A Successful Ciabatta Experiment?

Ciabatta bread, which according to Wikipedia literally means, "carpet slipper," (as opposed to hardwood floor slipper) is one of my favorite breads. I've wanted to try a loaf using our no-knead dough and I think it worked. I made an extra wet and sticky batch of dough and here you can see the before and after photos. I will reserve final judgment until slicing however. More later.

Sloppy Giuseppe - The Silent Movie Version

I just found some footage shot after the Pork and Beans and Greens video recipe, which shows how I used some of the leftover spice-rubbed pork shoulder to make a delicious Italian version of the venerable Sloppy Joe. Of course, I had to call it a Sloppy Giuseppe.

I'm still in New York and since I didn't bring proper recording equipment, I'll do the narration for this when I get back. I hate how the mic on the laptop sounds, so in the meantime I decided to post a silent movie version complete with classic silent movie soundtrack. Enjoy!



Ingredients:
no-knead dough made into rolls
cooked spice-rubbed pork shoulder, chopped
hot pepper flakes, to taste
salt and fresh ground black pepper to taste
tomato sauce as needed
splash of water

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Another "Chef John is Traveling" Rerun: Cabbage Rolls a Mother Knows Best

Hello from freezing western New York. It looks like I'm probably not going to have time or the opportunity to film any video recipes while I'm here, but here is a winter classic that I'm posting along with an important update to the procedure.

My mother had some amazing cabbage rolls waiting for Michele and me upon our arrival. As we ate I could tell by the look in my wife's eyes she was thinking, "yours are good, but these are better." When you've been together as long as we have, you can actually read each others minds.

After a brief conversation it was discovered that while I use the same ingredients as mom, she cooks hers an additional hour. This explained the extra tender filling, and even sweeter, more tender cabbage. So, here is my cabbage roll recipe video (inspired by my Aunt's recipe - you can read that original post here, and get the ingredients) and as you watch please take note the cooking time is not 2, but 3 hours. Thanks mom. Enjoy!

Update to the Update! After further discussions with my mother, and my aunt who I credited with the recipe, it seems that I'm using several ingredients not officially sanctioned by the family elders. Apparently they don't use Parmesan or egg in the mixture, and it been "suggested" that if I continue using those ingredients I should stop telling people it's their recipe!

En Route ReRun - Potato and Cauliflower Mash

I will be posting from New York as soon as possible, but in the meantime here is a random video recipe rerun for your viewing pleasure.

This is from one year ago, and stars potatoes and cauliflower in a timeless love story. People said they shouldn't be together, that they came from two (too?) different backgrounds and starch contents, but in the end their love overcomes. Who can forget the scene when the cauliflower says to the potato, "I knew we'd be great together ever since the first time I looked in your eyes."

This should fit in well with all your various New Years "eat lighter" resolutions. I'm not saying you won't stick with it, but you may want to try these soon just in case. Enjoy!


Click here for the original post.

Photo (c) geishaboy500

A Tease, a Taste, and a Trip Home

Michele and I are traveling to New York State to see my family, including my mom Pauline (you may remember her from such video recipes as "Key Lime Pie").

As usual I'll try and post from the road, and hopefully share a few photos (videos?) of whatever family feasts ensue.

These photos are a tease to some video recipes I plan on filming when I get back to San Francisco. These were taken last night during a dinner with cousin Tony and Nora (you may remember them from such posts as "The "Found on Foodbuzz" 24-Item Tasting Menu").

Pictured here (at night with annoying flash lighting): a new salmon technique I think I've perfected, salmon filet tied with salmon belly; whole-wheat flatbread; and individual apple "tart tartin" with ginger snap crust.

Finally, a little taste of something many of you have asked for… written recipes!!!

Thanks to a new venture by a loyal viewer, we could soon have transcripts for all my original recipe videos. I'm not sure exactly how they will be distributed yet, but stay tuned for details to follow! Enjoy!

Click her for a sample recipe transcript for: Thai-Style Beef Stew PDF

A Butterless Bearnaise Sauce Recipe - Impossible and Delicious

I had some leftover prime rib sizzling on the grill, and was trying to think of which condiment to serve with it. The "jus" was long gone, and none of the other usual suspects - aioli, ketchup, secret sauce - were moving me. What I really wanted was a nice dollop of béarnaise.

Béarnaise is a classic French sauce made with egg yolks, shallots, tarragon, a vinegar reduction, and lots of melted butter emulsified into it. Made correctly it is heaven in sauce form. The problem is you don't make béarnaise for one, and while I wanted the flavor of béarnaise, I didn't necessarily want a heavy butter-laden lunch.

So, I decided to make it without butter. There is no reason this should have been edible, but I was surprised at how good it turned out. I've used the "sabayon" technique before, which is simply whisking a liquid with egg yolks over heat until hot and frothy.

I skipped the shallots since I was about fives away from sauce-less beef, and got to work. My secret weapon was tangy, acidic tarragon Dijon. One of my favorite ingredients, it work like a charm. Several whisk-filled moments later I was enjoying a passable butterless version of béarnaise.

Disclaimer: There is no substitute for butter (if you said, "What about margarine?" then we really need to talk). If you dip into this expecting to taste classic buttery béarnaise you may be in for a slight letdown. Regardless, it was a delicious, light, and very béarnaise-esqe sauce for my meat. Enjoy!



Ingredients:
2 egg yolks
2 tsp tarragon mustard
salt and cracked black pepper to taste
1 tsp white wine vinegar

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Happy New Year!

Since some of you may not be able to do the whole pork and beans/peas good luck thing for New Year's Day, I thought I would post the video for Weezer's Pork and Beans. In addition to being my new favorite song, the video spoofs-mocks-celebrates our favorite Youtube characters.

To ensure a new year full of happiness and prosperity, simply watch this video once, and then listen to it a second time with your eyes closed. As it plays I want you to visualize all the things you want to have happen for you in 2009. Good luck, and enjoy!

By the way, is it just me, or is that kid enjoying those beans a little too much?



Photo (c) The Joy of Good Eating, 1952