Plate Presentation

Presentation is very important part of the dining experience because we eat with our ‘eyes’ first. Sometimes, presentation is more important than how the food actually tastes. If plate presentation is sloppy and is not appealing or pleasing to your eyes, then you are more critical about how the food actually tastes. Without good plate presentation, it is difficult to enjoy food. Here are some tips for good plate presentation:

• Choose a big, shallow, white plate.
• Use appropriate portion of each item while serving food.
• Everything on the plate should be edible
• All food items must be properly cooked and presented at right temperature
• Start arranging food in the center of the plate and build outward
• Arrange food in artistic manner, avoiding symmetry
• Place most attractive item in the front part of the plate
• Add height to the place but do not just stack items over one another
• Add colorful garnishes to increase eye appeal
• Make sure that all the items in the plate are seasoned well

Pasta

Pasta is every body's favorite dish in my house. My daughter likes her pasta with red tomato sauce (Ragu), my son likes it with home-made white sauce (alfredo) made with butter, heavy whipping cream, Parmesan cheese and milk powder. He wouldn't eat pasta with any other sauce.

My husband and I usually prefer home-made basil pesto. I make a spin-off of conventional basil pesto by adding green chillies and black pepper to make my pesto zesty. I make pesto sauce with fresh basil, olive oil, garlic, pine-nuts, Parmesan cheese, black pepper, salt, green chillies and cilantro.

Poached Pears

I tried making poached peras the other night. They are very easy to make. All you do is poach (simmer) a hard, almost raw, pear in sugar syrup, flavored with vanilla, saffron, cinnamon, or cardamom (or any other flavor or spice of your choice). After pears become tender, take them out with the help of a slotted soon and serve them as is or along with some cake or ice-cream. I think, you can poach almost any hard fruits but I think when it comes to poaching, pears are very popular because they retain their shaper and firmness even after poaching (do not get mushy). You can garnish poached pears with dry fruits or small fruits such as cranberries, grapes, blue berries (fresh or dried).

Coq Au Vin

This week our homework assignment for Culinary Foundations course was to make "Coq Au Vin" at home. Coq Au Vin means cut up marinated chicken. It is a French braised chicken cooked with red wine (typically burgundy), lardons (or bacon), mushrooms, onion (white pearl onions), optionally garlic. Thyme, bay leaves, salt, black pepper, and parsley are typically used for seasoning this dish.

Although the word "coq" in French means "rooster", most Coq Au Vin recipes call for capon or chicken. Tough birds with lots of connective tissue benefit from braising,

Rooster is used in the classic version of Coq Au Vin but if it is not available, one can use thigh and leg meat, which is high in fat and connective tissue.

The juices are thickened either by making a small roux at the beginning of cooking. I thickened my red wine sauce by adding flour to it while simmering.

You will find many recipes on the Internet, including one by famous Chef Julia Child. I saw Alton Brown’s 11 minute show about Coq Au Vin on U Tube. It was very informative. I was little nervous at first but instead of following the recipe verbatim, I decided to memorize the main steps and decided to eye-ball all the ingredients (instead of measuring). I used chicken thighs, white diced onion (in place of pearl onions), bacon, diced raw tomatoes, chopped garlic, thyme, salt, pepper, bay leaf, chicken stock, and red wine.

I browned my bacon first, followed by onions, and then mushrooms. They were set aside in a dish with raw diced tomatoes. Then I braised chicken thighs (seasoned with salt and pepper) in the same pan using extra butter. Later I deglazed the pan using red wine and chicken stock to which I added fresh thyme, bay leaf, and simmered it for 5 minutes. Then I thickened the sauce by adding some flour and butter. Braised chicken, onion, mushrooms, bacon and tomatoes were returned to the pan and simmered for another 10 minutes.

This recipe turned out pretty good. Kids loved it too. We enjoyed this chicken dish with garlic bread and spinach salad.

Fried Catfish

Last week I cooked some fried catfish dishes. I like cooking fish for two reasons, one it is easy to cook and the other that fish is healthy alternative to meat. However, when you make fried catfish, you defeat second purpose. Any ways--here are those recipes.

Blackened Catfish fingers with creamy tomato sauce : This dish was made by our Culinary Foundation's instructor, Chef Jeff Snow. He made that dish in our kitchen on the fly! This tasty dish is simple and easy to make. Cut catfish fillets lengthwise to make fingers. Coat presentation side of catfish with some blackening seasoning (consisting of salt, onion & garlic powder, and ground spices such as paprika, oregano, thyme, balk pepper) and sauté on medium heat in a shallow pan. After catfish fillets are all fried/sautéed, deglaze the pan using white wine; add some butter, tomatoes, spinach and some black pepper and salt to this pan. Add some heavy whipping cream and let the sauce simmer for 2-3 minutes. Pour this sauce over fried catfish and serve



Mint Chutney Marinated Catfish: If you like green herbs and hot green chili, you will love this dish. First make chutney using fresh mint leaves, cilantro, green chilies, garam masalam (Indian spice blend of containing cloves, cinnamon, cardamom, red pepper, black pepper, cumin and coriander), some olive oil and salt to taste. Coat catfish fillets with this green mint chutney and refrigerated for 1 hr (to marinate).

Prepare a breading mixture with rice flour and cream of wheat (I also add some salt and red pepper to this breading). Coat marinated fish with this breading on both the sides and sauté on medium heat. Rice flour makes crust very crispy. It is our favorite dish which goes well with white rice and curry/thin sauce made with coconut milk and raw mango extract (which has distinct tart flavor). I also add ginger and garlic paste to Coconut milk & mango, which is then tempered with hot oil, curry leaves, mustard seeds and later garnished with fresh cilantro leaves.

Mithai (Indian Sweet):

Mitahi is an Indian sweet or confectionary made with sugar, milk, condensed milk etc and nuts or fruits are often added to this confection. These sweets are used for deserts or give away-snacks during celebratory functions.

Ingredients:
1 can of Condensed Milk
1 stick butter stick
2 cups nonfat dry milk

½ cups chopped nuts (walnuts, pecans and/or almonds)
1 pinch saffron
Thin edible silver film

Method:
Melt butter in a nonstick saucepan on low heat.
Add condensed milk and keep stirring until it starts simmering.
Add nuts, saffron, nonfat dry milk and continue cooking and stirring until it forms a nice loose, lump.
Pour this cooked mixture in a greased baking dish and smooth over using a spatula or pat down using butter paper.
Carefully apply thin layer of edible silver film over mithai and let it cool.
Cut square pieces and serve.
Leftovers can be refrigerated for a week or two.

Arzak Egg

Arzak egg, also known as “flower egg” is a signature dish that was popularized by a very famous spanish Chef called Juan Mari Arzak.

Arzak employs an unusual method of poaching an egg which looks like a flower after cooking. In this method raw egg is gently placed in plastic wrap seasoned with truffle oil and duck or goose fat.

This plastic-wrapped egg is then gently poached in simmering water until egg whites are set and inside yolk is tender and runny. After cooking is completer, plastic wrap is opened and poached egg now looks like a flower. This beautiful poached egg flower can be used to garnished with breadcrumbs, parsley and some sauce