Frederick Foodie

Kale & Butternut Squash Salad: Massage Your Kale

2012-01-17T14:49:00.013-05:00

That sounds naughty...right?

Like you, I resolve every year to eat a little better. And every year, I succumb to the Nutella-buttercream stuffed whoopie pie at the expense of, well, my waistline.

This year however, I'm off to a good start, especially since I stumbled up on a really delicious recipe courtesy of the lovely folks over at the fab Food 52. If you haven't had a chance to check it out, please do so. It's a wealth of cooking info and a great source for really good, solid recipes.

As I looked through the site hoping for some inspiration on cooking with winter greens, I found a kale salad recipe from a restaurant in NYC called Northern Spy. You can check out the original recipe here, along with a gorgeous pic of their finished product.

Even though the recipe looked pretty darn good, I did a little more research into eating raw kale and found that massaging the kale lends a little extra tenderness to the final dish; something I was all for, as I find raw kale to be a bit too bitter and tough for my personal taste.

So I did what any good cook loves to do, which is change the recipe about here and there to include a new technique and get a few ingredients swapped about. Make no doubt about it -- this is definitely a riff on an already excellent recipe by Northern Spy, with just a few changes, including the whole massaging thing. Which is really funny to write, and even funnier to say. That said, take a look and give it a try.

Kale & Butternut Squash Salad
serves 4

1 small Butternut Squash, peeled, seeded, and cut into bite-sized pieces
1 tablespoon Olive Oil
1 large bunch Kale, de-stemmed and cut into strips/bite-sized pieces (choose your variety; I'm finding the curlier edged stuff at my local grocery but would love to locate a bit of Dinosaur kale)
1/4 to 1/2 teaspoon Salt
1/2 cup toasted, chopped Hazelnuts
1/2 cup Parmigiano Reggiano, not shredded, but cut into small little bite-sized pieces
2 more tablespoons good quality Olive Oil
1 tablespoon freshly squeezed Lemon Juice
Salt
Pepper

Just look at this gorgeous kale! And yes, I did cut the squash smaller for roasting.

Preheat your oven to 450-degrees. Toss the butternut squash with 1 tablespoon olive oil, then sprinkle to taste with a little bit of salt and pepper. Roast for 15 minutes, stir and toss, then roast an additional 15 minutes, until tender. Place on a cooling rack and allow to cool to room temperature.

Meanwhile, Place the kale in a large bowl. Sprinkle the 1/4 to 1/2 teaspoon salt over the kale and begin to massage the salt into the kale, but not in a wussy, sad kinda way, but vigorously, twisting and turning to be sure to work the salt into the kale.

You'll start with this...

And end up with this...

This is where you'll notice, after a minute or two that you've lost quite a bit of volume in your kale, and that it looks a bit shinier and glossier. This is very good.

Add the cooled butternut squash, toasted hazelnuts, Parm, 2 tablespoons olive oil, and lemon juice, then toss really well to combine. Taste, then season with salt and pepper as you deem necessary. (Be sure you taste before adding the s&p, as you've already added salt to your dish when massaging the kale.)

Healthy, tasty, and truthfully, a total snap to prepare. Doesn't that look delicious?

Now, go forth and be healthy!

Food Resolutions 2012

2012-01-15T18:46:00.004-05:00

Yup-that time of year again. This is the time where I beat myself about the head and shoulders, desperately hoping to improve myself food-wise for the coming months. Do you do the same?

I can always thing of things to improve myself overall (whoo boy can I think of things!!), but in 2012, I'm upping the ante. I taking it big. BIG I say. BIG.

Here's what I've got food-resolution wise, 2012:

Submit at least one recipe to the fab site Food 52, because they're where it's at for crowd-sourced cooking, and they have some excellent credentials plus a fab new cookbook you should check out
Relaunch my teen & tween cooking site, Gotta Break Some Eggs with a weekly schedule, new cooking videos and recipes, and a section just for teens & tweens to submit their own recipes & photos (On track for Feb 1 btw:)
Take better food pics with my terrific Nikon 5100
Continue to develop fun, new classes for The Kitchen Studio that people love and will help them learn in the kitchen and have a good time too
Make my own mayo more often, because it's awesome (and you can too, just look here)
Do more real food writing, including my regular monthly column and weekly blog for Chesapeake Family Magazine
And finally...eat more kale. No, really! I just did this whole thing on massaging kale to eat it in a raw salad, and it was pretty darn good. Pinky swear. :)

So now it's your turn. Any food resolutions 2012? I'd love to hear 'em. And Happy New Year!

Recipe: Blueberry Stuffed French Toast Casserole

2011-12-21T18:21:00.003-05:00

Here's a great dish for your Christmas morning breakfast, classic with blueberries and maple syrup. It's a riff on a recipe that my friend Laura gave me years ago and that I've seen floating around the internet in one form or another for years. This is a do-ahead dish that you'll want to start the day before you plan to serve, so be prepared. :)

Blueberry Stuffed French Toast

You'll need:

6 large croissants
8 large eggs
1 1/2 cups milk (whole)
1/2 cup pure maple syrup
4 tablespoons butter, melted
1 1/2 cups blueberries (fresh or frozen)
8 ounces cream cheese

Spray a 9" x 13" pan lightly with cooking spray. Tear the croissants into bite-size pieces and place one half into the pan. Pull cream cheese into small pieces and place on top of the bread cubes. Sprinkle the blueberries over the cream cheese, then top with remaining bread. Set aside.

In a large bowl, whisk the eggs until lightly beaten, then add milk, maple syrup, and melted butter. Whisk well to combine, then pour over croissant mixture. Cover with foil and place in refrigerator to allow custard mixture to soak into the croissants for at least 2 hours, and up to overnight.

Preheat oven to 350-degrees, with oven rack in the middle of the oven. Bake for 40 minutes, then remove foil and cook an additional 10 minutes until custard is set. Serve immediately.

Note: The cream cheese doesn't get all melty and spread out, it stays the size it is when you break it up, so make the pieces nice and small.

Please, go forth and have a merry holiday. Eat much, nap much, and love often and with reckless abandon.

xo, cvb

The Class I'm Most Excited to Teach this Winter

2011-12-05T22:22:00.006-05:00

When I was in junior high, home ec was a required part of the school curriculum. Well, home ec or shop. The girls usually took home ec to cook and sew skateboard pillows (mine was pink and purple with stripes and Hang 10 felt feet) and the boys toughed out the wood shop to make bookends or the like.

I remember very little about what we cooked through my 8th grade year. Except for the mayonnaise. I remember the mayonnaise so, so very clearly.

Because I failed. Failed mayo. Do they even teach mayo in middle school any more??

I don't remember the teacher's name, but what I remember is that she yelled at me; yelled about the stupid mayonnaise. Something I'd never made before and something, that for a new cook, require patience and sometimes even a bit of finesse. I've thought about it for years and I've never forgotten that feeling, deep in my gut that I wasn't good enough. For mayonnaise.

Think about it: Here's the recipe, here's a whisk, be sure you drizzle the oil in one drop at a time. To a thirteen year-old girl. One Drop. At. A. Time.

As if.

Patience has never once been one of my virtues. I want it and I want it now. You want me to pour this entire cup of oil in a drop at a time? Are you insane??? And at 13? Not a chance.

I was certain that if I just whisked hard, I could take a few liberties with the whole drop thing and perhaps just start with a steady stream of oil. FYI -- that doesn't work. I had created a gloppy, nasty, oily mess and was told it was completely unusable (which is not entirely true: you can fix a mayo that breaks into clumps--no, really--you can).

Mayo is all about forming an emulsion with egg yolks, oil, and a touch of seasoning, perhaps Dijon mustard, salt, and maybe the teeniest, tiniest hint of acid. You don't rush it. You take your time and do your best to get all zen with it. If you've done it right, you're rewarded with something luscious, creamy, and silky. Something that tastes nothing like that junk in a jar. Something that any Frenchman (or woman) would be proud to drag their fries through. And it is delicious.

I've been thinking quite a bit about the building blocks of cooking. The little shortcuts we've accepted over the years as required or really haven't given any thought to at all. How to roast a chicken in a cast iron skillet, or how to make homemade chicken stock or a good no-knead bread, how to make your own grainy mustard (it's super easy--pinky swear), and yes, how to make real, honest-to-goodness mayonnaise. No blender in sight. Just you, some eggs, and a bit of oil, whisk in hand, ready to take the challenge.

With the new domesticity sweeping the land, the timing seems right to teach you a few simple recipes and techniques that will ramp of the quality of your food, without a lot of hassle.

So I came up with this class: The Homemade Kitchen: Back to Basics.

On January 25 and March 17, 2012, I'll hold your hand and walk you through a few of the steps your grandmothers took to make your dinners, well, just better. And I promise, if your mayo breaks, I won't yell, not even a little bit. We'll just walk through how to fix it, and maybe give it another go. Because it's just food after all.

MTB at The Kitchen Studio Ending This November

2011-10-24T08:44:00.003-04:00

You read that right--we're discontinuing our Make It, Take It, Bake It meal assembly service after our November session (scheduled for November 16).

After more than 5 1/2 years of helping to fill the freezers of a few of our favorite folks, we're moving on to bigger (and we hope even better!) things. Ever rising food costs have made this service cost-prohibitive for us. We're sorry to see it go, but we're hoping to have even more time to offer cooking classes open to the public, private groups, culinary team-building sessions and more! And don't forget those super-fun kid's and teen classes too!

Don't panic -- there's still time to get in on the full-freezer action. We have sessions currently scheduled for this Thursday, October 27 at 11a and 6p, and November registration will be open and online on Friday, October 28.

You can check out this month's menu here.

You can also take a look at our awesome cooking class schedule here, which is full-steam ahead, and getting better than ever, with new instructors, new culinary techniques, and a few favorites, back in action.

Now go forth and make your day delicious!

cvb

A Funny Thing Happened this Summer...

2011-10-12T09:50:00.001-04:00

In early spring, I joined the board of the Boys & Girls Club of Frederick County. Not only is it a great organization doing a heck of a lot for teens/tweens here in Frederick County, but it seemed like an interesting job to take on.

One of the things I didn't know about being on a board is the tremendous amount of fundraising involved. It seems like it is non-stop. This summer, the members of the board were tasked with selling raffle tickets for The Ultimate Dine Out - a contest where the winner would take home $100 gift cards from 35 different restaurants in Frederick County. If you're good at math, you can quickly see that adds up to $3,500 in gift cards.

Being the person that I am, and absolutely hating fund-raising, I bailed on my chore of selling raffle tickets and decided to buy the lot myself. It was a hefty investment, but I purchased 30 tickets for $250 (tickets were $10 ea., or 3 for $25). I felt it would be well worth the money in order to save myself the hassle (and hey-it was going to the Boys & Girls Club FC).

Cut to a Frederick Keys game in very late August. I've just arrived home from picking up AVB from a road trip with grandma, then settled in to check out Facebook. One of the perks of buying a raffle ticket was also a free ticket to the Keys game on that specific night. I gave a bunch of the tickets away, hoping that others would go forth and have some local baseball fun.

Imagine my surprise, no, really, more like shock, when a message from one of the gals I gave tickets to popped up and read something along the lines of "We're having a great time and the game. How great that you won the big prize!"

Say what?

And so we went, back and forth and back and forth until I was certain, absolutely positive that the prize, all $3500, was mine.

Woo-freakin'-hoo!!

So yup, I won 35 - $100 gift cards. One card/certificate from each of the following:

Acacia*
Beef O' Brady's
Black Hog
Bonefish Grill*
Brewer's Alley*
Callahan's
Canal Bar & Grill
Capital Crave
Carriage House Inn*
China Garden*
Clay Oven
The Cracked Claw*
Danielle's*
Dutch's Daughter*
Dutch's at Silver Tree
Famous Dave's
Glory Days
Green Turtle*
Griff's
Home at Braddock
Il Porto
Isabella's*
La Paz
Magoo's
May's
Mick's
Monocacy Crossing
Morgan's American Grill*
Olives*
Pizza Blitz
Red Horse
The Shamrock
Pizzeria Uno*
Viet Gourmet
Volt

*We've already used it or have given it away.

CAN YOU BELIEVE THAT I WON THIS???

We've used/given away a little less than half so far, which has been really, really fun, and I'm looking forward to using the rest to treat family & friends throughout the fall.

My question is this: Do you think you'll buy a raffle ticket from me next year?

The Wine Kitchen, Frederick: Gracious & Delicious...Booyah!

2011-10-10T11:39:00.009-04:00

I don't usually write a review of anything or any place after just one visit. You want to be sure that there's a consistency, good or bad, before you recommend or discourage folks from going somewhere.

But seriously, I totally can't do that here.

Because The Wine Kitchen, located on Carroll Creek, next to Hinode, is JUST THAT AWESOME.

I kid you not.

Fantastic. Wonderful. I may even go so far as to say, Just Right. Because for me, it totally is.

Let's start at the beginning: A few weeks ago, a friend and I stopped at The Wine Kitchen's Leesburg location (don't get all "it's a chain" panicky on me here -- there are just two...relax) after a funeral. We were sad, and hungry, and it was a grey, rainy day. So we threw down. A cheese course. A charcuterie plate. A salad. An appetizer. Four or five main dishes. And let's not forget dessert.

For two of us.

Hey - I said we were sad and hungry.

Before you think we totally gluttoned out (ok-we totally did), we did indeed have half of each dish(except the cheese, the charcuterie, & dessert) packaged and took them home. We just wanted to try everything we could. And It. Was. Good. Really, really good. It stoked the fires of desire for the Frederick location to bust a move and open it's doors. Pronto.

And so they did.

The Frederick Wine Kitchen opened quietly on Saturday, October 1, and the Twitterverse started to hum. "Excellent service" I heard. "Reasonable prices" hit the interwebs. "Great food!" You had me at Hello.

So I grabbed the nearest spouse and was a total door buster this past Saturday night. They currently open at 5:30 for dinner, Tuesday through Sunday. I'm assured that lunch service will begin shortly and have already decided to host the annual TKS holiday soiree there in December. because this place is great.

Scott, our server, was knowledgeable, friendly, and had a great sense of humor. We were off to a good start.

Before even really looking at the menu too hard, we ordered cheese and charcuterie plates, along with two flights of wine. For those unfamiliar, a flight is a series of glasses of wine, not full pours, but slightly less so that you can try more options. Since I'm one of those annoying "red wine gives me migraines" people, I stuck to the only all white wine flight on the list, which went for 9 bucks. My whites were a little brighter & lighter in flavor -- good for warm weather. I'm hoping they add a Winter White flight of really buttery, oaky whites perfect for fall and winter soon. Each wine comes with a clever descriptive paragraph. Being married to an English teacher, we dissected the writing. It was a fun little touch that we both enjoyed.

JVB tried the Pinot Evil flight (3 different pinot noirs for $12) and was very, very happy. So happy in fact, we even bought a bottle and took it home with us, partially because the deal was so great. See, if you try a wine and you love it and want to take a bottle home, The Wine Kitchen will sell it to you for 10 bucks off the menu list price. Buy more bottles and the deal sweetens from there -- woo hoo!

But back to the vittles...The cute dish runner (she needs to work on her pronunciations and menu knowledge a bit - buy hey, they've been open a week) brought our board loaded with 3 cheeses (a camembert, a Humbolt Fog, & a blue) and charcuterie (coppa, some variety of prosciutto...I think...and the most luscious chicken liver pate, topped with glorious duck fat). Seriously -- the fact that I even left the place is a miracle. I did everything but lick the pot the liver was served in. It was that good. It was served with red onion jam & coarse mustard (and needed a bit more of each of these on the plate to balance out the quantity of liver), and a fruit compote of some sort to go with the cheeses. The portions felt reasonable and not the least bit skimpy. Very nice for $12 each.

Dinner included the scallops with pork cheeks (so tender I almost stabbed JVB so that I could eat every morsel from his plate) and the biscuit chicken, which was simple, but cooked perfectly. I cleaned that plate, and good.

We had saved a bit of room for dessert (duh), and imagine my surprise when at the very end of my pbj deliciousness, my mouth started popping...like mad! There were some sort of pop rocks of all things included in the dessert. Heaven I tell you. Heaven.

The only (slight) damper of the evening was when my new friend Scott knocked over an entire glass of wine. On me. I was soaked right through to my undies (tmi?), but there were 3 people on me in seconds with towels to help clean up the mess. Scott was very apologetic, but I assured him that it really wasn't that big of a deal. I was in a good mood, had a nice meal, and was relaxed. What's a little wine between (new) friends?

So The Wine Kitchen? Yup -- you need to get there asap and give it a try. You won't be disappointed, your mouth will be happy, and your soul will be fed by gracious and knowledgeable service. I'm even rounding up a group of ladies and headed back this weekend. I can hardly wait. :)

Fun This Friday: Meet Toad Hollow Vineyard's Winemaker at The Frederick Wine House

2011-09-20T13:06:00.006-04:00

Looking for something new and totally cool to do this Friday night, 9/23? Go see my friend Gary at The Frederick Wine House in the Clemson Corner Shopping Center (across the parking lot from Wegman’s) for their very first Skype “meet the Winemaker” session with Toad Hollow Vineyards, located in Healdsburg, CA.

It's no secret that I love the folks at The Frederick Wine House, not only for their fab selection of wines, and the fact that Gary always steers me to something I like (and can afford), and that the staff is always super nice to me, but this Skyping thing is a great opportunity not only to taste a bunch of really delicious wines, but to also ask questions, live, directly to the winemakers and staff at Toad Hollow.

Wines to be tasted include:
• Toad Hollow Chardonnay
• Risqué French Sparkling Wine
• Eye of the Toad Dry Rosé of Pinot Noir (I am having such a rose thing right now!)
• Erik's the Red Blend
• Russian River Valley Pinot Noir Reserve
• Toad Hollow Merlot

The very best part? This wine tasting is completely FREE, and no reservations are required. The event is an extension of The Frederick Wine House’s regular Friday night wine tasting, which runs from 4-8pm. Want more info? Email Barb at bvalenti1@aol.com.

Here are the details:

Skype Tasting with Toad Hollow Vineyards
Date & Time: Friday, September 23, 2011, 7 pm - 8 pm*
Location: Frederick Wine House Tasting Bar
Fee: Free, no reservations required
Winery Information: Toad Hollow Vineyards, located in Healdsburg, California
Skyped Toad Hollow Officials: Toad Hollow winemaker and staff

Make Your Rice Right: Cooking Rice the French Way

2011-09-07T19:10:00.003-04:00

I love rice. Growing up, I ate more Minute Rice than a lifetime allotment, because it was Pennsylvania in the 70's & 80's and no one knew that rice was something that could be awesome. And not so, uh, minutey.

My confession is this: I make terrible rice. Not terrible sushi rice (at which I kick tush), but just terrible regular old rice. Basmati, Jasmine, Brown -- doesn't matter.

It could be my complete lack of patience, or maybe even my stupid ceramic top stove, but there's something about the ratios, simple as they may be, and the heat, and the pot, and well, I just kind of check out on the whole process. Mostly because, one of the very first things I learned at my fancy French Cooking School in New York City was how to cook rice the French way. It changed how I cook.

You ready for me to tell you my fancy-pants rice-cooking ways?

It's this simple: Cook your rice the way you would cook pasta.

You heard me; the way you cook pasta. Think of a nice pot of boiling, salted water (no, you don't have to measure it, just use a bunch, the way you would to cook pasta), then toss in your rice.

Cook white rice (Jasmine, Basmati, etc.) for 13 minutes and brown rice for 34 minutes at a slow boil (the way you would cook pasta), then drain in a colander.

That's it. You'll have individual grains of perfectly cooked rice, ready to go. And yes, I promise this works. I've been cooking rice this way for almost 17 years, and I haven't messed-up a pot yet.

And yup, you're welcome. :)

Easy Chicken Liver Pate & Pickled Red Onions

2011-08-21T20:32:00.003-04:00

I love chicken livers.

I blame my mother.

Mom would grill them (until they were just a bit too tough, but what did I know), then share them with me as we stood in the kitchen over the sink, never bothering to sit or enjoy, but more likely gobbling them for no other reason then that they tasted delicious, earthy, and even a bit, well, visceral, the way offal should.

I eat pates whenever possible, and only very occasionally make more rustic pates on my own, mostly because no one else in the house will eat them. Pity.

Today, I made the most delightful chicken liver pate, and just have to share the recipe with you, mostly because it's so, so very good.

Easy Chicken Liver Pate

6 tablespoons unsalted butter, divided use
1 small onion, sliced thinly or diced, whatever you like
1 Gala apple, peeled, then diced
1 pound chicken livers, trimmed of the chunky stuff
2 tablespoons brandy
2-4 tablespoons heavy cream
salt
pepper

Melt 2 T. butter in a large saute pan over medium heat. Add the apple and onion and saute until soft, about 5 minutes. Add the cleaned and trimmed chicken livers to the pan with the apples and onions and saute until the livers are just no longer pink in the middle, about 6-7 minutes. Add the brandy to the pan (carefully; you don't want it to catch fire) and cook for an additional minute, until about half has evaporated.

Place the chicken liver mixture into a food processor, adding the remaining 4 tablespoons of butter, then process until smooth. Add 2 tablespoons of heavy cream to make creamy, adding up to an additional 2 tablespoons of cream (up to a total of 4 T.) Add a bit of salt and just a bit of pepper, give it a taste, and adjust the seasoning if necessary.

Place into a container, leave the lid off, and allow to cool for about 15 minutes. Cover and place in refrigerator until firm, 6-8 hours.

Quick Pickled Red Onions

Today I made a riff on a recipe I found on the fabulous David Lebovitz's site. I'm not as big a fan of some of the flavorings he uses in matching them with my pate recipe, so I've adjusted accordingly. You can check out the original recipe here.

For my purposes, I skipped the hot pepper, allspice, and cloves, and instead added 1 teaspoon whole black peppercorns. Follow the rest of the recipe and you'll be all set.

I make the onions concurrently with the pate, so they'll both have ample time to chill.

Grab a loaf of crusty bread, a liver-lovin' friend, sit back and enjoy. This is one of my favorite fall recipes, and I am ready to go. Enjoy!

Two Men Down: Teen Chicken Butchering

2011-08-04T08:42:00.003-04:00

This week at The Kitchen Studio we're holding our annual Iron Chef-style camp. Each day we focus on a particular technique, then finish with a competition on the last day using a "secret ingredient". It is absolutely one of our most popular camps for this age group and usually sells out very quickly, though I often wonder if these teens (and their parents) know what they're getting into.

On day one, we always work through knife skills. Some have worked with knives before and feel comfortable working their way through carrots, celery, onions, etc. Some have never held an 8" knife in their life and are having their first taste of kitchen freedom. All goes well until about an hour and a half in. That's when we bring out the chickens.

If you're a carnivore, and oh boy am I, I think it's important that you realize that your meat doesn't start as the homogenized packages you find at the grocery. Or even worse, as chicken nuggets in a box.

I think it's important to recognize that meat was once an actual living, breathing creature. It gave up it's life (not so willingly I'd assume) so that you could have a good dinner. You must respect this, or you really just can't be a responsible cook.

So we break out the chickens. Everyone gets one, and I do mean every single person in class gets his or her own chicken to break down into 10 pieces.

This task is sometimes met with fear, but most of the time, the teens are pretty stoked. After all, it is unlikely that their parents give them a chicken to cut apart and that no one will freak if they make a mistake (I won't). It's a real step into independence in the kitchen -- trust me.

The only teens who really hate this exercise are those toying with vegetarianism, and I completely respect that. Your teen years are truly about figuring out who you are, and the whole breaking-down-a-chicken thing can really throw those that aren't quite sure of their stance on meat yet. Who knew you'd have to take a stance so young?

This year we have 12 teens in class. Ten got through the chickens, and did very well for first-timers. One potential vegetarian politely declined from the outset (she made an excellent Dutch Baby instead), and another gave in about halfway though, pale and green, though he has recovered nicely for the rest of the week (that said, he has told me that he didn't feel well at the start of class, but didn't want to miss it), so I'm cutting him huge amounts of slack, especially since he's been all in as far as using the chickens.

We use the chicken pieces throughout the week in both the morning and afternoon camp, freezing what won't be used and making stock with the carcasses. We're demonstrating that if something gave up it's life so that you could have a nice dinner, you owe it to them to use every single bit you can, right down to the bones. And teaching that is the best way I can think to teach respect.

Food Photography Class at The Kitchen Studio 10/1!

2011-07-29T12:43:00.007-04:00

Isn't this pretty:

If you read this blog with any regularity you know that:

I don't use many photos
My photos typically...suck (which may explain the whole "not using them" thing)

In my heart, I believe that I have the potential to take gorgeous photos of anything, most particularly food. In my head, I know that this is not my strong suit. Case in point:

Bad lighting etc., but at least I made the pancetta!

I've looked for food photography classes locally and have come up empty handed every time, and for those of you who think food photography is as easy as getting your niece or nephew to smile in that group shot on family vacation, well, you've got another thing comin'.

Enter the lovely and talented professional photographer Andrea Walker. Of Seattle. And Frederick. (How cool is that?!)

I have somehow convinced the talented Ms. Walker to stop by the little 'ole Kitchen Studio on Saturday, October 1 to teach a class on The Art of Food Photography. Isn't that fantastic?? Here, take a look at just a few of her gorgeous food pics:

Andrea has a command of light, and that makes all of the difference in photography.

If you want your food pics to look better... more professional... less sucky, for your blog or whatever, do NOT miss this one-time class, The Art of Food Photography at The Kitchen Studio on Saturday, October 1, 2011 from 10-2.

You'll work in small groups on several food set-ups, using both natural and artificial light. An SLR camera is recommended but not necessary, so bring what you have and learn! Andrea will also will have a selection of equipment and light modifiers to use during class.

The class runs from 10am-2pm and you just know I won't let you leave hungry. A light meal will be served during class.

Interested? Of course you are! Register for class here, and just between you and me, I wouldn't wait too long -- there are only 12 spaces and this class is sure to have a big draw!

FCC & Me

2011-07-17T10:04:00.007-04:00

First thing first, have you seen THIS:

For some reason, the lovely folks over at Frederick Community College (FCC) asked little 'ole me to be on the cover of the brand spanking new continuing education course catalog. Woo-double-hoo! Not only did the charming Amanda Glenn from FCC set up the entire thing and made it happen in a flash, but I also had the chance to work with one of my favorite photographers, Kurt Holter, again. And let me just say that if Kurt can make a silk purse out of this sow's ear, well, mad, mad skills I tell you, mad skills.

I'm actually a huge fan of FCC's continuing ed classes and have not only taught a few (on blogging no less), but I've taken several as well, on writing and photography. I love education, which is a good thing, since I do own a recreational cooking school.

And while I've got your attention, you can tell from my lack of posting that summer cooking camps are in full swing at The Kitchen Studio. We are busy every single day cooking with kids & teens, and in the evenings, we've been hosting not only slammin' classes like our Modern Greek cooking class (Greek yogurt panna cotta...yes please!), but corporate teambuilding sessions as well. The summer so far has been covered in awesome sauce with a side of boo-yah!

We're currently planning and plotting our fall cooking class schedule and plan to have it online by August 1. In the meantime, we still have some space in the following summer classes:

Peach Pie Workshop on 7/21 - $60 (you make a pie in class AND take it home to bake & share)
Farmer's Market Cooking on 8/5 & 8/6 - $85 (includes a field trip to the market too!)
Tomatopalooza: Intro to Pressure Canning on 8/20 - $70 (featuring the fabulous Cathy Barrow of Mrs. Wheelbarrow & Charcutepalooza fame) You even get to take a few samples home!

If you have a class you'd like to see on the fall schedule, please let us know. We'd love to see you at TKS soon. :)

So You Want to Work in Food? We Should Talk

2011-05-03T09:51:00.007-04:00

Every day, I meet people who want to work in food.

They dream about food. They love food. They just don't know how their lives could possibly be complete without making a career in food.

Okaaaaayyyyyy....

There are a few things you should know about getting a job in food before you decide you just can't make it without devoting your soul to this industry.

1. You're not going to make very much money. At least not at first and really, probably never. Because cooking for friends out of your kitchen is pretty darn different from making a living at it. You've got to pay rent (becasue you're going to do this legally, RIGHT?), utilities, possibly pay to get a commercial kitchen up and running (and that will set you back major bucks), insurance, and supplies, whose costs seem to be rising every single day. All of those bills get paid before you make a dime.

2. You will always smell like food. And not necessarily in a "yummy chocolate cake" kind of way, but more like a bbq, onions, garlic in your hair aroma. Mmmm...sexy.

3. Your feet will hurt...all the time. This is a very physical profession. I constantly shop, and schelp, and haul, and stand, and I'm no spring chicken. Food is a profession for the young, and if you're not in your 20's be prepared to deal with that. Which leads me to...

4. You will never look cute at work again. You must wear solid shoes (Danskos rules!), clothing so that you don't catch on fire, absolutely no flip flops, pull your hair back, wear a hat, and be prepared to sweat. Kitchens are hot. Duh.

5. Nights and weekends are required. You will miss family occasions. You will miss going out with your friends (unless they are also in the industry, in which case, you'll be going out after your place closes). You will have to rearrange your schedule so that you can work while others play. If you're into baking, you may even need to work in the middle of the night, because that's what bakers do.

6. If you're even a little successful, you will need to hire someone else to do the cooking, while you handle other ends of the business. Awesome, right? You're no longer working with the food as much, but paying someone else to do what you love. If you ever want to make money, it's what you'll need to do.

7. You are now "The Help". Your job is now to provide the eats and to serve. I actually really enjoy this part, so it's good with me. But if it bothers you, move on...not the career for you.

Still can't get over the whole idea of ditching your job and starting your fabulous, marvelous business in food? Well, kudos to you. In fact, we're just now starting to offer The Kitchen Studio as a shared use kitchen for new food businesses. It's a way to test out your concept without huge start-up costs in a licesened commercial kitchen. We've got reasonable hourly rates and can also offer consulting services to help you get your business rolling. Love it??? We sure do and already have two businesses beginning to make use of the space, with another 2-3 starting the process. Just give me a call at 301-663-6442 or drop me an email and we can talk. Bon appetit!

Manhattan in the Spring: Artichokes

2011-03-29T20:41:00.013-04:00

Growing up in South Central PA, I'd never heard of an artichoke, let alone eaten one. My diet consisted mostly of good Pennsyltuckey food; meat, starch, and some form of gravy, the remnants of such still apparent today about my waistline.

Before I delve into the artichoke, a little back story, and you are going to love it.

During the end of my senior year in college, I stumbled on a rent-controlled sublet in New York City's East Village (1st Ave. between 3rd & 4th Streets). A true two-bedroom apartment, with an eat-in kitchen AND balcony, for 500 bucks a month, and that included utilities. If you stood on the balcony and looked to the north, it was a clear view to the Empire State and Chrysler buildings. To the south, the Woolworth building and Twin Towers (also seen from my bedroom window while laying in bed, partially because I couldn't figure out how to hang curtains. Hey - I was 21 and had never hung curtains before and because of the whole illegal sublet thing, I didn't want to damage the wall. Don't judge.)

Anyway, being me, and a bit naive, and in need of a roommate to share the cost of the exorbitant $500 rent (HA!), I made fliers on the copier at my internship and colored them in with highlighters, then posted them around the art building on campus because hey, art students surely would be looking to move to Manhattan. Am I right or am I right??

I was right.

Enter my roommate Nancy, a more savvy than I grad with an art degree and a job in the big city, looking for a place to live. We were opposites in every way except for both being girls. She was a good person, but a bit uptight for me. I'm sure that I made her crazy with my country-girl mentality and complete lack of style or grace, while being completely devoid of any city chicness, no matter how hard I tried. I was flea market and she longed for 5th Avenue.

After getting booted from our fabulous illegal sublet just 5 months in, we found a much smaller, more expensive abode on East 93rd St, between 1st & 2nd Avenues. With one bedroom measuring just 8' x 10', I had to beg for my mom to give us my brother's old bunk beds so that we would both have a place to sleep. It was a little bit "Good night John-boy", and felt the complete opposite of whatever you think it should feel like to be young and living in the most exciting city in the world, tucking in at night with your chic, savvy, slightly-haughty roommate in the bed under yours, while the city zooms just outside your window.

Just a few months after moving into the new apartment, a 4th floor walk-up compared to our 7th floor elevator building (*sigh*), Nancy decided to have a soiree at our place for some school and artsy friends. Not being quite the person I am today, I was sure to make myself scarce. The next morning though, I was regaled with the tale of Nancy and the gentleman she had met the night before, while she was walking to the liquor store with friends and he was driving down our street. Throwing caution to the wind (and yes, we really were very cautious, being two young ladies living on our own in the city), they exchanged numbers and made plans for a date later that week.

A bit hungover, but secretly thrilled with her own chutzpah, Nancy let on that her date was a bit older, and left it at that.

Two weeks of dating, and Nancy moved in with Bob. The 67 year-old man who had been driving down the street and had quite a posh one bedroom in a doorman building, a few blocks away. We were 22.

Now Bob was certainly nice to me, but please understand, Bob wasn't Robert Redford/Paul Newman-older. No. Bob was grandpa-older. He looked, and sounded, like my grandfather. But Nancy knew what she wanted, and what she wanted wasn't a tiny one bedroom walk-up where you had to flick on the kitchen lights a few seconds before walking in so that the roaches would scatter. She was focused.

I was dating John, now my husband, at the time. Nancy tried to arrange a few dinners at Bob's apartment for the four of us, but it just felt so odd. Like I was trying to impress my grandpa.

But Bob knew about food, and I was just starting to show an inkling of interest in new and interesting things, like asparagus (a pot just to cook asparagus? That's crazy talk!), and yes, artichokes.

Bob and Nancy introduced me to my first artichoke and carefully taught me how to remove each leaf, dip it in mayonnaise, and scrape it on my teeth to pull the tiny bit of deliciousness onto my tongue. They showed me to carefully cut away the fuzzy interior (the choke) and be left with that treat of all treats, the heart.

It may have been just dinner with artichokes, but it felt a bit like a minor seduction scene of a slightly nefarious nature, and were it not for my new favorite treat, I wouldn't have even stayed for dessert. I did make a quick retreat and quite possibly, it was all in my head, but, I suppose we'll never know.

I covered for Nancy with her parents for close to two years while she lived with Bob, and didn't really accept many dinner invitations from there on. I was making my own life, making my own friends, and dating for love.

After Nancy and I no longer lived together (I had just gotten engaged and she wanted someone she could connect with I'm sure, someone more chic and together and city-like), I moved into a tiny studio apartment just around the corner, with slanty floors and a minuscule kitchen. My big splurge, once I was done with my regular evening workout, was to stop at the fancy gourmet market on 3rd Avenue in the upper 80's and buy an artichoke, or if I was feeling rich, two, with a bottle of Blanchard & Blanchard Mustard Vinaigrette, walk to my apartment many blocks away and prepare the artichoke(s), noshing while sitting on my futon and watching bad 90's television. But I was still loving on those artichokes.

I've been searching for Blanchard & Blanchard Mustard Vinaigrette for several years now, but haven't been able to locate it. Maybe they've gone out of business? But when spring is in the air, and I'm wistful for my time in Manhattan, I look and search and Google, hoping to find that dressing and the perfect artichoke so that I can have a taste of New York in the spring, and think back on Nancy, and Bob, and why my life now is so, so much better than I could have imagined back then.

If you have any leads on that dressing, please let me know. I'll make us a few artichokes and we can pour a bottle of wine and maybe, just maybe, I'll have more stories to tell. ;)

Charcutepalooza Pancetta Challenge: Lazy Girl's Coq au Vin

2011-02-27T18:17:00.018-05:00

In deference to Tom Colicchio, this should be called Red Wine Chicken Stew, not Coq au Vin, which we all know must be prepared with an old rooster and nothing, I say, I say nothing else. (Anyone else get the Top Chef and Foghorn Leghorn references? See how I did that? Awesome.)

I started Charcutepalozza bit late, and thus, my pancetta is a bit late. But no worries, I'm right on track for the brining challenge. Hello brisket!

But I digress...

So here's the thing: you do the challenge and then, once you're done, you say to yourself, "Holy crap, I've got a lot of pancetta! What the heck am I gonna do with it all?"

So you cut off great slabs and hand it out to friends, with explicit instructions to cook it thoroughly, less you be down one friend due to poisoning, which I'm seriously trying to avoid.

Then, supposing you had just taught a class on making Coq au Vin, you might also say to yourself, "Maybe I'll make a really lazy version of Coq au Vin, because I don't feel like going all in today and I'll just use the stuff I have on hand. HEY! I've got pancetta!"

So you see how I ended up here.

First of all, look at this gorgeousness:

I know, right?!

Even though I wanted to leave it whole forever, partially because I love being able to say that I've got meat hanging in the basement (it makes me feel a little badass) I sliced it, thickly, so that I would be able to get lardon-esque pieces out of it to replicate the bacon needed in the recipe:

FYI - pancetta is essentially unsmoked bacon, so though it adds the fat and the meatiness, it doesn't lend any of that bacon-smokiness to the party.

Funny...I seemed to get someone else's attention at this point...

No Munchie. No pancetta for you!

I just bought a gorgeous red, enamel coated cast-iron Dutch oven at Sam's Club for $40 (Yes, I know they're the evil empire, but man, I love this pot, and it was really reasonably priced!) and thought I'd give it a whirl with this dish. So I jacked the heat up to high and tossed in my pancetta.

Just to prove that even professional cooks occasionally get it wrong, I'll let you know that medium heat would have been much more appropriate. I wanted to render out the fat, not kill it and burn my pancetta. So I turned the heat down a bit, saving me from myself, and let it do it's magic. Just look at that:

Once the fat had rendered, I pulled out the browned, tasty pancetta pieces and put them into a bowl. This was a major mistake, simply because apparently, my 14 year-old son just looooves pancetta. Or as we were calling them, bacon bites (which I know isn't technically true, but cut me some slack here).

I added the chicken parts to the pan to brown in the fat. Full disclosure: I did not have a whole chicken on hand, so even though that totally would have been my preference (bones rule!), I went with semi-frozen chicken breasts (do as I say, not as I do).

Once they were browned and beautiful, and not cooked through, I removed them from the pan and set them aside.

I left the remaining fat in the pan and added my mirepoix (fancy way to say carrots, celery, and onion), cooking until it was soft, about 5 minutes or so on medium heat.

At this point I added about 1/4 cup flour, stirring it around a bit to get rid of that raw flour taste and to make a pale roux. (Interesting fact: The longer you cook a roux and the more color you get in it, the less thickening power it has. You're welcome :)

I also made myself a little bouquet garni, which in this case was essentially parsley, peppercorns, and bay leaves wrapped in cheesecloth. It save a lot of time fishing things out of your finished stew.

I added the equivalent of a bottle of wine to the pot, starting with just a bit and whisking until it was a little pasty, being mixed with the roux and all, then a bit more, all the while whisking, until it was all in the pot. I tossed in my bouqet garni, and added the chicken back to the pot. I also added a couple of fresh thyme sprigs, because I love thyme.

I turned the heat to high, brought it just to the boil, then immediately turned it down, way down, as in off and put it into a 325-degree oven for about an hour, hour and a half (I started reading and lost track of time).

This is where I tell you that if I was making real Coq au Vin, I would have then removed the chicken from the pot, drained the sauce to get all of the veggies out and leave a nice, smooth, sauce, squished the well-cooked veggies into submission to extract all of their juices and flavors, and then added a garnish of button mushrooms and pearl onions that had also been browned in the fat from the pancetta, leaving me with silky sauce, perfectly cooked chicken, and a delightful, flavorful bit of veggie with the mushrooms and onions.

But for real? Forget it.Since this was for my family, I left the mirepoix in because any way I can get veggies on that plate, I'm gonna take it. I also didn't have mushrooms on hand and knew I'd be the only one to eat the pearl onions, so I skipped those too.

And you know what? It was still pretty darn good.

That's a close to a beauty shot as you're going to get (ha!), but I'll tell you what, they ate every bit of it, not just for dinner, but as soon as they all got home from school yesterday too.

So lazy girl's Coq au Vin with homemade pancetta? Win! Charcutepalooza 1: CVB 1.

Why Service Matters

2011-02-20T07:31:00.002-05:00

When I go to a restaurant I expect two things: good food, and good service.

I may be having someone else do the cooking so that I can enjoy something wonderful that they prepared, or I may be out because I'm celebrating something or just want some time away from the kitchen. You never know.

But last night, well, last night...

My dad died not quite 4 months ago, and yesterday would have been my parents 45th wedding anniversary. Mom has been handling things remarkably well, and it didn't seem like we should let the occasion pass without recognition. So I invited mom down to take her out for a meal she would enjoy.

Mom loves seafood, so I choose a popular seafood restaurant in town that seemed right up her alley. With a reputation for good fish and good service, I planned what I hoped would be an enjoyable evening for all of us.

I planned ahead (not something I usually do) and made a reservation very easily. We even bumped up the reservation a tiny bit earlier in the day with no issues at all. So far, so good.

After arriving on time, we were shown to our table and had a seat. I had heard the the prices were steep (and they were), but my husband and I have always been willing to pay for good food and a good night out, and I was hoping that it would be great for mom. That's all I wanted: Mom to have a great time.

Our server was irritated right off the bat, when we decided to skip the alcohol (8 bucks for a glass of Ecco Domani? No thanks, and mom doesn't drink). Without going into painful, irritatingly long detail (the food glued to the side of my glass, the server snatching it out of my hand without a word and all but stomping from the table, forgotten food, and so on) I'll just say that the service? Not what I'd hoped.

When I go to Black Hog, I know what I'm getting. Good food, friendly service, and a tasty meal. When I go to Nola, I also know what I'm getting: delicious coffee et al, and friendly service that's a tiny bit slow, but I'm prepared for that. Acacia or The Tasting Room? Usually primo service and food, which I love.

When I go to an expensive seafood restaurant, I want the server to be nice to us, and especially nice to my mom, and anything less, well, is unacceptable. I don't mind spending almost $300 for a meal on a special occasion, but I do expect that we'll be treated well. Because service can make or break the experience. And last night, it broke it. A special occasion, ruined, because someone had a bad day. I can forgive a dirty glass and forgotten food (hey, I've waitressed), but I can't forgive a brusque attitude and being made to feel like our table just didn't matter.

I sound a bit whiny - I know. A little petulant and maybe just irritating. Sorry 'bout that. But fancyish seafood restaurant? Never again. Great downtown Frederick restaurants? Yes please!

Even if your food is good, if you don't have good service, you don't really have anything.

Charcutepalooza 1: CVB 0

2011-02-16T16:12:00.006-05:00

That's right - I've already missed my first challenge. Dagnabit.

But truth be told, I thought I probably would. I didn't learn about the (still) fab Charcutepalooza until January 30, just a little more than 2 short weeks before the first deadline.

No problem I thought, I'll just speed things up.

I just gonna say that I don't really recommend speeding up charcuterie. Even though I probably could on the pancetta, simply because it's cooked before it's used.

That said, I actually did start it as soon as I could procure my ingredients (thus far the most challenging part of the whole shindig):

It's all rubbed in its cure, starting its 7 day settle in the fridge. Just a bit of rubbing and flipping, waiting for it to dry out a bit.

Then, after rinsing, doing a bit more trimming (my bad), I wrapped that sucker as tight as I could and hung it to dry.

Isn't that pretty?

It's supposed to hang for a week or two, which definitely puts me over the deadline. However, I will throw caution to the wind and use it in something fab-u-lous this weekend. Another post soon to come, hopefully minus food poisoning. :)

I Love Liver: Easy Chicken Liver Pate with Pickled Red Onions

2011-02-07T08:58:00.006-05:00

I have a total thing for organ meat. Get your mind out of the gutter.

Ever since cooking school when my friend Drew and I vowed to someday open "The Organ Meat Cafe", I've loved liver. Thinking back, it may even go beyond that the whole way back to when I was a kid.

Mom would pull the innards out of the chicken before grilling it, give them a quick rinse, then throw the guts on the grill too. Dad was all about the hearts and gizzards, while mom and I would split the liver. I probably started eating the livers because mom liked them, and I liked mom.

Now, it seems like everyone is starting to get into offal. Almost everyone knows what foie gras is (fattened duck or goose liver), even if they don't agree with how it's developed. Think of it like this though, fois gras is the Rolls Royce of liver, and chicken livers, well, they're a bit more like a Kia.

But I like liver. Specifically, poultry liver. I've never been a liver and onion fan, but wave a chicken liver in front of me and I'm yours forever.

Restaurants have added much more liver to their menus, in terrines, or even little pots of chicken liver pate. Mmmmm. The best is when it's served with tangy-sweet onions on the side, a bit of grainy mustard, and a toasty crostini.

So yesterday, even though my Steelers-loving brother said it makes me Un-American, I made a little bit of chicken liver pate to snack on during the game. I bought some buffalo wings too (no worries), but me, I'm about the liver. One of the very best parts of liver-loving is that they're cheap and they're quick to cook.

Be not afraid, and try this recipe. It's delicious.

Chicken Liver Pate with Pickled Red Onions

8 tablespoons butter, softened and divided
1 apple, peeled and diced (I like Gala)
2 large shallots, diced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 pound chicken livers (big, nasty veins and yellow stuff removed)
salt
pepper (black or white)
2-3 tablespoons heavy cream

Place a large saute pan on the stove over medium heat. Add 4 T. butter to the pan and allow to melt. Add diced apple and shallots to the pan and saute until softened and light brown, 5-6 minutes. Add cleaned chicken livers and 2 more T. of butter to the pan and cook livers on both sides until browned slightly on the outside and just a tiny bit pink in the middle, 2 minutes or so per side (be careful not to overcook here or the livers will get hard and nasty).

Take liver mixture and place into the bowl of a food processor. Add remaining 2 T. butter and grind until smoothish. Add 2-3 tablespoons of heavy cream to the mix and grind a bit more to give it a nice texture. Salt and pepper to taste, but don't be shy.

Place liver mixture into a large ramekin and cover with plastic wrap touching the top of the pate. Chill for 2-3 hours. Serve with Pickled Red Onions.

Pickled Red Onions

1/2 cup cider vinegar
1/2 cup water
5 black peppercorns
1 bay leaf
2 tablespoons sugar
1 large red onion, cut in half through the root, then sliced into thin half rings

Place cider vinegar, water, peppercorns, bay leaf, and sugar into a small saucepan. Bring to a boil. Immediately after mixture comes to a boil, remove from the heat and set aside.

Place sliced red onions into a container (I like canning jars). Pour hot vinegar mixture over the red onions. Allow to cool for one hour, then place lid on container and refrigerate for up to 2 weeks. I think these are best used within a week or so, but hey, that's up to you.

Got it? Good. Now go make yourself some pate and feel a little fancy and like you're king (or queen) of the liver. :)

Charcutepalooza-The Challenge Begins

2011-02-04T11:45:00.003-05:00

I started the year looking for a challenge. Not just the challenge of living my life, but something more...foodish.

Then I stumbled upon Charcutepalooza.

I was taking a quick breeze through Michael Ruhlman's blog, and read his post on Charcutepalooza. Ruhlman actually wrote the book on charcuterie (no really, he did!), defined by the fine folks at Epicurious as meaning " ... "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, particularly (but not limited to) pork specialties such as PÂTÉS, RILLETTES, GALANTINES, CRÉPINETTES, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie."

Hallelujah!

Finally, a set challenge to test my skills as a cook. A task to advance my knowledge in an area that fascinates me. Folks...we have a winner!

Charcutepalooza!

The challenge is this: On the 15th of each month, a charcuterie challenge will be posted on the blog Mrs. Wheelbarrow's Kitchen. The post will kick off the project and offer some tips for success. Participants have one month to complete our take on the challenge.

Kim from The Yummy Mummy will post her take on the monthly challenge on the 15th, also. She’ll be addressing the charcuterie from a "never-done-it-before" point of view.

The ladies are letting us slide a bit with the January challenge, Duck Prosciutto, which just has to be made and posted about at some point during the year. I have a few duck breasts from my friend Chan's fall hunting trip in my freezer, so I'll probably get started with those, even though wild duck is much, much leaner than farm-raised Pekins.

And that's how it goes.

Right now, I'm getting to work on my pancetta. I need to post by the 15th of February, which means I'll need to figure out a way to speed up the 3 week process to just over a week. Hey...no problem (fingers crossed!). I am a bit giddy about the very thought of hanging pancetta, prosciutto, sausages and the like in my basement from the rafters. So stay tuned. A fabulous quick pancetta recipe is just around the corner...

Kitchen Studio Update: Shared-Use Kitchen, Kitchen Assistants Wanted

2011-01-31T09:25:00.000-05:00

It's update time at The Kitchen Studio, and we have tons going on.

The biggest news is that we're one step closer to opening TKS up as a shared-use kitchen. We'll be sending a proposal off to the Frederick County Health Department this week outlining our policies and procedures for running the kitchen as an hourly rental to other small food businesses during the hours we're not running classes and the like. We've already received approvals from the county plumbing departments and planning and permits, so we've got our fingers crossed that this is the last step.

What's a shared-use kitchen you may ask? A shared-use kitchen is a licensed commercial kitchen that is available for hourly rentals to small food businesses who need regulated space in which to cook, but don't want to (or have the big bucks to) set-up a kitchen on their own, which can be very, very expensive. Our hope and plan is that some businesses will use us for a very long time and that others will use us as a stepping stone to build their businesses before they take on the expense of setting up their own place. Sounds like a win-win to me, and hopefully the HD will realize what a great idea this is, getting folks cooking legally and generating businesses and new tax revenue for the county.

Onto to Kitchen Assistants...

We have a program in place, being updated and run by the fabulous Dotty, for volunteer kitchen assistants to lend a hand during cooking classes at TKS. It's a great way to earn a free or reduced price class, plus you'll learn while assisting and enjoy a great meal.

It's easy to assist. Just take a look at our schedule and let us know what classes you want to assist. Show up at TKS 45 minutes prior to class starting and plan to be there for about an hour (often less) after class is complete. You'll want to wear comfy shoes and be prepared for some dish washing, but other than that, it's pretty darn simple. We'll keep records of when you assist and let you know when you've earned your free class. We plan our staffing based on our assistants, so if you sign-up to help, please be sure to actually show up for class. :)

Easy breezy lemon squeezy. Let me know if you know anyone who would be a good fit for our kitchen, either to rent or to assist, and we'll see you soon!

The Best Cheese I've Ever Had: Hudson Valley Camembert

2011-01-30T07:47:00.006-05:00

After returning from teaching a class one evening just before Christmas, I retrieved the mail from the front porch and found a large box with my name on it. Being a former New Yorker, and noticing the return label from Bleeker St., I knew this would be a treat, and WOW, was I right! I ripped through the packaging to find a crate from Murray's Cheese Shop in NYC.

One of my darling friends had sent me a crate of cheese. Varied and beautiful, and not overly stinky cheeses. I was delighted. There may have been singing involved, or perhaps dancing about with the cheeses, and utterances of "You can look, but you can't touch my cheeeeese". I don't recall really. ;) (The lid on the crate itself is so cool that I'm planning on having it framed and put on display at The Kitchen Studio soon.)

The general rule with good cheese is that it needs to set out at room temperature for at least an hour before serving. This allows the cheese time to shake off its chill and the flavors to make their grand entrance. It makes the cheese taste more like what it's intended. But there was no chance I was waiting an hour. Ha! We opened just two, the Tickler Cheddar (most likely the best cheddar I've ever tasted) and the Sapore del Piave, which I'd never heard of but recall as being mild and firm. Both delicious.

I decided to save the remaining three cheeses in the box for Christmas Eve to share not only with my cheese-loving family, but my mom too.

I talked about the cheese. I admired the wrapping on the cheese. I dreamed about the cheese (really!). Christmas Eve arrives and my mother is sitting at the kitchen table as I begin to scurry about. "Just wait mom, this cheddar is the best you'll ever have." Apparently, I wasn't the only one who thought that, as my fantastic block of Tickler Cheddar was reduced to a mere sliver. The wrapping weighed more than the cheese in it. I'll just say that it was a good thing that John and the kids were at mass, or else I may have said some uncharitable things to those cheese-thieves.

With the cheddar being gone, it was time to unwrap the remaining cheeses. The Old Chatham Camembert, Young Goat Gouda, and Ciresa Mountain Gorgonzola. Munchie the Wonder Puggle availed himself to the Sea Salt Crackers, which I'm supposing he found as delightful and crisp as we did.

This time, I gave the cheese its due, and let it set out at room temp, unwrapped, for a good hour. It was well worth the time. Every cheese in this assortment was fantastic. The gorgonzola blue and pungent, with thick veins running through it, the young goat gouda tasting of youth and milk, but the camembert...oh my gosh. The camembert.

The camembert was The Old Chatham Camembert from The Hudson Valley Sheepherding Company. Specifically Nancy's Hudson Valley Camembert. Made from a mixture of sheep's and cow's milk with a bloomy rind, I kid you not -- this is the best cheese I've ever eaten. Soft, creamy, and definitely brie-ish, it's flavor not too over-powering, this cheese is the stuff of cheesetastic dreams.

In my magnificent box 'o cheese, I received a 4 ounce square of this marvelous cheese. We gobbled it up in minutes, as if there was no other option but to eat it all in a single sitting. It was so creamy, so rich, so very buttery.

On Christmas morning, I visited the Old Chatham Sheepherding Company website and ordered myself a bit more of this fantastic cheese. A two-pound wheel in fact, for just $40. There was snow in the northeast and all I can remember thinking is that I sure hoped the bad weather didn't hold up the delivery of my cheese. Selfish, I know.

My cheese arrived somewhere between Christmas and New Year's day, a 2 1/2 pound round instead of the mentioned two pounds. Score! I'd pull out my round, slice of a good-sized wedge, allow it to come to room temp and share. Invited somewhere, I would carry the remains of my round, pull it out, sheepishly, and let my host know that I had this amazing cheese, would it be ok to share? It was. This cheese would be met with groans of delight, and though meant to be savored, it was just too good. It quickly disappeared.

It may be time to order a fresh round, and this time, I'll totally take my time. Pinky swear.

Kitchen Studio in The News: Frederick Gazette

2011-01-26T09:30:00.003-05:00

So I'm a little behind the times.

What?

I'm getting back in the swing and thought I should share this little bit of loveliness that was in a recent issue of The Frederick Gazette:

Did I mention that this made the front page?

I'm not sure what I like best...the obvious double chin or the complete baby fish mouth wide open thing. But don't the kids look great? And like they're having fun?

That's because they are! Every Christmas vacation, we hold a two-day mini-camp at The Kitchen Studio. It's the most wonderful time of the year. This is one of my very favorite camps because lots of the kids have just celebrated Christmas, they've all had time off of school, and they're enjoying this short break. They haven't had time to settle into the ennui of summer and they are enthusiastic to have something to do, especially if that something is cooking!

One of the reporters from The Gazette, Margarita Raycheva, contacted me and asked if she could come to TKS and meet some of the kids and take a few photos. We were happy to oblige.

My favorite part of the article? Check this out, "Like a military general commanding her troops, Van Bloem, of Frederick, stood surrounded by her little chefs in the middle of her kitchen in an office building on Buckeystown Pike on Tuesday and guided them as they worked to prepare a meal of English meat pie, German potato dumplings, Dutch desert pastry and whipped cream."

How much fun is that?? Military general? I LOVE it! If you want to read the complete article and see a few more pictures, this time of super cute kids and not my baby fish mouth (a shout-out to anyone who's ever seen When Harry Met Sally), you can check it out here.

Summer camp registration begins March 1, this year with 8 full weeks of camp. Holy moley!!

The Way to a Perfect Saute

2011-01-25T09:14:00.004-05:00

Last week we held a Bistro Night class down at The Kitchen Studio, mostly because I really like bistro food and was a bit inspired by Shab Row Bistro down on East St. here in Frederick.

The menu featured all the usual bistro culprits: moules (mussels), French Onion Soup, Chocolate Mousse (Julia's version, 'natch), and Steak Frites with duck fat fries.

As we worked through the menu we began to finish things up by finally getting some heat on our ribeyes. That's when I realized - people love to fiddle with their meat (no double entendre intentionally intended:). If you want to get a beautiful brown crust on whatever it is you're sauteing, you need to follow a few basic rules.

Rules for a Perfect Saute

Dry Product. Your product (chef-speak for your protein typically, y'know, the meat) must be dry. That means blot it with a paper towel or do whatever you need to so that it's no longer damp or wet. If something wet hits the pan it will generate steam, and steamed food is never brown food.
Hot pan. A really, really hot pan. And make sure it isn't a non-stick pan because the entire purpose of a non-stick pan is so that it doesn't stick, thus you'll never form a beautiful, brown crust (catching a theme here yet?)
Fat in the pan. Get a bit of fat into your pan. If your pan is screaming hot, you have to be careful not to use a fat that will burn at a high heat, like butter or extra-virgin olive oil. I use a lot of veg oil for this purpose and sometimes throw in a knob of butter later for flavor.
Don't fiddle. Once you place your product into the pan, don't move it around. This is the trickiest part, since most folks feel that if they're not pushing the meat around the pan, they're not really cooking. This is FALSE. As Alton Brown so famously (and correctly) said, "Food + Heat = Cooking". I take that to mean that if you've got the pan up in the air for whatever reason, it's off the heat. If you're pushing the meat around the pan, you're not allowing it to come into constant contact with the pan, forming that desirable crust. Got it?
Let the product talk to you. If you have to yank and pull, whatever you're cooking isn't ready to be flipped. I have, on occasion, felt like I need to put a foot on the pan and yank in order to get it to release a chicken breast. Unh uh. This is where your moment of Zen Cooking comes into play - the meat will tell you when it's ready. When the meat releases itself, it's ready to go, not before.

If you've done it right, you'll have all of the tasty bits in the bottom of the pan, called fond. Add a bit of wine, a little broth, maybe some shallots and scrape those bad boys up. You've just made a perfect sauce to go with your perfectly sauteed steak/fish/chicken.

Now go forth and saute something. And oh, don't forget about turning on your vent, cause it's gonna get smoky. :)

Dear Food Network...Maybe I Can Help ;)

2011-01-24T09:15:00.001-05:00

Dear Food Network,

I recently read on The Huffington Post that your 4Q 2010 ratings are down a bit. It seems that your female viewers, ages 25-54, tuned out by around 10%. That's pretty big news.

The Food Network is the giant of food programming, but lately, things have gotten a bit, oh, I don't know...stale. Or maybe monotonous. Or maybe, you've become so focused on "Celebrity Chefs" that you forgot about your audience. You see, these celeb chefs are fun to watch. And they all seem like they'd be fun to hang out with and maybe do some cooking and have a beer (or a lovely glass of wine if we're talking my darling Ina), but they seem to be all that's on nowadays. And it's just a lot of them. All. The. Time.

This isn't to say that there isn't excellent food programming out there (Bourdain on No Reservations on the Travel Channel or the big guy, Top Chef at Bravo), or that all of your shows suck (they don't), but you need to get back to the cooking. And maybe branch out a little.

Wouldn't it be cool if you got some real chefs to do a show again? I loved Sarah Moulton & Gale Gand. You need industry heavyweights, not just fluffy programming. Hey - I know it's food which by it's very nature is fluffy, but what about Michael Pollan, doing a show on local and sustainable food? Or Michael Ruhlman, who is sexy as hell and a damn good cook doing, well, I don't care. Just something smart and foodish.

What about working in sponsorships and cool tie-ins with real food mags, like Bon Appetit, or Fine Cooking? Your Food Network Magazine is a fun read, and I am a subscriber, but why not lend yourself a bit more credibility by going with a few industry leaders in the food movement, not just building your own products?

Instead of doing a food truck race, which just seemed silly, follow a truck around for a week and see what really goes into running a successful truck (I'm a fan of the Gogo Gogi truck here in Frederick - they sell tasty Korean BBQ and are just getting started), from the shopping, to the cooking, to menu development, to finding the right place to park. That could be cool.

You used to run a show called Recipe for Success about food businesses and how they made it (or not) in their business. It was just a half hour, but I'll tell you, I never missed an episode. I loved seeing food from the business side of things. Plus, everyone thinks food is such a sexy business to work in, when really, it's quite the opposite.

I know, I know...you've got scads of people critiquing your business, and your chefs, and your schedule. But I know that I used to love to watch the Food Network, and so did my students, but now? Not so much. It seems like it's dumbed down so much that it's not appealing to anyone who really is into food. And there are a lot of us.

One last thought, and this is the big one. The money shot if you will. My big idea. Your future cash cow...drum roll please...

Why on earth don't you have a cooking show for kids?

Seriously. This seems like such a misstep on your part. So, so many kids come though my doors every year, sold out after-school classes and cooking camps, and they want to cook. They love you. They work for your approval. They love to cook (and maybe someday be superstar chefs on their own) and yet you ignore them. And more importantly? You ignore their parents. Their moms. Those 25-54 year-old women who are slipping away from your grasp.

Maybe you need a kid's cooking show that doesn't dumb down and make stupid kid food. Or maybe a parent/child cooking show that shows parents how to loosen up in the kitchen and kids how to work the right way to make good, solid food on their own and to clean-up the mess (moms love that!). Maybe something that speaks directly to this audience in a fun, so not uptight way.

I'm here for you. Really, I am. Because I love these kids. And I know how to talk to them. And even if I'm not your cup of tea, for goodness sake, please stop ignoring this market. Talk to the kids and they'll talk to you. Win-win I say. Win-win.

Yup. I've Been Slacking: 2011 Food Resolutions

2011-01-23T14:43:00.007-05:00

Obviously, it's been a while between posts.

Truth be told, I just haven't found my writing groove since my dad's death a few months ago. Or any groove for that matter. I've kind of checked out.

Or maybe I'm using that as an excuse. I don't really know.

What I do know is that business has been good at The Kitchen Studio lately. And I have been working. A lot. It seems like I'm working every single day, which I am. And I don't mind a bit except that I'm getting even squishier in the middle and am exhausted at the end of each and every day.

That said, it's better to be busy, busy, busy than to not be busy and sit around. And I am happy for the work, and mostly, all of the super new students that have walked through our doors the past few months. Ed and Karen and Bruce and Travis and so, so many more that I can't even name. Really fun, cool people that cook and enjoy food. I'm grateful to have a job where I'm always meeting awesome new people.

So here's what I like to do every year: Make New Year's Resolutions, but only about food. Because of course I want to lose weight, and be nicer to my kids, and save more money, and treat more people better, and paint the house and so on and so forth, just like everyone else. But what's really interesting to me is food and the revolutions that constantly occur in our world regarding how to eat, what to cook, sustainability and the like.

Thus, My Food Year's Resolutions 2011:

Learn how to use my new Sous Vide Supreme in a way that works for home cooks (not just chi chi poo poo fancy restaurants) and then teach said home cooks how to get the most bang for their buck from the equipment and technique.
Bring more new students into The Kitchen Studio and help them learn, really learn new techniques that will help to make them better cooks and inspire them to try new things.
Learn a few new techniques myself and further my own culinary education by taking a few advanced classes myself somewhere. Any ideas?
Hire a few new instructors at TKS to beef up our offerings of super cooking classes (looks like we may have a wonderful new Italian instructor coming on soon - stay tuned!)
Try cool new foods every month. (I just signed up for the Foodzie monthly tasting box, so we'll see how that shakes out)
Sell my book. And get an agent. And make kid's cooking what it needs to be in this era of Michelle Obama, working parents, and The Food Network.
Really work the Gotta Break Some Eggs site to get more kids cooking on their own.
Eat out more in good restaurants throughout the region (Hoping to get in on a Table 21 cancellation at Volt some time during the year, because even though I'm more of a casual restaurant eater, it feels like something I need, and want, to do. I want someone to blow away my expectations and change my life with a meal. Table 21 may be my best shot, even though they're booked for the year. I've also got my sites set on Blue Hill at Stone Barns in NY, more on that later.)
Write more. I'm going to start contributing to Want2Dish a hyper-local web site dedicated to all the awesomeness that is Frederick, MD. This is exciting stuff!
Read more. I've pre-ordered what I'm certain will be an excellent book by Prune chef/owner Gabrielle Hamilton, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, which comes out March 1. Because she is bad ass and she has great style in food and writing.

I'll cap it at 10 for now, but I've got a few more percolating in there. How 'bout you? Any food resolutions swirling around your head?

Two Days 'Til Christmas, & The Best Staff in Frederick

2010-12-23T14:34:00.005-05:00

Two days before Christmas, and I am burnt. Crispy even.

I've worked hard to barrel through the past month, and I'm tired. My feet hurt. And my carpel tunnel is really acting up from scooping so, so many cookies. I'm complaining a bit, but trust me, not about being busy. Being busy is actually pretty darn awesome. I'm just getting...older. ;)

But even with being tired, and not quite in the groove of the holiday season, today, I feel the love. Because hands down, I have the best staff in Frederick, possibly Maryland, and there's a good chance it extends beyond even that.

I had the pleasure of taking my girls to a little lunch on Monday to thank them for such a stellar year. For working hard and sticking with me even when times are tough. And for a few, daring to join an easily-distracted owner who sometimes forgets what she's talking about, right in the middle of a sentence.

If you haven't met the girls, well, what are you waiting for?? Here, let me introduce them:

Caroline: The yin to my yang, the Jack Sprat to my Jack Sprat's wife, Caroline and I are complete opposites. We're both women, and we both cook, but the similarity ends there. I'm big and loud, Caroline is tiny and controlled, and one heck of a good baker to boot. She teaches a well-thought out class and always has a sunny disposition and great attitude.

Kerry: My partner-in-kitchen crime, we sometimes pick a foul word of the day, then use it...frequently. But only with each other, and never around Caroline. :) Kerry adores food, and despite having terrible taste in it (we like almost none of the same flavors), is an excellent cook and is loaded with ambition. Her new catering/lunch delivery business will be kicking off soon, so stay-tuned for that. She makes me laugh, and what could be better than that?

Wendy: I've never, ever seen anyone eat indiscriminately and with such reckless abandon as Wendy. This is why she has a job at The Kitchen Studio. Because the bottom line here is that she loves to eat, asks smart questions, and washes a mean dish. She is pretty darn terrific to have around and with her new found love of foie gras, I like being around her just that much more.

Sharon: Quite possibly one of the smartest women I've ever met, you feel your IQ raise a few points just in speaking with her. I never feel dumb at the end of our conversations and can speak honestly and openly with her. I love her passion for food, travel, and her family. Really, I just like her, and the fact that she works her butt off certainly doesn't hurt.

Cathy: Hard-working, diligent, absolutely reliable, and willing to be the bad guy when I tell all of the birthday party kids that she likes to eat batter with uncooked eggs (which I'm not sure if she really does or not). A talented graphic designer with a real job in DC, Cathy makes birthday parties even more fun, as if that's possible!

Dotty: A newcomer to the TKS staff, Dotty is learning to keep me in line. Not only is she chipper and cute as a button, but she's organizing my mess and helping to pull together programs that will make The Kitchen Studio run better and help us to offer more to our students (brand new Kitchen Assistant program coming in January, along with our Shared-Use kitchen!). Plus, she's super creative and makes a mean pin cushion! Don't believe me? Check out her Etsy shop here.

And then, Keri-Ann: Our very newest addition, Keri-Ann is our brand new kid's cooking instructor, getting ready to lead kid's cooking birthday parties, and even a few summer camps. A foodie at heart, she gifted me with homemade bourbon balls and freshly made chicken basil sausage for the holidays. Add into that the fearlessness in eating foie and pate and snails, and you've got my kind of gal. I have a feeling I should probably keep Keri-Ann and Wendy separated, or there may be nothing left in the fridge!

You can say what you want about women, but I will tell you this: The Kitchen Studio staff is a drama-free zone. Now, hopefully I'm not dooming myself to days filled with picking and pecking and complaining, and I don't think I am. These ladies are all different, they're all mature, and they make a great team.

The best present I've received this year?

A loyal and wonderful staff that I love to work with in the kitchen.

So ladies, Merry Christmas.

And to my readers, Merry Christmas too. Why don't you stop in and see us sometime. :)

Thanksgiving Recovery...And the Stovetop Stuffing Debacle

2010-11-28T18:46:00.009-05:00

So...the Superbowl of Food is over and you're sitting back, loosening the waistband on your stretchy pants, telling yourself that you will NOT overindulge for the rest of the holiday season because Good Heavens(!) you're stuffed like a turkey yourself!

Or maybe that's just me.

Here's the menu that my family enjoyed on Thanksgiving (and for several days thereafter):

Baked crab dip*
Marinated cheese*
Dry-brined turkey*
Bacon-pecan stuffing* (in the bird, then baked)
Filling (that's stuffing that never saw the inside of the bird)
Kluski noodles* (a PA tradition)
Kick-butt mashed potatoes*
The best gravy. Ever.**
Baked corn* (another PA tradition)
Cranberry-citrus compote*
Green bean casserole (no, not the tacky kind)
Baked Oysters*
Amazing green salad with glazed pecans & goat cheese (yay Jill!)
Pumpkin cheesecake
Chocolate-dipped strawberries
Pumpkin roll
Upside-down apple pie

*Prepared lovingly by ME (everything else generously contributed by my fab family and our guests Marc & Mallory).

**Prepared by me to a point, then turned over to mom because she is the Gravy Queen!

I won't even get into the whole "Stovetop Stuffing Debacle" started by my husband.

Ok - I will get into it.

Two days before Thanksgiving I asked my husband John if there was anything special I could fix for him, especially since this was a heavy PA-centric menu to keep the family happy and we wouldn't be able to travel to Jersey to see his family. His response? "Y'know... something like Stovetop Stuffing".

Uh, EXCUSE ME? Do you know what I do for a living???!!! Do you know that I'm being featured in the newspaper the day before Thanksgiving for my STUFFING RECIPE??? (You can see that article here). AND that they even made a VIDEO of me preparing said stuffing??? (You can see that one here, and yes, I do a little dance:)

Husband: "Y'know...with stuff in it. Not just bread"

Oh.

Yeah, I can do that (and boy, did I!).

But nonetheless, can you guess what John had on his plate as we sat down to Thanksgiving dinner?

Yup.

Box and all. You didn't think I'd actually cook that...did you? ;)

A Moment Please

2010-11-01T15:17:00.005-04:00

My father, Jere Querry, passed away last Monday morning at home.

But with all of sadness, Hospice, funerals, viewing, speeches, caskets, burials and everything that goes along with someone you love dying, there was a lot of good, and love that came out of all of this.

I spent time with my brothers and their lovely families. I spent time with my mom. I got to talk to many people that I haven't seen for a very long time, and I spent time with my own family (and Munchie the Wonder Puggle, who was not, shall we say, great).

A few years ago, just after my friend Mary died, I wrote a short post about how food is love. You can read it here if you're so inclined.

And these 3 years later, I still believe it.

We received gorgeous baskets filled with quiches, fruit, and coffee cake, subs, cakes, danishes, a gigantic baked ziti, garlic bread, cookies, brownies, & muffins. And that's just what I remember! I'm sure there was more, but things are a bit hazy, I hope you'll understand.

We shared a meal with 36 people after the burial, and we talked, and laughed, and cried a little bit. My dad would have loved it.

It seems like any of the good times in the past week revolved around food. Sharing, and loving, and eating. And I am so grateful for that.

I'm grateful that when people don't know what to say, they bring you dinner instead of working the same, tired phrases in. That they bring you a cup of coffee, or send you salted chocolate bars. And yes, my waistline is reflecting all of this love, but that too shall pass.

Just before my dad died, I made a quick trip to Wegman's in Mechanicsburg. I zipped through and loaded the cart with anything prepared that I could find, and on a Sunday night, they were running a little low.

I grabbed salads and sandwiches and meals that could be easily nuked. But the best thing I bought was easily an assortment of lovely cheeses, roasted tomatoes, and bread. I knew this wasn't a snack that my mom & I would attack, but for some reason felt it was a necessary addition.

Because when someone dies, people stop by the house to express their condolences, and when they see how things are going, they tend to stick around and reminisce and offer to help with the details, which is invaluable. And more times than not, you want to offer them something, and they wouldn't dream of asking (or wanting) anything. But if you're able to pull out something simple and filling (because we all know that cheese deadens the appetite, right?), and set in on the table in front of them, they will eat it.

And you will feel good that you did something easy for them. They will feel good that they can enjoy something easy and delicious, and no trouble at all to fix, and you will all be as happy as you can be between the tears and the laughing.

And really, what more could you want?

You're having a bad day, and then...

2010-10-20T18:28:00.007-04:00

Things right now aren't great.

My family just made the decision to call in Hospice for my father, and now it's just a waiting game. Which, no matter how prepared you think you are, is impossible to be ready for.

Beyond that, things have also been tough on other fronts (though not work, or family, woo hoo!), and I'm just feeling beaten down.

Exhausted.

Defeated.

Then, my husband forwards an article in today's Frederick News Post about tools in the kitchen by the lovely Susan Guynn. He didn't read it, but thought I may be interested.

Lo and behold, I'm actually quoted in the article. Hey...I remember talking to Susan a few weeks ago. Cool! And I even sound like I know what I'm talking about! Here, see for yourself:

"The one thing I couldn't live without is my KitchenAid mixer," said chef Christine Van Bloem. "It's the ultimate workhorse." Van Bloem received hers as a gift after graduating from Peter Krump's New York Cooking School (now known as The Institute for Culinary Education) 15 years ago. Van Bloem teaches others the pleasures of cooking at The Kitchen Studio on Buckeystown Pike in Frederick.

"I can walk away from it and it keeps working." She uses it when making baked items and for making pasta. "I'm dying for the meat grinder attachment," she said, along with the sausage stuffer attachment. "I want to make homemade sausages."

A less expensive kitchen tool is the microplane grater/zester. "I tell my students it's like hundreds of tiny little knife blades on a stick," Van Bloem said. It's perfect for grating nutmeg, chocolate and Parmesan cheese.

"And it goes without saying you need an excellent knife." She recommends Edgeworks Knife & Supply Co., a downtown Frederick store, as a good resource for choosing the perfect knife. "It's a great place to go and learn about knives," she said. "If you spend a little more money on a knife, you'll have one that will last for years."

Her 95-year-old grandmother recently gave Van Bloem her favorite knife -- one she used for more than 60 years. Sharpened so many times over the decade, Van Bloem can no longer identify the type of knife it was. She plans to retire the knife and display it prominently in a shadow box.

So, I'm sitting on the couch, rubbing my calf (because I stepped off a curb funny today and strained, sprained, or cramped the sucker), trying hard not to feel sorry for myself when I see someone on the front porch.

I open the door and there is my neighbor Kathy. And guess what she has in her hands...

No, really...guess.

I'll wait.

Ok, ok! Kathy magically appears on my front porch, bearing a gift for me. Out of the blue:Dear, lovely, sweet, kind Kathy walks into my living room carrying a brand new meat grinder attachment for my Kitchen Aid mixer.

A present.

For me.

Because she read the article and knew she had one she had never used and thought I would enjoy it.

Timing, as they say, is everything.

I'm very emotional right now, but still can't help but squeal with delight. And then tell Kathy about my dad, because it's the overwhelming presence in my life right now. She shares the story of her own father's passing, along with a few words of wisdom, and somehow, peace. We both tear up, feeling a little awkward, but also like we both understand what the other is going through, or has already experienced.

I know that the next few days, or heaven forbid, weeks, are going to be a symphony of discord, with waiting and praying and suffering.

But I also know that I'm not doing this alone. And that over a meat grinder, I've found not only kindness, but someone who understands this end game.

And for that, I will always be grateful.

Thank you Kathy. Thank you so very, very much.

I Don't Want to Judge, But: Evening on the Riviera

2010-10-10T12:33:00.008-04:00

Evening on the Riviera, the upscale fancy-pants Fredericktonian party was held this past Friday at the fairgrounds (did I say upscale?). Evening on the Riviera is a major fund-raiser for local charities and features food & wine generously provided by local purveyors of food & drink.

One of the components of the evening is a competition between all of the purveyors for best savory dish, best dessert, and best display.

I was asked to be a judge last year, and just couldn't quite make it, but this year, when I was asked again, I jumped at the chance. And you know what I learned?

It's really hard to judge other people's work.

The folks who provide the goodies for the event do so at their own expense. For A LOT of people. Sure, they get the publicity and get themselves in front of an audience that may use their services in the future, but it's an expensive proposition. Working in the food business, I can't tell you how many times folks think they're helping me by letting me provide them with free food. Uh, not so much.

But anyway, I couldn't help but think about that as the other judges and I sat in back, behind curtains, doing a blind judging. Here's how a blind judging works:

The judges do not look at booths beforehand. You don't want to cloud your judgement. At this point, you're judging solely on the food.
Servers, in this case students from the culinary program at FCC, bring you food, in random order, in 5 minute intervals.
You taste the food and then assign a point value based on presentation, taste, & difficulty.
The judges can discuss taste, appearance etc., but not points or ratings.
The food just keeps coming.

I know what goes into preparing food for an event like this, and I know that it's not easy to do. And I hating picking apart the nuances of each dish. But the one thing I really liked was having absolutely no idea where the food came from. Whew!

In the end, the best savory dish, and hoo-boy was it delicious, was a braised short rib on mashed potatoes from The Comus Inn. So very, very tender and dare I say, succulent. Short ribs must have been a theme, because the wizards at Canapes took second place with their delightful short rib on sweet potato hash. What a wonderful fall dish!

I got a bit overwhelmed on the sweets (I know, I find that hard to believe too!), but The Perfect Truffle won first prize for an assortment of lovely chocolate truffles (my fave was a pear-ginger truffle).

For display, well, that was a tough one. Gourmet with Paula had a striking, simple display, and seemed to clearly be a first place winner. I really liked the clean lines and lighting in the display. Completely beautiful. For second, well, that one spurred debate among the judges. All of the displays were terrific, and you could totally tell that everyone had put their best foot forward. There were displays showcasing stunning treats, and displays true to the business itself, and in that case, Home at the Braddock Inn took second place because their display really reflected who they are. It was homey, authentic, and just, nice. All in all, a tough pick, and display is certainly my weakest area as a cook, so I really appreciated all of the effort that went into making everything not only taste great, but look great too.

So judging other people's food? Stressful, but delicious. I can't wait to do it again next year!

Free Demo Today at N. Frederick Farmer's Market

2010-09-08T11:09:00.005-04:00

That's right all my little Frederick Foodies, I'll be hosting a free demo today at the North Frederick Farmer's Market around 4 o'clock. The market is located on Market St. between 3rd & 4th Streets, and I'll be whipping up a few little late summer treats, including my super awesome Panzanella and a wonderful little Corn Salad I've been making all summer long.

My food is simple and delicious, and these are recipes you'll make over and over at home, no special equipment required.

There have been some great demos already this year from the enormously talented Bryan Voltaggio & Rochelle Myers, and I'm thrilled to be included with such excellent company.

If you're looking for a little entertainment and real tips you can use at home, be sure to hit the market this afternoon. And hey, bring some cashola, because you will certainly want to hit all of the great farmstands when you're there. It seems like EVERYTHING is in season right now.

See you this afternoon!

I Found the Awesome Sauce: Gogo Gogi Food Truck

2010-08-21T12:57:00.004-04:00

What a happy, happy day -- I've found the Gogo Gogi Food Truck right here in Frederick.

Here's how it happened: We're having guests over for dinner this evening, so I thought I'd hit the West Frederick Farmer's Market this morning to pick up some heirloom tomatoes & squash blossoms dinner. I work almost every Saturday, so actually getting to the market is a real treat for me.

I parked illegally in the movie theater parking lot (hey -- maybe they could let folks park there until 10:30, before the first showing??), and tried to zip around quick like a bunny before they decided to start towing. I grabbed my tomatoes, picked up a small, lovely bunch of late summer flowers, then zipped over for some bread and goat cheese.

I saw my friend Rochelle, of Myers Food (and an excellent instructor at TKS) standing by a Korean BBQ food truck, Gogo Gogi. Now usually, Korean BBQ is not the first thing I'm thinking of at 10:15 on a Saturday morning. But seeing Rochelle there, I knew something was up, not just because she's the ultimate Frederick Food Snob (and I mean that in the very, very nicest way possible), but she's a writer for the News Post too. Pen and pad in hand, Rochelle stood by the truck, talking to the owner John, scratching out her notes of fabulousness. Hmmmmmmmm...I should say hello, shouldn't I?

I strolled over, said my hellos, and, oh, look...samples! Now I do love some meat and carbs, being from PA and all, so I wasn't the least bit daunted by the beef (or chicken, or pork) over rice, not a vegetable in sight. In fact, it was rather enticing to be veg free on a Saturday morning. Yes indeedy, though I'd never be opposed to a soft, sweet onion pretty much anywhere.

Wanting to support the local guy, I decided to spring for the Beef BBQ, Bulgogi, served over rice. Again, this is at 10:15 in the morning. There's nothing breakfast-like about this proposition. Asked if I wanted the hot sauce, I figured, what's a cuppa water when you're drowning...right? So I said sure, I'd love a little bit, scooped up my bag and darted back to my car, no tow truck in sight. Whew!

Please don't think less of me as I describe the carnage.

The windows in the car were up (it's hot out there), so the fragrance of the beef was immediately noticeable. Hmmmm...perhaps a small taste...oh...my.

OH. MY.

Holy mother of all that is good and is right...OH FREAKIN' MY!

The beef is tender and rich and flavorful. The rice is sticky and the perfect foil to the beef. But the sauce.

Good heavens...THE SAUCE!

It's spicy, but sweet. Sweet heat, and it makes the dish sing. I thought it would be crazy spicy, and I have never been, nor will ever be a member of the "sear your lips off club", but it's not. It's perfectly balanced.

So I sit at the light at Baughman's Lane & Rt. 40, slurping up beef and sauce and rice with chopsticks, praying that just this once the light will last forever. I'm wiping my face with my hand, sauce and beef flying as I try to disguise my gluttony from other drivers, doing my best to make no eye contact.

Curses! The light changes at what seems to be record speed, I set my bowl down and drive, with some haste, to The Kitchen Studio to pick up a few things. I pull into my parking space, grab the bowl, eating all the while, and go in to do a little fridge shopping for things I need tonight.

In a minute it's gone. 6 bucks (just 6 bucks!!!) of perfectly seasoned deliciousness, vanished. Darn. I didn't even spill any on my shirt that I could scrape off any enjoy. Shoot.

I'll be back to the West Frederick Farmer's Market next week to grab another bowl. Or I may even pop in to the Middletown Farmer's Market on Thursday if I just can't wait 'til then.

They don't have a web site yet, but if you've got a Twitter account, you can follow them (and find out where they're going to be) at @gogo_gogi. I'll see you there. :)

I think I'm in L.O.V.E.: Lebherz Olive Oil & Vinegar (And a Honey Balsamic Vinaigrette Recipe)

2010-07-27T10:19:00.006-04:00

Have you made the trip to Lebherz Olive Oil & Vinegar on North Market St. in Frederick yet?

Well, what are you waiting for??

This new store has a nifty concept new to Maryland: olive oils and vinegars in stainless steel casks, ready to taste and tap on your own.

Pic lifted from the L.O.V.E. website

Before you start thinking that this is the same evoo you're getting at the grocery store, think again. From the L.O.V.E website: "L.O.V.E. has over 40 different flavors of oil and vinegar for you to taste, pour, and purchase. I am sure you already know this, but olive oil is such a healthy option when cooking instead of butter, and it just so happens I have a butter 100% natural oil for you to try! That alone is a good reason to come and taste the butter oil for your future meals, popcorn, and more!".

Not only is the store well designed, but the owner, Maggie Lebherz, is cute as a button too. And let me tell you this...girlfriend knows her stuff! Maggie won't hesitate to take the time to educate you on the finer points of production, flavor, and uses of her products, which are imported from all over the world.

Personally, I've purchased a classic olive oil from California and a traditional balsamic, no infusions or added flavors for me. But I've tasted the infused oils, and they're delicious.

Prices range from around $10 for a small bottle to $30 for a wine-sized bottle, so this isn't the stuff you're going to use for general cooking. No way man! These oils and vinegars are meant to be savored and appreciated for their flavor, so don't waste them in tomato sauce or the like. Use these to finish a dish, or straight for dipping, even in a lovely vinaigrette. Speaking of which, here's my semi-famous Honey Balsamic Dressing recipe for you, to give a try with some of the goodies you'll find at L.O.V.E.:

Honey-Balsamic Vinaigrette Recipe:

1/2 cup Good Quality Balsamic
1 tablespoon Dijon Mustard
1 to 2 tablespoons Honey
1 cup Good Quality Olive Oil (I like the Arbequina from L.O.V.E.)
Salt & Pepper to taste

Whisk together Balsamic, Dijon, and Honey in a medium bowl until combined. Slowly stream in Olive Oil while whisking (this will keep your vinaigrette emulsified instead of separating). Store in fridge for up to two weeks. Note: I like my vinaigrette tart, so I use a lot of vinegar (1:2 vinegar to oil). The traditional ratio is 1:3, so feel free to use a little more oil (or less vinegar) if you don't like it so puckery.

L.O.V.E is located at 214 N. Market St, just a few doors down from VOLT. They're open Tuesday through Thursday, 11-6, Friday & Saturday 11-9, and Sundays from Noon-6. Everyone needs a break sometime, so they're closed on Mondays.

How You Know Top Chef has Jumped the Shark

2010-07-07T22:03:00.002-04:00

The BABYFOOD challenge.

Really?

Make a dish that pleases Tom & Padma (judges), and their babies?

Sometimes, you know exactly when the show you love is no longer worthy of your attention. And tonight, it was my beloved Top Chef.

Sayonara sweetheart. The dvr has been changed.

The Problem with Chefs Move to Schools: A Cook's POV

2010-07-02T09:30:00.003-04:00

You know that I went to the White House on June 4th to participate in the kick-off program for the new initiative, Chefs Move to Schools.

You know that I was super-excited about participating in this launch, even though there were many, many people attending, and I still see several bold-faced names who were in attendance missing from the list of chefs who have signed-up to participate in the program.

But after some time, and a chance to dig into the web site and the program, I'm realizing an important fact.

There is no program.

Now don't misunderstand. There's a web site and a lot of excitement among those in the food community, particularly those of us who already work with kids and love doing so. But I haven't yet found a specific program to help put this all into action. To help all of the participants, both from the school & chef sides, to be on the same page.

An email received from Share Our Strength, a really fabulous organization dedicated to ending childhood hunger in America, encourages us to "Search for your state, then look for a school near you; there is a contact listed for each school. You are also encouraged to match yourself with a school of your own choosing - where your kids go, near your restaurant, maybe even the one you attended as a child! If there isn't a school near you at this point, check back later or just ask around in your community to make a connection! "

Ok, I can do that. In fact, I'm already teaming with Monocacy Elementary School. But it seems to me that by encouraging Monocacy to participate, I may have just added a layer of red tape to our process. Maybe? I really can't tell.

Here's what I thought would happen:

Schools and chefs would register for the program, then be paired
Schools and chefs would both be given program guidelines to follow with the flexibility to put our own spin on things
Suggestions for funding would be offered (not the actual funding, but ideas on who and how to approach this issue)

Instead, here's where it stands today:

Schools and chefs register for the program and are expected to pair themselves up (no problem here)
There's a website with info as it pertains to school lunches and daycare, but with no curriculum guidelines for chefs and cooks going in and teaching the kids about food.
No one is discussing funding. This is 100% volunteer.

Before you start thinking I'm greedy, please understand that food costs money. And when you're going into a school with hundreds of kids, and you're expected to provide not only your time but the food as well, we're talking what could be a major financial commitment from some very small business owners who probably don't pay themselves very much, if anything.

If you're a big name in the field with successful restaurants, tv shows, and the like, that's very different from someone who owns his or her own business and isn't raking in the big (or even medium) bucks. I will willingly donate my time, but providing all that food for samples etc.? Where is that money going to come from? Are there grants? Ideas on working with PTSAs, or do I need to figure it out myself? Doesn't it seem a little silly to have 900+ chefs (those currently registered for the program) all starting from scratch, on their own? Seems like we'll end up with 900+ different approaches.

I love me some Obama, deep, deep down in my heart, but either I'm missing some major info on this program (which is not impossible), or it's just not there, or it's not easy to find.

I've gone ahead and registered for Share Our Strength's Operation Frontline program to see what their curriculum looks like and see if perhaps that program is a good fit for me & the school. I'd like to know what other cooks & chefs are doing and what their plans are for participation in this program and if maybe, just maybe, I'm missing something here. Because right now? I'm just confused.

Awesome Summer Recipe: Panzanella (Tomato & Bread Salad)

2010-07-01T10:19:00.006-04:00

This week, we're holding an Italian-themed camp at The Kitchen Studio. Why? Well, I really like Italian food and so do teens & tweens, so it seemed like a good match. My favorite dish of the week so far hasn't been the ravioli with homemade ricotta (though they're near the top of my list) or the focaccia or even the cool and refreshingly delicious lemon sorbet. Nope. The honor this week goes to Panzanella. A rustic, casual tomato/bread salad.

We used the aforementioned focaccia bread (a day old and left out to stale a bit overnight), and threw in some homemade mozzarella, but you can improvise as you wish. Here's the recipe we used:

Panzanella

Serves 8 (or 4 if you're really, really, really hungry)

6-8 cups of day old bread, cubed (not the sliced bread from the grocery store, but good, rustic bread)

6 Ripe, juicy tomatoes, diced into 1" pieces, seeds removed

1/2 cup fresh Basil leaves, sliced into a very thin chiffonade

1/2-3/4 cup Olive Oil, plus a little extra to toss with the bread (maybe another 2-3 T.)

1/4 cup Red Wine Vinegar

1 tablespoon Dijon Mustard

1-2 Garlic Cloves, minced

1/2 pound Fresh Mozzarella, cubed (totally optional, but delicious)

salt

pepper

Preheat your oven to 400-degrees. Scatter your bread cubes onto a baking sheet with sides and toss with 2-3 T. of olive oil. Bake fore 10 minutes, or until a little crunchy but not tooth-breakingly hard. Cool.

Pour red wine vinegar into a large bowl. Add Dijon Mustard and whisk until combined. Slowly drizzle in 1/2 to 3/4 cup olive oil, while whisking. (Hint: The less oil, the more tart the dressing, and I like my dressing tart.)

Add garlic to the dressing and whisk to combine.

Add diced tomatoes, bread, fresh basil and if using, the cubed mozzarella to the dressing. Sprinkle with a good bit of salt (1/2-1 t.) and pepper (1/4-1/2 t.). Toss to coat. Serve immediately.

Ta-dah! Summer in a bowl I tell you. Not the sexiest picture you'll see, but it is yummy! Make it, love it, enjoy it. Happy summer!

Celebrity Chef Camp In the News!!

2010-06-30T08:30:00.014-04:00

Sometimes, you wake up and you just know it's going to be a good day. Today? Yup...it's one of those days.

Photo by Bill Green of the FNP

There is an absolutely terrific article in today's paper talking about the Celebrity Chef camp at The Kitchen Studio. Celebrity Chef camp is a week of cooking camp for 8-11 year-olds that teaches the techniques and style of certain celebrity chefs. For example, the kids played with fondant one day in an Ace of Cakes-style cupcake class. (BTW-they loved it.) At the end of the week, we divide the kids into pairs and each pair does a demonstration for the entire class and their parents. They feel a little like rockstars themselves and leave camp feeling accomplished and confident. Win-win I say!

As I read the article today, I couldn't help but be proud of these kids, and truth be told, myself, just a little bit. Because Rochelle Myers, the writer, really captured what we're doing with kids. And I love that.

You can click on the article here: or you can read the copy below. If you want to see fun pics of the kids cooking allllllllllll summer long, check out our kid's cooking website at Gotta Break Some Eggs or "like" us on Facebook for Break Some Eggs or The Kitchen Studio Cooking School. I'm posting photos several days a week, and you can really see the kids getting into the cooking.

Teaching the Joys of Cooking

Kids Cook Like Celebrity Chefs at Camp

by Rochelle Myers

Special to the News-Post

There is a group of children ages 8 to 11 standing around a steel kitchen work table. About two-thirds of them are holding plastic spoons that have been lightly laced with cayenne pepper.
Chef Christine Van Bloem had just instructed a child to add some of the cayenne to some flank steak destined for fajitas, prompting him to ask what cayenne pepper tastes like.

"I'm never gonna lie to you," Van Bloem said. "I think it's not very good on its own, but if you want to try it ..."

Most of the kids were game, and so they stood about waiting for a cue from Van Bloem to try the pepper.

At her signal, the spoons disappeared into waiting mouths. There is a brief pause, and then the kids start screwing up their faces in the universal "yuck" expression.

As the tasters run off for cups of milk to dull out the burning sensations on their tongues, I am reminded of the principle of professional cookery that everything must be tasted. These kids may not have known what straight cayenne pepper tasted like, and Van Bloem warned them that they probably wouldn't like it, but this is Celebrity Chef Camp -- and these kids are eager to learn as much as they can about the world of real chefs.

Celebrity Chef Camp took place June 21 through 25 at The Kitchen Studio in Frederick , where Van Bloem used a different group of celebrity chefs each day to inspire her participants.
The week was photographed for Van Bloem's "Gotta Break Some Eggs" website (gottabreaksomeeggs.com), where campers could enjoy a taste of their own celebrity. A segment aired by WHAG NBC-25 reinforced the kids' star power, and their parents videotaped their newfound skills on the last day of camp. Through it all, the kids never stopped learning the real hands-on techniques used by celebrity chefs to produce delicious food.

"The whole idea of Celebrity Chef Camp is to capitalize on how kids are so enraptured by cooking shows. They are very familiar with celebrity chefs from TV. This camp gives a taste of that, and each day's activities are designed to be in the style of a different celebrity chef," Van Bloem said.
The first day was inspired by Mario Batali and Giada de Laurentiis: Campers cut their teeth by learning to make ricotta cheese and pasta dough, which they transformed into ricotta-filled ravioli. Rick Bayless and Bobby Flay inspired a Tex-Mex menu of fajitas and corn-black bean salad, followed by churros, while Rachael Ray's approach to quick and easy food translated to zucchini fries and panko-crusted chicken. Duff Goldman of the TV program "Ace of Cakes" inspired a cake-centric day, during which campers learned how to use fondant to decorate cupcakes. The camp wrapped up Friday with the kids preparing a dish they learned earlier in the week for their parents' cameras.

Van Bloem uses a hands-on approach to involve children in learning cooking skills. For example, she stands behind a child with her hands on the girl's hands when showing her how to use a chef's knife. The knife is long and sharp -- exactly the sort wielded by a celebrity chef on television -- and the girl's hands appear small next to the enormous blade.

With the help of Van Bloem's physical guidance, the girl cuts the garlic clove evenly and safely.
Van Bloem also uses lessons learned from celebrity chefs to illustrate helpful cooking techniques. For example, she cites Rachael Ray's "garbage bowl" -- a bowl set on the counter to collect cooking waste. Van Bloem uses a garbage bowl to collect corn cobs as she slices corn off the cob for a black bean and corn salad.

"Anytime you invoke a chef's name that's familiar, it changes kids -- it energizes them," she said.
"I try to adapt recipes like the black bean and corn salad to introduce new flavors to kids without overwhelming them with flavors. I'm not talking about hiding vegetables in a dish -- I will never lie to kids," Van Bloem said. "A lot of parents try to overwhelm their kids with a side of asparagus, rather than adding a little asparagus to a salad."

Her efforts pay off when the campers gather around a table to scoop up the black bean and corn salad for lunch.

"Are they using good technique? Are they doing something cool? Then camp was a success," she said.

FYI - Our summer of cooking camps is completely sold out. A happy surprise for us, not so happy for the folks who just found out about us. So this fall, we're going to offer several of our most popular cooking camps after-school. And next summer, we're going to somehow find a way to add more hours into the day and add a few more camps. Though it seems far away, mark your calendars now, because camp registration opens March 1, 2011. :)

New North Frederick Farmer's Market Opens Wednesday!

2010-06-08T15:27:00.008-04:00

Looking to get your market on during the week? The North Frederick Farmer's Market opens tomorrow, Wednesday, June 9 at 3pm. It's located in the old Carmack Jay's parking lot (you know the one, it's been surrounded by fencing for the past several years and sits on the west side of Market St. just before 4th St.) and will run every Wednesday Through October from 3-7.

I am digging this not just because it is 2 blocks from my house, but because it's dog friendly too. Munchie will be so happy. :)

They're going to have a number of vendors, including:

Glade Link Farm - Cut flowers, berries, vegetables
Washington Street Gardens - Plants and vegetables
Tomatoes Etc. - Vegetables
Lewis Orchard - Fruit
Bella Terra Farm - Vegetables and cut flowers
Rettland Farm - Beef, pork and eggs
Goose Creek Farm - Baked goods, lamb, beef, cut flowers
Kiparoo Farms - Wool, yarn, and handknits
Truffle King - Chocolates
Pennys Plants - Plants and herbs
Whitmore Farm - Lamb, pork, rabbit, and vegetables

As usual, everything has been raised, grown or made within 120 miles of Frederick.

Check out the market tomorrow and let me know what you think!

The White House: A Recap

2010-06-06T09:09:00.023-04:00

If you didn't know already, I had the opportunity to visit the White House grounds on Friday as part of the kick-off of the First Lady's program, Chef's Move to Schools. (You can check out my previous post for more specifics on the program.)

I'd like to tell you that it was all sunshine and roses and that Mrs. Obama and I sat and discussed fashion and food while sipping tea in the Rose Garden. But of course, I can't.

The event was essentially a mass photo call to catch The First Lady with a group of chefs dedicated to the progression of her program (which isn't a bad thing, though I may seem like I'm grumbling -- I'm not).

I arrived in DC a little later than expected due to Marc train delays. No biggie - I was headed to the breakfast sponsored by Share Our Strength, a terrific organization. Because of my tardiness, I needed to sit in an overflow room to hear the speakers (via video) - the ballroom was full.

The speakers were actually really great and motivating. I especially enjoyed Bill Telepan, who owns a restaurant in NYC and volunteers at his daughter's school and beyond. He was sassy and fun and obviously into the work of teaching kids about healthier food, as was everyone on the panel.

After breakfast, we started to walk to The White House. It was starting to warm up quite a bit, but with the excitement in the air, it wasn't a problem. We formed a queue outside the gate and waited for everything to open.

I was actually toward the beginning of the line.

We passed through two checkpoints and showed our id and had our names checked off a list -- a really, really long list. Then we went into a small building to have everything x-rayed and metal detected. It was quick and without doubt, everyone was super friendly. From there, we were allowed to walk the grounds (within reason of course) until the program started at 12.

It was warming up quite a bit at this point, and there wasn't a ton of shade, so after the all-but required photo op:

I strolled down to the WH garden to take a look. Not too shabby, eh?

I was really feeling the heat and started looking for water. It's the White House, right? Of course they would have tons and tons of water for everyone, especially because we were all wearing our heavy long-sleeved chef coats over our clothes. Not so much. One of the two water coolers down by the garden was completely empty. The other still had a bit of water, so I snagged a cup and moved on. No sense drinking the 8 cups I wanted with so many folks there in a similar situation. But I felt a little better (ah-middle age...), so all was good.

We progressed up to the South Lawn at the appointed time and sat down. There was lots of ohhh & ahhhing and celeb chef sightings. What really surprised me were all of the bold-face names I saw. Initially, I really thought that this event was specifically targeted to include cooks, chefs, & instructors who worked with kids, which is why I was so excited. But it really was more inclusive than that. In line, I stood beside a rep from The James Beard House and another from the National Restaurant Association. It seemed like anyone who had anything to do food in any aspect was there.

Chefs/TV personalities I recognized included: Daniel Boulud, Ellie Krieger, Aaron McCargo Jr., Carla Hall, Cat Cora, Art Smith (looking saucy in a semi-sheer shirt), Anne Burrell (a personal fave in a super cute floral dress) and, well, I've blanked on the others, but the list goes on and on. There were hundreds and hundreds of people there. Counts varied anywhere from 500 to 1,000. WOW!

One of the encouraging facts that I heard was that over 900 chefs, cooks, & instructors have already signed up to adopt a school. I'm glad to hear that, because I would hate to think that the folks in attendance weren't really there to support the program.

That said, Mrs. Obama is a wonderful speaker. She has grace and elegance and brings you into her cause with her enthusiasm. I am thrilled that I had a chance to hear her speak in person. I believe it was a once in a lifetime chance for me, and I am as dedicated to teaching kids as I ever have been.

Originally, I intended on going to lunch with the crew from IACP (International Assoc. of Culinary Professionals). But we were running behind schedule and I was afraid that I would miss my train home (brain dead alert - it never crossed my mind that I could take a later train home - duh!), so I skipped it. Instead I strolled down PA Ave and had lunch outside at The Willard Hotel by myself. In the shade, and with lots and lots of water. It was lovely.

So, was it worth the trip? For me living so close? Absolutely. As the event got closer and closer, I started to realize that this would be much, much larger than originally thought. That many hundreds of cooks would be in attendance and that it would be more of a cattle call, and I mean that in the very nicest way. So I had adjusted my expectations and came out of it feeling good and ready to continue my work with the schools. I'm waiting to hear what school I'm paired up with, but I'm hoping it's Monocacy Elementary, as I've been working there a bunch this year and they've just planted a new school garden, which is something new to get excited about.

My prize possession from the trip?

My Presidential Seal Styrofoam cup of course. :)

White House, Here I Come!

2010-06-03T09:03:00.004-04:00

You read that right...I'm going to The White House.

On Friday, June 4, I'll be part of what will no doubt be a massive scrum of chefs, cooks, and culinary instructors as part of the First Lady's Chefs Move to School program, being held on the South Lawn.

Seriously, how freakin' cool is that?

The gist of the program is to have chefs, cooks, & culinary instructors volunteer in schools to teach kids about healthy eating. Simple enough, right?

My focus has been slightly different from this, but hopefully with the same eventual result. I believe that if you teach kids (and teens and tweens) to cook, if you give them the skills to fend for themselves a bit, you're giving them the power to start making the right choices. Rather than getting every kid to love broccoli so much that they want a broccoli tattoo someday, I want to get them away from all of the stupid preservatives and ingredients you can't pronounce.

Because if you can't pronounce it, you shouldn't eat it. Am I right or am I right? :)

I'm catching a very, very early Marc train down to DC tomorrow morning at some obscene hour and am heading to a breakfast that Share Our Strength is hosting. Some bigwigs and muckety-mucks will be speaking, including the Secretary of Education, the White House Assistant Chef, and the founder of SOS, and I'm excited to hear what they have to say. This is a massive undertaking and I'm interested to see how it plays out once the photo ops are over. Personally, I've been working with Monocacy Elementary with an afterschool program and with Parkway & Yellow Springs Elementary doing lessons on cooking with math & using fractions. I get the feeling that there are a lot of cooks out there who specialize in kids. Guess we'll see tomorrow, from the White House lawn.

Stay tuned for pictures!!

The Perils & Panic of Writing a Cookbook

2010-05-17T18:38:00.005-04:00

You read that right my friends - I'm writing a cookbook.

Correction: I've written a proposal to try to convince someone to hire me to write a cookbook.

Whatever.

Nah, I don't really mean that. In fact, I'm super excited to have even gotten this far. I thought it might be fun (i.e.: cathartic) to write it all down and put it all out there so that you can see what the process is like and lend me a hand through it because peeps, I don't think this is going to be easy.

Two years ago, I came to the realization that I am really, really good at teaching teens & tweens how to cook. I figured that the best way to get my skills out to the masses (because good heavens, someone has to teach these kids to cook!) was through a cookbook. I'm a little old-school and it seemed like the best plan of attack. So I started doing some research on how the process works.

Step One: Write a detailed proposal (approximately 50-100 pages-holy cow!) detailing the concept, your credentials, testimonials, outline, recipes to be included, sample chapter, & sample recipes.

I started the proposal just shy of two years ago.

For real.

Last spring, I took a class at the local community college on proposal writing - THAT was interesting. Truthfully, I stalled a bit on the proposal and didn't really get going in earnest until late fall 2009. In November, I took a class (specifically on cookbook proposal writing) that was absolutely amazing and extremely helpful. From there, I started pushing things into high gear.

I finished the first draft and hired an editor to take a look so that I could be sure to send out my best work. The editor was friendly and knowledgeable, but had a few unexpected delays. *sigh*

I started to get antsy. After attending a great lecture at BlogHer Food in September, I remembered a real pro on the panel and hired her to take a look ($$$) and give me her opinion on my work.

Ah hem - My voice is good, but I don't have a national platform. Without a national platform, it's impossible to get a contact.

Darn.

What to do, what to do...

In my life, I've had one motto, thanks to my sister-in-law Mo: "What's a cup of water when you're drowning."

I got in touch with the amazing author who taught the class I took in the fall and asked her opinion. Bear in mind, this is a woman with mucho experience, but with no billion-visits blog, tv show, or the like. Just someone who is excellent at what she does and put out an admirable cookbook. And she said not to be afraid (I'm paraphrasing). She said to go for it.

So I did.

Step Two: Try to land an agent, because that's definitely the best approach to getting in with a publisher.

I mailed my first copy of my 63-page proposal to my first agent, and now sit, with fingers, toes, and spleen all crossed, waiting for the next 4 to 6 weeks to see if she thinks I have potential. Because that's really all I need - someone to see that I have the potential to write a great book to teach this audience that will sell. A lot.

I'm hoping I have the stomach to make it through my foray into the publishing world. And I'll let you know how it goes: good, bad, or ugly.

How to Make Easy Roasted Red Peppers

2010-05-07T06:39:00.011-04:00

Last night, as I was whipping up some chicken souvlaki & French potato salad, I found an errant red pepper hiding in the fridge. Being a fan of the little guy, especially once he's all soft and sweet, I thought I'd toss him on the grill and take care of business.

(pic from Fairway in NYC *sigh*)

My brother and his wife were joining us for dinner and looked at me like I was crazy once I started burning the pepper. I thought maybe, if I laid it all out, they, and you, could appreciate the quick, easy way to roast, ok, grill, bell peppers.

Easy Roasted (Grilled) Red Bell Peppers

One quick note before I get started: I did learn this in cooking school-promise. I've just adapted a little for the grill.

1. Start your grill and turn it on high. Place the pepper on the grill and grill all sides until black (not gray-we want this puppy charred).

2. Remove pepper from grill and place on a paper towel. Safety Note: Be sure that you don't have a flaming stem before you put pepper to towel. Personal Note: Ignore the Butterworth in the photo. It's not mine... Really... Pinky-swear?

3. Wrap that pepper, gently, in the paper towel.

4. Place the paper towel-wrapped pepper in a plastic grocery bag and close the bag tightly. Set to the side and take a break for a 10-15 minutes. Maybe make yourself a cocktail. Hey, I know! How 'bout a Tom Collins?

5. Here's where the magic happens. By placing the hot pepper in the plastic bag, steam will be created, loosening the skin from the pepper. Cool, right?

6. Now, use the paper towel to pull off the skin. The towel is a little abrasive and will help you easily remove the skin without messing up your manicure too much. SUPER-fancy.

7. Now, revel in your awesomeness and put that sucker in salads, sandwiches, wherever it makes you happy. You now have mad skillz yo.

It's All About Customer Service

2010-05-06T13:10:00.006-04:00

I work a lot of evenings and truth be told, I've never been the "let's go have a drink after a long day at work" type. Especially since I often close up shop around 9 or 10 at night and have a family waiting at home. But last week, after a super-successful class, I decided to pop downtown for a quick drink with the talented instructor, Rochelle Myers.

Rochelle chose a popular downtown eatery with a rep for excellent cocktails. With the warmer weather here, I didn't really need anything super-foofy. In fact, after an incredibly delicious Tom Collins a few months ago at Firestones (I have got to get their recipe), I've been having a little craving.

We enter the bar a little after 10, and being in the food business, I completely understand that feeling when folks walk in the door late, so I always check to be sure that the business is still open and serving new customers. It was pretty obvious from the start that we weren't high on the bartenders' classy-cool list. Though not initially unpleasant, there certainly was no spark or enthusiasm on his end, but there were other folks sitting at the bar, and things were still moving along in the restaurant, so we decided to stay.

After a quick look at the cocktail list, I went with the Tom Collins. Now listen, I get that this isn't the super-chicest drink around. It's even a little old school. But I don't need a bartender to sneer at me when I order one, and to inform me that I "know there's gin in that, right?". Yeah, I know what I'm ordering. From then on, not a word as the drinks came and the check was brought without asking if we wanted another round (after 3 more people had just walked in and had a seat). BTW - we didn't.

I could go on, but I'm just having a little vent here. Abrupt, bordering on unfriendly service, especially while younger, cuter, more scantily dressed people than me keep walking into the bar and having a seat with no issue, just makes me angry. It makes me feel like I don't belong. And I hate that.

Maybe everyone had a long day. Maybe the bartender was beat. But you know what? I've had days like that, plenty in fact, and I do my best to make sure the customer feels welcome. Because after all, service tends to be as important as the food, even if that's sometimes forgotten.

Welcome Frederick Magazine Readers!

2010-05-03T06:30:00.009-04:00

A big woo hoo & thank you to all the new readers who found Frederick Foodie through the new issue (May) of Frederick Magazine! I'm delighted to have you check out my blog!

And for all of you folks that are regulars, well, thank you to you too!

I have the absolute pleasure of being on the cover (squee!) of Fred Mag this month, along with 5 other awesome people around town. Seems like one of my fabulous customers nominated me to be one of the magazine's 2010 People to Watch. And lucky me, I was picked! (It's sort of like picking teams in gym class, only this time, I wasn't last!)

I've been lucky enough to have been in the magazine a time or two, but this is a really big deal to me, and is very, very exciting. The cover! I even ran down to The Muse on Market St on Saturday and snagged the owner's copy to take to my mom & dad. They should be out on newsstands today, so I'll be able to buy the obligatory 10 or 20 copies :).

If you haven't been there yet, please check out the web site for The Kitchen Studio at http://www.kitchenstudiofrederick.com/. We would love to have you come take a cooking class or try our one of our Make It, Take It, Bake It meal assembly sessions. Though we really put a lot of our attention to teen, tween, & kid cooking camps over the summer, we still have a light adult summer class schedule rolling. Don't see anything that's working for you? We have a few more classes being added to the schedule this week, but feel free to drop me an email or leave me a comment and we'll do our best to accommodate you this fall.

If you're checking us out for the first time, you may want to try one of our fabulous Bring-a-Friend-for-Free classes. This month, Kitchen Studio sous chef and new instructor Kerry Lebherz will be whipping up a wonderful Mediterranean Dinner for your enjoyment on May 25 from 6:30-9. It's a great way to see what we're about and enjoy a night out with a friend, especially if you're watching your bottom line.

No matter what, I'm thrilled that you're here and really appreciate you taking the time to check us out. Cheers!

An Earth Day Tip for Cafe Nola Fans

2010-04-20T17:39:00.006-04:00

Alright darlins', who doesn't know that Earth Day is just around the corner (Thursday, 4/22)? If you're a fan of Cafe Nola, you may want to take note.

Why you ask?

Because of Cafe Nola's super-duper green-ness and dedication to sustainability, I found out from my fave barista today that they will NOT be offering to-go containers or disposable cups on Thursday in honor of Earth Day.

Now, I gotta say that the first few times out, I wasn't really feeling the groovy hipness that is Cafe Nola. I have no tattoos and I'm so not cool and I am a little, well, zippy. Nola is a bit more laid back and relaxed, and truthfully, now one of my very favorite places in Frederick.

After the demise of La Dolce Vita (excellent coffee but tragically slow), I needed to get my coffee groove on, and Nola seemed the most likely place to try. Starbucks's brew no longer works for me and I really didn't know where else to go. I sucked it up, hit up Nola, and have been happy ever since.

Ok, ok, so their wireless is spotty and they're feeling more of a restaurant-vibe than a coffee house sit-and-chill-all-morning vibe, but I can make that work (they haven't kicked me out yet). And if I can get Good Lovin' in the morning (get your mind out of the gutter - I'm talking about their egg sandwich on fab foccaccia bread with yummy pesto) with my capp, I'm all set.

If you're thinking brunch, a word to the wise -be a door buster when they open at 10 on Sunday mornings. The place has a waiting line out the door by 11. Better to be breakfasted without a mimosa and get a seat (alcohol isn't served until after 11 or 12). Are you with me??

Why Jamie Oliver is Doing the Right Thing

2010-04-03T08:41:00.013-04:00

With the gorgeous weather we've been having lately, you may not have had the chance to catch the 6-week tv show on ABC, Jamie Oliver's Food Revolution. Well my little dumplings, time to set the dvr or check it out on Hulu, because this guy really is trying to start a revolution.

Here's the premise, from Oliver's website: Jamie has made a new series for American TV about food – how families eat, what kids get at school and why, like the UK, the diet of processed food and snacks is causing so many health and obesity problems. The series was filmed in Huntington, West Virginia. Jamie's challenge was to see if he can get a whole community cooking again. He worked with the school lunch ladies and local families to get everyone back in the kitchen and making tasty meals with fresh ingredients – no packets, no cheating. He's started a Food Revolution: to get people all over America to reconnect with their food and change the way they eat.

It should go without saying that Oliver is going to get a lot of grief along the way. After all, he's going to West Virginia from the UK and stepping in somewhere he hasn't been asked and telling those folks that they're wrong. Yeow! No one likes being told they're wrong, especially by someone they don't even know. It's sorta like going out and having a stranger come up to tell you not only that your dress is ugly, but that you're looking a little chunky too and maybe you should take care of that. Now.

The cooks at the elementary school hate Oliver (seriously though, who doesn't want to launch into a chorus of Adam Sandler's Lunch Lady Land every time you see Alice??), the guy at the radio station really hates him, and the administrators seem to be smiling while on camera because they know they're kinda hosed, and they're not to crazy about him either. You gotta appreciate a guy who knows he's walking into this situation and does it anyway, even if it is for good tv.

But here's the bitter pill to swallow: He's right. Truth be told, though I've searched the CDC website and all over the web, I haven't been able to locate the specific statistics that show Huntington, WV as the "unhealthiest city" in America. But Huntington, WV is representative of, well, us. And by us no, I don't mean Frederick, but really the country as a whole.

It seems to me that Oliver is using this one town (and tv show) to put his ideas out there. He's had success with this program in the UK schools (albeit there are many, many fewer schools than in the US) and for some reason has decided to bring his message across the pond. If anything, simply dragging the issue out and slapping us across the face with it at least garners some recognition for the problem. In my own home in the last week, it's become a topic of discussion with a real focus on the lunches (and breakfasts, and dinners) that my kids and family as a whole are eating.

People are going to complain, endlessly I'm sure, about Oliver, his mission, and how we don't need him. Folks will say he's misguided and that he's doing it all wrong. Baloney. He's doing it exactly right, because now we're talking about it, aren't we?

The funniest thing so far has to be the reports that the kids in the schools Oliver touched don't like the food. Well, uh, big fat DUH there. If you eat a steady diet of pizza, fries, and burgers, and someone switches it out for (not fried) chicken and salad, heck yeah, you're gonna complain. But this stems again to everyone abdicating their adult responsibility to the kids. Our role as adults is to teach our children well (thanks Crosby, Stills, & Nash), not to give them everything they want. I'm hoping that someday, grown-ups start to understand that again.

What I love about Oliver's approach, and what I've been preaching myself for years (**cue back-patting**) is that he wants to teach people how to cook. He wants kids to cook for themselves and he really thinks they can do it. Amen brother, amen. Sort of a "teach a man to fish" moment, eh? Getting teens and tweens into the kitchen, and using way more than just the microwave is fundamental to teaching good eating habits. There are a ton of parents out there who really get this. I think that's why our summer cooking camps and afterschool programs are selling so well. Parents recognize a need and we are here to fill it. How cool is that?

So many parents are starting to grasp this concept, that I've been asked to host an assembly at a local elementary school to talk about their new school garden and the veggies they'll be growing. How much fun will that be!? I see flying broccoli in my future...

The bottom line is this: If you have kids, teens, or tweens in school and you don't know what they're eating, find out. Have a conversation with your kids and get them involved with their food. Take responsibility for at least knowing the food that goes into your family's mouths.

2010 Summer Cooking Camp Schedule at The Kitchen Studio is Now Online!

2010-03-01T12:47:00.004-05:00

That's right - even though we're just starting to get over the whole snopocalypse thing, summer cooking camp registration at The Kitchen Studio has begun!

Your budding chef can spend the summer whipping, whisking, and chopping up a good time with us and learn new cooking techniques and recipes to boot! We are so excited to offer all new recipes this summer - dishes the kids have never made before!

The schedule this summer includes camps for 6-8 year-olds, 8-11 year-olds, and 12-17 year-olds. We have a little something for everyone, including:

The ever-popular Celebrity Chef camp with a mini-taping at the end of the week
That's Italian! featuring foods from everyone's favorite foodie country
Farm Fresh Cooking
Culinary World Tour, including foods from Germany, Thailand, Morocco, Mexico, and Italy
Teen Culinary Techniques, including an Iron Chef-style competition at the end of the week
Bake-a-Rama, including working with fondant
Kid's Culinary Adventure
Advanced Skills for Teens (sushi rolling, macarons, & ravioli, just to name a few...)
Breakfast, Lunch, & Dinner 3-day mini-camp for 6-8 year olds

Whew! And to make things just as awesome for the parents as the kids, we're offering special early-bird pricing through March 31. Register before the end of the month and you're paying the same rate as 2006! That's just crazy!

Personally, I'm thrilled to have your kids with us again this summer. It's a real highlight of the year for me and something I look forward to every, single summer. The kids are just great and leave The Kitchen Studio with tons of new skills, ready and excited to go cook! Doncha love it?

I do! :)

Lookin' for Cookin' Teens & Tweens!

2010-02-24T07:36:00.003-05:00

Have you checked out our super blog for teen & tween cooking? Gotta Break Some Eggs is all about getting teens & tweens in the kitchen and building a little confidence while they're there.

Well today, we're adding a new component to the site: our Gallery of Cooking Stars!

This is a place for teens & tweens to send us their stuff: short cooking videos (2 minutes or less please) and pictures of themselves making a little magic happen in the kitchen. Silly? Great! Serious? Terrific! We just want to see the kid's real flavor come through.

If we like what we see, we'll add them to our gallery. It's a fun place for them to show their stuff.

And since I'm a mom too, we'll identify the teens & tweens by first name and last initial only. No school name, towns, or last names. We'll keep things super safe.

Send us your child's pics and videos at chefchristine@msn.com and stay-tuned to Gotta Break Some Eggs!

10 Tips on How to Throw a Great Cooking Birthday Party for Kids

2010-02-09T20:52:00.023-05:00

Want to throw a cooking birthday party at home? You've come to the right place!

One of the specialties of the house at The Kitchen Studio is the awesome kid's cooking birthday parties we offer. We spend pretty much every Saturday rockin' and rollin' with the kids, helping them whip up their own meal and enjoy some great eats and good times as they go.

If you know me at all, you know that I am all about loosening up in the kitchen, and getting kids in on the adventure makes things loose by default from the very start. Nothing will make a kid's eyes widen like sprinkling flour directly on them as they get ready to roll out dough or having them chuck things into a blender for fruit smoothies. Kids desperately want to be in on the action, and we do everything possible to make sure that happens, from making a holy mess to piping frosting to working with real yeast dough for the first time.

Our parties are so popular in fact, that it's sometimes hard to get on our schedule. Or maybe budget is an issue. Regardless, some folks want to do it on their own, but aren't quite sure where to start. I thought that maybe a few tips on throwing the perfect kid's cooking birthday party would be helpful to all of you out there on the interwebs. I'm giving it to you straight, without all that sugary-coating parenting websites will give, 'cause I know you can handle it.

Birthday Party Tip #1:

Prepare for the kitchen to get messy. There is no way around this. If it freaks you out (and that's ok), then you need to go somewhere else to hold the party or throw a different kind of bash. You will not be comfortable and your child will totally pick up on this. Sorry, but it's how it is.

Birthday Party Tip #2:

Limit the guest list. This really isn't the type of party to invite little Isabella's entire preschool class. In general, the younger the kids, the fewer there should be at a cooking birthday party. These parties are very hands-on and you need to supervise what the kids are doing and where their hands are. And booger cookies are soooo not yummy.

Birthday Party Tip #3:

Get some help. Have a (patient) friend be your back-up or even better, hire a teenager or mature tween from down the street to lend you a hand and help keep the kids happy. And don't be cheap! If you're hiring a teen/tween, pay them well and make them earn that money. Just be realistic in your expectations. After all they're not a professional party planner, so be sure to keep that in mind. They're really more of a kid-wrangler. Let them do that.

Birthday Party Tip #4:

Keep the menu simple. This isn't the time for Baked Alaska. Make food the birthday child enjoys. Smoothies are super easy and much beloved. Kids love a good blender, especially a safety lesson that includes the term "wall smoothies" *hint: these are NOT a good thing* Pizza is safe, tacos are wonderful, fried rice is a snap and includes lots of stirring. Ethnic foods can be fun!

Birthday Party Tip # 4.5:

Pick a menu that will be universally appreciated. Your kid may loooove sushi, but that doesn't mean all of the kids do. It also doesn't mean that you should buy some frozen chicken fingers and call it a day. Just remember that even though you are there to celebrate the birthday child, a good host/hostess makes sure that their guests are happy, an essential fact we sometimes forget (Remember all those weddings you went to where there was 4 hours between the ceremony and the reception? That's the kind of thinking we want to avoid, regardless of the excuse.) If you're having a dish that may be considered a little funky by some of the guests, balance it out with something familiar.

Birthday Party Tip #5:

Have an activity ready to go as soon as the kids arrive. Whether it's free cooking coloring pages that you printed from online, or cooking wordsearches (I love http://www.thepotters.com/ for these!), or handy-dandy aprons that the kids color with fabric markers, have something to keep them busy, because you know someone will be early, and someone will be late. (Side note: whatever you do, don't use puffy paint to decorate aprons. It takes at least 24 hours to dry and the kids will want to wear the aprons as soon as they can, so no one is happy. Plus, they'll smear on the ride home or on your couch. Trust me here.)

Birthday Party Tip #6:

Lay down the ground rules before you step foot in the kitchen. No running, jumping, hugging, nose-picking, butt-scratching, hair-fluffing, or saying any of the following: Ewww, yuk, gross, disgusting, I hate that, or I think I'm gonna barf. Kids love to hear grown-ups say barf. They'll crack up and you'll get your point across. And make sure they wash those hands. A lot.

Birthday Party #7:

The younger the kids, the more you should measure everything out ahead of time. This will also cut down on the number of measuring tools you need to have on hand. Kids love to smell and touch and dump and whisk. LET THEM DO THIS. Have any spice containers open so that you can pass around the herbs and spices for them to sniff. The scent is really strong and it freaks them out, which is awesome, in a good way. They'll be curious to see how those ingredients taste in the finished dishes.

Birthday Party Tip # 8:

The older the kids, the longer you can cook. Four year-olds just want to stir, mix, roll, and eat. Keep the actual cooking time to about 45 minutes for these guys. Older kids (from 7 to 15, really) can cook for about an hour and a half with no complaints, as long as you keep them moving. Lag time is a killer, so plan your menu really, really well.

Birthday Party Tip #9:

Build in time to eat. I usually try to allow 25-30 minutes for eating and talking. If you're planning on including present opening, build that into the schedule too. Maximum cooking birthday party time should be around 2 hours. Write out a schedule for yourself and start on time. Be flexible and ready to adapt. If something goes wrong, make a joke about it and let the kids share in the laugh - they love to see grown-ups make mistakes too, and if you can roll with the punches, they'll always remember that.

Birthday Party Tip #10:

Reward good behavior, acknowledge bad only when completely necessary. I always look to profusely praise the kids who raise their hands, use good manners, etc. Most kids will pick up on this pretty quickly. I even mention that I ask the kids with the best manners to help with the most tasks, and everyone wants to help. If you have high standards (and you should), let them know early on and they will do everything they can to please you. Everyone will have a great time and you will only need one glass of wine when you're done, not a whole bottle. :) (BTW-Kids often act better when their parents are not around, so unless you know that you're inviting a particularly difficult kid, you may be happier doing this one as a drop-off party).

Bonus Birthday Party Tip:

Have the kids clean up after themselves. No, not the kitchen, this is a party after all and you're the one who decided to have a cooking birthday party at home. Have the kids (NOT their parents, and that is so important) clear their places and gather their belongings. I've had kids as young as 4 take their own plates to the garbage and in return, praise them up, down, and sideways. You're a parent, not a servant. Teach them young and they'll have the habit for life.

Seem like a lot? It is. But, you can always come to The Kitchen Studio and we'll take care of the entire party for you. Or, if you still want to go it alone (you can do it!!) check out http://www.backyardbirthdays.com/ . Backyard Birthdays will create a custom birthday party plan for your child and mail it to you so that you can execute it on your own. The best part? They'll take care of everything from custom invites and thank yous to a timeline for how to run the party and recipes (which make a great and inexpensive party favor!) all for an affordable price. You can also give them a call at 646-456-7671. Ask for Laura - she'll be glad to help!

You Say It's Your Birthday...Kitchen Studio 5-Year Anniversary!

2010-02-09T19:57:00.015-05:00

I need a little help.

The Kitchen Studio Cooking School will celebrate its 5th Anniversary this summer. 5 Years.

And yup, no one is more surprised than me. (Well, maybe my dad is...) :)

For those of you who don't know, the vast majority of small businesses fail within the first 5 years. And that's not us. In fact, we are going strong doing all of the things we love to do, teaching adults, kids, teens, and tweens how to get their groove on in the kitchen. It's what we do best.

Cooking birthday party? Check, and heck yeah, your kid is gonna have the best. Party. EVER. Private classes for Adults? Check! Just pick your theme and we'll develop that perfect menu. Culinary Corporate Teambuilding? Double check, and your staff will go freaky-deaky with how much fun they have and learn a little something about themselves in the process.

So what do I need help with?

A celebration.

A par-tay.

Something to really show how happy we are that you, yes you, have been a major part of our success these past 5 years.

And I need your ideas.

ALL of your ideas. We're gonna have giveaways. We gonna offer sweet new classes. We're gonna make this something to remember. And the best part? I know someone who can make some really great food ;)

So let me know what YOU think could make this an anniversary worth remembering, and if I use one of your ideas, I'll bake you some super awesome cookies. You know we make cookies, right? ;) Leave a comment, send me a tweet (you DO follow us on Twitter, right? @frederickfoodie, just in case), and let me know what would put you into a partying mood. 'Cause we are ready to get doooowwwwn in the kitchen. With you.

VOLT Special Snowpocalypse Menu: Wednesday Only!

2010-02-09T18:43:00.007-05:00

**UPDATE 12:44p, 2/10 - Looks like Volt is now totally booked for tonight. And yeah, you're welcome ;)**

You know all this snow? Well, it's not only messing with you and your home, but it's messing with a lot of small businesses too.

Yesterday, downtown Frederick was like a ghost town. I've never seen it so empty. NO ONE was walking around and indeed, my family was the only one in the entire dining room at Brewer's Alley (had the kids, yo) for lunch.

Here's the thing, you can use this crappy weather to your advantage, in fact: This is YOUR chance to try the awesomeness that is Volt. Ever since Chef Bryan showed his mad skillz on Top Chef, it's tough to get in and, let's be honest here, it's usually a little pricey (not that you're not getting what you pay for, but that's still out of my price range-sorry).

BUT, this is where things get cool, and not for the reason you think:

Per Hilda, co-owner of Volt, today, Wednesday, February 10, 2010, Volt is offering a special "snow-prix" menu in their dining room for just (wait for it, wait for it...) $35. (I'm pretty sure that this is in line with their restaurant week pricing.)

If you don't know, that's pretty major. But here's the cool part:

Since the weather is horrible (at best), and since all of their suppliers have canceled their deliveries (can't blame them, but, darn), and since Volt doesn't freeze anything, Chef Voltaggio is going is going to really show his skills by working just with the ingredients on hand. Cooking, until they run out of food. Talk about a Top Chef challenge!

This is a chance for you to see someone with talent, real talent, work within the confines of his kitchen. No specially-delivered foie gras from a 63-day old goose, no imported blah, blah blah brought in especially for this meal, but really, pantry cooking at its best. Now between you and me, Volt's pantry is probably better stocked than any around, so the food will not only be inventive, but excellent as well.

Seriously, I don't know why you haven't called them already (and you can, at 301-696-VOLT). If you're downtown, you can certainly walk (I have a feeling that snow boots will be acceptable attire), and if not, pull out that 4-wheel drive that you almost never get to use and feel free to park in Volt's side lot. It's all there-plowed & free-just waiting for all of you "snow-prix" customers.

And while you're at it, go ahead and do your best to patronize all of the small businesses you can right now, any way you can. If not today, then tomorrow, or Friday, or Saturday. This storm is more than snow, and it's tough for any business to go a week or two, shut down. Especially right before Valentine's Day. Or really, any day. So stop in to anyone who's open, or check them out online (Cooking class anyone? You can register here!). But whatever you do, just let me know how dinner is!

Your fan,

cvb

Snowpocalypse 3.0 Recipe: Potato Leek Soup

2010-02-09T18:08:00.008-05:00

Psssssssssst.

Hey you.

Yeah, YOU.

Tired of all this awful weather we're having here in MD? Me too.

My waistline isn't a fan either, as I have been cooking non-stop since the snow arrived on Friday. And with another 10"-100" (I keed, I keed) coming tonight, it doesn't look like I'm stopping anytime soon.

I've raided the fridge and pantry at The Kitchen Studio to come up with some Snowpocalypse-esque recipes for you to try. And understand this please: These are easy recipes. You should be able to make them with a few ingredients, or at least stuff you have in the fridge. And yes, I know that I probably have more stuff in my fridge than you do. Toughies. (That's what my mom would say :) Here's the first one I've been working on and what can I say? It's my son Ben's favorite. Hey - kid's got good taste!

Creamy Potato-Leek Soup:

4 or 5 medium Potatoes (Idaho or Golden, but not red skinned please)peeled and cubed (1" chunks)
6 cups (or 8 if you like) of chicken broth/stock
a bunch or two of leeks (no leeks? to heck with it - just use some sweet onions, like Vidalias), green part removed, white part only
a few tablespoons of butter (I'd say 1-3, depending on your fat tolerance. I happen to have a high fat tolerance)
Some heavy cream, or a splash of milk, no more than 1/2 cup

Place a medium soup/stock pot and place over medium heat. Add butter and melt.

Wash your leeks really, really well under running water to get rid of all the grit (Fun leek fact: leeks are grown in sandy soil and often have tons of grit and dirt between their layers. Slice off the dark green part of the leek and discard. The light green part is okey-dokey and just fine to use. Slice the leek from the top down almost all the way to the root, but not quite. Rinse really well. This technique keeps 'em all together). If you're using regular old onions, slice them nice and thin, then proceed as directed. You'll want around a cup or so.

Slice the leeks into 1/4" - 1/2" slices then place in the pot. Stir to coat in the butter (yum!) and let cook, slowly, for about 10 minutes, or until they're nice and tender.

Pour your chicken broth/stock into the pot with the softened leeks, then toss in the peeled and cubed potatoes. Bring to a boil and immediately reduce to a simmer. (Why you ask? When ingredients reach the boiling point, they release their maximum flavor that can't be hit just with simmering them until they're dead. That's why so many recipes say to bring to a boil then reduce the heat right away. Aren't we learning something here today??)

Let simmer for 25-30 minutes, or until potatoes are ten-der. Now comes the fun part...

If you have an immersion blender (also called a stick blender, or at TKS, the Whirling Stick of Death), you can stick it in the pot and start whirling under your soup is smooth. No immersion blender? Just smooth it out in batches with your regular blender, but don't forget to take out that little center piece in the lid and hold the top on with a towel. Blenders just looooooove to blow their tops when they're working with the hot stuff.

Add a splash of cream to enrich it (don't waste your time with skim milk, 'k?), and salt and pepper to perfection. That's it.

Don't have potatoes? Use carrots (mmmmms, carrot soup). Don't have chicken broth? Use veggie. Hate onions & leeks? Well, now I can't help you :) Just try this recipe, or this technique, or whatever you like. Just cook something, and get rid of those boxes of pre-packaged stuff. We're on a mission here.

Stay inside, stay warm, and cook something yummy.

Your fan,

cvb

Emergency Dinner: Goat Cheese & Pancetta Pizza

2010-01-24T20:20:00.004-05:00

When I have my tv show someday, I swear it will be called "The Lazy Cook", because man, I am laaaaaaa-zy when it comes to cooking on the weekends. It's an occupational hazard I suppose.

I had a lovely stewed chicken and dumpling dish all planned out, bird thawing in the fridge (bought too many for a knife skills class a few months back, so I popped those suckers into the freezer, where they seem to glare at me daily), veggies culled from the fridge at The Kitchen Studio this a.m., experimental dumpling recipe sketched out, salad greens actually in the house, and my 5 minute bread ready to shape and bake.

Can you tell that none of that happened??

Before I knew it, I was swept away in cleaning the laundry room, sewing on Boy Scout badges, and giving my daughter a quick sewing lesson. Then it was 6:45.

Did I mention that my son chose this moment to drop on us that he just HAD TO HAVE a spiral notebook for science class tomorrow? Because yeah, there was no other opportunity this weekend to get one *sarcasm dripping*.

If you take a look back at my New Year's culinary resolutions , you will see that not only am I STILL kicking the butt of this list, but that one of my goals is to stop ordering out so much.

I'm thinking of this, all the while the temptation of the easy way out and sushi-deliciousness dangling before me. And I don't cave in. *insert rock star dance here* 'Cause brother, I am such a cave-woman sometimes;).

So I dug through my ridiculously under-supplied fridge and rustled up the following ingredients:

A refrigerated pizza crust (don't judge me - I don't know where it came from)
goat cheese
diced pancetta from Trader Joes
half a really big onion

How easy is this:

Preheat your oven to 400-degrees. While the oven is preheating, throw a little bit of butter in a saute pan, slice the onion, and slowly cook it until it starts to get soft. Add diced pancetta to the pan and stir well to render out the fat and make the pancetta a little bit crispy and the onions a little bit soft (Sounds like Donny and Marie, non?). Add a good sprinkle of salt and half a teaspoon or so of dried thyme (don't forget to crush it in the palm of your hand first to really amp up the volume) and stir to combine. Cover it with a lid and let it cook on low for a few minutes.

Meanwhile, back at the bat-cave, spread out the pizza crust on a baking sheet and bake for 6 minutes. Pull that puppy out and spread the goat cheese evenly all over the crust. Take the onion/pancetta mixture and sprinkle it over the goat cheese. Bake for another 10-12 minutes, or until it looks awesome and brownish.

I'd show you a picture, but my family ate it all. Standing up. In the kitchen.

Sorry about that.

But not really.

So try this at home - it's actually a pretty classic combo. If you can, make your own pizza crust, because that will make it even better. Unless of course, it's Sunday night.

What I'm Cooking: Dartagnan Cassoulet

2010-01-21T10:34:00.018-05:00

It's no great secret that I love duck. Or that I stare at them lustily as I stroll through Baker Park, a fork tucked secretly in my pocket. Or that I seek out the fresh ones in the hope of making my own duck confit (rumor has it from my friend Rochelle that they're available at The Common Market for around 20 bucks each, but I haven't made the trip myself yet). So when I found the great Dartagnan's website (visit it here) and saw the Cassoulet Kit, I thought it was worth a shot.
(gotta wear more makeup...)

I ordered online and paid my $90 + shipping and chose for the kit to be delivered on Thursday, where it arrived handily on my front porch, chilled and ready.
I also ordered extra demi-glace and duck fat, just to have on hand.

To make the cassoulet in the kit, you start by soaking the beans overnight. Apparently, these are magic beans used just for cassoulet.

Truthfully, I was a little like "what-ever" and more interested in the duckiness, but proceeded as directed, soaking both containers in cold water overnight. And look what happened:

We started with this...

And ended up with this...

Cool, right?

Then, following the directions included with the kit, I drained the beans of their soaking liquid, threw them into a big 5 qt. cast iron Dutch oven, tossed in a hunk of ventriche (which is like French pancetta, which is like uncured bacon), a carrot, a whole bunch of garlic, two halved and peeled onions, and a bouquet garni, made up of fresh parsley, peppercorns, cloves, and a bay leaf.

Whoops! Forgot the fresh thyme, so I just shoved it on top.

I added 8 cups of water (recipe called for 10, but apparently a 5 qt Dutch oven is not large enough to hold all these beans AND 10 cups of water), then brought the beans to a boil. Once we were boiling, I reduced the heat to a simmer and cooked for an hour. Things started to smell pretty good around the VB manse (*snerk*).

I drained the beans into a colander (which seemed a little weird, mostly because bean cookin' liquid is pretty good stuff), then started layering everything in, including

half of the beans (carrot, bouquet, and onions removed)

6 confited duck legs, cut apart at the joint (made 12 pieces)

8 ounces browned duck-Armagnac sausage

1 pound sliced garlic sausage (recipe said to cut into 12, but I went with 16 because, uh, I'm a rebel, yo)

the ventriche, finely chopped

the remaining beans

Now this is where things go slightly awry.

I took the container of the thawed demi-glace and mixed it with 3 1/2 cups water. Then I poured it over the cassoulet. BUT, I suddenly realized (about 30 seconds too late) that I was also to melt in 1 T. tomato paste. I (awkwardly) tried to pour out some of the demi I had just poured in so that I could mix in the tomato paste, but truthfully, it didn't work that well. So I kinda wiped the tomato paste on the top.

What?

Though you don't know this, at the same time I had the cassoulet rockin' and rollin', I was also pulling together the Sweet & Salty cake from the Baked Cookbook, which took about 3 hours on its own, so I was a little distracted.

Why does that matter?

Because then, I half read the rest of the recipe.

Half read, because instead of pouring 1/4 cup of the melted duck fat (the true essence of duckiness) over the dish, I poured the entire container. Which was one cup. Which was also 4 times more than I should have.

Crap.

At that point, the dish was ready to go into the oven and there was no way I was draining and pouring and trying to fix my mistake.

In fact, I'm a general believer in life that if 1 is good, 1,000 would be even better. Sorta a "more is more" kinda gal. Which could explain all the stretchy pants I'm wearing now. But I digress...

I put the cassoulet, covered, into a 325-degree oven and let it cook for 2 hours. Then I cranked up the heat to 400-degrees and pulled off the lid to let it brown on top for another 20 minutes.

This is the end result.

That doesn't suck, right???

The only thing you can't get here is the smellivision. Because it smelled gooooooood.

It was rainy and yucky and cold, and a perfect meal (with some very tasty wine too I might add). The sausage was ducky and garlicky and gamey (but in a good way) and the confit, as I expected, fell off the bone and melded beautifully with the beans. I served it with gorgeous fresh bread made from the Artisan Bread in 5 Minutes a Day cookbook (I'm a convert!), and a lovely salad with a tart vinaigrette to balance the richness of the cassoulet.

It was delicious, and rustic, and homey, and what I hope it would be like sitting at my imaginary kitchen table in some unknown farm town somewhere in France (I'm also a smokin' size 6 and look 10 years younger, but that's a different blog).

If I was to make it again, I wouldn't make the entire thing at once - it's just too much food. There's no reason why this couldn't be halved easily. It would fit into a 5 qt. Dutch oven (bonus) and you could enjoy it twice, though the leftovers the next day were, dare I say, even better.

By the way, even though the cake started to do the lean-a-lean (I'm no pastry chef), it kicked tush.

And yes, that is salt sprinkled on the top (Maldon, for those in the know). And it was perfect.

Guess What I got in the Mail...

2010-01-15T11:35:00.003-05:00

(Munchie the Puggle knows a good thing when it lands on the doorstep)

Dartagnan, I Love You (or) Cassoulet: Part 1

2010-01-11T07:18:00.010-05:00

I've been taking my New Year's Resolutions very seriously (come on, it's still January!). So seriously in fact, that I have been kicking the butt of my list thus far.

In 2010 I have already:

Prepared numerous loaves of bread in several varieties

made my own pasta

made my own mozzarella (!)

cooked a LOT of dinners (including last night's amazingly fabulous country stewed chicken with mashed potatoes and fresh-baked bread)

Bear in mind, it's only January 11, and I have months and months to get the rest done (she said, smugly).

BUT - I have also experienced a little failure along the way.

Apparently, I really like to eat out. Indiscriminately. And if someone just happens to bring Chick-Fil-A to me, there's a good chance I'm all in, up to my waffle-fried little elbows.

The biggest stumbling block thus far though, has been the duck problem. Fresh ducks just aren't that plentiful around these parts. When I lived on W. 81st St. in NYC, I would hike down Broadway to Citarella - the most divine palace to fish and poultry in my neck of the woods, scoop up a duck or two, and confit and saute it in ways to make my belly sing and arteries clog. *sigh*

Frozen ducks can be found here and there, but I want a serious duck. Fresh duck, A duck laden with fat (so that I can render it) and gorgeous, plump breasts ready to be scored and paired with with whatever suits me at that moment. Juicy, shapely thighs and legs, ready to weep their goodness into my dish. *double sigh*

I've been spending some time in PA the past few weeks and thought that a trip to Wegman's in Mechanicsburg would certainly solve the duck problem. Let's be real here: Wegman's is the Holy Grail of grocery stores, right?

Yeah, not so much when it comes to duck.

Apparently, ducks are frozen. And skinny. And that's that.

Perhaps I could get some duck fat? Dartagnan sells it in small containers for around 5-6 bucks, and especially with the foodie revolution and all, at least that wouldn't be hard to get.

And it wouldn't. If it was still December.

Duck fat? A holiday item.

*harumph*

So I went directly to the source of all things offal and liver and sausage and duck fatty. And guess what I found?

Say hello to my little friend:

This could be construed as cheating, or as I like to say to my kids, "using my resources", regardless, the $83.99 cassoulet kit is on its way, and holy duck fat Batman, does it look goooood. It includes:

6 preserved duck legs (Duck Confit)
1 package of Duck & Armagnac Sausage (4 links, 8.5 oz)
1 Garlic Sausage (1 lb.)
1 Ventrèche (12 oz.) (fancy French bacon, like pancetta)
2 pounds of Haricot Tarbais Beans
1 container of Duck and Veal Demi-Glace
1 container of Duck Fat

I added a few extra containers of duck fat and demi-glace to my cart (what's a cuppa water when you're drowning?) and expect delivery this Thursday.

With luck, pictures next week.

And to all my duck hunting friends out there (Chan, I'm talkin' to you), bring me your duck and I will cook it in ways that will make even the duck happy. And share the goods right back with you. Cross my heart. :)

New Year's Culinary Resolutions: 2010

2010-01-03T17:45:00.005-05:00

I'm not usually the type to make too many resolutions for the new year. I'm more of the "think about it, deem it too challenging and just give up on January 3rd" type.

This year, it's going to be different.
For real.

See, here's the thing: I don't do a whole heck of a lot of cooking at home any more.

As a busy working mother-of-2, wife-of-1, small business owner, I often feel overwhelmed. Even if food is my job.

But wait Chris (I can hear you saying), don't you have tons of awesome leftovers at The Kitchen Studio that you can whip up something fabulous with?

Theoretically? Sure.

Realistically? Not so much.

I often send home the leftovers bits and scraps with the staff, as a way to thank them for their hard work and to show my appreciation. Meanwhile, I end up empty-handed.

Not only that, but I tend to work mostly nights and weekends, during dinner time and while the family is at home, y'know, starving. And I don't always do a great job planning because my days tend to wander off into the ether working on this or that and before you know it, there's a class to teach or birthday party to rock or dishes to wash.

Sometimes I'm so swept away by the everyday mundane tasks that I forget that I went to a fancy French cooking school and learned all sorts of mad skills.

So this year, I vow to get back to my lusty, food-loving roots. To dine out less and to dine out better. To make things that I know how to make but am too lazy to really put in the effort for and to work with ingredients familiar and not, and really make them sing.

As for the specifics, I will:

Make my own pasta more often (really, it only takes a few minutes)
Eat out just once a week, unless it's something totally awesome, and this includes lunch, unless someone else is treating :)
Confit duck again, because it's the Best. Thing. Ever. and I haven't made it in at least a decade.
Always have some form of stinky cheese in the fridge
Bake bread more often (thanks to Zoe and her Artisan Bread in 5 Minutes a Day, I'm well on my way with this one!)
Make my own cheese, especially mozzarella (check! - did that yesterday, so I'm ahead of the game) and ricotta
Prepare country pate again, because it is so darn good
Make a divine and silky chicken liver pate
Have dinner for my family (almost) every night, even if I can't be there
Entertain with a real grown-up dinner at least quarterly and include folks outside of my usual social circle who have a food-lustiness problem as well and perhaps are not afraid of offal.
To make a wonderful, true cassoulet, because I had one of the best in the country teach me how, ahem, 15 years ago, and I haven't done it since
Somehow, just somehow, find a way to purchase the new home sous-vide cooker ($449!) for The Kitchen Studio
Get that book contract for Gotta Break Some Eggs and persuade the youth of America to cook their butts off, even if they make mistakes along the way.
And, oh yeah, post weekly, with a new recipe or technique, and fab pics to go with.

How 'bout you? Any culinary resolutions you want to share?

Happy Christmas

2009-12-24T10:07:00.005-05:00

As I sit on the chair in my front window, with the dog snuggled behind me, I finally have a moment of peace this holiday season.

The shopping is (mostly) done, at least for the folks coming for dinner tomorrow, and there are just a few random items to pick-up at the grocery.

I'll be baking some bread, mostly because I've become obsessed with the Zoe Francois book Artisan Bread in 5 Minutes a Day. In fact, this book is so fantastic and revolutionary that I gave it or the newer version, Healthy Bread in 5 Minutes a Day to each member of my staff, along with a batch of dough I whipped up ahead of time for Christmas. BTW - They loved it. I'm going to go with some brioche dough so that I can make the kids cinnamon rolls for breakfast and maybe another version of something else buttery and yeasty for dinner rolls.

Christmas dinner will be the usual holiday fare:

Shrimp cocktail (my people love it)
Roasted vegetable puff pastry wrap (a TKS special)
Beef Tenderloin with an herb crust and Bearnaise
Ham (because my dad freaks if he doesn't get ham on Christmas)
Baked, creamy leeks
Green beans with almond brown butter
Twice-baked potatoes
White chocolate-espresso buche de noel
Key lime pie

It seems like a lot once I've got it written down, but I don't think it will be too much. We eat early and I love to have everything made for both meals of the day, plus my family is casual and I can wear stretchy pants. Besides, with this fancy new bread-baking method, I feel very posh. Freshly baked bread for Christmas? Who's the rockstar now I ask you?

Have a happy Christmas, may all your holiday wishes come true, and here's hoping Santa really does put that new version of the immersion circulator under your tree. :)

Recipe: Best Leftover Turkey Soup EVER

2009-11-27T20:50:00.005-05:00

I finally made Thanksgiving dinner - woo hoo!! So after my family graciously cleared the table and washed the dishes, I knew, staring at all of the deep-fried turkey remains that I just HAD to make some turkey soup.

My sister-in-law Laura unknowingly threw down the gauntlet when she arrived on Wednesday. "Last year you made the BEST turkey soup!" I'm a bit competitive and knew that this year, I had to make more and it absolutely HAD to be even better. It's a cook thing.

So, in my effort to keep things easy breezy, partially because I'm burnt out from cooking the big dinner and partially because I'm, well, lazy, I wanted to keep it really easy, with no measuring or real effort. Here's the recipe (feel free to ad lib as you like):

Christine's Absolutely Fabulous Leftover Turkey Soup

Start by taking your turkey carcass (ours had been deep-fried) and various bit and pieces and throw them into a stock pot (mine was 6 qt., but 8 or 10 would work great too). Cover the turkey parts with cold water and place on the stove. Bring to a boil then reduce heat and simmer, uncovered, for a few hours or however long you have-longer is better (mine simmered for 3 hours or so Thanksgiving night, then in the fridge, then back on the stove this morning for another 4 hours). When your liquid drops by an inch or two, add some more water and keep on going (I did this a few times). It helps to concentrate the flavor and give you plenty of broth.

Once the broth smells really rich and has a gorgeous golden tone, set a colander over a large bowl and strain the bones etc. out.

Place the pot back on the stove and toss in a tablespoon or two of butter. (This is where you can get creative). Add any leftover vegetables, without sauce, to the pot and saute until tender, about 5 minutes or so. I used green beans, cut into pieces, sliced raw carrots, a few diced shallots, and a sliced leek.

Pour broth back into the pot. My family eats Kluski noodles on every major holiday, so I took a huge handful of cooked noodles and threw those in the pot too. Add a teaspoon or two of crushed dried thyme and generously salt and pepper it (some fresh parsley would be nice too, but we were totally out). Pull turkey from the bones and toss in the pot as well. We also had leftover carved turkey, so I put some of that in too.

Allow the soup to simmer a half hour or so, or until everything is soft and soup-like. Keep the pot on the stove if you like or gobble it all up right away (see what I did right there? Gobble. Get it? Like a turkey. Tee hee)

Even though this soup seriously cooked all day, it required very little maintenance - more like just some alone time on the stove. We were home, so it wasn't a big deal. When we left to hit Frosty Friday downtown for a few hours, we turned the soup off. When we got back home, we turned it back on. See? Easy.

And that's it. Turkey Soup. The house will smell great and you'll get turkey part deux with a smidgen of the effort of the day before.

Introducing Gotta Break Some Eggs!

2009-11-16T15:22:00.006-05:00

I have a super new web site/blog I've been working on:

Gotta Break Some Eggs is a blog focused on getting teens and tweens cooking on their own. There are simple recipes for the beginning cooks and cool videos to demo some of the recipes too!

If you're a parent, you'll want to take a look at the section we've got just for you with tips and tricks for working with young cooks. Here's a tip: Relax. You can see what I mean right here.

Want to show the kid in your life a simple way to make a smoothie? You can see a video demo right here.

Soon we'll also have awesome kitchen equipment on the site that you can even buy for the young cook in your life.

I'm just thrilled to get this started and can't wait to hear your feedback and questions. Be sure to post any questions you have on that section of the site and we'll get right back to you!

So, on your to-do list for today? Visit www.GottaBreakSomeEggs.com! And thanks!

Thanksgiving Planning: Giving Up Control of The Turkey (or Why you should Deep Fry your Turkey this year)

2009-11-02T10:04:00.004-05:00

I'm gonna catch some heat for this, but I think that you should deep fry your turkey this Thanksgiving.

Now, I am a huge fan of walking into the house and having the aroma of a gently roasting (humongous) bird wafting through the air, but this year? It just isn't gonna happen.

Though I love the idea (and flavor) or a roasted bird, doing the deep fry offers certain advantages:

1. Your oven is free to make all of those fabulous, wonderful side dishes that are really the centerpiece of the event.

2. Whomever is in charge of the deep-frying, and yes, it's usually the guys, is out of the kitchen and out of your hair.

3. By allowing someone else to take control of the bird, you're letting them...help. And let's be honest here, everyone wants to help. To contribute.

You may be sacrificing the roasted bird, but it will still taste fantastic if done right (and who doesn't like to research and have a little bit of a challenge) and you can make gravy another way. Plus, you can still brine the heck out of that sucker if you want.

If I had a fancy oven at home (or two) and the space to roast, without a doubt, that's the way I'd go. But I don't. And I have one of those stupid flat, glass cooktops too, which is really different from cooking at The Kitchen Studio and my glorious 3 ovens and 10 burners of power.

Let's not forget, in all of the pressure of creating the right meal with the right menu and perfect timing is just a small part of the holiday. Sharing the work and being with folks you love, while simultaneously trying to not kill them, is the real joy, whether it sounds cliched or not.

As an extra added bonus, they have smaller 3-gallon containers of Peanut Oil at Sam's Club right now for less than $20. And you know that you know someone who has a turkey fryer but won't use it, so feel free to borrow or try to hit up Freecycle and see what you can find. It will be worth it in the end.

The Holy Grail: Planning Thanksgiving Dinner

2009-11-01T08:54:00.005-05:00

After all these years, it's finally happened. I'm making Thanksgiving dinner for the family. Woo hoo! Yippee!

Wait a minute...WHAT did I get myself into?

Last year, I blogged about never having the opportunity to make Thanksgiving dinner. As someone in the food biz, I view this holiday like the Superbowl of food, and I'm always sitting on the bench. You can read that post/whine-fest right here.

So this year, I finally decided that it was time to take the reins. My lovely sister-in-law Laura has hosted dinner the past several years for the whole crew. Laura has a beautiful home and the ability to schedule and plan like no one else I know. She's a natural for this and never seems to sweat even a little bit. But, Laura and family live a few states away and I was hoping to stay closer to home this year. My dad isn't in great health and my brother Todd and his super-duper prganant wife will not be making the trip, so the timing seems right. The fact that my brother-in-law Ed always wants to do a project in our house when he visits had nothing to do with this. I swear. Pinky-swear?

As for me, the house is a bit smaller so I'm a little crunched trying to figure out where to put everyone, because this isn't a balance it on your lap kind of meal.

Also, I tend to bite off more than I can chew task/menu-wise. I like to show that I really can cook, and try too much fabulousness, thus making dinner late and people grumpy.

My own family is not known for gourmet feasts, but more of a homestyle traditional PA-type dinner (gravy on everything), but my husband's family is more adventurous, though I did find out that I am required to serve corn. Okkkkkkkkay.

So, for the next 3-1/2 weeks, I will use this space to plan, recipe test, and sort out the details, culminating, of course, in fabulous photos of a wonderful, perfect meal.

The first dilemma is this: How do I plan a meal that pleases everyone and can be executed with ease? Planning will be paramount, and I know I'll have to keep myself under control. Right now I'm wrestling with all of the fabulous cooking magazines scattered about my living room with a million different versions of the same type of recipes.

I'm actually swooning over the latest issue of Fine Cooking, one of my very favorite cooking magazines, and the spread of sky-high gorgeous cake recipes provided by one of my favorite bakers, Rebecca Rather, the Pastry Queen, of Rather Sweet Shop down in Texas. This Hot Chocolate Cake with Homemade Marshmallows has me all a-twitter just thinking about it. My goodness, have you ever seen such gorgeousness????

So how do you do it?

How do you plan a successful, delicious meal while getting the house ready (time to move my "office" from the living room back to the spare room), making the table look great, and accepting the generous offers of food from family? You just know they will offer to bring something and it's important to say yes yes yes, while keeping things in-line with the meal you want to serve. Plus having other folks bring things? Makes dinner soooooo much easier. Am I right or am I right?

So how do YOU do it? How do you make a great meal and keep everyone happy? What's your trick? Your tip? Your surefire way to keep it all movin' along.

Tomorrow, my first tip. Gobble gobble. :)

Vietnamese, Sushi, & Indian Foods Classes at The Kitchen Studio!

2009-10-27T11:30:00.008-04:00

Looking to spice up your culinary repertoire? There's no better time at The Kitchen Studio!

We have three great International classes coming up that you're sure to love! We've even lowered our class prices, so you can bring a friend! Check these out:

Vietnamese Street Foods this Friday, October 30 from 6:30-9:30, $55. Join Chef Caroline McAllister as she teaches you the flavors and techniques used in simple Vietnamese cooking. You will prepare and enjoy Quick Pho, Hue Chicken Salad, Rice Paper Summer Rolls, Rice Noodles with Stir-Fry Vegetables, and even killer Vietnamese Coffee. I'm always amazed at how delicious this food is and how great Caroline is at teaching every little detail. You can register for this class here.

Sushi 101, Friday, November 6 from 6:30-9:30, $55. This one is mine and has been hugely popular this year.I'll teach you how to make your own sushi rolls at home. You'll wrap and roll your way to sushi heaven, I promise! You'll learn the techniques to making perfect sushi rice and the tips and tricks to successful rolls. We'll have fresh fish and veggies ready for you to roll the night away. Register for Sushi 101 here.

Small Bites from India, Friday, November 13 from 6:30-9, $55 Join instructor Rajni Hatti of Simple Indian as she teaches you how to make delicious Indian appetizers to spice up your holiday, or any buffet. You will prepare and enjoy: Curry Puffs (puff pastry dough with a savory potato mixture), Tandoori Chicken with Yogurt Mint Chutney, Spiced Nuts, Chikki (cashew brittle) and even Samosas! Rajni seriously has it goin' on, and you can register for her class here.

By taking a class at The Kitchen Studio you'll not only learn new tips and tricks in the kitchen, but you'll also meet great people and enjoy some seriously slammin' food. So check out a class and give us a visit. You know you want to Come Play with Your Food!

I've got Moxie, How 'Bout You?

2009-10-25T22:40:00.006-04:00

By now, you've surely heard about Moxie, yes?

Moxie is a delightful, brand-spanking-new cafe/bakery located on North Market St. just between 6th & 7th St. Moxie is the retail shop for Cakes for Cause, a snappy new social enterprise created to train youth in a practical skill. Aw heck, here's what I lifted from their site:

Cakes for Cause operates a social enterprise bakery/café that provides job training and support to vulnerable youth in Frederick, Maryland. Our primary purpose is to give youth options for their future through vocational services.

Our apprentices go through an intensive 6-month curriculum that teaches basic bakery skills alongside restaurant service skills in an energetic and fast-paced café that serves the community at large. More importantly, the role of Cakes for Cause is to help vulnerable youth internalize change—in their surroundings, through their employment opportunities, and within themselves.

Last Friday, October 17th, the shop officially opened, and boy, is it cute. And yummy-smelling. And happy!

Three days, four visits.

I must say, I love a good cappuccino more than I should, and have had several in the past few days. The espresso comes from Dublin Roasters in New Market and is rich and delicious. I'm a little bit of a cappuccino prima-donna, and for those who are particular about their milk, Moxie carries skim and whole milk only. I've been giving in to the whole milk, but know that can't last or I'll have to make the move to all elastic pants. NOT a good look.

The pastries I've had so far (pain au choclat, various scones, pain au Nutella, & lemon meringue tart) have been lovely. Fresh and tasty, and due to some excellent timing, even some right out of the oven. There's not a dud in the bunch! Perhaps this could be more of an elastic waistband warning than the whole milk thing. Hmmmmmm.

Service is warm and friendly, and can be a bit unhurried, but don't let that throw you. These folks are working their butts off and are running more smoothly with every passing visit, not that I've experienced any bumps in the road. Not too shabby for only being open a week! I've taken the time to ask questions and the wonderful staff has actually taken the time to answer them, which I love.

For now, the folks at Moxie are figuring out the best hours to be open, and as of today it looks like Tuesday through Saturday 6a-7p, Sunday 10a-3p, and closed on Mondays. Be aware though that the schedule can change as they figure out traffic flow. Personally, since Sundays are usually my only day off during the week, I'd love to see them open earlier so that when I'm walking the dog, I can stop in for my early morning coffee-lovin' and pastry. But that's just me.

I'm excited to see how Moxie develops and how things run in mid-November once the kids come on board. Elin Ross, the executive director and pastry goddess extraordinaire, has assembled a great space, a great staff, and wonderful pastries. So visit Moxie, sit back, relax, and soak in the atmosphere of butter, sugar, and a little bit of happiness. I'll be ordering another Pain au Nutella just as soon as they open back up again on Tuesday.

See you there?

Fab New Recipe: Roasted Butternut Squash Salad with Warm Bacon Dressing

2009-10-23T10:06:00.018-04:00

Can you tell that I've been having a little bit of a butternut squash/bacon thing lately?

It must be the cool, fall weather.

I love fall.

And fall food.

But I really love bacon.

I had some leftover bacon (I know - HOW does that happen?) and an errant butternut squash rolling around, so I thought I'd make some salad. "Cause, y'know, salad is better with bacon. And bacon fat. Just sayin'.

Anyway, here's what you want to do:

Preheat your oven to 425 degrees. Peel and cube a butternut squash into 1" or so pieces. Place on a baking sheet with sides and drizzle some olive oil on it (maybe 1 T., but whatever feels good to you) and a generous sprinkle of salt & pepper. Place in the oven and cook for 20 minutes. Remove from oven, gently stir, and roast another 15-20 minutes, or until brown and tender. Set aside.

While your squash is cookin', go ahead and saute 4 or 5 or 6 pieces of bacon in a medium skillet. I like to cut it into pieces before I saute because it makes it easier to nibble. Don't tell anyone.

Remove the bacon and set aside on paper towels to drain. Meanwhile, remove all but 2 T. bacon fat from the pan. (Save the remaining bacon fatty goodness, just in case).

Slice 2 or 3 shallots thinly, then saute in the bacon fat for 4-5 minutes, or until soft and starting to brown.

Add 3 T. olive oil to your pan and swirl. Add 2-3 T. cider vinegar, 1 T. Dijon, 1 T. sugar, and a sprinkle of salt and pepper, then swirl again until the Dijon is dispersed through the pan. Set aside.

Place 6-8 oz. spinach is a big bowl. Toss in your crumbled bacon, your roasted butternut squash, and 1/2 cup dried cranberries (I like Craisins). Toss gently.

Now, and this is your money shot, pour the warm dressing over the salad. Toss gently again.

Your spinach will get a little wilty, but not turn into mush.

The first time I made this, I used arugula and it was wonderful. I switched it up because I wasn't finding great arugula lately and spinach is a little less expensive.

And that my friends, is the awesomeness of the roasted butternut squash salad with warm bacon dressing. Sha-zam!

Looking for other variations on the theme? It seems like warm bacon dressing is all the rage this month. You can check out Pioneer Woman's Spinach Salad recipe here or Kalyn from Kalyn's Kitchen's version with feta and other assorted yumminess here. There seem to be a million of them floating around this week, so if you've got another that you're loving, let me know!

Explaining Yeast to Kids

2009-10-12T10:20:00.009-04:00

One of the most popular kid's cooking birthday party options we offer down at The Kitchen Studio is our Pizza, Smoothies, & Cupcakes menu. And one of my very favorite parts of the class is explaining how yeast works to kids. To be honest, for inexperienced adults, it's a great way to remember it too. So here are a few tips on working with yeast:

First thing you want to do, is think of yeast like a dog.

Really. Like a sweet little doggie living in your house. Yeast is the same sort of thing, just without the cuddliness.

1. A dog is alive, and so is yeast. Of course, yeast is an organism and isn't going to jump up and give you the love, but it is alive and needs to be treated with care.

2. You feed your dog, so be sure to feed your yeast. I like a little sugar or honey just to make sure the yeast is working at full power and give it five minutes or so to proof. Your mixture will get a little foamy and bubbly. That's how you know your yeast is working. It's a double-check and not always totally necessary, but it's how I roll.

3. Dogs need a bath, and so does yeast. You don't want to give your doggie a hot bath, you'll burn it. And you don't want to give a dog a cold bath, because that dog will want nothing to do with it. Yeast is the same way. You body temperature runs at 98.6 degrees or so. Run a little water over the inside of your wrist, just like you would do with a baby bottle. If it feels warm, you're all set. Hot? fugedaboutit.

4. Dogs like to nap, and so does yeast. It gives you the rise time you need. This ties in closely with #5, our money shot...

5. Your dog toots, and so does yeast. Kids crack up at the thought of farting yeast, but it's a great analogy and one that's really simple to grasp. Plus, they'll giggle like crazy when you tell them.

So there you have it. Isn't that a super-simple way to remember how to work with yeast?

Yeah, I thought so.

You're welcome.

Now go make some cinnamon rolls, or focaccia bread, or soft pretzels with the kiddies. It will be a snap and jr will learn a little something in the process.

Butternut Squash & Bacon Pasta

2009-10-07T19:02:00.004-04:00

Because seriously? I am totally ruling the kitchen today. Here's what I did:

Put on a pot of water and cook around 3/4 pound pasta while you make the sauce. I like penne or mini penne.

Saute 5 pieces of bacon in a large saute pan (non-stick, stainless; doesn't matter)

Remove bacon when crisp and set aside. Nibble a little, but save most of it to add in at the end.

Saute 1 or 2 minced shallots & 1 medium butternut squash, cubed into 1" pieces or smaller, in the bacon fat. You'll probably need to do this in two batches so that you don't crowd the pan. Once just golden brown on one or two sides, remove from pan and add in the second batch. Cook 'til golden brown, then add the first batch back to the pan.

Add 2 T. flour to the pan and stir well to coat.

Add 2 cups chicken stock to pan and swirl to combine with squash/flour mixture. Bring to a boil, then turn down heat to medium. Throw in a few handfuls of washed baby spinach. If you like (and I do), add a splash (maybe 1/4 cup) of heavy cream because yes, I do keep that in my fridge, so there. You can skip it though. That's ok.

Grate in a metric ton of good Parmesan cheese (or whatever suits you) and stir, stir, stir.

Salt & pepper to taste, and don't be shy.

Toss pasta with sauce in pan. Add in crumbled bacon and stir well. If it gets a little thick, just splash in some water or a little more chicken stock to thin it out.

Voila!

Serves 6 hungry people or 8 or 10 as a first course.

Fall food. It's my very favorite. :)

Just a little trip to San Francisco: BlogHer Food '09

2009-10-06T20:14:00.006-04:00

Oh yeah baby, that's right. Guess who got to take a little weekend jaunt to the City by the Bay? Moi! Meeeeeeeeeee!!

So here's how it happened:

I was spending a Sunday afternoon avoiding work and doing a little surfin' on the 'ole web, trying to find a little info about blogging, food blogging, and how to reach new audiences (I have a super awesome new project that I'm working on right now and was looking for a little extra input). Anywho, I stumbled upon the BlogHer site, which is essentially a blogging community for female bloggers. I started going through the site and saw not only that they hold conferences, but they were even holding one targeted just toward food bloggers. In two weeks! In San Francisco! A note indicated that the conference was sold out, but they were taking names for a waitlist, so I went ahead and put my name on the list (I know - I'm a wild woman :).

Just putting my name on the list got me thinking about whether or not I would even really go. Let's be serious here: the conference was in two weeks, and I'm a real planner when it comes to this stuff, it was in San freakin' Cisco, (which is not inexpensive to get to or stay in), and really, was I that serious about it?

I thought I'd send a little email asking the folks at BlogHer if they thought I had a shot at getting in.

Un-uh. Not gonna happen.

Darn.

But then, just a few minutes later, after sending another nice email, I got another response. Someone had a ticket for sale, and guess who could buy it? Yup - me.

So I did.

Quick check on plane tix to SF (surprisingly not ridiculous on Southwest), transfer of a room reservation (also not ridiculous), a few days of closed schools, and we were set. I even got to bring the hubby along. And not the kids.

So what was the conference like?

Intimidating (so many people I didn't know, so very loud, and a bit awkward for mingling and meeting new folks).

Educational (A big shout out to Jaden at Steamy Kitchen for keeping it realistic and Kalyn at Kalyns Kitchen for pushing on even though her time was up, and Pioneer Woman because I just love her blog and could just tell how awkward she felt, which made me like her more - I swear I am not a stalker)

Eye-Opening (The conference was limited to 300 people. That's 300 people with food blogs. That's a lot of food bloggers, and almost every single one of them was West Coast-based. Almost all of them were recipe sites too, which was a totally surprising to me.)

Swag-a-licious (The amount of free stuff I got from so many vendors borders on the absurd. In fact, I'm even going to have a little giveaway here in just a few days courtesy of one of the vendors. Curious? Well, just stay-tuned!)

Really, really FUN (and I'm talkin' to you JeanneBee, My World on a Plate new BFF)

Even though they fed us Bertolli frozen meals for lunch, complete with celebish chef Rocco Despirito running though the room flirting with all the ladies (more on that AND how I offended said chef in less than 90 seconds coming soon in another post...), it was wonderful. And I'm glad I went.

The very best part of the weekend? No doubt, it was the chicken liver pate & panzanella at Il Cane Rosso, a cafe in The Ferry Building (also knows as Foodie Heaven - helloooooo Scharfen Berger!). A perfect cool evening sitting by the bay, watching the boats go in and out as the sun set while eating the perfect relaxed meal with a kind, wonderful waiter, and super delicious, well, everything. I think that with very little effort, I could become a California girl. To clarify: A Northern California girl. I don't have the thighs to be a SoCal type.

Pumpkin Throwdown - Fredrock Style

2009-09-21T11:17:00.006-04:00

Sooooo, I've been asked to judge a pumpkin recipe contest being held at Summers Farm on October 10. Never one to turn down good food, I totally said YES. I am all about fall food, and pumpkin is a favorite. Think you've got the goods to win? Here's the info on the contest:

"Calling all bakers! Come and participate in Frederick’s only pumpkin recipe contest at the Maryland Pumpkin Festival. Start working on your recipe because you will soon be able to register! A panel of local chefs will be judging your creations, which must use pumpkin and be an original creation. You will create your masterpiece and bring it to the Maryland Pumpkin Festival on Saturday, October 1o for judging and the awarding of prizes. Please visit MarylandPumpkinFestival.com for more information on how to enter."

And on a personal note, don't feel that you need to provide yet another recipe for grandma's pumpkin bread or go crazy with raisins. BE CREATIVE PEOPLE! I love savory pumpkin dishes and know that you can rock it out. So do it. 'K?

Save 15% on Spanish Foods!

2009-09-04T13:13:00.004-04:00

Do you looooove Spanish Foods? I'm talkin' about Serrano Ham, Manchego cheese, and of course, gorgeous Spanish olives. If so, it's your lucky weekend!

Firestone's Market on Market is offering 15% off all Spanish foods this weekend only, September 5th & 6th. Want the extra-special news? You can even taste these goodies if you drop in between 5-9 on Saturday night during First Saturday. Rumor has it you may even find a little bit of Spanish music going on too.

So, wiggle your little buns down to Market St. this weekend, between Church & 2nd, and just a few doors down from Firestone's and The Tasting Room, grab a taste, and buy some yummies. You'll be happy you did. Ole!

How 'Bout a Free Cup of Coffee?

2009-09-02T18:07:00.005-04:00

Don't know if you've heard or not, but Baltimore Coffee & Tea, located over in the extended Westview area off of Crestwood Dr. is offering FREE coffee & tea this month at their new Frederick location. As in All. Month. Long. For real. Trust me; I do not joke about caffeine.

I was lucky enough to pop on by today for their grand re-opening/ribbon cutting/fancy people sighting and got to not only check out the place (bigger than I thought, super cute and not what I had originally pictured), but taste a little bit of their yummy iced coffee (as good as I thought it would be).

Three things I liked:

The staff was totally friendly, and I'm thinking not just because of the folks visiting for the event (the owners were even there and helping out as much as they could and the girls behind the counter were getting hit pretty continuously and were still perky and nice)
There must have been a hundred open burlap sacks full of roasted coffee beans ready and waiting to be scooped and smelling, uh, yummy
Simple syrup, ready and waiting to do it's sweetening magic (just check out here for my ode to this little bit of deliciousness)

So here's the deal with the free stuff: you can get a 16 or 22 ounce hot or iced brewed coffee or tea once a day (don't you dare be greedy and try to snag two - that's just not nice) every single day in September. Just walk your little buns on in, visit the register, and they'll give you a card to use all month long. How lucky are you today??

While you're there, just every couple of visits or so, why don't you actually, y'know, buy a latte or something. Give 'em a little something back, 'k? It won't kill you, and besides, you're gonna be caffeinated on them all month, so it's a nice thing to do. And they'll appreciate it.

And while I've got you, keep your eyes and ears wiiiiiiiide open for an upcoming cooking class on cooking with coffee and tea. I think I may have sweet talked just enough to get them to share some of there goodies so that we can make something fabulous with them.

**sigh**. I love my job.

Shall We Have a Little Private Fling?

2009-09-01T10:45:00.002-04:00

This fall, I am starting to notice a serious trend, and I like it: Private Cooking Classes.

I just loooooove private classes! Not only do we get to have some fun with menu planning, but we also get to work with a wide variety of groups. We're talkin' neighbors looking to have a night out without the kids (fun), bachelorette parties gettin' it goin' with our slinky aphrodisiac menu (woo hoo!), and even companies either looking for team-building or to wine & dine clients or staff.

We've got so many cool things going on this fall that I'm bursting a little. Not only are we headed up to York, PA for an on-site culinary team-building session, but we're also headed into some private homes to host hands-on cooking classes, as well as hosting several at The Kitchen Studio. We still have space for you to schedule your event, and it's never too early to think about the holidays. See? The first cool days arrive and I'm already thinking December!!

Bored with your book club? Host a meeting at The Kitchen Studio and we'll whip up something related to your book and give your meeting a whole new spin.

Know someone getting married? We've already got a bachelorette party in the works, but we've also hosting bridal shower brunches (how well does that fit in with a kitchen theme? Duh!) and have the bride help with all of the cooking.

Want to pull your team together at work? Get out of the office and into the kitchen! Culinary team-building is a hoot and can go from an easy demo class to our Iron Chef-style challenge, which is always a blast!

I know, I know - Stop talking about The Kitchen Studio CVB, we're not here for that! BUT, if you are thinking about having a little get-together this fall, keep us in mind. We'll throw down for you as seriously as we can, help you learn a little and laugh a lot, and all for around the cost of a really nice dinner out in Frederick. Plus, we do the dishes. And I ask you people, how awesome is that?

Friday Night Pizza

2009-08-29T10:59:00.007-04:00

If I'm not teaching a class, Friday night means one thing: Pizza Night.

Moving to this pretty little hamlet from NYC, you can imagine the difficulties the husband and I initially encountered finding decent, not good, but just decent pizza around these parts. It took years of sucking it up and buying crappy pizza from crappy chains before my dear friend Erica introduced us to Bellisario's, over at 934 North East Street.

Bellisario's? FANTASTIC pizza. The best around in fact, and I have eaten more than my fair share of pizza around here, so I know what I'm talkin' about.

Bellisario's has real pizza made from homemade dough and sauce, and blood, sweat (lots of that) and tears from owner Nikki and her crew. If you are looking for excellent pizza, every single time, tell Papa John to bite it, Pizza Hut, uh, yeah, no, and Dominos, I mean really? You're ordering from Dominos? Come on now. It's time to grow up a little, right? And let's not even get into supporting the local guy, or gal as the case may be.

Now don't get me wrong - this is not some froofy goat cheese and arugula grilled pizza place (You can go here if you're looking for that). This is authentic pizza with the basic toppings (ham & pineapple is about as exotic as it gets), subs, calzones, and the only Wedgie you'll ever want (as opposed to that underpants-related wedgie, which no one wants).

Size vary from the 10" mini (4-slices-$6.35 and great if you have someone in the family who loves anchovies on their pizza because you just know that anchovies infect the entire pizza and ruin it for those of us with good taste, eh-hem, but I digress) the whole way up to the 20" Killer (16 slices-$13.35). It's economical and tasty, which is sort of a win-win, dontcha' think? Plus, there are often some sort of specials during the week.

Here are the quirks: CASH ONLY. Forget about credit or debit cards (plus, the fees small businesses pay for credit card processing are insane and on a $10 pizza, well, that just won't work). There are no exceptions to this rule, so don't bother. Hit the cash machine before you head over. I'm the queen of the debit card and I make it work, so you can too.

SALADS. Never gonna happen. Nikki wants to focus on one thing, and that's pizza. She doesn't want to whip up some chef salad for you, even if you are a regular customer and beg her just a little bit every single time you go in. Let her do what she does well and don't even think about asking her.

NO DELIVERY. I know that we're in the age of everything being brought right to our doors, but it's really not that difficult to drive right over and pick-up the pizza yourself. It keeps costs down and lets them focus on making the pizza, not bringing you the pizza. The result? Hotter, fresher pizza. And that's good enough for me.

You better not hate the STEELERS. See Nikki? HUGE Pittsburgh Steelers fan. And she's not shy to let you know it. So if you're a fan of the Ravens or the Browns, suck it up and wish her well, because Bellisario's is a shrine to all that is the Steelers. You can put a rivalry aside for good 'za though, can't you? If not, you have bigger issues than pizza my friend.

CLOSED ON SUNDAYS. I'd like to say that even God rested on Sunday, but deep down I'll bet it's probably got something to do with catching Steelers games. But I'm just guessin'.

Bottom line is this: Best pizza in Frederick? Hands-down, no-contest, it's Bellisario's. Give them a call at 301-662-9233 right now and order yourself a little lunch or dinner. You can thank me later.

Look at Me - I'm a Guest Blogger!

2009-08-20T18:01:00.005-04:00

Have you had a chance to check out www.HipAsIWannaBe.com yet? It's a total mommy-blog written by the lovely and talented Jennifer Gerlock.

Today, I'm Jen's guest blogger as she's takes a little bit of vacation time before school starts on Monday (cue sobbing here). Go check out Jen's blog and feel free to comment, y'know, just to let her know how awesome you think it is.

Peace out peeps. I'm headed to downtown Fredrock for some yummy eats on date night. Now, where to go, where to go...

You're Gonna Top Chef, Right?

2009-08-18T20:59:00.005-04:00

It has been all over the local media etc. that one of Frederick's own, Bryan Voltaggio, co-owner of Volt on Market St., is in the latest round of the most challenging and entertaining chef show on tv, Top Chef. The chefs on Top Chef? Kick ass. The challenges are ridiculous but really show mad, crazy skill. Just look up the vending machine challenge, would could possibly make me cry for my mommy. I am obsessed.

I'm guessing that by this point, you've given Volt a try. They've been open over a year and even though budget has kept me away for a few months, you do know of course, that food seriously rocks. And that Voltaggio can win, right? I mean, W.I.N. For real. The guy has skills and I am thrilled to watch him show off his talent on national tv.

One kicker - Voltaggio's brother, Michael is in the running as well. I have no clue as to his skill level, but I'm guessing that he got onto the show for more than just the whole brother v. brother thing. I'll bet he kicks a little ass too. I'm hoping for them going #1 & #2 in the finale, 'cause that would be awesome, but who knows how the whole thing will play out.

So, bottom-line - get off your butt and get the Tivo rolling, because Top Chef premieres this Wednesday, August 19 at 9 on Bravo (channel 273 if you're on DirecTv). If you haven't watched it before, now is the time. Cheer on the hometown guy, not because he's from our hometown, but because he's really that good. Really.

Classes, Classes, and MORE Classes

2009-08-14T12:28:00.003-04:00

That's right folks, I finally have the ding-dang class calendar up and ready for your registrations, so you should, y'know, maybe register for some cooking classes. Like, TODAY.

Just sayin'.

But really, I (and my minions - don't 'cha just love minions) have worked hard to pull together some classes that I just know you'll love.

I hear 'ya - "What classes oh Chef Christine? Do tell." How 'bout these:

Makin' Bacon (you'll get to (wait for it...Make Bacon!)
Decorator Cookies
Tribute to Julia French Cooking
Vietnamese Street Foods
Pig Pickin' Good (all about smoking some piggie)
The Secret to Sauces ('cause seriously? I RULE at making sauces)
Cooking for One or Two
Knife Skills
Cooking 101 (3 class series btw)
Veggie Soups and Stocks
Fall Harvest Baking

Whew. And those are just the adult classes for the next month or two. Just wait until you see the awesomeness that is our new after-school program for kids. "Cause you know that they can (should) be cooking and helping you out. Right?

Do me a favor. Take a class. Or tell a friend that he or she should take a class. Heck, take one together. Because I promise, if you like to cook, we are the folks for you. Plus, it's so much more fun when you have a hand in making the meal, right?

Did I mention that we wash the dishes?

Julie & Julia, Again

2009-08-07T23:35:00.004-04:00

So, you know how sometimes you wait for something and you get your hopes up and then when whatever it is you've been waiting for finally happens you realize that maybe you were looking forward to it just a tiny bit too much and you're disappointed in the end?

Well, Julie & Julia, was nothing like that.

This movie was awesome. Inspiring. Funny. Really, just the perfect movie for me to see right now.

**sigh**

I love it when that happens.

I took a group of folks to go see Julie & Julia tonight, opening night, as a little customer thank you down at The Kitchen Studio. I hosted a tiny little cocktail hour with a few snacks, including Julia's stuffed mushrooms, which were surprisingly good, a little bit of wine, and the chance for some folks who are all about the food to hang.

I'm going to work hard to come up with the right words to really express what it felt like in the theater, but truthfully, it's late as I write this and I've had a very long camp-laden day, so forgive me.

Tonight was a sold-out show (remind me to tell you sometime about my pseudo-scalping of tickets), which I thought could happen, but wasn't 100% on. Goes to show that you should never underestimate the viewing habits of middle-aged women, eh?

As I was sitting there, drawing parallels between my life and that of both lead characters, Julia Child and Julie Powell, I wondered if it was hubris to even do so. But the more I run it through my head, the more I see that it's ok to see the similarities in yourself to an icon, and even just a writer whose work you adore. After all, I'm not saying that I'm fab like Julia (in fact, so far from it as to be absurd), or an entertaining writer like Julie, but more so that Julia was the age I am now when she started cooking. That she had a husband she adored and who adored her right back, and from there hope to rediscover the ability to work hard and devote yourself, almost exclusively, to a project you believe in. And that Julie finally found the right thing for her, though I struggle on that one sometimes.

I laughed, I cried, I looked for inspiration, and (fingers crossed) may have even found it.

So, even if you're not a cook, see it. Now. It's that good.

And if you are a cook, why haven't you gone yet? :)

Ta ta my sweets, and Bon Appetit.

And the Food-Snobby Winner is...

2009-08-04T07:29:00.003-04:00

Trout! Your food snobbery impresses even me, and I've met some very serious food snobs.

I know you'll love the Ruhlman books; they are truly memorable. Just drop me an email at christine@KitchenStudioFrederick.com and we'll coordinate getting them to you. Congratulations!

Don't forget that this Friday is the premiere of Julie & Julia! We're hosting a little open house here at The Kitchen Studio and will be venturing to the Westview theater to see the 7:30 show. Delicious, Frenchy-type snacks will be served, so come join us from 5 - 6:45. Hope to see you then!

Do you Ruhlman? 'Cause I'm Giving Some Away!

2009-07-28T10:35:00.008-04:00

One of my very favorite food authors is Michael Ruhlman. The man is a total and complete food snob, but he owns it. You gotta respect that. (Check out his blog and you'll understand what I'm talking about ).

Ruhlman is all about not good, but exceptional food, how to make it, and how to get to the point where you can make it, which truthfully, most folks don't. He's working on another level, both on his own and with the most talented chefs this country has to offer.

The first Ruhlman book I read was The Making of a Chef. The book detailed his time spent at the Culinary Institute of America (CIA) taking Skills One - the building block for the culinary program. Not only is the subject fascinating to anyone who has ever harbored a secret, or not-so-secret, desire to attend the CIA, but his writing is fluid and passionate without being slick.

I enjoyed the first book so much, that of course I snagged The Soul of a Chef as soon as it came out. Same essential idea as the first, but delving a bit further into the intricacies and hazards of the Certified Master Chef exam (yowza!), as well as an endearing (to me anyway) portrait of Michael Symon, now a well-known Iron Chef on tv, before tv became part of his routine. There's also a section on Thomas Keller, regarded by some as the best chef in America, and a co-author with Ruhlman on the French Laundry cookbook (you should visit French Laundry at Home btw, the now completed blog from the phenomenal and hysterical Carol Blymire-you won't be sorry you did).

When The Reach of a Chef was released in 2006, I'm pretty sure I purchased it the day it came out. I really love Ruhlman's writing, as it's thoughtful and in-depth, and of course relates to a subject I adore. This book is a little different. It seriously addresses the commercialization of chefs in this day and age, whether it's appropriate, and what it's done to cooking. Both Emeril and Rachael Ray are subjects, but aren't addressed in the slam sort of way typical by intense food lovers. Personally, I have always thought that folks missed out on the true appeal of these two cooks. Not the "Rachaelisms" or Bam!, but that fact that these two got people cooking and can indeed, be credited at least somewhat, for the role that food and cooking has taken in our culture. Food has always been appreciated by food snobs, but not until there is mass appeal can there be a movement. Maybe the style of these two popular "tv" chefs isn't similar to my own, but I can absolutely credit them for getting cooking out there to the public. It's one of the reasons I can do what I do.

Anyway...

Three awesome books by one very talented writer. And I'm giving them away.

These books have been loved and are from my personal collection. Two are hardcover, one paperback, all well-loved and fabulous.

Comment on this post, and let me know something you do that may be considered a little food snobby by your friends and family. Mine? I love offal. This doesn't appeal to most folks, and they tend to think I'm a little nuts. Doesn't matter to me!

Deadline in Friday at midnight (July 31). Post on my lovelies, post on.

And the winner is...

2009-07-22T10:13:00.003-04:00

SANDRA! I'm a sucker for a "really can't cook so had someone fake it for me" kind of story. Though, I must say, I liked all of your comments, even though there were just a few. I love to hear how folks come to cooking from all angles, whether it's poverty, love, or memories of mom. Kinda neat to see that it doesn't matter where you start, we've ended up with the same destination: a love for cooking.

Sandra, go ahead and drop me an email (info@kitchenstudiofrederick.com) so that we can sort out getting this fab book to you. You're going to love it!

Next up: A trilogy by Michael Ruhlman, food snob and culinary writing God, that you won't be able to put down. I'm also thinking that free cookies are definitely in someone's future in August.

And don't forget about Julie & Julia on August 7. I'm taking a group of folks to the movies to catch the premiere of this fine flick, after a scrumptious cocktail hour at TKS of course. Tomorrow we'll start looking for comments to see who will join us!

Let's Have a Giveaway, Shall We?

2009-07-17T08:23:00.005-04:00

I am surrounded by folks who love to cook. Kids, grown-ups, and everything in between. I always love to hear what got each of them into the kitchen. Why do they cook? What is it that makes them keep coming back? And I'm talking about more than "I just loooooove food!" because we certainly are more than able to find really wonderful eats right here in our bucolic little hamlet.

So today, I thought I'd giveaway a book. In fact, this book:

Chef's Story is a great read where, you guessed it, chefs talk about what got them into the kitchen. Personally, my favorites are the essays by Jacques Torres & Lidia Bastianich.

So here's what you do: Just leave me a comment and let me know what got you cooking? Parents working? (That's mine). Love for the perfect cream puff? Desperation? A strong desire to never eat Ramen noodles again?

I'll pick my favorite and declare (drumroll please), the winner! If you're local you can swing by to grab it, if not, good old first class post will help it to arrive safely. Don't send addresses yet, I'll get in touch once the winner is chosen.

All entries must be received by Tuesday, July 21 at midnight. One teeny-tiny little note: This book is from my personal collection and has been previously loved. It's in great shape and is a great read. And hey, it's free, right? Happy commenting!

Picky Eaters

2009-07-08T17:56:00.006-04:00

So, got kids?

One of the great pleasures in my life is teaching teens and tweens their way around the kitchen. It is a total charge for me. The best part (aside from the fact that they constantly crack me up)? I loooooove when they try something new. Unusual. Out of their comfort zone. And I'm not necessarily talkin' sushi for 8 year-olds here. I'm talking about any dish they haven't tried before, be it chicken potpie, blueberry pie, or a crazy salad.

But...

Every so often, I get one. A picky eater. And sometimes, just sometimes, they are really proud of the fact that they are indeed, picky eaters.

I don't get it.

I didn't always like what my mom served for dinner. Ham & green beans. No thanks. Broccoli in any form? Double no thanks. Some of it was ooky. But I didn't really have a choice. It was what it was and that was my only option.

Nowadays, folks tend to eat out - a lot. I was thinking about it driving home today (don't ask me why). Have you noticed that children's menus include basically chicken fingers (bonus points if it's real chicken and not pressed and extruded), hamburgers, cheeseburgers, noodles, and lots and lots of fries.

Hmmmm.

How can we expect our kids to make wise decisions as they grow, if the only options we give them are chicken tenders and noodles? All. The. Time. At home or out to dinner.

What happened to eating the dinner that was made for you.

Most of the kids I know aren't going to starve anytime soon. A meal that's not a fave won't kill them. Skipping one won't either.

When I personal cheffed for a living, I often cooked for parents only. The kids would eat macaroni et al every night while mom & dad dined on whatever I had prepared.

When did things change, and why did we let them?

Just so you know, I'm not thinking of any student or child individually here, more thinking about the state of dinner as a whole.

If I remember correctly, it takes seven times to know whether or not you really like something. I don't know if I believe this, simply because I have never, not once, liked beets and I knew that one right off the bat.

But hey - I didn't like sushi the first time I had it. Or liver/pate. Or asparagus. But I like them now. Woo boy, do I like them now.

So do this for me.

Make dinner. And have your family eat it. Without options. Just dinner. And if you go out, don't let the kids order from the kid's menu. An appetizer usually costs about the same as a meal off the kid's menu, and the options are usually cooler.

It's time to take a stand and take responsibility for children's taste buds around the world. Just try it, 'k?

Just my opinion.

Simple Summer Salad

2009-07-02T19:18:00.005-04:00

Last night was one of those evenings where everything just comes together. The friends, the food, the Proseco...

I got home a little late from summer camps, but had a pork tenderloin I had thawed overnight ready to do something to (quick balsamic, rosemary, & garlic marinade, then popped it on the grill). We invited a few folks over to enjoy dinner with us and surprise of surprises, they all said yes!

I had a few more guests than I had originally planned for (which is almost never a bad thing) so I knew I had to whip something up that was fast, filling, and didn't require a trip to the store to stretch out the pork. Salad was the first thing I thought of. Here's what I used:

5 ears of leftover corn-on-the-cob which I cut off and then milked the corn ears
4 plum tomatoes, seeded and diced (smallish dice)
A nice handful fresh basil from the garden, washed and cut into a chiffonade (long, thin strips)
half a box of Ditalini (I thought it would "match" the corn)
a good tablespoon Dijon
a couple of tablespoons of Cider Vinegar
olive oil
salt & pepper

That's it. I combined the corn, diced tomatoes, basil, and cooked ditalini in a big bowl and stirred them all together, then I made a quick vinaigrette with the Dijon, cider vinegar and olive oil. I seasoned that with salt and pepper, then tossed the whole shootin' match together and seasoned it again. The acidity of the cider vinegar was balanced nicely with the sweetness of the corn. Ahhhhhh. Really, really good.

One quick note on vinaigrettes: A classic vinaigrette includes 1 part vinegar to 3 parts oil. I tend to like mine a little more tart, so I usually go 2:1, oil:vinegar. Combine the Dijon and vinegar, then drizzle in the oil while you whisk. It should keep everything together so that you don't need to re-whisk or worry about it separating. Also, I like things saucy, so I made around a 1/2-3/4 cup dressing for the salad. It was plenty, and it was delicious the next day too. When I ate it for lunch. And didn't share. Bad me. ;)

Grilled Pizza in a Snap (Almost :)

2009-06-29T19:40:00.024-04:00

I hit the Baughman's Lane farmer's market on Saturday (almost like a contact sport this time of year!) and was struck by the urge for a little grilled pizza. How the two are related (it's too early for my favorites, eggplant & tomatoes), I have no idea except to say that is where the urge struck.

So what did I do? Well, I raced home and started the dough. It's super simple, even if you're dough-challenged.

Just take 2 1/2 teaspoons of yeast:

Add 1 teaspoon of sugar (yeast food):

Then add 1 cup of warm water (not hot or you'll kill the yeast - it should feel warm on the inside of your wrist) and let set in a warm place for 5 minutes:

until it's foamy.

Throw in 1 T. of olive oil and a good pinch of salt, then stir in 2 1/2 to 3 cups flour or so (you may need a little more if it's really humid outside) until it forms sort of a ball.

I used the stand mixer with the dough hook and let it work its magic for about 5 minutes or so (it takes a little longer if you're doing it by hand).

Then I gave it a good knead by hand for a minute or so(because I like to feel the dough), then threw it back in the bowl to rise until doubled. On Saturday it took about half an hour, and I covered it and put it on the back porch.

After about 30 minutes (but it could take as long as 45), Anna punched it down.

We scooped it into a flatish ball and let it rest for 5 minutes before trying to roll it (otherwise it will just keep springing back every time you try to roll it out. It needs a little r&r before you can really work it. It's just like you when you get out of bed in the morning, right? You need a few minutes to gather yourself after the harsh reality of your feet hitting the floor. Yeast doughs are the same way. But I digress...)

Once the dough has rested, I cut it into 4 pieces and patted them out.

Then, because patting wasn't really working for me, I rolled them. That's better.

Then I took them out to the grill. Now here's the trick, and please bear in mind that I am working on a hundred dollar grill here - nothing fancy at all - but it does have two zones for heat. This is muy importante.

Preheat your grill so that it's nice and hot. Leave one side hot hot hot and the other, well, nice and low, maybe even off, but we'll get to that.

Place the dough on the hot side of the grill - don't worry, it won't slip through the grate. This is a nice, firm dough.

Look at that! It puffs up almost immediately. Let it get a little crispy, then flip it over. Brush it with a little oil (I made some quick garlic oil) and top it with whatever you like.

I used some tomatoes, fresh basil from my garden, and some fresh mozzarella. I also added some chopped, grilled eggplant, mozzarella, ricotta, and fresh basil. I'm the only one in my family who likes eggplant so yeah, that worked for me.

Then slide the pizza to the low side of the grill and shut it up tight. You want all of the cheesy stuff to melt, which is awesome. If the heat is too high, you'll burn the crust. You need to work with the residual heat from the other side without over-caramelizing the bottom. Keep in mind though, this isn't really going to cook your toppings so much as melt them and warm them and make 'em yummy, ok? So if you're looking for roasted tomatoes, you'll need to do that beforehand.

A couple of minutes and you're done.

Looks like Anna liked it. :)

Iced Coffee Lovin'

2009-06-26T11:27:00.012-04:00

Coffee shops are one of my serious vices, and I love going to get a little caffeinated every morning. Of particular love is iced coffee, but it costs a fortune and just between you and me, I am watching every penny this summer.

I'm not one to just give stuff up, and let me tell you my friends, walking the dog and going to get my grande 4 pump double shot with my husband almost every morning during the summer is seriously one of my highlights. But at almost 6 bucks for 2 beverages (iced grande chai for him), well, you can do the math and see that this will quickly add up to, ummmm, a lot ($30+ per week for 8 weeks = too darn much).

So I did some research, and here's what I found:

The New York Times, a couple of years ago, came up with a recipe for cold-brewed coffee. Now this stuff is supposed to be mellow and lovely without the bitterness that you get from forcing the hot water through the grounds. I'm mellow (not!), and thought I'd give it a try. Here's what you do (and these proportions come from the Times, so I take zero credit for that):

Take 1/3 cup coarse ground (important!!) coffee and put it into a container (I did this the first time with a medium roast coffee and it was way too weak for me. This time - I brought out the "extra bold" and amen sister, it was!) .
Add 1 1/2 cups cold water (based on the size container I have, I triple the recipe each time, so 1 cup coffee grounds to 4 1/2 cups cold water).
Let set, uncovered (I go for overnight +, which ends up being 12-24 hours, based on when I remember I want to get the party started.)
Strain out the grounds (I go with 2 strainings and get the really chunky stuff the first time)

Place the coffee concentrate into a container and store in the fridge for a couple of days (do you love that I totally am busted with a jar of sauce in the background? Umm, it's for JVB and the kids when I'm working. I swear. Pinky swear?).

I add fat-free half and half (I usually hate fat-free and reduced fat stuff, but I am getting way too fat to go with regular at this point, so I have to make an exception somewhere -- sorry) and a bit of simple syrup, then shake the heck out of it (you can stir if you like). This stuff is pretty daggone strong, so you'll need to dilute it by half and then mellow it out with milk, water, carrot juice, heck, I don't care, but it's potent, so be warned.). Viola!

There's a certain mellowness to the coffee, but still with zing. In fact, my oh-so-extensive research has pointed out that the coffee concentrate is roughly twice as caffeinated as the usual stuff, just so you know. Maybe now you can see why I like it milky and sweet (we called that "light and sweet" back in NYC).

Note to self: Do not try to pour the coffee while looking through the camera lens, because there's a good chance you'll spill it all over the counter/stove and have to clean-up a big mess and waste some of the precious elixir. Just sayin'.

So there you go. Simple? Duh. Worth it? Totally. Economical? Absolutely. Super-caffeinated? Shazam!! I. Can. Do. ANYTHING!!!

Maybe next time I'll have a smaller glass.

Keep It Simple

2009-06-22T08:49:00.007-04:00

Quick post today before I'm off on my adventures here and here, because I just have to know why oh way you aren't using Simple Syrup.

You know what I'm talking about, right? Ok, for the uninitiated, simple syrup is a sweetener that you make yourself right at home. This of course begs the question, why would I want to do that when I've got sugar and Splenda, and all that other fake junk laying around?

Simply because, my lovelies, that stuff doesn't melt in cold drinks. Y'know when you dump the sugar into your iced tea and stir your little heart out and it STILL all stays on the bottom? Simple syrup doesn't do that. Simple syrup integrates itself into your drink. Sure, it may get a little bottom-heavy sometimes, but it's easy to diffuse into your drink with a quick little stir, if at all.

I usually make some once every week or two during the summer and keep it in my fridge for my iced coffee deliciousness. Splash of milk and a splash of syrup in my travel cup and I'm good to go.

I mention this because I was at The Standard Baking Co. in Portland, Maine (no website!) yesterday and there it was, just waiting for me and my coffee. **sigh** Please don't let anyone ever tell you that it's not about the little things, because it totally, totally is (at least in my book). FYI - They also do this at The Tasting Room with iced tea, and it even comes in a sweet little pitcher.

So how to make, how to make? So easy:

Place equal parts pure cane sugar (white sugar) and water into a pot (ex: 1c. ea)

Bring up to just under a boil, just so the sugar melts, then let it cool off and pour into a little Rubbermaid container and store in the fridge.

That's it.

Seriously, how easy is that? Just use it the same way you would regular sugar. 1 T = 1 T.

Try it today - you'll thank me. :)

A Taste of India: Rajni Hatti

2009-06-17T14:31:00.004-04:00

Did I mention that we have a new instructor at TKS? Rajni Hatti of Simply Indian out of (of all places) Charles Town, WV, is going to teach a beginning Indian cooking class for us on July 9 from 6:30-9. Rajni teaches a wide variety of Indian cooking classes and has been featured in newpapers, magazines, and on television in Charles Town.

I am so thrilled to have Rajni join our roster of new instructors and can't wait to try the deliciousness that she's going to teach everyone to prepare, including Mango Lassi (one of my favorite International beverages!), Keema Matar with Naan (Spiced Ground Meat and Peas), Dal Tarkari (Lentils with Zucchini), & Palak Pulao (Spinach Rice Pilaf).

I mention all of this because Rajni has a fantastic article in today's Frederick News Post written by one of our favorite food writers, Rochelle Myers. You can check out the full article here.

We've even had a few folks register today already, so if you're interested, visit our web site here. Tell 'ya what: Use the code CLASS5 when you check out and save 5 bucks on your registration. Just do it before June 30, ok? See you there!

How 'bout a Cooking Birthday Party??

2009-06-14T08:51:00.024-04:00

When I opened The Kitchen Studio 4 years ago, I knew that I really wanted the focus to be on teaching cooking classes and offering a high quality meal assembly service. Kids were going to be involved somehow, but I just wasn't sure how much fun it would be on that end of things. You see, at that point, my own kids were 6 & 9 and as any parent knows, your own children affect you in a way no one else's ever could. So I started out slowly offering kid things. A class here or there. Build some gingerbread houses, make some noodles, just something to get them interested. Then a funny thing happened...

I liked it. I mean, I really liked it. The kids were fun. They wanted to learn. They wanted, oh my stars, they wanted to try new foods. And somewhere along the way, it got to be fun. Cracking up fun. Learning how to communicate at exactly their level fun. Really teaching them fun. So much fun in fact, that we started offering summer cooking camps. The first year, just 3 weeks. The second and third years, 4 weeks. This year, 5 weeks. And may I let you know that even in this super-sucky economy, we are 86% sold on all of our camps this year, with 5 completely sold out. How do 'ya like them apples? Perhaps an expansion of services smack dab in the middle of a recession wasn't the smartest idea, but it seems to be working out so far...

But wait a minute you're saying, didn't she title this post something about birthday parties? Why yes, yes I did. Because a few months ago, we started offering kid's hands-on cooking birthday parties, and they have been, AMAZING. Check this out:

(smelling herbs & spices)

We set a date for the party (they last 2 hours)
You show up with your kid and up to 9 guests
We cook
We clean

The kids eat what they make & take the recipes home

Does it get easier than that? I don't think so. We even provide all of the papergoods etc. Parties have been so popular, that we have had Saturdays where we're going from 10am to 6pm (plus tack on set-up and clean-up time on either end) and don't want to see another pot of fondue as long as we live! We even have parties booked as far in advance right now as September! Can you believe it??? I can't.

Right now we're offering 4 menus, but I'm working on a few new ones (ideas anyone??) to keep things fresh. Here's what we've got:

Fun with Fondue (grape jelly meatballs, pizza in a pot & chocolate fondue)

Spaghetti & meatballs, garlic bread, cupcakes

Mexican Fiesta (soft tacos, salsa, dessert nachos, Mexican Chocolate Cupcakes)

Pizza, smoothies, & Cupcake

Did I mention that we only charge $275 for up to 10 kids? Compared to what else is out there, even in this day and age I think you're definitely getting your money's worth. We've had so many parents raving about how easy it is and how affordable, not to mention that the kids had a fantastic time, that we're having a trouble keeping it up with it all the compliments! FYI -We also create custom menus, but charge a little extra for that.

(look at those knife skills!)

(sometimes we just get silly)

So, know a kid with a birthday coming up who just looooooves to cook? We're here for you. And your kids. And their friends. Really? Come Play with Your Food. Your whole family will be so happy that you did. :)

Mad Martha's Cupcakes

2009-06-11T21:20:00.007-04:00

I picked up Martha Stewart's new cupcake book at Sam's the other day (13 bucks and change) because, well, I have a very serious cupcake problem. I've had a tough couple of days and nothin' says lovin' like two pounds of cream cheese. Am I right people, or am I right?!?!

JVB needed some sort of dessert to take to a staff party on Friday night (lucky me, I get to take 3 teenage boys to go see Land of the Lost instead, but that's another topic...), and since I am sooooo over ye olde Chippa Chippas on a personal snacking level, I thought I'd give one of Martha's cupcakes a try.

The Recipe: Cookies and Cream Cheesecakes

The Result: Completely Delicious

The Preparation: Totally painless

The Details: I chose this recipe because it was set to make 30 and I was not looking to double or triple anything the first time out with the recipe. To make these, essentially, you place an Oreo in the bottom of a cupcake liner, then mix up a very, very simple cheesecake batter, splash in some smashed Oreos (I should have smashed mine a little smaller) and bake.

The oven temp was listed at 275 degrees, which seemed a little low for me (I'll probably try 325 next time) and the cook time at 22 minutes. Mine took 33 minutes, which is 50% longer, and made me a little grumpy.

Anyway, I placed Oreos in 30 foil cupcake liners, then smashed the rest (12) and threw those into the batter. Note here, and this may have affected things, so I'll let you know if I'm wrong when I make them again. I did NOT use a muffin pan (at a 30 yield, I would need 3) and instead used the aforementioned foil liners on there own. Am I crazy or what?? If you're careful, those liners are not ony all shiny and pretty, but they'll also totally stand on their own. This could have changed the cook time because there was no hot pan surrounding the liners, but a 50% longer cook time just seems, well, too much of a darn difference.

The yield issue bugs me only because I portioned the Oreos for the bottom of the liners and easily could have made at least 4, maybe 6 more. That's wasted batter in my book; a travesty to cheesecake lovers everywhere.

Here's what they look like:

I wish you could see the fab whole Oreo on the bottom, but my mad photography skillz are lacking, despite just taking a class at FCC (instructor? fab! Student? not so much).

So, the book? So far, a BUY, but only if you're getting it at a discount (you should never, ever pay full price for a cookbook). There are several recipes in here that I am ready to bust a move on, but my spare tire is getting a little inflated, so I'm trying to watch it a bit. Are there any cookbooks that you use all the time? Let me know as I've got that cookbook buyin' itch.