Archive for the ‘Chefs’ Category
~Enjoy this Georgia Grown ‘ Pick Keep Cook’ crop in a Fresh New Way~
Collard Greens Salad with Apple Cider Vinaigrette
recipe by: Chef Jennifer Booker
1 bunch collard greens, washed
1/2 cup Pecan oil
1 tsp. sea salt
1/4 cup apple cider vinegar
1 small onion, sliced
3 cloves raw garlic, minced
1 tsp. red pepper flakes
½ tsp. black pepper
De-stem and chop the collard greens into long strips. Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.
Now that I have your attention . . . here are 6 Great Health Benefits of Eating Beets!
1. Beets are nature’s Viagra
Seriously. One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones.
2. Beets are high in many vitamins and minerals
Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens. Beets are particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.
3. Beets cleanse the body
They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Nuff said, right? Tastes good and prevents cancer? Sign me up!
4. Beets help your mental health
Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. So if you’re already steamed about not eating beets, you can get a two-fer by diving into them right away.
5. Beets are used as a stomach acid tester
How in the world does that work? Glad you asked. If you are eating a lot of beets or beet juice, and your pee turns pink, guess what? You have low stomach acid. Pee still clear? Ratchet it up and get juicing (use the greens too)! Nutritionists use beets and beet juice to test stomach acid levels, so stay ahead of the curve by adding beets to your diet now.
6. Beets are a high source of energy
At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard.
Beets are a wonderful addition to any dietary need. With their high volume of nutrients, delicious taste, and multitude of uses, anyone can jump right into beets without missing a beat.
Looking for a Delicious Beet Recipe? Pick up a copy of Field Peas to Foie Gras: Southern Recipes with a French Accent, at YourResidentGourmet.net
article from fullcircle.com
photo credit Deborah Whitlaw Llewllyn
Join Chef Jennifer Booker as she signs her debut cookbook:
Field Peas to Foie Gras: Southern Recipes with a French Accent
Thursday, January 29th, 2015 6pm
Ring in the New Year with
Black Eyed Pea Salad-a French Twist on on Southern Favorite!
Black Eyed Pea Salad
Yields 6 servings
4 cups black eyed peas, cooked and chilled
¼ cup yellow onion, chopped
¼ cup red bell pepper, chopped
1 clove garlic, minced
1 tablespoon honey
½ teaspoon red pepper flakes
1 teaspoon Sea salt
1 teaspoon fresh ground black pepper
½ cup apple cider vinegar
Combine the garlic, thyme, honey, red pepper flakes, salt, black pepper and vinegar in a large bowl.
Slowly whisk in the olive oil. Adjust seasoning with salt and pepper.
Add the black eyed peas, onion, red bell pepper, and green bell pepper.
Stir to coat with the vinaigrette.
Chill the Black Eyed Pea Salad for at least 4 hours.
About our author:
Chef Jennifer Hill Booker
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.
Available at Barnes & Nobles, A Capella Bookstore, and YourResidentGourmet.com
Chef Jennifer Booker
Born in Michigan, Jennifer Hill Booker grew up in Florida, attended college in Oklahoma, and has lived in Europe, but it’s the South that has her heart. Booker has a bachelor of arts degree in organizational communication from the University of Tulsa, an associate’s degree in applied science-culinary arts from Oklahoma State University, and a cuisine de base certificate from Le Cordon Bleu Paris. She is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company.
A former culinary instructor for Le Cordon Bleu College of Culinary Arts Atlanta and a culinary arts program director for the Grayson Technical Program at Grayson High School, Booker is qualified to write about proper cooking techniques, flavor combinations, and food pairings. She teaches culinary technique classes at Williams-Sonoma, is a contributing columnist for Basil Magazine, and serves as the host of the magazine’s radio show. She has written articles and recipes for Jezebel, Atlanta Social Season, Vegetarian Times, Our Town Magazine, UrbanSocialites, Southern Seasons Magazine, ESSENCE Magazine, SOLO Woman, Sister2Sister Magazine, and Points North Atlanta.
In order to keep her culinary skills sharp, she serves as the Metropolitan Cooking and Entertaining Show’s executive celebrity chef for cooking personalities Paula Deen and the Neelys. She has made guest appearances at Chef Joe Randall’s Cooking School and the Chefs of the World: A Taste of Fame annual event. She also volunteers her time and resources to the Africa’s Children’s Fund. Booker lives in Lilburn, Georgia, where she feels right at home.
Perfect gift to bring in the New Year!
Get Your Copy!
Local Chef, Jennifer Hill Booker, offers a contemporary take on Southern cooking in “Field Peas to Foie Gras: Southern Recipes With a French Accent” (Pelican, $27).
Noon-4 p.m. Dec. 27 at Williams-Sonoma, at The Forum
5145 Peachtree Parkway, Norcross, and get a signed copy.
Alum shares loves of Southern and French cuisine in cookbook
From a young age, Jennifer Hill Booker knew what she wanted to do when she grew up— she wanted to cook.
“I’ve always loved food. I would watch Julia Child’s television show on Sunday nights and I watched my mom and grandmother cook,” Booker said. “On Mother’s Day I always prepared something from the ‘Joy of Cooking’ cookbook.”
Now the OSU Institute of Technology alumna wants to inspire others to do what she loves and has written a cookbook of her own, “Field Peas to Foie Gras: Southern Recipes with a French Accent.”
Booker graduated from Tulsa’s Booker T. Washington High School, then attended the University of Tulsa at her parents’ urging, despite wanting to go straight to culinary school.
“During that time I always wanted to be a chef,” she said, so after she earned her bachelor’s degree in communications, she enrolled at OSUIT and graduated from the School of Culinary Arts in 1995.
“It was such a great school. There were international instructors, it was a great environment to learn and was small enough that there was a lot of hands-on learning,” Booker said.
She worked in Tulsa primarily as a pasty chef before moving to Germany with her husband, an officer in the U.S. Army.
Booker said it was difficult to find work in restaurants in Germany.
“I was American, I was a woman and I was a woman of color,” she said, so she started her own personal chef service, Your Resident Gourmet, for military families living on the base.
Booker also took advantage of her European residence and attended the prestigious Le Cordon Bleu College of Culinary Arts in Paris.
“OSUIT really prepared me for that experience because it was so hard,” she said. “A lot of my classmates quit.”
When she returned to the United States, her personal chef business continued to grow and she became an instructor teaching at the Le Cordon Bleu campus in Atlanta as well as starting the culinary program at Grayson Technical Education Program in Georgia.
Even though Booker has spent time in Michigan, Florida, Oklahoma, Virginia, North Carolina, Georgia and abroad in Germany and France, she really considers herself Southern.
“My family is originally from the delta of Mississippi and I spent every summer there,” she said.
The next step for Booker was to take all her experiences and the recipes she developed over the years and put them together in a cookbook combining the cooking styles she loves.
“It’s my family recipes from the Mississippi Delta and incorporating some French techniques and flavors. Lightening it up a bit,” she said, and the two styles aren’t that different. “They’re very connected. If you know the culinary history of the South, French and Spanish cooking styles were taught to slaves, who then incorporated their own style.”
Chef Rene Jungo, Culinary Arts division chair at OSUIT, said he is proud of his former student who is now sharing her knowledge and experience through a cookbook.
“I remember her vividly. She always had that outgoing drive to seek new horizons and an eagerness to learn,” Jungo said. “I am thrilled and happy for her success.”
Booker said the hardest part about writing her cookbook was incorporating personal stories to accompany every recipe.
“How do I express on paper the feelings I get when I cook and serve food? I found that I love writing, and I love cooking so this became natural for me,” Booker said. “There’s something for everyone, cocktails to canned goods. People will feel like they have me in the kitchen with them.”
Chef Jennifer Booker
Here Are My TOP TEN
Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides.
The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to “assemble a new archetypal cookie recipe.” The results indicated that letting your dough rest overnight before baking is essential.
Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for doneness – buy a thermometer, poke it with your finger constantly, and practice makes perfect.
Authentic guacamole doesn’t have garlic or tons of lime juice in it. (Personally, I think tons of lime juice makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively.
Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan’s famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like this recipe from Bon Appetit.
This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you’re not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes.
This recipe is hands down the cheapest and quickest way to make chicken that’s delicious – way better than anything you do to chicken breasts, trust.
Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don’t have to. You can add lemon or vinegar and some red pepper, but you don’t have to.
Knowing how to do this will make you a Sunday morning hero so many times in your life.
To Read this article in it entirety, check out:
As an added bonus-enjoy this quick, easy, and berry delicious Mixed Berry Sauce recipe. My family loves this fresh and fruity sauce with their breakfast on pecan waffles, as a spread on turkey sandwiches, and as an ice cream topping for dessert.
However you decide to enjoy your fresh berries-do it quick, they won’t be in season for long!
Chef Jennifer Booker
Mixed Berry Sauce
This is a great fat free alternative to pancake syrup. Try it on your whole wheat waffles, gluten free pancakes, and even as a topping for your ice cream and yogurt!
original recipe by Chef Jennifer Hill Booker
Makes: 8-½ cup servings
1 pint fresh strawberries, stemmed and quartered
1 pint fresh blueberries
1 pint fresh raspberries
1/2 cup fresh squeezed orange juice
1 teaspoon orange zest
1 tablespoon lemon juice
1 pinch sea salt
1/4 cup brown sugar, optional
Rinse berries, discarding any unripe or spoiled berries.
Combine all the ingredients into a medium-sized, heavy bottom sauce pan.
Bring up to the first boil and then reduce to a simmer, stirring occasionally.
Simmer the mixture until the blue berries burst and the sauce thickens, about 15 minutes.
Remove from heat and allow to cool. It will continue to thicken as it cools.
Take a peek at what some of Georgia’s top chef talent can do in one hour.
By Hope S. Philbrick
In the heart of Georgia’s Vidalia onion country and days after the official release of this year’s crop, lead chefs from across the state competed for the Golden Onion trophy during the 3rd annual Golden Onion professional cooking competition.
The premiere culinary event of the 37th Annual Vidalia Onion Festival offered a platform for competitors to display their skills and creativity, as each chef had just one hour to prepare and present a recipe featuring Vidalia onions, Georgia’s official state vegetable.
Before the first Vidalia onion was cut, chefs drew for competition timeslots and then raced in the “run for the onions”: After floor judge Chef Hilary White gave the signal, competitors ceremoniously rushed to grab the Vidalia onions they’d use in their recipes. (There’s no risk they won’t get what they need, since recipes are submitted in advance to ensure sufficient quantities are available…but they have to hurry if they’ve got their eye on a specific item.)
Cook times were staggered in 10-minute intervals, primarily so that each entry can be presented to judges at the intended temperature and allow judges time to focus attention on each dish as it’s presented.
That does not mean that judging is easy.
Here’s a peek at the plates that I was presented to judge:
Chef Roberto Leoci, executive chef and owner of Leoci’s Trattoria in Savannah, who was awarded 3rd place during the 2nd annual Golden Onion competition, prepared “sea trout PLT topped with Vidalia onion aioli.”
Chef David Larkworthy, executive chef and founder of 5 Seasons Brewing Company in Atlanta, prepared “Vidalia onion Ossabaw pork burgers.”
Chef Brian Justice, chef and owner of Tasteful Temptations Café in Brunswick, who was awarded 2nd place during the 2nd annual Golden Onion competition, prepared “pan-seared ahi tuna on a bed of pickled Vidalia onions and fresh ginger topped with avocado aioli and thin-sliced Vidalia onion sprouts served with a baby green bundle wrapped with a cucumber sash on top of a red pepper emulsion, dressed with Vidalia onion and Georgia peanut dressing and garnished with soy foam, sesame and wasabi crusted pecans, and crispy sweet Vidalia tobacco onions.”
Chef Marc Taft, executive chef and owner of Chicken and The Egg in Marietta, prepared “pan-seared Enchanted Springs Georgia Mountain trout with baby Vidalia, sweet potato, Brussels sprout and apple hash, Vidalia onion soubise, pickled Vidalia buds and Riverview Farms ham hock reduction.”
Chef Jordan Wakefield, executive chef and owner of Smoke Ring in Atlanta, prepared “White Oak Pastures Beef & Foie Gras Sliders with grilled avocado and Vidalia onion salad.”
Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, who was awarded 3rd place during the inaugural Golden Onion competition in 2012, prepared “Vidalia Onion Variations,” including Vidalia onion noodles, Vidalia onion “tofu,” charred Vidalia onion broth, Vidalia onion bulbs, and various Vidalia onion garnishes.
Chef Pano Karatassos, executive chef of Kyma in Atlanta, prepared “Vidalia onion studded halibut,” which had a Vidalia onion crust and was slow-poached in Vidalia onion-infused olive oil and accompanied by Vidalia onion stew, and a Vidalia onion salad.
Chef Costanzo Astarita, executive chef at Baraonda Ristorante & Bar in Atlanta, prepared “Georgia shrimp Vidalia onion remoulade, chickpea Vidalia pancake, Vidalia onion fennel slaw, and Vidalia onion ginger oil.”
Chef Jennifer Booker, owner and executive chef of Your Resident Gourmet in Lilburn, prepared “Caramelized Vidalia Onion, Wild Mushroom & Gruyere Tartlets w/ Pickled Vidalia Onions and a Arugula Salad with Vidalia Onion Vinaigrette.”
The tasting panel of five judges evaluated dishes on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia onions (15%), and following the recipe submitted during the application process (5%).
The challenge for judges was that every dish had appealing elements.
The second place winner receives $250 and the third place winner $100.
All winners also receive personalized commemorative plaques.
he 3rd Annual Golden Onion was presented by the Vidalia Onion Festival Committee in cooperation with the Georgia Restaurant Association.
The following organizations supported Golden Onion 2014 with donations: Braswell’s, Gayla’s Grits, Georgia Olive Oil, Sherlock’s Wine Merchant, Southern Soul Barbecue, Stanley Farms, Terra Dolce Farms Olive Oil, Two Guys Beverage & Tobacco Warehouse, United Distributors, Vidalia Area Convention & Visitors Bureau, and Vidalia Valley.