Bustin' a Move! Kids in the Kitchen...
We just finished week two of Operation C.H.E.F. Youth Culinary Camp on Friday. The kids were ages 7-9 this week and they were brilliant, learning knife skills, kitchen safety and superb cooking and wellness techniques in a top-notch commercial kitchen. We just had so much fun. For example, here is camper Chris with his tomato cutting technique and then he showed us his best Michael Jackson moves. I absolutely adore kids, especially when we are all "drawn to the kitchen" with a shared passion for cooking. Go, Chris! http://www.operationchef.com/
(He can really dance!)
The next kitchen I am drawn to time and again is the Macy's Cellar in Union Square. I am psyched to be a "Chef Wrangler" and class host for some of their fabulous events such as the Palace Hotel's Brunch class this past Saturday. Executive Chef Jesse Llapitan with Sous Chef Sarah Joos and intern Robert Sendejas cooked and sampled the most dazzling array of luxurious brunch items. I have never seen more gorgeous food samples at any class at Macy's. Blinis with Caviar, Chocolate Crepes with Berries, Blintzes and so much more. I spotted a loving couple toasting with their tiny sample cups of Mimosa and uncovered a 50th wedding anniversary for Tom and Marge B. Of course we gave them the "Royal" treatment, Palace Hotel style, starting with a full size mimosa! Cheers! I will share Chef Jesse's sumptuous Crab Cake recipe at the end of this post.
My assistant Arlyn and I jumped into my car right after class to yet another kitchen at the home of Standards of Excellence customers Lee Ann and Wayne Yasukawa. They were selected for an exclusive Private Dinner Event celebrating their new Standards of Excellence Kitchen! Sandra Cisneros of S.O.E. San Jose and Linda Clare of Purcell Murray dropped in to say thanks and answer any questions about the shiny and oh so incredible new Thermador Double Oven and Cooktop. The guests were, without a doubt the funniest group I have EVER experienced in my 25 years of cooking professionally. Arlyn and I stayed later just to enjoy their brilliant company, we were in stitches. The one and a half hour drive home went quickly after that long, yummy and truly exciting day. Wayne and Lee Ann, you stole our hearts. We are honored you let us cook for you in your incredible new kitchen!
OH, WOW! I just got a call from the fantastic Aida Mollencamp! She called my work cell! Food Network Star and now new Cooking Channel star with her new show, "Food Crafters" highlighting artisan food producers all over the country, she is so cool! I am hosting a class starring her in Novato, get tickets on line NOW!
Jumbo Lump Crab Cake
adapted from a recipe by Chef Jesse Llapitan
What a great cake. Chef Jesse binds his crab togther with a seafood mousse for a gorgeous taste and texture! Chef reccomends dry pack scallops rather than scallops that are packed in a plumping salt solution. "U-10" is a size of scallop and it means "under 10 scallops per pound.
For mousse:
1/2 pound U-10 scallops, ice cold
1/2 pound halibut scraps, ice cold
1 whole egg
1 cup heavy cream
For cake:
2 pounds jumbo lump crab meat, shelled
2 tablespoons minced chives
2 tablespoons chopped cilantro
fresh lemon juice
1 pound of unsalted butter, cubed
salt and pepper
Puree scallop and halibut in a food processor, careful not to over process the mixture as the machine can heat the mixture. Add the egg and cream slowly until the "ball" of mixture turns smooth. Chill until needed. In an ice cold bowl add crab meat in a layer and add chive and cilantro. Add mousse at little at a time and fold gently to combine. Add what you need to bind and cook a mini- cake in a buttered pan to taste for seasoning and texture. Season with lemon juice, salt and pepper to taste. Keep on a bowl over ice while portioning. Portion about 1.5 ounce each, about 2 tablespoons. Chill until needed or fry in batches in butter or clarified butter until golden brown on each side. Garnish with additional minced herbs and serve with lemon wedges.
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