North Coast Brewing Beer Dinner….the Finale.
November 15, 2010
This was probably one of the most challenging beer dinners I’ve done with The Monk’s Kettle. It’s also the last one I will be doing with Monk’s. We parted ways amicably yesterday which leaves me unemployed but hopeful for my future and where it takes me which now my options are many. This was also one of the prettiest beer dinners I’ve done not because of the plate composition but the absolutely wonderful photographs Sonya Yu took of my food. Her presence at my dinners will be truly missed. I hope she will be given the opportunity to highlight the next chef at Monk’s and show everyone how talented her camera eye is. Please enjoy these photos of my food and how much fun we had creating this great beer dinner. Who knows what I will write about next but it’s going to be an interesting one. -Chef Kevin Kroger
1st Course Red Seal Ale paired with a Loch Duart Salmon Mousse with Fresh Lemon Zest and Micro Peppercress
2nd Course La Merle Saison paired with County Line Harvest Chicories, Peony Grapes, Valencia orange Segments, a Tangerine Vinaigrette and a Bohemian Creamery Caproncino Goat Cheese
3rd Course Pranqster Belgian Strong Ale paired with Pan Seared Hawaiian Ono Wahoo, Pumpkin Risotto Cake, a Roasted Tomatillo Sauce and Fried Okinawan Sweet Potato Chips
4th Course Brothers Thelonious Abbey Style Ale paired with a Slow Braised Pork Shank, Whipped Yukon Gold and Parsnip Puree and a Brothers Thelonious Fig Demi Glace
5th Course Old Rasputin Stout paired with a Cowgirl Creamery Mt.Tam Triple Cream, TCHO Chocolate Almond Bark, Old Rasputin Balsamic Reduction and Toasted Metropolis Bigio
6th Course North Coast Anniversary Ale paired with a Fresh Peach Tart with Three Twins Organic Madagascar Vanilla Bean Ice Cream
Shots of food plating…
Grand Teton Brewing Beer Dinner
October 29, 2010
Sorry folks, I know I’ve been away for a while but life in the fast lane as a hot-shot chef can be very busy….Actually, I’m just a lazy schlep sometimes and things pile up, but I’m back and with a new beer dinner post! This time, I’m proud to introduce Grand Teton Brewing out of Victor Idaho. They are a new brewery who has an interesting history. I’m not sure if anyone has ever heard of the term “growler” but it is a vessel that you can use to carry beer out of an establishment in bulk to enjoy at home. When I used to work at Taco Casa in Corryville many years ago, we had our own growlers. They were used plastic gallon milk jugs that were once homes to the house-made hot sauce. We’d go to Clifton and get to go beer from Fries, pronounced frees. I believe we were actually the first guys who discovered “chili beer.” We won’t take credit for it because the beer we drank sucked. To make a long story short, growlers were illegal in many states and Grand Teton fought very hard to allow breweries to export if you will, their beer to your home. Below are some of the wonderful shots Sonya Yu took that highlights some of the cuisine I created for this event.
1st Course Grand Teton Sweet Grass paired with a tropical crab salad with passion fruit vinaigrette and fried plantain chips over mixed greens
2nd Course Grand Teton Bitch Creek ESB paired with a Okinawan Sweet Potato Soup with Spiced Creme Fraiche and Fried Shallots
3rd Course Grand Teton Festbier Marzen paired with pan seared Day Boat Scallops with a warm Red Bliss Potato Salad and a Marzen BBQ Sauce
4th Course Grand Teton Tail Waggin With paired with a Coriander rubbed 38′ North Chicken Risotto with fresh Herbs and Lemon Zest
5th Course Grand Teton Bourbon Barrled Aged Double Vision on Nitro paired with Smoked Gouda, sliced Pear, Balsamic Reduction and toasted Pistachios with La Boulange Baguette and Walnut Bread
6th Course Barrel Aged Black Couldron paired with a fresh Strawberry Cobbler with Three Twins Organic Balsamic Strawberry Ice Cream
My Mac-n-Cheese Made Simple
September 15, 2010
Everybody loves mac-n-cheese. If you have taste buds, you love macaroni and cheese. I for one am an avid fan of this wonderful comfort food. I’ve also had some really terrible mac’s in my life from family to friends and from restaurants who dare to try to create something that rides on a thin line between deliciously sublime to almost inedible. I wanted to take this chance to share my mac-n-cheese recipe with you in hopes that you will also enjoy at home what I’ve been very successful at selling for the last three years at my restaurant. Mind you, measurements are subject to change in regards to how much you actually want to make for yourself or family but the ingredients are key to ensuring your dish will stand out amongst others you have tasted. The dish can be made either vegetarian or with bacon which I suggest. We use house-cured bacon that is probably some of the best in San Francisco.
The following recipe with be scaled for 6 to 8 people. This is something that you can adjust on your own to fit the number of people you want to serve.
Dishes and utensils you will need for this dish are:
1 wooden spoon, 1 whisk, 2 medium to large sauce pans, 1 large baking dish, 1 large pasta cooking pot and strainer, 1 large mix bowl
Bulk Ingredients
2 lbs dry elbow macaroni
2 quarts cheese sauce (recipe follows)
1 1/2 cups 25/75 shredded parmesan and Japanese bread crumbs
1 cup premium bacon-cooked and drained
1 lb roux (recipe follows)
Salt and Pepper to season
Roux Procedure
1/2 lb whole butter
2 cups flour
In a sauce pan heat butter until melted. Slowly add flour into butter and stir with a wooden spoon until butter and flour start forming into a dough like consistency. Keep flame on low so not to brown or burn the flour. Continue to stir until bubbling and you achieve a “popcorn” aroma from the roux. Hold at room temperature until needed to thicken sauce.
Cheese Sauce Procedure
For this procedure I suggest you do not use a hoppy beer. A light pilsner would suffice for this dish.
1/4 cup pilsner beer
1 quart heavy cream
2 lbs shredded sharp cheddar (tillamook or similar quality)
roux to thicken
salt and pepper to taste
Pour beer into medium to large sauce pan and bring to a boil. Add cream and also bring to a boil then immediately reduce to a slow simmer. In small increments, add roux and whisk continually to break up roux and to thicken sauce. When you have achieved the thickness you desire, slowly fold in cheddar until the sauce becomes silky and smooth. Season with salt and pepper and hold warm until next step.
It is my understanding that most novice cooks are able to cook pasta so I will leave this step out. The final step is combining all these ingredients.
Place pasta in a large mixing bowl and slowly add the cheddar bechamel sauce and bacon. Add only enough sauce that you are comfortable with and if you like your macaroni more saucy, then by all means add more sauce but if you like it crunchy and drier, add less. A reminder that when baking this dish, the sauce will thicken from the oven heat but all in all this is a very durable dish to make. When the macaroni and sauce are incorporated, place in a large baking dish like a pyrex for example. Sprinkle the macaroni with the parmesan-breadcrumb mixture and heat in a 375 degree oven uncovered for approximately 20 minutes. The bread crumbs should be nicely browned and and there should be bubbling around the edges of the macaroni. Serve immediately to the delight of friends and family!
Delving Into The Minds of The Common Chef
September 10, 2010
This is a very interesting read from a yahoo blog.
De Proef Beer Dinner
September 5, 2010
We were fortunate to be able to host a great Belgian brewery called De Proefbrouwerij. We were excited because not only do they brew great beer, but there is a cool history behind their operations. In 1996 highly regarded brewing engineer and professor, Dirk Naudts, created De Proef Brouwerij in the village of Lochristi, near the historic city of Gent, Belgium. The ultra-scientific brewery blends modern equipment and technologies with traditional brewing methods. Each beer is crafted in an 11 hectolitre (9 U.S. barrel) brewhouse that Michael Jackson once described as “the ultimate toy for the aspiring homebrewer.”
The flexible nature of the brewery enables Naudts to create an impressive range of traditional and not so traditional ales. His ability to design and brew unique products is showcased in the De Proef Brewmaster’s Collection. The beers were wonderful. I was also very happy to showcase some great food pairings as well. Here are some shots from the dinner. I wanted to give a huge thanks to Sonyayu for shooting some spectacular pictures of the event. She made me look good! Take a peek and tell me what you think.
First Course-Free Spirit Farms squash blossom stuffed with a honey laced Laura Chenel goat cheese and an heirloom tomato ragu
Second Course-Scarborough Farms baby frisee, local mache, house-cured bacon vinaigrette, sliced pink lady apples, fresh herbs and house-made croutons
Third Course-Pan seared local halibut, a dungeness crab potato cake, Sausalito Springs watercress salad and an almond caper cause
Fourth Course-Deconstructed Beef Wellington with grass-fed tenderloin, mushroom duxelles, a citrus hollandaise and bull’s blood micro greens
A perfect mid-rare
Fifth Course-Local triple cream Rouge et Noir cheese with Marshall Farms honey, smoked hazelnuts and toasted potato-rosemary bread from Metropolis Baking
Sixth Course-house-made bing cherry chocolate cake with a kriek cherry lambic reduction and a vanilla creme anglaise
Various shots of plating up the dinner
How I Decide What You Should Eat
August 8, 2010
My menu at The Monk’s Kettle has morphed over the last two years. I’ve grown exponentially in regards to how I approach food, how I design menus and what people should eat when they enter the restaurant. I’ve also watched many documentaries on food, have researched animal husbandry and why people buy organic. Here are some of the products that I chose and why I chose them.
The approach I took with how I created the original menu at The Monk’s Kettle was the ingredients had to be natural. I’ve not always been able to do this in past restaurants because I was really never in the decision-making position to have these items available. There were always obstacles which were mostly surrounded around budget. I would see chefs I worked under being given direction to steer away from higher end products in order to keep their food costs in line. We took a different approach at Monk’s. We provide the best product that is available and the cost was passed along to the customer. They know what they are buying and will pay to have the best products presented to them.
I always used natural proteins like Creekstone, Naturewell and Premium Gold angus beef. There was never any other option. It had to be hormone, chemical free and humane cattle raising practices had to be in place in order for them to be able to sell the product to my restaurant. Our chicken, pork and lamb all followed suit. In my strive to keep moving forward with natural products took a turn when I watched the documentary Food Inc. I learned during the viewing of this film that beef cattle in the vast majority of ranches across the country were fed mainly on corn. This was not ever to ensure they had a vegetarian diet but was merely a way to increase the weight of the cattle to give the purveyors of this product a higher yield. Actually cattle cannot digest corn at all and have to be given antibiotics because of the acid produced trying to digest something that their stomachs are not designed to do caused ulcerations in their stomaches which could kill them so they were pumped full of chemicals to keep them healthy and keep them eating corn.
This practice raised serious questions in my mind so I made a call that evening to my meat company representative asking him what feed my steer were given since he said it was a vegetarian diet and low and behold, corn was used as a finishing feed to fatten them up right before processing. I immediately removed this product from my menu and went with two different types of grass-fed only beef. Estancia Beef from Uruguay and Humbolt Grass Fed beef from Humbolt County family farms in Northern California. There was no other choice. The bi-product of serving corn-fed beef to Americans has also helped in the increased obesity problem not to mention the resistance to antibiotics many Americans face from the diet they choose.
I take what I serve very seriously. If there is organic produce available, I will only buy organic. Chefs I don’t think are outspoken enough about the importance of buying grass-fed beef, organic produce and using products that do not contain trans fats. My olive oil I use in my vinaigrettes is thirty dollars a gallon. The honey I use for my cheese plates and dressings comes from a family owned California bee farm. Again, only the best for my customers. My eggs are cage free, my milk and cream are all natural. I recently read a food blog where the question was who had the best french fries and the overwhelming majority said McDonald’s. Do they know how many chemicals go into the making of those things including the use of beef fat? High fructose corn syrup? It is absolutely never to see my kitchens dry storage. I encourage chefs and restaurateurs to re-examine what they put on people’s plates before they serve it to them. It speaks volumes on their own philosophies on the appreciation of good, wholesome food.
My Thoughts On The New Age Of Chef Reality TV Shows
August 6, 2010
My first recollection of watching my first television show that involved chefs was the original Iron Chef on PBS. I loved the frenetic pace the show had. The subtitles and English voice overs were hysterical and the judges panel were always full of characters including the Chairman Takeshi Kaga. I found that there was an innocence to the way they approached the show and the chefs. I would say I watched almost all 300 episodes that aired from 1993 till 1999. America took over and everything changed.
I have on occasion watched the U.S. version of Iron Chef but at the time I still enjoyed the original version because the new one seemed more macho and well, American which, in my opinion, tarnished what the original producers tried to create. I do admit that it is growing on me. I also enjoyed for a number of seasons Top Chef on Bravo. I thought it was a great concept that gave executive chefs as well as line cooks the chance to showcase their talents and gave people who never stepped foot in a kitchen a small glimpse into the lives of folks like me who have been doing it for years. I loved what they did with the food and how they would have to come up with enticing dishes in less than thirty minutes. After about three seasons, I grew tired of the direction the producers were going with the show. It took on more of a sensational tone making the chefs do humiliating jobs like cooking for two hundred people on their knees only using hibatchi grills and making dishes out of repugnant ingredients. I also found that the judges became more mean-spirited and I found Tom Colicchio to be an over bearing douchebag. The judges would actually drink glass after glass of wine and then tear into the contestants like they’ve never ran a kitchen before. Padma would actually be slurring her words on network television. My love affair with Top Chef quickly faded away.
I never got into the more abrasive reality shows like Hell’s Kitchen. I watched one episode and as soon as Gordon Ramsey threw a half cooked steak at one of the contestants hitting him square in the chest, I switched the channel. This is not a fair or even remotely accurate example of how our industry behaves. Everyone has their moments but what he does to his staff borderline on assault. Ironic though is his show Kitchen Nightmares, he takes on a mentoring role with flair of course but he sincerely tries to save failing restaurants. Again, producers of reality shows I think have no souls. The humiliation is free, cheap and plentiful. There is never a short supply of people who would not hesitate for a second to stand in front of some self-absorbed megalomanic and have spittle flying all over them. I’m the exception to the rule. My wife always tries to get me to audition for Top Chef when they have open casting in San Francisco and frankly, I’d rather eat glass…with truffle oil of course.
I think the point I’m trying to convey is STOP! Stop making mind numbing chef reality television series! No more Top Chef, Hell’s Kitchen’s, Rocco whatever his last name was, Master Chef, Chef Masters, it’s getting ridiculous. It is time to jump the proverbial shark. The homogenization of my beloved industry has reduced is to basically swatches, Iphones or those fuzzy boots women unfortunately brought back from the 70’s but the networks have done a great disservice to the folks who man those stoves everyday. Man vs. Food? The guy ate eleven cheese steaks! Andrew Zimmern? Who travels to Africa on a quest to eat the testicles of water buffalo? He’s recognized by the James Beard association. For what? A GL tract that even scientists can’t figure out what’s growing down there? We have been so desensitized to this stuff that they aren’t even chefs anymore. It’s acrobatic tv and even Anthony Bourdain has gotten stale. They guy smokes three packs of cigarettes a day. How can he taste anything? I stopped watching anything remotely to this genre except for an occasional America’s Test Kitchen or BBC’s hysterical Chef!
I love my industry. The aches, the pains, the gratification of finalizing a menu and the executing of it, all of this industry I embrace and have enjoyed for over thirty years. I just had to learn to turn the channel once in a while.
Those Great Days When I Dined In The East Bay
July 9, 2010
I lived in the east bay for about nine years. Oakland was my first ‘hood,’ chock full of interesting places to eat and drink with local accents and some great world cuisine. After living back in San Francisco for over a year now, there are some things that I miss about the east bay. The accessibility, the ease of driving around on city streets without feeling like you were going to hear some crunch of a single geared hipsters bike under your front wheels…well maybe that’s not really a bad feeling. The dive bars were fun and were close to your door step. We also lived in a wonderful loft in the industrial section of Berkeley or as we fondly referred to it as “Bizerkely.” Fun, fascist and weirdly left winged and not always in a good way but affordable and some great places to eat and drink were very close to home. Here is a list of some of my favorite places to frequent when I’m in the twin cities of Oakland and Berkeley.
This gem we could actually bike or walk to. On San Pablo between University and Dwight, it features sustainable seafood, very fresh farm to table ingredients and interesting flavors. Focusing mainly on seafood in the past, they have come to grips that in order to keep and lure new customers, fowl and beef had to be available as well as the sustainable fish. They have a wine list that is approachable and signature cocktails. We found that the service was very friendly and non-intrusive. Also take advantage of their outside patio seating
This was a regular eating destination for us when we lived in Oakland as well as Berkeley. Another local sustainable menu that also featured a well thought out beer list which for some reason when I first lived in the area was non-existent. Sierra Nevada and the other usual suspects dominated bar and restaurant menus. It has a great open air feel with high loft like ceilings, plenty of places to eat and the bar is food accessible as well with funky bartenders who know how to make great signature cocktails. The food recently has been hit or miss and I would stick to bar friendly foods like their wonderful burgers. Also, do not plan on eating after 10 p.m. because the place turns into a night club. Hat wearers beware. Dress code enforced.
A must for anyone who likes creative sushi that is super fresh. Located on Auto Row in Oakland aka Broadway Avenue, it is a little store front that can easily be missed by all the glare of car lot lights but once inside, you will experience an authentic sushi bar, replete with personalized sushi glasses for regular customers. Huge sake bottles line the walls and you get that huge “hello!” when you enter the restaurant. They have a very nice semi-covered patio out back that can seat large parties. Some our favorite rolls are the “Shrek” and “Fionna.” Not much as far as beer goes but the typical Japanese beers but complimentary miso soup and salad makes up for it.
This by far is our favorite east bay eatery. Charlie Hallowell, a Chez Panisse veteran opened the place a few years ago in the Temescal District of Oakland and it’s been a raging hit ever since. Reservations are highly recommended and we got caught a couple of times not having one only to end up leaving with empty stomaches! Pizza is their specialty but it’s no Domino’s. It is authentic, it’s farm to table fresh and they have appetizers and entrees as well. Large sections of the menu change daily and their staff is polished, funky and fun. I suggest you try one of their signature cocktails. They have a sister restaurant on Grand Ave called Boot and Shoe Service. Nope, I’m not kidding. Also an outside patio with Bocce ball!
Tapas are probably the first “other than American” dishes that I got hooked on in the bay area. I love Spanish style cooking and the ingredients that go into the food makes dishes very unique and hard to pin point which I enjoy. I love heat in food that is balanced with acid and this is the type of food I crave when going out for a little dinner and wine. The only drawback is that you end up ordering ten to twelve small plates and the bill can be a definite eye opener. That’s my fault. It’s a great marketing gimmick I hope to have when I open up my own restaurant. (fingers crossed)
I really enjoy their wine by the glass program and their bottle selection has many affordable choices if you want to enjoy wine and not empty your checking account. Last time we were there, Rose wines were highlighted. How can you go wrong with nice summer day and great glass of rose? They also have a location in Piedmont but we really like the Berkeley location more.
Another Chez Panisse veteran Russel Moore opened up this great place on Grand Avenue which used to be from what I was told a old furniture store or factory. Exposed brick, open kitchen with cooks in hipster checkered western shirts and fire cooking a plenty. Everything is cooked with wood. The food is amazing. The menu changes daily and is small. About eight to ten items but again and it sounds like I’m beating a dead horse, but the ingredients are super local and all meats sustainable. I don’t care if I sound like a broken record. I care about what I eat and what also goes into the product that I’m eating. They have great home-made sausages and signature cocktails. There was one drink that had absinthe and lime juice. Yum!
If you love fresh BBQ that also includes great products that make the BBQ, T-Rex in Berkeley is your destination. The place is huge, with two levels and a sprawling bar. The menu is set and does not change much. There a plenty of home cooked appetizers like the deviled eggs(get two orders or your significant will eat them all), small fresh salads with great vinaigrettes and very approachable BBQ. Two sauces are available. Hot or mild. Both tangy and delicious. They have a very decent beer list with Belgians and one my favorite “gulping” brews, Stone Brewing’s Arrogant Bastard. Pair that with a glass of absinthe and good night Irene! Service is adequate if not absent-minded. Once the place fills, you may have to motion to find your server but it never kept us from going back.
Located smack dab in the middle of the produce warehouse section of Oakland, this long time haunt has been a hangover haven for our much-needed breakfasts and lunches. What appears to be a restored produce warehouse itself, the interior has forty-foot ceilings, garage doors that open when warm outside and some of the most interesting wait staff we’ve experienced in years. We’ve experienced anything from sweet Latina servers who loved regulars like us to OCD insane post-crack head servers who would melt down if you even attempted to move the Tabasco out of its “designated” section on the table. Never a dull moment. The food is what you expect. Burgers and fries, eggs, bacon, yada yada yada. You are in and out in a half hour and the damage to your pocket book is minimal. One word of advice. Stick with the main menu and not the specials unless it’s the cobb salad which is to die for.
I don’t care about college students. They don’t faze me. They don’t bother me. I don’t care if I’m up to my eyeballs with them as long as I can still get a double IPA called the “Quasar” at Jupiter. Trust me, there are a lot of college kids that go there. They are just fine. Well mannered and they just sit there lazily drinking beer and munching on pizza which is what Jupiter does well. I highly suggest the mushroom pizza called the “Odysseus” and the shrimp called the “Circe.” Both are outstanding. The beers are solid as well. One word of advice if you snag an outside space. Take your time. If you order apps and any entree, make sure you tell your server to pace out your meal or it will plop all in your lap at once. We had to learn that lesson about the third time this happened. The outside is beautiful with teenage redwoods and plenty of seating space. Sunday is live Bluegrass First come, first serve.
I lived in Cincinnati for twenty eight years before I ventured off of the “Big Muddy” and headed westward. There were things I really missed that were distinctly Cincinnati that you could only get in the tri-state area and were just not available here in San Francisco until recently like frozen boxes of Skyline Chili. You had to live there to really enjoy the products that are offered in The Queen City or as they call it now The Blue Chip City. I never understood why they dropped the old moniker. I really like how The Queen City rolled off my tongue.
What I’m going to attempt to convey to the non-‘Natians and newbs to the cuisine that has helped us get over hangovers as well as contributing to our mid-section growth, is that this stuff is really good. It’s unique and tasty, greasy and spicy sometimes but always satisfying, making you yearn for them if you are not within a stones throw of an outlet that served these delectable morsels of deliciousness.
Chili. It’s just a word to some. To others is a religious experience. Everyone says they have the perfect recipe for chili. Some like it chunky and spicy. A lot of folks love it the way we serve it in Cincinnati. Over spaghetti with beans, onions and of course, Tabasco. The origin of Cincinnati chili is very interesting. Basically Germans sold tons of hot dogs, sausages and bratwursts during the turn of the century. Signs littered the German neighborhood of Over-the-Rhine section of Cincinnati which was named after the Ohio river which reminded them of their home. There were also Macedonian immigrants that sold hot dogs such as the Germans but added chili to their dogs creating the chili cheese dog or as we refer to it as a Coney Island.
Chili jargon also includes the 3 way which is chili, pasta and cheese. The 4 way is with onions and the 5 way is served with everything including beans. My mouth is actually watering just talking about it. Add oyster crackers and you are embarking on a journey through age-old spices and a belly full of goodness. The main ingredients in Cincinnati chili is chili powder, cumin, cayenne pepper, cinnamon and a strange ingredient that most people don’t know that goes into the chili which is cocoa powder. Yep, we put chocolate in our chili! It has been served in Cincinnati since 1922.
This is the three-way chili spaghetti
Cheese Coney
People always have opinions about potato chips. I’ve actually gotten into arguments with people over what the best potato chip is. I think it has a lot to do with demographics. Some people like Lays, Mike Sells, other “corporate” chips that flood the supermarkets but in Cincinnati, we have two potato chips and then there are those Pringle type chips but most people don’t consider them real potato chips. Husman’s is considered the king of Cincinnati potato chips with Grippo’s closely following in its shadow. I could get punched in the face saying this to some die-hard Grippo fans, but I’m here and they are there and I’m going to say that Husman’s is a far superior to Grippo’s and I think it has to do with greasiness. Human’s are just more greasy which I equate to tasty when it comes to chips. Grippo’s always tore the roof of my mouth to shreds so I didn’t like them. I do love their BBQ style though. Very delicious. If you are every in Cincinnati, I suggest you try the potato chip challenge and decide for yourself.
This is how Husman's used to be sold. I love it!
Classic Grippo BBQ potato chips
Cincinnati beer used to be big business. By 1860, there were over 36 breweries in Cincinnati. This growth trend was basically squashed with the introduction of prohibition and only two breweries existed when I was a kid. Hudepohl and Burger. Both were the epicenters for some of the lousiest beer I ever consumed but gems like Little Kings and Christian Moerlein stood out as local favorites for their punch and flavor. Places like Boston Beer Company have now basically set shop up in Cincinnati gobbling up the competition.
The original Christian Moerlein label
There is only one word that comes to mind when I’m about to order eggs for Breakfast. Goetta. A delicious German pork dish that you fry like breakfast sausages. Made with pin oats and spices, it can be found in all major super markets and diners throughout the Cincinnati area. Originally a peasant dish meant to stretch meat product, today over one million pounds of Goetta is produced annually. The Pennsylvanian Dutch cousin to Goetta is called Scrapple. The ingredients are basically the same except Scrapple is made with corn meal rather than oats which Goetta is made. I love them both and find them both very enjoyable.
A perfectly cook Goetta patty
My wife's favorite Pennsylvania Dutch treat. Scrapple
There is only one ice cream that will ever win people’s favorite in Cincinnati and it’s Graeters Ice Cream. Founded in 1870, you will never find a more creamy and delicious ice cream. I highly recommend the black-raspberry chocolate chip. Stunningly good.
Simply wonderful and decadent
Knives You Should Always Have In Your Drawers
July 3, 2010
I’ve always been a fan of decent cutlery. I’ve also worked in kitchens where the access to decent knives have been too far and between and left you with substandard product and some really nasty cuts. What I’m submitting today are decent knives with decent prices that anyone can acquire either online or at restaurant supply stores or other places like Sur La Table. I would suggest online or your local restaurant supply than specialty stores which charge a significant upcharge. I will also include some entry level knives that you can buy but buyer beware. The prices equals longevity, balance and sharpness.
I have about two thousand dollars worth of knives and other items in my bag at any given time. There are certain knives I use for certain tasks and there are knives I use that just feel good in my hand. Each person is different. Balance and handle weight is very important to people who either like light handles or something with a little base weight that can give them more comfort. Each brand offers different options.
I really like Global knives. I love their sleek design. Their edge is very sharp and I like the heavy handle that some can be put off by but they are very balanced, especially the larger knives and are affordable. A decent chef knife is about seventy dollars but will last you for years and you know what? They look hot!
My first collection and I love them!
My everyday knife I use for chopping, slicing, julienning or whatever I need to do, I use a ten inch MAC Knife. Endorsed by Thomas Keller of The French Laundry, they have a lifetime guarantee if you use their own shapeners which I didn’t do. I know how to keep an edge but the wood handle, the balance is just something that grew on me the minute I was given this glorious piece of cutlery. I think this is the best knife on the market for the price. A twelve inch chef knife is about a hundred dollars.
This is what I use every day at work
Nothing butchers like a good scimitar knife. Shaped like an Arabian saber, it is intimidating yet so damn useful! The ducktail end of the knife makes it perfect for slicing large pieces of your favorite animal and is designed for butchering anything from pork chops to whole strip loins. I’ve had the same fifteen dollar scimitar that I bought in North Beach twenty years ago and it is sharp as….heck?
This looks almost exactly like the one in my knife bag!
Anyone can buy a sharpening steel. You can go to your local grocery store and buy some hunk of steel to sharpen your knife but will it get rid of the burrs and other nasty things that make your knife dull? You could go out and get a whetstone but who’s going to teach you how to use it? What I suggest is a “diamond steel.” It is a basic sharpening steel that is coated with diamond dust or crystals. It adds a more coarse application to the sharpening steel that will help rid your favorite knife of it’s blemishes. Imagine using this like you would use a facial cleanser with apricot pits to exfoliate your skin. Same applies with diamond steels and they are very easily acquired at your local knife shop, specialty stores or restaurant supply store.
Wustoff Diamond Steel
I don’t think any household or knife bag should ever be without a pairing knife. They are the most utilized knives in my bag. Whether it is used for peeling peaches, fine mincing shallots or turning potatoes, they are worth their weight in gold. You can find them anywhere and even the most inexpensive five dollar pairing knife will make your life much easier when you are met with tasks that are small in stature.
This is an example of a great pairing knife.
People think that when you are filleting fish any knife will do. Wrong! You can make skinning, filleting and portioning a great piece of fish either a dream come true or a sloppy nightmare awaiting and it all comes down to the knife. I have in my bag a great Wustoff fish filleting knife. Slim and sleek, about twelve inches long and is sharp as hell. It will remove a skin without effort and will perform surgeon like slices on any fish of choice. I highly recommend this for any budding cook or chef.
This Wustoff is serious business!
Boning knives are a fickled bunch. You have the forged or non-forged types which basically means flexible blade vs. inflexible blade. I prefer the non-forged boning knives because I work with many different types of proteins and I find these flexible knives work best with poultry which I use a lot. Wustoff again has a great selection of forged and non-forged boning knives for about fifty bucks.
A very decent boning knife
There are discount knives which you can find in your local Safeway or Krogers that go by the name OXO brand. If you are in the dire need for a knife and don’t care about balance, price or edge longevity, these type knives will suit you just fine in the short term. They will not hold an edge for very long and can be unbalanced but they will suffice for short term cooks.
OXO 8 inch chef knife
One of my first entry level knives was from a company called Dexter-Russel. They are very prolific in the restaurant industry, I have them still in my kitchen for my cooks and they are cheap, reliable and can hold an edge. You can get a ten inch chef knife for under twenty dollars. Specialty shops and restaurant supply store will ALWAYS carry the Dexter-Russel brand and they have a lot of different knives.
A selection of Dexter-Russel knives
Well, I hope I gave you a little insight on what cooks and chefs use to get their work accomplished. By no means is this complete list of knives available. Hell, I haven’t even gone into high end Japanese knives but that’s another chapter entirely. This small list should help the budding cook decide on what options they have.
Tales From an Urban Chef 