Kitchen Konfidence

Frozen Seared Steak

Brandon Matzek — Tue, 07 Feb 2012 21:02:16 +0000

Since first seeing this burger on Serious Eats, I’ve been quite intrigued by Modernist Cuisine, a series cookbooks by Nathan Myhrvold, Chris Young and Maxime Bilet that focus on the science behind cooking (aka molecular gastronomy). Although modernist techniques and recipes seem interesting, most are highly inaccessible to the home cook. I mean, I don’t have 30 hours to make a burger. Or a vacuum sealer, immersion circulator, centrifuge, high pressure cooker, etc. So you can imagine my excitement when I saw this article in The New York Times featuring several recipes from Modernist Cuisine adapted for the home cook! I decided to test out one of these recipes in my own kitchen.

This recipe starts with a beautiful slab of frozen porterhouse steak. The steak is seared in a screaming hot cast iron skillet then finished in a 200°F oven until done to taste. The whole process is quite easy and results in a perfectly cooked steak. The contrast of the salty, golden crust and the smooth, buttery center is just pure heaven. Freezing the steak in advance will ensure that you don’t overcook the meat while you achieve that perfect sear. This recipe is also easily scalable for a dinner party. Sear each steak one at a time and then finish them all off in the oven at the same time! Frozen Seared Steak may not be as grandiose as the burger mentioned above, but it is a mouth-watering treat made using some simple modernist techniques. Continue reading for the recipe plus a bonus video from my recent segment on San Diego Living.

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San Diego Restaurant: Snooze

Brandon Matzek — Wed, 01 Feb 2012 20:31:55 +0000

Cooking inspiration can come from many different places including the internet, cookbooks and magazines. I also find restaurants to be a great source of inspiration. These San Diego restaurant reviews will recount my experiences at some of my local favorites and new hotspots. At the end of each review I’ll also provide you with some takeaways that can be put to use in the kitchen.

Snooze
Pancakes $7.50 for a large, $3.00 for a small
Eggs Benedict, $6.50 for a half portion
3940 5th Avenue
Hillcrest
619-500-3344

“You have to try this new brunch place called Snooze. It’s seriously amazing. Pancakes to die for.” A recommendation from a friend still fresh in my mind as I walked into the latest additional to the Hillcrest restaurant scene. Bright and lofty, Snooze is a modern yet casual locale just opened in November of 2011. As I walked behind the host to my table, I couldn’t help but smile at the restaurant’s playful design. Clean lines, bolds colors and interesting textures had my eyes gleefully dancing about the space. Sitting alone at a table for eight I eagerly browsed the menu well-knowing I was going to need some space to accommodate all of the tasty dishes I planned on ordering. Continue reading for the rest of my experience at Snooze in San Diego.

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Bittersweet Blood Orange Salad

Brandon Matzek — Thu, 26 Jan 2012 18:47:53 +0000

Comprised of various contrasting flavors and textures, this Bittersweet Blood Orange Salad will have you smiling with each harmonious bite. The bitter crunch of radicchio is offset by sweet segments of blood orange and creamy, fresh ricotta cheese. Tiny toasted pine nuts provide satisfying pops of sweet nuttiness while colorful pomegranate seeds offer a tart juiciness. The entire salad is finished with just a kiss of syrup made of blood orange juice, maple syrup and fragrant orange-flower water. This salad is truly an experience.

To make this salad more Valentine’s Day appropriate, I featured produce in various shades of red. Please use whatever color produce is available to you at your local grocery store or farmer’s market. Any bitter greens will work here and you could even substitute regular oranges for the blood variety. Continue reading for the recipe.

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Red Velvet Pancakes

Brandon Matzek — Tue, 24 Jan 2012 19:01:09 +0000

I spent this past weekend testing out some new recipes for Valentine’s Day. Last year, I don’t recall focusing so much on this holiday; however, this year I have a great reason to. I have a very special Valentine So first up are these scrumptsh Red Velvet Pancakes. Radiating the most vibrant hue of red, these pancakes are flavored with unsweetened cocoa powder and tangy buttermilk. Finished with toasted pecans, warm maple syrup and a cream cheese frosting adornment, Red Velvet Pancakes are the perfect breakfast in bed treat for Valentine’s Day morning. To speed this process up the morning of, I would recommend preparing a few of the components the day before. The cream cheese frosting can be made in advance and stored in the refrigerator. Simply bring to room temperature before serving. You can also measure and mix your dry ingredients the night before. Cover and keep at room temperature until ready to use. Continue reading for the recipe.

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Seasonal Recipes: Meyer Lemon

Brandon Matzek — Sat, 21 Jan 2012 21:26:37 +0000

I mention seasonal recipes and cooking quite often here on Kitchen Konfidence. Cooking seasonally means you utilize ingredients in your dish that are currently in season in your area. Some examples include berries in summer, pumpkins in fall, citrus in winter and asparagus in spring. Ingredients can often be cheaper and more flavorful when in season. This year, I am going to give you some insight on my favorite seasonal ingredients and a list of recipes that will help you get inspired in the kitchen.

First up: the Meyer lemon. Native to China, Meyer lemons are a cross between a regular lemon and a mandarin orange. They are in season from Autumn to Spring; however, I usually see them in markets here in San Diego starting in December and ending in March or April. Enrobed in the most wonderfully fragrant skin, the flesh of a Meyer lemon is sweeter and less acidic than a regular lemon. Try using a Meyer lemon in a recipe that normally calls for a regular lemon. Be sure to taste for acidity though. Meyer lemons can be quite sweet, so you may need to squeeze in some lemon or lime to add acidity. Meyer lemons can be found at most major grocery stores, farmer’s markets or even Costco! Continue reading for a collection of 10 Meyer lemon recipes that will definitely get your creative juices flowing.

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Buddha’s Hand Citron Infused Vodka

Brandon Matzek — Thu, 19 Jan 2012 18:09:27 +0000

The Buddha’s Hand Citron is one of the most gnarly, visually intriguing fruit I have ever seen. A small mass of vibrant yellow tentacles extending in every which way from a core of solid white pith. Unlike a regular lemon, the Buddha’s Hand Citron does not have juice inside. The fruit consists of pith, skin and the most wonderfully scented oil. Seriously. It’s amazing. The fruit gives off a sweet, lemony fragrance that is sure to induce pure citrus euphoria.

This vodka can be enjoyed on the rocks with a splash of soda water or mixed into a cocktail. It’s absolute heaven in a Meyer Lemon Drop. To make a Meyer Lemon Drop add 2 oz. Buddha’s Hand Citron Infused Vodka, 1 1/2 oz. Meyer Lemon Simple Syrup* and 1 oz. Meyer Lemon Juice to a cocktail shaker with ice. Shake vigorously then strain into a chilled glass adorned with a sugared rim. Garnish with a thin slice of meyer lemon. So. Yum. Continue reading for the recipe.

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Blood Orange Gin Sparkler plus My First TV Appearance

Brandon Matzek — Wed, 18 Jan 2012 17:36:26 +0000

I have some very exciting news to share with all of you! On Monday, the wonderful folks over at Channel 6 San Diego asked me to a do a segment on the San Diego Living show! I decided to feature two recipes that would help home cooks build some Konfidence in the kitchen using an ingredient they might be unfamiliar with, the blood orange. Exploring unfamiliar ingredients is definitely one way to learn and grow in the kitchen.

Several years ago my recipe repertoire consisted of baked chicken, brown rice, tomato sauce and spaghetti, pizza and chili. For reals. I distinctly remember the day when I thought to myself, “Gosh, I am so bored with cheese and pepperoni pizzas right now.” To remedy the situation I jumped on the Food Network website looking for some pizza inspiration. The daring recipe that I found that day was not only a delicious deviation from my norm, it also sparked my curiosity for food and cooking. Continue reading for the rest of my story, the video and a recipe for the most amazing Blood Orange Gin Sparkler.

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Spiced Oatmeal Smoothie

Brandon Matzek — Fri, 13 Jan 2012 17:33:32 +0000

If you are looking for a substantial breakfast beverage that is nutritious, delicious AND easy, this is the smoothie for you. Made with cooked oats, Greek yogurt, apple, cinnamon, maple syrup, turmeric, lemon and vanilla, this Spiced Oatmeal Smoothie will have your tummy filled and your taste buds pleased. The oats are packed with fiber which will keep you full longer. Blending in some non fat Greek yogurt adds protein without fat. Turmeric has a laundry list of health benefits helping with weight management, depression and inflammation. I blend this smoothie up several times a week and I find that my mornings are much better after downing ones of these. Continue reading for the recipe.

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San Diego Restaurant: Brazen BBQ

Brandon Matzek — Tue, 10 Jan 2012 17:43:22 +0000

Brazen BBQ
Signature Pulled Pork Sandwich $8.49
441 Washington at 5^th Avenue
Hillcrest
619-816-1990

While waiting for my order to arrive at Brazen BBQ, I considered the two sauces sitting in front of me. The first, a bottle of B.R.A.G. BBQ sauce. Bold and spicy, B.R.A.G. is a savory blend of secret ingredients that packs some serious flavor. Option two under consideration was a bottle labeled Smokey Lace. Mild yet complex, Smokey Lace is a sweet, fruit-based sauce spiced with house-smoked paprika. Before I could decide which of the two I liked better, my lunch arrived.

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Brandon’s 2011 Top Picks

Brandon Matzek — Fri, 06 Jan 2012 23:21:59 +0000

As I am sitting here sipping a warm mug of peppermint mocha (homemade, of course) and browsing through each month’s recipes, I can’t help but to smile at all of the yummy things I cooked, ate and drank over the past year from entrees to appetizers, desserts to drinks, and everything in between. Before I kick off another year of delicious recipes, I’m going to recap some of my favorites from 2011. Trends that I am noticing throughout my archives include seasonal recipes, signature cocktails, alcohol infusions, balanced bites and Mexican influences. Below you’ll find 14 of my favorite Kitchen Konfidence recipes from last year.

What can you expect to see on Kitchen Konfidence in 2012? I will continue to explore both seasonal and Mexican recipes. In addition to alcohol infusions, I will also be diving into the world of shrubs, bitters and tinctures (that means MOAR cocktails). And desserts, as always, will be very prominent. Joining the recipe articles each week will be some new content types including reviews, giveaways, technique videos and roundups. What would you like to see me post into 2012? Please share your thoughts below. Now… on to the picks.

Continue reading: Brandon’s 2011 Top Picks