What is that and how do I cook it? What is that and how do I cook it? Broaden your culinary horizons Broaden your culinary horizons with Food Bank Food with Food Bank Food Executive Chef Jon Executive Chef Jon Emanuel Emanuel Project Angel Heart Project Angel Heart
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What is that and how do I cook it? Broaden your culinary horizons with Food Bank Food Executive Chef Jon Emanuel Project Angel Heart.
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What is that and how do I cook it? What is that and how do I cook it?
Broaden your culinary horizons Broaden your culinary horizons with Food Bank Foodwith Food Bank Food
Executive Chef Jon EmanuelExecutive Chef Jon Emanuel
Project Angel HeartProject Angel Heart
What is Project Angel Heart?What is Project Angel Heart?• Our Mission: Delivering nutritious meals to improve
quality of life, at no cost, for those coping with life-threatening illness.
• We’ll serve just over 400,000 meals this year• 3 millionth was in August, 2009!• Nearly all meals made from scratch• Most meals are modified for special diets• FBR product accounts for approximately 20% of our food• “ A meal with heart gives hope.”• www.projectangelheart.org, and on Facebook and
Who is this guy?Who is this guy?• Professional Chef since 1993• Graduate of California Culinary Academy• Kitchen experience in Marriott hotels, Roy’s, SF
49ers• Executive Chef at Glacier Bay Country Inn and
South Pole Station prior to Project Angel Heart• Chef-Instructor at Metro State• Have volunteered locally at Operation Frontline
(member agency) and Rosa Linda’s
Today’s Menu• Discuss individual ingredients
from the list• What they are• How they’re used• Questions
• General Q&A
Resources to put you on the path…• On Cooking by Labensky/Hause• The Professional Chef C.I.A. text• Professional Cooking by Wayne Gisslen• Cook’s Illustrated, Gourmet, Bon Appetit,
Saveur, etc.• Food section• Ask a chef• Volunteer at Project Angel Heart or Operation
Frontline
During this little chat…
• Ask questions!
• Offer up ideas!
• Stay on topic
Greens-- ChardGreens-- Chard• Swiss, green, rainbow, etc.Swiss, green, rainbow, etc.• Season is late spring, early Season is late spring, early
summersummer• Leaves have a mild, slightly Leaves have a mild, slightly
irony, earthy tasteirony, earthy taste• Leaves and stems should be Leaves and stems should be
cooked separately or combined cooked separately or combined after stems are nearly cookedafter stems are nearly cooked
• Wash thoroughlyWash thoroughly• Trim leaves at stem, trim stem at Trim leaves at stem, trim stem at
bottombottom• Chop leaves in strips, squares or Chop leaves in strips, squares or
randomrandom• Chop stems across the grain thinlyChop stems across the grain thinly• Use leaved raw in saladsUse leaved raw in salads• Sauté, braise or steam leaves or Sauté, braise or steam leaves or
• Similar to collardsSimilar to collards• A little more bitterA little more bitter• A bit more tenderA bit more tender• Popular in far western EuropePopular in far western Europe• Simmer, braise, sauté (blanch or simmer Simmer, braise, sauté (blanch or simmer
Bok ChoyBok Choy• AKA Chinese cabbageAKA Chinese cabbage• Usually seen in mature and baby varietiesUsually seen in mature and baby varieties• Bitter with fibrous stemsBitter with fibrous stems• Much more tender than collards or kaleMuch more tender than collards or kale• Stalks and leaves may be chopped and usedStalks and leaves may be chopped and used• Good in stir-fries, sautés– quickly over high heatGood in stir-fries, sautés– quickly over high heat• May be braised or simmeredMay be braised or simmered• Takes well to strong flavorsTakes well to strong flavors
• Member of the nightshade family• Extremely versatile