Ask a chef

So, after some encouragement from a few fellow byc members I've decided to start this thread. In the hopes of giving insite, inspiring great ideas and sharing wonderful food. As well as my far share of learning, because when it comes to food there really is a world of information to learn.

Food is to share after all.

A brief history so you all don't think I'm some loon.
I started cooking at the Ahwahnee hotel in Yosemite national park just over 15 years ago, Ive lived and worked on the coast in northern California in a small town called Arcata, so close to the ocean and mountains at the same time, lived in San Francisco a block off of haight St. emersed in Street food as well as finer cuisines, spent a bit of time around Venice off and on for a bit of that southern California influence. Now I reside back in my home town nestled in the foothills just outside of Yosemite working at the #1 billed eatery in town.
I've worked at places big and small, of various types of cuisine, started as a dishwasher at most of them. Ive Catered tour groups and cooked food for a handful of celebrities. Worked any shift a restrauant can hold. Ive spent a long time immersing myself in food and it goes beyond just being work.
I love cooking in the kitchen at home and sharing meals with my family. Any new recipe is a challenge issued to not just accomplish it's completion but get it perfect as well, to put one more in the books so to speak. And as I share what I can do with people here on byc I find there's so much more to learn and so many more challenges accepted. I can't say I specialize in one aspect of the kitchen or prefer one method of cooking because it's all food and I really do love it.
This brief history is becoming not so brief so I'll leave it at this....
Food is to share. And you'll always find the best meals when you love what your cooking.
I plan on sharing alot here and I hope when the need arises, answering as many questions about food as am able.
Please enjoy any recipe I post and question my methods as it only makes the wheels turn more.

Onwards and upwards
Attimus

Big thanks to @lindalouly for hounding me enough to start this(better spread that word now )

You can also check out my daily comings and goings with the microfarm here https://www.backyardchickens.com/t/944651/my-very-own-micro-farm/840_70#post_16745680

Starting it off.
slow roasted karobuta pork belly, parsnip puree and flash sauted Brussels sprouts, topped with honey peach compote.

Paired with a melon trio salad(watermelon, cantaloupe and honeydew) light spring mix, toasted almonds and honey infused goat cheese with a caramelized orange vinegrette all tossed together with finely chopped fresh herbs(thyme, basil, marjoram and tarragon) and a green onion garnish.

A.

attimus said:

Starting it off.
slow roasted karobuta pork belly, parsnip puree and flash sauted Brussels sprouts, topped with honey peach compote.

Paired with a melon trio salad(watermelon, cantaloupe and honeydew) light spring mix, toasted almonds and honey infused goat cheese with a caramelized orange vinegrette all tossed together with finely chopped fresh herbs(thyme, basil, marjoram and tarragon) and a green onion garnish.

A.

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What a wonderful idea! I will certainly be a a part of this thread!

Akrnaf2 said:

What a wonderful idea! I will certainly be a a part of this thread!

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much appreciated. I've seen your great cuisine.

I shall be following this thread with interest as I'm "Can't cook, won't cook!"

Nice and easy things for me please

Yorkshire coop said:

I shall be following this thread with interest as I'm "Can't cook, won't cook!"

Nice and easy things for me please

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wonderful. Welcome York. That's the beauty of food is most of what looks complex really is nice and easy. Just trying to break the barriers between the two.

Brisket in red wine
Materials
A. 2-3 kg biff brisket in one pice.
B. 2 bay leaf, 1 hade of garlic cut in half, mustard seeds, 1 stalk of Rosemary, black pepper, salt.
C. 0.5 bottle of good red wine.
D. Olive or vegetable oil.
C. Hot water.
MO:
In a broad and heavy pot you put some oil and all the list that is in section B.
After the oil became hit and the herbs give away there aromas, you put the meat in the pan and fry/roast it from all it sides, until its gets a nice color all over, then you pore the wine in the pot and let it seamer wile you turn the meat several time, once the wine as evaporate all its alcohol, add hot water to the 3/4 hight of the meat bring the water to boil, and reduce the flame to minimum and let it kook cover fir 3-4 ours, you need to turn it several time and if it need some water add 0.5-1 cup of hot water.
In the end of cooking the meat have to be tender that fork can enter it.

Yorkshire coop said:

I shall be following this thread with interest as I'm "Can't cook, won't cook!"

Nice and easy things for me please

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You call making Sunday roasts and Yorkshire puddings not cooking? Me thinks you are being a little coy

Chris

Red and green rolls
For the red rolls
1. 1-2 beets boiled( I Cooke them in the micro wave)
2. 1 kilo Wheat flour or white spelt flour.
3. 30-40 grams of dry yeast
4. 25 grams of salt
5. 300-350 grams of water( I weight the water on scales!)
6. 50 grams of olive oil.
M.O
You crush the beet with some water to a smooth paste.
In a bowel you put the flour add the yeas and mix, add the salt and mix,
Add the oil and mix, add the beet and mix, then add slowly the water until you have reach a nice,elastic, dough. Don't be afraid to add some more flour if it us to sticky or some water if it to dry!
Knead the dough for about 10 minutes and let the dough to rise covered with a plastic bag or plastic wrap, until doubled it's volume. Then arrange two baking trays covered with baking paper and let the rolls you have created. I cut pieces of 50-100 grams and made from them a simple knot. Apply on them beaten egg, and sprinkle some sesame seeds. I forgot to mention during this time you should turn on the oven to 200 degrees C on a fan mode and put in the ovens bottom a bowl water.
Then put in the oven the rolls and bake to perfection!

The green ones are the same just replies the beet with 200-300 gram spinach.

Wonderful Mushrooms soup
300-500 grams of mushrooms ( the best are wild ones!)
1.onion diced.
1. Leek only the wite part diced the green part whole.
1 carot cut to 4
1. Poteato diced .
1. 2-3 sellery stocks
This wonderful mushroom diced
Water, salt and peper, one box of cocking cream, or milk.
You fry the leek, onion, mushroom, potato in some butter, you need to add 6-8 cups of water and the rest of the vege, and coock till every thing is coocked. Thake out the selery and the carott and the green part of the leek. You process it in the fooud processor add salt and pepper, and bring to boil again, add the cooking cream, let it to cook for 3-5 minute and eat!