Epicurean Essentials

Home Preserving Basics - 06/20/09

2009-06-23T21:07:10Z

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Class:	Home Preserving Basics
When	Saturday, June 20, 2009 10:30am - 18+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	Get primed for the harvest season by learning the basics of canning and freezing. In this class we will prepare strawberry jam in addition to learning safe handling of food to be preserved in cans. We will talk about preparing food for freezing and which method works best for the fruits and vegetables of your choosing. Each participant will go home with a jar of homemade jam and recipes for fresh corn relish and homemade salsa. Both recipes are well suited to the beginning home canning enthusiast. Cost: $40.00

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Preserves Made Easy - 07/14/09

2009-06-23T21:24:25Z

Class:	Preserves Made Easy
When	Tuesday, July 14, 2009 6:00pm - 18+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	Learn how simple and easy it is to prepare small batch preserves, and get ideas for turning an average preserve into something exciting by adding herbs, spices and wines to your fruit! During the class we will discuss basic equipment and techniques before creating our preserves. Each participant will go home with a jar of freshly made fruit preserves. Cost: $40.00 per person

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Smoking Meats, Seafood and Vegetables - 07/22/09

2009-06-23T21:26:44Z

Class:	Smoking Meats, Seafood and Vegetables
When	Wednesday, July 22, 2009 6:00pm - 18+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	During this session, we will explore the flavor characteristics imparted by different types of wood and discuss the wood options available for smoking. We will then stoke up the fire and smoke a variety of ingredients to sample and integrate some of the smoked goods into recipes. The evening's menu will be based on locally available ingredients at the time of the class. Cost: $45.00 per person

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Market Basket Night - 08/04/09

2009-06-23T21:27:57Z

Class:	Market Basket Night
When	Tuesday, August 4, 2009 6:00pm - All Ages
Where	Chez Bates (map) Westerville, OH 43081
Other Info	Join Chef Yukiko Bates for a lesson on how to incorporate seasonal, locally available ingredients into a delectable meal. This class is perfect for those who are interested in learning how to put together a meal without following a recipe. The evening's menu will be based on ingredients available from local sources at the time of the class. Cost: $40.00 per person

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asian greens and shiitake stir fry

2009-02-18T22:28:05Z

I am embarrassed that is has been well over two months since my last post, and I apologize for not keeping up with bringing you new recipes and helpful kitchen tips. The good news is that December, January and February have been busy months for me. Amidst the flurry of activity I’ve been experiencing over the last few months, I have been filing away ideas to share with you in the coming weeks. Today I will share with you a recipe that is simple, tasty, healthy and seasonal (even if you live in the Midwest). First a little bit on eating seasonally.

One of the many objections I hear to eating seasonally is that it is difficult to impossible to do during the winter unless you live in certain parts of the country where farmers markets are available year round. I agree that it does take a bit more effort and creativity, but with a little knowledge eating seasonally is something everyone can aspire to do on a more frequent basis.

After participating in a CSA program for the first time during the spring/summer/fall of 2008, I had a hard time imagining not getting a weekly box of farm fresh produce throughout the winter months. As such, I began researching my options for consuming local produce over the winter. My first stop was to the Local Harvest website. After plugging in my zip code, I was provided with a list of farms near Columbus, Ohio that have CSA programs, sell directly to the public or participate at local farmers’ markets. Naturally the list of winter markets and winter CSA programs was thin compared to those that operate from April through October, but to my relief there were options! I ended up buying a share from Green Edge Gardens.

We are now coming up on 10 weeks into the winter program, and I have been spoiled once again. Of course the variety of produce in winter is not as great but what we have received from Green Edge has been plentiful, of high quality and tastes amazing. We’ve been enthusiastic recipients of winter squash, potatoes, oyster mushrooms, micro green mix, sweet potatoes, spinach, garlic, Swiss chard, arugula, sunflower sprouts, shiitake mushrooms, pac choi and even quart jars of canned tomatoes!

If you’ve been unaware of how to find local produce to grace your table, I encourage you to visit www.localharvest.org or send me a message. I’m always happy to help others get plugged-in to their local farming community.

Finally, I leave you with the recipe for a meal we’ve been enjoying frequently during these cold winter days.

Asian Greens and Shiitake Stir Fry

note: all quantities are approximate and need not be exact

1 bunch baby bok choy, spinach, swiss chard or any other relatively sweet green
1 quart Shiitake or oyster mushrooms
1 pound cubed firm tofu, optional
1″ piece fresh ginger, peeled and minced
2 large garlic cloves, peeled and thinly sliced
1 -2 T. soy sauce or salt to taste
up to 1/3 c. water, vegetable stock or chicken stock
1 t. arrowroot powder or cornstarch

Wash greens and cut or tear into pieces if very large and set aside. The greens will shrink quite a bit so there is no need to be laborious about this step.

If using shiitakes, trim stems. If using oyster mushrooms, cut to medium-sized pieces. Set aside.

Heat a large non-stick or cast iron skillet over medium heat. If using tofu, add a small amount of oil to the bottom of the pan and brown on all sides if desired. Otherwise it can simply go into the pan at the end of cooking just long enough to heat it up.

Add mushrooms and soy sauce to the skillet and cook, stirring constantly just until mushrooms begin to soften. If the pan begins to get too dry and the mushrooms and tofu stick, add a bit of water or stock.

When the mushrooms have softened, add the greens, minced ginger and sliced garlic. If you have opted to not brown the tofu, add it at this time. Allow the greens to wilt. While the greens are wilting, combine arrowroot powder (or cornstarch) and remaining stock. Pour the mixture over the mushrooms and greens and thoroughly stir in. Cook until the sauce begins to bubble.

Serve hot over steamed rice.

Yield: 2 servings

Click here for a printable version of the recipe.

Sprouting - 01/06/09

2008-11-03T23:42:42Z

Class:	Sprouting
When	Tuesday, January 6, 2009 6:30pm - 14+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	If you're trying to be more faithful about consuming local foods in season, winter in the Midwest can seem very, very long! In this session we'll talk about sprouting seeds indoors to use as salad mix-ins and beautiful garnishes. Sprouts are not only a great way to add color to your plate but they are great for your health too. Go home with a sprout kit and recipe ideas for using your sprouts. Cost: $35.00

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sweet potato casserole

2008-12-03T21:24:09Z

Last week I was blessed to enjoy a couple of days off to celebrate Thanksgiving with family. Everyone contributed to the holiday meal in some way, and one of my contributions was my sweet potato casserole.

For me, Thanksgiving dinner isn’t a Thanksgiving dinner without sweet potatoes on the table. Sweet potatoes were so well liked in my family I can’t really remember that we ever had any left over from a meal whether it was Thanksgiving or not. Imagine the panic and shock I experienced when my husband, Bob, told me he did not like sweet potatoes as I planned the very first Thanksgiving meal we would eat together as a married couple.

“Um, how can we have Thanksgiving dinner without sweet potatoes?” I thought to myself. It just did not compute for me.

Determined that I could figure out a way to make anyone enjoy eating just about anything, I kept sweet potatoes on the menu. Though I can’t remember the details of what he didn’t like about his previous encounters with sweet potatoes, I do remember giving him the third degree to find out what didn’t work for him in the past. I am blessed with a wonderful husband who is willing to try anything I make, and that year we had an enjoyable dinner which resulted in Bob’s realizing sweet potatoes really can be good.

My presentation of this classic fall and winter dish has changed a bit over the years, but one thing remains the same - this recipe has converted many non-sweet potato eaters. It’s great not only with the thanksgiving turkey, but also with roast duck, pork or my spice rubbed chicken. You can also use any leftovers to make sweet potato ravioli.

This recipe makes plenty for a crowd. Halve it and bake it in an 8″ x 8″ pan if you’re making it for a family dinner.

Sweet Potato Casserole

For the potatoes:

4 1/2 lbs. sweet potatoes
2/3 c. brown sugar
1/4 c. butter, softened*
4 eggs*
2/3 c. milk*
2 t. vanilla
1 t. salt

For the topping:

2/3 c. brown sugar
1/3 c. flour
3 T. chilled butter*
1/2 c. pecans

Preheat oven to 350° F. Scrub potatoes and prick all over with a fork.

Place potatoes on a baking sheet and bake until a skewer is easily pushed into the center, about 50-60 minutes. Allow to cool and peel. This step is easily done the day ahead.

Combine all topping ingredients in a food processor and pulse together until somewhat crumbly. Set aside.

Grease a 9” x 13” baking dish and set aside.

Preheat oven to 350° F.

Combine brown sugar, butter, eggs, milk, vanilla, salt and baked sweet potatoes in the bowl of a stand mixer. Beat until potatoes are completely mashed and mixture of thoroughly combined.

Spread potatoes in prepared baking dish and sprinkle pecan mixture all over the top. Bake for approximately 40 minutes or until potatoes are completely hot and topping is crunchy.

*Notes:
To make this casserole completely vegan use vegan spread in place of the butter and soy or rice milk in place of the milk.

In place of the eggs, combine 1/4 c. ground flax meal and 3/4 c. water in a saucepan. Cook over medium heat, stirring constantly until mixture is thick. Allow to cool. This step may be done the day ahead along with the baked sweet potatoes.

Click here for a printer friendly version of this recipe.

Stovetop Cookery - 11/17/08

2008-11-03T23:27:12Z

Class:	Stovetop Cookery
When	Monday, November 17, 2008 6:30pm - 18+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	Learn the proper way to sear, saute and pan-fry while preparing a menu fit for holiday entertaining. Explore which cooking method is best suited for particular foods and learn valuable tips for success in executing these stove-top methods. Menu: Panko-Chevre Medallions over Field Greens, Herb Crusted Pork Tenderloin, Bananas with Praline Sauce. Cost: $45.00

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Perfect Pie Crust - 11/12/08

2008-11-03T23:19:28Z

Class:	Perfect Pie Crust
When	Wednesday, November 12, 2008 6:30pm - 16+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	Get ready for holiday entertaining by learning the secret to preparing easy to handle, tender, flaky pie crust without fail. We'll prepare Tomato & Goat Cheese Tarts, Apple Dumplings and Pumpkin Pie. Cost: $40.00

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pumpkin pie

2008-11-16T21:15:42Z

Pumpkin pie probably takes part in just about every American household for our upcoming day of Thanksgiving. Next to my grandmother’s apple pie, it has always been one of my favorites. But, in the traditional version of this holiday dessert, pumpkin, a seemingly nutritious food is combined with a good deal of fat and cholesterol with the use of evaporated milk and eggs. By replacing the milk and eggs with silken tofu it’s possible to reduce the overall fat count by 27 grams or a little over 3 grams per serving. Three grams may not seem significant, but during a season where we are surrounded by so many high fat high calorie foods every little bit helps.

For those of you who are beginning to turn away because you can’t imagine eating tofu especially in a dessert, please try it at least once. I have served this pie on several occasions to groups of people who are not the least bit health conscious. This pie has received raves every time, and I guarantee no one had any idea it was made with tofu!

If you do brag about your success in serving a vegan pumpkin pie to unsuspecting guests, just remember it is still a dessert. If you haven’t tried making your pie crust with Spectrum’s non-hydrogenated shortening I highly recommend it. I have had some people provide me with feedback after switching to Spectrum, and I would love to hear yours as well.

Vegan Pumpkin Pie

1 - 9″ pie crust, blind baked and cooled
1 - 15 oz. can pure pumpkin puree
1 - 12.3 oz package extra firm silken tofu (I prefer Mori-Nu brand)
3/4 c. sugar
2 t. cornstarch
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/8 t. ground nutmeg (preferably freshly ground)

Preheat oven to 425 degrees F.

Combine all pie filling ingredients in a food processor or blender and process until smooth. Pour into prepared pie shell.

Bake at 425 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and bake an additional 40-50 minutes or until the pumpkin custard is set.

Remove from oven and allow to cool before serving. Store leftovers in the refrigerator.

Note: If your crust begins to get overly brown, cover outer edge with foil or use a pie crust shield which can be purchased in most grocery and hardware stores.

Click here to download or print a .pdf of this recipe.

Basic Knife Skills - 11/10/08

2008-11-03T23:20:01Z

Class:	Basic Knife Skills
When	Monday, November 10, 2008 6:30pm - 18+
Where	Chez Bates (map) Westerville, OH 43081
Other Info	Learn how to have confidence with your most important kitchen tool. In this class you'll practice all the basic cuts that will get you through any weekday recipe with efficiency and ease. Also learn how to choose and properly care for your greatest asset in the kitchen. Cost: $40.00

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Sip-n-Shop - 11/05/08

2008-11-03T23:07:18Z

Class:	Sip-n-Shop
When	Wednesday, November 5, 2008 6:30pm - 18+
Where	Fanning Residence (map) 2413 Colts Neck Road Blacklick, OH 43004
Other Info	Enjoy light refreshments while you start your holiday shopping in a relaxed atmosphere. Purchase gift certificates for personal chef services or cooking classes, browse the fall/winter Doncaster apparel collection and find other treasures from Jockey, Mary Kay Cosmetics, Tastefully Simple and Tailfeathers Boutique.

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choosing eggs

2008-10-28T23:07:29Z

Image via Wikipedia

Eggs are a staple item in the refrigerator of many homes. Who would ever have thought that buying eggs should require more thought than where to get the best bargain? I’m sure you have wondered what the difference is between all the confusing labels on egg cartons and if they really make the eggs worth paying a king’s ransom compared to plain old Grade A Large eggs. What is free range, cage free, organic or vegetarian fed? Organic is always good, right? People who eat a vegetarian diet seem to be healthy enough, so shouldn’t chickens benefit from being vegetarian too? None of us want the chickens to suffer, so cage free should be good enough, shouldn’t it?

Before I give you the low down on getting the best price for eggs at major food retailers in Columbus, Ohio, I thought I’d spend some time clearing up the confusion.

First let’s focus on how the chickens are raised. Typical labels on egg cartons found in the grocery store will say either cage free of free range. Free range means the chickens have access to the outdoors and are not raised in battery cages. There is no standard for what kind of outdoor access this is though. Cage free means just that. The chickens were not raised in battery cages, but did not necessarily have any outdoor access.

Another term not likely to be seen in the grocery store, but one you may have heard is “pasture raised”. Pasture raised means the chickens and the eggs are produced the way nature intended. The animals are allowed free access to the outdoors where they can scratch and peck in the grass for insects and anything else they want to eat. Some will argue that use of the term pasture raised is not regulated, therefore how can one be sure of the hen’s lifestyle? I’ll address that a bit more later.

In addition to living conditions, how hens are fed and whether or not the eggs are organic appears on egg cartons too. If the eggs are labeled as UDSA Organic the chickens must be cage free, given no antibiotics and fed with feed from crops grown without chemical pesticides and fertilizers. Vegetarian fed hens are never given feed that contains animal byproducts. I don’t condone the use of animal byproducts in feed for chickens or any other living creature, but feel it should be noted that chickens are not vegetarian by nature. Like any other bird they enjoy eating insects as well as seeds and grain.

A couple other terms you might encounter on an egg carton are Omega-3 and pasteurized. Omega-3 eggs claim to have a higher percentage of Omega-3 fatty acids as compared to eggs produced without the Omega-3 enhancing diet fed to some hens. Pasteurized eggs have been heated to just below the coagulation point for a period of time to destroy illness causing bacteria. These are recommended for any recipe that calls for eggs to remain uncooked such as Caesar salad dressing or mayonnaise.

By now, I’m sure everything is clear as mud for you! My recommendations for what kind of eggs to buy is in the following order: pasture raised, organic, cage free.

The caveat with pasture raised is that they can be hard to find and they are often quite expensive when you do find them in the grocery store. Whole Foods market in Columbus carries pastured eggs produced by farms in Central Ohio, but they do come at a price. I recommend finding a good source where you can buy directly from the farmer. Several years ago, I bought pastured eggs from a friend for $1.00 per dozen. Back then, I had no idea how good I had it! If you stick with it and do your homework, you should be able to find pasture raised eggs at prices comparable to or less than buying organic eggs at the grocery store. www.localharvest.org is a great way to start your search for pasture raised eggs. The added bonus of buying eggs directly from the farmer is that you can verify how the chickens are treated and see for yourself if they do indeed have unlimited access to the outdoors.

If you can’t find pasture raised eggs in your community or simply aren’t compelled to make the effort the easiest to find best price for organic eggs in Columbus, Ohio is at Giant Eagle where you can get large, organic eggs for $3.09 per dozen. If you are a regular customer at North Market, downtown Columbus, North Market Poultry and Game has eggs for $3.00 per dozen.

One last note: I don’t feel compelled to eat eggs for their supposed Omega-3 value. There are many better ways to increase Omega-3 consumption, but that is a discussion for another day.

i am not a pastry chef

2008-10-22T16:25:08Z

As you might have guessed from my lack of blog posts over the past month, life has been a bit busy for me lately. I’ve recently gone through some schedule changes and the adjustment period is over, I think! Aside from needing to take advantage of the last bit of gardening weather for the season and getting bogged down with canning some excess produce we’ve been blessed to receive, I have been chipping away at some new recipes a little at a time.

Sometimes the process of creating and testing recipes can be exciting, discouraging, enlightening and funny all at the same time. The best thing about failures and near (or total) disasters in the kitchen is that they provide helpful information. Namely in the form of what not to do or what does not work.

Yesterday was one of those experiences for me. Any of you who know me well or have spent more than just a little time with me in the kitchen know I do not proclaim to remotely excel at baking. I do have a number of desserts which I have become known for and do get the urge to knead some bread dough every now and then, but these do not amount to actually being a pastry chef.

Eight years ago when my husband and I were married, the country club where our service and reception were held served these amazing chocolate chocolate chip muffins as part of our brunch. I had asked the club manager for the source or recipe for these muffins, but he never responded. Every now and then I think about these muffins and contemplate trying to duplicate the recipe (as if I could remember exactly what they tasted like all these years later . . . ). Yesterday was the day I decided to start my quest for the perfect chocolate chocolate chip muffin. I thought I would start out by adjusting my chocolate cake recipe. This is a solid tried and true recipe for me. I figured if I could make it a bit more dense all I’d need to do was add chocolate chips and I’d be done. Easy, right?

Well, maybe not so easy. Being the non-pastry chef that I am, I made the silly assumption that if a box of cake flour says to simply add two additional tablespoons of flour for every one cup of all purpose flour called for in a recipe all would be just fine. For starters I don’t know what possessed me to use cake flour when I always use all purpose flour in this recipe. I think it was because I wanted to get rid of the hardly ever used cake flour taking up space in my pantry. Whatever the reason, I bet several of you already knew using cake flour was not appropriate for this application and could have saved me from my fate of flat, unattractive, cakey muffins. For those of you who didn’t already know cake flour does not work well for muffins, think of this as your tip of the day.

Hopefully I’ll have the courage to make an attempt at the chocolate chocolate chip muffins again. In the meantime if any of you have a really great recipe for chocolate chocolate chip muffins, I’d be eternally grateful if you’d be willing to share it with me!

How to Balance Healthy Eating & Your Budget - 10/09/08

2008-10-03T13:30:56Z

Class:	How to Balance Healthy Eating & Your Budget
When	Thursday, October 9, 2008 7:30pm - All Ages
Where	YMCA North (map) 1640 Sandalwood Place Columbus, OH 43229

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