Tip to avoid Stupid Chef Trick!

Here’s the tip in a few words: Don’t leave the Whisk in the Bowl of just beaten Eggs!

Here’s what happened:

Slept late—no early morning run to fetch Charlie needed today.

Spent 1 1/2 hours on finalizing details for large event on Saturday coming!

Looked up to realize it’s 11:15 and I haven’t had breakfast.

Analyzing my choices I decided it would be brunch.

Pantry produced roasted red peppers, scallions, avocado, eggs, rye bread, pepper jelly.

The Plan:  Scramble of peppers, scallions, avocado with rye toast and pepper jelly.

The Prep:  chop small mound of scallions, small mound of peppers, dice avocado, set each on cutting board next to stove; whisk eggs in a bowl with some dried fines herbs place on cutting board next to veggie mounds; place bread in toaster.

The Cook: Preheat saute pan on stove, reach for the jar of Ghee…………..

Now here’s where the tip would have come in handy…..

Catch sleeve of oversized t-shirt on whisk in egg bowl tipping it over spilling eggs over the cutting board, countertop, under the blender around the bottle of olive oil and down the front of dishwasher.

EXPLETIVES HEARD ON QUEENS BLVD! (three blocks away)!

Any questions?

Eat Well….Be Well!

Posted in Stupid Chef Tricks | Tagged , , , | 3 Comments

STUPID CHEF TRICK for today!

Trying to be a good, loving husband/resident chef/caretaker, I decided to roast a chicken and then make chicken soup for my ailing wife who came down with a lousy cold yesterday.

Spatchcocked the chicken, slid herb crusted slices of lemon under the skin, seasoned the out side with kosher salt and lemon pepper and drizzle of olive oil.  Placed the prepped bird on a parchment paper lined sheet pan, add the chicken back that I cut out to flatten the bird to the sheet pan along with a variety of vegetables to use in the broth.

Into hot oven for 15 minutes, reduced oven temp a bit and after another 20 minutes pulled the pan out to check the internal temps.  More time needed so opened the oven door and slid the pan back onto the shelf and at the last minute before closing the door I brilliantly deduced that I should rotate the pan for the finishing time.  As I’m swiveling the pan around the weight of the chicken shifts and the pan slides off the shelf dumping the lovely lemony juices, vegetables, chicken back and whole chicken onto the open oven door!

AGHHHHHHHHHHHHHHHHHHHHHHHH!

Slew of expletives fly, no one is listening. I hastily reset the pan on the shelf and with tongs and spatula carefully return the goodies to the pan and watch as the lovely juices drip between the door and oven wall into the warming drawer below the oven and on the floor!

Guess there will be an oven-cleaning cycle in my near future!!!!!!!

And of course the chicken needs to finish cooking but the lovely oven temp is now 280º.  Switched to Convection Roast and 450º hoping all is good when I go to pull it out next time!

Oven Door Roasted Chicken!

Oven Door Roasted Chicken!

MORE EXPLETIVES!  Is it time to return to bed for the day?

Actually doesn’t look too bad, smells amazing!  However, I strongly don’t recommend copy cat versions!!!

Eat Well….Be Well!

Posted in Bits 'N' Pieces, Silliness, Stupid Chef Tricks | Tagged , , | 8 Comments

A Bread Pudding for dinner?

Why not?  This one was certainly a filling and hearty dish accompanied with multi-vegetable tossed salad.  Our salad had 3 colors of heirloom carrots, 2 colors of bell pepper, celery, radishes, shaved fennel, Persian cucumber, roasted beets, avocado cubes and assorted olives. Green leaf lettuce, hearts of romaine and radicchio filled out the salad nicely.  Served with Thousand Island Dressing it was a substantial side dish.

The Broccoli Rabe, Pancetta and Parmesan Bread pudding used a loaf of Semolina Bread for a great texture and produced a filling entree!  I used uncured Pancetta and truly liked it better than the ofttimes too salty cured version.  Will be seeking this ingredient for more uses!

Bread Pudding for Dinner!

Bread Pudding for Dinner!

Without further ado here’s the recipe:

Broccoli Rabe, Pancetta and Parmesan Bread Pudding

Servings: 6

Ingredients:

1 tablespoon olive oil
2 cloves garlic thinly sliced
1/2 teaspoon crushed red pepper flakes
1 bunch broccoli rabe trimmed, cut into 1/2″ pieces blanched
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
6 large eggs
1 1/2 cups whole milk
1 loaf semolina bread cut into 1″ pieces (about 8 cups)
1/2 cup grated Parmesan cheese
2 tablespoons grated Parmesan cheese
6 thin slices pancetta
1 teaspoon Italian seasoning

Method:

Preheat oven to 350°F. Saute garlic and red pepper flakes in oil in a large skillet over medium heat 30 seconds. Add well drained broccoli rabe; season with salt and pepper. Cook till heated through and wilted, allow to cool slightly.
Whisk eggs, milk, salt, pepper and Italian seasoning in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with pancetta and 2 tablespoons Parmesan.
Bake pudding until puffed and lightly browned, and set in the center, 45-55 minutes.
Let sit for 5 minutes before serving.
Description: “Cubes of Semolina Bread make this a hearty main dish with a salad for dinner or a great brunch side dish.”
Source: “Adapted from Epicurious”

Broccoli Rabe, Pancetta & Parmesan Bread Pudding

Broccoli Rabe, Pancetta & Parmesan Bread Pudding

Eat Well…Be Well!

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