Olympics for Food?

I am in my second week of Foundations III and feel extremely fortunate and excited to have my current Chef Instructor, Chef Franz Popperl. He was born in Austria and has been cooking since 1965. Prior to immigrating to the US, he spent time as a chef in Austria, Germany and France. Chef Franz was part of the Culinary Team USA that competed in the World Culinary Olympics in Frankfurt, Germany in 1992. Along with incredible credentials, Chef Franz also has a terrific sense of humor. On the first day of class as he was emphasizing how much more important it is to learn and understand techniques than it is to know a recipe. When you understand technique, you don’t need recipes. He also said that we have to get use to cooking without measuring. Chef Franz said we should know what a ½ cup, a whole cup, a “C” cup and a “D” cup feels like in our hand. Yes he does make class entertaining.

While we continue advancing our technique and understanding cooking methods, we are also learning more about fabricating poultry and beef and filleting seafood. I am learning about the primal cuts of beef and pork, the various market forms of seafood, and the differences between round fish and flat fish. Essential things for me to know since proteins are one of your biggest expenses in the food industry.

In my current class, I really enjoy the ability to be more creative. Food presentation is emphasized and Chef Franz encourages innovation. One of our dishes the other day was Turkey Scaloppini served with a Mushroom Sauce, Croquettes Potato and a Green Salad. In my group (which has a total of four people including myself) we decided to make our Croquette into a pyramid to give our plate some interest and height. Chef Franz applauded our ingenuity, but explained the classical forms of Croquettes are corks, spheres and rectangles. Plus Croquettes are breaded before you put them in hot oil to get a beautiful even golden brown, and with the pyramid shape the point on the pyramid was darker than the rest of our Croquette. The rectangle would be a classical Croquette and would have given us the height we were trying to achieve on our plate. It is learning details like this that I greatly appreciate.

I love learning and having the privilege of being taught by a world-class Chef. A lot more to discover on this journey but I am sure Chef Franz will keep it interesting.

Cheers

Alien Vegetable Discovered at Whole Foods

  
Recently we had to review an unusual vegetable or starch for Foundations II. If I was not looking for something atypical it is quite possible that when I saw this bizarre, alien looking vegetable, Broccoli Romanesco, at Whole Foods Market, I would have kept on walking. But luckily, I had the opportunity to introduce myself to a wonderful and delicious new treat.

 

Broccoli Romanesco is also known as Cauliflower Romanesco in North America. The French call it Chou Romanesco, which translates into Romanesco Cabbage, but it hardly resembles a vegetable from the cabbage family. The Italians call it Broccolo Romanesco. Botanists, trace it’s origins back to 15^th century Italy where it resulted from selective breeding by Italian Farmers. It has gained popularity throughout the world, and can now be found in stores and restaurants in North America.

Raw, the Romanesco reminded me of cauliflower. It can be cooked in a similar fashion to cauliflower or broccoli. So, you can simmer, roast, sauté or steam the Romanesco.

I simmered mine in salted water for about 3 to 4 minutes until it was just al dente, and then tossed it with some butter and Himalayan Salt. It tasted similar to a mild, sweet broccoli with a nutty flavor. Next, I sautéed some shallots in butter with the Romanesco that had been quickly blanched, sautéing until the shallots were crisp and the Romanesco was al dente. This was absolutely delicious. Romanesco can make a tasty side dish on it’s own, but I can also see it being a superb addition to pasta.

So the next time you are looking for something different to serve, try some Broccoli Romanesco and let me know what you think.

Cheers

Ready to Thai One On?

Recently we had to review a restaurant for class. I chose a Thai restaurant in Portland, and to see if you qualify for a dinner compliments of The Charitable Chef please contact me.

The Red Onion Thai Cuisine is located in the trendy Nob Hill area of Portland, Oregon at 1123 NW 23^rd Avenue. It is the third Portland area restaurant of Chef Dang Boonyakamol who was born in Thailand.

Upon entering the restaurant, I was immediately and pleasantly greeted by my host and server. The decor is pleasant, simple and inviting with accents of Thai art. My server was extremely helpful and informative in offering suggestions from the many Thai dishes found on the menu. I felt the menu was well balanced with a blend of tasty appetizers, traditional Thai entrees and vegetarian options.

The meal started with the Gai Hor Bai Toey appetizer, a delicious deep fried marinated chicken that has been wrapped in pandanus leaves and served with their special house sauce. The chicken was moist and the sauce was slightly sweet with mild heat. This was followed by an entrée of Chu Chee Catfish, which is listed as one of the spicier dishes on the menu. The catfish was expertly fried crisp, served with asparagus and green beans that were al dente, and accompanied with their Chu Chee chili paste. I found the different textures of the catfish and vegetables delightful and the chili sauce while spicy, enhanced the overall dish without taking center stage.

Both the appetizer and entree were well presented on the plate. The portion size was adequate, but I would have loved more, and they were served immediately after preparation, so the temperature of the food was hot.

The Red Onion should be on everyone’s list that enjoys Thai food. They have managed to combine excellent food, courteous and helpful service with reasonable prices. Starters range from $4.00 to $8.00 and entrees are $10.00 to $14.00. This is a Thai restaurant that I will absolutely visit again.

Reservations are not required and they serve lunches Monday through Friday from 11:00 am to 3:00 pm, dinner from 5:00 pm to 9:00 pm Monday through Thursday, Friday’s dinner is from 5:00 pm to 9:30 pm, Saturday’s hours are Noon to 9:30 pm and Sunday’s hours are Noon to 9:00 pm. They take all major credit cards and you can find free parking on the surrounding streets. You can visit their website at www.redonionportland.com or you can reach them by phone at 503-208-3634.

Cheers