FAVORITES


AMERICA'S TEST KITCHEN
    
A staple on PBS TV for years...don't miss an episode.  There are fabulous recipe demos that include everything from apple pie to zabaglione, as well as ingredient evaluations and equipment tests.  For anybody who cooks this is must see TV.  Sign up for the America's Test Kitchen series website and the Cooks Illustrated website at cooksillustrated.com 

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clubsauce.com

Classic French stock and sauce bases prepared for you at unbelieveable prices.  Forget hours toiling to make great stock.  Create classic French sauces in minutes.  You can also purchase a variety of fruit/wine reduction sauces that have endless creative recipe possibilities.

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"THE COMPLETE AMERICA'S TEST KITCHEN TV SHOW COOKBOOK
2001-2010
"AMERICA'S TEST KITCHEN EDITORS 2009

Available at COSTCO, $24.95...GET IT NOW.

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LODGE CAST IRON 12 INCH FRYING PAN

The heavy black one exactly like your Mom's and Grandma's.  Its  inexpensive and indespensible.  You can use it to saute, sear, fry, bake and roast.  It withstands the highest oven temperature and its a snap to clean.  Buy it "seasoned".  Check out the lodge.com website.
Its terrific for roasting a turkey up to 10 lbs.

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ERIC RIPERT

As chef and principal at Le Bernardin, the world renown seafood restaurant in New York city, Ripert has received every cuilinary award on the planet.  He now hosts a series, Avec Eric, on PBS.  His "Seared Salmon, Sauteed Pea Shoots and Ginger Soy Vinaigrette" recipe from his last episode was exquisite and so simple to make.  If you want to see one of the best of the best tune in,
aveceric.com

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 "FOOD TO GO"

Anything from WHOLE FOODS is fantastic, and the selection is incredible, especially the pizza that's a absolute bargin.  

The prepared shrimp or chicken salad from COSTCO are the best.  Toss some salad greens with a little vinegar and oil, put a ripe avocado half on the greens and fill it with your choice of salad.

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      GREAT BUY ...
   
COSTCO again, the U-15 (15 or under per lb) shrimp and the dry pack scallops.  Ask for a bag that's still frozen and toss it in the freezer when you get home.  Shrimp and scallops thaw in minutes in a bowl of water and are ready to go.

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    COOK BOOK

"SAUCE", Williams Sonoma,
Recipes and Text Brigit L. Binns
Simon & Schuster Source 2004
Easy to make sauces for all kinds of entrees, great photographs and very inexpensive. 

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UNDERRATED INGREDIENT

SUNDRIED TOMATOES IN OIL...There is nothing at CVK that perks up a dish more than sundried tomatoes.  Salsas, salads, sauces, omlets, sautes, braises or paninis, they add a richness that can't be denied.  And the oil by itself is one of the most flavorful ingredients we have.

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   UNUSUAL INGREDIENT

LINGHAM'S MAYLAYSIAN HOT SAUCE, a pure natural sauce made from chillis, sugar, vinegar and salt.  One of the best condiments we've ever used, especially in our medallions of beef in mustard sauce and in our ahi tare-tare.  According to Lingham its "the world's finest multi-use condiment"...so it must be good, right?  Buy it on-line at pugsly.com.

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  WINE

NORTON RESERVA MALBEC, available at
COSTCO, (yes COSTCO again),, $12.99 an Argentinean red made from the malbec grape...delicious.  We're not wine snobs at CVK but we like red and we just know when one tastes terrific.


OAK GROVE CHARDONNAY, available at RALPHS, $4.99..., a fantastic bargin and wonderful flavor.

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CVK RUB

Great seasoning for steak, chicken and fish.  Sprinkle it on just prior to serving.

2 1/2 tbls good paprika
2 tbls salt
2 tbls granulated garlic
1 1/2 tbls chili powder
1 1/2 tbls black pepper
1 tbls granulated onion
1 tbls cayenne pepper
1 tbls dried oregano crumbled
1 tbls dried thyme
1 tsp cumin

Combine all ingredients in a bowl. Store in an air tight jar.

          Recipe courtesy Dave Clegg 1998        

TIP


KNIVES

Its absolutely the most important tool in the kitchen. There is hardly any recipe that doesn't require the use of a knife.  Most cooking professionals have their own personal set of knives that they use exclusively.

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WHAT TO BUY?
CVK suggests four, an 8"-10" chef's knife, a 9" serrated bread knife, a 6" utility knife and a 3"-4" paring knife.  You also need a pair of kitchen shears.

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WHAT BRAND?
Knives are an investment so be prepared to spend some $$.  We're using knives that are over 30 years old at CVK.  "Shun", "Wusthof" and "J. A. Henckels" are the brands we like.
There is one exception we discovered. 
"CALPHALON" makes a terrific kinfe and its dirt cheap...$30 for an 8' chef's knife at BBB ($19.99 at Tuesday Morning if they have any).


At AMERICA'S TEST KITCHEN they use "Victorinox Forschner Fibrox" knives exclusively.  They have tested all the major brands in all price ranges and this is the the one they recommend.  We've used it at CVK and it's excellent.
The 8 inch chef's knife sells for about $29.99...an absolute bargin.  They are hard to find locally but you can buy it on the web at target.com.     
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SHARPENING
Leave this to a professional  please.  The "steel"
only straightens the cutting edge.  Use the steel every time you use the knife.

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KNIFE RULES

Always hand wash and dry the knife and store it in a wooden block after each use.

Cut only on a surface made for knives.

Learn proper knife skills.

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RECOMMENDATION

PROFESSIONAL SHARPENING SERVICE

JUILUS
619-818-0177

THURSDAY
HENRY'S MARKET, CLAIRMONT, 8AM-2PM

TUESDAY
HENRY'S MARKET, POWAY, 8AM-2PM
 

VERY REASONABLE/FANTASTIC JOB 

  
 "When it comes to knives, Julius is the sharpest guy around ...."  Steve, Carmel Valley


"Just bought two calphalon knives...they're as good as the Wusthof brand I already have..." Nicole, La Jolla

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CVK KITCHEN KOUNCIL



JENNIFER, BRENDA, BOBBE, SUE


"THANKS FOR THE FABULOUS IDEAS AND SUPPORT" 





      "What would we do without the Kitchen  Kouncil?"... Carmel Valley Junior Gourmet Club 

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TIPS

PURCHASING DRY HERBS and SPICES

If you need to buy dried spices and herbs, and you surely will, always look for the generic brands in large 10 oz containers available at most grocery stores.  These run $3-$5.  There are also spices that come in small cellophane bags at $2-$3 per.  Spices in those cute bottles like Shilling or
McCormick are very expensive and should be your last resort.    

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LAZY G COOKING SPICES

Gourmet grilling, smoking and cooking spices made to order plus great tips on grilling and smoking...check them out at:

lazygcookingspices.com 

                               

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CHILEAN SEABASS

The Chilean seabass you find in practically all retail fish markets and on all restaurant menus is really a species called "patagonian tooth fish".  Its similar in texture and taste but far more prolific and easier to catch.  We have only dined in one restaurant (in Big Fork, Montana) where it was correctly listed on the menu.   

 

FAVORITE

SAUTE’ED CHICKEN BREASTS with WHOLE GRAIN MUSTARD SAUCE
 (one of our most requested recipes) 

Chicken
4 medium boneless chicken breast halves, rinsed and dried                                  

2 tsp unsalted butter

2 tsp canola oil

Preheat oven to 275 degrees.

Place clean dried chicken breasts in an oven proof dish and roast until temperature reaches 135 degrees in center using a digital instant read thermometer, 10-12 minutes.  Turn the oven off.   In a large frying pan over medium high heat melt butter with oil.  Add the chicken breasts without crowding and sear for 1-2 minutes per side depending on thickness until they are just browned.  Transfer to a dish, cover with foil and hold in the oven while making the sauce.

Mustard Sauce

2 tbls minced shallot

½ cup dry white wine

¾ cup heavy cream

3 tbls whole grain mustard

Salt and fgp to taste

Add the shallots to the pan used to sauté the chicken and sweat for 2 minutes over very low heat.  Add wine and raise heat to medium high.  Simmer stirring with a wooden spoon to scrape all the brown bits from the bottom of the pan until the wine is reduced to about 4 tablespoons.  Stir in the cream, salt and fgp and bring to a boil.  Turn down the heat and simmer for 1-2 minutes.  Remove from heat and immediately stir in the mustard.

Transfer the chicken breasts to individual heated plates top with the sauce, garnish with fresh herbs and serve.***

***We like to prepare wilted fresh spinach mashed potatoes as an accompaniment to the chicken.  To wilt the spinach, empty a bag of fresh spinach into a large hot frying pan with about 1/4 cup of water.  Stir the spinach; it will wilt in a couple minutes. Transfer to a colander, squeeze out all the water, coarsely chop and add to the potatoes.
   

Serve each chicken breast on a large spoonful of the spinach mashed potatoes.  Top with a large spoonful of mustard sauce poured over the chicken and garnish with a rosemary sprig.  Braised carrots, fennel and onion is a great side dish.
 

4 Servings

Recipe adapted from “Sauce”, Williams Sonoma, 2005