Red Clog Kitchen

My Valentines

2012-02-13T08:38:00.000-05:00

I have been thinking a lot about Valentine’s Day and Julia Child. I am a huge Julia fan with fond memories of watching her on PBS as a young girl. My sisters and I would laugh and try to imitate her as she said a dish needed, “hard liquor.” A few years ago, I read “My Life in France.” My favorite Julia ritual was the Valentine’s Day cards that she and her husband sent every year to friends and family. I made this one of my rituals as well,.

This year, I am aware that many people in my life are in need. People who I work with side by side or pass in the street may not have enough to eat. Perhaps, this realization stems from deepening my yoga practice and becoming more observant and reflective. Perhaps other reasons. Regardless of the cause, I am, more than ever, feeling the desire to give back. So this Valentine’s Day in memory of the late and great Julia, I will donate the money I would have spent sending Valentines to family and friends to the West Side Campaign Against Hunger (it’s a food pantry where I was the Chef for almost two years). If you can donate – $5.00 or $50.00 – I encourage you to send love to someone you may never meet in the form of a Valentine’s Day donation. May everyone be happy and full on Valentine’s Day!

Eat Well,

Chef Carla

A Winter's Bitter

2012-01-12T19:24:00.005-05:00

Don't be bitter: drink one.

I must admit: I really enjoy sparkling wine. Be it in the form of champagne, prosecco, lambrusco, moscato d'asti and the list goes on and on. However, at times, I do crave a little bitterness with the effervescence of the above.

For the start of the new year I invented a cocktail with the leftover prosecco that was lingering in the refrigerator.

Makes (1) cocktail.

Ingredients:

4 oz. Chilled Prosecco

1 oz. Sherry (I prefer Lustau East India Sherry but alas my local liquor store does not carry it)

3 Dashes of Bitter's (It is completely up to you which flavor you prefer. For tonite's cocktail I was leaning towards rhubarb)

Lemon Peel for garnish

Directions: Dash bitters into glass, add sherry, prosecco, garnish with lemon peel.

Stay warm,

Meagan - Guilded Girl Events

Post Shopping Hangover

2011-12-13T11:57:00.024-05:00

This cocktail is based on the fresh crisp late fall and early winter flavors. If you find yourself in the Union Square Holiday Market stop by the Union Square Farmer's Market for some Migliorelli Apple Cider to use for this cocktail.

Makes (2) cocktails because drinking alone is no fun. If you are alone, like myself, enjoy both and make your own fun!

Ingredients
(2) tbsp. of ginger simple syrup (see recipe below)
(1 ½) cups of local farmer’s market apple cider (see recommendation above, if not store bought is great)
(2) oz. of your choice of whisky (I used Old Grand-Dad)
(2) slices of lemon
(4) apple slices from farmer’s market (if available)

Instructions:
This cocktail can be made two ways. If want more of a rustic apple drink I suggest taking an apple slice or two and muddling it with the ginger simple syrup. If not, just add the liquid ingredients, squeeze in fresh lemon juice, shake and pour over ice. Garnish with freshly sliced apple.

Ginger Simple Syrup:
Makes (1) cup

Ingredients:
(1) cup of sugar
(1) cup of water
(1) 4” piece of fresh ginger

Instructions:
Mix sugar and water in a sauce pan. Place on stove on med-high flame, stir until sugar is dissolved and let it come to a boil. While the sugar and water are cooking peel the ginger and cut into 4 pieces. Once sugar and water have dissolved and come to a boil turn the flame to medium and add ginger. Let the mixture come to a brief simmer and then remove from stove. Let stand and cool for 30 minutes. Discard the ginger and reserve the syrup in a glass container. This may be stored in your refrigerator for up to 6 months.

Also, if you are interested in preventing your cocktail from getting watered down, these Whisky Stones make a great addition.

Happy Imbibing,
Meagan - Guilded Girl Events

Boeuf Bourguignon and Yoga

2011-11-22T14:57:00.007-05:00

I taught a class on Burgundian cooking on Sunday night at ICE. It reminded me of my culinary school days -- the dedication and focus it took. It also made me think about my yoga practice. I have been cooking professionally for 14 years now. I have been practicing yoga for almost 10 years. Teaching -- as opposed to working in a restaurant challenges me to think as a beginner (like how do I describe the nuances of skimming a sauce to a beginner cook).

There are many parallels in my yoga practice lately, I have a shoulder injury that has forced me to take a different approach to how I think about yoga, I have to adapt. In cooking, I also have to adapt, for example; how to do you cook a boeuf bourguignon in less than 2 hours? Its about shifting perceptions and realizing that the "right" way is not only the only way.

For students who were in my class the other night the "right" way was skewed in order to finish the beef in time. In both cooking and in yoga we look for the perfect way to do things but sometimes we just have to go with what's available to us at the moment. For those who want to do boeuf bourguignon the "right" way, here is a great video with Chef Eric Ripert of Le Bernardin.

Have a great holiday.

Eat Well,

Chef Carla

Breakfast Cereal Recipes

2011-09-15T13:48:00.005-04:00

I love cereal but I want some thing that, 1. Tastes awesome 2. Is good for me. I developed these two recipes based on that. They are so simple and can be made in less than 15 minutes including prep and clean up. I love them with fresh fruit and Greek Yogurt.

Eat Well,

Chef Carla

Honey Granola

Yield: about 5 cups

INGREDIENTS:

- 2 cups Oatmeal

- 1/2 cup Sunflower Seeds

- 1 cup Walnuts, chopped or halves and pieces

- 1 cup Dried Cranberries

- 2 TBS Olive Oil

- 1 TBS Honey

- 1 tsp. Vanilla

- 1 tsp. Orange Extract or Orange Juice

METHOD:

1. Preheat oven to 375 degrees.

2. Mix all ingredients except cranberries. Mix with a spatula and pour onto a sheet pan lined with parchment paper.

3. Bake for 15 - 20 minutes or until golden brown. Check every 5 minutes to make sure you don't burn it.

4. Add the cranberries once its cooked, stir with a spatula on the pan.

5. Store in a Ziploc container or glass jar. Keep for up to one month.

Quinoa Crunch

Yield: 1 cup

INGREDIENTS:

- 1 cup Pre-washed Quinoa

- 1 TBS Olive Oil

- 1 TBS Honey or Agave

- 1 tsp. Vanilla

- 1/2 tsp. Ground Ginger

METHOD:

1. Preheat oven to 375 degrees.

2. Mix all ingredients on a sheet pan lined with parchment paper.

3. Bake for 5 - 7 minutes or until golden brown. Check every 5 minutes to make sure you don't burn it.

4. Store in a Ziploc container or glass jar. Keep for up to one month.

One Fish, Two Fish, What is a Blue Fish?

2011-08-16T13:51:00.005-04:00

This was a Skillshare class. It is a great start to learning how to purchase sustainable seafood. Here are some helpful links to get you started on a delicious journey!

Clog on!

Chef Carla

Sustainability:

Monterey Bay Aquarium Seafood Watch

Mobile Seafood App

Sustainable Recipes

Clean Fish Alliance

Videos and Recipes:

Avec Eric

Dan Barber

Books:

Cod

Eric Ripert

Fish Forever

Four Fish

Nobu Matsuhisa

Where to buy fish in NYC:

Blue Moon Fish

Gill's Seafood

Lobster Place

Japanese Class 7.31.11 at ICE

2011-08-02T12:13:00.004-04:00

This class was so delicious, especially the Ramen! Here are some links and videos to help you cook more Japanese food at home. My recipe for egg pasta is below, this also makes a great ravioli. Here is the link to more pics on my Facebook Page.

Clog on!

Chef Carla

How to Cook and Season Sushi Rice

How to Make Pasta in a Food Processor and Roll it out with Jaime Oliver

Chef Carla's Pasta Dough

Yield: About 4 to 6 servings

9 Egg Yolks

2 cups of Cake Flour

1 Tbs milk

1 Tbs olive oil

1 pinch of salt

1. In a large bowl, mix the egg yolks, milk and olive oil by hand, add the the pinch of sat and add about 3/4 of the flour. Alternatively you can use the food processor version -- see the video above.

2. Mix in all the flour in -- should not be sticky, if it is sticky, add tiny amounts of flour, scrap down the sides with a rubber spatula.

3. Flour a surface and break down the dough into 2 pieces and start kneading. It should take 7-10 minutes by hand, you can also do this in a Kitchen Aid mixer with the dough hook attachment. If the dough sticks at all add a tiny bit more flour.

4. Once the dough is smooth and bounces back when pressed its ready.

5. Cover with a thin coasting of olive oil and let rest about 20 minutes or you can roll it out immediately, like I do.

6. Roll out and cut into desired shape.

Peru! 7.30.11 at ICE

2011-08-02T10:31:00.005-04:00

I had such a great time teaching this class. I am lucky to have an amazing Peruvian friend, here is the link to her blog Al Sabor de Nie (in Spanish). I am glad she was able to school me in Peruvian food and teach me a thing or two! This is what I love about cooking, you can never stop learning. Enjoy some of the articles and links below. I also put up the pics from class on my Facebook page.

Clog On!

Chef Carla

Nobu Matsahisa in Peru

Alfajores (dulce de leche cookies)

Chica Morada Sangria (purple corn sangria)

Nuela (restaurant with an excellent cebiche bar)

Kalustyan's (spice Market)

Cancha (toasted corn snack)

Tuscan Class

2011-07-25T11:43:00.002-04:00

Pics are up on Facebook

Here are two great books from the publisher Phaidon:

Tuscany

Recipes from an Italian Summer

New Photos are up!

2011-07-22T20:53:00.002-04:00

Check out Red Clog Kitchen on Facebook to see new pics!

Fish and Shellfish

2011-07-13T18:55:00.003-04:00

Helpful fish videos:

How to Filet a Round Fish

How to Filet Salmon

How to Cut Salmon Steaks

Seared Salmon Avec Eric

Killing a Lobster Humanely Video with Chef Eric Ripert