Sunday, April 1, 2012

Alfie's Meatballs

1 lb 80/20 ground beef
1/2 lb ground pork
1/3 cup water
1/2 cup italian bread crumbs
1/4 cup grated parmesan
1 medium minced onion
4 ea. garlic bulbs
1/4 ground nutmeg
2 oz chopped italian parsley
salt 1 Table spoon
pepper 1 tsp

check us out on youtube for the tutorial

Thursday, March 8, 2012

Chef Alfie’s Red Curry Paste

Chef Alfy’s Red Curry Paste                                     makes 3 cups

·         4 oz Fresh Jalapeño
·         1/1 C coriander seed
·         ½  C chopped onion
·         ½ C chopped garlic
·         2 T chopped galangal
·         2 Kaffir or lime leafs
·         ¼ C chopped lemon grass
·         2 T shrimp paste
·         1 T paprika
·         1 tsp sea salt

Method: Place all ingredients into a food processor and blend until smooth store under refrigeration or use immediately.

Note: Galangal In its raw form has a citrusy, piney, earthy aroma, with hints of cedar, its flavor is milder than its relative ginger, but galangal has less of the peppery heat that raw ginger has. It is very hard, and slicing it requires a sharp knife.

Tuesday, February 28, 2012

  Five mother sauces defined

  • Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.

  • Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks, mushrooms or cream are sometimes also added.

  • Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.The modern version is referred to as natural reduction it contains no roux and is reduced to achiebe it's consistency.We will discuss THIS METHOD at length in the future.

  • Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

  • Tomato -tomate sauce of classical French cooking, as codified by Auguste Escoffier, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Note:You can substitute pork with anchovy, roux can be eliminated as well… a great addition is celery and carrot.

Monday, January 30, 2012

Celiac Disease

What is celiac disease?

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.
Drawing of the digestive system with the small intestine highlighted and the stomach, liver, small intestine, and colon labeled.
The small intestine is shaded above.
When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.
Drawing of a section of the small intestine with detail of villi. The small intestine and villi are labeled.
Villi on the lining of the small intestine help absorb nutrients.
Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.