Catalyst Cooks

Make. Food. Happen!

Design a Kitchen: a Cook’s Countertop February 2, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 10:05 am
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This is the first post in the “you help me design my kitchen” series – today’s installment: COUNTERTOP.

You’ve seen my countertop.

oh, that’s right, no you haven’t.  Because I’m always hiding it with my cool butcher block cutting board or taking pictures in the dining room on the table or sideboard.

Well let me just tell you.  It’s plain jane blah off-white ugly.  And tough to clean too.

Probably some sort of laminate that also functions as a backsplash.. yay!

Makes me miss my old house, where I replaced the laminate with some beautiful limestone tile.

Oh wait.  While that was really pretty, I found out the hard way that coffee, ketchup or any other acidic food/juice/condiment would leave a permanent mark on my countertop.  Not exactly the budding cook’s dream.  No amount of stone sealer could combat the juice of a lemon.

What countertop or work surface (s) do you have in your kitchen?

Do you like, love, or hate them?  Why?

What would you love to see in a house you purchased?

Some things I’m thinking are important in the decision:

  • Cost.  Looking for something not out-of-this-world expensive (where are some good places to shop???)
  • Practicality.  No plate-breaking, oops-don’t-put-your-lemon-there countertop.
  • Beauty.  But by gosh let’s not have the countertop be so ugly that I don’t even want to be in the kitchen.
  • Function.  Can I put my hot pasta water right on the countertop without fear?  Can I use it as a cutting surface?
  • Cleanability.  I don’t want to have to invest in some obscure, expensive counter cleaner to keep ‘er clean.

What say you?  What should I put on my short list, and what should I avoid???

 

Technique of the Week (be the Superhero of your Kitchen)- Knife Skills II January 27, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 10:52 am
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Now that you are getting comfortable with your knife, let’s practice!

Get your potatoes out…

First- an easy multiple choice question.  Is it easier to cut something laying flat on a flat surface, or something rolling around?

Yes, that’s right.  It’s easier to cut something with a flat surface.  So if you’ve been trying to cut carrots, onions, or potatoes without first cutting a flat surface, you’re not doing yourself any favors!

Once you’ve got your flat surface (and yes, please, cut your carrot in half before you go any further, and please do cut your onion in half from stem to root before you try to dice it)- lay your potato flat on the cutting board.

And make sure that pesky index finger isn’t on top of the blade of your chef’s knife for pete’s sake!

Now, we’re going to go to more perfection land.  For those of you who don’t believe in that yet- and I was one of those- here are some reasons why chefs practice these cuts on bags and bags of potatoes (and onions) while they are in culinary school.  – and why you won’t see diced potatoes on a plate very often, because the Chefs got Sick of ‘em.

1.  Food that is consistent and uniform is inviting to the eye.  Yes, beauty is one reason to practice knife cuts.

but if you are more practical like me, food beauty may not be compelling enough to practice these cuts.  So there are two better reasons to practice this….

2.  Practice = speed.  As you practice these knife cuts, your skills will get better and faster.  So will your prep to table time!

3.  Uniformity= consistent cooking results.  Where same size= same doneness, different size = different doneness.

If you believe that, please continue cutting your potato.  First, cut your potato into a 1″ square ended- rectangle.

(If it were 3/4″ square you’d be on your way to a Large Dice- but we’re not stopping here.)

Next, cut your 1″ square into 4 x 1/4″ ‘wafers’.

Next, cut the wafers into 1/4″ square-ended hand cut fries – otherwise known as Battonet

(bet you didn’t appreciate those hand cut fries before!)

As the last part of your practice, you can cut your Battonet into “Small Dice”- 1/4″ square pieces of potato, ready for your skillet.

My dice in the picture is not perfect… I diced the ends I had cut off to make my squares.  So this would not pass the Culinary Institute test.  But it’s great practice and I personally don’t demand perfection from myself.  My goal is to improve my speed and accuracy over time.

What to do with these potatoes?

Well, you can boil them and turn them into mashed potatoes…. or use them for a breakfast potato dish… or put them in soup… or deep fry them for mini-tots.  Practice more and you’ll get to try potatoes in fun new ways!

 

Cook yourself a fantastic Chinese New Year Dinner January 23, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 6:20 pm
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Happy Year of the Dragon- 2012!

I love to cook Chinese New Year Dinner… where an even number of courses are good luck.  This past weekend, Bartender Steve and his Heidi were the lucky winners of this year’s 6 course Chinese New Year dinner.  Take a look at the video to learn how to make your own version for this week’s celebration!

 

Technique of the Week (be the Superhero of your Kitchen) – Knife Skills January 18, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 1:59 pm
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This is a new feature of the blog, “Technique of the Week”.  It’s meant to be a little something that can change your life in your kitchen, big time.  The not-so-secret secrets that I’ve found very, very helpful in my cooking.

If you like to cook from scratch, Knife Skills and some practice have the potential to save you oodles of time.  Learning how to hold a Chef’s knife (above left) and how to use it are the best things I’ve learned in the past year.  If you watch cooking shows, it’s the first thing they teach new recruits and the first thing they test in competitive cooking.

Get a Grip 

The smallest- and hardest and most impactful- adjustment is to start holding your chef’s knife correctly, and making the commitment to practicing until it feels comfortable.

   If you do what I used to do, you put your index finger on top of the blade.

It was tricky to unlearn that, but if you have a good chef’s knife, there is a place to rest your finger and thumb (see the photo at right) – and firmly grip the blade.

Once you’ve got the right grip, you will have better control over your knife cuts.

My favorite easy practice is to cut celery- it lays flat on the cutting board so I can practice my rocking motion without having to raise my hand too high or worry about bits rolling off my cutting board.

Use a rocking motion and, to the extent you can, leave the tip of the knife resting on the board at all times.  Your hand should be moving steadily, firmly, and easily.

It’s best if your knife is sharp.  You can tell if it’s sharp by cutting a piece of newspaper in the air.  If the blade easily slices through the paper, the knife is sharp.  If it doesn’t, it’s dull, and you should sharpen it.

You’ll know you’re successfully holding a knife if you get a great callous like this:

Practice Practice Practice…  you’ll get faster and more accurate, and your meal prep will go so much faster than it does today.

Happy Knife Holding… your first Technique of the Week!

 

 

 

My mom says I didn’t eat eggs from the first time they showed up on my High Chair Tray. January 16, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 10:39 am
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My food memories run deep.  From the homemade apple bread I didn’t like, because it had hidden cheddar cheese …

…to the Tortilla pie I did (and so did everyone else at the table- except for my mom- so she made it at least once a week.  She won’t touch the stuff now and never gets hungry for south-of-the-border flavors anymore).

Yes, I traded homemade chocolate chip cookies to a classmate for oreos- a win/win proposition at the time.

I’m sure we made it plenty difficult for my mom to feed us.  As the title implied, I rejected the easy-to-prepare and cheap and simple egg from age 18 months.

(I do practice making them and my lovely better half Neighbor Dave tells me if they’re good or not- I want to have those egg cooking skills in my repertoire!)

I read a short bit about getting kids to be interested in good food.  I have to say I don’t ever remember eating fruit with funny faces on it.

You, my friends, have a lot of cute kids (and perhaps some of them are now cute teenagers or adults).  Some of them are willing to eat just about anything, and open to trying what you put on their plates.  Some of them have a list of, oh, about two or three things they’ll eat.  Some of them are old enough now that they’ve changed over time (to become more selective, or more open.)

Some of you don’t worry about what will be for dinner because it’s a short list that you keep in stock.  Others of you don’t worry about what you’ll make for dinner because you can put anything on the table and it will fly.

Since I don’t have kids, but am teaching them how to cook… please tell me.

How is your kid at mealtime?

What kind of range/tolerance does your kid have for trying new foods?

Is your kid’s approach to food a function of nature or nurture?

What are the best tricks you’ve used to get your kid to enjoy mealtime?

What do you wish you had done, but didn’t?  What are you really glad you did?

Any other secrets to mealtime kids?

Curious Catalyst Cooks minds want to know!

 

Organic, Sustainable, Local, Seasonal… What’s a “Catalyst Cook” to do? January 12, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 9:53 am

Hello there again,

After writing yesterday’s post about the Wedge Coop, I woke up remembering January of 2010.

I like to make things happen, but sometimes I’m just not quite sure how to do it.

If you’re in that same spot-  you’re a working guy or gal and too busy to cook or maybe you’re just not that into your kitchen or you want to want to put good meals down on your table in an organic, sustainable, local, seasonal way (and you’re not even sure what that means… click the link for a primer)…. here are four easy ways to start.

  • Learn what’s in season.  I’ve linked to a Minnesota website, but if you are reading this anywhere from the Upper Peninsula (hi Joan!) to Down Under (hi Colette!) you can put this search term in Google: “(your location here) seasonal cooking”

When you know what’s in season, you also know what is available/fresh/tasting good at your local grocery store or market.

  • Buy a local cookbook or two.  My favorite is the St. Paul Farmers Market produce cookbook, and I might just buy the Minnesota Table.  There are lots of websites and blogs that publish seasonal recipes.  To find them for your area, you can modify your Google search to say: ”(your location here) seasonal cooking recipes” and/or “(your location here) seasonal cookbook”

These types of cookbooks will give you great ideas and recipes to cook what’s available in your area, in season and tasting good.

  • Subscribe to a cooking magazine. Cooking Light is my go-to magazine- I have 9 years’ worth stashed in my kitchen.  Having just reviewed my 9 issues for Jan/Feb- I find things in the magazines from this time of year that I wouldn’t find in June.  Jan/Feb features chilis, stews, soups, Chinese new year recipes, and Valentine’s day treats.  While these are not as directly connected to Minnesota, Cooking Light is more seasonal than a general cookbook.

When you get your magazine every month, you can choose a recipe or two to plan and cook.  It’s a great regular reminder that comes directly to your home- and makes you want to get into your kitchen.  And it’s a small investment- currently, you can get two years of Cooking Light for $24.

  • Check out your local newspaper.  Minneapolis and St. Paul are lucky to have two fantastic papers – and great food writers.  The Star Tribune comes to our door every day, and I always look forward to the Thursday Taste Section.  St. Paul’s version is great too.   Both feature recipes, restaurant reviews, and articles on the latest food news and trends.

Check your newspaper, especially online, for information on local farmer’s markets and recipes.  If your newspaper has articles on local restaurants or chefs, it will likely write about what the chefs are cooking- and if you’re lucky, your area chefs will have their finger on the pulse of what’s tasting good, right now.

Do you have any good ways to get in touch with local, seasonal, organic, sustainable food?  I’d love some new ideas!

 

An Ode to the Wedge Coop (or, the retraining of my Old Brain) January 11, 2012

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 12:39 pm
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Last fall, I was challenged by a new client.  She’d jump on the Catalyst Cooks wagon if I could commit to:

Harumph.

My approach to grocery shopping was built around some corner cubicle, engineer- and process-loving corporate principles.  I could stop at my local big box, Urban Cub, and be out of there in 25 minutes with $200 worth of food.

I’ve been shopping at Urban Cub since I moved to SW Minneapolis (14 years ago!) and I know the layout of that store like the back of my hand.  I bet I could do it blindfolded.  No Six Sigma, Kaizen, Process Improvement needed for my grocery shopping- I’ve got that bad boy so streamlined there were no improvements to be had.

Plus I always thought I was getting such a great deal.  While I wasn’t any “Extreme Coupon”er, and I’ve always spent more time in the Produce and Meat sections than the cookie and cracker aisle (meaning there were fewer coupons available- much of my Sunday coupon inserts went straight to recycling); I did frequently use that enticing $5 off coupon Cub sent to my doorstep.  Cost Savings!  Yay!

What could possibly trump a Fantastic Process with fantastic Cost Savings?

I was reticent when I met with this new client, DeAnne, to ask ”what organic and natural” meant to her.  Reluctant to adjust what has worked for me for years and years.  Rebelling against change.

But I wanted her business.  I went to the Wedge.  Decided to try this new way of grocery shopping on for size.  Worst case, I could go back to my old ways.

I’m a convert.  Why?

My Process is just as easy.  Where Cub is 20 blocks to the south, Wedge is 20 blocks to the north.  Getting through the store is time neutral.  The Wedge is probably 1/10th the size of Cub- less real estate to cover- with less of the processed food that I never purchased anyway.  I don’t wait in line at the Wedge- lots of cashiers and baggers are at the ready to help- always.  And on big food holidays (Thanksgiving for example)- the Wedge has cops helping to direct parking lot traffic.  Sweet!

My Costs are a bit higher (to the tune of about 5%- a manageable number in my budget).  This includes the $80 investment in a membership, which may have some additional financial benefit that I haven’t yet taken into account.

More compelling is how my Philosophy, and what’s important to me, has evolved:

  • I avoid Antibiotics and Hormones in meat, and therefore my money doesn’t perpetuate their effects (For more on this topic, read Food Matters by Mark Bittman- or check this out, just published today).
  • I choose bulk (oils, vinegars, grains, produce, flour/sugar, meat) - I buy exactly the quantity I need, without packaging – which results in more turns and less waste.
  • I buy fresher, brighter and yummier food (think citrus flavor in zest or juice, the green/grassy taste of meat, the crisp and color of produce).
  • I am drawn to local food and providers.  More of my money is going to the local economy… and less is going to transportation costs or mass production agribusinesses.

It’s definitely easier to buy within these parameters at the Wedge than it would be at Cub.

Thank you for challenging me, DeAnne.  I’m learning more about food, I’m changing my philosophy, and the new Catalyst Cooks out there will benefit!

 

Achieve the Perfect Soup! December 12, 2011

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 9:37 am
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As soon as the first snowflakes fall and the temperature begins to drop, I am in the mood for some good comfort food- and the king of them all at my house is SOUP.  Here’s what you can do with all of that awesome turkey stock you have leftover from Thanksgiving (and only if it’s been in your freezer!)

The basic steps of making a great soup usually lead to a great result.  This is not a recipe but rather a set of 5 techniques that will give you creative license to make your own version of soup.  Put on your apron and get your creative juices flowing!

1.  AROMATICS.  Heat up some oil or fat in a Dutch oven (soup pot) over medium to medium high heat.  When it’s hot, add diced Onion, Carrot, Celery, Fennel, Leeks, Bell peppers (or any combination thereof).  Garlic is also an aromatic but is added last in the process (see step 2).

2.  CARAMELIZE  Allow the aromatics to soften and release their juices.  Onions and celery will become transluscent.  Add garlic after this has happened, as it only needs to be in the pan for up to 1 minute to release its oils, otherwise it may burn (which tastes bad!)  If you are adding raw meat to your soup (such as ground beef), you also want that to caramelize.  The key to great caramelization is to ALLOW THE VEGGIES AND MEAT TO SIT ON THE HEAT WITHOUT BEING STIRRED.  Put your spoon down and do something else for a few minutes while the veggies and/or meat get a nice brown crust.  Gray meat doesn’t taste good, but brown meat tastes GREAT!

3.  DEGLAZE.  Choose a liquid to add to your soup.  I usually use wine at this step, enough to cover the bottom of your pot and barely cover your veggies/meat.  Turn the heat up to high, add your liquid, and use a wooden spoon to release the nice brown bits on the bottom of your pan from the caramelization step.  This is called Deglazing and it adds immesurable flavor to your soup, and all in the matter of about one minute.  Reduce the heat to simmer and allow the liquid to reduce by about half.

4.  MAIN FLAVOR/SUPPORTING CAST.  Now your soup is ready for some flavor.  If it’s roasted squash, add that with some additional liquid (such as chicken or vegetable stock, or even water).  If it’s tomato, which are already quite liquid-y, add them and then see if you need to add more liquid (as long as it’s not milk or cream, as dairy will go in last).  If you’re doing a poultry/bean soup, add your cooked and cubed meat and softened beans at this step and some stock.   There should be enough liquid so that when you bring your pot to high heat, there is something to boil.  Once it’s at boiling, reduce to simmer (watch for the steam coming off the top of your soup).  This is also where you can adjust the texture of the soup by using a stick blender to create a “creamier soup” (by blending part of the soup and adding it back to the main pot or blending the entire thing).  Get your tasting spoons ready!

5.  SPICE.  This is bringing the soup to a finish.  Taste your creation and see what it needs  I always have salt, pepper, and an acid ready (white wine vinegar for a light colored soup and red wine vinegar for a darker colored soup, or lemon or lime juice).   I taste and add other herbs or spices a bit at a time as I go.  With practice you will begin to learn what flavor combinations taste great to you.  If you’re nervous, take a bit of your soup into a separate bowl and add a bit of spice and see how you like it before you commit to adding to the big pot.  Or you may smell the spice and then the soup to see if the smells go together.  I often taste and adjust, taste and adjust many times before I consider the soup finished.  This is really where you have the opportunity to hit a home run!

 

Now you’ve got the five steps… go forth and conquer and make a great soup!!!  (what flavor combinations sound good to you?)

 

Thanksgiving Tips and Tricks November 22, 2011

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 8:49 am
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Thanksgiving is here!  Thanksgiving is here!

It’s my 10th anniversary hosting Thanksgiving… after ten years, I’ve learned a lot about cooking and hosting.  But even better, with a bit of age and more lessons under my belt, I’ve become even more thankful for the special people in my life, the fun times we’ve had, and all of those things big and small that brought me to this spot right here.  Thnaks to you for being a part of the Catalyst Cooks Story!!!

TEN TIPS for a FUN THANKSGIVING

1.  Hosting?  When you invite your guests, be ready with an answer when they ask what they can bring or how they can help.  My favorite response?  “Bring Wine!”

2.  Going to someone else’s house?  Ask what you can bring.  or, see above… “Bring Wine!”

3.  Cooking (at your place or to bring?)  Choose some great recipes.  Here are some of my favorites:

Turkey

Bread

Potatoes

Side Dish

4.  Make a list.  Lists are helpful for everyone, but especially hosts, and at my house the big list is:  what’s happening in my oven, when, and at what temperature?

5.  Know what you’re thankful for (refer to making a list, #4).  If you’re brave, share it at the Thanksgiving table.

6.  If some part of your preparations don’t go as planned- have the phone number of a kitchen hero at the ready.  Or, know when to cut your losses and move on.   (the best stories arise from situations that have gone awry!)

7.  A beautifully set table can erase any kitchen calamities.  And the table can be set ahead… so get out your best wares and make it fancy!

8.  My personal favorite, if you are hosting, make room at your table for Thanksgiving orphans.  Invite a friend who doesn’t have other plans.

9.  SAVOR and ENJOY your dinner!

10.  Last but certainly not least, if you are not hosting, DO THE DISHES.  Even if your host says no, butt your head right in there and get crackin’.  :)

HAPPY THANKSGIVING!

(do you have any favorite tips or tricks?  How are you celebrating Thanksgiving?  Leave a comment below, love to hear them!)

 

Now that you have that Meat Grinder, Here is a Sausage Recipe November 2, 2011

Filed under: © Jen Antila and Jen the Catalyst, 2010 to present. — Jen Antila @ 10:17 am
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Picture this: Weekend morning. Coffee Brewing. English Muffins ready for toasting (at my house, in Great Grandma’s cast iron skillet- ever since the toaster broke a couple years ago, it has not been replaced).

What’s missing? My favorite breakfast meat: homemade sausage!

Catalyst Cooks’ Breakfast Sausage from Scratch
(can be cooked immediately, refrigerated overnight to cook the next day, or frozen on a cookie tray to be placed in a ziploc baggie to freeze for one month)

Serves 4 people (~1/4 lb. sausage patty per person)
1 lb boneless Pork Butt or Shoulder Roast
(alternative: 1 lb ground pork meat)
2 slices thick-cut raw bacon, with more fat than meat
(if using ground meat, then finely chop the bacon and add it to the ground meat)
1 tsp Kosher Salt (or to taste) – smoked salt also works well in this recipe
½ tsp Freshly ground black pepper (or to taste)

1.5 Tablespoon of other herbs/seasonings to your taste, such as:
• Toasted fennel seeds
• Fresh minced garlic
• Crushed red pepper
• Fresh minced jalapeno
• Finely chopped apple
• Dried or fresh: oregano, thyme, sage, rosemary, tarragon
• Experiment with your favorite flavors and combinations!

Directions
Prepare your workstation.
1. Prepare your meat grinder. I pop my metal attachments in the fridge as cold implements work best for grinding the meat. I choose to use a medium grind (plate with the round holes, not the triangles which result in a coarse grind or the plate with the small holes which makes a fine grind).

2. Prepare your bowls. I put ice cubes and a bit of water in a larger bowl, and nest a smaller bowl into the ice bowl. The bowls should fit under the grinder attachment, and this is where you will catch your ground meat. Metal or Glass bowls work best.

3. Prepare the meat. I reserve a plastic cutting board that I use for raw meat only. Cut the pork butt or shoulder into ~1 inch cubes, leaving the fat but removing tough tissue and silver skin if present. Cut the bacon into 1” lengths (it’s easiest to cut and grind bacon when it’s partially thawed from frozen.)

4. Evenly sprinkle the cut meat with your desired seasonings- when in doubt, under-season at this stage.

5. Alternately feed pork and bacon into the grinder.
Once the meat is ground, if you want to test your seasonings, make a small bite-sized patty and cook as directed below. Taste and adjust seasonings as you desire.

6. Shape the meat into four equal-sized patties, with even thickness and width. I like my patties to be ½ inch thick (flatter than hamburger patties) and about 2 ½ inches wide, so they cook evenly.

7. Prepare your flat griddle or pan by heating to medium-high heat. Once hot, Spray with cooking spray (or coat with a bit of butter for a richer taste).

8. Place your patties into the pan. If it begins to sizzle, the heat is perfect! Brown the sausage on each side, about 2 minutes for each side.

Enjoy with your coffee and some English Muffin…

 

 
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