00

I had the great fortune of recently visiting a Montgomery gem: No WayJosé is located on Atlanta Hwy., across from Faulkner University.
The restaurant serve both traditionally-considered Mexican dishes (i.e. Taco's and Burritos), but the real gem on the menu is the section titled, "From The Islands." Dishes generally consist of a rice side or meat on a bed of rice. Some of the options are Shrimp, Mahi-Mahi, Tilapia, as well as Chicken and Beef.

Experience. The restaurant carries a small staff and we were promptly seated by the manager. As is the tradition in most "Mexican" restaurants, chips and salsa was promptly served. The salsa was red-tomato based, with a slight sweet taste. I requested something more spicy. The spicier salsa had a distinct after-taste that I couldn't exactly place, possibly a hint of white wine vinegar.

The atmostphere is nice, with American music playing in the background. The interior has been updated recently, but the booths and tables seemed to be slightly older. The temperature was very comfortable, without a stong "steamy" humidity from the kitchen, or A/C running to compensate. The noise level was comfortable and it is a great place to spend a few hours with friends.

For the two nights I went, I ordered Mahi-Mahi the first night and Chicken the second. Both dishes were large in proportion. The Mahi-Mahi was served with sauted vegetables and Cuban rice. The vegetables were firm with a full buttery flavour that melted in your mouth. I have met my match! The Mahi-Mahi was well prepared but sligtly on the dry side. All three components of the dish complemented each other and were well-balanced. The Chicken dish was served on a bed of Cuban rice and was enough to feed two persons. The chicken was glazed in a orange sauce, with a rich flavour, and a slight hint of sweetness. I had also tried a bite of a traditional beef stewed dish, which was spectacular and and on my list to order next.

Some of the shortcoming I have noticed in Montgomery, and most likely due to a high level of xenophobia among the local population, is that none of the Latin restaurants have a band, such as a Marriachi band or someone providing a more traditional atmosphere. I don't really blame the restaurants for it. People in the South probably prefer "Mexican" food over creating an ethnic atmosphere.

To summarize, the service, food and atmostphere at No Way José was of excellent quality. My complements to the Chéf and staff for two great evenings.

A Basic Creamy Broccoli Soup

2010-02-17T21:59:00.005-06:00

From l'art de la cuisine

With this recipe, I actually borrowed from several sources online to get a understanding of the best way to make this soup.

Ingredients:

2 Big Heads of Broccoli (Stems and all)
1-2 Carrots
3 Red Potatoes
1 Shallot Onion
3 Cloves of Garlic
1 Stick of Celery
2-4 Slices of Boar's Head Vermont White Cheddar
Sharp Yellow Cheddar for garnish
2/3 Cup of Heavy Whipping Cream
2 Tbsp. Butter
3-4 Cups of Chicken Broth
Salt and Pepper to taste
Olive Oil

Croutons:
Whole wheat slices
Olive Oil
Garlic Powder
Onion Powder
Salt
Pepper
Balsamic Vinegar

In a small pan, heat up a little olive oil. In a medium pot, heat up your broth (optional). Steam Carrots, Broccoli, Potatoes (quartered) until potatoes are easily pierced with a butter knive. Add chopped garlic, onions, and celery to hot olive oil and saute until onions soften and turn slightly transparent. Add steamed vegies, sauted vegies, and broth into pot and let it simmer for around 10 minutes. Let it cool down slightly and blend in blender. I like mine to have a few pieces of broccoli stem so I go easy on the blending. I keep the blended ingredients in a seperate container because we'll need the pot next. In the pot (which should be empty and rinsed), add cream and butter. When cream is about to boil, add white Cheddar slices, stirring continuously. When the cheese and butter is melted well, add your blended ingredients, stirring in slowly. Continue stirring until the soup is well mixed. Let simmer for a few minutes. I neglected to say when and where you should add salt and pepper. I've accidently added to much salt to food, so I tend to do it more so toward the end. So I'll start with a little salt and pepper with the sauted onions, and after tasting the completed mixture, added a little more. Remember, the cheese, butter, and broth all have salt to--so go easy. :-)

While this is going through its last simmers, you'll want to heat up some more olive oil in the pan you sauted the onions in. Actually, before that, lets go over the croutons. Brush olive oil over bread. Cover in Pepper, Salt, Garlic and Onion Powder. Cut into squares. Toss squares into heated olive oil in pan. Continuously toss the croutons--they'll burn quicly. When you feel that your croutons are toasted to a slight brown, sprinkle some balsamic vinegar over them and continue tossing.

Serve soup with a few croutons and grated cheese over it!

Kebobs and a Salad

2009-07-19T15:20:00.011-06:00

I'll attest to the deliciousness of these kebobs–I just ate them!

Today's meal features a buttermilk-mustard dressing, salad (fresh from my garden), and chicken kebobs!

Salad Dressing:

1 cup Buttermilk

3 teaspoons of Grey Poupon Course Ground Mustard

1/2 teaspoon Coleman's mustard powder

1-2 Tablespoon of confectioner's sugar

1 Teaspoon of Course Red Peppers

Mix all the ingredients together. You can adjust the amount of Red Pepper, though do not leave them out! They greatly enhance the flavor. Without them, the dressing is somewhat bland.

Kebobs:

1 Cup Orange Juice

1/2 Cup Teriyaki Sauce

Salt to taste

Pepper to taste

1 Chicken Breast, cut into small squares

1/2 Green Pepper, cut into small squares

1/2 Onion, cut into small squares

5-6 Baby Bella, Portabella Mushrooms

Let all the ingredients soak up the sauce for 30 minutes to an hour. String onto skewers and grill!

(click for larger image)

Salad:

(My salad contained whatever was ready to put in it from my garden.)

Lettuce, hand torn

Red cabbage, thinly cut

Tomatoes, cut into approx. 1" x 1" pieces

Small cucumber, sliced up.

Small carrot, grated

(click for larger image)

Restaurant Review: Aw Shucks Wetumpka, AL

2009-07-18T22:23:00.001-06:00

I decided that this blog will not only include food of my own creation, but also that of the places where I dine. I've thought many times of a place where I could commend those other cooks who create the delicious morsels our bodies and souls crave.

I had the opportunity of dining tonight at Aw Shucks Oyster Bar in Wetumpka, AL. The atmosphere was very pleasant! Live music was playing all the oldie favorites, kicking off the night with the unmistakable rendition of Sweet Home Alabama. A young man and his girlfriend were sitting at the bar. He left no doubt to anyone that she was the designated driver for the night.

Being slightly squeamish at that moment (and never having had raw oysters the way they eat them here in the South), I stuck with Oysters Rockafeller, at $11.xx/dozen, the most expensive dozen oysters on the menu. To keep us company, I ordered a LandShark beer as well. My oysters soon came accompanied with crackers and horseradish. Other condiments included at least 5 different kinds of hot sauce. Extraordinary feats of the night included eating an oyster, dunked in Louisiana Hot Sauce and garnished with a teaspoon of horse radish. I've always enjoyed the non-lingering spiciness of horse radish and wasabi. I also had some fries which were not freshly cut, but were of the thick kind, which I like.

The Oysters Rockafeller were slightly dry, and lacked the abundance of melted butter I've grown accustomed to, dining at the Charthouse in Dana Point, CA. In my opinion, they should remove this entrée. They also had bits of bacon on them, which was new to me. Sonya (spelling?), the bartender overheard that I had never had a raw oyster before and forthwith brought one for me. The way to eat them is to flip over the shell leaving its contents on a cracker, and then pour hot sauce over it. Admittedly, it was very delicious. The oyster's taste lingered in my mouth. My neighbors also had me try an oyster with mustard which was very good indeed. This time I left the cracker out, which was a good idea. The cracker absorbs some of the flavor otherwise tasted.

I would recommend Aw Shucks Oyster Bar to those living in this area. It is nothing extraordinary, but in comparison with what the Tri-county area has to offer, I would say that in its class it beats our ALL of the corporate franchise restaurants in the area. The service is pleasant, quick, and the only "attitude" you'll get, is that of exemplary service. NOTE: This is not simply a "bar" in the sense that lonely single people hang out her to hook up, but is family friendly, and make a great place to relax and listen to the live music.

~Markus

Sourdough French Toast with Blueberry Syrup

2009-07-17T12:02:00.007-06:00

This morning I made just some of the BEST French Toast ever! French Toast has been a favorite of mine since I was 3 and the weekends I spent with my dad he would make us some and cut it into little squares for me.

Blueberry Syrup:

6 Tablespoons of Raw Organic Cane Sugar.
3 Tablespoons of Orange Juice.
4 Blueberries, crushed.
bit of water for consistency

Heat up a small saucepan, add sugar, OJ, and blueberries. Add water only a little at a time as it cooks to achieve the correct viscosity. To test the your syrup, drip a few droplets on a cool saucer and see the flow. I prefer mine more runny, you may like yours thicker. Keep a keen eye on your concoction and keep the heat medium to medium-low. In a few minutes your syrup will turn dark navy blue. At this point, you can pour the hot syrup through a metal tea filter to get rid of the OJ/Blueberry pulp and serve. DO NOT overcook your syrup, else it will turn into hard candy. (A future experiment!)

French Toast:

Organic Sourdough Bread
Organic Free Range Eggs
3 Drops of Vanilla Extract
A splash of Half-n-Half
A splash of Cooking Oil
2 Tablespoons of Cooking Oil

Take all the liquids and beat them up with a fork. I like to keep mine in a Ball jam jar and shake it up. I keep the jar full of FT batter in the fridge to use in the mornings. Put in a small shallow bowl and soak your bread in it. Heat up 2 tablespoons of cooking oil in a pan and cook your french toast! P.S. I dip my bread in the batter just enough to get it well-covered. Do not leave it in there to soak or else your French Toast will taste like an omelette.

Welcome to my food blog!

2009-07-17T11:28:00.000-06:00

Hi everyone. I have had a yearning to share my cooking with the rest of the world. My blog's name is French, since theartofcooking.blogspot.com wasn't available, and I think French is such a beautiful-sounding language. I must admit too that the movie, Ratatouille was an inspiration.