Visit RedlandsDailyFacts.com, entertainment tab, click Local Food- to read this week's food column.
This week's food column: No Fuss New Year's Night Recipes and Techniques.
You may also read prior food columns, from weeks before, at the Redlands Daily Facts site.
Happy New Year!
Chef Lee
Showing posts with label Redlands Daily Facts. Show all posts
Showing posts with label Redlands Daily Facts. Show all posts
Saturday, December 31, 2011
Monday, October 24, 2011
Redlands Daily Facts Food Column
As you may know, I write a weekly food column which appears every Saturday in the Redlands Daily Facts Food Section. To read prior columns on-line go to:
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
http://www.redlandsdailyfacts.com/food
Or go to RedlandsDailyFacts.com, under the "entertainment" tab, click Local Food!
Chef Lee
Monday, April 11, 2011
Redlands Daily Facts Food Column Recipes
Be sure to follow me in The Redlands Daily Facts Food Column. You can view my column every Saturday by subscribing to The Redlands Daily Facts home delivery service, or by reading the column on-line at:
RedlandsDailyFacts- select entertainment tab, then Local Food. Recent columns are about A Tale of Two Markets and Celebrate Citrus!
Check it out!
RedlandsDailyFacts- select entertainment tab, then Local Food. Recent columns are about A Tale of Two Markets and Celebrate Citrus!
Check it out!
Friday, January 7, 2011
This week's Redlands Daily Facts Food Column
Tomorrow's Redlands Daily Facts food column is:
All About Olive Oil
If you don't receive the newspaper in hard copy, you can read the on-line version at:
RedlandsDailyFacts.com, click the "entertainment" tab, then select "Local Food".
Happy farm cooking to you and yours! See you at the farmer's market.
Chef Lee
All About Olive Oil
If you don't receive the newspaper in hard copy, you can read the on-line version at:
RedlandsDailyFacts.com, click the "entertainment" tab, then select "Local Food".
Happy farm cooking to you and yours! See you at the farmer's market.
Chef Lee
Sunday, October 31, 2010
How to remove rust from cast iron cookware
1. Take a potato and cut the end of it off. This will be your scouring pad. Put Ajax or Comet Cleanser in the rusty cast iron cookware. Alternatively you can soak the pan in vinegar causing a chemical reaction that causes the rust to decompose. Use the potato to rub the cleanser around. You will notice that the end of the potato changes and gets "slicker". When it does this, slice a thin slice off the end of the potato that you have been using.
2. Rinse the skillet and put a bit more cleanser in the pan and scrub with the potato again.
3 Repeat the above process until the pan has all the rust gone.
4 Wash with liquid dish soap and water and rinse well. Then dry.
5 You can leave it like this if you are just going to deep fry in it. But if you don't want it to stick, do the following steps.
6 Put a bit of oil or shortening about 1/4 in. deep (6 mm [1]) in the pot and rub onto the sides up to the top.
7 Put into an oven at a low temperature, say under 300 ºF (150 ºC) and cook the oil or shortening for several hours.
8 In the future when you use the pot or pan, if it sticks, repeat step 7 until it stops sticking
2. Rinse the skillet and put a bit more cleanser in the pan and scrub with the potato again.
3 Repeat the above process until the pan has all the rust gone.
4 Wash with liquid dish soap and water and rinse well. Then dry.
5 You can leave it like this if you are just going to deep fry in it. But if you don't want it to stick, do the following steps.
6 Put a bit of oil or shortening about 1/4 in. deep (6 mm [1]) in the pot and rub onto the sides up to the top.
7 Put into an oven at a low temperature, say under 300 ºF (150 ºC) and cook the oil or shortening for several hours.
8 In the future when you use the pot or pan, if it sticks, repeat step 7 until it stops sticking
Sunday, October 24, 2010
White Cheddar and Roasted Cauliflower Soup
White Cheddar and Roasted Cauliflower Soup
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until golden brown, about 5 minutes. Add the broth, cream the 2 tsp salt and pepper and bring to a boil. Reduce the heat to low, and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until golden brown, about 5 minutes. Add the broth, cream the 2 tsp salt and pepper and bring to a boil. Reduce the heat to low, and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.
Leek and Potato Soup
2lbs leeks
3 tbsp olive oil
1tbsp chopped thyme
1 bay leaf
1 lb Yukon gold or yellow
6 cups chicken stock
salt
champagne vinegar or white wine vinegar
fresh ground pepper
2 tbsp chopped Italian parsley or chives
Prepare the leeks by trimming off the root ends and the upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ in wide strips. Then cut the leeks crosswise into ¼ in dice. Wash the diced leeks thoroughly in a large basin if cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Heat a heavy bottom pot over medium heat. Add the olive oil, followed by the leeks, thyme, and bay leaf. Cook stirring occasionally, until the leeks are tender, about ten minutes. Peel the potatoes and cut them into ¼ in dice. Add the potatoes to the pot and cook for 3-4 minutes. Pour in the chicken stock, season with salt and bring to a boil. Reduce heat to maintain a low simmer and continue cooking until the potatoes are tender, still maintain their shape. Taste for salt and adjust as needed. Let the soup cool to room temperature and refrigerate for several hours or overnight. Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add champagne vinegar or white wine vinegar to sharpen the flavor. Ladle the soup into warm bowls. Finish with ground pepper, olive oil drizzle or garnish with fresh chopped parsley or chives.
3 tbsp olive oil
1tbsp chopped thyme
1 bay leaf
1 lb Yukon gold or yellow
6 cups chicken stock
salt
champagne vinegar or white wine vinegar
fresh ground pepper
2 tbsp chopped Italian parsley or chives
Prepare the leeks by trimming off the root ends and the upper green tops. Halve the white part of the leeks lengthwise and then, without cutting through the root end, cut lengthwise into ¼ in wide strips. Then cut the leeks crosswise into ¼ in dice. Wash the diced leeks thoroughly in a large basin if cold water. Once the dirt has settled, scoop them out with a sieve or strainer. Drain and set aside.
Heat a heavy bottom pot over medium heat. Add the olive oil, followed by the leeks, thyme, and bay leaf. Cook stirring occasionally, until the leeks are tender, about ten minutes. Peel the potatoes and cut them into ¼ in dice. Add the potatoes to the pot and cook for 3-4 minutes. Pour in the chicken stock, season with salt and bring to a boil. Reduce heat to maintain a low simmer and continue cooking until the potatoes are tender, still maintain their shape. Taste for salt and adjust as needed. Let the soup cool to room temperature and refrigerate for several hours or overnight. Before serving, remove the bay leaf and reheat the soup over medium heat and taste again for salt. If you like, add champagne vinegar or white wine vinegar to sharpen the flavor. Ladle the soup into warm bowls. Finish with ground pepper, olive oil drizzle or garnish with fresh chopped parsley or chives.
Sunday, October 10, 2010
Tips for Cooking and Roasting Vegetables
Some additional tips for cooking and roasting vegetables (related to Redlands Daily Facts Food Column "Root of Savory", 10.9.10)
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
The following guidelines for vegetable cookery might be helpful for you.
1. Vegetables should be carefully cut into uniform shapes and sizes to promote even cooking and provide a visually attractive finished product.
2. Cook vegetables for as short a time as possible to preserve texture, color and nutrients.
3. Cook vegetables as close to service time as possible. When held, even without heat, vegetables will continue to cook.
4. When necessary, vegetables can be blanched in advance, then refreshed in ice water and refrigerated. They can be reheated as necessary.
5. White and red vegetables (those with flavonoid pigments) may be cooked with a small amount of acid such as lemon juice, vinegar or white wine to help retain color.
6. When preparing an assortment of vegetables, cook each type separately, then combine them. Otherwise, some items might become overcooked in the time required to properly cook others.
Wednesday, September 8, 2010
Food Column This Saturday.... again!
Just making the final edits for this Saturday's Food Column in The Redlands Daily Facts. Be sure to see this week's entry or read on-line at RedlandsDailyFacts.com. The article will run on Saturday September 11, 2010.
Saturday, September 4, 2010
Redlands Farmer's Market... TODAY!
Just got back from Redlands Farmer's Market. So exciting to see the latest selection of squash and melons today at Powell's Farm table. I visited with the lovely Mamie Powell this morning, what a new beautiful selection of squash and melons displayed on their table. I'm planning to roast some butternut squash soon. Also had to pick up my food-safe locally harvested eggs from Joe's Eggs. Saw some beautiful greens at Three Sister's Farm. I think I'll make Kale Chips tonight!
If you are local, pick up today's (Sat 9/4) Redlands Daily Facts to view my new food column! The Facts has a wonderful new editor with a fresh new perspective- I'm excited to have the opportunity to assist them with a new "Food" section. Also, The Facts delivers 7 days a week, in the morning. I just renewed my subscription but always view on-line when I'm traveling at redlandsdailyfacts.com. Take a look and follow me in The Facts !
If you are local, pick up today's (Sat 9/4) Redlands Daily Facts to view my new food column! The Facts has a wonderful new editor with a fresh new perspective- I'm excited to have the opportunity to assist them with a new "Food" section. Also, The Facts delivers 7 days a week, in the morning. I just renewed my subscription but always view on-line when I'm traveling at redlandsdailyfacts.com. Take a look and follow me in The Facts !
Friday, September 3, 2010
New Culinary Column !
I'm writing a new culinary column which will run this weekend in the Redlands Daily Facts and on-line at RedlandsDailyFacts.com. The purpose of the column is to educate the home chef with recipes, cooking techniques and information about culinary products--- with a focus on sustainability.
Wednesday, August 25, 2010
Upcoming Redlands Daily Facts Culinary Column
I am pleased to tell you that I will be writing a new culinary column for the local Redlands Daily Facts newspaper. A similar column will appear on RedlandsDailyFacts.com but will include additional content (i.e. recipes, cooks tips, etc). Plans are to make the on-line portion interactive (i.e. ask the chef, equipment questions, etc) First article will appear early September! Stay tuned, more details soon!
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