Pasta and Eggs

The two don't go together....or do they?
Funny how people may love one and hate the other....however, eggs are a critical ingredient when making fresh pasta. I have grown to love pasta over the years. Yes, you may think...is he crazy? Maybe...but let me tell ya, I grew up with nasty pasta and nasty pasta sauce.

First, let me speak of eggs. Eggs are so important in cuisine. And that's an understatement. Many people do not realize the importance of the edible, incredible egg until they cook and cook and cook. It's in almost every pastry item as well as many crucial culinary creations. Eggs may be high in cholesterol, but it's worth it. Plus, hey, if cholesterol has got you down, an egg white is all protein...no fat. :o)

The egg yolk does contain all the fat and cholesterol, however we need that fat as a tenderizer when we're making a nice cookie or pie dough. We need that egg yolk to produce stability and color. So, in all fairness we cannot knock the yolk. The white is also crucial. Egg whites whip beautifully to create height, create light fluffy textures and even as binders to hold everything together.

So, since eggs have been properly introduced, let me tell you what the students have done this past week. In preparation for their final, the students have practiced making many egg dishes. omelets, French Omelets, eggs over easy, eggs over hard, Simmered eggs, poached eggs, scrambled eggs, and also sunny side up.

They did a fantastic job flipping their eggs in the pan.

Then on to PASTA.
In class, I discussed the differences between fresh pasta and commerically made pasta. I also explained the different varieties and different uses of each as well as which sauce will be suitable for certain pastas. I know, I know....not all pastas go with red sauce.

Fresh pasta tastes awesome. If you've never had it, try it! It's amazingly simple if you have the right tools and equipment. Here's a tried and true recipe for fresh pasta:

1/4 cup Semolina flour
1 cup Bread flour
1 ea Eggs, whole
1 tbsp Olive oil
1 tbsp Water
TT Kosher salt

Pasta Method
Make a well with ¾ of the flour. Reserve the last ¼ for kneading and dusting.
Add liquid(s) and salt to the center of the well.
Using a fork, breakdown the eggs and begin to fold in flour from the inner rim of the well.
Continue blending with the fork, rapidly, until the liquid becomes semi-solid and can be lifted off the table with the fork.
Working with your hands, incorporate flour while kneading the dough until it loses its tacky quality and begins to show elasticity.
Divide the dough into the same number of even pieces as the number of cups of flour used (approximately, for example: 2 cups of flour → 2 pieces of dough). Cover one piece with plastic to prevent from drying out.
Flatten the working piece and roll through the machine on ‘1’. Lightly flour the dough and fold in half lengthwise and roll through on ‘1’. You are now finishing the kneading process. Repeat these steps, adding small amounts of flour, until the dough can be held taught between your hands without going slack. Roll through once on each successively smaller setting until you reach the desired thickness. The pasta is now ready to be cut and dried or filled. Buon apetito.

Vegetables Day 1

So......you're back. Wanting to know how vegetable cookery went, eh? Well, today was the first day of veggies. Also, the first day of actual cooking methods put into full force. Can y'all believe it? It's already day 8! From the first day of holding a knife and cutting classical cuts, to now cooking complete vegetable dishes! Amazing, I tell ya. The students are really great with their eagerness to learn. We made a provencal green bean dish. Delicious! Sauteed green beans with a nice delicate tomato sauce. We also made Brandied Mushrooms. Flambe! The gals were really excited to see their work on fire! In this case, it was literal, in a good way. The brandy will cook off and leave a nice sweet aftertaste to the button mushrooms. Glazed carrots. If you hate vegetables or your children do, I guarantee this is a crowd pleaser. Thanksgiving will not be complete without this, man!



Lastly....the french style peas. Peas?! Who likes Peas? Well, let me tell ya...everyone did!
Peas a la francais was a huge hit! Who wouldn't like it? It has butter, bacons, pearl onions, and fresh herbs! Here's a nice quick recipe for peas a la francais.

Les Petits Pois à la Française – French-style Peas

1 Tbsp. Butter
1/2 slice Bacon, lardons
2 oz. Pearl onions, peeled and sliced into thin rounds
4 oz. Peas
1 oz. Lettuce, chiffonade
1 Tbsp. Parsley, minced
1 tsp. Tarragon, minced
TT Salt
1 Tbsp. Butter

1. Heat butter in a small saucepan and add bacon and onion slices. Sweat onions without coloring.
2. Add peas and enough water to reach level of peas.
3. Cover and simmer on very low heat until peas are tender.
4. Add lettuce, parsley, tarragon, salt and sugar and simmer for a few minutes.
5. Correct seasoning with salt and monter au beurre to finish.

Vegetables

How does the title sound?
Does it remind of you of nasty green vegetables you were forced to eat as a kid? "It's good for you!" Well, it is. However, the way you remember may be different. Amazing; how age and experience can change people. People who grew up hating vegetables are now their biggest fans. Like who? Like me.
I know, most of you may know me as a carnivore. Meat! Meat! However, the softer and healthier part of me loves a geat creamed spinach, or lightly sauteed baby carrots. Vegetables are the topic this week at school and let me tell ya, I'm excited.
Vegetables create such a geat compliment to so many dishes. Vegetables may even make or break the plate. They add color, variety, and lasty flavor. How many can disagree that when you have steak you NEED potatoes. Ahhh...potatoes. Such a wonderful vegetable from God. I digress, however the need for vegetable cookery is important. How important you may ask? Check out the newest blog on Wednesday. Let me tell you all about it....

Pommes Dauphinois

Hey Everyone! Here's a tasty recipe for Pommes Dauphinois. Enjoy!


Pommes Dauphinois – Potatoes au Gratin

1 clove Garlic
1 tsp. Butter
2 each Russet potatoes
1/2 C Cream
pinch Nutmeg
2 oz Gruyère cheese, grated
TT Salt
TT Pepper

1. Prepare an aluminum pie tin or other baking dish by lightly crushing the garlic clove and rubbing around the inside of the dish. Smear the butter all around the dish.
2. Peel and thinly slice potatoes and place directly in cream. Do not rinse away the starch by soaking in water.
3. Add nutmeg, grated cheese and salt and pepper to the potatoes. Mix well and taste for seasoning.
4. Begin layering potatoes in the prepared dish as per the chef instructor. Pour in any remaining cream and cheese and cover with aluminum foil.
5. Place on a parchment-lined sheet pan and bake at 375 until potatoes are tender and cream is absorbed.
6. Remove foil cover and return to oven until cheese has formed a golden crust.

CUL 1130

Hi Everyone!

Welcome to my blog! I'm very excited! My name is Wook Kang and am a Chef-Instructor at the Cooking and Hospitality Institute of Chicago. Please come check every week for a fresh look of happening's of a culinary instructor!

CUL 1130 is a cuisine class that the baking/patisserie students take at The Cooking and Hospitality Institute of Chicago. So far so good! Everyone is wonderful and eager to learn!
Our first week was very successful. Our first week consists of knife cuts as well as potato cookery. The potato dishes were Pommes Dauphinois, Pommes Rosti, Pommes Duchesse, Pommes Rissole, as well as French Fries :o)

Knife Cuts that were practiced were the classical cuts; Brunoise, Julienne, Batonnets, Small, Medium, Large Dice, Paysanne, Rondelles, and other classical cuts.