Something Delicious

[Sun]

Originally Posted by Corkey

I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....

You cant go wrong with a good home made salsa. I add mine to so many things especially salsa verde, Ima freak like that

Originally Posted by Nadeest

My roommate and I had Chicken Marie tonight.

Hey Nadeest post a recipe!

Originally Posted by Sachita

I don't really know anyone in that region but it can't be too hard. Why don't you look up orchard in your area and volunteer to work on your days off. When I wanted to learn fish farming I did that. It was the hardest job I ever done and although I want to raise fish for myself I knew that wasn't the business for me.

When you look at your farm business model you need to factor in everything including the cost of land. Taxes in CA are very high. Also look and see what kind of benefits the state offers growers. You may want to consider going over the state line and bringing your produce into CA. Also check out a site http://rodaleinstitute.org/home for helpful organic info and market studies.

I don't think I'll be out that way but thank you. We have so many farms in this region and I donate part of my time helping them with marketing and new products.

Yes, absolutely I had tons of research to do, this idea went from the lightbulb stage to a few friends asking how to invest in short time so I am just beginning. The market is definitely there. Out of State I looked at AZ and irrigation is a freaking nightmare, and water is a big issue out west especially for sub tropical fruits. We have a lot of trouble getting clean water for irrigation. Guess I could check out NV. The idea was not to be too far from the SF bay area and the central valley or Sacramento valley puts me within 2-3 hours drive.

I have a friend who farms on her land but will be looking at a production farm to learn from. Will likely visit growers in Mexico as well.

Originally Posted by Sachita

You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)

[Nadeest]

"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.

6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll

Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve

[Sun]

Nadeest thank you for posting that fabulous recipe. I am a big fan of artichoke hearts and I imagine that they marry well with this dish.

If you ever want some farm fresh California artichokes check out Pezinni Farms they are my source and they have wonderful baby artichokes. I have also used some of the larger chokes for splitting in half, and using, steamed or grilled. Good stuff and delicious right from the farm.

[Nadeest]

I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.

I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.

[easygoingfemme]

I teach my kids cooking class on Fridays. I've been working with a group of little kids for the last 8 weeks, most of them 4-8 years old, one 10 year old. Today we are making sushi for 30. (The littlest of them will make stuffed rice molds) wish me luck and hope they don't find the wasabi!

[Sun]

Originally Posted by easygoingfemme

I teach my kids cooking class on Fridays. I've been working with a group of little kids for the last 8 weeks, most of them 4-8 years old, one 10 year old. Today we are making sushi for 30. (The littlest of them will make stuffed rice molds) wish me luck and hope they don't find the wasabi!

Ok super cute here.

Hide the wasabi!

Good luck! Let us know how this goes.

[Sun]

Originally Posted by Nadeest

I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.

I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.

Brava Nadeest you did an excellent job of explaining the directions and techniques.

One of the distinctions that marks a Chef is the ability to instruct and communicate information to others. In this way we can make sure that our recipes are being executed properly. You did a great job and are well on your way to becoming a Chef. I look forward to reading about your progress as you go along this journey.

Chiffonade is one of my favorite cuts. This summer I did a few saute' stations for catered events, so that I could interact with the guests and cook fresh pasta to order. It was a lot of fun. The guests enjoy watching the process and asking questions. I would have a huge block of Asiago out on a chilled marble slab and next to it a bowl of Basil Chiffonade. It is time consuming to prepare a large amount but the results are so nice.

For anyone reading along who wants to learn this knife skill, here is an instructional video:

[nomedia="http://www.youtube.com/watch?v=yJEQFgfv7iw"]How To Chiffonade - YouTube[/nomedia]

[Nadeest]

Thank you for the lovely compliment, Sun. I have a long ways to go, yet, before I am ready for that title. One of my classmates made Sous Chef right out of culinary school, but I don't want that, yet. I have too much to learn, right now.

I didn't do much cooking, before I started transition, back in 07, so I have a lot of gaps in my knowledge right now, that most experienced cooks don't have. For instance, I had never roasted a whole chicken, before I was in my first semester (in culinary school), yet I had roasted a whole turkey, in the past.

Right now, I am hunting for a job for my internship (Co-Op course) so that I can finish and obtain my degree. Class starts in the middle of January, and I hope to have a lot of the required hours by then. I am also taking some baking classes, at present, as I never really did much baking, except for making sourdough bread. I am enjoying these classes, and hope that it will help enable me to work over on the other side of the kitchen, if I am asked to help out.

[Sun]

Originally Posted by Nadeest

Thank you for the lovely compliment, Sun. I have a long ways to go, yet, before I am ready for that title. One of my classmates made Sous Chef right out of culinary school, but I don't want that, yet. I have too much to learn, right now.

I didn't do much cooking, before I started transition, back in 07, so I have a lot of gaps in my knowledge right now, that most experienced cooks don't have. For instance, I had never roasted a whole chicken, before I was in my first semester (in culinary school), yet I had roasted a whole turkey, in the past.

Right now, I am hunting for a job for my internship (Co-Op course) so that I can finish and obtain my degree. Class starts in the middle of January, and I hope to have a lot of the required hours by then. I am also taking some baking classes, at present, as I never really did much baking, except for making sourdough bread. I am enjoying these classes, and hope that it will help enable me to work over on the other side of the kitchen, if I am asked to help out.

Hi Nadeest,

I believe that you will find that your core instruction will empower you with the skills and knowledge to jump right in to any kitchen and succeed. There is constant learning and challenges which should be fun as it seems that you enjoy learning. The value of a classical education is that everyone "speaks" the same culinary language in a kitchen where the training is classical French. What I like about a catering kitchen is that you can work many stations.On a traditional line, you get to focus on one area in particular. I tend toward the saute', grill, oven myself, usually hot items on a menu, appetizers to entree's. Depending on the size of the establishment you could wind up just working one area or rotating around. A small to medium sized restaurant is great for getting maximum exposure to many of the preparations.

Becoming a Sous Chef right out of school could be a great opportunity because the individual can literally become the Executive Chef's apprentice or right hand, but that is a rare event. The great thing that you have working to your advantage is that culinary trained cooks are still in a minority in this industry, many learn on the job. So if a Chef needs someone to work a grill, or just make souffle's for 6 hours, you will have those skills in place to do so.

[Sun]

Great tips Cath!

Ursy the dough was not a failure if it held together hon. A failure would be my fresh lobster ravioli that exploded when I cooked them a few minutes before they were due to be plated and served to a dining room full of guests. Yeah, fun.

ahk, welcome back! Sounds like you had a busy week.

Same here..I am so ready for someone to cook for me. At a certain point I just do not want to cook for myself. I am thinking about pizza from lil ms cinn's posts in another thread. lol